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Camping and RV
Recipe of the Week
Chicken Fennel Skillet
4 cooked, boneless, skinless chicken breast halves
1 tablespoon vegetable oil
2 cups thinly sliced fennel bub
Small onion, peeled and sliced
2 teaspoons minced garlic
1/3 cup each apple juice and brown sugar
1 tablespoon apple cider vinegar
1 teaspoon cinnamon
2 large apples, peeled, cored and sliced
Slice chicken and set aside. In a large skillet heat oil. Sizzle fennel slices, onion and garlic to coat well. Stir in water, vinegar, brown sugar, cinnamon and apples. Cover and cook over low-medium heat until fennel and apples are crisp-tender. Push the fennel mixture to one side of the pan and heat the chicken slices in juices, turning to coat them well. Serves 4.
Shortcuts: slice and bag onion and fennel at home ahead of time and keep cold. Substitute canned pie-sliced apples (not apple pie filling) for fresh apples.
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Campground Potluck Recipe of the Week
Tutti-Fruiti Dessert Pizza
This is dessert, so don't buy pizza shells made with savory herbs.
2 baked pizza shells, 12 inches each
20-ounce jar of clear jelly such as strawberry or apple
3 to 4 cups fruit, cut up and drained
Marshmallow or caramel ice cream syrup
Cut pizza shells in wedges and re-assemble on serving plates, wedges close together. Over low heat, melt jelly and use a pastry brush to brush pizza with it. Arrange fresh fruit. Carefully spoon remaining jelly evenly over fruit. Chill. Drizzle lightly with marshmallow or caramel and keep cold until served. Serves 12 to 16.
Tips for the Camp Cook
* If you don’t bring a pizza stone camping with you, use parchment paper, a pizza pan or put the pie directly on the grate.
* When reorganizing your galley or grub box, use new shelf liner once or twice a year. The rubbery kind is best because it cushions and silences the contents underway.
* Worn-out quilted oven mitts make good sheaths for groups of gadgets. Keeps them together and quiets the rattle underway.
* If your galley equipment includes a spaghetti claw, make it a metal one, not wood or plastic. Use it for hot tasks such as handling hot coals or fishing hard-cooked eggs out of boiling water.
*More shortcut tips and recipes? Order Janet Groene’s Cooking Aboard Your RV, 2nd Edition for yourself and gifts. It's available in paperback or e-book.
Freeze-Ahead Recipe of the Week
Make partially-baked pizza crusts to complete in camp with whatever ingredients and inspirations are at hand. There is a knack to it. Here’s how.
1. Make or or purchase pizza dough. (Not the kind that comes in a tube).
2. Set the oven to 450 degrees and roll or pat out dough to the desired size.
3. Bake crusts until puffy but still white. This takes only 3 to 5 minutes at 450 degrees. It stops the yeast action and creates the right texture for your future pie.
4. Cool completely.
5. Wrap individually in waxed paper or plastic, than wrap again in foil, plastic bags, etc. Freeze up to 8 weeks.
6. To prepare pizzas, top frozen crust(s) as you wish and bake. Pizzas can also be baked in a covered grill or heavy, covered skillet.