Salisbury Steaks
1 medium onion, finely chopped
1/2 C crushed Saltines (about 15 crackers)
1/4 C egg substitute
1/2 Tsp. pepper
1 lb. lean ground beef
1 Tbsp. canola oil
2 C water
1 env. reduced sodium onion soup mix
2 Tbs. all-purpose flour
In a large bowl, combine onion, saltines, egg & pepper. Add beef. Mix lightly but thoroughly. Make 5 patties.
In a large skillet, heat oil add patties, cook 3-4 minutes on each side. Remove patties and keep warm. Discard drippings.
Combine water, soup mix and flour; stir into skillet. Bring to a boil. Return patties to skillet. Reduce heat. Simmer covered 5-7 minutes until meat is no longer pink.
Pasta Salad
8 oz. each uncooked bow tie, medium pasta shells and wagon wheel pasta
2 C Greek vinaigrette
3 C cherry tomatoes, halved
1 medium red onion, finely chopped
1 jar (12 oz) marinated quartered artichoke hearts, drained and coarsely chopped
1 jar (12 oz.) roasted sweet red peppers, drained and chopped
1 C chopped fresh basil
1 C grated Parmesan cheese
1 pkg. (3 1/2 oz) sliced pepperoni
1 can (2 3/4 oz) sliced ripe olives, drained
Cook pasta according to package directions for al dente. Drain, rinse w/cold water and drain well. Transfer to a large bowl.
Add vinaigrette to pasta; toss to coat. Add tomatoes, onion, artichoke hearts, red peppers, basil cheese, pepperoni and olives; toss to combine. If desired, transfer salad to covered jars. Refrigerate until serving.
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| I made this today and we will pack it up for some road trips in Glacier National Park. |
CHICKEN SCARPARIELLO
2 1/2 pounds (1.15kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) vegetable oil
3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700g)
1 medium onion, thinly sliced (about 6 ounces; 170g)
1 large red bell pepper, thinly sliced (about 6 ounces; 170g)
2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8g)
6 cloves garlic, thinly sliced
8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60ml) pickling liquid from the jar
1 cup (240ml) dry white wine
1 cup (240ml) homemade or store-bought low-sodium chicken stock
2 tablespoons (28g) sugar
1. Adjust oven rack to center position and preheat oven to 350°F (175°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.
2. Return skillet to heat without draining it and add sausage. Cook until well browned on first side, about 1 1/2 minutes, reducing heat if it starts smoking. Flip sausage and cook on second side until browned, about 1 1/2 minutes longer. Remove pan from heat, transfer sausage to a cutting board, and cut each link into 3 to 4 slices.
3. Return pan to heat, add onion and bell pepper, and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage and garlic, stir to combine, and cook until fragrant, about 1 minute.
4. Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon. Add wine and cook until liquid is reduced by half, about 2 minutes. Add chicken stock and sugar and stir to combine. Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down among sauce, vegetables, and sausage.
5. Transfer to oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.
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