RV Meal on the Grill

Now, I know Easter is over,but I thought you would be interested in these recipe's.Yes, these where done right here in our Big Horn rv and on our Webber charcaol grill.

RV Easter Dinner Serving 2 to 4 people

Roasted Leg of Lamb
2-3 Tsp fresh Tyme or you can use dry
1 Whole head of Garlic
1/2 Tsp Sea Salt
1 tsp Red Chili Flakes
1/2 Tsp fresh Cracked Black Pepper
1/2 cup Extra Virgin Olive Oil
Smash the garlic,sea salt,chili flakes,tyme,and pepper.I use a mortar and pestle to do this.Then add these to a small bowl and mix in olive oil.Let stand for 30 minutes or so. Pat dry the roast, either place it on foil or a cookie sheet.Rub generously all parts of the roast,again let it rest for at lest 30 minutes or longer.
Have your grill ready and place the roast in the center.Keep grill at 300- 350 degree's.Depending how big the roast will depend on how long you will cook it.
Ok, on to the next yummy

Brussel Sprouts with Mushrooms
1 lb of Brussel Sprouts
1/2 lb of Button Mushrooms or what ever type you like
1/2 Green Bell Pepper
6-8 Garlic whole cloves
1 Large Onion
2-3 large sprigs of Sweet Marjoram
Salt and Pepper to taste
2-3 Tsp Olive Oil
Make a grill package out of foil. Make sure that you spray with cooking spray before you put veggies in.
Then add all the ingredience to the bag, top with the oil  and salt and pepper.Place on grill and cover for about 15 to 20 minutes.Remember to turn the bag at about half time.

Amazing Mac Salad
2 Cups of cooked Elbow Macaroni
1/4 of a medium Bell Pepper (what ever color you perfer)
1/4 of a medium Onion
1/2 of a fresh Lemon/juice and zest
1/4 cup of Marinated Mushrooms
1/4 cup of Marinated Artichoke Hearts
1Tsp Capers/Chop
2-4 Tsp Red Wine Vinegar
1/4 cup Sundried Tomatos
1/2 a can of Black Olives
1/2 cup Olive Oil
1cup of Green Olives with piminto's
Salt and Pepper to taste

Make sure your macaroni is cold and place into a medium mixing bowl.Chop bell peppers,onion,capers,olives and tomatos.Then add to macaroni.You can chop your mushroom's and artichoke's maybe just a couple of runns with your knife,not  to small.Add the rest of the ingredience.Mix gently so not to break your macaroni.If you would like make this a day ahead so all of the flavors will marinate, it will taste a lot better.I put it in a large zip lock bag and mix around here and there.

Now, I keep an eye out for most of these ingredience used in these recipe's at discount stores as well as on sale at the grocery stores.So this does not have to be an expensive meal.Most of these items I keep in my pantry.I also grow the fresh herbs that are in these recipe's.That saves a ton of money as well having great taste at your finger tips.
Just to let you know these recipe's are ones that I made up my self.You will find as we grow together if i leave a recipe they are of my own.Although I do use cook books every so offten an I will tell you which one I would recomend.

Tips and Adventurers

Hello fellow adventurers,
I am some what new to the full time rv life style,although I have been a full timer for three years now, and I truley  would not change it.I love all the adventure that new people and places have to offer.
I have been cooking almost my entire life, and eating all of my life! I love to cook,eat,and travel!!

Do not be intimidated with cooking in or outside  your rv.Cook what you want! Yes, you can cook everything that you would normally cook in your kitchen at home.Inclueding those yummy desserts.Just keep in mind that you do not have the cold storage that you have at home,this can get tricky.
I would like to suggest a few things that you should have to make the best of your meals and time, as well as not adding a lot of weight to your travel's.

The first, is to make sure you have some type of grill,as well as a wok, aluminum foil,and normal outdoor cooking tool's.Just make sure that the plastic is not used around the heat.I really like the use of bamboo and metal utensils.Oh, the wok does not have to be a high dollar item.I have seen a few at yard sales,and thrift store's.Well..just keep an eye open for them.They are light weight and very easy to season and care for.
Ok, now that we have your tool box put together and on board.I think we should take a look at your pantry.I keep every thing that I used to use in my house,just less of it.Keep in mind that you will have access to food on the road.

That brings us to the fresh and healthy part of our travel's.I would incourage all to par-take in what's in season in the area that you are in.It really saves money,you don't seem to through out as much spoiled fruit,veggies,and meat.You may want to venture away from the standard grocery stores,and try the smaller local store's.Like, the meat/fish markets,vegetable and fruit stands,as well as the established local market's.I have found meat's at the smaller market's to be fresher and more flavorful.Try the local spice's as well.You don't have to use as much until you decide if you like it.So, maybe go to restaurant's that have old time favorites.Usually found by simply asking around.I found that if you are in a new area the local folk's are very willing to send business to the place's that they enjoy going to themselves.This helps to figure out what the local food's and spices are.

I would also encourage folk's to use olive oil,ground black pepper,and sea salt.The only things I don't cook in olive oil is eggs.Now that's just me.I have found that you don't have to use as much salt if you use sea salt, you still have the salt just not as much.The spices are very healthy and can help in many ways not just the flavor.They are good for you too.

I want to take a moment to make a few  things clear up front.
I'am a carnivor,I like butter,and I use salt.One thing to maybe keep in mind is that less is more.
Oh..ya do not want to forget the most important thing when you are cooking; LOVE that is needed to make a great meal at home or in your rv!Happy travels!!