Poulsbo RV of Sumner

136th Avenue East
Sumner, WA 98047

Poulsbo RV of MT. Vernon

510 Eleanor Lane

Mount Vernon, WA 98273

Poulsbo RV of Everett

12218 Highway 99 S

Everett, WA 98204

Poulsbo RV of Fife

2950 Pacific HWY E

Fife, WA 98424

Poulsbo RV of Kent

23051 Military RD. South

Kent, WA 98032

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Tailgating, Grilling, Barbecuing, and RV Cooking

Tailgating, Grilling, Barbecuing, & RV Cooking

 

One of life’s greatest pleasures is eating. We enjoy it even more when we gather with family, friends, or even strangers cheering for our team. Food is often linked to our most treasured experiences. Remember when someone’s Mom assembled her army of helpers for chopping and cooking. Dad and his friends have took their stations at the grill. Children suddenly stopped racing around, noses rising up into the air as they smelled the food cooking. Suddenly, somehow, they hadn’t eaten for days.

 

Cooking in an RV kitchen—and some vehicles even have extra outdoor kitchens and built in grills—makes everything easier and tidier. Here are some of our favorite recipes!

 

Chicken with Sun-Dried Tomato & Cream Sauce

 

Ingredients:

4 Boneless, skinless chicken breasts

Olive Oil to coat pan

1 Tbsp. butter

1 shallot, chopped fine

3-6 cloves garlic, chopped fine

3-4 oz. sun-dried tomato, drained and cut into ribbons

1/3 cup white wine (chicken stock can be substituted)

1 pint heavy cream

3-4 cup pasta of your choice

 

Instructions:

 

Between two sheets of plastic wrap, pound chicken breasts to about ½ inch thick. Cook over medium heat until done. Set aside.

 

Add shallots and garlic to the pan, cooking for about 2 minutes. Add sun-dried tomatoes and cook for another minute being careful to not burn any of them.

 

Add wine and butter to deglaze the pan then reduce heat to medium-low.  Pour in the heavy cream and combine, until sauce starts to thicken.

 

Add the cooked chicken breasts to the sauce to reheat them. Add cooked pasta of choice and combine for a minute or two. Serves four. (Recipe by Christopher Anderson, AKA: The Casual Chef)

 

Chicken with Sun-Dried Tomato & Cream Sauce

 

 

Mediterranean Chicken Packets

 

No plates? No problem! These foil-wrapped packets can be thrown on the grill in single portions, each one customized for fussy eaters. They’re fun for the kids to make, so to get them involved too!

 

Ingredients:

1 lb. Chicken (or fish or beef)

2 Tbsp. olive oil

2 Tbsp. Italian seasoning

(or substitute 4 Tbsp. Italian salad dressing)

Salt and Pepper

1 cup sliced onion

1 each: green, red and yellow bell pepper, cut into bite size pieces

1 cup sun-dried tomatoes (drained and chopped)

4-6 cloves of garlic (chopped or smashed)

½ cup white wine

2 Tbsp. chopped fresh basil

½ tsp. fresh thyme

Kalamata olives and/or feta cheese (optional)

 

Instructions:

 

Combine everything in a medium bowl, mixing well.

 

Prepare 4 sheets of heavy duty aluminum foil, about 12×12 inches.

 

Scoop about ¼ of the mixture into a piece of foil, wrapping it up tight.

 

Put on the grill for about 12-15 minutes (or in a 450 degree oven).

 

Once cooked, cut the packets open to let steam out and serve. You can add Kalamata olives, or feta cheese if desired to each packet as desired. (Recipe by Christopher Anderson, AKA: The Casual Chef)

 

Mediterranean Chicken Packets

 

 

 

 

Slowcooker Tamale Pie

 

For ease, at  a tailgate, or any kind of get together, nothing beats a slow-cooker. Make it at home (or in your RV kitchen), just plug in the pot and join the party! Plus: this recipe is both dairy & gluten free.

 

Ingredients:

 

Tamale Dough:

2 cups Masa Harina

1 tsp. baking powder

¼ tsp. salt

2 cups low sodium chicken broth

½ cup vegetable oil

 

Filling:

2 Tbsp. vegetable oil

2 lbs. ground beef

1 small onion, finely chopped

3 cloves minced garlic

1 (10 oz.) can red enchilada sauce

2 Tbsp. cornstarch

1½ tsp. chili powder

1 tsp. cumin

¼ tsp. cayenne (optional)

¼ tsp. salt

1 cup low sodium beef broth

 

Instructions

 

Whisk together masa, baking powder, and salt in a large mixing bowl. Add broth and oil and stir to combine until dough becomes soft paste. Cover bowl let dough rest for at least 15 minutes at room temperature.

 

Preheat oil in a large skillet over medium high heat. Reduce heat to medium and add ground beef and onions. Cook until meat is no longer pink, being sure to break up any large chunks. Add minced garlic and cook for 2 more minutes. Stir in enchilada sauce.

 

In a small bowl, whisk together cornstarch, chili powder, cumin, cayenne and broth. Add mixture to meat and stir to combine.

 

To assemble, spread meat in an even layer over the bottom of the crock of a slow cooker. Gently spread tamale dough over the top of the meat mixture. Cover and cook on low for 3-4 hours until dough is set. Serve with any garnishes you like. We enjoy some sliced green onions, or some pico de gallo. (Recipe by Marni Erwin)

 

 

Slowcooker Tamale Pie

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