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Hey guys!
If you are new to Detour ahead, welcome!
Some of you may know me from my blog, Entertaining the RV Life. This newsletter goes beyond the recipes—it’s where I share the stories behind the meals, the places that inspire them, and the people we meet along the way.
Every Sunday morning, you’ll get a snapshot of our week: stories, photos, and a weekly menu full of recipes inspired by the places we travel. From nostalgic comfort food to simple, seasonal meals, everything is written with real life in mind.
If this sounds like your kind of thing, I’d love to have you along for the ride.
You can sign up for FREE or upgrade to a paid subscription if you’d like to support my work and have access to fun extras like
The Gathering Table—a monthly themed dinner series featuring menus and recipes from around the world.
And
Two at the Table—A weekly series of simple, intentional meals for smaller households, built around overlapping ingredients to cut waste and keep dinner interesting.
Either way, I’m so glad you’re here!
We’ve spent most of the weekend clearing trees and brush on our property.
We cut limbs, dragged branches, cleared brush, and slowly started making room for the RV.
By the end of it, we (Ken) had made a makeshift driveway, cleared a spot for the RV, and moved it onto the property for the first time.
After all of that, we loaded up our tired, scratched-up, chigger-bitten selves and headed back home.
If you’ve never experienced chiggers, consider yourself lucky.
If you have, you probably started itching just reading that sentence.
But even with the scratches, sore muscles, and bug bites, it felt good to see the RV sitting there in its new spot. It made the whole thing feel a little more real.
And after a weekend like that, Sunday dinner feels earned.
When we get home, I want something fun, cold drinks included.
So I’m making Shrimp Nachos loaded with candied jalapeños. If you’ve never made candied jalapeños, they’re one of those things that seem a little extra until you try them. Sweet, spicy, and completely addictive.
On the side, Mexican Rice and Elote, and we are mixing up a batch of Micheladas from my friend Betty Williams at Betty Eatz. Tangy, refreshing, and slightly spicy, they pair perfectly with the shrimp nachos.
And because every good celebration dinner deserves dessert, I’m finishing things off with Sopapilla Cheesecake.
It’s exactly the kind of meal we want after a weekend of hard work.
We still have a few candied jalapeños left, which means they’ll probably find their way onto burgers sometime this week.
That’s usually how meals come together around here. One recipe leads to another. Ingredients get used in different ways. Leftovers become lunch.
The older I get, the more I appreciate having a plan for the week instead of constantly wondering what’s for dinner.
Now I have an important question.
Do people outside of Texas know what chiggers are?
Or is that one of those words that immediately tells everyone exactly where you’re from?
Because I currently have very strong opinions about them. 😫
Part appetizer, part dinner, and one of my favorite ways to use a batch of candied jalapeños. Every chip is loaded with shrimp, melty cheese, and fresh pico so you get all the good stuff in every bite.
I can't think of a better side dish for a summer dinner. Sweet corn, creamy sauce, cotija cheese, and fresh lime come together in a recipe that's simple to make and always disappears fast.
My easy Mexican rice gets a shortcut from salsa, which adds the tomato, onion, peppers, and seasoning all in one step. It’s simple, flavorful, and the perfect side for shrimp nachos, street corn, or just about any Tex-Mex dinner.
Sweet, spicy, and completely addictive, these candied jalapeños are one of those refrigerator staples I always seem to find a use for. Pile them on burgers, nachos, tacos, sandwiches, or serve them with cream cheese and crackers for an easy appetizer.
Layers of flaky crescent dough wrapped around a creamy cheesecake filling and finished with cinnamon sugar. It’s one of those desserts that disappear quickly and always has someone asking for the recipe.
This refreshing Mexican beer cocktail skips the tomato juice and lets the bright flavors of lime, hot sauce, and cold beer take center stage. If you're looking for something a little different than a margarita, this is a great place to start.
Well, that’s what’s happening in my kitchen this week.
If you end up making any of this, I’d love to hear about it.
And if this felt like your kind of Sunday, feel free to share it with someone who would enjoy it too.
Spread the word – Invite a fellow food lover or travel enthusiast to join us on this journey.
And if you try a recipe, have a question, or just want to say hello, drop a comment below—I’d truly love to hear from you!
~Holly ❤️
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