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Category: Dinner

Lobster Egg Rolls

Lobster Rolls

egg roll wrappers (produce isle)

egg 1

lobster 1

slaw mix 1 package

bok choy 1 head

salt and pepper taste

soy sauce 2 tablespoons

scallion 2

cognac 2 tablespoons

butter 2 table spoons

sesame oil 1 tablespoon

Boil the Lobster. Let cool and set aside. Chop your bok choy and scallion fine. (Julienne) In a large sauté pan  add sesame oil over medium heat add butter, slaw mix, bok choy, and scallion. Deglaze with cognac. Add soy sauce and cook down till cabbage is tender. Break your Lobster down and cut all meat into chunks and mix. Set aside.

You will need a pastry brush for this part. Clean a work space and lay out 8-10 of your egg roll wrappers. Crack egg and mix, with the pastry brush coat egg roll wrappers. Add another layer on top of each. With your pastry brush coat second layer around all edges.

Your mixture should be cool now. Drain any liquid. Take a generous portion of mixture and fill middle of 8-10 wrappers. Fold bottom side partially. Now take right and left side and close partially, then roll to form your Lobster roll. (Like making a wrap sandwich)

Deep fry until golden brown and serve with Duck Sauce. Enjoy!!!


Homemade Dumplings


flour 4 cups

ice water 16-20 ounces

salt 2 teaspoons

This recipe will be followed later by my Chicken and Dumpling recipe. Pictured above. Its a family favorite. This is a large amount of dumplings but my kids cant get enough of it.

First measure the flour in a mixing bowl. Next add salt. Mix with fork to blend salt in flour mixture.

I use a 16 oz. Beer mug and fill it with ice first- then fill it with water. Add water not ice and mix by hand. I usually need another half of cup of ice water.

dumpling doughThe Dough should be a bit wet. Then add flour to a table and knead dough until you can roll it

rolled dumplings

Last cut it with a cleaver or knife and add it to your favorite Soup or Meal…

dumplings cut

They cook in 7-10 minutes boiling. Enjoy!

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Stuffed Artichokes

Stuffed Artichoke

raw artichokes 4

white bread 6 slices

panko breadcrumbs 3/4-1 cup

white wine 1/4 cup

shallots 2 diced fine

onion half diced fine

fresh chopped garlic 3 tablespoons

lemon 1

fresh oregano 1 teaspoon

salt and pepper for taste

egg 1

parmesan cheese grated 1/2 cup

onion powder 1 teaspoon

granulated garlic 1/2 teaspoon

dry parsley 1 teaspoon

olive oil 1/8 cup

butter 3 tablespoons

chicken stock 16 ounces

Cut most of the stem off of the artichoke leaving 1/8 of in inch. Steam artichokes for 15-20 minutes.

In a saute pan add oil and sauté onions, garlic, and shallots. Add butter before they brown and after butter is dissolved add white wine to deglaze. Add chicken stock and squeeze fresh lemon- bring to a boil. Add all herbs and seasonings. Take half of this mixture and set aside. (this will be used later for the sauce) Add bread crumbs. (start with 3/4 cup and you can add the last 1/4 cup if needed) Chop the white bread in small cubes and add. Add grated cheese and let cool for 10 minutes. Mixture should have more moisture than a traditional stuffing. Mix egg separately in a bowl and add to stuffing and mix well.

Stuff each leaf of all the artichokes. In a sauce pan add remaining liquid delicately place each Artichoke on top. Cover pan and simmer for 20 minutes.


Chicken Rice- Fast Family recipe for busy nights.

Easy Chicken and Rice for Busy Nights with Kids:


chicken and rice
Easy Chicken and Rice for Busy Nights

2.5 pounds raw chicken breast cut in cubes

2 cups par boiled rice

4 cups water


garlic minced 1 tablespoon

3 chicken bouillon cubes


1 beef bouillon cube

olive oil 1/8 cup

salt taste

pepper taste

garlic powder 1/2 teaspoon

onion powder 1/2 teaspoon

water 4 cups

dry parsley 1 tablespoon

yellow coloring (Badia seasonings) 1 tablespoon

prep to finish- 45 minutes

Add olive oil to large sautee pan. When hot add raw chicken breast, garlic, rice, and seasonings. Sautee before any burning. Chicken should look par cooked. Add Water and Simmer. 30 minutes or less. When rice is cooked dish is finished….


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