Monday, June 16, 2014

Cavalcade of Fun- brought to you by...chicken!

Day 2 of the Cavalcade of Fun 2014!

I woke up about 7am. Mom had an appointment with her lung doctor- and we were going to check one of the guilty pleasures off my summer list... Chicken biscuits from Chick-Fil-A.

I know it's awful. I don't agree with the politics of Chick-Fil-A's owner. But I have intense cravings for his chicken biscuits and I allow myself one a year.   And today was the day. 

We got good news at the doctor's office. Mom can travel to Colorado!  It will probably take most of this coming year to plan and save up- but I can't wait to show her the life Devin and I have built.

We met my niece for lunch at a local restaurant classic- Spanky's. I checked two other guilty pleasures off my list- real cherry coke and chicken fingers with honey-horseradish sauce. I dream about them- and Savannah is the only place you can get them.  The picture at the top of the post does not do them justice. 

For dinner, it was a group effort. My sister's husband, Marc, pan fried some fish fillets. Mom fried some yellow squash and green tomatoes. I made a fresh strawberry/basil salsa to put on the fish. Everything was delicious. Too bad I forgot to take pictures. :(

Then I headed to my best friend Di's house to hang out for a while. She, Terry, Suzanne and I sat on her front stoop and had a little wine, before coming in and watching some baseball. They hadn't eaten dinner yet, so Di made chicken burrito bowls.  I had already eaten, but I had to try a little. It was great!

I wonder what trouble we will find on day 3?


Sunday, June 15, 2014

Cavalcade of Fun- Prelude


Today was a travel day for me. I hate flying. I don't think hate is a strong enough word for how I feel about flying. 

Nevertheless, I was fortunate that all 3 of my flights were on time. I really expected to be stranded in some airport for hours. 

During my middle flight, I was trapped between 2 very large people. I'm not small by any means, but these people dwarved me. I had no armrest, no place to put my arms or hands.  It was the longest 2 hours of my life. Did I mention neither of them spoke English very well, and neither had bathed recently?  That made things better.

The only bright spot was finishing the second Harry Potter book. I set a goal to read them all this summer. So far- so good.

Now it's late, I'm lying in the bed at my childhood home, looking forward to chicken biscuits in the morning.  

This makes it all worthwhile! :)

Saturday, June 14, 2014

Chilaquiles- I can cook it better than I can spell it.

So I love things like this for breakfast. Not only does it satisfy my savory breakfast craving, but it also allows me to clean up bits and pieces of herbs and such out of my ice box.

You can totally skip the made from scratch part and do this with your favorite jar of salsa.  I just had part of a can of tomatoes and part of a can of chipotle peppers open, so I needed to use them up.

I started with the chilaquiles/sauce part.  I had half of a white onion lingering around, so I chopped that up and threw it in my most favorite cast iron skillet with probably 2 tablespoons of bacon drippings (full disclosure- the bacon grease was left in the skillet from breakfast yesterday- my husband swears he will die from food poisoning).  The drippings were especially good because I had cooked thick cut peppered bacon.  So I got a little bump draft of spice in there!

After the onions were nice and soft, I threw in some dried oregano.  I always use Mexican oregano, because I think it has a stronger flavor.  If you are using dried, make sure you rub it between your palms as you add it to the skillet.  This crushes it and releases more flavor.  Then I minced a clove of garlic and threw it in as well.  I had the heat on medium-  watch the garlic, because you don't want it to burn.  Keep it moving around in the pan.  After 30 seconds or so (you will smell the garlic when it gets warm) I added one chopped chipotle pepper with adobo sauce.

Now a word of warning about chipotle.  I like spicy food.  A whole chipotle makes this fairly spicy.  If you don't like spicy food, leave it out or use half.  I kind of spread the chile around in the onion/garlic mixture.  This helps add to the flavor base for the sauce.  After about 2 minutes, I put in one can of diced, fire roasted tomatoes (drained- but liquid reserved) and another good pinch of dried oregano.

Now it gets fun.  I threw in about 4 handfuls of tortilla chips.  Right out of the bag.  If you wanted to be really ambitious, you could fry some corn tortillas ahead of time.  I'm not generally that ambitious.  I stirred the chips around in the mixture, trying to coat them as best I could.  Don't get wrapped around the axle if you don't do this perfectly.  I also added the juice from the tomatoes over the chips.  After you move it around for a while, cut the heat back and leave it alone.  You want the chips on the bottom to start soaking up all that sauce.

Now turn your attention to the eggs.  My husband refuses to eat eggs any way other than scrambled, so I scrambled 3 eggs for him.  I prefer my eggs fried, over easy.

To serve this, I spooned half the chips/sauce mixture on one plate and added the scrambled eggs.  I garnished with a liberal amount of roughly chopped cilantro.  I did the same with my plate, but I topped mine off with my fried egg.

Possible sides could be sliced avocado or sliced tomato.  If you need something to cool some of the heat, garnish with some sour cream.

This makes a very hearty, stick to your ribs kind of breakfast- perfect for a lazy summer Saturday!

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