When Eataly opened, it sealed the reputation of the neighborhood in and around Madison Square Park as one of New York's food-scene darlings. Still, there are some great sandwiches at the Rosticerria (Eataly's roasted meat station) worth pushing your way past tourists to sample. After sampling all of them (click here to read about them all), it's clear that the sandwich served daily, the Prime Rib, is the best. It's the wettest sandwich and its rub is made with porcini powder, brown sugar, salt, black pepper, and chile flakes. It creates a slight crust, but the inside is very moist, like the best rare roast beef. And for these reasons this dish made my list of most memorable meals of 2011.
Click for more of the Most Memorable Meals of 2011.
Tips & Tricks:
- Brioche buns are the most recommended buns to use for making a chicken sandwich at home as they can be able to replicate the texture and copy of Popeyes spicy chicken sandwich.
- Cornstarch is one of the essential ingredients you shouldn’t overlook or replace with another ingredient because it can help make the crust very light and crunchy compared to just battering the friend chicken with flour. But if the cornstarch is not available in your home or local store, you can use more flour and add a tablespoon of baking powder.
- Use buttermilk to give your chicken the authenticsouthern taste besides helping the crust make small crinkles for extra crispness. Don’t have buttermilk at home or at your nearest grocery store? DIY buttermilk is as easy as 1-2-3! Just stir one tablespoon of white vinegar or lemon juice with one cup of milk. Allow standing for five minutes until you see the milk is starting to curdle.
- If you’re feeling adventurous then mix this up with our ranch dip copycat recipe and tasty fries compliments of a Wingstop signature dish.
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2. You are required to have tea with it
I&rsquom open minded when it comes to beverages accompanying a meal really, I am. Sparkling water? A solid, refreshing choice. A glass of sauvignon blanc? Even better. A Diet Coke? Delicious. Coffee? Yes, I&rsquoll be needing that with my breakfast croissant thanks. Tea? No. A cup &ndash or pot &ndash of tea is something to have with a biscuit in between meals and should never form part of a meal itself.
I understand northerners will occasionally have a cuppa to accompany their fish supper, which I will just about permit having also experienced how cold eating a bag of chips on Blackpool sea front can be and assume it is simply for reasons of warmth. No need to have it with a sandwich in a largely temperate hotel lobby, ok?
Malawach is a Yemenite Jewish pancake. It is fried pastry that can be eaten sweet, with honey, or savory, with hard-boiled egg, tomato dip, and zhug (spicy dip). It can also be served like a wrap (memulawach), filled with delicious ingredients such as tahini, hummus, hard boiled egg, eggplant, fried onion, pickles and more. For great malawach, head to Jachnun Bar in Jerusalem’s Machane Yehuda market.
Over-the-Top Ice Cream Sandwich Recipes That Are Worth Every Calorie
The way we see it, everything is just an ice cream sandwich vessel waiting to happen. We have ice cream sandwich cookies, brownies, waffles, pancakes, cereal, and pretty much every other sweet you could dream up. Screaming for more ice cream? Try our next-level homemade sundae recipes too.
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With three locations on Bourbon Street, Huge Ass Beers is the ultimate testimony to proof in advertising. Try to get your whole hand around the giant cup of very cold beer, and sway along with the live music while you sip. This is what Bourbon Street promises and delivers, so order up and enjoy.
Gumbo is a hotly contested specialty in New Orleans, with the best version usually made by your mama. And while arguing over which roux is darker and who serves the best gumbo can be fighting words, the Gumbo Shop in the French Quarter is a surprisingly good place to get a fix of the iconic homey dish. Pick from seafood and okra, chicken and andouille, or gumbo z’herbes: All three are excellent.
Crawfish étouffée at Gumbo Shop FACEBOOK
How To Enjoy A Beef On Weck When You're Not In Buffalo
I have no idea why the chicken wing was the food to make it out of Buffalo. I mean, I understand the appeal, but its ultimate success is baffling when you consider my beloved hometown’s other signature dish — the beef on weck, which, were this a right world, would be the Buffalo food on every bar menu. It’s a very simple sandwich: roast beef and horseradish, but it’s the roll that’s key. It requires kummelweck, which is hard to find outside of western New York, and that might be what’s held the beef on weck back from world domination.
Unfortunately, Buffalo is not a major tourist destination. There are endless reasons to spend a lovely weekend in Buffalo, but that’s a discussion for another time. Let’s face it, most of you probably have zero reason to visit the City of No Illusions.* If you want a weck, you’ll have to make it yourself. Or ask your friends from Buffalo to do it for you (make some friends from Buffalo! Us ex-pats are everywhere and all we want to do is feed you roast beef sandwiches and talk about the greatest comeback in football history**).
The Weck Creation Myth hinges on two main points. The first is that William Wahr, a German immigrant and baker, gets credit for bringing kummelweck to Buffalo.*** Whether this meant inventing it or importing the style of roll is a subject of debate. Either way: hero status.
The second step in its origin is a little murkier. This version is my favorite: at the 1901 Pan-American Exposition, an enterprising saloon owner with excellent location — right outside the exposition gates — wanted to serve a sandwich to fair attendees that would make them order more beer. He used a salty roll and a spicy condiment on a run-of-the-mill sandwich and, well, the rest is history.
I don’t live in the city anymore, and I rarely return home more than once a year. When I do visit, I make sure to arrive hungry. The best weck in Buffalo can be found at Charlie the Butcher, which is right around the corner from the airport.**** This means avoiding morning flights Charlie’s doesn’t open until 10 a.m. The rest of the year I am utterly weckless, scouring the Internet for pictures of the sandwiches as a sad substitute for the real salty, savory thing. During one of these Google odysseys, around page 7 of image search results, it hit me: this is not a difficult sandwich. I can have beef on weck any time I want!
I made the trip out to Wegmans, aka Supermarket Valhalla, for ingredients, but you should be able to find everything on this list at just about any grocery store. Wegmans is based in western New York, so they carry many area products, including kummelweck rolls, but I went with plain kaiser for our purposes today. Underneath the salt and seeds, kummelweck is at heart a kaiser roll. And the sandwich turned out so well I had one for the next five meals. I’d call that success.
(I find it hard to call these ingredients, as there is almost no cooking involved, just assembly.)
• kaiser roll
• hearty pinch of rock salt (like the kind used for pretzels. If you can’t get this, any salt with granules larger than table salt will do. I used sea salt and it was fine)
• hearty pinch of caraway seeds
• egg wash (one egg, beaten)
• the best roast beef you can find. You can roast a beef yourself if you want, but it’s 97 degrees outside right now. In this weather, minimal oven use is key.
• au jus. Sometimes the deli will have this in little containers, sometimes you have to use the powder in a packet.
• prepared horseradish (not cream, please! Gross.)
• a pickle spear
1. Slice the kaiser roll. Dip the top in the egg wash, then sprinkle the caraway seeds and rock salt on top. Be generous: ideally, your top lip will tingle post-sandwich.
2. In a warmed oven (approx 150 degrees), heat both sides of the roll for three or four minutes.
3. Warm the au jus on the stovetop (or if you’re my dad, on a saucer in the microwave. Whichev.) to somewhere between room temperature and a simmer.
4. Carefully dip the top bun in the au jus. Not a dunk or anything, just enough to moisten the part that borders the rest of the sandwich.
4a. (Optional) If your beef seems dry, dip that in the au jus, too
5. Pile the beef on the bottom bun, slightly higher than you think it will be able to fit in your mouth.
6. Add a heaping scoop of horseradish. Note that the jar of horseradish I used has a beef on weck on the label. Clearly, they know their customers.
7. Assemble sandwich. Garnish with pickle spear.
8. Enjoy sandwich immediately.
Pairing: a cold Genny, some kind of sporting event.
* Other nicknames include the City of Good Neighbors, the Nickel City, the Queen City, B-Snack, B-Lo, and the City of Light. Not to be confused with that *other* City of Light — or Thomas Kinkade, Painter of Light.
** You can watch the whole thing on YouTube, starting here. Totally worth it for the graphics alone. It is also available on Netflix.
*** The city of Buffalo is always fighting about what to do with the gorgeous waterfront property currently occupied by a defunct steel plant. I fully expect that whatever they decide upon will include a statue of Wahr and Teressa Bellissimo holding hands in victory, possibly over a seated Tim Russert.
****Should you fly into Buffalo, take note of the music playing over the PA. It’s the Goo Goo Dolls. It’s always the Goo Goo Dolls.
Victoria Johnson also suggests eggs beneweckt, which involves replacing the top bun with a poached egg and a sprinkle of salt & seeds. She’s still perfecting the horseradish hollandaise.
16 chicken recipes perfect for summer
Picture this: You're on a beach. The sky is blue. The sun is bright. You're reading a good book, drinking iced tea, and eating, uh, beef stroganoff?
There are no hard and fast rules about what makes food wintry versus summery, but if you ask me, it's all about brightness — fresh flavors, raw anything, and bonus points if you can prepare or eat the recipe outside.
These 16 chicken recipes fit the bill just right. Keep them on hand from now until fall.
Award-winning cookbook author Dorie Greenspan is known for her desserts (hi, chocolate chip cookies), but we can't get enough of her dinner recipes either. Case in point: this crispy chicken with an herby, lemony salad alongside.
Because salad is more fun if you can eat it with your hands. Each lettuce cup gets filled with spicy, tomato-y braised chicken, then topped with an avocado vinaigrette you're going to want to put on everything.
If you have leftover chicken, shred it up and turn it into this salad, with spinach, cilantro, chickpeas, grapes, and croutons worth fighting over. So says our contributor Emily, "We have to count out the crispy naan croutons in my house to make sure everyone gets an equal share."
Sesame chicken in two ingredients? It's possible. Just pound chicken breasts until thin, then "bread" them in lots of sesame seeds. This is great served with a juicy radicchio and orange salad — but feel free to swap in your favorite greens, vegetables, and dressing.
Balsamic-marinated chicken, sandwiched between bread with mayo and lettuce, sounds like an A+ lunch to me. But this recipe adds in a quick peach jam and brandied onions and — be right back, gotta go buy some peaches.
Ho-hum curried chicken salad? No more. "My curried chicken salad is much spicier," writes Eric Kim, "thanks to a heaping tablespoon of curry powder and a pinch of cayenne pepper." Mayo, celery, and grapes keep the spice in check.
Green goddess is as summery as a creamy dressing gets. In this case, the green comes from avocado and fresh herbs, which are brightened up by tangy Greek yogurt, lemon juice, and garlic.
Why put one condiment on your chicken sandwich when you could put two? Here, a spicy, sour, and sweet amba (mango) sauce teams up with a lime mayonnaise to make chicken feel as special as can be.
You might think the best part of these kebabs is the crisp-charred chicken, mushrooms, onions, zucchini, and halloumi (yes, cheese!). But what's even better is the toum, a lighter-than-mayo garlic sauce, for dipping.
Why is it called halfsies? Because every ingredient is half of something. All you need for this rub-on marinade is sugar, garlic powder, salt, and cayenne. If you like things hot, you can increase the cayenne from half a teaspoon to half a tablespoon.
This is your classic chicken Caesar salad — except you get to ditch the fork and knife. Plus, using mayo as the base for the Caesar dressing means there's no egg yolk–emulsifying required.
Though this spice paste is traditionally made for chicken, it's so flavorful you'll want to slather it on every grilled protein (pork, beef, tofu, you name it) this summer. Garlic, turmeric, galangal, and ginger are just a few of the ingredients that make it shine.
Jerk chicken, meet chicken burgers. Don't be intimidated by the long ingredient list. Just about everything — from Scotch bonnets and brown sugar to ginger and garlic — comes together in a food processor.
Oh, Buffalo chicken, just when I didn't think I could love you more. In this recipe, hot sauce and blue cheese get mixed right into the ground chicken, making for a big-personality burger that can't wait to hop inside a fluffy bun.
Dry chicken burgers keep getting you down? This recipe to the rescue! "There is a greater proportion of raw vegetable matter here than you might have thought wise to mix into a burger,” Kristen Miglore writes. "But every last bit has just enough time to soften and release its bright, herby, spicy vapors and juices into the burgers as they sizzle, fixing both of the problems meat lacking in fat tends to have."
Parsley and basil keep this burger extra herby, extra fresh. Don't be shy with the vinegary, garlicky aioli on the buns it's got a strong kick from cayenne, but feel free to lower the amount to taste if that's not your thing.
The 24 best sandwiches in America
Some might call it a crime to choose the crunchiest po'boy in New Orleans, the butteriest lobster roll in Maine, and the meatiest roast pork in Philadelphia, but we look at this challenge as a great honor. Sure, it isn't easy to weed out the absolute best from the very, very good, but when it comes to sandwiches, we're up for the task.
So when it came to pooling together a list of our absolute favorites from coast to coast, we were ready. Check out our list of 24 of the best sandwiches in the country.
1. Arizona: The Sopressata at Pane Bianco
Chris Bianco, the mastermind behind the famous Pizzeria Bianco, also makes focaccia with house-milled flour for some epic sandwiches. Good luck eating focaccia anywhere else after eating here. Whether you're picking up a sandwich to go or sitting down for a full meal, get the Sopressata, topped with aged provolone and homemade relish.
2. California: The Godmother at Bay Cities Italian Deli
Every sandwich shop has its own version of the Italian sub, but none compares to the paradigm that is the Godmother at Bay Cities. Since 1925, the old-school deli has been stacking all manner of cured meats including prosciutto, ham, capicola, mortadella, and salami with the works (a mix of veggies and condiments, as well as a lively chopped pepper mix) onto a crusty stretch of Italian bread bursting at the seams. And like every esteemed family matriarch, this one sees a regular line of hungry Angelenos, waiting to pay their respects. It's a sandwich worth braving five o'clock traffic on the 405 freeway for, and trust us, that's saying a lot.
3. Colorado: The Dahlia at Denver Biscuit Co.
At this beloved biscuit den, this over-the-top breakfast sandwich starts with a giant house-made sausage patty that is then topped with apple butter, a fried egg, and maple syrup. If that's not enough, there's always the option to amp it up and build your sandwich on biscuit French toast. Ask for extra napkins.
4. Connecticut: The Wenzel at Alpha Delta Pizza
Sure, the pizza here is fine and all, but let's be real: If you're getting pizza in New Haven, you have your sights set elsewhere (ahem, Pepe's). At Alpha Delta, however, the phone rings off the hook until 3 a.m. or 4 a.m for this chicken cutlet, hot sauce, cheese, lettuce, tomato, and mayo combo. You could call it Buffalo chicken, but that just doesn't encompass its singularity. Named after a former student who would eat the sandwich twice a day, the Wenzel even inspired Yale students to create a One Button Wenzel app that, yes, orders you a sandwich with a single tap on your screen.
5. Florida: The Medianoche at El Palacio de Los Jugos
Don't get mad: We love a classic Cuban sandwich as much as you do. And El Palacio makes a damn fine one, with the perfect ratio of meat to cheese to pickles. But those in the know find their way to this Miami chain for the Cuban's sweeter cousin, made on pressed challah-like eggy bread. Grab a fresh pineapple juice on your way out.
6. Illinois: Mr. G at J.P. Graziano Grocery Co.
The Windy City may be famous for its hot dogs and Italian beef, but there's another beloved sandwich joint worth adding to your Chicago to-do list: J.P. Graziano Grocery Co., a favorite among locals who line up to order the famous Italian subs. The house specialty is the Mr. G, which comes stuffed with provolone, soppressata, prosciutto, salami, truffle mustard, balsamic vinaigrette, hot oil, marinated artichokes, basil, lettuce, and red wine vinegar and oregano.
7. Kansas: The Wagon Wheel at K & M Bar-B-Q
For more than 20 years, this beloved BBQ joint has been serving up saucy classics, including the beloved Wagon Wheel: a beef brisket sandwich topped with white Swiss-American cheese and two onion rings. Still hungry? Check out the fried catfish dinner, burnt ends or the gluttonous BBQ Bowl, filled with smoked meat, warm potato casserole, cheese, and baked beans. Just be sure to pencil in a nap afterward.
8. Louisiana: The Fried Shrimp Po'boy at Parkway Bakery and Tavern
The Big Easy is filled with po'boys worth traveling for, but if we have to choose one, it's the fried shrimp at this legendary family-run spot, open since 1911. It's the quintessential example of everything you want in this classic sandwich: golden shrimp topped with the works (lettuce, tomatoes, mayo, pickles) piled onto a hero. But if you're feeling adventurous, the surf-and-turf po'boy, which contains Parkway's beloved roast beef, is also a good choice.
9. Maine: The Lobster Roll at Bite into Maine
Bite into Maine's owners, husband-and-wife duo Karl and Sarah Sutton, know how to please locals and tourists alike with their perfect lobster rolls, served fresh from their food truck at Fort Williams Park. Piled high with big chunks of fresh lobster meat, served in a lightly grilled bun, it's everything "the way life should be." And when you've OD'd on the simple version, you can expand your horizons with wasabi or curry mayo.
10. Massachusetts: Roast Beef 1000 at Cutty's
This Brookline favorite does everything right, but it's the brioche filled with a pile of roast beef, crispy shallots, Thousand Island dressing, and cheddar that locals love. It's just the right size to leave you with enough room for a brownie, made with local Taza chocolate. (Runner-up for MA goes to the deviled egg sandwich at P-Town's Pop + Dutch: If you find yourself nearby this summer, this awesome sandwich shop is a must-visit.)
11. Michigan: The Reuben at Zingerman's Deli
Of all the meaty choices at this iconic Ann Arbor deli, only one was the sandwich that Obama ordered when he visited: the famous Reuben. It's one of the best combinations of corned beef, sauerkraut, Swiss cheese, Russian dressing, and buttery rye in the country. Trust us, it's worth the inevitable line.
12. Missouri: St. Paul from Old St. Louis Chop Suey
This regional specialty is little known outside of the area, but ask any Saint Louis native, and they'll quickly rattle off their favorite places to grab a St. Paul. This sandwich, birthed out of Chinese restaurants, features egg foo young between two slices of white bread with lettuce, pickles, and mayo. It blends classic Americana and Chinese takeout, and the best part is that even the most expensive version from Old St. Louis Chop Suey is still less than $4.
13. New Hampshire: Moe's Original Italian at Moe's Italian Sandwiches
Since 1959 when Phil "Moe" Pagano quit his job as a cheese salesman to open a sandwich shop in Portsmouth, New Hampshire, Moe's Italian Sandwiches has been serving local favorites like cheesy meatball subs and salami-stuffed Sicilians. The shop may have expanded to multiple locations around New Hampshire, Maine, and Massachusetts, but the original recipe passed down to Moe from his mother endures. It's mild cooked salami, creamy provolone, sliced onions, bell peppers, dill pickles, tomatoes, black olives, and olive oil. Add mayo or special spicy oil if you're feeling adventurous, or eat it just as Mama intended.
14. New Jersey: The Chicken Parm from Milano's Deli
Think of a stereotypical East Coast Italian deli, and you've got Milano's Deli. Expect a number of pastas and Italian specialties, but don't stray far from the sandwiches. There is a variety of options to choose from, and you can invent your own creations, but it's hard to beat the chicken Parm. Just be warned: You'll find a sizable wait around lunchtime from all of the office buildings in the area.
15. New York: Scuttlebutt from Saltie
Though we, too, are big fans of just about everything from Katz's, we want to let you in on another one of our favorites in NYC. Both fun to say and satisfying to eat, the Scuttlebutt from Saltie in Williamsburg, Brooklyn, comes on some of the best house-made focaccia we've ever tasted. It's heavenly on its own and serves as the perfect vehicle for a hard-boiled egg, feta, capers, black olives, pickles, and pimenton aioli. It's the perfect mix of briny, vinegary, and salty. Bonus: There's a Milk Bar next door if you've left room for dessert.
16. North Carolina: Grilled Pimento Cheese at Parker and Otis
The title of "best sandwich" doesn't always have to mean over the top. Take this flawless specimen from Downtown Durham lunchtime favorite Parker and Otis, for example. You might accidentally skip over the line that reads "grilled pimento cheese on sourdough" on this unfussy menu, but that would be a mistake. In between those two crosshatched slices of bread lies the pimento cheese all other Southern spreads aspire to be: gooey, melted cheddar and red pepper held together by just the right amount of mayo. And, yes, you should add bacon.
17. Oregon: Braised Oxtail French Dip at Stacked Sandwich Shop
Between Olympia Provisions, Lardo, and Bunk, Portland might be one of the best sandwich cities in the country, making it very hard to narrow our top pick down to just one. But ever since we tried the decadent braised oxtail French dip from Stacked, which opened this February, we haven't stopped thinking about it. Chef Gabriel Pascuzzi brings his fine dining background to this meaty mess, complete with roast beef drippings and beef-bone stock, and the results have never been better.
18. Pennsylvania: Roast Pork Sandwich at John's
Everyone knows Philadelphia for the Philly cheesesteak, and while we're big fans of this staple, our loyalty lies with the sandwich known better to locals than tourists: the roast pork, which comes with thinly sliced pork, broccoli rabe, and provolone. DiNic's at Reading Terminal Market is a great place to try this under-the-radar gem. But our favorite spot to dig into this sandwich is at a picnic table outside John's, a Philly favorite since 1930. Note that John's version comes with garlic-laden spinach, not broccoli rabe. And don't shy away from ordering the bigger size — that's where you'll get the best bread.
19. Tennessee: Hot Chicken Sandwich at Hattie B's Chicken
You can't go to Nashville without hitting up Hattie B's Chicken for the hot chicken sandwich, a perfect piece of fried chicken topped with Nashville Comeback Sauce (mayo, honey, and spice), coleslaw, and a kosher pickle, all served on a freshly baked bun. You can choose your desired heat level from options that range from mild or medium to Shut the Cluck Up. Don't leave without some sides like the pimento mac and cheese or crinkle-cut fries.
20. Vermont: Veggie Wrap at Putney Food Co-op
Whether it tastes better for being a beacon of a pit stop off I-91 is up for debate, but this expertly made wrap tucked in a health food haven is truly a gem. It contains house-made hummus with six types of vegetables and dressing of your choice (go Russian or go home), and instantly takes the edge off that road-trip sloth feeling. The wrap also pairs best with a trip to Basketville, a giant retail store that's exactly what it sounds like.
21. Washington: Roast Pork Sandwich at Paseo Caribbean Food
Conventional wisdom might say that a trip to Seattle isn't complete unless you catch a flying salmon at Pike Place or order an espresso from the original Starbucks. But true sandwich lovers know the real requirement is getting your hands on a drippy Paseo pork sandwich. Come rain or shine or more rain, dedicated Seattleites won't hesitate to stand in line for a sturdy baguette layered with a slap of aioli, hills of slow-roasted pork shoulder, mounds of pickled jalapeños, and a blanket of darkly griddled onions. Skip the napkins: They're all but useless when downing this savory, succulent brute.
22. Texas: The Tipsy Texan at Franklin Barbecue
When it comes to Franklin Barbecue, casual meat lovers need not apply. This place is the real deal, often boasting long lines before each daily opening and selling out of barbecue by the early afternoon. Skeptics of the hours-long wait haven't tried the Tipsy Texan sandwich: a pile of tender, chopped brisket sliced sausage coleslaw and pickles for only $8. If you can survive the inevitable meat coma that follows, this might be one of the best sandwiches you ever have.
23. Virginia: The Capri at Italian Store
This deli tucked in a shopping center off the highway in Northern Virginia may seem unassuming — but looks can be deceiving. The Italian Store is so popular with Northern Virginia resident that there are long lines nearly every day of the week — but these Italian subs are worth the wait. The classic sandwich to order here is the Capri, filled with prosciutto, capicola, salami, and provolone on an Italian roll.
24. Washington, D.C.: The 9th at Taylor Gourmet
Every Washingtonian knows the name Taylor Gourmet, and with good reason: Its sandwiches are a favorite among the working lunchtime crowd in D.C. The sandwich chain, which started nine years ago with one location on H Street Northeast, has become so popular it has expanded into a chain throughout the city and surrounding suburbs. The menu has changed over the years, but the classic sandwich to order at any Taylor Gourmet location is still the 9th: an Italian sub filled with salami, capicola, prosciutto, lettuce, tomato, onion, and provolone.
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Leftover School Lunch Recipes
Now that you’ve got at least a week of creative ideas, see below for more specific recipes to utilize them. And never worry about wasted food, or the dreaded lunchroom trade, again.
The Patty Melt is a hearty meal and can be made with either ground beef or turkey for fabulous flavor. This recipe suggests using mayo instead of butter for browning, but whatever your preference, you’ll get a great golden crust. Don’t skimp by not caramelizing the onions. It’s totally worth it. Get our Patty Melt recipe.
Kids love sloppy Joes, probably because sloppy foods are fun to eat. This recipe substitutes tomato sauce for the traditional ketchup for more depth of flavor. That being said, if you prefer ketchup, go right ahead. Even better? It’s a quick one-pot meal, so you’re not really adding any additional pots to your nightly cleanup. Get our Sloppy Joe recipe.
Chicken Noodle Soup from Leftover Chicken
Here you go, a stock and soup recipe all in one. Roasting the bones a bit definitely adds to the flavor. Personally, I prefer to add in the celery, carrots, onion, and bay leaf while making the stock so it carries the flavor into anything else you may use the stock for. Also, feel free to cook it for longer than 1.5 hours—the longer you cook, the deeper the flavor. The rest of this recipe is a winner. Get our Chicken Noodle Soup recipe.
Cauliflower crust pizza is low-carb, gluten-free, healthy, and virtually (though not totally) indistinguishable from real pizza crust. And frankly, your kids will be so happy to have pizza for lunch they won’t care. The great thing about making this crust from your leftovers is that the cauliflower is already cooked and cooled, so you won’t burn yourself wringing out the extra water. You can also use this recipe to make cauliflower breadsticks, too. Get our Cauliflower Pizza Crust recipe.
Basic Chicken Fajitas
Truthfully, you can just take your basic chicken breast and add a few seasonings to transform it into fajitas. But if you want your original dinner to be super tasty, use this recipe. The marinade is simple but delicious, and it’ll work as a regular chicken dish even before you transform it into a fajita bowl for the next day’s lunch. Get our Basic Chicken Fajitas recipe.
A good chicken salad is all about quality chicken and the right proportions of everything else. From there you can take it in any flavor direction you (or your kids) like from spicy to curry, sweet and even umami and Asian territory. Get our Chicken Salad recipe.