Halfway thru the busy, busy month of May! This week we wrapped up the school year with very little fanfare. We were just ready to be done. Abigail has been working so hard this last month- doing extra work every day so that she could get the year done earlier. Zander was already ahead in everything, so it worked well to give him a few things to tidy up, and they both finished on the same day. Our brains are ready for a break! While we’re still very busy, getting the schooling off the to-do list is huge, and hopefully that means some happy days of cooking are on the way.
Speaking of cooking. This week I decided I was really in the mood for enchiladas. I had some pulled pork in the freezer, and a simple salad of black beans, corn and roasted red peppers in the fridge. I combined both with a block of cream cheese and a small can of mild green chiles for a really simple toss-together filling. I blended up a batch of my homemade corn crepes to use as the wrappers, and all that was needed was a sauce. Given my time constraints, I picked up a can of traditional red enchilada sauce, but found it a touch too spicy for the kids, so I went to the pantry to see what I could dilute the spice with. I had initially been thinking about plain tomato sauce, but then I saw the bottles of barbecue sauce. We have a few extra on hand at the moment, and I thought about the idea of adding a bit of sweet to the enchilada sauce, and I just had to try it.
Oh. My. Goodness. This was a crowd pleasing idea! The barbecue sauce and enchilada sauce mixed together into a spectacular sweet/spicy combo. Paired with the pulled pork inside the enchilada, and it just was the perfect marriage of ideas. My ratio was 2 parts enchilada sauce to 1 part bottled barbecue sauce. So two cups of spicy red enchilada sauce mixed with 1 cup of barbecue sauce, and we had a delicious dinner that had everyone wanting seconds.
No recipe today, since it was literally just throw together, but do try this the next time you have a hankering for some enchiladas and have some leftover shredded pork (or chicken) sitting around.
Coming soon: Rhubarb. I have big bundle of it and am having a fine time using it up.