From our Kitchen

or Campfire.

On this page you will find some of our favorite recipes. Feel free to print using the green print friendly button at the bottom of the page or highlight just the recipe you want to print, right click and hit print.

Before we move to the recipes, here are some of the foods we have discovered while traveling with links, if we have them, for ordering.

Stonehouse Persian Lime infused Olive Oil 
Olive Press  Coconut Balsamic Vinegar

We always have these on hand for our salad dressing. 1 part balsamic vinegar to 3 parts lime infused olive oil. Delicious!

Earth Vine Tangerine Fig Balsamic Finishing Sauce 

Wonderful on salmon, chicken and pork but our favorite way to use this is to dribble it on bacon wrapped figs stuffed with goat cheese. 

Stuff fresh figs with goat cheese, wrap with precooked bacon, secure with wooden pick, bake on parchment paper on jelly roll pan at 350° until hot (about 6 minutes.) Dribble with finishing sauce before serving. Yummy!
We order the finishing sauce from Jodar Winery when we order our wine.

Bisbee Olive Oil Citrus Habanero Olive Oil, it has so much heat we diluted with regular olive  when sauteing vegetables for wraps

Frontier Dry Soup Mixes 

We first found these at Front Street Market in Butte, Montana and again at a Farmer's Market in College Station, TX. They are available from Amazon. What we like is they are low in sodium. Our favorites are Arizona Enchilada Soup, Illinois Corn Chowder, and South of the Border Tortilla Soup. Pretty easy to fix in the RV.

Mom Moore's Coconut Oatmeal Cookies
From our good friend, Cindi Moore Coss in Coppel, Texas
(So good ABN can't bake them; she will not stop eating until the entire batch is gone!)

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups oatmeal
1 cup coconut

Cream shortening, sugar, eggs and vanilla. Stir baking powder and soda into flour; add to wet ingredients and mix well. Stir in oatmeal and coconut. Drop onto greased cookie seet and bake at 375° for 10 - 12 minutes (depending on size of cookie.)

Campfire Quesadillas

Source: The Pioneer Woman


• Ingredients
• Vegetable and Goat Cheese Quesadillas:
• 4 tablespoons butter, plus softened butter, for buttering the tortillas
• One 16-ounce box white mushrooms, sliced
• 1 large onion, thinly sliced
• 1 red bell pepper, sliced
• Kosher salt and freshly ground black pepper
• 8 burrito-size flour tortillas
• 1 cup grated sharp Cheddar
• 1 cup grated Monterey Jack
• 4 ounces goat cheese, crumbled
• 1/4 cup jarred jalapeno slices
• Cheese Quesadillas:
• 8 burrito-size flour tortillas
• Softened butter, for buttering the tortillas
• 1 cup grated sharp Cheddar
• 1 cup grated Monterey Jack


Special equipment: a hot campfire with a grill grate or an oven preheated to 375 degrees F

For the vegetable and goat cheese quesadillas: Add the butter to a skillet with the mushrooms, onions, bell peppers and some salt and pepper and cook, stirring, until caramelized, 15 to 20 minutes.

To build the quesadillas, spread one side of the tortillas with a little softened butter and place buttered-side down on individual heavy-duty foil squares. Top with a mixture of the Cheddar, Monterey Jack and goat cheese, sprinkle on a few jalapenos and then add some of the sauteed vegetables. Fold in half and seal into individual foil parcels.

 Cook on a hot campfire grill until warmed through and the cheese is melted, 3 to 5 minutes.

For the cheese quesadillas: To build the quesadillas, spread one side the tortillas with a little softened butter and place buttered-side down on individual heavy-duty foil squares. Top with a mixture of the Cheddar and Monterey Jack. Fold in half and seal into individual foil
parcels. Cook on a hot campfire grill until warmed through and the cheese is melted, 3 to 5 minutes.

Cook's Note: To cook the quesadillas in the oven, preheat the oven to 375 degrees F. Put the foil parcels on an oven rack and cook until warmed through and the cheese is melted, about 10 minutes.

(We sautéed red peppers and onion in olive oil with a bit of minced garlic; added thinly sliced grilled steak leftover from a previous meal. Topped it with shredded Monterey Jack cheese.)

Note, you only need to leave on grill long enough to melt the cheese. It will burn quickly (ask me how I know.)
Little Green Egg rides on the pick-up bed. In addition to grilling meat, Captain often does pizza on it. 

From our Spring 2016 Italy Trip

Aperol Spritzer

3 oz. Aperol bitters
2 oz. Proseco
1 oz. Club soda

All ingredients should be refrigerated. May also serve over ice, if desired. 


Our Texas BBQ Menu

Captain's version of 
Spliner's Shiner Bock BBQ Sauce

1 Full Shiner Bock Beer (bottle)
2 Cups Heinz Ketchup
½ Cup Honey
1 1/2 Cup Dark Brown Sugar
6 tablespoons Worcestershire Sauce (Heinz)
3 tablespoons apple cider vinegar
2 ½ teaspoons garlic powder (or minced garlic)
2 ½ teaspoons onion powder (or minced onion)
1/2 teaspoon dried chipotle powder (go with 1/4 teaspoon if you like it mild, or replace with chilli powder)
1/2 teaspoon white pepper
1 pinch black pepper

Bring to a low boil on medium heat, then reduce heat and simmer about 30-90 minutes or until it thickens in a non-stick sauce pan. Stir with a plastic spoon to keep it from sticking to the bottom of the pan. Use immediately or double/triple/quadruple the recipe if you need more. Refrigerate if you're going to use it later. 

Notes: Sauce will never be ‘thick’ (Captain's version) unless you simmer/reduce it for at least 6-8 hours at lowest possible burner setting. Captain prefers to use garlic and onion powder instead of flakes so it will flow easily through the squeeze bottles.

Jean’s Beans
This recipe came from a dear friend. She brings a large crockpot full to the barbecue. It is a favorite among our friends
¾ lb. bacon, cut into small pieces
1 cup chopped onion
2 cans pork and beans
1 can kidney beans, drained
1 can butter beans, drained
1 can green beans, drained
1 can garbanzo beans, drained
½ cup brown sugar
1 cup ketchup
1 tsp salt
½ tsp pepper
1 tbsp. liquid smoke
3 tbsp. white vinegar

Brown bacon and onions, drain fat. Add bacon and onions to remaining ingredients in a crockpot. Stir well. Cover and cook 4-6 hours. Serves 16.
Can also be done in oven at 325° for 2 hours.

Luscious Mac & Cheese
from Kitchen on the Square, Savannah Georgia
Serves 8

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium Vidalia onion, diced small
3 cloves garlic minced
2 tablespoons flour
2 cups heavy cream
2 cups yellow cheddar cheese, shredded
2 cups white cheddar cheese, shredded
1 lb. elbow macaroni, cooked al dente
1 cup Panko breadcrumbs
2 teaspoons paprika (optional)
Extra Virgin Olive Oil
Salt and pepper to taste
 Preheat oven to 400° F. In a large saucepan, sauté onions in butter and olive oil for 2-3 minutes. Add garlic and sauté for another 2 minutes.  Add flour to pan and stir until mixture is thick. Do not let it stick to bottom of pan. Slowly add cream, stirring to avoid lumps. Allow the mixture to come to a simmer.
3.    Continue simmering, stirring often to keep the bottom from burning, until mixture is thick enough to coat the back of a spoon. Remove from heat and add all of the yellow cheddar and one cup of the white cheddar. Stir to combine.  
4.    Fold in the cooked macaroni, coating each noodle. Season with salt and pepper, then transfer to a 9 x 13-inch baking dish. Spread remaining cup of white cheddar over top of macaroni. Toss together the bread crumbs, paprika, a bit more salt and pepper (if desired) and drizzle of olive oil. Spread over the top layer of cheddar.
5.    Bake until top layer of cheese is bubbly and bread crumbs are golden brown, about 15 minutes.

     ABN usually uses all yellow cheddar cheese as it comes in 4 lbs, shredded in a bag. A great time saver when serving 40-50 folks!

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