Makes ¾ cup

This delicious carmel sauce can be made up to 2 months ahead and kept in the freezer or up to 5 days in the fridge.

Ingredients

• 3 Tablespoons butter
• 1/4 cup + 2 Tablespoons brown sugar, firmly packed
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream
• pinch of salt
• 2 apples, sliced

Directions

1. Place butter and brown sugar in a small sauce pot over medium heat, stir to combine and melt the butter.
2. Bring butter and sugar to a light boil around the edges of the pot.
3. Once the sugar mixture is well combined and comes to a boil, immediately turn off the heat and whisk in vanilla, heavy cream and salt.
4. Serve carmel sauce with sliced apples.

Serves 4

This a great twist on the classic surf and turf and will even save you a few bucks.

Make Ahead: A few hours before make the sauce and set aside. Mix the steak sauce and lime juice and get the steaks ready on a plate.

All of the sauce items are available in a well stocked grocery store.

Sauce Recipe

Ingredients

• 1 medium smashed garlic clove
• 1 Tablespoon + ½ teaspoon Mirin (Japanese sweet rice wine)
• 1 ¼ teaspoon soy sauce
• ¼ teaspoon ground ginger
• 1 ¼ teaspoon white miso
• ¼ teaspoon lime juice
• 4 Tablespoons butter

Directions

1. In a small saucepan over medium heat, whisk all of the ingredients together until the butter is melted a miso is fully incorporated, set aside. Remove the garlic clove before serving.

Steak Recipe

Ingredients

• 2 Tablespoons A-1 steak sauce
• 1 teaspoon lime juice
• 4 tri-tip steaks
• 8 oz or about 1 cup Dungeness crab meat
• Parsley chopped for garnish (optional)

Directions

1. Pre-heat your grill to 375-400 degrees.
2. In a small bowl mix together the steak sauce and lime juice and slather over all sides of the steaks. Marinade for about 20 minutes, but no longer or the lime juice will start to cook the steak.

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.

Serves 4-6

Make Ahead: Up to 1 day ahead, assemble all of the ingredients in a mixing bowl, except the chives. Cover and keep in the fridge. When ready to cook, whisk and follow steps 2 and 3.

Ingredients

• 8 eggs
• ¾ cup sliced ¼ inch thick honey ham, diced
• 3 Tablespoons mascarpone cheese
• 1 Tablespoon milk
• 1/3 cup shredded cheddar cheese, divided
• pinch of salt and pepper
• 2 teaspoons chives, minced

Directions

1. In a mixing bowl, whisk together the eggs, ham, mascarpone cheese, milk , 2 tablespoons of cheddar cheese, salt and pepper until well incorporated.
2. Heat a large non-stick sauté pan over medium low heat. Pour in the egg mixture and with a heat resistant rubber spatula occasionally stir the eggs to cook evenly for 6-10 minutes, or until no longer runny. Top with remaining cheese and cover for 1-2 minutes to allow the cheese to melt.
3. Sprinkle with chives and serve.

Be sure to post comments and let me know what you think!

Merry Christmas, Enjoy!

Wine Pairings:

I enlisted a couple of expert wine tasters (okay, they were my good friends, but they love wine all the same) to help pair some of Chateau Ste Michelle’s delicious wines with my Thanksgiving recipes.  I love to try several different varietals of wines with each recipe, I have my friends sample each dish with each wine and see which ones they think pair best.  Chateau Ste Michelle is one of my favorite wines, and I’m very thankful to them for providing the wine for my Thanksgiving segment.

It’s a lot of fun and it’s amazing how different wines taste so different with each dish!  The results were almost unanimous, here are my suggested pairings:

Sweet Potato Mash – Pairs well with the Chateau Ste Michelle Cabernet Sauvignon.
Butternut Squash and Sausage Stuffing – Pairs well with the Eroica Riesling.

I’ll be back on Q13 in December for a Christmas Party segment and then sharing some fun, delicious New Year’s recipes and drinks!

Recipes from the Thanksgiving Segment:

Butternut Squash and Sausage Stuffing

Sweet Potato Mash

You can also view the behinds the scenes from the segment filmed live via Qik from Jill’s HTC Evo.

Serves 8

Ingredients

• 3 medium chicken breasts
• 1 teaspoon olive oil
• 1 ½ cup yellow onion, sliced thin
• 2/4 cup green pepper, sliced thin
• 1 28oz can diced tomatoes, (preferably San Marzano)
• 2 teaspoons garlic, minced
• 1 Tablespoon taco seasoning
• 1 Tablespoon ketchup
• 2 teaspoon balsamic vinegar
• 16 soft corn tortillas

Directions

1. Fill a large pot 3/4 full with water, cover and bring to a boil over high heat. Gently place chicken breasts into the boiling water, cover and turn off the heat. Allow the chicken to cook for 40 minutes.
2. Add olive oil to a large pot over medium/high heat. Stir in onions and pepper, sauté for about 4 minutes, stirring occasionally.
3. Add the tomatoes, garlic, taco seasoning, ketchup and vinegar, stir.
4. Remove the cooked chicken from the water and shred with a fork. Place shredded chicken in with the tomato and onion mixture.
5. Lightly simmer for up to 2 hours or place in a crock pot on low until ready to serve.
6. Place chicken and veggies on a tortilla and serve with your favorite toppings.

Serves 8

Ingredients

• 1 cup coconut, shredded
• 1 cup heavy cream
• 1 cup dark chocolate chips
• 1 teaspoon vanilla extract
• ½ teaspoon ground chipotle
• 1 Tablespoon butter
• 2 Tablespoons agave syrup
• ½ cup pepitas , roasted and salted
• 8 scoops vanilla ice cream

Directions

1. In a small sauté pan over medium, toast coconut for about 5 minutes, stirring frequently so not to burn. Turn off heat and set aside.
2. Pour cream into a small sauce pan over medium/low heat. Bring to a simmer and turn off heat. Whisk in chocolate, vanilla, chipotle, butter and agave until the chocolate is fully melted. (Place on low and whisk if the chocolate is not melting)
3. Pour chocolate sauce over each scoop of ice cream, top with coconut and pepitas.

Be sure to tune in to Fox Q13 Morning News Friday, April 2nd for some delicious Easter brunch (or dinner) ideas. Below are the recipes, enjoy and Happy Easter!

Jill’s Easter Meals segment on Fox Q13 Morning News

• Baked Ham with a Honey Bourbon Glaze
• White Chocolate Citrus Bread Pudding with a Rosemary Caramel Sauce
• Sonrise Punch
• Prosciutto and Parmesan Wrapped Asparagus Topped with Poached Eggs