Friday, August 11, 2017

Wake Up to Easy Boating Recipes

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Galley Recipe of the Week
Mexican Mixup
Pick up a deli-roasted chicken on your way to the marina. There are so many things you can do with the pickings,  and the stewed bones make the best-ever chicken soup. Use one or two cans of Rotel (hot, medium or mild) to taste. 

About 4 cups diced, cooked chicken
2 tablespoons vegetable oil
Medium onion, diced
Celery, green pepper, garlic (optional)
14.5-ounce can diced tomatoes
1 or 2 cans diced tomatoes with green pepper (Rotel)
½ teaspoon each dried oregano, cumin, chili powder
Tortilla chips 
Grated cheese

In a large skillet or saucepan, sizzle chicken in hot oil with onion and any other vegetables you have time for. When vegetables are limp, add diced tomatoes, Rotel and spices. Heat well. Cover plates with tortilla chips and top with chicken mixture, then crown with grated cheese such as Monterey Jack. Serves 4 to 6. 


Pantry Recipe 
of the Week
No fresh ingredients are needed in these weekly recipes. They’re presented for your inner prepper.

Leeky Boat Casserole

1 envelope cream of leek soup mix (such as Knorr)
3 cups water
8-ounce can mushroom stems and pieces, drained
About 1 ½ cups cooked or canned cut-up chicken or seafood
Small can diced chilies, drained
Small can sliced ripe olives, drained
2-ounce jar diced pimentos, drained
3 cups instant rice
Ghee, butter or clarified butter  (optional)

Stir soup mix into cold water in a saucepan, then bring to a boil. Add everything but the rice. Bring back to a boil, stir in rice, cover tightly and turn off heat while rice absorbs liquid, about 8 minutes. Top each serving with a little ghee or butter if you have some. Serves 6.

Tips for the Galley Cook

*  Why instant rice? It’s wise to have some on board for times when time is short or fuel is low.

* If food burns, remove unburned portion from the pot ASAP. Save what’s good. Do not wait or add water or charred taste will spread throughout. Adding cold water could also warp the pan.  Let the pan cool, then and boil a solution of baking soda and water to loosen carbon. 

* Cranberries as cherries? Use an ice pick or tip of a sharp knife to prick fresh cranberries and they will not burst. Bring 4 cups pricked cranberries to a boil with 1/4 cup water, stir in 2 cups sugar, cook until tender. 

* Make homemade applesauce using 7Up instead of water.  

* If you don’t have a stir-fry pan for vegetables on the grill, use an ice pick to punch holes in a disposable aluminum pan and use Vise Grip pliers for a handle. 

* You control the wow factor when you make your own hot pepper oil Heat peanut oil to about 350 degrees F. (Peanut oil has a higher smoke point than many other oils.)  Remove from heat and stir in 2 to 4 tablespoons dried pepper flakes per cup of oil. Cool 24 hours, strain. 

*Make a more colorful succotash by combining a drained can of whole kernel corn with a can of drained and rinsed kidney beans. Heat, butter, season to taste.


Skillet Recipe of the Week
Butter Pecan Breakfast Bread
If you have an oven, make this batter as a large loaf or 20 muffins. For stovetop baking use a deep, 12-inch, heavy cast aluminum skillet.  Use a flame tamer if necessary to keep heat steady and low to prevent burning. 

1 cup pecan halves
l cup canola oil
4 eggs
l box butter pecan cake mix
l packet. instant French vanilla pudding
1/4 cup poppy seeds
1 cup very hot water
Yogurt or stewed fruit
        Grease a cold, heavy, large skillet. Scatter pecans in the bottom.  In a large bowl whisk eggs and oil until well mixed. Mix in dry ingredients, then the hot water. Put batter in the skillet, cover tightly and bake about 30 minutes over low flame until it’s puffy, firm to the touch and pulling slightly away from edges of the skillet.
Cut in wedges and serve with yogurt, fruit, light cream or syrup. Serves 6 to 8. 



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