RV Meals 101

I bought a huge package of Strawberries at the store and decided to make a home made Angel food cake.  This was my first attempt at making one so I did some online research on various recipes and pulled together ingredients from several to what I already had in my pantry, It turned out pretty good and the home made whip cream was fantastic! 

 I want to mention that I do not have a bundt pan, so I made these in a cupcake tin and cooked them for 10 min. 375F When I touched the tops and it sprang back, it was done. If using a bundt pan, I would still cook them at 375F and check it at 25-30 minutes to see if the tops are cooked and springy. Also, I read if using a bundt pan to flip over to cool. I did not do that with my cupcake tin and they were still light and fluffy.  

P.S. There are a lot of steps in making this recipe. 

Non-grease Cupcake tin / 375F 10 min

• 1 1/4 C. Powdered Sugar
• 1 C. granulated Sugar
• 3/4 C. All-purpose flour
• 2 TB Corn Starch
• 2 tsp Fresh Lemon juice
• 1/4 tsp table Salt
• 1 1/2 tsp Vanilla extract
• 10 Large Egg whites

First preheat oven to 375 F, next sift together the flour and corn starch two times. You want it to be light and airy. Add the powdered sugar and wisk together till incorporated. Set aside and pour the granulated sugar into a mixing blender and beat for 3 minutes till it's smaller granules. This will help make the cake softer and less crunchy. Next, separate the eggs being careful not to let any yolk fall into the egg whites. If your not sure how to separate the eggs, there are tons of videos around showing how to do this. If any yoke falls into the egg whites, this will cause the cake to not rise with a light and airy texture rather a dense and heavy one. After the eggs are separated pour into a large mixing bowl and add the fresh lemon juice, vanilla extract and salt. Using a mixer or hand mixer beat on low speed till blended then gradually add 1/2 cup of the granulated sugar into the bowl till mixed in about 15 second intervals, do stop mixing while pouring in the sugar. When all the sugar is mixed in then turn blender to high and after 3 to 4 minutes you should see the batter stiffen up. The picture above shows stiff peaks on my hand blender. 

Last step, using a rubber spatula fold in the flour, cornstarch, powdered sugar mixture by 1/2 cup at a time. Begin by folding in the middle to the sides of the bowl moving around in a clock wise position. Don't beat or mix, just keep folding in gently. After it's all folded in, use your spatula to put the batter into your cupcake tins filling them 3/4 full. I read that when using a bundt pan, your supposed to take a sharp knife to slice through to eliminate any air bubbles. I did that with my cupcake batter. Bake at 375 F for 7 minutes, check to see what it looks like and if it looks cooked on top, check to see if it springs when touched. If not, give it a few more minutes. After there done, Let them cool for 30 minutes before removing them from their tin. 

*Serve with strawberries and home-made Whip Cream!

P.S. I used the left over egg yolks to make an awesome quiche. 

Home Made Whip Cream

• 1 1/2 C. Heavy cream
• 1/2 C. Powdered Sugar
• 1 tsp Vanilla extract

30 minutes before making the cream, place a metal bowl inside the freezer, this will help make the whip cream fluff up faster when beating. 

Combine all the ingredients together inside the chilled bowl and mix on low for 2 minutes then turn on high and beat until stiff peaks form and the texture is light and fluffy.

This banana bread recipe is super moist and the best tasting I've ever had. I think that adding the sour cream made the difference. This is the link for where I found it.  https://sallysbakingaddiction.com/best-banana-bread-recipe/ 

I followed the recipe to a T and it turned out so great. Thank you Salley's baking addiction for sharing your recipe with us.

On Sunday, (Today, March 22, 2020), I decided to make my hubby something yummy for breakfast. I found this recipe and wow, so Nom Nom Nom! I cooked bacon and eggs to go with and our little Jimmy was hovering around the kitchen. Bacon is little Jimmy's all-time favorite treat. This was hands down the best banana recipe ever, thank you Jenn for sharing your awesome recipe. Her recipe can be found here:  https://www.onceuponachef.com/recipes/banana-pancakes.html 

Due to our "Stay at home orders," I've been having a hard time trying to find staple foods inside our grocery store. So this recipe has been modified with available items in my pantry and is still awesome. 

• Fettuccine Noodles-1/2 of the 1LB box
• 4 Pieces of Bacon-chopped
• 1/2 C. Smoked Ham-chopped
• 1/4 C. Plain Panko bead crumbs
• 1/2 C. Real Butter
• 8 oz Cream Cheese
• 1/2 C. Milk
• 1/2 C. Grated Parmesan cheese
• 1/2 Lemon squeezed
• Dash of Pepper
• Dash of Garlic Powder
• Garnish with parsley & Panko bread crumbs

Begin by cooking the fettuccine noodles according to package. Next Cook the bacon in a skillet and once cooked remove and add the ham. This should take 1-2 minutes on medium high heat. Remove and add the plain panko bread crumbs and cook till brown. This should take only a few seconds. Next combine together in a separate sauce pan the butter, cream cheese, milk, lemon juice, pepper & garlic powder over medium high heat. Do not boil and adjust temperature accordingly. Wisk till all is melted and smooth then add the Parmesan cheese to incorporate into the sauce. In a large serving bowl, combine the Fettuccine noodles and pour the sauce on top and add the ham and bacon. Use tongs to mix together and plate with garnish of parsley & panko crumbs.

*Note* I did not use any salt in this recipe because my butter was salted.

*Note* I used 2% milk and added a little more while stirring to get the thickness I wanted.

*Note* After my fettuccine was al dente, I drained and put it back in the pan with some olive oil to prevent it from sticking. 

• Hawaiian rolls
• 10 slices of ham
• 1/2 shredded cheese (your choice)
• 4 large eggs
• Salt & Pepper

This breakfast meal is prepared and refrigerated the day before. You can add onions or chopped green peppers, switch out the meat to sausage, it's a easy changeable meal. First, grease a pan on bottom and sides. Then split the rolls in half placing the bottom end in the pan. Add a slice of ham, sprinkle with cheese and put the Hawaiian tops on. Wisk the eggs with salt & pepper to taste and pour over the entire rolls. Cover with plastic wrap and place in fridge. I place several soda cans on their sides to weigh down the rolls to absorb the eggs. The next morning, I bake in a 350 F oven for 30 minutes. 

Due to my kitchen remodeling project, having constant use of my kitchen is sporadic. This last Christmas, I received an Air-Fryer and I love it! Half the calories on my favorite fried foods and easy clean up. Here's my recipe for Pork Egg Rolls. 

• 1 pkg Egg roll wraps
• 1 pkg of shredded Coleslaw mix of cabbage with carrot
• 1 pound of ground pork
• 1 TB Ginger
• 1 TB Garlic
• 1/4 C. Sesame oil
• dash of rice vinegar
• Olive oil

Cook the pork in a lightly oiled skillet and add seasonings. Once brown, remove from pan and add the coleslaw mix till wilted. Add back the pork, sesame oil and rice vinegar. If the mixture looks to dry then add a little more sesame oil. You want it to be moist for the egg roll. Assemble the egg roll by placing the wraps at an angle. Spoon 1-2 TB of mixture near the edge close to you. Make one roll and tuck in sides and roll over till the end. Use water to seal the flap together. If you've ever rolled a burrito, enchilada, it's the same technique. Brush or spray olive oil all over the egg roll and place seam side down in the Air-fryer. Set the temps to 380 for 5 min. Flip over and set again for another 5 min. till all is brown and crispy. DIPPING SAUCE: I heated in the microwave 1/2 cup of grape jam with a couple dashes of chili sauce and stirred and taste to my liking. That's it :)

• 2 New York Steak Strips 
• Kosher Salt & Ground Pepper
• 1/4 C.  Apple Cider Vinegar
• 1/4 C. Extra Virgin Olive Oil
• 1 tsp dried Mexican Oregano
• 8 Garlic Cloves minced
• 1/2 tsp Red chili Flakes
• 2 bunches of fresh Parsley

This recipe came from Sunny at the Food Network website and I modified the recipe a bit because  I didn't have all of the ingredients. It still turned out great!I omitted the red chili flakes and used regular oregano with 1 bunch of parsley instead of 2 bunches.I used my mini food processor for the parsley and placed it with all ingredients inside a ziplock bag.  I massaged the marinade into the meat and let it rest on the counter for 2 hours. Afterwards, I grilled it for 5 minutes on high heat both sides. I let it rest and ensemble the sides. It was flavorful and tender. The meat cut like butter and wasn't bloody or dry.  * Side Note* Since the remodel of my home kitchen in October 2019, I've been using my RV kitchen to prepare/cook a lot of our meals. These steaks were cooked on a stove top!