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Wednesday, May 27, 2015

Great Wings for Great RV Meals

Janet Groene’s
Fritolicious Wings
    Ideal for snacks, tailgating or a light supper, these wings are addictive alone or with a dip such as ranch dressing laced with hot sauce. (Take it easy on the heat depending on how much spice is in the taco seasoning.)  They are better if the Fritos are crushed fine, so use a blender or  food processor at home if you don’t travel with one.
About 3 pounds chicken wings
½ cup flour
Small packet taco seasoning (about 2 tablespoons)
1 stick butter
2 to 2 1/2 cups finely crushed Fritos corn chips

    Separate wings into three pieces. Discard bony tips or save them to make chicken broth. Mix seasoning and flour in a large bag, add wings and toss to coat. Shake off excess flour mixture.
    Melt butter.  Set the oven to 350 degrees. Spread crushed Fritos on a paper plate. Dip  wings in butter, then crushed chips. Arrange thouching but not overlappying on nonstick foil on baking pan(s). Sprinkle with any remaining Fritos crumbs.  Bake 35-40 minutes or until crusty and golden. Plan 3 to 4 per person for snacking, 4 to 6 for a meal. 

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

Tuesday, May 19, 2015

Hurry With This Curry

Janet Groene's
Skillet Coco-Chicken Curry
  Curry is an ancient blend, the Swiss Army knife of camping cuisine. In each pinch you get a parade of palate-pleasing flavors. Just add a touch of sweetness at the end and the dish is complete.

4 portions boneless, skinless chicken breast
2 tablespoons flour
1 teaspoon salt
1 tablespoon curry powder
1/2 stick butter
10-ounce jar (1 1/4 cups) peach or apricot jam
1 cup shredded coconut

Pat chicken breasts dry. Mix flour, salt and curry powder on a paper plate. Melt butter in a skillet. Dredge chicken in flour mixture and brown in the butter. Discard plate and unused flour mixture.  Cover and cook over low heat until chicken tests done at 170 degrees. Add jam and preserves, stirring into pan juices over low heat to blend well. Remove chicken to plates and spoon the sweet sauce over it and perhaps a side order of jasmine rice. Serves 4.

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

Tuesday, May 12, 2015

Sweet Buns Make for Sweet Mornings

Janet Groene’s
Kwik Kolaches
    Correct thawing, rising and baking are the secrets to using frozen bread dough, especially in this recipe for fruit-filled buns. Traditional kolache is made with a rich, sweet dough, so lay on more frosting if you want a sweeter result. To make this recipe even lower in sugar, use no-sugar-added pie filling and a dollop of no-sugar-added vanilla yogurt instead of frosting.

1-pound loaf frozen bread dough
1 can cherry or blueberry pie filling
Egg wash (optional)
Sugar (optional)
1 can buttercream frosting (optional)
Homemade frosting (optional)

Thaw the loaf at room temperature just until it can be sliced into 8 to 10 pieces. It will still be very cold in the middle.  Arrange slices on a baking pan lined with parchment or nonstick foil. Set the oven to 350 degrees. Press dough with your fingers to form circles, pressing in the middle to make a depression.
Fill depression sparingly with pie filling. (Do not over-fill or it will run over during baking.)  You’ll need only about half a can of pie filling per 1-pound loaf. Set aside to let dough rise. It will rise around the filling, forming a rim.

At this point you can brush dough with an egg wash, sprinkle it with sugar or bake as is. Bake about 15 minutes or until dough is golden. If you wish, frost with canned frosting or drizzle with a thin, homemade vanilla frosting. Makes 8 to10 buns.

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