I have a very easy tasty Asian inspired meal for you Galley Peeps. Pork meatballs so full of flavour and tender cooked on a bed of greens in my Omnia stove top oven but you could easily make in a covered wok or baking dish. Don’t be thrown off by how ‘soupy’ the meat mixture is. It came together very well once browned on each side and produced such juicy results. If you wish, substitute Chinese cabbage roughly chopped for…
Really excited about this post today, Galley Peeps! I have a new recipe to try out in my Omnia stove top oven and a new galley toy to play with. I recently learned about this barbecue thermometer from someone on a social media group that I follow. It’s probe fits perfectly into the lid of the Omnia to monitor the ambiant temperature inside the cook pan. Up to now I’ve had to guess at what temperature to set the stove…
One thing I bring a lot of onboard for the season is my Bisquick clone mix. It allows me to whip up scones, crepes etc with ease and it made a great topping for today’s breakfast. As I’m writing this I’m thinking it’s time to throw together some more biscuits to serve with local strawberries. But I digress. On to the recipe at hand… Little teeny tiny galley with a one burner alcohol/electric stove and no conventional oven and I can…
This one is far too good not to share. You could use your own fave barbecue sauce but if you don’t mind simmering up this amazing mixture of tangy spicy rich thick sauce, please do feel free to use over and over and over again. At the beginning of each season I make up a batch and bring it onboard. Two cups of this sauce goes a long way, keeps well refrigerated and is great slapped on not only ribs…
Because of where we live, April has yet to be a time when we are on the water. But someday within the next few years there will be an occasion to enjoy some Easter treats onboard. Last year I compromised with my own galley version of something a bit simpler… …and a little green eggs and ham brunch …and then with all the delicious looking recipes for baked hams and scalloped potatoes, I broke down and made a pseudo-traditional Easter…
I have a REALLY good one for you this morning Galley Peeps. Super easy to throw together… Just a few simple ingredients… Perfect for supper, lunch or breakfast… Serve it straight from the oven… serve it warm… or as I found out while writing this post, directly from the refrigerator bite by delicious bite.. This is complete as is with protein, carbs and vegetables but it’s great served with a crispy green salad. You can also swap out the kale…
Really…meatloaf is meatloaf is meatloaf… but I have to admit this one was really tasty! The addition of spicy Italian sausage meat (mild is fine too) and sun-dried tomatoes turned this every day meal into something special. This makes a a lot – could easily serve 6 hungry sailors so I cooked half in my Omnia Stove Top Oven (keeping with this blog focus) and the other half in a traditional land oven to stash away in the freezer for…
WHEN EASTER HAS PASSED… All this talk about baked hams and scalloped potatoes has left me craving Easter food. Not those chocolate eggs but the real food of which childhood memories are made. I’m talking about rich creamy scalloped potatoes.. I don’t have my Mom’s recipe but I do remember that she used to also make the best new potatoes in a creamy parsley sauce. So I’m adding parsley. I’m not sure if she added cheese to her sauce –…