Jessica's Joyful Kitchen

1 tablespoon butter to grease a 1.5 qt pan.  2 3/4 cup heavy cream 1 1/2 teaspoons fresh rosemary chopped or 1/2 teaspoon dried 1 clove of garlic finely minced Lemon zest from a full lemon 2 teaspoons salt 1/4 teaspoon black pepper to taste 2 lbs of russet potatoes peeled and sliced to 1/8 inch thin 3/4 cup freshly grated parmesan cheese Preheat oven to 400 degrees. Grease the side and bottom of your pan using butter or oil  Put the cream, rosemary, lemon zest, salt, pepper, and sliced potatoes in a pot and bring to a boil. let them cook for 5 minutes to soften the potatoes, remember to stir so they don't stick. Remove from the heat and pour into your greased pan. Sprinkle the cheese over the top. place on a lined baking sheet and bake in the oven for 40 minutes until the potatoes are soft and the mix is bubbly and slightly browned on top. Let stand for 10 minutes and serve. 

 Sticky Asian Ginger chicken 2 chicken breasts cut into pieces in a large ziplock 2 tablespoons evoo 1/4 cup brown sugar 3 tablespoons soy sauce or coconut amino 1 tablespoons minced garlic 1 tablespoon grated ginger  pepper to taste To make Pour everything into a pan with a little oil. Cook until chicken is done and sauce it thick. We serve over rice with broccoli and green onions.  Honey mustard for ranch chicken sandwiches 1/4 cup yellow mustard 1/4 cup honey 2 teaspoons lemon juice 1/4 teaspoons paprika 1/4 teaspoons salt pinch of red pepper flakes Pour over two butterfly cut chicken breasts to make 4 sandwiches.  We grill them and put them in a hamburger bun with cheddar cheese and crispy bacon strips.  Chicken Shawarma 2 chicken breasts in a ziplock 2 tablespoons lemon juice (juice of 2 lemons) zest of 2 lemons 2/3 cup EVOO 4 tablespoons minced garlic 2 teaspoons smoked paprika (regular is okay too) 2 teaspoons cumin 2 teaspoons coriander 2 teaspoons red p...

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6–8 (about 16–20 pancakes) Category: Breakfast ⸻ Notes After Making Add ⸻ Ingredients Pancake Batter 56 g (4 tablespoons) unsalted butter, melted 60 g (¼ cup) sour cream or plain Greek yogurt 2 large eggs 500 g sourdough discard (or active sourdough starter) 1 teaspoon vanilla extract (6 g) 50 g (¼ cup) granulated sugar, honey, or maple syrup 100 g (¾ cup) all-purpose flour 1 teaspoon ground cinnamon (optional) ½ teaspoon salt 2 teaspoons baking soda 2 teaspoons baking powder About 50 g (3–4 tablespoons) sparkling water or milk, as needed For Cooking 3 tablespoons butter, divided, for greasing the skillet Optional Toppings Maple syrup Fresh berries Sliced bananas Butter Whipped cream Toasted pecans or walnuts Chocolate chips Powdered sugar ⸻ Instructions Prepare the Batter Heat a large skillet or griddle over medium-low heat. Cast iron or enameled cast iron works especially well. ...

Recipe  1000 g. All purpose flour  250 g. Starter  50 g. Olive oil  112 g. Parmesan cheese  175 g. Cook ham 165 g. Cheddar cheese  20 g. Salt 90 g. Sugar 135 g. Cream cheese  450 g. Water  Mixed everything well and knead the dough until everything combine following with 4 set of Stretch and fold every 30 minutes and proofing the dough for 2 hours.  Cut the dough into 60 g. and make 6 round balls resting the dough for 15 minutes then use rolling pin to flatten the dough out, laying the flat dough overlapping each other and rolling up tightly and proof the dough another 1 hour, brush egg wash and bake for 30 minutes, when nice color remove the bread from the oven and put on cooling rack until completely cool.

  8 oz. sharp cheddar cheese, grated (can use 1/2 monterey or pepper jack) 2 oz pimentos, undrained 1/2 cup mayonnaise 1/2 tsp Lawry's Seasoning salt, optional  In a medium bowl, add your cheese and undrained  pimentos. Stir in  mayonnaise and  Lawry's seasoning salt. Re frigerate.