Embrace Fall with These 5 Comfort Foods

 

Spend Fall With Us!

Ah, it’s that time of the year where all of your summer’s hard work is paying off. It’s a time to rest, breathe, and reflect on all of the blessings that have come throughout the seasons.

I spoke with both guests and employees of Angel Fire RV Resort to find out what their taste buds are craving with the swift settling of autumn’s chill. Make these meals from home or your RV and plan to see the leaves in color right from your back window-
​It’s officially Crock-Pot Season!

5 RV-Friendly Comfort Foods to Kick-Start Fall


KELLY’S LOUISIANA SLOPPY JOES

INGREDIENTS:

  • 2 lbs Hamburger Meat
  • Del Monte Sloppy Joe Original SauceYou can use Manwich but Del Monte is a Heck of a lot better!
  • Handful of onions
  • Handful of bell peppers
  • Handful of celery
  • Smoke Seasoning – a ‘few’ shakes… I like Mesquite.
  • Slap Ya MaMa Cajun Seasoning, If using the “Hot” about a Tablespoon. This is what gives the Sloppy Joe that special taste!
  • Optional: Add Stubbs BBQ Sauce-Sweet Heat…A about a ¼ cup for a tangier taste! Heck Yeah!
  • Buns of your choice
  • Note: Use a cast iron skillet…if you have one. If not, a regular skillet is good.

 

DIRECTIONS:

Brown the meat in a skillet, add Del Monte Sauce, smoke seasoning, Slap Ya MaMa, onions, bell peppers & celery- Stir and continue to cook in with the meat, cook on low for about 10-12 minutes. Turn of the fire and let it sit for about 15 min. The longer it sits the better it tastes! 


THE “JOE KOBE” SURPRISE// BREAKFAST SCRAMBLE

INGREDIENTS:

  • Eggs
  • Potatoes
  • Onions
  • Green/ Red Peppers
  • Salt-n-Peppa
  • Shredded Cheese
  • Lawry’s Seasoning (or your choice)

 

DIRECTIONS:

Throw it in a frying pan and MIX IT UP! Or, take it to another level with whatever meats you have leftover from the week, and square it up in a casserole dish/ throw a variety of cheese over the top and BAM- into the oven it goes.

It’s a casserole-style meal combined with ingredients from whatever random items you have laying around in the fridge and cupboards. A little bit of this and that and doctor it up with gravy, miscellaneous sauce, or your favorite hometown spice.
“It’s like hamburger helper on steroids.”


CROCK-POT TATER SOUP

INGREDIENTS:

  • Potatoes
  • Cream of Mushroom (Or Celery)
  • Butter
  • Milk
  • Garlic
  • Shredded Cheese
  • Fresh Chives
  • Bacon

 

DIRECTIONS:

For Crock-Pot (LOW)– Cut potatoes into desired size and fill Crock-Pot with 2c of milk, 2 (6oz) cans of Cream of Mushroom, and half a stick of butter. Fry up bacon and mix in with small amount of grease. Cook on low for at least 6 hours/ gradually mixing in the garlic. Top with chives, fresh cheddar cheese (Optional- sour cream).

For Crock-Pot (HIGH)– Boil potatoes first before tossing into crock-pot with 2c of milk, 2 (6oz) cans of Cream of Mushroom, and half a stick of butter. Fry up bacon and mix in with small amount of grease. Cook on high for 30 minutes- 1 hour/ gradually mixing in the garlic. Top with chives, fresh cheddar cheese (Optional- sour cream).


CHICKEN-SAUSAGE GUMBO

INGREDIENTS:

  • Chicken
  • Sausage
  • The “Saute’ Trinity” (Onions, Bell Pepper, & Celery)
  • Roux (Flour & Oil)
  • Bacon
  • Okra
  • Garlic
  • Fresh Tomato
  • Tomato Sauce
  • Uncle Ben’s Rice
  • Tabasco (Or your fave hot sauce)
  • Gumbo File (For thickening & flavor)

 

DIRECTIONS:

[At Home] Mix chicken in a bowl with seasonings (Gumbo File & your choice), set aside. Put flour in a bowl while heating a pan of oil. Coat the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour. Add chicken to hot oil and cook about 2-3 minutes per side. Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux. Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat. Add about half a cup of the roux mixture to second skillet, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly. Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes. ​Add the chicken pieces, okra (cut into chunks), and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally. Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with Uncle Ben’s rice.

[RV] Freeze into Ziploc bags and store until travel/ keep frozen in the freeze-box or on dry ice until ready to cook in RV. Throw portions into the microwave when ready to cook or simmer on low in the Crock-Pot.


CROCK-POT HOT CHICKEN

INGREDIENTS:

  • Chicken
  • Frank’s Red Hot (Buffalo or Regular)
  • Hawaiian Sweet Rolls
  • Ranch/ Blue Cheese if desired

 

DIRECTIONS:

This one is easy & delicious! Cook chicken on low for 6-8 hours in Crock-Pot mixed with (2) bottles of Frank’s Red Hot. When tender, shred the chicken with two forks right in the Crock-Pot and serve on Hawaiian sweet rolls with additional sauce for flavoring if desired.


WHERE ARE YOU SPENDING FALL?

Angel Fire RV Resort is the premier destination for all your mountain adventures! Take in 360′ views of the Sangre de Cristo Mountains, as you sip cider from the base of the Southern Rockies.

The chairlift at Angel Fire Resort has extended hours of operation through November 3rd.
Check out Raychel LeBlanc’s 
Five Fall Adventures to Have at Angel Fire Resort
for a fun list of activities happening this fall!


SEE YOU SOON.