Breakfast Burritos

Nothing is better than these spicy homemade burritos that combine a plethora of sumptuous and affordable ingredients that you can easily use and get. Your family will go crazy about these burritos as it is one of the tastiest recipes you will cook in your RV kitchen.

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

• 4 Mexican chorizo sausages, casings removed
• 1½ cups frozen hash brown potatoes, thawed and cubed
• 8 eggs
• 1 teaspoon cold water
• 1 tablespoon olive oil
• 4 flour tortillas
• 1 cup grated Mexican blend cheese

Topping

• 1 cup salsa
• 1 avocado, chopped
• 1 bunch cilantro, chopped
• ¼ cup finely diced onions

Directions

1. Cook the chorizo in a large nonstick skillet over medium heat, stirring occasionally to break it up, for about 5 minutes until it is very well cooked.
2. Add the potato and cook over medium-low heat, still stirring, for about 3 minutes until everything becomes tender.
3. Remove from heat and cover to keep warm.
4. Whisk together the eggs, water, and about ¼ teaspoon of salt and ⅛ teaspoon of pepper in a medium bowl.
5. Heat the oil in a heavy nonstick skillet over medium heat.
6. Add the egg mixture and cook while stirring to scramble; remove from heat.
7. Heat a tortilla and spoon ¼ of the cheese, chorizo mixture, and eggs in a vertical row across the center, leaving room to fold over the bottom and sides.
8. Fold the bottom of the tortilla over most of the filling, then fold over the sides to overlap them.
9. Repeat with the remaining tortillas, then serve.

Nutrition (per serving)

Calories 334.4, fat 15.9 g, carbs 31 g, sugar 2.2 g, Protein 16 g, sodium 851.2 mg

 

 

Foil Packet Honey Garlic Chicken Wings

Nothing is more delicious and mouthwatering than these yummy wings. Perfect to share around the campfire.

Servings: 2-4 ӏ Prep time 40 minutes ӏ Cooking time 30 minutes

Ingredients

• 12 chicken wings
• Salt and pepper to taste

Marinade

• 1 teaspoon minced garlic
• 1 tablespoon honey
• 1½ tablespoons soy sauce
• 1 tablespoon vegetable oil

Directions

1. Stack two pieces of heavy-duty aluminum foil together.
2. Season the chicken wings with salt and pepper.
3. Combine the marinade ingredients in a resealable bag.
4. Toss in the chicken and allow it to marinate for 30 minutes, turning over halfway.
5. Preheat the grill to medium heat.
6. Remove the wings from the bag and place them in the center of the foil. Discard the marinade.
7. Seal the foil and place the packet on the grill.
8. Grill for 30 minutes.
9. Remove the packet from the grill and serve.

Nutrition Facts per Serving

Calories 520, total fat 35 g, carb 19 g, 4.3 g, Protein 30 g, sodium 116 mg

 

 

Sweet and Sour Pineapple Chicken Skewers

These sweet and sour chicken kebabs are rich in flavor. When combined with green peppers, onions, and pineapples, this recipe is one of the most exciting and delicious recipes that you can ever taste and make for your family while camping.

Serves 2–4 | Prep. time 10 minutes | Marinating time 1-24 hours | Cooking time 5 minutes

Ingredients

• 2 large chicken breasts, cubed
• 1 cup sweet and sour sauce
• 1 green or red pepper, chopped
• 1 red onion, chopped
• 1 cup pineapple. chopped

Directions

1. Put the cubed chicken and the sauce in a freezer bag. Marinate in the refrigerator for 1–24 hours.
2. Skewer the vegetables, pineapple, and chicken and brush with the remaining marinade.
3. Grill the skewers on medium-high heat, turning occasionally.
4. Using an instant-read thermometer, ensure that the chicken is cooked to at least 165°F (74°C) in the middle.

Nutrition (per serving)

Calories 475.8, fat 19 g, carbs 39 g, sugar 31 g, Protein 38 g, sodium 853 mg

 

 

Zucchini Fritters

Zucchini fritters are amazing when coupled with apples because both tastes go very well together. These zucchini fritters are crispy, savory, and delicious. This recipe is nutritious, healthy, and it only needs a few ingredients to offer you and your family one of the best RV side dishes.

Serves 6 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

• 2 medium zucchinis, shredded
• 1 cup flour
• 1 large egg, beaten
• 1 small white onion, finely chopped
• 1 cup parsley, finely chopped
• 3 tablespoons olive oil
• Pinch of salt
• Pinch of pepper

Directions

1. Rinse the veggies in a colander and then set aside for about 5 minutes.
2. Pat the veggies dry and squeeze to remove any remaining water.
3. Put the veggies in a large bowl. Mix in the egg and flour, then the parsley.
4. Season with salt and pepper.
5. Warm the oil in a large pan over medium-high heat.
6. Form fritters from the veggie mixture. Drop them into the hot oil and fry for about 2 minutes per side.

Nutrition (per serving)

Calories 144.5, fat 6 g, carbs 6 g, sugar 8 g, Protein 8 g, sodium 388 mg

 

 

Hot Rock Steaks with Herbed Butter

Serves 4 | Prep. time 15 minutes | Cooking time 6-12 minutes | Resting time 5 minutes

Ingredients

• 4 (8-10-ounce) boneless rib-eye or sirloin strip steaks, 1-1 ¼-inch thick
• Salt and pepper to taste
• Butter or vegetable oil for frying

Herb Butter

• 1 garlic head
• ½ cup butter, at room temperature
• 1-2 teaspoons Italian herbs seasoning

Directions

1. Remove the steak from the cooler or refrigerator about 30 minutes before cooking.
2. To make the herb butter, mix all the herb butter ingredients until well combined. Transfer to a small jar. Set aside.
3. Search for 2 flat rocks that are large enough to hold and fit your steak and just about 2 inches thick. Remove all dirt and clean the rocks. Put them on a fire pit, letting the fire burn. Push coals onto and around them if needed and keep them like so for half an hour or so.
4. Remove the rocks from the flames and transfer them to a layer of hot coals. Make sure to use heatproof gloves or tongs. Sprinkle water on the rocks, and if they sizzle, it means the rocks are ready and hot enough.
5. Prepare the steak by brushing it with butter or oil and seasoning it generously with salt and pepper.
6. Place a steak on reach rock. Cook to the desired doneness, about 6-12 minutes, turning over after 3-4 minutes.
7. Place the steak on a dish and top it with a dollop of herb butter. Leave it for 5 minutes to rest.
8. Slice the steaks and serve.

Nutrition (per serving)

Calories 607.1, fat 52 g, carbs 3 g, sugar 0.1 g, Protein 31 g, sodium 185 mg

 

 

Blueberry Cobbler

Make everyone around the table happy with this easy-to-make 5 ingredients dessert!

Serves 6 | Prep. time 10 minutes | Cooking time 30-45 minutes

Ingredients

• 12 ounces Canada Dry blueberry ginger ale
• 2 tablespoons honey
• 1 package white cake mix
• 1 cup canned blueberry pie filling
• ½ cup of lemon pudding

Directions

1. Preheat the barbecue or oven to 375ºF (191ºC).
2. Pour the ginger ale into a large bowl, and add the cake mix and honey. Stir in the lemon pie filling and whisk until the batter is smooth.
3. Pour the blueberry pie filling into a large cast-iron skillet, and spread evenly.
4. Add spoonfuls of the cake batter on top of the pie filling until almost all the blueberry filling is covered. Cover with foil.
5. Place in the oven or on the barbecue grill and close the lid.
6. Cook it for 30 minutes. Carefully check to see if the cake is cooked through. If not, continue cooking for another 5 minutes or until it’s cooked through.
7. Once the topping is cooked, the cobbler is ready to be served.

Nutrition Facts per Serving

Calories 394, total fat 10 g, carb 72 g, sugar 46 g, Protein 4 g, sodium 672 mg

 

 

***These recipes and more can be found in Louise Davidson’s RV Cooking – Vol. 2: Best Road Trip Recipes for RV Living and Campsite Cooking. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.