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FunnyLove

family + food + feelings

Quick Chilaquiles Verdes

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We are making chips for dinner a thing. Because we survived the hurricane! 

Kidding. The rain did zilch here, which of course is a good thing, and it definitely did some huge damage elsewhere. And honestly even if you aren’t in hurricane-land chips for dinner just sounds like a perfect idea, right? You know it does, admit it. 

Chilaquiles is a generic Mexican dish that varies from region to region and household to household. It mostly involves sauce and fried tortillas. In this case we’re using leftover chips, the few handfuls at the bottom of the bag, the leftovers from takeout, you get it. This version is super simple: you can make your own chicken OR use leftovers, and the sauce comes from a can. I love all things verde, but red enchilada sauce would be delicious here as well. The result is a 30-ish minute meal that includes chicken, veggies, and chips, so a well-rounded meal with tons of flavor and precious little effort. 

We win Monday! 

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Oven Roasted Home Fries

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WELP, no one knows a dang thing about where Hurricane Florence will go, but nowwwww they’re saying the storm might end up over us at some point. This means…well, who knows. We’re pretty far inland, so even major storms coming our way have a good amount of time to slow down once they hit the coast. We get some wind and lots of rain and the occasional short-lived power outage, but overall nothing catastrophic in several years from a hurricane. 

BUT STILL. We absolutely should reward our bravery for making it through this storm with fried potatoes to go with our fried chicken, right? Because hunkering down means nothing if it isn’t calorie laden, especially if you’re pregnant and mostly sober. Give me my calories in other ways. For the baby!

Even if you don’t use carbs as rewards for getting through tough events, you could just…make these because they are delicious. The method was inspired by Molly Yeh’s new Food Network show (which I love! have watched every episode! can’t wait for more!), and is nice and simple for a weeknight dinner or breakfast/brunch situation, which we definitely need more of as the days get slightly cooler. The potatoes are boiled and then roasted with tons of spices, and the boiling can definitely be done in advance. Then, before eating, roast the potatoes and done! Crispy, buttery potatoes with tons of flavor that go well with just about anything. 

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Parmesan Chicken Cutlet

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Today we are going to be talking about fried chicken. 

Not fried chicken that you have to heat up a vat of oil for, though. Easy weeknight fried chicken that you make right on the stovetop, that doesn’t make a huge mess or tons of oil stink, and that is perfectly crispy and delicious every single time. Perfect for a Monday, practically a health food, that sort of thing. 

I know fried chicken on a weeknight isn’t something we do a ton (it’s super rare for us, although I wish it weren’t so), but once you have the method down it really doesn’t take a ton of extra time or effort, and the results are SO rewarding. This particular chicken cutlet is wonderful on its own with a side dish or two, but is also yummy sliced over a salad or doused with some marinara for a quick chicken-parm type of meal. Or OR! You could put it on a sandwich and that wouldn’t be a bad thing at all. 

A note on portioning here: Once you pound a chicken breast (which is really a half breast, but the regular cut from the grocery store, boneless and skinless) to a thin thickness and bread it, it can seem pretty huge. If you have big appetites you could certainly make one chicken breast per person, but I find that one chicken breast is more than enough for two servings, especially with other things on the plate. Of course, you can also make ten of these at a time and have leftovers. Make ten for sure. 

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