Blue Water Chicken SaladNumber of Servings: 6
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 cans 12.5 oz. white chicken meat, drained
(I prefer Kirkland)
1 can pineapple chunks, drained
2 small cans mandarin oranges, drained
1 small can sliced water chestnuts, drained
1/2 can small whole black olives,drained
1 can chow mein noodles for topping
Optional: chopped celery, chopped bell pepper and diced red onion, plus lettuce leaves for serving.
Dressing:
1 C mayo
1 - 2 T Dijon mustard
Directions: 1. Chill cans in refrigerator overnight.
2. Shred chicken and add all drained ingredients except dressing to a sealed container and refrigerate at least one more hour.
3. When ready to serve, drain thoroughly again.
4. Mix mayo and mustard and gently stir into salad.
5. Serve immediately topped with chow mein noodles and enjoy!
Wild Rice SaladNumber of Servings: 6
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 6 oz. box Uncle Ben's long grain & wild rice, with seasonings, prepared according to directions and chilled
1 6 oz. jar marinated artichoke hearts
1/2 C green peppers, chopped
1/2 C red onion, choppped
1/2 C celery, chopped
10 cherry tomatoes
1 1/2 t cider vinegar
Directions: Drain and chop artichokes, reserving marinade. Mix together rice and all vegetables. Whisk vinegar into marinade, pour over rice mixture and stir well. Chill a few hours before serving. This salad will keep well for several days in the refrigerator.
ColeslawNumber of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet 35
Ingredients: 1 small head cabbage, grated
4 T sugar
2 T cider vinegar
2 T mayo
grated carrots
Directions: Blend together sugar, vinegar and mayo. Toss with cabbage and carrots and chill. Optional ingredients: 2 stalks celery and/or 1/2 green pepper, chopped.
Cucumber SaladNumber of Servings: 4
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet 35
Ingredients: 2 Cucumbers
1 C Greek yogurt
Parsley
Walnuts
Directions: Peel the cucumbers, slice lengthwise, then scoop out seeds and discard them. Slice cucumbers into 1/2" pieces. Refrigerate for at least two hours, then drain off any liquid. Add a liberal amount of parsley (fresh is better) and stir in about 8 ounces of Greek yogurt. Sprinkle chopped walnuts on top immediately before serving.
Pete's Pub Cole Slaw, Little Harbour AbacosNumber of Servings: 6
Added By: Nancy
My Yacht Name: Merganser
Yacht Manufacturer: Island Packet 27
Ingredients: 16 oz bag slaw mixture
11 oz can pineapple tidbits
4 to 6 TBL pineapple juice
3/4 cup chopped walnuts
1/2 cup mayo
2 Tbl milk
2 Tbl cider vinegar
Salt
Pepper
Directions: Mix and chill, and enjoy.
Black Bean SaladNumber of Servings: 4
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet 35
Ingredients: 2 15 oz. cans corn
1 15 oz. can black beans
1/2 C. chopped green pepper
1/4 c. chopped onion
1 minced garlic clove
3 Tbs. red wine vinegar
salt
pepper
Directions: Drain corn and beans. Mix together all ingredients. Chill. Enjoy!
Wild Rice SaladNumber of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet 35
Ingredients: 2 1/3 Cups Water
1, 6oz. Box Long Grain & Wilde Rice 1, 6oz. Jar Marinated Artichoke Hearts
1/2 Cup chopped green pepper
1/2 Cup red onion
1 1/2 tsp. cider vinegar
10 cherry tomatoes
1/2 cup chopped celery
Directions: Combine water, rice and seasoning pakets in medium pan. Bring to a boil. Cover and simmer until all liquid is absorbed, about 25 min. Cover and chill in bowl. Drain and chop artichoke hearts, saving marinade. Add artichoke hearts, green pepper, onion, celery, and tomatoes to rice. Blend vinegar with marinade and add to rice.
Roasted Squash with Red Onion and FetaNumber of Servings: 4
Added By: Cynthia Palmer
My Yacht Name: Neverland
Yacht Manufacturer: Pacific Seacraft
Ingredients: 1 medium size butternut squash (or another kind like acorn)
1 red onion
6 oz feta cheese
salt, pepper, olive oil, your favorite herb (sage, rosemary, thyme, whatever)
a little balsamic vinegar
Directions: Peel and cut the squash into bite-size cubes
Spread cubes in a single layer on an oiled cookie sheet
Season lightly with sprinkled vinegar, herbs, salt, pepper
Roast squash in oven at 350-400 until cooked and lightly browned on the edges (25-30 minutes, depending on your oven)
While roasting the squash, slowly sauté and caramelize the onion in a frying pan
When the squash is cooked, add the onion, mix and spread on the cookie sheet, sprinkle with crumbled feta and return to the oven to warm and soften the cheese.
Serve as a side or over pasta
Roasted Squash with Red Onion and FetaNumber of Servings: 4
Added By: Cynthia Palmer
My Yacht Name: Neverland
Yacht Manufacturer: Pacific Seacraft
Ingredients: 1 medium size butternut squash (or another kind like acorn)
1 red onion
6 oz feta cheese
salt, pepper, olive oil, your favorite herb (sage, rosemary, thyme, whatever)
a little balsamic vinegar
Directions: Peel and cut the squash into bite-size cubes
Spread cubes in a single layer on an oiled cookie sheet
Season lightly with sprinkled vinegar, herbs, salt, pepper
Roast squash in oven at 350-400 until cooked and lightly browned on the edges (25-30 minutes, depending on your oven)
While roasting the squash, slowly sauté and caramelize the onion in a frying pan
When the squash is cooked, add the onion, mix and spread on the cookie sheet, sprinkle with crumbled feta and return to the oven to warm and soften the cheese.
Serve as a side or over pasta
Roasted Squash with Red Onion and FetaNumber of Servings: 4
Added By: Cynthia Palmer
My Yacht Name: Neverland
Yacht Manufacturer: Pacific Seacraft
Ingredients: 1 medium size butternut squash (or another kind like acorn)
1 red onion
6 oz feta cheese
salt, pepper, olive oil, your favorite herb (sage, rosemary, thyme, whatever)
a little balsamic vinegar
Directions: Peel and cut the squash into bite-size cubes
Spread cubes in a single layer on an oiled cookie sheet
Season lightly with sprinkled vinegar, herbs, salt, pepper
Roast squash in oven at 350-400 until cooked and lightly browned on the edges (25-30 minutes, depending on your oven)
While roasting the squash, slowly sauté and caramelize the onion in a frying pan
When the squash is cooked, add the onion, mix and spread on the cookie sheet, sprinkle with crumbled feta and return to the oven to warm and soften the cheese.
Serve as a side or over pasta