Weekend

I looked up at the clock awhile ago and wondered where did my weekend go!  It's been a good weekend but I feel as though I've spent my weekend not doing much and just being lazy.  Sam spent most of Saturday waiting for the Nickelodeon Kids' Choice awards and watching Nick most of the day.  He's been waiting and talking about it for over a week now.  Andy did work off and on during the day.  Me?  I was glued to a book (which I'll review for you later this week with a giveaway!), the couch, a few TV shows and movies, baked some bread and made some great enchiladas.  Today was spent at church, reading some more, laundry and I finally sat down to watch the movie Twilight.  Andy took a nap and Sam spent the afternoon in his room playing with his Lego's.  Now I sit here and wonder where did my weekend go...but you know...there will be some Sunday nights where I'll sit here and wish I had a weekend like I just had.  So for now I'm going to enjoy the rest of my weekend.  


For those of you that may be interested the enchiladas that I made the other night...were awesome!  I had some leftover pork tenderloin that I didn't want just sitting in the fridge.  So I took stock of what I did have in the fridge and pantry.  It's been forever since we had enchiladas and so I thought I could throw them together.  I didn't have any enchilada sauce and I actually prefer homemade as to canned.  So I pulled out my recipe.  I don't remember where I first found it but I do know that the person that posted it got it from their grandmother that grew up in Mexico City, Mexico.  So even though I can't credit that person I thought I would at least share it here with you (see below).  Once the sauce was made I took the pork and cut it into small bite size pieces, shredded some cheese and then I took a package of tortillas out of the fridge and opened them and threw them in the microwave and heated them in the bag for about 30 seconds or so to soften them up.   To put them together I sauced a tortilla, put some pork and cheese in the middle and then rolled them up and placed them into a 9x13 baking pan.  I then put them into a 350 degree oven for 30 minutes.  I think that between the homemade sauce and the freshly shredded cheese (you really could taste the difference in the cheese) these were some of the best enchiladas I've ever had!



Enchilada Sauce


3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder (trust me on this one, it's what makes the sauce)
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 oz) can tomato sauce


Combine all dry ingredients in a small bowl.  Stirring constantly, slowly add enough of the water to make a thing paste.  Pour into a pan and then add the rest of the water.  Cook over medium heat, stirring constantly, until mixture thickens (which sometimes can take me about 15 minutes and it really doesn't thicken that much).  Stir in tomato sauce.  


This recipe made enough for my enchiladas and I have enough left to keep in the fridge for the next time we have enchiladas.