Jessica's Joyful Kitchen

3 tablespoons EVOO, divided 1 small onion, very finely chopped 1 1/4 pounds ground beef 80/20 1 tablespoon Worcestershire sauce Salt and ground black pepper 8 slices sandwich bread or challah 3 to 4 tablespoons butter, softened 3 to 4 tablespoons mango chutney, optional 3 to 4 tablespoons Dijon mustard 8 slices cheddar cheese 8 slices lettuce 8 slices bacon, cooked until crisp (jalapeno style) 8 slices tomato Place a cast iron skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the onion to the pan and cook until tender, 4-5 minutes. Remove to a large mixing bowl and wipe the pan clean. When the onions have cooled slightly, place the pan back over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. To the mixing bowl with the onions, add the sirloin, Worcestershire, some salt and pepper and mix thoroughly to combine.  Divide the meat into 4 portions and place between sep...

Makes 7 waffles  Wet Ingredients 1 cup (240 g) pumpkin purée ¾ cup (200 g) sourdough starter discard (stirred down) 1 ¾ cups (420 ml) milk or buttermilk 1 egg, beaten ¼ cup (50 g) white or brown sugar 4 tablespoons (56 g) unsalted butter, melted — or 2 tablespoons (28 g) melted butter plus 2 tablespoons (28 g) oil for extra tenderness 1 teaspoon (5 g) vanilla extract Dry Ingredients 1 cup (120 g) whole wheat flour 1 cup (120 g) all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 2 teaspoons ground ginger ½ teaspoon ground nutmeg 1 teaspoon (5 g) fine sea salt Whisk the wet ingredients together in a large bowl: pumpkin purée, sourdough discard, milk or buttermilk, egg, sugar, melted butter or oil, and vanilla. In a separate bowl, combine the dry ingredients: flours, baking powder, baking soda, spices, and salt. Add the dry mixture to the wet ingredients and stir just until combined. The batter should be thick but pourable; add a splash of m...

1 tablespoon vegetable oil 1/4 head green cabbage, shredded 1/2 pound red potatoes, scrubbed and diced 1 pound ground beef 4 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 tablespoon dijion mustard 1/2 teaspoon dried thyme Coarse salt and ground pepper 2 pie crusts (or rounds of pizza dough if making calzones) Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Season with salt and pepper.  Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, mustard, thyme, and 1 cup water, pinch more salt and pepper. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Let cool completely. On a lightly floured work surface, roll each dough round into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one h...

Dough 1 cup evaporated milk  1 cup (2 sticks) unsalted butter, plus more for bowl and baking sheet  1/3 cup plus 1 tablespoon granulated sugar  2 teaspoons pure vanilla extract  1 (1/4-ounce) package active-dry yeast  1/3 cup warm (110 degrees) water  5 cups all-purpose flour, plus more for work surface  1 teaspoon salt  4 large eggs, room temperature  Plastic baby, if using In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated; remove from heat. Let cool slightly, and stir in vanilla; set aside. Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl; set aside. Combine flour and salt in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed; add yeast mixture. Mix until combined. Gradual...

Click here  for the full recipe! Top slice of french toast: Dijon mustard, 1 cheddar cheese, 2 slices oven-roasted turkey, 3 thin slices of hot soppresseta Bottom slice: roasted red pepper relish

The chicken was tender enough to cut with a fork.  The warm sauce and cheese were phenomenal and the breading still had a slight crispiness. 4 Tbsp plain dry bread crumbs 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 2 teaspoons paprika 1/4 teaspoon salt 1/4 teaspoon black pepper 1 egg white 1/4 cup skim milk 1/4 cup all-purpose flour 2 skinless boneless chicken breast halves, pounded to 1/2-inch thickness Olive oil cooking spray 1 cup good-quality marinara sauce 1/3 cup shredded part-skim mozzarella cheese 1 tablespoons shredded Parmesan Preheat the oven to 400 degrees F. In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/8 teaspoon salt and 1/8 teaspoon pepper. In another bowl, whisk the egg white and milk together. In a third bowl stir together the flour, and the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off ex...

flour tortillas (he could only find white, but normally we would use whole wheat) ground sausage (1 small patty per tortilla) scrambled eggs (1 per tortilla) cheddar cheese slices (1 per tortilla) salsa, on the side (to prevent sogginess) Cook sausage patties, crumble and drain. Cook eggs. Allow sausage and eggs to completely cool. Divide out egg and sausage, 1 per tortilla. Top with cheese. Roll and wrap individually in plastic wrap. Freeze in a freezer safe bag. Reheat in the microwave 1 1/2 to 2 minutes, cool slightly and enjoy.