Asian Marinated Pork Chops with Stir Fried Veggies

galley recipes

Since Washington State has been on a shelter order since March 24, 2020, Scott and I have been trying to stay on the boat each weekend. It’s the only way we can stay sane these days.

Typically, I like to make simple and easy to prepare dinners when we’re on the boat, especially when the weather is nice. That’s because we typically are watching the sunset and I want to spend as much time upstairs enjoying the view, rather than cooking in the galley.

docking a yacht

Have everything prepared ahead of time

Last weekend I decided to make one of my dad’s favorite meals – Asian marinated pork loin chops with stir fried veggies. This is super easy and if you have everything prepped ahead of time, then dinner will be ready in about 8 minutes.

Be sure to marinate the pork loin chops at least 4 hours. Another tip I have is, separate the cauliflower from the rest of the veggies. It will take the longest to cook, so start cooking it first.

This meal is so versatile that you can add or swap out any ingredient you wish.

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Asian Marinated Pork Chops with Stir Fried Veggies Yum
This is a family favorite dinner and very easy to prepare on a boat. The pork loin chops are super flavorful and the veggies offer an array of flavors and textures.
galley recipes
Course Main Dish
Cuisine Asian
Keyword galley recipes
Prep Time 15 minutes
Cook Time 8 minutes
Servings
people
Ingredients
Stir Fried Veggies
Course Main Dish
Cuisine Asian
Keyword galley recipes
Prep Time 15 minutes
Cook Time 8 minutes
Servings
people
Ingredients
Stir Fried Veggies
galley recipes
Instructions
Pork Chops
  1. Mix all of the marinade ingredients in a medium bowl. Place pork chops in a ziplock bag and add marinade. Marinate for at least 4 hours and no more than 6. These are best cooked on a grill. Light the grill to medium high and cook on each side about 3 minutes. You will want to start your veggies before the pork, as they will take a bit longer.
    galley recipes
Stir Fried Veggies
  1. In large saute pan, wok or skillet, heat the canola oil over high heat. Add cauliflower and cook for about 2- 3 minutes. Add all remaining veggies except water chestnuts and green scallion tops and stir frequently. Cook for about 5-6 minutes. In a small bowl, mix soy sauce with sesame oil. Add to the skillet with water chestnuts and green scallion tops. Serve immediately.
    galley cooking
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Vegetarian Chili

winds storm

Years ago, I went on a vegetarian diet for health reasons and found one of my favorite chili recipes. I’ve altered it with my own unique flavors and surprisingly, Scott loves it too.

This recipe is super easy to make, especially on a boat – during a wind storm! LOL. Be sure to follow the key points below, so your chili doesn’t get soggy.

There are all kinds of meat substitutes, especially today. I haven’t tried any of the new ones, like “Impossible burger”, but I do plan on it. We’ll let you know what we think. For this recipe, we use our favorite crumbles, which are from Morning Star. Be sure to not over cook the crumbles, or they will get mushy.

Recently, Scott and I made this recipe on the boat during a wind storm. It was perfect for our cozy winter night and we also baked corn bread to accompany it. Enjoy!

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Vegetarian Chili Yum
Even the meat lovers in your family will love this chili! It is a must try for everyone! Add as much spice as you want as you season it.
winds storm
Course Main Dish
Cuisine American
Keyword galley recipes
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Course Main Dish
Cuisine American
Keyword galley recipes
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
winds storm
Instructions
  1. Heat garlic oil in a small stock pot and add onion. Cook for about 5 minutes until tender.
  2. Add tomatoes and spices and cook on medium heat for about 5 minutes.
  3. Add vegetable broth, vinegar and maple syrup and cook on medium high heat for about 15 minutes. Taste for seasoning and adjust as needed.
  4. Add Morning Star crumbles and kidney beans and cook on medium high heat for about 10 - 15 minutes.
  5. Once heated thoroughly, serve immediately with toppings: scallions, sour cream and shredded cheddar cheese.
    wind storm
Recipe Notes

Do not over cook the meat substitute or kidney beans, as they will become mushy.

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Red Bell Pepper & Onion Frittata

Frittata Recipe

What’s for Breakfast? Try our Red Bell Pepper & Onion Frittata!

I love to make a frittata when we stay on the boat. They are so easy, especially when you use the Xpress Redi Set Go Cooker. Scott bought two of these portable ovens long before we bought Kokomo, with the intention of using them on the boat.

compact cooker pannini maker

We use our Xpress Redi oven for things like pizza, baking chicken, grilled cheese sandwiches and toasting bagels.

compact cooking panini maker

For this frittata recipe, you can either saute’ the veggies first or simply add them to your egg mixture.  Give yourself at least 10-15 minutes for it to cook completely in the center.  Be careful when you serve it, as it will be piping hot! Enjoy!


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Red Bell Pepper & Onion Frittata
Yum

This recipe can be altered in many ways. Just add your favorite veggies and protein for a delicious breakfast!

Frittata Recipe

Course Breakfast
Cuisine American

Prep Time 10 minutes
Cook Time 15 minutes

Servings
people


Ingredients

Course Breakfast
Cuisine American

Prep Time 10 minutes
Cook Time 15 minutes

Servings
people


Ingredients

Frittata Recipe


Instructions
  1. Remove any dividers in the Redi Oven and pre-heat it. Whisk the eggs with the milk and add seasonings, veggies and cheese.

  2. Spray the Redi Oven with non-stick spray and carefully pour in the egg mixture. Make sure to leave some room, as the egg will expand. Otherwise it will overflow. Close the lid and cook for about 12-15 minutes until cooked in the center.
    Frittata Recipe

  3. Using a spatula, remove the frittata to a plate and cut into quarters. Serve with your favorite side dish or fresh fruit.


Recipe Notes

If you are not using the Redi Oven, you can use an omlet pan that is oven safe. Pre-heat your oven to 375 degrees.  Spray the pan with non-stick spray and heat on medium high. Pour in the egg mixture and cook on the stove top for about 2 minutes.

Move the pan to the oven and continue cooking until the center is thoroughly cooked, about 12 minutes.


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Antipasto Chicken Salad

italian chicken salad recipe

Antipasto Chicken Salad for a Hungry Crowd

This antipasto chicken salad recipe is perfect has a meal and it’s very easy to make. I make this recipe all year round, not just during the summer. You can add more meat to it for a heartier dish and serve it with warm crunchy bread for the perfect meal.

friends family boating seattle

When Scott and I first bought our boat Kokomo, I didn’t think we would prepare that many meals on board. But once we fell in love with being at our marina, enjoying the views of DT Seattle, I love to eat on board.  The biggest challenge I have is working in a small space with not a lot of counter space. With that said, I buy ingredients that are already cooked or prepared when I make meals on our boat.

In this recipe, I will either pre-make the chicken at home or buy cooked chicken from the deli at Safeway.  You could also use a rotisserie chicken too.  Enjoy!

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Antipasto Chicken Salad Yum
This hearty salad is perfect for a hungry dinner crowd. Buy cooked chicken from the grocery store deli, add crunchy bread and you have dinner prepared!
Instructions
  1. Whisk the vinaigrette dressing ingredients until blended together. When ready to serve, toss salad ingredients with dressing (use as little or as much to your taste). Serve immediately with a warm baguette.
    italian chicken salad recipe
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