Category: boston foodie

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.
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.
    Print Recipe Pin Recipe
    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. 
     
    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.
    Print Recipe Pin Recipe
    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.

    Beef Cubes in Sherry – Comfort Food Meal

    Do you enjoy comfort food? Looking for a warm, comforting meal on a cold, rainy day? Then this Beef Cubes in Sherry over egg noodles recipe is the perfect choice. I was not a big meat eater back then (still not so much) but that gravy over the egg noodles alone is amazing. Putting it in the crock pot makes this meal even more appealing. It has been cooking all day and it is cold, rainy, and thundering out and this stew-like meal is going to be perfect.

     The stove is the shrine where I convene with my ancestors

    -Unknown

    With the price of groceries lately, this is a very economical meal. The stew beef has been very expensive lately, so I bought a London Broil steak that was on sale and it worked wonderfully. You need to be flexible these days. You can also use the store-bought Cooking Sherry instead of the original alcoholic version and it will still be wonderful. Leftovers the next day are just as excellent. With cold weather coming, comfort food is on the menu everyday if I have anything to say about it.

    This was one of my late mother’s favorite meals to make and she made this all the time when I was a child. I’ve been thinking about her today, so off to the store I went. Because if you know me, you know that food is memories for me. I get emotional eating a meal that someone I love has made for me. I will leave these recipes here for my daughters and hopefully, they will make them someday for the people they love and think of me and those that came before me. 

    This recipe would be great over rice or mashed potatoes. It can also be made gluten free, if you buy the gluten free option of the soup. The key is to cook it low and slow for a long time. So the crock pot is perfect for this, but a Dutch oven would work also.

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

    Do you enjoy comfort food? Looking for a warm, comforting meal on a cold, rainy day? Then this Beef Cubes in Sherry over egg noodles recipe is the perfect choice.

    Beef Cubes in Sherry

    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Course: dinner, Main Course
    Cuisine: American, British, spanish
    Ingredients Method

    Ingredients
      

    • 2 tbsp. Shortening I suppose butter, avocado oil or canola oil would work fine also.
    • 2 lbs. Stew Beef Cubed
    • 1 envelope Lipton Onion Soup Mix
    • 1 cup Sherry Wine Cooking version (non-alcoholic) will work here also.
    • 1 15oz can Cream of Mushroom Soup
    • 1 tsp. Garlic Powder
    • 8 oz. Package of white mushrooms sliced
    • Salt and Pepper to Taste
    • 1 lb. Bag of Egg Noodles Prepared

    Method
     

    1. Heat shortening in a heavy pot or frying pan if you are using a crock pot.
    2. Brown the beef cubes on all sides.
    3. This is where you can transfer to the crock pot or leave in the heavy pot.
    4. Add remaining ingredients in order given and stir well. Cover pot and simmer mixture for at least an hour.
    5. Alternative: Add to crockpot and heat on low for 4-6 hours.
    6. Serve over egg noodles.

    Lynwood Café – Bar Pizza Restaurant Review

    Lynwood Café in Randolph, Ma is arguably THE best bar pizza in New England. Bar Pizza is a thing in here and everyone has their favorites. Lynwood Café is a small, neighborhood pizzeria that I began attending as a toddler with my parents and I now bring my grown children. There is a key to longevity with Lynwood Café and it is consistency, they know what works and they stick with it.

    Lynwood Café opened in 1949 as a neighborhood bar and once they decided to start making bar pizza, they never looked back. When you walk in, you are walking back in time. The old time charm of the place with its old phone booth, which now houses an ATM (they are CASH ONLY, so this is quite useful) and the shuffleboard game that every child remembers forever.

    Love Fades, Pizza is Forever

    -unknown

    We do not live local anymore, but recently we were in the area and went for the first time in about ten years and we were not disappointed. The warm and friendly atmosphere and the fantastic pizza is just to die for. My lifetime favorite has always been the pepperoni and green pepper, but the hamburg, which I would never order anywhere else is amazing too. My late father was a big fan of the Linguica pizza, which I have never seen in any other pizza place. I have always wanted to try the Boston Baked Bean but I haven’t taken the leap yet.

    One tip: skip the bottled beer. I am not usually a draft beer person, but the draft beer at Lynwood Café is the coldest beer I have ever had and it always has been. Another tip: the draft beer comes in little glasses, so order two. Beer and pizza have never been so good.

    When I met my husband I told him I was taking him to have the best pizza in Massachusetts and he thought I was crazy. We joke that after he had it was when he decided I was the one he wanted to marry.

    REMEMBER: CASH ONLY!

    I would highly recommend checking out Lynwood Café if you ever have the chance. If you want to see more restaurant reviews, check out my blog Sunday Chefs.

    The Barnacle Restaurant, Marblehead Ma.

    Looking for a quintessential New England seafood restaurant? Looking for a great restaurant in Marblehead, Ma? If so, The Barnacle Restaurant is just what you are looking for. I have been going to The Barnacle for too many years than I care to admit and it never disappoints. Located in old town Marblehead, Ma., overlooking Marblehead Harbor with stunning views of The Marblehead light and the beautiful Fort Sewall Park with all its amazing history.

    The Barnacle is nothing fancy and it is close quarters but don’t let that scare you away. The drinks are cold and the food is fresh and fabulous. The deck has wonderful views on a beautiful day but sitting inside on a rainy, windy day watching the waves might almost be better.

    Everyone in my family has their favorites. I can never decide between the fish and chips or the crab cakes. Hubby and daughter love the fried shrimp and the fisherman’s platter. But all of us love the chowder and shrimp cocktail! So lets just say we order it all and share.

    I would usually say this is a summer destination, but The Barnacle is fantastic all year round, no matter the weather. And after you have filled your stomach to excess, go for a walk around old town and check out the sights.

    To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.

    Heston Blumenthal

    The Barnacle Restaurant is located at 141 Front Street in Marblehead, MA and is open 7 days a week. Next time you are in the area be sure to check it out. For more like this, check out my Restaurant Reviews page on my blog Sunday Chefs.

    The Best Chicken Pot Pie

    This Chicken Pot Pie is the best that I have ever had. My family and friends have been constantly asking me to make it again. This recipe is easy, but a bit time consuming. The best part is you can make it in bulk and it freezes fabulously.

    Recently a friend and her family were going through some difficult times and I wanted to make them dinner. I needed something to make in bulk, because I wanted to get three meals out of it. One for my family and two for them. I needed something that would travel well and would also freeze well if they wanted to eat it at a later date. After many hours of contemplation.. Chicken Pot Pie was the answer.

    I haven’t made one in years, but I was willing to give it a try. I told everyone if it doesn’t come out good, don’t tell me! Let’s be serious when it comes to comfort food and home cooking, chicken pot pie is in the top ten of all recipes, so I figured it was a good choice.

    The most indispensable ingredient of all good home cooking:

    Love for those you are cooking for.

    Sophia Loren

    My thought process was to go to the store and buy some rotisserie chickens and use them to speed up the process (Next time I will do that), but because it was so early in the morning the store did not have any. So I needed to go in a different direction. Therefore, I bought one whole roaster chicken and two large split breasts. I came home and rubbed them with olive oil and salt and pepper and put them in the oven at 375 degrees until they were cooked through. While this was going on, I prepped the vegetables. For the carrots, I decided to roast them instead of blanching them. This was a great idea and they came out great. I will do this again. But you could blanch them or even use frozen if you are in a pinch. I sauteed the diced onions until translucent and add the chopped celery later. That is what I love about this recipe, it is so adaptable to whatever your needs are.

    With the pie crusts that I bought (Yes, I bought them, I know my limitations and pie crusts are not my thing. No matter how hard I try) I had enough for 4 pies. My advice is to be prepared for this and have extra on hand. This recipe would also work as a one crust pie. You could put the filling in a casserole dish, cast iron pan or even little individual ramekins and top it with the pie crust, phyllo dough sheets or even biscuit mix. Any of these would work and you could also use a gluten free option to make it gluten free friendly.

    Because this recipe made four pies instead of three, I froze one uncooked for a later date. We had it yesterday and it was wonderful. I will be making this recipe again. I served it with rice pilaf and cranberry sauce. It is a perfect home-cooked meal for any day of the week. I would love to hear back if you make it, so feel free to reach out.

    Check out my other pages here on my Recipes page of my blog Sunday Chefs.

    The Best Chicken Pot Pie Recipe

    My most requested meal to make. Easy to make in bulk and freezes fabulously!
    Print Recipe Pin Recipe
    Prep Time 7 hours 30 minutes
    Cook Time 45 minutes
    Servings: 6 people
    Course: dinner, Main Course
    Cuisine: American, english
    Ingredients Method Notes

    Ingredients
      

    • 1 6 lb Roaster Chicken You could use a rotisserie chicken already cooked, boneless chicken breasts or split chicken breasts
    • 3 tbsp. Olive Oil
    • 1 32 oz. Chicken Broth I use the low salt version.
    • 2 or 3 Chicken Bouillon Cubes
    • 1 stick Butter
    • 1 large White or yellow onion Chopped
    • 3/4 cup Flour
    • 1/4 cup Heavy cream
    • 2 cups Carrots Roasted in oven whole with olive oil, salt and pepper, then diced
    • 3 stalks Celery Diced
    • 1-2 Potatoes (Optional) Peeled and Diced
    • 1 10 oz Package of frozen peas Not defrosted
    • 1/4 cup Parsley Minced
    • 1 tsp. Thyme
    • 1 Egg For egg wash
    • Kosher salt and freshly ground pepper
    • 2-4 Pre-made pie crusts (regular or deep dish) You need both a top and bottom for both pies.

    Method
     

    1. Preheat oven to 350 degrees
    2. Place your chicken on a cooking sheet. Rub with olive oil and add a generous amount of salt and pepper and roast for: About 40 minutes for split breasts with bone in, 30 minutes for boneless breasts and about an hour at least for roaster chicken. Once the chicken is cool, remove the meat and diced into 1/2 cubes. (Save the bones to make stock!)
    3. If you bought a rotisserie chicken, you can skip ahead to this and just remove the meat from the bones and dice.
    4. I liked to roast the carrots. Peal and coat in a little oil, salt and pepper. Use a roasting pan and cook in a 350-400 degree over for about 30 minutes.
    5. If I am adding potatoes to this (It is optional, but we really like it). I would peel and dice.
    6. The potatoes should be par cooked a little bit. You can roast them in the oven with the carrots or put them in a little water and boil or microwave for a bit.
    7. In a saucepan heat the Chicken Broth/Stock and add the bouillon cubes. Heat until bouillon cubes dissolve.
    8. In a large pot with a heavy bottom, melt the butter over medium/low heat and sauté the onions until translucent. (About 10 minutes).
    9. Add the flour and cook over low heat, stirring constantly (this is very important) for about 2 minutes.
    10. Add the chicken broth and stir until smooth and thick. Add 2 tsp. salt, 1/2 tsp. pepper and the cream.
    11. Now add the vegetables, herbs and chicken and mix well.
    12. Let it cool down a bit and divide evenly into pie crusts. I found with the pie crusts that I used it made more than 2. Add the top crust, crimp the edges and brush with the egg wash (In a pinch, milk will work in place of the egg wash).
    13. Cut three slits in the top of the pie to release the steam as it is cooking.
    14. Cook for an hour at 375 degrees.
    15. Use a meat thermometer to make sure the interior is at least 165 degrees.

    Notes

    There are so many ways to adapt this recipe. My original intention was to use rotisserie chickens (I was making a lot), but there were none. It would cut out a lot of time if you used them. 
    You could also make it a one crust pie and add the filling to a casserole dish or a cast iron pan or even little ramekins and top with pie crust or puff pastry which would be wonderful. 
    ALLERGY TIPS: As far as allergies are concerned, you could use gluten free flour or substitute some corn starch for the flour. I have also recently seen gluten free puff pastry, which I am dying to try. I have a family with carrot allergies, so you could leave that out also. I like recipes that are easily adaptable and this is one of them.