SIMPLE SALISBURY STEAK

The great thing about crock pot cooking is that, no matter how “sporty” the weather is out at sea, you can still cook a hearty meal, in the sink! I have an upcoming voyage to the Galapagos and this will be one of the go-to meals that I will prepare for the crew.

 

INGREDIENTS:

2 lbs. lean ground beef

1 envelope dry onion soup mix
½ c. Italian seasoned bread crumbs
¼ c. milk
¼ c. all-purpose flour
2 tbsp. vegetable oil
2 (10.75 oz.) cans condensed cream of chicken soup
1 packet dry au jus mix
3/4 cup water

PREPARATION:

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. A stand mixer makes this simple. Shape meat mixture into 8 patties.

Heat the oil in a large (cast iron) skillet over medium-high heat. Dredge the patties thru the flour just to coat and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a fan.

For the gravy, in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 hours, ladling the gravy over the meat occasionally until patties are well done. Serve over rice or noodles. Enjoy, JW

POLLO DE MAYO

Pollo de Mayo

In the United States, Cinco de Mayo is often mistakenly associated with Mexican independence. Cinco de Mayo, in Mexico, commemorates their victory against the French in the Battle of Pueblo. Mexico’s independence is celebrated September 16^th.

I like “theme parties” and this recipe would be a nice dish to proffer the party host. Except for the green onion, every major component is already pre-cooked. This makes the dish easy to assemble, in advance, then pop it in the oven when needed.

INGREDIENTS:
2 c. diced cooked boneless, skinless chicken breast (or 2 x 12.5 oz. cans chicken breast meat)
1 can (about 15 ounces) black beans, rinsed and drained
1 can (15 ounces) no added salt corn, drained
2 cloves garlic, minced
6 green onions, chopped (about ¾ c.)
2 tbsp. chili powder
2 cans (10.5 oz. each) of Cream of Chicken Soup
6 corn tortilla (6 inch) (add more if needed)
1/3 cup shredded reduced fat Cheddar cheese
4 limes, juiced

PREPARATION:

Preheat the oven to 350˚F.  Stir the chicken, beans, corn, garlic, three-fourths of the green onions, the chili powder, soup and lime juice in a large bowl.

Now, spread about 1/4 of the chicken mixture in the bottom of a 12” cast iron skillet (a casserole dish will work fine). Arrange 3 tortillas on the chicken mixture.  Top with half the remaining chicken mixture. Repeat with the remaining tortillas and the remaining chicken mixture. Cover with tin foil.

Bake for 30 minutes or until hot.  Uncover the casserole.  Sprinkle with the cheese. Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the remaining green onions. Enjoy, JW