Makes 12 cups

Ingredients

• 7 slices of bacon, diced
• 2 cups yellow onion, small dice
• 1 cup celery, small dice
• 1 cup carrot, small dice
• 1 Tablespoon garlic, minced
• 1/3 cup flour
• 3 tablespoons brandy
• ½ cup or 4 oz clam juice
• 1 ½ cups chicken broth
• Yukon gold potatoes, small dice
• 4, 6.5oz cans diced clams
• 3 cups heavy cream
• 1 cup sour cream
• 1 teaspoon dried thyme
• 2 bay leafs
• 1 ½ teaspoon salt

Directions

1. In a large pot over medium/ high heat cook the bacon until crispy, about 5-7 minutes.
2. Add onion, celery, carrot and garlic and cook for 7 minutes until the onions become translucent.
3. Stir in flour and cook for 2 minutes.
4. Pour in brandy, clam juice and chicken broth and stir scraping the bottom of the pan, cook for 5 minutes.
5. Stir in potatoes, clams, cream, sour cream, thyme, bay leaf and salt and lightly simmer for 40 minutes, stirring occasionally.

Makes 8-10 cups

Ingredients

• 7 slices bacon, diced
• ¾ cup yellow bell pepper, small dice
• 1 cup yellow onion, small dice
• ½ cup celery, small dice
• ½ cup carrot, small dice
• 1 Tablespoon garlic, minced
• 1 cup Yukon gold potatoes, small dice
• ½ cup or 4 oz clam juice
• 2, 14.5 oz cans diced tomatoes
• 1 ½ cups chicken broth
• 2, 6.5 oz cans clams, chopped
• ¾ teaspoon dried thyme
• ¾ teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes* optional
• 15-20 manila clams
• ¼ cup parsley, roughly chopped

Directions

1. In a large pot over medium/ high heat cook the bacon until crispy, about 5-7 minutes.
2. Add bell pepper, onion, celery, carrot and garlic and cook for 7 minutes until the onions become translucent.
3. Stir in potatoes, clam juice, tomatoes, chicken broth, chopped clams, thyme, oregano, bay leaf, salt, and red pepper flakes. Bring to a simmer for about 30 minutes or until the potatoes are fork tender.
4. Right before serving add whole clams to the simmering soup, cover and cook them for about 7 min or until they open up. Discard any that don’t open up.
5. Sprinkle with parsley and serve.

This recipe is from my “Thanksgiving Remakes” segment which aired on Fox Q13 Morning News on November 21st, 2011. My idea was to help you use your Thanksgiving leftovers in a way that’s creative, fun and doesn’t involve the microwave! You can also checkout my Pumpkin Pancakes and Thanksgiving Shepherd’s Pie recipes which I shared in the same segment.

Ingredients

• 2 sheets puff pastry, thawed but chilled
• Flour for dusting
• 1 egg, beaten
• 2 cups turkey, small slices or shredded
• 12, ½ inch thick slices of Brie
• ½ teaspoon dried thyme
• ¼ cup cranberry sauce (plus more for dipping if desired)
• Gravy for dipping if desired

Directions

1. Lay puff pastry sheets out on a lightly floured board, roll out slightly to remove fold lines. Cut each sheet into four equal rectangles.
2. With a pastry brush, lightly brush egg over four of the rectangles.
3. Place ½ cup of turkey in the center of each egg washed pastry making sure to leave a 1-inch border, top with 3 slices of Brie a pinch of thyme and 1 tablespoon cranberry sauce.
4. Lightly stretch the remaining pastry rectangles and place one on top of each of the turkey filling. With the tines of a fork press around the edges to seal.
5. Place on a parchment or sil pat lined baking sheet. Brush the top with the egg and bake for 12-15 minutes.
6. Serve alone or with a side of gravy and cranberry sauce for dipping.

This is Sushi your kids will love! Sandwiches re-invented, pressed and rolled into fun Sushi bites!

Ingredients

• Sliced sandwich bread, with the crust cut off
• Fillings:
• turkey, sliced or cut into ¼ inch thick strips
• ham, sliced or cut into ¼ inch thick strips
• string cheese, cut lengthwise in half
• Mayonnaise
• Mustard
• red pepper, sliced thin
• cucumber, sliced into ¼ inch thick strips

Directions

1. Lay a piece of plastic wrap on a clean counter. Place a slice of bread on the plastic wrap.
2. With a rolling pin and applying a bit of pressure, roll out the bread so it is as flat as possible.
3. Layer about 3 of the fillings and mayo or mustard on closest 1/3 of the bread to you. Keeping the plastic wrap on the outside of the bread, tightly roll up the bread, “sushi style”. Squeeze the roll to seal.
4. Cut into 4 equal slices.

Move over lunch bunch, your kids will love these simple, delicious and home made Pita Pockets.

Ingredients

• Whole wheat mini pitas
• tuna fish + relish
• meatball + ketchup + shredded mozzarella cheese
• shredded cheddar cheese + small cubes of ham
• peperoni + ketchup + shredded cheddar cheese
• shredded carrots + sliced olives + hummus

Directions

1. Slice open one edge of the pita, pinch the edges to open like a pocket.
2. Fill with your filings of choice. Serve hot buy microwaving for about 30-45 seconds or cold.

Serves 6

This recipe was featured as part of Jill’s “Farmers Market” television segment on Fox Q13 morning news.

Ingredients

• 4 ½ cups fingerling potatoes, washed and halved
• 1 ½ cup sweet onion, 1 inch dice
• 1 Tablespoon olive oil
• hearty pinch of salt

Directions

1. Pre heat your oven to 400 degrees.
2. Toss the potatoes, onion, olive oil and salt together on a rimmed baking sheet lined with a sil-pat or parchment. Evenly spread out and bake for 20-25 minutes or until tender when pierced with a fork. In the mean time make the dressing.

Dressing

Ingredients

• ¼ cup mayonnaise
• 2 Tablespoons mascarpone
• 1 teaspoon sweet relish
• hearty pinch granulated garlic, salt and pepper

Directions

1. In a medium bowl mix all ingredients together thoroughly.
2. When potatoes are cooked and still warm, toss the potatoes with the dressing. Keep in the fridge until ready to serve.

Serves 4

Dressing

Ingredients

• ¾ cup mayonnaise (you can use olive oil mayo)
• 1 Tablespoon + 1 teaspoon ketchup
• 1 Tablespoon + 1 teaspoon sweet relish
• pinch of salt and sugar

Directions

1. In a small bowl mix all of the ingredients together. Keep in the fridge until ready to dress lettuce.

Salad

Ingredients

• 9 cups romaine lettuce, rinsed and roughly chopped
• 1 cup honey ham, small diced
• 1 cup tomato, small diced
• 1 cup bay shrimp
• 1 cup black olives, sliced
• 1 cup Dungeness crab meat
• 1 cup garbanzo beans
• 1 cup hard cooked egg, peeled and minced
• 1 cup avocado, diced

Directions

1. In a large bowl toss together half of the dressing with the lettuce. Reserve the remaining dressing to top the salad.
2. Evenly distribute lettuce into individual serving bowls.
3. Place ¼ cup each of the remaining ingredients on top of the lettuce in a triangle shape in the order above. Each ingredient should take up a 1/6th of the “pie”.

Serves 4

Tomato Basil Relish

Ingredients

• 2/3 cup tomato, chopped
• 2 teaspoon jalapeño, diced
• 4 teaspoons lime juice
• 4 teaspoons yellow onion, minced
• 1 Tablespoon Basil, minced
• pinch of salt

Directions

1. In a small bowl mix all ingredients together. Set aside.

Corn Soup

To ensure full flavor, make sure not to get light or non-fat yogurt or coconut milk.

Ingredients

• 1, 16oz package frozen sweet yellow corn, thawed, or 3 ½ cups
• ¼ cup plain Greek yogurt
• ¼ cup crème fraiche
• 1 13.5 oz can unsweetened coconut milk
• ½ teaspoon cumin
• ½ teaspoon chili powered
• ½ teaspoon salt

Directions

1. Place all of the ingredients into a blender. Blend for about 1 minute until well blended and slightly smooth. Keep in the fridge until ready to serve.
2. When ready to serve place a scoop of relish on top of each bowl of soup.

Make Ahead: Up to one day ahead, make the sauce and form the patties, keep covered in the fridge.

Ingredients

• 1/3 cup canola mayonnaise
• ¼ teaspoon heaping minced garlic
• 2 teaspoons cucumber, finely minced
• ½ heaping teaspoon dill, minced
• ¼ teaspoon lemon juice
• pinch of salt and pepper

Directions

1. Mix all ingredients together in a small bowl, keep in the fridge until ready to use.

The Seasoning
Makes ¼ cup

Ingredients
• 3 Tablespoons brown sugar
• ½ teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 2 teaspoons salt

Directions

1. Mix all ingredients together, keep in a spice jar and use on burgers, meats and chicken.

The Burger

Ingredients
• 1 pound quality ground beef such as Skagit River Ranch ground beef
• ¼ cup feta, crumbled
• 4 whole wheat buns
• olive oil
• 1 smashed garlic clove
• 1 tomato sliced into 4 equal slices
• 12 thin slices of English cucumber (the long one with the plastic wrap)

Directions
1. Pre-heat your grill to about 375-400 degrees.
2. Form your beef into 4 even patties, sprinkle both sides with seasoning and place on your hot grill.
3. Cook for 4 minutes on one side and flip, cook for another 4 minutes for medium, cook longer for a more well done burger.
4. While the burgers are cooking brush each side of the buns with olive oil and rub with smashed garlic clove, set aside.
5. Remove from the heat top with feta and cover with foil. Put the buns on the grill to toast for 1-2 minutes.
6. Slather the top buns with the Greek aioli, place the burger on the bottom bun and top with cucumber and tomato, put the top bun on and enjoy.

The Slaw
(you can use 1 ¼ cups of pre-shredded cabbage mix if needed)

Ingredients

• 2 Tablespoons canola mayonnaise
• ¼ cup blue cheese, crumbled
• ¼ teaspoon lemon juice
• pinch of salt and pepper
• ½ cup red cabbage
• ½ cup green cabbage
• 2 Tablespoons shredded carrots

Directions

1. In a medium bowl mix together the mayo, blue cheese, lemon juice, salt and pepper. Toss with cabbage and carrots. Keep in the fridge until ready to use.

The Seasoning
Makes ¼ cup

Ingredients
• 3 Tablespoons brown sugar
• ½ teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 2 teaspoons salt

Directions
1. Mix all ingredients together, keep in a spice jar and use on burgers, meats and chicken.

The Burger

Ingredients
• 1 pound quality ground beef such as Skagit River Ranch ground beef
• ¼ cup blue cheese
• 4 whole wheat buns
• olive oil
• 1 smashed garlic clove
• ¼ cup franks hot sauce

Directions
1. Pre-heat your grill to about 375-400 degrees.
2. Form your beef into 4 even balls, push about a Tablespoon of blue cheese into the center, covering blue cheese and form into even patties, making sure the blue cheese is surrounded by the beef.
3. Sprinkle both sides with seasoning and place on your hot grill. Cook for 4 minutes on one side and flip, cook for another 4 minutes for medium, cook longer for a more well done burger. While the burgers are cooking brush each side of the buns with olive oil and rub with smashed garlic clove, set aside. Put the buns on the grill to toast for 1-2 minutes.
4. When burgers are done, slather with franks hot sauce, place on the bun and top with slaw.