June 22nd, 2016 -
The RV lifestyle means time spent with your friends and family in the great outdoors. It doesn’t mean spending hours in the kitchen creating elaborate meals. However, you don’t have to sacrifice delicious dinners to live life on the road. These three mouthwatering RV dinners can be made in under 30 minutes, and they’re guaranteed to wow your friends and family.
1. Aunt Jane’s Sloppy Joes
What you’ll need:
- 4 pounds ground beef
- 1 green pepper
- 1 medium onion
- 4 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon glutamate food enhancer
- 2 cups ketchup
- 4 tablespoons brown sugar
- 1 tablespoon white vinegar
- 4 teaspoons Worcestershire sauce
- 1 cup water
Cooking instructions:
- Brown the ground beef, then drain.
- Chop the green pepper and onion, then add them to the ground beef pan.
- In a separate mixing bowl, combine the ketchup, water, vinegar, brown sugar, seasonings and Worcestershire sauce. Add this mixture to the ground beef and vegetables.
- Simmer the entire mixture for 20 minutes and enjoy.
2. Easy Breezy Chicken Casserole
What you’ll need:
- 4 boneless, skinless chicken breasts
- 1 small can mushrooms (drained)
- 1 family-size box rice and pasta mix
- 1 large can green chiles (diced)
- 1 small can chopped olives (drained)
- 2 cups (1 full package) Monterey Jack cheese, grated
- 1 small container sour cream
Cooking instructions:
- Cook the chicken for about 15 minutes on each side, then cut the breasts into bite-size pieces.
- Cook the rice and pasta mix according to the instructions on the package.
- Layer your green chiles in the bottom of a casserole dish, then layer the other ingredients on top in this order: chicken, rice and pasta mix, mushrooms, olives, cheese and sour cream.
- Bake the casserole for about 15 minutes or until the cheese has melted.
- Serve with your favorite bread and salad.
3. Italian Sausage Kabobs
What you’ll need:
- 2 medium zucchini (cut into 2-inch pieces)
- 1 medium green pepper (cut into 2-inch pieces)
- 1 medium onion (cut into 2-inch pieces)
- 1 medium red pepper (cut into 2-inch pieces)
- 1 1/2 pounds Italian-style sausage (cut into 2-inch pieces)
- 1 tablespoon olive oil
- 1 tablespoon dried basil leaves
- 1 can pizza sauce
Cooking instructions:
- Stir the pizza sauce, oil and basil together, then set aside.
- Cook the sausage pieces in a skillet over medium heat until they’re partially cooked.
- Drain the sausage grease.
- Place the zucchini pieces, peppers, onions and sausage pieces on metal skewers in an alternating order.
- Grill the kabobs covered over medium heat. Turn them two to four times and brush them with the reserved pizza sauce every time.
- Remove from heat when the sausage is fully cooked and the veggies are tender.
If you’re searching for the perfect RV for the summer, there’s no better place to shop than right here at PleasureLand RV Center in Minnesota. Give us a call, login online or stop in and see us to start your new RV lifestyle today.
May 19th, 2016 -
Every May is National Hamburger Month, and that means it’s time to fire up at that grill at the campsite. However, instead of using that same old, boring hamburger recipe you’ve been using for years, consider trying something new this year. This recipe for tangy meatloaf burgers is the only one you need to wow your friends and family this May and all summer long.
Tangy Meatloaf Burgers
What you’ll need:
- 1 small onion (1/2 onion sliced into rings and 1/2 onion diced)
- 1 pound meatloaf mix (ground pork, veal and beef) or ground turkey if desired
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley
- 1 large egg
- 1/3 cup ketchup
- 1 teaspoon smoked paprika
- 1/3 cup duck sauce
- 1 tablespoon extra-virgin olive oil
- Kosher salt and black pepper
- Lettuce, sliced tomato, pickle slices for topping
- 4 potato buns (split)
- Sweet potato chips (on side)
Grilling instructions:
- Preheat your grill to medium-high heat. Soak the onion rings in cold water.
- While soaking the onions, combine the meatloaf mix with the diced onion, breadcrumbs, egg, paprika and parsley. Mix in 1 tablespoon of ketchup, 1 tablespoon duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper.
- Form the meat into four 1-inch-thick burger patties. Make an indentation in the center of each burger.
- Brush the burgers with olive oil and grill until you see grill marks on the bottom (about 6 minutes).
- Mix the remaining duck sauce and ketchup together in a small bowl for brushing, then set a few tablespoons aside.
- Turn the patties and brush them with the mixture. Cook for 5 more minutes or until cooked through. Toast the buns.
- Spread the remaining ketchup mixture on the buns. Drain the onion rings, and serve the burgers on the buns. Top them with onion, lettuce, tomato and pickles.
- Serve with sweet potato chips on the side.
Shop for your dream RV for the summer of 2016 right here at the PleasureLand RV Centers throughout Minnesota.
May 5th, 2016 -
Sun tea is a classic summer drink with a recipe that is often passed down through generations of tea lovers. One of the best parts about making sun tea, is that this delicious, refreshing drink is easy and fun to make. Brew some sun tea on the road this spring with this simple but classic recipe.
What you’ll need:
- 1 large pitcher
- Ratio 1 gram tea to 2 ounces water (a tea bag is 2.5 grams)
- Sun exposure
- Granulated sugar (as needed)
- Water (as needed)
- Lemon slices (if desired)
Brewing instructions:
- Make sure the jar or pitcher you use is sterilized and clear.
- Pour in room-temperature water, then add your tea bags or loose tea. The higher-quality tea you use, the better your sun tea will taste.
- Cover the container loosely to keep dust and debris out, but don’t tighten it so much that pressure builds inside the container.
- Place the container in an area that receives abundant sunshine, such as a deck or windowsill.
- Make your simple syrup by combining equal parts water and granulated sugar in a large saucepan on low heat. Stir until the sugar has dissolved entirely.
- Let the syrup cool and pour it into a bottle. Refrigerate.
- Wait several hours until the tea has steeped and its color is dark brown. Don’t leave the tea in the sun for more than 5 hours, but allow it to steep to your liking. Remove the tea bags, discard them and refrigerate the tea.
- Serve the tea over ice and sweeten it with your simple syrup. Add lemon slices as desired.
Preparing home-cooked meals and delicious drinks in your RV is easier than ever with so many luxurious RVs on the market. And best of all, those luxurious RVs can now be purchased for unbelievably affordable prices here at the PleasureLand RV Centers throughout Minnesota. Stop in and see us to browse our huge selection of RVs on clearance this spring.
November 23rd, 2015 -
Turkey has been a staple part of Thanksgiving dinner in many households for decades. However, you don’t have to eat a typical, boring turkey every Thanksgiving. This mouthwatering smoked pork sausage with hard-cider sauce is a recipe that will spice up your Thanksgiving meal this year and will probably become a new family favorite.
Pork Sausage with Hard-Cider Sauce
What you’ll need:
- 1 dried chipotle chile
- 1/2 cup hard cider
- 2 Granny Smith apples (halved and cored)
- 2 ounces rye bread (crust removed, sliced into bite-size pieces)
- 1/4 cup apple cider vinegar
- Kosher salt
- 2 tablespoons light brown sugar
- Four 4-ounce smoked pork sausages
- 1 pound broccoli (cut into 1-inch pieces)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons butter (cubed)
- 1/2 teaspoon caraway seeds
Cooking instructions:
- Preheat oven to 325 degrees.
- In a medium bowl, cover the chile with hot water and let stand for 30 minutes.
- Bake apple halves with the cut side down on a baking sheet for 30 minutes. Let apples cool.
- Scoop pulp out of the apples and into a food processor.
- Stem and seed the chipotle, then chop and add to the food processor. Puree.
- Spread the bread in a pie plate and bake for 10 minutes.
- In a saucepan, boil the hard cider with the vinegar, sugar and the apple/chile puree. Simmer until reduced to 3/4 cup. Remove from heat and season with salt.
- Grill the sausages on medium heat until they’re lightly charred on all sides and cooked thoroughly. Place on a plate and tent with foil.
- In a large skillet, heat the oil and sit in the broccoli. Season with salt and cook until brown. Stir in the caraway, mustard, cider sauce and 1/2 cup of water. Bring to a boil.
- Remove broccoli and sauce from heat, stir in butter and add salt as needed.
- Serve sausages covered in broccoli and sauce. Garnish with bread pieces.
Don’t forget to stop and see us at the PleasureLand RV Centers throughout Minnesota when you’re traveling in your RV this holiday season.
November 4th, 2015 -
Many Americans agree that the sides of the Thanksgiving meal are even better than the turkey. However, the usual green beans, mashed potatoes, cranberry sauce and stuffing can seem a bit drab year after year. This cheesy barley gratin can easily be mistaken for macaroni and cheese, but instead, you’ll find a decadent and savory side dish that will amaze your guests.
What you’ll need:
- 8 tablespoons unsalted butter
- 2 cups shredded mozzarella
- 1 cup grated Parmesan
- 2 cups pearled barley
- salt and black pepper
- 2 large cloves garlic (minced)
- 1 1/2 teaspoons fresh thyme (chopped finely)
- 1 1/2 cups panko breadcrumbs
- 6 ounces Gruyere (shredded)
- 1 large yellow onion (chopped)
- 4 cups whole milk
- 1/4 cup all purpose flour
Cooking instructions:
- Preheat oven to 400 degrees and place oven rack in the center. Grease a 3-quart baking dish with butter.
- Bring a small pot of salted water to a boil.
- Stir the barley into the boiling water and boil for about 20 minutes or until slightly chewy. Drain and rinse.
- Melt 2 tablespoons of butter in a medium bowl.
- Combine the Gruyere, Parmesan and mozzarella in a separate medium bowl. Stir 1 cup of the cheese mixture, 1/2 teaspoon salt, and bread crumbs into the melted butter bowl. Work breadcrumbs and cheese into the butter.
- Melt the remaining butter in a large pot on medium-high heat. Stir in the onions and a pinch of salt. Cook until the onions are slightly browned.
- Return heat to medium and add the thyme and garlic. Stir until softened.
- Stir in the flour and cook until a thin paste is formed. Whisk in milk for about 1 minute. Add 1 teaspoon of salt and pepper. Simmer, stirring occasionally.
- Remove mixture from the heat and stir in the cooked barley and cheese mixture.
- Spoon into the baking dish and sprinkle the remaining breadcrumbs on top.
- Bake until golden brown or for about 30 minutes.
Find your dream RV this holiday season right here at the PleasureLand RV Center in Minnesota.
October 13th, 2015 -
As temperatures start to drop and fall begins to settle in, it’s no wonder that October is National Chili Month. Most seasoned cooks have a go-to chili recipe for this time of year, but sometimes it pays to try something new.
This mouthwatering, award-winning chili recipe is one that takes just a couple of hours to prepare but is guaranteed to wow your friends and family at the campsite.
Award-Winning Classic Chili Recipe
What you’ll need:
- 1 pound ground venison (or beef/turkey if venison is not available)
- 1 green pepper (diced)
- 2 onions (diced)
- 1 can Rotel or other Mexican-style diced tomatoes
- 2 cans tomato sauce (8-ounces each)
- 1 tablespoon jalapeno (finely chopped)
- 2 tablespoons cumin
- 1 teaspoon salt
- 2 tablespoons chili powder
- 1/2 teaspoon cayenne pepper
- 1 can kidney beans (14-ounces, drained and rinsed)
- 1/2 teaspoon paprika
- 1 can black beans (14-ounces, drained and rinsed)
- 1 cup water
Toppings:
- Green onions (chopped)
- Sour cream
- Cheddar cheese (shredded)
Cooking instructions:
- Cook the ground meat in a dutch oven. Add the onions and peppers before the meat is fully cooked. Saute until the peppers and onions start to soften.
- Drain the excess grease from the dutch oven.
- Add the tomatoes and seasonings to the dutch oven. Pour in the water and bring the entire mixture to a boil.
- Add the kidney beans and black beans to the dutch oven, then cover the entire mixture and let it simmer for 1-2 hours.
- Serve the chili while hot with a dollop of sour cream, shredded cheese and chopped green onions on top.
Start Your Fall Adventures at PleasureLand
Fall is one of the most comfortable times of year to hit the road in your RV. The temperatures are mild, the campgrounds are less crowded and the PleasureLand RV Center is offering unbeatable deals on new and used RVs, parts, accessories and service. Log online or stop in and see us to find out more about our special fall deals.
July 28th, 2015 -
July is National Blueberry Month, and that means it’s time to stock up on fresh, local blueberries and test out some new, fruity recipes. This blueberry crumb pie, a tasty twist on the traditional blueberry pie, is so delicious your friends and family won’t believe the recipe hasn’t been in the family for generations.
Blueberry Crumb Pie
What you’ll need:
- 1/3 cup all-purpose flour
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 1 unbaked pie crust (9 inches)
- 3/4 cup white sugar
- 5 cups fresh blueberries
- 2/3 cup packed brown sugar
- 1/2 cup all-purpose flour (additional)
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter
- 3/4 cup rolled oats
Cooking instructions:
- Preheat your RV oven to 375 degrees.
- Press the uncooked pie crust into the bottom of the 9-inch pie plate. Make sure it is pressed all the way around the sides as well.
- Stir the sugar and flour together in a large bowl, then mix in the lemon juice and grated zest.
- Slowly and gently stir the blueberries into the mixture, then pour the entire combination into the pie crust.
- In a separate bowl, stir the brown sugar, oats, additional flour and cinnamon together. Mix the butter into the bowl until it creates a crumbly consistency.
- Spread the crumb mixture evenly on top of the blueberry pie filling.
- Bake your pie for roughly 40 minutes in the preheated oven or until it is browned to your liking. Let it cool over a wire rack before serving.
- Top with whipped cream or ice cream if desired.
Spend More Time on the Road This Summer
There’s no better place to be in July than at the campground in the comfort of an RV. Stop in and see us at the PleasureLand RV Center to find everything from new and used RVs to parts, camping supplies and even RV rentals.
May 19th, 2015 -
Memorial Day weekend is the unofficial start of summer, and celebrating with delicious grilled eats is a common tradition. These tasty Memorial Day recipes are guaranteed to impress your friends and family at the campsite this year.
The Best Hamburger Ever
Hamburgers are a Memorial Day cookout staple, but these mouthwatering burgers are unlike any you’ve ever tasted before.
What you’ll need:
- 1/2 pound lean ground beef
- 1/2 cup shredded Colby cheese
- 1/2 onion finely chopped
- 1 teaspoon soy sauce
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 dry onion soup mix (1 ounce)
- 1 tablespoon garlic powder
- 1 clove minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 12 teaspoon crushed, dried rosemary
- salt and pepper to taste
Cooking instructions:
- Preheat your RV’s grill to high heat.
- While the grill is preheating, combine the ground beef, cheese, onion, soy sauce, egg, Worcestershire sauce, onion soup mix, garlic powder, garlic, basil, parsley, rosemary, salt and pepper in a large bowl.
- Form the mixture into four burger patties.
- Grill the burgers for five minutes on each side or until they’re cooked to your desired temperature.
- Serve on grilled buns with your favorite condiments.
Ozarks Potato Salad
What you’ll need:
- 1 large onion, chopped
- 5 pounds red potatoes
- 6 hard-boiled eggs, diced
- 2 1/2 cups Miracle Whip
- 1/4 cup yellow mustard
- salt and pepper to taste
Cooking instructions:
- Bring the potatoes to a boil in a large pot, then reduce the heat to medium and allow them to cook until soft (roughly 15 minutes)
- Drain the potatoes, remove the peels, cut them into cubes and set aside to cool.
- In a large mixing bowl, stir the salad dressing, onion and mustard together. Stir in the hard-boiled eggs and potatoes.
- Season with salt and pepper and enjoy.
Start the summer camping season off right with a new or used RV from PleasureLand RV Center. Log online or stop by one of our six locations to find the RV of your dreams today.
November 25th, 2014 -
Colin Campbell/Flickr Creative Commons
If you are on the road during the Thanksgiving holiday you don’t have to try to make it home or to a relative’s house unless you really want to – you can take Thanksgiving on the road with you. Even if your RV is not equipped with an oven or convection microwave, you can still enjoy turkey and all of the “fixins” on Thanksgiving Day.
Turkey Cooking Options
You’ll have to think a tad outside the box if your RV doesn’t have an oven. Stop by PleasureLand RV to pick up a gas grill or pick up a turkey fryer. If you want to go 100 percent traditional and prefer not to use the fryer, you can still roast turkey on a grill. Gas is easiest, but you can also use charcoal or wood.
Instead of picking up a whole turkey, pick up turkey breasts. Season them and inject them with a light garlic sauce, wrap them in foil and bake them on the grill. So they don’t burn, set them on the cool side of a covered grill. In other words, if you are using gas, turn on the left burner or burners and place the turkey all the way to the right. Adjust the burner until the temperature stays at 325 degrees Fahrenheit with the hood closed. Do the same if you are using charcoal or wood – keep the turkey away from direct flames.
Pies and Cornbread
Bake pies the same way – on the grill – or you can buy pre-made pies. Cornbread comes out great on a grill. Make your favorite recipe. Coat a cast iron pan with bacon fat. This brings out the flavor of the cornbread. Pour the batter into the pan and put it on the cool side of the grill after you have adjusted the temperature.
Vegetables
Cut butternut in half lengthwise and scoop out the seeds. Wrap it in foil and cook it over coals or on the cool side of a grill. When it’s tender, unwrap it, fill the cavities with butter and brown sugar, and then put it back on the grill until the butter and sugar melt.
Potatoes are great if you wrap them in foil with some butter and garlic and cook them right in the coals. Use oven-safe pans to cook other vegetables over a flame or heat them up in the microwave.
Stop by PleasureTime RV
Stop by PleasureLand RV to pick up anything you might need to help prepare Thanksgiving dinner in your RV.
November 18th, 2014 -
Cameron Nordholm/Flickr Creative Commons
Some Thanksgiving recipes may be difficult to make in an RV when you are trying to make 17 other sides and bake or fry a turkey. Thus, making some things ahead of time goes a long way to reducing the stress of trying to cook a full Thanksgiving dinner in an RV.
Before you head out this holiday, stop by PleasureLand RV to pick up any accessories that might make cooking in an RV kitchen easier. Extra coolers to hold pre-made food, extra storage options for the RV and collapsing bowls save a ton of space.
Make Ahead Turkey Gravy
- 1 large onion
- 2 carrots
- 2 celery stalks
- 2 teaspoons Canola oil
- 2 large turkey wings
- 2 tablespoons cold water
- 10 cups cold water
- 4 sprigs of fresh thyme or 2 teaspoons dried thyme
- 2 cloves of garlic
- 3 tablespoons butter
- ½ cup all-purpose flour
- Salt and pepper to taste
- 1 pinch cayenne pepper
Instructions
Chop the vegetables. Preheat the oven to 400 degrees Fahrenheit. Combine the vegetables and the oil in a large roasting pan. Toss the vegetables to coat them with the oil. Add the turkey wings.
Cook the mixture until the turkey wings are browned and the vegetables are caramelized and softened – about 50 to 60 minutes.
Transfer the vegetables and wings to a stock pot. Place the roasting pan over a stovetop burner on medium heat. Add the 2 tablespoons cold water and bring the mixture to a boil. Scrape up any browned bits, but don’t remove them. Pour the mixture into the stockpot with the wings and vegetables. Add the 10 cups water, thyme and garlic.
Bring the mixture to a boil. Reduce the heat to low, and then simmer the mixture – uncovered – until the meat fall off the bones. This takes about 3 hours. Skim off the turkey fat while the mixture is boiling, setting aside 2 tablespoons.
Strain the turkey stock and discard all of the solids. Measure out 6 cups of the stock. You can freeze the rest for next time.
Heat the butter and the 2 tablespoons of turkey fat in a large saucepan over medium heat. Sprinkle in the flour – use a sifter to reduce the chance of lumps – and cook the mixture whisking continuously about 3 minutes. Slowly add the turkey stock while continuously whisking. Increase the heat to high. Simmer the mixture until it is thick and warmed through – about 5 minutes. Season with salt, pepper and cayenne pepper.
Visit PleasureLand RV
If you are going to make this ahead of time in the RV, stop by PleasureLand RV to ensure you have all of the utensils needed. And if you are making it at home to take with you, pack it in leak-proof containers and keep it in the fridge or iced down in the cooler.
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About Me
Hi, my name is Dan Pearson and I am the Owner of PleasureLand RV Centers based out of St. Cloud, MN. We have three other Minnesota locations to serve all of you RV needs. I look forward to providing you with all your RV information from buying an RV to tips and maintenance. If you would like to contact me, be sure to leave a comment.
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