Cooking for One: Recipes for the Single Person

Cooking for one person can present a unique set of culinary challenges…you want something delicious, and maybe with leftovers, but not like A WEEK’S worth of leftovers because you’ll get sick of it.

From my perspective as well, I don’t necessarily want to go through hours of work and a complicated recipe just for myself. So one-person recipes have to be approached a little differently, and bring a combination of simplicity and flavor.

These are some of my favorite one-person recipes to get you started…

…or you can browse the archives below!

Super Easy & Healthy “Loaded” Thai Chicken Salad

May 1, 2022

I have to be honest up front…this loaded Thai chicken salad is not a *pretty* dish. But it IS easy, healthy, and (most critically) delicious. No lie, the first time I made it, I threw it together while on a conference call, just putting myself off-camera every few minutes to do another step.

You might also like: The Kitchen Tools & Gadgets I Swear By

It’s hard to even know what to call the dish…is it a Thai cabbage salad? A slaw? I think Thai chicken salad works nicely, though somehow under-represents the sheer volume of veggies in it. This will look like it makes a ton, but it’s really only about 4-6 servings (depending on if it’s your main dish or a side).

I’ve made a number of small tweaks to the original recipe to better suit my tastes and simplify as well. I prefer using a fresh head of cabbage (I use a half-head here), but bagged can work too. I used much less pepper, carrot, and herbs, and more chicken (to keep me full longer).

And wow, the heat from the gochujang really comes through! It creeps up on you a bit (though I’m a total baby about spice, so your mileage may vary). The recipe calls for Sambal Oelek, with gochujang as a good substitute (and what I had on-hand).

Now what I can’t tell you is that this makes perfect leftovers. It makes *fine* leftovers, but it has a tendency to get watery (which isn’t the end of the world, and you can drain off the liquid). So here are a couple tips if you’ll be mostly eating it as leftovers:

Definitely don’t use too much lettuce, or any at all
The red onion really takes over once it’s been siting for a while, so go really light if you’ll be eating as leftovers, or keep separate
I found I liked to warm it up slightly…like zap it in the microwave for like 20-30 seconds. I liked it cool or room temp, but not fridge-cold (deadens the flavors)
You also *could* reserve the dressing and dress it as you go…that feels overly complex but it would keep it from getting soggy or watery

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The Easiest, Juiciest Poached Chicken Breasts (& How to Shred Chicken in 10 Seconds)

April 8, 2022

This recipe is a two-in-one kitchen hack, and it actually blew my mind. How did I not know this was a thing??? Because today I’ve got for you not only how to make the easiest, juiciest poached chicken breasts, but also a 10-second hack for how to shred chicken.

I am all about having some cooked chicken in the fridge to snack on, or to add to pasta, rice, or a salad for a super fast meal. But I overdid it on grilled chicken for a few years and needed to mix it up a bit.

This super moist shredded chicken made with poached chicken breasts was the perfect answer. I keep a container of this at all times, and sometimes add it to recipes (like the loaded Thai chicken salad shown below), but often just put a bit of BBQ sauce on and eat it straight out of the container.

I made an Instagram Reel of the technique so you can see it in motion…this link will take you to the video on IG (and follow me @findingtimeforcooking) for recipe inspiration, videos, & more!).

What temperature should chicken be cooked to?

More modern thinking says 145 F to be done and safe inside (previously was considered 165 F which can be quite tough & dry). For poaching, you’ll have trouble getting the chicken much higher than 145-150 due to the gentle cooking method in water. Make sure to insert your thermometer at the thickest portion of the breast.

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Roasted Sicilian Cauliflower

March 5, 2022

I’m struggling to even figure out how to best explain this Sicilian cauliflower dish to help you truly understand how delicious it is…

What makes it Sicilian?? The roasted cauliflower is paired with a classic Southern Italian combination of savory, spicy, acidic, and sweet elements for a “party in your mouth” end result.

And these are all great ingredients to keep on-hand anyway (plus fresh parsley is cheap), because pine nuts are great for pesto and tossing in salads for crunch, fresh garlic is a must-have for curries and more, and golden raisins are amazing in salads, kheer, and korma. (I buy my golden raisins in bulk on Amazon)

The original recipe calls for white wine vinegar, which works well, but I’ve been using this absolutely delish champagne vinegar from Brightland. I’m obsessed with their oils, vinegars, and honeys, and using them in all sorts of recipes.

And not only that, but it’s wicked easy as well. While the cauliflower roasts, you prep a couple ingredients to toss together with it (soak some golden raisins, quickly fry up some garlic and pine nuts), and then once it comes out of the oven…VOILA!

This has become a staple side dish a few times a week, on rotation with my brussels sprouts rubble and some charred broccoli bits with Trader Joe’s 21 Spice seasoning.

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The Best, Easy Molten Chocolate Lava Cakes (Naturally Gluten-Free)

February 27, 2022

These chocolate molten lava cakes are a dangerous thing. Why, you ask??

Well, when you find the best chocolate lava cake recipe and it only takes a few ingredients, plus it’s the best texture, plus it’s naturally gluten-free, PLUS it only takes like 15 minutes from start to finish…yeah, that’s dangerous. I may or may not have made it multiple times just this week.

This recipe uses some of my must-have kitchen tools!

I got the recipe from the always-reliable Smitten Kitchen…she calls them chocolate puddle cakes, and she’s not wrong, because they are ooey gooey.

Texturally they’re more along the lines of my flourless chocolate cake or a more sturdy chocolate soufflé, rather than cake-y or “fondant” as the Brits say (which I’m not mad at). It’s a beautiful delicate texture that’s a blast to cut into.

I’ve included a lot of notes along with the molten lava cake recipe below, not because it’s difficult but because there are a few choices you can make based on your tastes.

For instance, I prefer them less sweet (closer to 1 tablespoon of sugar rather than 2 tablespoons) and I do prefer to put a little dollop of something in the middle to cut the intensity of the chocolate.

I give you a bunch of ideas on that in the recipe notes, but some of my favorites are peanut butter, my unique peanut butter balsamic caramel, and tart cherry jam (with lemon zest in the batter). It’s endlessly adaptable!

Check out some other of the best gluten-free dessert recipes around!
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Roasted Brussels Sprouts “Rubble”: The Easiest, Fastest, Most Delicious Way to Eat Them

February 20, 2022

I’ve shared many brussels sprouts recipes over the years, from simple (caramelized shredded) to a little more involved (maple-dijon roasted). But I realized I hadn’t shared a super straightforward recipe for how I eat them on an almost-nightly basis…BEHOLD, the best roasted brussels sprouts EVER a.k.a. “rubble”.

These balsamic-honey ones are probably the closest to these, and you can absolutely add a bit of sweet and vinegar to give it an extra layer of flavor. But these are still amazing all on their own, with only salt and garlic powder for flavor.

I discovered that this was the best roasted brussels sprout technique by accident…I used to quarter or halve my sprouts before roasting, which was often great but frequently also gave me some tough, chewy pieces. Then my grocery store started having MASSIVE brussels sprouts, and quarters just didn’t make sense.

So I halved them and then diced like I would other veggies (small slices, then turn and slice the other way). What I realized after months of doing it this way is that it is 1) wicked easy, 2) they cook way faster and more evenly, and 3) they pick up more flavor this way.

This is now my default way of preparing them when I just want easy roasted brussels sprouts on a random Tuesday. I can have them prepped and in the oven in 5 minutes (in fact I have to remember to pre-heat my oven ahead) and then they’re ready in 10-12 minutes.

Cruciferous veggies like brussels sprouts are a great source of fiber, many critical vitamins and minerals, cancer-fighting compounds, and a great way to promote gut health and biodiversity. My two main cruciferous foods are brussels sprouts and cauliflower, but I’m trying to add more into my diet.

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Adapting Ottolenghi’s “Cauliflower Cake”: A Unique, Delicious Vegetarian Meal

February 2, 2022

Hehe, I can hear some of you guys…”cauliflower” and “cake” do NOT go together! But I’m here to show the doubters how wrong they are. I love Yotam Ottolenghi’s super interesting and vegetable-forward recipes, and this cauliflower cake is no exception.

After making it the first time, I made some changes to the recipe, including adding more veggies (I went with roasted brussels sprout “rubble” for texture, flavor, and health).

I also backed off the parmesan and added soft goat cheese for more interesting flavor and textures. And I layered in salt through multiple steps and was more specific about amounts, as my first try was quite bland.

Finally, the first time I made it, I found the texture to be a little too flour-y and dense, so I’ve added an egg and backed off the flour to get a bit more fluffy version. This new version is checking all my boxes!

Texturally, this cauliflower cake is somewhere between a Spanish tortilla, Indian pakoras, and…I’m not even sure what. It’s a great vegetarian meal, hearty enough to satisfy and packed with flavor. Plus it makes awesome leftovers.

Three’s definitely the ability to adapt ingredients based on what you have…just think about texture and taste changes. So if you left out the goat cheese, you should add a little more salt (or another soft, salty cheese). And just be careful with adding other veggies, as too much moisture will break down the cake.

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The Crispiest Chicken Tenders in the Air Fryer (or Oven or Stove)

January 27, 2022

I never quite got my membership card for the cult of the air fryer. Don’t get me wrong, I’m not against them at all, but I just don’t use mine nearly as often as some people do. But there are absolutely some recipes where an air fryer is a no brainer gadget—and these super crispy chicken tenders definitely qualify!

I’d been playing around with some easy paleo/keto-friendly chicken tenders in the air fryer several months ago, based on some dietary restrictions I had. They used mostly almond flour as the coating, which definitely didn’t crisp up.

So I really wanted to try getting a TRULY crispy chicken tender in the air fryer. I used this technique and *rough* recipe from The Kitchn, and played around with the amounts of panko and spices, and only used about half of the buttermilk and one egg (felt wasteful otherwise).

As I’ve made it subsequent times, I’ve adjusted the spices specifically, for a more flavorful punch…the recipe below reflects those changes. And I think it’s great!

This is my view while cutting up chicken 100% of the time…

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Small-Batch Challah French Toast

January 16, 2022

Y’all, I have been converted to the cult of challah french toast! I truly don’t think I can go back to regular sandwich bread french toast after this.

This is the perfect lazy person’s brunch recipe, great on a weekend but even totally doable on a random Tuesday morning if you have leftover challah bread. The end result feels so much more satisfying than the 10 minutes it takes to make. This is what we call return on investment.

While you could technically use store-bought challah, I always find it drier, less eggy, and less flavorful than homemade, so the resulting french toast won’t be as good.

But I have great news—making your own challah is so easy! I have two different recipes, this easy soft challah, and this traditional one (that I did a 4-strand plait round on). Either works great for this, though I used the latter for this french toast recipe and it was AWESOME.

I’m sharing a small-batch recipe below (which makes french toast for one or two people), but it can easily be scaled up. It’s really straightforward, but the regular egg/milk foundation is elevated with a little cinnamon, nutmeg, vanilla, and lemon zest. The zest and cinnamon really make this amazing!

Why is challah bread good for french toast?

Both challah and brioche (and even a Hawaiian roll) are better for french toast versus plain sandwich bread, or something like french bread or sourdough. This is because they are made from a richer, egg-ier dough (usually they have butter or oil, some sugar, and eggs). This brings a LOT more flavor to your french toast, plus a softer and more pleasant texture (and they soak up the egg/milk moisture better).

A couple tips to make your challah bread french toast extra awesome:

I think that thick-cut slices are better. Like maybe an inch thick or just over that? Don’t make the mistake of cutting too thin!
You’ll get a better french toast texture from day-old challah, and I recommend even slicing it ahead of time and letting it dry out a bit. This will help it soak up more egg mixture, resulting in a softer, custardier end result.
Because challah is a little more dense and we’re doing thicker slices, do make sure that you let the bread soak up the liquid. Don’t just do a 2-second dunk…I leave each side in the liquid for like 5 seconds, just to make sure it’s picking up enough liquid.

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Ottolenghi’s Easy Yogurt & Pea Pasta with Feta, Basil, & Chile Pine Nuts

December 29, 2021

I realize that “yogurt & pea pasta with feta, basil, & chile pine nuts” doesn’t exactly *sound* easy. But I promise it is. This slightly adaptation of Yotam Ottolenghi’s pea pasta is a super simple meal with fascinating, complex flavors, all in under 30 minutes.

I’ve made a few slight changes to the recipe, mostly to simplify steps (and number of bowls/pots), ensure it’s seasoned properly (it definitely needed more salt), and adjusting a few of the ingredient amounts.

Below I’ve also included both a “full” recipe (in the recipe card) and a smaller version that’s roughly 2/3 to 3/4 of the original, adapted for 2 to 4 people—or one person plus a few meals of leftovers.

This might be a controversial take, but I actually loved this the MOST cold straight out of the fridge…or maybe zapped for 20 seconds in the microwave but still basically cold. It makes totally bomb leftovers.

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Grilled Sourdough Bread with Whipped Ricotta & Toppings

September 29, 2021

That picture might be true perfection. Golden grilled sourdough bread, creamy whipped ricotta, tart berries, and a drizzle of honey?? Sign me up!

Given that I’ve been almost entirely avoiding bread for the better part of nine months for some health reasons (issues with processing carbs) and the fact that I’m not really a bread person to begin with, I’m honestly not sure why this idea took hold in my brain so much.

But I started seeing different versions of ricotta toast, avocado toast, crostini, and more all over food blogs I follow and I was just like…YESSSSS. So my sister snagged me a loaf of quite good, thinly-sliced sourdough bread from the store and I played around with it.

So what I’m bringing you here today is less true recipe and more technique + toppings. It’s so versatile, and can be customized to your whims…what’s in season, sweet or savory, what happens to be in your fridge at this very moment…you get the picture.

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Single-Serving Dark Chocolate Waffle…Bittersweet, Indulgent, & Delicious

September 19, 2021

Guyyysssssss. I have all the treats for us today. Several months ago I shared a totally addictive waffle recipe but my conundrum was…it made like 6 waffles which my waistline cannot handle. So today I present to you single-serving dark chocolate waffles!

Now don’t get me wrong, these still pack quite the caloric punch, but they’re one of those amazing dishes that is the perfect answer to sudden cravings.

Ten minutes later you have bittersweet, indulgent chocolate-y carbs without days of leftovers.

One thing to call out is I would recommend using really good quality dark chocolate if you can, like Ghiradelli or above. If you can cut up a bar vs. using chocolate chips that is nice too, because the chocolate chips have stabilizers on them that make them not as melty.

Either olive oil or melted butter can work fine here but I tend toward butter since it makes the waffles a little more crisp.

And this waffle iron has become my true love in the past couple years, just so easy to use, doesn’t need cleaning much, and makes amazingly crisp waffles!

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Small-Batch Mixed-Berry Cornmeal Pancakes

July 18, 2021

These mixed-berry pancakes were my on-a-whim “patriotic” meal 4th of July treat this year, and perfectly encapsulate midsummer happiness.

Serendipitous carbs, if you will…

I woke up starving and wanting something special and slightly indulgent, without being fussy, time-consuming, or over the top gluttonous. I also was leaving the next morning for several days, so my fridge was pretty bare.

But I had, like…an insane amount of berries that were going to end up in the garbage otherwise.

So I tried out a small-batch adaptation of the delicious strawberry cornmeal griddle cakes that I made on 4th of July several years ago after hiking like 20+ miles the day before.

I remember being enamored of the buttery flavor, studded with bright strawberries, and the unique texture. This version ups the fruit content even more, with a mixture of strawberries, blueberries, and cherries (or whatever you have on hand), and the addition of cinnamon and a splash of almond extract.

They’re also so easy! They’re perfect if you want a last-second treat, coming together in just 5 minutes.

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Easy Almond Flour Pancakes (Naturally Gluten-Free, Keto, Low Carb)

May 28, 2021

I wasn’t planning to share any more keto recipes, as it’s not really the focus of this blog and I feel a bit tapped out on what I can do there. But then this amazing and easy almond flour pancake recipe came along and…honestly?? They are shockingly good.

While I won’t tell you that these naturally gluten-free pancakes are just as perfect and fluffy as my basic buttermilk ones (scientifically, can’t really be), it’s the first recipe in a while that didn’t feel like I was getting a lesser version of what I really wanted.

These are great just being what they are. They’re moist, have a little fluff to them, and a really nice texture overall. They’ve got a little sweetness. They pack a punch in both protein and fat, but basically no carbs.

And you can make a batch of the batter and keep it in the fridge, just making up a few here and there as needed (I don’t think they’re as great reheated).

And the best part about these keto pancakes? Less than 15 minutes start to finish, including a 5-minute rest of the batter.

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Easy “No-Squeeze” Cauliflower Pizza Crust

May 18, 2021

Y’all, I was SOOOOO skeptical about this. Seriously, could a “no squeeze” cauliflower pizza crust even work?? It was so wet! Surely this was a recipe for disaster.

But wow…this was the easy cauliflower crust of my dreams.

This crust is gluten-free, grain-free, high protein and low carb, and doesn’t have the weirder preservatives and stabilizers found in store-bought cauliflower crusts.

What makes it amazing is that it’s so fast and hands-off…you don’t have to pre-cook the cauliflower (you use it raw), and you don’t have to squeeze (and squeeze and SQUEEZE) all the moisture out before making the dough.

But HOW, I can hear you saying?? This crust includes one key secret ingredient that makes this possible—egg white protein powder.

I talked in my post on how I survive a low-carb or keto diet about how I tend to avoid weird special ingredients that I don’t know enough about, but this is an exception (and it’s not that weird).

It’s just pure powdered egg whites and it makes all the difference in a super easy cauliflower pizza crust. The crust “dough” is super wet when it goes in the oven (you even PUT water in it!) but the powdered egg whites soak it up as it bakes and makes it puffy and like a real dough.

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10 Tips For Surviving a Super Low-Carb Diet (Keto or Keto-Like)

May 14, 2021

Y’ALL…this post has been a long time coming. For varying health reasons, I’ve had to keep my carbs to an absolute minimum for the past 4-5 months, which basically feels like forever. So I wanted to share my tips for a keto diet (or super low-carb diet).

Basically, how to not lose your mind and hate everyone and everything 🙂

A lot of this came from trial and error, seeing which things actually could help me make good choices. At the end I’ve also shared some of the recipes that have been my go-to’s for this low-carb diet.

I tend to avoid lots of store-bought keto things just due to not knowing/liking all the weird ingredients and stabilizers so generally make things myself. I also just didn’t really use cream cheese…it’s never something I’ve bought or worked with (though am not against).

1. Stock up on produce, & have a shelf life strategy

I am not a meal planner or prepper, and my work life is nuts, so my biggest enemy was time and planning ahead. I knew I needed to eat tons of veggies (the super low carb kind), and so started just buying a ton.

For instance on one trip I bought:

Zucchini and mini bell peppers
A bunch of curly kale
A head of cabbage
Red and orange bell peppers
Avocados (I ate sooooo many)
Mixed greens
Tomatoes
Cauliflower pearls (rice)
A head of cauliflower
Brussels sprouts
Okra
Hearts of romaine lettuce, “little gem” lettuce, microgreens

But I do have a bad habit of letting things go bad then having to toss them. So instead I started by figuring out how to use the cauliflower rice, avocados, okra, zucchini, lettuce and greens, because they were going to go bad the fastest.

On the other hand, the curly kale, mini peppers, tomatoes, head of cauliflower, and brussels sprouts could be my “mid”-term options, while things like onion, cabbage, and big bell peppers are much sturdier and can sit around for a while.

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Grilling Tips For First-Timers & How To Use A Gas Grill

March 30, 2021

I am a massive fan of grilling, and actually run my grill almost every night, year-round. Why, you ask? Well, 1) it’s the best way I’ve found to consistently eat healthy, 2) it’s super fast and easy, and 3) it requires very little clean-up.

Did you need more reasons than that??

Since I moved into my house a few years ago and finally got a real gas grill, I’ve been working to become a grillmaster of sorts, testing all kinds of different recipes.

So I wanted to share some of my favorite grilling tips and recipes here, particularly for grilling newbies…and I’m always looking to up my game so feel free to send me YOUR best ones too!

(I feel like I need to caveat here, that I’m not one of those amazing obsessed grilling nerds…but that’s why this guide is perfect for newbies)

What this post covers

Grilling tools for success
General grilling tips
Tips for grilling various meats
Marinades
Vegetables
Pizza

Tools you need

It goes without saying that a good grill is a good starting point. I use a gas grill, so all the tips here will be geared toward that, I can’t speak to charcoal. I upgraded to a Weber recently but had a Charbroil for a few years, they’re only a few hundred bucks, and it did great.READ THE POST

Protein-Packed Single-Serving Almond Butter Waffle (GF, Keto, Low Carb)

February 27, 2021

First off, I’m not going to pretend that these are “real” waffles. Not like my fluffy carb-y buttermilk goodness, or dark chocolate indulgence. But if you’re on a low carb diet for whatever reason, this keto waffle recipe might be your best friend.

I accidentally made this a few months ago on a healthy whim, and kind of forgot about it since it didn’t blow my mind.

But the last month I’ve been on a super low-carb diet for health reasons for (like keto, but more restrictive). And after a couple weeks of egg-mania plus some 90-second keto bread, I was craving something that felt semi-normal.

You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)

It’s crazy easy and all the ingredients were things I had on-hand. Even if you’re not on a specific diet, going low-carb and gluten-free on occasion isn’t a bad thing.

I often add a bit of cinnamon and vanilla to the mix, and you could even try going a tiny bit savory if you wanted (like some fresh rosemary). It doesn’t need sweetener, but you could definitely add a bit of honey or monkfruit syrup too.

I’ve made it in both my more Belgian-style waffle maker and a more traditional rectangle one and it’s great either way (I’m more partial to the Belgian).

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Super Easy Lemon Poppyseed Food Processor Biscuits

February 14, 2021

Guys, there are few things more magical than fluffy hot layered biscuits fresh out of the oven. But honestly…I’m often too lazy to want to spend time cutting or rubbing the butter into the flour. Which is why these food processor biscuits are my new EVERYTHING.

I mean, even on my laziest morning I can throw some stuff in a food processor, blitz it, pat it out, and throw it in the oven.

I love these perfumed with lemon zest and some poppyseeds, for a subtle flavor that pairs perfectly with honey or jam. But the flavors are totally flexible…try orange zest, cinnamon, chopped fresh rosemary, or anything else that strikes your fancy.

The one thing to know is that my dough is often a bit too wet if I use all the buttermilk called for, so maybe go a little easy at first to see if you need it all. But even if your dough gets too wet and sticky, you can add a bit of extra flour while you roll it out—problem solved.

And in less than 30 minutes, you’ll have hot, flaky, steamy biscuits just begging to be devoured!

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Easy 30-Minute Mongolian Chicken

January 18, 2021

Ohhhhh man. I’ve always been a huge Mongolian beef fan when I get Chinese takeout, but I’d never really given any thought to Mongolian chicken.

But the other night I was really missing my amazing Chinese place back in Atlanta. I was trying to find something delicious and indulgent but easy, and remembered how much I loved my easy 30-minute Mongolian beef.

Problem was…I didn’t have any flank steak or similar. I *did* have chicken thighs though, which honestly were getting close to their use-by date, so I decided to give that a try.

AND IT WAS SO GOOD!!! I could truly have eaten the entire dish in one sitting. I did make a big side of my honey-balsamic roasted brussels sprouts, so I wasn’t *entirely* being naughty.

I kept it simple and roasted some thin red peppers to go along with it, but you could do broccoli or anything else you prefer.

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Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese

December 30, 2020

Be honest…if I say “chickpea flatbread”, does it give you immediate cravings?? I’m guessing that’s a NO. But it should. Socca has been on my radar for several months, but for whatever reason I kept putting off giving it a try.

Then last week I was starving, needed something super healthy, and had nothing in my fridge…I’d gotten back in town late Christmas Eve so everything was closed. I had some veggies clinging on for dear life in my fridge and that was it. So I decided that socca needed to happen immediately.

What is socca?

Socca (called farinata over the border in Italian Liguria) is a traditional Provençal flatbread and street food, somewhere between a pancake and a thick crepe. It’s crazy simple, made with chickpea flour and water, with a little salt and olive oil for flavor.

It’s naturally gluten-free, dairy-free, and egg-free, and high in protein from the chickpea flour. Cooked under the broiler, it’s got a charred top and golden, crispy outside, with a soft creamy inside, perfect for topping with whatever your heart desires.

Personally I love garlicky roasted vegetables and soft, salty cheese, but you can top with eggs, fresh veggies, meat, or anything else, or just slice it up into wedges and eat hot and fresh.

It’s satisfying, one of those healthy recipes that still feels a little indulgent. And perhaps most importantly, socca is flexible…as long as you have chickpea flour on hand you can make it, and then just figure out what your refrigerator has to offer for toppings.

I use a small 5-inch cast iron skillet for a single portion of this socca breakfast skillet. You can double or triple it for a larger pan to feed more people, but it’s so easy and fast to make that I wouldn’t try to use it for leftovers. It’s definitely best fresh.READ THE POST

Salmon Potato Hash With Fresh Herbs

August 16, 2020

Some of the best recipes result from trying to use up an ingredient, and that’s definitely the story of this AMAZING salmon and potato hash.

I’d bought a couple giant salmon filets, but the week kind of got away from me and they were smelling stroooong. I was trying to figure out what to do, since throwing $20 worth of salmon away did not appeal. But just eating the filet itself kind of freaked me out. So I decided to just bake it up and figure it out later.

Then I got a brainwave about a salmon and potato hash, since I also had a bunch of red potatoes to use up. After looking up a bunch of recipes nothing struck my fancy, so I just made it up.

And this has become a new fave, a hearty and healthy lunch option that makes great leftovers and is the perfect way to use up leftover salmon.

The recipe is super flexible, so you can add other veggies or adjust the seasonings based on your mood. Just don’t add anything too wet (like fresh zucchini or squash)…it’s meant to be dry and get kind of caramelized.

You’ll actually notice through this recipe that I alternate between two sets of photos. I’ve made this a few times, and once I added in some roasted butternut squash that was just sitting around. Don’t let it confuse you!

To really level it up, serve with some fresh salty feta, goat cheese, or capers, or top with poached or basted eggs. READ THE POST

How To Baste Eggs: Basted Eggs with Caramelized Shredded Brussels Sprouts

August 1, 2020

What are basted eggs, you ask? Well, friend, prepare to fall in love. It is a super fast and easy way to cook eggs, but strangely flies under the radar. It’s somewhere between fried (which I never ate growing up) and poached (which is complicated and challenging). Basting eggs takes like five minutes total, and you can choose whether the yolks are runny or firm. So let’s talk how to baste eggs.

And then I’ll share a “recipe”…which isn’t really a recipe so much as a meal combination that I stumbled upon many years ago in the throes of desperation, trying to avoid yet another meal of cereal and wine.

Not that there’s anything wrong with that…

I’ve already shared my love of brussels sprouts, including this delicious, easy caramelized shredded brussels sprouts (and much faster than roasting them in the oven!).

So one night, I had a few brussels sprouts sitting in the fridge I knew I could make up, but that wasn’t going to cut it for dinner. So I decided to baste up some eggs for a protein kick. What was great was how the egg yolk (I like mine on the runny side) mixed in with the brussels sprouts. Think of these brussels sprouts like you would a vegetable hash, a wonderful base for eggs.

Too lazy to shred?? Try this roasted brussels sprouts “rubble”

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Roasted Vegetable Barley Salad With Lemon Tahini Dressing

July 10, 2019

It’s rare that I find a recipe that not only makes amazing leftovers, but makes *enough* of them that it’s worth all the work. And that I can actually talk myself into still choosing over the cafeteria’s amazing chicken tenders on days 2, 3, 4…

This is one of those recipes.

This grain and roasted vegetable salad is a total recipe unicorn—easy, versatile, and just as good hot, lukewarm, or cold. It can be meat-y, vegetarian, or vegan. Basically, YOU DO YOU.

Also, this lemon tahini dressing is sooooo good! It really pulls everything together, with depth and tanginess but doesn’t just overwhelm you. Honestly you should put this dressing on everything!

The only downside of this recipe is that actually getting that many vegetables roasted or grilled (and prepping them, honestly) can take a bit of time.

However, what I usually do is pace it over the course of an afternoon, since the veggies don’t need to be piping hot fresh. And I’ll do a combination of grilling and roasting so I don’t have my oven on forever. I love to absolutely pack this salad with veggies rather than have it be really grain-heavy, because HEALTH.

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Small-Batch Traditional Wholemeal Irish Soda Bread

April 28, 2019

Once upon a time, I made soda bread quite a bit. It was back when I found real yeast bread quite daunting, and so often stuck to quick breads. But I realized recently that it had been probably 5 years at least, possibly more, since I’d made it at all. I was in the mood for a really hearty bread slathered with rich butter and jam, and so decided to go back to basics with a true whole wheat traditional Irish soda bread.

Save for later: A Tool to Decide What Bread to Make Based On How Long You Have…

Now, there are a LOT of soda bread recipes out there, many of which are amazing. But to be a traditional Irish soda bread, it should have JUST 4 ingredients—flour, baking soda, salt, and buttermilk. Anything else, and it’s not the traditional kind (apparently, anything else makes it a tea cake…).

The beauty of this type of recipe is that you can be struck with a craving for fresh bread, and be sitting in front of a steaming slice of it in under and hour. Here’s to instant gratification.

I have a bunch of different takes on soda bread that I want to try, but figured we’d start super pure and simple. One important note, this recipe just makes one small-ish loaf (that still feeds plenty of people)…most recipes make two large loaves, which is way too much for little ol’ me. Hence, the “small-batch” moniker in the recipe title.

My first experience with soda bread was on a trip to Ireland several years ago, where we were spoiled every morning at our B&Bs with freshly made soda bread and homemade jam. While I don’t typically love super crusty breads, I fell in love with this basic and delicious traditional food.

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Addictive Dark Chocolate, Peanut Butter, & Tahini Bark

February 20, 2019

I haven’t been quite this obsessed with something in quite some time.

And of all things it’s a *bark* recipe, which I am historically just “meh” on. But this delicious blend of rich, bittersweet chocolate and punchy peanut butter chips, lifted up slightly by nutty tahini and a crunch of sea salt, is like amazing not-actually-that-bad-for-you crack.

The most critical thing in making this amazing is to use a high-quality dark chocolate. Since the chocolate is the base and the entire carrier of this recipe, using a cheaper and lower quality kind will definitely result in a mediocre product. That doesn’t mean you need something insanely expensive, just more along the lines of Ghiradelli vs. Hershey’s. Trust me, it’s worth it!

I love this so much that I’d love to find a way to make it just as yummy, but using a healthier alternative to peanut butter chips. The actual chemistry of how bark sets isn’t really my area of expertise, so I’m going to do some fiddling and researching to see if this is feasible…as much as I love peanut butter chips, they’re not super great for me and this would be quite a really nice healthy indulgence.

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Apricot Balsamic Rosemary Chicken

November 18, 2018

I’ve been accidentally keeping this recipe a secret the last couple months. I know, I’m sorry…that’s not what friends do.

It wasn’t not on purpose. It’s just that life’s been so crazy, and this chicken has been one of the things getting me through. As the weather has gotten too cold for my normal nightly grilling, I had to try and find something else super easy but still healthy to have regularly. And once I tried this once, I was totally hooked.

This apricot balsamic chicken recipe comes courtesy of Joy the Baker (link at the end of this post), and it’s so simple but feels kind of fancy. The original recipe calls for chicken thighs, and it probably is best because thighs stay more moist and bring more flavor.

But I use chicken breasts sometimes, just because I struggle with the texture of thigh meat and don’t typically have it on hand. Chicken breasts work just fine, and my biggest tip is to make sure they’re sliced or pounded thin and even, so they cook quickly without drying out (also, try brining them first). I also swapped out the thyme the original recipe calls for and added rosemary instead, which I think gives it a punchier flavor.

This is the kind of recipe you can actually whip up on a weeknight after a frantic day of work in less than 30 minutes, then sit down with a glass of wine and take a deep breath.

You know you know what I’m talking about.

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Roasted Vegetable & Farro Salad with Creamy Shallot Dressing

August 20, 2018

Ever since I got my grill, it’s been tough pushing myself to try new recipes that don’t require me to just throw things on the grill, because it’s my new favorite thing ever.

But this recipe has been a staple the last few months as I’ve navigated moving, living in a temporary apartment for a couple months (with a terrible kitchen set-up), and then trying to balance the gluttony of travel and meetings with the need to fit into my clothes. The key is that it’s not just healthy, it’s YUMMY.

There’s a fair amount of “dealer’s choice” in this recipe. It’s incredibly flexible and forgiving…you can substitute different vegetables, use different grains (I use farro, but barley, Israeli couscous, wheatberries, or other similar grains would do), and I’ve even had to substitute dressing ingredients in a pinch. One time I didn’t have fresh lemons or oranges, so I used a combination of lemon juice & rice wine vinegar to get the tang and acidity, and one time left out the Greek yogurt, and it was still great.

So that’s all to say, I’ll tell you how I’ve done it a few different times, but if the spirit moves you go with your gut. Grill, roast, and drizzle your way to healthy deliciousness.

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Cheesy Rosemary Sweet Potatoes on the Grill

July 29, 2018

Guuuuuyyyyys. I know I haven’t posted a non-dessert recipe on here in a while. That’s mostly because I haven’t been cooking—I’ve been GRILLING. Ever since I moved in and have been getting settled, I’ve started using my awesome new grill non-stop. A lot of that has been slapdash marinating or brining and then throwing things on the grill as fast as I can. Not really “recipes”, per se. But *this* is the real deal, and I couldn’t wait to share it.

Behold, cheesy rosemary sweet potatoes on the grill.

I mean, that’s just ridiculous. I’ve been experimenting a lot with foil packet veggies (it’s my fave way to do cauliflower on the grill), and this is my favorite find yet. You can still make these if you don’t have rosemary (or could substitute fresh sage), but the rosemary really elevates it.

I *am* working on a bigger post on grilling for first-timers. I definitely can’t claim to be an expert yet, but I’ve done a lot of experimenting and reading up, with a lot of success, so hope to make the subject feel a little less daunting for other first-timers. I’ll share my favorite marinades and rubs, different ways to prepare veggies, tips for moist and not overcooked meat, and how to make sure you cook things to a safe temperature. So stay tuned!

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Sweet Potato Chickpea Buddha Bowl

September 17, 2017

So…I’ve been chastising myself lately for my diet. Between crazy work schedules, travel, and being on crutches, I’ve just been a bit too reliant on Uber Eats and definitely lacking in fruits and veggies. It’s kind of amazing I don’t have scurvy.

Then this morning as I was working I decided to finally get around to watching “What The Health?” on Netflix, which talks through a lot of the things wrong with our diets and how that’s impacting our health, and the medical establishments and lobby groups that are set on keeping it that way.

Its basic conclusion is that we’re meant to eat plant-based diets, and that anything else is unhealthy. It’s definitely an interesting watch, and while I don’t completely agree that meat is the devil—I grew up on a family-run cow farm, after all, and I also believe that God designed us to eat some meat—I 100% agree that we’ve totally screwed up our food chain in so many ways and that a heavier plant diet is a good thing, and overall it guilted me REAL HARD into really putting on my adult pants today.

So I did some digging on plant-based diets and found some recipes that I want to try to rotate into my everyday routine. This was the first one I came across that made me go “Hmm!” The flavor combos are awesome, it’s easy to make, I’m a sucker for a good tahini sauce, and I’m hoping it’ll make an awesome lunch for a couple days this week as well. For a non-pasta vegetarian meal, I’m totally on board with this one!

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Easy Homemade Naan Bread

January 29, 2017

Once upon a time, I made homemade naan bread, and it turned out terrible.

This is not that naan bread. This is awesome.

I have no idea what went wrong with the first recipe I tried, probably a year or more ago. But it did put me off trying it again for quite a while. However, when I decided to try my hand for the first time at Indian cooking with this chicken tikka masala over winter break this year, I knew that naan had to be in the cards for me again.

This recipe comes together super easily and doesn’t require any special handling. It’s not finicky at all. Just proof your yeast, add the ingredients all at once and knead in the machine for a couple minutes, let it rise, and then roll out and fry up. Very hands-off.

I tend to use half white whole wheat and half regular flour. To me, when I use all whole wheat it tends to be a bit too dense and loses a bit of that chewiness that makes naan so satisfying. But you can use all of one, or mix it up however you want.

The other important thing is that you use ghee, not just regular butter. You can buy ghee fairly easily these days (Trader Joe’s, Amazon, or a well-stocked grocery store), but if you can’t get it for whatever reason I’d recommend making a batch of your own and storing it. The water in regular butter will keep it from frying up right.
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Chicken with Creamy Feta Sauce

May 3, 2016

I just realized that it’s been MONTHS since I brought you a main dish recipe, which is crazy! So making up for that now with an insanely easy and super delish entree that is great for dinner as well as to pack in your lunch for work all week.

Chicken with Creamy Feta Sauce

(Confession: I made this recipe Sunday evening so I could have awesome, healthy lunches all week long. And then I ordered Chinese takeout for dinner that night, because I was going to be healthy all week. Does anyone else do that?)

chicken with creamy feta sauce chives chopped

Don’t be scared by the idea of a feta cheese sauce—it doesn’t taste overwhelmingly of feta specifically, but rather contributes a super creamy, slightly salty, weirdly comforting flavor without owning it. I’m not the biggest fan of feta, but I am a BIG fan of this sauce.READ THE POST

One-Pot Kale & Quinoa Pilaf (…and why I’ve been MIA)

February 6, 2016

Wow, I didn’t realize how long it had been since I posted a recipe! January was gone in the blink of an eye. I was traveling the first half…first, a quick little trip down to Cancun to try and get some sun and relaxation for a few days, then Dallas to visit my bestie, and then NYC for a quick work trip. All within two weeks. Add insanely long hours at work, and my blogging and cooking hours have been few and far between.

This recipe isn’t pretty to look at, so instead here are my food adventures from Mexico. Hit and miss, to be honest, because Cancun is (as my mom pointed out) the Branson of Mexico. But we tried really hard to find more authentic local places, and stayed far away from Senor Frog’s.

I drank ALL THE PINA COLADAS and tried Mayan-style chicken and vegetables. Honestly, it was inoffensive but wasn’t a fan.

jess pina colada

We toured Chichen Itza, one of the seven wonders of the modern world. Then we chowed down on fish tacos.

jess mom chichen itza

I soaked up every ray of sunshine available on the only sunny day we had. Vitamin D, come to me! And of course, I had a pina colada and a Coke, which is my go-to beach beverage.

jess cancun beach

I took Argentinean food out for a trial run, with my first trip to Argentina coming up in just over a month! It was delicious and an OBSCENE amount of food (you can’t see the insanely huge chunk of beef staring me in the face…). Sarai and I are going to have our work cut out for us.

jess argentinean food

So, that’s all to say sorry for dropping off the face of the earth. Things have been crazy and tiring, and I haven’t been eating anything but nachos since I’ve been home, but I do have a major backlog of awesome recipes from late December that I owe you. But first, we get our kale on…

This recipe isn’t pretty to look at, but it IS fast, easy, healthy, and yummy. I’ll be honest and say that quinoa isn’t really my thing. It’s fine, but the texture is kind of weird and it’s a little bland. So for me, this recipe is good. If you love quinoa, it’s great. The flavors are fresh, tangy, and satisfying.

One Pot Kale & Qunioa Pilaf kale READ THE POST

Healthy Lemon Almond Chicken Salad

August 26, 2015

So, I had this post all written and ready to publish, then it mysteriously disappeared. Like, hit save and *poof*—everything was gone. So you’ll have to take my word that it was probably the most interesting, witty piece of food writing known to man.

Or probably not. Guys, my brain is totally fried. Looooong hours, too much on my plate, getting ready for travel, not sleeping well. I know from experience that the way I’m living right now is a no-fail recipe for gaining weight (I have last fall to prove it). I’ve had absolutely no time or energy to cook, but I knew that if I didn’t make something I’d end up having a Farm Burger #4 chicken burger every day for lunch. Which…hello, 15 pounds.

So this caught my eye a few weeks ago. I’m a sucker for chicken salad. All of it. All the kinds. But I tend to be lazy about making it, because it takes a number of ingredients and then I eat it so fast. Plus, it’s not always the healthiest.

The ingredients for this chicken salad were super simple. And more importantly, healthy. I didn’t even cook my own chicken breasts. Just saute up cooked chicken with some spices, zest the lemon, slice the scallions, and you’re rockin’ and rollin’. It’s light and fresh and perfect for August in Georgia (and a healthy work lunch).READ THE POST

Balsamic & Honey Grilled Chicken

July 11, 2015

You just can’t go wrong with a well-grilled marinated chicken breast. It is endlessly versatile—eat it fresh off the grill, re-heat with some veggies, throw it in a stir fry, make chicken salad.

This marinade is one of perfect simplicity…the balsamic vinegar helps slightly break down the meat, allowing the spices and garlic to really soak in, and the honey to make it super moist. But none of it overwhelms.

These suckers are so juicy and flavorful, but can go with just about anything!READ THE POST

Fresh Peach Coconut Milk Ice Cream

June 21, 2015

Peach season!!!!

I feel like that should have been all-caps. Because, not only is it peach season, but my VERY. FIRST. PEACH. was perfectly ripe. That has never happened in the history of ever. Farmers market FTW!

When I snagged these beauties last weekend and they were perfectly ripe and criminally juicy, I knew I had to do something amazing with them immediately. And it was balls-hot (the hyphen is important for adhering to AP style…) so ice cream was the logical conclusion.

This is my no-fail coconut milk ice cream. I’ve made it in many different flavors, including my absolute favorite in the world, peanut butter and honey with sea salt, as well as a slight variation of peanut butter and strawberry jam. It’s easy, adaptable, healthy, only as sweet as you want it to be, and naturally dairy-free. And did I mention easy? As long as you have a little frozen yogurt maker you’re golden. Otherwise I’d try stirring it every so often in the freezer and you’ll probably still get good results.READ THE POST

Single-Serving Cherry Crisp

March 8, 2015

Sometimes I get obsessed with things.

Sometimes that’s just obsessed with eating something. Sometimes it’s creating something that I can’t find. Other times it’s finding the perfect version—which may mean making it a TON of times. Homemade pad thai. Black bean brownies. Dreamy scones.

This is one of those things. I love fruit crisp, but sometimes it’s not worth the effort to make a whole pan (plus, then I eat the whole pan, which…).

I first got the idea when I made a sweet dark cherry pie for Thanksgiving last year. I’d never really worked with cherries before, always sticking instead to apples, pears, and peaches. I kind of winged it (wung it?) and made up the recipe after reading a few different ones, and it turned out great. And then one night recently I was jonesin’ for something sweet, and the idea of fruit crisp hit me (I wasn’t in the mood for chocolate for some reason). All I really had, though, was a bag of frozen cherries for smoothies. I decided to give it a go, and made two—one in the oven and one in the microwave. Shockingly, I liked the microwave version and it took WAY less time.

Since then I’ve made it several more times because I couldn’t quite get the flavors exactly like I wanted. This is a pretty fluid and forgiving recipe. You can add a little honey or sugar to the filling if you feel it needs it (or are using tart cherries), but mine is plenty sweet. Also, you could make it gluten-free by using a flour alternative like oat flour, coconut flour, almond meal, etc. I tried a few different spice combinations in the filling and topping (cardamom, ginger, etc.), but ultimately found that simpler was better—cinnamon and some almond extract.READ THE POST

Balsamic Chicken and Brussels Sprouts

January 21, 2015

That’s right, we’re still on a healthy kick! And it’s delicious!

This recipe had been calling my name for a while, but getting decent brussels sprouts is kind of hard right now, and I also kind of avoid chicken when I can. Chicken’s kind of boring.

This chicken isn’t boring at all—it’s got a richness from the balsamic, a crunch from the walnuts, and serious fiber from brussels sprouts. It came together super fast and made for great work lunches for a few days.

Throw in a side of spaghetti squash and butternut squash and you’re on healthy overload! Seriously, the whole thing is a 20-minute meal, was super easy, and totally delicious!READ THE POST

Chocolate Chip Granookie

September 15, 2014

I did it all for gra-nookie!

Yeah, I couldn’t resist.

Basically, this is just a giant, semi-healthy cookie. One cookie. Or, if you’re super nice, one you can share with your friends. (Spoiler alert: I’m not nice)

The cookie base is coconut oil and a little butter, then the main ingredients are granola and whole wheat flour. So while it’s a dessert, it’s full of whole grain, fiber-y goodness and can be a nice breakfast treat to get you through the week. You can also customize it however you want—I used vanilla granola and dark chocolate chips and peanut butter chips. But the sky’s the limit. You could use banana nut granola and peanut butter chips, mocha granola and milk chocolate chips. If you can dream it, do it.READ THE POST

Pan-Caramelized Salmon

September 9, 2014

Salmon is one of my favorite simple, healthy dinners. It cooks quickly, is super versatile, and is such a nice break from boring chicken.

This recipe can be made either entirely on the stove or finished off with a nice broil in the oven. Besides the salmon, everything else in this recipe is a pantry staple, and you can throw it together in like 10 minutes total.READ THE POST

Roasted Apricot & Honey Ice Cream

August 24, 2014

I’m on an ice cream kick. I’ve tried like four different recipes in the past few weeks, all with this super easy coconut milk base. Because it’s been HAWT!

I had seen several recipes for roasted plum ice cream, which I found super intriguing, but when I went to the store they were out of plums. And then these beautiful, firm apricots just jumped out at me.

Apricot is such a strong flavor that I couldn’t think of a good spice complement (I’d planned to do cardamom with the plums), so I just kept it super simple—honey, vanilla, and a little bit of sea salt.

While it was a bit tart for my taste (I was trying to go easy on the honey but probably went a little TOO light), it was refreshing and delicious!READ THE POST

Easy Pad Thai

August 22, 2014

I never expected pad thai to become my Everest…

Pad thai is such a great, uncomplicated dish. Simple flavors, not too many extras mixed in—it’s basically thai comfort food. Recipes vary, many more on the authentic route using tamarind paste, fish sauce, and other Asian staples. Others, like this one, stick to the basics. I’ll be trying the more complicated ones later [update: tried, hated, sticking with this one], but this one is a great place to start.

The sauce calls for only three ingredients—brown sugar, soy sauce, and lime juice. And maybe a squirt of sriracha if that’s how you roll. The first time I made this recipe, it came out pretty great. “This is so easy!” I thought. “But honestly I’d like it to have a little more sauce, it’s a little dry. I’ll try it again.”

Cue descent into madness…

I don’t know what was wrong with me but the next few times I made it, something went terribly wrong. First of all, I am the WORST at reading directions, so I had to throw like three different batches of sauce away because I accidentally added the oil to it instead of to the pan. (Don’t be like me, boys and girls.) And then one time I soaked my noodles exactly like I had before and when I added them to the pan they were still super tough and gross. Had to throw the entire pan of food away.

However, I finally got my act together and here you go. It really is a simple recipe, I have no idea why I had to make things so hard. So without further ado, I submit your next favorite 30-minute meal…READ THE POST

30-Minute Mongolian Beef

July 4, 2014

What’s a more patriotic way to celebrate Independence Day than Americanized Chinese food? This super easy Mongolian beef is one of my new favorites and was what I was craving this year along with my fireworks.

It’s funny, I looked through all the recent recipes I’ve made but not posted yet, and there’s not a single one I’d classify as American.

Apparently I’ve been on an Asian kick, though. And this one’s a doozy—the most delicious, successful Asian recipe I’ve made since this super easy sesame chicken.

The sauce is obviously the hero of this recipe—you could switch the beef out for chicken and maybe wouldn’t even notice (update: I did and it’s amazing!). It’s a little sweet and salty and garlicky and super tangy. It’s got bite.

I honestly don’t know that I’d classify it as a traditional Mongolian beef sauce, which I think of as a little more mellow. But no matter what you call it, it’s awesome. And as a bonus, this recipe creates a lot of sauce to soak into the rice, which is one of my non-negotiables where Chinese food is concerned.

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Super Healthy Peanut Butter Banana Ice Cream

June 29, 2014

Guys, this is so good. I didn’t believe that somehow simple frozen bananas could be broken down and then coalesce into a creamy, magical ice cream.

If I served this to you and told you it was ice cream, you’d never guess otherwise. Unless you hate bananas, and then you’d just wonder why I was trying to poison you with banana ice cream.READ THE POST

Traditional Spanish Tortilla

June 27, 2014

Once upon a time I would have called this a frittata, and I would have been wrong. One of my co-workers is half Spanish, and for breakfast one time he brought in a traditional Spanish tortilla. While it looked exactly like the frittatas I’m so fond of, it had a few notable differences and I knew I wanted to recreate it myself.

Spanish tortillas and frittatas are very similar, though there are a few differences. Tortillas are always egg- and potato-based, while frittatas only have to have eggs.

Also, apparently the main difference is that you’re supposed to flip a Spanish tortilla on the stovetop at the end, versus finishing in the oven like a frittata. I’ll definitely be trying this method next time—I’m trying to wheedle my co-worker’s recipe out of him!

The gold potatoes are delightfully tender and add a delicate base to the dish along with the onion (this Kitchn article speaks to the technique that gets them lovely and soft).

Many also include asparagus, chorizo, and other fillings, but this one is very simple and traditional. The recipe below called for tarragon, though I used fresh rosemary and oregano instead.

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Honey-Roasted Peaches with Cream

May 26, 2014

Some things are perfect in their simplicity, and these honey-roasted peaches definitely qualify.

I didn’t plan to buy peaches last weekend, but when I walked into the produce section I was almost knocked over by the amazing smell of ripe peaches. They were so soft you had to hold them super gently so they didn’t bruise. Fuzzy. Juicy. Amazing.

Since I was trying to eat really well this week, and already had like five things I was planning to make, I wanted something simple and super healthy.

This dessert feels fancy in a completely undeserved way. You seriously just cut fruit in half, drizzle a little honey and butter over it, and bake for a while.

And the result is a dessert that embodies summer, adds a little class to any dinner, and takes five minutes, tops, to prepare. Sign me up!

Also, peaches. They’re the best!

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Ricotta, Tomato & Spinach Frittata

May 13, 2014

Simplicity, man. As I mentioned last week, I just wanted the easiest dinner possible. Something healthy, but something that didn’t require a million steps or ingredients.

Also, I’ve been on a weird ricotta kick. Like, eat it straight out of the carton with a spoon, maybe with a drizzle of honey. It’s getting weird. I used to hate ricotta and now look at me.

So I made some delicious marinated grilled (well, sauteed) chicken, and this delightful frittata.

Frittatas are such a great go-to meal for breakfast, lunch, or dinner. They’re full of veggies and protein, easy, and make awesome leftovers. Basically, they’re perfect.READ THE POST

Dynamite Grilled Chicken

May 10, 2014

Last Sunday I just wanted something SIMPLE. I’d had a super long, exhausting week at work and even after resting up over the weekend I just found the prospect of cooking daunting.

[Updated 6/2018 with some new photos]

I didn’t want to assemble 20 ingredients or spend an hour preparing different elements of a meal. I wanted quick and tasty and healthy. Also, I wanted ricotta, which is a weird craving but I went with it and threw together a delicious spinach, tomato, and ricotta frittata (bonus breakfast leftovers), then I added some more protein with this “dynamite” chicken.

Honestly, the main reason I made the chicken was so I’d have some leftovers for lunch, and also because I wanted to use my grill for the first time this spring. Aaaaand, that was a total fail because when I went out to grill the chicken like half an hour after turning on the grill, it was totally cold. I went to plan B (the stovetop), but still need to figure out what’s going on with my grill. [Updated photos with grilled chicken]

Oh well…it was worth it in the end, because the flavors on this chicken will knock your socks off. It’s really got some tangy bite, which was a nice complement to the more soothing, mellow frittata. Also, it was super easy, which is always a win in my book.READ THE POST

Oven-Roasted Garlic Rosemary Salmon

March 9, 2014

It feels like spring! I think the weather is finally turning for good, and this weekend was truly glorious. I was tempted to pull out my grill, but instead went for a meal that was bright and happy—a garlic rosemary salmon and roasted okra.

If that doesn’t say “spring in the South” to you, I don’t know what does.

Bright red wild-caught sockeye salmon from Alaska is dusted with freshly-ground salt and pepper, then packed with minced fresh garlic and rosemary (from my own herb garden!) and roasted for a few minutes to bring all the flavors together.

Fast, easy, and healthy. Add a side of roasted okra, and that’s a happy Sunday night.

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Double Chocolate Peanut Butter Mug Cake

January 29, 2014

Oh boy, I’ve been wanting to try this chocolate peanut butter mug cake for quite a while, but the universe kept conspiring against me.

Mostly by making me too full after my traditional Saturday night Thai food to even think about dessert. I know, life’s rough.

But after our eventful snow day in Atlanta yesterday, I decided it was time for a treat. Yet again, I didn’t prepare for the snowpocalypse. And by “snowpocalypse”, I mean 1-2 inches of snow that literally ruined Atlanta. People stranded in their cars for 20+ hours, having to abandon them on the highway and walk to safety and warmth.

Parts of it enforced my lack of faith in humanity (yes, I’m looking at you, asshat who knowingly ran the red light and blocked a major intersection for 20 minutes), while others were pretty amazing (thousands of people offering up spare rooms, couches, bringing food to stranded drivers).

My 90-minute drive home (vs. 20 usually) looked like a walk in the park by comparison, and while I don’t have much food at home, I do have wine and I can make this amazing mug cake.

Mug cake recipes are hit-and-miss, but this one was a winner for me. First, you can never miss with (double) chocolate and peanut butter, and the texture was fudgy and creamy and awesome. The fact that it doesn’t use eggs is handy as well.

It helps to start with a super cute mug. This is one of my favorites, it actually was the first mug in my somewhat-eclectic collection. Got it in Seattle at Pike’s Place Market back in college.READ THE POST

The Best Buttermilk Pancakes Ever

December 7, 2013

Paaaaaaancakes! Specifically, buttermilk pancakes. When they’re good (and not that terrible IHOP pre-fab stuff), they are one of my favorite foods. Hot and fluffy, a little gooey center, nutty whole grain taste, and slathered in peanut butter and syrup. It pretty much doesn’t get any better than that.

They’re also one of the easiest things in the world to whip up, and endlessly versatile.

I realized a while back that—while I had posted whole grain pancakes, healthy apple cinnamon pancakes, ricotta pancakes, gingerbread pancakes, cinnamon polenta pancakes, and bourbon banana pancakes—I had never posted the recipe that started it all, my awesome basic buttermilk pancakes.

Does anyone else put peanut butter on their pancakes and waffles? We always did it, and I assumed everyone else did.

But going to summer camp growing up, I found out that this was considered somewhat weird. It’s so good, you have to try it! It’s my goal to convert the entire Southeast to the gospel of peanut butter on pancakes.

In all my focus on trying and posting new recipes, I’ve neglected some of my tried and true favorite recipes, so I’m working on rectifying that. My mom’s lasagna, simple coffee cake, buttermilk Belgian waffles, chocolate chip cookies, and our family buttermilk pancake recipe.

It’s not an exaggeration to say we made these the majority of my sabbath mornings growing up. Occasionally we’d throw in some waffles, french toast, or biscuits, but mostly we made delicious, fluffy pancakes!READ THE POST