We left Keowee Key and stopped in Greenville to have lunch with old friends Dick and Lynn Graber. We then moved on to Callawassie Island South Carolina, where we stayed with friends, Bob and Karen Norwood and attended a charity event run by Karen.
We got to spend a lot of time in nearby Beaufort, with our son Andrew, his wife Blaire and our youngest grandson, Shane. We attended his third birthday party. That was a great time.
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| Shane's Birthday Party |
Our final destination, before heading home, was Boyne Mountain, Michigan, where we were able to spend a weekend with our daughter and her family at their condo. We got to see our oldest granddaughter Ashley, sail in a regatta near Traverse City. It was very fun.
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| Ashley Sailing |
We arrived home yesterday and were tired but very happy after seeing so many old friends and both of our non-Kansas City kids and their families.
Now back to Keowee Key, where we visited with my brother Al and his wife Jill. My brother has taken over most of the cooking at their house too. It must be in the Roeder genes. The first night we were there he made meatloaf, but he didn't do it in a pan in the oven. He formed the loaf on a platter and transferred it directly onto his outdoor grill. It gave the meatloaf a really nice smoky flavor. He cooked it over indirect heat. I hadn't done this before but intend to give it a try soon. The next night Al made chicken enchiladas and they were terrific ! In the interest of giving credit, where credit is due, the recipe for the enchiladas came from Jill's daughter Nancy Lyons, but my brother executed it to perfection. They were some of the best enchiladas I have had. Nancy tells me she won an office cook-off with the recipe. Give them a try !!
Ingredients: (Serves 8)
6 boneless, skinless chicken breast halves
1 TBSP butter
1 chopped onion
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
8 Oz. grated cheddar cheese
1 4 Oz. can diced green chiles
1 Cup purchased green chili salsa
1/2 cup chopped fresh cilantro
4 tsps ground cumin
2-3 chipotle chilies in adobo sauce, chopped (available canned at most stores)
salt and freshly ground black pepper
12-15 7 inch flour tortillas
10 Oz. grated Monterey Jack cheese
1 Cup whipping cream
1/2 Cup chicken broth
Preparation:
Place chicken in a pan of rapidly boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool and shred chicken. In a medium skillet, melt butter over medium heat. Cook onion and bell peppers until just soft(5-8 minutes). Transfer to a large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, cumin and chipotle chilis. Season with salt and pepper to taste and mix well.
Grease 10"x15"x2" baking dish. Place 1 tortilla on flat surface and put about 1/3 Cup of the chicken mixture along one edge of the tortilla. Roll up from the filling side and place seam side down in the prepared baking dish. Repeat process with the remaining chicken mixture. Sprinkle Monterey Jack cheese over the enchiladas. May be prepared up to this point 1 day in advance. Cover and chill.
Preheat oven to 350 degrees. Combine cream and chicken broth and pour over enchiladas(don't drown them or the enchiladas will get soggy). Cover pan with foil and bake for thirty minutes. Remove foil and bake for another 10 minutes or until thoroughly heated and a nice brown crust forms on top of the enchiladas.
Serve with garnishes of chopped avocado, chopped tomato, chopped fresh cilantro, lettuce, black olives, sour cream, etc. etc.
Excellent with refried black beans topped with sour cream, lime juice, some grated cheddar and cilantro.
