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        2024 RV Recipe's of the Month

        September Recipe
        Campfire Hash

        Ingredients

        • 1 large onion, chopped
        • 2 tbsp canola oil
        • 2 garlic cloves, minced
        • 4 large potatoes, peeled and cubed
        • 1 pd smoked kielbasa or polish sausage, halved and sliced
        • 1 can (4 ounces) chopped green chiles
        • 1 can (15-1/4 ounce) whole kernel corn, drained

          Directions:

          1. In a large cast iron frying pan sautee the onions in oil until tender 
          2. Add garlic, cook for 1 minute
          3. Add potatoes cook until tender 
          4. Add kielbasa or sausage, cook and stir until meat potatoes are tender and browned about 15 minutes
          5. Stir in chiles, corn and cook until heated through
          6. Serve. 
          _
          August Recipe
          Slow Cooked Blueberry French Toast

          Ingredients

          • 8 large eggs
          • 1/2 cup plain yogurt
          • 1/3 cup sour cream
          • 1 tsp vanilla
          • 1/2 tsp cinnamon
          • 1 cup 2% milk
          • 1/3 cup maple syrup
          • 1 loaf french bread cubed
          • 1 1/2 cups fresh blueberries 
          • 12 ounces cream cheese cubed 

          Syrup Ingredients:

          • 1 cup sugar
          • 2 tbsp cornstarch
          • 1 cup cold water
          • 3/4 cup fresh or frozen blueberries 
          • 1 tbsp butter
          • 1 tbsp lemon juice 

          Directions:

          1. In a large bowl whisk, eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended 
          2. Place half of the bread in a greased 6 qt slow cooker, layer with half of the blueberries, cream cheeses and egg mixture. Repeat layers, 
          3. Refrigerate covered overnight 
          4. Remove from refrigerator 30 minutes before cooking. Cook covered on low for 3-4 hours or until a knife inserted in the center comes out clean

          Syrup Directions:

          1. In a small saucepan, mix sugar and cornstarch; stir in water until smooth.
          2. Bring to a boil, cook and stir until berries pop, about 3 min.
          3. Remove from the heat, stir in the butter, lemon juice and remaining berries. 
          4. Serve warm with french toast. 
          _
          July Recipe
          Taco Rice

          Ingredients

          • 1 1/2 cups cooked rice 
          • 1 pound ground beef
          • 1 medium onion
          • 1 jar (16 oz.) salsa
          • 1 can (15 oz) tomato sauce
          • 1 tsp beef bouillon
          • Tortilla Chips
          • Optional: shredded cheese, sour cream, kidney beans

          Directions:

          1. Prepare rice accordingly 
          2. In a large skillet, cook beef and onions over medium heat, until no longer pink
          3. Drain any grease 
          4. Stir in Salsa, tomato sauce and bouillon
          5. Bring to a boil reduce heat
          6. Cover and simmer for 5 minutes
          7. Add in rice 
          8. Serve with tortilla chips and favorite toppings
          _
          June Recipe
          Campfire Cheese Hashbrowns Breakfast

          Ingredients

          • 1 package (28 ounces) frozen potatoes, (your favorite brand) 
          • 1 1/4 cups shredded cheddar cheese 
          • 8 bacon strips, cooked and chopped 
          • 1/2 teaspoon salt 
          • 1/4 teaspoon pepper
          • hard-boiled large eggs and pico de gallo optional.

          Directions:

          1. Prepare campfire or grill medium-high heat.
          2. Toss potatoes with 3/4 cup cheese, bacon, salt and pepper (favorite spices)
          3. Divide mixture among four 18 x 12 inch pieces of heavy duty nonstick foil (placing food on dull side of the foil)
          4. Fold the foil around the potato mixture, sealing tightly.
          5. Place packets over campfire or grill: cook 6-9 minutes on each side until the potatoes are tender. 
          6. Open packets carefully to allow steam to escape, sprinkle with remaining cheese, if desired, eggs and pico de gallo. 
          _
          May Recipe
          Potatoe Sausage Foil

          Ingredients

          • 1 med green pepper
          • 1 med red pepper
          • 1 med yellow pepper
          • 1 package (14 oz) smoked turkey Kielbasa sliced
          • 2 large potatoes cut into wedges
          • 1 med onion chopped 
          • 4 tsp lemon juice 
          • 4 tsp olive oil
          • 1/2 tsp garlic powder
          • 1/2 tsp pepper 
          • Lemon wedges optional 

          Directions:

          1. Cut peppers into 1 inches pieces, place in large bowl 
          2. Toss with the next 7 ingredients 
          3. Cut 4 heavy duty foil into 18 x 12 inch pieces 
          4. Divide mixture amongst the four foils 
          5. Fold foil around the mixture sealing tightly. 
          6. Grill covered over medium heat until the potatoes are tender. 
          7. Approx. 30-35 minutes 
          8. Open foil carefully and allow to steam
          9. If desired serve with lemon wedges. 
          _
          April Recipe
          Chicken Ole Foil Supper

          Ingredients

          • 1 can (15 ounces) black beans, rinsed and drained.
          • 2 cups fresh or frozen corn (about 10 ounces) thawed
          • 1 cup salsa
          • 4 boneless chicken breast halves, (4 ounces each)
          • 1/4 tsp garlic powder
          • 1/4 tsp pepper
          • 1/8 tsp salt
          • 1 cup shredded cheddar cheese.
          • 2 green onions, chopped

          Directions:

          1. Mix beans, corn and salsa; divide among four 18 x 12 inch pieces of heavy duty foil. 
          2. Top with thawed chicken 
          3. Mix all seasonings and sprinkle over chicken
          4. Foil over chicken sealing tightly.
          5. Grill packets, covered, over medium heat until thermometer inserted chicken reads 165 degrees, approx. 15-20 minutes.
          6. Open foil carefully to allow steam to escape. 
          7. Sprinkle with cheese and green onions
          _
          March Recipe
          Classic Shepherd's Pie

          MEAT FILLING:

          • 2 tablespoons olive oil
          • 1 cup chopped yellow onion
          • 1 lb. 90% lean ground beef -or ground lamb
          • 2 teaspoons dried parsley leaves
          • 1 teaspoon dried rosemary leaves
          • 1 teaspoon dried thyme leaves
          • 1/2 teaspoon salt
          • 1/2 teaspoon ground black pepper
          • 1 tablespoon Worcestershire sauce
          • 2 garlic cloves -minced
          • 2 tablespoons all purpose flour
          • 2 tablespoons tomato paste
          • 1 cup beef broth
          • 1 cup frozen mixed peas & carrots*
          • 1/2 cup frozen corn kernels

          POTATO TOPPING:

          • 1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
          • 8 tablespoons unsalted butter -1 stick
          • 1/3 cup half & half
          • 1/2 teaspoon garlic powder
          • 1/2 teaspoon salt
          • 1/4 teaspoon ground black pepper
          • 1/4 cup parmesan cheese
            MAKE THE MEAT FILLING.
            • Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
            • Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
            • Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
            • Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
            • Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
            • Set the meat mixture aside. Preheat oven to 400 degrees F.
            MAKE THE POTATO TOPPING.
            • Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
            • Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
            • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
            • Add the parmesan cheese to the potatoes. Stir until well combined.
            ASSEMBLE THE CASSEROLE.
            • Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
            • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
            _
            February Recipe
            Easy Honey Mustard & Rosemary Chicken
            Ingredients
            • 8 chicken thighs skin on and bone in
            • 4 tablespoon of Dijon mustard
            • 3 tablespoon of whole grain mustard
            • 4 tablespoon of honey
            • 2 tablespoon of chicken broth keep some extra on the side
            • 3 tablespoon of olive oil
            • 3 sprigs of fresh rosemary
            • 1 tablespoon of garlic powder
            • fresh ground pepper
            • lemon juice
            Directions:
            1. Preheat the oven to 400 degrees.
            2. For the mustard rub, combine 1 tablespoon of olive oil, 1 tablespoon of whole grain mustard, pepper, salt, and garlic in a bowl. Use the pastry brush or your fingers to work the rub onto both sides of the chicken.
            3. In a large bowl, combine the Dijon mustard, the remaining whole grain mustard, honey, and chicken broth. Whisk until desired consistency.
            4. In a large skillet (preferably oven safe), heat 1 tablespoon of olive oil over a medium high heat. Add chicken thighs (skin side down). Cook until golden brown (about 2–3 minutes).
            5. Add the honey mustard sauce and rosemary sprigs, and transfer the skillet to the oven. Cook for 25–30 minutes, or until chicken has reached an internal temperature of 175 degrees.
            _
            January Recipe
            Butternut Squash Soup
            Ingredients
            • 2 tbsp butter
            • 1 small onion chopped
            • 1 stalk of celery chopped
            • 1 med carrot chopped
            • 2 med potatoes cubed
            • 1 med butternut squash  peeled, seeded and cubed
            • 1 (32 fluid-oz) can chicken stock
            • Salt and pepper to taste 
            Directions:
            1. In a large pot, melt butter over medium heat. Add in the onion, celery, carrot, potatoes, and squash. Cook for 5 minutes, stirring occasionally until vegetables are lightly browned.
            2. Pour part of the chicken stock until it covers the vegetables and bring it to a boil. Reduce the heat to low and cover the pot. Let it simmer until vegetables are tender, about 40 minutes.
            3. Using an immersion blender, puree the vegetables until smooth. Stir in the remaining stock until the desired thickness is achieved. Add salt and pepper to taste.
            ____