Here in Texas, cold Winter weather can be unpredictable. Sometimes it snows, but most of the time we get ice and sleet. I guess it really depends on what part of the state you live in. Most Texans I know can put up with the Summer heat, but shutter themselves inside at even the thought of freezing weather. I tend to be one of those folks so, I have the easiest recipe ever for a cold night at the campground. I call it my dump soup. So easy and so good, it will warm those old bones up and only requires a few ingredients.
1 pound groud meat
1 package Taco seasoning mix
1 can of rotell
1 can of ranch beans or black beans
2 cans of Progresso Minestrone soup.
Brown the ground meat. (sometimes I add onions and peppers while browning). Add taco seasoning and the remaining ingredients and let it simmer a few minutes. It’s that easy. It is extra delicious served with some sour cream, grated cheese and onions (like Chili). However, I like it best with cornbread. Even Fritos work well, too!!! You really can’t go wrong.
With Thanksgiving just around the corner, I’m sure the question has popped into your head: “How am I gonna cook Thanksgiving dinner in my RV?”. Knowing that your RV has smaller appliances and counter space than your kitchen probably scares you a little bit, too. But not to worry, there are plenty of things you can do to make your turkey day go off without a hitch.
This will free up your stove and allow you to cook side dishes while your turkey is being cooked. One that I recommend is the Roasted Yams and Apples recipe. Since you’re not using your stove-top just yet, there are a couple of great recipes out there for green beans and a curried butternut squash and apple soup that would be a cinch to make in your RV. Minimal ingredients and a small amount of space taken up.
Some people like to deep fry their turkeys, which is great, because you can do that outside! That just leaves more space inside for you to cook side dishes and desserts. Be sure to bring enough fryer oil to cook with!
If baked turkey is your thing, then I recommend buying turkey breasts at the supermarket. They are more compact than a whole turkey and you can buy a few packages worth and stick them in your freezer.
If you carry a grill with you when you go traveling, you can always grill a turkey on it! You may have to take the top warmer shelf out to get the whole turkey in there, but a 4-burner grill should accommodate a smaller turkey.
Always think ahead when preparing a big meal in your RV, take all the ingredients you can, then stop by the grocery store for the additional items.
Like any truly world changing event, the invention of the Margarita has several origin stories. Anyone who reads this blog will know by now that I am a proud Texan, so the origin story of the Margarita that I prefer to believe happened right here in Texas!
Ahem… it was a dark and stormy night in 1948, and an internationally known leggy lady singer named Peggy Lee sauntered into the Balinese Room in Galveston, TX. She stood there a moment, surveying the room. The South Seas style interior of the club was dimly lit, the bandleader saw her and immediately broke into “Mañana (Is Soon Enough For Me),” which was her song currently at #1 on the Billboard Charts. She nodded to him, then made her way to the bar.
“Good evening Miss Lee. What would you like me to make for you?” bartender Santos Cruz asked as she placed her handbag atop the bar.
“Hello Santo! I don’t know, how about something new? Just for me?” Peggy responded happily.
“Yes ma’am!” he said, fetching down a bottle of Tequila. He scratched his head for a moment, then started to reach to the right, changed his mind, and bent down to bring out a bottle of Triple Sec. He looked around the bar for a short moment, then brought out a small basket of limes.
“Wow, Santo. This is going to be quite the production,” she laughed.
He grinned back at her and set a thick glass on the bar. A moment later he added two ice cubes, poured in a shot of Tequila, added a dash of Triple Sec, cut a lime in half, and, after he’d squeezed the lime over the glass, he rubbed the rim with the lime and sprinkled a tiny amount of salt on the rim.
“With my compliment, Miss Lee,” he smiled, and placed the drink in front of her.
She reached down, smiled, and took a sip.
“Why, this is MARVELOUS!” she sighed. “What do you call it?”
“I don’t know ma’am, I just made it. You said you wanted something just for you, so let’s call it Peggy,” he said.
“No, no, no… this is a Spanish drink. What is Peggy in Spanish?”
“I don’t know… err, what’s your middle name?”
“Perfect! Margaret in Spanish is Margarita, so happy Margarita Miss Lee!” he beamed, and thus the Margarita was born. And if it didn’t really happen that way, well, it should have! Happy Margarita from all of us at PPL Motorhomes!
When we bought our first RV 15 years ago, I started filling up the cabinets and adding “stuff” to every nook and cranny. Now, 5 RVs later (I’m a slow learner) I have come to realize that less is more. I am still always on the lookout for items that store easily, take up little space, and, of course, items that make my life easier. These are a few items I have added to the fifth wheel and these items have actually helped me eliminate other bulky items I was carrying. After all, we’re all looking to save a little space.
What a great idea to have storage containers that are collapsible and easy to store. These take up so little room and I can serve them and store without having to search endlessly through a mountain of plastic containers. I think we all have that one drawer at home when an endless number of plastic containers and lids. That’s a waste of space in a limited space RV.
Fresh produce is always the way to go. The bad part is, fresh produce goes bad in a matter of days. This produce keeper might extend the freshness by a few days and it also doubles as a colander. The entire collapsible product line was a great invention…especially for the RVer.
First, I have to admit that I hate cooking bacon, or at least if did until this product came along. No more grease or mess and easy to clean. Dishwasher safe, so I can cook it, eat it, then stick it in the dishwasher. Cooking bacon can be a messy endeavor without the proper tools. You can also reheat pizza and make your own potato chips on this thing. Genius.
What products have you put in your RV’s kitchen to make your life easier?
As I said in the last blog, we spent some tie on the beach with the grandkids last weekend, and there’s nothing quite like spending an evening under the stars with loved ones around the campfire. It’s one of those so completely natural feelings, and every time it happens you wonder why you don’t do it more often. So for today’s blog I thought I’d share a few truly classic recipes for campfire snacks.
This snack needs no introduction. If you don’t know Mr. and Mrs. S’More, you’ve never been camping. For the truly classic S’More all you need is graham crackers, chocolate, and marshmallows. Now what kind of chocolate to use I’ll let y’all argue over, because you just use whatever kind you like the best or have on hand. What you do is you take a couple marshmallows, stab them onto the end of a stick and toast them over the campfire til they turn brown. Once they’re brown you squish them onto a graham cracker, put a square of chocolate on another graham cracker and make a lil sandwich out of the two pieces. Enjoy responsibly! Haaa!
The Hot Dog
Another timeless classic that is so ridiculously easy to make yet awesome to eat. Here’s what you do (for you non-campers): take a hot dog weenie, stab it onto the end of a stick, cook it over the campfire until it is cooked to your preferred level of cookedliness, insert into bun, add whatever condiments you like. Enjoy responsibly! Haaa!
Another so simple a dish it almost embarrasses me to tell you folks how to make it. Open a couple cans of your favorite chili, poor them into some sort of receptacle you can place over the fire, heat up chili, line a bowl with corn chips, pour heated chili into the bowl, enjoy responsibly! Haaa!
We have all kinds of camping and grill accessories here at PPL Motorhomes.com, come check em out!
Living on the Texas Gulf Coast, or the Lone Star Riviera to make it sound more exotic, means we have some fairly mild winters at times, as well as handy access to fresh seafood. So, I thought today we’d combine some good ol’ Tex Mex with some Gulf Coast shrimp and throw them on the barbie!
So you’ll need to get a couple dozen shrimp, and a BBQ pit. First you’ll need to peel and de-vein them, and make sure you leave the tails intact. Then you’ll need to mix the following ingredients together in a decent sized bowl:
Chop a red bell pepper until you have about a cup of finely chopped bell pepper bits
Do the same with a clove or two of garlic (one if you don’t like garlic flavor too much)
Throw in a couple teaspoons of lime juice, a teaspoon of cooking oil, a teaspoon of ground red chiles (whichever variety you prefer)
Then add a quarter cup of tequila, a quarter cup of red wine vinegar, and a half teaspoon of salt
Blend all those ingredients together real well and then stir in the shrimp. Let the shrimp marinate in the fridge for 30 minutes or so, then bring them out and put them on skewers. Let them cook on a medium heat over the coals for about 5 minutes, and keep brushing the marinade and turning them until the 5 min are up or they start turning pink. Take what’s left of the marinade and put it on the stove and bring it to a boil, then let simmer for 5 minutes or so. Once the sauce has simmered, serve the shrimp with whatever grilled veggies you prefer, and add some Mex style rice, chips and salsa, and some nice warm tortillas. If this doesn’t warm your winter a little bit, maybe add some jalapeño!
Don’t forget to swing by PPLMotorhomes.com and say howdy! We’ve got your parts here waiting for you.
Fall here in Texas is one of my favorite times of year y’all. The edge comes off the heat, the humidity rolls back…just a little bit, and you know the days will eventually get cooler. Another great thing about fall is the beginning of football season. Everyone knows how big High School, College, and yes even pro football is here in Texas. For those big-time fans that means tailgate season is here as well. So today I thought maybe we could talk about Fall Cocktails. They work especially well if you’re not as big a fan of the game as everyone else at the tailgater!
Apple Cider Mimosa
There’s something almost Martha Stewart-meets-Texas with this drink. You have that Northeastern apple cider flavor and I don’t know very many people down here who don’t enjoy a Mimosa. So here’s what you do: wet the rim of a champagne flute…or heck a keg cup will do…and then dip the rim into a sugar/cinnamon mixture (2 tbsp sugar, 1 tbsp cinnamon mixed together). Fill the glass about a quarter full of apple cider and top off the glass with champagne and enjoy the game!
Apple Pie Bourbon
Now lets mix together two great symbols of America: Apple Pie and Bourbon! This drink requires a little bit of dwell time so plan accordingly. What you do is get yourself a Mason jar and put a cup and a half of Bourbon in it. Then chop one green and one red apple and put the pieces in the jar. Add 4 cinnamon sticks, 3 sugar cubes, 1 slightly shaved nutmeg, and a one inch piece of fresh ginger and let it sit for two to four days. Yes, please taste it after 2 days to see if it is ready. Once it had achieved the level fall flavors you prefer, pour the bourbon through a strainer and into as many different glasses as folks you have whom you are willing to share it with. Then…enjoy!
Hatch Green Chiles are all the rage these days, and justifiably so…they’re darn tasty! A friend of mine just returned from a trip to Hatch, NM and brought me some Hatch Green Chiles straight from the source. He’d had a Green Chile Cheeseburger at Sparky’s BBQ there in Hatch and was so enthusiastic about them I thought I’d try and cook up a more Tex Mex version, so here’s the four steps you need to take: make green salsa, make cheeseburger, combine, consume!
Hatch Green Chile Salsa
3 Hatch Green Chiles
1/2 white onion
pod of garlic
half bunch of cilantro
1 tbsp lime juice
1/2 tsp salt
Husk the tomatillos and place them in a pot. Add enough water until the tomatillos are covered, and bring to a boil. Once the water is actively boiling, reduce heat, cover, and let simmer for 20 minutes. Chop all the other ingredients and throw them into a blender. Add the tomatillos after they’ve cooled a bit and puree for 6-7 seconds. THAT, my friends, is good salsa. Bee sure and save a dollop or two for your cheeseburger.
Now on to the cheeseburgers. Today we’re cooking burgers in the skillet, so add some butter to the skillet and set it to medium. Make your patties however you like them in terms of weight and diameter and style of ground beef…whether it’s ground chuck, sirloin, or just regular ground beef. Be sure to work the patties as little as possible to get them to shape, but add some black pepper while you’re shaping them. Once the patties are made throw the buns into the skillet for a minute or so to toast them and set aside. Toss the patties into the skillet and cook to you preferred level of “done-ness” and add a slice of you r favorite cheese on top. Once the cheese has begun to melt onto the patty, pop the patties out and onto the buns and add a scoop of your Hatch Green Chile Salsa. Enjoy responsibly.
As it gets hotter and hotter here in Texas, it’s only natural to think of meals that don’t require heating up the kitchen. Now the only thing better than not heating up the joint would be put put together a wonderful tasting south-of-the-border style meal so I thought today we could talk ceviche!
Ceviche is one of those classic Mexican seafood dishes that oddly enough requires no heat to cook! The secret is this: the lime juice cooks the shrimp for you. Shhhh! Don’t tell anybody. Let’s go!
You’ll need a couple pounds of decent sized shrimp, let’s say three pounds. Peel ’em, devein ’em, cut ’em into quarters and place them in the bottom of one of those glass baking dishes. Juice a half dozen or so limes and maybe 3-4 lemons then pour the juice over the shrimp. Put that dish in the fridge and let the juice work it’s magic for the next two hours. While the shrimp is “cooking” dice up four decent sized tomatoes, no need for seeds by the way. Also dice up a red onion, a couple serranos, a cucumber (peel it first), chop up a fistful of cilantro, and cube up an avocado.
Once the shrimp is “cooked”, throw all those ingredients plus the shrimp into a bowl and add a teaspoon of olive oil, salt and pepper (to your tastes) and then toss it all together. Once everything is good and mixed, put the bowl back in the fridge for an hour or so to let all the ingredients get good and friendly and it’s ready to eat! Granted it’s about 3 hours of fridge time to prepare this meal, but if you like do it the night before and leave overnight, it’ll be just as tasty. And it’ll be ready to go when you are! Speaking of which, when you’re ready to hit the road, hit us up at the website so we can help you get on your way with any parts or accessories you may require.
This is Texas y’all. We like gravy on everything. I don’t think I could even point to a moment in my life when I didn’t know what gravy was…maybe before I had teeth. Anyhow, seeing as how we are in Texas, we don’t just do the plain old brown gravy that is smothering meals all over America. No sir. We also do Chili Gravy. The spicy mix of the standard Anglo-fied brown gravy and pure Tex Mex chili sauce. So if you make your own enchiladas for example, wouldn’t it be nice to drown it in some home made Chili Gravy? Let’s get started.
Since this is an old-school recipe, we’re going to use lard today. If you don’t feel particularly old-school you can of course replace the lard with vegetable oil…but it’s not going to taste as good. Tee Hee.
Here’s what you’re going to need:
quarter cup of lard (or your new-fangled vegetable oil)
quarter cup of flour
two cups of chicken broth
two teaspoons of chili powder
half teaspoon of black pepper
teaspoon of salt
one and a half teaspoon of powdered garlic
two teaspoons of cumin
half teaspoon of dried oregano
What you do is heat the lard in a skillet on medium heat, and add in the flour. Stir it for a few minutes and stop when it’s made a roux, which should be a light brown. Blend in all the dry ingredients while continuing to stir for a minute or so, then add in the chicken broth, stirring the whole time. Then you turn the heat down low, and let simmer for fifteen minutes. If you want to adjust the thickness afterwards, use water…sparingly…until you get the desired thickness.
This gravy will add that perfect bit of zing and Texas-ness to any dish you care to use it on! And don’t forget to swing by our website and let us help you with any parts or accessories you require to get on down the trail!