In a number of ways, you can tell someone’s age by the cartoons they watched as a child. While this is not exact, it is scarily accurate.
For me, the first cartoons I remember watching were Underdog, Rocky and Bullwinkle and SpeedRacer. Later was The Flintstones and The Jetsons. I have no idea how many of these were new at the time and how many have been recycled for years, but they were still on the air. (Yes kiddos, we used the expression “on the air” before cable/Internet TV was around).
The next cartoons of significance were the Looney Tunes on Saturday mornings. There was just nothing to compare to it. Bugs…Yosemite Sam…Daffy…Foghorn Leghorn…Porky Pig…all good. Wylie E. Coyote and the Roadrunner were just icing on the cake.
I could take or leave Woody Woodpecker and, wait for it, Scooby Doo. My heavy-duty cartoon watching days were done by the time Masters of the Universe came to town and I likewise missed the Teenage Mutant Ninja Turtles.
TV Guide came out with their top 60 cartoons of all time. The top 10 are listed here.
10. South Park – I went through a time where I couldn’t get enough of the irreverent boys. They can still get a laugh out of me from time to time but it hasn’t been “Must See TV” for quite a while.
9. Family Guy – I was late to this party. My boys dragged me kicking and screaming to this one but now I can find value in the humor. Gotta love Stewie!
8. SpongeBob Squarepants – My kids never really got into SpongebBob. In fact they never really got into Nickelodeon much.
7. Batman: The animated series – Never seen it
6. Rocky and Bullwinkle – Moose and squirrel. Fractured fairy tales. Dudley Do-Right. Mr. Peabody and his boy Sherman. There was such crafting with this series.
5. Scooby Doo – I never got into it. Um…the ghost isn’t real….it’s never real…figure it out guys.
4. Peanuts – The specials are classic. The movies OK.
3. Looney Tunes – Should be #1.
2. The Flintstones – The animated version of the Honeymooners is perfect in so many ways.
1. The Simpsons – I have to admit that I have my DVR set to record any new episode. Don’t have a cow, man!
The name of this dish reminds me of Chilly Willy – the penguin from the Woody Woodpecker and Friends show.
There is quite a bit here. I already shredded the chicken.
Prepping the veggies for roasting.
Out of the oven.
Making the sauce.
You have to fry your own tortillas. The day beforehand is best.
I could eat them all right here!
With the tortillas.
The eggs are about ready to go.
Delicious. The perfect breakfast!
Chicken Chilaquiles With Fried Eggs
Prep Time: 0 hours 25 minutes | Cook Time: 0 hours 25 minutes | Makes: 6 servings | Difficulty: Easy
- 6 plum tomatoes, halved lengthwise
- 1 jalapeno pepper, halved lengthwise (remove seeds for less heat)
- 1 white onion, quartered
- 2 cloves garlic, unpeeled
- 2 tablespoons vegetable oil, plus more for frying
- 12 corn tortillas, each cut into 8 wedges
- Kosher salt
- 1 tablespoon sesame seeds
- 1/2 teaspoon dried oregano
- 3 tablespoons ancho chile powder
- 1 bunch cilantro, stems and leaves separated
- 1 rotisserie chicken, skin removed, meat shredded
- 1 cup low-sodium chicken broth
- 6 large eggs
- 1/2 cup grated cotija cheese 6 radishes, thinly sliced
- 1/3 cup Mexican crema or sour cream (optional)
Preheat the broiler. Place the tomatoes and jalapeno cut-side down on a foil-lined broiler pan. Add the onion and garlic and broil until blackened, 7 to 10 minutes. Peel the garlic.
Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fry the tortillas in batches until light brown, about 1 minute. Remove with a slotted spoon and drain on paper towels; season lightly with salt while still hot.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sesame seeds and toast until golden, 2 to 3 minutes. Transfer to a blender along with the broiled vegetables, oregano, chile powder, 1 teaspoon salt and the cilantro stems. Puree until smooth.
Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the puree and cook, stirring often, until thickened, 8 to 10 minutes. (Partially cover the skillet if the sauce starts to splatter.) Reduce the heat to medium. Add the chicken and broth and heat through, 3 to 4 minutes. Fold in the tortillas and cook until softened, about 1 minute. Keep warm while you fry the eggs.
Divide the chilaquiles among plates. Top with the eggs, cheese, radishes and cilantro leaves. Drizzle with crema, if desired.