Tag Archives: rv kitchen

Avocado with Garlic Shrimp

Stuffed Avocado with Garlic Shrimp   Avocado with Garlic Shrimp

Ingredients
  • 1 whole medium avocado
  • about 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking)
  • 4-5 cloves garlic, minced
  • olive oil
  • coarse sea salt, to taste
  • freshly ground pepper, to taste
  • fresh parsley or cilantro, chopped
  • chili powder, optional
Instructions

Half the avocado and take the pit out.

Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside.

Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside.

In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp.

Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they’ll be dry and hard.

Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces.

Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavor, do so now before mixing.)

Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro if desired.

Serve immediately. Great as a Paleo meal.

(I added a leftover, hard boiled quail egg as garnish, but it’s not essential to the recipe, of course.)

Author: The Saffron Girl

Prep time:
Cook time:
Total time:
Serves: 1-2
Serves 1 as a meal, or 2 as an appetizer

 

RV Pantry Staples – The Basics

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My RV Pantry!

RV Pantry Staples – A well thought out pantry makes shopping a breeze. However, stocking your pantry has everything to do with the amount of space available. Consider this list as a great starting place:

Basics-

• Flour (example: white, wheat, etc.)
• Sugar (example: brown, granulated, powdered, etc.)
• Dry pasta (example: spaghetti, shells, elbow, etc.)
• Oil (example: olive, canola, peanut, etc.)
• Vegetables – fresh or dried (example: onions, potatoes, garlic)
• Fruits (dried, canned, fresh)
• Vinegars (apple cider, white,
Balsamic)
• Mayo/Mustard (miracle whip, grey poupon)
• Specialty Sauces (hot sauce, soy sauce, bbq sauce, Worcestershire, ketchup)
• Peanut butter
• Beans (pintos, kidney, black, green)
• Nuts ( peanut, walnuts, pecans)
• Spreads (jellies, jams)
• Canned/Jarred Tomatoes (sauce, stewed, paste, etc.)
• Grains (cornmeal, rice, oats, etc.)
• Bouillon (chicken, beef, vegetable)
• Powdered milk
• Honey, molasses, corn syrup
• Bisquick (or other type of dry coating mix
Other miscellaneous items –
• Meats (assorted canned, dried, frozen)
• Olives (black, green)
• Relish/Pickles (dill, sweet)
• Green Chilies, canned jalapenos
• Salsa/Taco Sauce
• Breads ( assorted fresh & frozen)
• Spices (salt & pepper and all of your favorites)
• Assorted Crackers
• Salad Dressings
• Coffee/Teas
• Dry cereals

For Baking –
• Baking Powder
• Baking Soda
• Extracts (vanilla, lemon, almond, etc.)
• Cornstarch
• Dry Yeast
• Chocolate, Butterscotch chips, etc.
• Dry pudding mixes
• Dry cake mixes/Canned Frosting
Keep in mind that all of these items are subject to your family’s liking. Plus, there are additional items that can be added to personalize your panty needs.
Remember, when it comes to fruits and vegetables, consider dehydrated or freeze-dried foods to cut down on weight and spoilage issues.
Happy RVing!
Lady E Cooper

 


RV Kitchen Questions and Answers

1367206194949Subject: RV Kitchen Sinks

Hi there, I was wondering if you know how to get light stains out of trailer sinks.  You are camping right by us and we had the pleasure to talk with you yesterday.  I got to pet your dogs a lot   : )

Pat

This mail is sent via contact form on My RV Kitchen http://myrvkitchen.com

Hi Pat,

My sink  stains, too. Mine is a one piece – very porous bone colored material (farm-style) sink.  I use ‘Soft Scrub’ cleanser that has a bit of Clorox in it. Let the cleanser to sit a few minutes allows it to clean up beautifully!

There is a new Soft Scrub used on stainless steel called –  Advanced Surface  here is the website to read more about it: https://www.softscrub.com/cleaning-tips/tips-for-cleaning-maintaining-high-end-kitchen-surfaces

Try it and see what you think.

Thank you for your question!

Lady E Cooper

Here is a comment from Brenda Jordan –

Hi Lady E.,

It was good to meet you in Jan. in Eustis.  For our sink or counter stains, I use a Magic Eraser (Mr. Clean) and add a little Dawn sometimes to boost it’s effect.  My sinks come clean right away, the erasers (it’s a sponge type material), works well on erasing those coffee/tea splashes on the counters too.  I’ve also used them on my shower glass and shower walls to clean those too.  I like the non-abrasive especially of the Magic Eraser.  Also works wonders on the coffee decanter, keeping them crystal clear. I buy several for various uses. Love your site! Will bookmark and keep in touch.

 

Brenda Jordan

Jim is an NRVIA/RVIC

Life is good and getting better!

 

 

I welcome RV Kitchen Questions and comments. Please fill out the form below.

RV Kitchen Storage Solutions

Keeping our RV refrigerators packed full of our favorite fresh fruits and vegetables is not realistic due to the high potential of food spoilage. However, there is a way we can stock our pantries with a wider variety of foods that is lighter in weight than canned goods. It is through the simple process of dehydration. By dehydrating we extract moisture from fruits, vegetables and even meats we can get more into a smaller footprint in our RV.

Here are some Dehydrating facts:

  • The most natural way to prevent food from spoiling is through preserving it through dehydration.
  • It is a proven fact that dehydrating your foods saves you money.  Buying in bulk at a Farmers Markets or while it is in season is very cost effective and nothing’s better than organic home grown fruits & vegetables.
  • When done properly, foods can last for months and even years.
  • Reconstituting foods with water or other desired liquids will only take 5 to 20 minutes depending on the temperature of the liquids.
  • It is a perfect option if you are into the healthier lifestyle.

What a wonderful thought – Imagine going out to the campsite after a long week of work at your 8 to 5 job and not having to spend valuable family time going to the grocery store for supplies.  All your food prep has been achieved through dehydration and you bring all your meals with you in your RV in a small footprint of storage.

RV Kitchen Storage Solutions- Getting More Into a Smaller Footprint

Find this and more of my RV kitchen blogs at www.AmeriGoRV.com

 


Sheila’s Cheesy Potato Soup Recipe

Recipe from The RV Centennial Cookbook – Celebrating 100 Years RVing, Page 55

 

Submitted by – Sheila Boggess of Prairie Hill, Texas – In her youth, Sheila camped with neighbors who owned a pop-up RV.  She recalls even now…. her memories of RVing are still her favorites, after all these years.  

Sheila’s Cheesy Potato Soup

Ingredients:

-6 or 7 medium potatoes, peeled and cubed
-water to cover potatoes while cooking
-1 pint sour cream (note: using fat-free sour cream does not make the soup as smooth, but it tastes the same and is healthier)
-1 lb. Mexican Velveeta, cubed; regular Velveeta can be used, if preferred
-real bacon bits or crumble several slices of cooked bacon
-green onions (chopped)

Instructions:
Cover peeled, cubed potatoes with water in a large pot or Dutch oven. (Use more water for thinner soup.) When potatoes are tender, add sour cream and cubes of Velveeta. Heat over low heat, stirring nonstop. When cheese is melted, soup is ready. Add green onions and bacon bits just before serving.

 

Note from Lady E Cooper: I personally have made this potato soup many times. Not only does it taste delicious….it is easy for the RV kitchen – only 20 minutes cooking time. Plus, it’s one of my favorites for the cooler months. I hope it will become one of your favorite RV recipes, as well.  My personal tip is to serve this soup up in to your favorite bread bowl… then sit around the campfire to enjoy!

 

The RV Centennial Cookbook is available for purchase on Amazon.com

Food Safety

Evada_Terry Cooper_Cookbook2There is nothing like RV tailgating – whether it’s football, car races or a weekend at county fair – outdoor cooking and entertaining is at its best. Take the time to be educated on food safety to insure your RV tailgating experience is a real winner.  Keep your hungry crew safe by following these food preparation safety tips.

  • Bring plenty of water along if none is available on site. Soap, paper towels, wet disposables and sanitizers for cleaning hands and other surfaces.
  • If a cooler is being used to store raw meats (like beef, poultry, etc.), wrap each type individually securely in separate wrappers to prevent cross contamination. Use multi layers of ice to maintain a constant temperature of 40 degrees F. or lower.
  • Avoiding over and under cooked meats by using a food thermometer. Keeping everyone safe from harmful bacteria is the key objective.
  • Never partially cook meats to finish cooking at a later time. Cooking to an unsafe temperature allows harmful bacteria to survive and multiply. Remedy this issue by cooking to at least 160 degrees F. and holding for at least 3 minutes. Choose higher temperatures for more desired doneness.
  • In hot weather (90 degrees F or higher), never let foods sit unrefrigerated for more than one hour. In cooler weather, no more than two hours is acceptable.  Toss any leftovers should these time guidelines be broken.  It is better to be safe and not sorry.

 

Whether choosing make-a-head recipes served out of the refrigerator or a feast straight off the grill…. kick off your tailgate party with pizzazz.

NOTE: This blog is among many that I have written for AmeriGO RV Club.  Please go check them out.  They provide valuable information for the all of us RV enthusiast.

 

Jalapeno Corn Dip

I have served this recipe many times in my restaurant days. Now, it is served for just a few… gathered around the campfire …to a large potluck group – this recipe will always be…. a real crowd pleaser.

Ingredientscorndip-1024x685

  •     1/2 cup sour cream
  •     1/2 cup mayonnaise (the real stuff)
  •     1/2 cup salsa (or picante)
  •     1/4 tsp black pepper
  •     1/2 tsp garlic powder
  •     2 cups shredded sharp cheddar cheese
  •     14.5oz can sweet kernel corn, drained
  •     2 jalapenos, seeded and chopped
  •     Tortilla chips

 

Instructions:

Jalapeno Corn Dip

Mix all ingredients and refrigerate for several hours to let flavors combine. Like a little less spice? Take out the jalapeno. Like a little more? Add more jalapeno and a spicier salsa! Serve with tortilla chips.

This recipe comes from: ShugarySweets.com

Waffle Cinnamon Rolls

Waffle Cinnamonrolls

Some pictures just need no words of description.  I found this on Facebook.  Enjoy!

Peach Cobbler Recipe

I made this recipe to serve along side the Professor’s birthday cake …..this past weekend.  Oh, so delicious !!!  Wishing my husband, Terry Cooper a very Happy Birthday!!  (In my opinion – When we get to a certain age, we can celebrate birthday weeks!!)
For the cobbler:
1/2 cup (1 stick)of butter
1 cup of sugar
3/4 cup self-rising flour
(or 3/4 cup of all purpose flour w/ 2 tsps of baking powder)
3/4 cup of milk
For the fruit:
1 can (28 ounce) peaches in heavy syrup,
OR
2 cups of fresh sliced peaches
1 cup of sugar
1 cup of water1 tbsp cinnamon (for sprinkling on top)
1 tbsp of nutmeg (for sprinkling on top)
2 tbsp of sugar (for sprinkling on top)

Instructions:

Preheat oven to 350 degrees F
Put the butter in a 13 x 9 x 2 inch baking dish and place in the oven until the butter melts. Remove from oven and set aside.

In a bowl, mix together the flour and sugar and stir in the milk. Batter will have a few lumps but that’s okay.

Pour the batter on top of the melted butter.

If using fresh Georgia peaches, put fresh sliced peaches, sugar and water in a saucepan and bring to a boil, reduce heat and simmer for about 10 minutes.  I used the fresh peaches that I ‘canned’  last summer; I stored in 2-cup packages using the  FoodSaver V3835 Vacuum Food Sealer with SmartSeal Technology, Silver/Black then placed them in the freezer.  They were as fresh tasting  as when I stored them away last summer.  This is always a great way to store fresh fruit for use any time of the year.

Spoon fruit on top of batter and then slowly pour the liquid on top of that. Be careful not to mix the fruit INTO the batter. Sprinkle with cinnamon.

Bake for 35 to 45 minutes. Batter will rise to the top while baking to make an amazing crust!  I know you will enjoy this recipe as much as I do. We do love this Peach Cobbler Recipe here in Texas!!

I also enjoy using my FoodSaver and take it inside my RV kitchen everywhere I go!!

Salsa Recipe

BLENDER SALSA RECIPEBlender Salsa

A salsa recipe that is fast and taste great!

Ingredients:

1- 14 oz can diced tomatoes
1- 10 oz can original Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Instructions:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

 

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