"Far and away the best prize that life offers is the chance to work hard at work worth doing." ~ Theodore Roosevelt
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Today it feels like we have left summer behind and moved on to fall… cool and windy, with temperatures only in the 50s. Our daughter called after she picked her son up from school today and said he was falling asleep in the car, he was so tired from back to school and back to sports many evenings. It takes a while for all of us to shift gears and say good bye to summer.
RECIPE OF THE WEEK
We had a Mexican theme last week and I made some corn and cheese enchiladas that were especially good, made with corn cut fresh from the cob. I had never had corn enchiladas before, but will make these again… doubled the recipe.
CORN AND CHEESE ENCHILADAS
- 8 6-inch corn tortillas
- 1 tablespoon vegetable oil
- 5 green onions, both white and green parts, chopped
- 2 garlic cloves, finely chopped
- 1 1 2/ cups fresh corn kernels (about 2 medium ears)
- 1/2 cup whole milk
- 2 cups grated co-jack cheese
- 1 10-ounce can enchilada sauce
Preheat oven to 350 degrees F. Stack tortillas, wrap in foil and bake until softened, 8-10 minutes.
While tortillas are baking, oil a 7 x 11" glass baking dish and coat bottom with a little enchilada sauce. Warm 1 tablespoon oil in large skillet over medium-high heat. Add green onions and garlic and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7-10 minutes. Season with salt.
Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla, sprinkle with a heaping tablespoon of cheese, and roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.