Irish Recipes for St. Patrick’s Day

A freshly baked loaf of Irish soda bread

St. Patrick’s Day is just around the corner, and it’s time to start planning your celebration. These easy-to-prepare St. Patrick’s Day dishes can be made in the comfort and convenience of your RV, so you won’t have to miss out on your favorite Irish foods just because you’re traveling this time of year.

Irish Soda Bread

What you’ll need:

  • 4 cups all-purpose flour
  • 1 tablespoon baking soda
  • 4 tablespoons white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup margarine (softened)
  • 1/4 cup butter (melted)
  • Additional 1/4 cup buttermilk

Baking instructions:

  1. Preheat the oven 375 degrees. Grease a large baking sheet lightly.
  2. In a large mixing bowl, mix the flour, baking soda, sugar, baking powder, margarine and salt together.  Stir in the egg and 1 cup of buttermilk.
  3. On a lightly floured surface, turn the dough out, kneading slightly. Form it into a round and place it on your baking sheet.
  4. In a separate small bowl, combine 1/4 cup buttermilk and the melted butter. Brush the loaf with this melted butter mixture. Cut an “X” into the top of the loaf with a sharp knife.
  5. Bake the soda bread in the preheated oven for 45 to 50 minutes.

Irish Potato Farls

What you’ll need:

  • 4 medium potatoes (peeled and halved)
  • 1/4 cup all-purpose flour
  • 1 tablespoon melted butter
  • 1 pinch salt

Cooking instructions:

  1. Cover the potatoes with water in a large pot and bring them to a boil over high heat. Simmer on medium-high until the potatoes are tender (20 minutes).
  2. Drain the potatoes, then mash until smooth.
  3. Place mashed potatoes in a medium bowl and stir in the flour, melted butter and salt. Mix until a dough forms.
  4. Knead the dough on a floured surface. Use a rolling pin to flatten into a 9-inch circle. Cut into quarters.
  5. Cook for 3 minutes on each side in a floured skillet. Season with salt and serve hot.

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Easy and Quick Cinnamon Rolls for RV Camping

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These cinnamon rolls taste like something you’d make at home, but they’re quicker and easier to make when you’re out on the road in your RV. The next time you stop at a campground or RV park, try making them as a special breakfast treat for your family and friends. They’re sure to perk up any morning and get everyone excited about the day ahead.

CAMPER CINNAMON ROLLS

INGREDIENTS

  • 2 and ¾ cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package instant yeast (1 packet = 2 and ¼ teaspoons)
  • ½ cup water
  • ¼ cup milk
  • 2 Tablespoons unsalted butter
  • 1 large egg

Filling

  • ¼ cup (1/2 stick) unsalted butter, softened to room temperature
  • 2 Tablespoons ground cinnamon
  • ¼ cup brown sugar

Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk or coffee

DIRECTIONS

  1. To make dough: In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
  2. Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
  3. To Make Filling: After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
  4. Turn OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (remove the foil or plastic) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
  5. To make glaze: Mix the powdered sugar, vanilla, and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

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Recipes for Hot Tea Month

Tea in woman hand

Since it’s hot tea month and might be chilly where you’re camping, some new tea recipes are a great way to keep warm or just to celebrate the month. Keep these ingredients in your RV and even in your house to make these special teas when you are in the mood for something a little different.

Spiced Tea Mix

Ingredients:

  • 1 3-ounce package lemon-flavored iced tea mix
  • 2 1.8-ounce packages orange-flavored drink mix
  • 1 1/3 tbs. Ground cinnamon
  • 2 tsp. Ground cloves

Instructions:

Combine the tea mix, the orange drink mix and the spices. Store all in an airtight container. When you’re ready to make the tea, stir 1 ½ teaspoons of the mixture into 1 cup of hot water.

Citrus Honey Green Tea

Ingredients:

  • 1 2-inch piece of lemon zest, cut in thin slivers
  • 2 tsp. Boiling water
  • 2 tsp. Green tea powder
  • ¾ cup hot water
  • ½ cup grapefruit juice, preferably freshly squeezed
  • 3 tbs. Lemon juice, preferably freshly squeezed
  • 1 tsp. Honey

Instructions:

Put the lemon zest into a mug. Cover it with the 2 teaspoons boiling water and let it steep for 3 minutes. Stir the green tea powder and the hot water into the mug. Add the juices and honey. Stir well and serve.

Hot Cranberry Tea

Ingredients:

  • 3 ½ quarts water
  • 1 12-ounce package cranberries
  • 2 cups white sugar
  • 2 oranges, juiced
  • 2 lemons, juiced
  • 12 whole cloves
  • 2 cinnamon sticks

Instructions:

Combine the water and cranberries in a large pot. Bring the cranberries to a boil, then reduce the heat and simmer them for about 30 minutes. Add the sugar, juices and spices. Cover the mixture and let it steep for 1 hour. Serve.

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Tips for Outdoor Cooking

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When you’re out in your RV on the road, you’ll likely make good use of your RV’s kitchen space. That said, you’ll probably make equal use of the great oudoors to cook your meals in. Cooking outdoors when you’re in a spectacular natural setting, like a national park, is part of the joy of life on the road in your RV. While cooking outdoors over a fire might be more difficult, the taste of the food is more than reward enough to justify the effort. In any case, these tips will help make outdoor cooking less of a chore and more of a joy.

Have the Proper Supplies

You’ll want to ensure that you bring along or plan to purchase such things as matches, lighter fluid, a good quality pot and pan, aluminum foil, a portable grate for placing over your fire, and some quality utensils (especially some long tongs for grabbing items out of the cooking area).

Choose Your Method

There are a few tried and true methods for cooking outdoors over an open flame. Direct heat is the most common way to accomplish this, and there are a few ways to go about it. One way is to wrap everything individually in aluminum foil packets and embed these packets into hot coals. The other way is to put your portable grate over the open flames and grill them exactly as you would on your backyard grill back home. If you want to make something that involves a liquid component, like a stew, soup, or pasta dish, build up your fire, let it die down to smoldering coals, then place your pot among the coals like you would a foil packet.

Remember These Helpful Pointers

Some additional pointers to practice include:

  • Cover your pots and pans when cooking outside. The food will cook faster and it will keep insects and debris from contaminating your dish.
  • Make soups and stews in bulk in your largest pot. You can save the extra and reheat for an easy meal later in the week.
  • Measure ingredients ahead of time for your favorite recipes. It will save you time and effort later when you’re tired from a long day of activity.
  • Use all fireproof equipment when cooking over an open flame.
  • Use a bottle of squeeze butter or margarine instead of sticks. It’s cleaner and more convenient in an outdoor setting.

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Unique Halloween Treats

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If you are planning a Halloween party, you’ll want some unique Halloween treats. Even out on the road in your RV, you’ll want to celebrate the holiday, especially if these delicious treats are involved!

Halloween Party Mix

  • 1 Egg white, large
  • 1 tsp. Worcestershire sauce
  • 2 tbs. Packed light brown sugar
  • 1 tbs. Chili powder
  • ½ tsp. Salt
  • 5 cups Unsalted popcorn, popped
  • 2 cups Mini pretzel twists
  • 2 cups Roasted peanuts, salted*

* If any of your guests have peanut allergies, substitute another type of nut or more pretzels.

Instructions

Preheat the oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper. Using a whisk, mix the egg white, Worcestershire sauce, sugar, the chili powder and the salt in a large bowl. Add the rest of the ingredients and toss everything together, making sure all of the snack food is coated with the liquid mixture.

Spread the mixture on the baking sheet and bake it until it’s crispy, about 20 minutes. Stir the mixture once or twice during the baking time. Cool in the pan on a wire rack until the mixture is completely cooled.

Parmesan Bread Stick Brooms

  • 2 1-pound pieces of frozen pizza dough, thawed
  • 2 tbs. Milk
  • ¼ cup Grated Parmesan cheese

Instruction

Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum foil. Roll out each piece of dough into a 6-inch by 10-inch rectangle. Flour a chef’s knife and cut each piece into six 10-inch strips. Make 3-inch cuts lengthwise at one end of each of the strips. Keep the cuts about ¼ inch apart. These are the broom straws. Twist and pull the uncut part to form a broom handle. Transfer the broom sticks to the pan, keeping them a couple of inches apart. Spread out the cut ends. Brush the bread stick brooms with milk and sprinkle them with the Parmesan cheese. Bake until the sticks turn golden, about 15 to 18 minutes.

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Slow Cooker Pot Roast for Your RV

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Slow cookers are an RVer’s best friend. They let you enjoy all the deliciousness of a home cooked meal without trapping you in the kitchen all day long. When you’re out on the road and set up at a state or national park, who has time for cooking when there’s exploration to be done? Just set this up earlier in the day and come back to a perfectly tender pot roast dinner!

Classic Slow Cooker Pot Roast

Ingredients

  • 1 chuck roast (3-4 lbs)
  • 1 lb baby carrots (or carrots, cut to about 1″ pieces)
  • 1½ lbs potatoes (any variety, cut into about 1″ pieces if necessary)
  • 4 Tbsp homemade dry onion soup mix
  • 1 batch homemade cream of mushroom soup

Directions

  1. Place half the potatoes and carrots on the bottom of the slow cooker.
  2. Next, place the chuck roast on top of the vegetables.
  3. Place remaining vegetables on top and around the chuck roast.
  4. Pour homemade dry onion soup mix and homemade cream of mushroom soup over the top.
  5. Cover with a lid and cook on low for at least 8 hours, preferably 10.
  6. Shred meat slightly with two forks, serve hot.

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Try This Easy Potato Casserole in Your RV

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When you’re out on the road this summer and you’ve got some hungry mouths to feed, it’s great to have something easy and filling on your menu. Try this twice baked potato casserole to satisfy any hunger, even after you’ve spent a day out in the sun exploring.

Twice Baked Potato Casserole

Ingredients

  • 5 pounds of potatoes
  • 1 1/2 stick of butter
  • salt and pepper to taste
  • 1 cup of milk
  • 1 cup of sour cream
  • 1 ranch seasoning mix
  • 2 cups of shredded cheese (save some for toppings)
  • 1 bundle of green onions chopped
  • 4 slices of bacon cooked and crumbled

Directions

  1. Cut your potatoes into chunks. Leave the skin on.
  2. Place in the pressure cooker, adding 1 cup of water, the stick of butter, and the salt and pepper.
  3. Place the lid on top and seal, then set for 6 minutes.
  4. Add the rest of the butter butter and 1 cup of milk.
  5. Mix well with an electric hand mixer right in the pot or mash with a hand masher.
  6. Add in sour cream and ranch mix; mix well.
  7. Fold in shredded cheese and green onions.
  8. Place in a baking dish. Top with remaining cheese, chives, bacon.
  9. Baked in 350 degree oven for 20 minutes.

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Stop by Capital RV Center this summer before you hit the road for any road trips. Whether you need to get your rig checked over for the journey or you want to purchase a new or used RV for your trip, Capital RV Center can help.

Crock-Pot Chicken Tacos

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This recipe let’s you get some south-of-the-border flavor without a lot of work. Readily cooked in a crock-pot, you can start this early in the day before you head out for some outdoor recreation and have it ready for when you come back later in the day.

Crock-Pot Chicken Tacos

Ingredients

  • 5 boneless chicken breasts
  • 3 heaping tablespoons taco seasoning
  • 3/4 cup diced onion
  • 1 (14.5 ounce) can Diced Fire Roasted Garlic Tomatoes
  • 1 (4.5 ounce) can diced green chilies, undrained
  • 1/2 cup chopped, fresh cilantro (optional)
  • Corn or flour tortillas
  • Vegetable oil (optional)
  • Toppings – cheese, tomatoes, lettuce, avocado, etc.

Directions

  1. Place chicken breasts in the bottom of the slow cooker. Sprinkle taco seasoning evenly over the chicken. Top with diced onion and then pour tomatoes over the top. Top with the undrained green chiles. Cover and cook on low for 6 to 8 hours.
  2. Remove lid from slow cooker and shred the chicken with two forks. Add cilantro and mix to combine. Serve.
  3. Prepare the tortillas; for soft tacos, heat flour tortillas in a dry skillet over medium heat for about 30 seconds per side (just long enough to get them slightly toasted and warm); for crispy tacos, heat a generous amount of vegetable oil in a small frying pan over medium high heat. When the oil is good and hot, carefully add a corn tortilla. Only allow to cook about 1 minute per side then remove to paper towels to drain. Blot top of tortilla with paper towel to remove excess oil. Repeat with remaining tortillas.

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Stop by Capital RV Center this summer to tour a new or used motorhome or travel trailer. Find one that’s perfect for your summer adventures and hit the road. If you’ve already got an RV, allow the service department at Capital RV Center to check it over and make sure it’s ready for extended travel.

Make This Scrumptious Macaroni in Your RV

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When you’re out on the road this summer and you’ve got some hungry mouths to feed, it’s great to have something easy and filling on your menu. Try this four cheese bacon macaroni to satisfy any hunger, even after you’ve spent a day out in the sun exploring.

Four Cheese Bacon Mac

Ingredients

  • 1 lb cavatappi pasta
  • 6 slices bacon cooked and diced
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 lb sharp cheddar cheese shredded
  • 1 cup colby-jack cheese shredded
  • 1 cup mozzarella cheese shredded
  • 6 slices Kraft American cheese

Directions

  1. Cook bacon as desired.
  2. Heat oven to 350 degrees. Coat a 3qt baking dish with nonstick cooking spray.
  3. Cook cavatappi pasta as directed on the package.
  4. In a medium saucepan, melt butter and flour together over medium heat.
  5. Slowly whisk in the milk, pouring in a thin stream and stirring constantly.
  6. Stir in onion powder, salt, and pepper.
  7. Allow milk mixture to come to a boil, then reduce heat and simmer two minutes.
  8. In a large bowl, toss together cheddar, colby-jack, and mozzarella.
  9. Whisk in sliced cheese and 1 1/4 cups of cheddar mixture. Remove from heat.
  10. Toss the bacon pieces in with remaining cheddar mixture.
  11. Combine pasta and cheese sauce, toss to coat.
  12. Pour half into prepared dish and sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering.
  13. Bake for 20 minutes, until cheese is bubbly.

Visit Capital RV Center

Stop by Capital RV Center this summer to tour a new or used motorhome or travel trailer. Find one that’s perfect for your summer adventures and hit the road. If you’ve already got an RV, allow the service department at Capital RV Center to check it over and make sure it’s ready for extended travel.

A Crock Pot Recipe for Your RV Road Trip

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Try this chicken the next time you’re stopped at an RV park. This recipe will make plain old chicken legs burst with savory flavor.

Sticky-Sweet Bacon-Glazed Chicken

Ingredients

  • 6 large chicken legs, bone in, skin on
  • 1/2 cup ginger honey
  • 1/8 cup molasses
  • 1/8 cup brown sugar
  • 1/2 cup soy sauce
  • 1 tsp Sriracha
  • 1 tsp grated ginger
  • 1 tbsp cornstarch
  • 1 tbsp water
  • salt, pepper, and garlic powder to taste

For the glaze:

  • 6 slices bacon, chopped
  • 1/4 cup honey
  • 3 tablespoons Worcestershire sauce

Directions

  1. Combine cornstarch and water in a small bowl. Set aside.
  2. In a pot, combine ginger honey, molasses, sugar, soy sauce, ginger, and sriracha.
  3. Bring to a boil. Add the cornstarch and water slurry (the sauce will thicken), then remove off the heat.
  4. Line the slow cooker with parchment paper for easy cleanup and to avoid sticking.
  5. In a bowl, season the chicken legs with salt, pepper, and garlic powder.
  6. Add the legs to the slow cooker bowl along with the glaze you just made, add 1/2 cup of water and cook on high for 3 hours.
  7. Glaze in a pan, cook the bacon until it is crisp, then remove to a paper-towel-lined plate and let cool. If you didn’t chop it, crumble it now. Set aside.
  8. Drain the grease. Add the honey & Worcestershire sauce.
  9. Let bubble over medium heat. Once it is bubbly, add in the chopped bacon.
  10. Stir and cook for 1-2 minutes until it has thickened lightly, then remove from heat. Set aside
  11. When 3 hours is up, add this sauce to your chicken in the crockpot. Cook for an additional hour.
  12. After cook time is complete, remove the legs and place them on a baking sheet.
  13. Take the sauce from the crock pot bowl and put into a smaller container. Using this sauce, baste the legs liberally all over.
  14. Broil the legs in the oven until they begin to caramelize.
  15. Bring the sheet out and turn the legs over, then liberally brush the legs again with the sauce.
  16. Broil again for a few minutes or until the legs begin to caramelize.
  17. If there is remaining sauce left, feel free to use as a dipping sauce.

Visit Capital RV Center

Stop by Capital RV Center this summer before you hit the road for any road trips. Whether you need to get your rig checked over for the journey or you want to purchase a new or used RV for your trip, Capital RV Center can help.