Reegan's Easy Shrimp Alfredo

 

Ingredients (serves 4)

(Reegan doubled the sauce part of the recipe which gave us extra sauce for the 3 of us)

about 1 pound shrimp, uncooked (thawed and peeled) or precooked, tails optional

8 ounces uncooked fettuccine

2 tablespoons butter

4 oz cream cheese (softened and cut into smaller pieces)

3/4 cup heavy/whipping cream

1/4 cup chicken broth

2 large cloves of garlic (minced)

1 cup grated parmesan cheese

salt and pepper to taste

Instructions

Prep the shrimp.

Start boiling a salted pot of water for the fettuccine.  When organized with the sauce cook the fettuccine according to package directions.

Meanwhile, add the butter, cream cheese, cream, chicken broth and garlic to a skillet over medium heat.  Once the butter has melted and the pan has heated up you can use your spoon or whisk to help the cream cheese melt into the sauce.  

When the cream cheese has incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat.  You can give it the occasional stir. 

Add the parmesan into the sauce.  Let it cook for about a minute.

Add the shrimp to the pan.  If uncooked shrimp cook for about 5-6 minutes, stirring occasionally.  If precooked shrimp heat through only.

Season with salt and pepper as needed.  Toss with the drained pasta and serve immediately.

Serve with a glass of cranberry cocktail or beverage of choice.

Amy's Crockpot BBQ Ribs

Ribs before the sauce

Preparation

Cut ribs to single bones.

Peel off the tough skin.

Sprinkle a generous amount of dry rub 

(salt, black pepper, garlic powder, dry mustard and paprika) on both sides.

Pat the spices into the meat.

Broil the ribs, turning to brown each side.

Prepare the sauce using a combination of the following depending 

on what you have in your pantry:

BullsEye BBQ Sauce

Can of Coke

Ketchup

Red Pepper Flakes

Brown Sugar 

Place ribs in the slow cooker.

Pour the sauce over the ribs, coating all the ribs.

Cook  3 to 4 hours on high or up to 7 hours on low. 

Celery Casserole ( GF)

Remininscent of Oma's celery casserole made with cream of celery soup this is a cheesy alternative made GF.  Yummy!

4 cups celery, slice

1 can (8 oz) water chestnuts, drained and chopped

4 oz cream cheese, softened

1 cup sharp cheddar cheese, shredded

⅓ cup onion, finely diced

2 tbsp butter, melted

1 cup gluten-free buttery crackers (like Schär or Simple Mills), crushed or GF Panko Crumbs

Salt and black pepper to taste

Heat the Oven: Set your oven to 350°F (175°C) and grease a 1.5-quart baking dish.

Cook the Celery: Boil the sliced celery in a pot of lightly salted water for about 7 minutes until tender-crisp, then drain well.

Make the Creamy Base: In a large bowl, mix the warm drained celery, chopped water chestnuts, diced onion, softened cream cheese, and half of the shredded cheddar cheese until smooth and well combined. Season with a pinch of salt and pepper.

Assemble:Transfer the mixture into your greased baking dish. Sprinkle the remaining cheddar cheese over the top.

Add Topping: Mix the crushed gluten-free crackers with the melted butter, then scatter them evenly across the casserole

Bake: Bake for 25 to 30 minutes until the edges bubble and the cheese melts completely.

Menu for Gulf Coast Sail

 Wednesday, Sept. 23 (Nanaimo)

Dinner-maybe dinner out in Nanaimo

            -Carlos O'Brien

 Thursday, Sept. 24 (to Mark Bay, Newcastle)

Breakfast-On Boat or Tim Horton's

Pastry from Nanaimo, Coffee (with milk), OJ

Lunch

Wrap (mustard, mayonnaise) (Ham, Cucumber, Cheese Slices)

Water

Fruit or Veggie

Supper

Roasted chicken (2 so enough for lunch)

Beans, rice or naan

Package salad

Coffee

Friday, Sept. 25 (to Telegraph Harbor, Thetis Island)

Breakfast-Quick Breakfast before Dodd Narrows

Toast/Bagel, Peanut Butter, Jam, Coffee (with milk), OJ

(or patisserie from café-purchase yesterday)

Lunch

Left over chicken Wrap

Water

Fruit or Veggie

Supper (maybe dinner out)

Hamburgers (frozen Patties), Buns, Cheese Slices, Lettuce, Tomato, Pickles

Chips

Coffee 

Saturday, Sept. 26 (Princess Cove at Wallace Island)

Breakfast

Instant Oatmeal ,Coffee (with milk), OJ

Lunch

Wrap

Water

Fruit or Veggie

Supper

Chicken Fettucine

Package salad

Coffee

Sunday, Sept. 27 (Galiano Island and stay at Galiano Harbor or Montague Harbor)

Breakfast

Granola, OJ, Coffee (milk)

Lunch

Wrap

Water

Fruit or Veggie

Supper

Spagetti and Meat Sauce

Package salad

Coffee

Monday, Sept. 28. (to Saltspring Island and dock at Ganges Harbor)

Breakfast

Toast/Bagel, Eggs, Coffee (with milk), OJ

Lunch

Wrap

Water

Fruit or Veggie

Salmon, Rice

Package salad

Coffee

Tuesday, Sept. 29. ( second night at Ganges Harbor)

Breakfast

Toast/Bagel, Peanut Butter, Jam, Coffee (with milk), OJ

Lunch

Lunch Meat Wrap

Water

Fruit or Veggie

Supper

BBQ Pork Chops, Coleslaw, Buns or Beans or Potato Salad

Package salad

Coffee

Wednesday, Sept.30. ( to dock in Maple Bay, Vancouver Island)

Breakfast

Instant Oatmeal Coffee (with milk), OJ), OJ

Lunch

Wrap

Water

Fruit or Veggie

Supper

Taco Salad (Doritos, ground beef, cheddar cheese, tomato, lettuce,

Coffee

Thursday, Oct. 1. ( to Pirates Cove, DeCourcy)

Breakfast

Granola, OJ, Coffee (milk)

Lunch

Wrap

Water

Fruit or Veggie

Supper

Chili and buns

Package salad

Coffee

Friday, Oct. 2. (To Mark Bay on Newcastle Island)

Breakfast

Toast, Eggs, Coffee (with milk), OJ

Lunch

Wrap

Water

Fruit or Veggie

Supper

Shrimp Fettucine

Package salad

Coffee

Saturday, Oct. 3. (to  Marina in Nanaimo)

Breakfast

Toast/Bagel, Peanut Butter, Jam

Lunch

Wrap

Water

Fruit or Veggie

Supper

Supper in Nanaimo

Sunday, Oct. 4 (to airport and ferry terminal by noonish)

Breakfast

Pastry from Nanaimo, Coffee (with milk), OJ

Tim Horton's

Lunch

Out in Nanaimo

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Alternate lunches-ham sandwiches, charcuterie, hot dogs

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Breakfast Ideas

Toast, Bagels, English Muffins

Eggs

Yogourt

Granola

Instant Porg

Cereal

Fruit

Orange Juice

Coffee

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Lunch Ideas

Wraps with Lunch Meat, Canned Tuna, Canned Salmon, Leftover Chicken

Fruit

Bread and Cheese, Veggies, Fruit  if Fresh Loaves available

Tabouleh/Couscous (Check with Barbara)

Tuna and White Bean Salad

Hummus and Vegs/pita chips

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Snacks

Granola Bars

Chocolate Bars

Peanuts

Licorice

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Supper

Dinner Out

Frittata with Potato and tomato and vegetables

Chicken Stew

Beef Stew

Corn Bread

One Pot Chicken/Rice urry

Smoked Salmon Pasta (cream)

Roasted Chicken

Salmon

Fish

Pork Chops

Taco Salad

Quesadillas

Chicken Fettuccini

Spaghetti with Meat Sauce

Chili

Hamburger Patties

Rice

Dried Pasta (Spagetti, Fettuccine, Linguine)

Hashed browns (dehydrated)

Canned beans

Pasta salad with veggies and chicken

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Drinks

Water, Boxed Juice, Coffee, Milk?, hot chocolate pkg., tea

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Recipe for Cornbread

1 cup white or yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

3/4 cup milk or plain yogurt

1/4 cup vegetable oil or melted butter

Combine the dry ingredients and store in ziplock until ready to make.

Put the dry ingredients in a bowl.  Make a well in the center and break the egg into it.  Beat the egg lightly with a fork, then add the milk and half the oil. Incorporate with a few swift strokes.

Heat a heavy 10-12 inch cast iron skillet. When the skillet is hot, pour in the remaining oil and heat until it shimmers.  Pour in the batter.  When the sizzling stops, cover the skillet and turn the heat to low.  Cook until the edges of the corn bread brown and the top is dry to the touch, about 15 minutes.  Slide a spatula under the bread and turn.  Cook until the bread springs back when touched, about 5 minutes.

 If no cast iron skillet is available on the boat  warm a regular frying pan or nonstick skillet over medium-low heat and melt a bit of butter to coat the bottom.  Pour the batter into the warm pan. Cover the pan with a lid to trap the heat so the inside cooks through.  Cook for about 8 to 10 minutes until the edges look set and golden brown. Carefully flip the cornbread over.  Cook for another 2 to 3 minutes on the second side without the lid until golden and cooked through.

If an oven is available on the boat set your oven to 400°F. Grease a 9-inch baking pan, cast iron skillet, or cake pan.  Pour the batter into your prepared pan. Bake for 20 to 25 minutes until the top is golden and a toothpick inserted into the center comes out clean.

Pasta Salad on a Sailboat

 

Easy Meal with Lots of Alternatives

Boil the pasta and add spices and mayonnaise as per package instructions.

Add what you have on hand:

Veggies such as carrots, cucumbers, asparagus, peppers, pickles, peas, onion, 

celery, radishes, tomatoes, corn, brocoli, cauliflower, zucchini

Protein such as cheese, chicken, tuna, salmon, sausage, beef, chickpeas, 

eggs, salami, shrimp, lentils, shelled edamane

Quesidillas on a Sailboat

 

This is another easy prep idea for cruising or camping  as quesidillas can be easily heated up on a griddle, a bbq,  a fry pan or even wrapped in foil and heated over a campfire or in an oven.

Serve with salsa (fresh or from a jar), sour cream and a side salad.

Use rotisserie chicken or grill chicken with seasoning ( chili powder, ground cumin, and dried oregano), grated cheese (monterey jack and cheddar) as the main filling.  Add canned, diced green chilies, avocado, scallions, onions or tomatoes.

Assemble by putting filling on one side of a tortillas leaving room along the edge to prevent spilling out. Fold over into half moon shape.  Grill or warm, cut into serving size and enjoy.

Hash Brown and More

 Space is limited in the sailboat galley and these dehydrated hashbrown potatoes can be comfort food after a long day sailing.  Unlimited combinations from chicken and ham added to make a one dish meal to a side for a bbq steak or pork chop.  

Potatoes, Pepper, Onion and Parmesan Cheese