Give me a little 1970s with a side of Lemon Icebox Pie

I know everyone thinks the decade that they grew up in was the best. 

But there's this decade called the '70s where we neighborhood kids played outside until dark.  Barefoot sometimes (gasp!).  We played hide and seek, searched for Bigfoot (that guy was good, we never did find him), caught lightening bugs and only came inside to eat.  All the girls made mudpies, climbed trees and raced down the street on their bikes with no hands, just like the boys.  Better than some of the boys.  Nobody had ever heard of the words 'transgender' or 'ISIS', all we knew was that we were just kids- dirty, grubby little kids- having the time of our lives.

No one minded to come in and wash up for dinner because we'd played so hard that we were really hungry when we finally stopped to notice.  And sometimes, at least at my house on hot summer nights, we ate Lemon Icebox Pie for dessert.  My mom always could make the best meals and I had no idea that this deliciousness only had three ingredients or that the recipe used to be on the can of Eagle Brand Condensed Milk.  I just knew it was yummy.

I hadn't eaten it in years when I rediscovered it recently.  It took me back to some of the best times in my life and boy, did it taste good.  I knew I'd gone a little overboard when the hubby sent me a text that said,

'I like pie too.'

Um. Ok, well, you see, yeah, I had pie for breakfast,  And lunch.  Like not with my breakfast and lunch but AS my breakfast and lunch and before I knew it, all the pie was gone.

So I've decided this time when I made the pie I'd have to make two.  A His and a Hers.  And His is the one that gets shared with the rest of the family. 

And Hers, well, that's all mine.

Because sometimes we need a whole lot of 1970s in our lives.

❤️, Elizabeth

P.S. - The recipe: 

One can of Eagle Brand sweetened condensed milk, 1/2 cup freshly squeezed lemon juice, and three egg yolks.   Mix together, poured into a 9 inch graham cracker crust pie shell and bake at 325 degrees for 25 minutes.  Let cool and store in fridge before serving.   Good plain or with fruit topping.  Hello 1970s,  I've missed you. Welcome back to the era of simplicity. 

P.P.S.  Disclosure: There was a pie accidentally harmed in the making of this blog post.

It was most definitely HIS.

Elizabeth is a clumsy pie hog, but I still love her.

Charlotte's Pesto Chicken

My husband. 

He's not....I mean he's not really.....

Oh dear, I can't even say it. 

Sniff.  Ok.

He's not a foodie.

He eats for, get this,  NUTRITION.

I know.  I can't get over it either.  Now, thank goodness, he does have a little sweet tooth that may tempt him occasionally, so at least we have that in common.  And, great news, he does have a few favorite meals.

This is the one I make when he's had a hard day and I want him to come home to a clean house and yummy but healthy meal.

Or maybe the day after I forgot to pay the bills and he tried to shower with no water.  Good times.

Enjoy Pesto Chicken, based on my awesome sister-in-law's recipe. (Or maybe the whole thing is hers, I can't remember ☺️).

INGREDIENTS

• Pasta (I rotate between spaghetti and penne noodles)
• 6 oz jar of Sundried tomatoes (I use about 3/4 of the jar)
• 8 oz can of artichokes (I use 1/2 - 3/4 of the can) -In my little Kroger there are no other size options. Save rest for pizza.
• 6 oz jar of pesto, divided
• 1 lb of grilled chicken tenders
• parmesan cheese to taste

First, boil your pasta. Today I used spaghetti. The amount below made four good size servings.

Next, grill your chicken tenders.  (I usually cook a whole chicken and store individual portions in freezer baggies for meals through the week so sorry, no chicken pic).  Grab your sundried tomatoes, artichokes and pesto.  Mushrooms and onions are good too if you want more veggies.

Cut up your veggies.  Cheat and use scissors.  When family members walk by wipe your brow like you are killed. 

Saute the tomatoes and artichokes with a little of the olive oil from the tomatoes.  Cut the chicken into bite size pieces and throw it in.

Here's where I may lose you but stick with me.  Take half of the jar of pesto and stir it into the chcken mixture.  It looks disgusting for just a minute but after you stir it in you can see the potential.

Hang in there! 

Oops, I about forgot about the boiling pasta.  When it's done, drain it and put it back in the pot where you cooked it.  Mix in the remainder of the pesto with the noodles. 

Combine the noodles with the chicken mixture. Add parmesan cheese, as much or as little as you like, and you are home free!  Great with a Caesar salad.   Great for pampering your spouse.

Just don't forget to pay the water bill.

Y'all can keep your green stuff.  Just no.