An Early Summertime Hodge Podge

First, a home improvement update…  Aside from a few finishing touches, our new roof was completed a week ago.  Here is a photo of my Dad and Jason taken right after the last shingle was laid and the vents were caulked.  Exciting times!  Also, as of yesterday, we have a few new windows.  AND, early next week, the siding contractor comes!  So excited for that!

Emma has been in her pool a couple of times and she has had a great time!

She loves the little slide.

Emma is learning to blow bubbles.  : )

Got one!

YAY!  I did it!!

LOOK!!  Here’s another one!!!

Grandma helping Emma with her bubble blowing technique.

What a BEAUTIFUL little girl!!

We went to the Farmer’s Market this past weekend and one of the vendors gave Emma a sucker…her very first one, might I add!  What do you think she thought about it…?

SHE LOVED IT!!  Sucker HEAVEN!!  Mmmmmmmm….  I crack up every time I see this photo…hilarious!!

Hee hee…  I love the half closed eyelids…SUCKER BLISS!

Jason with two GORGEOUS hanging baskets from the Farmer’s Market.

Before I sign off, I have to post a recipe for you to try.  Usually when I make enchiladas, I use a seasoned ground beef, rice and cheese filling and I use corn tortillas and red sauce.  Recently, I came up with an enchilada recipe to use up a few leftovers from the fridge.  And, the recipe is now a new FAVORITE!!  We think that the salsa verde sauce has a wonderful tang and the corn adds the perfect amount of sweetness. 

Chicken and Corn Enchiladas with Verde Sauce

Ingredients:

Package of 8 fajita or taco size flour tortillas

3 large cooked chicken breasts (or 4 – 5 medium size), shredded into small pieces

2.5 cups shredded cheese (I used medium cheddar)

4 green onion tops, chopped

1 bunch fresh cilantro

1 container sour cream (14 –16 ounces…reduced fat would work)

16 ounce jar salsa verde (I used Ortega brand)

10 ounces of frozen sweet corn (cooked)

Spices:  salt, cumin, garlic powder, pepper

Finely crushed tortilla chips (optional)

Instructions:

Season the cooked chicken with cumin and garlic powder to taste (salt lightly).  Set the chicken aside.  Put the following ingredients into a blender:  sour cream, salsa verde, 1 hefty handful of cilantro leaves, sprinkle of garlic powder, sprinkle of pepper, 1/2 teaspoon cumin.  Blend until well incorporated.  Cover the bottom of a 9x13 inch pan with a thin layer of the sauce.  Set the rest of the sauce aside.  Fill each tortilla with chicken, corn and cheese (I think that I used about 1.5 cups of cheese inside of the enchiladas).  Roll up the tortillas and place in the pan, seam side down.  Pour the sauce over the enchiladas and top with 1 cup of cheese.  Lightly top the cheese with crushed tortilla chips and then top the chips with chopped green onion tops.  Bake at 375 degrees for 35 – 40 minutes.

God bless,

Tera