Freedom in a Can: Adventures with Hamlet

The roads are terrible! The mosquitoes are as big as your head! It never stops raining! You’ll get robbed along the ALCAN, or break down in the middle of nowhere without cell phone service! Grizzlies are everywhere and they break into RV’s and cars! You’ll run out of gas! You’ll destroy your vehicle! The border guards will search your RV!   And on and on the rumors fly… Last year at this time, these were some of the worries running through our heads as we planned our Alaskan adventures. We are so glad that we did not give in nor give up on our dreams. This trip gave us not only a lifetime of stories, but also a new found confidence in how we choose to travel with our vintage camper. After nearly a decade of full-time RV living, we finally made it to our 50th U.S. state, our Last Frontier, in 2022! We spent 5 months traveling from Bellingham, WA through British Columbia, a small portion of Northwest Territories, the Yukon, all around Alaska, and back to Washington. ...

ENCHILADA BEANS WITH SWEET POTATO As an alternative to rice and beans, we added sweet potatoes to this dish and made an easy chili. These delicious beans make a great side dish, main dish, or topping for our Spicy Cheesy Corn Fritters . Perfect for 2-4 people as a side dish or topping. If using for a main dish, we suggest you double this recipe. Check out  more delicious recipes  and subscribe to our  FREE Almost Monthly Newsletter  to get a new recipe (and lots more RV camping tips, hacks, and resources) in your inbox each month! Ingredients 1/2 large red onion, chopped 1/2 large sweet potato, chopped 1 15.5 oz can of black beans, drained 1/2 can of Hatch green chilies 1/4 cup enchilada sauce, canned or make your own ( see below) 1/2 tsp garlic or garlic powder 1 tsp crushed red pepper Salt and/or apple cider vinegar to taste Instructions Toss chopped sweet potato in a pan along with a couple tablespoons of water, cover and steam until water is absorbed.  Add o...

SPICY CHEESY CORN FRITTERS With the weather improving and daylight savings upon us, it’s time for more outside grillin'!  Over the last year, our   OTZI Flame Grill   has really refueled our passion for outdoor cooking.  This fun little recipe that we adapted from The Camping Cookbook made outstanding use of the griddle plate feature of our grill.  Spicy and savory, balanced with a hint of sweetness from the corn and loaded with texture, we devoured these as the main event -- topped with spicy enchilada beans and hearty doses of sour cream, salsa, and green onions.   Check out  more delicious recipes  and subscribe to our  FREE Almost Monthly Newsletter  to get a new recipe (and lots more RV camping tips, hacks, and resources) in your inbox each month! Ingredients & Instructions Blend WET ingredients: 1 egg 3/4 cup milk 1/2 cup cheddar cheese, grated 1 15.5 oz can of corn, drained 1 small can of diced green chilies, mild or spi...