RV Friendly Recipes

Picante Black Bean Sauce

1 onion; chopped

3 garlic cloves; minced

2 carrots; diced

1 Tbsp oil

Heat oil in a pot; add onion, garlic, and carrots and cook until tender.

Add to pot:

1 (15 oz) can undrained stewed tomatoes 

1 (15 oz) can black beans; rinsed

1 cup frozen or canned corn

1/2 cup salsa

1 tsp chili powder

1 tsp ground cumin

1/2 tsp oregano

1/8 to 1/4 tsp cayenne pepper

Simmer for 15 minutes until slightly thickened. Serve over rice or pasta. Top with cheese or sour cream. Top with Fritos or tortilla chips. Serve with avocado

Use leftovers to create a new meal:

Picante chicken ... serve sauce over baked chicken breasts.

Picante baked potato ... serve sauce over a baked potato.

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Spicy Pork Ramen

2-3 medium carrots; peeled, julienne cut

1/2 red pepper; julienne cut

1/2 cup frozen green beans

1/2 cup onion; julienne cut

6 green onions; cut with white parts and green parts separated

3/4 lb boneless pork; cut into small pieces

2 Tbsp olive oil (divided)

1 Tbsp minced ginger root

1 tsp onion powder

1 tsp garlic powder

1 tsp black pepper

1/2 tsp ground ginger

1/4 to 1/2 tsp red pepper flakes

2 packages oriental-flavored (or pork flavored) ramen noodles

2 cups water

Dry roasted peanuts (optional)

Directions:

Prepare vegetables and set aside; divide the white and green parts

of the green onions.

Add cut up pork to a bowl with 1 Tbsp olive oil, ginger root, spices, and

the ramen flavor packets. Heat in skillet over medium-high heat until browned,

about 3-4 minutes. Set aside in a bowl.

Add Tbsp of oil to skillet and cook all the vegetables (except the onion greens)

for 2-3 minutes or until tender crisp. Add pork back into the pan along with the

water and ramen noodles. Bring to a boil; turn down heat, stir, cover and cook

for 4-5 minutes or until the ramen noodles are cooked.

Sprinkle with onion greens, remove from heat and stand a few minutes to

allow the liquids to absorb. Sprinkle with peanuts (if desired) and enjoy!

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Grecian Chicken and Pasta Skillet

1 1/2 cups water

1 can (14.5 oz) no-salt-added diced tomatoes, undrained

3/4 lb boneless chicken breasts; cut into 1-in pieces

1/2 cup white wine

1 garlic clove, minced

1/2 tsp dried oregano

4 oz thin spaghetti or pasta of choice

1 jar (7.5 oz) marinated artichoke hearts, drained and coarsely chopped

2 cups fresh baby spinach

1/4 cup red pepper strips

1/4 cup sliced ripe olives (black, green, or Kalamata)

2 Tbsp lemon juice

1 Tbsp olive oil

1/2 tsp pepper

Crumbled feta cheese

In a large skillet combine the water, tomatoes, chicken white wine, garlic, and oregano; add spaghetti and bring to a boil. Cook for 5 to 7 minutes or until chicken is no longer pink and spaghetti is tender. 

Stir in artichokes, spinach, red pepper, olives, lemon juice, oil and pepper. Stir and cook for 2 to 3 minutes or until spinach is wilted. Top with feta cheese and enjoy!

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Cheesy Black Bean and Corn Quinoa Taco Skillet

2 Tbsp olive oil

1/2 cup onion; chopped

2 cloves garlic; minced

1 jalapeño; chopped (discard the seeds unless you want it really hot and spicy)

2 cups corn; fresh, frozen, or canned

1 cup quinoa; rinsed

1 (14 oz) can black beans; rinsed and drained

1 (14 oz) can fire roasted tomatoes

2 Tbsp taco seasoning*

1 3/4 cup vegetable or chicken broth (or just water)

1 lime

1 cup shredded pepperjack cheese

Optional toppings: avocado, tomato, fresh cilantro, chips (Fritos, Doritos, etc), sour cream

In a large skillet, heat the olive oil over medium heat. Add onion, garlic, jalapeño, and corn. Cook for 5-7 minutes until fragrant, and the onion is translucent.

Add quinoa, tomatoes, beans, taco seasoning, and broth. Stir to mix all together. Bring mixture to a boil, cover and reduce heat to low (simmer). Keep covered for about 15-20 minutes or until quinoa has absorbed the liquid and is nice and fluffy.

Squeeze lime juice over the top of the quinoa. Place in individual serving bowls, top with pepperjack cheese and allow to melt. Serve with optional toppings as desired.

This mixture can also be put served in soft tortillas, hard taco shells, on top of salad greens or over brats for a spicy twist on chili dogs.

*You can use your favorite store bought taco seasoning or use a homemade version: 1 Tbsp chili powder, 1 tsp cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/4 tsp salt, 1/8 tsp cayenne pepper.

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Shrimp and Sausage over Rice

1 pound Royal Reds shrimp; peeled and deveined

1 pound Hillshire Farm Kielbasa; cut into bit size pieces

2 Tbsp butter

4 or more garlic cloves; minced

Melt the butter and saute the garlic in pan on stove. Add the sausage and shrimp and heat until cooked through. Serve over rice. It is also very good prepared on a grill.

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Chili Cheese Chicken

A busy day working or a busy day playing ... it is always nice to have an easy dinner dish that has a little kick!

1 to 2 pounds chicken breast; cut into strips
2 Tbsp Olive Oil
1/2 tsp Chili Powder
1/2 tsp Ground Cumin
1/4 tsp Cayenne Pepper
1/2 tsp Garlic Powder
1/4 tsp salt
1/4 tsp Black Pepper

Mix chicken, olive oil and spices together in bowl and marinade for 15 minutes.

Heat 1 Tbsp olive oil in fry pan over medium hear. Add chicken mixture and stir fry until cooked through; about 5 minutes.

Add to chicken in the pan:

1/2 cup red pepper; sliced

1/2 cup onion; sliced

1 or 2 tomatoes; diced

Heat the chicken and vegetable mixture together for about 3 to 5 minutes or until vegetables are tender crisp.

Spoon over hot rice; top with shredded cheddar cheese; enjoy!

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Spicy Beef Veggie Stir Fry

1 Tbsp veg oil

1/4 cup reduced sodium soy sauce

1 Tbsp cornstarch

2  garlic cloves; minced

1 tsp peeled and finely chopped ginger root

1/4 tsp red pepper flakes

1/2 cup beef broth (optional)

3/4 pound round steak; cut in thin strips

Mix above ingredients together and marinate in fridge for 2 or more hours.

In a large skillet over medium high heat, stir-fry beef in 1 Tbsp oil until beef reaches desired doneness. Set aside and to the pan add:

4 cups veggies (fresh or frozen: broccoli, green beans, red pepper, onion, carrots, water chestnuts, etc) and stir-fry 2-3 minutes. Add beef and cook another 2 minutes.

Serve over cooked rice

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Crock Pot Chicken Tacos a la Joanne

3 pounds chicken breasts; thawed

16 oz chicken broth

Combine the chicken breasts and broth in crock pot and cook on high for 3 hours or low for 6 hours. Drain juices and shred meat.

Spice Mixture:

1 Tbsp paprika

2 Tbsp chili powder

1 Tbsp garlic salt

1 Tbsp onion powder

3/4 tsp cumin

2 Tbsp corn starch

4 1/2 tsp sugar

3/4 tsp crushed red pepper

3/4 tsp cayenne pepper

1 1/3 cup water

Mix the spices with the water and add to the shredded chicken. Cover and cook on high for 10 minutes. Fill taco shells or burritos for crazy good Mexican!

                 

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As you know, there is nothing better than the smell and taste of fresh baked bread! But during my downsizing, the bread machine is one of those big items that I wasn't sure if I should keep, but am glad that I did. It has become one of the most valuable gadgets to fuel RVentures supplying bread and pizza crust. The honey oatmeal bread is an easy recipe, and I always have the ingredients on hand.

Update: no space for the bread machine in our Class B van, so it found a new home in my mother-in-law's kitchen so that I can make bread every time I visit!

Honey Oatmeal Bread

Place in bread machine:

9 oz water

1 tsp salt

1 1/2 tbsp honey

1 tbsp butter

1/2 cup oatmeal

2 1/2 cups bread flour

2 tsp yeast

Bake according to your bread machine's settings for a 1 1/2 pound loaf of bread.

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Doug's Favorite Spicy Chili

1 pound ground beef
2 med onions, chopped (about 1 cup)
8 fresh tomatoes; skin removed
15 oz can kidney beans
8 oz tomato sauce
1/2 tsp black pepper
3 tablespoons chili powder
1 tsp paprika
1/4 tsp cumin
1/2 tsp garlic powder
2 garlic cloves, minced
1/4 tsp red pepper
1/8 tsp white pepper
1 tsp salt
5 dashes Tabasco sauce
1/2 to 1 tsp diced jalapeno
3+ tablespoons brown sugar
1+ tablespoon white sugar

Cook ground beef and onion in large, heavy pot until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, kidney beans, tomato sauce and seasonings. Heat to boiling. Reduce heat; simmer,uncovered for about 1 hour. Taste test and add more sugar if needed in order to "balance" the spicy with the sweet. Serve over rice

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Dutch Oven Chocolate Cherry Dump Cake

Spread 2 cans of cherry pie filling on bottom of #12 Dutch Oven. Mix in about 1/4 cup water with the cherries. Sprinkle dry chocolate cake mix over cherries. Cut up 1 stick of butter and place on top of cake mix. Prepare 24 charcoals and place 9 coals under the Dutch oven and put the other 15 coals on the top of the lid. Cook about 45 minutes or until it looks done.  Serve with ice cream. This is a Boy Scout recipe, so while it may not be an exact science, it is awfully good!!!