A Slow Cooker Recipe for an Easy Meal

If you don’t own a slow cooker or crock-pot, you’re missing out on some really convenient and easy meals. Slow cooker recipes mean that you can largely prep your meal hours in advance, start it cooking, and leave to enjoy a day of recreation, only to return in time for dinner to find a complete meal waiting for you, hot and delicious. This slow cooker recipe for chicken burrito bowls is exactly that. Once it’s done, you can dress it up any number of ways with fresh toppings to suit your tastes.

SLOW COOKER CHICKEN BURRITO BOWLS

INGREDIENTS

  • 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup low-sodium chicken broth, divided, plus more if needed
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 cup brown rice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

DIRECTIONS

  1. Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional broth if needed. Cover with the lid and cook on low for 3 to 4 hours.
  2. Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
  3. Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

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Simple Hot Chocolate Fudge

This is a simple recipe that doesn’t call for many ingredients and can be made without problems in your RV’s kitchen. It’s great for a special holiday treat: make it in batches and give them to your family, friends, or neighbors or save them for your big meal as a dessert.

HOT CHOCOLATE FUDGE

INGREDIENTS

  • 2 cups dark chocolate chips
  • 14 ounces sweetened condensed milk, divided
  • 1½ cup white chocolate chips
  • 1½ cups mallow bits mini hot chocolate marshmallows

DIRECTIONS

  1. In a microwave safe bowl, combine white chocolate chips with 5 tablespoons sweetened condensed milk.
  2. In a separate bowl, combine dark chocolate chips with remaining sweetened condensed milk.
  3. Line a square 9×9 pan with foil and generously grease with butter or shortening.
  4. Microwave dark chocolate 30 seconds, then stir. Microwave 15 seconds then stir vigorously until chocolate is smooth. Transfer mixture into prepared pan and spread into an even layer.
  5. Microwave white chocolate 30 seconds. Stir until smooth. Spread mixture on top of dark chocolate layer. (This will take some finesse to spread into a thin layer.)
  6. Top with mini marshmallows then gently press down.
  7. Refrigerate at least 6 hours to set.
  8. Remove fudge and foil from pan. Carefully peel all foil from fudge.
  9. Cut fudge into bite sized pieces and serve.

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Stop by Pan Pacific RV this fall to shop for a new RV. Tour any RV in the inventory and learn more about the models that interest you. If you’re not on the market for an RV, Pan Pacific RV can still help you with RV service before you hit the road.

Thanksgiving Side Dishes

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Easy side dishes to prepare for Thanksgiving are on the menu if you are celebrating the holiday in your RV. If you run out of room on the stove and the oven, you can also use your covered grill to cook, even if it’s chilly outside.

Cornbread

If you have a cast iron pan, you can save the space in your oven for something else. Turn on one or two burners on an enclosed grill. Set the temperature to what your cornbread recipe calls for. You’ll need room enough on the unlit side of the grill for the cast iron pan.

Prepare your favorite cornbread recipe and pour the batter into a cast iron pan. Place the pan with the cornbread batter in it on the unlit side of the grill and close the lid. Check the cornbread to see if it’s done about 10 minutes prior to the recommended cooking time; and check again every 5 minutes until it’s done. While the thermometer on the grill is probably close to accurate, if not, you don’t want to burn the cornbread!

Colorful Garlic Red Mashed ‘Taters

Wash one to two potatoes per person, depending on the size of the potatoes. If you have baby reds, you might want five to six per person. Cut the potatoes into 2- to 3-inch chunks and boil them with the peels on until they are fork tender. Drain them and set them aside.

Melt ¼ stick of butter for each pound of potatoes you are cooking. Remove the pan from the heat. Add the potatoes and a splash of heavy cream for each pound of potatoes. Add ½ teaspoon garlic powder and salt and pepper to taste for each pound of potatoes. Mash all together thoroughly. Garnish with fresh chopped parsley.

Succotash

Back in the day, you could find canned succotash in stores. If you miss that favorite dish and can’t find it, you can make your own. Combine one can of creamed corn and one can of drained green Lima beans and heat until hot. Add 1 tablespoon butter and stir until the butter is melted. Add salt and pepper to taste, if desired.

Visit Pan Pacific RV Center

Stop by Pan Pacific RV Center before you leave for your holiday trip to pick up any accessories you may need to help you cook Thanksgiving Dinner in your RV.

Try These Breakfast Grilled Cheeses on the Road

Grilled cheese for breakfast? Breakfast flavors in a lunchtime classic? Hey, these breakfast grilled cheese sandwiches are whatever you need them to be. Whether you’re craving grilled cheese in the morning or didn’t get enough of that breakfast flavor in the morning, this recipe will serve you well in your RV travels.

Breakfast Grilled Cheese Sandwiches

Ingredients

  • 1/2 pound breakfast sausage
  • 6 eggs
  • 1 1/2 tablespoons water
  • 4 tablespoons butter, divided
  • 1/2 teaspoon seasoned salt (your preference)
  • 4 ounces colby cheese, shredded
  • 4 ounces monterey jack cheese, shredded
  • 2 ounces cotija cheese, shredded or crumbled
  • 1 loaf sliced sourdough bread
  • large handful arugula or baby spinach

Directions

  1. In a large nonstick skillet, cook and crumble the sausage over medium high heat. Transfer the cooked sausage to a paper towel lined mixing bowl.
  2. Break the eggs into a bowl. Add the water to the eggs and whisk to combine.
  3. In a large skillet over medium high heat, melt the butter and swirl to coat. Pour the egg mixture into the middle of the pan (you want the butter to move to the edges of the eggs in the pan) and cook without stirring for a minute or two. Sprinkle with seasoned salt.
  4. Once the eggs begin to set, gently stir or fold the eggs as needed until the liquid is almost completely gone. Remove from the heat while the eggs are still slightly wet. (They will continue to cook while in the pan.)
  5. Add the cooked sausage and stir gently to combine and break up the eggs. Transfer the eggs and sausage mixture to the bowl that was holding the sausage.
  6. Shred the cheeses and mix them together in a bowl. Wipe out the skillet with a paper towel if needed and return to the stove. Butter 1 side of each slice of bread.
  7. Warm the skillet over medium heat. Place the bread buttered side down in the hot skillet. Sprinkle the bread lightly with 1-2 tablespoons of the cheese mix. Scoop about 1/2 cup of the scrambled eggs and sausage onto the bread and use the spatula to break it up a bit to cover the bread. Sprinkle generously with about 1/4 cup of cheese and layer a few pieces of arugula or spinach over the top. Add 1-2 tablespoons more shredded cheese and top with the second slice of buttered bread, buttered side on top facing out.
  8. Cover the pan with a lid (this helps great steam to melt the cheeses) and cook for 3-4 minutes until the cheeses start to melt, if the bread is browning too quickly, reduce the heat slightly. When the cheese begins to melt, and the bread is crisp and golden brown, slide a spatula under the sandwich and flip it over gently.
  9. Cover with the lid again to help finish melting the cheese. When the sandwich is golden brown on both sides and melted throughout, transfer to a cutting board and slice in half. Serve immediately. Repeat for each sandwich.

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Stop by Pan Pacific RV this fall to shop for a new RV. Tour any RV in the inventory and learn more about the models that interest you. If you’re not on the market for an RV, Pan Pacific RV can still help you with RV service before you hit the road.

Lobster Tail With Garlic Lemon Butter

Just because you’re out on the road doesn’t mean that you can’t eat fancier meals. This recipe takes a bit of time and preparation, but the results will speak for themselves. Try it the next time you’re at the campground or RV park – just make sure you dropped by a grocery store beforehand to pick up ingredients.

Lobster Tail with Garlic Lemon Butter

Ingredients

  • 4 lobster tails (5 to 6 oz each)
  • 1 Tbsp fresh parsley, very finely chopped, plus more for garnish
  • 2 garlic cloves, pressed
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 1/2 Tbsp olive oil
  • 1 1/2 Tbsp fresh lemon juice
  • 4 Tbsp unsalted butter, divided

Directions

  1. Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.
  2. Flip the tail over to the back sea-through side and crack the ribs in the center. This will help open the shell.
  3. Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.
  4. Place rack in center of oven so the meaty tops of your lobster tails will be at least 6 inches from the top heating element. Preheat oven to broil.
  5. In a small bowl, stir together marinade ingredients: 1 Tbsp parsley, 2 garlic cloves, 1 tsp dijon, ¼ tsp salt, ⅛ tsp pepper, 1½ Tbsp olive oil and 1½ Tbsp lemon juice.
  6. Place butterflied Lobster Tails into a 9×13 or 8×12 roasting pan. Divide marinade evenly over the tops of each lobster tail and dot each tail all over with ½ Tbsp of butter cut into smaller pieces.
  7. Broil lobster tails 10-11 min. When done, lobster meat should be opaque and white in the center and register 145˚F on an instant read thermometer. Transfer to serving platter and garnish with parsley if desired.
  8. To make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with remaining 2 Tbsp butter, bring to a simmer and remove from heat. Pour over lobster tails or divide into ramekins and use as dipping sauce.

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Stop by Pan Pacific RV this summer to shop for a new RV. Tour any RV in the inventory and learn more about the models that interest you. If you’re not on the market for an RV, Pan Pacific RV can still help you with RV service before you hit the road.

Veggie-Loaded Breakfast Casserole

This breakfast casserole shows that you don’t have to have meat in order to eat a hearty breakfast. If your RV’s pantry is full of veggies and you need to feed some hungry campers, try this veggie-loaded breakfast casserole to satisfy even the hungriest outdoorsman.

Veggie-Loaded Breakfast Casserole

Ingredients

  • 2 tablespoons oil
  • 8-10 mushrooms, sliced
  • 2 teaspoon minced garlic
  • ½ red onion, diced
  • 2 bell peppers, diced
  • 2 cups packed baby spinach, roughly chopped
  • 20 ounces shredded potatoes, thawed
  • 10 eggs
  • ⅓ cup half and half or milk
  • ¼ cup hot sauce (more or less to taste)
  • salt and pepper
  • 1 cup shredded cheese

Directions

  1. In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along withe onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
  2. Generously spray a 9×13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.
  3. Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.
  4. In a large bowl, whisk together the egg, half and half, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the top and another small pinch of salt and pepper.
  5. Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.

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Stop by Pan Pacific RV this summer to shop for a new RV. Tour any RV in the inventory and learn more about the models that interest you. If you’re not on the market for an RV, Pan Pacific RV can still help you with RV service before you hit the road.

RV Chili Con Carne

RV cooking is a great way to get good nutrition and save money while on the road. The nice thing is that while smaller than your kitchen at home, most RVs have most of the same amenities as your kitchen at home, so just about any recipe can be adapted for cooking in your RV.

Here’s a great recipe for a quick easy chili that can be made with meat, or can be vegetarian. This recipe is also a great way of getting kids and other vegetable haters into eating them.

Chili Con (or Sans) Carne

Ingredients

  • 1 lb lean ground beef, or turkey or 10 oz quick cooking bulgur
  • 2 cans (16 oz) red kidney beans
  • 2 cans (16 oz) pinto beans
  • 3 1/2 cups vegetable juice
  • 4 (16 oz) cans diced tomatoes
  • small bunch fresh broccoli chopped into small pieces
  • 1 medium onion diced
  • 1 large zucchini sliced
  • 1 large yellow squash sliced
  • 2 large garlic bulbs separated into cloves and diced
  • 2 whole garlic
  • 1 packet of Chili Seasoning

Directions

In a large pot, saute the garlic in the oil or butter on your range top.

Meanwhile cook the ground beef or turkey in a separate saucepan until brown.

When the garlic is brown add onions, zucchini, yellow squash and broccoli to pan. Saute for about 10 minutes.

Add the tomatoes, tomato sauce, and chili seasoning. Allow to simmer for another 30 minutes or until mixture thickens.

Once simmered, add the remaining ingredients, including the bulgur or meat. If using bulgur you may need to add some extra liquid to the chili. The chili is done when the vegetables are tender and it is sufficiently spicy. If using bulgur, the grains should be soft and tender, and not chewy.

Serve with crackers, cheese, and sour cream if desired. This chili is also great over rice on a hot dog.

This is a great, easy recipe that can be easily adapted and makes a thick hearty meal. It is perfect for cooking while traveling in your Pan Pacific RV and can be cooked just about anywhere you go.

Stay Cool While Traveling with These Strawberry Recipes

With summertime approaching, it’s time to start planning an itinerary for places to go and things to do. It’s also time to consider taking along your own accommodations so you’re free as a breeze to travel where and when you want to go.

With our new and pre-owned inventory of campers and trailers available at Pan Pacific RV Center, select the camper or trailer of your choice in plenty of time for summertime destinations.

To keep cool along the way, whip up these sweet recipes.

No-Cook Strawberry Ice Cream

Ingredients:

1 (16 ounce) package of fresh strawberries or frozen strawberries, thawed
1 1/2 cups whole milk
1 (5 ounce) can of evaporated milk
1 (14 ounce) can of sweetened condensed milk
2 tablespoons sugar
2 tablespoons of lemon juice
1/4 teaspoon of salt

Whisk together the whole, milk, and condensed milk and sugar until blended. Cover/chill for 30 minutes.

Blend strawberries, salt, and lemon juice in a blender until smooth then stir into the the chilled milk mixture.

Pour mixture into a 1-quart ice cream maker container and freeze according to the manufacturer’s timing instructions.

Remove container from the ice cream maker and place in freezer for approximately 15 minutes then transfer ice cream to an airtight container. Place in refrigerator freezer for 1 to 2 hours, or until firm. Serve.

Strawberry Limeade

Ingredients:

3 cups of fresh strawberries, sliced
1 cup of regular sugar
4 cups of cold water (or substitute with unsweetened tea)
2/3 cup of fresh lime juice

Mix strawberries and sugar until coated then crush the strawberries with a spoon. Let stand for 30 minutes at room temperature.

Process the mixture in a blender until smooth. Pour and press the mixture through a mesh strainer.Use a spoon to press the mixture to remove all of the juice.

Throw away pulp.

Add water (or tea) and lime juice. Stir until well-blended. Cover and chill. Makes 7 cups.

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A Recipe for National Salad Month

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Celebrate National Salad Month with this healthy quinoa salad recipe. It’s easy to make in your RV and makes for a good lunch if you’re looking for something light and refreshing. Make it in your RV before you embark on a hike and eat it on the trail when you get hungry!

Mediterranean Quinoa Salad

Ingredients

  • 1½ cup dry quinoa
  • ½ teaspoon kosher salt
  • ½ cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, pressed
  • ½ teaspoon dry basil, minced
  • ½ teaspoon dried thyme, crushed between your fingers
  • kosher salt and freshly ground black pepper
  • 3 cups arugula
  • 1 15 ounce can garbanzo beans, drained
  • ⅓ cup roasted red bell pepper, drained and chopped
  • ⅓ cup pitted kalamata olives, sliced
  • ⅓ cup crumbled feta cheese
  • ¼ cup basil, thinly slivered

Directions

  1. Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely.
  2. Mix the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside.
  3. To a large serving bowl, add the quinoa, arugula, garbanzo beans, red bell pepper, kalamata olives, and feta cheese.
  4. Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.

Visit Pan Pacific RV

Stop by Pan Pacific RV this summer to shop for a new RV. Tour any RV in the inventory and learn more about the models that interest you. If you’re not on the market for an RV, Pan Pacific RV can still help you with RV service before you hit the road.

Slow Cooker Lo Mein

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If you need an easy, filling, and healthy meal when you’re on the road, try this slow cooker Lo Mein. Not only is it easy to cook (just prep the ingredients and allow your slow cooker to do the work for you), but it’s easy to clean up as well.

Slow Cooker Lo Mein

Ingredients

  • 2 pounds boneless pork shoulder
  • 3 cups broccoli florets
  • 2 carrots, julienned
  • 2 stalks celery, diced
  • 1 cup snow peas
  • 1 (5-ounce) can sliced water chestnuts, drained
  • 1 pound spaghetti

For the sauce

  • 1/3 cup reduced sodium soy sauce
  • 3 cloves, garlic, minced
  • 2 tablespoon brown sugar, packed
  • 1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste
  • 1 tablespoon oyster sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil

Directions

  1. Line a slow cooker with a slow cooker liner for easier cleanup. Open slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
  2. Whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours.
  3. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender.
  4. Cook pasta according to package instructions; drain well.
  5. Serve pasta immediately, topped with pork mixture.

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