Tag: Allergy Friendly

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.

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

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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.
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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 

    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!
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    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.

    Van Leeuwen Ice Cream – My new favorite

    I have a daughter who moved to New York City last year and we love nothing more than to visit and wander the city exploring any food establishments that catch our eye. It is a great way to find new and exciting places you may have missed. The little mom and pop shop or a fancy new bistro, it’s the excitement of the unknown that is so great. We have had some amazing meals and thank god we are walking so much to burn it all off! We have not been disappointed yet.

    It does help that my daughter is a foodie and knows some great spots!

    Ice Cream is cheaper than therapy

    Unknown

    Recently on a very hot, summer weekend, we ventured out to see what we could find. It was late and we were wrapping it up for the evening and walked past Van Leeuwen Ice Cream and Vegan Ice Cream at 172 Ludlow Street on the Lower East Side. Vegan Ice Cream? Who knew? Let’s give it a shot! We had eaten so much that day but as my husband says, “The dessert tank is a different tank, the meal tank may be full but the dessert tank is still empty.” There is always room for dessert!

    A LIFE WITHOUT ANYTHING GOOD IS BAD

    Van Leeuwen Ice Cream Shoppe

    What a cute little spot! The problem now is what to order. They all look amazing. Kraft Macaroni and Cheese Ice Cream? I wish I had tried that. Earl Gray Tea? Vegan Churros and Fudge? Vegan Bourbon Vanilla Apple Crisp? Oat Milk Brown Sugar Crunch? Marion Berry Cheesecake? With the decision finally made, we ordered. The choices were a hot fudge sundae made with Vanilla Bean Ice Cream for the youngest, a cup of Sicilian Pistachio for hubby and for me? I got the Vegan Peanut Butter Brownie Honeycomb.

    The ice cream was so rich we could barely finish it all. I do believe, the decision was unanimous and it was the best Ice Cream we have ever had. I took a risk with the Vegan Peanut Butter Brownie Honeycomb, but it was amazing. Van Leeuwen Ice Cream and Vegan Ice Cream makes their vegan ice cream with Coconut Milk or Oat Milk apparently and I would have never known. If you are concerned that vegan ice cream may be a little weird, it is not. If I had not ordered it myself, I would have thought it was regular milk based ice cream.

    Van Leeuwen Ice Cream and Vegan Ice Cream has locations all over the city. Nineteen in fact, with locations also in California, Texas, Pennsylvania and New Jersey. New locations coming soon in Connecticut and Colorado. I do believe Massachusetts should be next on the list. If you are an ice cream fan, Van Leeuwen Ice Cream and Vegan Ice Cream is a must see!