By Jennifer Sanchez
But every year the tastes and smells of autumn make me very happy. I burn a fragrance candle every morning before work and every evening when I am relaxing. The smells of pumpkin, cider, apple and cinnamon mean autumn is upon us. Those fragrances make my heart smile and my blood pressure go down. Okay, maybe no health benefits, but the fragrances of fall take me to a happy place inside.
My favorite fragrances this fall are Pumpkin Cupcake, Apple Orchard, Apple Cider Donut, Mulling Spices and Apple Chutney. And yes to anyone wondering. Candle storage takes up a good deal of space in my little house!
Coffee in the morning is my favorite meal of the day. Yes, I said meal. Because when you pour milk and flavored creamers in your coffee it takes up calories you could be consuming as an egg white omelette with whole grain toast. Yuck. My favorite coffee of the entire year is pumpkin spice with pumpkin spice creamer. Please notice in the picture, Maple Brown Sugar flavored coffee. Oh happy days!
One final and favorite taste and smell of fall is my first dinner prepared with green chilies freshly roasted at my favorite farmers market. Because skinning and cleaning the chilies is a ghastly job, I clean enough chilies to last the entire year.
It’s always fun to prepare the first meal with the chilies to taste how hot and flavorful they are. You never know until you taste them. Almost always, my first-taste meal is chili rellenos. Many years I’ve filled an egg roll wrapper with chili and cheese. I fry them in a little oil or spray a cookie sheet lightly with oil and bake them in a hot oven.
This year I tried a relleno recipe a friend has been talking about and they were delicious. I cut this recipe in half and it worked out well.
My fall time taste honorable mention goes to Palisade peaches. I know Kris has blogged about them this summer but they taste even sweeter when fall is in the air!
Though summer will always be my favorite season, the tastes and smells of autumn delight me and prepare me for the cold weather ahead.
1-1/2lbs cooked, cut up chicken. (place chicken in slow cooker with a cup of verde sauce cooked on high for 4 hrs and shredded)
6-8 Pasilla chiles, roasted, skinned and seeded. (you can use 2 cans of whole green chiles if you like)
1 lb. of shredded cheddar cheese
1/4 lb. shredded Monterey jack cheese
1/4 lb. of pepper jack cheese
1 can evaporated milk
2 T. flour
2 t. of salt
Preheat oven to 350 degrees.
In a 9×13 casserole dish, place a layer of green chiles. Add chicken on top of chiles. Top with shredded cheese (about half of your mixed cheese) Add a layer of chiles on top of cheese.
In a bowl beat eggs, evaporated milk, salt and flour. Pour on top of chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done.
Let rest 5 minutes before cutting!!
Nana’s Notes: This recipe sounds delicious, and I will try it soon. This is the full recipe, but Jen mentioned she cuts this recipe in half.