Goat Cheese with Grilled Balsamic Cherries

This super easy app can also be made in a saute pan over medium heat. Make Ahead: You can make up to 1 day ahead, keep the goat cheese separate until you are ready to serve. Ingredients 24 bing or [...]

Bread and Olive Kabobs

Makes 8 These can be skewered and brushed with oil up to 6 hours ahead. You can use any pitted olive you like not just the green stuffed olive. I serve it warm so the cheese in the olive oozes [...]

Make Ahead Prosciutto and Cherry Bruschetta

Makes 6 large toasts Make Ahead: 1 day ahead cut up cherries and crumble blue cheese. Keep in the fridge. The bread can be toasted and kept out for about 6 hours. Assemble right before serving. All [...]

Queso Fundido

A quick and delicious appetizer recipe perfect for Cinco de Mayo! Ingredients 1 garlic clove minced 2 cups pepper jack cheese, shredded ½ cup queso fresco, crumbled ¾ cup chorizo, [...]

Stuffed Chicks Deviled Eggs

Makes 12 deviled eggs This is a remake of a classic Easter appetizer, Deviled Eggs. Ingredients 1 dozen eggs ¼ cup + 2 teaspoons mayonnaise 1 ½ teaspoons mustard 2 teaspoons milk 2 teaspoons [...]

Spokane’s Crockpot Chicken Cheesesteaks

This was inspired from my favorite cheese steak spot Bruchis in Spokane, Wa. I suggest using take-and-bake bread so it’s nice and warm when you serve. If you don’t have a crock pot you can use a [...]

Light 8 Layer Dip

Make Ahead: This dip can be made up to 2 days ahead, keep covered tightly with plastic wrap. Ingredients 3 avocados ¼ cup yellow onion, minced 2 Tablespoons lime juice 1 teaspoon garlic, minced ¼ [...]

Golden Parmesan Potato Slices with Golden Honey Mustard Dip

Makes about 20-24 slices Make Ahead: Up to 2 days ahead, follow steps 2, 3 and 5. Keep the potatoes and the sauce fridge, take of the fridge about 30 minutes before you want to cook them. Finish [...]

Sweet and Chewy Granola Bars

Makes 12 bars I came up with this recipe for a ski weekend at Whistler. We wanted to get in as much skiing in as possible, so we decided to ski through lunch. I knew we needed some energy [...]

Dungeness Crab Stuffed Mushrooms

Makes 20-24 Ingredients ¼ cup shallots, finely minced 1 egg white 1 Tablespoon light sour cream 2 Tablespoons olive oil mayonnaise 1 Tablespoon parley, minced 1 ½ teaspoon [...]

Spinach and Artichoke Dip

This slim version of the classic artichoke dip will be a hit at your holiday party. To make things easier, you can make it ahead of time, wrap it with foil and then freeze it (unbaked) for up to [...]

Cheesy Jalapeño Poppers

Makes 24 These are perfect for a party or tail gating, you can assemble them a day or two before your party, just keep them in the fridge wrapped in plastic. Pan sear and bake just before [...]

Parmesan Pesto Quiche Bites

Makes 36 Mini-Quiches This is great on a brunch menu or accompanying an appetizer tray. You will need 3, 12 cup mini muffin tins or you can work in batches if you only have one. How to Make Ahead: [...]

Shrimp Surf Kabobs

This recipe was featured on Jill’s Father’s Day segment on Fox Q13 Morning News which aired on Friday, June 18th, 2010. Click here to watch the video of Jill preparing this recipe and for the other [...]

Dublin Smoked Salmon Crostini on Rye

Serves 4 Ingredients 3 slices rye bread, toasted 2 oz smoked salmon 2 Tablespoons crème fraiche 1 Tablespoon Chives, minced Directions Slice the crust off the bread, then slice the bread into [...]