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 [...]
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! [...]
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 [...]
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 4 Make Ahead Tip: Up to 2 days before, re-heat in the microwave covered tightly with plastic wrap. Ingredients 3 cups russet potatoes, peeled 1 inch cubes 2 cups granny smith apple, [...]
Makes 16 Large or 32 Small Potato Skins Get ready for Kickoff with two varieties of my delicious potato skins, Chilli and Cheese and Bacon and Blue Cheese, two fun twists on the classic [...]
Sign up today to receive Jill’s Recipe of the Week.
Using both hands pinch the top of a sprig with both of your pointer fingers and thumbs. Keep the top fingers on the top of the sprig and pull the bottom fingers all the way down the sprig removing the leaves.
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...
