The Last Week of July!?

The summer has gone by very quickly.  This past week was a whirlwind for me.  I was very busy but had a good week. 

For my work life I had personal chef customers on Monday and Thursday.  I had library programs on Tuesday and Wednesday and spent some time at Macy's for KitchenAid on Saturday. 

For my fun life my step-daughter and grandson came for a visit starting on Wednesday and we had spaghetti for dinner.   Yay for the freezer!

They went to Fernbank with my husband on Thursday.  When I got home from cooking for my personal chef client I made chicken enchiladas for dinner and baked a cake with my grandson.  Friday was a no work day and we all went to the zoo. 

The weather Friday was perfect!  It was hot but breezy and didn't seem to be too humid.  We walked, saw animals, rode the train and the carousel and had a great time.  We went out for dinner!

After we got done with dinner we headed home and hit the swimming pool.  Yes, grandma Carlin did take Matthew to the deep end.  No, there are no pictures!

 Saturday we had a fairly quiet morning.  We had a nice breakfast, went to the park but it was very hot and then came home for lunch.  After lunch they headed off for the trip home and I headed to Macy's.  I got home about 6:30 and was so very happy to have leftover chicken enchiladas!  And garden tomatoes. 

 Creamy Chicken and Cheese Enchiladas adapted from True Grits cookbook

• 1 1/2 pounds chicken breast
• 3 tablespoons olive oil
• 3 cups monterey jack cheese, shredded
• 1/2 cup onion, finely chopped
• 10 flour tortillas
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounce can chopped green chiles

1. Cut the chicken into slices or cubes and saute in the olive oil in a pan until brown.  Drain.
2. Combine the chicken, cheese and onion in a bowl and mix well.
3. Spoon chicken onto the cneter of each tortilla.  Roll, place seam side down in a 13x9 baking dish.
4. Heat butter in the pan used for chicken.  When melted stir in the flour and cook for 2 minutes.
5. Add chicken broth, whisk. 
6. Cook until thickened, stirring constantly.  Remove from heat and stir in the sour cream and chiles.
7. Spoon sauce over the enchiladas and bake at 350 degrees for 20 minutes until bubbly.

We also had leftovers for breakfast today since I made breakfast Friday and Saturday morning.  I've decided to almost cook tonight, we're having steaks on the grill.  I was also pretty relaxed this afternoon so I did feel the need to bake a blueberry pie and it is beautiful.

Tomorrow is my final session of kid's cooking camp week so I know I'll be busy having fun all next week too!