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…
Broccoli, broccoli and more broccoli! My world and garden are over flowing with broccoli! I’ve been working on another recipe for you using…wait for it….broccoli. Did you try my last recipe for chicken and broccoli balls made in my little Omnia stove top oven? Well, head on over to that recipe right here: Broccoli Chicken Balls. This time I’m using up some leftover mashed potatoes. No leftover potatoes? Well it may be worth your time to boil up some taters,…
Now that we live by the sea and not on the boat for the summer I get to spread out when I cook in our land galley. Spread out AND use more than one pot – a real luxury. Most of the onbaord eating is made ahead then reheated or I enlist the help of ‘he who cooks’ to fire up the back-of-the-boat grill. I also now have a little vegetable garden, a huge step up from my boat…
So you’ve been entertaining this month have you? Well, according to July stats you have. Quite heavily in fact in the appetizer category. We have too. With visits from near and far and a spectacular neighbourhood house warming, I’ve been a very busy Galley Kat. Top of the list was this tasty recipe for zucchini and chicken bites. I guess some of you must already be harvesting zucchini from your gardens. Lucky you! Number two on your July faves was…
So, I tried something new yesterday. Since the weather has been so hot and very dry I’ve been craving lemonade. Fresh homemade lemonade. And then my brother-in-law who recently retired and with his wife, have become homesteaders creating a bee and lavender farm, talked about all the wonderful uses for lavender. We inherited a wonderfully diverse perennial garden from the previous owner of our little home by the sea with four thriving lavender plants, so I got busy harvesting a…
I’ve been heavy into easy cooking lately. Now that we are back on the water I have absolutely no interest in complicated. Some grilled meat or fish and a fresh salad is about as complex as it gets. I came across this next recipe and it is just the best idea I’ve seen in a long while. Made soley with tomatoes and butter and the best part…no cooking. The coolest part is I can make up a batch, pack it…
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…
I’ve been trying out some recipes for an upcoming guest visit and wanted to prepare something yummy for breakfast or brunch. And foremost, something easy. I don’t want to be spending my time with them cooking all day. I like make ahead dishes but we don’t have a whole lot of room to stash pre-made meals. This recipe fits perfectly. I can make it fresh with little effort with ingredients that I can have on hand. Some cheese, tomatoes and…
I’m keeping it low carb and super easy again for tonight’s supper. Low carb because we’re trying to lose some winter hibernation weight. And easy because this is our first-of-the-season-dining-outdoors-meal and we’ve been trying to get on top of the gardening before being back on the water for the season. Sautéing the shrimp first in garlic imparts the best flavours to the overall dish. Simply remove them after they reach the perfect pinkness (is pinkness even a real word?)……