Chorizo Shells and Cheese
Growing up, when mom was strapped for cash for lunch, we would go to Burger King and the 4 of us children would each get half of a Whopper. The promise was that if we could finish it, we could get another half. It didn’t take long to figure out that once we left the drive through, there was no hope of a second half.
To recreate this trauma for my sister and me, I made seasoned beef patties and put them on sesame buns with pickles, onions, tomatoes, mayo, mustard and ketchup. The best part was allowing each person to have a second half when they finished their first one.
Another institution of the Cronin household was boxed mac n’ cheese with either chunks of hot dogs or spam (depending on which was cheaper or already on hand). I classed it up a bit with making a 6 cheese macaroni with chucks of chorizo. It was a touch spicy, and very tasty. The indigestion was worth it.
Luckily with the advent of decent grocery selection and my parents not supporting four children, mom has finally stepped into the realm of fresh vegetables. Frozen vegetables were the staple growing up, as long as they were cooked into mush. I had to bring this classic to this dinner with the exception of it being steamed, fresh broccoli with garlic and olive oil.