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March 2023 Recipe of the Month
Dawn's Lemon Pepper Chicken
1 cooking bag (size for chicken)
1 Tblsp flour (gluten free flour for gluten intolerant)
1 whole chicken
2 Tblsp lemon pepper seasoning
1 Tblsp garlic powder
1 Tblsp basil (chopped fresh) or 1 1/2 tsp dried
1 tsp dried thyme
thin lemon slices
4 Tblsp butter, seperated
Preheat oven to 350 degrees.
Place flour in cooking bag to coat.
Season chicken with lemon pepper, garlic powder, basil and sprinkle with dried thyme. Place seasoned chicken in cooking bag. Place lemon slices on top of chicken. Place slices of butter on top of lemon slices.
Close bag using supplied tie, if no tie is available, cut a strip from the cooking bag and tie off. Bake for one hour or until internal temperature reaches 165 degrees.
February 2023 Recipe of the Month
Biscotti
Ingredients
6 large eggs
2 cups granulated sugar
1/2 teaspoon salt
4 cups all purpose flour
2 teaspoons baking powder
Directions
1. Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container;
2. For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts .
3. For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds .
4. For Ginger: 1 1/2 cups chopped crystallized (candied) ginger.
5. For cinnamon and vanilla: 2 teaspoons cinnamon, 1 teaspoon vanilla
https://www.foodnetwork.com/recipes/basic-biscotti-recipe-1963341
January 2023 Recipe of the Month
Stovetop pork steaks with apples and onions
Ingredients
Vegetable spray
2 tbsps Olive oil
1 small onion sliced
1 apple, cored, peeled and cut into eight sections
8 ounces apple juice
1 pkg brown gravy mix
2 pork steaks
Garlic powder to taste
Greek seasoning to taste (or salt and pepper)
In a frying pan spray with vegetable spray. Add olive oil.
Add sliced onions and sauté using medium heat for 2-3 minutes. Move aside in the pan. Season pork steaks with garlic powder and Greek seasoning. Place in frying pan and brown over medium high heat until lightly browned on both sides. Move onions on top of pork steaks.
Add apples and juice. Lower heat. Bring to a simmer. Sprinkle brown gravy mix over pork, juice, and onions, stirring to mix. Turn pork steaks to coat with sauce. Add more apple juice if needed. Cook on low for 10 to 15 minutes until pork and apples are tender.
December 2022 Recipe of the Month
Cinnamon Raisin Bagel Bread Pudding
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 6 servings
A bread pudding made with cinnamon raisin bagels and all the the warm, aromatic flavors of french toast like cinnamon, vanilla and nutmeg.
INGREDIENTS:
12 ounces cinnamon raisin bagels, cubed (about 7 cups)
1/3 cup raisins (I like golden)
3 eggs
3 cups whole milk (may substitute half & half)
2/3 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
maple syrup, whipped cream, vanilla ice cream and/or fresh fruit, for serving
INSTRUCTIONS:
Grease an 8x8x2 inch casserole or baking pan. Add bread cubes and scatter raisins over top.
In a large bowl whisk eggs, slowly whisk in milk then sugar, cinnamon, vanilla and nutmeg. Pour over bread cubes. Press bread cubes down to soak up the egg mixture. Cover and refrigerate 2-3 hours or overnight.
Remove pan from refrigerator and allow to come up to room temperature. Press bread cubes down again. Preheat oven to 350 degrees F. To make a bain marie put the pan inside a larger roasting pan and fill with enough hot water (not boiling) to reach halfway up the pan.
Bake for 45-50 minutes or until center is set. Cool and chill completely.
https://www.cinnamonspiceandeverythingnice.com/cinnamon-raisin-bagel-french-toast-bread-pudding/
November 2022 Recipe of the Month
Walnut Raisin Pumpkin Spice Muffins
PREP TIME
15 mins
COOK TIME
20 mins
TOTAL TIME
35 mins
SERVINGS
12
INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
6 tablespoons butter
1 1/3 cups light brown sugar
2 large eggs
1 1/3 cups pumpkin purée
1 teaspoon vanilla extract
1/2 cup walnuts
1/2 cup raisins
INSTRUCTIONS
Preheat oven to 350F. Line a muffin tin with paper liners.
In a medium bowl, mix together the flour, baking powder, spices, and salt.
In a large bowl, beat together the butter and brown sugar. Add the eggs, one at a time. Stir in the pumpkin puree and vanilla extract. Stir in the walnuts and raisins.
Add the dry ingredients to the wet ingredients, and stir just until incorporated; do not overmix.
Divide batter into 12 muffin cups and bake 20 minutes or until a toothpick inserted into one muffin comes out clean.
Let cool on a rack before serving.
https://www.kikucorner.com/2016/10/17/walnut-raisin-pumpkin-spice-muffins/
October 2022 Recipe of the Month
Easy Pickling Recipes
Quick 10 Minute Pickled jalapeno
I used 2 tablespoons sugar in the recipe for a spicy/mild flavor. For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: jar
Author: Layla
Ingredients
1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar
1 tablespoon salt
7-8 jalapeno peppers thinly sliced
Instructions
Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
Store in the fridge for up to two months.
Easy Bread & Butter Pickles
These crisp, sweet, and tangy pickles are ready to eat in 3 hours. They’ll be softer if you peel them and crisper if you don’t. I use a 24 oz. glass jar that spaghetti sauce comes in. They are best eaten within two weeks. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 3 hours
Makes: About 2 cups of pickles
Ingredients:
1 cup water
1/2 cup sugar (use 2/3 - 3/4 cup if you like them sweeter)
1 teaspoon salt
1 cup distilled white vinegar
1/4 teaspoon each celery seed, mustard seed, & coriander seed
1/2 cup thinly sliced onion
4 firm pickling/Kirby or Persian cucumbers, thinly sliced
Instructions:
Place water, sugar and salt in a small saucepan. Heat and stir until sugar & salt are dissolved.
Pour the warm water into a large glass jar.
Add vinegar and the three spices (seeds).
Add cucumber slices and onions in alternating layers.
Cover and refrigerate for at least 3 hours.
Note: Container sizes will vary. If your cuces & onions are not fully submerged just add more liquid to cover (half water/half vinegar).
https://www.jennycancook.com/recipes/easy-bread-butter-pickles/
September 2022 Recipe
Recipe of the Month
Best Stuffed French Toast
This yummy Stuffed French Toast breakfast will make even Monday mornings sweet.
By Better Homes & Gardens Test Kitchen
Source: Better Homes and Gardens
Make-Ahead Stuffed French Toast
Wake up to a delicious cream-cheese-stuffed French toast. It's a cinch when you prep the ingredients ahead then ready the griddle at breakfast time -- we share the secrets.
Recipe Summary
Chill:
2 hrs
Cook:
4 mins
Total:
2 hrs 24 mins
Prep:
20 mins
Servings:
4
Ingredients
Four 1 1/2-inch-thick slices French bread or challah bread
½ of an 8-ounce package cream cheese, softened
2 tablespoons sugar
½ teaspoon vanilla
4 eggs
1 cup milk
2 tablespoons honey or sugar
1 teaspoon vanilla
Powdered sugar and/or Maple syrup or Salted Caramel Sauce
Directions
Step 1
Cut a 3-inch pocket about 2 inches deep in the top-crust side of each bread slice, cutting to but not all the way through to the other side. For filling, in a medium bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 2 tablespoons sugar and the 1/2 teaspoon vanilla. Beat until smooth. Divide cream cheese mixture evenly among bread slices, spooning it into the pocket of each bread slice. Place bread slices in a 3-quart rectangular baking dish; set aside.
Step 2
In a medium bowl whisk together eggs, milk, honey or sugar, and the 1 teaspoon vanilla. Slowly pour the egg mixture over bread slices. Using the back of a wide spatula, press bread down lightly to soak with egg mixture. Cover and chill for at least 2 hours or up to 24 hours, turning bread slices over once or twice during chilling time.
Step 3
Heat a lightly greased griddle over medium heat. Cook bread slices on hot griddle for 4 to 6 minutes or until golden brown, turning once halfway through cooking time. Dust the stuffed French toast with a little powdered sugar and serve with syrup or Salted Caramel Sauce.
Baked French Toast:
Prepare Stuffed French Toast as directed through Step 2. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread slices in prepared baking pan. Bake, uncovered, for 30 to 35 minutes or until golden brown, turning once halfway through baking time. Serve with syrup or Salted Caramel Sauce.
Mascarpone-Stuffed French Toast:
Prepare Stuffed French Toast as directed, except in the filling substitute 1/2 cup mascarpone cheese for the cream cheese, reduce the sugar to 1 tablespoon, and add 1/4 cup chopped pecans, toasted. In the egg mixture substitute brown sugar for the 2 tablespoons honey or sugar and add 1/2 teaspoon ground cinnamon.Nutrition analysis per serving: 409 calories, 15 g protein, 34 g carbohydrate, 24 g total fat (10 g sat. fat), 227 mg cholesterol, 2 g fiber, 14 g total sugar, 15% Vitamin A, 0% Vitamin C, 282 mg sodium, 16% calcium, 13% iron
Strawberry-Stuffed French Toast:
Prepare Stuffed French Toast as directed, except stir 1/2 cup chopped fresh strawberries into the cream cheese mixture.Nutrition analysis per serving: 358 calories, 14 g protein, 39 g carbohydrate, 16 g total fat (8 g sat. fat), 222 mg cholesterol, 1 g fiber, 21 g total sugar, 16% Vitamin A, 18% Vitamin C, 356 mg sodium, 15% calcium, 13% iron
Bacon-Stuffed French Toast:
Prepare Stuffed French Toast as directed, except crisp-cook 3 slices bacon; crumble bacon and stir into the cream cheese mixture. Nutrition analysis per serving: 431 calories, 16 g protein, 51 g carbohydrate, 18 g total fat (8 g sat. fat), 228 mg cholesterol, 1 g fiber, 33 g total sugar, 16% Vitamin A, 0% Vitamin C, 460 mg sodium, 16% calcium, 13% iron
Banana-Stuffed French Toast:
Prepare Stuffed French Toast as directed, except in a small skillet melt 1 tablespoon butter over medium heat. Add 1 small banana, sliced, and 2 teaspoons sugar to the melted butter. Cook and stir for 30 to 60 seconds to soften the banana. Remove from heat. Stir in 1/4 cup chopped pecans, toasted. Cool slightly. Stir into cream cheese mixture before spooning into bread slices.Nutrition analysis per serving: 450 calories, 15 g protein, 45 g carbohydrate, 24 g total fat (10 g sat. fat), 230 mg cholesterol, 2 g fiber, 25 g total sugar, 18% Vitamin A, 3% Vitamin C, 381 mg sodium, 15% calcium, 14% iron
Salted Caramel Sauce for Stuffed French Toast:
In a heavy medium saucepan stir together 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter, and 2 tablespoons light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes. Remove from heat. Stir in 1 teaspoon vanilla and 1/2 teaspoon sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) If desired, stir in 1 banana, thinly sliced. Serve with Stuffed French Toast. If desired, serve with chopped pecans, toasted. Makes 1 1/3 cups (or 1 3/4 cups with banana).Nutrition analysis per 1 tablespoon sauce: 95 calories, 0 g protein, 10 g carbohydrate, 7 g total fat (4 g sat. fat), 19 mg cholesterol, 0 g fiber, 8 g total sugar, 4% Vitamin A, 0% Vitamin C, 97 mg sodium, 1% calcium, 0% iron
Nutrition Facts
Per Serving: 403 calories; fat 16g; cholesterol 222mg; saturated fat 8g; carbohydrates 51g; mono fat 5g; poly fat 2g; insoluble fiber 1g; sugars 32g; protein 14g; vitamin a 775.7IU; vitamin c 0.2mg; thiamin 0.2mg; riboflavin 0.7mg; niacin equivalents 1.7mg; vitamin b6 0.2mg; folate 77.2mcg; vitamin b12 0.8mcg; sodium 358mg; potassium 284mg; calcium 164mg; iron 2.2mg.
https://www.bhg.com/recipe/best-stuffed-french-toast
Appliances & Utensils
Manual Appliances
The main idea of using "manual" appliances should be self explanatory...not needing to use ELECTRICITY! I have found that there is great satisfaction to not having to be "plugged-in". Meaning that Boondocking places are far more available and being off-the-grid saves those dollars for more food, fuel and entertainment.
Our Meals
During COVID 19
From the Food Gallery
Beef on Weck
FoodSaver Tips
FoodSaver’s® FreshSaver® has been one of the best product I have ever discovered. I have been using this product since February 2014. It is more convenient than the original FoodSaver® because of its size and because this is a perfect fit due to the available space. It is so much more useful when living on a boat or in any size kitchen.
One of the best things about this product are the bags being used rather than the rolls that have to be cut and tossed after use. The bag with the two-way valve makes it more useful because after opening the bag and taking what you need out of the bag can be resealed. Making what food products you buy last so much longer, due the absence of oxygen inside the bag that can make food spoil more quickly.
Tip 1
When buying large or somewhat large quantities of lunchmeat, separate lunchmeat into amounts usable for short periods of time. Using regular size zipper sandwich bags, place separated lunchmeat into the bags, zipping almost all the way closed. Place two of these packages into a one-quart FreshSaver® bag, place a folded paper towel inside with the bags, closing the bag securely and apply FreshSaver® to evacuate air. This technique will not only keep your food from spoiling but the paper towel will absorb any excess liquid. After opening each time to use the lunchmeat replace with a fresh dry paper towel and reseal. If planning to freeze the lunchmeat a paper towel will not be needed until thawing out. Then, a paper towel will be considered necessary.
The refrigerated lunchmeat can last up to two to three weeks using this method in the refrigerator. The frozen will last months and will be as fresh as the day the lunchmeat was purchased. My personal experience with the refrigerated lunchmeat has lasted well over 3-4 weeks and was just as fresh.This also applies to fresh sliced deli meats and cheese.
Tip 2
When buying large quantities of cheese, the FreshSaver® is by far one of the best products to use insuring the long lasting freshness of your cheese product. What I have done is to take packaged sliced cheeses, after opening and placing them into a FreshSaver® bag and evacuating the air. For large quantities, the cheese can be frozen. To thaw the cheese place in the refrigerator overnight. The cheese will be as fresh as before frozen. Suggestion: buy the cheese that has paper between slices. For cheese that is refrigerated always evacuate air after each opening. For block cheese place in FreshSaver® bag, evacuate the air after each use. The cheese will last longer than using regular Ziploc bags because air in the bags causes the cheese to not last so long.
Tip 3
FreshSaver® bags used to keep onions will amaze you as not only will the onion stay fresh, but it will also not emit any odors into the fridge. As for lettuce, Romaine or Iceberg, rinsing the lettuce and wrapping in paper towels then placing in a gallon size FreshSaver® bag, removing the air, will make the lettuce last much longer than normal. Suggestion: when ready to use, take the lettuce leaves for use and prior to returning the lettuce to the bag, trim a small edge from the core of the lettuce and replace with dry paper towels. What I have learned and started doing is to remove the large iceberg lettuce leaves to be used for burgers or sandwiches and wrap them in a couple of paper towels, place them in the large FreshSaver® bag and seal. Use what I need and reseal the bag, replace the paper towels as needed. I am amazed at how long those lettuce leaves last and are as fresh as the day I put them in the refrigerator. Some have lasted longer than 2 weeks and were still crisp!
Although some people may not want to, the FreshSaver® bags are reusable if washed and dried thoroughly. I am so impressed with this product that I use it daily. I have used these bags to keep butter fresh, sauces and soups fresh (after frozen then air removed), even for brown sugar. The uses seem to be endless.
Flour and corn tortillas*
Amazing as it may seem, but there is no need to refrigerate both store bought flour and corn tortillas.
Suggestion: when buying fresh corn or flour tortillas always separate them prior to storing. Not only will they stay fresher but the ease of separating them prior to consuming will be easier…a trick I learned from my friends in Popotla, Baja California!
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From the RV Galley
Collapsible Silicone Coffee Filter Cone
1 each regular size high temp spatula* (pancake turner), spoon*, slotted spoon*, ladle
1 butter knife-shape spatula*
1 high temp spatula
Small Silicone Rolling pin*