pizza boli's repurposing hack no. 1:
garlic glazed roast chicken

 

So, what do you do with those little containers of garlic sauce that come with takeout pizza? Use it to make a garlicky glaze for roasted chicken, of course! 

 

 My favorite delivery-style pizza comes from Pizza Boli's in Lanham. Their pies are always fresh and hot when I pick up and the people working there are always friendly. Whenever you buy a pizza, they always put a little 1.5oz container of garlic sauce in the box. It's good for dipping the edge pieces of the crust. 

This time, however, I still had the sauce when the pizza was long gone and was wondering what to do with it besides adding it to a bowl of ramen instead of those soup base packets. I figured, why not use it to baste a couple of chicken thighs I had taken out for dinner. Knowing that I was going to add the garlic sauce, I just seasoned them with salt, pepper and paprika, baked at 370°F until they started to brown and brushed on the garlic sauce about ten minutes before the were done, turning a few times to caramelize. 

 

I used the tablespoon, or so, that was left over to top my baked potato by mixing it with a teaspoon of mayo. I was out of veggies for a side so grapes were a good sub.

 

 

caramel custard pie

with graham cracker crust

 

© Better Homes and Gardens: Good Food on a Budget, 1971

 

© Oster 1986

 

What I like about this pie is that it's very easy to make and doesn't require any ingredients that you, probably, already have in your kitchen (and like me, stuff that's been in my kitchen a long time). Though it's from a cook book published in the '70s I'm pretty sure the recipe is one of those Depression Era staples. My only customization was to add a 1/8 teaspoon of vanilla extract, about 1/2 tablespoon of cinnamon and I swapped a graham cracker crust for the pastry crust. In the past I have added shredded coconut or raisins so, I guess, you could try adding whatever you like.