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This month we are featuring Mexican-inspired recipes! I had first found poblano peppers at the farmers’ market being sold by one of the Mexican vendors. Recently, I have been able to find them at the supermarket. If you can’t find them try using a standard green pepper, but note that the poblano has a little more kick and flavor to it.
Heat a skillet over medium-high and spray with oil. When skillet is hot add the peppers, onion, garlic, salt and thyme leaves and cook until the vegetables are soft. Remove pan from heat.
Add the contents of the skillet and the sour cream into a blender. Put the lid on and blend to your liking. Serve with chips.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Perfect for all of that leftover turkey and stuffing! Makes a great weekend lunch or snack!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!