I told you about the Lobster Rangoon’s we ate while in Old Orchard Beach Maine a couple weeks ago, well I knew I had to make them when I got home. Although I did air fry them you can certainly deep fry them or bake them as well. The lobster in Rangoon’s in Maine were diced up fairly thin but although I too diced my lobster I tried to keep it as chunky as I could but still being able to fit in in the wrapper. Jim took a bite of one and said the entire inside was one big chunk of lobster. I’m not toatally sure if that’s good or bad but I do know they were really good. I served these with the option on sauce. Either a sweet chili sauce to add a little bit of heat to the dish or a sweet duck sauce. I preferred the duck sauce but Jim liked the sweet chili sauce. These would be great in the summer as an appetizer or for a holiday party!
INGREDIENTS
Makes 20 Rangoon’s
6-8 ounces of cream cheese, room temperature
The meatbof 2 lobster tails, cooked through and chopped
1 teaspoon Worcester sauce
1 Tablspoon scallions, chopped and using just the green part
1 teaspoon lemon zest
Rangoon wrappers
Water
Olive oil
Sweet chili sauce for serving-optional
Duck sauce for serving – optional
DIRECTIONS
In a medium bowl mix the cream cheese, cooked lobster, Worcester sauce, scallions and lemon zest well to combine. Using one Rangoon wrapper at a time place about 1 Tablspoon of the filling in the center of the wrapper. Using your finger wet two of the sides of the wrapper with water to help the side stick together.
Press the sides of the wrapper together forming a triangle and press firmly to close the entire Rangoon as you don’t want the filling to come out when frying. Do this for each wrapper.
When you are ready to fry pre heat your air fryer to 400 degrees, place the Rangoon’s in the fryer not overlapping them, spritz with olive oil and cook for 4 minutes, turn them over , spritz again and cook for an additional 3-4 minutes. Remove from fryer and continue frying the rest in batches.
Serve with sweet chili sauce or duck sauce.
To Bake- pre heat oven to four hundred. Spritz Rangoon’s with olive oil and bake for 4 minutes, turn them over, spritz and bake until your desired crispness, about 3-4 more minutes.
Enjoy!
I saw Daphne Oz make these fish tacos and knew Robby would love them! I mentioned them to Robby and asked him if he wanted to make them. He happily agreed as he has been learning to cook for himself and how to change recipes to make it work for his dietary needs. When I watched this program, Daphne shredded her cabbage and carrots for the slaw, but I cheated and bought a packaged bag of pre-shredded slaw. Even if you don’t cook or eat a lot of fish, this was super easy. Robby made this like a pro. We both agreed these were the perfect combination of sweet and spicy all in one bite!
INGREDIENTS
CREAMY CHIPOTLE SLAW
3 cups of pre-shredded slaw
1/2 small red onion, thinly sliced
3 scallions, green part only. Thinly Sliced
1 jalapeño, seeds removed and minced
1/2 cup of mayo
1/4 cup fresh lime juice
2 Tablespoons of sugar
1 Tablespoon ground cumin
1 teaspoon chipotle powder
Pinch of salt
Pinch of pepper
FOR THE FISH FILLING
3 Tablespoons olive oil
1 medium yellow onion
Pinch of salt
Pinch of pepper
1/3 cup rice flour
1 teaspoon chipotle powder
1 pound of mild white fish- cod, halibut or haddock. Cut into four slices
FOR SERVING
Corn tortillas
Cilantro for garnish-optional
DIRECTIONS
FOR THE SLAW
In a bowl combine the slaw, red onion, scallions, and jalapeño. In another bowl whisk the mayonnaise, lime juice, sugar, cumin and chipotle powder until smooth and creamy. Pour the dressing over the slaw mixture and combine. Add the salt and pepper and mix again. Let the slaw sit for 20 minutes while you make the fish.
FOR THE FISH FILLING
In a medium skillet over medium heat, heat 1 Tablespoon of the oil and add the onion. Cook until the onion is translucent and soft, about five minutes. Season with salt and pepper. Remove from heat and set aside.
In a shallow bowl combine the flour, chipotle powder and 1 teaspoon of salt. Pat each fish fillet dry with a paper towel. Lightly dredge the fish in the flour mixture shaking off any excess.
Heat 1 teaspoon of oil in the skillet over medium heat and place two fillets at a time in the pan. Gently cook for 3-6 minutes until the underside of the fish turns opaque. Use a rubber spatula to turn the fish over to finish cooking. When the second side is done, remove the fish to a paper towel-lined plate. Wipe excess oil from the pan and repeat with 1 Tablespoon of oil and the remaining fillets.
TO SERVE
Warm corn tortillas in the microwave wrapped in a paper towel, about one minute. Cut the fillets in half placing on the bottom of your warm tortilla, top with the sautéed onion and a hearty amount of slaw. Top with cilantro if desired.
Enjoy!
While Jim and I were out and about, we decided to stop at Smoke and Cream on their opening day. Smoke and Cream is at 44 Market Street in Somersworth, NH. It is a small restaurant that is packed with amazing flavors. We were greeted by the owners as we were their first customers! After looking at the menu Jim and I both decided to get one of their plates as we wanted a little bit of everything. But first, they took our drink orders. Although they do offer beers, wines, and liqueurs we opted for a diet Coke and a hibiscus sweetened tea that they make themselves. That tea was really good, sweet but not too sweet, but lots of flavor. This could rival that big chain coffee shop that sells hibiscus tea. My vote is on Smoke and Cream!
Jim ordered the pulled pork plate ($14.50) with macaroni and cheese, cornbread, and beans on the side. The pulled pork was tender, juicy with a nice kiss of smoke. They have their barbecue sauce in a squeeze bottle that you can add. Well, let me tell you that sauce was a terrific compliment to both of our plates. They make the sauce in-house with birch beer that they buy locally. They reduce the birch beer into a syrup consistency, then add the rest of the sauce ingredients. This sauce is thick, a little sweet, but not too much. Everything in this sauce is just right. Let’s talk about those sides for a moment. They make them all in-house as well. Our cornbread was warm and just out of the oven. Sometimes cornbread can be a little crumbly, this was not the case it was warm, moist and delicious. We also both had the macaroni and cheese. I was a little nervous as sometimes mac and cheese in restaurants can be on the mushy side. Well…no worries at Smoke and Cream. The mac and cheese was cooked al Dante and the sauce was so creamy and smooth it was hard to not inhale the entire portion! Jim also opted for the beans. All I can say is they were gone before I could sneak a bite!
I had the smoked ribs with macaroni and cheese, cornbread and slaw. ($17.50) The ribs incredibly tender, moist, meaty and lick your fingers good! I already told you about the cornbread and the mac and cheese, so that leaves the coleslaw. The coleslaw was so bright and colorful, but what I liked most is that the dressing on the slaw was very light. It did not weigh the slaw down. A perfect side for any of the barbecue plates you choose.
I should mention while speaking with the owners, we asked about why a BBQ joint, especially is NH. Let’s face it, the northeast is not known for good BBQ. Well, this hard-working restauranteur’s lived and traveled throughout Texas tasting and testing all the BBQ they could get their hands on before moving back to NH to be close to their families. So guess what? They have done all the work for us and we can now get some amazing BBQ in NH. These small restaurants that we see popping up are going to put us back on the map for excellent eats!
Not only are they making and smoking everything in-house, they also make their own ice cream. Knowing this, we could not leave without sharing a small ice cream. We decided on the pecan pie ice cream ($4.00). This comes with whipped cream and a cherry. This was the perfect ending to a delicious smoked lunch. Creamy and rich with all of the pecan pie flavor.
Smoke and Cream are closed on Tuesdays and Wednesday’s but open at 11:00 am otherwise. You can find more information as well as the menu selection on their Facebook page. Be sure to check them out in downtown Somersworth. With seating inside and out you won’t be disappointed, but you will get some great Texas BBQ flavor!
https://www.facebook.com/smokeandcreamnh/
Enjoy!
I’m always looking for recipes that I can make gluten-free for Robby and this is one of those recipes that simply by changing the flour to a gluten-free flour he was able to enjoy. He really liked these cookies and I did too and I don’t need to be gluten-free! So make this either way. This is one of those cookies that each of the flavors really shines, the banana came through just as much as those sweet chips!
INGREDIENTS
2 cups all-purpose flour or Bob’s Red Mill One to One gluten-free flour
1 teaspoon baking soda
1 Tablespoon cornstarch
1/2 teaspoon salt
1/2 cup unsalted, room temperature, butter
2 medium ripe bananas, peeled and mashed
1 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup chocolate chips
1 cup peanut butter chips
DIRECTIONS
Whisk together the flour, baking soda, cornstarch, and salt in a medium bowl and set aside.
Cream the butter, banana, and sugars together until well combined. Add the vanilla extract and mix until combined. Stir in the flour mixture, just until combined. Stir in the chocolate and peanut butter chips. Cover and refrigerate the dough for at least 30 minutes.
Preheat your oven to 375 degrees, spray two baking sheets with baking non-stick spray. Using a scoop or a spoon drop cookie dough (about 2 Tablespoons) onto the baking sheets and bake for 10-12 minutes, just when they start to turn a light golden brown on the top. Cool cookies on a baking rack and store in an airtight container.
Enjoy!
this recipe was found at www.momontimeout.com
It is blueberry season and I am here to give you the most simple cobbler/crumble recipe, not only simple but delicious! I made this using a gluten free cake mix so that Robby could have it but you can use the regular cake mix. Either way is fruity, sweet and scrumptious. I used fresh picked blueberries from one of our local farms, but frozen works just fine too! This cooks for 3-4 hours in your slow cooker and I knew when it was ready as the aroma in my house was amazing. Robby and I dug right in. I highly recommend adding a scoop of vanilla ice cream!
INGREDIENTS
4 cups fresh or frozen blueberries
1 cup of sugar
1 Tablespoon cornstarch
2 teaspoons vanilla extract
1 package French vanilla cake mix or a gluten-free cake mix
1/2 cup of melted butter
1/2 cup chopped pecans
Vanilla ice cream-optional
DIRECTIONS
In a greased 5 quart slow cooker, add the blueberries, sugar, and cornstarch. Stir in vanilla.
In a large bowl combine the cake mix and the melted butter. Add the cake mixture to the slow cooker covering the berries evenly. Top with pecans. Cover slow cooker with a double layer of white paper towels, place the lid on top of the paper towels and cook covered for 3-4 hours or until topping is set. Serve with ice cream if desired.
Enjoy!
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