Dressed Up Stove Top

Made this as a quick side dish with cornish hens last November. Very simple and easy.

1/2 cup shredded cooked chicken
1/2 cup chopped onion
2 Tbsp butter
poultry seasoning
cumin
6 oz box stuffing mix for chicken
1/4 cup butter
1 1/2 cups water

In medium sauce pan melt the 2 Tbsp butter. Add the chicken, onion and a dash of each the poultry seasoning and cumin.

Cook until onion is tender. Add the water and the remaining butter. Bring to a boil. Stir in the stuffing mix. Remove from heat, cover and let sit for five minutes.

Serve and enjoy.

Blue Cheese Biscuits

I wrote this post nearly a year ago as a guest post on one of my fav blogs: Love Bakes Good Cakes. I have never posted this recipe on my blog. Very yummy! Have not made these in a while and I really need to correct that!

Hi! I'm Terry and my blog is RV Life and Food. My husband John and I have been living full-time in our RV for nearly three years now and we wouldn't dream of trading it in and going back to a sticks and bricks life. We do not move around a lot so despite the name of my blog, it is mostly a food blog with rare posts about our life in an RV.

This is my first ever guest post and I would like to thank Jamie for this opportunity to share here with all her wonderful readers! Jamie is one of my absolute favorite bloggers so I jumped at the chance to do a guest post for her. She is always so sweet and positive, not to mention she posts some AMAZING recipes.

The recipe I am sharing is an adaption of the typical cheese biscuit recipe. If you like strong cheese flavors you will love this recipe for Blue Cheese Biscuits! They were amazing!!

I don't do a whole lot of baking since temps here in South Texas tend to be on the warm side 90% of the year. These biscuits are an exception and will be served throughout the year! We've had these with chicken noodle soup for dinner and with bacon and eggs for breakfast! Fast, easy and yummy - always a winning combo at our house!

2 1/4 cups flour
2 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
2 tsp sugar
6 Tbsp unsalted butter, cut in to small cubes
1 cup crumbled blue cheese
1/2 cup colby jack cheese, shredded
3 to 4 green onions, sliced
1 cup buttermilk

Preheat oven to 450 degrees (425 for most RV ovens). In large mixing bowl whisk together flour, baking powder, baking soda, salt and sugar.

Mix in cubed butter until mixture resembles a course meal, I prefer doing this with my fingers but you may also use a fork or pastry blender. Stir in cheeses and onion.

Add buttermilk and stir until all of dry mixture is moistened. Spray baking sheet with nonstick cooking spray. Drop dough in twelve equal portions onto baking sheet about two inches apart. Bake for 16 to 20 minutes or until golden. If you have a finicky RV oven like mine you will need to turn the pan after 10 minutes.

Serve and enjoy!

Shared with:

My Turn For Us
Love Bakes Good Cakes

Naan Bread

For those of you who have never heard of naan bread it is a flat bread commonly served in Indian restaurants. Very yummy! I found this recipe HERE and decided to try making it at home. What I did not realize, all those times I've had it at Indian restaurants, is that it's a yeast bread. That made me a little hesitant to try making it but since it IS a flat bread it seemed like a less risky recipe for cooking with yeast for the first time in I think 12 or more years. After all, if I accidentally kill the yeast and it doesn't rise, who will notice - it's a FLAT bread! All worries aside, the dough rose beautifully and the bread tasted wonderful!

1/4 cup butter or 3 Tbsp ghee
1/3 cup warm milk, 100 to 110 degrees F
2 tsp sugar
1 pkg active dry yeast
6 oz plain yogurt
1 tsp salt
1 tsp baking powder
2 cups all purpose flour

If using butter, it will need to be clarified. To clarify the butter, melt over low heat without stirring.

Once it is melted, drain off the clear (clarified) butter, leaving the foamy looking part in the pan. This will yield about three Tbsp. Set the clarified butter aside and dispose of the foamy butter. When warming the milk you want to make sure you do not overheat it. If it is too hot it will kill the yeast and your dough will not rise. If it's too cold it will take longer to rise. If you do not have a cooking thermometer a good rule to go by is to test a drop on the inside of your wrist. If it feels hot on your wrist you want to let it cool down, it should feel lukewarm. Once your milk is warmed to the right temperature in a medium bowl combine the milk, sugar and yeast. Let stand for five minutes or until foamy. (If it does not foam the yeast did not activate, either the milk was too hot or something was wrong with the yeast.)

Once it is nice and foamy add yogurt, clarified butter or ghee, salt and baking powder. Stir in the flour till dough forms a ball. On floured surface knead dough for five minutes or until dough is smooth, sprinkling additional flour if dough begins to stick to your hands or the surface it's on. Place dough into grease bowl and cover with clean cloth.

Allow dough to rise for one hour or until doubled in size. Divide dough into eight equal portions.

Cover with plastic wrap and let rest for 20 minutes. Determine how many six-inch flat-breads will fit on your baking stone (I used my pizza stone, it held four). Place baking stone on lowest rack of oven. Preheat oven to 475 degrees, 450 for RV ovens.

On lightly floured surface roll out balls of dough and place on heated baking stone. Only roll out the number that will fit on the stone, leaving the remainder under the plastic.

Bake for two to three minutes or until brown. Turn circles over and continue baking one to two minutes or until brown and slightly puffed. Remove from oven and wrap in foil to keep warm. Repeat with remaining dough.

Serve warm and enjoy!

The leftover naan bread is a great crust for breakfast pizzas:

Shared with:

Food on Friday, Bread Recipes - Carole's Chatter

Chicken Tamale Pie

I found this wonderful recipe for Chicken Tamale Pie and pinned it about a year ago at Pinch of Yum. Well I finally made and now I am wondering why I waited so long! This was super yummy! I made a couple of changes - green insted of red enchilada sauce, fresh jalapeno instead of canned green chilies - so if you want to see the original recipe just click on the link above. Either way I don't believe you will be disappointed if you try this!

In small bowl mix together 1 Tbsp chili powder, 1 tsp minced onion, 1/2 tsp garlic powder and 1/4 tsp adobo seasoning and set aside.

1/3 cup milk
1/4 cup liquid egg or 1 whole egg, beaten
1/2 Tbsp of the above seasoning mix
1/4 tsp red pepper
14 3/4 oz can creamed corn
8 1/2 oz box cornbread mix
1 lg jalapeno, chopped
10 oz can green enchilada sauce
2 cups shredded chicken
shredded cheese (I used colby jack)
fresh cilantro
sour cream

Preheat oven to 400 degrees, 375 for RV ovens.

In large bowl combine milk, egg, 1/2 Tbsp of seasoning mix, red pepper, corn, cornbread mix and jalapeno. Spray pie pan with nonstick cooking spray. Pour cornbread mixture into pie pan and bake for 20 to 30 minutes, it should be just barely set.

Meanwhile in medium bowl toss shredded chicken with the remaining seasoning mixture, set aside. When cornbread is done pierce top many times with fork.

Pour the enchilada sauce over the cornbread. Top with chicken and the desired amount of cheese. Return to oven and continue baking until the cheese is melted, about 10 minutes. Top with fresh cilantro and sour cream.

Serve and enjoy!

Easy, Yummy French Toast Bake

This is the easiest French toast bake I've ever seen. I found this recipe for Cinnamon Roll French Toast Bake at Kitchen Meets Girl. It does take a little time, though, more time than I usually spend on breakfast anyway. Great for a weekend morning when there is no hurry to get breakfast done. Besides, I am NOT a morning person and like to sit around drinking my coffee for an hour or so before I even THINK about making breakfast! So, something like this ends up being more of a nice Sunday brunch rather than breakfast. Super yummy anyway you look at it!!

2 Tbsp unsalted butter, melted
1 12.4 oz pillsbury cinnamon rolls with cream cheese frosting
3/4 cup liquid eggs or 3 whole eggs, beaten
1/4 cup heavy cream, half-n-half or milk (I used 2% milk)
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1/2 cup maple syrup

Preheat oven to 375 degrees, 350 for RV ovens. Melt butter and pour into bottom of 7x11 or 8x8 pan. Open cinnamon rolls and set aside the frosting.

Cut each cinnamon rolls into eight pieces. Place evenly over melted butter in pan. In medium bowl mix eggs, milk, cinnamon, nutmeg and vanilla.

Pour over the cinnamon roll pieces. Drizzle with syrup. Bake for 22 to 30 minutes.

Remove from oven and let cool for about 15 minutes. Meanwhile, microwave frosting for about 15 seconds, until easily poured. Once French toast has cooled, drizzle with the frosting.

Serve and enjoy!

Shared with:

Sausage Cheese Bread

I pinned this recipe for Spicy Sausage Cheese Bread about four to five months ago at Cajun Delights. While I was scrolling through my pins looking for something yummy, my hubby looked over and spotted this recipe and it was settled. This had to be made right away if not sooner. It was VERY yummy and made enough for multiple meals.

6 slices bacon
1 lb smoked beef sausage links, sliced
1/3 cup each - green onion, jalapeno and onion
2 tsp adobo seasoning with pepper (garlic salt with oregano and black pepper)
4 cups all purpose flour
2 Tbsp baking powder
2 tsp salt
1 1/2 cups milk
3 cups shredded colby jack cheese, divided

Cook bacon in skillet until crispy. Drain on paper towels.

Drain grease from skillet and add sausage. Saute for five to seven minutes or until browned. Add the green onion, jalapeno, onion and seasoning.

Continue cooking for three to five minutes, set aside. Meanwhile in large bowl stir together flour, baking powder and salt. Stir in milk until all flour is moistened.

Add two cups of the cheese, mixing it in well. Preheat oven to 425 degrees, 400 for RV ovens. Using a slotted spoon remove sausage mixture from skillet and add to the flour cheese mixture, along with the crumbled bacon. Mix in until everything is well combined. Spray a six by ten inch casserole dish with nonstick cooking spray.

Divide the dough into portions (I did six but think eight would be better) and place into dish, sides touching. Bake for about 20 minutes, top with remaining cup of cheese and continue baking for about five minutes or until cheese is melted and bread is done.

Serve and enjoy!

Mexican Corn Bread

I have not made this recipe in YEARS and it is the only way the hubby will eat corn bread. I found the original recipe at Allrecipes.com, I only know this because I printed the recipe out and it is on the print out, no way I would have remembered otherwise - printed it in Dec '06. I tried to go back and find the recipe so I could post a link to the original but could not find it. I cut their recipe by half and subbed whole kernel corn for creamed corn. I did not pick a good day for this meal since the temps here in south Texas have climbed back up into the 80's after a little cool spell over the weekend, but I was really craving some of this corn bread! It paired up nicely with this simple Chili. Actually once the cooler weather hit over the weekend I was craving both the corn bread AND the chili!

Such a yummy combo!! Now I have had a little trouble adjusting to the oven in the RV. The one in the Brave I could use just like the one in my old house. If a recipe said 350 degrees for 30 minutes, that's what I did. I had heard other RVers talk about having to make adjustments for their ovens and thought it strange - not any more. I have not perfected it yet but will start including instructions for RV ovens on anything I bake as well as the regular instructions if I have them or know what they are.

1 8.5 oz pkg corn bread mix
1/2 med red onion, chopped
1 cup shredded cheddar cheese
1 8.5 oz whole kernel corn, undrained
3/4 cup sour cream
1/2 cup liquid eggs or 2 whole eggs, beaten
3 Tbsp chopped green chilies, about 1/2 of a 4 oz can
3 Tbsp canola oil
1 lg jalapeno, finely chopped

Preheat oven to 350 degrees. RV ovens 325 degrees.

In a large mixing bowl combine corn bread mix and onion, set aside.

In medium mixing bowl combine the remaining ingredients; add to corn bread mixture, stirring just until moistened.

Pour into a greased baking pan - I used a 7" x 11".

Bake for 45 - 50 minutes or until lightly browned and the edges pull away from sides of pan. RV ovens 40 - 45 minutes.

Serve and enjoy!

Oh and the leftovers are great with breakfast! Just wrap in a paper towel and pop in the microwave for 30 seconds.

Shared with:

Food on Friday, Bread Recipes - Carole's Chatter

Ginger Lemon Carrot Muffins - Improv Challenge

This will be my first time participating in the Improv Challenge hosted by Kristen over at Frugal Antics of a Harried Homemaker. Each month two ingredients are selected, this month was carrot and ginger, and you must come up with a new to your blog recipe using both ingredients. Loads of fun and oppurtunity to create something new and delicious. I took the easy way out, using a muffin mix, after all I am on vacation. Here is what I came up with:

1 7.6 oz pkg lemon poppy seed muffin mix
2 tsp ground ginger
1/2 cup milk
1/4 cup minced or shredded carrot
1/4 cup dried cranberries
cream cheese icing, optional

Preheat oven to 425 degrees. Spray six muffin cups with nonstick cooking spray or  line with baking cups. Mix together muffin mix and ginger. Add milk, stirring until just moistened. Stir in carrots and cranberries. Divide into muffin cups.

Bake about 17 minutes or until golden brown. Cool about two minutes then remove from pan. Top with icing if desired.

 Serve and enjoy! Make sure to check out all the other awesome recipes for this month's challenge.