Serves 4 This is an easy way to make homemade ravioli. After you make the ravioli, but before you cook them, prepare your sauce and keep it warm. Make Ahead: Up to 3 Months, make ravioli [...]
Makes ¾ cup This sauce is perfect to drizzle over cheesecake, brownies, ice cream or chocolate cake. This sauce can be made 2 days ahead. Ingredients ½ cup Raspberry Jam 1 cup frozen [...]
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 dip is a classic for my Superbowl party, Roasted Red Peppers, Feta Cheese, Mascarpone Cheese and a couple of other ingredients combined in your food processor and this dip is ready to serve in [...]
Makes 20 bite size appetizers Make Ahead: This recipe can be made up to 1 day ahead, cover with plastic and keep in the fridge until ready to use. Ingredients ¼ cup green onion, chopped [...]
Makes 2 cups Bechamel is one of the five mother sauces and can be used in a variety of recipes from topping crepes to a base for your macaroni and cheese. Ingredients 2 cups whole [...]
Makes 12-16 This is an all-in-one recipe for a Crepe Bar, perfect for your New Year's brunch with family and friends. I like to make the crepes ahead of time and then the next morning I just [...]
Jill was featured on Q13 Fox "This Morning" yesterday sharing several Christmas recipes including homemade Eggnog (with 80% less fat), Dungeness Crab Stuffed Mushrooms and Spinach Artichoke Dip. [...]
Makes 20-24 Ingredients ¼ cup shallots, finely minced 1 egg white 1 Tablespoon light sour cream 2 Tablespoons olive oil mayonnaise 1 Tablespoon parley, minced 1 ½ teaspoon [...]
This is a delicious low-fat and healthy twist on the classic Thanksgiving sausage stuffing. It can be made up to 2 days ahead, following steps 1-5, cover and keep in the fridge. When ready to [...]
Makes 12 cups This recipe with only 9 grams of fat per serving, with sour cream (I’m using Greek Yogurt) and cheese, rivals the store bought/ restaurant chili at 28 grams per serving. So dig in [...]
My Vampire Tini is a festive Halloween Martini drink featuring Black Vodka (available at most liquor stores near Halloween) and agave syrup instead of sugar. This drink has 100 calories, less than [...]
Makes 36 Mini-Quiches This is great on a brunch menu or accompanying an appetizer tray. You will need 3, 12 cup mini muffin tins or you can work in batches if you only have one. How to Make Ahead: [...]
Makes 4 For a picnic I love to pour my cooler into individual jars with tight fitting lids. With the top off, keep them in the freezer for an hour or so before your picnic, they will help to keep the [...]
Sign up today to receive Jill’s Recipe of the Week.
Want to know if your sauté pan is hot enough? Add a small drizzle of oil and place the bottom of a wooden spoon in the oil, when small bubbles form around the spoon you know your pan is ready to sauté.
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...
