Making breakfast, lunch and dinner is easy at home, 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. Recently, I have included recipes that I make at home that I can make in our RV as well to give more options when cooking on the road. 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
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
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
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.
I've always been reluctant to cook large thick pork steaks because there easy to over-cook and dry out. I tried lots of recipes and finally found one that works well for me. It might seem like a lot of butter but the pork steaks I used were super large about 8 oz and 1 inch thick!
Place pork chops on paper towels and season well with kosher salt and ground black pepper on both sides. Over medium heat add the olive oil and cook the pork steaks about 6 minutes then flip. If the skillet begins to smoke then adjust the temperature, you want the pork steaks to brown not burn. Next add the garlic, butter, and sage. Mix the garlic around with the sage in the skillet. Once the butter is melted begin to baste the steaks continuously for 6 minutes with the melted butter, sage and garlic to infuse all the flavors . Remove from heat and place on cutting board to rest another 6 minutes. Do not cut into the pork steaks while resting, use a meat thermometer to check after 6 minutes.
I love eating fresh fruits for breakfast and this is my favorite combo mixed in with an acai packet. When I purchase the frozen acai packets, I always check to make sure I get the sweetened kind. One time I didn't check and I had no honey or orange juice to sweeten it up. Needless to say I choked down my breakfast that morning. Anyway here is what I put in my acai bowl.
*Note* You can add OJ or cranberry juice to the acai packet, just know that it will influence the flavor. Adding more than a TB of any liquid will make it runny instead of a sorbet. I use the brand "Kind" for the clusters toppings.
Who doesn't love mashed avocado on toast!
I mix up 1 avocado with 2 TB of mayo and put it on toast. Sprinkle a little salt on top and YUM. Sometimes I'll mash up the avocado by itself and just spread it on toast without using mayo.
My husband has several dinners I prepare that are his favorite and I keep them on a constant rotation for him and this is one of them. I hope you enjoy it too!
Having flour on hand is one of my staple items and for the last 3 weeks, my grocery store was out of it. See my blog for the whole story. (Coming soon.)
Begin by seasoning both sides of the pork chops with salt and pepper. Dust both sides of chops in flour and shake to remove extra. On a medium high heat add vegetable oil to the skillet and add the pork chops cooking 5 min. on each side. I like to have a good sear on them like I do when making skillet steaks and after 5 min. I transfer them to a baking sheet and place in the oven at 250 F. for 10 minutes. I check them with a thermometer to make sure they are cooked to 145 F. internally. I used to cut them open to check and it caused the chops to dry out, a lot!
Anyway, In another skillet, melt the butter and add onions. Add a pinch of salt to caramelize the onions and once lightly browned, add the garlic and cook for 1 minute stirring constantly and then add 1 1/2 TB flour, stirring till flour has incorporated into the onions, then add the chicken broth while still constantly stirring and gravy is smooth. Adjust heat so it's not boiling and last add water to thin if necessary if not then just add buttermilk. Taste first then adjust with salt and pepper.
The vinaigrette for this salad is tart and sweet which in my opinion pairs well and balances out the heaviness of the fettuccine dinner I made the night before. If you have feta cheese or tart apples, that would also work well with this recipe.
Honey Vinaigrette dressing
Wisk all in a small bowl till incorporated and pour over your salad. The dressing must be stored inside the refrigerator up to 3 months. *Note* You can substitute the Red Wine Vinegar with Apple Cider Vinegar.
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.
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.
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.
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 :)
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!
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.
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.
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.
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
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