Make This Easy Crab Salad in Your RV

Try this simple and easy crab salad recipe the next time you’re in the mood for seafood but don’t want to pay top dollar to satisfy that craving. This recipe is versatile, allowing you to customize and modify to your tastes. You can even replace the crab meat with tuna for a delicious tuna salad variation.

Easy Crab Salad

Ingredients

  • 1 pound imitation crab meat
  • 1 shallot, minced (or red onion)
  • 1/2 cup mayonnaise
  • 1/2 cup celery, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dill
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper

Directions

  1. In a large bowl add all the ingredients together gently, stirring until well coated.
  2. Refrigerate for an hour before serving.

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Chile-Lime Fish Taco Bowls

These fish taco bowls are the perfect companion to a summer day spent on the Gulf with your RV. Whip them up for lunch or dinner and enjoy with your favorite cold beverage for a refreshing and easy meal.

Chile-Lime Fish Taco Bowls with Citrus Crema

Ingredients

For the fish:

  • 1 1/2-2 pounds firm white fish (cod, rockfish, or halibut)
  • 1/3 cup freshly squeezed lime juice (from 2-3 limes)
  • 1/2-1 teaspoon dried chipotle chowder
  • 1 teaspoon sea salt

For the crema:

  • 1/2 cup mayonnaise
  • 1-2 Tablespoons freshly squeezed lime juice (1/2 lime)
  • 2-3 Tablespoons freshly squeezed orange juice (1/2 orange)
  • 1/4 teaspoon sea salt
  • 1/8-1/4 teaspoon dried chipotle powder

For the bowls:

  • 1 small head of cabbage
  • Guacamole or diced avocados
  • Pico de gallo or salsa
  • 2 limes, cut into wedges
  • Toasted pumpkin seeds (pepitas), optional

Directions

  1. Place the fish in a large shallow dish or ziplock bag.
  2. Combine the lime juice, dried chipotle powder (more if you’d like it spicier), and sea salt. Pour it over the fish. Chill the fish and let it marinate for at least 2 hours and up to 6 hours.
  3. Combine all of the ingredients for the crema and chill until ready to serve.
  4. Shred the cabbage and prep the guacamole and salsa (if needed).
  5. Cook the fish by grilling it over medium-high heat in a greased grill pan or in a skillet over medium-high heat in a little coconut oil.
  6. To assemble bowls, put a bed of shredded cabbage in each bowl. Top with a couple pieces of fish, a couple scoops of salsa, guacamole, and a sprinkle of pepitas. Serve with lime wedges and a drizzle of crema.

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Spicy Shrimp Pasta

Try making this spicy shrimp pasta the next time you’re out in your RV this summer. Whether for lunch or dinner, you can eat this in the comfort of your RV or even take it to go on a picnic.

Spicy Shrimp Pasta

Ingredients

  • 2 tablespoons olive oil
  • 1 pound shrimp, without shells, and deveined
  • crushed red pepper
  • paprika
  • salt
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 2 cups canned crushed tomatoes
  • 1/4 cup water
  • half a cube chicken bullion
  • 1 tablespoon basil
  • 1/4 teaspoon oregano
  • 1/2 cup heavy cream
  • 8 oz penne pasta

Directions

  1. Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika, and salt to cover every single shrimp. Using spatula, turn shrimp over to the other side and cook for about 2 more minutes.
  2. Remove shrimp to a plate, being careful to leave all the oil in the skillet.
  3. To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes, occasionally stirring, until onions soften.
  4. Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add basil and oregano, mix, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed. At the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.
  5. Add back the shrimp and pasta. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary.
  6. When serving, I like to sprinkle the top of pasta with just a touch of crushed red pepper.

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Try These Vivid Fish Tacos this Summer

Vivid both visually and in taste, these fish tacos are the perfect companion to a summer day spent on the Gulf with your RV. Whip them up for lunch or dinner and enjoy with your favorite cold beverage for a refreshing and easy meal.

Fish Tacos with Chipotle Lime Crema

Ingredients

For the fish:
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 pound white fish, about 3 or 4 fillets
  • 1 tablespoon coconut oil
  • 12 corn tortillas
For the Chipotle-Lime Crema:
  • 1/2 cup Greek yogurt
  • 1 chipotle pepper in adobo sauce
  • 1 tablespoon lime juice
  • 1/2 teaspoon coarse sea salt
Toppings:
  • Cilantro
  • Radishes
  • Lettuce

Directions

For the fish:
  1. In a small bowl, mix together the cumin, onion and garlic powder. Sprinkle both sides of each fish fillet evenly with the seasoning.

  2. Heat coconut oil in pan over medium-high heat until HOT.

  3. Lay fish fillets in pan and cook for 5 minutes without turning.

  4. After 5 minutes, flip fish and cook on the other side for about 2 minutes, or until fish begins to flake.

  5. Remove pan from heat and flake the fish with a fork. Serve fish on warm corn tortillas, top with lettuce, cilantro, radishes, and chipotle lime crema.

For the Chipotle Lime Crema:
  1. Mix all ingredients in blender. Blend until smooth.

  2. Chill in fridge until ready to eat.

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Try These Delicious Shrimp Boil Foil Packets

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These packets are bursting with hearty and filling flavor. They’re very easy to make, whether over the grill or in an oven and they’ll soon become one of your favorite recipes when you’re out on the go.

Traditional Cajun Shrimp and Sausage Boil Packets

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 pound baby red potatoes, halved
  • 2 tablespoons olive oil
  • 4 teaspoons Cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions

  1. Preheat a gas or charcoal grill over high heat.
  2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Add olive oil, Cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
  4. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
  5. Served immediately, garnished with parsley, if desired.
  6. You can, alternatively, bake the foil packets in an oven at 425 degrees F for 15-17 minutes.

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Stop in and see us at RV Connections in Panama City the next time you’re on the market for a new or used RV. If you’ve got an RV and you’re not planning on upgrading any time soon, you can still drop in and see a certified RV technician to make sure that your rig is in good shape.

Making Custom Chocolates in Your RV

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With Valentine’s Day just last month, you might have had some gourmet chocolates recently. Aside from getting a box of assorted chocolates for Valentine’s, you can always go to a chocolatier, but that’s pretty expensive, sometimes a few bucks per piece.

If you want some decadent chocolate treats on the cheap and would love to customize them to your taste, this recipe is for you. It’s so easy you can even make them in your RV; all you need by way of special equipment is an ice cube tray and freezer!

Ice Cube Tray Chocolates

Makes: 1 ice cube tray (about 16 chocolates); Prep Time: 10 minutes; Total Time: 1hr 20 minutes

Ingredients

  • 2 1/2 cups milk, or dark chocolate, chips
  • 2 1/2 tbsp coconut oil
  • 2 tbsp chunky peanut butter
  • 6 soft caramel chews
  • 2 tbsp chopped, salted, roasted peanuts
  • 2 large marshmallows, cut in half and sides trimmed
  • Cooking spray
  • Pastry brush
  • Ice cube tray

Directions

  1. Place the chocolate chips and coconut oil in a microwave safe measuring cup or bowl.
  2. Microwave the chocolate in 30 second intervals until melted (stir between each interval) should take about 90 seconds depending on your microwave.
  3. Spray the ice cube tray lightly with cooking spray, and use the pastry brush to coat all sides up to the top of the tray. Also, use the brush to remove any excess cooking spray so there is not a pool in the bottom of the trays.
  4. Fill the ice cube tray about ⅓ full with your choice of chocolate.
  5. Allow the chocolate to sit in the ice cube tray for 2-3 minutes.
  6. Tilt the trays and rotate to make sure that the melted chocolate coats all of the sides of the tray.
  7. Put your chocolate shells in the freezer for 1-2 minutes until the chocolate has slightly thickened, but is still liquid.
  8. Tilt the trays and rotate again to make sure that the melted chocolate coats all of the sides of the tray with a thicker coat of chocolate this time.
  9. Allow the chocolate to sit in the ice cube tray for 2-3 minutes until it is mostly set.
  10. While the chocolate is setting prepare the fillings. Take each caramel and mash in 1 tsp of peanuts so that it is well combined. Cut the marshmallows in half lengthwise and trim the sides to fit in the ice cube tray.
  11. Fill the chocolates with soft caramel chews and chopped peanuts, peanut butter, or marshmallows. Try to make sure that the filling stays in the center and does not touch the sides of the tray too much or the chocolates may stick in those spots when they are unmolded.
  12. If needed, refresh the melted chocolate by heating in the microwave for 20 second intervals, stirring between each, until the chocolate is melted again.
  13. Pour the melted chocolate over the filling until it is covered by a layer of chocolate.
  14. Tap the ice cube tray on the table to allow the air bubbles to escape and the chocolate to settle. Push down the marshmallows if they start to float to the top of the tray and show through the chocolate.
  15. Pour more melted chocolate over the filling if needed until it is covered by a layer of chocolate again.
  16. Clean the top of the ice cube tray so that you can see the partitions that separate the “cubes”. This will help prevent your chocolates from sticking together and help them to release from the tray when it is time to unmold them.
  17. Place the trays on a flat surface in the freezer for about an hour until the chocolate has hardened.
  18. Remove the trays from the freezer and allow to temper for about 5-10 minutes.
  19. Unmold the chocolates by lightly twisting the ice cube tray as if you were trying to release ice. Turn the tray upside down over a sheet tray lined with wax paper or parchment paper to catch the chocolates. You may need to lightly tap the bottom of the tray to coax the chocolates to release or you may need to twist the ice cube tray a few more times.

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Healthy Recipes to Make in Your RV

Healthy kale and quinoa salad

Eating right while on the road can be hard to maintain. Try these delicious and healthy recipes in your RV instead of pulling over for fast food. They’re simple enough that you won’t have an excuse not to!

Chicken Breasts with Tomatoes and Olives

What You’ll Need:

  • 4 skinless/boneless chicken breast halves
  • 1 cup grape tomatoes (multi-colored if available)
  • 3 tablespoons oil and vinegar dressing
  • 20 olives (halved)
  • 1/2 cup feta cheese (crumbles)

Cooking Instructions:

  1. Turn grill on medium-high heat.
  2. Lightly salt and pepper the chicken and place it on the grill.
  3. Grill for six minutes on each side or until the chicken is cooked throughout.
  4. Combine tomatoes, 1 1/2 tablespoons of dressing and olives in a skillet, and warm the combination for two minutes on medium heat.
  5. Brush the remaining dressing over the chicken and cut each breast into slices.
  6. Top with 1/4 cup of the tomato/olive mixture and a sprinkle of feta cheese.

Cherry and Sunflower Seed Kale Salad

What You’ll Need:

  • 1/4 cup red onion (sliced)
  • 2 tablespoons sunflower seeds
  • 1/4 cup dried cherries
  • 5 ounces baby kale
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons cider vinegar

Cooking Instructions:

  1. Make a dressing by combining the vinegar, olive oil, mustard, salt, pepper and honey in a large salad bowl.
  2. Add the remaining ingredients (kale, dried cherries, onion and sunflower seeds) to the large salad bowl and toss all of the ingredients with the dressing.
  3. Enjoy this tasty meal as a quick-and-easy lunch or light dinner.

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Unbeatable Thanksgiving Dessert Recipes

Apple and cranberry crumble

Entrees and sides get a lot of praise at the Thanksgiving dinner table, but, to many, dessert is the best part. These two mouthwatering (and easy) desserts are guaranteed to be the stars of the show this Thanksgiving.

Festive Cranberry Cobbler

What you’ll need:

  • 1 large egg
  • 1/2 teaspoon fine salt
  • 1 1/4 teaspoons baking powder
  • 1/2 cup whole milk
  • 1 cup all-purpose flour
  • 3/4 cups plus 2 tablespoons sugar (divided)
  • 1 1/4 cups cranberries (partially thawed)
  • 6 tablespoons unsalted butter (melted)

Cooking instructions:

  1. Preheat your oven to 350 degrees.
  2. Butter a 10-inch cast-iron skillet.
  3. Stir the cranberries and 2 tablespoons of sugar together.
  4. Whisk the flour, baking powder, 3/4 cup sugar and salt together in a large bowl.
  5. In a separate small bowl, whisk the milk and egg together, then whisk in the butter.
  6. Whisk the milk mixture into the flour mixture.
  7. Pour the batter into the skillet and sprinkle the cranberries on top.
  8. Bake for 25 to 30 minutes, then let cool for 15 minutes before serving.

Chocolate Pecan Pie

What you’ll need:

  • 4 eggs (lightly beaten)
  • 1/2 cup sugar
  • 1 1/2 cups light corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 9-inch basic pie crust (in a pie plate)
  • 1 cup pecans

Cooking instructions:

  1. Preheat your oven to 350 degrees and place rack in the lowest position.
  2. Set a heatproof bowl over a saucepan of simmering water to melt the chocolate. Stir occasionally until smooth. Set aside.
  3. Stir the eggs, sugar, corn syrup, vanilla and salt together in a medium bowl. Slowly stir in the melted chocolate.
  4. Pour the filling into the prepared pie crust. Place the pie on a rimmed baking sheet.
  5. Lay the pecans evenly on top of the filling.
  6. Bake for 50 to 60 minutes or until the pie has set. Let cool on a wire rack for 4 hours before serving.

Happy Thanksgiving from RV Connections

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Trail Mix Recipes to Try this Summer

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Trail mix has become a staple travel food for many campers and RV enthusiasts. Try these delicious trail mixes on your summer travels.

Ultimate Trail Mix

What You’ll Need:

  • 1 cup dried blueberries
  • 1 cup dried cranberries
  • 1 cup dried apple slices
  • 1 cup dried pineapple
  • 1 cup peanuts
  • 1 cup almonds
  • 1 cup cashews
  • 1 1/2 cups puppy chow
  • 1 cup chocolate chips
  • 1 cup small marshmallows
  • 1 cup peanut butter chips
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips

Preparation Instructions:

  1. Simply mix all of the above ingredients together in a large bowl, then pack into snack-sized Ziploc bags for easy access when traveling.

Kashi Trail Mix

What You’ll Need:

  • 1 cup Kashi crunch cereal
  • 1 cup raisins
  • 1 cup yogurt raisins
  • 1 cup Craisins
  • 1 cup chocolate covered soy nuts
  • 1/4 cup sunflower seeds (without shells)
  • 1/4 cup mini marshmallows

Preparation Instructions:

  1. Mix all ingredients together in a large bowl, then split the trail mix into snack-sized portions in Ziploc bags.

After School Trail Mix

What You’ll Need:

  • 2 cups pretzel rings
  • 1/2 cup dry-roasted peanuts
  • 2 cups sesame sticks
  • 1/2 cup chocolate chips
  • 1/2 cup dried cranberries
  • 1/2 cup yogurt-covered raisins
  • 1/2 cup banana chips

Preparation Instructions:

  1. Combine all of the above ingredients into a large bowl. Stir the ingredients until they’re thoroughly mixed and split into Ziploc bags for easy access.

Get Your Camping Supplies at RV Connections Super Center

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Get Stir-Fried in Your RV!

You don’t have to have a gourmet kitchen or culinary schooling under your belt to cook mouthwatering meals on the road. In fact, your quaint RV kitchen can be the setting for creating some very impressive dishes. This easy and delicious Chicken Lo Mein recipe allows you to enjoy the Chinese food you love without unnecessary, unhealthy ingredients often included at take-out restaurants.

Chicken Lo Mein

What you’ll need:

For the sauce:

  • 1 tablespoon brown sugar
  • 1 tablespoon oyster sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons soy sauce (low sodium)
  • 1 teaspoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ground black pepper

For the chicken:

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon fresh ginger (minceD)
  • 2 tablespoons soy sauce
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil

For the vegetables:

  • 2 cups shitake mushrooms (sliced)
  • 2 tablespoons olive oil
  • 1 cup carrots (julienned)
  • 1 large onion (chopped)
  • 1 cup Chinese cabbage (shredded)

Other:

  • 3 green onions (chopped)
  • 16 ounces Asian style noodles (ramen or udon)

Cooking instructions:

  1. Cook the noodles according to the instructions on the package.
  2. In a small bowl, whisk the sauce ingredients together and set aside.
  3. In a separate medium-size bowl, toss the chicken with the soy sauce, garlic and ginger.
  4. Heat the olive oil in a large wok. Make sure the wok is hot before adding the chicken. Cook the chicken for roughly 5 minutes, until it starts to brown. Set the chicken aside.
  5. Add 2 tablespoons of olive oil to the wok, then add the vegetables. Cook for 1 minute, tossing often.
  6. Place the chicken back in the wok. Stir in the cooked noodles and the prepared sauce. Toss everything until thoroughly coated with sauce.
  7. Garnish the lo mein with green chopped green onions before serving.

Start your summer RV adventures right here at RV Connections in Panama City. Our lot is stocked with the latest and greatest RVs, some with full residential kitchens, for unbeatable June prices.