Stuffed Sourdough Bread


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


  1.  Clean and slice shallot and leek as noted above.
  2.  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.
  3.  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.
  4.  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.
  5.  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.
  6.  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.
  7.  Stuff grated cheese evenly between each slice.
  8.  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.
  9.  Wrap the loaf in baking parchment baking paper and then foil.
  10.  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.
  11. 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.
  12.  Cover and refrigerate any leftovers and enjoy within a few days.

Lemon Blueberry Mini Loaf Brownies

lemon blueberry loaf

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.

Serves 4


3/4 cup           all purpose flour

3/4 cup           sugar

2                      eggs

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

lemon blueberry brownie



  1. Preheat convection or standard oven to 350 F.
  2. In a medium bowl mix dry ingredients together.
  3.  Diced softened butter into 1″ pieces, add to the dry and mix well.
  4.  Whisk in eggs, lemon juice and zest.
  5.  Prepare the mini loaf pan with a light coat of butter or vegetable oil.
  6.  Pour batter into the loaf pan and bake until the center is set.
  7.  Bake for 40 minutes and until the center of the loaf is fully set.
  8.  Add a drizzle of lemon glaze then slice and serve.

Cubed Pork and Chorizo Burritos

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


  1.  Add 1 1/2 tbsp. of oil to a heavy skillet or Dutch oven.  Turn heat to medium.
  2.  When oil is hot add diced red bell peppers and diced onions.  Saute’ for 5 minutes, stirring intermittently.
  3.  Dredge cubed pork in flour and add to the pan.  Saute and stir, browning the pork on all sides.
  4.  Add the chorizo to the pan, break up any clumps and brown the chorizo.
  5.   Add remaining 1 1/2 tbsp of oil and blend cubed pork and chorizo together while cooking over medium heat.
  6.  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.
  7.  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.

Crispy Shrimp with Walnuts

Serves 4




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

Candied Walnuts

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.



  1. Rinse iceberg lettuce, set aside single medium and large lettuce leaves for cooked shrimp wraps.
  2. Open container of crispy fried Asian noodles, set aside for garnish.
  3. Keep ready made guacamole in the fridge until ready to serve.
  4. 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.
  5.  Clean the skillet, prepare shrimp and batter for pan frying.
  6.  For the shrimp: remove the shell and tail from each shrimp and any remaining vein.
  7.  Place shrimp in a ziplock bag, add marinade.  Seal the bag, refrigerate for 30 minutes.
  8.  In a large bowl combine dry batter ingredients, stir then set aside.
  9.  Add plain soda water to the batter (in the large bowl), stir to combine ingredients thoroughly, set side.
  10.  Pour oil into the skillet.  Turn stovetop heat to med/high.
  11. 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.
  12.  Place candied walnuts on a plate, garnish with diced green onions.
  13.  Place lettuce leaves for wrappers on a plate.
  14.  Place guacamole and Chow Mein noodles out in serving dishes on the table along with the shrimp and walnuts.
  15.  Assemble lettuce wraps and enjoy.  Refrigerate leftovers and enjoy within 1 – 2 days.

Easy Lemon Cream Pie

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


  1. Preheat convection or regular oven to 350 degrees F.
  2. Rinse lemons, pat dry, cut in half.  Juice the lemons, discard any seeds that fall into the bowl.
  3. Add contents of both cans of sweetened condensed milk to the bowl.
  4. Add egg yolks to the bowl.
  5. Whisk the mixture together until ingredients are well combined and the filling is smooth.
  6.  Pour filling into a readymade pie shell.
  7.  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.
  8. Let the pie cool to room temperature on a cooling rack, or stovetop burner (that is off and cool to touch).
  9. Refrigerate for 2 – 3 hours.  Slice and serve with a dollop of ready made whipped cream.
  10.  Lightly cover pie with the lid provided with the readymade crust.
  11.  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:/

Argentine Shrimp and Jalapeno Poppers

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.



Serves 2


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



  1.  Use deveined, shell on Argentine shrimp, rinse, pat dry,  set aside.
  2.  Rinse jalapeno peppers, cut lengthwise slit along the pepper, remove seeds, set aside.
  3.  Stuff the interior of the jalapeno with cream cheese.
  4.  Partially cook bacon, let it cool then wrap 1/2 slice around each jalapeno, set aside.
  5.  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.
  6.  Clean the grill pan, add some additional vegetable oil if needed.  Turn the stove or grill to medium heat.
  7.  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.
  8.  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.

Skillet Naan Bread

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)
  1. 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.

  2. 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.

  3. Heat a cast iron or other skillet over medium-high heat. When skillet is hot, brush it with a bit of  high heat oil.
  4. 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.
  5. 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.