This is a super easy creamy key lime pie with a little zing of red pepper jelly that folks can add to their personal slice as they wish!
Whether you are looking for an easy week night dessert or a camping dessert that is no fuss… consider this recipe.
If you don’t have an oven available, make this pie as directed but omit the baking process but follow the directions to refrigerate the pie 3 or more hours and until serving time.
Scoop the yummy pie ingredients (which will be a little loose like pudding), place portions of the dessert in individual 6 oz. clear cups. Garnish suggestions in the recipe that follows!
1 pie shell pre-made walnut/graham cracker crust
28 oz sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 zest from a lemon or lime
1 rounded tbsp. pepper jelly
whipped cream – optional
Directions Preheat oven to 350 F
- In a medium bowl whisk together the filling ingredients until thoroughly combined.
- Pour filling into a pre-made pie shell.
- Bake for approximately 8 – 10 minutes in an oven preheated to 350F or until custard is slightly set. Note: Pie is ready when small air bubbles on the surface begin to pop. Note: Do not overcook.
- Let pie cool to room temperature then refrigerate for 2 – 24 hours prior to cutting and serving.
- Just prior to serving, top the pie with a whipped cream border (optional). Garnish the center of the pie with a dollop of whipped cream and a rounded tbsp. of red pepper jelly.
- Cover and refrigerate any leftovers.
Note: If you do not have an oven… skip #3 the baking. The pie needs to be refrigerated 3 – 24 hrs. to thicken and hold its shape and may be somewhat loose like pudding, but still delicious.
Alternate garnish: Rather than adding a dollop of red pepper jelly to this pie… you could make an easy Raspberry Coulis: Rinse a small pkg. of fresh or frozen raspberries and half a lemon. Add the juice of the lemon and the fresh raspberries to a small saucepan. Cook and stir the mixture over mediumium low heat. Add 1/3 – 1/2 cup of granulated sugar, stir and continue to let the sauce cook and reduce to a sauce consistency. Strain the thickened sauce if desired. Drizzle 1/2 tsp. over each slice of pie.
If you are looking for other tips, food pairings or over 105 recipes that are designed for those who travel in an RV, check out:
My cookbook Small Kitchen Big Flavors! – available at a great Introductory Price on Ebay and my blog site at : https:/smallkitchenbigflavorsblog.wordpress.com
This is really a meal in a loaf that can be prepared in the RV or made ahead of time and brought along with you on a camping adventure.
Add a side salad and your dinner is complete. I have made this delight baking it in the convection oven for 30 minutes at 375 F and have had equal or better success simply microwaving a few slices at a time on a paper plate lightly covered with a paper towel. Heat on high for 1 minute, let it rest for 30 seconds, remove paper towel and enjoy!
Is this recipe versatile… you bet feel free to switch up this idea from a dinner main meal or side to a breakfast option, an appetizer or a welcomed Potluck item you bring to the table.
1 loaf grocery store day old baguette of sourdough bread
1 leek rinsed well then thinly sliced
1 shallot peeled, thinly sliced
1/2 lb thinly sliced ham, prosciutto, or european style bacon (optional)
1 1/2 tbsp. olive oil
4 oz crème fraiche
1 uncooked egg
1 fully cooked russet potato, cooled then medium sliced
1 1/2 cups freshly grated gruyere cheese
grated nutmeg, moderate sprinkling
salt and pepper to taste
- Clean and slice shallot and leek as noted above.
- In a medium saute’ pan over medium heat saute’ shallots for 2 minutes while stirring. Add the leeks and diced ham, euro bacon or prosciutto to the saute’ pan and continue cooking and stirring for another 2 minutes then set aside.
- Cut day old sourdough loaf vertically in 1/2″ slices to 3/4 way through the loaf (top to near the bottom) while keeping the base of the loaf intact.
- In a small bowl, lightly mix together crème fraiche, nutmeg, salt and pepper and egg, incorporating the egg into the crème but leaving some small lumps of the crème for texture.
- Add a few cooked potato slices and some leek/shallot mixture between each slice of sourdough bread to create a nice opening to nestle the rest of the filling.
- Place the crème fraiche mixture in a liquid measuring cup to creat a spout as you drizzle 1/2 of the mixture evenly between the bread slices.
- Stuff grated cheese evenly between each slice.
- Pour remaining crème fraiche between the slices and lightly evenly rub any crème fraiche that is on the top of the loaf as an egg wash finish.
- Wrap the loaf in baking parchment baking paper and then foil.
- To bake the bread: Ssee the baking options listed above in the introductory paragraphs. You want the finished stuffed bread to be warm with the ingredients melty and cooked.
- If baking the entire loaf, I’d opt for the convection option, but when heating/cooking just a few slices few slices, I’d unwrap the foil and use the microwave (placing the bread on a paper plate and lightly cover with a paper towel). Heat the bread on high for a minute then let the bread rest for 30 seconds before removing the paper towel and enjoying the cooked stuffed bread.
- Cover and refrigerate any leftovers and enjoy within a few days.
If you are craving a sweet Spring treat here is a tasty bite that combines lemon and blueberries! The recipe is quick, simple, easy and tasty…
Enjoy as a snack or dessert… check out the recipe below.
Using a mini loaf 8″ x 4″ aluminum loaf pan the brownie takes on the shape and texture of pound cake. For a more traditional thinner brownie use an 8″ x 8″ pan.
3/4 cup all purpose flour
3/4 cup sugar
1 1/2 tbsp fresh squeezed lemon juice
Zest 1/2 lemon
2/3 cup fresh blueberries
4 oz butter
1/2 cup powdered sugar
1 tbsp fresh squeezed lemon juice
zest half a lemon
- Preheat convection or standard oven to 350 F.
- In a medium bowl mix dry ingredients together.
- Diced softened butter into 1″ pieces, add to the dry and mix well.
- Whisk in eggs, lemon juice and zest.
- Prepare the mini loaf pan with a light coat of butter or vegetable oil.
- Pour batter into the loaf pan and bake until the center is set.
- Bake for 40 minutes and until the center of the loaf is fully set.
- Add a drizzle of lemon glaze then slice and serve.
I decided to blend some familiar flavors I enjoy when preparing a Mexican style dish but with a twist… by combing some tasty ingredients but adding a twist. Here is the burrito filling I came up with. I hope you enjoy it!
I prepared the filling on the stovetop in our RV Galley using a heavy Dutch oven as my pan of choice to saute’ the filling and then gently simmer the ingredients to blend the flavors and reduce/thicken the sauce. The results… yummy!
Makes 5 – 6 burritos or a couple of varied Mexican style meals
3 boneless pork loin chops
1 lb ground pork chorizo sausage
10 oz green enchilada sauce
3 tbsp. vegetable oil
1/3 red bell pepper, diced
1/3 brown onion, diced
3 tbsp. all purpose flour
3 tbsp. vegetable oil
seasoning of choice or: 1/2 tsp garlic salt, 1/3 tsp black pepper, a few sprinkles of red pepper flakes and chili powder
8″ flour tortillas
1 avocado, diced
1 cup shredded cheddar cheese
1 cup sour cream
- Add 1 1/2 tbsp. of oil to a heavy skillet or Dutch oven. Turn heat to medium.
- When oil is hot add diced red bell peppers and diced onions. Saute’ for 5 minutes, stirring intermittently.
- Dredge cubed pork in flour and add to the pan. Saute and stir, browning the pork on all sides.
- Add the chorizo to the pan, break up any clumps and brown the chorizo.
- Add remaining 1 1/2 tbsp of oil and blend cubed pork and chorizo together while cooking over medium heat.
- Add a small can of green enchilada sauce to the pan. Stir, turn the heat to low. Note: Spoon off and discard any excess floating oil.
- Warm tortillas and serve your skillet of burrito filling along with sides of diced avocado, sour cream and cheese. Here’s an idea for a simple side salad Balsamic vinegar and oil dressing: use 1 part vinegar to 3 parts oil and a squeeze of mustard and honey. Whisk the dressing and serve over fresh salad greens.
1 1/2 lb raw deveined shrimp
1/2 cup marinade: Signature select or other: Sesame Ginger readymade 30 minute marinade
2 tbsp. light soy sauce
1 cup vegetable oil
1 cup all purpose flour
1/2 cup cornstarch
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp seasoned garlic salt
12 oz can of plain soda water
7 oz. sweetened condensed milk
2/3 cup Hellman’s or Best Foods mayonnaise
3 – 4 tbsp. honey
1/2 lemon, juice only
1 cup shelled walnut halves
1 cup brown sugar
1/2 cup water
Additional Garnish and Wraps
1/4 bunch green onions, diced
1/2 cup readymade canned La Choy or other Chow Mein noodles.
6 oz ready made guacamole
1 head iceberg lettuce, rinse, pat dry. Set aside to use single medium and large leaves for lettuce wraps.
- Rinse iceberg lettuce, set aside single medium and large lettuce leaves for cooked shrimp wraps.
- Open container of crispy fried Asian noodles, set aside for garnish.
- Keep ready made guacamole in the fridge until ready to serve.
- Place brown sugar and water in a skillet over med/high heat, stir. Add walnuts and stir until the sauce thickens, about 5 minutes. Pour candied walnuts onto foil or parchment paper after walnuts are coated with thick brown sugar sauce, set aside.
- Clean the skillet, prepare shrimp and batter for pan frying.
- For the shrimp: remove the shell and tail from each shrimp and any remaining vein.
- Place shrimp in a ziplock bag, add marinade. Seal the bag, refrigerate for 30 minutes.
- In a large bowl combine dry batter ingredients, stir then set aside.
- Add plain soda water to the batter (in the large bowl), stir to combine ingredients thoroughly, set side.
- Pour oil into the skillet. Turn stovetop heat to med/high.
- When oil is hot, dip shrimp 1 at a time into the batter then place in the hot skillet. Do not overcrowd the pan. Cook shrimp for 2 minutes on each side, until the shrimp are pink and thoroughly cooked. Remove the crispy shrimp to a clean platter.
- Place candied walnuts on a plate, garnish with diced green onions.
- Place lettuce leaves for wrappers on a plate.
- Place guacamole and Chow Mein noodles out in serving dishes on the table along with the shrimp and walnuts.
- Assemble lettuce wraps and enjoy. Refrigerate leftovers and enjoy within 1 – 2 days.
A homemade pie that is simple to bake whether you are at home or in your RV.
This recipe can be put together in a snap using a few pantry items and some fresh eggs!
1 ready made – pecan graham cracker crust (alternate could be plain or walnut ready made crust)
1 cup fresh squeezed lemon juice
2 cans 14 oz. each, sweetened condensed milk
5 large egg yolks
- Preheat convection or regular oven to 350 degrees F.
- Rinse lemons, pat dry, cut in half. Juice the lemons, discard any seeds that fall into the bowl.
- Add contents of both cans of sweetened condensed milk to the bowl.
- Add egg yolks to the bowl.
- Whisk the mixture together until ingredients are well combined and the filling is smooth.
- Pour filling into a readymade pie shell.
- Bake pie on the rack in the convection or regular oven for 20 – 22 minutes. * Note: Pie is ready to remove from oven when the filling is set but the center jiggles a little.
- Let the pie cool to room temperature on a cooling rack, or stovetop burner (that is off and cool to touch).
- Refrigerate for 2 – 3 hours. Slice and serve with a dollop of ready made whipped cream.
- Lightly cover pie with the lid provided with the readymade crust.
- Refrigerate any leftovers to enjoy within 3 days.
My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com
RV stovetop will make this luscious dinner a breeze! Other cooking methods that will work to cook this dinner and are just as easy are portable grills or campsite grills.
6 raw whole jalapeno peppers
8 tsp cream cheese
3 slices uncooked bacon (cut each slice of bacon in 1/2)
10 – 12 uncooked, Argentine shrimp (deveined)
2 tbsp. vegetable oil
- Use deveined, shell on Argentine shrimp, rinse, pat dry, set aside.
- Rinse jalapeno peppers, cut lengthwise slit along the pepper, remove seeds, set aside.
- Stuff the interior of the jalapeno with cream cheese.
- Partially cook bacon, let it cool then wrap 1/2 slice around each jalapeno, set aside.
- Heat oil in a cast iron or grill pan. Saute’ the poppers over medium heat for about 5 minutes turning the peppers a few times. Poppers are done when the stuffed jalapeno has softened and the cream cheese is oozing. Take the poppers off heat, place poppers a plate, set aside.
- Clean the grill pan, add some additional vegetable oil if needed. Turn the stove or grill to medium heat.
- When the pan is hot, add the shrimp, turn the shrimp as few times during cooking. Note: Shrimp is cooked through and the shrimp meat is at 145 F, opaque, no longer translucent.
- Take the shrimp off heat, place on the plate with the poppers, serve and enjoy!
My cookbook Small Kitchen Big Flavors! is available through the cookbook tab on this site and on Ebay.
Fresh Naan bread can be made on the stovetop in your RV Galley or in a cast iron skillet on an outdoor grill.
Not a lot of fuss! Naan bread is very versatile… use the bread as pizza crust, a sandwich wrap, soft taco shell or enjoy with a drizzle of garlic butter as a snack. Wrap any leftover cooked bread in foil and store in the fridge for 3 – 4 days.
Pictured below is a soft taco I made using naan bread as the taco shell.
- 2 cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 1/2 tsp salt
- ½ cups warm milk (dairy or non dairy plain almond milk)
- ½ cup yogurt (Greek, regular plain or a non-dairy yogurt)
- 1 tsp honey
- vegetable oil
- 4 tbsp. butter (optional)
- 2 -3 garlic cloves, minced (optional)
- fresh chopped parsley (optional)
In a large bowl, whisk together the flour, baking powder, soda and salt. * In another bowl, whisk together the milk, yogurt and honey. Add half of the milk mixture to the dry ingredients and stir until the dough starts to come together. Add the remaining milk gradually, stirring and bringing the dough together with your hands.
Place the dough in an oiled bowl, cover it then let it sit in a warm place for 1 1/2 to 2 hours. Dough only raise slightly. Remove dough from the bowl and knead it a few times on a floured surface. Sprinkle some extra flour on the dough as needed if dough is too sticky. Divide the dough into 8 separate balls. Roll each ball out into an oval shape.
Heat a cast iron or other skillet over medium-high heat. When skillet is hot, brush it with a bit of high heat oil.
Place 1 – 2 naan bread dough(s) on the skillet, let it cook for 2 minutes or until it begins to bubble. Flip the bread and cook for 1 to 2 minutes more.
- For Garlic Butter drizzle: Heat the butter in a saucepan over medium heat. When the butter melts, stir in the minced garlic and turn off the heat. Brush the naan with the garlic butter and sprinkle with fresh parsley.
This recipe is sure to bring compliments when served. Even though the recipe is simple, it is a good dish to bring to an RV Potluck!
51 oz can Costco Restaurant quality canned clams in juice
16 oz Swansons boxed Fish Stock (1/2 of a 32 oz container)
12 oz low fat milk
1 1/2 cups raw red potatoes, washed, medium diced (or 2 large red potatoes)
1/2 brown onion, rinse, remove skin, medium diced
3 thick slices hickory smoked bacon, cut in 1″ strips
3 ribs celery, de-thread, rinsed, medium diced
1 cube unsalted butter
1/3 cup Wondra flour
1/3 bunch fresh parley, rinsed, diced
1/2 tsp Old Bay Seasoning spice
1/4 tp non salt all purpose spice
2 bay leaves
ground pepper to taste
- Rinse then dice vegetables, set aside.
- Drain and reserve the juice from the canned clams. Set clams aside.
- Place diced potatoes and 1″ bacon slices in a medium microwave bowl, add 1/2 cup clam juice.
- Cover the bowl of potatoes and bacon lightly with saran wrap or a paper towel. Microwave on high for 3 minutes, stir and check to see if potatoes are fork tender. Add another 1 – 2 minutes of microwave cooking on high or more as needed until fork tender. Add potatoes to a 5 – 6 qt. dutch oven or medium stock pot.
- Pour remaining clam juice into the pot, add diced celery, seasonings, pepper and spices.. Turn stovetop heat to medium, stir intermittently.
- Make a thickening slurry for the soup by adding the flour and 2/3 stick of butter to a saute’ pan, cook stirring intermittently until the flour and butter mixture create a dry blond rue. Note: cooking the mixture for about 3 – 4 minutes takes away the raw flour taste. Add the rue to the stock pot or Dutch oven over medium heat. whisk until the soup thickens to a light soup consistency.
- Add milk and stir until the soup returns to a slightly thickens light soup.
- Add the clams and remaining butter.
- Add a few pinches of additional spices. Add diced parsley. Stir for a few minutes to combine and warm all ingredients then remove and discard the bay leaves.
- Take the soup off heat and serve.
My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site. Only 2 dozen copies left. Blog site : http:/smallkitchenbigflavorsblog.wordpress.com
Instant Pot Lemon Butter Chicken:
1 whole chicken (4 to 4 1/2 lbs),
1 cup chicken broth
4 garlic cloves
1 sprig thyme or 1/2 tsp
1 sprig rosemary or 1/2 tsp
1 lemon cut in slices plus a tbs. fresh squeezed lemon juice 8 tbsp melted butter
dried spices: salt, pepper, onion powder, garlic powder, paprika
Pour 1 cup chicken broth into IP stainless steel liner.
Place IP trivet in the pot. Rinse and dry whole chicken, stuff the cavity with garlic cloves and half of the squeezed lemon. Place chicken breast side up in the IP.
Make Butter Sauce:
In medium bowl combine spices:
1/2 tsp thyme
1/2 tsp rosemary
2 tsp salt
1/4 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
Add 8 tbsp (1 cube) melted butter and 1 tbsp lemon juice to the spice mixture.
Pour half of the seasoned butter under the skin of the chicken and the remainder
over the outside of the chicken.
Set IP to manual 18 – 30 minutes based on the weight of the chicken:
Close the IP lid and steam vent
Cook on high pressure for 6 minutes per pound:
3 lbs = 18 minutes on high pressure with 15-min natural release
4 lb = 24 minutes on high pressure with 15-min natural release
5 lb = 30 minutes on high pressure with 15-min natural release
Note: A 6 qt instant pot fits up to a 5 lb chicken.
To serve: When chicken is cool enough to handle, cut the chicken into serving pieces, add to a cast iron skillet. Top with 1/2 cup of sauce and lemon slices. Crisp the chicken over medium high heat for 3 – 5 minutes.