When I lived in New Hampshire, there was a local pizza joint that we frequented and one of the things I would get most often was a Chicken Cutlet Sub. It was simple and delicious and my favorite.
I have much loved memories of getting a whole sub to myself while we watched the New England Patriots play in the super bowl; it felt super special.
Ever since I moved away I haven’t been able to find one quite like it. I don’t really see it on the menu around here either.
My craving became so intense that I decided to embark on a journey to make my own.
I didn’t realize it would be a journey at first though, I assumed that I would be able to just throw the ingredients together and have it be exactly what my mouth remembered, but clearly that was asking too much.
Although this recipe is delicious and tasty and yummy and such that Cat immediately wanted seconds, it’s not quite what I was hoping for. I’m determined to keep tweaking to see what needs to change. Maybe the bread?
I spend a lot of my time in the car during the week (about 10 hours) and do some of my best thinking there. Most often I forget about my genius ideas as soon as the engine turns off, but this particular thought was so persistent there was no way I was forgetting.
Get this (and I know you already know what I’m going to say, but just go with me on this)…
Instead of noodles!
I had a few moments of doubt before I started cooking as to whether I was legitimately a genius, or if I was delusional.
But as soon as I got to the second layer, I could tell that this was to be one of my most bestest creations.
This summer I made the silly decision to take summer classes. And not just one summer class, but two summer classes. Two summer classes one of which is pre calculus and trigonometry, and the other being my first crack at C++ programming.
Doing all my homework and studying for tests has gone exactly like this.
I have been insanely busy the last few weeks.
Some of the trouble I had last semester, this semester, and I know will happen next semester as well – is I don’t eat very well because I just don’t have much time to make food, or go get real food, and I’m picky about what I might pack for lunch because I leave the house so early in the morning and then it’s hours before lunch time without any refrigeration!
It’s a lot to deal with.
I’ve got a few links though that make me excited about packing my lunches soon and I wanted to share with you!
Look at these Cucumber Subs! I hate soggy bread when I make sandwiches to take anywhere, so I usually just avoid sandwiches altogether. But clearly from my posting history I love sandwiches to death. I’m super excited about this cucumber house for delicious meats and cheeses.
What a great way to make smoothie prep even faster! I’m terrible at eating breakfast, but this should definitely help.
This is the recipe I’m most excited about finally trying. I’ve seen it around and have heard friends talking about it, but haven’t actually gone for it. This will be perfect for me though! I’ll stay fresh until I’m ready to eat, wont get soggy or gross, and I can make them ahead!
I need more recipes though, so please comment below if you’ve got some great make ahead meal ideas!
I don’t go to Starbucks that often (when I say not that often, I mean maybe twice a year), but a long day at jury duty (it was only lunch time) will make you do things you don’t normally do. I went in for a nice cold refreshing frappuccino so I wouldn’t fall asleep and left with a few little vanilla bean scones instead. I sat outside enjoying the sunshine before I had to be ‘locked up’ again and munched on the scones. They were sweet vanilla-y, and soft. Just a couple of bites of deliciousness. I went back to Starbucks the next day on my jury duty lunch time and of course, they were out, and the same thing the next day.
I thought about them all the time after that. Which is so silly because all I had to do was go into Starbucks to get them. It was also silly because i’ve made scones a million times, and I hadn’t even thought about making them. I grabbed my favorite scone recipe, my vanilla beans and got to making. They were everything I was craving and more!
3 ounces of unsalted butter (cold and cut into chunks)
1 cup milk
2 whole vanilla beans
Split both vanilla beans in half length wise
In a small sauce pan bring the milk and vanilla beans to a simmer
Once the milk has simmered transfer to another container and cool completely
In a mixing bowl, mix flour, baking powder, ¼ cup powdered sugar and butter together until the butter has turned into small pea size pieces
Crack your egg in a measuring cup and add enough of your now cold vanilla milk to make ½ cup, you will use the rest of the milk for the glaze.
Scrape two halves of vanilla beans (1 whole bean) and add it to your egg and milk then whisk to combine
Slowly add the milk into the dry mixture.
Turn your dough out onto a floured surface and roll out into a sheet about ½ inch thick, cut into about 1½ inch by 1½ inch squares, then cut the squares in half to form a triangle.
Place on parchment or slipad lined cookie sheet and bake at 350°F for about 8-10 minutes, or lightly browned around the edges.
While the scones are cooking, mix together 2 cups sifted powdered sugar, and vanilla milk. Adding only a few spoonfuls of milk at a time until it forms a thick, but runny glaze. Scrape the vanilla bean and add it to the glaze.
Once the scones are done, cool slightly and dip them into the glaze. You can just dip the tops, or coat the whole thing. If you glaze the whole thing, you will need to place them on a wire rack to let drip. Once the glaze sets up you can move them wherever you'd like, they are best served the first day, but are fine for a few days.
Aries was investigating me and the scones at the light box
I’m a sucker for tuna or chicken salads. Chicken salad though always seems like a more difficult task; you have to cook the chicken instead of just opening a can of something. What works great though, is if you’ve got left over chicken from something else, or just make some extra in prep for lunch the next day. This salad is truly easy, and very delicious. You can of course add grapes or walnuts if you’re one of those people, but I like mine basic and flavorful.
In a medium bowl combine all ingredients until thoroughly mixed.
Refrigerate for 4 hours or overnight for best flavor.
Serve on its own, on bread, in a wrap, or in lettuce boats as pictured here.
* You'll see that most simply poach their chicken, which is fine, but I highly suggest preparing it in a way that you would want to eat it plain. So grilled/baked and seasoned with salt, pepper would be perfect.
** Recipe time does not include cooking the chicken, this would assume it is left over from a previous meal or made in advance.
Who goes to Red Lobster for something besides the biscuits? If you say you do, I won’t believe you. Did you know you can make those delicious cheddar and garlic filled biscuits at home? Yep, that’s right, in your very own kitchen. I think they are even better than the ones at the restaurant, especially straight from the oven. The Qwerty Crew had them a few weeks ago on our unintentional fry everything night. Cat made oh my gosh so good super crunchy onion rings, and Chinese pancakes, and Brie made the double crunch honey garlic chicken. These buttery biscuits just added to the richness of the night.
I have tried a few different variations of the cheddar bay biscuit recipes, but this one is by far my favorite. They are so quick and simple to make, you’ll want to have them every night. You just mix them up, drop them on the baking sheet, and bake. No rolling, kneading or cutting out. I used my 2 oz cup cake scoop to scoop, and it was the perfect amount. If you don’t have a scoop you can purchase one on Amazon or use your 1/4 cup measure. If you want an even quicker recipe for these biscuits you can try this recipe, it uses Bisquick Pancake and Baking Mix. They are still very good, but they are a little more dense in my opinion.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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