Irish Bread Recipe – Blog post

Everyone needs a great Irish Bread Recipe and this is a GREAT one. Bread can be an intimidating thing to make but Irish Bread is an easy place to start. No yeast or rising to deal with. My family asks for this Irish Bread Recipe all year round and it is wonderful for breakfast and after school snacks… anytime of the day. Everyone is Irish on St. Patrick’s Day so this recipe is a tasty way to celebrate the holiday and your new found Irish identity.

“May your pockets be heavy and your heart be light, may good luck pursue each morning and night”

-Unknown

I have tried many Irish Bread recipes over the years. I will say my favorite Irish Bread is from our local pub, The Chieftain Pub in Plainville, MA. At dinner service you get a basket of bread when you sit down, it is heavenly. I have tried to get them to teach it to me, but in true Irish fashion, there is no recipe. Just a little bit of this and a little bit of that. My grandmother’s recipe, which was also fantastic has been lost with time which makes me sad. But I am happy with the one that I have come up with. This recipe is a mix of many other recipes I have tried over the years. I would say there are two tips for this recipe, one is soaking the raisins in hot water to plump them up. It is a game changer and two is sprinkling sugar on the top to get that sweet crunchy topping.

If you are interested in more foodie content, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

Irish Bread Recipe

Everyone needs a good Irish Bread Recipe
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Equipment Method

Equipment

  • 4 1/2 cups White Flour
  • 1 1/4 cups Sugar
  • 1 tsp. Baking Soda
  • 2 1/2 tsp. Baking Powder
  • 1/2 cup Softened Butter
  • 1 Large Egg Room temperature
  • 1/2 cup Heavy Cream
  • 2 cups Buttermilk
  • 2 or 3 cups Raisins

Method
 

  1. Preheat oven to 350 degrees
  2. This makes two Irish Breads for me and I use 9 inch glass plates.
  3. Spray the pie plates with cooking spray or coat with butter.
  4. Combine all the dry ingredients and sift or whisk them until combined well.
  5. While you are preparing all this. Soak the raisins in very hot water for about 10 minutes. This plumps them up.
  6. Drain them and coat in white sugar or flour so they don't sink to the bottom of the bread.
  7. I have found that using your hands to mix this works the best. It is messy but it works.
  8. Add the butter and combine well.
  9. Add the raisins and combine well, make sure all the raisins are separated and coated well in the flour mixture.
  10. Add all the wet ingredients (heavy cream, buttermilk, and the egg and stir until well incorporated.
  11. Pour the mixture into the pie plates and cut a cross in the top (tradition) and sprinkle the top with sugar for a sweet crunchy top.
  12. Bake for at least an hour until a knife or toothpick comes out clean.
This Pasta Carbonara Recipe is the perfect pantry meal for a romantic night at home or a family friend get together.

Carbonara

This Pasta Carbonara Recipe is the perfect pantry meal for a romantic night at home or a family friendly get together. It has been a staple in our house for years. Carbonara is a great comfort food recipe and is very easy to make. Basically, it’s a simple bacon and egg pasta that never fails to impress. Paired with a nice glass of wine it is the ultimate pasta dish for a romantic night of watching TV, dinner with friends, or a midweek meal with the family.

When a recipe card is as old and worn as this one, you know it’s a favorite. Although I’m not sure where I originally got the recipe, it has certainly earned its place in our home. At my bridal shower, many years ago, guests contributed recipes, and this might be one of those cherished contributions. My recipe box is filled with these well-loved treasures. This Pasta Carbonara stands out as the ultimate pantry meal.

I split this recipe in two and make half with regular pasta and half with gluten free to accommodate my whole family. It is great both ways!

This Pasta Carbonara Recipe is the perfect pantry meal for a romantic night at home or a family friendly get together

Life is a combination of Magic and Pasta

– Federico Fellini

Tempering the eggs with a little pasta water so they do not scramble is essential. When the eggs scramble it ruins the whole dish and you do not want that. I have also used other pasta styles. I have found Rotini is a hit and even ziti, but I prefer the traditional spaghetti. This Pasta Carbonara Recipe is the perfect pantry meal and a great go to in a pinch. I love the fact that is is so allergy friendly and easy to do. My current favorite gluten free pasta is Rummo. Give it a try, you will not be disappointed.

If you are interested, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

This Pasta Carbonara Recipe is the perfect pantry meal for a romantic night at home or a family friend get together.

Pasta Carbonara

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Course: dinner, lunch
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp. Olive Oil
  • 1 lb. Spaghetti cooked regular or gluten free
  • 1/3 lb. Bacon cut into small pieces (Pancetta or Guanciale is used also)
  • 4 cloves Garlic diced small
  • 1/4 tsp Red Pepper Flakes I tend to use more.
  • 1/2 cup White wine or Chicken Stock
  • 2 large Egg Yolks
  • 1/4 cup Reserved pasta water
  • 1/4 cup freshly grated parmesan cheese
  • 1 Handful of chopped fresh parsley 1 tsp. of dried parsley would substitute
  • Salt and Pepper to taste

Method
 

  1. Cook Pasta Al Dente. Reserve a cup of the pasta water in case needed for sauce
  2. In large skillet over medium high heat. Saute bacon until it browns. Remove bacon and put aside. Drain the bacon oil and then add two tbsp. olive oil, garlic and red pepper. Saute two minutes. Add wine and reduce by half.
  3. Beat eggs vigorously and stir in a ladle of pasta water. Drain the pasta and to bacon pan and remove from heat. Add egg mixture, cheese, parsley, salt and pepper and toss until well combined and cheese has melted. Serve with extra cheese.

Notes

Allergy Information: Contains Dairy, Egg, Wheat (can make gluten free). Nut free, peanut free, shellfish free.
Coq au Vin, is the perfect French meal for a romantic dinner at home

Coq Au Vin

Coq au Vin, is the perfect French meal for a romantic dinner at home. Growing up, this meal was one of my favorites. My dad, who discovered cooking in his 40’s enjoyed making this one. He got so much pleasure out of presenting such an impressive meal. It never disappointed me or anyone else. He always had regular Sunday Dinners in the dining room with lots of wine and neighbors who crashed. He planned the menu all week. It is a wonderful memory.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

– Julia Child

Coq au vin is a French dish of chicken braised with wine, lardons (which is small cubes or strips of fatty bacon or pork fat), mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines. I used an Edna Valley Cabernet Sauvignon for this one and it was wonderful. I do usually use a burgundy but this is what I had on hand and it worked perfectly.

It takes some time to make, but it is not hard to do. It takes a lot of pots and pans and a lot of steps. As long as you pay attention and don’t miss any of the steps it is relatively simple. The result is impressive and it is even better the next day. Seriously, does it get any better than chicken, mushrooms, onions, bacon, and wine? This is most definitely a Sunday Dinner

So I will give it a shot for my first official Sunday Dinner in a while. We will set the dining room table, pour some wine and have a traditional Sunday Dinner for this one.

It is better the next day!!!

Allergens- Gluten (if you substitute flour with corn starch it can be gluten free), garlic

If you are interested in more foodie content, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

Coq Au Vin

The traditional French Coq Au Vin, which is basically a chicken in red wine sauce, is so impressive but not that hard to make. There are just a lot of steps, but not hard steps. The final product is so worth it.
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Prep Time 4 hours
Cook Time 1 hour
Course: dinner, Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1/4 lb. butter
  • 12 tiny pearl onions
  • 1/4 lb. bacon strips cut into 1-inch pieces
  • 4 lbs. cut up chicken With bone, but I do add in a few pieces of boneless chicken also.
  • 1/2 lb. white mushrooms sliced
  • 1 clove garlic diced
  • 1/2 cup flour can substitute corn starch to make gluten free
  • 2 1/2 cups Chicken Stock
  • 1/3 cup brandy I tend to add a little more, I am heavy handed
  • 1 1/2 cups red wine A good burgundy works best and yes I usually add more than this.
  • 1/4 tsp. dried thyme
  • 1/2 tsp. Herbs de Provence
  • 1 bay leaf
  • Salt and Pepper to taste

Method
 

  1. Heat 4 tbsp. butter in heavy pan (I use a french dutch oven).
  2. Add bacon and cook until crisp. Remove bacon from pan and put aside for later.
  3. Add onions and cook until lightly browned. Remove and put aside for later.
  4. Add the chicken to the pan drippings and cook until well browned on all sides. Now set the chicken aside also.
  5. Add mushrooms and garlic to pan, cook until mushrooms are wilted. Remove from pan.
  6. Add remaining butter to pan drippings. Remove pan from heat and gradually stir in flour (or corn starch) until golden brown.
  7. Slowly add chicken stock, stirring constantly until well blended.
  8. Return to heat, stir until sauce thickens.
  9. Add brandy, red wine, thyme, Herbs de Provence and bay leaf.
  10. Add chicken and veggies (If needed transfer to a deeper pot). Cover and bring to a boil.
  11. Reduce heat, simmer 30 minutes or until chicken is fork tender. Season with salt and pepper. Remove bay leaf.
  12. Alternative Final stage: Add to roasting pan and cover. Cook in 400 degree oven for 40 minutes until chicken is fork tender.
  13. Another alternative: You can eat it after the chicken is cooked through. I prefer to cook it low and slow sometimes. I put the cover on my dutch oven and put it in oven at 250 degrees and cook all day. Or you could put it in a crock pot at this time and cook all day. The leftovers are even better the next day.

Notes

Serve over mashed potatoes, egg noodles or even rice. My favorite is egg noodles or rice for a gluten free alternative. 
It is even better the next day!
Allergens: Gluten (but can be made gluten free), Garlic 

Banana Bread is a staple in most homes and this recipe is one of the best

Banana Bread

Banana Bread is a staple in most homes and is a wonderful comfort food recipe. Our family makes this Banana Bread Recipe at least once a month in either bread or muffin form. Never throw away old bananas, just freeze them and save them for this wonderful bread recipe. I make a great one these days but my first attempt is something that I am teased about still to this day.

There are days when cooking is just not my thing and the first time I made banana bread was one of them. Even now…… twenty five years later, I still feel the sting of humiliation.  I was newly married and wanted to make it for my husband.  My sister had given me one of those homemade cookbooks, that you buy at church fairs and school fundraisers, and it had a recipe I thought I would try.  As I was reading it, even I thought maybe 5 tbsp. of baking powder was a little much, but hey, what did I know?  I am alone in my apartment experimenting and at the exact moment I add the baking powder, it begins to rise like Mt. Vesuvius into some strange, freaking, elementary school science project! As it overflows the bowl, onto the counter and then the floor, the front door opens and who walks in… my husband and is brother!  I must have looked like a deer in the headlights, because they saw their prey and pounced. These are the two most hilarious, sarcastic men I know and they had a field day.  This is one of the many cooking disaster stories that they tell and even I have to say, if it was anyone else but me, it would be hysterical.

After all these years, and lots of practice, I make a great banana bread and they both will agree.

Don’t be afraid to take whisks – Unknown

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    The bananas need to be ripe….not pretty, just over ripe.  I actually freeze the bananas, so I always have some available.  The skin will turn black, but they are perfect inside. Sift all dry ingredients. (Hint: if you don’t have a sifter, use a whisk and very carefully whisk the dry ingredients together). Add in all the other ingredients. Pour into greased loaf pan and bake at 350 degrees for at least an hour.  Check with toothpick and if it comes out clean, it is done.

    Pour into greased loaf pan and bake at 350 degrees for at least an hour.  Check with toothpick and if it comes out clean, it is done.

    DSC05827
    DSC05821

    DSC05830

    This can also be made gluten free, I have used the King Arthur Gluten Free Flour in the past and it worked wonderful. You can add chocolate chips or nuts too, it would be a great addition. If you would like to see more, check out the Recipes page on my blog Sunday Chefs.

    Allergens: Eggs, Gluten 

    Print

    Banana Bread

    Sometimes the simple recipes are the best. This Banana Bread Recipe is easy enough for everyone and is sure to impress.
    Prep Time1 hour 30 minutes
    Active Time15 minutes
    Course: Snack
    Cuisine: American
    Yield: 2
    Cost: $5

    Materials

    • 2 cups all purpose flour Can substitute whole wheat flour
    • 1 tsp. baking soda
    • 1 cup sugar
    • 1/4 tsp. salt
    • 2 eggs beaten
    • 1/2 cup canola oil
    • 3 bananas very ripe (brown skins)

    Instructions

    • The bananas need to be ripe… not pretty, just over ripe. They can even be previously frozen.
    • Sift all dry ingredients. (Hint: if you do not have a sifter, use a whisk and very carefully whisk the dry ingredients together)
    • Add in all the other ingredients. (Mix until just combined and no dry lumps)
    • Pour into a greased loaf pan and bake at 350 degrees for at least an hour.
    • Check with toothpick and if it comes out clean, it is done.
    How to Make the Best Chicken Wings: Tips and Tricks

    Showstopper Chicken Wings

    Having showstopper chicken wings is a statement that makes you a favorite at the cookout. This chicken wings recipe is not difficult but does has some steps. Cooking low and slow can take all day, but it is worth it. This recipe is easily adaptable, so you can take this basic recipe and make it your own.

    Nothing brings people together like good food.

    -Unknown

    I remember the first time I tried to make chicken wings I was so nervous. Chicken wings were not something that I would normally eat, so making them was very intimidating. My husband however, loves chicken wings and I love to cook so I thought I would give it a shot. It took numerous tries to get them right, but my family is always thrilled when I decide to make them. These showstopper chicken wings have become a tradition in our house for Superbowl Sunday. We make Jambalaya, Showstopper Chicken Wings and The Easiest Homemade Barbecue Sauce. We are very superstitious about our football, so these three things are always on the menu for the Superbowl.

    The barbecue sauce comes together very quickly, but I suggest when you do make it, double the recipe and freeze some for later. Another great thing about this recipe is that it is very allergy friendly. In this house, we just love a recipe that is peanut free, tree nut free and gluten free! I find chicken wings hard to find. They have become very expensive and come in small packages, so you end up buy quite a few packages. My new go to is buying large packages of them at Costco. I just stick them in freezer and with the frozen barbecue sauce I can whip these up any time.

    If you are interested in more, check out the Recipes page of my blog Sunday Chefs.

    A showstopper chicken wing recipe makes you the favorite at the party.

    Showstopper Chicken Wings

    A showstopper chicken wing is a statement that makes you the favorite person at the party.
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    Course: Appetizer, dinner, lunch, Main Course, Side Dish, Snack
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    • 3 lbs Chicken Wings chicken legs, wingettes, or chicken wings
    • Adobo Seasoning
    • Red Wine Vinegar
    • Barbecue Sauce

    Method
     

    1. Add chicken wings to a large pot of water.
    2. Add at least 1 cup of red wine vinegar.
    3. Bring to a boil until a bubbly film forms on the top of the water.
    4. Be careful not to cook too long. You just want to get partially cook them.
    5. Put partially cooked chicken wings on a cooking sheet sprayed with non-stick spray and with a rack or parchment paper.
    6. Generously season the wings on both sides with Adobo seasoning or a combination of salt, pepper, garlic powder, onion powder and paprika.
    7. Cook low and slow (250°) for at least two hours.
    8. At this point, I usually add my homemade barbecue sauce and continue cooking in the oven or air-fry them for a few minutes.

    Notes

    This recipe is measured by feeling more than exact amounts. It is a general framework that can be easily adapted. Any sauce would work well, but my homemade barbecue sauce is our personal favorite. My homemade barbecue sauce recipe is located in the recipe section of http://www.sundaychefs.com 
    This Impressive French Onion Soup made simple, is delicious and homey.

    Classic French Onion Soup

    This Classic French Onion Soup recipe is simple, delicious and very impressive. Many times you are in a high end establishment and there are items on the menu that you only order in restaurants because they seem intimidating. These items are held in high regard and you assume it must be hard to make. If you give this Classic French Soup Recipe a try, you will be surprised at how easy it is.

    Only the pure in heart can make a good soup.

    -Ludwig Van Beethoven

    I was always afraid to make French Onion Soup because I have had great versions in restaurants and some pretty bad ones, so I was convinced it must be hard to make. This recipe breaks it all down and makes it very easy. I was surprised by the simplicity and it has made me more willing to try recipes that I was previously intimidated by. Sometimes with the right recipe and a little love, you can make something memorable. This Classic French Onion Soup recipe is from my late father and brings back so many memories. I have seen variations of this recipe over the years but basically it is all very similar. This recipe is a little scaled down from some I have seen, but this variation is quicker and still a showstopper.

    DIRECTIONS:

    Heat a heavy, stock pot (I use my dutch oven) over medium-low heat and add the 4 Tbsp. butter. Add the sliced onions. This will seem like too many onions, but trust the process, they will reduce quite a bit. Cover the pot and cook for approximately 20 minutes, stirring occasionally. I find sometimes it takes longer so trust your gut. Onions should be clear and tender.

    Turn the heat up to medium and add the sugar. Continue cooking until onions are golden brown. Make sure to keep stirring so they do not stick to the pot. 

    Reduce heat down to medium-low again and add the flour. If you are gluten free, you can substitute the flour for corn starch. Cook for approximately 3 minutes until it becomes a thick paste. Stir in about a cup of the broth and thin out the paste. If I do not have beef stock in the house, I substitute two 15 oz. cans of Campbell’s Beef Consomme and three cups of water. Add the rest of the stock, sage (optional) and bay leaf. Bring to a boil, then reduce to a simmer for 30-40 minutes. I remove the bay leaf now. (I sometimes forget the bay leaf and sage quite and it is still wonderful). Add salt and pepper to taste. 

    French bread – Preheat oven to 350°. Slice french bread into 8 1.5 inch slices. Drizzle with olive oil and place on a baking sheet. Cook the bread until golden brown (usually about 10 minutes on each side).

    If I am in a hurry, I will add the cheese now, directly on the bread and continue baking in the oven until the cheese is melted. Add the bread to a bowl and pour the soup over it and serve it. 

    If time is not an issue, I will add the toasted bread without the cheese to an oven-safe bowl and pour the soup over it. Add the cheese to the top of the soup and bread. Return to the oven until cheese melts and finish with the broiler for a few minutes to brown the cheese. 

    If you are interested in some of our other favorite recipes, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes.

    This French Onion soup recipe is simple, classic and a showstopper

    French Onion Soup Recipe

    This French Onion soup recipe is simple, classic and a show stopper
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 30 minutes
    Servings: 8 servings
    Course: Appetizer, dinner, lunch
    Cuisine: French
    Ingredients Notes

    Ingredients
      

    Soup Recipe
    • 4 tbsp. Butter
    • 4 Large white onions – Sliced thin. 4-5 yellow onions will also work, but I prefer the white. Not Vidalia onions.
    • 1 tsp. Sugar
    • 2 Tbsp. Flour – I substitute corn starch here to make it gluten free.
    • 6 cups Beef Stock – Sometimes I substitute 2-15 oz. cans of low sodium beef consomme and 3 cups of water for the beef stock.
    • 1 bay leaf
    • 2-3 Tbsp. Cognac – Optional
    • 1/2 tsp. Ground Sage
    • Salt and pepper to taste
    Cheese Bread Recipe
    • 8 slices French Bread About 1 in. slices works well
    • Olive Oil
    • 8 oz. Grated cheese Cheddar, Gruyere or Swiss
    • 2 oz. Parmesan Cheese grated

    Notes

    Heat a heavy, stock pot (I use my dutch oven) over medium-low heat and add the 4 Tbsp. butter. Add the sliced onions (this will seem like too many onions, but trust the process, they will reduce quite a bit). Cover the pot and cook for approximately 20 minutes, stirring occassionally (I find sometimes it takes longer so trust your gut). Onions should be clear and tender.
    Turn the heat up to medium and add the sugar. Continue cooking until onions are golden brown. Make sure to keep stirring so they do not stick to the pot. 
    Reduce heat down to medium-low again and add the flour. Cook for approximately 3 minutes until it becomes a thick paste. Stir in about a cup of the broth and thin out the paste. Add the rest of the stock, sage (optional) and bay leaf. Bring to a boil, then reduce to a simmer for 30-40 minutes. 
    I remove the bay leaf now. (I forget the bay leaf and sage quite a bit and it is still wonderful). Add salt and pepper to taste. 
    French bread
    Preheat oven to 350°. Slice french bread into 1.5 inch slices. Drizzle with olive oil and place on a baking sheet. Cook the bread until golden brown (usually about 10 minutes on each side).
    If I am in a hurry, I will add the cheese now directly on the bread and continue baking in the oven until the cheese is melted. Add the bread to a bowl and pour the soup over it and serve it. 
    If time is not an issue, I will add the toasted bread without the cheese to an oven-safe bowl and pour the soup over it. Add the cheese to the top of the soup and bread. Return to the oven until cheese melts and finish with the broiler for a few minutes to brown the cheese. 
    Allergy information: contains wheat. (you can substitute corn starch for the flour to make this gluten-free. 
     
    Fresh Popover Recipe

    Fresh Popover Recipe: A Family Tradition

    Having a fresh popover (also called Yorkshire Pudding) with your meal is an experience that takes a meal from good to great. This Fresh Popover Recipe is not something I can take credit for, my daughter Amanda is the genius baker here. She has been working on it for a year or so and finally perfected it. Popovers or Yorkshire Pudding are usually reserved for special occasions, but they have been put on a regular rotation in our house. I would recommend this recipe to anyone.

    As a child my family would take us to Anthony’s Pier 4 restaurant in Boston, MA and I still remember the popovers they served. I am sure they served other food, but as a kid going out to dinner with their parents, there was nothing better than a hot popover. The popovers made that restaurant my childhood favorite. Another place to get a great popover to this day is the Beverly Depot restaurant in Beverly, MA. The whole restaurant is great, not just the popovers. As a child, I never thought a fresh popover made at home would be so easy and accessible. My daughters’ efforts and this fresh popover recipe will have our family making memories for years.

    This Ultimate Fresh Popover Recipe, otherwise known as Yorkshire Pudding elevates any meal from good to great.

    Good bread is the most fundamentally satisfying of all foods and good bread with fresh butter, the greatest of feasts.

    -James Beard

    She originally made the popovers in a muffin tin, then we bought a popover pan and that was a game changer. It took a while for her to get the height. But this time she sprayed the pan with olive oil spray and chilled the batter beforehand and that seemed to make the difference. Popovers, with only five ingredients that you most likely have in your home are easy, inexpensive and a joy to behold!

    I do not have Celiac disease, but I am gluten free just because I feel better when I am. There are a few things that I will cheat with and this is one of them. I cannot resist. However, I do NOT recommend cheating if you do in fact have Celiac Disease. If you are interested in some of our other favorite recipes, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

    Fresh Popover Recipe

    Otherwise known at Yorkshire Pudding, a fresh popover elevates every meal
    Print Recipe Pin Recipe
    Prep Time 40 minutes
    Cook Time 40 minutes
    Servings: 12 servings
    Course: Appetizer, dinner, Side Dish
    Cuisine: American, British
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 1/3 cup Warm milk
    • 1 1/3 cup Sifted flour
    • 6 Eggs Room temperature
    • 1/2 tsp Salt
    • 2 Tbsp Canola oil

    Equipment

    • 1 Popover Pan or muffin tin
    • 1 Muffin Tin or popover tin

    Method
     

    1. Preheat oven to 375°
    2. Combine milk, flour, eggs, salt and canola oil in bowl and mix until combined.
    3. Chill mixture in the fridge for 30 minutes.
    4. Warm popover pan or muffin tin in 375° oven for 10 minutes.
    5. Remove pan from oven, spray with olive oil spray (I am assuming any oil spray would work, but we like the olive oil spray).
    6. Add mixture to muffin/popover tin and cook in oven for 40 minutes.
    7. Best if served immediately… Enjoy!

    Notes

    Allergy information: Contains gluten and eggs.

    Metro7 Diner

    Best Breakfast at Metro7 Diner – Diner Recommendation

    The Metro7 Diner in Latham, NY is the diner you’ve dreamed of. I am always looking for a diner recommendation, so here is one for you. A great diner is the perfect place to eat when on a road trip. I had the best breakfast at Metro7 Diner in Latham, NY and I had to share. We spent a weekend in Latham, NY for a lacrosse tournament and discovered this breakfast gem. After a little research we finally decided to try the Metro7 Diner and it did not disappoint. From the moment we drove into the parking lot I was thinking I made the right choice. The meat smoker in the parking lot was a very good sign.

    The bright red and classic look of the building just screams great diner. But the pastry display at the counter clinches it. Metro7 Diner is clean, warm and friendly. My daughter had a lot of lacrosse to play that day so we were looking for big breakfasts and that is what we got. The coffee was great, the food was amazing and the portions were huge. Surprisingly, with everything so expensive these days, the cost was reasonable.

    My daughter got the Original Buttermilk Chocolate Chip Pancakes with strawberries and whipped cream with a side of bacon. The portion was huge and she said “They’re the best pancakes I’ve ever had!”

    My husband got a tomato and cheese omelet with rye toast and a side of fruit. Everything was wonderful. I am a huge Eggs Benedict fan and decided to try the California Benedict. The California Benedict is two perfectly is poached eggs, turkey sausage and avocado on top of an English muffin, covered in Hollandaise Sauce. The California Benedict is my new favorite.

    You can tell that the Metro7 Diner is a family restaurant. The employees are friendly and have an easy camaraderie that screams family. Our waitress was Rhianna and she was fantastic. She chatted with everyone, and made sure everyone had what they needed and that your coffee was always full. What more could you want?

    My only regret..that I didn’t get one of the chocolate chip muffins for later. I would give Metro7 Diner as a diner recommendation any day of the week. Make sure to check it out if you are ever near Latham, NY.

    If you would like to see some of my other recommendations, check out the Restaurant Review section of my blog Sunday Chefs. Happy Dining!

    Everyone needs a great Pasta Bolognese Recipe in the arsenal and this is the one! It's easy and the whole family will love it.

    Bolognese Sauce Recipe – A Great Sunday Dinner

    This Bolognese Sauce Recipe is perfect for Sunday dinner. Everyone needs a great Bolognese Recipe in their rotation and this one cannot be beat. I was craving a great Sunday Dinner, so I called my brother-in-law Ron for this recipe and he graciously shared it. It was actually my late father’s recipe, which I did not know. It does not get any better than that. I love nothing more than to make the recipes of the people I love. Food is love and memories and this checked all those boxes. My dad was a great cook and so is my brother-in-law, so this was a great Sunday Dinner.

    When I started this recipe today, I could not find ground pork anywhere in the stores. I decided to use pork chops because I knew I could cook it low and slow to the point where the pork chops would shred. Great idea! This will be my new go-to method.

    As you can see by my switching out the ground pork for pork chops, Bolognese Sauce is a very adaptable recipe. We leave out the carrots, because we have food allergies and use gluten free pasta for those of us who are gluten free. My new favorite gluten free pasta is Rummo. It is hard to find in stores, but worth it if you can find it. Red wine or white wine is fine. I prefer the red wine, but I have used the white and it was still fabulous.

    I have started this recipe in a pot and transferred to a crock pot to finish cooking, but I am a big fan of the dutch oven cooking all day in the oven. Both ways are fabulous and all depend on how much time you have. Check out my other pages here on my Recipes page of my blog Sunday Chefs.

    Sundays are for sauce and a great Bolognese Sauce cannot be beat.

    -Lisa Leahy

    Lisa Leahy

    Bolognese Sauce – A Great Sunday Dinner

    Sundays are for Sauce and a great Bolognese Sauce cannot be beat.
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    Prep Time 20 minutes
    Servings: 6
    Course: dinner, lunch
    Cuisine: Italian
    Ingredients Method

    Ingredients
      

    • 1/4 cup Olive Oil
    • 1 lb. Meat (version of pork and beef) I use 1/2 80/20 Ground Beef and 1/2 lb. of ground pork or pork chops.
    • 4 Garlic Cloves Minced
    • 1 small Onion Chopped
    • 1 Carrot (Optional) – diced We leave this out as we have food allergies and it is still wonderful.
    • 1 Tbsp. Dried Basil or 1/4 cup fresh basil, lightly packed.
    • 1 Tbsp. Dried Oregano
    • 2 tsp. Red Pepper Flakes
    • 1/4 tsp. Ground Nutmeg
    • 1 small can Tomato Paste
    • 1 1/4 cup Red or White Wine I prefer the red wine but have used the white and it is very good with version also.
    • 1 28 oz. can San Marzano tomatoes or Ground Peeled Tomatoes I prefer San Marzano but I use whatever I have on hand.
    • 1/2 cup Heavy Cream
    • 1 lb. Pasta I prefer substantial pasta like Pappardelle or Rigatoni.
    • 1/2 cup Freshly Grated Parmesan

    Method
     

    1. Heat 2 Tablespoons of olive oil in a large heavy skillet or pot (I prefer my Dutch Oven for this) over medium – high heat.
    2. If using pork chops brown them and put them aside. Add the ground beef (and ground pork if that is your version). Cook until the meat is no longer pink (about 6 minutes), breaking it up as you go.
    3. I prefer to drain some of the fat off if there is a lot.
    4. Stir in the onion and sauté for a few minutes until soft and then add the garlic, oregano, red pepper flakes, and the dried basil if that is what you are using.
    5. Add the tomato paste and stir until well combined. Add the wine and cook for a few minutes more.
    6. Add the large can of tomatoes, about 1/2 tbsp. of salt and a tsp. of black pepper.
    7. If I am using pork chops instead of ground pork, this is where I would add them back in. Cutting them into smaller pieces before I do.
    8. If using the all-ground meat version, I would bring to a boil and then lower the temperature, and simmer for ten minutes.
    9. If using the version with the pork chops, I would bring to a boil and then lower to a simmer. This version I cook for a long time, a few hours until the pork breaks down and is easily shredded. It takes a long time but is worth it.
    10. Meanwhile, bring a large pot of water to a boil and cook pasta according to directions.
    11. While the pasta cooks, add the cream, nutmeg, remaining wine and simmer for another 8-10 minutes.
    12. For a nice presentation, combine sauce with pasta and parmesan cheese and toss well in a large serving bowl. Add some parsley or fresh basil for a pretty presentation.

    Restaurant Recommendation – The Hershey Pantry, Hershey PA

    Looking for a great breakfast place in Hershey, PA? If so, then The Hershey Pantry is a must see. I enjoy giving restaurant recommendations when I just loved the place. Located at 901 East Chocolate Avenue in Hershey, Pa, it was really easy to find and parking was not a problem despite it being crowded. This is an easy restaurant recommendation. It was the best breakfast I have had in a long time.

    After two days of lacrosse at the Summer Genesis Tournament 2024 and wanting some more adventure, we were headed off to Hershey Park for the day and wanted a good cup of coffee and a great breakfast. I am a huge fan of breakfast places and I am very picky about my breakfasts. The concierge at the Courtyard by Marriott Hershey was a great resource and the restaurant recommendation she offered was just down the road. We were a bit intimidated by the crowd but put our name in anyway. But they were very efficient and got us seated quickly. The restaurant is adorable. We sat in the front and it was very eclectic with that old time diner feel but prettier. The back porch looked beautiful with lots of plants and pretty tables, I will sit out there next time. Very nice vibe.

    The menu had everything. My first impression, it seemed a bit expensive, but for the amount of food you get it was cheap in the long run. The coffee was everything I needed it to be and the cute mugs were large so you didn’t have to keep asking for refills. It was my kind of place. My husband and daughter ordered the breakfast sampler. The version they ordered included scrambled eggs, hash browns, bacon and pancakes and it was about $15.00. The picture to the right is my daughters order! The pancakes alone would have been hard to finish, they were huge. My husband got blueberry pancakes and daughter got chocolate chip pancakes. I don’t tend to be a pancake person, but these were amazing. May I note here… the bacon was cooked perfectly. I always judge a breakfast place by that. Daughter went out of her way to say the scrambled eggs were amazing.

    The menu included an entire section just for Eggs Benedict, there were five different versions. I got the traditional eggs benedict with hashbrowns. They were fantastic. I couldn’t finish the plate, but most likely because I kept sneaking pancakes from my daughter. I noticed the chicken and waffles looked amazing, as well as the cinnamon roll. The omelets and the biscuits and gravy caught my eye also. I noticed other patrons were ordering a cinnamon roll for the table, which was a clever idea.

    The Hershey Pantry is located at 801 E. CHOCOLATE AVENUE, HERSHEY, PA 17033 just outside of Chocolate Town USA. If you would like to see some of my other recommendations, check out the Restaurant Review section of my blog Sunday Chefs. Happy Dining!