Garlic Chicken Mew for Two

A failed attempt to recreate a favorite from a Nomad Japanese joint led to this dinner party and date night go-to.

The night before, marinate four boneless, skinless chicken thighs in a half cup of mirin, a half cup of soy sauce, and four minced cloves of garlic. 

When it's go-time, start some sushi or jasmine rice, then heat some oil in a skillet to medium high heat.

Set the thighs smooth-side down in the hot oil and let it cook, about five minutes, until a little charred.  Flip the thighs over and lower the heat -- then cook 'em 'til they're done.

While they're cooking: slice up a lemon, halve some grape tomatoes, and thinly, diagonally slice a few scallions.

Set the thighs on a cutting board to rest a couple minutes, then cut them across the grain into chopstickable slices.  Set two on each plate, one atop the other, and surround them with the tomatoes and lemon slices.  

Serve up the rice with a splash of soy sauce and rice vinegar, then finish everything generously with the scallions and some garlic pepper onion crunchies. Serve with a dish of sriracha mayo to dip in.

Chili Hygge Masala

Turned a boilerplate chili into something super cozy, a healthy recipe for fall and winter warmup. The secret: garam masala.

Chop one yellow onion and three bell peppers into half-inch squares. Heat a pot on medium, a little vegetable oil, sautee them 'til soft.

Add in a tiny can of tomato paste and a big 28 oz can of fire-roasted, diced tomatoes.

Plop in a single serve of plain greek yogurt with about a tablespoon each of garam masala and ground cumin, and a half tbsp of ground cinnamon. Throw in a bay leaf and a cinnamon stick.

And hey, don't overdo that cinnamon -- it'll steal the show if you let it.

Last step: four cans of pinto beans. Wait 'til it's warm, then test to make sure the masala is what you're tasting, the cumin makes it feel like chili, and the cinnamon gives Christmas. ​Lower heat and add some water if it dries out. Salt and pepper to taste.

Top with sharp cheddar, a dollop of yogurt, sriracha, fresh cilantro leaves, or halal cart white sauce.  For an extra-hearty meal, serve with oven-warmed naan.

Teriyaki Chicken Rice Skillet

A crowd-pleasing minimal rice bake. A hearty family favorite.

Lightly marinate four boneless, skin-on chicken thighs in Kikkoman teriyaki sauce and mirin for an hour or two. (Do not skip that mirin)

Preheat the oven to 350. Throw half a sliced yellow onion in a dry skillet over medium high heat, cook until browned and soft, and remove.

Add a little vegetable oil. Cook the thighs skin down over medium, moving around until brown, five minutes. Flip them for another 5 minutes, then bench them on a plate.

Add a cup of sushi rice to the skillet. Get it browned and covered with oil and fat, then pour in two cups of chicken stock. Scrape, stir, and simmer.

Nestle the chicken thighs on top of the rice, cover up, and bake for 35 minutes. When it comes out, let it rest on the counter for about ten.

Remove the chicken thighs, carefully slice into chopstick-friendly strips, then gently put the thighs back as close to whole as possible.

Top with sliced scallions and toasted sesame seeds.

Benja's Easy Chicken Soup

Chicken soup for the sick soul. This can be made in a ten minute walk through a grocery store and a handful of easy steps.

Throw a carton of chicken stock into a good-sized pot and heat over medium heat. Tear up one breast and one leg from a rotisserie chicken and throw them in.

Crack open a can of new potatoes, a can of peas, and a can of whole kernel corn. Shake in garlic powder, sea salt, and cracked pepper to taste. Let it simmer for ten minutes, stirring once in a while.

Throw in a can of rinsed cannellini beans and some spinach. Simmer until everything is warm and wilted, and serve it up.

Cranberry Chocolate Trail Mix

Taking a stab at a good, healthy trail mix to eat on an Adirondack mountainside. Delicious energy.

Grab a Hershey's Special Dark chocolate bar -- the big ones, XL, 4.25 oz. Chop it diagonally across the scores both ways. Big, rough chunks. Rustic.

Throw it in a bowl, and chase it with a half cup of sweetened dried cranberries. Then add in a cup of roasted, unsalted cashew pieces (buy the halves and pieces, or roughly chop 'em if they're whole).

Finish it off with a half cup of roasted, unsalted sunflower seeds.

Toss it all up. Make it pretty: store in a big mason jar on the counter.