A few weeks ago Jim and I went to the Far Out Diner at 99 Oak St. in Dover N.H. This is a funky little place, and I really mean little, they only have about ten seats but it’s not about how big they are it’s about the service and food right? When we walked in. there were only two tables open, we were greeted and had the menu right away. They also have a chalkboard with all of their specials for the day. We loved the menu! It’s not a huge menu but it’s so creative with some really fun flavor combinations.
I had one of the specials of the day and that was the Pumpkin Saucer Cake with cinnamon sugar and maple butter on top. This pancake or as they call them “Saucer Cake” was huge. I had to eat my way to just find the plate! This was one very delicious, fluffy pancake filled with the wonderful pumpkin flavor. The addition of the cinnamon and sugar and maple butter really brought this dish together and over the top. So many delicious flavors in just one bite. This was a perfect dish on a fall day.
Jim ordered from the regular menu and had two eggs over easy, potatoes, sausage and hearty toast. Jim enjoyed his dish just as much as I enjoyed mine. Everything was cooked perfectly, seasoned well and look at that toast made with house-made bread!
The service here is friendly and attentive, our glasses were always full and our waitress checked on us making sure we had everything we wanted. Did I mention the Far Out Diner has an alien theme?
It’s a lot of fun to look around the restaurant and see everything they have collected. I see something new each time we go in. Some of the food names have the alien theme like my “Saucer Cakes”. This place has not only good food, good service, but a great sense of humor!
Earlier I mentioned they have some fun flavor combinations so I thought I would share a couple of them. How about a banana, Reese’s chip saucer cake? Or the Bene-don with poached eggs on a sausage patty and house-baked donut topped with hollandaise. They also make their own muffins, scones, pies, biscuits, and bread.
The Far Out Diner is closed on Tuesdays but opens the other days at 7 am. You can get breakfast, lunch or brunch on Sundays. The diner has a Facebook page where they keep you updated with the daily specials and anything new they have going on. Give them a like on Facebook and go to find this Dover’s hidden gem, you will love it! https://www.facebook.com/faroutdiner/
We all know what time of year it is and that means making some cookies to share with all your family and friends! Although I do bake it’s not my favorite thing to do but these sugar cookies from Taste Of Home made it simple. After reading some of the reviews of this recipe I made a few small changes. The original recipe calls for vanilla extract. I wanted something just a little different so I used lemon extract and I also added lemon zest to the batter. This recipe can be made as a drop cookie or rolled into balls. Flatten with the bottom of a glass that has sugar on the bottom of it so it leaves a nice light coating of sugar on top of the cookies. Needless to say, this recipe is easily adaptable and it makes a lot. This made almost five dozen!
Because it made so many I was able to send some with my husband while he was flying with the Army National Guard. During his travels, he stopped at an Air Force base where our dear friend Adam (our niece Becky’s significant other, who we love) was working and could come out and enjoy a cookie or two! Needless to say, there were some happy military people today!
1 cup of butter, softened
1 cup of vegetable oil
1 cup of sugar
1 cup of confectioners sugar
2 large eggs
1 teaspoon vanilla extract (or if making lemon, I used 1 1/2 teaspoons lemon extract)
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
NOTE– if making the lemon version you will need 3 small lemons. I zested two of the lemons into the batter and zested 1 lemon into 1/2 cup of granulated sugar I used for the top.
Preheat oven to 375 degrees. In a large bowl beat the butter, oil, and sugars. Beat in the eggs until well blended. Add the vanilla or lemon extract. In another large bowl, add the flour, baking soda, and cream of tartar. Gradually add the flour mixture into the butter/sugar mixture and mix to combine. If making the lemon version add the zest of two lemons and mix until combined.
If making drop cookies simply drop about a tablespoon of the dough on an ungreased baking sheet and bake for 8-10 minutes until they are lightly browned. Mine took 8 minutes.
If you want to flatten them and add the sugar on the top, place about 1/2 cup of granulated sugar onto a plate, add the zest of one lemon into the sugar and mix. Roll the dough into balls about a tablespoon or so and place on an ungreased baking sheet. Using the bottom of a drinking glass coat the bottom of the glass lightly with the sugar mixture and lightly press the dough balls down to your desired thickness. This will leave a light coating of sugar on the top of the cookie. Bake for 8 – 10 minutes.
This is a super simple five-ingredient dish! Jim loves anything with a Mexican or Tex Mex flavor so he loved this dish! I, on the other hand, am not a huge fan of refried beans so this was not a huge favorite for me. Jim and I both agreed this would make a great party appetizer. I would slice them a little smaller than shown in the picture here.
1 crusty Italian loaf
1 can (16 oz.) refried beans – I used the spicy version
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 1/2 cup homemade or store-bought pico de gallo
Preheat oven to 350 degrees. Slice bread in half lengthwise and then in half widthwise and place cut side up on a baking sheet. Spread about 1/4 of the can of refried beans on each slice of the cut side of the bread. Top each slice with both kinds of cheese.
Bake for 15 minutes or until cheese is melted. Cut into 1/2 inch slices and top each slice with a spoon full of pico de gallo. Serve warm.
This is hands down the most flavorful marinade I have ever had. Chef Michael Symon made this on The Chew one day and all the co-hosts raved about how good it was. I knew I had to give it a try and I’m so glad I did as it became one of my favorite steak marinades all summer long. Absolutely delicious!
1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
1/3 cup Olive oil
Steak of your choice, skirt steak, flank steak or hanger steak
Season the steak with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 cup of olive oil. Place steak in a resealable bag and pour the marinade over the steak. Marinate in the fridge for 2 hours or up to overnight.
Remove the steak from the fridge 30 minutes before cooking. Heat grill to medium-high heat, wipe off any bits of the marinade from the steak, drizzle with olive oil and grill steak to your desired doneness. Serve warm.
I’m finally feeling better from the broken leg, but the separated ankle injury is taking its time in the healing process. But, I am back in the kitchen and enjoying it! These loaded potato bites were one of our favorite things through the summer we made them many times, and they disappeared quickly! Great as a side dish or an appetizer!
5 – 6 baby red potatoes, sliced into 1/4 inch thick rounds
olive oil to brush potatoes
Sprinkle with salt
2 cups shredded cheddar cheese
8 strips of bacon, cooked and chopped
3 Tablespoons of chopped chives
Preheat oven to 400 degrees, line two baking sheets with parchment paper, brush both sides of the potatoes with olive oil and place on a single layer on the sheet pans. Sprinkle with salt and bake in preheated oven for 15 minutes, flip the potatoes over and continue to bake for an additional 15 minutes. Remove from oven and top with the cheese, bacon, and chives. Put the baking sheets back in the oven to back for an additional 10 minutes or until cheese is melted. Serve warm!