Jillian Fae Chef Services

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  • HOME
  • Contact
  • Pasta Class & Dinner
  • Sample Menu
  • Meet Chef Jillian
    • About Chef Jillian
    • Testimonials
  • Video Gallery
  • BLOG
    • Recipes
      • Instant Pot
      • Trader Joe’s
      • Healthy
      • Pasta
      • Soup
      • Shopping-centric
      • Sauces & Condiments
    • Cooking Tips
    • Food Facts and Opinions
    • Travel
  • What to do with all the Hard-Boiled Easter Eggs

    / April 18, 2019 / 0 Comments

    Here are some ideas on what to do with all those hard-boiled eggs!

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  • Pancetta Jam Crostini with Mascarpone and pickled red onion

    Pancetta Jam Crostini with Mascarpone Cheese and Pickled Red Onions

    / December 12, 2018 / 2 Comments

    This pancetta jam crostini with mascarpone cheese and pickled red onions has crispy and creamy and sweet, savory, salty, and sour all packed into one bite. Another one you can find all ingredients…

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  • deli cup full of very bright pickled red onions

    Bright Pickled Red Onions

    / December 11, 2018 / 1 Comment

    Adding a beet to your pickling liquid makes these bright pickled red onions as bright as can be. Use them as garnish on appetizers and plated dishes, in sandwiches and salads, or just…

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  • bowls of enchilada sauce and sour cream with a large beer and basket of large chips in background

    3 Ingredient Enchilada Sauce

    / November 27, 2018 / 3 Comments

    Before the story behind the sauce, this is a quick and easy 3 ingredient enchilada sauce. No chiles, only chili powder. An ode to Super Mex’s mild tomatoey enchilada sauce. Click jump to…

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  • Chile Lime Dip surrounded by vegetables

    Chile Lime Dip

    / September 6, 2018 / 0 Comments

    I’m just going to come right out and say it. This feels silly. BUT, I felt like sharing right after I whipped up a batch to snack on. People often ask me what…

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  • Hard boiled eggs with sun dried tomato relish

    Sun Dried Tomato Relish

    / August 3, 2018 / 2 Comments

    This quick and easy recipe makes a condiment that is great on everything and stores very well so you can have it on hand.

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  • garlic confit on fork

    Garlic Confit and Garlic Oil

    / July 19, 2018 / 1 Comment

    I can’t remember if it was Marco Pierre White in The Devil in the Kitchen or Anthony Bourdain in Kitchen Confidential (Or was is Medium Raw?) who said that they like female cooks…

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Chef Jillian


Hi, I'm Chef Jillian. Thank you for visiting! Please take a look around and feel free to reach out with any questions or inquiries either on the contact page, email, or phone. Cheers!

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Don't miss it! Summer is on the menu at this one! 🌞
A lot of edible flowers aren't good and American Greek style yogurt kinda sucks. What do you think?! Let's discuss.
They've already hit the menus. There will be no bracing. It's too late. 🌽
There are many ways to trim and prepare an artichoke. This way is great for larger ones and leaves you with the best, most edible part. 🍃
Turning artichokes is a craft! And this method with larger chokes is a great way to go when you want all of the good and none of the bad!
Summer Vibes for this one! 🌞 Come hang out, drink some wine and eat some good stuff!

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Top Blog Posts

  • Sun Dried Tomato Relish
  • Black Cod- Removing the Pin Bones
  • A Brief History of Ranch Dressing
  • Bright Pickled Red Onions
  • The Jerk that put Peas in Carbonara
  • Fluffy Egg Salad
  • 3 Ingredient Enchilada Sauce
  • Robuchon L’Atelier Las Vegas- Tasting Menu
  • Pancetta Jam Crostini with Mascarpone Cheese and Pickled Red Onions
  • Chile Lime Dip
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