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Boat Chef: Baked Ricotta Dip with Roasted Tomatoes + Boat-Baked Bread

Boat Chef: Baked Ricotta Dip with Roasted Tomatoes + Boat-Baked Bread

Thanksgiving is tomorrow! And if you’re in need of an easy appetizer to bring to your celebration, check out this delicious dip and bread I made right here on the boat! It’s a no-knead bread, and it only takes about two and a half hours from start to finish, so you don’t need to be working on it all day.

As for the dip, it’s a throw together and bake kind of recipe. So simple and so delicious. It will be the hit of any party!

Scroll past video to see full recipes. I’ve split them in two so that you can make each independently if you so wish.


Baked Ricotta Dip with Roasted Tomatoes

This dip is creamy and cheesy and perfect for any holiday party!

Course Appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author lifeatsixknots


For the roasted tomatoes

  • 1 package cherry tomatoes cut in half
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic chopped
  • 1 sprig fresh rosemary roughly chopped
  • salt and pepper to taste

For the dip

  • 16 oz ricotta cheese
  • 1 cup shredded Italian cheese blend
  • 1/4 cup olive oil
  • 2 sprigs fresh rosemary chopped well
  • 3-4 cloves garlic chopped
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • 1 tsp pepper


  1. Preheat oven to 425 degrees.

  2. Toss your cherry tomatoes, olive oil, balsamic vinegar, garlic, rosemary, salt and pepper in a small bowl. 

  3. Spread tomatoes out on a parchment paper lined cookie sheet. 

  4. Bake for about 20 minutes or until tomatoes have expelled their juice and started to brown around the edges. 

  5. Pull them out of the oven and set aside. 

  6. In a separate bowl, combine all dip ingredients. 

  7. Spread dip mix into a small baking dish. Bake for 10 minutes or until edges start to brown.

  8. With about 5 minutes left in your baking time, remove dip, spread tomatoes over the top and finish baking.

If you don’t have a couple of hours, or you simply don’t want to make your own bread, feel free to pick up a baguette or something at the grocery store. Don’t worry, I won’t be offended. But you should try the bread at some point. You won’t be disappointed!


Boat Baked Bread

You know, like home baked bread...only in a boat? It's amazing. And its simple. 

And it's adapted from Life as a Strawberry's awesome recipe.

Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 6
Author lifeatsixknots


  • 1 pckg Active Dry Yeast
  • 1 tsp sugar
  • 1.25 cups warm water about 100 degrees
  • 1.5 tsp sea salt
  • 2.5 cups all purpose flour

For the topping

  • 1 sprig fresh rosemary chopped small
  • 1 tsp coarse sea salt
  • 1/2 tsp garlic powder


  1. Add water to a bowl, and sprinkle yeast and sugar on top. Mix gently and let sit for about 5 minutes or until the mixture starts to bubble.

  2. Add salt to the bowl. Mix gently.

  3. Add your flour a little at a time, mixing until combined with each addition.

  4. Once all the flour is in, sprinkle a little extra flour on top of your dough ball, then flip the ball over and sprinkle a little more flour. We do this so the dough doesn't stick to the bowl while it is rising.

  5. Cover the bowl with a dish towel, and let it sit for about an hour or until the dough has about doubled in size.

  6. When the dough is ready, sprinkle a little bit of flour on a cutting board and gently tip the bowl to release the dough onto your board. 

  7. Gently fold each side into the center to make the shape of your loaf. 

  8. Sprinkle a little more flour on top and gently place your dough into a fresh bowl, seam side down. 

  9. Cover with your towel and let rise for another 30-45 minutes. 

  10. While your dough is rising, preheat the oven to 450 degrees. Place your empty stock pot (and lid) in the oven while it heats so it is nice and hot when you put your dough inside. 

  11. When your dough is done rising, turn it out onto a sheet of parchment paper so the seam side is now up. 

  12. Dust with chopped rosemary, sea salt and garlic. 

  13. Very carefully remove your hot pot from the oven and place your dough with the parchment paper into it. 

  14. Replace the lid and carefully put the pot back into the oven.

  15. Bake for about 30 minutes. 

  16. At the 30 min mark, remove the lid of the pot and allow to cook for another 10-20 minutes or until your crust is crunchy and starting to brown. 

  17. Remove from the oven and place on cutting board or cooling rack. Let cool slightly (but not all the way!) before serving. 

  18. Enjoy with your baked ricotta dip or with a simple smearing of butter. 

Recipe Notes

The original recipe used a dutch oven for this bread. I don't have one, which is why I used the stock pot. I believe any covered pot will work just fine as it is the steam inside that gives the bread its nice crunchy crust. 

If you have an oven with a lower heating element like ours (as opposed to one at the top of the oven), you may need to take the bread out of the pot, move your rack up and bake the last 10-20 minutes on an upside down cookie sheet to avoid burning the bottom. Your crust will also be a little less brown (like ours in the photo).


Have you ever baked bread on your boat before? Or in your house? I’d never made it until I moved onto the boat, and I think I’m hooked!


Boat Apetit!

Boat Chef: Veggie sausage, kale and potato soup

Boat Chef: Veggie sausage, kale and potato soup

It’s soup weather, y’all! And on today’s Boat Chef, we’re making a delicious veggie sausage, kale and potato soup that’ll warm you right up!

Scroll past the video for the full recipe.


Veggie Sausage, Kale and Potato Soup

This soup will warm you from the inside out on even the coldest day

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Author lifeatsixknots


  • 1 small onion chopped
  • 4 leaves kale chopped
  • 3 small carrots chopped
  • 2 leeks chopped and rinsed well
  • 3 sm purple potatoes chopped
  • 2 cans white beans drained
  • 1 pkg Veggie Sausage cut into small pieces
  • 1 carton vegetable stock
  • 1 tbsp butter
  • 2-3 cloves garlic crushed
  • 1 tsp thyme
  • 1/4 tsp chili pepper
  • 1 bay leaf
  • salt and pepper to taste


  1. Chop veggies.

  2. Melt butter in a large stock pot.

  3. Add garlic. 

  4. Add onions, leeks, carrots, potatoes, kale, beans, veggie sausage and spices

  5. Add stock. 

  6. Bring to a boil and let simmer until potatoes are fully cooked.

  7. Serve with a nice slice of fresh bread and butter on the side.

Recipe Notes

If you eat meat, by all means, use meat sausage!

Boat Apetit!

Boat Chef: Tasty Tofu Enchiladas

Boat Chef: Tasty Tofu Enchiladas

When I moved into my first apartment as an adult, I lived next door to the cutest family ever. David and Danielle had just brought Daisy home a few months earlier, and they welcomed me to the neighborhood with open arms. Over the course of the next few years, I got to be a part of their family, and when they bought their first home and moved out of the apartment, I would spend Thursday evenings at their house watching American Idol and eating enchiladas.

This is the recipe I made on those Thursday nights (with the addition of the tofu…), and every time I eat it, I am brought back to those cozy nights on their couch, laughing and making bets on who would win it all.

Scroll past video to see full recipe.


veggie enchiladas

Tasty Tofu Enchiladas


  • 1 med sized zucchini
  • 1 small onion
  • 1/2 package extra firm tofu
  • 1 can black beans
  • 1 cup frozen corn I used roasted because it’s yummy!
  • 1 package shredded Mexican cheese
  • 1 bottle Trader Joes enchilada sauce (or whatever brand floats your boat)
  • 1 package of corn or flour tortillas approx. 10


  1. Preheat oven to 375 degrees. 

  2. Chop onion and zucchini. 

  3. Sautee onion. 

  4. Chop tofu into crumbles. Add about ¼ cup enchilada sauce. Let sit. 

  5. When onion is done, add onion, zucchini, black beans and corn to the tofu bowl. 

  6. Pour a little bit of enchilada sauce in the bottom of your pan and spread it around till the bottom is coated. 

  7. Lightly fry tortillas in olive oil. Coat each side with enchilada sauce. Set tortilla in the pan. 

  8. Add a scoop of veggie mixture and a sprinkle of cheese. Roll enchilada. Repeat until your pan is full. Pour remaining sauce on top of enchiladas. Sprinkle with cheese. Bake for 20-30 minutes or until cheese is melted and sauce bubbles at the edges.

  9. Repeat until your pan is full. Pour remaining sauce on top of enchiladas. Sprinkle with cheese. 

  10. Bake for 20-30 minutes or until cheese is melted and sauce bubbles at the edges.

Recipe Notes

You will probably end up with some extra filling. It mixes really well into scrambled eggs for breakfast tacos in the morning!

Boat Apetit!

Boat Chef: Fallicious Pumpkin Oatmeal Chocolate Chip Cookies

Boat Chef: Fallicious Pumpkin Oatmeal Chocolate Chip Cookies

Fall has officially arrived in the Pacific Northwest! The trees are turning a million shades of orange, yellow and red and that nip has returned to the air. Sunshine feels fabulous on my cheeks, and I find myself constantly in the mood for something pumpkin.

If you’re feeling like me right now, this is the perfect recipe for you!

Scroll past video to see full recipe.

pumpkin oatmeal chocolate chip cookies

Fallicious Pumpkin Oatmeal Chocolate Chip Cookies


  • 2 1/2 cups all purpose flour
  • 1 1/2 cups oats
  • 1 tsp baking soda
  • 3/4 cup salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg fresh ground if possible
  • 1 cup butter browned
  • 1 1/3 cups brown sugar loosely packed
  • 2/3 cups granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups canned pumpkin
  • 1 package semi-sweet chocolate chips


  1. Preheat oven to 350 degrees.

  2. Whisk together flour, oats, baking soda, salt, cinnamon, and nutmeg till combined. Set aside.

  3. In a separate bowl, cream together butter, brown sugar and granulated sugar.

  4. Blend in egg, vanilla extract and pumpkin puree. 

  5. Stir in dry ingredients in 3 parts.

  6. Mix in chocolate chips.

  7. Scoop dough out with a teaspoon, approx. 12 cookies per sheet. 

  8. Bake for 12 - 14 minutes. 

  9. Allow to cool slightly, then enjoy while still warm with a steaming cup of coffee or tea. 

What is  your favorite fall recipe?

Boat Apetit!






pumpkin cookies

Boat Chef: Bodacious Breakfast Potato Stacks

Boat Chef: Bodacious Breakfast Potato Stacks

Fall has officially arrived! And colder weather calls for hot, delicious breakfasts to warm us from the inside. This recipe is so easy to make and it’s almost always a hit. We like to make individual-sized stacks, but you can totally do this in a full-sized spring form pan and serve it to a crowd as well. We top ours with a couple of fried eggs, but the sky is the limit when it comes to accompaniments.

Scroll past the video for the full recipe.


bodacious breakfast potato stacks

Bodacious Breakfast Potato Stacks

deliciously seasoned stack of breakfast potatoes

Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people


  • 4-5 red potatoes sliced thin
  • 2 tbsp butter melted
  • 1/2 cup nutritional yeast maybe more, depending on your taste
  • seasoning to taste
  • salt and pepper to taste


  1. Preheat oven to 425.

  2. Grease your spring form pans.

  3. Layer potatoes, butter, nutritional yeast, seasoning, salt and pepper until you've reached the top of your pan

  4. Bake for approx 25 minutes

  5. Top with a few fried eggs and enjoy!

Recipe Notes

Make this recipe vegan by using a butter substitute...and omitting the eggs on top.

Boat Apetit!





breakfast potato stacks








Boat Chef: Yummazing Gluten Free Chocolate Chip Zucchini Bread

Boat Chef: Yummazing Gluten Free Chocolate Chip Zucchini Bread

While neither Jim nor I have problems with gluten, I did suffer from a wheat allergy for a while and spent a good deal of time experimenting with gluten free baking. When we moved up to Washington, we found we had a few friends who suffered from gluten allergies, and since I find great joy in spreading love through baked goods, I thought it was the perfect opportunity to try out Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

It’s an awesome product, and it is literally a 1-to-1 replacement for regular wheat flour, so it’s the simplest way to make baked goods gluten free that I have found. And it has a surprisingly pleasant texture. So many of the recipes I used to make were dense and cardboard-like. This flour gives cookies and breads a nice, soft, chewy texture that is quite close to it’s wheat-based counterpart.

Scroll past the video for the full recipe. And if you give it a try, let us know what you think!


gluten free zucchini bread

Yummazing Gluten Free Chocolate Chip Zucchini Bread

A super yummy gluten free zucchini bread with just enough chocolatey goodness to satisfy a sweet tooth....that doesn't taste like cardboard!

Servings 8 people
Author lifeatsixknots


  • 2 cups flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg freshly grated if possible
  • 2/3 cup olive oil
  • 1/2 cup honey
  • 2 large eggs
  • 1/2 tbsp vanilla
  • 1 1/2 cups zucchini grated
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees.

  2. Sift or whisk together flour, baking soda, baking powder and salt in a bowl.

  3. Add cinnamon and nutmeg. Whisk.

  4. In a separate bowl, combine eggs, vanilla, olive oil and honey.

  5. Add dry ingredients and zucchini to wet ingredients. Mix until just combined. 

  6. Add chocolate chips.

  7. Grease a loaf pan (or small baking dish if that's what you've got). 

  8. Spread batter in the pan. 

  9. Bake for 50-55 mins. 

  10. Allow to cool most of the way before cutting and enjoying!

Boat Appetit!





gluten free zucchini bread

Boat Chef: Hoppin’ Jalapeno Popper Dip

Boat Chef: Hoppin’ Jalapeno Popper Dip

Whenever we are invited to a party, people ask us to bring this dip.  Jim loves with with tortilla chips, while I prefer it with a sliced and lightly toasted baguette, but it is delicious on almost anything you put it on. You can take our word for that because we’ve used it to top fish tacos, baked salmon, crab cakes (you can find our recipe here!), burgers, and mixed with macaroni and cheese. And if you try it and come up with your own unique uses, please let us know!

Scroll past the video to see the full recipe.

hoppin jalapeno popper dip

Hoppin' Jalapeno Popper Dip

This dip will be the hit on any party you bring it to and pairs well with either tortilla chips or a toasted sliced baguette.

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 people
Author lifeatsixknots


  • 4 bricks cream cheese
  • 1 16 oz tub of sour cream
  • 5 jalapenos chopped
  • 1 package shredded cheese We use "Mexican"
  • 1-2 cloves fresh garlic crushed
  • 1.5 cups panko bread crumbs
  • 1.5 tbsp butter melted
  • seasoning of your choice


  1. Combine cream cheese and sour cream in a bowl. Mix. 

  2. Add shredded cheese, jalapenos, fresh garlic and seasoning. Mix. 

  3. In a separate bowl, combine panko, melted butter and seasoning to taste. Mix well.

  4. Spread dip in a baking dish. 

  5. Sprinkle with panko mix. 

  6. Bake at 375 degrees for about 25 minutes or until panko has browned a little. 

  7. Serve with tortilla chips, sliced toasted baguette or whatever your heart fancies.






life at six knots jalapeno popper dip

Boat Chef: Steph’s Crabulous Crab Cakes

Boat Chef: Steph’s Crabulous Crab Cakes


Welcome to the first episode of our new series, Boat Chef! One of the questions we are asked most about our liveaboard lifestyle is whether or not we cook on the boat.

When we moved aboard, I promised myself I wouldn’t let the size of my galley prevent me from cooking exactly what I wanted when I wanted to. Last December I baked Christmas cookies aboard, and on St. Patrick’s Day I made Jim and our neighbor, Skip, a corned beef with all the veggies (I get double credit on that one since I don’t even eat corned beef!). I’ve made risotto while underway and handfuls of lunches on a heel.

I’ve always enjoyed cooking and I’d like to think I’m pretty good at it, so I am starting this series to share with you some of the recipes and dishes I prepare in my tiny galley.

Scroll past the video for the full recipe.



Crabulous Crab Cakes (with Sriracha remoulade)

These crab cakes are delicious and easy to make. 

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people


For the crab cakes

  • 1/2 tbsp Sriracha sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp mayonaise
  • 4-5 shakes Worcestershire sauce
  • 1.5 green onions chopped small
  • 2 cloves garlic crushed
  • 1/2 lemon juiced
  • salt and pepper to taste
  • seasoning salt (or Old Bay) to taste
  • 2 eggs
  • Approx 1 lb fresh crab cracked, shelled and cleaned
  • 1 sleeve Ritz crackers crushed into crumbs
  • olive oil (or coconut oil) for cooking

For the Sriracha Remoulade

  • 1/2 green onion chopped
  • 1/2 cup mayonnnaise
  • 1-2 tbsp Sriracha depending on your taste
  • 1 clove garlic crushed
  • seasoning (salt, pepper, etc) to taste
  • 1/2 lemon juiced


  1. Mix remoulade ingredients together, set aside.

  2. Combine your sauces (Sriracha, Worcestershire, Dijon mustard), mayonnaise, green onion, crushed garlic, lemon juice, seasoning salt, salt and pepper in a large bowl.

  3. Add eggs and crab. Mix.

  4. Add cracker crumbs. Mix.

  5. Heat about 1/4 inch of oil in a frying pan. When it is hot, add crab mixture in small lumps, flattening each one slightly.

  6. Fry each cake for about 3 mins on each side or until they're golden brown. 

  7. Enjoy!

Recipe Notes

In the video, it only shows me adding one egg. I did add a second one that didn't make it on camera


Boat Chef: Simple Cherry Chocolate Bark

Boat Chef: Simple Cherry Chocolate Bark


Happy Valentine’s Day, friends! I have decided to start a little series called Boat Chef in which I prove, for all of you doubters, that anything I can cook on land, I can also cook on a boat!

This first one might be cheating a little bit because it’s so dang simple, but I’ve got to set the bar low to start, right? I’m not going to start with chicken cordon bleu (Let’s be honest. I’m not going to cook that anyway. I don’t even eat chicken!). It’ll only go downhill from there.

Today I made cherry chocolate bark in celebration of Valentine’s Day. I figure most of it will be shared with new friends we’ve made around the marina. And Jim will probably eat a fair amount himself. As I said, it’s the easiest thing to make and you don’t even really have to measure ingredients.


Valentine’s Day Cherry Chocolate Bark


1 package chocolate chips

1 package vanilla candy coating (almond bark)

vanilla extract

Maraschino cherries (chopped)

Maraschino cherry juice

boat recipes: cherry chocolate bark

Melt chocolate chips in a pan or microwave. We live on a boat, and propane is more plentiful than electricity, so I used a pan. Whatever you do, just make sure you stir a lot and don’t burn it. Don’t ever leave it alone. Once the chocolate is melted, spread it over a piece of parchment paper as evenly as possible.

boat recipes: cherry chocolate bark

This is the hard part. Now you wait. That layer of chocolate needs to be cool and firm before you add the next layer or else you’ll have a swirly marbly mess. Maybe that’s what you’re going for, and that might be just as delicious and pretty looking, but I’m sharing this thing my way. Feel free to take your own path (and let me know how it goes!).

Next we melt the candy coating (almond bark). I used the entire brick pictured. It seemed like the right amount for the amount of chocolate chips I had. Basically you want a 1:1 ratio of chocolate and candy coating. Again, don’t leave the pan while you’re melting because if you burn it, it is ruined. From here you will add about 1 tsp of vanilla extract and a few tbsp of Maraschino cherry juice as well as the chopped cherries. As far as I’m concerned, the more juice the merrier. It will make your cherry flavor more pronounced.

So from here, things didn’t go the way I had anticipated and the candy got a little clumpy. I was pretty sure I’d ruined the whole thing, but I slathered the white/cherry layer on top of the chocolate chip layer and spread it as evenly as I could (that’s the next step, by the way). Then I cut another sheet of parchment paper and set it on top so I could smooth out and flatten it a little bit. It was not pretty at this point. If yours looks like a mess, it’s okay. It will get better. I promise!

boat recipes: cherry chocolate bark

See? Kinda gross looking, right? But when it is done, it looks all pretty and more like something you’d want to eat and less like pink cottage cheese.

Make sure that it is all completely cooled. I’d even give it a few minutes in the fridge to be sure. Then break it up into pieces of your desired size and enjoy!

boat recipes: cherry chocolate bark

Fun, right? Let me know if you try it out and how it goes for you. Jim thought it was delicious and he’s hesitant to share it with the new friends I mentioned.