Sunday, November 1, 2020

Three ALL-NEW "Qwik-and-Easy" RV Kitchen Recipes! (Special Report)

Crock Pots, Instant Pots, pressure cookers, slow cookers…  Oh, the culinary adventures we RVers can have with these fantastic little appliances!  If it weren’t for our Instant Pot, we’d be eating a lot more peanut butter sandwiches on our camping trips!  Check out our latest YouTube video, in which we show you (another) three of our favorite “qwik-and-easy” recipes for some pretty hearty dinners.  You can find the recipes we demonstrate down below, too!


Easy Crockpot Buffalo Chicken Sliders


Ingredients

3-4 large chicken breasts (about 1.5 lbs)

1 (12 oz) bottle of Frank’s Buffalo Wing Sauce

½ packet ranch seasoning mix (about 2 Tbsp)

2 Tbsp butter

Rolls for serving


Preparation

Spray your slow cooker with non-stick cooking spray.  Place the chicken, buffalo sauce, and sprinkle in ranch seasoning mix.  Cook on low for 4-5 hours or high for about 3 hours.  Once chicken is fully cooked, use a couple of forks to shred the meat on a cutting board, then return the chicken to the crockpot with the juices.  Add 2 Tbsp of butter to the crockpot and allow it to melt: stir to combine.  Serve on rolls and drizzle with a little ranch dressing or blue cheese crumbles.



Instant Pot Spaghetti


Ingredients

1 lb. ground beef (or turkey)

¼ cup onion diced

1 tsp. garlic minced

1 jar spaghetti sauce (24 oz.)

2 cups water

8 oz. spaghetti noodles

2 Tbsp. olive oil

1 tsp salt (optional), or add to taste

*I do not recommend doubling this recipe.  Make two separate batches if you want more.


Preparation

  1. Put Instant Pot on saute.

  2. Add olive oil, onions, and garlic and cook until onions are softened a bit.

  3. Add ground beef and cook until pink is gone.  Drain grease or leave in, your choice.

  4. Turn Instant Pot to manual, high pressure.

  5. Add jar of spaghetti sauce, water, break noodles into thirds and push noodles into liquid until they are covered, but do not stir (I add the 2 cups of water to the sauce jar and shake it to get any remaining sauce out, before I add the water to the Instant Pot).

  6. Secure lid, close steam valve and set to 10 minutes (if you want more al dente set for a bit less time.

  7. Quick release when it beeps, stir and serve.


Easy Crockpot Potato Soup


Ingredients

1 30-oz bag of frozen diced hash browns

1 32-oz box of chicken broth

1 can of cream of chicken soup (10 oz)

1 pkg cream cheese (8 oz, not fat free)

3 oz bacon bits

1 cup shredded cheddar cheese

Salt and pepper to taste


Preparation

Put the hash browns in the crockpot.  Add in the chicken broth, cream of chicken soup and half of the bacon bits.  Add a pinch of salt and pepper.  Cook on low for 7-8 hours or until potatoes are tender.  An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crockpot.  Mix a few times throughout the hour before serving.  Once the cream cheese is completely mixed in, it’s ready to serve.  Top with cheddar cheese and some additional bacon bits.


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