You CAN do Thanksgiving Dinner in A Camper!

It might seem crazy, or perhaps just intimidating (because it's hard enough in a house with a full sized kitchen to pull this off) but yes, you CAN do Thanksgiving dinner in a camper: the whole thing, with all the trimmings! And I'm here to show you how!

RDB and I were camping this Thanksgiving and I wanted to prepare a traditional meal for us, but I don't have a great history with cooking full turkeys, and, camper kitchens are notorious for being small, so I knew this was going to be ambitious, but, with a little prep - and a lot of planning - I believed it was possible!  My proposed menu for the day:

Everything-but-the-Bagel Deviled Eggs 

Smoked Bone-in Split Turkey Breast with Mushroom and Shallot Gravy

Butter and Heavy Cream Cauliflower Mash

Asparagus with Balsamic and Olive Oil

OceanSpray Canned Cranberry Sauce

Whipped Cheesecake Pumpkin Pie

Tackling the biggest hurdle first, let's talk turkey.  There's no way RDB and I could eat a a whole turkey, so on the few occasions we do want to roast one, we go for a bone-in split turkey breast. For the longest time, I didn't even know an option like this existed!  It's about 3-4lbs of breast meat, skin on, with ribs still attached.  Just about the right size for two people with a little for leftovers. 

I dress my turkey with an onion, an orange, rosemary and thyme, LOTS of butter, broth (or stock concentrate) and salt and pepper. All the above went into a vacuum bag in prep for our camping trip, but if I'm cooking at home, I'll fill whatever pan I'm roasting in with a tasty pale ale, and into the oven it goes. This time, I'm skipping adding the liquids for sake of my cooking method for the camping trip: sous vide. 

This is how I'll manage to do a full Thanksgiving dinner in our camper: using the sous vide cooking method. If you're not familiar with it, sous vide, which is a French term for “under vacuum,” refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.   I purchased an immersion cooker several months ago and really love the simplicity of it: bag and seal what you're cooking, raise the water to the temp you need, and cook for a prescribed period of time. Done!

The turkey needed the most time underwater, about 6 hrs at 150*.  After that, we put it on the pellet smoker at 400* for an additional hour or so to give it a nice mesquite smoked flavor and crisp up the skin.  The first time I sous vide a turkey breast it was still pink inside; it was fully cooked, pasteurized actually, but it was a bit off putting (so it went into the oven to roast out the pinkness!) You'll also notice that sous vide cooking results in an odd visual appearance for most meats, so food is often finished off with time under a broiler or a quick sear in a hot cast iron pan to give it that 'done' appearance. 

Spoiler alert: it was sooooo worth it!

Ok, with the turkey relaxing in the ‘spa’ and cooking, we enjoyed a few mimosas and then got the half-buzzed crazy idea that it wouldn’t be Thanksgiving without deviled eggs  (My Lil Sis was always sure that we’d have a dozen or two for Thanksgiving at Dad’s every year).  So, using our rice cooker and the steamer basket, I whipped up a quick set of deviled eggs. We even had one that had a double yolk (hello, good luck omen!).  My personal tip: use Everything but the Bagel seasoning instead of paprika- the extra flavors it imparts are super tasty! Needless to say, they didn’t last long! 

When the turkey came out of the jacuzzi and went out for a smoke, I got to work on the sides.  A little prep at home made this so much easier to accomplish, too; I cut the cauliflower into one inch slices so that it would be a uniform size in the vacuum saver bag. The water temp goes up to 175* and the cauliflower slices stayed in the 'spa' for an hour to cook and soften.  After that, I pureed them in my food processor with a ridiculous amount of heavy whipping cream and butter, added a bit of salt and pepper to taste and that one's done. (Yes, I have a small food processor in the camper.  Come on now, if I'm #extra enough have an immersion cooker, is it really that much of a reach to think I'd have a food processor and electric mixer, too? We're way beyond our PB&J days here, folks!)

The cauliflower mash went into a pre-heated oven to stay warm (Light the oven, let it come up to about 300*, then turn it off.  You don't need the heat to cook, just to keep things warm as everything else is finished up; also, be sure to keep the door closed, to keep as much of that heat in as possible.) I used the cooking liquid from the turkey, along with some chicken stock and heavy whipping cream, a little rice flour for the roux, to make gravy.  It may seem a bit odd to have the orange in with the turkey while it cooks, but I found that little bit of citrus flavor really adds a nice zing to both the bird and the sauce. 

The asparagus was last, only needing about 8 minutes in the bath with the temp brought down just a bit to 165*. I used another method for bagging the spears - rather than vacuum sealing, you can use a gallon sized ziplock bag, put your ingredients in and then submerge the bag in water all the way up to the ziptop, pushing out the air, and seal.  Balsamic vinegar and oil/avocado oil, and a little salt and pepper are the only seasonings the asparagus needs. 

And, for nostalgia sake, canned jellied cranberry sauce makes this meal complete. Did you know they put the label on upside down on purpose? I attempted, and was incredibly pleased with, a homemade keto jellied cranberry last year, but with all the effort and a chill time that requires an overnight in the fridge, I decided to splurge on the OG*  version from a can. (*original good)

All that talk of cranberry sauce and I forgot to plate it before the picture!

We’ll, there you have it. A full (keto-friendly, mostly) Thanksgiving dinner with all the trimmings, cooked in our camper this year.  But, of course, it wouldn't be Thanksgiving without dessert, so I made our favorite version of whipped cheesecake pumpkin pie. It's hard to go back to a traditional pumpkin pie after having this one, its so easy and tastes so good!

I hope that you had a splendid feast for your Turkey Day, and that you and yours stay healthy, find joy, and have all the fullness you can handle this holiday season!

Weekend of Whelmed

 

What a summer, y'all.  

We purposefully don't camp in the hottest months here in Texas, because, well, a thousand (degrees) reasons not too, but man! I've been looking forward to this weekend for _months_ because I know how much more settled and rested and relaxed I am when we go camping regularly.  Between the stress at work, family situations, and the political climate in Texas right now - I've been overwhelmed. (If you're not aware, Google: Texas HB 1927, Texas SB1, Texas SB4, and Texas SB8... don't even get me started about how the SCOTUS failed Texans this week; THIS is the reason we all panicked when RBG died last year, y'all) 

Knowing that we had a long Labor Day weekend at Lake Livingston State Park, my mindset and mood this past week has been a hundred percent better.  With my work schedule easing up Friday afternoon (not a single team member had a live web on Friday, and nearly half the team was out on early vacation), RDB and I took off for the park and arrived a little after 6.  Not wanting to cook, we found the Blue Duck on Yelp and went into town to have dinner and support the locals. Generous pours of whiskey from the bartender were the saving grace (read the review, you'll see). 

I had a hard time getting to sleep Friday (to be honest: here lately most days I suffer from revenge sleep procrastination) but RDB had no trouble dozing off on the lazy-boy in the living room.  I woke the next morning to him having set up the coffee maker for me, ready to go with HEB's Texas Pecan decaf (my fav) and a cup.  He asked me later on in the day: "Have I told you yet today that I love you?" You do, RDB, by the sweet things you do for me. (Over and over again, I'm reminded how I found one of the good ones!)

We got a hankering for one of our favorite camping meals - jalapeno cheddar sausage with fried eggs and roasted veggies (I need to get a Camp Cooking post done for that one!) - so we went over to the local HEB and picked up groceries. 

Also picked up a bunch of strawberries and marshmallow fluff - RDB saw a picture of roasted fluff-covered strawberries and was intrigued.  Y'all - lemme tell you - THIS WAS GOOD!  It would be much more fun outside over a campfire, but hello-1000*-Texas-in-September, we roasted it over the flame in the kitchen.  A note, if you want to do this: it's more about getting a bit of char on the marshmallow fluff vs. trying to actually roast the berry.  That little bit of burn + the cream of the fluff + the sweet tartness of the berry = heaven in your mouth.  10/10 would recommend!

We settled in Saturday afternoon to watch our favorite movie (yes, again. We won't ever get tired of Matt Damon's humor in The Martian!) and enjoy being out in our camper.  RDB mentioned that he's heard people comment on "why would you go camping when you just sit in the camper all day?" Well, because it becomes a home-base to check out other small towns. It's a new view outside the windows, even if we are watching a movie. It's a chance to go for late evening walks among the trees once the sun has gone down.   Really, I don't need a reason at all; rest is my why.

And it looks like I'm not the only one who loves to rest....

And yes, we need to have a talk about him smoking cigars in the camper.  He's getting a little crotchety in his old age! Ha!  Of course, he deserves a nap after the walk and photo shoot we had earlier in the afternoon.

Speaking of well deserved rest, RDB was conked out with his head on my lap as the movie played on, when a text came in from Big Bro D out on vacation with his girlfriend in Colorado:

Yeah!! I am over-WHELMED with joy at how happy he is right now! I'm thrilled for him and A - they are such a sweet couple and compliment each other so beautifully; its a real joy to see how happy Big Bro has been these past months.  Looking froward to a wedding in the future and a great marriage for these two! (And even closer than all that - looking forward to camping with Big Bro in November after Thanksgiving!)

Sunday morning we woke up leisurely, and decided to go out for a late lunch rather than cook in (and heat up) the camper.  It's hit or miss sometimes, and unfortunately, it was another miss with the Mexican food place we went to back in town.  The outside was so cool, and the interior decor was a feast for the eyes, but the food was lackluster at best.  Our dining out choices were, well, under-whelming this trip. As Big Bro would say: it'll make a turd.  Lol!

At least the margarita was good!

Back at the camper, we broke out the mini Rummikub set I inherited from Grandma Ford; the box still smells like her living room in Arizona.  I won't say who won all four games we played (me) but it is one of my favorite games. 

Another movie to end the day - one from the Star Trek trilogy (what can I say? We like our space based science fiction!) and another relaxing evening. I'm so grateful that we have a three day weekend and reserved the campsite till Tuesday so that we have several full days here to rest and hang out.

I got demoted (dog-moted?) from my seat. 

Monday morning I woke to the delicious smell of coffee, and RDB gently rubbing my shoulder.  Did I say I got one of the good ones, y'all? Because I did!  We spent some time outside the camper (ominous clouds means that we may see rain as we pack up, but at least it cooled things off for a bit) before we took a drive around the campground for RDB's Park and Drive YouTube Chanel. Bacon-wrapped Jalapeno Poppers in the oven for lunch (thanks again, HEB) and it was the beginning of a great afternoon. 

We really do enjoy extending our stays an extra night, even though we know we won't be sleeping over - this weekend it gave us the chance to play a few rounds of Mario Cart 8 (which RDB won, nearly ever single time!) and sit outside again enjoying a few beers in the some-what cooler weather.  By Monday afternoon, we practically had the entire camping loop to ourselves. 

We finally packed up and made the return trip home - only about an hour and a half away, we were home before dark, backed into the driveway and greeted by Tali (the cat) who was just a little annoyed that she wasn't invited on this trip.  Needless to say, her level of attention seeking over the next few hours will likely be overwhelming.  

We were in site #99, Pin Oak Loop at Lake Livingston State Park.  Same as our last visit, not much cell service (I'm back home finishing up the blog and am blown away by how fast the photos are uploading in comparison) A nice amount of shade during the later part of the day, super close to the bath house, but a real challenge to get backed into because of the site marker on the other side of the narrow road. That being said, RDB never ceases to amaze me with his ability to navigate those tight spots. 

For more camping photos, go here. 

Camp Cooking #12: Way Easier Watermelon

A trip to Lockhart State Park wouldn't be complete without dropping by the Farmer's Market in Lulling and picking up one of their famous watermelons!

Now, you might be wondering: how on earth is a post about watermelon necessary? I mean, you jut cut it, and enjoy it. Simple, right?

Well, yes! But I'm about to make it even easier for you!

It was honestly the SMALLEST watermelon we could find!

First, grab your supplies:

Watermelon

Large Knife

Cheese Cutter

Screwdriver

Salt

So, yes, a cheese cutter.  I would never have thought about this had I not seen Alton Brown post his secret weapon for watermelon cutting on Facebook during our trip - but it's AWESOME! and totally worth repeating.  Here we go:

Slice your watermelon in half width wise.

Cut it into two inch slices.

Cut a small slit into the rind.

Use the screwdriver to unscrew and remove the bar under the wire that determines the thickness of a cheese slice (when used for it's actual intended purpose...) from your cheese slicer.

Hello, new watermelon cutter!

With your new watermelon cutter, insert the wire into the slit you cut in the rind.

And follow the rind all the way around back to your starting point.

Now, pop the center fruit out from the rind.

And there you have it! Repeat for the other slices of your watermelon!

Cut your slices into wedges....

... sprinkle some salt over the top (coarse, kosher, or flakes is best!)....

and enjoy your perfect summer treat!

Camp Cooking #11: Not your Mamma's Cast-Iron Queso

I love cheese.  Sliced, shredded, melted - you name it, I'm a fan of it. With chips, with crackers, with wine or beer or all by its little ole' lonesome.  Yep, I'm a huge fan of all things cheesy (including jokes, like this one: Q: What do you call a cheese that doesn't belong to you? A: Nacho Cheese!)

All joking aside, this recipe is not you're mamma's basic cheese dip - this is a cast-iron, melty, hotter-than-Hades, good-stuff, kick you in the teeth kind of queso. It's not for the faint of heart!

First up, Gather your Ingredients!

1 lb Jimmy Dean HOT sausage

Cayenne, Chili Powder, Red Pepper Flakes, 

Black Pepper, Cumin (all to taste)

1 lb Velveeta

1 can HOT Rotel

1 can Black Beans, drained and rinsed

3 Jalapenos, diced

Chips For Dipping

Cast-iron Dutch-oven, wooden spoon, knife, can opener, strainer

As we get started, a quick note on serving sizes - RDB and I halved everything but the Velveeta - and still ended up with waaay more than two people could finish - that being said, the complete ingredient list makes plenty enough for a crowd, but if you're making it for a couple, you might want to cut it down to a quarter can of beans, quarter pound of meat and only half the block of cheese. 

Begin by browning your sausage in your cast iron skillet over medium heat.  I highly recommend cast iron for this recipe - nothing sticks, everything melts well, it helps to retain heat (you'll serve it straight from the pot) and clean up couldn't be easier. 

When your sausage is still slightly pink, add in your spices (and if needed, drain the fat from your meat).  I wasn't very precise on how much of what (I rarely ever am, much to RDB's chagrin) so for the most part, you'll have to feel it out for yourself.  So far as heat goes, the ingredients listed above are from from hottest to mildest and remember - you're starting with a spicy meat and are also adding in HOT Rotel.  Adjust to your camper's Scoville preferences.  

Cube up and add in your Velveeta - and from this point on, dedicate someone to continuously stir the pot.  Cast iron cleans beautifully, yes, but cheese also burns quickly!  While the cheese is getting gooey, open your cans, drain your beans, and chop your jalapenos.  Note: don't drain the Rotel - you'll want the liquid to help thin out the cheese enough to make it scoopable.  Yes, 'scoopable.'  (Spellcheck, leave me alone!)

Add your (un-drained) can of Rotel at any point once you've got everything else ready to go. And stir, stir, stir.

You'll want to save the beans for last - right before the fresh jalapenos - because you don't want to mush them to pieces as you continue to stir and blend your queso.  One you have a completed melted and smooth consistency, add the beans, give a stir, then as you're taking this whole delightful pot to the table to serve, fold in your fresh jalapenos.

RDB and I both recommend serving this with Fritos - the extra bit of salt just sets this off!  Oh, and thinking about setting things off - you may want to have a fire extinguisher (aka, beer) nearby, because a few bites of this cheesy deliciousness will set your mouth on fire!