Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

With so much to celebrate this weekend - Juneteenth, Summer Solstice and Father’s Day - it’s a great time to try some of our favorite recipes!

• Creamy Enchiladas

Ingredients

• 1 TBSP of olive oil

• 1 white onion, chopped

• 2 cups of cooked, shredded chicken breast

• 2 cans of cream of mushroom soup

• 2 cups of shredded cheese

• 15 flour tortillas

• 1 cup shredded cheese for topping

• 1 small can of sliced black olives (optional)

• 1 bunch of green onions, chopped

Preparation

• Preheat oven to 375 F degrees

• Heat olive oil in a large pan and add chopped onions.

• Once onions are soft, add cooked shredded chicken, 1 can of cream of mushroom soup and 3/4 cup of water. Combine well and cook for an additional 2 minutes.

• Fill each tortilla with the chicken mixture and roll into a cylinder, placing each rolled and stuffed tortilla folded side down in a 9 x 13 pan.

• Combine other can of cream of mushroom soup with 3/4 cup of water in a pot and heat for 2 minutes. Then pour this over the enchiladas in the 9 x 13 pan.

• Sprinkle 1 cup of cheese over enchiladas and top with olives.

• Bake for 15 minutes, or until cheese is bubbly and melted.

• Remove from oven and top with chopped green onions. Enjoy!

• Garlic Mushroom Pork Chops (found on allrecipes.com)

Ingredients

• 2 pounds boneless pork chops

• ½ teaspoon paprika

• 1 pinch kosher salt and ground black pepper to taste

• ¼ cup butter, divided 

• 1 (8 ounce) package sliced fresh mushrooms

• 4 cloves garlic, minced

• 1 teaspoon Dijon mustard

• 2 tablespoons all-purpose flour

• 2 cups beef broth 

Preparation

• Season both sides of pork chops with paprika, salt, and pepper.

• Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.

• Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.

• Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.

• Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

• Smooth Sweet Tea (found on allrecipes.com)

Ingredients

• 1 pinch baking soda

• 2 cups boiling water

• 6 eaches tea bags

• ¾ cup white sugar

• 6 cups cool water

Preparation

• Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes.

• Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.