Family favorites
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!
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!
I know you are wondering “What is crack cake?” I wondered that too until I read the recipe! This recipe has all the usual suspects but has a little extra butter, sugar and the secret ingredient is WINE, yes wine! Sounds a little crazy I know and I was a bit skeptical at first but after one bite I know why it has the name it has! The first time I made this cake I shared it with my parents. I only gave them a couple pieces as I know my dad is not really a cake guy. He is more of a pie guy but later that night I had a call saying that was the best cake my dad ever had! Well then…I knew I would be making this cake often after hearing that. Lucky for them they celebrated their anniversary a week later and guess who had an entire cake to celebrate! I’m pretty sure they enjoyed it! I have made this cake a number of times since the first time and although I always mention I don’t like to bake, this is an easy cake I can whip up in no time so go ahead and surprise friends with some cake!
INGREDIENTS
For the cake:
1 box yellow cake mix, your favorite brand
1/4 cup brown sugar
1/4 cup white sugar
1 box vanilla instant pudding mix
2 teaspoons cinnamon
4 eggs
3/4 cup water
3/4 cup oil
1/2 cup white wine – any wine you like to drink
For the glaze-
1 stick of butter
1 cup sugar
1/4 cup white wine
DIRECTIONS
Preheat oven to 350 degrees. Mix all of the cake ingredients together by hand or a hand-held mixer until well combined. Grease a bundt pan with non-stick baking spray and pour the batter into the well greased pan. Bake for 50-60 minutes. You can check for doneness by inserting a toothpick into the center of the cake and when it comes out clean, the cake is done. When done remove from the oven and set aside.
In a small saucepan, melt the stick of butter, add the sugar and wine. Mix the glaze over medium heat until the sugar is dissolved and everything is combined.
Using a toothpick poke holes throughout the top of the cake while still in the pan. Pour the glaze mixture over the cake letting the glaze seep into the cake. Continue to let the cake cool for about 20 minutes. Long enough for the cake to absorb all of the glaze. Flip the cake out of the pan onto a cake plate and serve.
Enjoy!
This recipe comes from www.thesarcasticblonde.com
One of our favorite places to go each summer is to Old Orchard Beach in Maine. The Atlantic Ocean beach is beautiful, although the water, even in the middle of the summer, is still very cold! I remember going to the beaches as a child. Before we could go in the water to splash and cool off, our feet would get numb from the cold ocean water. I don’t go in the Maine ocean waters these days as I’m too wimpy! That does not stop so many of the visitors that come to the area each and every year! We have had quite a heat wave this year so lots of people are staying cool in the ocean water. If that does not excite you there is a fantastic boardwalk with an amusement park, games, rides, fireworks, and some great shopping. Let’s not forget all of the food! So many places to chose from. Every type of cuisine you can imagine all at your fingertips! Chinese food, pizza, crepes and an enormous amount of seafood places. Anytime we are seaside we always go straight to the waterfront seafood restaurants. Most of these restaurants work with local fisherman and have the freshest seafood brought in daily.
Surf 6 is located at 2 Cortland Ave in Old Orchard Beach in Maine, just to the left of the pier right before your feet hit the sand! If you are going to the beach this side of the pier is much quieter and far less crowded. What first drew our attention was a sign we could see from across the parking lot that LOOKED like it said FREE BEER…our eyes certainly deceived us as the sign said FREE ocean view, great BEER! We laughed when we spoke with the hostess as she said they get that often! We got a good laugh! Fun way to start our lunch.
We were seated outside enjoying the warm sun and ocean breeze but we could not help but notice the bar as we walked through the restaurant. The bar is the bow end of a once working lobster boat. How cool is that for an oceanfront restaurant?! The relaxed decor certainly brought in the oven vibe.
It did not take us long to decide what we wanted as we were ready for lunch! Jim had the Fish Taco’s ($15.00) 3 haddock fish tacos topped with slaw and a spicy drizzle. These came served on a large round platter and looked amazing. Jim confirmed they were well cooked, seasoned and perfectly flakey…simply delicious!
I had the fried Baby Gulf shrimp. These are the itty bitty shrimp that are so tender, delicate, sweet and delicious. This came with fries, coleslaw and cocktail sauce. ($22.00) Just look at that plate, it was overflowing with shrimp! The shrimp was excellent and I loved the light batter as it stayed on the shrimp. It added such a nice crunch to the tender shrimp. The slaw was very good as also the fries, but the star of the plate was most definitely those tasty little shrimp. Jim kept sneaking some of them, so I know he liked my plate as much as his own!
Surf 6 Oceanside Grille and Bar are open seasonally at 11 am, daily. They have live music, day and night. They have a menu that will feed everyone, even the little ones with a menu just for the kids. You don’t have to be a seafood lover to eat here either as they have plenty to pick from. An abundance of seafood dishes and also chicken, burgers, soups, salads, pasta even steak and prime rib.
Although we did not have dessert, they have chocolate cake and whoopie pies if you’re still hungry!
Be sure to find them online for a complete menu and up-to-date information.
enjoy!
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