Easter Entrees in Your RV

Easter Recipes to make in your RV

Traveling in your RV for the Easter holiday doesn’t mean you have to miss out on your favorite family traditions. You can enjoy a full Easter dinner right inside the comfort of your RV. These entree recipes are easy to prepare in your small RV kitchen, and there’s no doubt your guests will be asking for more.

Honey-Glazed Easter Ham

INGREDIENTS

  • 1 ready-to-eat ham (5 pounds)
  • 1/4 cup whole cloves
  • 2 cups honey
  • 2/3 cup butter
  • 1/4 cup dark corn syrup

DIRECTIONS

  1. Preheat your oven to 325 degrees.
  2. Score the ham and place the whole cloves in the scores.
  3. Place the ham in a tin foil-lined pan.
  4. Use a double boiler to the heat the corn syrup, butter and honey into a glaze.
  5. Brush your glaze over the ham and put it in the oven for 1 hour and 15 minutes. Keep the glaze warm while cooking.
  6. Baste the ham every 15 minutes with your glaze.
  7. Turn on your oven’s broiler during the final five minutes of cooking to carmelize the glaze.
  8. Remove the ham from the heat and enjoy.

Cardamom Maple Salmon

INGREDIENTS

  • 1 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • 1/4 cup grapeseed oil
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons maple syrup
  • 1 salmon filet (2 pounds cut into 3-inch pieces)

DIRECTIONS

  1. Stir the paprika, cardamom, salt, pepper and coriander together in a medium bowl.
  2. Stir in the oil and maple syrup.
  3. Preheat a non-stick pan over medium-high heat.
  4. Place the salmon pieces in the maple syrup mixture and coat them evenly on all sides.
  5. Cook the salmon in the preheated pan for about 5 to 7 minutes on each side or until it flakes easily with a fork.

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Make Meals Ahead of Time

When you’re RVing, it’s hard to slow down and do stuff like cook a meal. Good thing that RVers have gotten inventive about reducing work when it comes to meal prep. If you want to save money, avoid eating fast food and frozen dinners, and generally enjoy your meals more, try making stuff ahead of time. It’s a tried and true method right up there with slow cooker recipes on effectiveness and ease. When you’ve got a spare moment, whether before you leave on your trip or just when you’ve got some downtime on the road, take the time to prepare some meals ahead of time so that you’ve got options when you’re feeling a bit lazy.

FREEZER BREAKFAST BURRITOS

INGREDIENTS

  • 1 large onion diced
  • 1 large green pepper diced
  • 1 roll of breakfast sausage
  • 1 pound of bacon
  • 1 pound of red potatoes cubed small
  • 16 oz shredded cheddar cheese
  • 12 large eggs
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 2 tsp paprika
  • salt and pepper
  • 1 pack flour tortillas

DIRECTIONS

  1. Fry up the bacon until crisp. Let it cool and chop it into small pieces.
  2. Fry up the breakfast sausage with the onion and green pepper. Strain the grease and let cool.
  3. Preheat oven to 375℉. Toss the cubed potatoes in salt and pepper to taste and paprika. Spread potatoes on a baking sheet and bake for 15 min. Take potatoes out and flip them with a spatula. Bake in the oven for another 15 minutes or until soft and browned. Let potatoes cool.
  4. Crack eggs into medium bowl and add milk. Whisk until light and fluffy. Heat a frying pan over medium heat and spray with cooking spray. Pour eggs into pan and scramble until cooked through. Remove eggs from pan and let cool.
  5. Lay one tortilla down flat. Add cheese, eggs, potatoes and meat with peppers and onions. Fold the bottom of the tortilla up then fold the right side in. Fold the top down and the left side in. Lay the burrito seam-side down on a baking sheet. Once you have completed all of the burritos, place the baking sheet in the freezer for 1 hour. Wrap each burrito in tin foil and place in a large plastic bag and store in your cooler.
  6. When you are ready to eat them you can place them into the outer coals of the campfire or on top of the fire grate.

SHRIMP BOIL FOIL PACKETS

INGREDIENTS

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 pound baby red potatoes, halved
  • 2 tablespoons olive oil
  • 4 teaspoons cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS

  1. Preheat a gas or charcoal grill over high heat.
  2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
  4. Place in fridge until you’re ready to make them. When ready, place foil packets on the grill and cook until just cooked through, about 12-15 minutes.
  5. Served immediately, garnished with parsley, if desired.

Start Your Camping Trip at CCRV

Before you hit the roads for your next RV adventure, bring your RV to CCRV in Corpus Christi. We specializing in servicing, repairing and upgrading your RV, so you can enjoy the safest and most comfortable camping experience yet.

Tasty Campfire Recipes

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Some of the most enjoyable moments of camping are those spent by the warmth of a campfire at night. In addition to keeping you and your fellow campers warm, your campfire can double as a convenient outdoor kitchen. Forget about dirtying the inside of your RV on your next RV trip and test out these unbelievably delicious campfire recipes.

Campfire Chicken and Potatoes

What you’ll need:

  • 1 pound boneless, skinless chicken breasts (cubed)
  • 1 package fresh mushrooms (sliced)
  • 2 onions (diced)
  • 1 yellow bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 4 small potatoes (cubed)
  • 4 cloves garlic (sliced)
  • 1 lemon (juiced)
  • 1/4 cup olive oil

Cooking instructions:

  1. Combine the chicken, mushrooms, onion, peppers, garlic and potatoes in a large mixing bowl.
  2. Pour in the lemon juice and olive oil and mix well.
  3. Divide the mixture evenly between four sheets of heavy-duty aluminum foil, then top each with another sheet of foil. Roll up the edges of the foil to create four packets.
  4. Wrap each packet in one more sheet of tin foil, so they’re all double wrapped.
  5. Cook the packets in the hot coals of the campfire until the chicken is fully cooked and the potatoes are tender (roughly 40 minutes).

Campfire Skillet Breakfast

What you’ll need:

  • 6 eggs (beaten)
  • 1/2 pound bacon
  • 4 cups potatoes (cubed)
  • 1/2 onion (chopped)
  • 1 cup shredded cheddar cheese

Cooking instructions:

  1. Cook the bacon until crisp in a skillet over the warm coals of your campfire.
  2. Take the bacon out of the skillet and set it aside, leaving some of the bacon fat in the skillet.
  3. Cook the onion and potatoes in the skillet with the bacon fat. Cover the skillet and continue cooking until the potatoes are tender.
  4. Crumble the bacon into the skillet and stir in the eggs. Cover the entire mixture and heat for roughly 2 minutes or until the eggs are fully cooked.
  5. Sprinkle cheese on top and serve.

Start Your Camping Trip at CCRV

Before you hit the roads for your next RV adventure, bring your RV to CCRV in Corpus Christi. We specializing in servicing, repairing and upgrading your RV, so you can enjoy the safest and most comfortable camping experience yet.

Recipes you Need to Try Cooking on Your Next RV Trip

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One of the best parts of the RV lifestyle is spending time outdoors at the campsite. You can spend even more time outside of your RV in 2017 by cooking meals over your campfire.  Not only does cooking over an open fire make meals more delicious, it keeps messes away from the interior of your RV.

These campfire grilling recipes taste so delicious, they may inspire you to start cooking every meal over the open flame.

Over the Fire Scalloped Potatoes

What you’ll need:

  • 8 large baking potatoes (peeled and diced)
  • 1 can condensed cream of mushroom soup
  • 1 cup shredded cheddar cheese
  • 1 bunch green onions (sliced)
  • 1/2 cup butter
  • black pepper to taste
  • garlic salt to taste

Cooking instructions:

  1. Preheat your campfire grill for 10 minutes.
  2. Set out eight pieces of aluminum foil and spray them with cooking spray.
  3. In a large bowl, combine the potatoes, soup, cheese and onions.
  4. Season the mixture with pepper and garlic salt to your liking.
  5. Divide the potato mixture evenly between the foil squares and dot with butter.
  6. Fold the foil squares into packets and seal tightly.
  7. Cook the packets on the grill until the potatoes are tender (12 to 20 minutes).

Grilled Sausage with Vegetables

What you’ll need:

  • 1 pound smoked sausage (cut into 1-inch pieces)
  • 1/2 pound red potatoes (quartered)
  • 3/4 pounds fresh green beans (halved)
  • 1 onion (sliced)
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon butter
  • 1 teaspoon vegetable oil
  • 1/3 cup water

Cooking instructions:

  1. Preheat your campfire grill over the campfire for about 10 minutes.
  2. Place the sausage, potatoes, green beans and onions on a large sheet of foil.
  3. Season the mixture with salt and pepper, then top with butter.
  4. Seal the foil into a packet, leaving one small opening.
  5. Pour the water into the opening, then seal the packet tightly.
  6. Place your packet on the grill and allow it to cook until the sausage is browned and the vegetables are tender (20 to 30 minutes).

Visit CCRV

If you’re in need of some new camping supplies this fall, don’t forget to shop with us at CCRV in South Texas. We’re your one-stop shop for new or used RV sales, service, parts, accessories and so much more.

Try This Easy Pasta Salad

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A salad makes for a great meal, especially if you’re craving something light and refreshing. This recipe is light and refreshing, but adds a little bit of heat for a delightful kick of flavor in each bite.

Tex Mex Pasta Salad

Ingredients

  • 1 package (12 ounces) bowtie noodles 12
  • 1 can roasted corn
  • 1 can black beans
  • 1 pint cherry tomatoes
  • 2 large avocados
  • 1/3 cup chopped cilantro
  • Optional: queso fresco cheese, fresh lime
Dressing
  • 1/4 cup ketchup
  • 1/2 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 1/4 cup + 2 tablespoons white sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning blend
  • 1/8 teaspoon Worcestershire sauce (optional)
  • Salt and pepper to taste

Directions

  1. To prepare the dressing, add all of the ingredients to a blender or food processor and pulse until combined. Add salt and pepper to taste. If making this ahead of time, store in the fridge.
  2. Prepare the noodles according to package directions. Drain and rinse in cold water for about 30 seconds. Drain well.
  3. Toss with a few tablespoons of the prepared dressing (make it while the pasta is cooking) and place in the fridge to chill.
  4. Drain the roasted corn. Drain and rinse the black beans.
  5. Halve the cherry tomatoes. Remove the skin and pit of the avocado and chop. Coarsely chop the cilantro.
  6. Toss all the salad ingredients together.
  7. Toss with the salad dressing and enjoy if desired with crumbled queso fresco and a squeeze of fresh lime.

Visit CCRV

Stop by CCRV this summer to tour a new or used motorhome or travel trailer. Find an RV that’s perfect for your summer vacation plans and learn more about the RV lifestyle. If you’re not on the market for a new rig, CCRV can also help you with RV service, parts, and accessories.

Try This Campfire Bake Recipe on the Road

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If you’re out on the road this summer in your RV, why not make something that truly evokes that campfire feeling? This savory and hearty campfire bake brings together pasta and frito pie. It’s a flavor everyone can enjoy after a day of outdoor fun and recreation.

Frito Pie Campfire Bake

Ingredients

  • 1 (16 oz) box elbow macaroni pasta
  • 1 (15 ounce) can chili
  • 1 (7 ounce) bag corn chips
  • 1/2 cup cheddar cheese, shredded
  • Salt to taste

Directions

  1. Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into skillet. Make sure the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
  2. Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
  3. Add chili and bring to a simmer.
  4. Remove from heat and top with corn chips and cheddar cheese. Serve immediately.

Visit CCRV

Stop by CCRV this summer to tour a new or used motorhome or travel trailer. Find an RV that’s perfect for your summer vacation plans and learn more about the RV lifestyle. If you’re not on the market for a new rig, CCRV can also help you with RV service, parts, and accessories.

Loaded Texas Trash Dip

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Bean dips are amazing. Layered bean dips are even better. This loaded Texas trash dip though? It’s something else. Don’t let the name fool you: it looks good and tastes even better. Try it the next time you’re stopped at a campground or RV park.

Loaded Texas Trash Dip

Ingredients

  • 1 package (8 ounces) cream cheese
  • 1 cup sour cream
  • 2 cans (16 ounces each) refried beans
  • 1 can (15 ounce) black beans
  • 1 can (15 ounce) corn
  • 1 can (3.8 ounce) sliced black olives
  • 1 can (4½ ounces) chopped green chiles, drained
  • 1 package taco seasoning mix
  • 4 cups shredded Mexican cheese blend, divided
  • Optional toppings: chopped cilantro, cherry tomatoes, sliced avocado

Directions

  • Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on high 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth.
  • Add refried beans, black beans, corn, black olives, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
  • Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
  • Bake 25 minutes or until cheese is melted. Serve with tortilla chips.

Visit CCRV

Stop by CCRV this summer to tour a new or used motorhome or travel trailer. If you need your RV checked before you hit the road for a trip, stop by the service center at CCRV.

A Recipe for National Salad Month

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It’s National Salad Month and the best way to celebrate is by making a delicious salad while you’re out on the road. A salad makes for a great meal, especially if you’re craving something light and refreshing. This recipe is light and refreshing, but adds a little bit of heat for a delightful kick of flavor in each bite.

Grilled Chili Lime Chicken Fajita Salad

Ingredients

Marinade/Dressing:
  • 3 tablespoons olive oil
  • 100ml (just over ⅓ cup) freshly squeezed lime juice
  • 2 tablespoons fresh chopped cilantro
  • 2 cloves garlic, crushed
  • 1 teaspoon brown sugar
  • ¾ teaspoon red chili flakes (adjust to your preference of spice)
  • ½ teaspoon ground Cumin
  • 1 teaspoon salt
Salad:
  • 4 chicken thigh fillets, skin removed (no bone)
  • ½ yellow bell pepper, deseeded and sliced
  • ½ red bell pepper, deseeded and sliced
  • ½ an onion, sliced
  • 5 cups Romaine (or cos) lettuce leaves, washed and dried
  • 2 avocados, sliced
  • Extra cilantro leaves to garnish
  • Sour cream (optional) to serve

Directions

  1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
  4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.

Visit CCRV

Stop by CCRV this month to tour a new or used motorhome or travel trailer. Find the RV that’s perfect for you and get ready to have an amazing summer as you cruise through Texas and beyond.

Treat Your Family to Pecan Pie Cheesecake Bars

Dessert brownie-cheesecake with nuts

Looking for a sweet treat for your family and friends? Try making this delicious dessert recipe while you’re out on the road and share them around anytime you’ve got guests.

Pecan Pie Cheesecake Bars

Ingredients

For the crust:

  • 2 1/2 cup graham cracker crumbs (about 18 full size grahams)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake layer:

  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the pecan pie layer:

  • 1 cup light brown sugar, packed
  • 1/2 cup light corn syrup
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 cups pecan halves, chopped

Directions

  1. Line a 13×9 baking dish with parchment paper. Set aside.
  2. In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your hand (or bottom of a cup). Set aside.
  3. For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-5 minutes). Pour over graham crust. Set aside.
  4. Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely. Once cooled, add the pecan pie layer.
  5. For the pecan pie layer, heat brown sugar, corn syrup, cream, butter and salt in a small saucepan over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Pour slowly over cheesecake layer.
  6. Cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy!

Visit CCRV

Stop by CCRV to tour a new or used RV, motorhome, or travel trailer. If your RV needs service, CCRV can help with that too! Just contact our service department and schedule with a technician.

This Taco Salad Will Be Your New Go-To Meal

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While there’s plenty of eating out while on the road, there are also many nights where you stay in and prepare a meal with your RV’s kitchen. While an RV kitchen is fully functional, the quarters do tend to be tighter, which means that simpler meals are usually better. If you’re an RV traveler who favors simple but delicious recipes, you’ll be all over this taco salad.

Doritos Taco Salad

Easy to make, minimal cooking involved, and something everyone will love to eat, this Doritos Taco Salad is set to be your family’s new favorite lunch or dinner recipe.

Ingredients

  • 1 pound lean ground beef
  • 1 packet (1.25 oz) taco seasoning
  • 2 Romaine lettuce hearts, rinsed then chopped
  • 1 cup black beans, rinsed
  • 1 large tomato, seeded then chopped
  • 1/2 cup shredded cheddar cheese
  • 1 cup nacho cheese Doritos, broke into bite sized pieces
  • 1 cup Catalina dressing

Directions

  1. Brown and crumble ground beef in a large skillet over medium-high heat. Drain grease. Add taco seasoning and water called for on packet. Stir until mixture comes to a boil. Reduce heat to low and simmer 10 minutes. Remove from heat and let meat cool slightly.
  2. In a large salad bowl add chopped lettuce, black beans, tomato and cheese. Add slightly cooled ground beef and gently toss to combine everything. Serve now, or chill in refrigerator until ready to eat.
  3. When ready to serve, add Doritos chips and dressing to salad. Toss to coat. Serve.

Visit CCRV

Stop by and see us at CCRV to tour a new or used motorhome or travel trailer. Find your perfect RV with us today! If you’ve got an RV and need some service, contact the service department at CCRV and schedule with one of our technicians.