Chef Jess

I took a loaf of French bread and stuffed it with Italian cheeses, fresh basil, and garlic butter. It was cheesy, buttery, and so delicious. Just wait until you see that cheese pull!
•
•
゚

Do you wash your fruit before putting it in the fridge, or right before you eat it?
•
•
゚

Smoky Brussels Sprouts

Toss 1 pound of Brussels sprouts with about 2 tablespoons of oil, 3 garlic cloves, and 1/2 teaspoon salt. Bake at 400°F for 15–20 minutes, until tender and crispy.

For the sauce, melt 3 tablespoons butter and stir in a little chipotle chili powder, smoked paprika, salt, crushed red pepper, just a sprinkle of accent,2 tablespoons maple syrup, and 1 tablespoon honey.

Toss the sprouts in the sauce and enjoy! Measurements are estimated, so season to your taste and don’t forget to taste as you go.
•
•
゚

Y’all, I completely fooled my family with this one! They were convinced they were eating chicken nuggets and had no idea it was tofu.

I’ve always known that I like tofu, but I never really made it at home because I didn’t think my family would eat it. Well, I was definitely wrong. They cleaned their plates and actually enjoyed it!

So for everyone who’s been asking if I ever cook tofu, here you go!
•
•
゚

My Instacart shopper accidentally dropped off some avocados and two containers of blueberries that I didn’t order, and there was no way I was letting those go to waste. So fair warning you’re probably gonna see avocado showing up in a lot of my meals this week. Not that I’m complaining because I love avocado anyway!

I decided to turn some of it into this blueberry avocado salsa, and y’all… It disappeared in about 20 minutes. It was that good. I will definitely be making this again. The only thing I’d change next time is adding some red onion and using a whole jalapeño because I like a little more heat. I only used half of one this time, so next time I’m going all in. But honestly, it was still absolutely delicious just the way it was. 😋🥑🫐
•
•
゚

Tonight’s Sunday dinner was lamb chops with a balsamic brown sugar glaze, and they were a huge hit! So easy to make, and my family tore them up from the first bite.
•
•
゚

I picked up these gorgeous carrots from Trader Joe’s look at that color, so beautiful! I made some Parmesan carrots tonight, and if you love carrots like I do, you’re going to love these. I can eat carrots all by themselves; they don’t even need to be cooked. These were so good raw, I was snacking on them the whole time I was putting this side dish together.

I used all the seasonings you see in the video, then baked them in the oven at 400°F until they were nice and tender. If you’re looking for the perfect side, give these Parmesan carrots a try. They’re easy, delicious, and definitely worth making! 🥕
•
•
゚

I originally made this chia pudding for breakfast, but honestly it ended up being the perfect snack. It was so easy to make! I used two 5-ounce containers of yogurt, about half a cup of coconut water (ZICO the best coconut water in my opinion, of course), a couple teaspoons of honey, and let it sit in the fridge overnight.

This morning I topped it with peaches, granola, and almonds, and it turned out so good. I know a lot of people aren’t fans of the texture of chia seeds, but I love boba, so it kind of reminds me of that when I’m eating it. It doesn’t bother me at all.

If you’re a chia fan, definitely give this one a try!
•
•
゚

I was planning on making chimichangas tonight, but now I’m not sure if that’s what these are! I stuffed tortillas with chicken, peppers, onions, refried beans, cheese, cilantro, and green onions, then fried them until golden and crispy. Chimichanga or fried burrito? You tell me!

Either way, it was Taco Tuesday, and I pulled this meal together in 30 minutes before my guests arrived. Thankfully, it was a hit and everyone cleaned their plates!
•
•
゚

I don’t have exact measurements for this bok choy kimchi, but I can tell you what I used: baby bok choy, gochujang, garlic, sesame oil, rice vinegar, ginger paste, a pinch of salt, and a little sugar. I like to adjust the seasonings to taste, so feel free to do the same. Toss everything together until the bok choy is well coated, then dig in and enjoy! Misfits Market
•
•
゚