Taking the RV for a tour of the USA? Taking a family vacation or just simply camping over the weekend this summer? There is one thing in common with these RV adventures and that is food. We all want happy families with full bellies and a smile on their face. Whether you’re cooking for one or five, the dilemmas’ that come with cooking in your small RV kitchen can be a plenty. We are here to recommend a few of our favorite “small-kitchen recipes.”
- Breakfast Potatoes make a delicious addition to any breakfast or brunch menu. Get this scrumptious, yet so very simple breakfast potatoes recipe.
Author: Robyn Stone | Add a Pinch
¼ cup olive oil
½ cup butter
5 pound Yukon Gold potatoes, chopped
3 cloves garlic, minced
1 medium onions, chopped
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1 teaspoon Kosher salt
¼ teaspoon cayenne pepper
Directions: Add olive oil and butter to a large skillet over medium heat. Allow butter to melt and add potatoes, garlic, onions, and bell peppers to the skillet, stirring frequently to prevent sticking. Cook until fork tender, about 15 minutes. Stir in salt and cayenne pepper.
- BBQ Sweet Tater and Chicken Enchilada Stack
Author: Sweet Casserole Ladies | GoRving
1 cup of your favorite BBQ sauce
2 (10 ounce) cans red enchilada sauce
3/4 teaspoon cumin
3 teaspoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
3 large sweet potatoes, cooked and diced (recipe below)
6-ounce bag fresh baby spinach
1 roasted chicken, shredded
1/4 cup chopped cilantro + more for garnish
3 cups (8 ounces) corn tortilla chips, coarsely crushed
2 cups shredded Mexican cheese blend
Roasted Sweet Taters
3 sweet potatoes, peeled and cut into 1-inch cubes
3 tablespoons extra-virgin olive oil
1/4 teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon freshly ground black pepper
Oven: 375 degrees
Directions: Preheat oven to 375 degrees F.
In a large bowl, whisk BBQ sauce, enchilada sauce, and cumin together – set aside.
In a large sauté pan over medium-high heat, heat olive oil then add the onions and cook until transparent (about 5 minutes) add garlic and cook for 1 more minute. Remove from heat and add 1½ cups of enchilada sauce, sweet potatoes, spinach, chicken, and ¼ cup cilantro; fold together until just chicken is coated with sauce.
Place 1/4 cup of the remaining BBQ/enchilada sauce in the bottom of a 9 x 13-inch casserole dish. Top with ½ the chicken/sweet potato mixture. Sprinkle with 1 cup of crushed tortilla chips and cover with 1/2 cup of cheese and about 1/4 cup enchilada sauce; repeat layers once and finish with remaining tortilla chips, sauce and cheese.
Cover with foil and bake for 30-40 minutes or until warmed through and cheese is completely melted. Cool a few minutes, garnish with extra cilantro.
* Freezer tip: For best results, cover and place casserole dish in the freezer right after last layer of cheese is added. Thaw casserole completely before baking.
Lay the sweet potatoes out in a single layer on a sheet pan. Drizzle with the oil and sprinkle with cayenne, salt, and pepper. Toss to coat.
Roast for 25 to 30 minutes or until tender.
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