RV Meals 101

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Dinner Recipes

 Making breakfast and lunch for Dean and I is pretty easy.  However when it comes to preparing dinners in our RV that's a whole different story.  Our RV has one induction stove top and a convection broiler combo microwave.  The meals I cook at home on a 4 gas burner stove top & oven doesn't work well in here.  I've been modifying recipes to make them work in one skillet and still learning how to make a decent meal in my combo microwave.   So far I've melted the microwave splatter cover and brought along a microwave safe casserole dish which is way too big for it.  Ha Ha Ha.  Listed below are some of the meals I've made on my stove-top which turned out pretty great.  I Hope you enjoy these recipes and let me know what you think.  Keep checking back as I continue to add more recipes to my new website.  Thanks, Debi 

Mise en place = everything in it's place

Sweet & Savory Strata

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  • 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. 

My new Air-fryer is awesome

Pork egg rolls. Photo by Debi from FiestainrSiestaRV.com

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 :)

Chimichurri New York Steaks

My chimichurri New Yourk steaks, recipe from Sunny at the Food Network Website.  Photo by Debi.

 

  • 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! 

Mise en place = everything in it's place

Carne' Asada

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  • 1-2 Lbs Flap meat or skirt steak
  • 1/2 C. Orange juice (no pulp)
  • 1/2 Lemon juice 
  • 1 TB Cumin
  • 1 TB Garlic
  • 1/4 C. Cilantro
  • 1 tsp salt & pepper

Combine everything into a ziplock storage bag and massage the meat so the marinade covers it. Refrigerate overnight or at least 4 hours so the acidity from the juice tenderizes the meat. I usually pull the meat out of the fridge before going to bed and give it a good massage so the flavors meld into it.  When the meat is ready to cook, cut it up going across the grain and fry on medium high heat till brown. My induction skillet is non-stick so I don't use oil in the pan.  Also, I take corn tortillas and wrap them in slightly wet paper towels and microwave for about 20 seconds. You can also grill these. Yum.




Parmesan Pork chops

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  • 2 boneless Pork chops
  • 1/2 C. Panko bread crumbs
  • 1/4 C. Parmesan cheese
  • 1/2 tsp Rosemary
  • 1/2 tsp Thyme
  • 1 egg
  • Salt & Pepper
  • 2 TB Butter

Beat the egg in a bowl with salt and pepper.  Combine on a paper plate the bread crumbs, parmesan, rosemary and thyme. I use a fork to blend. Dip the pork chops in the egg bowl then coat each side in the crumb mixture.  Add the butter to your skillet and cook the pork chops about 5 min on each side. If your pork chops are thick, then cover with  foil and bring heat down for a few minutes to cook the inside. It's always best to use a cooking thermometer to ensure it's done to  145 F.


Gingered Shrimp

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  • 1 Lb Shrimp
  • 1 TB Ginger
  • 1tsp Garlic
  • Salt & Pepper
  • 1 TB Butter

I started making the rice first in the pot forgetting that I purchased these microwavable rice pouches.  Ugh! Anyway, after you peel & devein the shrimp, add the butter to the skillet on medium heat and then add shrimp, ginger, garlic and salt & pepper.  Shrimp cooks fast so stir them around so they don't overcook. The shrimp is done when they turn pink.  This recipe doesn't take a lot of ingredients to make it taste good. 

A little bit about me...

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I attended Valley College in San Bernardino and obtained my Dietetic Technician license and Associates Degree then transferred over to  Chaffey College to study Nutrition.  For a short period of time I was a custom gift shop co-owner with my husband Dean and I also hold a current California real estate license. About 8 years ago, I  became super sick.  After several weeks of a multitude of tests, I was told that I have an auto-immune disease.  More specifically, systemic lupus and sjorgen's.  I decided to treat myself holistically and having study diet and nutrition, I knew what I should eat and what to avoid.  I don't do fast-foods and try and stay clear from night shade vegetables.  I seldom eat dairy and drink lots of wine, oops, I mean water. Ha Ha Ha, lets laugh here... Yes, I like a glass of Chardonnay in the evening and I drink lots of water.  Anyway, my recipes are more about foods I can eat but sometimes I just need spice. If I eat something I shouldn't, I'm hurting and detoxing the next day. If you have any questions about diet or my recipes, please send me an email at Debi@FiestainrSiestarv.com