Way back in 2011 I posted “Dessert Egg Rolls” which became on of my most popular desserts.  I hope these apple pie egg rolls will be a big hit too.  I made them individually so they are always hot and crisp. Paired with salted caramel sauce to dip or drizzle over top makes them even more delectable.  It’s apple season and you’ll find an abundance of apples to choose from this time of year.  My favorite cooked apple pie filling made up approximately 12 egg rolls.  Using cooked pie filling allows you to keep any unused filling in the refrigerator and cook the egg rolls up fresh. They are easy to roll and pan fry in just a few minutes.  Hope you enjoy these egg rolls as much as we did!


With Autumn upon us you might be thinking it’s time for pumpkin and apples but I’ve still got a little Summer left in me with some late ripened berries.  If you like crumb cake you are going to love this blackberry crumb pie.  The consistency is similar to pie bars but I chose to bake it in a pie crust and it turned out scrumptious.  It’s layered with berries on the bottom swimming in a cake like batter with a golden crisp topping.  I’m thinking this would be a great pie to freeze and serve for the holidays, providing I can find these luscious berries again.


I have been experimenting with stir fry sauces for years trying to create a sauce that tastes authentic as well as having a ton of flavor.   I love vegetables but there’s only so many veggies my husband will eat so I have to find flavors that mixed with vegetables will appeal to him.  With this sauce I can stir fry almost any vegetable and he will eat it.  This recipe makes enough sauce for several stir fry’s, enough to last us at least a week or more.  Stir fry your favorite veggies and begin to add the sauce a spoonful at a time, tasting after each addition until you have just the right amount for your taste buds.  And it’s easy to add chicken, steak, pork or shrimp to the mix for a complete meal.


Ya Ya’s Euro Bistro is a restaurant here in KC that has an extensive menu garnishing traditional meals with a European spin.  We hadn’t been there in many years but for our anniversary Joe took me to Ya Ya’s for a night out.  Before the meal was served they brought out a Baba Ganoush appetizer with soft french bread for dipping that was so tasty.  It had a hint of lemon and tasted different than anything we had ever had. We both loved it and asked the waiter what it consisted of.  He was happy to share and told us that it was made with roasted eggplant, Greek yogurt, garlic, an herbed olive oil and sprinkled with a spice called Zatar.  Most recipes use tahini in their Baba Ganoush which is why this dish tastes so different.  I found a recipe online from St. Louis Today for Ya Ya’s famous Baba Ganoush that had the exact ingredients our waiter had listed.  I made a run to Tasteful Olive for an olive oil that would give this dish the taste we had experienced at Ya Ya’s.  When I explained to them what I was making they suggested Milanese Gremolata, a flavored olive oil consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint.  With the olive oil in hand I walked a couple doors down to Penzey’s where I found Zatar, a spice that is a popular Middle Eastern blend consisting of sumac, thyme, sesame seeds and salt.  Roasting the eggplant was a bit time consuming but I have to say my homemade Baba Ganoush came together with the consistency and flavors that we enjoyed at Ya Ya’s.  It couldn’t have turned out better!   (more…)


As promised here’s another idea for any leftover Mayan pork.  While Josh enjoyed a Mayan pork sandwich from the food truck, I had a platter of Loaded Fries.  Oh boy were they good!  The fries were crispy and loaded with cheese sauce, fresh pico, cilantro lime cream and lots of Mayan pulled pork.  It was way too much for this girl to eat but I gave it my best shot!


Recently I had my first food truck experience.  Here in KC there is an old warehouse district called the West Bottoms that’s been converted into a huge flea market that happens every first Friday/weekend of the month.  If you love all things vintage then this is the place to be.  They have anything and everything you can think of displayed in these beautiful old warehouses. People spend hours perusing through the old buildings looking for treasure.  There aren’t many places to eat down there except for a line of food trucks that are parked along the streets.  We walked the streets looking at all the food trucks each with their own artistic style and various menus, it was hard to choose.  We decided on “American Fusion” which offered a small menu but caught our attention.  Josh had their “Mayan Pork” sandwich aka Cochinita Pibil, a slow roasted Mexican pork from the Yucatan peninsula of Mayan origin.  First of all, it practically melts in your mouth, it was that tender.  And the flavor, it was amazing with a hint of smoky sweet flavors.  I was inspired!!  After researching everything I could find on how to make this delicious pulled pork I have finally created my own version.  First thing on the menu Mayan Pork Tacos . . . . with more to come!


It’s been 5 years since I first posted our tradition of putting up green chile for the freezer.  Time to update and revisit my favorite time of year.  It’s the time when the big trucks drive up, the roasters come out and they start to unload those fresh Green Chiles from The Land of Enchantment.  It’s Green Chile season and I’m in heaven.  I’ve lived away from NM over 20 years and other than my family, chile season is the time I miss most with the aroma of roasted chile in the air.  There’s nothing like it and the chile is so delicious right after it’s been roasted.  Several years ago they started bringing in truckloads of Hatch Chile to one of the grocery stores here in the Kansas City area and roasting it outside on the weekends.  Always before I had to ask my family back home to please put up some chile in the freezer for me.  They always came through but it’s really special to be able to put up my own and experience the aroma and taste firsthand.  This year they were especially meaty and hot.