Celebrate Hatch Chile Peppers with Stacked Mexican Pizza
Don’t tell anyone, but I really like the Mexican Pizzas at Taco Bell. (Except they don’t cut them into wedges anymore at my nearest drive-through, so how am I supposed to eat and drive?)
In celebration of this weekend’s Hatch Chile Pepper festival in Hatch, New Mexico, I decided to play with a Mexican pizza. But my version is a lot plumper than Taco Bell’s…because I’ve loaded it up with chicken, black beans, and Hatch chiles. I call it: Hatch Chile and Chicken Stacked Pizza. Let me know if you’ve got a better title. This SEO thing is really sucking away my creative juices. It’s breaking my heart…
If you’re in Iowa, the Saturday Downtown Farmers’ Market in Des Moines has a vendor during Hatch season (NOW NOW NOW) who roasts chile peppers before your very eyes. He pops them into plastic bags so the charred skin steams and loosens. Take the bag home, peel off the blackened skin and you’ve got a stash of meaty, mildly spicy chiles. Put them in a fresh freezer bag or two, close tight, and tuck in the freezer until the chile mood strikes.
The vendor “Juan O’Sullivan” is generous with tips, recipes, and advice. What do you do with your Hatches?
Take a peek at Pioneer Woman’s how-to guide to roasting peppers here. Or learn a bit more about Hatch chile in a video by Chef Ida Rodriguez of Melissa’s Farm Fresh Produce.
Hatch Chile and Chicken Stacked Pizza
1 onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 teaspoon tandoori seasoning or 1 teaspoon cumin plus 1/2 teaspoon coriander
2 cups green enchilada sauce
2 cups chopped cooked chicken (I used 2 chicken breasts from a deli roast chicken)
1 15-oz can black beans, rinsed and drained
2 medium tomatoes, chopped
4 hatch or Anaheim chile peppers, roasted, peeled, seeded, and chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
Three 8-inch flour tortillas
2 1/2 cups shredded Mexican blend cheese
Optional toppings: chopped tomatoes, sour cream, fresh cilantro
Lime wedges (optional)
1. Preheat oven to 350 degrees.
2. Cook onion in hot olive oil over medium heat about 4 minutes or until soft. Add garlic and tandoori seasoning; cook and stir for 1 minute more. Stir in 1 1/2 cups of the enchilada sauce, the chicken, black beans, tomato, salt, and pepper. Cook and stir for about 5 to 10 minutes or until heated through and bubbly. Remove from heat and stir in cilantro.
3. To assemble, spread 1/4 cup of the enchilada sauce on bottom of a 9-inch pie plate. Arrange one of the tortillas on sauce. Top with half of the chicken mixture. Sprinkle with 1 cup of cheese.
4. Top with another tortilla and remaining half of chicken mixture. Sprinkle with 1 cup of cheese. Top with last tortilla. Spread remaining 1/4 cup green enchilada sauce over tortilla.
5. Bake for 25 to 30 minutes or until heated through, topping with remaining 1/2 cup cheese during the last 10 minutes of baking. Let stand on a wire rack for 5 to 10 minutes before serving. If desired top with chopped tomatoes, sour cream, and/or cilantro. Serve with lime wedges.
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Ravishing Homemade Ricotta
Time for a little braggadocio. The Fresh Ricotta Cheese recipe in Italian magazine is melt-in-your-mouth perfection. (I was the project editor of the magazine, one of the Better Homes and Gardens Special Interest Publications. It’s on newsstands now.)
I’ve never been a fan of ricotta cheese … until I taste-tested this recipe created by Juli Hale in the BH&G Test Kitchen.
The recipe is ridiculously simple. The result is ricotta nirvana: pillow-soft mounds of fresh, creamy, sweet ricotta cheese. There’s an herbed version with lemon peel and garlic that I’ve been spreading on everything. Ummm, irresistible.
And, teaser alert.
The magazine also includes my new favorite impress-the-guests recipe: Spinach-Ricotta Gnudi drizzled generously with sage-enhanced browned butter. Gnudi (pronounced new-dee) is the tender cousin of gnocchi. Gnudi is made with ricotta instead of potatoes used in gnocchi. And just saying gnudi, which means, well, nude, makes for giggles when serving.
Fresh Ricotta Cheese
Makes 2 cups
8 cups whole milk
1 cup half-and-half or light cream
1/2 teaspoon kosher salt
1/4 cup lemon juice
1. Rinse a nonreactive (stainless steel or enamel) Dutch oven with water (to keep milk from scorching). Add milk, half-and-half, and salt. Clip a candy thermometer to side of pan.
2. Cook over medium-high heat about 15 minutes or until mixture reaches 180°F, stirring and scraping bottom of pan. Reduce heat to medium-low. Slowly add lemon juice, stirring for 1 minute or until curds form (don’t stir too much or curds turn rubbery). Remove from heat.
3. Line a colander with a triple thickness of cheesecloth and set over a large bowl. Drain mixture through colander. Continue to drain for 1 hour. Lift the ricotta by the edges of the cheesecloth. Gently twist to squeeze out any excess liquid; discard liquid. Place ricotta in an airtight container; cover. Refrigerate for up to 1 week.
Herbed Ricotta Cheese: Prepare as directed. After squeezing out excess liquid, stir in 1 tablespoon snipped fresh basil; 1 tablespoon olive oil; 1 teaspoon each snipped fresh thyme and fresh oregano; 1 teaspoon finely shredded lemon peel; 2 cloves garlic, minced; and 1⁄2 teaspoon ground black pepper.
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Pie! Oh, my…
State Fair judging, Round 3: Pies.
I have a pie hangover.
Why did I have those warm, sugary mini-donuts as I entered the fairgrounds in the morning? Even though I wasn’t judging the pie contest until 2 p.m., I knew better. I had no idea there would be 150-some pie entries. Luckily there were about 10 judges so we divvied them up.
I only had to taste 9 pecan pies, 7 coconut cream pies, and 3 peach-raspberry pies. They brought me the 7 coconut cream pies first. Big mistake. I was so full of sugary-sweet custard and billowy whipped cream that my teeth were protesting before I started in on the pecan pies. My favorite? A pecan pie made with caramels and a generous splash of spiced rum. It didn’t take top honors tho because the caramel filling was way too runny. Good idea tho.
The overall winner of the contest sponsored by the Machine Shed? A pumpkin pie with chai spices.
Personally, I swing toward fruit pies. In case you missed this recipe some months ago, here’s my recipe for a “slab pie,” so called because it is baked in a jelly roll pan and is cut in slabs that will remind you of a bar cookie: a pie bar, if you will. I say, if you’re going to go to all the trouble of making pie, make a big, honking pie and have plenty to serve a crowd or to stash in the freezer for warming up when you’re in the mood.
My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. This is my spin. (Forgot to take pictures of this version, so the photos in this poste are actually of my rhubarb-cherry version. You can use just about any fruit of choice as long as you pile in a total of 8 cups. Grandpa often did a simple Slab Apple Cake.
Peach-Blueberry Slab Pie
3 1/4 cups flour
1 tsp. salt
1 cup butter (or 1/2 cup butter and 1/2 cup shortening)
1 egg yolk
Milk
1/2 cup sugar
3 Tbsp. cornstarch
5 cups sliced peaches
3 cups blueberries, fresh or frozen (if frozen, do not thaw)
1 recipe Vanilla Glaze (below)
1. For pastry, stir together flour and salt. Use a pastry blender to cut in shortening and butter til mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to the egg yolk to make 3/4 cup; mix well. Mix egg yolk mixture into flour mixture until dough holds together in a ball. Divide dough into two-thirds and one-third portions.
2. On a floured surface, roll the larger portion of dough into an 18×12-inch rectangle. Transfer carefully into a 15x10x1-inch baking pan (jelly roll pan). Pastry should hang over edges of pan. (I roll pastry around rolling pin and then unroll over baking pan.)
3. Preheat oven to 375 F. For filling, stir together sugar and cornstarch. Add peaches and blueberries (or fruit of choice). Toss to coat. Spoon into prepared crust.
4. Roll remaining dough into a 16×11-inch rectangle. Place dough over fruit. Bring bottom pastry up and over top pastry. Seal edges with tines of fork. Prick top of pastry surface all over with fork.
5. Bake in preheated oven about 40 to 45 minutes or until golden brown. Cool on rack. Drizzle with Vanilla Glaze.
Vanilla Glaze
Stir together 1 1/4 cups sifted powdered sugar, 1/2 tsp. vanilla, and enough milk (5 to 6 tsp) to make of drizzling consistency.
2 Responses to “Pie! Oh, my…”
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[...] This post was mentioned on Twitter by educatedblue, Jeanne Ambrose. Jeanne Ambrose said: Judged an Iowa State Fair pie contest. A lotta pie eating. http://tinyurl.com/26sdrtt [...]
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sue parkin says:
Dennis is making this for me on Sunday. we’re already drooling!!!
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This cinnamon roll’s a winner
Funny thing happened as I was wandering among the 132 cinnamon roll entries showcased on table after table at the Iowa State Fair today. I shot a few overview pictures, then homed in on a few I thought were most uniquely attractive.
And I picked a winner. This photo doesn’t do it justice, but the mahogany “icing” on the golden brown rolls captured my eye. I didn’t realize it at the time but the “icing” was barbecue sauce. These Savory Pulled Pork Cinnamon Rolls earned a second-place overall prize for Kelly McCulley (but first place in the non-tradtional division) in the Tone’s Cinnamon Roll contest. The top prize, $3,000 overall, went to Janice Nostrom for her more traditional Caramel Pecan Rolls. (Janice also won $500 for taking first place in the “traditional” category.)
But Kelly’s rolls have that wow factor. Slow-roasted pork tinged with the flavor of a cinnamon and brown sugar rub is shredded and placed on dough spread with cinnamon-butter. The dough is rolled traditionally, encasing the slightly sweet meat in its artsy spiral. When baked, the roll is drizzled with barbecue sauce.
Be still my heart. I am in love.
Kelly McCulley’s
Savory Cinnamon Pulled Pork Rolls
Pulled Pork Filling
4-5 pound pork butt or shoulder
¼ cup brown sugar
1 T Tones Ground Cinnamon
1 T kosher salt
½ tsp ground black pepper
¼ cup butter, softened
½ tsp Tones Ground Cinnamon
about ¼ cup of your favorite BBQ sauce, plus more for drizzle (I used Sweet Baby Rays Hickory & Brown Sugar)
Roll dough:
½ cup milk (2%)
½ cup butter
½ cup warm water
1 envelope Fleischmann’s Active Dry Yeast
¼ cup granulated sugar
1 large egg plus 2 large egg yolks
1 ½ teaspoon salt
4 to 4 ½ cups unbleached all purpose flour, plus more for dusting work surface
Egg wash (1 egg beaten with 1 tablespoon water)
1. Preheat oven to 300°F. Start with roasting the pork. Mix the brown sugar, 1 tablespoon ground cinnamon, kosher salt, and black pepper. Coat the outside of the pork roast with this mixture. Place roast in a large roasting pan and roast uncovered at 300°F for 6 to 8 hours, or until the meat is tender and pulls off easily. When done, let roast rest until it cools off a little. Then shred with two forks, discarding fat and gristle. Set pulled pork aside.
2. Heat the milk and butter in a small saucepan or in the microwave until butter melts. Remove pan from heat and set aside until the mixture is lukewarm (about 100 degrees).
3. In the bowl of a standing mixer fitted with the paddle, mix together the warm water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour, and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth, about 10 minutes. Scrape the dough into a large lightly oiled bowl, turn to coat, then cover bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk (1 ½ to 2 hours.)
4. After the dough has doubled, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with a short side facing you. Mix the ¼ cup softened butter with the ½ teaspoon cinnamon and spread over the surface of the dough. Spread a healthy layer of pulled pork over the surface of the dough, leaving a 1-inch open strip on one of the short sides. Roll the dough and when you get to the end, pinch it to seal.
5. Preheat oven to 350°F. Butter a metal 9 x 13-inch cake pan. With a sharp serrated knife, evenly cut roll into six equal slices and evenly place them swirl side up in the pan (2 rolls x 3 rolls). Cover with plastic wrap and allow to rise until puffy and almost doubled (about 1 hour). Gently brush with egg wash before placing in oven.
6. Bake rolls at 350°F for 40-50 minutes, or until the dough reaches 185°F-190°F on an instant read thermometer. Remove from oven and allow to cool in pan 10-15 minutes. Drizzle with your favorite barbecue sauce and serve.
Makes 6 hearty rolls.
2 Responses to “This cinnamon roll’s a winner”
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I think I am totally going to try these…I can see them tiny, too, as a twist on a slider, right???
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[...] This post was mentioned on Twitter by cinnazilla, Nancie McDermott. Nancie McDermott said: Make K. McCulley's Pulled Pork Cinnamon Rolls from Iowa State Fair http://tinyurl.com/24fynuf . Let rise & read L. Funderburg's "Pig Candy". [...]
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Summer Sangria
Photo: Tom Woolery, IKONIX Studio
Sometimes gorgeous doesn’t dazzle. But, this pitcher perfect sangria blanca was wowza. It’s a Lindsey-fusion recipe. Food stylist Dianna Nolin volunteered to stir it together for a summery soiree we were throwing.
The moscato d’asti makes this a standout. It’s a lightly fizzed and subtly sweet low-alcohol wine. Perfect for sitting on the deck under the stars. But when used to concoct this sangria…oh. Oh. Oh.
It’s a cocktail you can eat. And it tastes like summer.
tropical white wine sangria for a crowd
Makes 12 to 15 servings (more or less).
1 750-ml. bottle dry white wine (Lindsey likes Pinot Grigio)
1 750-ml. bottle Moscato d’Asti* or white wine
1 liter bottle club soda, chilled (Lindsey skips the club soda when she makes this.)
2 cups fresh pineapple chunks
1 cup cubed papaya or mango
1 lime, sliced and halved
1. Pour wine and club soda in a pitcher. Add fruit and stir gently. Serve over ice. Be sure to scoop some of the fruit into each glass. (If you want to make this in advance, stir the pineapple and papaya chunks into the dry white wine and refrigerate up to 8 hours. Add the Moscato d”Asti, club soda, and lime slices just before serving.)
*Moscato d’Asti is a low-alcohol wine, that is subtly sweet and with a hint of fizz. (about half the bubbly of most sparkling wines.
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Watermelon Wow
Throwing a major party this weekend and am so not ready. As always, I’m in the last-minute throes of cleaning house, and oh, while I’m at it, let’s tackle my office, and look! A box of old checkbooks, bank statements, mortgage papers—a treasure trove for identity thieves. Surely I should shred every one of those gazillion documents RIGHT NOW instead of thinking about party planning and prepping.
Aaaargh. I am so easily distracted.
That’s why the party menu is going to be somewhat easy. Since it’s the kind of humid-heavy, hair-frizzling, mosquito-friendly summer in Iowa that makes you want to do nothing but sit in the kiddy pool with a fan blowing on your face and a cocktail in your hand, we’re serving up simplicity.
Watermelon comes to mind. Crispy cool and thirst-quenching. This spin on the watermelon-mint-feta cheese dish is my new favorite sum-sum-summertime delight.
Watermelon Salad with Cotija Cheese
Makes about 3 servings (although I downed the whole bowl one day and called it lunch).
2 cups watermelon chunks
2 tablespoons snipped fresh herbs (I used parsley and chocolate mint because that’s what was abundant in the garden. Cilantro and basil are good options, too.)
1 teaspoon key lime, lime, or lemon juice
1 teaspoon olive oil
Sea salt
Freshly ground pepper
2 tablespoons crumbled Cotija or feta cheese (any salty, crumbly cheese will do)
2 tablespoons roasted pepitas or sunflower seeds (or any coarsely chopped toasted nut)
1. Toss everything except pepitas and cheese in a bowl. Sprinkle with nuts and cheese before serving.
*Pepitas are the kernels of pumpkin seeds. So delish.
2 Responses to “Watermelon Wow”
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susan and diana says:
Yahoo, can’t wait to see and hold your new baby… I mean BOOK!!! Many congrats for taking the bull by the horn….
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Justin says:
Mhhmmm looks good!
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5-Minute Chocolate Cake for One
As a baker (amateur with a passion), I tend to be skeptical of things “baked” in the microwave oven. But fans of this quickie cake in a cup seem to be eating it up. The 5-minute chocolate cake recipe has been making the rounds.
So I had to find out what the buzz was about. I decided to test out this recipe from a Facebook page. I tweaked the recipe a tad and baked it in a little bowl, thinking it would be shapelier than a tall mug-cake. 
And it was. Except for the lopsided, wavy top caused by the fact that it didn’t rise evenly in the microwave oven. When I released the cake after “baking,” it was full of tiny craters. Texture was tough. Kind of like biting into tuggy French bread. That’s NOT quite the texture I like in my cakes.
Maybe the egg added to the rubbery tugginess: think scrambled egg overcooked in the microwave with the addition of flour, sugar, and cocoa.
The taste? Well, horrid. Perhaps, the cake flavor might be improved by dark chocolate chunks, mint, orange peel, something….anything. I tried to boost the flavor of mine by adding a new chocolate-vanilla extract from Mexico, but it didn’t help. Still too dry (maybe “baked” too long?) and texture challenged.
On the positive side? It was quick. Whipped it up in a coupla minutes. Baked 3 minutes. I sprinkled it with chocolate chips and white chocolate chips (which I hate, but thought they would break up the darkness on the plate).
I didn’t like it. Not one bit. Except for the gooey chocolate chips melting on top of the warm so-called cake. It would taste so much better with a big scoop of Haagen-Dazs Vanilla Swiss Almond ice cream vanilla ice cream or Ben & Jerry’s Dublin Mudslide ice cream. But then, if you’ve got good ice cream in the freezer, skip the mug cake and just grab the carton and a spoon. 
5-Minute Chocolate Cake in a Mug
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg, beaten
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Splash of vanilla
Additional white chocolate chips and/or chocolate chips (optional)
1. Combine all ingredients in a mug or bowl, except for the chocolate chips, and stir or whisk until smooth. Add the 3 tablespoons chocolate chips. Pop mug into the microwave oven and cook on high power for 3 minutes. The cake will rise to the top of the mug while “baking” but will fall when done. Let cool slightly, grab a fork and dig in. Or tip the cake out onto a plate and sprinkle with more chocolate and/or white chocolate chips.
2 Responses to “5-Minute Chocolate Cake for One”
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Jeanne says:
Had a little photo uploading glitch with this one. Hope to have pictures up today if WordPress cooperates.
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Fresh Strawberry Pie with Almond Crust
I think I got this from Epicurious. I skip the orange peel. And usually use 6 cups strawberries. It’s awesome. Make it now.
Fresh strawberries get piled into an easy press-in crust of ground graham crackers and toasted almonds. Chill the pie at least two hours before serving. Pay attention to this, or you’ll get pieces that you have to scoop, as in photo, rather than slice. But it’s one of those “can’t wait” kinda pies. Sooooo good.
Strawberry Icebox Pie With Almond Crust
Makes 6 servings. Or just 1 if you don’t want to share.
Crust
1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
5 cups quartered hulled strawberries (about 24 ounces)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange peel
For crust:
Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
Bake crust until set, about 12 minutes.
Cool completely on rack.
For filling:
Place 2 cups strawberries in medium saucepan.
Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes.
Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust.
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Favorite Peach Cherry Slab Pie
Last summer, I spent some time in the tiny cowboy town of Dubois, Wyoming playing in the most amazing little bakery. I taught the baker about slab pie. She taught me all about sourdough bread and homemade goat cheese.
Fellow traveler, Michelle, and I (in photo) made Rhubarb-Bing Cherry slab pie because the rhubarb was ready to be picked and Michelle had just bought bing cherries at the market. The experiment was a success.
It was such a favorite that when I came home to Des Moines, I made a Peach-Blueberry version…because that was the season here. (I even used canned tart cherries with frozen peach slices when I was feeding a crowd in the winter.)
Here’s the slab pie recipe for those who’ve asked about it. You can load it with the fruit of your choice. Apples are great, too.
The key is to use a total of at least 8 cups of fruit.
Peach-Blueberry Slab Pie
3 1/4 cups flour
1 tsp. salt
1 cup butter (or 1/2 cup butter and 1/2 cup shortening)
1 egg yolk
Milk
1/2 cup sugar
3 Tbsp. cornstarch
5 cups sliced peaches
3 cups blueberries, fresh or frozen (if frozen, do not thaw)
1 recipe Vanilla Glaze (below)
1. For pastry, stir together flour and salt. Use a pastry blender to cut in shortening and butter til mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to the egg yolk to make 3/4 cup; mix well. Mix egg yolk mixture into flour mixture until dough holds together in a ball. Divide dough into two-thirds and one-third portions.
2. On a floured surface, roll the larger portion of dough into an 18×12-inch rectangle. Transfer carefully into a 15x10x1-inch baking pan (jelly roll pan). Pastry should hang over edges of pan. (I roll pastry around rolling pin and then unroll over baking pan.)
3. Preheat oven to 375 F. For filling, stir together sugar and cornstarch. Add peaches and blueberries (or fruit of choice). Toss to coat. Spoon into prepared crust.
4. Roll remaining dough into a 16×11-inch rectangle. Place dough over fruit. Bring bottom pastry up and over top pastry. Seal edges with tines of fork. Prick top of pastry surface all over with fork.
5. Bake in preheated oven about 40 to 45 minutes or until golden brown. Cool on rack. Drizzle with Vanilla Glaze.
Vanilla Glaze
Stir together 1 1/4 cups sifted powdered sugar, 1/2 tsp. vanilla, and enough milk (5 to 6 tsp) to make of drizzling consistency.
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Chocolate-Dipped Spice Cake Balls
Everybody loved them. Loved them. Good thing. We spent a long time creating these little masterpieces.
This cake ball thing seems to be all the rage. You’ll find many a recipe by typing “cake balls” into your favorite search engine (google). You’re not getting our recipe. Well, maybe later. In the cookbook. Maybe. Haven’t decided yet.
Here’s the typical generic recipe. Bake a cake from a cake mix. Crumble up the finished cake (what?) and stir in a can of frosting. (OMG…Frosting from a can? Shudder.) You end up with a glob of frosted cake mooshed together. Use a melon baller or mini ice-cream scoop to form balls. Dip the balls in melted candy coating. (Candy coating? Shudder.) Done.
A heartbreak, for sure. Homemade cake, can of frosting, and candy coating? Teeth-achingly sweet with an artificial afterburn.
Nonetheless, we liked the concept. Why not bring it into the kitchen and create our own homemade balls of wonder? We tried two versions: From- scratch Spice Cake with Cream Cheese Frosting rolled into mini balls and dipped into dark chocolate, then sprinkled with granola (Chocolate-Dipped Spice Cake Balls).
Then we tried a from-scratch Dark Chocolate Cake with added mini chips. Fudge Frosting. Again, dipped in dark chocolate. Sprinkled with macadamia nuts.
Our gourmet balls were not bad. The hungry hoards raved. (We brought them to a fundraising auction for a friend who needed help with her medical expenses.) Still a bit sweetish for us. But, we like our sweets on the subtle side.
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I am SO trying this next week! It looks yummy.
It’s really good, if I do say so myself. And you know the shortcut, if you don’t have Hatch chile peppers. Just use green chiles from the can!