The Best RV Memories Always Start in the Kitchen

Tips for Cooking in your RV trip

Keep a small “flavor kit.”

A few spices, a good olive oil + avocado oil,, vinegar, and citrus can turn simple ingredients into great meals. Here’s a link to our spices that make it easy to have great flavor even in a tiny kitchen.

Make stations.

When you are cooking in a small space, it’s helpful to make stations inside or out where your family knows you’re going to prep, serve, or clean. When they are outside, you can dedicate cleanup to someone specific so you don’t leave treats outside, aka an invitation for wild animals into your site.

Make extra.

Grilling and cooking more than you need of your proteins, potatoes, or rice can create the base for more than one meal, making dinner and lunch prep quicker and easier to clean up.

Quick grabs.

Having pre-portioned protein snacks in the fridge can keep you from grabbing filler snacks that only lead to an energy crash later. Some ideas: hard-boiled eggs, cooked chicken, premade tuna, or hummus in ready-to-grab baggies or containers. The easier it is to grab, the more likely you’ll eat it.

Outdoor kitchen.

Everyone gravitates to the kitchen. Setting up your grill, Blackstone, or camp stove outside keeps heat and mess out of the RV and puts you where you came to be…outside. It also creates space for everyone to sit and still be part of the action while dinner cooks. Set a small table next to the grill for easy prep and serving.

Storage containers and prep.

Good containers keep leftovers organized and make your fridge feel twice as big. Cutting vegetables and washing fruit before you go saves space in your tanks and keeps mealtime moving quickly. Make dressings and sauces ahead of time.

Going local.

Make specialty markets and farmers markets part of your itinerary. You’ll usually get to taste something new—and it’s an activity.

Think simple, not perfect.

Great meals always start with great ingredients. Think simple and let them shine.

When in doubt, just bring a rotisserie chicken 🙂

Weekend Camping Food Plan

Night One: Keep It Easy

The first night of a camping trip should be simple. After a long drive and setting up camp, the goal is to relax, not cook a complicated meal.

You can always pick up food on the way or order a pizza if your campground is close to town. Another great option is to premake a pot of chili and cornbread at home. Pack it in a container and simply warm it up once you arrive. It’s hearty, comforting, and takes almost no effort after a day of travel.

One of your traditional first night meals could be burgers. They’re easy to prep, cook quickly over the fire or on a griddle, and everyone can build their own just the way they like it.

We showed how to make smash burgers and here’s the recipe for our New Zealand Burgers from the first cookbook, Small Space, Big Taste:

New Zealand Burger

Serves 4 (using quarter-pound burgers)

When we visited New Zealand in an RV, everyone told us to visit Fergburger. And when we spot a trend in travel advice, we take it! Mid-burger, my son Carson turned to me and said, “Thank you so much for taking us here!”

When I look back and try to figure out what made it so good, it was a lot of things: the quality meat, the toppings, and the fresh bun. But the clincher was the BBQ aioli. Nowadays, we can’t have burgers without a little “shortcut” BBQ aioli.

You’ll Need:

1 pound quality ground beef (80/20 works nicely—but use what you like)

4 potato or brioche buns, medium-sized (if you get larger buns, just add more meat to the patties)

Use these toppings to build your yummiest burger ever!

iceberg lettuce

roma tomato

bacon (smoke it if you have time—it’s a total game-changer!)

BBQ aioli (see below)

mild cheddar

sweet pickle coins

grilled onions (or a fried onion ring for those who like to dive into the deep end of your cooking skills)

“Shortcut” BBQ aioli:

Use 1/2 cup spicy BBQ sauce and 1/2 cup olive oil-based mayo. Mix and serve in a bowl with a small spoon. It will disappear faster than you thought possible, so feel free to make more using a 1:1 ratio of mayo and BBQ sauce.

Pro Tip: Try to find a BBQ sauce with a bit of heat to cut through the mayo and really make the burger pop! If you want to make the BBQ sauce and mayo from scratch, feel free—but do it before a camping trip. One less thing to cook and clean.

Make the burgers:

Shape four patties, handling the meat as little as possible. Sprinkle with Go-To Garlic

Turn your grill to medium-high heat. We use a griddle grill, if you have a slat grill, keep the flame a bit lower so you don’t char the burger too much. The fat will definitely get that flame going!

Grill for 4–8 minutes on each side, depending on how you like your burger cooked. (Medium rare about: 130°F - Medium about 145°F - Well Done 160°F)

Once you put your patties on the grill, toast the buns. If your grill doesn’t have enough room for buns and burgers, finish toasting the buns while the burgers rest to reincorporate the juices. Then set up the buns with the toppings and you’re ready to eat!

Psst: If you ever find yourself in Queenstown, New Zealand, hop over to Fergburger, but don’t wait in the huge line. A local shared this tip with us: call in advance and they’ll have your order waiting. That way you can take it to go and sit by the water.

Pulled Chicken Verde Tacos

Ingredients

1 large jar salsa verde (or 2 small jars)

2–3 chicken breasts (about 1 per 2 people)

kosher salt, to taste

Grilled or warmed flour or corn tortillas are perfect for these tacos

*This also works with chicken thighs if you prefer or for a longer cook time you can use pulled pork

Instructions

Pour about half of 1 large jar salsa verde into the bottom of your Instant Pot. Add 2–3 chicken breasts, then pour the remaining salsa over the top so the chicken is fully coated. Seal the lid and pressure cook on high for 15 minutes, making sure the valve is set so no steam escapes.

Once finished, remove the chicken and shred it with two forks. Sprinkle with kosher salt to taste, then return the shredded chicken to the warm salsa in the Instant Pot and stir to combine. Serve right away for taco assembly, or let cool for about 15 minutes before transferring to a storage container to assemble later.

Chipotle Crema

Ingredients

1/2 cup sour cream

1 lime, juiced

1 tbsp chipotle in adobo sauce, puréed*

*You can get a can of chipotle chiles in adobo sauce, purée it, and place it in a baggie. Remove the air and flatten it before putting it in the freezer. Then you can break off a piece whenever you need it and add it to sauces, dressings, marinades, chili, or stews…as seen in this episode.

Instructions

In a small bowl, whisk together 1/2 cup sour cream, 1 lime, juiced, and 1 tbsp chipotle in adobo sauce, puréed until smooth and creamy. Taste and adjust the chipotle if you prefer more or less heat. 

Chipotle Lime Coleslaw

Ingredients

1 bag pre-shredded cabbage

1/2 cup sour cream

2 limes, zested + juiced

1/2 cup cilantro, chopped

1 tbsp chipotle in adobo sauce, puréed (more or less depending on your preferred spice level)

1 tbsp honey

kosher salt, to taste

Instructions

In a large bowl, whisk together 1/2 cup sour cream, 2 limes, zested + juiced, 1 tbsp chipotle in adobo sauce, puréed, and 1 tbsp honey until smooth. Stir in 1/2 cup cilantro, chopped and season with kosher salt to taste. Add 1 bag pre-shredded cabbage and toss until evenly coated. Let the slaw sit for about 10 minutes (or overnight) before serving so the flavors can come together.

Brown Sugar Soy Flank Steak

Ingredients

1½–2 lb flank steak

1/4 cup soy sauce

1/4 cup avocado oil

1/4 cup brown sugar

2 garlic cloves, zested

1 small knob fresh ginger, zested

Instructions

In a bowl, whisk together 1/4 cup soy sauce, 1/4 cup avocado oil, and 1/4 cup brown sugar until the sugar begins to dissolve. Stir in 2 garlic cloves, zested and 1 small knob fresh ginger, zested. Place about 2 lb flank steak in a zip-top baggie and pour the marinade over the steak, pressing out the air before sealing. Using a bag keeps everything contained and makes it easy to tuck into a small RV fridge. Marinate in the refrigerator for at least 2 hours, or up to 24 hours for deeper flavor.

Remove the steak from the marinade and grill over med-high heat until it reaches your preferred doneness. 125 for medium rare. Let rest for 5–10 minutes, then slice thinly against the grain. Perfect for salads, sandwiches, or served as a main course with baked potato and confetti corn.

Tip: If you are using a griddle grill (like a Blackstone) watch out for burning because of the sugar in the marinade. You can flip after 3 minutes to be sure the crust is forming but not getting burned.

Breakfast:

Preheat your Blackstone griddle over medium and lightly coat the surface with avocado oil spray. Slice croissants or English muffins in half and place them cut-side down on the griddle until lightly toasted and golden. At the same time, cook bacon until crisp and set aside. Place a ring mold on the griddle, crack an egg into the center, and cook until the whites set while keeping the yolk over easy. Build your sandwich by layering bacon and the egg onto the toasted croissant, then add a slice of mild Havarti or provolone cheese so it melts gently into everything. Finish with sliced avocado and a sprinkle of everything bagel seasoning to make the whole sandwich pop with flavor.

You’ll need: croissants, eggs, bacon, mild cheese (Havarti or provolone), avocado, everything bagel seasoning, avocado oil spray.

Heat your Blackstone griddle over medium and lightly coat it with avocado oil spray instead of butter so you don’t end up with burnt spots between batches. Mix up your favorite boxed pancake mix according to the package directions and pour the batter onto the hot griddle, flipping once bubbles form and the edges begin to set. On that same griddle, cook scrambled eggs and your favorite breakfast sausage or bacon so everything is ready at the same time.

For a quick fruit syrup, warm maple syrup in a small saucepan over low heat and stir in a handful of fresh blackberries, blueberries, or diced strawberries. Let the fruit soften for a few minutes so the juices mingle with the syrup. Spoon the warm berry syrup over your pancakes and finish with a little whipped cream for a fun twist on classic pancake morning.

You’ll need: boxed pancake mix, avocado oil spray, eggs, breakfast sausage or bacon, maple syrup, fresh berries (blackberries, blueberries, or strawberries), whipped cream.

Tools:

Handheld Mandolin: https://amzn.to/3PdxTQc

Zester: https://amzn.to/4san7Zr

Juicer: https://amzn.to/4sjEFCQ

Drink measure: https://amzn.to/4uwNRF6

Instant pot: https://amzn.to/4satonY

Air fryer - this is our latest airfryer: https://amzn.to/4ls9Dpu

This is an orginal version updated with new longer basket: https://amzn.to/4bOPEgz

Egg or pancake mold: https://amzn.to/4uAGQU4

Lodge Pan: https://amzn.to/3NGSa05

Retro Kitchen Timer: https://amzn.to/4bzb8xQ

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