You may be surprised to learn that just because you are rocking the RV lifestyle, it doesn’t mean you have to skimp on amazing gourmet meals. Your tiny RV kitchen or your rudimentary outdoor grill can ship up some pretty high-end culinary delights.
Here’s some recipes to make your mouth water and get you planning for a trip to the market.
Lemon Pepper Zucchini Salmon
While salmon is one of the “fishier” tasting pescatarian delights, it can be made to be a bit less fishy tasting by added the right ingredients. Here’s how:
- Two salmon fillets (any type of salmon that you can find or suits your fancy)
- 1-2 zucchinis
- Sliced lemon
- ½ tbsp olive oil
- Salt, pepper, and garlic powder to taste
Coat salmon with olive oil, then sprinkle with salt, pepper and garlic powder. Lay lemon slices on the salmon. Place salmon in oven-safe baking dish and cover or wrap in foil (or place on the BBQ). Lay sliced zucchini around the salmon. Cook for 12 minutes at 350 degrees. This will be enough time for a nice tender salmon, however if you prefer yours more thoroughly cooked, aim for 15-18 minutes. For extra fanciness, drizzle the salmon and/or zucchini with your favorite mayo or mustard-based sauce.
Jack Daniels BBQ Chicken w/Slaw
Impress your family and guests with this culinary masterpiece. You can “cheat” with a good bottle of whisky BBQ sauce that will give the dish a gourmet flavor.
Ingredients for Sauce:
- Bottle of Jack Daniels BBQ Sauce
- 1 large garlic clove, minced
Ingredients for Slaw:
- 1 package of pre-made cabbage/carrot slaw
- ¼ red onion, cut into slivers
- ½ red bell pepper, cut into strips
- 2 tbsp cilantro, chopped
- ¼ cup olive oil
- 2 tbsp sugar
- 2 tbsp Champagne vinegar
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp pepper
- 6 chicken legs with thighs attached (about 3-4 pounds)
- 1 tbsp olive oil
- To make the sauce, in a bowl mix the JD BBQ sauce with minced garlic in a bowl. Start with a smaller amount of garlic and add to taste (the flavor will strengthen over time.) Put sauce in a container and set aside.
- To make the slaw: Toss all the veggies together in a large resealable plastic bag. Mix dressing ingredients together in a small container with a tight-fitting lid. You can chill the slaw ahead of time for up to two days.
- Prepare the chicken: Using a large bowl, coat the chicken in oil then pack in a resealable plastic bag and refrigerate for up to two days, or freeze.
- Pre-heat the outdoor grill. Meanwhile, let the salad dressing warm to room temperature. Set aside 1/2 cup of the sauce.
- Grill chicken until browned, about 15 minutes, turning occasionally. Once the initial browning is complete, brush with the sauce and cook for a few more minutes (be sure chicken is cooked through, this can take time!) Repeat this process every few minutes and then check the chicken with a cooking thermometer. It should 160 degrees or more.
- Toss the slaw and dressing in the zip lock bag together, then serve with chicken and extra BBQ sauce.
Dutch Oven Camping Cake
This one is easy and delicious, and goes great with homemade ice cream!
2 boxes of angel food cake mix
1 cup butter, cut into small slices
2 ¼ cups sugar
50 ounces frozen mixed berries (unsweetened)
- Mix berries with sugar and place in ziplock bag.
- Chop butter into small pieces.
On the grill: this works best on a charcoal grill or a fire pit. Be sure to follow closely your dutch oven instructions if you’re not sure how to use one.
- Cover the bottom of a 12-inch Dutch oven in berries. Mix angel food mix with berries. Place butter over the top of the mix. (You know already this is gonna be good).
- Cook the cake about 20 minutes (do not cover the grill or fire pit). Move ash or coals around as needed.
- The cake will bubble and become golden brown. Expect this to cook for 25-40 minutes due to the juices, and then let set for 20 minutes before eating.
- Serve with whip cream and/or vanilla bean ice cream (vanilla bean is more gourmet!)