Strawberries are planted!

Hey, y'all! I guess you wondered where I disappeared to! I've been trying to get a little gardening done when its not raining. I planted a small bed of strawberries, a few tomatoes, roses, bamboo, zinnia, sunflowers, nasturtium, cardinal climber, pineapple sage, bleeding hearts, ferns, peonies, cherry trees.....there may be more I forgot. So you see, I've been busy! I wanted to share a picture of Jackson so you can see how he's growing. He was enjoying getting his picture made here, as you can tell. (And we were about to go see the new calf too!)

 I did pretty well eating all my fresh veggies! Just didn't do as well sharing my recipes. LOL! I do have a good one to share--you can use fresh corn for this one, but I didn't have any and used canned corn. It is yummy that way ....this is one of my favorite new recipes! The kitties enjoy the fresh veggies & fruit too--Pumpkin likes Strawberries! lol! Strawberry loves greens & corn, so they all get a little when I'm cooking.

Corn & Cheese Enchiladas

Ingredients

• 8  6-inch corn tortillas
  
• 1  tablespoon  vegetable oil
  
• 5  scallions, white and light green parts, chopped
  
• 2  garlic cloves, finely chopped
  
• 1 1/2  cups  fresh corn kernels (from 2 medium ears)
  
• 1/2  cup  whole milk
  
• Salt
  
• 2  cups  grated pepper Jack
  
• 1  10-oz. can enchilada sauce

Preparation

Preheat oven to 350°F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.

While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat. Add scallions and garlic, and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7 to 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. 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.