Hello there my Galley Folks. Nice of you to drop by today. During a recent camping trip I scored this awesomely delicious recipe from a family friend. She brought some grilled chicken as her contribution to our shared meal one night and it was so good and so juicy. The trick she said was a good long marinade time. She had prepared it ahead, brought it chilled and served it with a crisp salad, making it the perfect addition to…
I thought you might be a bit tired of broccoli (my last two broccoli filled recipes can be found here for Broccoli Chicken Balls and here for Broccoli Potato Cakes) but right along the veggie theme this week is a very share-worthy recipe. Don’t you just love this time of year when fresh local produce is so readily available? The mixture came together really well and unlike a lot of veggie-type burgers that end up a bit crumbly, this actually took on…
I wasn’t going to bother posting this. Grilled steak isn’t news. Nor is salad…although I couldn’t stop digging my fork into this one. Blue cheese and crunchy cabbage…really addictive! Then I realized just how great it is to have in your back pocket of summer recipes. It’s a make ahead kind of meal that you can pack up for a picnic, or take for a weekend camping adventure, or in your RV, or keep in your boat cooler, or…
Since I’ve been posting these recipe round-ups it’s been fun watching the patterns of the most popular searches and boy oh boy you guys have been grilling and from what I can tell camping/RV’ing/boating up a storm. It’s all about the barbecue and Omnia cooking this month. Not to exclude you who are without the little stove-top miracle of an oven because you know I will always give you options for conventional land-based ovens but it’s obvious by the number…
My goodness this month went fast! We’ve been so busy dividing our time amongst getting the boat ready for her spring splash, preparing for guests and tending to getting our new-to-us gardens cleaned up that it’s left little time for anything else. I did take the time though to put together a list of your favourite Galley Kat recipes for the month of May. Simply click on the caption of each image for the recipe link. First way at…
Today’s recipe is a little weird, even for me. I’m not vegetarian and certainly not vegan. I do like meat from time to time and now that we are living on the east coast am loving the abundance of fresh fish and seafood sometimes literally at our back door. But I’m really intrigued by some nutirent-rich plant-based dishes. I feel it’s good to learn more about how other healthy people prepare their meals and about the ingredient selection they make….
Grilling time folks and this rather tasty meal could never be easier. Just gather all your ingredients together. Divide amongst four sheets of foil and season liberally. The limiting ingredient is the potatoes (depending on the size), so when they are done the rest will be fully cooked, about 20-30 minutes and the corn was so juicy and tender it didn’t even need added butter. These would make a great camp fire meal shared with friends. We made four packets…
By now you likely know much I love leftovers. Cooking once so we can eat two or three times just makes so much sense for us in my little galley. Tonight I had extra portions of meatloaf and mashed potatoes with a few Brussels sprouts in the boat cooler. Captain had a hunger on for pizza so I threw together this next recipe using my now favourite grilled pizza rounds and every last leftover scrap. Meat and potatoes doesn’t usually…
Oh my, but this was good! I made a batch of this pepper bacon and before it was barely cooled I had consumed or rather inhaled at least half of it. Sadly this was all that remained from one pound of bacon. Seven slices. I made a special trip back to the market for another package. Bacon addicts anonymous should be notified. I think I’ve demonstrated how good it is on its own but added to a spicy grilled cheese…
What to do when you’re moving and want to clear out some cupboards. You make barbecue sauce. I had one jar of unopened apricot preserves, 4 lonely garlic cloves, and 2″ length of fresh ginger and some golden corn syrup (which I never use any more but has been hanging around forever because unpasteurized honey is now my go to sweetener of choice). A few tablespoons of soya sauce were left in my Bragg Aminos bottle and a slurp of…