Dinners

Fiesta Chowdah (one of our favorites from home and simple to do on the boat)

Adapted from Southern Living

3 tbls all purpose flour

1 tbls fajita seasoning + 1 tsp later

4 skinned and boned chicken breast halves, cubed

3 tbls vegetable oil

1 med onion

1 tsp minced garlic

1 can whole kernel corn with green and red peppers, drained

1 can black beans, rinsed and drained

1 can Mexican-style stewed tomatoes

1 can chopped green chiles

3 cups water

1 can sliced ripe olives

1 can condensed nacho cheese soup

3 tbls chopped fresh cilantro

1 tbls lime juice

Combine flour and 1 tbls fajita seasoning in a heavy duty Ziploc bag; add chicken.  Seal and shake to coat.

Cook chicken in hot oil over high heat, stirring often, 4 minutes or until browned.  Reduce heat to medium-high; add onion and garlic sauté 5 minutes.  Stir in 1 tsp fajita seasoning, corn, next 5 ingredients.  Bring mixture to a boil reduce heat to a medium-low, cover and simmer 5 minutes.  Remove lid, and stir in nacho cheese soup, cilantro, and lime juice. 

Serve over rice.  Garnish with chopped fresh cilantro and sour cream.

Sausage and Squash Casserole (another favorite)

1 lb bulk sausage (I like the hot)

1 clove crushed garlic

4 cups sliced yellow squash (or zucchini or both!)

½ cup dry bread crumbs

½ cup grated parmesan cheese

½ cup milk

1 tbls chopped parsley

½ tsp oregano

½ tsp salt

2 eggs, beaten

Sauté sausage, squash, and remaining ingredients.  Mix well.  Spoon mixture into a lightly greased baking dish.  Bake at 325 for 20 minutes.  Delicious, simple!  But only if our oven is working!  J

Recipe 3

We haven’t gotten much fresh fish down here.  It seems to be the wrong season for buying fish.  We received the gift of the Spanish Mackeral, but other than that, we’ve had to go out to get our fix of fish.  We are also highly limited by our stove and oven, as they produce low heat and everything takes 5x as long as at home.  We miss our AGA.  Mom jokes of buying a mini AGA for the boat upon our return.