We had tomatoes that needed to be used and Bev wanted to turn them into a tomato pie and use the recipe from The Pioneer Woman. Bev made three changes to the filling recipe by omitting the blue cheese (we had none), adding parmesan, and substituting basil for dill and she used refrigerated pie dough from the store.
We recently had a long-weekend visit from grandkids, Reese and Riley Walker, and three of their friends and Bev likes to make dishes that she knows they really like such as chicken and dumplings for college girl Riley. The dish had a great flavor but the chicken stuck to the pan bottom while the dumplings were cooking and since she had enough broth and chicken for another batch, we decided on a different cooking method for round two.
It’s Sockeye Salmon season in Alaska and once again our local Food City had them on sale for $9.99/lb. so we stocked up for the freezer and kept one out to eat along with another variety that we had in the freezer. I cooked them along with some asparagus for a side dish. The sockeye is the much redder filet and was never frozen.
My dear wife, who requires more sauce on her pasta than anyone I’ve ever seen, really surprised me by requesting pasta with fresh tomatoes and basil which is nearly sauceless. So, I whipped up a batch of Pasta al Pomodoro Crudo using the recipe below which I altered for the amount of pasta that I was cooking.
We had some pineapple spears in the fridge along with some chicken breasts and bell pepper and Bev suggested kebabs for supper which sounded great to me. I went on line in search of a recipe and settled on the recipe for Chicken and Pineapple Kabobs from “The Whole Cook” blog. I chose it because of the short list of ingredients, all of which I had on hand. I followed the recipe but added the extra step of reducing the leftover marinade in a pan and spooning it over the plated kebabs.
Well, it was the last day for the visit from the grandkids and their friends and we decided to send them off with a breakfast special. They all like French toast, they all like bananas, and Bev has been eager to make Bananas Foster so we decided to marry the two. I modified the French toast recipe from Ina Garten and increased it by 50%.
The grandkids had requested BBQ during their visit so I fired up the smoker and cooked a pork butt, two racks of spare ribs, chicken thighs, and wings. We ate the ribs and wings for supper then I used the pulled pork and chicken thighs for Hispanic dishes.
