I have been swamped these past couple of weeks trying to keep up with all the flowers that are harvesting. It makes me so happy to see my flowers in peoples' homes and at peoples' weddings! I am also checking the weather constantly for any sign of frost. Farming in the fall keeps us on our toes. The flowers and squash love the cooler weather and are more productive than ever but will crumple on the first frost. So far we have been looking good in the weather forecast so we can keep supplying you all with yummy food and gorgeous flowers!
I also revisited one of my favorite fall recipes this week. We have had a bumper crop of poblano peppers and this recipe combines chicken chiles rellenos with delicious cornbread. Such comfort food!
- 2 tablespoons butter
- 2 poblano peppers, seeded and coarsely chopped
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2/3 cup 2% milk
- 1 package (8 ounces) cream cheese, cubed
- 2 cups shredded pepper jack cheese
- 2 cups coarsely shredded rotisserie chicken
- 1 can (4 ounces) chopped green chiles
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes.
- Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish.
- Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.