Delicious Dinners

5 Scrumptious Meals on the Move

One of the nicest things about RV’ing is it gives you a chance to cook meals on the road that you may not think of making at home. Sometimes it is nice to make something special and different in your RV, and take advantage of the outdoors as well as cooking on the grill.
Here are five scrumptious meals to make while you enjoy your RV adventure.

1) Hamburger Sliders: A new twist on an old White Castle favorite

These are easy and fast to make but oh, so delicious to enjoy. Rather than take the box out of the freezer and pop those little tiny sliders in the microwave, how about making them from scratch? They are delicious and easy to eat and you can even freeze some for later to enjoy again.

Ingredients:

• 1 onion, finely chopped

• 10 ounces (or one pound if you will need more) ground beef

• 1 teaspoon onion powder

• Kosher salt

• Fresh ground pepper

• 1 tablespoon unsalted butter, cut into pieces 

• 8 slider buns (or more if you will freeze some) – you can use Hawaiian buns for these

• Thin dill pickle chips, as desired

Instructions:

1. Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes.

2. Meanwhile, puree the beef with 2 teaspoons water, onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on a piece of parchment paper; flip over the paper so the pencil side is down (you should still be able to see the rectangle). Press the beef into the rectangle; cover with another piece of parchment and press until the beef is very thin and fills the rectangle completely. Uncover and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a chopstick (one in the center and one near each corner). Slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes. Or you can just put in fridge if you wish to use the beef right away.

3. Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the butter and arrange the patties over the onion. Cook until the meat is no longer pink around the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the skillet is too dry or if the onion starts browning.

4. Remove the bun tops from the skillet. Slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate. Top each with a pickle and a bun top.  Enjoy!!!

2)  Best Mac ‘N Cheese Ever

This is a Mac and Cheese recipe that is everything you want in a knock-your-socks off Macaroni and Cheese – cheesy and creamy, with perfectly cooked macaroni, plenty of sauce and a crunchy buttery top. This could be an award-winning recipe.

Ingredients:

1) Pasta:

8 ounces of macaroni pasta (elbows)

1 tablespoon unsalted butter or 2 tsp. oil

2) Topping:

2/3 cup panko breadcrumbs

2 tablespoons of unsalted melted butter

¼ teaspoon salt

3) Sauce:

4 more tablespoons of unsalted butter for the sauce

1/3 cup flour – plain, all purpose

3 cups milk

2 cups freshly shredded cheese – gruyere or cheddar or Colby jack or combined 

1 cup freshly shredded mozzarella cheese

¾ tsp salt

4) Additional seasonings if you wish:

1 teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of dry mustard 

Instructions:

1) Bring a large pot of water to boil – Add macaroni and cook per packet directions, minus 1 minute. 

2) Drain and return pasta to pot, adding 1 tablespoon of butter and tossing until melted

3) Mix topping ingredients together and set them aside

4) Sauce: 

1. Preheat oven to 180°C/350°F.

2. In a large saucepan or in an ovenproof skillet (I use my 26cm/9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.

3. Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).

4. Mix in salt and Seasonings if using.

5. Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a creamy consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.

6. Remove from stove, add cheese and stir - cheese doesn't need to melt.

7. Adjust salt to taste.

ASSEMBLING:

1. Pour sauce into pot with Macaroni. Stir quickly, then pour back into the skillet or a baking dish. Sprinkle with breadcrumb topping.

2. Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the sauce!

3. Serve immediately! You can sprinkle with a bit of fresh parsley if you like.

Enjoy this Amazing Mac N Cheese!

3) Steak and Corn on the Grill:

One of the best parts of traveling in an RV is the ability to cook meals out on the grill. We think old-fashioned steak is just perfect and we’ve added a simple way of cooking your corn on the grill (well inside the grill actually) to keep it simple. 

Ingredients:

A gas or charcoal grill

As many ears of corn as you wish to eat, soaked in water with the husks on

Aluminum foil (for wrapping the corn)

Steak of your choosing – we like top sirloin filets – they cook pretty quickly and are tender

Salt, pepper, garlic powder

Butter for the corn

Instructions:

1. Get your charcoal grill started and wait until the charcoals have turned white – or if you’re using a gas grill, get it hot before you start. Take the ears of corn (not shucked) and wrap them in foil after they have been soaked for about an hour in fresh water.

2. Put your corn wrapped in foil and insert in the coals or on the grill if a gas grill, and allow to steam inside the foil. Cook for about 15 minutes on one side.

3. Take your steak out of fridge and season as desired.

4. When you’re about 15 minutes from the time you are ready to eat, turn the corn and let it cook on the other side. 

5. Put your steak on the grill and cook to your desired doneness. (Depending on the thickness of the steak this will take varying amounts of time.

6. Flip the steak over for the last five minutes and if this is a gas grill, turn the grill off, letting the steak cook on the residual heat on the grill. 

4)  Barbecue Chicken on the Grill

What better way to enjoy the outdoors than to barbecue your chicken! You can do on your grill if you have one, or you can prepare the chicken by cooking it in the oven. The choice is yours, but any way you make it, this barbecue recipe for chicken is the best I’ve found!

Ingredients:

• 4 pounds bone-in, skin-on chicken parts (legs, thighs, wings, breasts)

• Salt

• Extra virgin olive oil or vegetable oil

• 1 – 2 cups barbecue sauce, store-bought or homemade with this amazing bourbon barbecue sauce.

• Amazing Barbecue Sauce Ingredients:

1/4 cup vegetable oil, such as canola or peanut

1/4 cup butter

1 chopped chili pepper, such as a serrano

1 medium yellow or white onion, grated

1 cup bourbon or Tennessee whiskey

1/2 cup ketchup or tomato sauce

1/2 cup lemon juice

1/2 cup apple cider vinegar

1/3 cup dark molasses

1/3 cup Worcestershire sauce

2-3 tablespoons brown sugar

Salt to taste

Instructions:

A. For chicken:
1. Oil and salt the chicken pieces by coating them with olive oil 

and sprinkle salt all over.

2. Prepare one side of your grill for high, direct heat. If you are 

Using charcoal or wood, make sure there is a cool side to the grill where there 

are few to no coals. 

3. Sear the chicken, then move to the cool side of the grill. Lay the chicken

pieces skin side down on the hottest side of the grill first to sear the skin well, 

then grill uncovered for 5-10 minutes, depending on how hot the grill is. Then 

once you have a good sear, turn the chicken pieces over and move them to the cooler side of the grill. 

4. Cover and cook on the grill for at least 30 minutes or until nearly done.

5. Turn over, baste and cook until the chicken is done. Use the barbecue sauce to 

baste generously and cover and cook for another 10-30 minutes. 

6. Sear a final time, then remove from heat:

If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.

7. Serve:  Use a clean brush to paint the cooked chicken with more barbecue sauce and serve.

B. For Sauce:

1. Heat the butter and oil in a saucepan over medium high heat.

2. Grate the onion through the coarse grate of a box grater, or finely 

mince the onion if you don't have a grater.

3. Add grated onion and chili to the oil/butter:

combination and cook over medium heat for 

3-4 minutes, or until onions turn translucent. 

You do not want the onions to turn color.

4. Add the bourbon by taking the pan off the heat and then 

Adding the bourbon and then returning it to the stove. Turn

up the heat to medium high again and boil the bourbon for 5 minutes.

5. Add the ketchup, lemon juice, vinegar, Worcestershire sauce, 

molasses, and the sugar.

6. Mix well and return to a simmer.

7. Cook the sauce for a few minutes to combine the flavors and then taste test:

Is it salty enough? (It should be from the Worcestershire sauce). If not, add salt. 

Is it spicy, hot enough? If not, add a little cayenne powder. 

Is it sweet enough? If not, add some molasses.

8. Let the sauce cook down slowly until it thickens, about 20 minutes:

Keep it on low heat while your chicken cooks. 

9. Alternatively, you can make this sauce ahead of time and reheat it when you cook your chicken. It will stay good in the fridge at least a week to two weeks with no problem. You can also use it on ribs if you like! Delicious on anything.

5) Grilled Fresh-Caught Fish

Ever wonder how to get perfectly flaky grilled fish on the grill? This recipe is the simplest and best way to grill just about any firm white fish!

Ingredients:

• 1 firm white fish, (about 4 large fillets)

• 1 ½ teaspoon Kosher salt

• 1 teaspoon freshly ground black pepper

• Good quality olive oil, about ½ cup

• Additional coarse sea salt

• 1 or 2 lemons cut into wedges

• ½ cup chopped parsley, optional

Instructions:

1. Rinse the fish and lay it onto paper towels. Use the paper towels to pat the fish dry and place the fillets on a wire rack (a baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills).

2. Sprinkle half the salt and half the pepper over the fish. Carefully drizzle half of the olive oil over the seasoned fish. Using a pastry brush or your fingers, evenly distribute the oil all over that side of the fish. Flip the fish over on the rack and repeat with remaining salt, pepper, and oil. Let the fish rest and marinate while you fire up the grill.

3. Turn your grill on high and allow it to heat for 5 to 10 minutes until the grill is very hot. Carry the fish out and open the lid to the grill, it should be very hot. Use a brush to scrape the grill grate clean and then lower the temperature to low. Place the fish on the grill, close the lid, and leave the fish to cook with the lid closed, without turning for 7 to 10 minutes (chances are really good your fish will be done right at 7 minutes unless it is very thick, check it 7 minutes!).

4. The fish should be white and flaky when you test it with the end of a paring knife. Use a metal spatula to remove it from the grill.

5. Sprinkle with additional sea salt and lemon juice before serving and then serve with additional lemon slices and chopped parsley to suit individual tastes (the first squeeze of lemon isn’t optional, it makes it amazing, but additional lemon and parsley are up to you or your guests. 

As a reminder, when you are getting ready to hit the road to enjoy the RV life for a trip, check with your nearest El Monte RV dealer, who can help you with any questions you may have. Please also check out our one-way special offers at El Monte RV.