Post by nybirder on Sept 30, 2016 13:26:28 GMT -5
Cooking for Two
August 2011 Recipes
1. Dessert Brushetta with Nectarine Salsa
2. Cajun Chicken Pasta
3. Make Your Own Ice Cream in Baggies
4. Sweet Mustard Chicken Bake
5. Maple-Glazed Pork Chops
6. Pork Medallions in Mustard Sauce
7. Crescent Sausage Rolls
8. Double Apple Pork Chops
9. Breaded Pork Chops
10. Macaroni and Cheese for Two
11. Tuna Stuffed Tomatoes
12. Lime-Buttered Broccoli for Two
13. Slow Cooker Ham and au Gratins
14. Sweet Cucumber and Green Tomato Pickles
15. Slow Cooker Italian Steak Roll
16. Greek Pizzas for Two
17. Ultimate Panini for Two
18. Beer Cheese Sauce
19. Slow Cooker Country Pork
20. Cereal Magic
21. Blackberry Crisps for Two
22. Open Faced Cheese Steak Sandwich
23. Bread Machine Dinner Rolls/Buns
24. Pork Pozole Soup
25. Blueberry Walnut Salad
26. Chicken with Blueberry Sauce
27. Potatoes au Gratin
28. Puffy Oven Pancakes
29. Crunchy Chicken Noodle Salad
30. New Mexican Pesole
31. Coconut Pound Cake
32. Chicken Mole
Dessert Bruschetta with Nectarine Salsa
What a great way to use up some leftovers.
1 medium nectarine, chopped
1/4 cup fresh or frozen raspberries, thawed
1 tablespoon fresh mint leaves, thinly sliced
2 slices pound cake
3 tablespoons Mascarpone cheese
2 teaspoons honey
Whipped cream, optional
Directions
In a small bowl, combine the nectarine, raspberries and mint. Let stand for 5 minutes.
Spread cake slices with cheese; top with nectarine mixture. Drizzle with honey. Serve with whipped cream if desired. Yield: 2 servings.
Nutrition Facts:
1 piece (calculated without whipped cream) equals 358 calories, 26 g fat (14 g saturated fat), 119 mg cholesterol, 143 mg sodium, 30 g carbohydrate, 3 g fiber, 6 g protein.
Cajun Chicken Pasta
2 Servings
2 ounces uncooked fettuccine
2 boneless skinless chicken breast halves (5 ounces each), cut into 1-inch pieces
1 to 2 teaspoons Cajun seasoning
4 teaspoons olive oil, divided
1 cup sliced fresh mushrooms
1/2 cup thinly sliced green onions
1/2 medium green pepper, chopped
2 teaspoons minced garlic
1 tablespoon cornstarch
1 cup half-and-half cream
1/4 teaspoon salt, optional
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a large skillet, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add remaining oil to the drippings; saute the mushrooms, onions, green pepper and garlic until crisp-tender.
Combine cornstarch and cream until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.Yield: 2 servings.
Nutritional Analysis:
1-3/4 cups (prepared with fat-free half-and-half) equals 492 calories, 13 g fat (3 g saturated fat), 86 mg cholesterol, 551 mg sodium, 44 g carbohydrate, 3 g fiber, 45 g protein.
Make Your Own Ice Cream in Baggies
I ran across this the other day and thought that it would be a fun way to make soft-serve ice cream when you are entertaining kids or even adults in a playful mood! No ice cream machine needed.
Make Your Own Ice Cream in Baggies
Source: Food.com
Servings: 2
(You could buy Rival ice cream mix to use instead of the ingredients below. You could also use a little chocolate syrup or other flavorings.)
1/2 cup milk
1/2 cup half-and-half
1/4 cup sugar
1/4 teaspoon vanilla or 1/4 teaspoon vanilla flavoring
3/4-1 cup sodium chloride rock salt (NaCl)
3 cups ice
1 quart Ziploc freezer bag
1 gallon Ziploc freezer bag
Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart ziploc bag. Mix the sugar around in the milk mixture. Seal the bag securely making sure all the air is out of the bag.
Put 3 cups of ice into the gallon Ziploc bag. Add 3/4 cup to 1 cup rock salt (sodium chloride) to the bag of ice.
Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag. Seal the gallon bag securely.
Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break. Also, if the outside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
IT'S BEST TO HOLD IT BY THE TOP SEAL OR TO HAVE GLOVES OR A CLOTH BETWEEN THE BAG AND YOUR HANDS BECAUSE THE BAG WILL BE COLD ENOUGH TO DAMAGE YOUR SKIN. Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
Sweet Mustard Bake
The only change I will make next time is to cut down the amount of butter
allrecipes.com
Ingredients
2 boneless, skinless chicken breast halves
1/4 cup honey
2 tablespoons Dijon mustard
1/4 cup butter, melted
1/8 teaspoon freshly ground black pepper
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.
In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
Maple-Glazed Pork Chops
Simple & Delicious
Basic pantry ingredients come together in this wonderful dish the whole family is sure to love; these chops will be a highly requested dinner option. The slight sweetness from the maple syrup comes through in these chops nicely. Athena Russell - Florence, South Carolina
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
2 bone-in pork loin chops (7 ounces each)
1 tablespoon maple syrup
1-1/2 teaspoons butter, melted
1-1/2 teaspoons Dijon mustard
Combine the first five ingredients; rub over pork chops. Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 425° for 20 minutes. Combine the remaining ingredients; pour over chops. Bake 5 minutes longer or until meat juices run clear. Yield: 2 servings.
Pork Medallions in Mustard Sauce
2 Servings Prep/Total Time: 25 min.
1/4 cup reduced-sodium chicken broth
1 tbsp thawed apple juice concentrate
2-1/4 teaspoons stone-ground mustard
1/2 lb pork tenderloin, in 1/2-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon cornstarch
1 tablespoon cold water
1-1/2 teaspoons minced fresh parsley
In a small bowl, combine the broth, juice concentrate and mustard; set aside.
Sprinkle pork with salt and pepper. In a small nonstick skillet, brown pork in oil. Remove and set aside.
Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid is reduced to about 3 tablespoons.
Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley.
Yield: 2 servings.
Nutrition Facts:
3 ounces cooked pork equals 193 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 356 mg sodium, 6 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges:3 lean meat, 1/2 starch, 1/2 fat.
Pork Medallions in Mustard Sauce for Two published in Healthy Cooking October/November 2009
Double Apple Pork Chops
tastycook
2 pork chops
1/2 cup apple sauce (generous 1/2 cup)
scant 1/4 cup brown sugar
1/2 tsp chopped garlic
2 tsp soy sauce
1/2 cup apple juice
Combine everything in the crockpot. Cook on low for 6 - 7 hours. (Won't come to any harm if it's left for longer than this). Half an hour or so before serving thicken the juices with a little cornstarch. So easy.
Lemon-Caper Pork Medallions Recipe
MAKES: 4 servings
Ingredients
1 pork tenderloin (1 pound), cut into 12 slices
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
1 garlic clove, minced
1 tablespoon capers, drained
1 tablespoon lemon juice
1/2 teaspoon dried rosemary, crushed
Directions
1. Flatten pork slices to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat.
2. In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm.
3. Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork. Yield: 4 servings.
Originally published as Lemon-Caper Pork Medallions in Light & Tasty December/January 2008, p23
Tuna Stuffed Tomatoes
Stuffed tomatoes where something my mother would make once the large ones came out of the garden. I don't have a source for this recipe--it's been in my files for a while waiting to be tried. It's a different way of making the tuna filling--no mayo and more Mediterranean in flavor. I think a touch of garlic wouldn't be out of place here, too.
Tuna Stuffed Tomatoes
2 servings.
One 5 oz can tuna, drained
1 rib celery, halved lengthwise and thinly sliced
1 tbsp. capers, roughly chopped
1 1/2 tsp. olive or vegetable oil
1 1/2 tsp. red wine vinegar
Salt and pepper
1/4 cup flat leaf parsley leaves
2 tomatoes
Slice a very thin piece off the bottom and 1/4" off the top of each tomato. Scoop out seeds and pulp. Roughly chop pulp and tomato bottoms and place in a bowl.
Add tuna, celery, capers, oil, vinegar, and 1/8 tsp each salt and pepper, and toss to combine. Fold in parsley.
Spoon tuna mixture into tomatoes. Serve with the tops.
Lime-Buttered Broccoli for Two
One of the comments mentions that the lime is very strong in this - you might consider starting out with less.
2 Servings
2 cups fresh broccoli florets
1 tablespoon butter, melted
1 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender.
Meanwhile, in a small bowl, combine the remaining ingredients.
Drizzle butter mixture over broccoli; toss to coat. Yield: 2 servings.
Nutrition Facts: 3/4 cup equals 71 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 207 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Lime-Buttered Broccoli for Two published in Taste of Home October/November 2010
Slow Cooker Ham and au Gratins for Two
I haven't made this yet but it looks like an easy way to use up extra ham. You could lower the calorie count by using reduced-fat sour cream and cheddar cheese and by adding more green beans to increase the number of servings. If you can't find chive-and-onion sour cream, you could use regular and add in some chopped or freeze-dried chives and a pinch of onion powder.
Slow Cooker Ham and au Gratins for Two
Source: Pillsbury
Combine comfort-food-favorite potatoes, ham and cheese in a slow cooker, and come home to a creamy, delicious dinner for two.
Makes: 2 servings (1 1/2 cups each)
1 1/2 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed
1 cup finely chopped cooked ham
1 cup shredded Cheddar cheese (4 oz)
1 cup Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed
1 can (10 3/4 oz) condensed cream of potato soup
1/4 cup chive-and-onion sour cream
1/2 cup French-fried onions, if desired
Spray 1 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except sour cream and onions.
Cover; cook on Low heat setting 5 to 6 hours.
Stir sour cream into potato mixture; sprinkle onions over top. Cover; cook 5 minutes longer or until onions are hot.
Sweet Cucumber and Green Tomato Pickles*
Beema
For those of you who may have extra cucumbers or green tomatoes and need to find ways to use them, my Grandmother's recipe may come in handy. Makes about 7 half pint jars.
1 quart thinly sliced unpeeled cucumbers
1 quart thinly sliced green tomatoes
2 cups thinly sliced white onions
1/4 cup salt
1 cup sugar
2 cups cider vinegar
1 tablespoon whole mustard seed
1/2 teaspoon whole celery seed
5 or 6 whole black peppercorns
1/2 teaspoon ground turmeric
1. Arrange alternate layers of cucumbers, green tomatoes, onion and salt in a bowl. Let stand six to eight hours, or overnight. Drain.
2. Combine remaining ingredients in a four-quart kettle and bring to a boil. Add the the cucumbers, tomatoes, and onions and boil until the vegetables are clear, five to ten minutes.
3. Pack in hot sterile jars and seal at once.
4. Allow jars to cool before storing in the refrigerator.
Greek Pizzas for Two
pizza
2 Servings
Prep/Total Time: 20 min.
1 Italian herb flatbread wrap
2-1/2 teaspoons Greek vinaigrette
1/4 cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
1/4 cup Greek olives, sliced
1/4 cup water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup ready-to-use grilled chicken breast strips, chopped
Dash each dried oregano, dried basil and pepper
1/2 cup shredded part-skim mozzarella cheese
Directions
Place wrap on an ungreased baking sheet; brush with vinaigrette. Layer with remaining ingredients.
Bake at 400° for 8-10 minutes or until cheese is melted. Yield: 2 servings.
Nutrition Facts: 1/2 pita equals 295 calories, 17 g fat (6 g saturated fat), 39 mg cholesterol, 1,062 mg sodium, 17 g carbohydrate, 2 g fiber, 19 g protein.
Greek Pizzas for Two published in Simple & Delicious January/February 2010
Beema Re: Greek Pizzas for Two
Last year when this recipe was published in Simple & Delicious, I tried it... and made a few changes which I think made it better.
Instead of using a flatbread wrap, I used a premade pizza shell, thin and crispy. Brushed it with olive oil, not vinaigrette, and used one full cup of mozzarella cheese. Very satisfying and delicious.
Ultimate Panini for Two Recipe
This looks so good! I can't wait to try it.
2 Servings
Ingredients
1 large onion, sliced
1 tablespoon canola oil
2 slices provolone cheese
1/4 pound thinly sliced deli ham
1 small tomato, sliced
4 garlic-flavored sandwich pickle slices
4 slices Italian bread (1/2 inch thick)
1 tablespoon butter, softened
Directions
In a small skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
Layer the cheese, ham, tomato, pickles and caramelized onions on two bread slices; top with remaining bread. Spread outsides of sandwiches with butter.
Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.
Ultimate Panini for Two published in Taste of Home February/March 2011
Do The Twist With Beer-Cheesy Sauce*
With a recipe like this, I usually make the full amount to serve four because we will almost always have the remainder for lunch the next day... plus we love pasta. Be sure to use really sharp cheddar for the cheesiest flavor. And, let the beer get flat before adding it to the recipe.
1 8 oz. package corkscrew macaroni or any other twisty type, like rotini
2 medium carrots, bias cut coins (1 cup)
1 small zucchini, coarsely chopped (1 cup)
1 cup fresh whole mushrooms, quartered
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup beer
3/4 cup shredded sharp cheddar cheese (3 oz).
Cook pasta according to package directions, drain.
Meanwhile, for sauce, in a medium saucepan cook carrots, zucchini, and mushrooms in margarine until veggies are tender. Stir in flour. Add milk all at once, Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add beer and heat through. Remove from pan from the heat. Gradually add the cheese, stirring until just melted. (Add salt and pepper, if desired).
Arrange past on individual plates and spoon sauce over pasta.
Note: cooked chicken, shrimp or smoked sausage coins may be added to this recipe for a more hearty meal.
Slow Cooker Country Pork
This is now on my keeper list. The recipe below is the original as written cut in half. I changed a few things when I made it, however. Instead of pork butt, I used pork steak since it was on sale (it’s cut from the butt.) I trimmed fat from the edges and cut slits along the edges to keep it from curling when browning it. There’s no need to cut the steak into chunks at the end—it fell apart naturally into small pieces when it was done. You could use country-style boneless ribs for this, too, since many are cut from the butt. No need to cut those up, either.
Two other changes I made: I briefly stirred the mushrooms and onions in the skillet after the pork was removed to loosen the brown bits for flavor. Also, I used 8 oz. of mushrooms instead of 4 oz. The juices from the mushrooms made the gravy thinner, so I added a little slurry of flour and water in a pan on the stove and thickened it. I will add about 1/4 tsp. more mustard, too, if I do it that way again. Excellent served over egg noodles. (Note--a year or so later, I tried this with skinless, bone-in turkey thighs. Wonderful!)
Slow Cooker Country Pork
Source: Mr. Food
Serves: 3-4
1 1/2 to 2 pounds boneless pork butt
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 tsp. vegetable oil
1/8 cup white wine
4 oz. sliced fresh mushrooms
1/2 medium-sized onion, chopped
1/2 (10.75-ounce) can condensed cream of mushroom soup
1/8 cup sour cream
1 tablespoon Dijon mustard
Season pork with salt, pepper, and garlic powder. In a skillet, heat oil over medium-high heat; brown pork on all sides, about 5 to 6 minutes.
In a 3-quart slow cooker, combine wine, mushrooms, and onions; mix well. Place browned pork over vegetables.
In a small bowl, combine soup, sour cream, and mustard; mix well. Pour mixture over pork, cover, and cook on low setting 6 to 8 hours, or until pork is tender.
Cut pork into large chunks. Serve with sauce from slow cooker.
Abracadabra! Cereal Magic*
Courtesy of Kraft Foods, 2008, three quick ways to change honey oat cereal into a satisfying snack or different dessert.
QUICK PEACH CRISP: In a wide glass or mug, add 1/2 cup drained peach slices in light syrup, dash ground cinnamon, 1/2 cup frozen low-fat yogurt, and 1/4 cup honey oat cereal with almonds.
HAYSTACKS: Melt two squares Baker's chocolate, drop in 1 cup honey oat cereal with almonds, then drop a spoonful onto waxed paper, refrigerate for 10 minutes, and enjoy.
SWEET CRUNCH: in a cereal bowl, layer sliced banana coins, one 6 oz container strawberry yogurt, and top with honey oat cereal and a few more banana slices.
Blackberry Crisp for Two!
2 Servings
2 cups fresh or frozen blackberries
2 tablespoons sugar
1 teaspoon cornstarch
1-1/2 teaspoons water
1/2 teaspoon lemon juice
1/2 cup quick-cooking oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Vanilla ice cream
Directions
Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries.
Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly. Serve warm with ice cream. Yield: 2 servings.
Nutrition Facts: 1 serving (1-1/4 cups) equals 576 calories, 25 g fat (14 g saturated fat), 61 mg cholesterol, 245 mg sodium, 87 g carbohydrate, 6 g fiber, 6 g protein.
Blackberry Crisp published in Taste of Home February/March 2004, p31
Open Faced Cheese-steak Sandwich for Two!
This looks so yummy! I'm thinking you could do this with a nice, juicy burger too!
2 Servings
Prep/Total Time: 30 min.
1 French roll, split
2 teaspoons butter
1/4 teaspoon garlic powder
1/2 cup julienned green pepper
1/4 cup sliced onion
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1/3 pound sliced deli roast beef
1/2 teaspoon hot pepper sauce
4 slices pepper Jack cheese (3/4 ounce each)
Directions
Spread roll halves with butter; sprinkle with garlic powder. Set aside.
In a small skillet, saute the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, saute beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese.
Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. Yield: 2 servings.
Nutrition Facts: 1 open-faced sandwich (prepared with reduced-fat butter) equals 540 calories, 38 g fat (13 g saturated fat), 107 mg cholesterol, 1,250 mg sodium, 20 g carbohydrate, 1 g fiber, 32 g protein.
Open-Faced Cheesesteak Sandwiches published in Cooking for 2 Winter 2009, p10
Bread Machine Dinner Rolls/Buns
This is a Betty Crocker recipe for Bread Machine Rolls made on Dough cycle.
1 cup water, warm/room temperature
2 Tablespoons softened butter*
1 large egg
1/4 cup sugar
1 teaspoon salt
3 1/4 cups bread flour**
3 teaspoons active dry yeast
Put in bread machine pan in order given. Select dough cycle. (mine takes 1 1/2 hours)
Take out of bread pan at end of cycle. Deflate and lightly knead and let rest a few minutes covered on lightly floured surface. Lightly grease a 9 x 13 inch pan (I use Crisco - Butter flavor is nice). Deflate again and proceed to make into 12 to 15 rolls/buns (depending on how large or small you prefer). (I always put in upside down and then turn so that top is lightly greased -doing one at a time.) Cover and let rise about 30 minutes or until doubled. Bake @ 375°F for about 12-15 minutes or until tops are nicely browned (can lightly butter tops after baking - but I DON'T).
*Let soften at room temp or nuke in microwave to soften (I use unsalted butter because that is what I buy)
**Can use a mixture of flours (like 1/2 bread flour and 1/2 wheat or rye).
Note: I hope the above directions are clear "because" I don't have written directions on my recipe card. I JUST DO IT!!
P.S. I think you could add small amounts of bacons bits, dried minced onion, parmesan cheese, or dry minced garlic etc. nothing really moist though (thinking out loud here - )
8-23-11 FYI
I actually found a recipe for the Whole Wheat ABM Rolls so am including it here!!
Bread Machine Whole Wheat Dinner Rolls
1 cup water
2 tablespoons butter or margarine, softened
1 egg
2 cups Gold Medal® Better for Bread™ flour
1 1/4 cups Gold Medal® whole wheat flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine yeast
Additional butter or margarine, melted, if desired
Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use Delay cycle.
3 Remove dough from pan, using lightly floured hands; place on lightly floured surface. Cover dough and let rest 10 minutes.
4 Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double in size. Dough is ready if indentation remains when touched.
5 Heat oven to 375°F. Uncover rolls. Bake 12 to 15 minutes or until golden brown. Serve warm, or cool on cooling rack.
www.bettycrocker.com/recipes/bread-machine-whole-wheat-dinner-rolls/765e6882-3f61-4ed8-ac4d-ba7056c06322
s3.amazonaws.com/gmi-digital-library/99347519-0a3a-4098-9a72-1f4b98066222.jpg
Chicken with Blueberry Sauce
We have lots of blueberries around here right now. I was interested in this recipe using them in a savory dish since I've never done that before. If the chicken juices get too thick before the chicken is done, I would add a little bit of water to keep them from burning. I also think skinless, boneless chicken thighs would be good in this but would have to be cooked longer.
Chicken with Blueberry Sauce
Allrecipes.com
Servings: 2
2 (4 ounce) boneless skinless chicken breast halves
1-1/2 teaspoons vegetable oil
1/4 cup apricot preserves or spreadable fruit (sugar-free works, also other flavors such as strawberry)
1 tablespoon and 1-1/2 teaspoons Dijon mustard
2 tablespoons and 2 teaspoons white wine vinegar or cider vinegar
1/4 cup fresh or frozen blueberries
Hot cooked rice
In a skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice.
Potatoes Au Gratin*
This is my own version of the basic potatoes and cheese casserole. Serves 4
3 large red potatoes, skins on, sliced 1/4" thick
1 cup shredded mozzarella cheese
1/2 cup slivered Swiss cheese (from a block)
1 cup heavy cream
1/2 teaspoon coase black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup freshly grate Parmesan cheese
1 cup French's French fried onions
1/8 teaspoon paprika
Spray the bottom of an 8 x 8 glass baking dish with Pam. Preheat the oven to 350°
Layer the potato slices evenly over the bottom of the baking dish, alternately sprinkle the mozzella and Swiss cheeses over the potatoes, pour the cream over the top, sprnkle the pepper, garlic and onion powder over all, add the Parmesan cheese, evenly sprinkle the fried onions over all, and then add the paprika. Bake for 1 1/2 hours or until potatoes are tender.
Puffy Oven Pancakes *
I have not tried these yet, but they look and sound yummy, from Lillian Julow, published in the ToH Cooking for Two cookbook. Serves 2.
2 tablespoons butter
2 eggs
1/2 cup 2% milk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
Optional topping:
1/4 cup each fresh blueberries, raspberries, strawberries, 1 teaspoon confectioners' sugar
Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until the butter melts.
In a small bowl, whisk the eggs, milk, lemon peel and vanilla. Whisk in the flour until blended. Pour over the butter. Bake, uncovered, for 14 to 16 minutes or until golden brown and puffy.
Add the optional mix of fruits to the top of the pancakes and sprinkle with sugar.
Crunchy Chicken Noodle Salad
A friend usually makes a variation of this for pot lucks. I ran across this recipe recently--it's similar to hers with some nice twists. The bonus is that it can be cut down for two and it doesn't use that salty flavor packet. The leftover ramen noodles can be added to chicken broth for a quick soup for one.
2 servings
Noodles will get softer the longer they sit.
1/2 (16 oz.) pkg. coleslaw mix
1/2 cup snow peas, chopped
1/2 orange, peeled, diced
3/4 cup diced cooked chicken
1/4 cup coarsely chopped unsalted cashews or any other kind of nuts
1/2 green onion, thinly sliced
3 radishes, thinly sliced
1/2 pkg. ramen noodles, discard flavor packet
1/4 + 1/8 cup low-fat sesame ginger dressing
Break uncooked ramen into small pieces in a bowl. Combine with chicken, radishes, orange, green onion, peas, cashews and coleslaw. Toss salad with dressing, cover with plastic wrap and refrigerate 25 min. Serve.
New Mexican Posole
This recipe is from Eating Well Serves Two. I really like this and have made it many times.
1 teaspoon dried oregano
1/2 cup chopped red onion -- divided
2 teaspoons canola oil
Pinch salt
1 small garlic clove -- finely chopped
1/2 to 1 teaspoon chili powder -- to taste
1 (14 ounce) can reduced-sodium chicken broth
1 (15 ounce) can hominy -- rinsed
1 cup canned black beans or pinto beans -- rinsed
6 ounces boneless skinless chicken breast -- trimmed of fat and cut into 3/4-inch pieces
1/2 cup finely shredded green cabbage
2 lime wedges
Shredded cheese and cilantro
Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 seconds. Transfer to a plate to cool. Combine 1/2 teaspoon toasted oregano and 2 tablespoons onion in a small bowl. Heat oil in a medium saucepan over medium heat. Add the remaining 6 tablespoons onion and salt; cover and cook over medium heat until the onions are translucent, about 2 minutes. Add garlic and cook for 1 minute. Add the remaining 1/2 teaspoon toasted oregano and chili powder and cook for 1 minute. Add broth and hominy, bring to a simmer and cook for 5 minutes. Add beans and chicken; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes. Top with cabbage and the reserved onion-oregano mixture. Serve with lime wedges, and garnish with shredded cheese and cilantro.
Coconut Pound Cake
I made this recipe from Cooking for 2 a few times recently. I used a 6 cup bundt pan I found at Sur la Table. I recommend to leave the coconut out though-it gives it an odd texture and does not really contribute much flavor. The cake is far better without it.
3/4 cup butter, softened
4 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened
1-1/2 cups sugar
3 eggs
3/4 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup flaked coconut
Confectioners' sugar and additional coconut, optional
Directions
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in coconut.
Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired. Yield: 6 servings.
Chicken Mole
This is from America's Test Kitchen. They do an annual Cooking for Two cookbook, taking their popular recipes from the year and scaling them down. (First edition I believe was 2009.) Their recipes tend to be a bit on the fussy side, but this was really, really good. I loved the sauce!
1 tablespoon vegetable oil
1 small onion, minced (about 1/2 cup)
1 tablespoon chili powder
1 teaspoon minced canned chipotle chile in adobo sauce
1/4 teaspoon ground cinnamon
pinch ground cloves
1/2 ounce bittersweet, semisweet or Mexican chocolate, chopped coarse
1 garlic clove, minced
1-1/4 cups low-sodium chicken broth
1 tomato, cored, seeded and chopped medium
2 tablespoons raisins
1 tablespoon peanut butter
1 tablespoon sesame seeds, toasted, plus extra for garnish
Salt and pepper
Sugar
2 (12 ounce) bone-in split chicken breasts, skin removed, trimmed, brined if desired
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Heat the oil in a 10-inch skillet over medium heat until shimmering. Add the onion and cook until softened, 3 to 5 minutes. Reduce the heat to medium-low, stir in the chili powder, chile, cinnamon, cloves and chocolate, and cook, stirring constantly, until the spices are fragrant and the chocolate is melted and bubbly, about 1 minute. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, tomato, raisins, peanut butter and sesame seeds. Bring to a simmer and cook, stirring occasionally, until the sauce is slightly thickened and measures about 1-3/4 cup, 10 to 15 minutes. Transfer the sauce to a blender and process until smooth, about 30 seconds. Season with salt, pepper and sugar to taste. Pat the chicken dry with paper towels, and season with salt and pepper. Arrange the chicken in an 8-inch square baking dish, skinned-side down, and pour the pureed sauce over the top, turning the chicken to coat evenly. Bake for 20 minutes. Flip the chicken skinned-side up, and continue to bake until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 15 to 25 minutes longer. Remove the chicken from the oven; tent the dish loosely with foil, and let rest for 5 to 10 minutes. Transfer the chicken to individual serving plates, spoon the sauce over the top, sprinkle with the extra sesame seeds, and serve.
Notes: If using kosher chicken, do not brine. If brining the chicken, do not season with salt in step 4. Take care not to burn the spice and chocolate mixture in step 2; add a small splash of water or broth to the skillet if it begins to scorch. The sauce can be made and refrigerated up to 4 days in advance; loosen it with water as needed before using.
August 2011 Recipes
1. Dessert Brushetta with Nectarine Salsa
2. Cajun Chicken Pasta
3. Make Your Own Ice Cream in Baggies
4. Sweet Mustard Chicken Bake
5. Maple-Glazed Pork Chops
6. Pork Medallions in Mustard Sauce
7. Crescent Sausage Rolls
8. Double Apple Pork Chops
9. Breaded Pork Chops
10. Macaroni and Cheese for Two
11. Tuna Stuffed Tomatoes
12. Lime-Buttered Broccoli for Two
13. Slow Cooker Ham and au Gratins
14. Sweet Cucumber and Green Tomato Pickles
15. Slow Cooker Italian Steak Roll
16. Greek Pizzas for Two
17. Ultimate Panini for Two
18. Beer Cheese Sauce
19. Slow Cooker Country Pork
20. Cereal Magic
21. Blackberry Crisps for Two
22. Open Faced Cheese Steak Sandwich
23. Bread Machine Dinner Rolls/Buns
24. Pork Pozole Soup
25. Blueberry Walnut Salad
26. Chicken with Blueberry Sauce
27. Potatoes au Gratin
28. Puffy Oven Pancakes
29. Crunchy Chicken Noodle Salad
30. New Mexican Pesole
31. Coconut Pound Cake
32. Chicken Mole
Dessert Bruschetta with Nectarine Salsa
What a great way to use up some leftovers.
1 medium nectarine, chopped
1/4 cup fresh or frozen raspberries, thawed
1 tablespoon fresh mint leaves, thinly sliced
2 slices pound cake
3 tablespoons Mascarpone cheese
2 teaspoons honey
Whipped cream, optional
Directions
In a small bowl, combine the nectarine, raspberries and mint. Let stand for 5 minutes.
Spread cake slices with cheese; top with nectarine mixture. Drizzle with honey. Serve with whipped cream if desired. Yield: 2 servings.
Nutrition Facts:
1 piece (calculated without whipped cream) equals 358 calories, 26 g fat (14 g saturated fat), 119 mg cholesterol, 143 mg sodium, 30 g carbohydrate, 3 g fiber, 6 g protein.
Cajun Chicken Pasta
2 Servings
2 ounces uncooked fettuccine
2 boneless skinless chicken breast halves (5 ounces each), cut into 1-inch pieces
1 to 2 teaspoons Cajun seasoning
4 teaspoons olive oil, divided
1 cup sliced fresh mushrooms
1/2 cup thinly sliced green onions
1/2 medium green pepper, chopped
2 teaspoons minced garlic
1 tablespoon cornstarch
1 cup half-and-half cream
1/4 teaspoon salt, optional
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a large skillet, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add remaining oil to the drippings; saute the mushrooms, onions, green pepper and garlic until crisp-tender.
Combine cornstarch and cream until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.Yield: 2 servings.
Nutritional Analysis:
1-3/4 cups (prepared with fat-free half-and-half) equals 492 calories, 13 g fat (3 g saturated fat), 86 mg cholesterol, 551 mg sodium, 44 g carbohydrate, 3 g fiber, 45 g protein.
Make Your Own Ice Cream in Baggies
I ran across this the other day and thought that it would be a fun way to make soft-serve ice cream when you are entertaining kids or even adults in a playful mood! No ice cream machine needed.
Make Your Own Ice Cream in Baggies
Source: Food.com
Servings: 2
(You could buy Rival ice cream mix to use instead of the ingredients below. You could also use a little chocolate syrup or other flavorings.)
1/2 cup milk
1/2 cup half-and-half
1/4 cup sugar
1/4 teaspoon vanilla or 1/4 teaspoon vanilla flavoring
3/4-1 cup sodium chloride rock salt (NaCl)
3 cups ice
1 quart Ziploc freezer bag
1 gallon Ziploc freezer bag
Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart ziploc bag. Mix the sugar around in the milk mixture. Seal the bag securely making sure all the air is out of the bag.
Put 3 cups of ice into the gallon Ziploc bag. Add 3/4 cup to 1 cup rock salt (sodium chloride) to the bag of ice.
Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag. Seal the gallon bag securely.
Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break. Also, if the outside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
IT'S BEST TO HOLD IT BY THE TOP SEAL OR TO HAVE GLOVES OR A CLOTH BETWEEN THE BAG AND YOUR HANDS BECAUSE THE BAG WILL BE COLD ENOUGH TO DAMAGE YOUR SKIN. Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
Sweet Mustard Bake
The only change I will make next time is to cut down the amount of butter
allrecipes.com
Ingredients
2 boneless, skinless chicken breast halves
1/4 cup honey
2 tablespoons Dijon mustard
1/4 cup butter, melted
1/8 teaspoon freshly ground black pepper
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.
In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
Maple-Glazed Pork Chops
Simple & Delicious
Basic pantry ingredients come together in this wonderful dish the whole family is sure to love; these chops will be a highly requested dinner option. The slight sweetness from the maple syrup comes through in these chops nicely. Athena Russell - Florence, South Carolina
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
2 bone-in pork loin chops (7 ounces each)
1 tablespoon maple syrup
1-1/2 teaspoons butter, melted
1-1/2 teaspoons Dijon mustard
Combine the first five ingredients; rub over pork chops. Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 425° for 20 minutes. Combine the remaining ingredients; pour over chops. Bake 5 minutes longer or until meat juices run clear. Yield: 2 servings.
Pork Medallions in Mustard Sauce
2 Servings Prep/Total Time: 25 min.
1/4 cup reduced-sodium chicken broth
1 tbsp thawed apple juice concentrate
2-1/4 teaspoons stone-ground mustard
1/2 lb pork tenderloin, in 1/2-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon cornstarch
1 tablespoon cold water
1-1/2 teaspoons minced fresh parsley
In a small bowl, combine the broth, juice concentrate and mustard; set aside.
Sprinkle pork with salt and pepper. In a small nonstick skillet, brown pork in oil. Remove and set aside.
Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid is reduced to about 3 tablespoons.
Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley.
Yield: 2 servings.
Nutrition Facts:
3 ounces cooked pork equals 193 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 356 mg sodium, 6 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges:3 lean meat, 1/2 starch, 1/2 fat.
Pork Medallions in Mustard Sauce for Two published in Healthy Cooking October/November 2009
Double Apple Pork Chops
tastycook
2 pork chops
1/2 cup apple sauce (generous 1/2 cup)
scant 1/4 cup brown sugar
1/2 tsp chopped garlic
2 tsp soy sauce
1/2 cup apple juice
Combine everything in the crockpot. Cook on low for 6 - 7 hours. (Won't come to any harm if it's left for longer than this). Half an hour or so before serving thicken the juices with a little cornstarch. So easy.
Lemon-Caper Pork Medallions Recipe
MAKES: 4 servings
Ingredients
1 pork tenderloin (1 pound), cut into 12 slices
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
1 garlic clove, minced
1 tablespoon capers, drained
1 tablespoon lemon juice
1/2 teaspoon dried rosemary, crushed
Directions
1. Flatten pork slices to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat.
2. In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm.
3. Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork. Yield: 4 servings.
Originally published as Lemon-Caper Pork Medallions in Light & Tasty December/January 2008, p23
Tuna Stuffed Tomatoes
Stuffed tomatoes where something my mother would make once the large ones came out of the garden. I don't have a source for this recipe--it's been in my files for a while waiting to be tried. It's a different way of making the tuna filling--no mayo and more Mediterranean in flavor. I think a touch of garlic wouldn't be out of place here, too.
Tuna Stuffed Tomatoes
2 servings.
One 5 oz can tuna, drained
1 rib celery, halved lengthwise and thinly sliced
1 tbsp. capers, roughly chopped
1 1/2 tsp. olive or vegetable oil
1 1/2 tsp. red wine vinegar
Salt and pepper
1/4 cup flat leaf parsley leaves
2 tomatoes
Slice a very thin piece off the bottom and 1/4" off the top of each tomato. Scoop out seeds and pulp. Roughly chop pulp and tomato bottoms and place in a bowl.
Add tuna, celery, capers, oil, vinegar, and 1/8 tsp each salt and pepper, and toss to combine. Fold in parsley.
Spoon tuna mixture into tomatoes. Serve with the tops.
Lime-Buttered Broccoli for Two
One of the comments mentions that the lime is very strong in this - you might consider starting out with less.
2 Servings
2 cups fresh broccoli florets
1 tablespoon butter, melted
1 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender.
Meanwhile, in a small bowl, combine the remaining ingredients.
Drizzle butter mixture over broccoli; toss to coat. Yield: 2 servings.
Nutrition Facts: 3/4 cup equals 71 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 207 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Lime-Buttered Broccoli for Two published in Taste of Home October/November 2010
Slow Cooker Ham and au Gratins for Two
I haven't made this yet but it looks like an easy way to use up extra ham. You could lower the calorie count by using reduced-fat sour cream and cheddar cheese and by adding more green beans to increase the number of servings. If you can't find chive-and-onion sour cream, you could use regular and add in some chopped or freeze-dried chives and a pinch of onion powder.
Slow Cooker Ham and au Gratins for Two
Source: Pillsbury
Combine comfort-food-favorite potatoes, ham and cheese in a slow cooker, and come home to a creamy, delicious dinner for two.
Makes: 2 servings (1 1/2 cups each)
1 1/2 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed
1 cup finely chopped cooked ham
1 cup shredded Cheddar cheese (4 oz)
1 cup Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed
1 can (10 3/4 oz) condensed cream of potato soup
1/4 cup chive-and-onion sour cream
1/2 cup French-fried onions, if desired
Spray 1 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except sour cream and onions.
Cover; cook on Low heat setting 5 to 6 hours.
Stir sour cream into potato mixture; sprinkle onions over top. Cover; cook 5 minutes longer or until onions are hot.
Sweet Cucumber and Green Tomato Pickles*
Beema
For those of you who may have extra cucumbers or green tomatoes and need to find ways to use them, my Grandmother's recipe may come in handy. Makes about 7 half pint jars.
1 quart thinly sliced unpeeled cucumbers
1 quart thinly sliced green tomatoes
2 cups thinly sliced white onions
1/4 cup salt
1 cup sugar
2 cups cider vinegar
1 tablespoon whole mustard seed
1/2 teaspoon whole celery seed
5 or 6 whole black peppercorns
1/2 teaspoon ground turmeric
1. Arrange alternate layers of cucumbers, green tomatoes, onion and salt in a bowl. Let stand six to eight hours, or overnight. Drain.
2. Combine remaining ingredients in a four-quart kettle and bring to a boil. Add the the cucumbers, tomatoes, and onions and boil until the vegetables are clear, five to ten minutes.
3. Pack in hot sterile jars and seal at once.
4. Allow jars to cool before storing in the refrigerator.
Greek Pizzas for Two
pizza
2 Servings
Prep/Total Time: 20 min.
1 Italian herb flatbread wrap
2-1/2 teaspoons Greek vinaigrette
1/4 cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
1/4 cup Greek olives, sliced
1/4 cup water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup ready-to-use grilled chicken breast strips, chopped
Dash each dried oregano, dried basil and pepper
1/2 cup shredded part-skim mozzarella cheese
Directions
Place wrap on an ungreased baking sheet; brush with vinaigrette. Layer with remaining ingredients.
Bake at 400° for 8-10 minutes or until cheese is melted. Yield: 2 servings.
Nutrition Facts: 1/2 pita equals 295 calories, 17 g fat (6 g saturated fat), 39 mg cholesterol, 1,062 mg sodium, 17 g carbohydrate, 2 g fiber, 19 g protein.
Greek Pizzas for Two published in Simple & Delicious January/February 2010
Beema Re: Greek Pizzas for Two
Last year when this recipe was published in Simple & Delicious, I tried it... and made a few changes which I think made it better.
Instead of using a flatbread wrap, I used a premade pizza shell, thin and crispy. Brushed it with olive oil, not vinaigrette, and used one full cup of mozzarella cheese. Very satisfying and delicious.
Ultimate Panini for Two Recipe
This looks so good! I can't wait to try it.
2 Servings
Ingredients
1 large onion, sliced
1 tablespoon canola oil
2 slices provolone cheese
1/4 pound thinly sliced deli ham
1 small tomato, sliced
4 garlic-flavored sandwich pickle slices
4 slices Italian bread (1/2 inch thick)
1 tablespoon butter, softened
Directions
In a small skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
Layer the cheese, ham, tomato, pickles and caramelized onions on two bread slices; top with remaining bread. Spread outsides of sandwiches with butter.
Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.
Ultimate Panini for Two published in Taste of Home February/March 2011
Do The Twist With Beer-Cheesy Sauce*
With a recipe like this, I usually make the full amount to serve four because we will almost always have the remainder for lunch the next day... plus we love pasta. Be sure to use really sharp cheddar for the cheesiest flavor. And, let the beer get flat before adding it to the recipe.
1 8 oz. package corkscrew macaroni or any other twisty type, like rotini
2 medium carrots, bias cut coins (1 cup)
1 small zucchini, coarsely chopped (1 cup)
1 cup fresh whole mushrooms, quartered
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup beer
3/4 cup shredded sharp cheddar cheese (3 oz).
Cook pasta according to package directions, drain.
Meanwhile, for sauce, in a medium saucepan cook carrots, zucchini, and mushrooms in margarine until veggies are tender. Stir in flour. Add milk all at once, Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add beer and heat through. Remove from pan from the heat. Gradually add the cheese, stirring until just melted. (Add salt and pepper, if desired).
Arrange past on individual plates and spoon sauce over pasta.
Note: cooked chicken, shrimp or smoked sausage coins may be added to this recipe for a more hearty meal.
Slow Cooker Country Pork
This is now on my keeper list. The recipe below is the original as written cut in half. I changed a few things when I made it, however. Instead of pork butt, I used pork steak since it was on sale (it’s cut from the butt.) I trimmed fat from the edges and cut slits along the edges to keep it from curling when browning it. There’s no need to cut the steak into chunks at the end—it fell apart naturally into small pieces when it was done. You could use country-style boneless ribs for this, too, since many are cut from the butt. No need to cut those up, either.
Two other changes I made: I briefly stirred the mushrooms and onions in the skillet after the pork was removed to loosen the brown bits for flavor. Also, I used 8 oz. of mushrooms instead of 4 oz. The juices from the mushrooms made the gravy thinner, so I added a little slurry of flour and water in a pan on the stove and thickened it. I will add about 1/4 tsp. more mustard, too, if I do it that way again. Excellent served over egg noodles. (Note--a year or so later, I tried this with skinless, bone-in turkey thighs. Wonderful!)
Slow Cooker Country Pork
Source: Mr. Food
Serves: 3-4
1 1/2 to 2 pounds boneless pork butt
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 tsp. vegetable oil
1/8 cup white wine
4 oz. sliced fresh mushrooms
1/2 medium-sized onion, chopped
1/2 (10.75-ounce) can condensed cream of mushroom soup
1/8 cup sour cream
1 tablespoon Dijon mustard
Season pork with salt, pepper, and garlic powder. In a skillet, heat oil over medium-high heat; brown pork on all sides, about 5 to 6 minutes.
In a 3-quart slow cooker, combine wine, mushrooms, and onions; mix well. Place browned pork over vegetables.
In a small bowl, combine soup, sour cream, and mustard; mix well. Pour mixture over pork, cover, and cook on low setting 6 to 8 hours, or until pork is tender.
Cut pork into large chunks. Serve with sauce from slow cooker.
Abracadabra! Cereal Magic*
Courtesy of Kraft Foods, 2008, three quick ways to change honey oat cereal into a satisfying snack or different dessert.
QUICK PEACH CRISP: In a wide glass or mug, add 1/2 cup drained peach slices in light syrup, dash ground cinnamon, 1/2 cup frozen low-fat yogurt, and 1/4 cup honey oat cereal with almonds.
HAYSTACKS: Melt two squares Baker's chocolate, drop in 1 cup honey oat cereal with almonds, then drop a spoonful onto waxed paper, refrigerate for 10 minutes, and enjoy.
SWEET CRUNCH: in a cereal bowl, layer sliced banana coins, one 6 oz container strawberry yogurt, and top with honey oat cereal and a few more banana slices.
Blackberry Crisp for Two!
2 Servings
2 cups fresh or frozen blackberries
2 tablespoons sugar
1 teaspoon cornstarch
1-1/2 teaspoons water
1/2 teaspoon lemon juice
1/2 cup quick-cooking oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Vanilla ice cream
Directions
Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries.
Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly. Serve warm with ice cream. Yield: 2 servings.
Nutrition Facts: 1 serving (1-1/4 cups) equals 576 calories, 25 g fat (14 g saturated fat), 61 mg cholesterol, 245 mg sodium, 87 g carbohydrate, 6 g fiber, 6 g protein.
Blackberry Crisp published in Taste of Home February/March 2004, p31
Open Faced Cheese-steak Sandwich for Two!
This looks so yummy! I'm thinking you could do this with a nice, juicy burger too!
2 Servings
Prep/Total Time: 30 min.
1 French roll, split
2 teaspoons butter
1/4 teaspoon garlic powder
1/2 cup julienned green pepper
1/4 cup sliced onion
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1/3 pound sliced deli roast beef
1/2 teaspoon hot pepper sauce
4 slices pepper Jack cheese (3/4 ounce each)
Directions
Spread roll halves with butter; sprinkle with garlic powder. Set aside.
In a small skillet, saute the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, saute beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese.
Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. Yield: 2 servings.
Nutrition Facts: 1 open-faced sandwich (prepared with reduced-fat butter) equals 540 calories, 38 g fat (13 g saturated fat), 107 mg cholesterol, 1,250 mg sodium, 20 g carbohydrate, 1 g fiber, 32 g protein.
Open-Faced Cheesesteak Sandwiches published in Cooking for 2 Winter 2009, p10
Bread Machine Dinner Rolls/Buns
This is a Betty Crocker recipe for Bread Machine Rolls made on Dough cycle.
1 cup water, warm/room temperature
2 Tablespoons softened butter*
1 large egg
1/4 cup sugar
1 teaspoon salt
3 1/4 cups bread flour**
3 teaspoons active dry yeast
Put in bread machine pan in order given. Select dough cycle. (mine takes 1 1/2 hours)
Take out of bread pan at end of cycle. Deflate and lightly knead and let rest a few minutes covered on lightly floured surface. Lightly grease a 9 x 13 inch pan (I use Crisco - Butter flavor is nice). Deflate again and proceed to make into 12 to 15 rolls/buns (depending on how large or small you prefer). (I always put in upside down and then turn so that top is lightly greased -doing one at a time.) Cover and let rise about 30 minutes or until doubled. Bake @ 375°F for about 12-15 minutes or until tops are nicely browned (can lightly butter tops after baking - but I DON'T).
*Let soften at room temp or nuke in microwave to soften (I use unsalted butter because that is what I buy)
**Can use a mixture of flours (like 1/2 bread flour and 1/2 wheat or rye).
Note: I hope the above directions are clear "because" I don't have written directions on my recipe card. I JUST DO IT!!
P.S. I think you could add small amounts of bacons bits, dried minced onion, parmesan cheese, or dry minced garlic etc. nothing really moist though (thinking out loud here - )
8-23-11 FYI
I actually found a recipe for the Whole Wheat ABM Rolls so am including it here!!
Bread Machine Whole Wheat Dinner Rolls
1 cup water
2 tablespoons butter or margarine, softened
1 egg
2 cups Gold Medal® Better for Bread™ flour
1 1/4 cups Gold Medal® whole wheat flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine yeast
Additional butter or margarine, melted, if desired
Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer.
2 Select Dough/Manual cycle. Do not use Delay cycle.
3 Remove dough from pan, using lightly floured hands; place on lightly floured surface. Cover dough and let rest 10 minutes.
4 Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double in size. Dough is ready if indentation remains when touched.
5 Heat oven to 375°F. Uncover rolls. Bake 12 to 15 minutes or until golden brown. Serve warm, or cool on cooling rack.
www.bettycrocker.com/recipes/bread-machine-whole-wheat-dinner-rolls/765e6882-3f61-4ed8-ac4d-ba7056c06322
s3.amazonaws.com/gmi-digital-library/99347519-0a3a-4098-9a72-1f4b98066222.jpg
Chicken with Blueberry Sauce
We have lots of blueberries around here right now. I was interested in this recipe using them in a savory dish since I've never done that before. If the chicken juices get too thick before the chicken is done, I would add a little bit of water to keep them from burning. I also think skinless, boneless chicken thighs would be good in this but would have to be cooked longer.
Chicken with Blueberry Sauce
Allrecipes.com
Servings: 2
2 (4 ounce) boneless skinless chicken breast halves
1-1/2 teaspoons vegetable oil
1/4 cup apricot preserves or spreadable fruit (sugar-free works, also other flavors such as strawberry)
1 tablespoon and 1-1/2 teaspoons Dijon mustard
2 tablespoons and 2 teaspoons white wine vinegar or cider vinegar
1/4 cup fresh or frozen blueberries
Hot cooked rice
In a skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice.
Potatoes Au Gratin*
This is my own version of the basic potatoes and cheese casserole. Serves 4
3 large red potatoes, skins on, sliced 1/4" thick
1 cup shredded mozzarella cheese
1/2 cup slivered Swiss cheese (from a block)
1 cup heavy cream
1/2 teaspoon coase black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup freshly grate Parmesan cheese
1 cup French's French fried onions
1/8 teaspoon paprika
Spray the bottom of an 8 x 8 glass baking dish with Pam. Preheat the oven to 350°
Layer the potato slices evenly over the bottom of the baking dish, alternately sprinkle the mozzella and Swiss cheeses over the potatoes, pour the cream over the top, sprnkle the pepper, garlic and onion powder over all, add the Parmesan cheese, evenly sprinkle the fried onions over all, and then add the paprika. Bake for 1 1/2 hours or until potatoes are tender.
Puffy Oven Pancakes *
I have not tried these yet, but they look and sound yummy, from Lillian Julow, published in the ToH Cooking for Two cookbook. Serves 2.
2 tablespoons butter
2 eggs
1/2 cup 2% milk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
Optional topping:
1/4 cup each fresh blueberries, raspberries, strawberries, 1 teaspoon confectioners' sugar
Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until the butter melts.
In a small bowl, whisk the eggs, milk, lemon peel and vanilla. Whisk in the flour until blended. Pour over the butter. Bake, uncovered, for 14 to 16 minutes or until golden brown and puffy.
Add the optional mix of fruits to the top of the pancakes and sprinkle with sugar.
Crunchy Chicken Noodle Salad
A friend usually makes a variation of this for pot lucks. I ran across this recipe recently--it's similar to hers with some nice twists. The bonus is that it can be cut down for two and it doesn't use that salty flavor packet. The leftover ramen noodles can be added to chicken broth for a quick soup for one.
2 servings
Noodles will get softer the longer they sit.
1/2 (16 oz.) pkg. coleslaw mix
1/2 cup snow peas, chopped
1/2 orange, peeled, diced
3/4 cup diced cooked chicken
1/4 cup coarsely chopped unsalted cashews or any other kind of nuts
1/2 green onion, thinly sliced
3 radishes, thinly sliced
1/2 pkg. ramen noodles, discard flavor packet
1/4 + 1/8 cup low-fat sesame ginger dressing
Break uncooked ramen into small pieces in a bowl. Combine with chicken, radishes, orange, green onion, peas, cashews and coleslaw. Toss salad with dressing, cover with plastic wrap and refrigerate 25 min. Serve.
New Mexican Posole
This recipe is from Eating Well Serves Two. I really like this and have made it many times.
1 teaspoon dried oregano
1/2 cup chopped red onion -- divided
2 teaspoons canola oil
Pinch salt
1 small garlic clove -- finely chopped
1/2 to 1 teaspoon chili powder -- to taste
1 (14 ounce) can reduced-sodium chicken broth
1 (15 ounce) can hominy -- rinsed
1 cup canned black beans or pinto beans -- rinsed
6 ounces boneless skinless chicken breast -- trimmed of fat and cut into 3/4-inch pieces
1/2 cup finely shredded green cabbage
2 lime wedges
Shredded cheese and cilantro
Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 seconds. Transfer to a plate to cool. Combine 1/2 teaspoon toasted oregano and 2 tablespoons onion in a small bowl. Heat oil in a medium saucepan over medium heat. Add the remaining 6 tablespoons onion and salt; cover and cook over medium heat until the onions are translucent, about 2 minutes. Add garlic and cook for 1 minute. Add the remaining 1/2 teaspoon toasted oregano and chili powder and cook for 1 minute. Add broth and hominy, bring to a simmer and cook for 5 minutes. Add beans and chicken; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes. Top with cabbage and the reserved onion-oregano mixture. Serve with lime wedges, and garnish with shredded cheese and cilantro.
Coconut Pound Cake
I made this recipe from Cooking for 2 a few times recently. I used a 6 cup bundt pan I found at Sur la Table. I recommend to leave the coconut out though-it gives it an odd texture and does not really contribute much flavor. The cake is far better without it.
3/4 cup butter, softened
4 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened
1-1/2 cups sugar
3 eggs
3/4 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup flaked coconut
Confectioners' sugar and additional coconut, optional
Directions
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in coconut.
Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired. Yield: 6 servings.
Chicken Mole
This is from America's Test Kitchen. They do an annual Cooking for Two cookbook, taking their popular recipes from the year and scaling them down. (First edition I believe was 2009.) Their recipes tend to be a bit on the fussy side, but this was really, really good. I loved the sauce!
1 tablespoon vegetable oil
1 small onion, minced (about 1/2 cup)
1 tablespoon chili powder
1 teaspoon minced canned chipotle chile in adobo sauce
1/4 teaspoon ground cinnamon
pinch ground cloves
1/2 ounce bittersweet, semisweet or Mexican chocolate, chopped coarse
1 garlic clove, minced
1-1/4 cups low-sodium chicken broth
1 tomato, cored, seeded and chopped medium
2 tablespoons raisins
1 tablespoon peanut butter
1 tablespoon sesame seeds, toasted, plus extra for garnish
Salt and pepper
Sugar
2 (12 ounce) bone-in split chicken breasts, skin removed, trimmed, brined if desired
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Heat the oil in a 10-inch skillet over medium heat until shimmering. Add the onion and cook until softened, 3 to 5 minutes. Reduce the heat to medium-low, stir in the chili powder, chile, cinnamon, cloves and chocolate, and cook, stirring constantly, until the spices are fragrant and the chocolate is melted and bubbly, about 1 minute. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, tomato, raisins, peanut butter and sesame seeds. Bring to a simmer and cook, stirring occasionally, until the sauce is slightly thickened and measures about 1-3/4 cup, 10 to 15 minutes. Transfer the sauce to a blender and process until smooth, about 30 seconds. Season with salt, pepper and sugar to taste. Pat the chicken dry with paper towels, and season with salt and pepper. Arrange the chicken in an 8-inch square baking dish, skinned-side down, and pour the pureed sauce over the top, turning the chicken to coat evenly. Bake for 20 minutes. Flip the chicken skinned-side up, and continue to bake until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 15 to 25 minutes longer. Remove the chicken from the oven; tent the dish loosely with foil, and let rest for 5 to 10 minutes. Transfer the chicken to individual serving plates, spoon the sauce over the top, sprinkle with the extra sesame seeds, and serve.
Notes: If using kosher chicken, do not brine. If brining the chicken, do not season with salt in step 4. Take care not to burn the spice and chocolate mixture in step 2; add a small splash of water or broth to the skillet if it begins to scorch. The sauce can be made and refrigerated up to 4 days in advance; loosen it with water as needed before using.