Jessie James Decker is sharing her love of cooking at home with a brand new cookbook, "Just Feed Me."
The country-pop singer and mother of three shared two new recipes with "Good Morning America" from her upcoming publication that's full of fast, family-friendly recipes and paired each one with a sweet personal anecdote.
Jessie James Decker shares recipes for chicken and sausage gumbo and chicken 'fit-chiladas'
Check out both recipes below and make them at home just like Jessie ahead of the cookbook's release on Sept. 22.
James Decker said this recipe originated from her mom and she added a twist by adding cauliflower.
Prep time: 10 Minutes
Cook time: 10 Minutes
Yield: 6 Servings
Ingredients
3 pounds potatoes (russet or red)
Salt
1/2 head cauliflower, cut into large pieces
3 hard-boiled eggs (see Tip), sliced
1/4 small Vidalia onion, slivered
3/4 cup mayonnaise (I prefer Blue Plate)
2 tablespoons dill relish, or to taste
1 tablespoon yellow mustard
Freshly ground black pepper
Paprika
Tony Chachere’s Creole Seasoning
Directions
Peel and quarter the potatoes, place in a medium pot, cover with water and add a pinch of salt. Bring to a boil over medium-high heat, and cook the potatoes for 6 to 8 minutes. Add the cauliflower and cook for 1 to 3 more minutes. Drain and place in a large bowl to cool.
Add the eggs, onion, mayo, relish, mustard, and black pepper, paprika, and Tony’s seasoning to taste. With a large spoon, carefully fold together, taking care not to mash the potatoes too much.
Serve immediately at room temperature, not too hot, not too cold -- think Goldilocks and the Three Bears, just right!
Tip: I boil the eggs in the same pot as the potatoes.
"My honey, arugula, and pepperoni pizza is my favorite of them all. What really makes this pizza special is that drizzle of honey that tops it off," she writes in the book. "I invite friends over for pizza night quite frequently, and this is a hit every time."
James Decker also said that the secret "lies in that honey drizzle at the very end."
Prep time: 10 Minutes
Cook time: 10 Minutes
Yield: 2 to 4 Servings
Ingredients
2 naan breads
2 tablespoons olive oil
1/4 cup pizza sauce
1/4 teaspoon garlic powder
Salt and freshly ground black pepper
2 cups shredded 4-cheese pizza blend (I use Trader Joe’s Quattro Formaggio)
8 to 12 slices pepperoni, or more to taste
1 cup baby arugula
Grated Parmesan cheese, for serving
1 tablespoon fresh lemon juice
Honey, for drizzling
Directions
Preheat the oven to 425 degrees.
Place the naan on a baking sheet. Brush the naans with the oil and spoon on the pizza sauce—season with the garlic powder and salt and pepper to taste. Add a generous handful or two of shredded cheese and layer on the pepperoni.
Transfer to the oven and bake until the cheese is melted and bubbling, 5 to 7 minutes. (You could also cook these on a grill or in a wood-fire pizza oven!)
Remove from the oven and top each pizza with a handful of arugula, grated Parmesan, a squeeze of lemon juice, and a drizzle of honey.
Recipes from "Just Feed Me" by Jessie James Decker Copyright 2020 by Jessie James Decker. Reprinted with permission of Dey Street, an imprint of HarperCollins Publishers.
