Enchiladas

The measurements are not exact here, just put in what you have or like and layer it in a pan with corn tortillas. These are meatless, but you could add ground beef or turkey in if you want.

can tomato sauce
can diced tomatoes
frozen corn
black beans (cooked, about 1 cup)
red beans (cooked, about 1 cup)
pinto beans (cooked, about 1 cup)
onion, finely chopped
garlic, diced
can of green chilies
shredded cheese
corn tortillas

In a pan mix together diced tomatoes, corn, all the beans, onion, garlic, and can of chilies. Warm thru.
dip 6 corn tortillas in tomato sauce and lay in bottom of 9 x 13 pan.
Top with bean mixture
Repeat until you have about 3 layers.
Top with cheese
Bake 350 for about 35 - 40 minutes.
You can also freeze this, dont bake it first. Assemble it, cover it with foil and put it in the freezer.

Serve topped with sour cream, avocados, lettuce and tomato.

Hawaiian BBQ Sauce

My husband and I love to eat at a Hawaiian place whenever we travel to the Phoenix area.  On Saturday night I was so hungry for it that searched and searched the Internet for a copycat recipe.  I ended up finding a recipe for Hawaiian BBQ Sauce that although, not a match was totally yummy!  I didn't have everything that it called for, so I subsituted and it was still a hit with my family.  Here is my version:

2/3 cup pineapple juice
1/2 cup teriyaki sauce
1/2 cup ketchup
2 garlic cloves, minced
2 tablespoons brown sugar, firmly packed
2 tablespoons ginger, minced*

Add everything to a small saucepan and bring to a boil, reduce heat and simmer for 10 minutes.  Remove from heat and let cool.

*I left the ginger out but if you do want to use it don't add it until everything has simmered for 10 minutes and you have removed it from the heat.

I used this sauce on chicken, but you could use it on pretty much anything.  For the chicken, I pounded it pretty thin and seasoned it with a little Lawry's Seasoning Salt, then brushed each side generously with the sauce.  While grilling I continued to baste. 

The result was totally moist, flavorful chicken.  I served mine over rice with steamed veggies.

Strawberry Buttermilk Shortcake

I recently purchased a case of strawberries. We have been getting creative with them, trying to eat them all up.
The other day, Kaleb said "WE LIVE IN A STRAWBERRY FACTORY MOM!"

And he is right. We have been consuming them in extra large amounts for the last few days. But here is the best thing we have made with them:Buttermilk Shortcakes with strawberries and fresh cream. The shortcake was so yummy! We had some left over and I couldnt wait til breakfast so I could inhale one!
My kids got involved and we turned out a pretty yummy dessert

Here is the recipe (I got it here):

Buttermilk Shortcakes

2 cups all purpose flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1/3 cup butter, chilled and cut into pieces
3/4 cup buttermilk
1 tsp vanilla extract

Preheat oven to 400F.
In a large bowl, combine flour, sugar, baking powder and salt. Rub in butter with your finger tips until mixture resembles coarse crumbs (or pulse a few times in a food processor). Stir in buttermilk and vanilla extract until the dough comes together. Add an additional tablespoon of buttermilk if the dough is slightly dry.
Drop by 1/4 cups (use a measuring cup) onto a parchment-lined baking sheet.
Bake for 15 minutes, or until golden.
Cool completely on a wire rack.

Top these with strawberries that have been sliced and tossed with a little sugar. Some fresh whipped cream rounds it out perfectly.