Pan-Fried Tilapia with Lemon Butter Sauce

This single serving of pan-fried tilapia with lemon butter sauce is quick, easy, and delicious. I was never a big fish fan growing up, but I’ve grown to like it as I have gotten older.  If you’re a bit wary of fish, tilapia is a good “starter fish.” It has a mild flavor and doesn’t overwhelm your taste buds (or your kitchen).

I got the idea from someone who said she made tilapia with butter, lemon, and rosemary.  I thought that sounded good, but that it would be even better with some olive oil and mustard powder (it was).

You can put the whole thing together and have dinner on the table in less than fifteen minutes. Make the fish, steam (or zap) some veggies and you’re good to go.

I made this recently (just as spring is finally showing signs of arriving, after a truly nasty winter), but it would be great in the summer when you want something fast.  There’s no need to heat the stove or the oven for an hour.

By the way, the fish came from Trader Joe’s.  They have great frozen fish. The tilapia was in a package with individually-wrapped fillets. Normally, I don’t like extra packaging, but in this case it was perfect, since I only had to defrost one fillet, instead of the entire bag.




 

Pan-Fried Tilapia with Lemon Butter Sauce Substitutions and Variations

  • If you don’t have tilapia, use another mild, white fish such as cod, flounder, or Dover sole
  • Swap the rosemary for some capers
  • Skip the mustard and the rosemary and use dill instead

 

More Easy Fish Recipes

fish fillet with yogurt sauceIndian Fish Fillet in Yogurt Sauce

Fish in a rich, tangy sauce that seems more decadent than it actually is.  There’s a bit of warm spiciness from cumin and garam masala, but it’s not “hot” spicy.

 

greek fish with lemon and tomatoesGreek Fish with Lemon and Tomatoes

Make a quick marinade, let it sit, and pan-fry the fish. Dinner is done.

 

sephardic fish in peppery tomato sauceSephardic Fish in Peppery Tomato Sauce

In America, we tend to think of “Jewish” food as brisket, potato pancakes, and bagels. But there’s a whole world of spicier and more varied foods from India, Lebanon, and the Mediterranean. This is one of them.

easy mediterranean fish stewEasy Mediterranean Fish Stew

A variation on the classic cioppino, popular in San Francisco, this stew is easy and accessible.  You can even start it in advance (up to the point where you add the fish).

 




Small Kitchen Storage Ideas: How to Store Everything You Need to Cook in a Tiny Kitchen

Working and cooking in a small kitchen can be a real challenge.  My kitchen is soo small (how small is it)? It’s so small, that only one person can stand in it at a time.  With a space this tiny, clever small kitchen storage ideas are a necessity.

My counter is the size of a sheet of paper. No drawers. There are two standard size cabinets, and two half-size cabinets. And that’s it.

Here are some of the small kitchen storage ideas and organization hacks I use everyday so I can find what I need, and still get food on the table. Yes, I do cook in there!

Repurpose Other Products for Kitchen Storage

Look at organizing with a fresh eye; use a sock organizer for small jars and container lids.

This is supposed to be for socks, but I use several in my microwave cart in the kitchen. They’re great for keeping smaller items in one place. One has plastic container lids, another has small cans of tomato sauce and tomato paste. A third has small bottles (like sesame oil and rice vinegar), and a fourth one has boxes of tea. No socks in sight.

Mini spice storage

SE – Storage Container Set – Plastic, Round, Screw Top, 6 Pc
I stole this idea from my mom. I think she got them in a marine store (they were supposed to be for fishing lures). However, they’re also great for storing spices. They can be stacked, labeled, and stuck in a drawer or a cabinet, without taking up a lot of space.

Ten Easy Small Kitchen Storage Ideas

If your kitchen storage space is limited, then you need to think a bit creatively.

  1. Not a lot of floor space? Look up! Hang things from the walls. I’ve got my spice rack, wire shelving, teaspoons, and paper towels on the wall.
  2. Use wire racks to double your shelf space. I put wire shelves in my microwave cart, giving me two levels instead of just one.
  3. Get pots that stack! If you’re really stuck for cabinet space, try a marine or camping store. They’ve got sets of pots that stack into each other, so they take up less space.
  4. Measure appliances and space before you buy. Not every toaster oven or blender will fit. Take a tape measure when you go shopping, or measure (and write down) your counter size before you buy online.
  5. Look for double (or triple) duty appliances and furnishings. My microwave cart is also a cabinet, a towel holder, a knife block, storage for silverware, and counter space.
  6. Move cookbooks to another room. Since my living room/dining area/kitchen is all really one big space, the cookbooks are on a shelf over the TV. I only have to walk a few feet to get the one I need.
  7. Store plastic bags in an old tissue box. Thumbtack or nail it to the inside of a kitchen cabinet door. Or, for a more elegant solution, try a fabric plastic bag holder.
  8. Use wire baskets to separate your cleaning supplies, or keep all your pots together.
  9. Hang small appliances (like microwaves or toaster/ovens) under your cabinets.
  10. Get slide-out drawers for more storage.

Use Your Kitchen Door

An over-the-door spice rack saves counter and wall space.

over the door storage

Organize It All 3-Tier Wall-Mounted Spice Rack – Chrome

Keep all your spices organized and easy to reach. This spice rack is very sturdy, and big enough to clear out an entire cabinet of spices.

shelf on rails

Shelf on Rails Pantry Pull Out Shelf

Wire storage shelves are essential in small kitchens. You can use them to create an extra shelf (and get twice as much space in your cabinets), or just to keep your food, ingredients, or cleaning supplies all in one place.

Stack Everything

Get bowls, containers, and even pots that stack. They use less space.

stacking cookware

Stansport Stainless Steel 7 Piece Cookset

The pots nest inside each other, so they use up a lot less space than standard pots. If you’re really, really stuck for space, this set includes 4 quart , 3 quart, 2 quart and 1 quart pots, 10 inch fry pan, a universal lid and a detachable handle. The whole set fits in a small box (so you could even use it for actual camping if you wanted to).

Line Up Your Cookware Lids

coated wire shelf

Closet Maid Wire Shelf

I’ve had a couple of these for years. I’ve been using them to create split-level cabinets, get more room in my microwave cart, and to stack plates.

I just discovered, by accident, that they’re perfect for saucepan lids.   I went to put away a lid and accidentally put it between the shelf wires. It stuck! Now I have them all lined up. Easy to see the right one, and easy to pull it out and return it to its place.

Add a Pot/Utensil Rail

utensil rail

Kitchen Utensil Rail

Here’s an easy kitchen storage solution: hang your utensils, potholders, mugs, and pans on the wall.  This solution uses a lot less space, and you can see everything you have easily, without pawing through cupboards or utensil holders.

Multipurpose Small Kitchen Storage/Furniture

If you’ve got a tiny kitchen, a microwave cart (like the one below) is counter space, pantry, and towel rack.

microwave cart

This compact cart is made of real wood (not particle board). It’s got a counter top for extra workspace or small appliances, plus a towel rack, and a drawer for silverware. The cabinet underneath has a built-in shelf. Add more storage with wire baskets and shelving. Since it’s small (19×25, 34) you can push it out of the way when you’re not using it.

N/A

Whitmor Supreme Cart

This holds my recycling (on the bottom shelf, with bags tucked into a repurposed Amazon box), cat supplies in the middle, and coffee and tea supplies on the top.

It’s pretty easy to assemble, and you can adjust the shelves up and down to whatever height you like. And, it has wheels, so you can roll it out to get easier access.

It’s only 13″ wide, so it takes up very little space. If that’s too wide, there’s a smaller one that’s only 9″ wide.

The World’s Best Cheesecake Recipe

The Best Cheesecake Recipe

My mom got this recipe for New York cheesecake from a family friend in the cream cheese business. It’s a home kitchen version of the original Lindy’s cheesecake — which has been a New York institution since 1921.

In fact, Lindy’s (along with Junior’s) made New York cheesecake famous. It’s got sour cream, cream cheese, and heavy cream, so it’s very rich and very creamy. Everyone who has tried it (friends, family, co-workers) says it’s the best cheesecake they ever had! When my brother got married, this recipe was the first one his wife asked for.

A few years ago, when I was visiting my friend Betsy, she served me cheesecake for breakfast. It was the best breakfast ever!

I had originally posted this recipe on Squidoo, but now that Squidoo is gone and I have my own blog, I have republished it here.




Use a Kitchenaid Mixer!

This cheesecake is thick and rich. You’ll need a Kitchenaid mixer or other powerful mixer to make it. A low-powered or hand-held mixer won’t work.

Kitchenaid mixer

The reason this mixer works so well is because it has dual spinning action (planetary motion), which means it spins both on the beater’s axis, and around the bowl.  That means it mixes faster and you get more mixing power than ordinary mixers.  You also don’t have to keep scraping down the sides of the bowl. You spend less time mixing and more time enjoying your cheesecake.

Some poor fellow tried to make this recipe by hand. It took him two days to mix it! I bet his arm was awfully sore.

Perfect for cheesecake. It’s extra thick to distribute heat evenly, so your cheesecake will cook properly.  And since it’s non-stick your food will come out of the pan easily. Easy to clean too.

Best Cheesecake Recipe Toppings

You can eat your cheesecake plain, garnish it with fresh berries, or go all out and make a topping.

Blueberry Cheesecake Topping

1/2 C sugar
3 T cornstarch
1 pint fresh blueberries (or use frozen)
2 T lemon juice
1 T butter.
Combine everything except the butter in a saucepan. Cook over medium heat until it gets thick. Add the butter and let cool.

Raspberry Topping

2 C raspberries
1 C sugar
1 T cornstarch
Combine berries, sugar, and some water. Bring to a boil. Simmer for 3 minutes. In a separate, small bowl, mix the cornstarch and a little water. Add to the berry mixture. Cook, stirring, for five minutes, or until the sauce thickens.

Temperature control is critical when baking cheesecake. Too high, and your cake will be hard and dry, more likely to weep (pull out all the moisture) or crack; too low and it will fall apart. Get this thermometer to check your oven and make sure your cheesecake comes out perfect!

Chocolate Ganache Cheesecake Topping

1 C heavy cream
8 oz. semi-sweet chocolate
Melt chocolate and cream over very low heat (or use a double boiler). Stir constantly until smooth and thick. Pour it over a chilled cheesecake. Spread quickly before it hardens. Once the cake is covered with chocolate, return to the fridge to set. Keep any leftover ganache in the refrigerator, covered. If you want to reuse it, reheat it gently.

Strawberry Topping

1 pint strawberries
1/3 C sugar
1 tsp vanilla
Chop the strawberries. Set aside about 1/3. Add the remaining berries to a saucepan with the sugar and vanilla. Cook over medium high heat. Stir occasionally, until it thickens. Puree the mixture with an immersion blender (or use a regular blender). Then add the uncooked berries, and serve over your cake.




(Topping recipes adapted from Baking 911)

Cheesecake Baking Tips

Keep the oven door closed and it shouldn’t crack.
Cheesecake keeps well in the fridge and freezer.
Make it ahead and defrost when you need it.

 A Note on Measurements

For anyone confused about the measurements (why 1/2 pint instead of 1 cup), it’s because pints and cups are different depending on whether it’s a liquid or solid volume of measure (yeah, it’s confusing), so a half pint of sour cream is not the same quantity as a 1/2 pint of heavy cream.

It’s also easier to measure that way, since the heavy cream comes in half pints and the sour cream comes in pints (just pour the entire container of cream, or half the container of sour cream, into the mixture).

If you don’t have sour cream where you live, you can use crema salvadorena instead.

Cheesecake Cookbooks

Passion for Baking

Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style Cheesecake

After Lindy’s, there’s Junior’s, born in Brooklyn, and now famous worldwide. This cookbook has recipes for all of Junior’s best-selling varieties, from Strawberry Swirl to Cappuccino to Peanut Butter and Jelly!

125 Best Cheesecake REcipes

125 Best Cheesecake Recipes

Become the king or queen of cheesecake with the recipes from this book. One reader on Amazon said her cakes used to come out burned or grainy, but now, they’re perfect every time.

A Passion for Baking

A Passion for Baking: Bake to celebrate, Bake to nourish, Bake for fun

Marcy Goldman’s book on everything from cheesecake to muffins and cookies. Who could resist a recipe with a name like Chocolate Eruption Cheesecake?

Cook's Illustrated Baking

The Cook’s Illustrated Baking Book

This guide to all things baking tells you not only what to do, but why. For example, it explains how the temperature of your ingredients can affect the final result (particularly important in baking), and when to use different fats (oil, butter, shortening). Each step is easy to understand and follow, whether you’re a beginner or an expert.

More Ways to Use Your Kitchenaid

fresh pasta
Image thanks to Mack Male via Flickr cc 2.0 sa

Kitchenaid Pasta Recipes

There’s just nothing like making your own fresh pasta. It’s more tender than the dried version, and cooks much faster too.  It’s ideal for creamy or buttery sauces. Use it for alfredo, but skip the bolognese.

kitchenaid homemade breadKitchenaid Bread Recipes

The smell of freshly baking bread is enough to make anyone immediately hungry (even if you just ate). And, you don’t even need special tools.  Just use the beater (and/or the dough hook) packed with your mixer.  Instructions for baguettes, whole wheat, potato, challah, and more at the link.

bowl of ice cream
image thanks to JessicaFM

Kitchenaid Ice Cream Recipes 

Commercial ice cream is easy to buy, but it also tends to have fillers and thickeners (to keep the costs down). But, if you make your own, you don’t have to wonder exactly what’s in your ice cream. You’ll know, because you did it yourself. And you can make the exact flavor you want (like oreo, or double ginger).

Kitchenaid Mixer

How to Use Your Kitchenaid Mixer and Attachments

Just got your Kitchenaid, and not sure how to use it? This page will show you exactly what do to to make sausage, grind meat, bake cookies, and puree or shred your own veggies.

 




Easy Singapore Noodles with Chicken for One Person

Nobody knows exactly where Singapore noodles came from.  They’re not really native to Singapore, and the curry is more South Asian than North Asian.  I suspect they are no more “Singaporean” than fortune cookies are Cantonese.  In any case, easy Singapore noodles with chicken is a quick, weeknight dinner that’s a great way to “clean out your fridge.”

They don’t work too well as leftovers (especially if you use rice noodles, which tend to clump when they sit), so a recipe for a single serving is essential.  Since it makes just enough for one person, you won’t have leftovers to fill up the fridge again!

I used regular pasta here, because that’s what I had and rice noodles may not be readily available everywhere.  If you do use the rice noodles, get the vermicelli kind.  Soak them in hot water for thirty seconds to soften them and then add them to the vegetables and chicken once they’re cooked.

The recipe is flexible, so you can use chicken, beef, pork, or shrimp if you have that handy, or if you prefer it.

The vegetables are just suggestions too.  I used broccoli, onions, mushrooms, and two kinds of bell peppers (red and green). More suggestions (and variations) at the bottom of the post.




Easy Singapore Noodles with Chicken Substitutions and Variations

  • Use leftover roast pork or raw shrimp (or both) instead of chicken
  • Use a mixture of frozen Chinese veggies, such as Trader Joe’s stir fry, or harvest hodgepodge. Seapoint Farms Oriental Blend is also good; this will also speed up the cooking time
  • Mix and match the vegetables in the dish. Add snow peas, water chestnuts, or sprouts. Use different kinds of peppers.
  • Throw in a hot pepper or two (depending on your tolerance for heat)
  • Add an egg and scramble it

More Asian Noodle Recipes

spicy beef noodle soupSpicy Beef Noodle Soup for One

A quick, and healthy soup, packed with noodles, cabbage, and chili garlic sauce. All right from your fridge and pantry.

 

spicy sesame noodlesSpicy Sesame Noodles Recipe for One Person

Slightly sweet, a little spicy, and refreshing too. This takeout standard is easy to make at home. Add cucumbers for crunchy cool.

 

szechuan chili noodlesSzechuan Chili Noodles Recipe

A streamlined home version of Dan Dan noodles. Add meat (or not).  All you need is noodles, make your own chili oil for heat, sesame seeds for crunch, and bok choy (or cabbage) for color and a little crunch.

chinese chicken noodle cabbage soupChinese Chicken Noodle Cabbage Soup for One Person

The aroma alone is enough to make you hungry. Breathe in the garlic, spicy chili, and honey, and then slurp it all down.

 




Roasted Paprika Potatoes

Roasted paprika potatoes are one of my favorite comfort foods.  My grandma used to make them (on semi-special occasions).  There’s an ongoing big family “argument” about whether she used olive oil or something else. However, I say olive oil, and it’s my blog so olive oil wins!

The potatoes end up slightly crispy on the outside and fluffy on the inside. The name says roasted paprika potatoes, but it’s really like making extra-flavorful French fries. Plus, you only have to use a little bit of oil, instead of filling a whole fryer with it. It’s a lot less messy, less wasteful (unless you don’t mind reusing the oil), and considerably easier to clean up.

These potatoes make a great side dish with a simple roast chicken or a lamb chop.

They’re not hard to make, but they do take a bit of time. If you don’t have an hour to  bake them, try cooking them at a slightly higher  temperature (425) for 35 minutes.

The important thing (which I noted in the recipe) is not to put anything else in the oven.  They don’t like to share space. Grandma said. And grandma was always right. Always.




More Potato Recipes

skin on garlic mashed potatoesSkin On Garlic Mashed Potatoes

Sure, mashed potatoes are good. But they’re even better when you add garlic to them.  This recipe is super easy. You don’t even have to bother to peel the potatoes.

 

belgian potato salade liegoiseBelgian Potato Salade Liegoise

A warm potato salad that’s a full meal. Add sausage or bacon and some greens and it’s lunch or a light dinner.

 

dill caper potato saladDill Caper Potato Salad

Briny capers, tangy cider vinegar, and fresh dill add an extra depth of flavor to this potato salad. Low on the mayo too.

 

crispy garlic basil potato bites

Crispy Garlic Basil Potato Bites

Tiny, fluffy on the inside, crispy outside bits of delight.  The garlic adds punch, while basil makes it sweet and summery.

 

 




Quick Soak Beans in an Hour

Waiting for dried beans to soak overnight can be a real pain (especially if you’re hungry).  You can, of course, buy them in cans, but the canned beans often have extra salt and/or preservatives in them.  Luckily, there is a way to speed up the process and quick soak the beans in an hour, rather than waiting overnight. Much better!

Here’s all you have to do.  Just measure out the amount of beans you need.  Put them in a large saucepan and cover them with water (about an inch or two over the top of the beans).  Cover the pot and bring the water to a boil. Let the beans boil for two minutes.

Turn off the heat, and allow them to rest for an hour.

They’re now ready to cook. These are cranberry (or Roman) beans, by the way. Sadly, they lose most of their color when you cook them. They are rather pretty though. And, I find they are firmer and tastier than kidney beans.

Recipes with Quick-Soak Beans

pasta e fagioli soupPasta e Fagioli Soup (Small Batch)

A classic Italian pasta and bean soup in a rich tomato broth. Downsized so it’s perfect for one person.

 

black beans and rice recipe one personBlack Beans and Rice Recipe for One Person

Pantry-friendly, and made with an ingredient you might not expect. Plus, it’s two recipes in one (cook it more you have beans, less and it’s soup).

 

spicy stovetop chiliSmall Batch Spicy Stovetop Chili Recipe

Ground beef, chili powder, garlic, and sriracha! Plus a bit of cinnamon to add warm spice and balance out the heat.

One Person Slow Roasted Lamb Breast Provencal Recipe

Lamb is one of my favorite foods and this lamb breast recipe for one is a great meal for a lazy, cold winter weekend.  It cooks slowly and heats up the house nicely. It’s mostly set it and forget it, so you can do other things while dinner cooks (and your home fills with the fragrance of lamb).There’s very little fussing.

I’ve updated and changed the recipe since I first posted this.  The original version called for boiling the lamb first, and then roasting it.  Great for tenderizing, but it meant an extra pot to clean. And boy, that pot sure got greasy.  However, you can then add the bones back, some barley, and veggies and make Scotch broth if you want.

If not, do it the easier way! Yeah easy!

Lamb breast is generally a cheaper cut of meat than lamb chops or a roast.  I spotted it on sale at the local supermarket for a mere $3.99 a pound, so I pounced!

This dish was inspired by a Jacques Pepin recipe, but naturally, even with a master chef as a guide, I felt compelled to change it a bit.  The original recipe called for vegetable oil, parsley, and bread crumbs.

I’m not a big fan of vegetable oil (olive oil has more flavor, and it fits the dish better, I think).  I never have parsley around, but I do have a pot of fresh rosemary, so I used that instead.  I didn’t want to bother with fresh bread crumbs, so I used panko.

And, of course, I reduced the original amounts to make it for one person (although, the recipe is so good, you may want to make extra and save it for dinner another day).




Tools and Ingredients for This Recipe

Oxo kitchen tongs

OXO Good Grips 9-Inch Locking Tongs with Nylon Heads

It’s much easier to lift the lamb out of the roasting pan with these tongs. They lock in place for storage, clean easily, and grip tightly.

The ends are covered in nylon so they won’t scratch your pans if they’re nonstick.

cuisinart roasting pan with cover

Cuisinart 12 inch pan with cover

I just bought this pan to replace one that gave up the ghost. It’s nonstick, not too heavy, and fairly wide and shallow. It’s the perfect size for the lamb breast or several pieces of chicken.  I also like that it comes with a clear glass lid. I haven’t used it for the pan yet, but it’s great for covering my large frying pan.

More Lamb Recipes

greek lamb breastGreek Lamb Breast Recipe

Marinated overnight in lemon, garlic, and olive oil, then slow-cooked. The result is tender, flavorful, and delicious.

 

spicy lamb and lentils

Spicy Lamb and Lentils

Meaty ground lamb, earthy lentils, and a touch of heat all in a remarkably easy meal.  Serve with cool cucumber to complement the spice, and add crunch.

 

spinach lamb meatballsSpinach Lamb Meatballs

Red wine vinegar stands up to the lamb’s assertive flavor, while cumin adds a hint of warm spice. The spinach lends color and those all important vitamins and iron too.

 

turkish lamb burgerTurkish Lamb Burgers

A marvelous blend of salty feta, robust lamb, and cool  mint. Make the patties, let them sit, and broil.  Then serve with a creamy, cucumber and dill-enriched yogurt sauce.

 




Chicken Florentine for One

Sometimes, there are nights when you’ve been working hard all day, and you open the fridge and wonder, “Where’s the magic instant food fairy?” You’re hungry, you want food, and you want it now. But you also want something you’ll enjoy eating. Chicken Florentine sounds fancy, but it’s really easy to put together. It also cooks quickly.  It only takes about 25 minutes to prepare, from start to finish. Just the thing for one you’re tired, hungry, or it’s hot and you do not want to stand over the stove for ages waiting for dinner to hurry up and cook.

All you have to do is do a little bit of chopping, a quick sauté, and toss a few ingredients in a frying pan.  Ta dah! Dinner is ready.

I served this with a simple side dish of spaghetti tossed with olive oil and butter, and topped with grated parmesan cheese (not shown).




Chicken Florentine for One Substitutions and Variations

• Sauté some mushrooms in the sauce
• Replace the onions with shallots
• Use white wine instead of chicken broth
• Add a squeeze of lemon juice (instead of the wine or the broth); this will add a bit of acidity and brighten the flavor

More Chicken Recipes

 

feta brined roast chicken

Feta Brined Roast Chicken Recipe for One

You’ve likely heard of brining turkey. Turns out feta cheese works just as well (and it’s more flavorful too). Marinate, roast, and serve on a bed of fresh spinach.


Vietnamese baked chicken with lime Vietnamese Chicken with Lime and Ginger

Warm and spicy with a ginger kick, mellowed by sweet, citrusy lime.  Just marinate and bake.

 

peruvian roast chicken with green saucePeruvian Roast Chicken in Green Sauce Recipe

Crispy roast chicken topped with a killer green sauce. Flavored with spinach, hot pepper, and just enough creamy mayo to hold it together. Great as a dip too.

 

Shoemaker’s Chicken

Skillet chicken enlivened with a tangy sauce that cooks right in the pan with the chicken.  One pot, minimal cleanup.

 

Single Serving Chicken Recipe with Tarragon and Mushrooms

This single serving chicken recipe flavored with tarragon and mushrooms will make you think you’ve gone to a fine French restaurant (without the big bill at the end of the meal).

I adapted the recipe from Pierre Franey’s 60 Minute Gourmet cookbook. Its official name translates to Fricassé of Chicken with Tarragon.  My friends and family used to call it “cholesterol chicken.”

The original recipe called for three tablespoons of butter and an entire cup of cream!  Much as I love butter and cream, that’s a bit…much.

So, I decided to make it a bit lighter, while also adapting the recipe to make it a single serving chicken recipe instead of the original four.  I reduced the amount of butter and used canola oil instead.  Then, I replaced the cream with a mixture of Greek yogurt and milk.

It’s still a quick and easy chicken recipe and it still tastes great (though it’s certainly not low fat) and I haven’t sacrificed one bit of flavor.

Let’s call it Tarragon Chicken with Mushrooms for One Person instead.

It’s also pretty forgiving. I made a larger recipe for my parents, with a few variations, since mom had different ingredients and onions bothered dad’s stomach.  I used “better than bullion” concentrate, garlic powder instead of fresh garlic, and dried shiitake mushrooms.  My dad was not a big fan of chicken, but he certainly liked this recipe. He licked his plate clean! Mom insisted that I write down exactly what I did so I could repeat it.




Tarragon Chicken with Mushrooms Recipe Substitutions and Variations

  • If you don’t have the yogurt/milk use the cream, or mix butter and milk together and melt it before adding it to the sauce (since butter is essentially solidified cream)
  • The original recipe called for fresh tarragon.  I bought some and found it tasted like licorice.  Since I don’t particularly like licorice, I wasn’t too happy about that! On the other hand, if you do like licorice, or fresh tarragon, use one small sprig.
  • Try using wild mushrooms, like shiitake or chanterelle instead of white button mushrooms; this also works well with dried mushrooms (reconstitute them with hot water to cover and let them sit for five or ten minutes)

More Chicken Recipes

stovetop coq au vinStovetop Coq au Vin Chicken with Red Wine Sauce

Standard coq au vin is complicated and time-consuming. This version speeds that all up and makes it accessible for a home cook.

 

crispy lemon chicken thigh

Crispy Lemon Chicken Thigh Recipe for One

Great hot or cold, with a crispy, slightly sweet flavor, and three kinds of lemon. Think fried chicken with less mess.

 

Chicken Mushroom Skillet Recipe chicken mushroom skillet recipe

Pan fry the chicken, cut the mushrooms and veggies, and simmer. It makes its own sauce right in the pan.

 

shoemaker's chicken for oneShoemaker’s Chicken for One

A classic Italian meal, that’s really not Italian at all.  Minimal cleanup, one pan and a tangy sauce you don’t have to cook separately.




Easily Break Apart a Head of Garlic

Tip: How to Easily Break Apart a Head of Garlic

separate a head of garlic
How to separate a head of garlic

Need to break apart a head of garlic?  It may seem daunting, but there’s a secret trick that makes it simple and easy.

Here’s all you have to do. Just place the bulb on a cutting board, with the larger, wider side down, and the individual cloves pointing up (see photo on right).

Then take a sharp knife and push it straight down through the center of the head of garlic.  Essentially, pretend that you’re stabbing it! Then twist the knife back and forth.  The cloves will come apart easily.




Garlic Recipes

crispy garlic basil potato bitesCrispy Garlic Basil Potato Bites

Tiny crispy bites of potato nirvana, with fluffy interiors and a crispy outside. A lot easier (and faster) than fries.

 

garlic ginger turmeric riceGarlic Ginger Turmeric Rice

Packed with garlic, ginger, green cardamon pods, and a pinch of turmeric for that beautiful yellow color.  The cardamom adds a minty, citrus flavor. As is, it’s a side dish. Add a few more ingredients, and it’s dinner.

 

linguine with garlic and olive oilLinguine with Garlic and Olive Oil

Simple? Yes. But delicious.  And you can essentially make it from your cupboard.  No shopping required.

 

sauteed garlic parmesan spinachSauteed Garlic Parmesan Spinach

Just a few basic ingredients turn ordinary spinach into something special. Ready in minutes too.

 

Handy Garlic Tool

Premium Garlic Peeler

Once you’ve broken the head of garlic apart, here’s an easy tool for peeling the cloves. This is silly simple. All you have to do is put the garlic clove inside the tube. Then roll it around on your counter. The papery outside will come right off and your garlic clove is now peeled.