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This summer has been busy. Crazy busy!!
But in a good way.
We were so blessed to be able to open our home to dear friends of ours who we’ve been friends with since my oldest was 18 months old. Several years ago they moved to the other end of this big ol’ state and we’ve missed them so much. When we heard they were visiting our corner of Texas we insisted they bunk with us.
It was two days of laughter, activity, fellowshipping around my dining table, shrieks of joy from the kids’ rooms (at one point we had 6 kids in our tiny home but it was so much fun!) and eating. (Lots of it!)
While I would have loved to soak in every moment with my best friend, there were pockets through the day I’d have to tear myself away from the living room, to quickly whip together something filling for breakfast, lunch or dinner.
Not being one to serve up one pot meals to my guests, each meal was get-together worthy with a minimum of 4-5 dishes laid on the table.
So when this month’s H-E-B’s Primo Picks Hatch Peppers inspired bag of goodies came in, I couldn’t have been happier.
Every single food item, beverage and spice has hatch peppers in the same. Seriously!
What a great way to kick off H-E-B’s Pepperific Extravaganza in stores.
Well, hatch peppers/chiles come in from New Mexico only around this time of the year and H-E-B is packed with fresh chiles and limited supply hatch pepper products on the shelves.
Naturally I had to whip up a mini spread with hatch peppers in everything.
What did I make?
4 quick, easy dishes that could be completed in under 30 minutes as we had hungry kids and a hungry Mama waiting in the other room!
We had a Hatch Pepper Veggie Pilaf (Guess who forgot to take it off the stove and include it for the pic?), Deconstructed Hatch Pepper Kebabs that paired fantastically with naans, Potato
Hash Hatch, Scrambled Hatch and Spinach Eggs, Hatch Tortilla Chips with a Cilantro Hatch Salsa.
Who doesn’t love kebabs? But they’re always hit and miss when it comes to the end result.My deconstructed kebabs is an easier dish to make because the flavors remain and you don’t have to worry about those kebab shapes.
This tastes great as a filler in a tortilla, with pilaf of any kind and stuffed in pita or naan.
- 1 lb ground beef
- 1 large yellow onion sliced fine
- 2 -3 long hatch peppers chopped
- 2 tsp ginger garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 2 tsp paprika powder
- 2 tbsp plain yogurt
- 1 bunch cilantro leaves chopped up
- 2 tbsps freshly chopped mint leaves or 1 tsp dried mint leaves
- Juice from 1 lemon
- Olive oil to saute
- Salt to season.
Take a bowl, mix the ground beef, cumin powder, coriander powder, garam masala powder, paprika powder, salt, lemon juice, yogurt, cilantro leaves and mint leaves. Set aside for use once the onions and ginger garlic paste has been sauteed.
In a pan, heat 2-3 tbsp of olive oil till hot, then add the sliced onions and saute till golden brown
Add the ginger garlic paste and saute till the raw smell of ginger garlic paste leaves.
Now add to this, the seasoned ground beef mix and mix well.
Allow the mix to cook well.
Once the water from the meat dries up and the mix is cooked, take it off the stove and serve hot.
While at the table, my son grabbed a tortilla chip, scooped a tiny pile of mince into the same, bit into the same and insisted we all do the same. Thereon began our mini deconstructed tostada fest of sorts, loading hatch pepper tortilla chips with mince and scoops of salsa.
And while the kids celebrated with a brownie cake and icecream,
Are you a hatch peppers fan? Check out the collection of hatch pepper recipes featured on the H-E-B site.