Zucchini Carrot Fritters

Like starch? Like fried foods? Want to be a bit more healthy about eating them?  Think of these zucchini carrot fritters as “healthy veggie” potato pancakes. Except, instead of potatoes, this recipe uses zucchini (or yellow squash) and carrots (for vitamins!) and is topped with a yogurt mint dip instead of sour cream or applesauce.  You end up with tiny, crispy, slightly salty fritters which you can gobble down in two bites.

I got the recipe from the NY Times (which I would link to, except they now hide everything behind a paywall). I’ve cut it in half, to make it more suitable for one person. The recipe writer developed them for her picky daughter.  It was something she’d eat, and a semi-sneaky way to get in some veggies.

I confess this is a bit messier than usual, but they do taste good! And most people probably have a dishwasher and don’t fuss about cleanup as much as I do.




Zucchini Carrot Fritters Substitutions and Variations

  • try different combinations of vegetables, such as mashed up chickpeas, potatoes, or diced bell peppers
  • spice it up with some curry (and swap the mint for cucumber)
  • add a chopped scallion (which was supposed to be in there, but I blanked out!)
  • swap the coriander with basil
  • add some diced onion
  • add a few red pepper flakes to the batter
  • try panko instead of flour, for more crunch

More Vegetable Recipes

honey mustard glazed carrotsHoney Mustard Glazed Carrots for One

An easy side dish, great with roast chicken, roast beef, or lamb.  It’s both sweet and savory at the same time.

 

rosemary olive oil broiled eggplantRosemary Olive Oil Broiled Eggplant

Meltingly tender eggplant with a splash of olive oil, dusted with rosemary and grated cheese.

 

crispy garlic basil potato bitesCrispy Garlic Basil Potato Bites

Little bite size bits of potato heaven.  Fresh garlic and summery basil add flavor, aroma, and character to this easy side dish.

 

butternut squash brown sugar vanillaRoasted Butternut Squash with Brown Sugar and Vanilla

The veggie side dish that thinks it’s a dessert. You may want to eat this twice in a row.  Topped with nuts and craisins, and only slightly sweetened.  The squash provides all the “sugar” fix you need.

 




Honey Mustard Glazed Spareribs

Sometimes you have a meal because you carefully chose a recipe, bought the ingredients, and planned it as dinner for that day or that week. And then, every once in a rare while, your dinner is a complete surprise.  The first time I made these ribs, they were a “bonus” in my grocery delivery.  I hadn’t ordered them! They looked so good I decided to cook them right away. But what to do with them? I settled on honey mustard glaze spareribs. A raving success!

The mixture of dry and prepared mustard, honey, a dash of soy sauce, apple cider vinegar, and brown sugar creates a glaze that’s not too sweet, and glides right over the ribs. They end up tender and juicy.  And they don’t take long to cook either. I suppose maybe I should call them “surprise honey mustard glazed spareribs.”

Boneless ribs are done in 40 minutes, bone-in takes an hour.

I’ve included instructions for both boneless and bone-in ribs in the recipe.

The recipe was in the first edition of the Silver Palate cookbook. I’m on my third copy now, but when went to look at the recipe I found it had changed considerably. It was all wrong.  It had orange marmalade, ginger, orange juice, and nutmeg?! Wait. What?  No idea where that came from. Sounded waaay too sweet to me.

Luckily, the original version still lived on the internet.  No marmalade! Instead you mix dry and prepared mustard, honey, a dash of soy sauce, apple cider vinegar, and brown sugar. It’s not too sweet,  and makes a delectable honey-brown glaze that glides over the ribs. They end up tender and juicy.  Just right for a holiday weekend.

Since the ribs I had were boneless, I adjusted the cooking time downward to about 40 minutes. I have also made these with the bones (somehow that’s more satisfying, I don’t know why).

If you get the kind with bones, cook them for an hour at 400 degrees, following the same turning and basting procedure.  

I’ve included instructions for both boneless and bone-in ribs in the recipe.

The first time I made it, I had intended for the ribs to be two meals.  But it was sooo good I pigged out (sorry) and ate the whole thing at once.  Come to think of it, I made these for my brother once (with the bones), and he ate inhaled all of it too. Which just means I need to buy ribs on purpose next time!




Honey Mustard Glazed Spareribs Substitutions and Variations

  • Add some ground ginger to the glaze (this was part of the revised recipe that actually sounded appealing)
  • Try a splash of orange juice (also the revised version, but I’d cut down on the honey or the brown sugar)
  • Use bone-in ribs (they’re easier to pick up and nibble). If you do, cook them at 400 degrees for 40 minutes, then 10 and 10 (following the same procedure of turning and glazing).

More Pork Recipes

pork tenderloin with mushrooms and sour creamPork Tenderloin with Mushrooms and Sour Cream

Unlike a roast, tenderloin cooks quickly.  You get a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully.

cider braised pork with sauerkrautCider Braised Pork Chop with Sauerkraut and Apples

Packed with classic flavors from rich pork, sweet apples, and piquant sauerkraut, with just a touch of brown sugar. This is a classic fall recipe.

 

apple glazed ham steakApple Glazed Ham Steak Recipe for One Person

Heat the ham, make a quick glaze, and dinner is done. The apple is crisp, sweet,  and a fresh alternative to  the usual pineapple.

 

 




Peruvian Roast Chicken in Green Sauce Recipe

I tried this Peruvian roast chicken in green sauce recipe for the first time last week, and I can’t stop eating it! It’s not just the chicken either, it’s the sauce. I loooove the sauce. I made enough to have extra, and I’ve been putting it on everything. It’s tangy, spicy, garlicky, and just spectacular.  And the chicken is lip-smackingly good too!

There are two stages to this recipe, which I adapted from Epicurious, but since we’re only making it for one person (instead of a whole chicken) we can cut some steps and speed everything up. The reviews on the original commented that it was a lot of work (but worth the trouble). But, my way, it isn’t a lot of bother at all.  There’s a lot less to chop and a single chicken thigh cooks a lot faster than a whole bird. You wait less and you don’t have to baste as much either. No need to butterfly/spatchcock one piece of chicken!

First you mix up a spice rub for the chicken and spread it on the meat. While the chicken cooks, you make up the sauce, which is essentially tossing ingredients in a mini chopper or blender and then mixing them together with some mayonnaise. Baste the chicken once and then serve it with the sauce.

The chicken cooks at a higher temperature than usual, so it ends up with crispy skin, while still retaining its juices. Plus, it’s ready in 35-40 minutes instead of an hour and a half.

If you like, you can add a salad of cucumber, avocado, lime, olive oil, and scallions on the side.




Peruvian Roast Chicken with Green Sauce Substitutions and Variations

Unlike the usual changes, this list is largely focused on the sauce, rather than the chicken.

  • Try different herbs or combinations of herbs and leafy greens instead of the spinach. You could use basil, coriander (the original recipe), or some sage
  • Instead of mayonnaise, try Greek yogurt or lebne
  • Serve the sauce over eggs with crusty bread
  • Use the sauce as a dip with fresh cut up carrots, tomatoes, bell peppers, and cucumber wedges
  • if you don’t have fresh lemon, use dried lemon peel and bottled lemon juice

More Chicken Recipes

crispy lemon chicken thighCrispy Lemon Chicken Thigh Recipe for One

Great hot or cold, this is perfect for picnics. There’s three kinds of lemon (don’t worry, nothing unusual), and a crispy crust that tastes like you fried it (but you won’t have to).

 

chili citrus chickenChili Citrus Chicken Thigh Recipe for One

The flavors of Buffalo wings, without any frying. The garlic adds zest and the chili packs the heat (but not too much heat). Cheaper than wings too.

 

feta brined roast chickenFeta Brined Roast Chicken

Bathed in a briny blend of of feta cheese and lemon to keep it moist, and lock in flavor. Serve the finished chicken on a bed of earthy spinach.

 

honey sticky garlic chickenHoney Sticky Garlic Chicken

Delight your taste buds and fight colds with this crispy/sweet/spicy chicken. Ready in 30 minutes, from pantry ingredients.

 




Mini Blueberry Hand Pie Recipe

My dad had a terrible sweet tooth. He loved desserts, chocolate, and pies. Especially pies.  Particularly strawberry and blueberry pies. Sadly, I haven’t found the right strawberry pie recipe yet. For some reason, most of them have rhubarb, which he hated, or cream cheese, or even jello?! (nope nope nope) but this mini blueberry hand pie recipe is something he would have loved.

The pies are stuffed with blueberries, they’re sweet, and they taste like long, summer days.

I happen to like the fact that this mini blueberry hand pie recipe makes a bunch of little, one person serving hand-held pies, rather than a single large one.  It’s much easier to just eat one, and a hand-held pie is a lot less messy than a standard pie.  You don’t need silverware or a plate, you can just pick one up and eat it. They make a wonderful, sweet, summery treat. They’re easy to eat, and easy to pack for lunch or a picnic, without making a big mess. A slice of pie doesn’t travel all that well!

I’ve adapted this recipe from King Arthur, cutting the recipe in half to make four pies, rather than eight. Eight was a bit much! If you don’t have time to finish the recipe all at once, you can make the filling, chill the dough, and then come back to it later. The finished pies will keep well in the fridge for several days, or you can freeze them.




More Fruit Dessert Recipes

strawberry blueberry crumble

Strawberry Blueberry Crumble

It’s summer fruit season! Time to take advantage of all those wonderful berries. This recipe uses both strawberries and blueberries. And it’s forgiving too (a friend left it in the oven too long and it was fine!)

Poached Pears with Chocolate Sauce and Ice Creampoached pears with chocolate sauce and ice cream

Fruit, ice cream, and chocolate! It’s the dessert trifecta.  Gently cook the pears, drizzle them with chocolate sauce, and add vanilla ice cream.  Great for company, but you don’t have to share! Because this is food for one.

rustic pear tart with vanilla ice creamRustic Pear Tart

An delicious way to satisfy your sweet tooth. Make the dough, let it rest, cut the fruit, and bake.  Simple.

 

Easy Plum Tart Recipe for Oneeasy plum tart

How about a super-easy tart? This one doesn’t need a special pan and it’s quick too. You don’t have to sit and wait for hours while the crust chills. Great with either Italian plums (the long narrow kind) or regular round ones.

 




Crispy Garlic Basil Potato Bites

If you’ve been following this blog for a while, you know I loooove starch: pasta, rice, potatoes, you name it. Especially the noodles and the potatoes.  The trouble with the potatoes though, is that baking them takes a while. Yes, I know you can microwave them, but the texture isn’t right.  Or, you can fry them. That’s faster. On the other hand, cutting up and frying French fries still takes a while, uses lots of oil, and it’s messy.  However, there is a solution! The answer is these crispy garlic basil potato bites.  They’re bite size pieces of crispy, fragrant, fluffy potato heaven.

You cook them in a skillet, with just a couple of teaspoons or so of oil, and a bit of butter. Unlike a baked potato, they’re ready in under 25 minutes!  And the only thing you really need to chop is the potato. Yay!

The potatoes end up crispy and brown on the outside, and creamy on the inside. Almost like French fries (but much easier) and with an extra flavor boost from the garlic and the basil.

I adapted this from a recipe that called for making the dish with sage leaves.  I had none, so I used basil leaves instead. It would also be good with rosemary (preferably fresh). The garlic clove is left whole, so it adds lots of flavor without being overpowering.  Also, the recipe said to peel the potatoes, but I’m lazy, so I didn’t bother.  Besides, more vitamins that way!

Not to mention, it’s an easy side dish that doesn’t require a lot of fussing.  And, it goes well with crispy lemon chicken, a lamb chop, or meatloaf.  You can pop the chicken in the oven and then start the potatoes about half way through. Or, start a lamb chop about halfway through cooking the potatoes.  Great with a hamburger too (you may have spotted them in the background of last week’s newsletter).




Crispy Garlic Basil Potato Bites Substitutions and Variations

  • Use different fresh herbs, such as rosemary, oregano, or sage
  • Add more garlic
  • Try some hot pepper flakes
  • Or, add some crispy bacon
  • Try the potatoes with lemon, garlic, and sage

More Potato Side Dish Recipes

skin on garlic mashed potatoesSkin On Garlic Mashed Potatoes

Creamy, buttery, and sweet (yes sweet) from gently cooked garlic that mellows as it cooks.  My sister-in-law is a potato fiend (worse than me) and this is her favorite.

 

roasted paprika potatoesRoasted Paprika Potatoes

These are tossed in olive oil and dusted with paprika, then cooked slowly in a hot oven.  Crispy outside, fluffy inside.

 

dijon mustard vinaigrette potato saladFrench Dijon Mustard Vinaigrette Potato Salad

Since this is French potato salad, it’s made with olive oil, lemon juice, and Dijon mustard. No mayo in sight. It’s good for picnics (no mayo), and you don’t even have to peel the potatoes!

dill caper potato saladDill Caper Potato Salad

A staple of barbecues, picnics, and outdoor parties. This one is a bit different from the usual mayonnaise-heavy salad. Instead, it’s got sour/sweet capers and lemony, sweet dill.

 




Quick and Easy Summer Pasta

This weekend is the unofficial start of summer here in the US, even though actual summer doesn’t start for another month.  This quick and easy summer pasta lives up to its name. It’s great for hot, sticky weather (which we always get plenty of here in NY).  The dish can be eaten hot or cold, and since there’s no mayonnaise, it’s perfect for picnics or traveling. And, it’s good either for a quick lunch or a light dinner.  Pairs beautifully with a cold glass of Chardonnay.

I’ve adapted this dish from a recipe for summer pasta in Jacques Pépin’s Fast Food My Way cookbook.The only thing you have to cook is the pasta. The rest is just a bit of chopping and maybe shredding or grating the cheese.  I’ve used parmesan, but put in anything you like that works. It could be mozzarella, or Fontina too.

He says to warm the veggies first, but I didn’t. I don’t like freshly cooked tomatoes; they taste odd to me (kind of like some people think coriander tastes like soap).  If you don’t have that issue, go right ahead and heat the veggies, for thirty seconds or so, in the microwave.

The original recipe called for zucchini, but having none, I went with some bell pepper instead. So, use whatever vegetables you like or have handy. For example,  use zucchini, carrots, some cooked eggplant, a handful of spinach, or a mixture of bell peppers (I love the mini ones). This is not baking, so exact ingredients and careful measuring aren’t crucial.

One more thing, as is, this is a light, easy meal. If you want to make it heartier, add some protein to make it more filling.




Quick and Easy Summer Pasta Substitutions and Variations

    • swap the pasta for some crusty bread (and transform it into panzanella)
    • add some green olives castelvetrano would work nicely)
    • toss in some diced Genoa salami
    • include some pre-cooked leftover chicken, cut in strips
    • add chunks of hard boiled egg

More Quick and Easy Summer Pasta Recipes

egg and pasta gratinEgg and Pasta Gratin with Chives

Crispy eggs, gooey cheese, and tender pasta combine for great comfort food. Perfect for a quick meal, or a light lunch.

 

spaghetti with green olives and lemon pankoSpaghetti with Green Olives and Lemon Panko

Welcome warm weather and wake up your taste buds with this light, zesty, earthy pasta dish. It’s ready in 30 minutes.

 

Pistachio Pesto Pastapistachio pesto penne pasta

This recipe is inspired by…a mystery. Seems Robert B. Parker liked to cook. So, he included this in one of his novels. Not the usual source for a recipe, but quite good, and a nice change from pricey pine nuts.

pasta alla norma with eggplantPasta alla Norma with Eggplant

Take advantage of summer veggies with this slightly spicy pasta dish. It’s got sweet tomatoes, creamy fork-tender eggplant, and a dash of red pepper flakes for a kick.

Spinach Lamb Meatballs

Sometimes you get recipes from a cookbook, or online, or from a friend. This recipe for spinach lamb meatballs started in a cookbook in NY, bounced to the US West coast, and then back again to NY. It was a cross-country collaboration!

Here’s what happened.  A friend had some ground lamb and was looking for dinner ideas.  I mentioned a spinach lamb meatball recipe I had and gave her the ingredients.

She wanted to serve her meatballs with marinara sauce, so I suggested she might want to change it around a bit (the original recipe called for nutmeg, which wasn’t going to work with marinara sauce). Also, while the recipe I had fit her requirements, it was, honestly, a bit bland, and needed more punch.

She added her own spin, then told me what she did. I made a few more changes, and ended up with this recipe.

Red wine vinegar stands up to the lamb’s assertive flavor, while cumin adds a warm, nutty, slightly spicy bite. The spinach adds color, and those all important vitamins and iron too.

It’s pretty easy to put together too. First, you sweat the onions (cook them over low heat for a few minutes, until they become transparent). Then wash and dry the spinach (this is important, otherwise the meatballs will be too moist and won’t hold together). The rest is simply measuring, mixing, and rolling.




Spinach Lamb Meatballs Substitutions and Variations

  • try red wine (say a Pinot Noir) instead of the vinegar
  • add an extra flavor punch and spice with some harissa
  • use ground beef instead of lamb
  • skip the cumin and have the meatballs with marinara sauce
  • serve the meatballs with Greek yogurt and cucumber

More Lamb Recipes

turkish lamb burgerTurkish Lamb Burgers

Rich, messy, and absolutely lip-smackingly good. These burgers are stuffed with feta and garlic, then topped with a tangy, refreshing yogurt cucumber sauce.

 

lamb merguez sausage with rice and vegetablesLamb Merguez Sausage with Rice and Vegetables

Bring a hint of Morocco to your kitchen without traveling.  Flavored with cinnamon, cumin, carrots, and chili, this dish is warm, spicy, and only takes about 30 minutes to prepare.

lamb kofta meatballsLamb Kofta Meatballs

A feast for both the eyes and the taste buds, these meatballs are flavored with toasted nuts, sweet/minty cardamom, and earthy spinach. No eggs needed and no breadcrumbs.

 

 




Pork Tenderloin with Mushrooms and Sour Cream

The great thing about pork tenderloin is that it’s fancy enough for guests, but so easy and quick you can serve it on an ordinary weeknight.  Adding mushrooms and a bit of sour cream transforms the pork from plain to elegant. And, it’s done in about twenty minutes or so.  There’s very little fussing.  The only thing you have to cut up is a few mushrooms (and then slice the pork at the end).  You get a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully.

Add some rice (I always make extra so I can just reheat it) and a simple salad and you’re ready to eat. In this case, I went with just some spinach and cucumber, topped with baslamic vinaigrette. And now, that I think of it, the balsamic vinaigrette would likely work well with the pork too. That’s really easy!

Make sure to get the pork tenderloin, not a pork loin roast. The tenderloin is long and skinny and weighs about a pound each.  You cook it fairly quickly on high heat. Think of it as the filet mignon of pork. The loin roast is closer to a pork version of roast beef. It’s much larger and rounder and you cook it low and slow.

Now that we’ve cleared that up, on to the recipe.  This is adapted slightly from an old New York Times Menu cookbook recipe. The recipe in the book called for pork chops (which you can also use if you like).  If you do that, cook them 2-4 minutes per side, depending on how thick they are. The original recipe called for a much longer cooking time, but the chops then were much fattier.

 




Pork Tenderloin with Mushrooms and Sour Cream Substitutions and Variations

  • Use pork chops instead of the tenderloin (get the boneless center cut)
  • Make it a bit lighter with Greek yogurt instead of sour cream
  • Add a splash of white wine or Marsala (sweet) wine to the sauce
  • Toss in some scallions or some shallots or onions (skip the capers if you do)

More Pork Recipes

cider braised pork with sauerkrautCider Braised Pork Chop with Sauerkraut and Apples

A party for your taste buds. Sure, it’s a bit… monochromatic, but this dish is packed with flavor. The tangy sour kraut is a perfect foil for the sweet cider and apples. And it’s quick too.

apple glazed ham steakApple Glazed Ham Steak Recipe for One Person

Sure most people see ham steak and think pineapple. This is better. The ham stays firmer, and the glaze is ready in minutes.

 

honey mustard glazed ribsHoney Mustard Glazed Spareribs

Tender, succulent, and not too sweet, these ribs are ready in about an hour (they’re boneless).  Great for a holiday weekend. And the glaze is a dream.

 




Eggs with Spinach and Chili Peppers

So here we are again with two major holidays on the same weekend.  And, they’re two holidays with entirely different food requirements!  One traditionally goes for brisket and matzo; the other gets lamb or ham. However, there are two common themes. The first one is eggs.  Lots and lots of eggs.  The second is everyone stuffs themselves silly at either one or two big dinners.  But, you still have to eat something in-between all of that. Eggs with spinach and chili peppers is just the thing. It’s quick, and easy to make. And, it’s not a big, heavy meal.  It’s essentially a sort of egg pancake or frittata, except with South Asian flavoring.

The other nice thing about this recipe, is it’s done in two stages, but you only need a single skillet to make it.  First you cook the veggies, garlic, and ginger, then add the eggs to the same pot.  Let those cook, and you’re done.  Add the yogurt (or not) to serve.  Depending on your affiliation, serve with toast, matzo, or just some fresh fruit. Or, you can cut it into strips and serve it rolled up inside a tortilla. If your chili is super hot, the sweetness in the fruit will also help reduce the burn from the pepper.

Oh, and a third thing. It’s ready in about 15 minutes.  So, if you’re hungry, and it’s late (as it was the first time I made this), you don’t have to wait long for a hot meal.

I adapted this from Madhur Jaffrey’s Quick and Easy Indian Cooking.  In addition to reducing the amounts, I replaced the coriander with spinach. I don’t particularly like fresh coriander and I know lots of other people don’t care for it either.  And, since my jalapeño pepper turned out to be really, really super hot, I added a dollop of Greek yogurt to cool it off, even though that wasn’t in the recipe.  I found I liked it better that way too.




 

 

Eggs with Spinach and Chili Pepper Substitutions and Variations

  •  use the coriander if you like it
  • add two or three sliced mushrooms to the vegetable mixture
  •  toss in 1/4 C diced canned tomatoes
  • if you’re not a spicy food fan, replace the chili with some bell pepper

 

More Egg Recipes

egg and tomato gratinEgg and Tomato Gratin for One Person

Fragrant with thyme, onions, and tomatoes, then topped with Swiss cheese. Perfect for a light meal (especially around big holidays).

 

cherry tomato basil frittataCherry Tomato Basil Frittata

Only four ingredients, ready in just a few minutes.  Just the thing when you want something fast.

 

fried egg burritoFried Egg Burrito

Great for breakfast, lunch, or brunch.  It’s flexible too: add mushrooms or bell peppers, change the cheese, top with chili garlic sauce, or leave it as is.  Delicious food without a lot of fuss.

egg chili cheese burritoEgg Chili Cheese Burrito

A tortilla, a couple of eggs, some chilis, and cheese: poof, it’s a meal! And since eggs cook quickly, you don’t have to wait long to eat.

 

 




Vietnamese Chicken with Lime and Ginger

Great for a weeknight dinner, this Vietnamese baked chicken with lime is an easy meal that requires very little active work.  Measure, mince, and pour, then let it sit.  Once it’s finished marinating, all you have to do is cook it for half an hour. The ginger and garlic are warm and spicy, while the chili garlic sauce has a bit of a kick. The lime adds brightness and a citrusy tang that complements the spicy flavors and cools them down. 

The original recipe called for chili garlic paste, palm sugar, and fish sauce.  And, it’s true, those ingredients would be more authentic. However, they also violate my own rules about avoiding  hard-to-find or one use ingredients.  I don’t want to buy an entire bottle or brick of something (like palm sugar) just to have it sit there. And where would I even find palm sugar? Nope.

So, I cheated.  I used chili garlic sauce (not paste), swapped brown sugar for palm sugar, and ditched the fish sauce in favor of Worcestershire sauce (which does have some anchovies in it). I also wanted (for personal preference) to avoid all the salt in the fish sauce.

Marinating, even for a short time, helps the chicken absorb lots of flavor. 

When you’re ready to start cooking, just pour out the marinade, pop the chicken in the oven, and wait half an hour. Dinner is done!

 

Tip: Make extra rice and freeze it in little baggies. Then when you want rice another day, all you have to do is microwave it. One minute rice!




Vietnamese Baked Chicken with Lime Substitutions and Variations

  • add some soy sauce to the marinade
  • swap the lime zest for lemongrass (you can buy lemongrass paste, which is easier to find in western markets than the stalks)
  • chop up some cilantro and add that to the marinade
  • if you do like fish sauce, I’m told Red Boat and Three Crabs are good brands (avoid the Taste of Thai, it’s full of sugar)

More Chicken Recipes

Jewish chicken curry chitarneeJewish Chicken Curry Chitarnee

A Jewish curry? Yep.  It’s flavored with onions, lemon, and cardamom. It’s not spicy, more aromatic, tangy, and mellow.  Only one pot too. And since it’s got potatoes cooked along in that pot, the entire meal is one pot, not just the main course.

honey sticky garlic chickenHoney Sticky Garlic Chicken

Want to fight some nasty germs? This chicken will help. There’s chili garlic sauce, hot peppers, and garlic: all of which help clear your head. It’s also easy to make. Just brown the chicken and make a quick sauce.

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

I just can’t stop eating this. The sauce has spicy peppers, earthy spinach, and citrusy lime, with just a touch of mayo to hold it all together.  Great for chicken, or for a veggie dip.

stir fry chicken peanut sauce recipeStir Fry Chicken with Peanut Sauce

You don’t have to go out for “takeout” food. Make it yourself at home. Eat it hot right away, or chill, add extra veggies, and transform it into a salad.