Happy Memorial Day
Detour ahead issue #13, Chicken Enchiladas, Fresh Pico de Gallo, Guacamole, and Plans for a Live Cook-Along
We’re keeping things simple this Memorial Day weekend, just hanging out at home, cooking for the kids, and doing a little RV maintenance to get ready for our trip to Lake Murray next week. Nothing major (for once), just: Replacing some of the seals, topping off the propane, making sure everything’s in good shape for the road.
The kids are coming over, and I’m making one of their favorites: Chicken Enchiladas.
I’ll be making a batch (or two), plus homemade Guacamole, Pico de Gallo, and Mexican Rice.
Ethan was officially sworn in as an Aubrey Police Officer on Thursday, and we are going to celebrate!
Next week, once we’re lakeside and settled in, I’ll be doing something a little different…
A Live Cook-Along from Lake Murray!
I’m teaming up with my friend Rebecca Blackwell from Let’s Get Lost for a live cook-along, right from our RV kitchens. Rebecca and her husband live full-time in their RV, and she’s recently started hosting live cooking classes that have been so much fun to watch.
So when she invited me to join her for one, I immediately said yes!
We met in person back in February of this year. She invited me to San Antonio (where they were staying at the time) to cook with her as part of her Lost Supper Club series. We made Loaded Shrimp Nachos, Texas-Style Chili, and Sopapilla Cheesecake.
Rebecca also made us some dangerously good margaritas!
She’s such a joy to be around, and even though I’m a little nervous, I know we’re going to have a great time.
We’ll be making two of my go-to dishes for those nights when I’m feeling a little lazy but still want to get something warm and satisfying on the table:
What: Baked Ravioli Lasagna and Caesar Salad
When: Thursday, May 29 at 5pm Mountain Standard (4pm PST, 6pm CST, 7pm EST)
How to join: Follow this link to join us: https://open.substack.com/live-stream/29510
I have linked the recipes below so anyone who wants to cook along with us can. Or just hang out and watch the chaos unfold. Either way, it’s going to be so much fun!
I’ll be sharing a full Lake Murray recap in next week’s newsletter: where we stayed, what we ate, and some helpful information about the campground in case anyone wants to check it out. It’s a beautiful lake and we enjoy spending time there.
Now let’s get to the recipes.
Chicken Enchiladas
Servings: 4-6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: About 1 hour
Ingredients
2-3 cups cooked chicken, diced
2 tablespoons butter
5 scallions, thinly sliced
2 garlic cloves, minced
1 7-oz can diced green chiles
1 10.5-ounce can of cream of mushroom soup
1/2 cup milk
1 cup sour cream
2 cups shredded sharp cheddar cheese
8-10 flour tortillas, fajita size
fresh cilantro, optional
Instructions
Preheat oven to 350℉.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced scallions and minced garlic. Saute for about two minutes or until the onions soften a bit and the garlic is fragrant.
Turn off the heat. Add in the diced green chiles, cream of mushroom soup, and 1 cup of sour cream. Stir until combined. Season with salt and pepper to taste.
Remove 1 cup of the mixture to a medium-sized bowl. Add the milk and stir to combine. This will be the white enchilada sauce.
Pour about 1/2 cup of the enchilada sauce into the bottom of a 9X13 baking dish sprayed with cooking spray.
To the remaining mixture in the skillet, add the cooked chicken and 1 cup of the shredded cheddar. Stir to combine.
Spoon the chicken mixture evenly into each of the tortillas.
Roll enchiladas and place seam side down in prepared baking dish.
Continue to do this until the pan is full. Don't be afraid to really tuck them in tight. I can usually fit 10.
Spoon the enchilada sauce over the top using the back of your spoon to spread it evenly over the enchiladas.
Sprinkle the remaining cheese on top. Cover with foil and bake in the preheated oven for 20 minutes.
After the 20 minutes are up, uncover and place back into the oven until the cheese starts to brown and get bubbly. About another 5-10 minutes
Remove from the oven and let the enchiladas rest for about 10 minutes before serving
Pico De Gallo
Servings: 4-6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: About 1 hour
Ingredients
6 Roma tomatoes, diced
½ red onion, diced
¼ cup roughly chopped cilantro
1 jalapeno pepper, seeded and finely diced
juice from 1 lime, or to taste
garlic clove, minced
salt and pepper to taste
Instructions
Combine all ingredients into a mixing bowl and stir to combine.
Taste and adjust seasoning.
Let the pico rest for 30 minutes before serving.
Serve with tortilla chips or as a topping to your favorite Mexican foods!
Guacamole
Servings: 2 cups
Prep Time: 10 minutes
Ingredients
3 Ripe avocados
1 Juicy lime, you may need 2 if they don't give off a lot of juice
1 Garlic clove pressed through a garlic press or grated on a Microplane
Red onion, minced finely, optional
Salt to taste
Instructions
Run a knife around the avocado (from top to bottom) and then twist the two halves until the pit is exposed. Pull out and discard the pit. Using a spoon, remove the flesh and place it into a medium-sized bowl.
Cut the lime in half and squeeze both halves into the bowl with the avocado. Add the garlic and salt. Using a fork, gently mash the avocado halves to your desired consistency and then stir all of the ingredients together.
Taste for seasoning and then enjoy with your favorite tortilla chips.
Notes
Guacamole is best when it is eaten right away. If you have leftovers, make sure that you cover them with plastic wrap. Press it directly against the guacamole. This prevents air from getting to it and which will cause it to oxidize and go brown.
You can find the recipe for my Mexican Rice (with a simple game changing ingredient) along with step-by-step photos and detailed instructions on the blog.
Reader Spotlight & Community Corner
As we head into Memorial Day weekend, I just want to take a moment to honor those who gave everything in service to our country. For many of us, this weekend is filled with good food, friends, and time outdoors—but it’s also a time to pause and remember the reason behind the day.
What are you guys cooking for Memorial Day?
Drop a comment or share a photo below—I’d love to feature a few of your ideas in next week’s newsletter.
Quote of the Week
Good food and good company are two of life’s simplest and most treasured pleasures.
I am looking forward to enjoying both of those things this weekend with my family and on Thursday night with Rebecca and all of you!
Well, guys, that’s all I’ve got for now! Wishing you a fantastic week ahead. If you’ve enjoyed this newsletter, I’d love it if you shared it with a friend!
Spread the word – Invite a fellow food lover or travel enthusiast to join us on this journey.
And if you try a recipe, have a question, or just want to say hello, drop a comment below—I’d truly love to hear from you! ❤️