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Tuesday, July 28, 2015

Breakfast in the Campground is a Wake-up Call

Janet Groene’s
Cheesecake Breakfast Rolls

  Here's a luscious way to have your egg in the morning in the form of a buttery, lemony custard baked in brown-and-serve yeast rolls.

Package of 12 brown-and-serve rolls
8-ounce brick of cream cheese, softened
2 eggs
2  single-serve sleeves of dry lemonade mix 

    Heat the oven to 350 degrees. Thoroughly butter a deep 8 X 8-inch baking pan. Fill the pan completely with  rolls.  Do not separate. Use the round handle of a wooden spoon to make holes in the rolls. Using a beater if you have one, or a fork if you don’t, mix cream cheese, eggs and lemonade mix until smooth.  Pour over rolls,  letting mixture soak into the holes. Bake about 15 minutes or until rolls are golden brown. Makes 12 cheesecakes to serve 4 as a breakfast main dish.

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Tuesday, July 21, 2015

Gourmet Chicken Goes the RV Route

Janet Groene's
Coq Au Quick
    Who says a gourmet dish such as Coq Au Vin has to make a mess? Here’s my skillet version.

4 slices pre-cooked bacon, crumbled
2 tablespoons canola oil
4 large, meaty, skin-off, bone-in chicken thighs
Small onion, finely diced
1 teaspoon minced garlic
1 teaspoon dried parsley flakes
8- or 10-ounce can sliced mushrooms, drained
1 cup dry red wine
1 cup water
2 tablespoons flour*
1 teaspoon powdered chicken bouillon

    Put bacon and oil in a large skillet over high heat. Brown chicken on both sides,  gradually stirring in onion, garlic and mushrooms so they brown too. Add parsley, wine and half of the water. Cover and cook over low-medium heat about 15 minutes until chicken is done through (170 degrees).
    Stir flour into the remaining half cup of cold water, then push chicken side and stir flour mixture into chicken juices. Stir over medium heat until thick and bubbly. Make a bed of rice, mashed potato or noodles on the plate and top with chicken and sauce.  Serves 4.
* For lump-free gravies and sauces I like instant-blend flour such as Wondra. 

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Tuesday, July 14, 2015

Snappy Salads for Summer Fare

Janet Groene’s
Main Meal Salad
Master Recipe

    Scrap the old macaroni salad. Healthy whole grains are all the rage these days, so make them the foundation for a main dish salad that includes a starch, fruits or vegetables, protein and a dressing to bind it all together. Serve on a bed of shredded lettuce or cabbage, in a lettuce cup, in a wrap for added carbs.  Just keep proportions the same and you can have a different dish every day.
2 cups cooked grain (farro, rice, freekeh, red or gold bulgar, barley, spelt, kamut, etc.)
2 cups chopped fruits or vegetables
2 cups protein such as meat, fish, cheese, tofu, nuts or egg
Dressing to taste

Do the math. Here’s a f’rinstance:
1 cup raisins
2 cups cooked farro
1 cup chopped apple
2 cups diced, cooked chicken
Juice of one lemon
1/4 cup olive oil
    Plump raisins by soaking in warm water or juice. Drain. Toss all ingredients lightly. Season to taste. Serve as is or wrap in lettuce leaves. Makes 4 main dish servings. 

Invent a main dish salad using whole grains and share it as a comment below.

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