Family favorites
A few weeks ago it was our 34th Wedding Anniversary and decided to go out for an early dinner to a restaurant we have not been to but have been wanting to! Pepper’s landing in Rochester, N.H. At 135 Marketplace Blvd. They also have a location in Brunswick Maine.
Since it was early afternoon we were able to get a table right away, they have booths, tables and a bar area all very open and clean. To start we decided on the fried calamari with Marinara sauce. The calamari was tender and crispy just as expected, the marinara sauce although had good flavor we were surprised it was served cold. Although I was not disappointed I would have preferred the sauce to be warmed. We were off to a pretty good start!
For the entree Jim decided on the baked stuffed haddock with a lobster cream sauce. The stuffing is filled with a shrimp and scallops with a buttery cracker crumb topping served with asparagus and mashed potatoes.
Jim’s dish was delicious the haddock was buttery and flakey with the topping being crispy and filled with seafood flavor. Jim cleaned his plate!
I ordered the sweet and sour shrimp and haddock. It’s fried shrimp and haddock bites with broccoli, green, red and yellow peppers tossed in a sweet and spicy sauce served over basmati rice. Both of our dishes were one of the house specials and I can see why. I absolutely LOVED my dish, it’s a dish that will bring me back again and again. The shrimp and haddock bites were crispy, the sauce was not over powering but complimented the fried seafood. Sweet , sour, crispy and tender all in one bite. This was served over rice which I also enjoyed.
So for dessert we decided to do something a little different! The first year we were married Jim was in flight school and we had little to no money so date nights back then were on the cheap, that meant getting an ice cream sundae or banana split from Dairy Queen. So that’s what we decided to for our anniversary dessert. We went to Dairy Queen and enjoyed reminiscing about some of our early date nights! Pepper’s landing has some delicious looking and sounding desserts including peanut butter pie, blueberry pie, cheesecake and chocolate cake to name just a couple! Next time we are trying the peanut butter pie!
We had great service and food at Pepper’s Landing, we will be going back for sure. For more information including locations, hours, menu and prices they have a website and of course you can find them on Face Book as well.
Enjoy!
This recipe came out of necessity as the last few times I have gone to the grocery store then get home it seems to be noon time and I’m looking for lunch! So this is what came out of it! Go to the salad bar at your grocery store of buy your favorite salad items, grab a bag of the cooked , warm , crispy chicken tenders found near the cooked rotisserie’s all you need after that is a bottle of hot honey and ranch salad dressing!
Put your salad in a bowl, chop the crispy chicken into bite size pieces and drizzle with hot honey. Add the chicken to the salad and drizzle with ranch dressing! So simple and so good with the hot honey and ranch combination! It’s been a favorite the past few weeks!
Enjoy!
One of the things Jim and I have been wanting to do for a while now is to have a crawfish boil, sadly it just hasn’t happened yet. Jim and I have been missing the motorhome this winter and were talking about all the lobster bakes we have when we are on the road so I decided it was time to order some crawfish! It’s not the crawfish boil that we are thinking about but this crawfish Alfredo is incredible. I found its best with this recipe to have everything ready to go before you start cooking as this dish came together really fast.
I did have to add some whole milk to thin the sauce as the sauce thickened up very quickly on me, although I did not measure how much milk went in I’m guessing about 1 cup. Add as much milk or as little as you need to get your desired consistency.
I purchased the crawfish from the Louisiana Crawfish Company. They have a full website with tons of choices. I purchased cooked crawfish tails that came frozen. The shipping can be pricey as it’s shipped over night.
INGREDIENTS
1 pound cooked crawfish tails
6 Tablespoon butter
2 Tablespoons minced garlic
2 teaspoons Cajun seasonings, I bought this pre mixed in the spice aisle.
Pinch of salt
Dash of cayenne pepper
1/4 cup white wine
1 pound fettuccine
16 ounces Heavy cream
1 cup whole milk, or desired amount to get the consistency you like.
1/2 cup grated Parmesan cheese
1/2 grated gruyere cheese
1 Tablespoon fresh lemon juice
DIRECTIONS
Cook the pasta according to the directions (Al Dante).
In a large skillet melt the butter over medium high heat. Once melted add the garlic and Cajun seasoning, salt, cayenne and cook stirring for a minute. Add the white wine, heavy cream and lemon juice stir to combine. Add the cheeses and stir until combined. If it starts to get too thick add the milk. Add the crawfish tails to heat through.
Add your cooked pasta to the skillet and mix well.
Serve warm with garlic bread and salad if desired.
Enjoy!
7 layer bars are also known as Magic Bars but no matter what you call them they are really good! I made these as a Thank You for a friend but both Jim and I tried them too. I will most definitely be making more of these not just for friends and family but for us too!
INGREDIENTS
2 cups graham cracker crumbs. (15 full size crackers)
1/2 cup unsalted butter, melted
2 cups semi sweet chocolate chips
1 cup shredded sweetened coconut
3/4 pecans, chopped
1 cup sweetened condensed milk
DIRECTIONS
Pre heat oven to 350 degrees. Line a 9×13 baking dish with parchment paper or non stick aluminum foil, the bars can be sticky so this is important.
Mix the graham cracker crumbs with the melted butter and mix well so the crumbs are evenly moistened. Press the crumb mixture into the bottom of your prepared pan pressing firmly.
Sprinkle the chocolate chips evenly over the crumb crust. Sprinkle the pecans evenly over the chocolate chip layer and finally sprinkle the coconut evenly over the top.
Drizzle the sweetened condensed milk all over the top of the layers.
Bake for 25 minutes or u til the edges are golden brown. Remove from oven and cool completely before slicing.
Enjoy!
I love a one pan dish! This was so easy and fast to put together. The honey mustard sauce gave a nice sweet and savory flavor. We all enjoyed this simple dish, adding the green beans later into the cook time keeps them with a little crispy bite while the potatoes are crisp and tender.
INGREDIENTS
3 Chicken breasts, cut in half and pounded to the same thickness
1 pound of green beans, trimmed
1 pound of small potatoes, cut into even sizes
3 Tablespoons of olive oil, divided
Pinch of salt
Pinch of pepper
HONEY MUSTARD SAUCE
1/3 cup of honey
3 Tablespoons of yellow mustard
3 Tablespoons Dijon mustard
1 Teaspoon minced garlic
1 teaspoon onion powder
1 Teaspoon paprika
1 teaspoon thyme
DIRECTIONS
Pre heat oven to 350 degrees. Line a sheet pan with aluminum foil and spray lightly with non stick spray. Set aside.
Cut the small potatoes into halves or similar size and place on prepared pan. Cut your chicken in half and pound to the same thickness. Place the chicken on the sheet pan next to the potatoes. Leave some room on the sheet pan for the green beans. Drizzle the potatoes and chicken with 2 Tablespoons of olive oil add salt and pepper.
To make the sauce- add all of the honey mustard sauce ingredients together in a small bowl and mix well. Pour the honey mustard sauce over the chicken. Bake the chicken and potatoes for 20 minutes. Meanwhile prepare the sheen beans. Trim beans if needed and add them into a bowl. Drizzle 1 Tablespoon of olive oil over the beans and season with salt and pepper.
After the first 20 minute cooking time add the green beans and cook for another 20 minutes or until chicken is cooked through. Remove from oven and serve warm.
Enjoy!
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