• Oct 17

    Food Friday: Rum Raisin Ice Cream

    October 17, 2014 • 10:00 am

    Ingredients

    1 cup Raisins

    1 cup Dark Rum

    1 cup Whole Milk

    1 cup Half and Half

    1 cup Whipping Cream

    2/3 cup Sugar

    1/2 tsp Salt

    1/2 cup Caramel Sauce (ribonning)

    Caramel Sauce for topping

     

    Directions

    1. In a frying pan, reduce the dark rum for about 20 minutes to get rid of the alcohol. (otherwise your ice-cream will be too soft!) 
     
    2. About half way through, add your raisins and sugar so that they get soft and soaked with rum and the sugar melts.
     
    3. Start your mixer, add all of your milk and cream.  Let churn for about 10 minutes 
     
    4. Add rum mixture. Let churn for another 10 minutes and then SLOWLY add caramel sauce.
     
    5. Let churn for another 10… and then SERVE & ENJOY!!! 

    Bowls | Ice Cream Pan | Ice cream Scoop | Ice Cream Maker

    I absolutely LOVE my Cuisinart Ice Cream Maker...I think it's a MUST in every house hold!!!! It makes making ice cream so FUN and EASY for everyone... this baby works wonders :)

     

     

     

     

    xo

    Jilly


  • Oct 16

    Korhani Home 'love Jillian Harris' Announcement

    October 16, 2014 • 10:00 am

    I am SO ECSTATIC to finally be able to announce to you... my collaboration with KORHANI HOME!!!! I have been working long and hard for almost a year now alongside Creative Director Kirsten Korhani and her AMAZING team. It has always been a dream of mine to have my own line of home products. The team at Korhani Home has been such a natural fit based on their dedication to AMAZING design. I immediately clicked with the team, and they were able to help translate ALL of my ideas and inspirations into the beautiful 'love Jillian Harris' collection!!

    My 'LOVE Jillian Harris' collection is full of lovely contradictions - it's modern yet warm, elegant yet relaxed. You'll find some beautiful subdued traditional patterns, and others that are hip, fresh and FUN!!! It feels amazing to be able to create a line that looks high end but is afforable enough to have in every room of my home!!!

    If you don't know Korhani....Korhani Home is a creative lifestyle brand that has been in business for over 100 years!!!! They are an industry leader and innovator in home fashions, while committed to being the most socially concious company possible. That being said...MY love Jillian Harris collection is CANADIAN MADE and GREEN - that's right all of my rugs are recycalable through their rug recycling program!!!! HOW COOL IS THAT!!!??

    Below are some images of the Cross My Heart rug in my Kelowna home. As well as some images from the collection!!! The entire 'love Jillian Harris' collection is available to view and purchase on Korhani.com

    Cross My Heart Rug | Lotta Love Rug | The Captain Rug

    I'm already looking forward to the next step and what's to come in the future...ARE YOU!?!?! I can't wait to hear what you think!!!

    Make sure to check out the entire collection Korhani.com!!!!

     

    xo

    Jilly 

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  • Oct 15

    Boots Roundup | Shopbop Sale!!

    October 15, 2014 • 5:45 pm

     
    After I posted this pic last week with these cute booties on my feet... SO many of you asked me what MY favorite boots are!!! Actually wait...you guys ALWAYS ask me what my favorite boots are (I posted some pic's below of my personal fav's)!! SOOOO.. I decided to spend the afternoon putting together the BEST ones for your BUCK!!! BETTER YET.... ALL OF THE ONES BELOW ARE ON SALE!!!!! That's right.... they are all 25% off on Shopbop.com ALL you have to do is use the code: FAMILY25 to receive the friends and family discount...BUT you only have until tomorrow at MIDNIGHT!!! You don't want to miss out.. TRUST ME!!!!
     
     
     
     
     
     
     
     

     

     
     
     
     
     
     
    NOW... GO SHOP my loves before the times up!!!! ENJOY!!
     
     
    xo
    Jilly

     

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  • Oct 14

    My Hawaii Essentials

    October 14, 2014 • 10:00 am

    Happy BELATED Thanksgiving Canadian loves!! I hope you all had as great of a weekend as I did!!?! I had so much fun soaking up the rays, poolside, pineapple drink in hand, with my besties... it's definitely been one for the books!!! For those of you that might be sneaking away for a sunny holiday this winter I put together some of MY vacation essentials that I CANNOT live without!!! Take a look, make some notes, and even shop below.. easy peasy!!!

    Shorts | Cami | Clutch | Watch | Sandals | Fedora | Rings | Bracelet | Sunglasses

     
    SHOP MY FAV'S
     
     

     

     

    LAST but DEFNITELY not LEAST....I have been LIVING in my bathing suits from SWIMCO and my JH for PRIV Sammy Crop Top!! 

     
     
    Peace and love from Hawaii!!!! NOW... BACK TO THE POOL!!!!
     
    xo
    Jilly

     

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  • Oct 11

    Happy Thanksgiving Weekend!!!

    October 11, 2014 • 10:00 am

    Happy Thanksgiving Weekend my loves!!!! I hope you all get to GOBBLE down on some yummy food and enjoy some laugh's with your friends and family...that's what Thanksgiving's all about... full bellies and full hearts...RIGHT!?!?! I wanted to share with all of you MY PERSONAL FAVOURITE recipes that I tend to cook year after year...THAT'S HOW GOOD THEY ARE!! 

    The Perfect Bird:

    The perfect bird is honestly all about keeping it simple. In my opinion, you should get a fresh, free run turkey because that guarantees a plump juicy bird. Some people brine their birds, but I just can’t be bothered! 

    Here are a few of my tips… 
    - If you’re thawing a turkey, please research the proper thawing method and be patient! 
    - For a crisp skin, make sure your bird is COLD when you put it in the oven. 
    - For a fresh turkey plan on cooking your turkey about 15-20 minutes per pound. 

    I simply stuffed my bird with my famous stuffing (see below), rubbed the bad boy with a handful of butter, salt, pepper & FRESH poultry seasoning herbs. 

    I started the bird without a lid at 400 degrees for about 15 minutes, and then reduced the heat to 325 for the remainder of the cooking time. 

    Make sure and baste your turkey about 3-6 times during the cooking period. Use a meat thermometer and test in the crease of the thigh when you have timed your turkey correctly. When your turkey has about 15 minutes left give the skin one last good crisp without the lid if it needs it. Let the turkey rest 15-20 before carving…Enjoy!

     

    My Famous Stuffing:

    This one is the same as I made last year, but I think that says something… it’s DELICIOUS! 

    Ingredients

    ½ loaf of whole wheat bread, cubed 
    1 ½ loaves white bread, cubed 
    ½ lb. salted butter, melted (this is the secret you do not speak of to your guests) 
    1 lb. diced turkey sausage 
    1 c. chopped onion 
    3/4 c. chopped celery 
    1 ½ c. cremini or button mushrooms, sliced 
    ¼ c. dry white wine, such as Sauvignon Blanc 
    2 ½ tsp. fresh chopped sage 
    1 ½ tsp. fresh chopped rosemary 
    ½ tsp. fresh chopped thyme 
    1 Granny Smith apple, cored and chopped 
    1/3 c. minced fresh parsley 
    1 tsp. salt & 1 ½ tsp. pepper to taste 

    Instructions

    1. Preheat oven to 325 degrees F. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 10-15 minutes in the preheated oven or until evenly toasted. Put toasted bread cubes to a large bowl. 

    2. In a large frying pan, cook the sausage over medium heat, stirring until evenly browned. 
    3. Add butter, onion, celery, sage, rosemary, and thyme. Cook, stirring for 2 minutes to blend flavors. 
    4. Add wine. 
    5. Pour sausage mixture over bread in bowl. Mix in chopped apples, mushrooms and parsley. Mix lightly. Spoon into turkey to loosely fill. 

     

    Pear and Pancetta Crisper:

    I LOVE this salad! The butter lettuce crisps so nicely in your mouth it’s like a juicy explosion! I like to use local BC pears, but whatever you have available will do! 

    Ingredients

    1 head of live butter lettuce (roots cut off and rinsed) 
    1/4 c. chopped walnuts 
    2 Bosc Pears, sliced thinly 
    1/2 c. of drained crumbled feta 
    1/2 c. pancetta

    Tori's Famous Dressing: 
    1 tbs. of dijon mustard 
    1-2 tbs. of sugar 
    3 tbs. of red wine vinegar 
    1-2 garlic cloves, crushed (2 if they are small) 
    juice of one lemon or lime 
    2/3 c. of canola oil 
    salt and pepper to taste

    Instructions

    1. Preheat oven to 450 degrees. Arrange pancetta and bake until golden brown - about 10 minutes. Let cool and set aside. 
    2. Make the dressing and set aside. 
    3. Tear/chop lettuce into bite size pieces. Toss with pear, feta, and walnuts and top with pancetta and dressing!

     

    BC Apple & Beet Salad:

    Ingredients

    Salad
    BC Ambrosia apple - local is alwasy best!!
    6-8 large beets
    1/4 cup crumbled feta or goat cheese
    2-3 teaspoons chopped parsley (I like more... I would say 4 teaspoons!)

    Dressing
    2 tbsp olive oil
    2 tbsp cider vinegar
    1 tbsp honey
    Salt and pepper to taste

    Instructions
    1. Boil or steam beets for about 25-30 min
    2. Let beets cool for a few minutes
    3. Peel beets and cube into bite sized cubes
    4. Cut apple into slices
    5. Transfer beets and apples to a bowl
    6. Toss beets and apple slices with dressing, coat well.
    7. Top with cheese and parsley

     

    Parmesan Fennel Bake:

    I'm always so tired of the same old Thanksgiving side dishes, so this dish is SO great because it can be prepped ahead of time! Who doesn’t love that?! 


    Ingredients
    2 fennel bulbs 
    1/2 large yellow onion 
    1/2 c. of freshly grated parmesan 
    1/2 c. of whipping cream 
    2 tbs. of butter 
    1/4 c. of chopped walnuts 
    dash of nutmeg 
    salt & pepper to taste 

    Instructions
    1. Heat oven to 250C 
    2. Trim the fennel tops, then cut into wedges. 
    3. Boil for about 5 minutes, then drain well. 
    4. Arrange in an ovenproof dish with sliced onion. Sprinkle nutmeg, salt pepper, garlic, and butter over fennel and onion. 
    5. Top with cream and parmesan. You can set aside for a whole day now if you want to! - Refrigerated. 
    6. When you’re ready, bake until golden - about 20-30 minutes. When golden... top with walnuts and serve! 

     

    Ricotta Mashed Potatoes:

    Ingredients

    4-6 Yukon gold peeled potatoes, cut into approximated 3 inch chunks
    2 tablespoons of butter
    1/4 cup of whipping cream
    1 cup of Ricotta
    1 handful of fresh or dried chives
    1 teaspoon of ground kosher salt

    Instructions

    1. Boil potatoes until soft when poked with a fork
    2. Add butter, whipped cream, ricotta, chives, and salt
    3. Mash & serve!

     

    Beet Rolls:

    The recipe I have for you guys today is a super simple one with very few ingredients. It does sound strange but the flavor is so incredible you will keep going back for these little suckers until the casserole dish is dry.

    Ingredients
    Frozen (or fresh) bread dough (thawed)
    24-26 Beet leaves
    1 cup whipping cream
    3 tbsp butter
    Salt & pepper to taste
    1 tsp dill
    1 clove garlic

    Instructions
    1. Place the dough in a greased bowl, cover it with a towel and set it in a warm place to rise until doubled
    2. Clean your beet leaves while the dough is rising
    3. Cut stalks from leaves
    4. Pinch off small pieces of dough (about the size of a walnut) and place a piece of dough in the center of one end of a leaf
    5. Roll the beet leaf loosely around the dough
    6. Place in a lightly greased baking dish and line up rolls in a single (or double layer) in the dish

    7. Cover and place in a warm area until the dough rises again
    8. Cover the dish and bake at 350F for about 30 minutes or until rolls are puffy and slightly golden.
    9. Melt butter in a saucepan
    10. Add the cream, dill and garlic
    11. Bring to a low boil & then reduce until ready to serve
    12. Ladle the sauce over the rolls and then place in oven for another 5 minutes

    I know it’s a little unique but I promise this dish won’t disappoint!

     

    Grilled Peach and Apple Cobbler:

    I’m wrapping up my round up of Thanksgiving recipes with my famous sweet treat that’s always a hit at Thanksgiving dinner. Added bonus about this one is your family will think you’re so creative (or a little crazy) making your cobbler on the BBQ!

    Ingredients

    2 granny smith apples, sliced & cored
    ripe peaches, halved, sliced & pitted (important that the peaches are ripe)
    1/2 cup light brown sugar
    1 stick salted butter, melted
    1 teaspoon ground cinnamon
    1 cup granola (whatever kind you prefer) OR 1cup of rolled oats

    Instructions

    1. Turn on BBQ on high heat for 15 minutes

    2. Toss the cut peaches and apples with half the butter, sugar, and cinnamon

    3. Add mixture to baking dish

    4. Toss the rolled oats or granola with the remaining butter, sugar, and cinnamon and top mixture to baking dish

    5. Turn BBQ off and place cobbler on BBQ for 7-10 minutes

    6. Turn BBQ back on low and leave cobbler on until it’s golden- the cobbler will cook in about 15 minutes

    I also like to make my own whipped cream with this cobbler. Just whip heavy cream in a cold bowl and add vanilla bean. For the vanilla bean you just cut it in half lengthwise and scrape the seeds into the cream.

     

    And VOILA.. Thanksgivng Dinner is SERVED!!!!

    Now you can all go and prep your own meals and ENJOY your Thanksgiving weekend with your friends and families!!!

     

    xo

    Jilly

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  • Oct 10

    Apple Roasted Chicken

    October 10, 2014 • 10:00 am

     
    This fall I am SOOO obsessed with cooking with APPLES from BC Tree Fruits!!! They can seriously make any recipe taste sweet and fresh... an all around perfect addition to any FALL dish. This is one of my FAV apple recipes so far...it's a definite must try.  
     
     
     
     
    Ingredients
    3 chicken breasts cut into large quarters 
    2 large BC TREE FRUIT McIntosh apples each sliced into eighths
    3 small potatoes, halved
    1 medium onion, cut into eighths 
    2 fresh carrots diced
    2 garlic cloves, crushed 
    1 lemon, sliced into thin rounds
     
    Sauce Ingredients
    1/4 cup olive oil 
    3 tbsp. apple cider vinegar
    1 cup apple cider
    3 sprigs fresh thyme, plus more for garnish
    2 tsp. dijon mustard
    1/2 tsp. salt
    1/2 tsp. freshly ground black pepper
     
    Directions
    Mix all SAUCE ingredients together and put in a LARGE ziplock back. Throw in all veggies, apples and chicken and put in fridge to marinate for the day (min 3 hours) 
     
    Put into large baking dish (do not overlap ingredients too much) and bake on 375 until golden brown! 
     
     
    Enjoy this fresh and crisp recipe on a lovely fall evening!!!
     
    xo
    Jilly
     

     

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