Recipes for Your Summer RV Adventure

The summer RV season is here and that means its time to enjoy some meals outside at the campsite. These delicious summer eats are easy to make in the comfort of your RV, and they’re so delicious your family and friends will be coming back for seconds.

Exotic Summer Salad

What you’ll need:

  • 1 can sliced mushrooms (drained)
  • 1 can artichoke hearts (drained)
  • 1 can hearts of palm (drained and sliced)
  • 1 can black olives (drained and sliced)
  • 1 can baby corn (drained)
  • 1/2 cup olive oil
  • 1 clove garlic (minced)
  • 1/4 cup fresh lemon juice
  • 2 sprigs fresh parsley (chopped)
  • 4 leaves fresh basil (chopped)
  • salt and pepper to taste

Preparation instructions:

  1. Combine the mushrooms, artichoke hearts, hearts of palm, olives and baby corn together in a large bowl.
  2. In a separate small bowl, mix the olive oil, garlic, lemon juice, parsley, basil, salt and pepper together thoroughly.
  3. Pour the dressing over the vegetables, mix and chill for two hours before serving.

Pork with Peach and Black Bean Salsa

What you’ll need:

  • 1 pound pork tenderloin (cubed)
  • 1/4 cup cornmeal
  • 1 tablespoon olive oil
  • 1/4 cup beer
  • 1 cup prepared salsa
  • salt and pepper to taste
  • 1 tablespoon fresh cilantro
  • 1 can peaches (sliced and drained)
  • 1/2 can black beans (drained and liquid reserved)

Cooking instructions:

  1. Season the cubed pork meat with salt and pepper to your liking.
  2. Place the meat in a large plastic bag and pour the cornmeal into the bag. Shake until coated.
  3. In a large skillet over medium-high heat, warm the olive oil and saute meat until browned (about 10 minutes). Lower heat to medium.
  4. Pour the beer, peaches, salsa and beans into the skillet with 2 tablespoons of black bean liquid.
  5. Stir thoroughly and let simmer for roughly 20 minutes. Stir in the cilantro and serve.

Visit PleasureLand RV Center

There’s no better place to start your summer RV adventures than right here at PleasureLand RV Center in Minnesota. We have all of the new and used RVs, parts, accessories and camping supplies you need to live your dream RV lifestyle.

Try this Classic Minnesotan Recipe

shutterstock_556963501

A classic Minnesotan comfort dish, try this Wild Rice Hotdish the next time you’ve got a lot of hungry mouths to feed. It’s perfect after a long day of activity. The heartiness of the dish will leave everyone feeling refreshed and filled.

Minnesota Wild Rice Hotdish

Ingredients

  • 1 pound ground beef
  • 1/2 c. onion, chopped
  • 1 c. celery, sliced
  • 1 c. carrots, sliced
  • 1 c. wild rice, rinsed well
  • 3 tbsp. soy sauce
  • 2 c. cold water
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • black pepper, to taste

Directions

Preheat oven to 350 degrees. In a large skillet, brown the ground beef and onions until beef is no longer pink. Drain excess grease.

In a greased 9×13 baking dish, combine celery, carrots, and wild rice. Add ground beef and onion mixture next. In a bowl, combine water, soy sauce, pepper and soups. Pour over other ingredients and mix well. Bake for 1 hour and 30 minutes.

Visit PleasureLand RV Center

Stop by PleasureLand RV Center this summer to tour a new or used RV model. From motorhomes to travel trailers to popup campers, PleasureLand RV Center has an RV to fit your needs.

Must-Try Summer Recipes for the Road

shutterstock_442232551

Summer means long nights outside at the campsite and big adventures. It doesn’t mean long days spent cooking in your compact RV kitchen. These simple summer recipes are easy to cook and delicious, so you can spend more time out exploring.

Summer Corn and Tomato Pasta

What you’ll need:

  • 1 pound bowtie pasta
  • 2 garlic cloves (smashed)
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry tomatoes
  • 2 tablespoons unsalted butter
  • 3 ears fresh corn (kernels cut off)
  • 1/4 cup fresh basil leaves (torn)
  • salt

Cooking instructions:

  1. Salt a large pot of water and bring it to a boil. Cook pasta until al dente, then drain.
  2. Heat the olive oil in a large skillet over medium heat. Add tomatoes and garlic and stir occasionally for about five minutes.
  3. Stir in corn and raise heat to medium-high. Cook until the corn is golden brown.
  4. Season to taste with salt.
  5. Stir cooked vegetables into pasta and toss.

Spicy Honey-Glazed Chicken Breasts

What you’ll need:

  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic (finely chopped)
  • 1 small onion (finely chopped)
  • 1/2 cup honey
  • 1/2 teaspoon chili powder
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon lemon juice
  • 8 boneless, skinless chicken breasts
  • 8 pineapple rings
  • salt to taste

Cooking instructions:

  1. Heat 1 tablespoon olive oil in a saucepan over medium heat. Stir in garlic and onion and cook until brown. Stir in honey, chili pepper and hot sauce, then let simmer for one minute.
  2. Remove the sauce from heat and stir in lemon juice.
  3. Preheat your grill to medium-high and rub the chicken with the remaining olive oil and salt to taste.
  4. Grill for about seven minutes, then flip and cook for another two minutes.
  5. Move the chicken breasts to a plate and brush with the honey glaze. Cover with foil and let sit for 5 minutes.
  6. Grill pineapple rings for three minutes on each side, then serve with chicken.

Visit PleasureLand RV Center

Don’t forget to stop and see us at the PleasureLand RV Center in Minnesota for all of your summer RV and camping needs.

Pizza for Breakfast

shutterstock_208124743

If you’re tired of the same old breakfast fare, try making this delicious and filling breakfast pizza. It’s also low-carb as a bonus, if that’s a dietary restriction that you have, though from the taste you won’t be able to tell!

Ingredients

  • 12 eggs
  • ½ cup cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 oz sausage
  • 2 cups peppers, sliced
  • 1 cup cheese, shredded

Directions

  1. Preheat oven to 350 degrees.
  2. Add peppers to microwave for 3 minutes.
  3. Brown sausage in cast iron skillet.
  4. Take out and set aside.
  5. Mix eggs, cream, salt and pepper together and add to skillet.
  6. Cook for 5 minutes until the sides start to set up.
  7. Add to oven and bake for 20 minutes.
  8. Take out and add sausage, peppers and cheese.
  9. Set under broiler for 3 minutes.
  10. Let sit for 5 minutes.

Visit PleasureLand RV

Stop by PleasureLand RV Center this spring or summer to shop for a new or used motorhome or travel trailer. While you’re here, you can tour the various models and floorplans on the lot and find the one that’s perfect for you. PleasureLand RV Center can also help you with RV service, parts, and accessories.

Enjoy a Healthier Breakfast

sandwich with avocado and a fried egg on a white plate on a light rustic wood surface

Breakfast in an RV, like most meals, can feel somewhat limited simply due to the fact that you’re working with less space than you would be at home. This might lead to concessions at times, which translates to some less-than-healthy meals. But you can eat healthy anywhere if you know some simple recipes that are easy to make in your RV’s galley. Try this recipe for a healthier breakfast.

Guacamole and Egg Breakfast Bowls

Quick and simple, this filling recipe is easy to make with just a few ingredients. You can also serve this on wheat toast as an open-face sandwich or in a whole grain tortilla as a wrap.

Ingredients for the bowl:

  • 1 egg, room temperature
  • Cup full of baby spinach leaves
  • ⅛ red onion, peeled and finely sliced
  • 1 small piece toast, chopped into chunks
  • 1 tbsp sour cream
  • 2 tsp sweet chili sauce
  • Pinch black pepper

Ingredients for the guacamole:

  • 1 ripe avocado, peeled, de-stoned and roughly chopped
  • ⅛ red onion, peeled and finely chopped
  • 1 tbsp chopped parsley
  • Pinch of salt
  • Pinch of pepper
  • Juice of half a lime

Directions

  1. Place the egg in a pan of cold water, bring to the boil, then simmer for 5-6 minutes. Turn off the heat and drain off the water. Leave the egg to cool (you can put it in some cold water to speed up the process if you like). Peel the egg and slice in half.
  2. Now make the guacamole by mashing all of the guacamole ingredients together.
  3. Place the spinach in a bowl, top with the guacamole, egg, slices of red onion, cubes of toast, a blob of sour cream, a drizzle of sweet chili sauce and a sprinkle of pepper, then serve.

Visit PleasureLand RV Center

Stop by PleasureLand RV Center to tour some RV models and floorplans and to find the one that’s right for you. PleasureLand RV Center is here to help you find the motorhome or travel trailer of your dreams. If meal prep is important to you on the road, just ask your helpful sale associate to show you RVs with larger kitchen areas.

How About a Slice of Chocolate Cake?

Chocolate cake and coffee

There’s no better way to celebrate National Chocolate Cake Day than baking a delectable chocolate cake in the comfort of your RV. National Chocolate Cake Day will be held on Friday, January 27, this year, so there’s no better time to brush up on your cake recipes than now.

This easy-to-make chocolate cake recipe will wow your friends and family and convince them that you’ve been in the kitchen baking all day.

One Bowl Chocolate Cake Recipe

What you’ll need:

  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Your favorite chocolate frosting

Baking instructions:

  1. Preheat your RV oven to 350 degrees. Grease and flour two 9-inch round baking pans.
  2. Stir the sugar, flour, baking powder, cocoa, baking soda and salt together in a large bowl.
  3. Stir in the milk, eggs, oil and vanilla and mix for roughly 2 minutes with a mixer on medium speed.
  4. Stir the boiling water into the mixture last. The batter should be thin.
  5. Bake the cake for roughly 30 to 35 minutes in the preheated oven. Insert a toothpick into the cake. The cake is finished cooking when the toothpick comes out clean.
  6. Cool the cake pans for 10 minutes, then remove the cakes and place them on a wire rack to cool fully.
  7. Once cool, frost one cake with your favorite chocolate frosting, then place the other cake on top and frost them both.
  8. Allow the frosting to harden slightly, then slice and enjoy.

Visit PleasureLand RV Center

Don’t forget to stop and see us at PleasureLand RV Center when you’re cruising throughout the country in your RV this January. We’re stocked with all of the latest and greatest RV parts and camping supplies to help you enjoy 2017 to the fullest.

Tasty Red Velvet Chocolate Chip Cookies

Red velvet crinkle cookies with white chocolate chips

Try these delicious red velvet chocolate chip cookies in your RV this holiday season. They’re the perfect treat to get you and your family and friends into the holiday spirit.

Ingredients

  • 1 and 1/3 cup all-purpose flour, spooned and leveled (careful not to over measure)
  • 1/3 cup natural cocoa powder
  • 1 and 1/2 teaspoons cornstarch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, softened to room temperature
  • 1/2 cup packed brown sugar, light or dark
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 1.5 to 2 tablespoons red food coloring, liquid or gel
  • 3/4 cup + 1/4 cup white chocolate chips

Directions

  1. In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt. Set aside.
  2. In a separate large bowl using a stand or hand-held electric mixer beat the butter and sugars together on medium speed until light & fluffy. Once no clumps of sugar remain add in the egg & vanilla and beat until combined. Add in the red food coloring and continue mixing. The batter will look quite neon at this point.
  3. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula and large wooden spoon. Add in 1/2 the flour mixture and beat on low speed until combined. Add in the 2nd half of the flour mixture and beat on low. Turn of the mixer, scrape down the sides of the bowl, and add in 3/4 cup white chocolate chips. Beat on low for about 15 seconds until chocolate chips are mixed in. The dough will be very sticky
  4. Using a cookie scoop, form dough into balls of about 1 tablespoons. I got a total of 27 cookies. Put cookies on a plate, cover with cling wrap, and refrigerate for 3+ hours.
  5. When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. Place cookies 2 inches apart on the tray, and bake for 7-9 minutes. The tops should look almost set when you remove them from the oven. Allow cookies to cool on their tray for at least 10 minutes before transferring to a wire rack to continue cooling. While the cookies are cooling, stud the tops of your cookies with the additional 1/4 cup of white chocolate chips.

Visit PleasureLand RV Center

Stop by PleasureLand RV Center this December to shop for a new RV and to tour any RV in stock. You can also get your RV checked over for winter driving or prepare it for storage if you intend to put it away for the season.

Enjoy These Apple Oatmeal Muffins in Your RV

Fall Apple Muffins. style rustic

The flavors of fall and winter are numerous and delicious. Try these hearty and savory apple oatmeal muffins next time you’re out on the road. They’re great for breakfast, a quick snack on a hike, or with tea or coffee in the afternoon or before bed.

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 3/4 cup applesauce
  • 1 1/2 teaspoons vanilla
  • 1/2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup rolled oats
  • 1 medium apple, finely chopped
  • 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
  2. In a large bowl, mix together the sugars, eggs, oil, vanilla and applesauce.
  3. In a separate bowl, mix together the flours, baking powder, soda, salt and spices.
  4. Mix the dry ingredients into the wet ingredients in the bowl. Stir in the oats, apples, and nuts.
  5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Visit PleasureLand RV Center This December

Stop in at PleasureLand RV Center this December to shop for a new or pre-owned RV. Tour any model on the lot and ask your sales associate any questions you may have. While you’re here, you can see about scheduling maintenance service on your current rig, or shop for parts and accessories for that RVer in your life.

Fire Up the Oven for Muffins

Flavored muffins with pumpkin and apple

Try these delicious muffins in your RV this fall and winter.

Pumpkin Crumb Cake Muffins

Ingredients

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups pumpkin puree
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk, at room temperature

Crumb Topping

  • 3/4 cup (94g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 6 Tablespoons (86g) unsalted butter, melted

Maple Icing (optional)

  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 2 Tablespoons (30ml) milk

Directions

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm.

Visit PleasureLand RV Center

Stop by PleasureLand RV Center this fall to shop for a new or pre-owned RV. While you’re here, you can also schedule service or shop for parts and accessories.

Vegetarian Lasagna in Your RV

Try this delicious vegetarian lasagna in your RV!

Ingredients

  • 1 lb lasagna noodles
  • 1 jar marinara sauce
  • 12 oz baby spinah
  • 3 cups chopped kale
  • 20 oz sliced baby bella mushrooms
  • 1/3 cup cooking sherry
  • 15 oz ricotta
  • 1 cup chopped basil
  • 1 Tbsp fresh thyme
  • 1/4 cup milk
  • 1/2 tsp crushed red pepper
  • 2 cups shredded Fontina cheese
  • 1/2 cup shredded Pecorino Romano cheese

Directions

Prep the layers first.

Preheat the oven to 325 degrees F. Cook the noodles according to their directions. Drain and rinse with cold water and set aside.

Bring a large pot of water to a boil and place the kale in a steamer basket and lower into the boiling water. Boil until wilted but slightly crunchy (approx. 1 minute). Remove and drain in colander. Set aside.

Place spinach into steamer next and lower into water. Boil until wilted (approx. 30 seconds). Remove and drain in colander. Set aside.

Once the greens cool, squeeze out remaining moisture.

Place the mushrooms in a large skillet over medium-high heat. Cook, stirring occasionally until juices release and evaporate. Add cooking sherry, toss, and let cook until the sherry is almost evaporated. Remove from heat.

Mix the ricotta, basil, thyme, crushed red pepper, and milk in a medium bowl.

Now make the lasagna.

Oil a 9×13 baking dish. Line the bottom with a single layer of lasagna noodles going in the short direction. Use the back of a spoon to spread about a third of the ricotta mixture across them. Top with about a quarter of marinara, using the spoon for this as well.

Top this with about a third of the kale, spinach, and mushrooms, evenly.

Add another layer of noodles the opposite direction and repeat the layering process. Then do it all again once more for 3 layers total.

Top the final layer with remaining lasagna and marinara and add Fontina and Pecorino Romano cheeses on top.

Cover this all tightly with foil and bake for 40 minutes. Uncover and turn on broiler for 10 minutes until the top is golden brown and bubbly.

Cut and serve immediately!

Visit PleasureLand RV Center

Stop by PleasureLand RV Center to view our inventory of new and used RVs, including ones with great kitchen setups, ideal for making this vegetarian lasagna or any other recipe you fancy trying. PleasureLand RV Center is your spot in Minnesota for RV sales, service, parts, and accessories.