The Kamp Kaddie

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On our last camping trip, over the 4th of July weekend, we picked-up a new Coleman 8D Family Size LED Lantern for those nighttime marshmallow roasts. The lantern worked great, but we quickly figured out that the picnic table was not the most efficient place for a light source. Luckily we were deep in the woods of Oregon’s Coast Range, so a tree branch was readily available, but we will need to come up with a better solution and I think I have found it in the Kamp Kaddie, from VacationGadgets.com.

The Kamp Kaddie can be clamped to a table top, or staked into the ground by switching-out the bottom section of the pole. This flexibility is important to me, because football season is right around the corner and our tailgate barbeques take place in a paved parking lot. I have been in many campsites, though, where the picnic table is some distance from the fire ring, so the ability to stake the Kamp Kaddie into the ground will come in handy. The condiment basket is adjustable up-and-down, and could easily double as a soap dish, making the Kamp Kaddie a useful addition to any wash station.

Happy camping!

RV Cooking Show - Oh My Gosh! Grilled Steak in Bend, OR

I’ve loved Bend, Oregon and the central Oregon area for years…even before it was trendy! There’s something about the Juniper scent in the air (which for many years I thought of as pinion pine) and the diversity of things to do from poking around museums to exploring obsidian lava flows to simply being near or even on the Deschutes River. Central Oregon seems to be everything to everyone whether you enjoy an active outdoor RV getaway or prefer to just relax and take in the scenery. Join me as I take you to some of my favorite central Oregon spots and then I have a delightful surprise for you.

You know and I know that nothing says summer like steaks on the grill and that’s exactly what this RV Cooking Show’s episode delivers with the help of my good friend - our guest chef - Chef Doug Miner of Cross Wind Catering. Chef Miner shows us how to add an easy and elegant finish to grilled steak and shares a useful tip on testing for doneness. I think you’re going to like this show!

Visit the RV Cooking Show website (and find more info and links to the beautiful central Oregon area there, too). Print the recipe here and give it a go yourself. I love to hear from you so feel free to drop me a line.

Here’s to a summer full of happy RV travels,

Evanne

PS - Vegetarian viewer Angie loves the show but doesn’t do steak. If that’s you, too, consider substituting meaty portabella mushrooms for the steak. It’ll be just as delicious!!

Unstuffed Cabbage Skillet Recipe

For those of you who watched Joanna Lund’s video from the RV Today Archives and requested the written recipe, here you have it:

Unstuffed Cabbage Skillet Recipe - Serves 4

8 ounces extra lean ground sirloin
1/2 cup chopped onion
2 cups chopped cabbage
1 1/3 cups of uncooked instant minute rice
1 1/3 cups of water
1 10 3/4 oz. can of reduced sodium reduced fat Tomato Soup
1 teaspoon dried parsley flakes
1/2 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
Butter-flavored cooking spray

In a large saucepan sprayed with butter-flavored cooking spray, brown onion and meat. Add cabbage and stir. Add rice and water and stir. Add in the tomato soup, and turn heat up as needed. Add parsley flakes, Worcestershire sauce and yellow mustard, mix well to combine. Let simmer for about 5 minutes stirring occasionally.

Enjoy!

RV Today Archive - Unstuffed Cabbage Skillet

In memory of best selling cooking author JoAnna Lund (30 Minutes to Mealtime and Cooking for Two among many others), enjoy her wonderful legacy of healthy recipes.

Watch the video below to see how she cooks this delicious dish: unstuffed cabbage skillet. It has all the flavor of stuffed cabbage rolls, but without the work! With so much flavor, being easy to make and on top of it knowing it is a healthy recipe, this is a must cook!

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Want the recipe? Click here.

Follow the release of more RV Today Archive episodes on RV.net.

RV Cooking Show - Fallingwater and Chicken Marsala

Speechless is not the word that comes to mind when my friends think of me but that’s exactly what I was when I stepped inside Frank Lloyd Wright’s Fallingwater. This spectacular house, commissioned by Edgar J. Kaufmann, Sr. of Kaufmann’s department stores (now Macy’s) is an architectural gem - a must-see. But sadly, lots of RVers don’t because it’s a bit out of the way in SW Pennsylvania - Mill Run to be exact. Get a taste of the sheer natural beauty and Wright’s ingenious organic architecture in this episode of the RV Cooking Show…perhaps it’ll prompt you to visit the house, too!

Once we’ve sampled Fallingwater we’ll retire to my Tango RV kitchen to prepare a dish fit for company (or to treat yourself!!) - chicken marsala. Although it sounds fancy - and tastes that way, too - you’ll discover just how fast and delicious it is. With just a few quick steps and basic ingredients you’ll have a fabulous dish on the table in no time. Watch the video below for a view of the spectacular Fallingwater house and to learn how to cook this Fabulous Chicken Marsala recipe.

If you think you would enjoy the Fabulous Chicken Marsala print out the recipe from the RV Cooking Show. Let me know what you think - I always love to hear from you!

Thanks for watching and I’ll see you online!!

Evanne

O-Grill by Pro-Iroda Industries

In response to my last post on the Notebook Portable Grill, Aaron was looking for suggestions on a compact gas grill. The Weber® Q™ 100 is probably the gold-standard in compact gas grills (see Sean Michael’s review), but I ran across a similar grill that looks interesting; the O-Grill.

Read more

RV Cooking Show - Adirondack and Broccoli Salad

Explore the wilds of the magnificent Adirondack Park in upstate New York and then learn how to make some amazing broccoli salad…perfect for any picnic or potluck. When in the vast and wonderful Adirondack Park you may hear folks refer to being inside the “blue line”. When the park was first outlined on a map it was done so in blue ink - thus the blue line.

With 6.1 million acres of public and private land, and literally thousands of lakes and ponds, Adirondack Park is an absolute outdoor recreational paradise. You can bike, hike, swim, boat, tour historic locations, or simply enjoy the magnificient views. Visit the famous great camps, Camp Santanoni and Camp Sagamore, see the luxurious cottages and truly spectacular preserves. You can’t get to Camp Santanoni in your RV, but you can hike, bike, ride a horse or a wagon for almost 5 miles to reach the main area.
Come explore the wilds of the Adirondack Park with me by watching the video below.

From Fort William Henry on beautiful Lake George to Fort Ticonderoga to Lake Placid to the Adirondack Museum to the awe-inspiring 46 High Peaks the Adirondacks offers something for every camper in the family.

I got this delicious broccoli salad recipe from a good Lake George friend. It is easy to make and you will watch it quickly disappear in any potluck. Try it today!

If you’d like the recipe in a printer-friendly format, you can find it at the RV Cooking Show.

For more recipes, log on to RVCookingShow.com. Drop me a line with your comments – I LOVE hearing from you!

Here’s to happy camping,

Evanne

Product Review: Weber “Baby Q” Grill

Airstream RV Blog #69 - Weber “Baby Q” Grill from Sean Michael on Vimeo.

Camping and grilling go together like juicy hamburgers and freshly cut French fries. Yet most campground grills (when available) leave much to be desired. Either they are falling apart from neglect, or they are gargantuan devices apparently designed by Cro-Magnons for the roasting of freshly slain woolly rhinoceros.

Enter the Weber Q100 “Baby Q” Grill. This is an excellent travel-sized, propane-powered grill. It works so well, you may find yourself using it at home as your primary barbecue grill of choice. Read more

A Healthy Breakfast is Good for You

Hooray For Some Good News

By Lynn Difley

Well, it’s about time we heard some good news and I can’t wait to pass it on. Yes, you and your mother and your grandmother were right, it is good idea to start the day by eating breakfast. There may be a change in menu selection, the bacon, eggs and hash browns have gone the way of the fourteen hour manual labor on the farm day, but the practice of beginning your day with nourishment has now been recommended by all the nutrition and health experts. I’m astounded that we are finally told to go ahead and eat, after so many admonitions about what not to eat.

The reasons we need to gather around the dinette before taking off are numerous. Our body requires a steady supply of energy to function well. The brain especially needs nutrients to function well, since it has no storage units (such as spare tires, love handles, etc) to draw from. If you do not have an ongoing supply of food supplies, the body interprets the lack as a famine and sets the metabolism dial on a fasting mode. This enables you to survive should there be no food sources, but in our day of abundant supply, it means our body conserves every available calorie as a savings supply, and that we don’t want. The first meal of the day helps keep the metabolism switch on burn mode, which means the calories we consume will be used for body functions and not hoarded in unsightly storage units. Studies show that one of the common factors in successful weight loss is eating breakfast. Hooray for breakfast!

What is the perfect morning meal? We know that for optimal nutritional value whole grains, fruits, vegetables, legumes, fish, dairy and healthier sources of fat are the best choices. You may not want to go for fish, beans and veggies first thing in the morning, but you can concentrate on the complex carbohydrates, fiber, fruits and low fat dairy.

Our tradition of cereals (thank you Dr Kellogg) serves us well, but it can be loaded with dangerous pitfalls.

Read more

RV Cooking Show - Mojitos in the Florida Keys

The Florida Keys are an absolute paradise, a fabulous place to visit, with blue skies and even bluer water. Whether you have the opportunity to go this summer to the southernmost point in the continental United States, gorgeous Key West, or not, nothing better than a light and refreshing mojito to transport you there, even if only in an imaginary trip. Follow this video from last summer, in which I provide an overview on traveling through the 3 Florida Keys region and I walk you through a simple, yet delicious mojitos recipe. And remember, if you drink, don’t drive!

If you’d like the recipe in a printer-friendly format, you can see it here..
For more recipes, log on to RVCookingShow.com, it’s delicious. Drop me a line with your comments – I LOVE hearing from you!

Here’s to happy camping,

Evanne

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