Spooky Black Bean Dip & Chile Roasted Sweet Potato Appetizers

Food Network announced that this week's theme would be a "Halloween-themed post (produce related)". Eek!  Cookies, candy or cakes I could handle, but produce?  How to make produce look Halloweenish?  (I love to make up words).  I decided to look through my collection of cookie cutters for inspiration and found a cat.  Don't ask me where it came from...I have never used it and do not remember buying it...but there it was.  And black cats qualify as a Halloween theme, right?

Now I just needed to figure out what produce item was black?  Dark fig skins? olives? blackberries?  I settled on black beans.  The idea of black beans on cat shaped tortillas chips sounded fun.  Roasted diced sweet potatoes dusted with New Mexican chile powder for the eyes was a perfect complement (and a delicious addition).  I really like the final result.  What do you think?

For an easier version...or non Halloween party, skip the cat cutouts and just serve the dip and potatoes with regular tortilla chips. Equally delicious...but not as much fun.  Happy Halloween everyone!

Spooky Black Bean Dip & Chile Roasted Sweet Potato Appetizers

Black Bean Dip 
(makes 2 1/2 cups)

Ingredients
2 cups cooked drained black beans (homemade or canned)
1/2 red onion, coarsely chopped
1 jalapeno, seeded with ribs removed
1 medium tomato, chopped
juice from 1/2 a fresh lime
1 clove garlic, peeled
1/2 tsp salt
1/4 tsp ground cumin
1/4 cup chopped cilantro

Place all ingredients in bowl of food processor.  Pulse until smooth.  Taste and adjust seasonings if desired. Refrigerate until ready to use.

Chile Roasted Sweet Potatoes

Follow the recipe for Roasted Sweet Potato Fries using 2 potatoes instead of 4.  Cut the potatoes into small dice and eliminate the dried red pepper flakes. Dust with New Mexican red chile powder and reduce roasting time to 30- 45 minutes

Baked Corn "Black Cat" Tortilla Chips
12 corn tortillas
Halloween shaped cookie cutter

Preheat oven to 400 degrees.  Place a Halloween shaped cookie cutter on one of the tortillas. Using a sharp knife, trace the outline of the cutter.  I can get 2 cutouts per cutter.  Repeat with remaining tortillas.  Spread chips on to two rimmed baking sheets.  Do not let the edges of the tortillas touch each other.  Bake 10 minutes or until chips are just beginning to brown.(check every couple of minutes to ensure they do not burn).  Remove from oven and allow to cool to room temperature.  They will continue to crisp up as they cool.  
** note, i like mine plain, but you can spray lightly with cooking spray prior to baking and then sprinkle with salt and/or your favorite seasonings.**

Assembly

Frost each chip with black bean dip. I use a very small spatula to complete this task. Use 2 sweet potato pieces for the cats' eyes and more for decorations.  Serve with remaining sweet potatoes, salsa, the remaining bean dip, crudite and plain tortilla chips.  Add freshly made margaritas and you have a party!

It is  "Halloween-themed post (produce related)" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Leftover Jack-o-Lantern Salad i.e. Pumpkin & Arugula Salad with Miso-Lemon Dressing
The Heritage Cook: Jack-o'-Lantern Black & Orange Soups
The Lemon Bowl: Roasted Butternut Squash and Apple Soup
Virtually Homemade: Apple Caramel Cake Pops
Weelicious: Roasted Pumpkin and Toasted Pumpkin Seeds 
Jeanette's Healthy Living: Ghoulish "Bloody Brains" Roasted Cauliflower and Beet Hummus
Devour: Caramel Apples for Halloween
Taste With The Eyes: Braised Oxtail for Halloween?
Made By Michelle: Clementine Pumpkins
Napa Farmhouse 1885: Silky Pumpkin Hummus
Red or Green: Spooky Black Bean Dip & Chile Roasted Sweet Potato Appetizers
Dishing: Spinach Stuffed Mushrooms
Domesticate Me: Spiced Pumpkin Punch
Cooking With Elise: Wicked Good Halloween Recipes
The Sensitive Epicure: Trick or Treat, Spaghetti or Squash? Both
FN Dish: Have a Homemade Halloween

My best,

Diane

red or green? 

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Spinach-Walnut Pesto on Bruschetta with Fried Egg

So I spent the last week of September/First week of October in Southern California visiting my parents. When I left Taos I had a huge terra cotta pot of basil growing in my front yard.  I kept meaning to make tons of pesto to freeze for the winter but ran out of time.  My plan was to do this as soon as I returned.  That plan was dashed when we had a few early fall freezing nights.  I came home to black, limp basil. Sadly, no basil pesto for me until next summer.

Happily, delicious pesto can be made with a wide variety of herbs, greens and/or nuts.  This ensures pesto can be made year round with locally sourced ingredients.  Win, Win for all.

One of my favorite versions uses spinach.  This delicate green provides the perfect complement to the traditional parmigiano-reggiano cheese and extra virgin olive oil used in authentic pesto alla Genovese. I further strayed from tradition and used walnuts instead on pine nuts.  This pesto slathered over toasted bread and topped with a fried egg makes a delicious breakfast, brunch or lunch. Or, skip the egg and serve on the toast (bruschetta) as an appetizer.  I am OK with waiting for Summer for the basil version!

Spinach-Walnut Pesto on Bruschetta with Fried Egg
1/2 cup walnut halves
2 oz parmigiano-reggiano cheese, cut into 2 pieces
2 garlic cloves
1 fresh red cayenne pepper (or other fresh hot red pepper), seeded
5 cups baby spinach leaves (packed)
juice from 1/2 lemon
1/2 cup extra virgin olive oil
sea salt
freshly cracked black pepper
whole wheat sourdough baguette
6 fresh organic eggs
extra virgin olive oil for skillet and drizzling
12 baby spinach leaves chopped for garnish (optional)

Toast walnuts in skillet until just beginning to brown.  Remove from heat and allow to cool.

Add cheese to food processor fitted with the chopping/mixing blade.  Process until cheese is grated.  Add cooled walnuts, garlic and red pepper and process until all ingredients are finely grated.  Add half of spinach, lemon juice and 1/4 cup olive oil and process until smooth but with a bit of texture.  Add remaining spinach, remaining olive oil, 1/4 tsp salt and 1/4 tsp pepper. Process until well mixed.  Taste and adjust seasonings if desired.

Slice bread into twelve 3/4 to 1 inch thick pieces.  Toast in oven or toaster until golden brown.  Slather pesto over bruschetta.

Heat large skillet over medium-high heat. Add enough olive oil to lightly cover pan.  Crack eggs into skillet and turn heat down to medium-low.  Cover pan and cook for 3 1/2-5 minutes or until whites are set and yolk is cooked to your preference. (I like mine runny so I cook for 3 1/2 minutes.)

Place 2 pieces bruschetta on each plate and top with 1 egg per serving.  Serve immediately topping egg with sea salt, pepper & chopped spinach leaves.

It is "spinach" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite spinach recipe? Share in the comments section and/or link to your blog if you have one.
Feed Me Phoebe: Healthy Creamed Spinach
The Heritage Cook: Fresh Spinach with Maple Vinegar Vinaigrette
Big Girls, Small Kitchen: Za'atar Roasted Salmon with Greens
Blue Apron Blog: Saag Paneer at Home
Weelicious: Spinach Cake Muffins
Virtually Homemade: Creamy Spinach and Chicken Casserol
Haute Apple Pie: Parmesan Spinach, Broccoli and Chicken Bake
Red or Green: Spinach-Walnut Pesto on Bruschetta with Fried Egg
Napa Farmhouse 1885: Spinach with Sausage, Peppers and Tomatoes
The Sensitive Epicure: Spanakopita Minus the -Opita
Taste With The Eyes: Spinach and Chickpeas in a Bengali Mustard Sauce
Domesticate Me: Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg
In Jennie's Kitchen: Crispy Spinach Latkes 
Devour: How to Make Spinach Gnocchi
Dishin & Dishes: Pear, Walnut and Blue Cheese Salad with Arugula and Baby Spinach
FN Dish: Eat Your Spinach Sides

My best,

Diane

red or green? 

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Honey Glazed Roasted Carrots with Cayenne Pepper

We had a dinner party Saturday night...right in the midst of our construction project.  We have an addition to our home being built...sounds easy and straightforward right?  Ha! Not when you are adding on to a historic adobe home...one built without a foundation.  One where what was once adobe brick walls are, when exposed, adobe "mud".  When finished it will be amazing but during this phase? Oh my.

So you probably think I lost my mind deciding to host a party in the midst of chaos.  Maybe, but I actually followed the advice I give everyone else. If you want a stress free party, cook dishes you have made a million times before.  I chose to roast everything.  Easy, effortless and no stress. What could be better? The menu included roast pork with chokecherry glaze, roasted winter root vegetables, slow roasted cherry tomatoes and these carrots.  Everyone was very happy!

The carrots are first roasted until they are caramelized and tender.  Just before serving, I drizzled a glaze made from butter, extra virgin olive oil, honey, balsamic vinegar and  fresh, minced cayenne pepper.  So delicious...and no left-overs! The sign of a really good dish.  These are being added to my Thanksgiving day menu.  Enjoy....

Honey Glazed Roasted Carrots with Cayenne Pepper
1 1/2 lbs small carrots (not the pre cut "baby" carrots in bags), halved lengthwise
4 tbsp extra virgin olive oil (divided)
1 tsp coarse sea salt
1 tsp freshly ground black pepper
1 tbsp unsalted butter
1 tbsp honey
1 tsp balsamic vinegar
1 fresh cayenne pepper, minced or 1/2 tsp dried

Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper. Add carrots to prepared pan in a single layer.  Season with the salt and pepper.  Drizzle 2 tbsp olive oil over carrots.  Using your hands, roll carrots in oil to ensure they are coated. Place back into a single layer, cut side down,  and roast for 20 minutes.  Remove from oven, flip carrots to cut side up and continue roasting 20-25 minutes or until carrots are very tender and beginning to caramelize. Remove from oven and place on serving platter

In a microwave safe bowl add the butter, 2 tbsp olive oil, honey, balsamic vinegar and cayenne pepper. Microwave for 30-45 seconds or until the butter is melted. Stir glaze and drizzle over carrots. Serve immediately.

It is "carrots" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite carrot recipe? Share in the comments section and/or link to your blog if you have one. 
Feed Me Phoebe: Carrot Cake Pancakes
Napa Farmhouse 1885: Fresh Carrot, Banana and Peach Smoothie
Red or Green: Honey Glazed Roasted Carrots with Cayenne Pepper
And Love It Too: Carrot Cake Blondies with Cinnamon Coconut Butter
Virtually Homemade: Easy Carrot Torte
Made By Michelle: Carrot Apple Bread
In Jennie's Kitchen: Carrot Persimmon Cake
Devour: Roasted Carrots with Cumin and Coriander
The Sensitive Epicure: Chimichurri Carrots
Domesticate Me: Carrot Cake Whoopie Pies with Maple Cream Cheese Frosting
The Heritage Cook: Roasted Maple Dilled Carrots and Shallots
FN Dish: 10 New Ways to Devour Carrots

My best,

Diane

red or green? 

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Roasted Turnip & Parsnip Soup with Toasted Walnuts

I spent the past couple of weeks in Southern California visiting my family. The Santa Anas were in full force. Santa Ana winds are a So Cal phenomenon where strong winds blow east to west versus the more typical west to east. The weather was very hot, dry and windy during my entire trip. We tended to eat a lot of salads, fruit and light meals.  No oven or dishes cooked over a hot stove. So it was quite the contrast to come back to Taos where the nights have been below freezing the past few days.  Driving to yoga at 7:30 am with 28 degree temps signals fall is here! Time for the oven...time for long simmering dishes cooked on the stove top.

Fall is the perfect time for homemade soup.  Warming, comforting, filling, paired with a salad and dinner is served.  Today I roasted root vegetables and pureed them into vegetable broth.  The roasting delivers sweetness and richness. The soup does not contain any cream so it is light and rich at the same time.  This one will be on the menu often during the cold fall and winter months.

Roasted Turnip & Parsnip Soup with Toasted Walnuts
2 turnips, unpeeled and diced
2 parsnips, unpeeled and diced
1 medium white onion, diced
3 tbsp extra virgin olive oil, divided
1 tsp coarse sea salt
1 tsp freshly ground black pepper
1 garlic clove, minced
2 sprigs fresh thyme
1 tbsp fresh parsley, minced
2 1/2 cups water
2 cups organic vegetable broth
1/4-1/2 tsp dried red pepper flakes
sea salt
black pepper
3 tbsp walnut halves, toasted and chopped
extra virgin olive oil for drizzling
2 tbsp fresh chives, snipped

Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.  Add turnips, parsnips and onion to sheet.  Drizzle 2 tbsp olive oil over top. Using your hands, roll vegetables in the oil until covered. Sprinkle 1 tsp (each) salt and pepper over vegetables and place in preheated oven. Roast for 30 minutes. Stir and roast an additional 10-15 minutes or until vegetables are very soft and deeply caramelized. (Do not allow them to burn). Remove from oven.

Heat large stockpot over medium high heat. Add 1 tbsp olive oil and the garlic. Saute for 30 seconds. Pour in roasted vegetables scraping in browned bits and olive oil from pan. Add thyme, parsley, water and broth. Raise heat and bring to a boil. Reduce heat and simmer, covered, for 35 minutes.

Remove from heat. Discard thyme and, using an immersion blender*, puree until smooth. If soup is too thick, thin with water. Stir in 1/4 tsp red pepper flakes.  Taste and adjust seasonings if needed. Add additional 1/4 tsp red pepper flakes if you like it a bit spicier.

Serve in large bowls topped with walnuts, chives and drizzled with olive oil.

It is "turnips" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite turnip recipe? Share in the comments section and/or link to your blog if you have one. 
Feed Me Phoebe: Mashed Turnips with Miso Butter
The Lemon Bowl: Baked Turnip Chips
Purple Cook: Turnip and Tomato Curry, Recipe Reviewed
Domesticate Me: Roasted Root Vegetable Salad with Herbed Goat Cheese
Napa Farmhouse 1885: Easy Roasted Root Vegetables
Red or Green: Roasted Turnip and Parsnip Soup with Toasted Walnuts
Dishing: Roasted Turnips with Parmesan
Taste With The Eyes: Quinoa Corn Timbale, Turnip Confit, Quail Egg and Fried Sage with a Demi-Glace
The Sensitive Epicure: Mashed Turnips with Celery Root
Devour: 4 Ways to Cook Turnips
In Jennie's Kitchen: Turnip Soup
Cooking With Elise: Turnip Farmers Tell All
FN Dish: Turnip Recipes Revisited


My best,

Diane

red or green? 

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Pizza with Red Chile Pumpkin Sauce, Black Beans & Fresh Corn

I love everything about the Southwest...the architecture, people, weather, art...but most especially the food. I am always inspired by the use of corn, beans, squash and chile in their cooking. I decided the combination would work really well on a pizza. And, since it is pumpkin week at Food Network's Fall Fest, pumpkin is the squash of choice.

This red chile pumpkin sauce contains fresh pumpkin puree (although you can use canned in a pinch), onions, green pepper, garlic, New Mexican red chile powder, cilantro and a bit of milk to smooth everything out. It is cooked down, mixed in a food processor and then spread on top of my favorite homemade extra virgin olive oil pizza dough. The sauce is also really good thinned down with additional milk and tossed with hot pasta and topped with cheese and pepitas. Speaking of pepitas (pumpkin seeds), you can buy them, but it is very easy to make yourself. Use the seeds from your sugar pumpkins or from that Halloween jack-o lantern. Try this recipe from Martha Stewart Living. You can use these spicy pepitas or just plain roasted and salted ones on your pasta or pizza.

The pizza crust is easy, fast and bakes up light and crunchy. It contains extra virgin olive oil and a touch of honey. I make this recipe all the time. It can be topped with whatever you like...but today, I encourage you to try the pumpkin recipe. Adjust the topping ingredient quantities to suit your taste and, please, let me know what you think.

Happy pumpkin week everyone!

Pizza with Red Chile Pumpkin Sauce, Black Beans & Fresh Corn
(serves 6)

Ingredients:

Extra Virgin Olive Oil Pizza Crust
1 package active dry yeast
1 cup warm water
pinch sea salt
3 tbsp extra virgin olive oil
1 tbsp honey
1/2 cup unbleached white flour
2 cups white whole wheat flour
red chile pumpkin sauce (see below)
toppings(see below)

Spicy Pumpkin Sauce
3 tbsp extra virgin olive oil
1 red onion, 1/2 chopped, 1/2 sliced
1/2 bell pepper, chopped
2 cloves garlic, minced
2 tbsp New Mexican red chile powder (see Resources)2 cups fresh pumpkin puree (or plain canned pumpkin...not pumpkin pie mix)
2 tbsp fresh cilantro, chopped
1 tsp fresh thyme
1/2 cup milk (I use unsweetened almond milk)
sea salt
black pepper

Warm olive oil in medium sized saucepan. Add the chopped onion, bell pepper, garlic, red chile powder and a pinch of sea salt. Sauté until vegetables are tender, approx 10 minutes. Add pumpkin puree, cilantro and thyme. cook over medium heat for 10 minutes. Place mixture in food processor and process until smooth. Add back to pot, add milk and stir well. Add another pinch of sea salt and one of black pepper. Taste and adjust seasonings. Cook for 5 minutes.  Remove from heat and set aside

Toppings
1 cup fresh corn, from 1 ear (or organic frozen corn, thawed)
1 cup black beans
the sliced red onions from pumpkin sauce recipe
1/2 cup shredded parmigiano-reggiano cheese
handful toasted pepitas
small handful fresh cilantro, chopped
red chili infused extra virgin olive oil (or extra virgin olive oil and a pinch of red pepper flakes)
coarse grey sea salt

Directions:
Add water to bowl of upright mixer and sprinkle yeast over top. Using the paddle attachment, mix until yeast has dissolved. Add salt, olive oil and honey and mix to combine. Add white flour and process just until incorporated. Add the whole wheat flour and process until incorporated. Process an additional minute until the dough has formed into a ball. Do not over mix. Remove dough from bowl, form into a smooth ball and place in an oiled bowl. Turn dough a few times to ensure it is totally covered in oil, cover bowl with saran wrap and place in a warm area. Allow to rise until doubled in size, about 40 minutes.

Remove from bowl and place on a lightly floured counter. Use a rolling pin to roll out dough in a circle. The dough should be about 1/2 inch thick. Place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (The cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.) 

Preheat oven to 500 degrees. Ladle 1 cup of red chile pumpkin sauce over top of prepared pizza dough. Spread over pizza leaving 1 inch of space around edge of dough. Add additional sauce if you like it a bit more "saucy". I use almost 2 cups on my pizza. Sprinkle corn, black beans, the sliced red onions and cheese over sauce. Top with cilantro and pepitas. Drizzle chili infused oil over pizza, including the "naked" crust edges. Use a pastry brush to cover the naked crust with oil. Sprinkle a pinch or two of coarse grey salt over pizza and place in preheated oven. Bake for 10-12 minutes or until crust is golden brown and cheese is bubbling. Slice and serve immediately.

It is "pumpkin" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite pumpkin recipe? Share in the comments section and/or link to your blog if you have one. 
Napa Farmhouse 1885: Thai Pumpkin and Coconut Soup
Red or Green: Pizza with Red Chile Pumpkin Sauce, Black Beans and Fresh Corn
Devour: Easy Pumpkin Cream Sauce
Feed Me Phoebe: Creamy Vegan Pumpkin Soup
Virtually Homemade: Starbuck's Pumpkin Spice Frappuccino
Weelicious: Pumpkin Cinnamon Rolls
The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
The Heritage Cook: Chile-Pumpkin Hummus
Dishing: Pumpkin Browns/ Pumpkin Hash Browns
In Jennie's Kitchen: Pumpkin Scones
Cooking With Elise: Hearty Pumpkin Pasta
And Love It Too: Paleo Pumpkin Pie Oatmeal
Blue Apron Blog: Baked Pumpkin Stuffed with Millet and Caponata
Dishin & Dishes: Pumpkin Pancakes with Maple Cinnamon Pecan Syrup
Domesticate Me: Harvest Pumpkin Soup with Candied Bacon
The Sensitive Epicure: Pumpkin Panna Cotta with Pumpkin Seed Brittle
FN Dish: Cook Pumpkin from the Patch

My best,

Diane

red or green? 

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Apple & Green Chile Crustless Pie

OK, I am now a true New Mexican in that I have a freezer full of roasted green chile!  It is chile season and, all over New Mexico and Southern Colorado, chiles are being roasted in huge barrels everywhere you look. I cannot describe the scent; I can only say roasting chiles smell amazing.  We bought a bushel full last weekend and I am now on a mission to find as many recipes as possible to use up the bounty.  One idea...apple & green chile pie.

I know you may be thinking...EEK!, but I did not make this up.  I have been reading recipes for this pie for years.  I couldn't decide if I loved or hated the idea.  So, when I heard it was apple week for the first week of Food Network's Fall Fest, I decided to experiment.  I settled on the just the pie filling topped with toasted nuts and served with ice cream.  Guess what?  Delicious.

The green chile adds a wonderful savory note to the typical apple pie taste and the hint of heat with the sweetness of coconut sugar & agave nectar is a wonderful complement.  The spices and vanilla ice cream pull everything together. What an unexpected treat.  Next time I will add this to a pie crust.  My new fall dessert.  Can't wait to make this for my California friends and family.

Apple & Green Chile Crustless Pie
(adapted from the New York Times Apple-Green Chili Pie recipe 11/16.2010)
4 large granny smith apples, cored and cut into 1 inch wedges
4 roasted green New Mexican chiles, peeled, seeded and chopped (about 1/2 cup)
juice from 1/2 lemon
2 tbsp agave nectar
1/3 cup coconut sugar
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
pinch sea salt
1/4 tsp freshly ground black pepper
1/2 cup walnuts, coarsely chopped
2 tbsp extra virgin olive oil, plus more for pie pan
ice cream for serving

Preheat oven to 400 degrees. Grease a 9 or 10 inch pie plate with olive oil and set aside.

Add apples, green chiles, lemon juice and agave to large bowl and stir together.  Sprinkle coconut sugar, cinnamon, cloves, nutmeg, salt & pepper over apples and stir to mix.  Pour into prepared pie pan.  Sprinkle nuts over apple mixture. Drizzle olive oil over nuts.

Place in preheated oven and bake for 40-60 minutes until apples are soft when pierced with a sharp knife.  If nuts begin to brown too much cover with foil.  Remove from oven and allow to cool to warm.  Serve topped with vanilla or caramel ice cream.  I like to drizzle some of the apple pan juices over the ice cream.  Enjoy!

It is "apples" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite apple recipe? Share in the comments section and/or link to your blog if you have one. 
The Lemon Bowl: Whole Grain Pancakes with Warm Apple Topping
In Jennie's Kitchen: Homemade Apple Breakfast Bars
Jeanette's Healthy Living: Almost Crusted Cinnamon Apple Grilled Cheese
Dishing With Divya: Fresh Apple Salsa
Virtually Homemade: Potato Apple Gratin
Weelicious: Apple Almond Cake
Dishin & Dishes: Kale Waldorf Salad (A Healthy Recipe Redo)
Domesticate Me: Apple Cinnamon Baked Doughnut Holes
Napa Farmhouse 1885: Applesauce with Maple and Cinnamon
Red or Green: Apple and Green Chile Crustless Pie
The Sensitive Epicure: Toaster Oven Cinnamon Apple and Walnut Muffins with Almond Flour and Maple Syrup 
And Love It Too: Apple Pie Cookies
Taste With The Eyes: The Culinary Legend of Apple Tarte Tatin
The Heritage Cook: Gluten-Free Apple Crisp
FN Dish: Early Morning Apple Recipes


My best,

Diane

red or green? 

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.