TOP 20 RECIPES FROM 20 YEARS OF RVING

Go RVing’s 20th anniversary celebration continues! We’ve tried a lot of RV recipes over the years, and we’ve compiled our top 20 favorites for the colder months below. After all, Thanksgiving is just around the corner.

Click the recipe name to get the full ingredient list and directions. Bon appétit!

 

1. Apple Cider

 

2. 2×4 Soup

 

3. Baked Corn

 

4. Betty’s Cherry Cobbler

 

5. Camp Pie

 

6. Challah French Toast with Caramel Sauce

 

7. Crockpot Hot Cocoa

 

8. Broccoli and Cheese Potatoes

 

9. Game Day Chili

 

10. Pie Iron Grilled Cheese

 

11. On the Road Again Sliders

 

12. Cast Iron Egg and Ham Cups

 

13. Huevos Rancheros

 

14. Comforting Chicken Stew

 

15. Pan-Seared Skirt Steak and Chimichurri

 

16. Grilled Peach and Pound Cake Kabobs

 

17. 3-Minute Fudge

 

18. Campfire Apple Pie

 

19. Chocolate Chip Pumpkin Muffins

 

20. HCR’s Homestead Cherry Chutney

 

 

Have a favorite RV recipe? Share yours in the comments below!

10 WAYS TO MAKE S’MORES THAT WILL ABSOLUTELY BLOW YOUR MIND

Please, sir, I want s’mores! The delectable combination of roasted marshmallows, chocolate and graham crackers is a campfire staple; no one will argue with that. The s’more is a perfect camping treat. But whoever said you can’t improve upon perfection was wrong, because it turns out there are dozens of ways to make s’mores even more amazing! Here’s a run down of 10 ways s’mores can absolutely blow your mind.

 

 

Holiday s’mores

 

 

If you’re craving a taste of summer in the cold of winter, celebrating Christmas in July, or even if you’re fortunate enough to be camping somewhere during the holiday season, a little festive cheer on your s’mores will help put you in a festive spirit. Dip your marshmallow in melted chocolate, sprinkle on some graham cracker crumbs, and stick the whole thing on the end of a candy cane for a holly, jolly version of a s’more pop. Find the recipe here.

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SETTING OURSELVES FREE WITH THE IDEAL ALLERGY SAFE KITCHEN

When we started RVing it wasn’t for the endless adventure stories, the great outdoors, or even the priceless family time.

 

 

We initially started hitting the road as a way to break free from the shackles of living with severe food allergies. Chains of limited destinations and restrictive accommodations were forever removed once we embarked on our first RV trip. Our youngest daughter Shayla has the “gift” of severe food allergies to the “Top 8” (top 8 allergens: dairy, egg, wheat, soy, tree nut, peanut, fish, and shellfish).

 

 

It is considered a “gift” in our family now, because through our journey we realized that our lives could be more healthy, fulfilling and exciting.

Prior to the “gift” of food allergies, we could go out to eat at restaurants and not worry about who ate at the table before us, travel in airplanes without worrying if someone four rows ahead of us is eating nuts, and we could sit in a coffee shop to send a few emails without worrying about steamed milk vaporizing in the air and the ensuing asthma attack to follow.

Our first RV gave us a taste of what our adventurous family of four really craved.

 

 

We went from feeling a sense of defeat and hopelessness, to living an incredibly fulfilling life of wonder, education, laughter and family time. Our cooking and food storage scenario has evolved tremendously over the past few years as well. From our small-countered, limited-storage RV of three years ago, we have found a little perfection with our expansive storage, side-by-side refrigerator and center island in the RV we currently have. We bought three RVs in as many years, and think we’ve finally found the one with a near perfect kitchen setup for our specific allergy-free foodie lifestyle.

In hindsight, our first RV had nowhere near enough counter space.

 

 

We didn’t realize at first, but after cooking in our first travel trailer, we knew there just wasn’t enough prep, cooking, or storage space for our particular needs. Since we all basically follow our daughter’s diet these days, we need to cook fresh, whole, mostly unprocessed foods for each meal. After 15 months with our first RV, we knew we wanted something more from our RV kitchen and fell in love with a brand new, larger travel trailer.

This model had a gorgeous kitchen island, more counter space and a much larger refrigerator than we were used to.

 

 

A feature that absolutely blew our minds was the included outside kitchen.

 

 

Something we didn’t even know RVs could offer turned out to be our most coveted feature. We learned to liveand die by that outside kitchen over the next year. We began cooking everything that was smoky, messy, and smelly in that outside kitchen. It was also ideal for sneaking some eggs into our diet without having to cook them in the same living space that our daughter played and slept in.

About 2 years into RVing, we had travelled on approximately twenty 3-5 day camping trips, and had some incredible, unforgettable experiences with our girls.

 

 

We knew at this point that we were fairly serious RVers and it was time to consider a more significant and well-equipped travelling kitchen.

After a long search we ended up purchasing a 2014 Evergreen Bay Hill 385BH fifth wheel.

 

 

First on our list for this RV was larger capacity of food storage. From the refrigerator to the cabinets, we knew we needed a smart kitchen space for our allergen free, foodie lifestyle.

 

 

When cooking the way we do, the quantities of raw items we go through on a weekly basis are kind of surprising.

Our Bay Hill came with the largest dual fuel fridge (electric & propane) on the market.

 

 

We specifically wanted a refrigerator that could also run on propane as opposed to a residential style refrigerator, which can only run on 110V AC. And as you can see, we pack it full. Fresh food takes up a lot of room.

 

 

On a recent trip through Texas, we were finding a ton of grass fed farms and consequently tons of butcher shops. We were noticing the regular grocery stores weren’t carrying the same quality of meats, so we opted to buy 25 pounds of assorted beef and pack the freezer with it.

Another important feature we utilize is the large underbelly storage in our RV. We fill two storage bins with backup “dry storage” so that we can purchase quality ingredients in bulk when they are available. One thing we learned while travelling across the United States is not all areas follow the same food standards and quality of products. Often times we are looking to purchase something as simple as organic oatmeal, but learn that not all parts of the country have a demand for that. If they do carry it, it is often processed in a facility that handles nuts or dairy, or the label says “may contain…”. So getting our hands on food when we can and storing it has become most important in our travels and RV needs.

 

 

(Side Note: All of the items on the steps actually fit in one of those black bins.) We regularly buy 5 of the same thing whenever we find it, and carry them with us until we need to dip into our “dry storage” bin at a later date.

One feature our new RV was lacking was an outside kitchen. After having one and adapting to it, we knew we would have to come up with a portable substitute. We found the ideal grill setup in our Camp Chef Big Gas Grill.

 

 

We have the two burner grill box, flat top griddle or open burner for pots and cast iron pans, plus two folding end tables to hold ingredients or finished foods. We do 95% of our cooking outside, rain, snow, or shine, and this portable grill is fast to set up and cooks perfectly for up to 8 people if needed. Another benefit to the portable grill setup is that we are able to move the grill to wherever the smoke doesn’t have an opportunity to enter the RV and trigger another asthma attack on our daughter.

As with any living space scenario, we are always modifying and adapting. The RV is not any different, but we feel that the space and storage, combined with the cooking environment that we have refined, allows us to maximize our life on the road and minimize the chance of any negative reactions or attacks to our daughter and her allergies.

 

 

Jerome Braga is a professional photographer, snowbirding throughout the country with his family in their 2014 Evergreen Bay Hill Fifth Wheel RV. His family travels and future kitchen renovations can be followed at www.ouronechance.com | insta:@jeromebraga

 

HOW TO PACK YOUR RV REFRIGERATOR FOR A WEEKLONG ROAD TRIP

 

When we embark on a weeklong road trip, one of the first things I do to prepare is plan our menu. I have learned over the years that the key to every successful meal on the road is advanced planning and provisioning. I begin with my weekly menu planner I created to help me decide what our meals will be from day to day. Under each menu item there is a space to write down the groceries I need to buy. Down below, there is a an area where I write down the items I already have on hand that I can pack into the RV fridge/kitchen. It’s a very helpful tool for me. If you are interested in my menu planner, you can download the PDF of it HERE. I should also mention that I try to shop and cook just enough for the three of us so leftovers are kept to a bare minimum.

 

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WHAT’S POPPIN’ IN OUR RV KITCHEN?

It never fails, whenever hubby James and I meet people familiar with our website on the road, they ask us about our favorite RV recipes. It makes sense. Our website’s devoted to healthy RVing, so checking into our own personal eating is a natural curiosity. While we eat healthfully and smartly on the road, don’t think we’re hard-core nutrition extremists who’ll tell you to never look at sugar again. No sir (or ma’am), that’s not how we roll. Life and RVing should be awesome!

 

 

Luckily, when it comes to our favorite RV snacks, James and I don’t veer off the healthy bandwagon one bit. One of our most-favorite, never-leave-home-without-it snacks on the road is popcorn.

 

 

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