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        2024 RV Recipe's of the Month

        December Recipe
        French Onion Mashed Potato Bake

        Ingredients

        • 1.5Kg Dutch Cream Potatoes
        • 100 ml cream
        • 40 g packet French onion sup mix
        • 50 g butter softened
        • 400 ml sour cream
        • 400 g bacon cut into 1 inch pieces
        • 1 1/2 cups grated cheese
        • 1/2 bunch chives, finely chopped

          Directions:

          1. Wash potatoes peel half and leave the remaining skin on cut into 3 cm dice
          2. Steam for 20-25 minutes or until tender, set aside and let cool
          3. Combine soup mix, butter, and sour cream in a bowl 
          4. Pan fry the bacon until crispy and leave to drain on a paper towel lined plate
          5. Mash the cooled potatoes and add to the sour cream mixture, bacon and half the cheese.
          6. Spoon into a baking dish and smooth the edges, create a few swirls with the back of the spoon, and scatter over the remaining cheese.
          7. Bake for 35-40 minutes or until the cheese is golden. 
          8. To serve, top with chives.
          ___
          November Recipe
          Cream of Potato Soup

          Ingredients

          • 1 medium potatoes peeled and diced
          • 1 cup water
          • 2 tbsp chopped onions
          • 2 tbsp butter
          • 2 tbsp flour
          • 3 cups whole milk
          • 1/2 tsp salt
          • 1/8 tsp celery salt
          • Dash pepper
          • Paprika and minced parsley

            Directions:

            1. Put the potatoes and water into a saucepan bring to a boil over medium-high heat.
            2. Cover and cook until tender, drain and put aside
            3. In the same pan saute onion in butter until tender. 
            4. Stir in flour until blended
            5. Gradually stir in milk and bring to a boil, cook and stir for 2 minutes or until thickened.
            6. Reduce heat, add the potatoes, salt, celery salt and pepper.
            7. Cook 2-3 minutes or until heated through 
            8. Sprinkle with paprika and minced parsley
            ___
            October Recipe
            Pickle Cheeseburger Bites

            Ingredients

            • 1 lb ground beef
            • 1/2 tsp salt
            • 2 tbsp ketchup
            • 2 tbsp mayonnaise
            • 1 tbsp olive oil
            • 4 slices of American Cheese
            • 28 dill pickle chips
            • 14 slices plum tomatoes
            • 14 small lettuce leaves

              Directions:

              1. Shape the ground beef into 1 1/2 inch patties (about 14) and sprinkle with salt
              2. In a small bowl combine the ketchup and mayonnaise
              3. Heat the oil in a hot cast iron skillet over medium heat. Working in batches cook the patties 2 min per side, topping each with a slice of American cheese after flipping.
              4. Thread the patties onto skewers with the dill pickle chips, sliced plum tomato and lettuce. 
              5. Serve with ketchup and mayonnaise mixture. 
              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.
                  ____