Happy 4th of July weekend! Whether you’re at home or on the road in your new or used RV, you’re probably planning on doing some delicious grilling. Kick it up a notch with this great 4th of July recipe for grilled BBQ salmon and fruit skewers! This recipe is adapted from AllRecipes, and you can find the original here.
4 wooden skewers
1 (1 lb) fillet salmon
1/4 cup + 3 Tbs barbeque sauce, divided
1 red bell pepper, cut into large chunks
1 peach, pitted and cut into large chunks
1 can of pineapple chunks, drained
1 Tbs water
1 tsp lime juice
1 tsp olive oil
1 tsp honey
Let’s get grilling!
Get the grill ready by lightly oiling the grate and preheating to medium-high. Let the wooden skewers soak in water while you prep the rest.
Slather both sides of the salmon with the barbeque sauce and set aside.
Combine bell pepper, peach, and pineapple chunks in a bowl. In a separate dish, whisk together 3 tablespoons of barbeque with the water, lime juice, olive oil, and honey. Pour it over the fruit and pepper mixture, and toss to coat well.
Remove skewers from water and thread with alternating pieces of the fruit and pepper mix.
Grill the fruit skewers, turning every couple of minutes until each side is brown – about 10 minutes. Remove from heat.
Place salmon on grill skin side down, grilling until the fish is opaque and the flesh flakes easily – about 6 to 8 minutes per side.
We’d love to help you pick out the perfect new or used RV for your summer travels – and one with an outdoor cooktop or grill means you can make delicious meals like this one while the sun goes down! Contact us today with any questions about our RVs for sale or to schedule some RV service and maintenance before you hit the road!
If you’re traveling during the holidays in your new or used RV from Modern Trailer Sales, you’ll definitely want this easy recipe for sausage balls. This is a favorite holiday recipe my entire family loves, and you can either make it ahead of time or take the ingredients with you. Either way, it’s a crowd pleaser!
Holiday Sausage Balls
1 lb spicy ground sausage
1 box cheddar biscuit mix (we use Red Lobster brand)
1 cup shredded cheese of your choice (we prefer either pepper jack, Monterey jack, or cheddar)
You’ll also need:
Mixing bowl and spoon
This recipe couldn’t be easier! Simply mix thoroughly all ingredients together – including the little seasoning packet that comes in the biscuit mix. You can mix it by spoon, by hand, or if you’re at home, in your stand mixer. Then scoop out large tablespoons onto a cookie sheet covered with parchment paper. Roll into balls, and bake at 350 until meat thermometer inserted reads 160 degrees.
Why a meat thermometer instead of a specific time? Baking food for certain time cycles runs the risk of either under or over cooking. Dangerous if it’s undercooked, and unpalatable if it’s overcooked and dry! Cooking to temperature instead of time ensures you get a fully cooked finished product without being dried out.
These are great straight out of the oven, but if you’re traveling and want them to last, they’ll do just fine for a couple of days in an airtight food storage container. Of course, ours never last longer than a day, so we typically double or triple the batch if we want leftovers!
Some sausage ball recipes call for the sausage to be cooked first with other liquids added to help retain moisture. I like this recipe because by starting with raw sausage, the meat keeps the sausage balls moist, not dry, as it cooks!
If you’re traveling in your new or used RV over the winter or during the holidays, let us help make sure your road trip goes safely and smoothly. Contact us for assistance with your RV questions or RV service or repair needs!
One of my favorite camping recipes to enjoy is not only delicious and gets the day started right, but it also is cost effective. With tasty camp recipes like these, you can save yourself some money – no need to eat out and overspend your food budget! Here are two homerun camp recipes – one for breakfast and one for dinner. You might find them so filling that you could skip lunch entirely and just snack on granola bars and some fresh fruit!
6 oz. bacon
4 red potatoes
1 cup shredded cheddar cheese
salt & pepper
You’ll also need:
Dice bacon and fry in a Dutch oven over medium heat. Remove pieces as they begin to crisp; drain on paper towels.
While bacon is cooking, dice potatoes and onion. Once the last of the bacon is cooked, pour off most of the grease, reserving 3-4 tablespoons. Add potatoes and onion into the reserved bacon grease and season with salt and pepper to taste.
Keep the Dutch oven lidded while the onion and potatoes, removing only every once in awhile to stir to prevent sticking. Cook until tender.
Scrape potatoes and onions to the side, and crack eggs directly into the free space of the pan, whisking and scraping with spatula to scramble.
Once the eggs are scrambled and cooked through, put all of the cooked bacon back into the pot.
Add cheddar cheese and stir to combine. Serve warm.
Once breakfast is cleaned up, you can get an immediate start (and finish!) on dinnertime faster than you can say “Get ready to leave for the day!” Wipe out the Dutch oven and throw in three ingredients – yes, only three ingredients! Set it on low heat and you’re good to go!
1.5 pounds beef stew meat
1 can Campbell’s Golden Mushroom soup
1 can Campbell’s French Onion soup
You’ll also need:
Dutch oven or Crock Pot
Combine all three ingredients in a Dutch oven or Crock Pot, cover, and place in oven at 250* for 6 hours. (Low heat for 4-6 hours if using Crock Pot.)
Easy sides: a quick salad, grilled corn on the cob, or a side of mashed potatoes. You’ll discover this stew creates and cooks in its own gravy, so a side of potatoes or pasta is great to pair with it – easy pantry staples you’ll already have on hand!
Add these camp recipes to your list of camp meals while camping in your new or used RV, and we guarantee they’ll be family favorites! Contact us if you have any questions about shopping for a new or used RV or scheduling some routine RV maintenance before you hit the road. Happy trails!
It’s finally spring and many stores, farms, and gardens are full of fresh, tender spring vegetables!
This is the perfect time to experiment with new salads. Here’s a savory & sweet salad to try:
Goat Cheese and Pear Salad
1 4oz package of Herbed Goat Cheese (or any soft, mild cheese)
2 pears, sliced or chopped
2 cups grapes, whole of halved
1 large head of green or red-leaf lettuce
Salty roasted nuts or seeds
¼ cup Balsamic Vinegar
Rinse lettuce, and then tear it into bite-sized pieces. Add goat cheese and vinegar, then drizzle with olive oil toss. Add remaining ingredients, toss lightly, and serve with your favorite warm, crusty bread.
1/2 cup powdered chocolate drink mix (such as Nesquik®)
1/2 cup powdered coffee creamer
1/2 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
Pulse powdered milk, pudding mix, chocolate drink mix, powdered creamer, confectioners’ sugar, cocoa powder, and cinnamon together in a food processor until blended. Store in an air-tight container and simply stir a few tablespoons (to taste) of mix into a mug of hot water.
Directions: Cook pasta per package directions. Drain. Lightly butter inside of slow cooker. Mix the pasta, evaporated milk, milk, 3 cups cheese, ham and eggs, and seasonings. Sprinkle on the remaining cheddar cheese and arrange American cheese slices on top. Cook, covered, on low for 3 1/2 hours. Do not stir ingredients or remove lid while cooking.
Cooking instructions: Line crockpot with foil, leaving enough to cover the potatoes when finished. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Cover with remaining foil. Cover and cook on low for 10-12 hours.