One of the fastest ways to heat up a RV kitchen in summer is to cook inside. Fortunately, as an RVer, you know there are plenty of other options. Here are seven easy, hearty, and healthy, entrees to add to your outdoor cooking repertoire. You may enjoy them so much they become a permanent addition to your regular rotation.
A healthy option, this can be used as a side instead of traditional corn on the cob, or even as a meatless main.
Cut the acorn squash in half lengthwise and remove the seeds. Place the squash halves face down on a separate sheet of heavy duty aluminum foil. Wrap them tightly and fold the ends to seal them.
Place both on coals or on top of a medium hot grill. Cook for 30 minutes or until golden brown. Remove from the heat and open the foil carefully. Into the pit where the seeds previously were, spoon a dollop of butter, sprinkle ½-tsp brown sugar and ½-tsp cinnamon, finish with a dollop of sour cream, and serve.
Easy and nutritious, this has everything you need for the perfect meal.
Whisk 1/3-cup olive oil, 1-tbsp mustard, 1-tbsp Worcestershire sauce, 1-garlic, 1-tsp dill, 1-tsp salt, and 1-tsp black pepper. Place in a gallon-sized Ziploc bag with 1 ½-pounds lean beef cut into 1-inch cubes. Seal the bag, shake it, and marinate in the refrigerator for at least 8 hours. Place 16 cap mushrooms in the bag and refrigerate for an additional 8 hours. Cut 1 large onion, 1 green pepper, and 1 red pepper into 1-inch pieces. Place the beef, bell peppers, mushrooms, and onions on skewers.
Oil the grate and preheat the grill or campfire to high heat. Place the skewers on the grate and cook for 10 to 15-minutes, flipping every 4-minutes, until the beef is done.
Rather than traditional camp-fare, consider a healthy fish for dinner.
Coat 3-pounds of salmon fillets (with the skin on) with 2-tbsp olive oil. Mix 2-tsp low sodium soy sauce, 1-tsp garlic powder, and 1-tsp lemon pepper. Brush this over the salmon.
Coat the grill grate with oil and preheat the grill or campfire to medium heat. Place the fillets on the grate, skin side up to get the sear marks, and then gently flip them over. Cook them skin side down over lower heat until they're done. Remove and serve.
A traditional campfire favorite, this easy and nutritious option is extremely versatile with the substitution of a few ingredients.
Season 1-pound of 85% lean ground beef with salt and pepper. Cut 2-potatoes, 2-medium tomatoes, 1-onion, and 1-zucchini into slices or 1-inch cubes. Divide ingredients into 4 servings. Place ingredients, 1-oz cheese, and your choice of seasonings on 4 sheets of heavy duty aluminum foil. I suggest black pepper and ½-tsp red pepper, ½-tsp turmeric, or ½-tsp curry.
Cook over medium heat for 25 to 35 minutes, until done.
Trout makes a great main dinner course, but have you tried it for breakfast? It pairs well with eggs and hash-browns.
Place 2-pounds steelhead or rainbow trout fillets on a large sheet of heavy duty aluminum foil. In a bowl, mix ¼-cup melted butter, 2-tbsp lemon juice, ¼-tsp paprika, and 1/8-tsp cayenne pepper. Brush this over the trout.
Coat the grill grate with oil and preheat the grill or campfire to medium heat. Cook them about 10-minutes until they flake easily. Remove and serve.
Turkey drumsticks are a fair favorite, so why not include them at your campfire, as well?
Coat 4 turkey legs with butter, and then season them with a little salt and pepper. You could either apply a rub made of ½-tsp cumin, ½-tsp garlic powder, and ½-tsp cayenne before cooking or brush them with bar-be-que sauce after cooking.
Coat the grill grate with oil and preheat the grill or campfire to medium heat. Place the drums on the grate and cook for about 45 to 60-minutes, turning occasionally until done. Remove and serve.
Venison and Beef Burgers
No list of recipes for RV grilling would be complete without some sort of burger. Depending on availability, bison is a nice substitute for either the beef or the venison. What makes this burger better, is using two types of meat for a more complex flavor.
In a large bowl, mix ½-pound ground venison, ½-pound ground 85/15% grass-fed beef, 1-egg, ½-cup onion diced, ½-green peppers diced, 2-tbsp minced garlic, 2-tbsp Worcestershire sauce, and freshly ground black pepper to taste. Divide into 3 to 4-patties.
Heat a cast iron skillet or place patties directly on an oiled grill preheated to medium. Cook patties 3 to 4-minutes on each side, depending on desired “doneness”. Remove and serve with desired toppings
Summertime is one of the best times to experiment with new, outdoor entrees. If you're concerned about using aluminum foil with any of the recipes, you can place a sheet of parchment paper or even cabbage leaves between the food and the foil to avoid any pesky toxins leaching into your food. Stay safe and have fun. Bon Appetit!