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 Fill a...

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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 In a small sauté pan over medium, toast coconut for about 5 minutes,...

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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...

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Serves 8 I serve these as an appetizer at room temp or as a hot accompaniment to steak, chicken or hearty seafood dishes.   Make Ahead - Up to 1 day ahead, blanch and wrap asparagus with cheeses and asparagus (don’t bake), cover and keep in the fridge.  Toast panko, keep in a plastic bag.  Poach eggs, once the eggs are cooked keep covered ...

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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 appetizer. Ingredients 8 large or 16 small russet potatoes, washed 7 slices of bacon 2 Tablespoons brown sugar pinch cayenne pepper 2 cups mascarpone 1 cup blue...

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Serves 6 What I love about this recipe is that it is perfect all year round.  It really comes out beautifully when cooked on the grill or stove top.  I like to make extra and top my salad with it for lunch or a quick dinner later in the week. Your extra cooked steak will last for up to 3 days in your refrigerator. *Make Ahead Tip: You can start...

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Ricotta Prosciutto Chicken with Pink Penne Pasta Recipe Serves 4 Make Ahead Tip: Assemble the chicken finishing with the prosciutto, but don’t bake. Keep covered in the fridge for up to 1 day. Ingredients 4 chicken breast cutlets Salt and Pepper 1/2 teaspoon thyme, dried 1/2 cup ricotta cheese 4 slices proscuitto 3 cups marinara...

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Happy New Year Q13 Visitors! I want to wish everyone a Happy New Year, 2009 has been an exciting year for me and I’m looking forward to 2010! I’ve created some fun New Year’s Day appetizers that are simple to make and will look and taste delicious.  To top off things off, I’ve got three different Champagne drinks that...

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This recipe is perfect for a Thanksgiving menu or a quick meal a home. Make sure to taste your potatoes before you stuff them to make sure the texture and flavor is to your liking, if you have larger potatoes you might want to add a tablespoon more of butter or milk. Quick Tip: Make the potatoes up to a day ahead, keep in the fridge and bake...

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Jill shows Lilly on Fox Q13 morning news some “ghostly” Halloween recipes including Mummy Mashed Potatoes, Monster Meatloaf, Cyclops Deviled Eggs, and some family fun Caramel Apples for desert.  The fun Halloween themed wine for the adults is from Giant Wines in Woodinville, WA and included Sinner’s Red and Ghost 413 Red and...

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