Marine News from the Great Lakes

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Monday, August 20, 2018

My name is Nicole Hartshorn, THE RIVER GAL. I am a wife, mother of two small children, and author of River Entertaining — Food and Drink Ideas for Boaters in the Thousand Islands. My husband, Captain Tom, our two children (the skippers), and I are avid boaters on the St. Lawrence River. For those of you who are not familiar

tags: Recipes

Friday, June 22, 2018

CAPTAIN’S CUCUMBER BITES Stock your galley with: 1 large cucumber 1 container of your favorite hummus 1 cup of freshly chopped chives 1 fresh lemon Instructions: Wash cucumber and cut into 1/4 inch slices; you should get about 20 slices or so. Lay cucumber slices flat on a serving platter and top each one with a tbsp of

by: Nicole Hartshorn

tags: Recipes

Thursday, May 31, 2018

This is as complicated as Sunday lunch gets on the boat. Instead of roasted potatoes, there are mashed garlicky beans lifted with fresh cilantro, and instead of a steak, succulent chops with an aromatic rub – and all without spending too long at the stove. Serves 4 Ingredients: 8 lamb loin chops 2 tbsp olive or rapeseed oil 4

by: Fiona Sims

tags: Recipes

Wednesday, March 28, 2018

This sweet treat is very simple and quick to make with ingredients you may already have in your pantry. They can be baked on a boat with a small oven or made ahead of time, stored and eaten on the boat straight from your storage container, but a little warm up is best! Apple Pie Taquitos Prep Time: 15 mins Cook Time: 15-20 mins

by: Joanna Cismaru at

tags: Recipes

Monday, March 26, 2018

Looking for a delicious and boat-friendly snack or appetizer? This Black Bean & Corn Salsa is ideal and it even qualifies as a healthy choice. It’s fast to make and even better when made a day or two ahead of time. Two added bonuses are that none of the ingredients need to be refrigerated and there’s nothing to spoil

by: Carolyn Shearlock, and co-author of The Boat Galley Cookbook

tags: Recipes

Wednesday, January 31, 2018

Ingredients 8 oz Chorizo, cooked 8 oz Monterey Jack Cheese, shredded (See Note) 8 oz Pepper Jack Cheese, shredded (See Note) 8 oz Cream Cheese, softened 1/2 Cup Milk 1/2 Cup Salsa 1/2 Cup Cilantro, finely diced Scallions for garnish Instructions Cook chorizo in a skillet on medium-high heat, drain and set aside. Spray a large

by: Rebecca Lopez, The Crafted Sparrow

tags: Recipes

Monday, January 29, 2018

Our first few weeks of cruising taught us the importance of happy hour for socializing with other boaters. We quickly discovered that it was imperative to have a bunch of recipes for easy-but-delicious appetizers, whether we were hosting new friends on our boat or wanted something to take when we went to theirs. We also learned that

by: Carolyn Shearlock

tags: Recipes

Friday, November 10, 2017

Meeting people and trying foods from all over is a fun part of cruising. Dave and I enjoy trying local specialities as we go from place to place, as well as picking up new recipes from other cruisers. Over the years, we've learned to make a number of dishes from the people we've met. It usually starts with a casual conversation at

by: Carolyn Shearlock, and co-author of The Boat Galley Cookbook

tags: Recipes

Friday, November 3, 2017

This is a quick and easy soup to make and it is very tasty! You could also use leftover Thanksgiving turkey in place of the rotisserie chicken. King Ranch Chicken Soup 1 (10.5-oz) can cream of chicken soup 1 (10.5-oz) can cream of mushroom soup 2 (10-oz) cans Rotel diced tomatoes and green chiles, undrained 5 cups chicken broth 1 tsp

tags: Recipes

Saturday, September 23, 2017

The public again this year is invited to purchase surplus salmon that has been harvested at Michigan Department of Natural Resources weirs located in the northern Lower Peninsula. Seasonal salmon runs include large numbers of fish returning to their native streams to spawn and die. The DNR maintains multiple sites (weirs) where

tags: Recipes, Dept of Natural Resources, Fishing