Easy Meals for the Boating Life

Copyright Janet Groene 2026. To ask about rates to reprint this content email janetgroene (at) yahoo.com. 

What is your favorite winter boat show? Even if you’re not shopping for a boat, shows are a bonanza of information, new gear and accessories,  entertainment, hobnobbing, seminars and just plain fun. 

Here are shortcut recipes from my tiny galley:

CREAMY CHEESE GRITS

The creamiest of grits, these can be topped with almost anything from grilled shrimp or creamed tuna to buttered vegetables. For a vegetarian feast, try it topped with mushrooms stroganoff.

½ stick butter

2 to 3 tablespoons minced garlic

½ cup heavy cream

1 ½ cups water

1 chicken bouillon cube

½ cup quick (not instant) grits

4-ounce package grated Cheddar cheese

Melt butter and stir-fry garlic until it’s fragrant. Stir in cream, water and bouillon, bring to a oil, and stir in grits. Stir over medium heat until thick. Fold in cheese and spread grits on six plates. Top with whatever. 

Super shortcut: make instant grits right in each individual bowl and “doctor” with cream and grated cheese. 

 SKILLET MEAL OF THE WEEK

One burner, one great meaL...

POPEYE RAVIOLI

Ravioli is available dried (requires boiling), refrigerated or frozen. 

24-ounce package refrigerated cheese ravioli

4 or 5 sweet Italian sausages

Large package fresh spinach, chopped

1 tablespoon vegetable oil

About 2 cups spaghetti sauce

4-ounce package grated  mozzarella cheese

Thaw ravioli according to package directions. In a large skillet with a little water, bring sausages to a boil and cook until water is gone and sausages browned.  Set aside to cool. 

Heat the oil in the pan with the browned bits and stir-fry spinach until it’s limp. Stir in sausages. Top with ravioli. Add sauce. Cover and cook over medium heat until heated through. Add cheese, re-cover and heat until cheese melts. Serves 6. 

The latest in the Yacht Yenta cozy mystery e-books brings widow Farley Halladay closer to the answer of her husband's death. 

Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her wacky cast of characters. You'll laugh at her antics and cry with her as she remembers happier days on board with her husband.  Find it on Kindle,   https://amzn.to/3wcf6ao

FOR THE GRILL

BUTTERY HERBED SWEET CORN

1 stick butter, melted

1/3 cup minced parsley

2 tablespoons mined chives

1/8 teaspoon cayenne pepper

½ teaspoon each salt and dried, crumbled thyme

Melt butter in a pie plate or other container large enough to hold an ear of corn. Stir in herbs. Dip shucked ears of corn in this mixture, wrap each in foil and grill about 8 minutes, turning often. This is enough for 8 ears of corn. Pass the Wet Wipes. 

Snack smarter. Always have a homemade, health-savvy gorp in your pocket or day pack when on watch or shore leave. See easy, no-cook trail mix recipes at https://createagorp.blogsppot.com

VEGETARIAN DISH OF THE WEEK

Broccoli 'n Bleu With Rice

2 tablespoons olive oil

Medium onion, diced

2 medium ribs celery, chopped,

Small head broccoli, cut in bite size

Small can mushrooms, drained

1 can condensed vegetarian cream of mushroom soup

½ cup light cream

3 cups cooked rice

4 ounces crumbled bleu cheese

In a large skillet, sizzle onion and celery in hot oil, gradually adding broccoli and mushrooms. Stir in soup and cream over medium heat until a smooth sauce forms. Fold in rice and bleu cheese to heat through. Serves 4. 

Discover the Yacht Yenta Cozy Mystery Series....

People are dying in Okecoochie County Florida,  but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to Kindle,   https://amzn.to/3bB5XPh   

Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

NO COOK DESSERT OF THE WEEK

     Canned rhubarb is offered in many brands. It's sold in many supermarkets and online. It adds variety to a long-term provisioning list. Applesauce is available in cans or jars, sweetened or unsweetened, regular or chunky.  

Rhuberry Parfait

About 2 cups canned rhubarb, drained

Sugar or sweetener (optional)

2 cups applesauce

About ½ cup strawberry jam

About 1 cup graham cracker crumbs

Heavy cream or whipped topping

Rhubarb is usually canned in syrup. Add sweetener to rhubarb if needed. Make layers in see-thru cups by alternating rhubarb, applesauce, crumbs and dabs of jam. Add a creamy topping. Serves 6 to 8. 

                                         ++++++++++  ++++++++++  ++++++++++

Gourmet? Perhaps not, but cruising sailors know the value in having a Plan B for times when the fridge fails, or stove fuel dwindles, or  the marina's only ice machine breaks down, or you’re quarantined or broke in a remote port. Grab an entire cookbook for shelf-stable foods.  Survival Food Handbook.

  

  See tips on getting the most nutrition into your emergency food locker. My Survival Food Handbook is a guide to stocking a stand-by pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

                                  ++++++++++  ++++++++++  ++++++++++

PANTRY RECIPE OF THE WEEK

See my Survival Food Handbook  for more recipes made entirely from canned and packaged foods. Written for sailors and campers who have limited stowage space, the book is about provisioning from the supermarket.  

Chicken Nuggets

Mix it up! Use bread crumbs or crumbs from saltines, Ritz, gluten-free, cheese, poppyseed or other specialty crackers.  

10-ounce can chunk chicken, undrained

2 eggs or equivalent

½ teaspoon poultry seasoning

1 tablespoon dried parsley flakes

1/4 teaspoon dry mustard powder

Oil for frying

Mash chicken to break it up as fine as possible Mix in eggs, seasonings and enough crumbs to make a stuff dough. Shape into balls or patties. Fry in hot oil until crusty and firm. Serves 4. 

Serving suggestion: try using bottled ranch dressing as a dip for these nuggets

BREAD UPON THE WATERS

Crisp Cheese Wedges

1 stick butter

2 cups flour

1/2 cup cornmeal

Pinch sugar, salt

½ cup water

2 tablespoons white wine vinegar

 Mix dry ingredients and cut in butter until mealy. Mix water and vinegar, then toss with dry mix until it can be formed into a ball. Wrap and chill. 

To proceed, preheat the oven to 375 degrees. Divide dough into six pieces and roll each into a circle about 8 inches around. Cut in wedges, prick with a fork and bake on a greased sheet until browned and crisp. Eat at once or keep dry and air tight. To re-crisp, heat in a moderate oven. 

Optional: Before baking, sprinkle with sesame seeds, fine-ground nuts, herbs or coarsely ground pepper.  

 

SALMON PATTIES

Canned salmon has a long shelf life and can be used in a variety of recipes. It's an ideal provisioning staple. 

3 cans, 1 pound each, salmon

4 servings instant mashed potatoes

½ teaspoon dried dillweed

2 large eggs, beaten

Bread crumbs

Oil for frying

Lemons for garnish

Bottled citrus salad dressing

Drain  salmon. Remove unwanted skin and mash bones if you must. ( Bones are good calcium). Make up potatoes according to package directions. Mix salmon, potatoes and dill, then stir in eggs. 

Make 10 to 12 patties, dip in bread crumbs and fry in a little hot oil in a nonstick skillet until golden on both sides and firm inside. 

Keep warm on a platter and drizzle lightly with citrus vinaigrette.  Cut lemon(s) in slices, discard seeds and place half a slice atop each patty as a garnish. If serving patties in buns, omit lemon and serve with a dollop of cocktail sauce or  sandwich spread (mayo and relish). 

CRUNCHY CHICKEN SALAD

Here’s an easy salad to throw together in a hurry. Use your own creativity to substitute this for that, e.g. a yellow squash instead of zucchini or chopped  pepperoni instead of deli ham.

2 cans, 10-ounces each, chunk chicken

About 4 ounces deli roast ham, cut in strips

15-ounce can baby carrots, well drained and cut in half lengthwise

2 medium zucchini, cut in matchsticks

2 medium sweet peppers (red, green, orange or mix), seeded and cut in matchsticks

Small red onion, cut in crescents

½ cup bottled citrus vinaigrette

Crisp Chinese noodles

Shredded lettuce (optional)

Drain and break up chicken. Combine chicken, ham and vegetables and toss lightly with dressing. Arrange salad on 6 plates (on a bed of lettuce if using) and top with crisp Chinese noodles.

See more of Janet’s galley-ready recipes at http://www.CampandRVCook.blogspot.com

 

The End

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Meals Ahoy for Boating & Liveboards

Blog copyright Janet Groene 2025.

Where does your flag fly today? Headed  down the ditch for the winter?  Looping the Loop? Chartering in Croatia? Gunkholing in the islands off Fort Myers, Florida?  Hanging on the hook in Nassau Harbour? Let's eat!

Galley Recipe of the Week

Salmon  Scrunch

Serve this classy standby as a whole meal salad or plop it on crackers as an appetizer. Canned salmon remains one of the best buys in the market and is one of the most durable canned emergency foods. Use-by dates may be several years ahead.

2 cans, 15 ounces each, red or pink salmon

2 teaspoons Dijon style mustard 

8-ounce tub lemon flavor yogurt

8-ounce tub mayonnaise

1 tablespoon dried chives

1 teaspoon dried dillweed

2 cups diced celery

1 cup coarsely chopped walnuts

1 cup fine diced sweet onion

Drain salmon. Discard dark skin. Mash or discard bones. In a bowl whisk mustard, dillweed, yogurt, mayonnaise and chives. Fold in salmon, celery walnuts and onion. Chill. Serve on beds of lettuce, in sandwich buns  or as a snack on crackers. 

Flip side: Fold in 8 ounces grated cheese such as Cheddar or American. Make sandwiches. Wrap in foil and heat in the oven or on the grill until cheese melts.

Tips for the Cruising Cook

* Keep a few cans of diced water chestnuts on hand. They add texture contrast to a salad or stir-cry when you are out of celery.

* When a recipe calls for an egg wash, use milk instead of water for faster browning. 

* Out of fresh tomatoes? Drain a small jar of diced pimento and add to an omelet, potato salad or cream soup.  

 * Heat 1/4 cup strong coffee with ½ cup sugar. Stir in 1/4 cup Grand Marnier. Grill fresh or canned peach halves, cut side down. Fill cavities with Grand Marnier sauce. Serve as is or spritz with whipped cream.

SURVIVAL FOOD HANDBOOK is a guide to survival when you're Out There and out of fresh provisions.  It's written just for sailors and campers who have limited storage space.

 Whether it's fridge failure, or you're broke,  or quarantined or weathered in, stuff happens. See provisioning information, lists, tips and recipes made solely with stowed foods from supermarkets (not those expensive  doomsday rations) .  Create a three-day standby pantry for your home, boat, cabin or camper with familiar, affordable staples.

Kindle or paperback, it's a great gift idea for yourself or a friend.  https://amzn.to/3mIfryC 

  

SKILLET MEAL OF THE WEEK

Spicy Chicken & Rice

This entire meal is assembled in the skillet, so there is no separate rice pan to wash. 

2 cups boiling water

1 teaspoon ground ginger

1 tablespoon powdered chicken bouillon

I pound boneless, skinless chicken cut in bite size

1 tablespoon vegetable oil

1 cup raw long-grain rice

2 cups broccoli florets

Suggested garnish: minced scallions or parsley, avocado and tomato wedges, salt cashews  or whole cranberry sauce. 

Stir ginger and bouillon into boiling water. If you are short of burners, do this ahead of time and keep it in a thermos.

Brown chicken in hot oil. Keep stir frying while adding rice to coat with brown bits. Spread evenly in skillet with broccoli and pour boiling liquid over. Cover skillet, lower heat and cook 25 minutes without peeking. 

Discover the Yacht Yenta Cozy Mystery Series....

People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to https://amzn.to/3bB5XPh   

Bonus points: Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

VEGETARIAN DISH Of  THE WEEK

Sprouts and Grits

2 cups Brussels sprouts

1 cup salted, roasted pecan halves

1/4 stick butter

1 tablespoon balsamic vinegar

1 1/3 cups boiling water

4 packets instant grits 

1 cup grated cheese

Trim and halve sprouts and cook cut side down in melted butter. Cover and cook over reduce heat until crisp-tender. Stir in balsamic vinegar. 

In four rimmed plates, stir 1/3 cup very hot water into instant grits. Spread grits to make a bed for the sprouts. Top grits with a tuft of grated cheese. 

Top each portion with sprouts and pecans. Serves 4. 

Cook’s note: For heartier appetites, use two packets grits and double the boiling water, Instant, quick and regular gits are also available in bulk but instant grits packets are a  quick and convenient choice to prepare underway. 

Pantry Recipe of the Week

Each week we present a recipe that requires no fresh foods. Packaged dry bread crumbs keep well on the shelf. For many more recipes made entirely with stowed foods see Survival Food Handbook above. 

Caribbean Creole Omelet

1/2 cup very hot water

1 tomato flavor bouillon cube

2 tablespoons dried onion bits

1 teaspoon garlic granules

½ cup dry bread crumbs

Small can chunk ham, broken up

4 to 6 eggs or equivalent in reconstituted eggs

Vegetable oil for the pan

Ketchup

In a bowl dissolve the bouillon in hot water and stir in onion, garlic and bread crumbs. Set aside to soak. Open the ham and twist a fork in it to break it up. Stir eggs and ham into bread crumb mixture with a fork until eggs are well broken up. Fry in a nonstick skillet until set.Pas the ketchup bottle.  Serves 4. 

Make your own Creole seasoning. Combine one part each paprika, garlic powder, oregano and ground black pepper. Stir in  cayenne pepper according to your yen for heat but don't over-do. You can always add more to the finished dish. Keep in a cool, dry place. More tips for the galley chef? Email janetgroene@gmail.com and I'll send you a dozen or more tips randomly chosen from my growing list. 

Homemade trail mix and pocket  snacks are healthier, save money and can be packaged in re-usable bags to save money, save the environment, control portions. See recipes at Create A Gorp.

Caribbean Square Meal  Stew

 When you have leftover fish or a skimpy catch, turn it into a square meal this way, 

1 pound fine-diced pork jowls, salt pork or fatback

2 large onions, diced

2 ribs celery, sliced

1 bay leaf

1 teaspoon each hot sauce, dried thyme

14.5-ounce can diced tomatoes

2 cups water

3 tablespoons cornmeal

2 cups bite-size bits of boneless, skinless fish

Hot grits, polenta or rice

Fry out the diced pork until it’s nicely browned, gradually stirring in onion and celery until limp. Spoon off any excess fat. Add seasonings, water and tomatoes. Cover and cook over low heat while flavors blend. Remove bay leaf. 

Keep stirring as you slowly sprinkle in the cornmeal until the mixture thickens. Continue stirring over low heat while adding fish. Heat through until fish is firm. 
Sprinkle with pork bits. Serve as is, or over hot grits, polenta or rice. Makes 4-6 portions.  .

Flips side: No salt pork in the village market? Go to your pantry and grab a can of Spam. Cut in small dice and brown in a little hot oil, bacon grease or lard. 

CATCH O’ THE DAY RECIPE

Fish poaches in Rotel 

Baked Red Snapper

4 redskin potatoes, scrubbed and boiled until tender

1 can mild Rotel tomatoes with pepper and onions

4 portions fresh snapper or other fish 

½ cup each sour cream and mayonnaise

1 tablespoon Dijon style mustard

1 teaspoon dried tarragon

1 cup (or more to taste) packaged French fried onions

1. Grease a baking pan and spread the Rotel in the bottom. Set the oven to 30 degrees.

2. Arrange snapper in the Rotel and add potatoes around the fish. 

3. Whisk sour cream, mayonnaise and tarragon and spread on fish. Bake 25-35 minutes until sauce is bubbly fish firm and potatoes heated  through. 

Finias with a cream sauce

4. Put a piece of fish and  some potatoes on each rimmed plate or shallow bowl. Divide sauce  Sprinkle with onions. Serves 4.

 

Galley tips, hints, shortcuts: I'll send you a random list from my growing archives. Email janetgroene@gmail.com and put Cook Tips in the topic line. 

   SCROLL DOWN TO SEE SAMPLES OF PAST POSTS

See Janet Groene's bio at https://janetgroene.blogspot.com

 

Small Boat Meals for Sea & Shore

Copyright Janet Groene 2025. This blog has had more than 97,000 views. To place your ad on  six Groene sites for one low rate, email janetgroene (at) yahoo.com

This blog is for liveaboards, cruising sailors and all who are afloat with a small boat and small galley. 

Darling Harbour, Sydney 

ONE BURNER MEAL OF THE WEEK

Roast Beef Puff 

Make a hot, quick, one-burner meal from roast beef lunch meat, leftover roast beef or cooked, crumbled ground beef. 

About 2 ½ cups  cooked, diced or crumbled beef

2 medium onions, diced

2 tablespoons lard, bacon fat, butter or vegetable oil

2 cups milk

3 eggs

½ cup flour

½ teaspoon baking powder

½ teaspoon each salt, pepper, crumbled dried thyme

1 tablespoon dried parsley flakes

Gravy, tomato sauce,, mushroom sauce or cheese sauce

In a skillet saute onions and beef in hot fat until onions are softened.   In a bowl whisk milk, eggs, flour, baking powder and seasonings.  Mix with meat in skillet. Cover and cook until set and puffy. Cut in wedges and serve with warm gravy or sauce. 

Gourmet? Perhaps not, but cruising sailors know the value in having a Plan B for times when the fridge fails, or stove fuel dwindles, or  the island's only ice machine breaks down, or you’re quarantined or broke in a remote port. For an entire cookbook for shelf-stable foods, see Survival Food Handbook.

    See tips on getting the most nutrition into your emergency food locker. My Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

Pantry Recipe of the Week

This recipe can be made entirely from stowed supplies you can carry on board for weeks, even months. Gourmet, no, but recipes like this can be lifesavers when you’re out of fresh food.  

Rice & Artichoke Salad

1 package rice and wild rice mix, cooked and cooled

2 small or one large jar marinated artichokes, cut up

2 tablespoon diced, dried onions

½ cup drained, chopped stuffed olives

2 tablespoons diced sun-dried tomatoes 

Vinaigrette, bottled or homemade

As rice cools, fluff with a fork. Drain artichokes and reserve marinade. Soak onions in marinade to soften. Toss everything together and add vinaigrette to taste. (The marinade alone may be enough.) 

See more of Janet Groene’s galley-ready recipes at https://campandrvcook.blogspot.com/ Her healthy, homemade snack recipes are found at  https://CreateAGorp.blogspot.com/

The latest in the Yacht Yenta cozy mystery e-books brings sailboat widow Farley Halladay closer to the answer of her husband's death. 

Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her wacky cast of characters. You'll laugh at her frailties; cry with her as she grieves. Find it on Google Play and other ebook formats and also on  Kindle,   https://amzn.to/3wcf6ao

Vegetarian Galley Recipe of the Week

Roaring 40's Red Risotto

Make this showy dish as a vegetarian  main course for four or a side dish for up to eight. Short of burners?  Heat the broth first and put in a thermos bottle. 

1  cup dried cranberries

2/3 cup sweet red wine

3 tablespoons olive oil

2  ribs celery chopped

Medium red or yellow onion, diced

1 can beets, drained and chopped

1 ½  cups arborio or short grain rice

4 cups hot vegetable broth

1/2 teaspoon dried, crumbled thyme leaves

1  teaspoon dried dillweed

Grated cheese for serving

Put the dried cranberries and wine in a zip-top bag and let soak. Heat oil in a large skillet or wok and stir-fry celery, onion, beets and finally the raw rice.

Keep stirring while adding warm broth at about 1/3 cup each time. Do not add more broth until the last batch has been absorbed by the rice. 

When all broth is absorbed and rice tender, fold in cranberries, wine, thyme and dill weed.  Heat, stirring until excess moisture is gone. Serve with shaved or grated Parmesan. 

   Save your expensive doomsday rations for real emergencies and use this book for short-term food emergencies. Then stock a stand-by pantry with supermarket staples that can be combined to make a few balanced meals.  

This book is for sailors and campers who have limited storage space. 

For tips on getting the most nutrition into your emergency food locker my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

BONUS RECIPE 

Breakfast Pie

Eat slabs of this protein-packed pie cold or warm, alone or as part of a bountiful breakfast buffet. This recipe makes two big pies, so crank out some mimosas and invite the dockside neighbors in. 

1 pound bulk sausage

Medium onion, diced

      Preheat the oven at 375 F. and lightly grease two deep,  10-inch pie plates. Fry out the sausage and onion and spoon off any excess fat,

4 eggs

½ cup milk 

2 cups biscuit  mix   

24-ounce tub cottage cheese

8-ounce package shredded Cheddar

8-ounce brick cream cheese, softened

2 tablespoon dried parsley flakes

2 to 3  tablespoons sesame seeds

Whisk eggs and milk. Stir in cheeses and parsley flakes. Fold in crumbled sausage, Divide mixture between the pie plates and sprinkle tops with sesame seeds. Bake 30-35 minutes or until a tester in the center comes out clean. Cut in wedges. 

No oven? Make half the recipe  in a heavy 10-inch skillet with a tight lid. Put batter in a cold, greased skillet. Lid tightly and bake on a low-medium burner until it tests done. Top will not brown, so you might save some of the shredded Cheddar to melt on top.

Discover the Yacht Yenta Cozy Mystery Series....

People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to Kindle,   https://amzn.to/3bB5XPh   

Bonus points: Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

Tips for the Galley Chef

* Make bread pudding as a savory side dish. Use whole wheat bread, bits of grated cheese and whispers of onion, herbs and garlic. 

* To make banana bread with Jiffy cornbread mix, combine 1 cup each milk and mashed bananas with 2 boxes Jiffy mix. Chopped nuts optional. Bake at 350 F. in two 8 X 4 X 2 loaf pans. 

* When an old recipe calls for a “gill” of some liquid, that’s ½ cup. Ditto if it calls for a wine glass of liquid. 

* Pat chicken pieces dry and “butter” them lightly with creamy peanut butter. Press into seasoned bread crumbs to coat. Brown in a hot pan in a mixture of half butter, half vegetable oil. Cover pan and braise until chicken is done. 

LIFESAVER SAUCE OF THE WEEK

When an imperfect dish needs a little  slipcover to give it eye appeal,  save the day with a sweet or savory sauce, gravy or this glossy glaze. Variation: use lemon-lime soda and no vanilla. 

Sugar Coat

1 cup sugar

1/4 cup cornstarch

1 cup plus 1 tablespoon club soda

½ teaspoon vanilla extract

Whisk everything together in a cold pan. Bring to a boil and stir until it clears and thickens. Drizzle sparingly over pound cake, muffins, hot rolls, fresh berries, buttered sweet potatoes, baked apples or hot strawberry waffles.  

BONUS RECIPE

Hacienda Hash

The soup may seem thin but the bread turns it into a hearty hash.   

1 ½ pounds boneless, skinless chicken

1 tablespoon vegetable oil

1.25 ounce packet taco seasoning OR

Heaping tablespoon homemade taco seasoning

1 quart tomato or V-8 juice

16-ounce jar chunky salsa (hot, medium or mild)

1 can whole kernel corn, drained

1 can black beans, rinsed and drained

6 to 8 slabs peasant bread, buttered

Garnish: sour cream, minced cilantro and/or grated Cheddar

Cut chicken in small bites and brown in hot oil, gradually adding seasoning. Add juice, salsa and corn.  Cover and simmer until chicken is done. Stir in black beans and heat through. Adjust seasonings. 

Place a slab of buttered bread in each soup plate, butter side down. Ladle with chicken mixture. Garnish with generous amounts of sour cream, cilantro and Cheddar. 

Your Own Taco Seasoning

I do not put salt in my homemade seasoning mixes. I prefer to add salt to taste in the finished dish. 

3/4 cup sweet paprika

1/4 cup smoked paprika 

1 tablespoon each cornstarch, ground cumin

2 tablespoons each chili powder, dried oregano, dried parsley flakes

1 teaspoon each sugar, onion powder, garlic powder, ground black pepper

Mix well and keep tightly lidded. 

APRIL SHOWERS BRING 

MYSTERY MURDERS

     Curl up in your bunk tonight with book 4 in the Yacht Yenta “cozy” mystery series, April Avenger  by widow Farley Halladay. Once a sailor, Farley now operates an online charterboat booking business that lets her sail virtually all over the world. She shares her shortcut galley recipes throughout the books. As a grieving widow she is also a cook, caregiver and kickass crime solver. For Kindle, Nook, Google Play and most other ebook formats.  Get it instantly from Amazon,   https://amzn.to/3EKgaoP