A Wonderful Year

On the first of this month, Deb and I celebrated our one-year anniversary of being full-time RVers. In looking back on how many places we have been and all the wonderful things we have experienced (see previous posts), it's amazing how fast the time passed. It seems like it was just yesterday that we departed Hollywood, FL with no previous experience in this lifestyle and no set goals except to enjoy whatever the journey brought our way. So far, the journey has been nothing short of incredible.

During our extended stay in Taylors, SC over the past Winter, we began referring to our first year on the road as the East Coast Tour 2009. We slowly made our way North from S. Florida until our stop in the Boston, MA area in late September. From there we headed West into Indiana and then back South until our current stay here in White Springs, FL. Overall, we travelled through fifteen states and stayed at fifteen different places in less than ten months. As I've shared in the previous posts, the things we have seen and the people we met brought us unexpected blessings beyond compare. If someone were to ask me how I would describe the past 365 days, there's only one phrase that comes to mind - "Wow, what an awesome ride!"

Along the way we have also learned many things about the full-time RV lifestyle and about each other. We now see we were naive when we first set out about travel times, cooking in a smaller kitchen and not thoroughly researching the truths about some of the places we stayed. We have learned that less really can mean more and have always kept to the advise we were given of taking something out if something new comes into our house-on-wheels. We have adapted to constantly being around each other in a small space and have learned it really is true in this lifestyle that you can't just simply love each other, you really have to like each other.

Perhaps the most important thing we learned is to slow down. We kept up a very hectic pace for most of last year in order to spend time with our children, my grandson, my parents and be as far South as possible before cold weather arrived. During some of that time, the pace wore us out and took away opportunities to really get to better know the places and local people where we stayed. Although our time in Taylors was longer than anticipated due to my mother's heart problems, it provided a blessing in keeping us in one place long enough to realize that we don't have to go everywhere and see everything as soon as possible. We have the rest of our lives to continue this journey, so why push the pace and miss out on so much along the way?

In keeping with the spirit of slowing down, we have decided to call this next stage in our journey the Year Of Doing Nothing 2010. Of course, we will be doing the basic, daily routines that are required, but have decided to make no definite plans on travel until we feel like moving on. We'll go where we want, only when we want and do nothing about living by definitive routes or timetables. If we find a really nice place like Kelly's RV Park here in White Springs, we'll stay to enjoy the area and people until we both agree we're ready for a change. This slower pace may not be suitable to other full-time Rvers, but for right now it's working for us.

The only sure thing I do know is that I can't wait to see what this next year brings our way!

copyright 2009-2010 Lane A Geyer
photos by Deb

Road Tested Recipes Have A New Home!

We are proud to announce that the Road Tested Recipe postings on this blog now have a new home. These postings have proven to be very popular, so Deb decided to dedicate a blog that will concentrate solely on recipes adapted to a smaller RV kitchen.

You can follow these posts at deblane.blogspot.com or through the FaceBook link titled RV Road Tested Recipes.

Although the focus of these recipes is on preparation in an RV kitchen, all will feature dishes that are delicious no matter where you prepare them!

Deb also welcomes all of our readers to forward your favorite recipes that will be featured (with credit in your name) in future posts.

Enjoy and we wish everyone Good Eats!

Related articles by Zemanta

• Creativity in the Kitchen (groupon.co.uk)
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Road Tested: Crockpot Salmon

This is another delicious recipe we have enjoyed numerous times. Once again, it saves us on LP gas because it can be easily prepared in our small RV kitchen using only a crockpot. It is best served with rice pilaf or mashed potatoes to soak up all the wonderful juices.

Crockpot Salmon

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 onions, coarsely chopped
• 1 (16 ounce) bag baby carrots
• 4 cloves garlic, minced
• 1-1/2 pound salmon fillet
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon dried dill weed

Directions:

• Place olive oil and butter in crockpot. Add onions, carrots and garlic, stir, cover and cook on low for 6-7 hours stirring once during cooking time. Continue simmer until vegetables begin to caramelize.
• Place salmon fillet over vegetables and sprinkle with salt, pepper and dill weed. Cover and continue cooking on low for 1-2 hours until salmon flakes when tested with a fork.
• Place salmon on plate and cover with vegetable mixture. Serves 4.

Enjoy!

copyright 2009-2010 Lane A Geyer

photos by Deb & Lane

Road Tested: Shrimp and Grits

We have been thoroughly enjoying the regional Southern cuisine here in the greater Greenville, SC area over the past three months. In this part of the country, there is nothing more truly "Carolina" than a hearty bowl of shrimp and grits. This is a recipe by Tyler Florence (a Greenville native) that we prepared and loved. For those of you who have not yet developed a taste for grits, try some that have been well-prepared in the Southern tradition; we guarantee you'll like them.

This is another recipe that can be easily prepared in a small RV kitchen using only an electric skillet and small electric burner. By using electric appliances as often as possible, we have saved a tremendous amount on LP gas expense. After almost ten months of living full-time in this unit, we are still on our original tank of LP.

Ingredients:

*For Grits Portion -

• 2 cups chicken stock
• 1 cup stone-ground white cornmeal
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper

*For Shrimp Portion -

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, minced
• 1 garlic clove, minced
• 1 pound spicy sausage, cut into chunks (we suggest Andouille)
• 2 tablespoons all-purpose flour
• 2 cups chicken stock
• 1 bay leaf
• 2 pounds large shrimp, peeled and deveined, tails on
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 green onion, white and green parts, chopped

Directions:

• To make grits: Place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium-low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, seasoning to taste with salt and pepper. (Tip: To maintain a smooth texture, stir often and do not allow grits to become dry. Add additional butter if needed before serving.)
• To begin shrimp portion, heat olive-oil in deep skillet over medium heat.
• Add onions and garlic to oil, then saute for 2 minutes to soften.
• Add in sausage and cook, stirring, until there is a fair amount of fat in the pan and sausage is browned.
• Sprinkle in the flour and stir continually with a wooden spoon to create a roux. (Tip: Be careful not to over heat the roux. It can burn quickly. Just cook for a few minutes until light beige and there is no raw flour taste.)
• Slowly pour in chicken stock and continue stirring to avoid lumps.
• Toss in the bay leaf.
• When the mixture comes to a simmer, add in the shrimp. Poach the shrimp in the mixture for 2 to 3 minutes until they are firm and pink and the gravy is smooth and thick.
• Stir in the parsley and green onion, then season to taste with salt and pepper.
• Spoon the grits into a large serving bowl.
• Add the shrimp mixture to bowl and stir well.
• Serve immediately.

Enjoy, ya'll!

copyright 2009-2010 Lane A Geyer

photos by Deb & Lane

Road Tested: Buffalo Chicken Sloppy Joes

Buffalo Chicken Sloppy Joes

Due to the winter weather here over the past few months, we have had plenty of time to try out new recipes. This is one we enjoyed a few weeks ago and immediately feel in love with. It is another one that can easily be made in the small space of an RV kitchen with only an electric skillet.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 pounds ground chicken breast or ground turkey breast
• 1 carrot, peeled and chopped or grated
• 2 stalks celery, chopped
• 1 yellow onion, finely chopped
• 2 to 3 cloves garlic, finely chopped
• Salt and ground black pepper to taste
• 1/3 to 1/2 cup Ken's Steak House Buffalo Wing Sauce
• 1 cup tomato sauce
• 1 teaspoon Worcestershire sauce
• 1/2 cup chicken stock
• 8 good quality burger rolls, split and toasted
• 1 cup blue cheese crumbles
• 2 large dill pickles, chopped

Directions:

• Heat extra-virgin olive oil in a large electric skillet over medium-high heat.
• Add meat and break up with wooden spoon, cook 5 to 6 minutes.
• Add in carrots, celery, onions and garlic, season with salt and black pepper then cook 7 to 8 minutes more.
• In a bowl combine Buffalo Wing Sauce, tomato sauce, Worcestershire sauce and stock. Pour into skillet, stir to combine and simmer mix for a few more minutes until thickened.
• Pile sloppy joe mixture onto buns and top with blue cheese and chopped pickles.

Enjoy!

copyright 2009-2010 Lane A Geyer

Photo by Lane

Road Tested: Grilled German Bratwurst

It is a very rainy, damp day here at the Flower Mill RV Park in Taylors, SC. It's the kind of weather where I look forward to the aromas of a warm meal being prepared.

Here is another recipe we have found works well in an RV kitchen. It can be easily completed with only an electric skillet and toaster oven.

GRILLED GERMAN BRATWURST

Ingredients:

• 4 bratwurst
• Cooking oil
• 1 1/2 c. chopped onion
• 1 can (12 oz.) beer of choice
• 2 tbsp. butter
• 1/2 tsp. onion salt
• 1/2 c. grated sharp cheddar cheese
• 4 slices bacon, fried and crumbled
• 4 frankfurter buns

Directions:

• Cook bacon until crispy, crumble and set aside for topping.
• Brown bratwurst in cooking oil over medium heat in electric skillet.
• Add onion and beer with bratwurst, then simmer uncovered for 20 to 30 minutes.
• While brats are simmering, stir together butter and onion salt and spread on buns.
• Make a lengthwise cut in finished bratwurst to within 1/2 inch from each end. Spoon in drained onion and sprinkle with cheese.
• Place filled bratwurst on foil "boat", leaving sides open.
• Broil in toaster oven, 4 inches from heat, for two minutes.
• Place in buns, top with crumbled bacon and serve.

For a different flavor, this recipe can also be done ahead of time and completed with final heating over a charcoal grill. Just place filled bratwurst on a baking sheet and bring to heat under covered grill. It does not take long to bring them to heat, so be careful that the bottoms don't burn.

Enjoy!

copyright 2009-2010 Lane A Geyer

photo by Lane

Road Tested: Spicy Southwestern Spaghetti

Here is another recipe that can be easily prepared in an RV kitchen using only an electric skillet and electric burner. It's tasty, reheats well and saves us on LP costs.

Spicy Southwestern Spaghetti

Ingredients:

• 6 slices bacon, chopped
• 1 lb. lean ground sirloin
• 1 lb. thin spaghetti
• 3 tbsp. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tbsp. worchestershire suace
• 1-2 tsp. chipotle Tabasco sauce (or to taste)
• 1 28oz. can crushed fire roasted tomatoes (i.e. Muir Glen)
• 1 15oz. can tomato sauce
• Salt and pepper to taste
• Shredded cheddar cheese and chopped scallions (to taste for final topping)

Directions:

• Cook spaghetti in boiling salted water, drain and set aside.
• In electric skillet over medium-high heat, brown chopped bacon then drain on paper towel and set aside.
• Remove bacon grease from skillet, reserving 1 tbsp.
• Brown ground sirloin in reserved grease until cooked and crumbled, drain and set aside.
• Heat olive oil in skillet, then saute onions and garlic until translucent.
• Return ground sirloin to pan. Stir in worchestershire sauce, chipolte Tabasco sauce, crushed tomatoes and tomato sauce and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Add drained spaghetti, mix well, bring heat to low and simmer for an additional 10 minutes or until thickened.
• Serve in pasta bowls topped with chopped bacon, cheddar cheese and chopped scallions.

Enjoy!

copyright 2009-2010 Lane A Geyer

photo by Lane

Road Tested: Ratatouille With Italian Sausage

One of the greatest gifts Deb and I received this Christmas was the opportunity to prepare dishes for our family gathering in my parents full size kitchen! It was pure joy to work together without bumping into one another and have enough oven space to heat more than one recipe at a time.

But we still love cooking in our RV kitchen. It provides less space, but has improved our culinary skills through learning how to prepare great recipes using smaller appliances like an electric skillet or toaster oven. Here's another one of our favorite meals that fits well with an RV lifestyle.

Ratatouille With Italian Sausage

Ingredients:

• 1 small to medium eggplant, cubed
• 2 medium zucchini, sliced
• 1 green and 1/2 red pepper, sliced into strips
• 1 medium onion, sliced
• 1 clove garlic, chopped
• 12 oz. fresh mushrooms, sliced
• 1 15 oz. can diced tomatoes, drained
• 2 tbsp. olive oil
• 1/2 cup Italian parsley, finely chopped
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. fennel seed
• 1/2 tsp. tarragon
• 1/2 lb. sweet Italian sausage links
• Sea salt and fresh ground pepper to taste

Directions:

• Heat oil in an electric skillet, then saute eggplant and zucchini over medium-high heat for approx. 5 minutes. Add onions, peppers and mushrooms to mix and cook until soft. Add garlic and briefly continue to saute mix until fragrant. Remove from skillet, saving drippings for cooking sausages.
• Preheat oven to 350F.
• Layer vegetable mix, tomatoes, parsley and seasonings in a 1 1/2 qt. casserole dish. Stir gently to mix.
• Cover and bake for 35 minutes.
• While casserole is baking, saute sausages in reserved skillet drippings until browned. Drain on paper towels until cooled. Slice sausages into 1/2 inch thick pieces and return to skillet. Cook slices 2-3 minutes on each side.
• After vegetables have cooked for 35 minutes add sausages, pushing most down into mix, but saving some for the top. Return to oven and bake, uncovered, for an additional 20 minutes.
• Garnish with additional parsley, if desired.

Note: Flavors improve if dish is made a day ahead and refrigerated. Bring to room temperature before reheating.

Enjoy!

copyright 2009 Lane A Geyer

Road Tested: Slow Cooker Stuffing Topped Pork Chops

It's another gray, cold day here in Greenville, SC with sleety rain predicted for tonight; definitely a day for staying inside while enjoying a good meal. Right now, I'm smelling the wonderful aromas of the dish described below. It's one of my favorites that is best served with applesauce and a simple vegetable.

SLOW COOKER STUFFING TOPPED PORK CHOPS

Ingredients:

• 2-4 center cut pork chops
• Salt, pepper and garlic powder
• 2 tbsp. olive oil
• 1 small onion, finely minced
• 1 stalk celery, finely minced
• 1 carrot, finely minced
• 1/4 cup chicken stock
• 1 box stuffing mix (either pork or savory herb flavor)
• 1 tsp. fennel seeds
• 2 tbsp. tapioca mixed with 1/4 cup chicken stock warmed in microwave

Directions:

• Sprinkle chops with salt, pepper and garlic powder (to taste).
• Brown chops well in heated oil on a medium skillet, then place in bottom of slow cooker.
• Add vegetables to remaining oil in skillet and cook until soft.
• Deglaze skillet with 1/4 cup chicken stock and pour mixture on top of chops.
• Stir tapioca mixture into slow cooker.
• Cook on low for 6 hours.

While chops are simmering, prepare stuffing mix according to directions on package and add fennel seeds. Form into ovals approximately the same size as chops and brown in toaster oven at 450F until crisp on top. Chill in refrigerator for at least 4 hours. One hour before serving, turn slow cooker to high heat, place stuffing on top of chops and finish until thoroughly heated. Serve with drippings and vegetables poured over top.

Enjoy! I know I will.

copyright 2009 Lane A Geyer

photos by Deb

Road Tested: West African Chicken Stew

It's a rainy, raw day here in Greenville, SC - the kind of weather that is perfect for another one of our favorite dishes. We have enjoyed this stew often because it is warm, tasty and easy to make in a slow cooker.

WEST AFRICAN CHICKEN STEW

Ingredients:

• 6-8 boneless, skinless chicken thighs
• 2 tbsp. olive oil
• 1 medium, finely chopped onion
• 2 cloves minced garlic
• 2 medium, sliced zucchini
• 2 cups chicken broth
• 1 6 oz. can tomato paste
• 1/2 tsp. ground cumin
• 1 tsp. curry powder
• 1 tsp. smoked paprika
• 1/2 cup peanut butter
• 3 large sweet potatoes, peeled and cut into chunks*
• 2 tbsp. butter (optional)*
• 1/2 cup finely chopped peanuts
• salt to taste

Directions:

• In a medium skillet, brown chicken in olive oil and set aside.
• Saute onion and garlic in remaining drippings until translucent, then add to bottom of slow cooker along with the chicken broth, tomato paste, curry powder, cumin and smoked paprika.
• Add chicken thighs and place slow cooker on low heat for 7 hours.
• The last hour, place the slow cooker on high heat and add the zucchini.
• 15 minutes before serving, add peanut butter and mix well.
• Serve garnished with chopped peanuts.

* There are two options for use of the sweet potatoes in this dish:

1. Peel the sweet potatoes, cut into chunks and add to slow cooker after the stew has cooked for four hours.
2. Microwave whole sweet potatoes for ten minutes or until tender, scoop pulp into a bowl, mash with 2 tbs. butter and use as a bed for the stew when serving.

We have prepared this dish both ways, but find that adding the sweet potatoes directly to the stew brings out deeper levels of flavor.

Enjoy!

copyright 2009 Lane A Geyer

photos by Deb & Lane

Road Tested: Creamy Mac & Cheese

Here's another one of Debs Road Tested Recipes. This mac and cheese takes a little time to prepare, but is worth it. It can be made with just an electric burner and counter-top oven (once again saving us additional LP expense). The best part is that it refrigerates and reheats well without drying out.

DEBS CREAMY MAC & CHEESE

Ingredients:

• 1 8oz package elbow macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups half-and-half
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp powdered mustard
• 1/8 tsp nutmeg
• 1 1/2 cups shredded sharp cheddar cheese (Sargentos recommended)
• 1/2 cup shredded 6 cheese Italian blend (Sargentos recommended)
• 4 slices cooked bacon, drained and crumbled
• 1/4 cup each of additional sharp cheddar & Italian blend cheeses (combined for topping)
• 1/4 cup cheese flavored snack crackers (i.e. Cheez Its) crushed

Directions:

• Boil elbow macaroni in salt water using a sauce pan for 6-7 minutes until almost cooked (al dente). Drain, rinse well with cold water and set aside.
• In a medium saucepan melt butter on medium-low, then add flour while stirring with a wooden spoon until mixture is smooth and has cooked for about two minutes.
• Add half-and-half slowly while stirring constantly for 10 minutes. (Do not skip the constant stirring, it is essential for a creamy sauce.) Add salt, pepper, powdered mustard and nutmeg.
• Remove pan from heat and add cheeses, stirring until smooth.
• Combine cooled macaroni with sauce and pour into a buttered 8 inch, square baking pan.
• Sprinkle top first with additional cheeses, then crushed crackers.
• Bake at 350F for 20-25 minutes until top is browned and bubbling.
• Add crumbled bacon to topping and serve.

Enjoy!

copyright 2009 Lane A Geyer

Another Road Tested Recipe

After two days of steady rains, it is warm and sunny once again here in the mountains of Heiskell, TN. Although the weather limited outdoor activities, we had plenty of time to complete tasks on the Web and develop more ideas for future blog postings.

We received positive feedback on our last posting featuring the first of Debs Road Tested Recipes. So here another one that is not only inexpensively delicious, but also saves us additional LP expense through preparation with only a microwave and/or a toaster oven. This meal is especially tasty when served with a tossed salad.

SALMON STUFFED BAKED POTATOES

Ingredients:

• 4 large baking potatoes
• 7 1/2 oz canned salmon (skin and bones removed)
• 1/2 c sour cream
• 1/4 c chopped sharp cheddar cheese
• 1 tbsp chopped green onion
• 1 tbsp chopped dill
• 1 tbsp lemon juice
• 1/2 tsp hot pepper sauce
• Sea salt, pepper and smoked paprika
• 1/3 c shredded sharp cheddar cheese (for topping)

Directions:

• Scrub potatoes and prick with fork. Bake in either a toaster oven at 400F for 45-50 minutes or microwave for 10-15 minutes until tender when squeezed.
• In a bowl, gently combine salmon, sour cream, chopped cheese, onion, dill, lemon juice and hot pepper sauce. Season to taste with Sea salt, pepper and smoked paprika.
• Remove 1/2 in. slice from top of each potato.
• Scoop out pulp, leaving 1/4 in each skin.
• Mash pulp and stir into salmon mixture.
• Spoon mixture into potato shells.
• Top with shredded cheese
• Bake in toaster oven at 400F for 15-20 minutes until cheese is browned and bubbling.

Enjoy!

copyright 2009 Lane A Geyer

Debs Road Tested Recipes

One of the things both of us are proud of is being darn good fusion cooks. We have always shared meal preparations and love to discover new ways for expanding our talents. A complete day for us is watching the Food Network while preparing great meals.

But living a full-time RV life has forced us to adapt to new, and innovative, ways of cooking. We have less kitchen space, need to purchase ingredients that will supply meals for weeks and save expenses while still producing unique eats. Along the way we have learned that using electric appliances like a crock pot, electric skillet and counter-top convection oven can not only produce great dishes, but also save on additional LP gas expenses. After all, why should we use our gas oven when we paid for an electrical connection in our site fee?

In future postings we will expand on recipes that have worked for us and ways we have saved expenses creating them. For now, here is the first dish that we have come to love because it is not only delicious, but also lasts well in refrigeration after assembly and compliments a variety of meals:

Ramen Noodle Salad

Ingredients:

Dressing

• 4 1/2 tbsp rice wine vinegar or cider vinegar
• 1/3 cup oil
• 3 tbsp sugar
• salt & pepper to taste
• Flavor packet from chicken Ramen noodles

Salad

• 1 pkg cole slaw mix
• 1 pkg broccoli slaw mix
• 1/2 cup toasted almonds
• 1/2 cup sliced green onions
• 3 tbsp toasted sunflower seeds
• 1 pkg Ramen noodles crushed and toasted

Directions

• Toast almonds, sunflower seeds and crushed Ramen noodles in toaster oven until golden
• Toss salad ingredients together
• Toss with dressing

Enjoy!

copyright 2009 Lane A Geyer