Just because we live in a small RV with a tiny kitchen doesn’t mean putting out delicious gourmet meals isn’t just a pipe dream. Since downsizing to our tiny Class C motorhome, I’ve formulated a whole new way of meal planning and some RV cooking tips. From storing provisions and ingredients to my much-needed kitchen gadgets, we simply don’t have the storage we were accustomed to before which affected the way I cooked. But now that I have that all down. While we are enjoying our even more nomadic RV lifestyle, I can still chef it up in the kitchen! Just on a much smaller scale.
With all this talk of the crazy weather happening all over the country this winter, there’s no better time than now to cook a big ole pot of comfort food. Having lived up in Maine and Massachusetts for many years, this was a dish I often made on cold and snowy days. Sometimes with several different variations, this was our one of our most favorites because it is super easy to make with just a few ingredients. Also known to Nor’easters as Bubbles and Squeak, New England Boiled Dinner will warm and make your tummy so happy, it will sing…literally!!
There’s nothing more euphoric than the smell of bacon frying in a cast iron pan over a campfire on a cool, crisp Autumn morning. And, watching pancakes being poured onto the griddle completes the perfect Norman Rockwell camping scene. But before we can get to the bacon-smelling part, we need some supplies, grilling tools, cookware and other essentials to make your campfire the one everyone wants gather around.
Recently, we dined at a cafe in small town Fort Gibson, Oklahoma. Usually, these quaint eateries have some signature surprise that sets them apart from ‘the usual’ at other cafes and diners. This delicious little concoction of a salad tickled our tongues with a plethora of flavors. This Cucumber Pineapple salad was cool, refreshing; just inviting me to dissect it and recreate it back at our RV.
HEY! Put down that 50million carb candy bar down and look at THIS!!! Doesn’t this organic salad look gorgeous?! Who would think something so fresh, so bright and visually appealing could be so healthy and low carb? How about this colorfully and healthy Low Carb Spinach Caprese Salad?
There is nothing like coming home from the Farmer’s Market with a basket full of fresh vegetables and herbs especially right before Cinco de Mayo! Its one of my favorite times in our RV galley. Like an artist with a new art set, I love to set my palette of beautifully colored fresh ingredients and create a culinary masterpiece. One of them is my Chipotle Lime Pico de Gallo.
Just in time for Cinco de Mayo week!! Have you ever been stumped on what to have for lunch but you’re so ‘meh’ on slapping a few slices of ham or turkey and cheese between two slices of bread with a little spread and call it a meal? Well, how about making. a Guacamole on a roll sandwich!?
One thing it seems RVers and Campers love to do, is EAT! If you’re a regular follower of our blog or facebook page Always On Liberty, you’ll know I love to chef it up in Liberty’s galley. We’re going to have a little fun with this one. It’s got food, a recipe and a little history thrown in a mixing bowl.
Having been on the road now for going on four years, we’ve learned quickly what we need, wish to have and what we dream about having in our RV galley. When we sold our Kentucky home, we had to pare down from living in a 3200 square foot home to a 42′ 5th wheel with limited galley kitchen cabinet storage and counter space.
It’s been said that the Margarita was invented by Carlos “Danny” Herrera at the Rancho La Gloria (his restaurant) in Mexico; halfway between Tijuana and Rosarito in 1938ish. He concocted this spirited mixture for one of his customers, former Ziegfeld dancing showgirl, Marjorie King, who frequented his watering hole on her way to Ensenada. However…