Nana’s Recipes: Tortilla Soup

Tortilla Soup

If I give y’all a wonderful fall recipe, will summer here in Texas finally end? I don’t know, but I’m willing to do my part and that ought to count for something!

Tortilla soup is a wonderful thing to have warm on the stove when folks come in from the cool — it has a little spice to it, it’s filling, and it leaves that “happiness in your mouth” feeling that lasts for the rest of the day. Oddly enough, it’s also one of those dishes that mature by the second day into an even more flavorful meal, so if you want to give it a try, cook up a batch the day before company arrives. The RV will smell great, and your visitors will begin drooling by the time they open the screen door!

We’re going to make some Tortilla soup that, in my opinion, has more of a traditional Mexican flavor. Here’s what you’ll need:

  • 1 Pasilla chile, dried
  • 1 Ancho chile, dried
  • 2 tomatoes, chopped
  • 1/2: purple onion, chopped
  • 2 cloves garlic
  • 2 quarts chicken broth
  • 1/2 tbsp Cilantro, chopped
  • Bag of tortilla chips
  • 3-4 oz shredded cheese of your choice (Monterrey, Cheddar, or even Feta works)
  • 1-2 Avocados, sliced
  • 1/2 cup Mexican sour cream
  • (optional) – cut a couple chicken thighs into strips, fajita sized, and add if desired

First boil the chiles in a small pot until they soften. Once they’re soft (and have cooled down!) remove stem and seeds. Then put the chilies along with the copped tomatoes and onion, the garlic, and about a half cup of the chicken broth into a blender and puree well.

Put the remaining chicken broth into a large pot, add in the chile puree mixture and the chopped cilantro, and salt to taste. Serve with tortilla chips in separate bowl so folks can garnish their soup to taste. Feel free to add some strips of chicken (thighs) to fill it out into a hearty soup. ENJOY!

What is your favorite fall soup? Let us know in the comment section below, we’d love to try it! And remember, check for all your RV needs!

Nana’s Recipes: Texas Riviera Redfish


If you find yourself camping along the beautiful Texas Gulf Coast, chances are pretty good there might be some fish on the menu! Imagine yourself in Port Aransas with the awning out, a cool sea breeze coming in, the western sky lit up by the sun, and the redfish you just caught about to go in the oven. Sounds just about perfect, no?

Here are a couple of regional suggestions on how to cook them – we’ll try Tex-Mex Style and Cajun Style. We’ll make each fillet in its own individual tinfoil packet so each person can season their fish to suit their own taste.

Preheat that oven to 350 degrees and choose your style.

Tex-Mex Style

Take your fillet and place it into a pie pan that has been lined with tin foil. Cut and squeeze one lime over the top of the fillet, sprinkle with red pepper flakes, garlic powder, and a pinch of cumin. Chop some cilantro and sprinkle over the top. Fold edges of tinfoil over the fish and bake in the oven for 25-35 minutes depending on the thickness of your fillets.

*Depending on taste, some folks might add a little salsa on top as well

Cajun Style

First, you need to melt some butter in a pan. While the butter is melting, get a bowl and put in about 5 or so teaspoons of Tony Chachere’s creole seasoning (or about a teaspoon each of black pepper, cayenne, lemon pepper, salt, and garlic powder). Once the butter is melted, dunk the fillets in it and then coat both sides with the seasoning. Once the fillets are seasoned, sear each side in a skillet for a couple of minutes until they’re charred very slightly. After searing them, place them in a pie pan lined with tinfoil, pour some Italian salad dressing over them, then fold the tinfoil over the fillets, and bake for 25-35 minutes.

Hope you enjoy your Gulf Coast style fish! Where do you go for a good fish dinner on the Texas Riviera? Let us know in the comment section below because we love trying new seafood places while we’re out traveling the coast! And if you find yourself in need of any kitchen items, propane stove accessories, and the like please stop by PPL Motorhomes!




Nana’s Recipes: Burger Bonanza

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If there’s one thing that I can cook and please just about anyone, it’s hamburgers. Some people put cheese on them, some put mayo. Regardless of what you put on the burger, the centerpiece of a good burger is the meat. Here are a few burger recipes that you should try next time you’re out on a campsite.

Oriental Burgers

1.5 – lbs of ground sirloin or ground round
1/2 – cup of chopped water chestnuts
1/2 – cup of teriyaki sauce

Combine meat and water chestnuts. Shape into 6 burgers and place into a glass baking dish. Pour teriyaki sauce over burgers. Marinate covered in refrigerator overnight. When ready to cook, cook on grill until your level of doneness.

Nana’s Perfect Burger

1 – lb of ground chuck
1 – egg
1/2 – teaspoon of salt
1/2 – teaspoon of black pepper
1/2 – cup of dry bread crumbs

Whisk egg, salt and pepper together. Pour into a mixing bowl with ground beef and bread crumbs. Use your hands to mix all ingredients together. Form 4 hamburger patties and cook over grill to your desired doneness. Enjoy!

Onion and Garlic Burgers

1 – lb ground chuck
1 – teaspoon Worchestershire sauce
1 – garlic clove, minced
3 – tablespoons minced onions
1/2 –  teaspoon of salt
1/4 – teaspoon ground black pepper
1/2 – teaspoon Italian seasoning

Mix ingredients very well and form 4 hamburger patties. Cook over high heat for 6-7 minutes.

Ranch Onion Burgers

1 – pound ground beef
1/4 – cup of water
1/2 – package (1oz) of ranch dressing mix
1/2 – package (1oz) of dry onion soup mix

Mix all ingredients and form into 4 hamburger patties. Cook on medium-high heat for around 10 minutes. Using a meat thermometer, verify that meat is 160 degrees in the center.

These are just a couple of the ways that you can make a great burger for a group of people. Be sure and find us on Facebook and let us know of your favorite burger recipes.

Nana’s Recipes: Pork Chops

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Pork chops are a staple in my family. We probably eat them no less than once a week. Not only are they versatile, they go with just about any side dish you can think of, but they’re really simple to cook. With just a few additions, you can turn a boring, bland pork chop into an explosion of flavor! Here are a few of my favorite pork chop recipes!

Dijon Pork Chops

6 – loin pork chops
1/2 – cup packed brown sugar
2 – teaspoons dijon mustard

Arrange pork chops in a greased baking dish. Combine and mix mustard and sugar in a small dish. Spread mixture on top of chops. Bake covered at 350 degrees for 45 minutes. Uncover and bake about 10 minutes longer (or until browned).

Onion Pork Chops

6 – pork chops
1 – 10.5 ounce can condensed French onion soup
1 – tablespoon prepared mustard

Arrange pork chops in a greased baking dish. Combine and mix onion soup and mustard in a bowl. Pour over pork chops. Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 15-20 minutes (or until browned).

Barbecued Pork Chops

4-6 – pork chops
1 – cup ketchup
2 – cups Coca-Cola (not diet)

Brown pork chops in a greased skillet. Combine Coke and ketchup, pour over chops. Cover with lid or foil and simmer for about an hour or until tender.

Pork Chop Special

4-6 – pork chops
1/2 – cup of rice, cooked
2 – 10.5 ounce cans of cream of mushroom soup

Brown pork chops on both sides: drain. Place cooked rice in bottom of a greased baking dish. Lay browned chops over rice. Pour soup over pork chops. Cover and bake at 375 degrees for 40 minutes.

There are plenty of pork chop recipes out there! Which ones are your favorite? What have you tried and gotten a good response from? Find us on our Facebook page and tell us about it!

Nana’s Recipes: Ground Beef

Ground beef is such an easy ingredient to use. I buy the huge packs of it at the grocery store and cut it into 1 pound square so I can stuff the in freezer bags, that way, when I need a pound or 2 of ground beef for a recipe, I can just set them out on the counter and let them thaw during the day, or defrost in the microwave, if needed. Ground beef is so versatile, too! Hamburgers, meatloaf, tacos, stroganoff, you name it, ground beef probably goes with it. Here are a few of my favorite recipes that use ground beef.

Onion Burgers

2 – pounds of ground beef
1 – ounce dry onion soup mix
1/2 – cup of water

Combine hamburger meat with onion soup mix and water, mixing well. Shape into 8 burgers. Place burgers in a baking dish and cook uncovered at 350 degrees for 15 minutes or until browned. If you like, you can also cook these out on the grill. Serve on hamburger buns with cheese, lettuce and all of your favorite condiments.

Hamburger Steak with Mushrooms

1 1/2 – lbs of ground beef or ground round steak
3-4 – tablespoons margarine
1/2 – pound mushrooms, cleaned and sliced

Shape meat into 4 large patties. Fry on both sides to desired doneness. In a separate skillet, melt margarine. Saute mushrooms in melted margarine, stirring often, for about 5 minutes. Drain. Place hamburger steak on each dinner plate and pour mushrooms on top.

Hamburger Stroganoff

1 – pound ground beef or ground round
2 – (10 3/4 oz) cans of cream of mushroom soup
1 – 16 ounce package of noodles

Brown the hamburger meat and drain. Stir soups into the crumbled hamburger and mix well. Cook for 10 minutes or until thoroughly heated; stir often. Boil noodles according to package directions and drain. Serve hamburger mixture over noodles.

Nana’s Barbecue Beef

1 – pound of ground sirloin or ground beef
1/2 – cup of packed brown sugar
16 – ounces barbecue sauce

Brown, crumble and drain meat. Stir in brown sugar and barbecue sauce. Cover and simmer for 15 minutes, stirring often. Spoon onto heated hamburger buns.

What are some of your favorite ground beef recipes?

Nana’s Recipes: Potatoes

It’s hard to envision a meal without potatoes sometimes. French fries and mashed potatoes are a common staple of the American cuisine. Needless to say, we eat our fair share of them too.  Here are a few recipes I’ve found that are all centered around the ever popular potato.

Nacho Potato Wedges

3 – medium potatoes
1 – cup of Velveeta cheese
1 – cup jalapeño peppers

Cut the potatoes into wedges. Cube the Velveeta cheese. Bake the potatoes at 400 degrees for  30 minutes or until golden brown. Melt cheese in the microwave or Crock-Pot. Stir and cook until the cheese is fully melted and smooth. Pour over potatoes. Place 1-2 jalapeño peppers on each wedge. Enjoy!

Nana’s Potato Casserole

5 – Potatoes, peeled and sliced
1 – 10.5 oz can of cream of mushroom soup
1 – cup grated cheddar cheese

Place sliced potatoes in a greased, 2-quart casserole dish. Dilute soup with 1/2 cup of milk or water and mix well. Pour over the potatoes. Bake covered at 400 degrees for 45 minutes. Uncover and top with cheese and bake for 15 minutes longer. (I like to add a chopped onion in there before baking, too)

Microwave Potato Skins

4 – Baked potatoes
1 – cup shredded cheddar cheese
4-6 – slices of bacon, cooked and crumbled

Slice potatoes lengthwise and microwave for 3 minutes. Scoop out the potatoes, leaving 1/4″ on the skins. Fill each potato skin with cheese and bacon. Place on plate and cover with a paper towel and microwave for 30 seconds.

Baked Onion French Fries

1 – 1oz. envelope of dry onion soup mix
3 – tablespoons canola oil
1 – 24oz package French fried potatoes

In a large bowl, combine soup mix and oil. Add potatoes and stir until coated with soup mixture. Bake according to directions on potatoes, stirring as needed.

What are some of your favorite potato recipes? Find us on our Facebook page and let us know!

Nana’s Recipes: Refreshing Summer Beverages

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After a long day in the heat, there’s nothing like a tasty, refreshing beverages. You can always pop open a Coke or Dr. Pepper, but you can have those any day of the week. I’d much rather have something sweet, fruity and refreshing. Here are a few of my favorite Summer beverages!

Pineapple Slush Punch

1 – 46oz can pineapple juice, chilled
1 – 46oz can apple juice, chilled
2 – 28oz bottles of 7-Up, chilled

Freeze pineapple juice and apple juice in their cans. Set out juices 30 minutes to an hour before serving. When ready to serve, combine all juices and 7-Up. Stir well.

Orange Grapefruit Cooler

1 – 46oz can grapefruit juice, chilled
1 – 46oz can orange juice, chilled
1 – 2 liter bottle ginger ale, chilled

Combine juices. Add ginger ale when ready to serve.

Nana’s Limeade

4-6 – large limes, squeezed
1 – cup sugar
2 – quarts water

Rinse limes. Roll on counter to soften, then cut in half. Squeeze juice out of limes. Combine juice, sugar and water in a pitcher and stir until sugar is dissolved.

Sun Tea

8 – regular sized tea bags
1 – gallon cold water10 – lemon slices

Put tea bags in a gallon jar and fill with cold water. Set jar in sunshine for 3 to 4 hours. Serve over ice with lemon slices.

Pineapple Tea

1 – 46oz can of pineapple juice
2 – packages sweetened, lemon-lime flavored drink mix
1 – tablespoon instant tea

Place all ingredients in a gallon jar. Fill with water. Stir and allow tea to sit overnight in refrigerator. Add more tea to taste.


Nana’s Recipes: Fresh Caught Dinner

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Fishing is one of America’s past-times. When we head out to the lake, casting is relaxing and a great way to spend your vacation. When you’ve caught a few and you’re starting to get hungry for dinner, fresh caught fish is a tasty option. Here are a few of my favorite recipes that include your day’s haul.

Broiled Fish Filets

4 – 5-7oz fresh fish filets
1/2 – cup mayonannaise
3 – tablespoons grated parmesan cheese

Preheat your broiler. Spread mayonnaise over each fish filet. Sprinkle cheese on top of each. Place in a broiler pan and broil 4-6 inches away from heat for 5-8 minutes or until fish flakes when poked with a fork.

French Fish Filets

1 – pound fish filets
1/4 – cup French dressing
1/2 – cup cracker crumbs

Dip fish in dressing and roll in cracker crumbs, coating well. Place fish in a baking dish and bake at 350 degrees for about 10 minutes. Turn fish and cook 10 minutes long or until fish is lightly browned.

Nana’s Fried Fish Filets

8 – fish filets
1 – cup biscuit mix
1 – teaspoon seasoned salt

Dip fish in biscuit mix. Sprinkle with seasoned salt, then fry until golden brown on both sides.

Mexican Baked Cod

4 – cod filets
16 – oz thick and chunky salsa
4 – slices cheddar or Monterey Jack cheese

Spray pan with cooking spray. Place fish in pan. Pour salsa over fish and top with cheese slices. Bake at 350 degrees until fish flakes when poked with a fork.

What are some of your favorite fish recipes?

Nana’s Recipes: Dessert Goodies

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Dessert is my favorite part of the meal. How can you resist a delicious cookie or slice of pie? Good thing I’ve got tons of recipes that I can cook up at the drop of a hat, not just for me, but for everyone who’s there with me! Check out these great and quick desserts.

Nana’s Butterscotch Bars

1 – 12 oz. package of butterscotch morsels
1 – cup of chunky peanut butter
6 – cups of Rice Krispies cereal

Combine chunky peanut butter and butterscotch chips in a large saucepan. Stir until smooth over low heat until morsels have melted. Remove from heat and add Rice Krispies. Mix until well-coated. Press into a buttered, 9″ x 13″ pan. Chill for a couple of hours, then cut into squares

Peanut Butter Cookies

1 – 14 oz can of sweetened condensed milk
1/2 – cup of chunky peanut butter
1/2 – cup of chopped peanuts

Mix well and drop teaspoonfuls onto a greased and floured cookie sheet. Bake at 375 to 400 degrees for 7 to 9 minutes.

Milky Way Squares

4 – 2 oz Milky Way candy bars, chopped1/2 – cup of butter or margarine
3 – cups Rice Krispies cereal

Melt candy in butter over low heat and stir until blended. Stir in Rice Krispies cereal and mix well. Pour into a greased 11″ x 7″ pan. Refrigerate until firm. Cut into squares.

Chocolate Walnut Drops

2 – 1 oz squares unsweetened chocolate1 – 14 oz can sweetened condensed milk
2/3 – cup chopped walnuts or pecans

Melt chocolate squares in a double boiler over hot water. Stir in milk until well blended. Mix in nuts. Drop mixture by teaspoonfuls onto a greased baking sheet. Bake at 350 degrees for 12 to 15 minutes.

What are some of your favorite dessert recipes?


Nana’s Recipes: Bacon Everywhere!

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Bacon never last very long on our trips. I can have a full, unopened package on Friday night, but once Saturday rolls around, I’m already out. Bacon can, honestly make almost any dish better. I have yet to find something that it didn’t. Today I’m focusing on just a few of the bacon-centric recipes I keep handy when I’m on the campsite.

Nana’s Bacon Sticks

10 – strips of bacon
20 – long, thin garlic bread sticks
Parmesan Cheese

Cut your bacon in half lengthwise, making 2 long strips from each slice. Wrap 1 strip in a spiral around each bread stick. Place in pan with a rack so the bacon drippings will go to the bottom of the pan, away from the bread sticks. Bake at 350 for 10 minutes or until the bacon is almost done. Turn bread sticks over and bake until bacon is done. Remove from the oven and sprinkle with cheese.

Bacon Stuffed Mushrooms

1 – lb of fresh, large mushrooms
1 – 8 oz package of cream cheese, softened
8 – slices of bacon, fried, crumbled

Clean the mushrooms and remove stems. Beat cream cheese until creamy. Mix cream cheese and crumbled, fried bacon. Stuff mushrooms with mixture. Place on a foil-lined cookie sheet and bake at 300 for 5-10 minutes or until hot. Broil for a few seconds to brown.

Bacon Wraps

8 – bacon slices
12 – tater tots
12 – smoked cocktail sausages

Cut 4 bacon slices into thirds. Wrap the bacon slices around the tater tots. Arrange in a circle on a paper-towel lined platter. Cover with the paper towel and microwave on high for 3 minutes. Rotate plate a quarter of a turn and microwave until bacon is crisp, about 2-4 minutes. Repeat with the 12 smoked cocktail sausages and microwave the same way.

These are just a few ways to enjoy your bacon. What are some of your favorite recipes that include bacon?