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Thursday, October 23, 2014

Simple Elegance Makes a Camping Meal

Chicken Empanadas

    Fold crescent dough around a  mix of ingredients to make an elegant, super simple hot meal from the RV oven. The secret to any filled pastry is not to over-fill.

2 tubes, 8 rolls each,  crescent rolls
Small can deviled ham
1 ½ cups cooked, shredded  chicken (preferably unseasoned)
6-ounce can or jar sliced mushrooms, well drained
About 1 cup shredded low-sodium Swiss cheese
Low-sodium French dressing (optional)

Set the oven to 350 degrees. Unroll crescents and divide into 8 squares. Gently press seams together. On each place a blob of deviled ham, a few mushrooms, some chicken and a tuft of cheese. Drizzle ½ teaspoon of French dressing over each. Fold in half to form triangles and press edges with a fork to seal.  Bake about 20 minutes or until toasty. Makes 8 servings. 

RV galley tip: for extra sunny color, make grated carrot salad with French dressing instead of mayonnaise and golden raisins instead of dark.  

See more of Janet Groene's RV-ready recipes at 
Janet also dishes on the RV lifestyle at

Tuesday, October 14, 2014

Go-to Gumbo For a Great Campground Party

Janet Groene’s
Bayou-Be-Quick Gumbo
    Roux mixes are found on the supermarket shelf, so substitute them for an even quicker version of this traditional stew. This is enough for 10 to 20 servings and it can be stretched even more with larger portions of rice. It’s perfect for a campground Cajun or Mardi Gras party. Or, make one big batch and freeze it in smaller batches to suit your family.

1 cup vegetable oil
1 1/3 cups flour

2 quarts chicken broth
Meat from one deli-roasted chicken, cut in bite size
2 large onions, finely diced

Small green or red sweet pepper, finely diced (optional)
3 to 4 ribs celery, finely diced
2 tablespoons minced garlic
12- to 16-ounce link fully cooked smoked sausage, cut up
32-ounce package sliced okra, thawed and drained
2 pints shucked oysters

Salt, pepper
3 tablespoons gumbo filè powder

Ready to eat rice

    In a large pot, stir oil and flour until it’s the color of a copper penny. Be patient so
it doesn’t burn. Stir in onion, pepper, celery and garlic. Add chicken broth, chicken and sausage. 

      Bring to a boil, cover and simmer 5 to 10 minutes for flavors to blend and vegetables to soften. Stir in oysters and okra. Simmer 10 to 15 minutes more. Oysters should be firm
and okra crisp-tender. Add salt and pepper to taste. Stir in filè powder. Serve over rice. 

See more of Janet Groene's RV-ready recipes at

Tuesday, October 7, 2014

This Chicken is a Dilly

Janet Groene's
Swedish Chicken
    Use this spice mix on any whole chicken, then cook it in a covered grill, Dutch oven or in the slow cooker. It’s ideal for making  rotisserie or beer can chicken too.

1/4 cup each dried dill weed and dried tarragon
1 tablespoon each salt, pepper, dried lemon peel
1 teaspoon sugar
1 teaspoon garlic powder (not garlic salt)
1 stick butter

Mix spices and keep cool and dry. This is enough for two or three  chickens, each about 4
pounds. Dry the bird inside and out. Reserve a heaping tablespoon of the spice mixture. Rub spice mixture inside and outside the chicken, slipping some under any loose skin. Roast chicken according to the method you’re using. Melt the butter and stir in the reserved spice mix. Cut up chicken(s) and drizzle with butter mixture. Each chicken serves 4 to 6.

See more of Janet Groene's RV-ready recipes at
Her books Living Aboard Your RV, 4th Edition and Cooking Aboard Your RV, 2nd Edition, are available at the RV Book Store, (800) 274-9378.
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