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.
Boiled potatoes, browned beef/lamb and sauteed onions, added peas and carrots, put mashed potatoes on top and then sprinkled with shredded cheddar.
Note: Dingus does not like to be tricked into eating lamb.
- Shrimp Po Boys
- Cole Slaw
- Pasta Salad
- Steak Fries
This week was tough to cook since we were in a cabin at the Falls of Rough River. The kitchen was tiny, but it still worked. I pan fried the shrimp with a batter of flour, garlic powder, onion powder, Old Bay, cayenne, salt and pepper. They were served on hoagie rolls with tomato slices.
The coleslaw was shredded cabbage with mayo, red onion, cider vinegar, salt and pepper.
The pasta salad was rotini tossed with olive oil, broccoli, mayo, and Parmesan cheese
The steak fries were just thick cut potatoes fried, served with a chipotle aioli.
I was not a huge fan of this week, but the Lenten restrictions made it difficult to try something that might have had more pleasing flavors and texture.
- French Toast
- Fruit Salad
- Spinach Quiche
French toast was leftover bread cut thick, then soaked in an egg, cream, nutmeg mixture, cooked on a skillet.
Fruit salad was blueberries, apple slices, orange segments and banana slices mixed with lemon juice and mint leaves. Strawberries were on the side for everyone except the allergic.
Spinach quiche was a pie crust filled with a mixture of eggs, cream, sauteed onions, garlic, spinach, bacon and Monterrey Jack cheese, baked until brown
- Applesauce served with forks with corks (Dirty Rotten Scoundrels)
- Cream of Broccoli Soup (Dirt Rotten Scoundrels)
- BBQ Shrimp, Fried Shrimp, Broiled Shrimp, Boiled Shrimp
Cream of Broccoli soup minus the spinach and potatoes
Broiled and boiled shrimp was seasoned with lemon and Old Bay
Fried shrimp was battered with flour, egg, salt, pepper, paprika and cayenne
BBQ shrimp was marinated and basted with corn free bbq sauce (for Jo’s corn allergy)
- Guinness Battered Fish and Chips
For the chips, I sectioned potatoes and fried in peanut oil in cast iron. Sprinkled with salt and pepper when done.
- Slow cooked tilapia
- Angel Hair with Cilantro pesto sauce
Tilapia in butter and garlic, low and slow in a dutch oven.
Cilantro, parsley, pine nuts, olive oil, salt and pepper for the pesto.
Heart Shaped Pizzas
I made the dough and shaped out 2 hearts about 14″ diameter.
The sauce was sweated sweet onions, green pepper and garlic with diced tomatoes, a splash of red wine, basil, oregano, marjoram, thyme, parsley and garlic powder for good measure.
The cheese was a mozzarella, provolone, Parmesan blend.
Toppings were green peppers, onions, pepperoni and some other random things I threw on each.
The crust was a bit dry and flat, but everything else about it was good.
Things I learned this week:
- The butcher at Fresh Market looks at you crazy when you ask for beefsteaks. I had to google the word to let her know what it meant. Definition
- The Georgian Salad is an amazing variation of the cucumber salad I am used to having.
- The salada mista was kind of boring.