Jessica's Joyful Kitchen

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings:  8 Category: Main Dish: Pasta ⸻ Notes After Making Family favorite  ⸻ Ingredients 2 Tbsp olive oil 4 cloves garlic, finely chopped 1 small onion, chopped 1 lb sweet Italian sausage 1 lb dried penne pasta 1 cup chicken broth 3 cups water 4–5 oz baby kale (optional) 1¼ cups half-and-half ½ cup grated Parmesan cheese, plus more for serving Juice and zest of 1 lemon Freshly grated nutmeg, to taste Kosher salt, to taste Freshly ground black pepper, to taste ⸻ Instructions Set the Instant Pot to Sauté (Medium). Heat the olive oil and cook the onion and garlic for 2–3 minutes, stirring frequently. Add the sweet Italian sausage and cook until browned, breaking it into crumbles as it cooks. Pour in the chicken broth and water. Add the penne pasta and gently press it down so it is mostly submerged in the liquid. Secure the lid and set the Instant Pot to Manual/Pressure Cook (H...

  6 ounces   egg noodles 1 (10.5 ounce) can  cream of chicken soup 1  cup   sour cream 1/2 tsp garlic salt and onion powder  3 cups  shredded rotisserie  chicken 1/2   (3 ounce) package   stuffing mix (stove top sage) 1 cup  chicken broth 6 Tbsp butter Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish. Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix. Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer. Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

  Prep Time: 20 minutes Cook Time: 35–40 minutes Total Time: 1 hour Servings: 8 Category: Main Dish Notes After Making Add Ingredients Filling 1 pound ground beef or 1 pound cooked shredded chicken ½ onion, chopped 3 cloves garlic, minced 1 (4-ounce) can diced green chiles 1 (10-ounce) can green enchilada sauce ½ teaspoon salt 1½ teaspoons ground cumin 1½ teaspoons chili powder 2 cups shredded cheddar, Monterey Jack, or Mexican cheese blend, divided Cornbread Topping 1 cup all-purpose flour (120 g) 1 cup yellow cornmeal (156 g) 2 tablespoons granulated sugar (25 g) 1 teaspoon salt 1 tablespoon baking powder ¼ teaspoon baking soda 1 large egg ¼ cup sour cream or Greek yogurt  ¼ cup neutral oil or melted butter 1 cup buttermilk or milk (did 1/2 of each) Optional Toppings Sour cream Diced avocado or guacamole Chopped cilantro Green onions Instructions Prepare the Filling Preheat the oven to 375°F. Lightly ...

16 oz bag of coleslaw mix  ½ cup mayonnaise  2 Tablespoons cider vinegar  2 Tablespoons sugar  2 Tablespoons Dijon mustard  1/2 teaspoon celery seed, optional  Place coleslaw in a large bowl. In a separate small bowl, whisk mayonnaise, vinegar, sugar, and mustard, celery seed (if using). Pour dressing over slaw and stir until combined. Serve after 30 minutes for a crunchier slaw or refrigerate for 2-3 hours for a more tender version. 

Prep Time: 15 minutes Cook Time: 45–60 minutes Total Time: 1 hour 15 minutes Servings: 12 Category: Side Dish ⸻ Notes After Making Make 1/2 the recipe  ⸻ Ingredients 2 (28-ounce) cans Bush’s Original Baked Beans, drained 6 slices bacon ½ onion, chopped ¼ teaspoon salt ¼ teaspoon black pepper ½ cup Sweet Baby Ray’s Barbecue Sauce Optional: 1 squirt yellow mustard Optional: ¼ teaspoon garlic powder Optional: ½ teaspoon chili powder 1-2 Tablespoons brown sugar, if needed ⸻ Instructions Preheat oven to 300°F. Place the drained baked beans into an 8×8-inch baking dish. Cook the bacon in a large skillet until crisp. Transfer to a paper towel-lined plate, reserving the bacon grease in the skillet. Once cooled, crumble the bacon over the beans. Add the chopped onion to the reserved bacon grease. Season with the salt and black pepper and cook until softened and lightly golden, about 5–7 minutes. Add the cooked onions to the baking dish along with the barbec...

  2 lbs frozen boneless skinless chicken breasts or tenderloins 1 jar (24 ounces) red salsa 1 can (14 ounces)  refried beans 1 can (4 ounces) green chilies  Kosher salt, as desired 3 Tbsp Penzey’s taco seasoning or 1 store pkt 1/4 bag  tortilla chips, divided 1 bag  Mexican cheese blend, divided Optional toppings: • guacamole: 1 avocado, (eye ball) 1/4 tsp each cumin, coriander, garlic powder, 1/8 tsp salt & 2 Tbsp lime juice • sour cream Place frozen chicken and salsa in the pot. Close lid and  cook 8 mins high pressure. Make sure the pressure release valve is in the seal position. When cooking is complete, quick release pressure. Roughly shred the chicken in the pot. Add the refried beans, chilies, salt, and taco seasoning and stir well to incorporate. (Can let mixture stay on warm at this point until ready to eat meal if made ahead.) Arrange half the tortilla chips evenly on top of the chicken mixture, then cover chips with half the cheese. Repeat wi...

  Ingredients 1.5  pounds  new  potatoes   diced 1.5 pound   bacon   cooked and crumbled (optional) ⅓   red onion   diced 2 hard boiled eggs   roughly chopped ½   cup   mayonnaise 1 tablespoon  yellow  mustard 1 tablespoon   sweet pickle relish 1/2 teaspoon   salt 1/4 teaspoon   pepper 1/8 teaspoon smoked paprika  Instructions Bring a large pot of water to a boil over high heat. Add in diced potatoes and cook until tender, 10 to 15 minutes. Drain well and rinse with cold water to cool. In a large mixing bowl, add in cooled potatoes with bacon (optional), onion, and eggs. In a small mixing bowl, whisk together mayonnaise, mustard, relish, and seasonings. Pour dressing over potatoes and toss until combined and everything is well coated. Cover and refrigerate at least 2 hours before serving.