Traditional dinner table debates at the Wiley household

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If you remember from my last post, September is Family Meals Month.

Family meals are so important for our children, those still at home and those who have left the nest. We can leave a legacy of good food and fellowship to them through family meals.  

Around our family table, everyone is pretty opinionated and enjoys sharing those opinions with their loved ones. My husband, Darrell; son, Garrett; and son-in-law, Nick, have their favorite topics of politics, football (or sports of any kind) and business.  So you can imagine with the current presidential debates, there is no lull in the conversation. They have dissected those candidates six ways to Sunday and we’re still more than a year from the election.

I think it goes without saying I can hardly wait for the discussion about Georgia’s win over South Carolina to come up at our next meal. It sure will be interesting to see what they have to say about the ol’ ball coach.

My daughter, Emily and I can usually hang with the guys when the discussion of football comes up. However, after a while we tend to take a detour down the path of game day outfits and tailgating menus. Our conversations also might cover the riveting topics of new makeup, a great shoe purchase or current episode of one of our favorite television shows.

Whatever the topic, it is nonstop talking and laughter. Because whenever we get together, we are glad to be there.

My favorite part of the meal is when we hold hands and bow our heads to thank God for all his blessings on our family. This is a great time of hearing my children’s hearts and sharing their concerns. Our family meal time is something I treasure and wouldn’t trade for anything. 

Family meals don’t have to be complicated or take hours to prepare.  They just need to be tasty, which is why I couldn’t decide between these two recipes. So I just decided to give you both.

These are a couple of our family’s favorites. I hope they’ll become yours, too! 

 

Chicken enchiladas

  • 3 boneless chicken breasts, cut into bite size pieces
  • 2 tablespoons olive oil
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 (16-ounce) jar of mild salsa
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup sour cream
  • 2 cups mild cheddar cheese, divided
  • 1 (10-ounce) can enchilada sauce
  • 10 flour tortillas

Preheat oven to 350 degrees.

Cook chicken in a large skillet in olive oil; drain.

Transfer chicken to a large bowl and add tomatoes, salsa, corn, black beans, sour cream and 1 1/2 cups of cheese. Divide mixture evenly between the tortillas and roll up tightly; laying them seam down in a greased 9-by-13-inch casserole dish.

If you have filling left over, sprinkle over the top of the enchiladas. Pour enchilada sauce over the top.

Bake for 30 minutes and then top with remaining 1/2 cup cheese. 

 

Nutter Butter banana pudding trifle

  • 3 cups milk
  • 1 teaspoon vanilla
  • 2 (3.4-ounce) boxes vanilla instant pudding mix
  • 1 (8-ounce) container sour cream
  • 5 medium-size ripe bananas
  • 1 (1-pound) package peanut butter sandwich cookies; extra for garnishing
  • 2 cups whipped topping

Place milk and vanilla in a large bowl; add pudding mixes.

Beat with an electric mixer at medium speed for 2 minutes or until thickened; let stand 5 minutes. Stir in sour cream.

In another bowl, slice bananas into 1/4-inch slices. Break cookies into thirds and set aside.

Spoon half of pudding mixture into trifle bowl. Top with half each of bananas and cookies; spoon remaining pudding mixture next and top with remaining bananas and cookies.

Top with whipped topping and garnish with extra cookies.

Cover and chill for at least 2 hours.

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Cooking With Crevolyn
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