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Tuesday, January 15, 2019

Elegant Dessert with Pears

Janet Groene's
Slow Cooker Poached Pears

     This is one of the tah-DAH desserts that simmers quietly in your slow cooker until you whisk off the lid and present a truly gourmet treat. Your shortcut (shhhh, don't tell!) is caramel or butterscotch ice cream topping.I buy it in squeeze bottles for easier drizzling.
      Pears can also be poached in a pan, kettle or instant pot but should be watched carefully so you don't over-cook the fruit. It should be tender but not mushy. I've made this with both Bartlett and Bosc pears.

6 large, ripe, firm pears
1 cup white wine or white grape juice
1/2 cup each sugar and water
1/4 teaspoon each nutmeg and ground cloves
1/2 teaspoon cinnamon
1 teaspoon lemon zest

     Peel whole pears, leaving the stem on. If necessary to make them stand upright, cut a very thin slice off the bottom. Stand them in the slow cooker.   Whisk wine, sugar, water and spices and pour over pears. Cook 4 hours on Low and let cool in the sauce. To serve, place pears in sauce dishes and spoon on the sauce. Then drizzle lightly  with caramel or butterscotch topping. Serves 6. 

See Janet Groene's RV-ready recipes at

Thursday, January 10, 2019

No-Fail Chicken 'n Biscuits

Janet Groene's
Slow Cooker Chicken and Biscuits

     Chicken and biscuits make the ideal comfort food but it can be tricky to make a cream sauce. Forget the long stirring when you throw everything in a slow cooker and forget it for four hours. Of course this can be served over mashed potato, rice, pasta or any starch but Mother would have insisted on brown and crusty buttermilk biscuits.

Baking powder biscuits or toast

2 tablespoons vegetable oil
8-ounce package sliced mushrooms
1 1/2 pounds boneless, skinless chicken, cut in bite size
8-ounce package cream cheese, diced

1/2 cup dry white wine
1 envelope Italian seasoning mix 
 2 teaspoons seasoned salt
1 can condensed cream of mushroom soup

Brush the cooker with the oil and pile in the mushrooms and cut-up chicken. Add cream cheese. In a bowl whisk wine, seasonings and soup. Add to cooker. Cook on Low 4 hours, stir and serve over biscuits. Serves 6 to 8. 

Janet Groene's RV-ready recipes are found at

Wednesday, December 26, 2018

Go Cajun for a Change

Janet Groene's
Cajun BBQ and Rice

     Hook up the RV in the campground, take these shameless shortcuts and a big, fragrant, spicy barbecue supper is on the RV table in only a few minutes. This recipe can be cut in half,  or make all 12 servings and have leftovers. It's also a good choice to freeze in small batches to feed one or two if that's how you roll. 
       If anyone in your crew eschews hot spices, go easy on the Cajun seasoning. Folks who prefer more heat can keep adding hot sauce until the dish sings their tune. Provide a bottle of hot sauce or, better still, keep a bouquet of hot sauce bottles on hand. Dozens of exotic blends are sold now and they make a colorful centerpiece.

6 cups instant rice
6 cups water
2 beef or chicken bouillon cubes
1 tablespoon Cajun seasoning (such as Tony Chachere’s)
2 tubs, one pound each, shredded chicken or beef barbecue (such as Lloyd’s)
Small can diced chilies, drained
15-ounce can diced tomatoes with green peppers
10-ounce can whole kernel corn with red and green peppers
Hot sauce

    In a large pot bring water to a boil and stir in bouillon cubes, seasoning and rice. Cover the pot, take it off the burner and let stand 7 to 10 minutes or until water is absorbed. Over very low heat, stir in barbecue, chilies, tomatoes and corn. Cover and continue heating over very low burner until it’s heated through.  Stir and serve. Makes 12 portions. 

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