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.
A simple recipe you can prepare in an Convection oven, on the stovetop or in a cast iron skillet outdoors on a grill.
Halibut is currently readily available in the fresh fish section of the grocery store. I plan to serve the leftovers for dinner tomorrow, perhaps as the protein in soft tacos!
Serves 2 and leftovers for 2 the following day
1 1/2 fresh halibut
1 tsp vegetable oil
1 tsp butter
2/3 cup pistachio nuts
- Rinse halibut, pat dry, cut fish into 4 equal sized filets
- Place filets in cooking vessel. Pour oil into the pan and roll the halibut in the oil.
- Rough chop shelled pistachios to a medium coarse grain (not as fine as Panko).
- Set cooking heat to med/high. If using convection 375 F.
- Cut butter into 4 – 6 dabs and place over the pistachio coated halibut.
- Wash the lemon, cut in wedges, set aside.
- Cook halibut pistachio crust facing upward, until the fish turns opaque throughout. Don’t overcook but check to see that the fish is not clear and shiny in the center. Fish is cooked at 145 F when checked in the mid section of the filet using a temperature probe.
- Squeeze a wedge of lemon over the filets and serve with a fresh lightly cooked vegetable or as an alternate serve with a fresh salad.
My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com
I made these breakfast burritos with ingredients that all have a long fridge/freezer life.
Having enjoyed a few days of cereal with yogurt, bananas and blueberries… we were ready for something different and warm for breakfast! I had the following ingredients onhand and the results… rewarding!
Enough for my husband Jeff and me for breakfast with leftovers to freeze for 2 additional meals.
2 slices cheddar cheese
1 cup frozen hash browns
2 soy chorizo sausages
1 tbsp vegetable oil
2 tsp butter
a no salt all-purpose spice or salt and pepper to taste
6 flour tortillas ~ 8″ size
- Gather ingredients for the burritos and place them in a work area near your stove.
- In a medium saute’ pan add 1 1/2 tsp of oil. Turn the stove to medium high.
- When the oil is warm, add the hash browns. Stir and cook for about 7 minutes or cooked through, stir periodically. Remove the hash browns to a plate and set aside.
- Add the remaining 1 1/2 tsp of vegetable oil to the pan. Remove the chorizo from the casings, saute’ and stir until thoroughly cooked according to package directions. The package I used advised to cook the chorizo to 165 F. Remove cooked chorizo to a plate.
- In a medium bowl whisk eggs together with a tsp of water.
- Add a tsp of butter to the pan over medium heat. Melt butter then add the eggs. Stir as needed until eggs are cooked.
- Tear 1 slice of cheese into 4 pieces. With the heat on medium place cheese on top of the cooked eggs. Add cooked hash browns and stir. Add cooked chorizo and stir.
- Cut the remaining 1 1/2 tsp of butter in 4 and place along the inner edges of the pan.
- Top with the final piece of cheese, torn into 3 – 4 pieces. Let the cheese melt some then turn off the heat.
- Cook the tortillas 1 at a time over low flame or heat from the stove.
- Assemble and roll your burritos using about 1/2 cup of chorizo mixture per buritto.
- Package the leftover burritos single layer in a zip top freezer bag. Label the outer bag listing the contents and date packaged. Enjoy within 3 month.
- Reheat the frozen burritos in the microwave until hot and center is warm.
I spotted some fresh halibut at the market today and selected a piece that was 1.37 lb. Perfect for making 2 dinner for my husband Jeff and me. A little bit of a splurge at $5.82 per serving x 4 servings but the quality was great and having a minimally processed fresh dinner tonight followed by some halibut tacos tomorrow was enough to hook me!
If serving 1, cut the fish into 4 crosswise pieces, prepare what you will use for dinner and a left over dinner tomorrow. Place the other 2 pieces side by side in a freezer ziplock bag. Using a permanent marker, write the contents “Halibut” across the bag and the date you placed the halibut into the freezer “3/31/20. Plan to prepare a meal with the frozen leftovers within 3 months. Defrost the fish in the fridge prior to cooking.
Here is the preparation for our fresh halibut that we enjoyed tonight. The moist fish flaked perfectly after cooked by saute’ method in a ribbed grill pan on the RV stovetop.
1.37 lb fresh halibut
1 tsp unsalted butter
generous sprinkle Old Bay seasoning on both sides and a few dashes of smoked paprika on each side
- Use a medium saute’ grill pan or skillet.
- Heat the pan over med/high heat adding the butter when the pan I warm.
- Rince the halibut and pat dry then add to the pan.
- Let the fish cook for 4 – 5 minutes or a little more if needed on each side.
- While the fish is cooking tilt the pan to keep the butter moving under the fish.
- If the butter is browning too quickly just adjust the flame down to medium.
- Flip the file over after about 4 – 5 minutes or when the fish releases easily when you attempt to turn the fish. Don’t force the flip, wait until the fish is ready and releases easily.
- Continue cooking the fish for another 4 – 5 minutes until the raw look of the middle of the halibut changes to opaque but shiny. The fish may well break apart some as you prepare it in the saute’ pan, no worries, just follow the break away lines and let the halibut naturally divide into 3 – 4 pieces… no problem.
- I served our halibut with broccoli crowns cooked in a microwave safe bowl with 2 oz. of water. Cover the broccoli with saran wrap and microwave on high for 1 minute. Perfect! Chef MJ My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com
Here is a crowd pleasing meal that is both simple to prepare and has a lovely blend of complimentary flavors. Whether you are adventure camping, preparing for a road trip or fixing meal at home.
This recipe is delicious and leftovers can be easily frozen in desired ziplock bag sizes appropriate for the number of servings you are planning for a dinner and leftovers.
Recipe serves 6 – 8 in a 6 quart IP
Serves 12 – 15 if you double the recipe using an 8 qt IP
4 tbsp. olive oil
1 whole red onion, diced
2 cloves garlic, minced
1/2 tsp garlic powder
2 tsp smoked paprika
1/2 tsp oregano
1 bay leaf (remove after cooking)
1/3 tsp cayenne pepper
fresh ground salt and pepper to taste
1/2 cup dry white wine
14 oz. diced canned tomatoes
2 cups uncooked basmati rice
36 oz chicken or broth (reserve 4 oz. to add at the end of the cooking cycle)
1 lb uncooked chorizo (pork, beef, soy or combination of both. If chorizo is in casings remove and cut in 1″ pieces)
3/4 lb raw peeled, deveined shrimp
1 1/2 lb cooked chicken, deboned, diced (COSTCO has precooked rotisserie chicken sold in the cooler section)
1 dozen fresh live clams
1 1/2 cups frozen petite peas
Place 2 tbsp of olive oil in the IP stainless steel liner. Turn IP to Saute’ and cook/stir the diced onions for a minute then add the chopped/minced garlic and deveined shelled uncooked shrimp. Saute’ until shrimp turns pink and is partially cooked (approximately 2 min.) for large Argentinean shrimp.
Turn IP off and pour the shrimp/onion mixture into a medium bowl, set aside. Pour the wine into the IP and stir to deglaze the browned bits at the bottom of the IP.
Add diced tomatoes to the wine, then the add rice, bay leaf, spices and 4 cups of the broth.
Note: Check the clams to ensure that each one is closed or that they close when lightly touched with your index finger. Discard any clams that do not close. Add the uncooked rice and closed clams to the IP and stir.
Turn the IP to manual high pressure mode, select 8 minutes. Lock the lid in place and turn the steam valve to the seal position.
When cooking is complete, do a quick release. Discard any clams that are closed, failing to open during cooking.
In a separate pan, saute’ the chorizo in 2 tbsp. of olive oil for a few minutes until cooked through then add the chorizo to the IP and stir.
Add the remaining 1/2 cup broth, the peeled deveined saute’ shrimp, diced cooked chicken and the peas and stir. Turn IP off, close the lid and let the cooked ingredient ingredients warm in the IP for a few minutes.
Garnish with chopped parsley (optional) or a wedge of lemon and some warmed garlic bread.