Sailing is one of the most exciting ventures you can ever undertake. There are a lot of experiences and new things to learn while aboard. However, you and your crew will need a constant supply of energy and nutrients throughout the trip. Below are 9 simple recipes for cooking on a boat. The best thing is that you can prepare some dishes beforehand and some can be cooked aboard.
Table of Content
1. SALSA CHICKEN
· 1 cup of salsa.
· 1 cup of cheddar cheese (shredded).
· 4 teaspoons of taco seasoning.
· 2 tablespoons of sour cream.
Place the chicken pieces on a lightly greased baking tray or dish. Sprinkle the taco seasoning evenly on the chicken pieces and then pour the salsa over the combination. Preheat the oven to about 375 degrees Fahrenheit or 190 degrees Celsius.
Bake the chicken pieces at this temperature until the chicken is tender with a golden brown hue and clear of the juices. This should take about 25 to 35 minutes. Sprinkle the shredded cheddar cheese on the chicken pieces and bake for an additional 3 to 5 minutes.
The cheese should have melted and appear bubbly. According to your preference, you can top it with sour cream. Serve while hot.
2. GARLIC CHICKEN
· 3 teaspoons of butter.
· 2 teaspoons of garlic powder.
· 1 teaspoon of onion powder.
· 1 teaspoon of seasoning salt.
Set the heat to medium temperature and melt the butter using a large skillet. Add the chicken pieces and sprinkle with onion powder, garlic powder and seasoning salt. Sauté the mixture for about 10 to 15 minutes until the chicken pieces are evenly cooked on either side. Serve while hot.
3. BREAKFAST PIES
· 3 beaten eggs.
· 3 tablespoons of milk.
· 1/2 a cup of Colby-Monterey Jack cheese (shredded).
· 1/8 cup of minced onions.
· 1/8 cup of minced green bell pepper.
· 1 can of biscuit dough (refrigerated).
Mix the sausage, onion and green pepper in a large skillet and cook over medium set heat until the sausage gets an even brown hue. Drain the mixture then crumbles it and set it aside. Divide the dough into 10 separate biscuits. Then line the bottom and sides of 10 muffin cups after flattening the cookies out.
Place the sausage mixture evenly on all the muffin cups. Mix the milk and the beaten eggs and distribute the mixture between the cups. You can then sprinkle each top with the cheese. Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius.
4. MONGOLIAN BEEF WITH SPRING ONION
· 1 cup of vegetable oil.
· 1 pound of beef steak (sliced ¼ inch thick diagonally).
· 1 tablespoon of garlic (chopped finely).
· 1/5 teaspoon of grated ginger root.
· 1/3 cup of soy sauce.
· 1/3 cup of water.
· 2/3 cup of sugar (dark brown).
· ¼ cup of cornstarch.
· 2 bunches of green onions.
Cook the garlic and ginger in 2 teaspoons of vegetable oil over medium set the heat for about 30 seconds. Add the soy sauce, brown sugar and water. Set the heat to medium-high and cook for an additional 4 minutes. The sugar should dissolve and the sauce should boil and thicken slightly. Remove it from the heat and set it aside.
Stir the cornstarch into the beef in a bowl making sure to thoroughly coat it. Allow the beef to sit for 10 minutes (The cornstarch will absorb the juices from the beef). Heat the cup of vegetable oil to 375 degrees Fahrenheit in a deep skillet.
Remove excess cornstarch from the beef and add them to the oil a few at a time. Fry while briefly stirring for about 2 minutes or until the edges turn brown and become crisp. Using a slotted spoon, remove the beef from the hot oil and drain the excess oil using paper towels.
Transfer the oil from the skillet into a pan over medium set to heat. Cook the beef slices in the pan while pouring the sauce you set aside. Stir briefly then add the green onions. Once the mixture has boiled, cook for about 2 minutes or until the onions turn bright green and become soft.
5. BROILED SCALLOPS
· 2 tablespoons of melted butter.
· 2 tablespoons of lemon juice.
· 1 tablespoon of garlic salt.
Rinse the bay scallops and place them in a baking tray or pan. Sprinkle with the melted butter, lemon juice, and garlic salt. Turn the broiler on and broil the mixture until the scallops get a golden hue. This should take about 6 to 8 minutes. Remove from the oven and serve while hot.
6. FRENCH TOAST
· 1 egg.
· 1/3 cup of milk.
· 1 tablespoon of ground cinnamon.
· 1 teaspoon of vanilla extract.
· 1 pinch of salt.
Mix and beat the egg, milk, vanilla extract, salt, and cinnamon. Soak the slices of bread in the mixture until they are well coated on each side (about 20 seconds). Cook the bread in an oiled skillet over medium set heat until all sides are crisp and turn light brown then serve while hot.
7. BERRY PARFAITS
· 2 cups of vanilla yogurt.
· 1 cup of granola.
· 3 cups of blueberries (assorted berries)
· 1 banana.
· 1 tablespoon of honey.
Place 3 a cups of strawberries into two large glasses. Add 2 cups of yogurt into each glass. Top with ¼ cups of granola. Place the remaining strawberry slices into glasses and top them with slices of banana.
Add the blueberries evenly into the glasses and top with the remaining yogurt. Distribute the remaining granola over the yogurt. Sweeten each glass with honey and serve cold.
8. EASY HUMMUS
· 2 ounces of sliced jalapeno pepper.
· 2 tablespoons of lemon juice.
· 1/2 teaspoon of ground cumin.
· 3 garlic cloves.
Combine the beans, cumin, jalapeno pepper, lemon juice and garlic in a food processor or blender. Blend until it is smooth and serve cold.
9. NACHO CHEESE SAUCE
· 2 tablespoons of butter.
· 1 cup of milk.
· 7 slices of American cheese.
· 1/4 teaspoon of salt.
Stir in the flour after melting the butter in a pan over medium set to heat. Add the milk and stir until the mixture becomes thick.
Add the cheese and salt and stir continuously. Cook for an additional 15 minutes until all the ingredients blend well and the cheese melts.
- One of the most important things to do is plan ahead of every sailing trip. Make sure that you have enough food ingredients packed to last more than the scheduled seven days. The boat should have ample storage room for the food supplies and complementary items.
2. It is also good practice to avoid carrying along cooking appliances that consume too much power or take up a lot of space on the boat.
3. Also, it is important to mark food cans for identification purposes just in case the labels come off during the trip.
There are many other easy recipes to prepare that you can try out while aboard. Your diet does not have to take a hit just because you are on a sailing trip. With proper planning and preparation, cooking on a boat trip can be just like cooking in the comfort of your home.
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What about you? Do you have other simple recipes to add to this list? If so, feel free to share it in the comment below!
Daniella has been passionate about travel, the sea, and nature for many years. As a child, she frequently traveled throughout the Mediterranean and continued with her journeys throughout her adult life.
Her experiences have created the desire within her to share her love for traveling with other passionate and adventurers who want to discover beautiful horizons and new cultures.