Has anyone in the Dover, NH area had the chance to go to the new restaurant Ikko Japanese Steak House at 879 Central Avenue in Dover? Jim and I had the opportunity to go to their grand opening a couple weeks ago and it was fabulous! They were serving samples of their appetizers, sushi, and of course, they had a full hibachi dinner with your choice of shrimp, chicken or steak! Oh, and also serving their Mai Tai’s ? Yup! Those too!
They had so much food coming out so quick I did not have much of a chance to get pictures! But one of everyone’s favorite appetizers was the Chicken Maki Roll, this was delicious! Everyone at our table raved about it. It was an absolute favorite! The Chicken Maki Roll is deep fried with cream cheese, carrots, crab and asparagus served with a sweet chili sauce…..so good, I just can’t tell you! This dish alone brought us back less than one week later! Just that good! We also had the shrimp tempura. This had a light crispy coating and was also deep fried and as you can guess…these were terrific too. Oh yes, I almost forgot, we had a steamed dumpling too!!
Jim sampled some of the sushi but he ate is so fast I have no idea what he had I just know it was very tasty and gone in an instant!!
Next was the hibachi dinner. All of the dinners come with Japanese onion soup, salad, your choice of rice or noodles and your choice of protein ! The protein choices are endless! They have shrimp, chicken, steak, lobster and scallops to just name a few! I had the chicken and Jim had the steak! Everything that we ate was mouth watering! So much so we went back just a couple days later!! Not only was the food amazing the service on nights we went was incredible. We were seated right away, drinks on the table and order taken just as fast! Our appetizer came right out along with our soups and salads and no sooner were we done with the appetizer, our empty plates were taken away and our dinner was served!
If you can’t guess by now we LOVED Ikko and highly recommend a visit if you’re in the area!
Enjoy!
I wanted something a little different for a fruit salad and I came across this recipe from an old cookbook and 6 out of 7 of us loved it! Amanda was the only one who really was not thrilled although I put the pudding mix on about an hour before serving. I think next time I would put it on sooner. I think that might make her a believer!! This will make your family and friends wonder what that secret ingredient is!
INGREDIENTS
2 Tablespoons dry instant vanilla pudding mix
1 pound of strawberries sliced
1/2 pint blueberries
1/2 pint raspberries
1/2 of a pineapple, cut in cubes
Green grapes
DIRECTIONS
Mix all of your fruit together and sprinkle with the dry pudding mix. Store in fridge for 3 hours before serving.
Enjoy!
This salad was so refreshing! With warmer temperatures starting to arrive I have really been wanting all of those fresh summer flavors. I also wanted something light and this hit the spot! So easy to put together and can easily be made for a crowd!
INGREDIENTS
3 Tablespoons apple cider vinegar
2 Tablespoons red wine vinegar
1 Tablespoon olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1 large cucumber or two small, sliced
1/2 cup cherry tomatoes, sliced in half
1/4 red onion, thinly sliced
2 Tablespoons chopped fresh dill
DIRECTIONS
Mix apple cider vinegar, red wine vinegar, olive oil, sugar and salt together until well combined. Add your sliced cucumbers, halved tomatoes and thinly sliced red onion. Mix well covering your vegetables with the sauce. Add chopped fresh dill and mix again. This is best when it sits for 30 minutes.
Enjoy!
Thsi recipe can be found at www.lookwhoscookingnow.com
This recipe was simple and delicious and NO BAKE! If you’re having a party you can get each part made in advance and put the little bites together just before serving! This would be great for any spring or summer get together!
INGREDIENTS
2 boxes phyllo tart shells
1 (0.9 ounce) box of sugar free instant pudding mix, cheesecake flavor
1 1/2 cup non fat milk
Fresh strawberries, chopped
Fat free Cool Whip
Note: You can use any flavor pudding and it does not have to be sugar free, it just won’t be as skinny! Also any fruit you like can be substituted as well.
These should be put together just before serving for best results
DIRECTIONS
Remove tart shells from freezer and place on a platter (or baking sheet and transfer to platter when ready to serve)
Whisk pudding and milk in medium sized bowl for one minute, let set up (3-5) minutes. Place pudding in Ziploc bag. Cut a very small part of the tip off the bag and pipe pudding into each shell. Top with a small dollop of Cool Whip. Add your chopped fruit to the top.
Enjoy!
This recipe can be found at www.crazyforcrust.com
I was looking for a healthy snack a few weeks ago and came across this recipe and knew I had to try it! This was so easy and would be so refreshing on a hot summer day! This is an easily adaptable recipe to add your favorite toppings!
INGREDIENTS
8 Tablespoons of salted butter (divided)
8 Tablespoons of coconut oil (divided)
2 Tablespoons cocoa powder
4 Tablespoons honey (divided)
2 Tablespoons almond butter
1 teaspoon vanilla
pinch of salt (to taste)
1 heaping cup of frozen raspberries
1/2 cup chopped pecans
Other possible toppings could be…
cocoa nibs, flaked coconut, sea salt
DIRECTIONS
Line a pie plate or baking dish with parchment paper or non-stick foil. Arrange the raspberries and the chopped pecans in a single layer on the baking dish. Melt 4 tablespoons of butter and 4 tablespoons of coconut oil together until smooth. Whisk in cocoa powder, 2 tablespoons of honey, 1/2 teaspoon of vanilla and a pinch of salt and pour the mixture over the fruit and nuts in your dish.
Melt the remaining 4 tablespoons of butter and 4 tablespoons of coconut oil together until smooth. Add the almond butter, 2 tablespoons of honey, 1/2 teaspoon vanilla and a pinch of salt and stir until melted. Pour this mixture over the chocolate mixture in the pan. Freeze for at least 30 minutes. They will still be just a little soft but you can now break them into pieces and serve! I kept mine stored in the freezer.
Enjoy!
This recipe can be forund at www.pinchofyum.com
