I have been storing some recipes on my phone with the intent of sharing and they have accumulated just a tad lol. So bear with me as I share a few today with you that we have tried and liked over the last six months that I will definitely be making again or have already made more than once. All of them were doable in our little RV kitchen using a RV oven/stove when needed.
First up is 2 Ingredient No Dairy Fudge
This recipe I made over Thanksgiving because I had a can of condensed coconut milk to use. Its simple and really quite delicious.
1 14 oz can condensed coconut milk
2 cups plus 2 tbs of dark chocolate chips
Method
Line an 8×8 glass dish with parchment paper
In a microwave safe bowl add the milk and chocolate chips. Microwave in 20 sec increments stirring each time until chocolate is melted. Whisk milk and chocolate until well blended and smooth. Transfer to glass dish and place in the fridge for at least an hour to firm up. Slice into bitesize pieces. Store fudge covered in the fridge. I can’t imagine it lasting past a week but if it does throw it away if not consumed by 4 weeks or you can place leftovers in a Ziplock bag and put in the freezer and store for up to 6 months. Fudge is very versatile so have fun with types of chocolate and trying mix ins.
Home Made Apple Pie Filling
I found this recipe from Homemade In The Kitchen when looking for a way to use the abundance of apples we had bought from a few orchards in NC and GA. Cutting up the apples is the most time consuming part. We used this recipe as the filling for a crumble, to eat with yoghurt and just by itself when craving something sweet.
Ingredients
3/4 cup Morena Pure Cane Sugar
1 cup water
1/4 cup cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground clove
1 tbs lemon juice
3 cups chopped peeled apples
1 tsp. pure vanilla
Method
Whisk together in a large saucepan sugar, cornstarch, cinnamon, nutmeg, clove and lemon juice. Bring to a boil over medium heat until thickened.
Remove from heat and stir in apples and vanilla. Allow to cool then use as desired or store in the fridge for up to 2 weeks.
Easy Restaurant Style Refried Beans
As a group last week we planned a Mexican pot luck. It was last minute so I had no time to prepare the beans from scratch, but found a way to use refried beans in a can and make them taste more restaurant style! There are several recipes out there, but sour cream and adding your own Mexican spices seems to be the common factor to doctor those canned beans up and make them seem more fancy. This recipe is slightly adapted from the Food Lovin Family
Ingredients
16 oz can refried beans
1/2 cup sour cream
1 tsp. hot sauce
1/4 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. salt
1/2 cup of cheese of your choosing
Method
Place all ingredients except the cheese in a glass container. Heat in the microwave and stir every 30 seconds until heated through. You can also do the same process in a saucepan. We had limited time and didn’t want two things to wash up so used the same dish to serve.
Top beans with cheese and serve warm.
Oven Baked Breaded Fish
T and I have a meat subscription so our meals often rotate between chicken and beef. We were getting a little tired of the routine and remembered the Cod Fillets we had in the freezer, but never feel confident to cook. I set out to change our insecurities and found the following recipe which we have used twice in the last week, so I will say there was success in overcoming our hesitancy…yay!! Surprising ingredient is mayonnaise. Recipe author is MelanieCooks.com
Ingredients
1lb fish fillet
1 tbs mayo- we use mayo made with avocado oil as it adds more good fat.
1 cup of Italian breadcrumbs
Method
Preheat Oven to 425F
Line a baking sheet with parchment paper.
Place fish in a bowl and spread mayo all over so fish is coated on all sides. Place breadcrumbs on a plate and dip fish into the breadcrumbs coating each side by pressing the breadcrumbs into the fish until it sticks. Put breaded fish on baking sheet and put in the oven on the top shelf. Bake in oven for approximately 25 minutes until fish is done. Turn tray half way through cooking time. We have enjoyed this fish with new potatoes and some kind of veggie.
I would love to hear what you guys have been cooking/baking in the kitchen recently. Check in again soon- love Lou