Elise Jesse, Author at Taste Recipes

Elise Jesse’s Pasta Salad

Elise Jesse — Mon, 28 Apr 2025 22:13:30 +0000

Ingredients

1 box (16 ounces) uncooked farfalle or fusilli pasta
1 package (16 ounces) grape tomatoes, halved
2 heads of broccoli florets
1 package (16 ounces) sharp cheddar or Colby cheese, cubed
1/2 cup green onions, chopped
Optional: crushed red pepper flakes, 1/4 pound sliced salami
Dressing:
1-1/2 cups mayonnaise
2 tablespoons Italian seasoning
1-1/2 teaspoons garlic powder
Salt and pepper to taste

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Directions

Cook a 16-oz. box of pasta according to the box directions.
As the pasta cooks, chop broccoli and green onion, slice tomatoes, and cut cheese into cubes.
Mix dressing by adding mayonnaise to a medium-sized bowl, and adding Italian seasoning, garlic powder, salt and pepper to taste.
Once pasta has finished cooking, rinse with cold water to stop it from cooking. Place the cooled pasta in an extra-large bowl. Add broccoli, tomatoes, cheese, dressing and green onions to the bowl and mix.

Elise Jesse’s Slow-Cooker Ham and Gruyere Quiche

Elise Jesse — Wed, 16 Apr 2025 20:16:10 +0000

Ingredients

1 sheet refrigerated pie crust
9 large eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1 cup diced ham
1 cup shredded Gruyere cheese

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Directions

Place a piece of parchment paper into a 7-quart slow cooker. It should be big enough to cover the bottom and go up the sides. Unroll the pie crust and add to the slow cooker. I like to pinch the sides where there is extra crust for a prettier finished look.
Add the eggs, whipping cream, diced ham, cheese, salt, pepper and onion to a large bowl. Mix until combined (save 1 to 2 ounces of cheese for the top). Pour the egg mixture into the slow cooker.
Place the lid on your slow cooker and cook on high for 2 hours; you will know it's done when the center is firm.
Sprinkle the remaining cheese on top and replace the lid. Once the cheese is melted, lift your quiche from the slow cooker, place it on a cute dish, and enjoy!

Elise Jesse’s Cincinnati Chili

Elise Jesse — Mon, 14 Apr 2025 21:22:28 +0000

Ingredients

1 pound ground beef
2 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 ounce chocolate
1 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1 can (15 ounces) tri-color beans, rinsed and drained
1 can (16 ounces) chili beans
1 can (4 ounces) chopped green chiles, optional
1 cup beef bone broth
1 tablespoon Worcestershire sauce

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Directions

Measure out the spice blend into a bowl for a seamless cooking experience. Add olive oil to a pot and add your diced onion; cook the onion for 3 to 4 minutes until translucent. Add one can of tomato paste to the onions. Once the onions become translucent, add minced garlic cloves and cook for about 1 minute until fragrant.
Add one pound of ground beef, spice blend and chocolate to the pot and brown the meat. Once the meat is browned and the chocolate melted, add a 28-oz. can of crushed tomatoes, green chilis (optional), tri-blend beans and chili beans. Once mixed, add 1 tablespoon of Worcestershire sauce and 1 cup of beef broth. Cover the pot and allow the flavors to simmer, marrying together for at least an hour.
Build your chili bowl. The traditional way is with spaghetti, chili and cheese. I like to start my base with sour cream, add chili, more sour cream, cheese, onion and jalapeno peppers. Customize the way you like and enjoy!

Elise Jesse’s Cinnamon Sugar Sourdough Croissant Loaf

Elise Jesse — Fri, 04 Apr 2025 14:49:56 +0000

Ingredients

400 grams water
225 grams active sourdough starter
600 grams all-purpose flour
18 grams salt
1/2 cup unsalted butter
GLAZE:
1-1/4 cups confectioners' sugar
1 to 2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract

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Directions

Mix the active starter with water. When it’s well incorporated and bubbly, add the flour. Cover the dough and allow the yeast to work for one hour before folding in the salt.
Let the dough rest. It will morph from shaggy to smooth and shiny. (The time could vary depending on the temperature of your house. This could take up to 10 hours.)
Once the dough is shiny and you see bubbles at the bottom of the bowl, begin your first of four rounds of stretch-and-folds.
Do one pure stretch-and-fold of the dough; cover and let it rest for 30 minutes.
Right before the 30-minute rest is done, shred a stick of cold or frozen butter. (I prefer frozen, as you want this dough to stay on the cooler side.
Combine half of the shredded butter with the dough and perform three more stretch-and-folds. Cover and let rest. Repeat the process with the remaining butter.
Gently coil your dough four times instead of stretching and folding. Cover and let rest for 3-4 more hours. You’ll be ready to shape when the dough has risen at least 50%, and it’s got a jiggle to it when you shake the bowl. Get your banneton or bowl ready with a cloth you prefer, and flour the inside.
To laminate, pour your dough out onto a clean surface and stretch it into a rectangle. Add cinnamon and brown sugar (measure with your heart) to the rectangle. (You’ll want to work quickly at this stage: The brown sugar makes this dough syrupy and difficult to handle after a few minutes.) Fold one side into the middle and add the cinnamon and brown sugar to the top of the fold. Repeat on the other side. Gently roll the dough into a ball, aiming to keep the sugar inside while you gently shape it.
Put the dough inside the banneton with the top down; stitch as best you can, cover and refrigerate overnight (roughly 12-15 hours), covered with a shower cap or plastic wrap.
Put your Dutch oven into the oven and preheat at 450°. Once heated, pull your dough out of the fridge, remove the shower cap or plastic wrap, and place a piece of parchment paper on top.
Holding it steady, flip the banneton. Take the towel off the top and flour the top surface. Use your bread lame to score the dough. Place into Dutch oven; put the lid on. Bake for 35 minutes.
Remove the lid and lower the temperature to 425° for 10 minutes longer. When the bread is baked through, allow it to cool completely on a wire rack.
For the optional glaze, combine the powdered sugar, heavy cream and vanilla extract to a bowl and whisk into smooth.
When the bread has cooled, slice it and drizzle with the glaze.

Elise Jesse’s Cadbury Coffee Shots

Elise Jesse — Thu, 03 Apr 2025 21:31:08 +0000

Ingredients

8 Cadbury eggs, unwrapped
6 ounces brewed coffee, chilled
4 ounces Bailey’s Irish Cream
2 small bottles or 4 ounces of Mozart chocolate cream liqueur
Ice cubes
Optional: Whipped cream, sprinkles

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Directions

Place a knife in a mug of hot water for 2-3 minutes. This makes cutting the chocolate eggs easier.
Set up your display. Muffin cups and Easter grass work perfectly for this. Once you fill the eggs with the coffee cocktail, you’ll need a place to put them to avoid spillage.
Slice off the top of each egg. Scoop out the egg’s filling and throw it away (or eat it).
Fill a cocktail shaker with ice cubes. Add coffee, Bailey’s and chocolate liqueur. Shake well, then fill each egg. Top with whipped cream and sprinkles, if desired.
Place egg cups in the display.