Honey Sticky Garlic Chicken

This honey sticky garlic chicken recipe is brought to you by two online recipes, and my awful cold. I can barely talk, so I wanted something spicy and zippy to clear my head. But, since I’m not feeling well, it also had to be pretty easy. And only use pantry ingredients, since I’m not going out unless I absolutely have to! I was stuffy before I ate this, but not after! Yay!

I found two recipes online that were not quite right on their own, so I combined them.  The first one was a bit bland. The second required boneless breasts and said to dip the chicken in eggs and panko and then bake.  I never buy chicken breasts (no flavor), I didn’t want to bother deboning the chicken thigh I had, and I sure wasn’t in the mood for all that dipping and cleanup. Four bowls! No no no.

So, this chicken dish is super-simple to make. Just brown the chicken, and make a quick sauce. The honey and rice vinegar add a touch of sweetness, while the garlic, chili garlic sauce, and a bit of jalapeño pepper add a spicy kick (just perfect when you have the creeping crud).  You can adjust the heat downwards by using sriracha instead of the chili garlic sauce and substituting bell pepper for the jalapeño. Then there’s sesame seeds for a bit of crunch.

Another option is to toss in some fresh or frozen veggies while the chicken is cooking. That makes it a heartier meal, and adds some extra color and vitamins.  Also good for colds.  A more colorful plate somehow looks tastier, I think..




Honey Sticky Garlic Chicken

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: Dinner Recipes for One Person

Cuisine: Chinese

1 person

honey sticky garlic chicken

Ingredients

  • 1 chicken thigh (bone-in)
  • salt and pepper to taste
  • 1 T neutral oil
  • 1 clove garlic, chopped
  • 1 T honey
  • 2 tsp chicken broth
  • 1 tsp rice wine vinegar
  • 1/2 tsp soy sauce
  • generous pinch ground ginger
  • 1/4 tsp chili garlic sauce
  • 1/4 tsp sesame seeds
  • 1/8 inch slice jalapeño pepper, seeds removed, and diced

Instructions

  1. Season chicken with salt and pepper.
  2. Heat oil in small skillet. When oil is hot, add the chicken and brown on both sides, about five minutes total.
  3. Reduce heat to medium, cover the pan, and cook20 minutes, turning occasionally.
  4. Combine the remaining ingredients in a small bowl.
  5. Increase heat to medium high. Add the sauce, and cook, stirring until it thickens, about 1-2 minutes.
  6. Plate the chicken and spoon the sauce over it.

Notes

If you want less heat, use sriracha instead of chili garlic sauce.  If you don't have rice wine vinegar, try apple cider vinegar instead.

 

Honey Sticky Garlic Chicken Substitutions and Variations

  • Add broccoli, snow peas, bok choy, or other veggies to the chicken about half way through the cooking process (fresh) or 15 minutes in (frozen)
  • Add extra chiles
  • If you don’t have rice vinegar, try apple cider vinegar (you want something with sweetness to balance the tartness)
  • If you have time and patience, cut the chicken up, dip in egg, and then in panko crumbs




More Chinese Chicken Recipes

Stir Fry Chicken with Peanut Sauce

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Chinese Chicken Noodle Cabbage Soup for One Person

Turkey Pot Pie for One Person

I’ve always loved chicken and turkey pot pie, likely because my mom does and she passed it on.  But I never made it myself, thinking it required a lot of fussing and that a turkey pot pie for one wasn’t terribly practical. I think it was the crust that scared me. However, I’ve started making more pies lately, since my brother has decided I am the designated holiday cook. And he really likes apple pie. 

So, for Thanksgiving, I made an apple pie, and the turkey, and then grabbed the remaining crust scraps, as well as turkey leftovers, and took it all home.  The pie scraps (from the all-butter crust) made the perfect topping for this turkey pot pie.  The bones were the basis for homemade stock, and the leftover cooked turkey became part of the filling. If you don’t have turkey stock and/or leftovers, use chicken instead. 

I made my own crust and stock, but if you don’t have the time or inclination, store-bought will work just fine. If you can, get made in store stock, not the stuff in the can or box (it tastes better).  You could even get some cooked turkey from the deli counter. Then you have a semi-homemade dinner, without a lot of work.

Don’t be intimidated by the way, by the idea of making stock. It’s really easy. You just need bones (from turkey, chicken, beef or whatever kind of stock you want to make), water, salt and pepper, carrots, onions, and a bay leaf. Toss it all in a pot, bring to a boil, and then let it simmer for a couple of hours. I like to caramelize the bones and veggies in a bit of oil first, for more flavor.

I have adapted this from a food network recipe. I reduced the quantities and eliminated the celery and parsley.  If we were meant to eat celery, it would taste better and not get stuck in your teeth! 

It takes about an hour overall, in two stages. First make the filling, then add that to a six inch casserole dish, top it with the crust, and bake until golden brown.




Turkey Pot Pie for One Person

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Category: Dinner Recipes for One Person

Cuisine: American

2 servings

turkey pot pie for one person

Ingredients

  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 1 large carrot, chopped
  • 2 tablespoons flour
  • 2 cups chicken or turkey stock
  • 1 potato scrubbed and cut into chunks (about 3/4 C)
  • Salt and pepper to taste
  • 1 cup shredded cooked turkey
  • 1/4 cup frozen peas, thawed
  • Pie crust (about half a recipe, or use a prepared crust)*
  • One egg (lightly beaten)**

Instructions

  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a saucepan and add the onion. Cook on low heat until the onion softens.  Add the carrots and cook for a couple of minutes. Then add the flour and cook the mixture another two minutes.
  3. Pour in the stock and raise the heat. Once it’s bubbling gently, put in the potato, season with salt and pepper, and simmer until the potato is tender (about 15 or 20 minutes).
  4. Add the shredded turkey and the peas.
  5. Butter and flour a small casserole dish (about 6 inches).
  6. Pour the mixture into the casserole dish. Place the pie crust on top and cut to fit.
  7. Brush with beaten egg (if using)
  8. Bake for thirty minutes

Notes

* I used the scraps left over from making an apple pie for the holidays. If you have a prepared crust, cut it in half.

**You probably won’t need the whole egg. You can skip this if you like, or use the remaining egg for an omelette or frittata.

Turkey Pot Pie for One Variations and Substitutions

  • Reduce the chicken broth to 1 3/4 C and add 1/4 cup of half and half
  • Add some sherry (about a tablespoon)
  • Add herbs, such as sage, thyme, and rosemary to the onions when you cook them
  • Substitute corn for the peas
  • Sauté some garlic with the onions

More Turkey Recipes

Sweet and Sour Turkey Meatballs with Jelly and Chili Sauce

Quick and Easy Spicy Leftover Turkey Soup

Cranberry Chipotle Turkey Enchilada

Easy Leftover Turkey Soup Recipe




Belgian Potato Salade Liegoise

I confess I’d never heard of Belgian potato salade liegoise until recently.  It may make you think at first of French salade niçoise, but there’s no tuna or olives. And definitely no anchovies! Instead, this is a traditional Belgian warm potato salad made with green beans, and bacon! It’s all topped with a quick vinaigrette that takes only seconds to make.

Well, you’re supposed to use bacon, but I had none so I substituted kielbasa instead (which June, who wrote the original recipe said was just fine).

It’s an easy lunch or light dinner without a lot of fussing. Just the thing for this time of year when you need a bit of a break in between stuffing yourself for all the holidays.  The salad comes together in about twenty five minutes, which makes it perfect for a relatively quick meal. Serve it warm and eat it right away, or save it for another time and eat it cold. It’s good either way.

Plus, it only requires one pot! Yes!

I used frozen green beans, since that’s what I had, but you can use fresh as well. Just cook them a bit longer, just enough so they’re tender/crisp. You want them to retain a bit of crunch.

I confess I did think about getting fresher beans and the bacon, but I’d already been up and down twice that day and that was enough! Living in a walkup does make you think about how often you climb all those steps.

Belgian Potato Salad Liegoise

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: Lunch Recipes for One

Cuisine: Belgian

1

belgian potato salade liegoise

Ingredients

  • 2 medium-sized Yukon gold potatoes
  • 1 egg
  • 1/4 C frozen green beans
  • 2 inches of kielbasa, cut up into coins (or use 1-2 strips of bacon)
  • 1 T plus 1 t olive oil
  • 1 T white wine vinegar
  • 1/2 tsp dijon mustard
  • 1 T onion, chopped
  • Salt and pepper to taste

Instructions

  1. Scrub the potatoes (you don’t have to bother to peel them), and then cut them up into chunks.
  2. Add to a pan of water large enough to hold the potatoes (2 quart or small Dutch oven should do it) and add a pinch of salt. Then add the egg.
  3. Turn the heat to high and bring the water to a boil.
  4. Cook for 10 minutes and remove the egg with a slotted spoon. Set it aside in a bowl to cool slightly so you can cut it up later.
  5. Check the potatoes. If they are tender, remove them with the slotted spoon and add to the bowl with the egg. They may need an additional five minutes to cook.
  6. Add the green beans to the hot water (same pot) and cook 2-3 minutes for frozen, 5 minutes for fresh.
  7. Once done, put them in the bowl with the potatoes and the egg.
  8. Now, drain the pan and add the bacon or kielbasa. Cook on medium heat until crisp or cooked through. Add the meat to the bowl.
  9. Slice the egg.
  10. In a small dish, mix the olive oil, vinegar, mustard, and onion together. Add salt and pepper to taste. Pour the dressing over the salad and mix everything well to coat.

Notes

Note: you can make the potatoes, eggs, and string beans all at once, or make extra for some other meal and save some for this. That makes it even easier and faster, because then it’s just the bacon (or sausage) and the vinaigrette.  Which means lunch in five minutes.




Belgian Potato Salade Liegoise Substitutions and Variations

  • saute the onions first and then add them to the salad
  • top with chopped walnuts
  • try different kinds of vinegar (such as sherry or raspberry)
  • swap the standard potatoes for red ones

More Potato Salad Recipes

Dill Caper Potato Salad

French Dijon Mustard Vinaigrette Potato Salad

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette




Lamb Kofta Meatballs

I had started out one night thinking I’d make lamb and spinach meatballs, but I found I was low on eggs, and wanted to use what I had for something else. So I switched to lamb kofta meatballs mid-stream! Sometimes, I pivot in the middle!

The meatballs are flavored with toasted nuts, warm spicy cumin and cinnamon, as well as sweet, minty green cardamom. All that makes them a feast both for the mouth and the eyes. Look how colorful they are!

Plus, they require no eggs and no breadcrumbs. I wasn’t entirely sure if they would stay together without it, but they did. So it’s a great way to have meatballs if you can’t have eggs. And, since there’s no bread crumbs, they’re also gluten-free.

I’ve adapted this from once upon a chef‘s recipe for Middle Eastern lamb kofta meatballs , and reduced the quantities. I did make a few other changes. One, I swapped cilantro for spinach (don’t like cilantro!). Two, my quarter of a bell pepper was questionable, so I used chopped carrot instead.  And lastly, I didn’t have the mixed nuts, only ground almonds, so I used that. More pivoting!

That also saved me the step of grinding up the nuts.  You can use almonds, or go with a mixture of walnuts, almonds, and pine nuts as she did in the original recipe.

That’s the thing about cooking. Sometimes you have to be able to think on your feet, and figure out what to do when something doesn’t go quite the way that you initially planned.

Lamb Kofta Meatballs

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Category: Dinner Recipes for One Person

2

lamb kofta meatballs

Ingredients

  • 2 T ground almonds (or combination of almonds, walnuts, and pine nuts)
  • 1/2 small yellow onion, chopped roughly
  • 1 clove garlic, chopped roughly
  • 1 small carrot, chopped (or about 1/4 of a large green bell pepper), chopped roughly
  • 1/2 small jalapeño pepper, chopped (take out the seeds and ribs to make it less spicy, leave them in for more heat)
  • 1/4 cup spinach leaves
  • 1 pound ground lamb
  • 1/3 teaspoon ground cumin
  • Generous pinch ground cinnamon
  • Generous pinch ground cardamom
  • Generous pinch ground cloves
  • 3/4 tsp salt
  • pinch of ground black pepper (or a grinding of peppercorns)
  • 1 T olive oil

Instructions

  1. If you have ground almonds, skip this step. If not, place the nuts in a food chopper and grind them up.
  2. Add the ground nuts to a small, dry pan and cook on medium heat. Keep stirring until the nuts take on color and become fragrant. This should take about five minutes.
  3. Remove the nuts from the pan and pour them into a medium size bowl. Let them cool while you prepare the rest of the kofte mixture.
  4. Now put the onion, garlic, carrot (or bell pepper) and spinach into the chopper you used to grind the nuts. Pulse until the veggies are minced into small pieces.
  5. Place a fine mesh sieve in your sink and add the veggie mixture to it. Push down on the veggies, using a spoon or a spatula, to get out as much moisture as possible.
  6. Add the strained mixture to the bowl with the nuts, and then add the lamb, spices, salt, pepper.
  7. Stick your hands in the bowl, and use them to mix everything together until it's all thoroughly blended.
  8. Still using your hands, take about 2 T worth of mixture from the bowl and form them into patties/balls about 2 inches around. Lay the kofta out on a cutting board, until you are ready to cook them. Note: if you like, you can stop at this point and refrigerate the kofta until you are ready to cook them. They will keep in the fridge for a day or two.
  9. Heat the olive in a medium size skillet on medium-high heat. Add the kofta to the skillet, in batches, if necessary, and cook, turning carefully, until they brown and cook through. This should take about 4 minutes per side.

Notes

Serve with tzatziki or hummus.  You can also make these on a grill, if you have one.

 

More Lamb Recipes

Spinach Lamb Meatballs

Lamb Keema with Potatoes and Broccoli

Turkish Lamb Burgers

Mushroom Barley Soup Small Batch for One Person

Mushroom barley soup is right near the top of my “comfort food” list.  I remember my grandma making it when I was little (and she made the best soups).  Sadly, I don’t have grandma’s recipe. She was a taste, toss, and stir sort of cook). Nothing was ever written down! My mom still mourns not having her recipe for pickles.

However, this Tori Avey recipe comes close.  Grandma wouldn’t have used fancy mushrooms, so neither did I, but you can add them if you like.

Grandma was from Poland, and as Tori Avey points out, mushrooms were a popular food there because you could dry them and store them for later use.  Barley also grew well in that climate, and could be dried and stored for the winter when other foods were less plentiful. Mushroom barley soup was popular throughout the whole country, but since observant Jews had dietary restrictions (no mixing milk and meat), there were two versions of this soup. One with just vegetables (which could be eaten with sour cream) and one with meat (more on that below).

There’s no meat in this recipe, but I did use chicken broth.  If you want a vegetarian version, you can substitute mushroom broth or vegetable stock instead.

As is, there’ s not a lot of fancy ingredients, and it’s just the thing for a chilly fall or winter day when all you want to do is snuggle inside a warm blanket in front of a fireplace. And you haven’t got a fireplace!

Also, since I’m lazy about pot cleaning, I simplified it. Only one pot! Not two or three. And I made fewer servings, because 8 is too much!




Mushroom Barley Soup

Prep Time: 5 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 15 minutes

Category: Small Batch Soup Recipes

Cuisine: Polish

4 bowls

mushroom barley soup

Ingredients

  • 2 T extra virgin olive oil
  • 1/2 large onion, chopped
  • 1/2 cup carrots, peeled and chopped (the baby ones are fine, just chop them in half)
  • 8 oz. mushrooms, cleaned and sliced
  • 1 clove crushed garlic
  • Salt and pepper to taste
  • 1 1/2 quarts chicken stock
  • 1 cup pearl barley
  • 1 bay leaf

Instructions

  1. Heat the oil in a stock pot or Dutch oven.  Add the onion and cook until wilted and soft, about 3-5 minutes.
  2. Add the carrots and mushrooms, spreading the mushrooms in one layer. Cook for two minutes, then flip the mushroom/carrot mixture and cook another two or three minutes until the vegetables start to caramelize and brown.
  3. Add the garlic and cook another minute or two. Add salt and pepper to taste.
  4. Now, add the chicken broth, barley, and bay leaf.  Bring to a boil, then turn down the heat and simmer for an hour until the barley is soft, but still chewy. Remove the bay leaf and serve.

Mushroom Barley Soup Substitutions and Variations

  • use vegetable or mushroom stock instead of chicken
  • add upscale dried or fresh mushrooms, such as shiitake or chanterelle
  • try it with flanken (short ribs, or spare ribs cut sideways with little oval bones)
  • deglaze the pan with a bit of sherry or white wine before adding the broth




More Mushroom Recipes

Pork Tenderloin with Mushrooms and Sour Cream

Single Serving Chicken Recipe with Tarragon and Mushrooms

Pan-Fried Steak with Mushroom Brandy Cream Sauce

Pasta with Broccoli, Mushrooms, and Chicken Sausage

Brazilian Chicken Paprika Stew

I’ve always found it fascinating to see how people all over the world come up with similar foods (blintzes, crepes, tortillas). Or people take a dish from one country and then mix it up and change it to suit local tastes in a different country.  Brazilian chicken paprika stew is one of the latter. It’s a Brazilian take on Hungarian chicken paprikash.  The sour cream is gone, replaced with beans and sausage. I discovered this dish when I went to look for something to make with some extra beans, chicken, and half a lime. It’s a thick, rich, comforting stew, and not at all spicy. And it only requires one pot to make! I’m always in favor of less cleanup.

The original recipe was for 6 or 8 servings, which is way too many for one person, so I reduced it.  It also called for both chicken breasts and boneless thighs, but I much prefer the thighs, so I skipped the breasts entirely. I only had bone-in thighs, so I just cut them up and left the bones in to cook. Yes, I took them out for the photo! They’ll turn into more chicken broth later.

I used spicy chicken sausage for this, but mild is fine if you prefer less spicy food.

I served this with crusty super-easy single loaf Kitchenaid bread, but rice works too. Or whatever starch you like: potatoes, noodles, etc. to sop up the sauce.

One thing on the paprika, it turns stale pretty quickly, so use a fresh jar/box or buy it in a spice store if you can.




Brazilian Chicken Paprika Stew

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Category: Dinner Recipes for One Person

Cuisine: Brazilian

2-3 bowls

Brazilian chicken paprika stew

Ingredients

  • 2 chicken thighs, cut into chunks (about one inch)
  • 1 chicken sausage, sliced
  • 1 tsp lime juice
  • Salt and pepper to taste
  • 2 T canola or other neutral oil
  • 1 garlic clove, minced,
  • 1/2 medium onion, diced
  • 1 tsp paprika
  • 1 tsp tomato paste
  • 1 1/2 C chicken broth
  • Generous pinch dried thyme, or about 1/2 tsp fresh thyme leaves
  • 1/2 C canned white beans
  • 1 tsp flour

Instructions

  1. Toss the chicken and the sausage in a bowl to combine them. Add the lime juice and then season to taste with salt and pepper.
  2. Add half the oil to a Dutch oven or medium size saucepan. Heat on medium high, then add the meat mixture. Brown the meat, turning occasionally, about 4 minutes. Once it’s browned, remove it from the pot and set aside while you go on to the next step.
  3. Lower the heat to medium, add the rest of the oil, and let that heat up. Once the oil is hot, add the garlic and onions. Sauté the vegetables until they wilt, about three minutes. Add the paprika and tomato paste and stir to incorporate the tomato into the vegetables.
  4. Add the chicken broth, bay leaf, and thyme, and bring to a boil. Once it boils, turn down the heat to low and simmer for 30 minutes.
  5. Remove a tablespoon of broth into a small ramekin or bowl and add the flour. Stir that together and put in the stew pot. Now add the beans and cook another 10 minutes to heat them through and thicken the broth. Remove the bay leaf and serve.

Notes

You can eat this with rice or crusty bread. I went with homemade bread.

Brazilian Chicken Paprika Stew Substitutions and Variations

  • try it with lemon juice instead of lime
  • add some chopped peanuts and ginger
  • add some mild pepper, like poplano, either fresh or dried (ancho chili)
  •  substitute smoky paprika for extra depth of flavor

More Chicken and Bean Recipes

Chicken Chili Verde Recipe

Moroccan Chicken and Bean Soup

Lentil Bean Sausage Soup




Rosemary Potato Roasted Garlic Pizza

I had never heard of rosemary potato pizza (or pizza con potate – which sounds sooo much better than the English translation) until recently. But when a friend described it, I had to have it. Sadly, he lives 3,000 miles away. And, the place that serves it only has it seasonally. Either that, or I had to fly to Italy. So, I decided to make my own pizza. I ended up mind melding two recipes and came up with rosemary potato roasted garlic pizza with thin slices of potatoes, roasted garlic, and mozzarella cheese.

The potato slices are soaked in salted water to soften and then layered on top of the pizza to get crispy, while the cheese turns brown and bubbly. Roasting the garlic transforms it into something sweet, mellow, and spreadable (incidentally this is also great on crusty bread). All topped with sprigs of fresh rosemary, a drizzle of olive oil, and grated Romano cheese.

And yeah, you can definitely tell everyone you’re making potato chip pizza for dinner!

I’ve included the recipe and instructions to make your own dough, but feel free to take the easy route and buy pre-made dough from your supermarket or local pizza joint. That will get you pizza in about an hour.

Making the dough yourself does require a bit of time and effort, so it’s definitely a weekend, rather than weeknight meal. And, since this is a long weekend in the US, it’s the perfect time to try it.

So, order of operations: first start the dough (if you’re making your own). Then, while that’s rising, slice and soak the potatoes. While they soak, roast the garlic. Then wait for a while, while the dough rises, and put it all together. Once all the components are ready, it comes together pretty quickly.

The pizza is enough for one dinner, or you can split the dough recipe in half and use it for two lunches. The dough will keep in the fridge for 2-3 days. Make sure to wrap it tightly so it doesn’t dry out. Or, you can freeze it.




Rosemary Potato Roasted Garlic Pizza

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Category: Dinner Recipes for One Person

Cuisine: Italian

one

rosemary potato roasted garlic pizza

Ingredients

    Pizza Dough
  • 1 1/2 cups flour
  • 1 teaspoon table salt
  • 3/4 teaspoon active dry yeast (or 1/2 tsp instant yeast)
  • 1/2 cup lukewarm water (you may need 1 or 2 T more)
  • 1 tablespoon olive oil
    Potato Topping
  • 1 medium-large potato, sliced thinly
  • 2 tsp salt, divided
  • 2 garlic cloves
  • olive oil
  • 1/2 C mozzarella, shredded or ciliegine (cherry size)
  • small sprig fresh rosemary (about 1 1/2 tsp)
  • grated Romano cheese

Instructions

    Pizza Dough
  1. Add all the dry ingredients to a large bowl and stir them together.
  2. Add the water and the olive oil, stirring, until it sticks together in one large clump.
  3. Flour a board or counter, remove the ball of dough, and put it on the counter.
  4. Knead it for a minute or so until it's smooth and holds together in a ball.
  5. Oil the bowl (I use about a capful of oil), put the ball back in and turn it to coat with the oil. Cover with plastic wrap or a clean plastic bag.
  6. Let it sit for about an hour, until the dough doubles in size.
  7. Turn it back onto the counter, and press out the dough with your hands to get the air out. Roll it back into a ball and let it sit for another twenty minutes, covered.
  8. Place the dough in a pizza stone, baking sheet, or a nonstick shallow pan. If you have a nonstick pan, you're good to go. If not, sprinkle it with cornmeal or farina to keep the pizza from sticking.
    Potato Topping
  1. While the pizza dough is rising the first time, start the potatoes. Slice one medium-large potato thinly with a knife, a food processor, or a mandoline (vegetable slicer). Put them in a bowl of warm water with one teaspoon of salt and let them sit for about 30-40 minutes,
  2. Preheat the oven to 400 degrees.
  3. Take two cloves of garlic, cut the tops off, and place them in a small piece of aluminum foil. Drizzle with about a teaspoon of olive oil. Wrap the cloves in the foil and seal it. Then roast for 40 minutes.
  4. Once the potatoes have soaked, drain them and pat them as dry as you can.
  5. When the garlic is ready, squeeze the insides out from the skin.
  6. Once the pizza has risen for the second time, you're ready to put everything together.
  7. Leave the oven on and raise the temperature as high as it will go.
  8. Press the pizza dough into your pan, pushing outward from the center.
  9. Layer the potatoes on top, then the mozzarella cheese, the second teaspoon of salt, the roasted garlic, and a drizzle of olive oil (1 -2 tsp). Top with fresh rosemary and grated romano cheese.
  10. Bake in the oven for about 15-20 minutes until the potatoes get crispy on top and the cheese melts.

Rosemary Potato Roasted Garlic Pizza Substitutions and Variations

  • add some cooked chicken
  • top with sliced red onion
  • add some hot red pepper flakes
  • switch the cheeses and use fontina
  • or, add some crumbled bacon

More Pizza Recipes

Goat Cheese Caramelized Onion Pizza

White Pizza Recipe Without Ricotta

 




Balsamic Vinaigrette Chicken For One

I suppose the official name of this dish should be something like balsamic vinaigrette chicken or balsamic chicken or  another similarly elegant name.  In reality, I call it something much more straightforward (and a lot less fancy), namely “stupid easy chicken.”

It has only two ingredients.  You don’t even really have to measure anything. There’s no chopping either. Or peeling.Nothing.

In fact, all you have to do is brush or pour a bit of balsamic vinaigrette dressing over both sides of the chicken. Then put it on a small roasting pan (or just use the pan from your toaster oven), and bake. Tada!

It’s ridiculously easy. And quite tasty too.

The inspiration? I was tired one night and a long-ago co-worker’s sheet pan chicken popped into my head (why, I have no idea). Anyway, she used to take a big sheet pan of chicken parts, pour Italian dressing over it, and bake it. Instant seasoning, and an easy dinner with very little effort.

I thought, well why not make that a bit fancier, without adding any extra steps. So, I swapped the Italian dressing for balsamic vinaigrette. I used homemade, but store bought is just fine.

Then, you can simply pop a potato in the oven to bake with the chicken. Or, use the time and energy to make a fancier side dish, such as honey mustard glazed carrots. Start the water boiling for the carrots when the chicken is about half-baked.

If you’re really feeling ambitious (not that it’s hard, just maybe five minutes more effort), make your own chicken balsamic vinaigrette dressing.

Balsamic Vinaigrette Chicken Dressing Recipe

3T balsamic vinegar
1 T Dijon mustard
1 garlic clove, minced
1/2 C olive oil
Salt and pepper

Mix everything except the oil together in a small bowl.  Then slowly add the oil, stirring constantly. Season with salt and pepper to taste.

You can then use that on a tossed salad or Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette .




Balsamic Vinaigrette Chicken For One

Prep Time: 1 minute

Cook Time: 40 minutes

Total Time: 41 minutes

Category: Dinner

Cuisine: American

one

balsamic vinaigrette chicken

Ingredients

  • 1 chicken thigh
  • 1 tsp or so balsamic vinaigrette dressing

Instructions

  1. Preheat oven or toaster oven to 400 degrees F.
  2. Place the chicken thigh on a roasting pan or toaster oven pan
  3. Pour the dressing over the chicken, turning to coat, ending with skin side up.
  4. Bake for 35-40 minutes.




 

More Chicken Recipes

Quick Chicken Mango Stir Fry Recipe

Indian Royal Chicken Cooked in Yogurt

Stovetop Coq au Vin Chicken with Red Wine Sauce

Stir Fry Chicken with Peanut Sauce

 

Lemon Cumin Mint Chicken

Lemon Cumin Mint Chicken is a quick  and easy Middle Eastern-inspired meal that uses ingredients you likely already have. The cumin and lemon add a spicy, citrusy flavor. Think of it as the sort of meal you might have sitting outside at a café along the Mediterranean sea.

I’ve adapted this from Epicurious but made several changes. First, since it’s one person, we don’t need a mixture of chicken pieces. Second, I don’t like the boneless thighs (I want the bones to make chicken broth).

The original recipe also called for lemon-infused oil (which takes three weeks to make).  Probably good, but that’s too long to wait, and I suspect it would overwhelm the chicken.

Third, the instructions said to reserve some of the garlic and scatter it over the chicken. I didn’t do that either, as I didn’t want raw garlic. And, I upped the cumin a bit.

Lastly, instead of broiling the meat, which tends to lead to dried out food (especially chicken), I simply baked it instead. About 15 minutes at 400 degrees, then baste, then another 25 minutes or so until the chicken is done and the juices run clear.

The potatoes are crispy garlic basil potato bites (without the basil).  Tomatoes were fresh from the Greenmarket.

Don’t be put off by the “prep” time. It’s really five minutes of prep, and the rest is waiting for the marinade to flavor the chicken.

Lemon Mint Cumin Chicken

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 10 minutes

Category: Dinner

Cuisine: Middle Eastern

one serving

lemon mint cumin chicken

Ingredients

  • Zest of  1/4 lemon, grated
  • 2 tsp lemon juice
  • 1 T olive oil (or lemon oil, see substitutions and variations)
  • 1 tsp shredded  fresh mint leaves, plus 1//2  tsp  whole leaves for garnish
  • 1 small garlic clove, minced
  • generous pinch paprika
  • 1/4 teaspoon ground cumin
  • pinch salt
  • grinding of black pepper
  • 1 chicken thigh

Instructions

  1. Mix together the lemon zest, juice, half the mint, the garlic, and the remaining marinade ingredients (everything except the chicken) in a small bowl.
  2. Add the chicken to the bowl and spoon the marinade over it, turning the chicken so it gets covered on all sides. Leave the mixture out on the counter, and let it marinate for about half an hour. Turn it every once in a while. (Or alternatively, put everything in a plastic baggie and shake it around).
  3. Heat the oven or toaster oven to 400 degrees. Put the chicken on the toaster oven pan (or a small baking pan) and cook for 15 minutes. Then brush the skin with the marinade and the pan juices. Roast for 20-25 minutes more and check to see if the chicken is ready. The juices should run clear.
  4. Remove to a plate, and sprinkle with the rest of the mint and the reserved garlic.
  5. Mix all the ingredients (except the chicken) together in a small bowl or plastic ziploc bag. Add the chicken and turn or shake until the chicken is coated with the marinade.
  6. Let the mixture sit at room temperature for half an hour. Shake or turn it occasionally.
  7. Preheat the oven (or use a toaster oven) to 400 degrees. Place the chicken in a small pan or on the toaster oven pan and cook for 15 minutes. Then baste the chicken with the marinade. Cook for another 20-25 minutes until the chicken is done. Remove to a plate and garnish with the rest of the mint.

Lemon Mint Cumin Chicken Substitutions and Variations

  • Try coriander instead of mint (or a mixture of the two)
  • If you have time (and patience, make the lemon oil: 1 cup oil with 3 T of lemon zest, kept refrigerated for 3 weeks, then strained).
  • Swap the lemon for lime
  • Layer portobello mushrooms and thinly sliced potatoes under the chicken

More Lemon Chicken Recipes

Crispy Lemon Chicken Thigh Recipe for One

Jewish Chicken Curry Chitarnee

Homemade Chicken Shawarma with Yogurt Sauce

Feta Brined Roast Chicken Recipe for One

Dill Caper Potato Salad

Nothing really says summer like potato salad (at least in America). It’s a staple of barbecues, picnics, and outdoor parties. This dill caper potato salad recipe comes via Smitten Kitchen via Bon Appetit via Rosanne Cash (daughter of Johnny).

I modified it a bit, but the essence of it is, I think, the same. First, I substituted yellow potatoes for red.  Second, I used capers rather than pickles. Third, I left out the hard boiled egg (because I was low on eggs and wanted them for something else). And finally, I swapped yellow onion for red.

The key here is the crunchy sour/sweet flavor of the capers paired with the starchy potatoes and the lemony, sweet dill.

And, since I don’t like that much dressing, I cut that too (even Deb said it was a bit much the original way).

The odd thing is, I was writing up the recipe, and I realized I hadn’t written down the reduced measurements (duh). So, I went back to the original to see what the amounts should be (planning to divide by 8).  Then I noticed she’d said that the dressing was enough for 150% of the original quantity of potatoes.

Since my brain balked at calculating how to get 150% down to whatever fraction is appropriate, I winged it and wrote down what I thought would work.
At the end, there was another note to use half the dressing and then only add more if you felt it needed it. Seems that amount of dressing would have worked for twice as many potatoes, as well as 150%. Then I thought, wait, better divide by 16 then just to make sure.

I started to do that, and found my “guessestimates” were exactly accurate. The only thing that was off was the capers, which I had consciously and deliberately reduced a bit.

Anyway, on to the recipe!




Dill Caper Potato Salad

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: side dish

Cuisine: American

one serving

dill caper potato salad

Ingredients

  • 1 large Yukon gold (or yellow) potato, scrubbed (don’t bother peeling it), cut into chunks
  • 2 tsp. capers, chopped up dill pickles, or cornichons
  • 1 T chopped yellow onion
  • 2 tsp mayonnaise
  • 1/4 tsp Dijon mustard
  • 1/4 tsp apple cider vinegar
  • 1/4 tsp fresh dill (or a pinch of dried)
  • salt and pepper to taste

Instructions

  1. Fill a small saucepan with water and boil the potatoes until they are easily pierced with a fork. This should take about 25 minutes.  Drain the potatoes in a colander and let them cool off.
  2. Add the cooled potatoes to a bowl, and add the capers and chopped onion.  In a second bowl, stir together the mayonnaise, mustard, vinegar, and dill (essentially making a sort of salad dressing).
  3. Pour the dressing into the bowl with the potatoes and toss to mix it all up. Season with salt and pepper.

Dill Caper Potato Salad Substitutions and Variations

  • add a hard boiled egg
  • use red onion
  • if you use pickles, incorporate some of the pickle juice into the dressing
  • try white wine vinegar instead of apple cider vinegar
  • cut the mayo with some yogurt or sour cream

More Potato Recipes

French Dijon Mustard Vinaigrette Potato Salad

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Roasted Paprika Potatoes

Skin On Garlic Mashed Potatoes