When the kids all come home, I have to re-adjust in how I cook. Since Al and I are used to just the two of us, it feels like we are feeding an army when they come! Not complaining! We love having the kids home!
I always ask for ideas from them.
Mindy had asked for oyako donburi (earlier post).
Josh asked for sukiyaki!
We put the sukiyaki on top of the rice, which is not the Japanese way of doing it. But putting it in one bowl simplifies it. It is SO delicious!
I also fixed home-made beef stew, super tacos (put toppings on tortilla chips), German rope sausage and waffles, pizza, mac and cheese and pigs'n' blankets. Things the grandchildren like!
One evening, Josh fixed us a meal he concocted.. His kids call it "Daddy's special pasta". It is chicken basil pesto with sun-dried tomatoes and proscuitto over spaghetti. *recipe below
Fancy, fancy! And oh so good! I even dug out my china that we got when we were married in 1975. In those days, almost everyone registered china but now we rarely use it. When our kids were young, I used it every Sunday dinner so the kids would know how to use their manners in a nice restaurant when they grew up!
There were always LOTS of dishes! Especially cups!!
We also did a Braum's trip!
Got some coffee at Norm's!
While Jill's family were off visiting friends, we went to Back Alley Pizza.
There were plenty of Christmas goodies too.
Now it is back to cooking for just the two of us.
*Josh says: I'm just guessing on amounts here, and often we make it using the left-over prosciutto and lemon zest from a salmon dish as well as extra grilled chicken from another meal. Usually I make grilled chicken with a coffee rub for a different meal and make extra to use in this, but sometimes I use kickin' chicken spices or a garlic herb spice blend on the chicken and just pan fry it. As far the prosciutto goes, I used to shred it by hand but that takes a long time, so now I just roll up a piece or two and use kitchen scissors to cut it into small pieces, the repeat.
Ingredients:
2 lbs chicken (grilled or pan-fried, then cut into small pieces)
1 package prosciutto (6-8 oz - shredded or cut into small pieces)
1 can sun-dried tomatoes in oil (julienne cut)
1 or 2 jars basil pesto, depending on size (for the 8 oz jars I usually do 2)
Asiago cheese (grated to sprinkle in or on top - similar to Parmesan but with a little more flavor)
3-4 cloves minced garlic (or several Tablespoons)
1 lemon (zested)
1 package of pasta (usually we do angel hair spaghetti)
Instructions:
Grill or pan-fry chicken, cut into small pieces, set aside
Cook pasta as directed.
in a large skillet, pour out most or all of the oil from the sun-dried tomatoes (not the tomatoes yet). Heat over medium heat.
When hot, add minced garlic, cook 1 minute, stirring.
Add prosciutto cook an additional 1-2 minutes.
Add sun-dried tomatoes and cook an additional 2-3 minutes.
Add basil pesto and chicken and continue cooking for a couple minutes.
Sprinkle in lemon zest and some of the Asiago cheese (leaving some for later) and mix well. Let simmer for a minute or two.
Fill bowls with pasta, then chicken-basil-pesto mixture, and top with a little Asiago cheese and serve.
