What's Cookin' Wednesday + a TE blog hop!

Helllllooooo! Today I'm sharing this month's Taylored Expressions Blast from the Past Blog Hop! Yay! The theme is "Collectors Anonymous", and we are supposed to include those crafty things we seem to COLLECT more then USE! Well lately for me, it seems I COLLECT nearly everything, including stamps! I have so many stamps that haven't even seen ink - craziness. But I just loooooove them, and have to owwwwwn them, and life has been too hectic lately to USE them!! That's actually part of the reason I sign up for hops like this, it gets me actually in here stamping. Without deadlines I don't know if I'd ever stamp, yikes! So anywho, in keeping with my What's Cookin' Wednesday theme, here's my card:


I was going to use the wonderful sketch that sweet Sankari provided for us, but then I created this "background paper" using my What's Cookin' set, and I couldn't bring myself to cover up any of it! LOL! I just love my own stand mixer so much - so I think this stamp is super fabby! I decided this mixer had a clear glass bowl, so I shined it up with some Glossy Accents:


I used more of the My Mind's Eye Stella and Rose line - love love love that paper! And another thing I have a vast COLLECTION of - silver brads! I don't mind "sacrificing" a whole long line of them, because for whatever reason I seem to own a lifetime supply! LOL!

Since it's Wednesday and I've been Cookin' some good stuff lately, I thought I'd go ahead and share a quick, easy & healthy What's Cookin' Wednesday recipe with you! Well I say "quick" - it does take some time in the oven, but it's quick to throw together! It's from Prevention magazine, and my hubs gave it the seal of approval too!

Fish with Artichokes & Tomatoes

Ingredients

• 2 large red onions, cut into 1/4" wedges
• 1/4 cup extra virgin olive oil
• 1 package (10 ounces) frozen artichoke hearts, thawed (about 2 cups)
• 1 cup small cherry or grape tomatoes
• 2 tablespoons chopped parsley
• 1 teaspoon freshly grated orange zest
• 1 clove garlic, minced
• 4 skinless tilapia or flounder fillets (1 1/2 pounds total)

Directions

1. Preheat the oven to 400°F.
2. In a 13" by 9" baking dish, combine the onions and oil. Toss and then spread in an even layer.
3. Roast for about 35 minutes, or until the onions are golden. Remove from the oven and stir in the artichokes and tomatoes.
4. In a small bowl, mix the parsley, orange zest, and garlic. Set aside.
5. Increase the oven temperature to 450°F. Push the vegetables to one side of the dish and add the flounder. Arrange the fish evenly in the pan. Spoon the vegetables over the fish and sprinkle with the parsley mixture.
6. Return the baking dish to the oven and roast until the fish flakes easily with a fork (about 5 minutes for thin fillets and 10 to 12 minutes for thicker fillets). Place the fillets on 4 plates.

One note about this - it's from Prevention and they like to limit sodium intake, so there is no salt in the recipe. It was a little bland before adding salt & pepper at the table, but totally yummy after adding just a touch of it.

Now without further ado...



Thanks for stopping by today!!

• Stamps: What's Cookin' from Taylored Expressions
• Paper: SU cardstock, GP white, My Mind's Eye DP
• Ink: Memento Tuxedo Black, Copic markers
• Accessories: PTI scallop edge die, machine stitching, SU brads, glossy accents, heart brad

What's Cookin' Wednesday - Banana Muffins!

Remember when I used to post recipes on Wednesdays? Thought it was about time I post another one! But first, a card...


I thought this Wee Henry Cuppie digi image from Hambo Stamps was perfect, because the recipe I'm about to post is one that Carter and I whipped up together yesterday afternoon! It's so much fun cooking with my kids, they get so excited about the simplest things. Like "I get to dump the flour into the bowl?? WOOHOO!!". Wouldn't it be nice to still find such joy in the little things?

Speaking of joyful things - today the new Hambo Stamps design team, aka the Bacon Bits, are being introduced on Monica's blog. AND, they have their debut on the Hambo Hoedown, sharing some *adorable* new digi images. Make sure & check it out! My card today's fits this week's Hoedown challenge too - I used a button!

And now on to the recipe - this is one I doctored to make a bit more healthy. Next time I make them I'm going to try subbing the refined sugar with honey - do you ever bake with honey? Do you have any other suggestions to up the health-factor in these muffins? The kids love them as-is, and they are the pickiest eaters on the planet so I have to be a little careful. But maybe I'll add some sort of veggie puree next time too. Maybe sweet potato! :-)



BANANA MUFFINS
---------------------
1 c wheat flour
1 Tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3 very ripe bananas, mashed
1/4 c sugar
1 large egg
1/2 tsp vanilla extract
1/4 c unsweetened applesauce
1/2 tsp cinnamon
Preheat oven to 350 degrees F. Grease muffin pan.

In medium bowl combine flour, baking powder, baking soda and salt. In separate bowl combine banana, sugar, egg, vanilla, applesauce and cinnamon. Mix well. Slowly add dry mixture to banana mixture. Mix well.

Scoop batter into prepared muffin pan. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool.

Makes 12 muffins.

I plugged this recipe into My Fitness Pal, and it says each muffin has 84 calories, 1g fat, 19g carbs and 2g protein.

Happy stamping, AND baking! :-)

What's Cookin' Wednesday - Homemade Pop Tarts!

Yes my lovelies, you read that title right - I made some homemade pop tarts! And they were gooood! But before I get into that, how about a card:


Even though the colors are not traditional, I'm declaring this a Valentine's card! Afterall, isn't this the season of sweetness??? I used the latest Wednesday Stamp Club Sketch Challenge in the MFT Forum on Splitcoaststampers this week.


The stamps are some of those adorable MFT Flapper Doodles (I just like saying that!!) - Flappers in the Kitchen. SQUEAL! I wanna be a flapper in my kitchen. I'm running out and getting a short fringe dress RIGHT NOW.

I was also inspired by the Moxie Fab Tuesday Trigger challenge. The bright colors, the white, the fact that involves food!


And speaking of food... wanna see the pop tarts?? Here they are fresh from the oven. Yum!


I loved them just like that - I used this fabulous recipe from Smitten Kitchen, and went with the brown sugar cinnamon filling. Mmm mmm good! To make them a little healthier, I used half wheat flour instead of 100% all-purpose. But of course my picky kids (who have had store-bought pop tarts and are used to those) didn't think they were good. No problem, I know the key to getting kids to eat just about anything - I made a glaze! Here's a tip for making anything with vanilla taste even more special. I bought a jar of vanilla bean paste. It's pricey, but a 4oz jar lasts a long time and it's sooo good. It creates little flecks of vanilla in whatever you're making, just like if you were using a real vanilla bean pod.


And would you just look at this beautiful, flaky pastry?? I am so proud. I have an aversion to making pastry. But even my Gramma would respect this effort, I think!


Now my kids want me to make homemade pop tarts every day. Hmm. Don't hold your breath, kids! :-D

Thanks for stopping by!

• Stamps: FD-Flappers in the Kitchen from My Favorite Things
• Paper: Doodlebug Designs DP, SU Baja Breeze, GP white
• Ink: Memento Tuxedo Black, Copic markers
• Accessories: TPC Studio So Delish charm, green velvet scalloped ribbon, black grosgrain ribbon, machine stitching

What's Cookin' Wednesday - Onion Pie!

It's been a while since I shared a cheesy yummy delicious recipe with you! So today I thought I'd show you something that's a Christmas dinner tradition in my family - Onion Pie. So yummy!! But first, a card featuring an image of me making it. It was so nice of Kim at My Favorite Things to offer a stamp of me like this. She captured my thighs perfectly. Because eating stuff like cheesy yummy delicious Onion Pie would never, ever have any impact on my thighs... riiiiight... :-)


I whipped up this card last night to play along with the brand new and improved Wednesday Stamp Club in the MFT Forum on Splitcoaststampers. From here on out they are focusing on sketch challenges! WOOT! I highly approve of this decision. :-) (Like they care whether or not I approve, but anyway...)


I love this adorable girl in the a la modes set What's Cooking! And that message is perfection. I think this set may be out of stock at the moment, I couldn't find it in the MFT store to link it up directly. I love the Little Yellow Bicycle paper too - I couldn't resist it when I saw all those whisks!! I paper pieced her (MY!) bowl and pants with the paper to tie it all together with the background.

And now on to the recipe. Onion Pie. Doesn't it look divine? Our Christmas dinner would not be complete without one. Or three. My Dad was saying he needed one pie just for him this year...


ONION PIE
-------------
1 c finely crushed saltines
1/2 stick butter or margarine (for crust)
1/4 stick butter or margarine (for filling)
3 c thinly-sliced white onions
3/4 c milk
2 eggs, lightly beaten
1 tsp salt
dash of pepper
1/2 c shredded sharp cheese

Crust:
Place 1/2 stick of butter in 9" glass pie plate. Melt in 300 oven, about 5 minutes. Add crumbs and mix with a fork to coat. With a tablespoon, spread and press crumbs on bottom and sides of pie plate. Set aside. (increase oven temp to 350)

Filling:
In large skillet, melt 1/4 stick butter. Add onions, cook over medium heat, stirring often 'til tender, but do not brown. Place onions in pie shell. In saucepan, beat eggs lightly, add milk, salt & pepper. Heat, stirring constantly - do not boil. Pour over onions in pie shell. Top with shredded cheese. Bake 30-35 minutes til crust is browned at edges. Serve bubbling hot.

Happy stamping AND happy cooking!

• Stamps: What's Cooking from MFT
• Paper: SU Sahara Sand, GP white, Little Yellow Bicycle "Savor" DP
• Ink: Memento Tuxedo Black, Copic markers
• Accessories: Machine stitching, Spellbinders oval die, SU scallop edge punch, grosgrain ribbon, TPC Studio "So Delish" charm

What's Cookin' Wednesday - French Onion Soup!

It's still Wednesday for a few more minutes, so I need to share this recipe with you. It was soooooo YUMMY!!! I made it Monday night for dinner, and had leftovers again on Tuesday. Mmmm.


Need I say more? Here's the recipe:

French Onion Soup

1 stick butter (see I told you it was good!)
3 large onions, sliced (I used 2 sweet onions and 1 white)
2 tsp white sugar
2 Tbsp all-purpose flour
2.5 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 Tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
salt & pepper
1 French baguette
dijon mustard (optional)
melting cheese (Swiss is classic, I used mozzarella because I had it on hand)

1. Melt butter in a large dutch oven. Stir in sugar. Cook onions over medium heat for 10 minutes or until golden brown, stirring occasionally.

2. Stir in flour until well blended with the onions and pan juices. Add water, wine, beef broth, Worcestershire sauce, thyme, bay leaves and salt & pepper to taste; heat to boiling. Reduce heat to low. Cover and simmer for 20 minutes.

3. Ladle soup into four oven-safe bowls. If using, spread bread slices with mustard and float on top of soup. Grate cheese onto bread and place under broiler until just melted and lightly browned. (Note: place bowls on a cookie sheet for easier handling)

I originally found the recipe on allrecipes.com, and then doctored it up to my liking.

Enjoy!

What's Cookin' Wednesday - a very yummy veggie dinner :-)

Hi friends! While I'm recuperating from carpal tunnel release surgery, I thought I'd share a dinner from my files that I really loved. And unlike most of what I've shared so far, this is quite a healthy dinner, too! Although I'm not a vegetarian, I adore vegetables. We skip the meat at dinner quite often.


The main dish was a Savory Indian Sweet Potato from my all-time favorite vegetarian cookbook, Moosewood Restaurant Low-Fat Favorites. I'll share this particular recipe at the end of this post.


The salad was also from the cookbook and is one we have often - although usually we just do lettuce and/or spinach, avocado and olive oil. In the cookbook's version, you mince some garlic into the bowl and combine it with the olive oil, then add the greens, avocado and also fresh grapefruit sections. It is so delicious!

I rounded out this plate with a bit of cut mango. It was some of the yummiest mango I've had outside of Malaysia - perfectly ripe and juicy. Yum! Do you know how to eat a mango? I find the "meaty" sides of it and cut them off (there's a long thin pit in the center of the fruit), and then slice it into squares right inside the skin. These are just cut off at the base and popped into my mouth, er... I mean... placed on the plate. :-)


And finally, the recipe for the sweet potatoes. The only thing I did differently was sprinkle some cilantro on at the end. Because everything is better with cilantro...!! (ok not EVERYTHING, but A LOT of things...)

Savory Indian Sweet Potatoes
2 large sweet potatoes
1 cup diced onions
1/3 cup water, unsweetened apple juice, or orange juice
3 garlic cloves, minced or pressed
1 1/2 tablespoons grated fresh ginger
2 teaspoons ground cumin
1 small fresh green chili, seeded and minced
2/3 cup diced red and/or green bell pepper
3 tablespoons Neufchâtel (low-fat cream cheese)
1 1/2 tablespoons fresh lemon juice
1/2 cup fresh or slightly thawed frozen green peas
Salt and freshly ground pepper to taste

Bake sweet potatoes at 400 degrees F for about 1 hour, or until tender. While potatoes bake, combine onions and water or juice in a medium saucepan. Cover and simmer until onions soften, about 5 minutes. Add garlic, ginger, cumin, chili, and bell pepper. Cover and simmer until pepper is tender, about 5 minutes. Remove from heat. Cut Neufchâtel into small pieces and stir it into hot vegetable mixture to melt. Set aside.

Cut sweet potatoes in half lengthwise. Hold each potato half with a heavy towel or mitt in one hand and scoop out the flesh with a spoon, leaving 1/4-inch shell. Mix potato flesh with vegetable-cheese mixture. Add lemon juice, peas, salt, and pepper.

Lower oven temperature at 350 degrees F. Stuff potato shells with filling. Place potatoes in prepared dish, cover and bake for 15 to 20 minutes, or until thoroughly heated.

And now I am officially hungry.

What's Cookin' Wednesday - a winner and a repeat

Hi there! I'd like to send a great big thanks to those of you who shared your crockpot recipes with me last week - YUM!! I'll definitely be trying them all! As for the stamp giveaway, it goes to lucky number 8 - and the 8th recipe was Kelli:

I am IN LOVE with EASY Crockpot recipes... and this one... there aint none simpler...

Take a roast throw it in the pot, add a full jar (juice and all) of sliced Peppercini's and add enough water to get the crock 1/3 full, turn on high for 8 hours, serve on a hoagie bun... it's called Italian Beef and Kate (Celestial_Stamper) gave me this recipe... Family LOOOOOOVES it...

kj

Yummy, thanks Kelli! Email me your address and I'll get that stamp right out to you!

As I mentioned yesterday, I had carpal tunnel surgery. It went quite well - 24hrs later I can even type with that hand, wow! But, I shouldn't type TOO much so I'm going to repost a recipe I had on my short-lived food blog. Hope you like it! And thanks a bunch for the get well wishes yesterday, xoxo!
======================================================

Nutty Pasta!

Today's recipe is my version of something I saw on French Food at Home on the Cooking Channel. I didn't have all the ingredients she used, so I made it work with what was in my pantry. And I'd say it worked quite well!


This recipe couldn't be easier! All I did was boil up some spaghetti as usual - I always salt my cooking water. Then while that was going, I put 3 oz sliced almonds, 3 oz pecans and a handful of Italian parsley into the food processor. I whizzed it up until it was a fine, chunky blend - like this:


I put the mixture into a large pasta bowl, added the spaghetti, added a few glugs of good extra virgin olive oil and seasoned with some salt & pepper. Mixed it up well and then added fresh parmesan once it was on the plate. Yummy! One thing the original recipe had was a bit of orange zest at the end - I think orange, or a little lemon, would add an extra bit of brightness to the dish. When I make it again hopefully I'll have some citrus in the house to try it!

My kids don't love nuts, but this was a good, easily adaptable dinner - I just pulled out some of the spaghetti for them to serve with butter & parmesan, and made the rest nutty & delicious for mommy and daddy.

What's Cookin' Wednesday - in the CROCKPOT!

Today I'm sharing a couple crockpot recipes - and hoping you'll help me out with favorites of your own - but before I get to that, I want to show you a delicious little card I cooked up!


I have enough food & cooking-related stamps that I thought WELL DUH - I should make cards for What's Cookin' Wednesdays every now and then too!! This cute set is even called What's Cooking!! It's another Hero Arts cutie that I love. I paper pieced the apron, and then made the background paper with some of the fun utensil stamps in the set. I love that I also had some utensil embellies to go with it!!! Happy.

I even played a couple challenges that I love, which also makes me happy! The fabby colors are the latest Color Throwdown (or closest I could come, I don't have all the Stampin' Up colors), and the sketch is 2 Sketches 4 You. Well, 2S4Y-ish, my circle creeped up more than it was supposed to. :-) But it was my inspiration for sure!


Now onto the COOKIN' part!! I've been using my crockpot a lot lately. Wednesdays are my work days, so I don't really have time between getting the kids & getting dinner on the table to do much cooking AT dinnertime. So the crockpot has become my new best friend. I have two recipes that I go to a lot, which are quick, easy and quite yummy! The first is Dr. Pepper Roast...


For this one, just mix together a can of Dr. Pepper (No, REALLY! Trust me. It's good!) (Or any other sweet soda, actually), a packet of onion soup mix and a can of cream of mushroom soup. Pour it over a 4-lb beef roast in the crockpot and cook on low for 8 or so hours. It comes out tender and delicious! This can also be done with a 4-lb pork roast, but I didn't like that as well. And I've also thrown veggies into the pot too, as you can see. :-) But I recommend you try it first with just the meat, so you can see how exceptionally moist it can be!

The other one is a whole chicken in the crockpot! I first heard of doing this from Mary Dawn, and I also found a Lemon Chicken recipe in a Weight Watchers cookbook. I modified it a bit - they brown the chicken in a skillet first - pffft, too much hassle! If you like a crispy skin on your chicken, this isn't for you. But if you discard the skin anyway, this is awesome - the chicken turns out so moist and delicious!


For this one, mix together 3 minced garlic cloves, 1 Tbsp olive oil, 1.5 tsp dried oregano, 1 tsp salt & 1/4 tsp pepper and rub under the skin & into the cavity. Stir together 1/4 c chicken broth and the juice from one small lemon. Stuff the leftover lemon halves into the chicken cavity. Pour broth over chicken and cook on low for 6-8hrs. About 20 minutes before dinnertime, combine the juice and zest of another lemon and pour into the slow cooker, cover & heat until fragrant.

Now for the favor I'm asking from you. Do you have a favorite crockpot recipe? If so, please share it in the comments!! I'd love more ideas for family-tested-and-approved recipes! My family is getting tired of these two, LOL!

To sweeten the "pot" just a touch - I have a cute little message stamp from Hero Arts I'll send to a random commenter from all the crockpot recipe comments (because there will be lots, right? You won't let me down will you??). ;-) I thought this stamp was fitting, because if you have an awesome (busy!) mom who cooks yummy crockpot recipes, you truly are lucky! hee hee


Happy stampin' and happy cookin'!!

• Stamps: CL333 What's Cookin' from Hero Arts
• Paper: Chocolate Chip, So Saffron, Old Olive from Stampin' Up, red from Bazzill, GP white
• Ink: Vintage Photo Distress Ink, Memento Tuxedo Black, white gel pen
• Accessories: Slit punch (SU), TPC Studio So Delish metal accents, SU ribbon, sewing machine

What's Cookin' Wednesday - a repeat for some...

Hi there! Today's recipe is the very first one I shared when I had it in my head to create a cooking blog. I've since come to my senses about that, but this recipe is so delicious I figured it was worth a cut and paste over to a Wednesday post. I apologize to those of you who already read it on the food blog - all three of you...! :-)

..................................................................................................................................

Tonight's dinner was Chicken Tikka Masala. First let me just say, it was YUMMY!


After previewing it at the library, I decided I had to own Jamie Oliver's "Jamie's Food Revolution" cookbook.


It's completely fabby. I've always loved Jamie, but I love him even more after all he's done to try to improve school lunches and get everyone cooking at home. In the start of this book, he asks all readers to take the pass it on pledge - to commit to mastering at least one recipe from each chapter in the book, and then teaching friends to make those recipes. I guess this blog (ETA: Wednesday posts on my stamping blog!) is my own little way of passing it on!

So to break in my new cookbook I turned to the chapter on curries! If you don't have the cookbook (but you should!), the Chicken Tikka Masala recipe can be found HERE. Please note, it's not the same as the Chicken Tikka Masala recipe he has on his website, that one looks more complicated. This one was rather simple to make, and I really loved how it turned out. Jamie says you can make your own curry paste, or just buy a brand from England called Patak's that he says is quite high quality and good. Happily I found this brand in the international aisle at my local grocery store! A couple other differences for me - I used light coconut milk rather than full-fat. In the recipe he says to keep a close eye on the curry as it may get too dry - mine wasn't even close to drying out but completely soupy, I'm not sure why? Maybe the light coconut milk made a difference with that? Jamie wants you to add "red chiles" to many recipes - he loves his chiles! Well I can't find "red chiles" here, so I just used a serrano instead, cut up with seeds and all. This recipe is from a British site - for conversion, I used a 14oz can of diced tomatoes and 14oz can of the coconut milk. And I used peanut as my base oil. It was served over rice and topped with plain yogurt (I used Greek, yummy!), sliced almonds and cilantro.

If you try the recipe let me know what you think!

What's Cookin' Wedne...errr.. Thursday!

You know what's pathetic? Trying out a recipe a week ago... taking all the photos... and then not managing to get a silly little blog post scheduled on time. Doh! I guess I'll never win Power Blogger of the Year. Oh woe is me...

Anywho - I have an incredible recipe to share with you today. In fact, it's so delicious and sinful I'm fairly certain it's illegal in some states! ;-) You all know my friend Lydia, aka understandblue, right? Well this is her recipe for... TOMATO PIE!!! Yeah, baby.


Someday I will share recipes on here that don't make you gain 5lbs just reading about them. But today is not that day. I was able to buy fresh, local tomatoes and basil at the farmer's market for this recipe, which of course made this all the yummier.

Start by lining your pie plate with a crust. You can make your favorite crust from scratch. Or you can do what I do and buy an already made one...! Here's a little secret tip from my mama, brush a little egg white on your crust!


It helps to reduce the sogginess. After brushing I baked off the crust for about 5 minutes at 350 to seal it a little. (By the way, on my bucket list? To someday learn how to make my pie crust look more pretty than wonky...)

Slice ~6 tomatoes, and it's best to use a firm drier variety, like Roma - the juicier, the gushier it gets in the pie. Lydia recommended squeezing out all the seeds and moist parts around the seeds, so I did that too. Layer them between paper towels to dry. This is my stack of 'maters after all the squeezing. Next time I think I'll be even more obsessive about this step!

Sprinkle a little flour onto your crust, then put your first tomato layer. Sprinkle with flour, salt & pepper then add fresh basil leaves. Repeat until all tomatoes and basil are used. Mound it up a bit like apple pie, because they cook down.

In a large bowl, mix equal parts mayonnaise and shredded cheddar, and spoon it over the top of the pie evenly, all the way to the edges of the crust. I used about a cup of each to cover my pie. And now a direct quote from Lydia: Top with more cheese, because that's what God wants. Bake at 350 for 30 minutes, or until lightly browned.

Sooooooooooooooooooooooo goooooooooooooooooood.

Happy Cookin',

What's Cookin' Wednesday!

Hello hello! Do you remember last Wednesday, I introduced this new feature and told you about my spaghetti pie entry into a Hatch chile recipe contest at my local Whole Foods Market? Well guess what... I WON!!!! Woohoo!! Happy dance!!! I'm so very excited! But I have to admit, it wasn't truly a recipe contest. It's not like anyone taste-tested my recipe against the others and decided mine was the yummiest. I was just the luckiest as far as getting people to vote for me via "retweet" on Twitter. So - if you're one of those kind people that did vote, I thank you! But even if that's the way the contest worked, I will admit - my recipe *IS* super duper yummy! :-) Did anyone try it??

Today I thought I'd share with you the other yummy recipes in the Whole Foods contest! They all sound fantastic, and I'm especially impressed by the ones who thought to make a dessert with the chiles! So cool! Here's the list:

- Hatchorizo Pizza by @Sir_mXe, recipe and photo
- Hatch & Butternut Donut Holes w/ Hatch Drinking Chocolate by @sawiff, recipe and photo
- I SCREAM (with delight) SANDWICH by @rachellenaustin, recipe and photo
- Lobster, Bacon, Hatch, Fontina by @baconator, recipe and photo
- Hatch Chile & Roasted Corn Polenta Cups w/ Goat Cheese & Maple Bacon by @natanyap, recipe and photo
- Hatch Green Chile Apple Pie by @madisoncraig, recipe and photo
- Enchiladas Veracruzanas w/ Hatch Tomatillo Salsa and Grilled Sirloin by @maxparfait, recipe and photo
- Shrimp Cocktail Stuffed Avocados by @jessesco, recipe and photo
- Gluten Free Sweet Potato Biscuit w/ Goat Cheese & Hatch Chile Jelly by @jennahiller, recipe and photo
- Hot & Boozy Hatch Bread Pudding by @cmvara, recipe and photo
- Panko Crusted, Hatch Chile Infused Chicken by @BostonGarden, recipe and photo
- Healthy Southwestern Eggrolls by @AustinDirtyDog, recipe and photo
- Hatch Chile BBQ Sloppy Joes by @Recessionrecipe, recipe and photo

And of course mine:
- Smoky Spicy Cheesy Yummy Hatch Spaghetti Pie by @stampinlibby, recipe and photo

I hope to make my way through the list and try them ALL, but I started with @AustinDirtyDog, aka Blair, and her Healthy Southwestern Eggrolls. Thanks to this contest, I've got to chat with Blair on Twitter and I like her - she's fun and just really nice. She owns a local Austin business - Dirty Dog Self-Serve Dogwash - if you're in the area, get yourself a clean puppy!!

I love the idea of these eggrolls! I never think of making eggrolls, and they are so easy! And this recipe helped me see you can fill them with whatever you like, and then bake them in the oven - no need to deepfry! My husband is a picky eater so he wouldn't care for the beans & corn she included (but I do, yum!) so I think I'll make these again for dinner sometime and maybe use hamburger, mushrooms, onion, cilantro, etc. This recipe is a great base to get your imagination going in the kitchen!

Rolling eggrolls may seem tricky, but it's super easy - just like rolling a burrito. Just start with a little filling in the center:


Fold up the bottom:


Fold in the two sides:


And sort of roll it over to finish it, placing the seam on the bottom. Mine doesn't look perfect. It looks homemade. :-)


Here's the lot of them on my baking sheet, ready to go into the oven! (Note to self: get a nice, new baking sheet if you're going to display photos of your cookware on your blog! Eek!)


And the finished product, yum!


I had some extra "dip" and used it for quesadilla filling the next day, along with some cheddar. Super yummy. Thanks for the great recipe, @AustinDirtyDog!

Until next time,