Hello and welcome to Kelly's Kitchen! If you've been following the blog this week, you know that I'm writing you from Tybee Island. It's a long-term trip, which means we can't (or shouldn't) be going out to eat all the time. That's why I pulled together 6 recipes you can make on vacation.
Actually, I pulled 5 recipes together and an additional post on how I stock my vacation pantry. If you take long trips---even RV ones--- then that post will help you stock up with pretty much all you need to cook.
Kelly is sharing 6 recipes you can make on vacation.
You can get the full recipe card for a dish by clicking the link at the end of each section
Today’s post is less of a recipe and more of a strategy. This is an easy way to prepare the components for breakfast sandwiches when you have a house full of family or friends. Everyone is on their own vacation schedule; waking late, or heading out for early bike rides. I can get everything hot and ready, so everyone can breeze in at their leisure, build their sandwich and have a hearty start to the day’s activities. So let’s do it: Breakfast Sandwiches for a Group.
Today we are headed out to the grill for Hawaiian-Style Barbecue Chicken Sandwiches. Sesame teriyaki-marinated chicken thighs grilled and sandwiched with coleslaw and crispy onions, between a pillowy-soft Hawaiian sweet bun. These sandwiches require minimal effort; they are super flavorful and perfect after a day at the beach or by the pool. Plus, there is a possibility of leftovers, which work out just as well cold to pack along for the next day’s activities. So let’s do it!
We couldn’t come to the coast and not do a Surf and Turf dinner! We have been enjoying sunny skies and warmer temps these last few days, so it’s the perfect time to fire up the grill. I picked up a couple lobster tails and ribeyes from the local grocery store and we will keep it simple, with a butter baste. A few years ago, Beth and Mr. Style sent me and Alex a Surf and Turf box from Omaha Steaks for Valentine’s Day, so I always think of this as a romantic meal. With that in mind, this is an easy, special dinner to whip up for your special someone!
Greetings from Tybee Island! I love shrimp and grits. I am compelled to order them any, and every, time I see them on a menu. But, I had never made them myself. Well, that had to change, especially while we’re here at Tybee. So today, we are making cheesy grits and shrimp, with an egg, for breakfast.
Alex and I went to spend a few days at our house on Tybee Island, with the goal of a little R&R. I did cook one thing while we were there; this Tomato Bacon Pizza with Herby Green Sauce.
When we think of green sauce on pizza, I think most of us think pesto. But this sauce goes on post-cook and it’s more of a cross between a gremolata and a chimichurri; with charred scallions and parsley. Sound interesting? Let’s do it!
I don’t know about y’all out there, but the majority of our vacations take place in houses, rather than hotels. For us, this means we will be doing some cooking. Not only is it more economical, but I think it’s a liberating vacation experience if you’re not beholden to finding a restaurant for every meal time – especially if your stay is a week or more. One doesn’t have to go crazy with two shopping carts full of groceries though…with some list making, and thinking ahead to plan a loose menu for your stay, you can be enjoying your vacation before the grocery store clerk says “have a nice day.” So here is: How to Stock Your Vacation Pantry.
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.
She’s 47, 5’0, and a petite 0/XS.
Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.