A Thanksgiving Entree to Spice Up Your Meal

Whole Homemade Thanksgiving Turkey

Thanksgiving dinner is all about the entree, and that’s usually a traditional whole turkey. Try this new butterflied turkey with rosemary gravy recipe to wow your friends and family with an innovative twist on that classic turkey taste.

What you’ll need:

  • 1 1/2 cups kosher salt
  • 5 garlic cloves (crushed)
  • 1 12-pound turkey (butterflied)
  • 2 tablespoons canola oil
  • 6 sprigs rosemary

For the gravy:

  • Reserved turkey neck, back and giblets
  • 7 cups chicken broth
  • 1 onion (chopped)
  • 3 carrots (chopped)
  • 3 garlic cloves (crushed)
  • 2 garlic cloves (mashed)
  • 2 celery stalks (chopped)
  • 2 sprigs fresh rosemary
  • 1 cup white wine
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3/4 cup flour

Cooking instructions

  1. To create the brine, boil 1 1/2 quarts water with salt in a pot big enough to hold the turkey. Stir until salt dissolves.
  2. Stir rosemary, garlic and 3 quarts cold water into the pot and let cool. Add the turkey and let it chill, covered overnight.
  3. For the broth, boil all of the ingredients (except the mashed garlic, rosemary and flour) together. Simmer for 1 hour, then strain and discard the solids. Let chill.
  4. Place a rack in a large rimmed pan and set the turkey on the rack to drain. Pat the turkey dry and rub it with oil.
  5. Preheat the grill to 400 degrees. Turn off one burner and place a large drip pan on it. Fill the pan halfway with water.
  6. Place the turkey on the grill skin side up. Cook until the thickest part of the thigh reaches 175 degrees. Remove from heat and tent the turkey with foil for 15 minutes.
  7. Meanwhile, toast the flour in a 6-quart pot until browned. Pour in 3 cups of broth and whisk until smooth. Whisk the rest of the broth, garlic and rosemary into the gravy. Bring to a boil, then let simmer for 10 minutes (whisk often).
  8. Season gravy with salt and pepper before serving.

Visit Jim’s RV Center

Don’t forget to stop and see us at Jim’s RV Center before you hit the roads in your RV this holiday season.


Homemade Halloween Candy


Trick-or-treating is one of the best Halloween traditions. And whether you’re a kid or an adult, there’s no doubt you eat a few sweets on the spooky holiday. Instead of dishing out store-bought bags of treats this year, these homemade Halloween-themed candies will spice up all of your holiday festivities.

Peanut Butter Pumpkins

What You’ll Need:

  • 1/2 cup butter
  • 1 package confectioners’ sugar (16 ounces)
  • 1 1/2 cups peanut butter
  • yellow food coloring
  • red food coloring
  • green decorators’ icing

Cooking Instructions:

  1. Melt the butter in a bowl, then add a few drops of red and yellow food coloring. It should turn to an orange (or pumpkin) color.
  2. Stir the peanut butter and sugar into the bowl until the mixture is dough-like.
  3. Roll the dough into bite-size, pumpkin-shaped balls, then use a toothpick to make ridges in them.
  4. Add a drop of green icing to the top of your pumpkins to imitate a stem.
  5. Refrigerate your pumpkins until firm.

Halloween Caramel Corn

What You’ll Need:

  • 16 cups popped popcorn
  • 1 cup butter
  • 5 cups miniature pretzels
  • 2 cups brown sugar
  • 1/2 cup dark corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup candy corn
  • 1 cup salted peanuts
  • 1 M&Ms

Cooking Instructions:

  1. Preheat your oven to 200 degrees.
  2. In a large roasting pan, mix the popcorn and pretzels together, then set aside.
  3. Combine the corn syrup, brown sugar, butter and salt in a saucepan.
  4. Cook the syrup mixture over medium heat until it is fully boiling, then continue cooking for roughly 5 minutes.
  5. Remove the mixture from the heat and stir in the baking soda.
  6. Pour the syrup over your popcorn and pretzels, then sprinkle the peanuts on top. Stir until all of your popcorn is coated, then bake for 20 minutes.
  7. Stir the mixture again, and mix in the candy corn and M&Ms.
  8. Bake for 5 more minutes, then spread the caramel corn onto wax paper and let it cool.

Stop By Jim’s RV Center This Halloween

Don’t forget to stop and see us at Jim’s RV Center during your fall RV travels throughout New York. We have all of the RV parts, supplies and accessories you need to make your fall camping season the best one yet.


Empress Chicken Stir Fry for the Family

Living the RV lifestyle doesn’t mean you need to simplify your meals or dine at restaurants every night. There are an abundance of easy but flavor-filled recipes available to help you enjoy meals on the road as much as you would at home. This mouthwatering recipe for Empress Chicken Stir Fry will instantly become a family favorite, and it’s ready to eat in just 20 minutes.

Empress Chicken Stir Fry

What you’ll need:

  • 1 1/2 pounds boneless, skinless chicken breast (cut into bite-size pieces)
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons corn starch
  • 3 garlic cloves (peeled and chopped)
  • 1 medium onion (peeled and sliced into half moons)
  • 2 scallions (finely sliced)
  • 4 to 5 dried red chilies (if you like spice)

For the sauce:

  • 1 1/2 tablespoons corn starch
  • 2 tablespoons white vinegar
  • 1 small thumb-size piece of ginger (peeled and grated)
  • 1 cup chicken broth
  • 1 1/2 tablespoons granulated sugar
  • 1/4 cup soy sauce

Cooking instructions:

  1. Start by whisking the cornstarch and soy sauce together in a medium-size bowl until the corn starch has dissolved. Whisk the vinegar, ginger, chicken broth and sugar into the mixture. Set the sauce aside.
  2. Put the chicken pieces and egg into a bowl and mix them together with your fingers.
  3. Slowly stir in the cornstarch until all of the pieces are evenly coated. Use more cornstarch as needed.
  4. Place the vegetable oil and chicken in a pan on high heat. Cook for 4 to 5 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside.
  5. Using the same pan, add the garlic and onions and cook for 3 minutes until the onions are translucent. Add the chicken and stir.
  6. Whisk the sauce, then pour it over the chicken and the onions. Stir until sauce thickens.
  7. Turn off the heat, stir in the scallions and chilies and serve.

Dreaming of an RV with a full kitchen? Stop in and shop our huge selection of new and used RVs at Jim’s RV Center in Nichols, N.Y.


Spice Up Your RV Menu

This mouthwatering Super Nacho recipe is exactly what you need to bring some tasty south of the border flavor to your RV this summer.

Super Nachos

What You’ll Need:

  • 2 bags corn tortilla chips

For the Pico de Gallo Salsa:

  • 1 jalapeno pepper (seeded and chopped)
  • 4 vine ripe tomatoes (chopped)
  • 1 small onion (chopped)
  • 1/4 cup cilantro leaves (finely chopped)
  • salt

For the Beef and Bean Topping:

  • 1 tablespoons extra-virgin olive oil
  • 2 cloves garlic (chopped)
  • 1 small onion (chopped)
  • 1 pound ground sirloin
  • 1 1/2 teaspoons dark chili powder
  • 1 teaspoon salt
  • 1 jalapeno pepper (seeded and chopped)
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons cayenne pepper sauce
  • 1 can black beans (drained)

For the Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3/4 pound pepper jack cheese (shredded)
  • 2 cups milk

Preparation instructions:

  1. Arrange the tortilla chips on a large platter.
  2. Combine the ingredients for the pico de gallo salsa in a bowl and set them aside.
  3. Heat a nonstick skillet over medium-high heat, then stir in the oil, garlic, onions and peppers. Saute for 2 minutes.
  4. Stir in the meat and crumble it with a spatula or wooden spoon.
  5. Season the meat with cumin, chili powder and cayenne pepper sauce. Cook the meat for 5 minutes, then stir the beans into the mixture and reduce the heat to low.
  6. Melt the butter in a medium sauce pot and stir in the flour. Cook for 2 minutes, then whisk in the milk. Once milk begins to boil, stir in the cheese until it creates a creamy sauce. Remove from heat.
  7. Pour the cheese evenly over the chips and top with the beef, beans and pico de gallo.
  8. Serve hot.

There’s no better time to fill up on your favorite Mexican eats than the summer, and don’t forget to stop and see us at Jim’s RV Center when you’re cruising around in your RV this summer.


A Kabob Recipe for the Road

After you pick up a new RV from our showroom, you’ll be ready to pack up for your first trip in the new RV. Pack the ingredients for this simple kabob recipe. You can even make the spice mix and cut up the ingredients for the kabobs ahead of time. Store them in the fridge so that all you have to do is put them together, marinate them and grill them.

Mediterranean Grilled Chicken Kabobs with Cayenne Tahini Sauce

This recipe makes enough for 12 kabobs.

  • 4 tsp. Hot paprika
  • 2 tsp. Dried thyme
  • 2 tsp. Ground nutmeg
  • ½ tsp. Ground green cardamom
  • Salt and pepper to taste
  • 4 pounds chicken breast, boneless and skinless, cubed
  • 2 yellow onions, sliced
  • 1 cup olive oil
  • 30 garlic cloves, minced
  • 6 large limes, juiced,
  • 2 sweet bell peppers, cut into 2-inch pieces
  • 2 sweet red bell peppers, cut into 2-inch pieces
  • 1 red onion, cut into 2-inch pieces

For the Cayenne Tahini Sauce

  • 1 cup tahini
  • 2/3 cups water
  • 3 tbs. White vinegar
  • 1 tsp. Garlic powder
  • 1 to 2 tsp. Cayenne pepper
  • Salt and pepper


Combine the paprika, thyme, nutmeg, cardamom, salt and pepper in a small bowl. Coat the chicken cubes with the spice mix. Place the chicken, sliced yellow onions and olive oil in a deep dish. Combine the garlic and lemon juice, and then add that mixture to the chicken mixture. Toss the chicken to make sure it is well-coated. Refrigerate for a minimum of 2 hours, but preferably overnight.

Thread the chicken, green pepper, red pepper and red onion onto kebob skewers. If you are using wood skewers, pre-soak them in water for at least an hour before you use them.

Heat a grill to medium and lightly oil it. Grill the chicken kabobs on medium heat for 12 to 15 minutes, turning them occasionally. When the chicken juices run dry, they are done.

Make the Cayenne Tahini Sauce

Whisk the tahini and water together until smoother. Add the vinegar and continue to whisk the mixture. Add more water if needed. Season the sauce with garlic powder, cayenne pepper, salt and pepper. Whisk to combine. Serve the chicken kabobs with a side of the cayenne tahini sauce.

Visit Jim’s RV Center

Stop by Jim’s RV Center of Nichols, New York to walk through the many floor plans we have available or give our RV service center a call to schedule an appointment for maintenance.


Healthy Recipes for your RV

When you head out in your RV, you may want to keep it somewhat healthy, but you may also want to have some treats. You can still have healthy treats while you are on the road, and they won’t seem healthy. If you have an oven or a grill, you can make these healthy apple desserts.

Apple Filling

  • 3 to 4 pounds apples, cored and peeled
  • ½ cup sugar
  • ½ cup honey
  • 2 tbs. Cinnamon
  • 1 tbs. Nutmeg
  • 1 tbs. Ground cloves
  • 1 tbs. Cornstarch
  • 1 tbs. water


Cut the apples into wedges. Add the apples, sugar, honey and spices to a large saucepan and cook until the apples are soft, stirring frequently. Simmer on low heat until the sauce starts to thicken. Mix the cornstarch and water. While stirring the apple mixture constantly, add the cornstarch mixture. Continue stirring the apple mixture. Increase the heat to medium. Stir constantly until the apples being to bubble. Cook for two minutes while stirring constantly. Remove from heat and let the mixture cool.

Make Desserts

Use the filling for an apple pie. Coat the top crust with egg wash (one egg and a bit of water or milk mixed), but do not coat the crimped part of the crust. Sprinkle sugar and cinnamon over the top of the pie, or if you want to be on the healthier side, just use cinnamon.

For apple turnovers, place a tablespoon or two of the mixture in the center of your favorite pop can croissants or phillo dough. Paint the edges with egg wash, and then crimp a second piece of dough or croissant triangle over the top of the filling. Cut slits into each turnover. Coat the top with egg wash and sprinkle with cinnamon or cinnamon and sugar.

You can also reheat the filling and use it as a topping for pancakes for French toast.

Visit Jim’s RV Center in Nichols, New York

Stop by Jim’s RV Center in Nichols, New York to walk through the many RV floor plans we have available. If you already have an RV, be sure to visit our warehouse to pick up any accessories you might need for your upcoming RV trip.


St. Patrick’s Day Irish Dinner Recipe

If you’re going to be in your RV for St. Patrick’s Day, you can still make a great Irish dinner. Corned beef and cabbage is a crock pot recipe; however, you can easily make it on a grill or on the stove top in the RV.


  • 4 pounds corned brisket of beef
  • 6 large carrots, cut into large chunks
  • 3 medium onions, peeled and cut into quarters
  • 6 medium potatoes, washed
  • 1 tsp. Dry mustard
  • Sprig of fresh thyme or 2 tsp. Dried thyme
  • Sprig of parsley or 2 tsp. Dried parsley
  • 1 medium cabbage
  • Salt and pepper to taste


Put the corned beef in a large pot or crock pot with the carrots, onions, potatoes, mustard and herbs. Cover everything with cold water and bring it to a boil. Reduce the heat and simmer the dinner for 2 hours.

Remove the outer leaves of the cabbage. Cut the cabbage in half and then cut out the core. Cut each half in half. Add the cabbage to the pot. Cook for 1 to 2 hours or until the meat and vegetables are tender.

To serve, remove the corned beef and slice it into 1-inch thick slices. Add vegetables to the plate, then spoon some of the cooking liquid over all.


For desserts, make your favorite Irish dessert or create your own desserts with green in them. Serve parfaits made from kiwi and pistachio pudding with green-tinted whipped topping or make chocolate fudge with a layer of mint fudge.

Visit Jim’s RV Center in Nichols, New York

Stop by Jim’s RV Center in Nichols, New York to pick up any accessories you may need for your upcoming trip. If you don’t have an RV and think that spending holidays in an RV sounds like fun, stop by our RV showroom to walk through the many floor plans we have. And, if you have an RV you’re getting ready, be sure to have it serviced before you leave on the first trip of the spring.


Soup Month: 2 Easy Soup Recipes

The best soups are cooked all day long, but when you’re in an RV, that’s not always feasible. You can still make a great soup in 20 minutes or less and have it taste great – and have something that will warm you up after a day spent playing or working out in the cold.

Chicken Corn Chowder

  • 1 tbs. Butter
  • 6 green onions
  • 2 tbs. All-purpose flour
  • 2 cups chopped chicken breast, cooked
  • ¼ tsp. Salt
  • ¼ tsp. Ground black pepper
  • 2 10-ounce packages frozen corn, thawed and divided
  • 1 14-ounce can chicken broth – may use fat free, less sodium
  • 2 cups milk – may use fat free
  • ½ cup cheddar cheese, shredded


Melt the butter in a Dutch oven or crockpot over medium high heat. Chop the green onion tops and set them aside. Slice the bulb portion thin. Add the sliced onions to the pan and saute them for 2 minutes. Add the flour and cook the mixture for 1 minute, stirring constantly. Stir in the chicken, the salt, pepper, 1 package of corn and the broth. Bring the mixture to a boil.

Reduce the heat and simmer it for 5 minutes.

Meanwhile, combine the rest of the corn and the milk in a blender and process it until it’s smooth. Add the mixture to the soup and simmer it for 2 minutes or until it’s thoroughly heated. Ladle into bowls and sprinkle with the green onion tops. Sprinkle cheese over each serving. Makes 4 servings.

Pasta Fagioli Soup

  • 12 ounces sausage, halved lengthwise and then sliced – may use chicken sausage, brats or kielbasa
  • 3 cups chicken broth – may use fat free, less-sodium
  • ½ cup uncooked small shell pasta
  • 2 cups zucchini, coarsely chopped
  • 1 14.5-ounce can of stewed tomatoes, do not drain
  • 1 tsp. Dried basil
  • 1 tsp. Dried oregano
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1/3 cup Asiago cheese, shredded


Heat a large saucepan over high heat. Add the sausage and cook it for 2 minutes, stirring constantly. Add the broth and the pasta. Bring the mixture to a boil. Cover and reduce the heat. Simmer for 4 minutes. Add the zucchini and the tomatoes and bring the mixture to a boil. Cover and reduce the heat. Simmer the soup for 3 minutes or until the pasta and zucchini are tender. Sprinkle each serving with cheese.

Visit Jim’s RV Center

Before you head out on your trip, be sure to stop by Jim’s RV Center to pick up any RV accessories you may need or to have your RV serviced or checked before the trip.


Cooked Ham Recipes for the Holidays

Thanksgiving has barely passed, and it’s already time to start thinking about more holiday meals. The Thanksgiving turkey is often substituted for ham at dinner tables in December, and this mouthwatering glazed baked ham recipe is guaranteed to impress all of your holiday guests.

Honey Thyme Glazed Baked Ham

What you’ll need:

  • 12 ready-to-eat cooked, bone-in ham (uncut, not spiral cut)
  • 3 tablespoons melted butter
  • 2 tablespoons chopped fresh thyme (or 2 teaspoons dry thyme)
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Cooking instructions:

  1. Remove the ham from the refrigerator, without removing the wrapping, two hours before you intend to cook it. The ham should be room temperature before cooking.
  2. Preheat the oven to 325 degrees and place the ham on a roasting pan (lined with foil) with the fatty side up.
  3. Remove any skin on the ham if desired. Score a diamond pattern into the fat with a knife roughly 1/4-inch deep and with parallel lines about 1 1/2 inches apart. Score the fat of the ham but not the meat itself.
  4. Prepare your glaze by mixing the thyme into the hot, melted butter and letting it rest for several minutes.
  5. In a small saucepan over high heat, reduce the cider vinegar from 1/4 cup to 1 tablespoon. Remove the vinegar from the heat.
  6. Whisk the butter adn thyme into the vinegar. Stir in the honey, Worcestershire sauce and brown sugar.
  7. Brush the glaze onto the ham. Work the glaze into the scored sections.
  8. Bake for 1.5 hours, checking after 1 hour. The internal temperature of the ham should be between 110-degrees and 120-degrees when finished.
  9. Baste the ham twice during the cooking process.
  10. Finish the ham in the broiler for 1 to 2 minutes.
  11. Take the ham out of the oven and brush it with the pan’s juices. Cover with foil and let rest for 15 minutes before slicing.

Don’t forget to stop and see us right here at Jim’s RV Center in Nichols, N.Y., for all of your holiday season RV needs.


A Thanksgiving Feast to Cook in Your RV

Traveling in an RV doesn’t mean you have to miss out on your favorite holiday meals. This year, try this mouthwatering turkey recipe combined with easy-to-make bacon-garlic mashed potatoes to create the perfect Thanksgiving feast in your RV.

The Perfect Turkey

What you’ll need:

  • 1 whole turkey (18 pounds)
  • 1/2 cup butter (melted)
  • 2 large onions (peeled and chopped)
  • 4 carrots (peeled and chopped)
  • 2 cups kosher salt
  • 4 celery stalks (chopped)
  • 4 carrots (peeled and chopped)
  • 2 large onions (peeled and chopped)
  • 2 sprigs thyme
  • 1 cup dry white wine
  • 1 bay leaf

Cooking instructions:

  1. Rub turkey with salt inside and out.
  2. Place turkey in a large stock pot and cover with cold water. Refrigerate overnight.
  3. Preheat oven to 350 degrees. Rinse turkey and dispose of brine.
  4. Brush the turkey with half of the melted butter and place it breast side down on a roasting rack inside a roasting pan.
  5. Stuff turkey with one onion, half the celery, half the carrots, the bay leaf and one sprig thyme. Scatter remaining vegetables and seasoning around the roasting pan. Cover with white wine.
  6. Bake turkey until the thigh’s internal temperature is 180 degrees. Turn turkey to breast side up 2/3 through cooking.
  7. Brush with butter and let stand for 30 minutes.

Bacon-Garlic Mashed Potatoes

What you’ll need:

  • 10 garlic cloves (crushed)
  • 1 cup whole milk (warmed)
  • 3 pounds russet potatoes (peeled and chopped)
  • 6 tablespoons butter (softened)
  • salt and pepper
  • 6 slices cooked bacon (chopped)

Cooking instructions:

  1. Place potatoes and garlic in a pot and cover with salted water.
  2. Bring to a boil, then reduce to medium-high heat. Cook for 30 minutes.
  3. Drain the potatoes and garlic and place them back in the pot. Stir for two minutes.
  4. Mash with a potato masher, then pour in 3/4 cup milk and butter. Add milk as needed.
  5. Season with salt and pepper to taste. Keep warm.
  6. Sprinkle bacon on top before serving.

Don’t forget to stop and see us at Jim’s RV in Nichols, N.Y., when you’re out cruising in your RV this holiday season.