Archive for Jill

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Jill is a Mom, wife, teacher, artist, creative genius, and writer. She works everyday on her blog at SimpleDailyRecipes.com. When she's not home schooling her kids or writing for her blog, Jill likes dancing to Brazilian Jazz while cooking up something good in the kitchen.

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Hummus is Yummus

Don’t you want to run your finger through that bowl?
My girlfriend, Donna needed a break, so I offered to take her kiddos for the afternoon. Our kids are best friends and get along wonderfully. (It’s actually a bonus for us both.) Donna happens to LOVE hummus. As an extra treat, [...]

10Feb2008 | Jill | 2 comments | Continued
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Grape Tomato Feta Salad

Longing for a summer salad in February?  This grape tomato and feta salad is light, zesty and perfect next to roasted chicken.  Heck, it's perfect right out of the container with a few crackers on the side.  
HERE'S ALL YOU NEED

1 pint grape tomatoes
2 tablespoons finely chopped purple onion
1 1/2 tablespoons chopped cilantro
1 tablespoon extra [...]

9Feb2008 | Jill | 4 comments | Continued
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Roasted Chicken Salad

Oh yea? Well, pack THIS in your lunch box! 
I've just finished roasting up a batch of chicken breasts for the week ahead.  I had a little red bell pepper and salad greens leftover from the Chicken Rollups dinner, so I put them together for lunch.  
I roasted the chicken breast my usual way, except I [...]

7Feb2008 | Jill | 0 comments | Continued
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Chicken Rollups

Just to keep you in the know, Simple Daily Recipes is spreading like a wildfire and growing intensely every day.  I have hired my first Intern to help me keep up, Anna L.  You will see her name pop up at the end of emails and later show up in contributing posts.  She and I [...]

6Feb2008 | Jill | 2 comments | Continued
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Butter Users Anonymous

Setting:  Steaming hot kitchen, in the back there's a circle of chairs filled with secretly, happy cooks.
Me: (stands up) Hi, my name is Jill.  I cook with butter. Support Group: Hi, Jill.
Me: I've been using butter in my cooking for the last three years.  It started out as a simple curiosity, really.  [...]

5Feb2008 | Jill | 8 comments | Continued
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World Nutella Day

I heard of Nutella for the first time, about a year ago.  I had watched some program about International Chefs cooking in fancy restaurants, but still having to offer condiments that are below Foodie par.  There was an Italian chef in California who offered Nutella on toasted baguette slices.  He said, "Nutella to Italy [...]

4Feb2008 | Jill | 10 comments | Continued
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Sour Cream Chicken Enchiladas

There is nothing difficult about making REAL sour cream chicken enchiladas.  Every phase of the preparation is really easy.  They simply take time and a love for Tex-Mex cuisine.  I highly recommend you make two batches of enchiladas; one to eat, one to freeze.  This recipe will fill two 13×9 inch casserole dishes.
HERE’S ALL YOU [...]

4Feb2008 | Jill | 7 comments | Continued
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Mini-Cupcakes Recipe

Yesterday, I shared a great way to pipe cake batter into a mini-muffin pan.  Today is about the traditional yellow cake recipe and creamy frosting I used to make these Kid Friendly Delights.
FOR THE YELLOW CAKE 

2 cups flour
1 cup sugar
1/2 cup butter, softened
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon [...]

3Feb2008 | Jill | 2 comments | Continued
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Cupcakes Kids Will Not Waste

For the past four years, I’ve attended my fair share of little kid birthday parties.  I’ve observed and experienced that no matter how delicious the cake tastes or doesn’t taste, it’s the icing that gets all the attention.
Party after party, I watch kids ONLY eat the frosting off their cupcakes.  Leaving behind a half eaten, [...]

2Feb2008 | Jill | 1 comment | Continued
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Using Baked Penne As Pizza Toppings

This is what happens when I have one small pizza crust on hand and four people to feed. I felt like eating my favorite pizza toppings, but I knew my kids wouldn’t go for it. I ended up baking the kiddos their favorite cheese & ham pizza. My husband and I ate [...]

1Feb2008 | Jill | 4 comments | Continued
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