What’s for supper? Vol. 107: I’m chicken my privilege

This week, I managed to use leftovers from a previous meal in every single new meal. Some of this was planned, some was felicitous. Some was just scallions.

Here’s what we had:

SATURDAY
Fancy hot dogs, chips, salad

It’s amazing how a few toppings can transform a hot dog meal from shameful to splendid. I got cheapo hot dogs for the kids and Nathan’s for them as appreciate Nathan’s, and I set out ketchup and mustard, of course, and also diced cucumbers, thin-sliced pickles, diced tomatoes, pickled peppers, diced onions, and celery salt for Chicago-style hot dogs, and crumbled blue cheese, hot sauce, and chopped scallions (left over from last week) for Buffalo dogs. Yum yum.

***

SUNDAY
Chicken enchiladas, beans and rice

#1 son has been asking for this dish for a while, and not just so we can quote Dr. Marvin Rubdown.

I use Pioneer Woman’s recipe. I cooked six giant, recklessly seasoned chicken breasts in olive oil

and, after shredding them, set aside the meat from two of them for later. I had thirty-two large tortillas, and, because the gods are cruel, enough fillings for thirty-one enchiladas.

In my neverending but alwaysfutile quest to have more than enough onions for the enchiladas, I diced and sautéed seven onions. I rushed them a bit, so they didn’t really caramelize, but they were still luscious. You cook them up in the chickeny oil, using the same pan.

I shredded up about two pounds of cheddar cheese, which wasn’t quite enough. The enchiladas were a little skinny, to be honest; but also to be honest, I actually like eating up the slightly soggy folded ends of tortillas.

We went through two large cans of green enchilada sauce and two large cans of red. Some tomatoes, sour cream, and cilantro on the top. Or maybe it was scallions, I forget.

Lackluster photo, completely delicious food. I had other plans for Sunday, but the all-devouring enchiladas ended up taking all day to make. Next time, I may try stacked enchiladas, where you use the same ingredients, but just layer them in a pan, rather than rolling them. I want enchiladas, but I want my life back, too.

We had leftover rice from last week, so I mixed it up with a can of Ro-Tel tomatoes with chiles and some of the juice, a can of drained black beans, some jarred, sliced jalapeños, and bunch of cumin, chili powder, and salt. I feel like there must have been other ingredients, but I sure can’t remember them now. It was tasty, and I was proud of not just throwing down a bag of chips.

***

MONDAY
Ham, baked potatoes, peas

Monday is our crazy-go-nuts day, and so we had a meal than involved taking things out of the bag and making them hot. No complaints.

Oh, and we had some yogurt sauce left over from last week’s turmerific chickepea chicken. It smelled okay, so I daringly slathered it on my baked potato with some scallions, and holy cow, it was so good. It was Greek yogurt with lemon juice, salt, and pepper.

***

TUESDAY
Chicken tortilla soup, leftover enchiladas

Feeling like a genius, I took the leftover chicken out of the fridge and vaulted straight through to the quick and easy part of this recipe from Pioneer Woman. I didn’t have any masa or cornmeal, so I just decreased how much water I added, and it was plenty thick. Only one child refused to eat it because it turned out the tortilla strips weren’t noodles. Avocado on soup is a revelation.

There were, as I expected, still some enchiladas left, so we had those instead of the rice or corn bread I’d usually make as a side dish. It was a lot of the same flavors as the soup. Not a problem.

***

WEDNESDAY
Grilled pizza sandwiches with olives and pepperoni

Sometimes these turn out delicious, and sometimes they’re kind of bleh. This time the gods ordained that we should have bleh. I used sourdough bread, but I think a softer bread, like potato, would have worked better.

You brush the outside of the sandwich with butter mixed with garlic powder and oregano or basil, and then the inside of the sandwich is sauce on both slices of bread, with cheese and toppings (well, fillings) in the middle. I think I was just yelling so much on Wednesday that nothing was going to taste good. Anyway, I made supper.

For very thick grilled sandwiches, I like to grill them until they look right on the outside, then slide them into the oven for a while so the cheese melts all the way and everything’s hot enough.

***

THURSDAY
Fancy ramen

Yep, I planned a weekly menu that included both “fancy hot dogs” and “fancy ramen.” We’re just that fancy!

I’m always amazed at how popular this dinner is, how cheap, and how fast. It took less than half an hour from stepping into the kitchen to saying grace.

I had a few pounds of boneless pork ribs, and I just browned them in olive oil, then sliced them in thin squares. Then I soft-boiled a dozen eggs and heated up some frozen stir fry vegetables. Then I cooked up a bunch of chicken ramen, just using the little flavor packets, and set the ramen out with all the other stuff in separate bowls, plus some leftover chopped scallions. Tasty and satisfying.

This is a photo from previous ramen. I forgot to get the pics of current ramen off my son’s phone.

Sometimes we add soy sauce, hot sauce, sriracha sauce, sesame seeds, red pepper flakes, or crunchy chow mein noodles, or stir in some spinach. You can make all kinds of fancy sauces and add extra seasonings for the pork, but simple is also great.

This kind of choose-your-own-adventure meal is a great way of compromising with kids. You prepare all kinds of wonderful foods, but set them out separately, and let the kids choose what they like. That way, you don’t have to cook a separate meal for picky people, but you don’t have any horrible battles over “just try one bite.” I generally offer what I consider food every single time, and the picky kids gradually, casually decide on their own to start trying it, even if only because they don’t like feeling left out.

***

FRIDAY
French toast?

I’m sort of pre-resting on the laurels I’ll win next week for Thanksgiving, so I don’t care what’s for supper today.

I will probably skip What’s For Supper? next Friday, because everyone is eating more or less the same thing, right? Here’s the planned menu so far:

Turkey with stuffing and gravy
Cheesy mashed potatoes
Sweet potatoes stuffed with dates, blue cheese, and walnuts
Cranberry walnut bread
Parker house rolls
Cranberry sauce in the shape of a can
Olives and pickles
Apple pie, pumpkin pie, maybe salted bourbon pecan pie, and chocolate cream pie with ice cream and fresh whipped cream
Wine and apple cider
And don’t forget! Pie crust is a million times easier and better when you freeze the butter and shred it before incorporating it into the flour.

What’s for supper? Vol. 93: Bei mir bist du shwarm

In which I cook and complain my way through another week. Join me, won’t you?

SATURDAY
Hamburgers, chips

Saturday seems like so long ago, and yet the week flew by. Good thing I wrote down meals so there’s some evidence the week even existed.

Speaking of which, have I told you lately how much it helps to have a meal plan blackboard? I’m not the super organized type [the universe chuckles mirthlessly, choking back a sob of agreement], but I lurve my blackboard menu. I have one similar to this one hanging in my kitchen. Some days, there is no more wonderful feeling than lifting up your eyes and seeing right there in black and white what you’re supposed to be doing. One damn thing settled, anyway.

***

SUNDAY
Chicken shawarma, grilled baby eggplant

This meal never fails. We usually use this recipe from the New York Times and cook boneless, skinless chicken thighs in the oven. (Note: If you want to save a NYT recipe, copy it for your records now! You only get a certain number of free views, and you’ll definitely want to return to this one repeatedly.) I set the meat marinating, and then we went to the beach, where the water is clear as clear can be, the salamanders are plentiful, and everything is nice.

It’s a pond at the peak of a series of hills, so I suppose the water is all fresh and new.

This time, for the shawarma, we used the same marinade but cooked bone-in thighs with skin on the grill. The marinade didn’t permeate the meat as much as it does when it’s skinless, of course, but it was a reasonable trade-off, as the skin was fabulous.

We also cooked up the red onions from the marinade.

We may have told the kids to go sit down for dinner and then stood out by the grill sopping up marinade with pita bread for a good ten minutes while the chicken “finished cooking.”

We served it with pita bread, four kinds of olives, feta cheese, cucumbers, a variety of tomatoes, and yogurt quivering with crushed garlic, lemon juice, and fresh parsley.

This is one of those meals where, if you were an ancient Roman elite guy and you were rich and happy and well-respected and you just ate the shawarma, you’d start to think about warm baths and sharp blades, because it’s all downhill from here.

I am fun!

We had these cute little baby eggplants. It says on the internet that baby eggplant skin is tender enough to eat, but it kind of wasn’t. We sliced it pretty thick (the long way, so it wouldn’t fall through the grill. We need one of those veg basket things), then brushed it with olive oil and sprinkled on salt and pepper, and put them on the grill.

Not bad, not ravishing. Looking at the eggplants, that was ravishing.

Impudent strumpets.

***

MONDAY
Chicken nuggets, broccoli

I chose an easy dinner because Monday night was ANNUAL OPERA AND FANCY SNACK NITE!! Last summer, we showed the kids Don Giovanni, which we all, even the illiterate ones, enjoyed immensely. I really wanted them to see The Marriage of Figaro, but it seemed like we should watch The Barber of Seville First. We set up a free trial of Met Opera On Demand. I dunno, I almost fell asleep. Rosina could go suck an egg. Maybe I just wasn’t in the mood for a bunch of people fussing over letters. Anyway, we assembled fancy crackers and an assortment of cheeses (brie, sharp cheddar, some kind of herbed gouda or something, and some honey goat cheese), mini eclairs, rolled chocolate wafers, and cherries and strawberries. This is where Aldi really shines.

Look how cultured:

The kids enjoyed the opera more than I did, so that was a win. But I want to watch The Marriage of Figaro next! Or Carmen. I’ve never seen Carmen.

***

TUESDAY
Pizza

Tuesday escapes me. I imagine we were running around.

***

WEDNESDAY
Chicken pesto pasta salad

I had high hopes for enchiladas on Wednesday, so I started some pork in the slow cooker with a can of Coke, half a jar of jalapenos, about six cloves of minced garlic, a chopped onion, salt, pepper, and maybe some chili powder. It cooked allllll day and smelled better and better and better, but then I had to go run 2.3 miles, do some writing, do an interview for SiriusXM radio, drive some kids to work and appointments, finish writing in the library, go home, and drag a washing machine, a TV, and a bunch of demolished cabinets to the dump (and got some dump mugs!), and then I realized I had promised to take four kids out for haircuts. So there was No Time For Enchiladas.

Instead, I poached about five chicken breasts, then cubed them and mixed the chicken up with bowtie pasta, olive oil, chopped fresh basil, minced garlic, a ton of parmesan cheese, salt and pepper, and some jarred pesto sauce just to help it along, because we all need a little help.

Tasted more interesting than it looks. Oh, pesto, you’re so fine, you’re so fine you blow my mind.

***

THURSDAY
Pork enchiladas, chips and salsa

All Thursday, the spicy pork howled and clamored from the fridge to be brought forth into new life as enchiladas, and it would not be denied. So fine, I dragged out the meat and shredded it onto a shallow pan, then browned it up until it was a little crisp under the broiler.

I more or less followed Pioneer Woman’s instructions for enchiladas, dipping both sides of the tortillas in warm sauce, then rolling them up with meat, cheese, and onions, and topping them with more sauce, cheese, green onions, chili powder, and tomatoes. I made some with red enchilada sauce and some with green, and served it with sour cream. Probably the green onions would have been better added after the enchiladas cooked, ooops. They were still divine.

A little gummy on the ends, but who isn’t?

***

FRIDAY
Mac and cheese

I’ll probably use this Instant Pot recipe for mac and cheese from Copy Kat recipes. It’s not anyone’s favorite, but it’s so very easy.

I’ll tell you what, I worked too freaking hard this week, and I am pigzausted. That’s like exhausted, but pig. So much running around, so many appointments and shows and concerts and trips and extra jobs and trotting back and forth and back and forth like a wind-up toy. I think I’ll declare next week lump it or leave it week. Frozen burritos all around, and keep ’em coming.