![\"\"](\"http:\/\/ruffledfeathersandspilledmilk.com\/wp-content\/uploads\/2015\/10\/DSCN2368.jpg\" "\\"DSCN2368\\"")
<\/a><\/p>\nAfter they were scorched on top, we sealed them up in the tin foil and let them steam for 10-15 minutes until we could easily peel off the skins. \u00a0Some of them went into the freezer. But we made a lovely batch of roasted jalapeno guacamole<\/a> that I served with grilled eggplant and zucchini, as well as salsa from the garden, all tucked together on hamburger buns with a slice of provolone cheese. \u00a0I called these “veggie burgers,” for which I received a lot of kickback. \u00a0Pretty explained that veggies burgers were vegetables all smushed together on a bun. \u00a0I glanced at the cut up eggplant and zucchini smushed onto a bun and covered with salsa, guacamole, and cheese. \u00a0Um,…OK, not a veggie burger? \u00a0At least the guac didn’t receive any complaint. \u00a0And veggies always go down good wrapped in bread. \u00a0With cheese.<\/p>\n Since the guacamole only used up 4 jalapenos (I doubled the amount since my green jalps aren’t really hot), I had to come up with some more recipes. \u00a0I also doubled the amount of jalapenos in the roasted jalapeno soup<\/a>. \u00a0I just added a little more milk to cut back some of the heat. \u00a0I can’t tell if it was too hot or not since everyone in the family gobbled it up. \u00a0Because there were Hawaiian rolls with butter to eat if you finished your soup. \u00a0A spoonful of anything goes down easy with a Hawaiian roll to follow it.<\/p>\n The next day I managed to use red peppers, green peppers, and a Poblano in the turkey pot pie for dinner. \u00a0Plus the remaining leftover turkey my dad brought over for us last week. \u00a0(Thanks, Dad!) \u00a0And some mushrooms that were going soft. \u00a0And some celery that was getting limp. \u00a0And a dried up red onion. \u00a0Using leftovers is the miracle of pot pie. \u00a0Put a crust on it and they will eat it!<\/p>\n<\/a><\/p>\n<\/a><\/p>\n