Chili Garlic Chicken Thigh Recipe for One

I love Buffalo chicken wings, but wings are getting increasingly expensive.  The supermarket had a great sale on chicken thighs and legs so I decided to experiment and make a chili garlic chicken thigh recipe instead.

In addition to substituting thighs for wings, I gave the recipe a bit of a twist by replacing hot sauce with chili garlic sauce and making chili garlic chicken thighs.

The great thing about this recipe is that it’s pretty easy, and you don’t have to fuss with it.  You get great flavor without a lot of ingredients, no chopping, and very little mixing.
Using the chili garlic sauce is best (here’s an image so you can see what it looks like), but if you don’t have it I’ve listed substitutions below.

Since the weather has reverted back to March (brrrr), I baked the thighs rather than cooking them on the stove (I wanted an hour of heat!).  However, you can, if you prefer, or you are in a hurry, cook this in a pan (see below).

Chili Garlic Chicken

Prep Time: 5 minutes

Cook Time: 1 hour

Category: entree

Cuisine: Asian

one serving

chili garlic chicken

Chili garlic chicken thighs baked in the oven.


  • 1 T butter
  • 1T chili garlic sauce (Huy Fong)
  • 1 1/8 tsp apple cider vinegar
  • 1 chicken thigh


  1. Heat the oven to 350 degrees.
  2. Melt the butter in a small bowl or ramekin (a microwave is best for this). Add the chili garlic sauce and apple cider vinegar and stir to combine.
  3. Place the chicken in a small roasting pan (I used the toaster oven tray; you can also do this in the toaster oven if you want).
  4. Cook the chicken for 45 minutes.
  5. Pour the sauce over the chicken and cook for another 15 minutes.
  6. Remove from the oven and serve.


I used Huy Fong chili garlic sauce (made by the same company that makes sriracha sauce. Your grocery story should have it (it comes in a smaller jar with a green cap)

I served it with microwaved broccoli (cooked for two minutes and seasoned with lemon pepper) and fried potato wedges (parboiled, then fried in a pan like home fries).

Chili Garlic Chicken Thigh Substitutions and Variations

  • Frying instead of baking: Heat some neutral oil, like canola or vegetable oil and cook the chicken for 10 minutes, skin side down. Turn it skin side up, pour the sauce over the chicken, and then cook for another 10-15 minutes.
  • Use sriracha.  If you do, I would reduce or eliminate the apple cider vinegar, since the sriracha already has vinegar and sugar, and add some minced garlic.

  • If you don’t have either of those, use hot sauce, the cider vinegar, and garlic.

P.S. My apologies for the awful ad that was appearing earlier.  Those responsible have been sacked.

Tools and Ingredients for Chili Garlic Chicken Thigh Recipe

Huy Fong Chili Garlic Sauce, 8 oz

I love this stuff. I put it on chicken, add it to hamburgers, or mix some with scrambled eggs. Basically, use it to add extra kick (and a hit of garlic) wherever you’d usually use Tabasco, sriracha, or ketchup.

Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle
If you prefer a bit of sweetness with your heat, use the sriracha instead of the chili garlic sauce. It’s also more spreadable than the garlic sauce (the consistency is closer to thin ketchup, while the garlic sauce is more like salsa).


More Chicken and Chili Recipes

Chicken Chili Verde Recipe

Chili Citrus Chicken Thigh Recipe for One

Egg Chili Cheese Burrito Recipe



Summer Pasta with Green Olives and Feta Cheese

After a rather chilly spring, summer is suddenly here in full force. It’s hot, it’s sticky and I do not want to stand over a hot stove for one second longer than I have to. That means it’s time for salads, pasta, eggs, and other quick meals that require as little cooking time as possible.  So, with that in mind, today’s dish is a simple, but delicious summer pasta with green olives and feta cheese.

The feta cheese and olives are slightly salty, while the tomatoes add sweetness.  And really, fresh summery tomatoes (and strawberries) are the best!

I ate my pasta hot, because I was hungry and didn’t want to wait for it to cool, but I suspect it would work just as well as a cold pasta salad. It would probably be great for a picnic. Since there’s no mayonnaise it will travel well to a park or the beach.

It’s easy to make too. Just boil the water, cook the pasta, and chop up a few ingredients. Perfect when you don’t want to cook, but you still have to eat. And it’s a lot easier and cheaper than going out or ordering in to get something.

I kept it simple with just the olives and tomatoes, but you could add other vegetables or swap the tomatoes for other fresh vegetables, such as spinach, bell pepper, or mushrooms. And don’t fuss too much about measuring the vegetables. It’s hard to mess this up!


Summer Pasta with Olives and Feta Cheese

Prep Time: 5 minutes

Cook Time: 15 minutes

Category: lunch

Cuisine: Mediterranean

one serving

summer pasta olives and feta

An easy summer pasta meal with olives and feta cheese. This will work well hot off the stove or cooled off as a pasta salad.


  • 4 ounces of pasta
  • 4-5 pitted green olives, cut in quarters
  • 4 leaves basil, torn
  • 1/4 feta cheese, crumbled or cut into small pieces
  • 1 T olive oil
  • generous squirt of lemon juice.
  • 4-5 grape tomatoes, cut into quarters


  1. Boil the water and cook the pasta.
  2. Once the pasta is cooked, drain and pour into a bowl. Add the olives, basil, and feta cheese.
  3. Mix the olive oil and lemon juice together in a small bowl and pour over the pasta mixture.
  4. Add the tomatoes.
  5. Toss the pasta to coat it and combine all the ingredients.


I prefer green castelvetrano olives, but you can use black if you like them better. I add the tomatoes last to stop them from cooking (since I don't like freshly cooked tomatoes). If you aren't bothered by that, add them when you add the cheese.

More Pasta Recipes

Pasta alla Norma with Eggplant

Pasta with Broccoli, Mushrooms, and Chicken Sausage

Pistachio Pesto Pasta Recipe

Spaghetti with Spinach and Lemon Cream Sauce

Moroccan Chicken and Bean Soup

The first time I made this Moroccan chicken and bean soup it was “surprise soup.” It was a cold day, and I looked around in my fridge, saw beans, chicken, and carrots, and thought, there must be a soup in here someplace!  So, I started paging through my cookbooks.  I found a recipe for Hariza, which is Morrocan bean and vegetable soup, in The Book of Jewish Food (a wonderful cookbook which is part recipes and part travelogue).  The recipe called for lamb (but I had no lamb in the fridge) and lentils (no lentils in the pantry), but I figured I could adjust it.

I replaced the lamb with chicken and the lentils with white beans.  The carrots, well they had to wait for another day.

I used soaked beans (since I already had them; you can use a can instead, or try my quick soak method to speed up the process.

It’s technically spring as I type this, but at 57 degrees it sure doesn’t feel like it. Time for soup!

Moroccan Chicken and Bean Soup

Prep Time: 15 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 15 minutes

Category: soup

Cuisine: African, Sephardic, Jewish

6 servings

moroccan bean and chicken soup

Moroccan inspired chicken soup with beans and vegetables.


  • 3 T canola oil
  • 1 lb. chicken thighs (about 3 or 4)
  • 4 cups water
  • 1/2 can beans, or 3/4 C dried beans, soaked overnight (or use the quick soak method)
  • 1 large onion, chopped
  • salt
  • 1 tsp black pepper
  • 16 oz can tomatoes, crushed
  • 1 jalapeno pepper, diced
  • pinch ginger
  • pinch turmeric or saffron
  • 1//4 C flour
  • 2 oz. thin noodles, like vermicelli or angel hair, broken in quarters
  • 1/2 tsp dried coriander
  • squeeze of fresh lemon juice


  1. Heat 1 T of the canola (or other neutral oil) in a large pot Add the chicken pieces and brown, turning occasionally, for five minutes.
  2. Add the water, and bring the pot to a boil. Remove any scum that rises to the top.
  3. Now add the beans to the pot.
  4. In a separate frying pan, cook the onions in the oil until they brown.
  5. Season the soup with salt and pepper and bring it to a simmer, cooking about 1 1/2 hours.
  6. Add the tomatoes, jalapeno, ginger and turmeric. If the soup boils down too much and gets too thick, add more water to bring it to the right consistency.
  7. Mix the flour with a bit of cold water, to make a paste. Add the flour paste to the soup, stirring so it doesn't clump together. It should thicken the soup and make it "velvety. (think velveting chicken in Chinese cooking). Now add the pasta and simmer it another 15 minutes until the pasta is cooked. Add the coriander and the lemon juice.
  8. If you used bone-in thighs (and you should for more flavor), let the soup cool for a minute or two and pull out the bones.
  9. Pour the soup into bowls and serve, or package into individual portions and freeze.


You can substitute lamb and lentils for the chicken and beans, or switch the pasts with rice.

Tools and Ingredients for this Recipe

Calphalon Classic Stainless Steel Cookware, Dutch Oven, 5-quart

I have a similar pot in a smaller size, but I really lust after the bigger one. Mine also doesn’t have the built-in strainer (which seems very handy). It does have the glass lid, which is great because I can easily see how close the food is to boiling without lifting the lid and getting a face full of steam. It’s great for soup or chili or a big pot of pasta when company is coming.

Frontier Turmeric Root Ground, 1.92-Ounce Bottle
Turmeric is related to ginger and has a warm, peppery flavor. Like ginger, it can be savory or sweet, and can be used in both dinner and dessert recipes. It’s great in soups, on chicken, lamb, or mixed in with scrambled eggs. It’s also an anti-inflammatory.

Quick Creole Cabbage and Sausage

This creole cabbage and sausage recipe is quick and easy to put together. Don’t be intimidated by the ingredients list.  The creole seasoning and the mustard are fairly easy to find.

If you can’t find them, or don’t want to buy a whole jar of something for one recipe, it’s pretty easy to make both from ingredients you probably already have in your kitchen.

I’ve linked to recipes for both below.  I keep a repurposed jam jar of the creole seasoning in my cupboard so it’s ready when I need it.

I used a spicy chicken sausage here, but you could use andouille sausage or hot Italian sausage if you prefer.  Just cook it a bit more, and eliminate (or reduce) the first tablespoon of oil.

Quick Creole Red Cabbage and Sausage

Prep Time: 10 minutes

Cook Time: 10 minutes

Category: dinner

Cuisine: American

one serving

creole cabbage and sausage

Creole inspired dinner made with spicy mustard, sausage, and cabbage.


  • 2 T canola or other neutral oil
  • 1 spicy chicken sausage, cut up into slices about half an inch thick
  • 1/2 C onion, sliced
  • 1/2C red cabbage, sliced
  • pinch dried thyme
  • 1/2 tsp creole seasoning
  • 1/4 C chicken broth
  • 1 t creole mustard
  • 1/2 tsp red wine vinegar


  1. Heat one tablespoon of the oil in a small saucepan.
  2. Add the chicken sausage slices to the pan and cook about two minutes, turning occasionally, so it browns and cooks evenly. Be careful not to overcook it, as the sausage will dry out.
  3. Remove the sausage from the pan and set aside in a small bowl while you make the rest of the recipe.
  4. Add remaining oil, the creole seasoning, onion, cabbage, and thyme.
  5. Saute gently until vegetables start to wilt (about 5 minutes).
  6. Add the broth, creole mustard, and the vinegar.
  7. Stir and cook until the sauce thickens, about 2 minutes.
  8. Return the sausage to the pan. Simmer until the meat is heated through.
  9. I served this over some leftover rice (I always make extra so I can just zap it when I need it, and have rice in a minute or two).


I used spicy chicken sausage, but you can use andouille sausage if you like.

Here are links to recipes for the creole seasoning and the mustard. Just toss (or mix) ingredients together and you’re done.

Creole Seasoning Recipe

Creole Mustard Recipe

More Sausage and Cabbage Recipes

Lentil Bean Sausage Soup

Pasta with Broccoli, Mushrooms, and Chicken Sausage

Single Serving Asian Chicken Salad with Cabbage Recipe

Small Batch Unstuffed Cabbage Rolls Recipe

Pistachio Pesto Pasta

This pistachio pesto pasta recipe is a bit different from standard pesto recipes. Most standard pesto recipes use basil and pine nuts.  A great combination, but it’s tough to use up a whole bunch of basil when cooking for one.  Either you have to make a big batch of pesto and freeze it, or it spoils.

I do have a basil plant, but cutting enough off to make pesto would leave me without much of a plant! This is a good compromise.

Plus, pine nuts have gotten awfully expensive.  It does have some basil, but I replaced most of it with broccoli. Then I substituted pistachios for walnuts or pine nuts.

Actually, to be entirely truthful, I ‘stole’ this idea from one of Robert Parker’s Spenser novels. Shhh, don’t tell anyone. He seemed to like food as much as he enjoyed mysteries and books (my kind of author).

You get the sweet, summery taste of basil, the earthiness of  broccoli, and the crunchiness of the pistachios (use the unsalted kind).  And frankly, while I love pine nuts, they’ve gotten awfully expensive.  You can use walnuts too, if you prefer.

It’s also quick and easy to make (which is always a plus).

Pasta Pesto with Pistachios

Category: entree

Cuisine: Italian

one serving

pistachio pasta pesto

Quick pasta pesto recipe with pistachios and broccoli


  • 1/4 lb penne
  • 1 quart water
  • 1 tsp salt
    Pesto Sauce
  • 1 clove garlic
  • 1/2 C basil leaves, washed and dried
  • 1/4C broccoli, chopped
  • 1/4 C shelled pistachios
  • 1/4 C olive oil
  • 1/4 C grated parmesan cheese
  • 1 T grated romano cheese
  • salt and freshly ground pepper
  • red pepper flakes to taste


  1. Bring the water to a boil. Once the water is boiling, add the salt and the pasta. Stir the pasta to keep it from sticking together. Cook for 8-10 minutes until al dente (firm, but not hard).
    Instructions for Pesto Sauce:
  1. Combine the basil, broccoli, garlic, and pistachios in a mini chopper or blender. Slowly add the olive oil.
  2. Scrape down the sides of the bowl and add the cheese, salt to taste and a generous grinding of black pepper.
  3. Once the pasta is cooked, drain it in a colander. Return the hot pasta to the saucepan, add the pesto, and stir to coat the pasta thoroughly.
  4. Pour sauced pasta into a bowl and garnish with a pinch of red pepper flakes and fresh basil leaves.


You can also use this pesto recipe on chicken or fish.


Pistachio Pesto Pasta Substitutions and Variations

  • Use spinach in the pesto instead of broccoli
  • Skip the greens entirely and make a walnut pesto with walnuts, olive oil, parsley, parmesan, salt, and pepper
  • If you like your pesto spicier, add some chiles
  • Make it with walnuts instead of pistachios

Tools and Ingredients for Pistachio Pesto Pasta

Roasted Unsalted Pistachios

These are freshly roasted (unlike the stale bags you often get in the store), and already have their shells removed, so you don’t have to fuss with cracking them open. Just pour, measure, and eat.

More Pasta Recipes

Pasta with Broccoli, Mushrooms, and Chicken Sausage

Spicy Sesame Noodles Recipe for One Person

Pasta alla Norma with Eggplant

Penne with Feta Cheese, Sun-dried Tomatoes, and Olives


Three Cheese Grilled Cheese Sandwich

It seems almost silly to write a recipe for a grilled cheese sandwich.  This was just too good, gooey, and cheesy not to share.

Grilled cheese and a hot bowl of tomato soup (if not homemade, then Pacific roasted red pepper and tomato soup) is one of the best comfort food lunches ever.  Well, maybe a tie with macaroni and cheese.

OK, OK, I am a cheeseaholic. I must be part mouse.  If something has cheese (not bleu cheese though),  I will probably want to eat it.

Back to the recipe, I had a few slices of whole wheat bread which I had to use up quickly because they were going to go stale.  Plus Passover was coming (so no bread allowed for a week).

I love grilled cheese and this is where buying cheese ends comes in handy.  I had some cheddar, some monterey jack, and some Swiss cheese left in the container, plus I had just bought some fresh mushrooms and spinach.

Three Cheese Grilled Cheese Sandwich

Prep Time: 5 minutes

Cook Time: 5 minutes

Category: sandwich

Cuisine: American

one serving

three cheese grilled cheese sandwich

three cheese grilled cheese sandwich with spinach and mushrooms


  • 2 slices whole wheat bread
  • 8 or nine cheese cubes, cut up, or several slices of your favorite cheeses
  • spinach leaves, washed and dried
  • 2 or 3 button mushrooms, sliced
  • canola or olive oil


  1. Heat the oil in a small saucepan. Once that's hot, saute the mushrooms until they lose their liquid and turn slightly brown.
  2. Add the spinach and cook for a minute, until the spinach wilts. Remove the vegetables and set them aside.
  3. Put the cheese between the slices of bread and cook for a minute or two on low-medium heat. Watch it carefully so it doesn't burn. When the cheese starts to melt a bit, turn the sandwich over.
  4. Take off the top slice of bread, add the spinach and mushroom mixture, and then replace the bread. Add more oil if necessary. Let it cook for a minute or two until the rest of the cheese melts and the bottom of the sandwich is golden brown.


This would also work well with ciabetta bread or a peasant bread.

Three Cheese Grilled Cheese Sandwich Substitutions and Variations

  • use olive oil instead of canola oil, or a mixture of butter and oil
  • swap the three cheeses for mozzarella and replace the spinach with eggplant (this would work even better with ciabetta instead of whole wheat)

More Sandwich Recipes

Chicken Caprese Salad Panini Sandwich

Bacon Spinach Tomato Aioli Sandwich Recipe

Vegetarian Eggplant Sandwich for One Person


Easy Chicken Curry Recipe

This easy chicken curry recipe is a quick and delicious way to get the taste of Indian food without a lot of work.  The original recipe came from The New York Times (I think), but I had to put my own spin on it. It only requires a few ingredients and a small skillet and you can put the whole thing together in fifteen minutes. Just perfect when you’re hungry and in a hurry!

If you don’t have Greek yogurt, you can use sour cream instead. As a bonus, sour cream is more heat-resistant than yogurt so you can add it directly to the pan, rather than dirtying a separate bowl. I use the yogurt because I prefer the flavor. Also, it seems more authentic to use curry instead of sour cream.

Garam masala is a spice mixture (kind of like curry, every mixture and every manufacturer is a bit different).  It adds warmth and savor to the dish (not spiciness).

Fast Chicken Curry for One

Prep Time: 5 minutes

Cook Time: 10 minutes

Category: entree

Cuisine: Indian

one serving

one person chicken curry

chicken curry for one


  • 1T canola oil
  • 1 small onion, peeled and sliced
  • salt and pepper to taste
  • 1/2 tsp curry powder
  • generous pinch cumin
  • generous pinch garam masala (optional)
  • 1/4 jalapeño pepper, sliced
  • 1 boneless chicken breast or chicken thigh, cut up
  • 1/4 cup plain Greek yogurt


  1. Heat oil in small skillet on medium high heat. After a minute or two, add the onions and season with salt and pepper. Cook the onion, stirring, until it becomes clear. This should take about 5 minutes.
  2. Turn down heat to medium. Add half the curry powder and cook for another minute or so.
  3. Season the chicken with salt and pepper, plus the remaining curry powder, garam masala (if using) and the cumin. Push the onions to one side of the pan, away from the heat.
  4. Add the chicken and cook about 2 minutes. Turn the meat on the other side and cook another two minutes.
  5. Remove the chicken from the pan and set it aside on a plate.
  6. Turn the heat down to very low, and wait a minute or two until the pan cools slightly. Measure the yogurt into a cup and add some of the pan drippings. Stir it around to blend (this will keep the yogurt from curdling when you add it to the pan). Add the yogurt mixture to the pan and stir it into the onions. Keep stirring until it gets hot again.
  7. Put the chicken back in the pan, add the jalapeño pepper and cook another 2 minutes. Turn after halfway cooked.
  8. Remove from pan and serve.


I served this over jasmine rice, along with a side dish of cabbage seasoned with ginger, garam masala, and red pepper flakes.

Chicken Curry Recipe Variations and Substitutions:

  • If you don’t have jalapeño pepper, add a pinch of red pepper flakes along with the curry
  • Add some ginger
  • If you don’t have boneless chicken, cut up a bone-in thigh, or just start the chicken first, cook it for ten minutes, then add the onions, and follow the rest of the recipe (with the bone-in thighs, the recipe will take about 25 minutes total).

Recommended Tools and Ingredients

Madhur Jaffrey’s Quick & Easy Indian Cooking
I love Indian food, but I used to find it a bit intimidating, because it’s not as familiar to me as a home cook. However, this cookbook made that a lot easier (and I use it quite a bit).

My favorites are quick chicken korma, lamb with spinach, fish fillets in curry sauce, and curried tuna (the canned kind, not fresh). Most of the recipes take less than 30 minutes to prepare.

Indian Cooking Unfolded

Many Indian cookbooks use ingredients that can be hard to find if you don’t live in an area with a large Indian or Pakistani population. I have some excellent spice stores near me, but many don’t.

That’s one reason this cookbook caught my eye. He gives you the standard ingredients, and then tells you how to “cheat” if you don’t have them available. It makes the food much more accessible. The recipes are easy to follow and have 10 ingredients or less.

Rani Garam Masala

An essential mixture for Indian cooking. It’s a blend of 11 different spices, so it’s full of flavor.  Great for chicken (like this recipe), or use it on eggs, lentils, or veggies. It’s got cinnamon, cloves, cardamom, and nutmeg so the flavor is “warm” and aromatic, rather than spicy or hot.

More Chicken Recipes for One Person

Chili Garlic Chicken Thigh Recipe

Chicken with Peaches and Ginger

Chili Citrus Chicken Thigh Recipe for One

Indian Royal Chicken Cooked in Yogurt

Easy Italian Wedding Soup

I’m not Italian, so don’t hit me if this easy Italian wedding soup recipe isn’t authentic. It is, however, quick and satisfying.

There are plenty of recipes out there that require over an hour to make and a long list of ingredients. Sure there are times when I’m perfectly happy to spend an hour or more making soup, but there are other times when I’m hungry and I don’t want to wait!

This soup recipe goes from start to finish in about fifteen minutes.  It hardly even requires cooking at all.  Just dump, pour, and heat and you’ve got a fast, easy soup. It’s great when  you don’t feel like fussing.

Besides, something about soup is just comforting, especially on a chilly day.

All you need are a few simple ingredients: meatballs (frozen are fine, or make them ahead), chicken broth, a can of white kidney (cannellini) beans, parmesan cheese and some spinach.


Easy Italian Wedding Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Category: soup

Cuisine: Italian

one serving

easy italian wedding soup

Easy Italian Wedding Soup


  • Ingredients
  • 1 1/2 C chicken broth
  • 4-5 frozen meatballs (try Trader Joe's mini meatballs)
  • 1/4 C canned white beans (optional)
  • 1/2 C  spinach
  • parmesan cheese


  1. Add broth to saucepan and bring to a boil.
  2. Drop in the meatballs (straight from the bag), the beans (if using), and the spinach. Lower heat and simmer about 8-10 minutes, until meatballs are heated through.
  3. Season with salt and pepper and sprinkle with parmesan cheese.

I had some chopped beef to use up the day I made the soup, so I whipped up a few meatballs  with some onion, garlic, bread crumbs, egg, and oregano.  You can use pre-made or purchased frozen ones if you like, it will turn out just fine! If you do buy meatballs, I recommend the Trader Joe’s party meatballs.

Also, there was a bit of cabbage left in the fridge, too little to do much of anything with, so I added that in too for some extra vitamins.

Substitutions and Variations for Easy Italian Wedding Soup

  • Use chicken to make your meatballs
  • Add some cooked sausage
  • Saute some garlic and add that to the soup
  • Use garbanzo beans instead of white kidney beans

More Soup Recipes

Spicy Beef Noodle Soup for One

Quick and Easy Spicy Leftover Turkey Soup

Moroccan Chicken and Bean Soup

Red Lentil Carrot Soup


Cinnamon Sugar Bananas with Brandy

I first saw a cinnamon sugar banana recipe similar to this being passed around on Pinterest.  My initial thought was that the combination sounded delicious.

When I took a closer look, it had bananas, cinnamon, sugar, and olive oil spray?! Huh? Sorry, but they lost me there.  However the rest of it sounded good, so I decided to put my own spin on it.

First thing I did was to ditch the olive oil spray and replace it with butter.  I didn’t use a lot, only one teaspoon.  Next I thought a bit of brandy would add flavor and punch, and since I had a tiny bit left I added that too.

I usually buy a bottle of inexpensive brandy for this sort of thing, no sense using something expensive if it’s not necessary. On the other hand, if all you have is top shelf liquor, you won’t need much, so you don’t have to feel guilty about it.  And, it will likely taste even better.

So, a little butter, some cinnamon, a pinch of nutmeg, the banana, brandy, and just a touch of sugar and I had a delicious, easy dessert for one.

It was so good, I wanted to eat it again!


Bananas Sauteed with Cinnamon and Brandy

Prep Time: 3 minutes

Cook Time: 2 minutes

Category: dessert

Cuisine: French

one serving

cinnamon sugar bananas

A quick dessert with just a few ingredients. Bananas with cinnamon and brandy feels rich and luxurious, but you don't need a fancy restaurant to enjoy it.


  • 1 banana, sliced
  • 1 tsp butter
  • pinch cinnamon
  • small pinch nutmeg
  • pinch sugar
  • 1 tsp brandy


  1. Melt the butter in a small saucepan.
  2. Once the butter melts, add the banana. Sprinkle the banana with the cinnamon, nutmeg, and sugar.
  3. Add the brandy.
  4. Cook for a minute or two, stirring gently to combine the ingredients.
  5. Serve warm.

Cinnamon Sugar Bananas Variations

  • top your bananas with a scoop of vanilla ice cream
  • use dark rum instead of brandy
  • drizzle the bananas with a bit of chocolate syrup

More Dessert Recipes

Easy Pear Crepe Dessert Recipe for One Person

Greek Yogurt Coffee Cake Recipe for One

Small Batch Brownies with Cocoa Powder

Easy Chocolate Mousse


Quick Dinner Recipes for One Person

You get home from work, you’re tired, you’re hungry, and you’re thinking, “How can I make a quick dinner for one that won’t take forever to cook?” You open the refrigerator, and stare inside, hoping for inspiration. You’re tempted to go for fast food, or reach for the menu from the pizza place.

Skip the takeout and make one of these quick dinner recipes for one person instead. They’re all a single serving, but you can make enough for two, save the rest, and reheat it a day or two later (then you get dinner in 2 minutes!).

Most of these recipes take about 20 minutes to cook. Cut up some fruit, heat some rice (I always make extra), make a quick salad, or grab some crusty bread, and you’ve got dinner!

Quick Dinner Recipes for One

Single Serving Creole Cabbage with Sausage

creole cabbage and sausage

Skillet Chicken Thighs with Mushroom Sauce

chicken mushroom skillet recipe

Chicken with Broccoli and Mushrooms


1 chicken breast (or thigh)
1/2 egg (beaten)*
flour for dredging
salt/pepper to taste
1/4 tsp. dried tarragon
pinch mustard powder
2T olive oil
1/2 C frozen broccoli
1/2 C. portobello mushrooms
4 T chicken broth


1. Season flour with tarragon, mustard, salt and pepper.
2. Dip chicken in beaten egg, then in flour mixture.
3. Cut the chicken into thin strips, about 2 inches long and 1/4 inch wide.
4. Heat oil in heavy skillet. Add the mushrooms and cook a minute or two. Add the broccoli, then the chicken broth, and the chicken. Cook stirring about 1-2 minutes, until chicken is cooked through.

*Note: Beat the entire egg, then pour off half of it into a container. Use that to make a Single Serving Eggplant Parmesan Recipe.

Easy Italian Wedding Soup Recipe

easy italian wedding soup

Apple Glazed Ham Steak

apple glazed ham steak

Easy Chicken Curry Recipe for One

one person chicken curry

Pasta Pesto with Pistachios and Broccoli


pistachio pasta pesto

Salmon with Greek Yogurt Dill Sauce for One

salmon greek yogurt dill sauce

Singapore Noodles Dinner Recipe for One

easy singapore noodles with chicken

Greek Fish with Lemon and Tomatoes

greek fish with lemon and tomatoes

This has become one of my favorites during the summer. It’s tasty (and quick) when it’s hot and I don’t feel like cooking. Use greenmarket tomatoes (if you can get them).

More Quick Dinner Recipe Ideas

101 Meals in 10 Minutes

Get in and out of the kitchen quickly with tasty food that’s easy to prepare. Add some bread, maybe some wine, and you’re done. Note that these are (as the author notes), not “formal recipes, but outlines.” Follow along, adapt, or mix and match as it suits you.

Jacques Pepin’s Fast Food My Way

Start with a French chef and you know the food will be good. His version of fast food has no Big Macs in sight. Instead, you’ll get sweet potato chowder, oven baked salmon with sun-dried tomato and salsa mayonnaise.

101 Picnic Dishes in 20 Minutes

Here are 101 recipes you can make quickly. Less time in the kitchen, more time in the park!

15 Minute Meals from Allrecipes

Get dinner in a hurry with recipes for tilapia parmesan, Asian beef with snow peas, and a yummy Vietnamese sandwich (among others).

Newman’s Own 30 Minute Meals

Easy chicken, seafood, fish, and pasta meals in minutes: gyro steak salad, fiesta pizza, Joanne’s cioppino (fish stew), and potato and chorizo frittata,

Quick Dinner Cookbooks

Mark Bittman’s Kitchen Express

Mark Bittman is the king of quick and easy cooking. Many of the recipes don’t even require measuring. The book is divided by seasons; 101 dishes for each one. He’s got Latin, Creole, Caribbean and Asian flavors, including pasta jambalaya, Korean barbecued beef, and white bean stew.


The Bon Appetit Cookbook: Fast Easy Fresh

The name pretty much says it all. It’s got over 1,000 recipes made with ingredients that are easy to find. This book uses everyday ingredients, tells you what’s in season, and organizes the recipes by both types of foods and meals. Great if you’ve got some fish and don’t know what to do with it.

French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930)

Before Rachel Ray, there was Eduard de Pomaine. This cookbook shows you how to make veal, beef, fish, desserts, and even soups in only a few minutes. And, it’s funny and well-written.

Yes, it was written long ago, but the translators have kindly included instructions on updating it for the modern kitchen (if it took 10 minutes chopping by hand, imagine what you can do with a mini-chopper!)