Menu Suggestions

NOTE: Recipes shown with ratings are from




This can be made the day before and re-heated and served at any meal.

3 cups each shredded cheeses: Mozzarella, Sharp Cheddar, Monterey Jack (Total of 9 cups)
3 cups whole milk
6 eggs
1/2 cup flour
1 teaspoon salt
2 cans (4.5 ounces each) chopped chilies
1. Open the cans of chilies and drain as much as possible, then spread them evenly over the bottom of a greased 9"x13" casserole dish. Mix all of the cheeses together, and distribute evenly over the chilies. Mix the salt and flour in a saucepan, and gradually add the milk whisking to avoid lumps. Add the eggs to the flour mixture and whisk to blend well. Pour the egg mixture over the cheese and compress lightly to even it.
2. Put the casserole in a preheated 350 oven on the middle rack and bake 30-40 minutes uncovered until the cheese is melted and golden brown on top and crispy around the edges.



2 cups milk
6 eggs
4 cups grated Cheddar cheese
1 pound mild sausage (cook and drain)
1 container mushrooms, sauté in butter
1/2 cup bread crumbs
1/2 tablespoon dry mustard powder
1pkg. chopped frozen spinach (defrosted), squeeze dry
1. Blend and mix 2/3 of the cheese with sausage, sauté the mushrooms, beat the eggs and blend, adding all the rest of the ingredients. Top with the last 1/3 of the cheese. Pour into an 8 x 12" casserole dish and cover with foil. Refrigerate overnight.
2. Bring to room temperature in the morning and bake uncovered for 45 minutes at 350 degrees.




We generally made sandwiches and left everyone to fend for themselves, and there are always leftovers.




1 (8oz.) package cream cheese, softened
1/3 cup sour cream
2 tablespoons grated Parmesan cheese
6 tablespoons pesto (packages at Rite Way)
1/4 chopped toasted walnuts OR pecans
1. In a medium bowl, blend cream cheese, sour cream and Parmesan cheese. In a small clear glass serving dish, spread 1/3 of the cream cheese mixture. Top with 2 tablespoons pesto. Repeat layering, ending with a topping of pesto. Sprinkle with nuts and serve.
2. Serve with multi-grain crackers or toasted French baguette slices.




2 cups chopped, cooked chicken
2 cups broccoli florets, cooked
1 (10-3/4 oz.) can cream of chicken soup
8 oz. sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1 teaspoon curry powder
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1/2 cup fine, dry breadcrumbs
2 tablespoons butter, melted
1. Combine the first nine ingredients and red pepper (if desired). Spoon into lightly greased 11x7" inch baking dish. Bake at 350 degrees for 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter, sprinkle over casserole and bake 10 more minutes. Let casserole stand 5 minutes before serving.
2. OR, freeze unbaked casserole, omitting breadcrumbs and butter, for up to one month. Allow to stand at room temperature for one hour. Bake at 350 degrees for 1-1/2 hours, add breadcrumbs/butter mixture and bake for an additional 10 minutes.



4 cups cooked chicken, chopped
2 cups diced celery
2 cups halved seedless red or green grapes
1 (15-1/4 oz.) can pineapple tidbits, drained
1 (11 oz.) can mandarin oranges, drained
1 cup slivered almonds
1/2 cup each mayonnaise and sour cream
2 tablespoons lemon juice
1/4 teaspoon each salt and pepper
1. Combine first six ingredients and toss well. Combine mayonnaise, sour cream, lemon juice, salt and white pepper; add to chicken mixture, stirring well. Chill.



1 rotisserie chicken OR BBQ chicken
3 cups mango pulp OR 13 oz. jar mango preserves
ginger to taster
1. Sweeten mango pulp to taste, boil down by half to make a reduction, then pour over chicken.
2. Microwave on high for 5-7 minutes, OR transfer to baking dish and bake at 500 degrees for 5-7 minutes. Serve with rice.



1 rotisserie chicken OR BBQ chicken
1 cup honey
1/2 cup lemon
4 tablespoons smoked paprika
2 tablespoons lemon zest
1. Mix all ingredients, pour over the chicken, microwave on high for 5-7 minutes, OR transfer to baking dish and bake at 500 degrees for 5-7 minutes. To serve: spoon over each serving; use the remaining hot glaze as salad dressing (Boston lettuce, Parmesan cheese, croutons).




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Cook Time: 1 hour
Servings: 4
"Caribbean jerk chicken full of flavor and and a good amount of heat, using habaneros (or scotch bonnet chili peppers) and allspice."
1/2 cup malt vinegar (or white vinegar)
2 tablespoons dark rum
2 Scotch bonnet peppers (or habaneros), with seeds, chopped
1 red onion chopped
4 green onion tops, chopped
1 tablespoon dried thyme
2 tablespoons olive oil
2 teaspoons each salt and pepper
4 teaspoons each allspice, cinnamon, nutmeg, ginger
2 teaspoons molasses
1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
1/2 cup lime juice



1. Safety note. Scotch Bonnet and Habanero Chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.
2. Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.
3. Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.

When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. May reserve a little of the marinade (only once it has been boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.


Grilling Method
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.


Oven Method
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.




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Cook Time: 15 minutes
Servings: 4
"Caribbean jerk chicken full of flavor and and a good amount of heat, using habaneros (or scotch bonnet chili peppers) and allspice."
2-4 boneless, skinless chicken breast halves
2 tablespoons grated Parmesan cheese
1/3 cup flour
salt and pepper to taste
4 tablespoons olive oil
4 tablespoons butter
1/2 cup chicken stock or dry white wine
3 tablespoons lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley



1. Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness./b>
2. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated
3. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.




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Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes
Servings: 4
"Spinach, chicken and pasta are smothered in a glorious creamy pesto sauce."
2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breasts cut into halves
2 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce
2 tablespoons pesto (packages of Pesto mix are at Rite Way)
1 (8 ounce) package dry
Penne pasta
1 tablespoon grated Romano or Parmesan cheese
1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.

Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.







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Rated: rating
Submitted By: AppleChef
Photo By: Dianne
Prep Time: 10 Minutes
Cook Time: 8 Minutes
Ready In: 18 Minutes
Servings: 4


"This pan-seared tilapia dish is a delicious and easy way to prepare seafood! Great for a quick weeknight meal accompanied with fresh veggies."




4 (4 ounce) fillets tilapia (packages of frozen tilapia are at Rite Way)
salt and pepper to taste
1/2 cup all-purpose flour (OR Italian bread crumbs)
1 tablespoon olive oil
2 tablespoons unsalted butter, melted




1. Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.

Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.






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Rated: rating
Submitted By: Robbie Rice
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 6


"Angel hair pasta is tossed with sauteed shrimp and steamed broccoli, and topped with a rich garlicky cream sauce."




1 (12 oz.) pkg. Angel Hair pasta
2-1/2 tablespoons butter, divided
1-1/2 tablespoons all-purpose flour
1-1/2 cups milk
1/2 cup heavy cream
1-1/2 tablespoons pesto
1-1/2 parsley, chopped
3 cloves garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons salt, divided
1/2 teaspoon white pepper
dash each of Worcestershire sauce and hot sauce
16 oz. package frozen broccoli florets, thawed
1 pound jumbo shrimp, peeled and deveined




1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt 1-1/2 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.


Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.






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Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours 30 Minutes
Servings: 8


"A light marinade of soy sauce, brown sugar, and sherry with sesame and spices tenderizes these chicken pineapple kabobs into an aloha grilled dream of a dish!"




3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breasts, cut into 2 inch pieces
1 (20 ounce) can pineapple chunks, drained
Skewers (on boat)




1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.




2 cans (28 oz. each) whole plum tomatoes, in juice
1/2 cup olive oil
4 garlic cloves
Mozzarella Cheese and grated Parmesan cheese
1/2 pound Italian sausage
salt, pepper, sugar to taste
1 pound ziti pasta (or penne)
1. To make marinara sauce: Break up tomatoes. In medium size pot add olive oil and garlic, cook until cloves are light brown, add tomatoes with juice, add parsley, salt, pepper, and teaspoon of sugar. Cook uncovered for 30 minutes on simmer. The sauce can be made 1-2 days ahead (or use a jar of sauce from market).
2. To prepare ziti for baking: Cook al dente according to package directions. Drain well. Put pasta back in pot and add enough sauce to coat. Spray baking dish with Pam, cover bottom of dish with sauce, add pasta, cooked sausage, and cheeses.Finish with layer of sauce and Parmesan cheese. Cover with foil, bake for 30 minutes at 350 degrees. Uncover and bake 10 more minutes. Let rest 10 minutes before serving.



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