Growing up in New Mexico, I fell in love with Hatch green chile on everything and red chile, too. The New Mexico cuisine is fabulous! Like nowhere else on the planet! Now, I live in Massachusetts and, after suffering green chile withdrawals, I learned to adapt by embracing greek salad, seafood and wonderful northern flavors, such as maple syrup, blueberries and spicy Thai and Indian food. Having a large family, I have to cook a lot. I try to keep things healthy. I am looking for easy, quick healthy snacks for after school and fun things to cook together. salads, tacos, enchiladas, quesadillas, guacamole, soups, grilled veggies, cupcakes, cornbread, pancakes,veggie trays, hummus, pesto, fruit punch, paninis, crockpot meals, fried green tomatoes and eggplant. Hubby's Khalua french toast breakfast. Grandfather's jag and ribs. Nana's liver & onions. My Arroz con leche, apple walnut oat healthy shakes, alfredo & vodka sauce shrimp & pasta, grilled burritos. Red chile enchilada sauce. Pad Thai. blueberry fake cobbler. pesto on multigrain angelhair pasta. apricot chicken. orange/cranberry chicken. mexican rice. white cake covered in whipped cream and fresh strawberries. When I was low on supplies and time and some friends came over unexpectedly, I tried to make appetizers by putting sliced sausage on crackers and baking it. My friend said they looked like terds on crackers!