We are strategically located out in the middle of nowhere; it takes a little over 20 minutes to get just about anywhere – school, the gym, the grocery – but it takes a mere 18 minutes to get to the drive in! It had been several years since our last trip to the Highway 50 Drive In, and I’m not exactly what caused Matt to look and see what was playing, but I’m certainly glad he did. We saw Cars 3 (loved it) and Wonder Woman (didn’t love it) and had a terrific time snuggled in the back of the truck with pillows, blankets, games, and snacks.
When I was telling Matt the menu I’d chosen, I could tell he was less than thrilled. “But I want bar-type food,” he said. “How in the world am I going to serve fancy burgers and cheese fries at a drive in?” I replied. “They don’t allow grills or fryers there, and the food would be cold and soggy if I made it at home and then packed it up to eat there.” Perhaps it was that I tried to make the menu somewhat healthy with a fattening dessert, but give me some credit here because I did pack real Coke and Doritos too.
- 6 boneless skinless chicken thighs (I used thin chicken breasts)
- salt and pepper
- 6 ciabatta rolls halved as for sandwiches (I used sub rolls)
- extra virgin olive oil
- 6 tablespoons Sun-Dried Tomato Spread
- 6 tablespoons pesto (I skipped this part because Matt’s not a big fan)
- 6 slices fresh mozzarella
Lay out the chicken thighs and sprinkle both sides generously with salt and pepper. Heat grill to medium. When the grill is up to temperature, lay out the chicken thighs. Grill the thighs, turning a couple of times, for 10-12 minutes, or until the internal temperature of the thickest part reaches 165°F. Just before removing the chicken from the grill, lay out one slice of mozzarella over each chicken thigh. While that begins to melt, drizzle olive oil over the cut sides of the ciabatta rolls and lay them directly on the grill. When the cheese is hot all the way through, use a spatula to transfer the thighs and toasted rolls to a platter. Spread 1 tablespoon of the Sun-Dried Tomato spread on the bottom, half of each roll, then 1 tablespoon of the pesto on the top half of each roll. Use a spatula to transfer one chicken thigh, melted cheese side up onto each roll’s bottom half. Position the top half, pesto side down, on the chicken. If desired, slice the sandwich in half on the diagonal. Serve hot, warm, or room temperature.
- 8 ounces spiral pasta
- 8 ounces green beans
- 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons Parmesan
- 2 teaspoons Dijon mustard
- 1 splash Worcestershire sauce
- 1 clove garlic
- Salt & Pepper
- 2 cups baby arugula (I used spinach)
- 2 ounces feta cheese
Cook pasta according to package directions, adding green beans during last 3 minutes of cooking. Drain and run under cold water to cool. Using a vegetable peeler, remove 3 strips of zest from lemon; thinly slice. In a large bowl, squeeze 2 tablespoon lemon juice. Whisk in olive oil, Parmesan, mustard, Worcestershire, garlic, and 1/4 teaspoon each salt and pepper. Add pasta, green beans, and lemon zest and toss to coat. Fold in arugula and feta.
- 4 ounces unsweetened chocolate
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1 cup chopped walnuts
- 2 teaspoons vanilla
- 4 1/2 cups sugar
- 1/3 cup butter
- 12 ounces evaporated milk
- 7 ounces marshmallow fluff
- 12 ounces semi sweet chocolate chips
- 12 ounces milk chocolate chips
- 2 teaspoons vanilla
Preheat oven to 350F. Butter 13×9-inch pan. Melt chocolate and butter in small heavy saucepan over low heat, stirring until completely melted; cool. Beat sugar and eggs in large bowl until light and fluffy. Gradually whisk chocolate mixture into egg mixture. Stir in flour, walnuts, and vanilla. Spread evenly in prepared pan. Bake 20-25 minutes or just until set. Do not over bake.
Meanwhile, prepare Fudge Topping. Combine sugar, butter and milk in large saucepan. Bring to a boil over medium heat; boil 5 minutes, stirring constantly. Remove from heat; add remaining ingredients except for the walnuts. Beat until smooth. Remove brownies from oven. Immediately pour topping evenly over hot brownies. Cool in pan on wire rack. Place in freezer until firm. Cut into 1-inch squares.
Everything was delicious – especially the brownies! But of course we still had to hit the concession stand for hot buttered popcorn. And next time, I’ll try harder at the bar-type food. I don’t think I can make nachos work, but I could try taco dip. That’s pretty close.