Preparing food on the boat has been fun a relaxing. We’ve adjusted our schedule to more of any early morning departure, mid-afternoon anchorage so that we have plenty of time to relax and enjoy the evenings.
Saturday night we had steak, baked potatoes a salad (with tomatoes and feta) and mini pumpkin pies for dessert. I hope to make some actual pumpkin pie myself and have brought along a great pumpkin recipe book my friend gave me, but in the market these seemed like the perfect thing! Making a meal on the grill with a side dish requires some planning because the oven and grill cannot be on at the same time. So, I timed the potatoes out, and then Grant switched over to the grill and finished our meal!
Sunday night I made one of Grant’s favorites—Chicken in a Bread Basket:
2 crescent roll tubes, 1 c. chicken diced, 1 c. cheese (cheddar, mozzarella or a mixture are good), and then about 1-1 1/2 c. assorted mixed veggies (broccoli, carrots, peppers, onions, zucchini, mushrooms, etc. work well). and 1/2 c. mayonnaise (can be excluded).
I cook the chicken and veggies on a skillet over the stove until tender. Then, I lay out my crescent roll bottom, layer cheese and veggies, and add the crescent roll top. Cook at 350 degrees for 25-30 mins. (If using mayo, mix everything together in a bowl before putting on crescent rolls).
Another fresh salad finished this meal. The days are getting warmer, but these dinners are heating up the boat nicely on some still cool nights!