Category: kid friendly food

Tompkins Square bagels

Best Bagels in New York City – Tompkins Square Bagels

On our most recent trip to New York City, we checked out the highly recommended, Best bagels in New York City – Tompkins Square Bagels. Our daughter lives in New York and we are having the best time visiting her and letting her show us the New York City that we have never seen. I have done all the touristy stuff, now I want to go to the street fairs and parks that I never knew existed. But the best part is finding all the little restaurants she has found. Now there are three Tompkins Square Bagels locations. One is located on 184 2nd Avenue (between 11th and 12th street) and another is located at 165 Avenue A (near Tompkins Square Park) and the third at 1159 3rd Avenue. We visited the the 165 Avenue A location.

I think my soulmate might be carbs

-Unknown

Our daughter had been talking about this place forever and we were very excited to check it out. Despite the hangovers from our previous nights dining and cocktail adventure (We are not as young as we used to be, so it was painful), we woke up and took a nice walk through the beautiful Tompkins Square Park to the 165 Avenue A location. I never knew this park existed, what a beautiful space. The dog parks were amazing. They had two sections: one for big dogs and one for little dogs. I so wished I had brought our Beau with us, he would have loved it.

Beau

The line was long and I was a bit intimidated thinking we were going to be there forever. However, the employees are so organized and the lines move very quickly. But you just have to know looking at that line that these were going to be fantastic bagels. I can see why my daughter says these are the best bagels in New York City if the people in the line are any indication.

The employees at Tompkins Square Bagels know what they are doing, it’s very impressive. If the line gets out the door, an employee will come out and take your order so I would recommend looking at the menu on you r phone ahead of time if you are not sure what you are going to get. I heard they had gluten free bagels after I visited, which was too bad. But it was my mistake, I just assumed they did not. I lean towards gluten free but I do not have an allergy. I love going to allergy friendly establishments. They go above and beyond for their customers and I always like to applaud that. Next time I will try out the gluten free bagel for you all and let you know how they are.

The employees are quick and organized and you get to watch them in action making the bagels, which I found fascinating. There are so many choices… bagels, cream cheese’s, lox, dairy free, gluten free? I was in heaven. I finally decided on an everything bagel with chive cream cheese. The others got lox, tomatoes, capers and onions….they were so happy and ate them so fast I could not get pictures!

I cannot recommend Tompkins Square Bagels anymore than I have (unsolicited recommendation). As far as I am concerned these are the best bagels in New York City. They are fantastic and a must see on your next New York Adventure! I love nothing more than letting people know about the restaurants I love in my blog Sunday Chefs and I put them all on my page Sunday Chefs Restaurant Reviews.

Tompkins Square Bagels is a must see on your next visit. I have been dreaming of their everything bagel with scallion cream cheese ever since. But the choices are endless and they even have gluten free bagels! Very allergy friendly.
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.

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    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 
    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.
    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.

    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!

    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 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. 

    Summery Chicken Pasta Salad with Red Grapes

    This Summery Chicken Pasta Salad with Grapes is the perfect dish for cookouts, hot summer nights, easy lunches or any day you want something quick and wonderful

    This Summery Chicken Pasta Salad with Grapes is the perfect dish for cookouts, hot summer nights, easy lunches or any day you want something quick and wonderful

    What I love about this recipe is it is so easy and very different from your usual pasta salad. It is very lemony so the red grapes are needed to balance it out. There is nothing better on a hot summer night then this. It is so cool and satisfying. This summery pasta salad is the perfect one dish meal for any occasion. A pasta salad this easy is something you need in the rotation. Get a rotisserie chicken, break it apart, add it to your favorite pasta with chopped spinach and chopped grapes along with the wonderful dressing in the recipe below and you are good to go. A warm summer night just calls for this cool and satisfying Summery Chicken Pasta Salad with Grapes/

    My good friend Pam has always made this summery pasta salad and I finally convinced her to share the recipe with me. So she will get full credit for her culinary prowess.

    Check out my other products here on the RECIPES page of my blog Sunday Chefs.

    Summertime is always the best of what might be

    Charles Bowden

    Summery Chicken Pasta Salad with Red Grapes

    Print Recipe
    Course: dinner, Salad
    Ingredients Method Notes

    Ingredients
      

    • 1 12 oz box Pasta Bowties or Rotini work well
    • 3 cups Cooked Chicken Breast rotisserie chicken works great here
    • 3 cups red grapes sliced in half
    • 3 cups Baby Spinach coarsely chopped
    • Zest of 2 lemons
    • 1/2 cup Fresh lemon juice
    • 1/2 cup Olive oil
    • 1/2 cup Red wine vinegar
    • 1.5 tsp garlic powder
    • 1.5 tsp onion powder
    • 1 tbsp honey
    • Salt and pepper to taste

    Method
     

    1. Cook the pasta as directed and rinse under cool water.
    2. When the pasta is cooled, add the chicken, grapes, and chopped spinach
    3. For the dressing. Mix lemon juice, zest, olive oil, red wine vinegar and spices.
    4. Mix the dressing well. Add to the dry ingredients and mix well.
    5. Refrigerate for about a half hour and enjoy.

    Notes

    Great for a hot, summer evening!
    Allergy Friendly: Contains gluten but can be made with gluten free pasta.
     

    Nom Wah Tea Parlor – Great dining in New York City’s Chinatown

    The Chinatown section of New York City is a densely populated neighborhood packed with authentic Chinese and Southeast Asian dining experiences. Not sure you would have a bad experience anywhere that you go, but I am so glad Nom Wah Tea Parlor was recommended to us. We never would have found it otherwise and it was the find of a lifetime.

    Life itself cannot give you joy, unless you really will it. Life just gives you time and space … it’s up to you to fill it.

    Chinese Proverb

    Nom Wah Tea Parlor, opened in 1920 and is the oldest continuously operating Chinese restaurant in New York City. They are located at 13 Doyers Street on an adorable little side street. You almost want to call it an alley but it is prettier than that with all the beautiful lanterns hanging overhead.

    Nom Wah Tea Parlor has other locations: Nom Wah Nolita is fast-casual restaurant in the the Nolita neighborhood (North of Little Italy), Nom Wah at the Market Line and Nom Wah Philadelphia which is a more modern version of the original in appearance but the food is the same quality that you expect

    I have never tried Dim Sum before but it was on my bucket list and oldest daughter did not disappoint by bring us here. She knew Nom Wah Tea Parlor was the place to go and that I would love it. She made sure that we made time to go there on our most recent trip to New York City. We had beautiful weather so we walked from the lower east side and it was very enjoyable. Lots to see!

    They open at 11 am and we got there a little before. There was a short line already waiting for them to open. I believe there is usually a line so be prepared for that. But it moves quickly and is so worth it. This is not a fancy restaurant, they have been open and operating since 1920 and the line is out the door so you know it is going to be great. This is not a tourist trap and you can tell immediately. Nom Wah Tea Parlor is very reasonably priced. We had five people and it was only about $100 before tip. For New York City that is a steal. But please note and prepare:

    THEY ARE CASH ONLY!

    My daughter and her boyfriend were given the task of ordering because they were more familiar than us and I am glad we left it to them. Some of the items we ordered I never would have tried and I would have missed out. We just said “surprise us.

    The final decision was: House special roast pork buns, Chicken soup dumplings, Turnip cake with XO sauce, Pan fried noodles in superior soy sauce, pan fried pork dumplings, Chinese greens in oyster sauce (It was bok choy) and hot tea (not sure which one we got, I believe it was Oolong).

    First off the Chinese greens in oyster sauce.. this was so good. I could have eaten just this and been happy. I never would have ordered it in a million years. How did I go my whole life not knowing about this? I need to figure out how to make it at home. In addition, the turnip cake with XO sauce is another item I knew nothing about and I will be getting that again. It was all so amazing and I just learned you can order some of their food and have it shipped nationwide at Good Belly. I will be trying that out also. They have gluten-free dumplings available for delivery!

    I always appreciate restaurants that are allergy friendly and I like to support them on the restaurant review section of my blog, so check them out here at Sunday Chefs.