Myrtle Beach

After spending a month finding adventures at home, we had our first away vacation at Myrtle Beach with Andy’s family. It is a biannual trip that we all look forward to. It is filled with beach time, amusement rides, shopping, golfing, and a lot of wonderful bonding. I also had a fair amount of time to play my ukulele, paint, and relax. It it my kind of vacation! Here are some pictures that pretty much sum up the whole trip.

Recipe No. 1: Jessica’s Amazing Chicken Avocado Enchiladas

3-4 chicken breast seasoned with salt, cumin and chili powder. Boiled to cook through. ( shred once done and save the stock for rice or soup)

Sauce

1 large can of green enchilada sauce

1 can of cream of mushroom soup

1 jalapeño seeded (optinional)

Bunch of cilantro 

Blend together.

Other ingredients 

Diced avocados (optional)

Corn or flour tortillas ( corn works better)

Shredded cheddar cheese.

Important step.

In a skillet pour about 1/2 tbsp of oil and heat up tortillas ‘till they become soft and elastic

Put about a 1/4-1/2 cup of the enchilada sauce in the bottom of your baking dish. Roll tortillas with chicken, avocado and cheese and lay seam down on your baking dish pour the remainder sauce over the enchiladas sprinkle cheese on top and bake for about 30-40 mins at 350 degrees or ‘till cheese is melted and turning golden brown.

I add caramelized onions to mine along with corn, black beans, tomatoes, and bell peppers. I also use Costco’s Cilantro Lime Cream instead of the green enchilada sauce with mushroom soup, but either is super yummy!

Recipe No. 2:

I don’t have a picture for this one, but it is from Erica @ It’s a flavorful life. Here’s the link. It is one of my all-time favorites!

Recipe No. 3: Butterscotch Cookies

Recipe from Lindsay Durrant, I’m not sure where the original recipe is from.

Pudding Cookies:
Ingredients:
4.5 c all purpose flour
2 tsp baking soda
1.5 c butter, softened
1.5 c packed brown sugar
.5 c white sugar
2 (3.4 oz) packages instant vanilla pudding
4 eggs, room temp.
2 tsp vanilla extract
2 c butterscotch chips
2 c white chocolate chips

Preheat oven to 350 F. Mix dry ingredients (minus chips). In a separate bowl, cream sugars, butter, and vanilla. Add vanilla pudding mixture until well-blended. Stir in eggs one at a time. When smooth, mix in dry ingredients a little bit at a time. Then add in the chips! I also put in a pinch of salt. Not necessary, but I like the salty-sweet mixture. Put on cookie sheet in balls, cook in the oven for 12-13 minutes.

Recipe No. 4: Jieun’s Granola

Prepare- heat the oven 350 

1) in the big bowl, 3 1/3 cups of oats and 2 cups of nuts( or seeds.)  mix together. Add dash of sea salt and cinnamon powder as much as you want. – I use pecan and almond.

2) in the small bowl, half cup of olive oil and half cup of honey and few drop of vanilla extract mix together really well. 

3) Pour (2) to the (1) and mix well, coating all the oats and nuts. 

4) cover with parchment paper in the big sheet pan. Pour it on the pan. Spread evenly . 

5) cook around 22-24 mins. After 24 mins, it starts over cook. For our oven 24 is perfect. My gas oven was 23 mins was perfect. 

When it’s all done, bring them out and mix it up with spatula when it’s still hot. 

Let it cool

When it’s cool, add whatever dried fruits and chocolate chip you like. (I like to use dried cherries and dark chocolate chips)

It’s good to be room temperature about 2 weeks!

Ok, Texas’s post will have to come later! I have to go make dinner. Till then!