Growing up in Montana we ate some weird shit. Scones (big stretched fry bread with honey) Pork chop sandwiches and PASTIES!. They are of British decent and basically a meat pie in a pastry type enclosed shell. Here is my … Continue reading
Ok I love love love brown gravy, especially on French Fries! A lot of gravy is too salty so I barely added salt and I used both Beef broth and Beef Stock! Yummmmmo! (*best Rachel Ray voice*) Here ya go: … Continue reading
Fall always makes me crave Deviled Eggs. Whether its a football game or a dinner party they always seem to vanish. So here is one of my ways to make them. HINT: **to get best/non broken smooth pretty eggs, heat … Continue reading
I want to bath in this stuff!!!! It is beyond ridiculous! It is SIMPLE to make, BUT I altered it a bit and cut back the salt however, because it was a little heavy but you decide. Honestly I have … Continue reading
One of my favorite appetizers I found in Cooking Fresh magazine but I changed it a little. They had Morel toasts but I found it more tasty with a combo of Crimini, Shitake, and Portabello mushrooms. I also played around … Continue reading
My friend Rochelle Fleck who owns Chefwear taught me how to cook chicken so it falls off the bone. I have used this method EVERY TIME I make it. It does take a while but your house will smell deeeeeelish … Continue reading
I can’t disclose the Mafia approval, but you get the idea! 🙂 Look at the recipe for both meatballs and “gravy”, there are NO measurements. The meatballs are from the Grandma of a great friend in LA. Old school New … Continue reading
Yup, being Irish has its perks… try this on for size. You’ll thank me! 1can sweetened condensed milk 2 Tblsp Chocolate syrup 2 Tblsp Instant coffee *secret ingredient (its an extract but you don’t need it) 1 1/2 Tblsp … Continue reading
one of my favorite restaurants in LA. Cafe Montana, not only does it remind me of growing up in Montana but they make the most delicious Granola Rolled French Toast with Vanilla Sauce and Raspberry Puree. Deeeeeeelish!
Very excited to get this up and running. Get ready for some fun, food and overall sass! I want to give mad love to my great friend Ann Gaffigan for helping me get this website going. As soon as I learn how to be as good on the computer as I am in a kitchen all the information will be in one spot! Jillybdelicious.com will soon be a working passion. In the meantime please feel free to make comments below. FIRST QUESTION: What is your favorite appetizer to make for Football season. (Yummiest post will be reposted on my website!) Slainte!