The Hot Handle family has had a very busy spring and summer, as evidenced by the lack of posts from that time. The summer culminated in a two week road trip from New England to Albuquerque and back, to bring our son to grad school at UNM. We had already been thinking of purchasing a small travel trailer, and the idea of this trip got us to actually do it. It's only 18 feet, but very comfortable inside. It has a small propane stove which was perfect for quick skillet dinners.
In Virginia, our dinner consisted of chicken tenders, an onion, a green pepper, and snow peas.
In Tennessee, we had beef, onion, potatoes, and sugar peas.
In Arkansas, we whipped up smoked pork with onion, potato, and black-eyed peas. (This is what the guys are enjoying in the above photo!)
In Oklahoma, we stirred together kielbasa, onion, potato, and cabbage (just a pre-shredded package of cole slaw mix).
Once in Albuquerque, we dined three nights at a wonderful Italian restaurant that serves excellent gluten free food: Paisano's. I can't thank this place enough. It was awesome.
Now home, we are continuing the travel trailer skillet dinners, since they were so delicious. Below is a photo of one I recently made, with chicken sausage, onion, potato and a package of frozen chopped spinach.