FAVORITE RECIPES ON AND OFF THE BOAT

We all love to eat, and most boaters love to entertain as well. I've discovered some really simple recipes over the years that everyone seems to love, so I thought I would share them. I especially like yummy recipes that require no cooking and feed a crowd since we go to a lot of pot-luck diners as cruisers. I love pot-lucks! 

I also want to introduce our new sailing friends to something found in all good Louisiana kitchens, Tony Chachere's Creole Seasoning. Tony's is the perfect blend of cajun seasoning already mixed and ready to use. 

If you can't find Tony's in your area, you can order it from the states, or mix your own blend of something similar. I found this copycat recipe on-line:

COMBINE 1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons garlic salt, 4 teaspoons ground black pepper, 1 tablespoon chili powder, 2 1/2 teaspoons celery salt, 2 teaspoons ground mustard, 1 1/2 teaspoons ground basil, 1 1/2 teaspoons ground sage, 1 teaspoon onion salt, 1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme.
SEAL in a resealable, air-tight container and SHAKE until thoroughly blended. STORE in a cool, dry place away from light and moisture. 

BANANA PUDDING WITH 
CHESSMAN COOKIES

2 packages Pepperidge Farm Chessman Cookies

6-8 bananas, sliced

2 cups milk

1-5 oz box Instant Vanilla Pudding

1-8 oz Cream Cheese, softened

1-14 oz Condensed Milk

1-12 oz Cool Whip, thawed

Line the bottom of a 9X13 dish with cookies, then layer sliced bananas on top. Combine milk and pudding mix, blending well using an electric mixer. In another bowl, combine cream cheese and condensed milk, mixing until smooth. Fold the whipped topping into the cream cheese mixture, then add to the pudding mixture, stirring just until blended. Pour over cookies and bananas. Arrange remaining cookies over the top and refrigerate several hours before serving.

TEXAS CAVIAR

1 can black beans, drained

1 can blackeye peas, drained

1 can sweet corn, drained

1 can kidney beans, drained

1 small can chopped chilis (optional)

1 can Rotel Tomatoes (use salsa if you can't find Rotel)

1/2 bunch fresh cilantro, chopped

1 fresh tomato, chopped

1 onion, chopped

1 green bell pepper, chopped

Salt, Pepper, Tabasco and Tony's to taste

Tortilla Chips

DRESSING

3/4 C Olive Oil

1/4 C Red Wine Vinegar

Mix the dressing and set aside. Combine all of the canned vegetables and chopped fresh vegetables, then add dressing. Season to taste and serve with chips.

Recently, I had leftovers, so I mixed some cooked rice in with the beans, heated some flatbread, and sliced some fresh avocado for a quick meal. 

                EASY SHRIMP AND CORN SOUP

1/3 C oil

3 T flour

1 large onion, chopped

1 large green bell pepper, chopped

1 lb shrimp, small count, deveined, remove shells

Parsley flakes

1 large can diced tomatoes

1 large can sweet corn

1 C water

Tony Chachere's Creole Seasoning to taste

Mix flour and oil together, heating over medium heat. Add onions and cook for 10 minutes. Add bell pepper and cook for another 5 minutes. Add tomatoes, corn, water and seasonings and simmer for 1 hour. Add shrimp and simmer for 10 minutes.

I normally double this recipe and put some in the freezer!

HEALTHY SALAD DRESSING

Mix equal parts honey, apple cider vinegar, olive oil and honey Dijon mustard. Keeps a couple of weeks in the refrigerator.

  EASY PASTA SALAD FOR A CROWD!

1 package Tri-colored spiral noodles, cooked

1 baked chicken, meat taken off the bone and chopped

1 bottle Italian dressing

Salt and pepper to taste (Or Tony Chachere's)

Add your favorite veggies, like chopped broccoli, cherry tomatoes or chopped tomatoes, black olives, chopped or dried parsley, chopped bell pepper, chopped purple onion, chopped cauliflower, chopped carrots. The more you add, the better! Season to your taste. Enjoy!

            CRUNCHY COLESLAW

1 small head shredded cabbage

1 large carrot, grated

1/2 C chopped almonds (can substitute cashews, sunflower seeds, etc)

1/3 C dried cranberries (or raisins)

1/3 C olive oil

1/4 C red wine vinegar or apple cider vinegar

2 1/2 T sugar

1/4 C mayonnaise (optional)

Salt and pepper to taste

Combine oil, vinegar, sugar and mayonnaise first, then pour over cabbage, carrots, nuts and cranberries. Mix well.

          BAKED HONEY CHICKEN

1/4 C honey

1/4 C soy sauce

1/3 C onion, minced

2 T grated ginger

2 garlic cloves, minced

2 T dried parsley

1 (3 lb) whole chicken

Oil or cooking spray

Salt and Pepper to taste

Combine first 6 ingredients and marinade chicken for 1-3 hours in the refrigerator, turning occasionally. Coat the roasting pan with oil. Place chicken, breast side up, in pan and pour marinade over chicken. Bake, covered with foil, at 375 degrees F for 45 minutes. Uncover and bake another 45 minutes.

                                  HOMEMADE GRANOLA 

4 cups old-fashioned raw oatmeal

1 cup chopped almonds

1 cup chopped pecans or walnuts

1/2 cup raisins

1/2 cup coconut flakes

1/4 cup chia seeds (optional)

1 t cinnamon

1/4 t salt

1 t vanilla extract

1 T water

1/2 cup honey

1/2 cup coconut oil

Preheat oven to 350 degrees F.

Pour oats, nuts, raisins, coconut, chia seeds, cinnamon and salt into large mixing bowl.

In another bowl mix oil, honey, water and vanilla well.

Combine the two and mix until dry ingredients are well coated.

Spread on an ungreased cookie sheet in a thin layer. Bake 7 minutes, stir, bake another 7 minutes, stir, bake another 7 minutes (21 minutes total).

Let granola dry before storing in an air tight container.

SPICY THAI COCONUT SHRIMP SOUP

1 lb small or medium-size shrimp ( I prefer precooked, already cleaned)
1 T grated fresh ginger
4 garlic cloves, minced
2 t olive oil
4 cups chicken broth (I use bouillon cubes)
1 can unsweetened coconut milk
2 1/2 T fish sauce
1 T light brown sugar
1 T fresh lime juice
2 t red curry paste
1 package sliced fresh mushrooms
1 med red bell pepper, chopped
1/4 C chopped fresh basil
1/4 C chopped fresh cilantro
1/4 C sliced green onions
1 Thai Chile pepper, seeded and minced (optional)

Peel shrimp and devein if needed. Saute ginger and garlic in hot oil in a large pot over medium heat for 1-2 minutes. Add broth and next 5 ingredients. Bring to a boil, then reduce heat. Add mushrooms and bell pepper, cooking and stirring for 5 minutes, then add shrimp for only a few minutes, just until shrimp turns pink. Remove from heat. Add remaining ingredients and serve hot. Serves 4-6 people.

CHANGE IT UP: Substitute frozen snapper fillets in place of the shrimp and serve over rice.

EASY KEYLIME DESERT

1 - 8 ounce cream cheese, softened
1 can sweetened condensed milk
1/3 cup lime juice (can substitute lemon juice)
Graham crackers or another type of cookie
Raspberries or blueberries (optional)

Mix together cream cheese, condensed milk and lime juice until smooth. Crush cookies and put a thin layer in the bottom of small decorative ramekins for individual desert servings. Pour filling over cookie crumbs and chill for a few hours. Fresh raspberries or blueberries on top make this desert extra special. Makes 6-8 servings.

Garnished with Pirouette Chocolate Hazelnut Wafers - YUMMY!