As promised, here she is, my favorite summer meal. This is so easy and quick to prepare. The thing I miss most about the Midwest in the summer is sweet corn on the cob. If you haven’t tried it in the Midwest, you’ve never tasted corn. And nothing pairs better with fresh sweet corn than a BLT with crispy bacon, fresh tomatoes, lettuce, and mayo (Miracle Whip is best in my opinion). I prefer toasted bread, but once in awhile like to switch it up on my third or fourth sandwich and try it untoasted. Although I almost always buy wheat bread, I think BLTs taste best on white. Again, since I don’t eat meat, I subbed Morning Star Bacon Strips as my ‘facon’. It tastes uncannily similar to real bacon. Obviously real bacon is better, but this is a close second for sure.

A good rule of thumb I use when cooking corn on the cob is 3 minutes per ear in boiling water. So my two ears got about 6 minutes. I mean, you just need to warm it up – you could practically eat it straight off the cob.

Add tons of butter, and lots of salt and pepper and you are set.

I found my mom’s recipe for Chicken Enchiladas recently. They used to be my favorite. Since then I have become a Pescatarian majority of the time. I decided to try this recipe with fake chicken to see if it would taste the same.

(Here is the meat eater recipe – I’ll note (*) the changes I made)

Instructions…

In sauce pan, melt butter or warm oil. Saute the onion and garlic. Add the chilies, sour cream, soup, and salsa. Divide the mixture 3/4 cup mixture for top and 3/4 cup for the pan. To what is left in the sauce pan, add chicken, salt and pepper, and 1/2 cup of cheese to the mixture. Put 3/4 cup of mixture you set aside in the bottom of the pan. Put about 1/2 cup of the mixture in each tortilla. Add 1/4 cup milk to the mixture you are going to add to the top and cover the filled tortillas. Cover with enchilada sauce if you’d like. Bake at 350 for 30 minutes. For the last 10 minutes cover with 1 1/2 cups of cheese and the olives.

So this was a lot prettier before I realized that I had forgotten to add the enchilada sauce and threw it on last minute over the beautiful melted cheese and olives. It still tasted delicious though, which is what matters most. Up next on my Grub posts, my favorite summer meal. Stay tuned.