Time to start wrapping up 2018. I can’t believe the RV season has come and gone so fast. Pretty soon, I’ll be back out on the road for Season 4 of the “New RV Adventures of RVJedeye!”
In this episode:
– A special thanks
– A cool product unboxing
– A great recipe for the holidays
“The End of a Great Year”
It’s always amazing to me, how fast a year goes by in the RV world. In the first part of this video, I just really want to say, “thank you” for everyone who has clicked on to see a video or more. Thanks and I hope you have a great holiday season!
I’ve mentioned Camco in the past because I use a lot of their products. I love their water filters and surge protectors. Well they were so kind in sending over a few pieces of swag. Some great shirts and unbreakable classes which I use every day!
“Lamb on the Grill”
For this year’s holiday meal, I’m busting out some lamb, asparagus, biscuts and smashed garlic-basil potatoes.
Ingredients – Lamb, Asparagus, All Purpose Flour, Olive Oil, Butter, Soy Sauce, Milk, Heavy Cream, lemon, Baking powder
Spices – Salt, Pepper, Garlic Powder, Basil, French Thyme, Oregano, Minced garlic
Start by making your rub/marinade for your lamb. Combine a teaspoon of garlic powder, pepper, oregano, Thyme, and a half teaspoon of salt. Place your lamb in a plastic bag and add drive materials. Once the dry spices are added, pour in a tablespoon of Olive Oil and a teaspoon of Soy Sauce with a squeeze of lemon. Once everything is combined, set aside for several hours.
Next, start your biscuit batter. A cup and a half of flour. Add a half a teaspoon of salt and a teaspoon of baking powder. Cut in two tablespoon full of butter. Then add ¼ of heavy cream and milk. (You may need to add a little more milk to help create a dough) Mix and roll out on a floured surface. Let it rise for about 20 minutes, then place in buttered cast iron skillet and place on the grill for 15-20 minute or until biscuits turn a golden color.
Time now to make the mashed potatoes. Simply cube potatoes and boil in salted water. Once they are fork soft, drain off most of the water, leaving just a little water at the bottom the pot. Then you want to ask a tablespoon of garlic powder, minced garlic, a teaspoon of dried basil and as much fresh basil you’d like. To this add in a tablespoon of butter and ¼ cup of milk and cream. Mix and it’s ready to serve.
For the lamb and asparagus, you want to just get them on the grill a couple of minutes on both sides, then take the meat off and let it rest before serving.
Time to plate it all up and enjoy a very special holiday meal.
“Overnighting at a Cracker Barrell”
“Camco Surge Protector”
“Resealing an RV Skylight”
“2017 Holiday Meal”
Hope you like the episode and if you do, subscribe, share the link and as always, I love to read your comments below. And to continue to follow the adventures, you can find me online at:
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“Saturday RV Groove”
M. David Lee III
©2018 Triple Sticks Productions
M. David Lee III
©2016 Triple Sticks Productions