We went to Tahoe for the day and didn’t get home until just before dinnertime, so I figured something easy would be ideal.
Rotisserie chicken for the win!
With two DELISH veggie sides.
For the squash I made a miso maple butter (Earth Balance) to paint all over the wedges of acorn squash. It was Kyle’s request – he wanted a honey butter and I took that request and ran with it.
I mixed equal parts miso and Earth Balance (~2 tbsp) and then ~1 tbsp of maple syrup and then brushed it on the inside flesh part of two acorn squashes before roasting them for 30 minutes at 350 degrees F.
In addition to those two baking sheets, there’s another tray missing with the rest of the butternut squash you can see up there (I figured I may as well do some prep for the week while the oven was on). LOTS OF SQUASH!
Is there anything better than a puddle of butter in a squash bowl!?!
The other side dish I made was broccoli fried with pancetta. We were all fighting over this one.
I sautéed the pancetta in olive oil on high heat for a few minutes before adding the broccoli florets. I left it on high heat so the pancetta got really crispy and the broccoli got a nice char. Totally amazing.
A super comforting meal after a long day in the snow.
Once we were done I carved the rest of the meat off to use the next night.
Leftover chicken is very helpful to have on hand.
Guess who helped me make dinner?
This ham.
We were out of chips and I had my heart set on taco salads. But chips are a VERY necessary part of taco salads, ya know?
So we made chips. And they were the best. Way better than store bought chips because I used heaps more oil and salt than normal.
I should have kept track of what we did. I think it was ~15 minutes at 350 degrees F. We bought a pack of 200 corn tortillas from Costco a million years ago and they have lasted forever in the freezer. I just pull them out as needed and they thaw easy peasy in the microwave. Even though they are all stuck together, you can slip a knife between the layers and pop one off really easily.
We did a bunch so that we’d have extras. Patty-cakes’ job was to brush them with oil after I cut them into triangles.
For dinner, we kept it simple with salad ingreds – a base of rice topped in romaine, tomatoes, (leftover) chicken, avo, and cilantro.
Dairy cheese for the cheesy people, and daiya cheese for the nons.
And a simple lime juice and olive oil dressing to top it all…
Followed by CHIPS!
Crunch crunch crunch.
Home made chips are so good. I’m glad I was too lazy to leave the house because it led to this fabulous meal that reminded me how easy it is to make chips!
It’s literally t h r e e ingredients (although oil and salt barely count as ingredients).
Love the pictures of my little buddy! Too Cute!