Makes 4 Make Ahead: Up to 2 days ahead, make blue cheese dressing, hard boil egg peel and dice, wash and cut lettuce (place lettuce in a bowl or plastic bag with a damp paper towel over the lettuce [...]
Jill shares two delicious Potato Skin Recipes, Bacon and Blue Cheese and Chili Potato Skins just in time for your Suberbowl party. These are awesome appetizers that are a snap to make! [...]
This is a great use of delicious fall beets. I love this easy, healthy and portable lunch. Ingredients 3 cups roasted beets* golden or red, 1/4 inch slice 3/4 cup garbanzo beans, [...]
Serves 6-8 Ingredients 56 oz mix of red, purple and white potatoes, cut into 1 inch chunks 1/3 cup olive oil ½ cup crème fraiche ¼ cup mascarpone cheese 1 ½ cup blue cheese, crumbled 3 [...]
Serves 6 Make Ahead: The dressing can be made up to 2 days a head. The lettuce can be cut, tomatoes diced, eggs chopped and onion chopped up to 3 days ahead. Keep in individual containers [...]
Makes 10 Potatoes Quick tip: To cut down on fat you can use half and half instead of heavy cream and olive oil instead of butter, the flavor won’t be quite as rich. Ingredients 5 sweet [...]
Sign up today to receive Jill’s Recipe of the Week.
1. Don’t use metal utensils, instead use wooden or heat proof silicon utensils. 2. Don’t use aerosol non-stick spray, instead use a drizzle of oil or a hand pump spray. 3. Don’t put them in the dishwasher or use hard abrasives for washing.
I spent my childhood on the waters of the Puget Sound, boating throughout Washington's San Juan Islands and Canada's Gulf Islands. Over the weekend we were at Roche Harbor and I stopped in for
Continue reading...
I visited Maui in May and have put together a quick list highlighting my favorite restaurants from the trip. Some of these are well known in Maui, others are off the beaten path, but either way
Continue reading...
