Culinary Adventures on Shasta Lake
Culinary Recipes Tailored for the Houseboat Experience
Dive into our collection of recipes curated for the houseboat environment. Relish lakeside dining like never before.
Tasty treats from our Recipe Contest.
Try these winning recipes on your next houseboat vacation!
The Blue Squealer Burger
J. Senger
Mission Viejo, California
Mission Viejo, California
- 1 1/2 lbs ground beef
- 1/2 lb raw bacon, chopped
- 3/4 cup crumbled blue cheese
- 1/2 cup green onions, chopped
- 2 TB Worcestershire sauce
- 1 1/2 tsp steak grill seasoning mix
- 6 hamburger buns
- 2 cups shredded romaine or other lettuce
- 1/2 cup creamy blue cheese dressing
How To Prepare
- Preheat the grill to medium-high heat.
- In a large bowl, combine ground beef, bacon, blue cheese, green onions, Worcestershire sauce and steak seasoning and mix well with hands.
- Shape the mixture into 6 equal-sized patties.
- Grill for 8 to 12 minutes, or until cooked to medium-well or well-done, turning halfway through the grilling.
- Serve patties on toasted hamburger buns with shredded lettuce and creamy blue cheese dressing. Favorite burger toppings can be substituted for the blue cheese dressing.
Serves 6
Easy Breaded Romano Chicken
K. Salstrom
Lincoln, California
Lincoln, California
- 1 cube butter, melted
- 1 1/2 cups Italian Breadcrumbs
- 3/4 cup shredded Romano Cheese
- 1/2 tsp garlic powder
- salt & pepper to taste
- 4 large boneless chicken breasts
How To Prepare
- Preheat oven to 350 degrees.
- Place melted butter in a bowl.
- In a separate bowl mix together breadcrumbs, Romano cheese, garlic powder, salt and pepper.
- Dip each chicken breast first in the butter, then in the breadcrumb mixture.
- Place coated chicken breasts in a 9″ x 13″ casserole dish.
- Sprinkle remaining breadcrumb mixture over the chicken.
- Bake at 350 degrees for one hour.
Serves 4
Chili Cheese Melts
M. Young
Redding, California
Redding, California
- 1 cube butter, softened
- 1 4 oz. can diced green chilies, drained
- 1 cup mayonnaise
- 1/2 lb jack cheese, grated
- 1 sourdough baguette, thinly sliced
How To Prepare
- In medium bowl, mix butter, chilies, mayonnaise and cheese.
- Spread mixture onto bread slices.
- Place on a cookie sheet and broil until bubbly. Very yummy!
Serves 20
Fruit Crisp
S. Crowley
Millbrae, California
Millbrae, California
- 1 cup flour
- 3 cups dry oatmeal
- 1 1/2 cups brown sugar
- ½ tsp. salt
- 3 tsp. cinnamon
- 1 cup margarine or butter, melted
- Enough apples or peaches (sliced) to fill a 9″ X 13″ pan
At home before the trip, mix thoroughly in zipper plastic bag: flour, oatmeal, brown sugar, salt and cinnamon.
How To Prepare
- Preheat oven to 350 degrees
- Add melted butter to the bag and mix well. Mixture should be crumbly.
- Slice fruit.
- Place sliced fruit in a 9″ X 13″ pan and top with oatmeal mixture.
- Bake 1 hour at 350 degrees.
During the summer time, we usually do this in the morning when the weather is cool and sit around the front deck preparing the fruit and chatting. This is a fun time and then the oven is not heating up the houseboat in the afternoon when the weather is hot.
Serves 12-15
Leftovers are great for breakfast.