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Spinach & Mushroom Enchiladas
Number of Servings: 4
Added By: Paul A Jones
My Yacht Name: Ad Astra
Yacht Manufacturer: Island Packet 37
Ingredients: 10 oz fresh spinach, chopped 2 cups fresh mushrooms, sliced 1 whole onion chopped 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder salt to taste 1 can black beans, rinsed and drained 2 cups salsa 12 corn tortillas 2 cans enchilada sauce 2 cups cheddar or cojack cheese, grated 1/2 cup olives, chopped or sliced 1/2 cup green onions, chopped
Directions: Saute onions, garlic, mushrooms, spinach, cumin, chili powder, and salt. Mix with mashed beans and salsa. Drench tortillas in enchilada sauce, roll with filling, and place in greased baking dish. Top with remaining sauce, cheese, green onions, and olives. Cover with foil and bake at 350 degrees for 20 to 30 minutes. Serve with salsa and sour cream.
Comments: Substitute frozen spinach for fresh if you must.
Easy Goulash
Number of Servings: 2
Added By: Mike
My Yacht Name: Haliai
Yacht Manufacturer: Westsail
Ingredients: 1 lg Onion 1 lb ground beef 1 can Pork & Beans salt/pepper to taste
Directions: Dice onion and saute until transparent. Add ground beef and cook until done. If ground beef is not lean then drain. Add can of beans and heat until all is warm. Salt & pepper to taste. You can vary the flavor by using Bushes baked beans, Ranch style beans, etc.. A dash of Tabasco (or your favorite hot sauce) will spice things up.
Comments: This is just a quick and easy one pan recipe for a hot 'comfort food' style meal while underway. Doesn't sound like much but it is tasty.
Warm Spinach and Chicken Sausage Salad
Number of Servings: 4
Added By: Debbie
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet 440
Ingredients: 2 tbsp extra-virgin olive oil 4 fully cooked chicken sausages sliced into 1/2-inch pieces 4 med. portobello mushroom caps, cut into 1-inch wedges 7 scallions (white and green parts), roughly chopped 1/4 cup sherry or red-wine vinegar 3 large bunches fresh spinach, washed, or 2 (6-oz) bags of prewashed spinach 4 oz goat cheese, crumbled Salt and pepper
Directions: Heat 1 tbsp. oil in large (12-inch) skillet and toss in sausages and mushrooms. Cook over medium heat, stirring occasionally until mushrooms and sausage are cooked through, 8 to 10 minutes. Season with salt and pepper. Add scallions and sherry. Cook until sherry has reduced, about 3 minutes. Arrange spinach in serving bowl. Pour contents of skillet over spinach and add last tbsp. of oil. Season with salt and pepper. Toss well and sprinkle with goat cheese.
Comments: This is an easy recipe to halve for two or increase for larger parties. Feta cheese also works well as a substitute for goat cheese.
Mongolian Beef
Number of Servings: 2
Added By: Tricia
My Yacht Name: EventYR
Yacht Manufacturer: Island Packet
Ingredients: 1 lb steak - London broil, flank, etc 1 bunch of green onions 1 tbsp cornstarch 1 tbsp sugar 4 tbsp soy sauce 1/4 tsp pepper 2 tbsp cooking sherry 2 cloves garlic, chopped 1 sm piece of ginger, chopped 1/4 tsp crushed red pepper 1 cup of rice
Directions: Cut beef into thin slices. Mix cornstarch, sugar, soy sauce, sherry and both peppers in a bowl. Place beef in bowl. Let sit 1/2 hour. Place 2 tbsp oil in skillet. Heat 1 minute. Add ginger and garlic. Cook 1 minute. Add beef and cook until done. Add onions. Cook 1 minute. Serve over rice.
Comments: This is an easy recipe to make while cruising. We found this recipe tastes best if you use lomito (filet mignon) from Venezuela, along with fresh ginger, garlic and onions from Grenada. But I'm sure ingredients from the States will work just as well!!! Enjoy
Mediterranean Chicken
Number of Servings: 4
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 4 chicken breast cutlets 1/3 C flour 2 garlic cloves, chopped 1 T olive oil 1/4 C capers 4 oz black olives, halved 1/2 C diced tomatoes with juice 1 C chicken broth 1 C white wine 1/8 C parsley
Directions: Heat oil and cook garlic until soft. Dredge chicken in flour and cook 5 minutes each side, browning well. Remove from pan and keep warm. Add all remaining ingredients (except parsley) and cook on high for 5 minutes. Return chicken to pan and, when bubbling, reduce heat to medium. Cook without a lid and without turning for 15 minutes. Liquid will be reduced. Sprinkle with parsley and serve.
Comments: This is delicious with couscous or pasta. Resist the temptation to stir during the final 15 minutes of cooking!
Warm Beef Salad
Number of Servings: 4
Added By: Sue
My Yacht Name: Lands End
Yacht Manufacturer: Simpson Cloud 11
Ingredients: 500g diced beef 2 tsp fish sauce 2 tsp chili 2 tsp castor sugar 4 tsp boiling water 2 tsp coriander 2 tsp lime juice head lettuce 1/2 cucumber 2 tomatoes 3 spring onions
Directions: Fry beef in small amt oil until cooked, set aside. Dressing:Boil kettle, add boiled water to castor sugar in jug stir and allow to cool slightly. To jug add fish sc, chili,coriander, lime juice, stir well and set aside. Prepare salad vegetables and place in large salad bowl. Top with beef and dressing and serve immediately with crusty bread
Comments: This recipe came from our daughter and we have this easy meal at least once per week, it's delicious!
Italian Chicken
Number of Servings: 2
Added By: Paul A Jones
My Yacht Name: Gratitude
Yacht Manufacturer: Island Packet
Ingredients: 3 skinless chicken thighs cut open from the inside to flatten 3 cloves of garlic sliced and chopped coarsely 2 T olive oil Italian Bread Crumbs 1 lemon juiced few slices lemon rind Italian Seasoning 3 T white wine 3 T water 1 package fresh spinach
Directions: chop garlic, saute in olive oil in non-stick skillet
Bread chicken thighs with bread crumbs and brown each side in skillet.
Add lemon juice, lemon rind,wine, Italian seasoning and water, cover and reduce heat to low.
Simmer until chicken is done about 20 minutes turning once.
Add spinach and cover again for about 5 minutes.
Serve over rice.
Comments: Same basic recipe works fine with chicken breasts, shrimp, scallops. Cook time would be less. Also substitute fresh green beans or other vegetable for spinach, can add a few cherry tomatoes.
French Dip
Number of Servings: 4
Added By: Jim Stengle
My Yacht Name: Nuestra Senora de FORTUNA
Yacht Manufacturer: Island Packet
Ingredients: 1 lb sliced roast beef 1 pkg hoagie buns 1 can Campbell Beef Consume jalapeno peppers
Directions: Heat consume in microwave for 3 min or on stove til hot make roast beef hoagie sandwiches and heat slightly and dip in consume
Comments: Incredibly fast, easy, hot, low fat and easy to clean the one container used for heating consume
One Skillet Spaghetti
Number of Servings: 4
Added By: Carleen Petterson
My Yacht Name: Island Time
Yacht Manufacturer: Island Packet
Ingredients: 1 med. onion, chopped 3/4 cup chopped green pepper 1/2 lb. ground beef 28 oz. can diced tomatoes, undrained 1/2 cup water 8 oz. can sliced mushrooms, drained 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. sugar 1 tsp. salt 1/2 tsp. black pepper 7 oz. pkg. spaghetti
Directions: In a large, deep sided skillet, saute the onion & pepper until tender. Add the ground beef & brown. Add the next 8 ingredients, stirring to mix. Break the spaghetti strands in quarters & press down into the liquid. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Serve with cheese. *If you don't like mushrooms, omit them & increase the ground beef to 1 lb.
Comments: I cooked this recipe often on long ocean passages, because it is filling, easy to prepare, & easy to eat underway. Also, good for potluck get-togthers in anchorages.
Chili Day on Block Island
Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 cans kidney beans, drained 2 cans stewed tomatoes, not drained 2 6 oz. cans tomato paste 1 small can green chili 12 oz. cooked beef 1 cup chopped onions 1 cup chopped bell peppers 1 T garlic, minced 1 T olive oil 2 t hot Mexican chili powder 1 t black pepper 1 t cilantro
Directions: Heat oil in a large pot and brown the garlic. Add onions and peppers; cook until tender. Add all remaining ingredients and cook over medium heat for at least 30 minutes. Add more chili powder and salt to taste. Delicious served with warm cornbread or as a topping for nachos. I use canned Kirkland brand beef which I shred before adding. Any kind of cooked beef or ground beef is fine.
Comments: I first made this recipe on an unexpectedly chilly, rainy day on Block Island, RI, in July 2007. What a cozy memory!
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