Captain Chris Yacht Services Captain Chris Yacht Services
   
Our Training Was So Much More Than We Expected   Beneteau Swift Trawler 34 Stuart to Miami   Docking With Fender Boards   Tolleycraft Owners Come Cruising with the Caldwells
 
About Us       Delivery       Training Onboard      Testimonials      Training Video's & Ship's Stores      YouTube Channel

Ask Captain Chris

Calendar

Seminars

Photo Log

Favorite Links

Galley Recipes

Maintenance

Newsletter

Home

Find us on
Facebook

Follow us on Facebook

Training Aboard a Marine Trader 49 in Chesapeake Bay

Pod Drive Propulsion

Bon Voyage on Sandy Hook

From Lake Boating to Cruising the ICW - Learning About Options While Living Aboard

Cruising 101- FUNdamentals with Captain Chris!

Kadey-Krogen 48 Trawler Training & Building Cruising Confidence

Looper Lifestyle Fort Myers

From TrawlerFest to Their Own Trawler!

Garden Goodies

Captain Chris Yacht Services
Garden Goodies
If you're lucky enough to have a garden or at least a nearby Farmer's market, here are some yummy EASY treats to create in a snap. Once again these recipes come from the Minnie Gump Bugger, a 38 foot Pearson. Merillyn and Gene are summer live aboards in Beach Haven, NJ.

ZUCCHINI CASSEROLE

In a bowl, combine 1 cup BISCUIT/BAKING MIX, ½ cup grated PARMESAN CHEESE, 1 tbsp DILL WEED, 1 tsp SALT and 1/8 tsp PEPPER.  Add 4 EGGS beaten, ½ cup OIL, mix well.  Stir in 3 cups chopped ZUCCHINI and 1 large chopped ONION, until blended.  Pour into a greased 1-1/2 qt. baking dish.  Bake uncovered at 375o for 25-30 minutes or until golden brown.
Prep Time 30 minutes; Cook 30 minutes; Yields 6 servings

DILLED BRUSSELS SPROUTS

Cook 1 (16 oz) package frozen BRUSSELS SPROUTS according to package directions; drain well.  Combine sprouts with ¾ cup ITALIAN DRESSING, 1 tbsp chopped DILL (or 1 tsp dried) and 2 GREEN ONIONS, sliced, tossing gently. Serve immediately or cover and chill 3 minutes. 
Prep time 2 minutes; Cook 10 minutes; Yields 4 servings

EASY ORANGE GLAZED CARROTS

Combine 2 tbs BROWN SUGAR 2 tsp CORNSTARCH, ¼ tsp GROUND GINGER, ¼ tsp SALT and ¾ cup ORANGE JUICE, stirring constantly.  Add 1 jar drained CARROTS cook 2 minutes.
Prep Time 3 minutes; Cook time 2 minutes; Yields 8 servings

CORN & ZUCCHINI.

Cook 1 (16oz) pkg FROZEN WHOLE KERNEL CORN (or 4 cups fresh corn kernels) and 1 large ZUCCHINI, cut into ¼ slices in ¼ cup melted BUTTER in  large skillet over med-high heat, stirring constantly for 4 minutes.  Add 4 GREEN ONIONS, SLICED, and 1 tbsp PARSLEY, ½ tsp SALT AND 1/8 tsp PEPPER. Cook, stirring constantly for 1 minute. 
Prep Time 3 minutes; Cook 5 minutes; Yields 6 servings

CORN & SWEET RED PEPPER

Melt 3 tbs BUTTER (or margarine), ¼ up chopped SWEET RED PEPPER and cook, until tender.  Stir in 1 (15.25 oz) can whole KERNEL CORN, drained, 1 tsp CURRY POWDER, 1/8 tsp SALT and 1/8 tsp PEPPER.  Cook for 3 minutes, stirring often.  Stir in ¼ cup WHIPPING CREAM, cook, stirring constantly until thickened.
Prep Time 2 minutes; Cook 8 minutes; Yields 3 servings


Click here for more Galley Recipes

View other articles written by Captain Chris Yacht Services