At the Beach
There is also a huge outlet shopping mall on the way to the beach. We each picked a store that we would like to visit, but we did not linger since the beach was calling us. We did manage a bit of retail therapy, but....we could always stop by there on the way home, too!
Brett-Robinson Vacations and were pleased with the location and amenities of Island Winds East. There was ample parking close to the building. Unloading our stuff was easy as there were carts and luggage racks readily available. We were also happy that our "premium" rated unit was clean and stocked with hotel sized toiletries and a starter kit for the kitchen. We had brought paper towels, garbage bags, etc. but there were some there. This is good to know the next time we book through this company. For our short stay, we could have avoided bringing all the extra stuff since it was provided. We had a two bedroom/two bath apartment that was furnished tastefully, was very very clean and it overlooked the beach. Good friends and a good place to stay...What more could one want from a vacation?
We also feasted on peach daiquiris (with and without alcohol) made with the Calhoun County variety, fruit salads, guacamole, warm bean dip, sliced tomatoes and Pretzel M & M's. We also had cheese spreads, sandwich fixins' and breads...but we couldn't eat everything! This trip was also about the food, in case you haven't gathered that!
We hated to leave on the third day, but the rain was rolling in as we pulled out of the parking lot. That was on Thursday. On Friday morning, news reports stated that oil had arrived on the Gulf Coast. What a disaster for such a beautiful spot! Hopefully, this won't be the last time we get to enjoy Gulf Shores. I am praying that the spill will not cause lasting damage. We have vowed to take more beach trips in the future and not to let time and distance prevent us from enjoying our valued friendships.
Simply Southern Cooking School Creamy Enchiladas
1 pound cooked chicken in pieces (may use deboned rotisserie chicken)
8 oz. sour cream
2 cans cream of chicken soup
small can chopped green chiles
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
4 green onions, thinly sliced
12 to 14 soft round 8 inch flour tortillas
2 cups grated Pepper Jack Cheese
1. Preheat oven to 325 degrees.
2. In a medium bowl, stir together sour cream, green chiles and soup. Add chicken, cumin, cayenne, salt, pepper and 1/2 of the green onions. (May add a bit of milk if the mixture is too thick.)
3. In a baking dish spread 1/2 cup of the mixture over the bottom. Place about a 1/3 cup of the filling on a tortilla, rollup and transfer to the baking dish with the seam side down.
4. Repeat the process for the other tortillas. Pour any remaining mixture over enchiladas, spread to coat all of them.
5. Sprinkle with grated cheese over the top. Prepare up to this point if you desire to prepare in advance.
6. Bake for 25 minutes or until hot and bubbly. Sprinkle with remaining chopped green onions and serve warm with tortilla chips. 8 generous servings.
1 pound ripe peaches, peeled and coarsely chopped
2 Tablespoons honey
2 teaspoons cinnamon
dash grated nutmeg
1/2 cup sour cream (not low fat variety)
1/2 cup cream sherry
1. Combine first four ingredients in a medium size saucepan and heat through.
2. Using an immersion blender, puree the mixture until smooth.
4. Before serving, fold in the sour cream and cream sherry.
5. Garnish with mint leaves and cinnamon. 4 appetizer servings