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.
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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
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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.
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
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