Chilie Rellenos

I am stuffed! Today was one hell of a day of eating for me. I think almost everything I ate came from the Farmers Market. The day started with a cup of coffee made with freshly ground beans from Valhalla. Then I made a salted bagel from The Daily Bagel, topped with Bacon Hummus from Sound Bites and Spinach from Terry's Berrys.

When I got to the Broadway Market today it was lunch time, I was hungry but nothing really sounded good. Then I wandered by The Last Bite's booth and spotted a giant piece of carrot cake. I knew instantly that was lunch! It was fabulous, so good I only shared a bite with Alana and ate the entire rest of the piece. When I cruised by Rolf's booth he suckered me into sampling some of his to-die-for smoked salmon. I after it melted in my mouth I had to buy a piece of the smoked Alaska Salmon to bring home to share, then went onto Willapa Creamery to sample some of the most divine cheese I have ever had. I couldn't walk away empty handed and got a round of the Fresh with Ewe, a soft sheep's milk farmstead cheese. To complete the meal or snack...I got a couple pounds of organic apples from Tiny's.

When I was done collecting my goods for my afternoon snack, I went back up to see Ann at Cottage Gardens. She had a recipe and all the goods for me to make it, because she loved the blog and wanted to share...I feel so blessed to have such wonderful people in my life and to be able to share my love of food with others. Ann is a farmer, she and her husband Jim own Cottage Gardens, a small family farm in Graham, Washington. Ann is also a foodie, she makes all of her food from scratch and loves to share recipes and the incredible food that she grows.

I got really lucky today because she shared her Chilie Rellenos Bake recipe with me and even gave me some Anaheim chilies that she grew and some fresh eggs from her chickens! Nothing could have made me happier! Thank you Ann, you are so sweet!!! Not to mention that the recipe rocked! I had to stop myself from eating the entire pan of chilie rellenos. The only thing that stopped me was reminding myself that I could eat it for breakfast tomorrow. Here is a picture of the eggs and peppers..the eggs were so beautiful they reminded me of Easter. They were light green, brown and white. I think if we got back to the real stuff we wouldn't need to dye eggs for Easter because they are so beautiful on their own...

Chilie Rellenos Bake

Courtesy of Ann O'Neill - Cottage Gardens

Recipe From - Better Homes and Gardens

6-8 Anaheim Peppers Split, seeded and blanched 2 minutes

6 oz Monterey Jack Cheese

4 Beaten Eggs

1/2 cup flour

1/3 cup milk

1/2 tsp baking powder

1/2 tsp salt

1/2 cup shredded cheddar cheese

Cut montery jack into strips to fit inside peppers. Place in a greased baking dish. Combine eggs & milk. Beat in flour, baking powder and salt until smooth. Pour over peppers, sprinkle cheddar cheese on top. Bake at 350 until golden, about 30 min. Enjoy!

The recipe was super easy and as Lucas said, it looked like a cake when it was done! I actually grilled the peppers before I stuffed them and used cheddar and queso fresco because it was what I had in the fridge and forgot to stop and pick up the jack cheese on the way home. I served the Chilie Rellenos with some brown basmati rice and a spinach salad. And I had two servings...so it wins the double helping recipe award! My step-mom Crystal always makes stuffed anaheims. She stuffs them with pepper jack cheese and brown rice and then has Dad grill them. You could even brown some ground beef with spices and stuff the peppers with the ground beef and cheese. So many possibilities....I am so lucky I get to eat so well!