4 River Recipes to Try Over the Holidays

Ah, the holidays—the time to gather, share, and serve up stories, recipes and memories of good times gone by. Since good food always seems present somewhere in the background of great memories, why not bring a little taste of the river to your table?

While Uncle Joe digs into the Pineapple Upside Down Cake - and tries to make a dig at the latest turbulent headline - you can redirect him into digging his paddle into turbulent waters with you on the Colorado River this coming summer. When cousin Deb dips her crackers into another crabby tale of how her teenagers need some non-virtual adventures, you can enlighten her with a vision of sunny days on the river!

Nothing says "happy holidays" like another reason to get back on the water together! Who knows, by the end of dessert, the whole family might be dreaming about joining you on the next Western River adventure, where the only waves we’re riding are on the rapids!

1. Green Bean Almondine

Description: This healthy, flavorful green bean dish combines fresh beans with toasted almonds and bits of thick bacon for a crunch. Add a hint of garlic for extra flavor. It’s perfect for those wanting a lighter holiday side that still impresses.

Ingredients: 4 lbs. Green beans, 1lb. thick-sliced bacon, 6 ounces slivered almonds, 8 cloves garlic, olive oil, salt, and pepper to taste. You may choose to add French dressing - just enough to coat the beans lightly.
Instructions: Start with the bacon. Crumble and set aside. Blanch the green beans, then sauté with garlic and olive oil. Lightly toast the almonds in the bacon grease (that's the key). Garnish the beans with toasted almonds and crumbled bits of bacon.

2. Southwest Corn with Salsa and Cream Cheese

Description: This warm, creamy corn side is a favorite on the river, blending sweet corn with tangy salsa and a hint of cream cheese to bring a southwestern flair to your holiday spread.

Ingredients: Fresh or frozen corn (4 cans), 1/2 cup salsa, 1 square cream cheese, and several green onions for garnish. Spice with ground black pepper and more if you like it hot!
Instructions: Heat corn until cooked through, then mix in cream cheese until melted and creamy. Stir in salsa, garnish with green onions, and serve warm.

3. Riverside Crab Dip

Description: This crowd-pleasing appetizer is easy to make yet feels gourmet—perfect for holiday gatherings. This cold, creamy, savory crab dip can be served with bread or crackers, making it versatile for any setting.

Ingredients: Crab meat (1-2 pkgs), 1 square cream cheese, and 1-2 jars red cocktail sauce. Several boxes of crackers.
Instructions: Spread cream cheese thinly (¼ inch) against the inside of a large bowl until smooth. Empty cocktail sauce into the bowl and spread over cream cheese layer by tilting the bowl until the cream cheese is covered evenly. Shred crab meat into small-ish pieces and line the cream cheese and cocktail sauce layer with crab. That’s it! Serve with crackers or sliced baguette.

4. Pineapple Upside Down Cake

Description: This classic dessert is a river trip favorite, served warm with caramelized pineapple and a fluffy, moist cake. It’s just as delicious for holiday gatherings and can be made in a Dutch oven for a rustic feel.

Ingredients:

1/2 cup (1 stick) unsalted butter
3/4 cup packed brown sugar
7-8 pineapple rings (canned or fresh)
7-8 maraschino cherries (optional but traditional)
Your favorite yellow cake mix + ingredients on the box (or your favorite yellow cake recipe from scratch)

Instructions: Mix yellow cake batter per instructions on the box. Instead of water, use pineapple juice from the can of pineapple rings. Melt ½ cup (1 stick) of butter and ¾ cup brown sugar in the bottom of the Dutch oven.

Once melted, fill the bottom of the Dutch oven with a single layer of pineapple rings. Add a single marschino cherry in the middle of each pineapple ring. Then, pour the cake batter on top.

Bake at 350° for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake is golden brown. Check the cake occasionally for doneness. (If you’re using charcoal briquettes, rotate the lid and the Dutch oven occasionally to ensure even cooking.)

Let the cake rest for about 10-15 minutes. This rest period allows the topping to cool slightly and will help it set. Run a knife around the edge of the cake to ensure it’s not sticking.

Place a large serving plate or platter on top of the Dutch oven. Using oven mitts, carefully invert the Dutch oven so that the cake drops out onto the plate with the pineapple topping facing up. Lift the Dutch oven off the cake slowly. If any pineapple slices or cherries are stuck to the bottom of the Dutch oven, remove them gently and place them back onto the cake.

Tip: If you’re worried about sticking, you can line the bottom of the Dutch oven with parchment paper cut to fit before melting the butter and adding the brown sugar and fruit.

Each of these recipes brings a touch of the river to holiday meals, offering something a little different but completely delicious. Perfect for gatherings, these dishes have been popular under the stars but are just as memorable at home. We’d love to hear how it went!

Kam Wixom

Kam began guiding in the Grand Canyon in 1991, met & guided with his wife in 2000, and is the proud daddy of 5 kids. He now works as the Marketing Director for Western River Expeditions.