Category Archives: sized for 2

May 6 2013

Cheddar & Apple Breakfast Panini

Posted on by

I have a bit of a cookbook-buying problem. Especially when it comes to library sales. A few weeks ago, when at a library sale I picked up a 2005 Weight Watchers Five Ingredient 15 Minute Cookbook. We were in the middle of a few really busy weeks so the quick and easy plug totally got me.

I really like the sandwich section of this book. There are a whole bunch on the to-make list. This is a riff on one that was in the book. I wasn’t sure how cheddar on cinnamon raisin bread, but it’s fantastic. These were a great, quick breakfast. I sliced up the rest of the apple each day to eat along with to round out the meal.

Cheddar & Apple Breakfast Panini
(adapted from Weight Watchers Five Ingredients 15 Minute Cookbook 2005)
Serves 1

2 slices cinnamon raisin bread
2 slices cheddar cheese
1/4 granny smith apple, thinly sliced
Cooking spray

Spray one side of each piece of bread with cooking spray. Place one slice of cheese on each non-sprayed side of bread.  Add apple slices on top of cheese. Sandwich together and toast in a panini press until the outside crust is golden.

Slice and serve immediately.

Apr 26 2013

Chicken Diablo

Posted on by

I wasn’t always a fan of spicy dishes. You’d never know it now – they make regular appearances on our weekly menu, but there was a time when I’d avoid them at all costs. I’m now making up for lost time.

When I started browsing Kylee Cooks for the latest Blogger’s Choice Swap, this caught my eye immediately. It looked spicy and creamy and just, well, really good. It totally delivered, too. I really loved the spicy diablo sauce over it. I’m planning to use the leftover as a dip for crunchy chicken nuggets.

Chicken Diablo
(from Kylee Cooks)
Serves 2

1/4 c. Frank’s hot pepper sauce
1/2  c. sour cream
1/4 c. ketchup
1/8 c. honey
1/2 t. sweet paprika
1/2 t. ground cumin
2 chicken breasts, pounded out thinly
1 T. olive oil
2 cloves garlic, minced
1/8 c. sliced scallions
1 c. cooked brown rice, for serving

In a small bowl, whisk together the hot sauce, sour cream, ketchup and honey. Stir in paprika and cumin until well combined. Pour half of the sauce into another bowl and add chicken – turn to coat. Refrigerate and let marinate at least two hours, or overnight. Refrigerate remaining sauce in a separate container.

When ready to cook, heat oil in a frying pan until shimmering. Add garlic to the pan and cook for 30 seconds. Add the marinated chicken the pan and cook for 12-15 minutes or until cooked through, turning halfway.

In a small saucepan, heat the sauce from the separate container until just simmering.

Serve the chicken over rice, topped with warmed sauce.

You can check out what other bloggers made for the swap below. As always, thanks to Sarah for hosting!


Mar 29 2013

Sweet & Spicy Green Beans

Posted on by

I’ve been on a sides kick lately (have you noticed?) so when I was assigned Nichole’s blog for the latest blogger’s choice swap, I immediatedly went to see what kind of sides she had blogged.

Green beans are a favorite around here, so I knew these would be a big hit. We also always have the ingredients on hand so I’m sure this is a side that will make it into our regular rotation.

Sweet & Spicy Green Beans
(adapted from Cookaholic Wife)
Serves 2 as a side

1/2 lb. fresh green beans, ends trimmed
1 T. olive oil
1 t. reduced-sodium soy sauce
1 t. chile garlic sauce
1 tsp. honey
Pinch of sesame seeds, toasted

In a medium frying pan, heat the oil over medium heat. Add green beans and cook until slightly browned and soft. Stir in soy sauce, chile garlic sauce and honey, tossing to coat.

Once the sauce has heated through, transfer beans to a serving bowl and sprinkle with toasted sesame seeds.

You can check out what the other bloggers in the swap chose to make below. Thanks, Sarah, for hosting!



Feb 22 2013

Roasted Vegetable and Hummus Tart

Posted on by

I can’t believe there was a point in my life when I thought hummus was gross. It’s only within the last year I’ve started eating and it’s since become a staple in our house. I’m especially fond of using it in meatless meals.

This simple tart was a great, filling dinner but it would also be a great appetizer.

Roasted Vegetable and Hummus Tart
(adapted from eCurry)
Serves 2 as a main dish

1 zucchini, coin sliced
1/2 medium red onion, thickly sliced
1 c. cherry tomatoes, halved
Olive oil
1 sheet of puff pastry
1/2 c. roasted garlic hummus
2 T. feta cheese

Preheat the oven to 400F degrees. Toss zucchini, onion and cherry tomatoes with a drizzle of olive oil and spread out on a baking sheet. Roast for 30 minutes, tossing halfway through. Set aside in a covered bowl to keep warm.

On a lined baking sheet, bake the puff pastry for 10-15 minutes, until lightly browned. Remove from oven and spread with hummus. Top with vegetables and sprinkle feta over the top. Return to oven for 2-3 minutes.

Let stand for 2 minutes before slicing.

Oct 10 2012

Greek Chicken

Posted on by

Last month, Mark and I were fortunate enough to spend a few weeks in Italy and France. It was my first time in Europe and everything was a bit overwhelming. We made it most of the trip without any significant langauge hurdles or misunderstandings. Until we stopped at a motorway stop on our way to Nice.

There was a great hot buffet lunch at said stop. I don’t speak any Italian, so I’d been surviving by pointing and smiling. One of the dishes had olives and peas and potatoes and looked great. I pointed to it, and the man working scooped me up a big helping and sent me on my way. When I went to chow down, I was horrified to realize that they weren’t actually potatoes – they were baby squids! I don’t eat seafood, so it was a complete bust for me. I was disappointed – I’d really wanted those olives!

As I was prepping the olives for this last week, I couldn’t help but think about the olive dish mishap. I threw a few extra in, to make up for the ones I didn’t eat in Italy!

Greek Chicken
(Slightly adapted from Savoring the Thyme)
Serves 2

1/4 c. all-purpose flour
Pinch of oregano
Pinch of black pepper
Pinch of salt
2 4-oz. chicken breasts
2 T. olive oil
1 clove garlic, minced
1 c. grape tomatoes, halved
1/4 c. kalamata olives, halved
1/4 c. crumbled feta
3 c. baby spinach

In a large skillet, heat 1 tablespoon of oil over medium heat.

Mix the flour, oregano, salt and pepper together. Dredge chicken and add to heated skillet. Cook for 8-10 minutes, turning halfway, or until cooked through.

Remove the chicken from the skillet and set aside, covered to keep warm. Lower the heat and add the remaining oil to the skillet. Add garlic and stir for 30 seconds, or until fragrant. Add tomatoes and olives and cook for 2-3 minutes, until tomatoes start to mush.

Add baby spinach to a plate. Top with chicken, tomato-olive mixture and feta.

Oct 8 2012

Caramel Apple Pork Chops

Posted on by

Last fall, I made an awesome pork and apple hot pot. It was a bit of prep, and then cooked for quite a while. So good, but it took way to long to make on a weeknight. I’ve tried a few faster pork and apple dishes since then, but they’ve always fallen short.

Until this one. This dish balances the pork and apples well – and even though it’s called “caramel apple”, the apples aren’t overly sweet. I also loved the addition of the nuts.

We’re planning to go apple picking this weekend, so I’m sure this dish will be making a repeat appearance with orchard-fresh apples!

Caramel Apple Pork Chops
(from All Recipes)
Serves 2

2 thick-cut pork chops
1/2 t. vegetable oil
1 T. brown sugar
Salt & pepper, to taste
1/2 t. cinnamon
1/8 t. nutmeg
1 T. unsalted butter
1 granny smith apple, peeled and cut into chunks
1 T. chopped pecans

Preheat oven to warm and place an empty baking dish in the oven.

Heat a medium skillet over medium-high heat. Brush the pork chops with oil and add to the hot pan. Cook for 6-8 minutes, turning halfway, or until cooked through. Transfer to the baking dish in the oven to keep warm.

Combine brown sugar, salt, pepper, cinnamon and nutmeg in a small bowl. Melt butter in the skillet and then stir in the brown sugar mixture until well combined. Stir in the apples. Cover and cook until apples are just tender.

Using a slotted spoon, move the apples to the baking dish in the oven to keep warm. Continue cooking the sauce, uncovered, until thickened.

When ready to plate, top the pork chops with the cooked apples, sauce and sprinkle with pecans.

Sep 26 2012

Char Siu Pork

Posted on by
If you haven’t had char siu pork before, it’s essentially Chinese barbecue. It’s really good and the perfect in-between-seasons meal. And the smell! If computers had scent-o-vision, you’d all be running to your kitchens to make this right now. I guarantee it.
The marinade is set up the night before, so come dinner time you’ll just need to bake this and slice it up. It really couldn’t get easier! We served this alongside brown rice and vegetables.
Char Siu Pork
(from The Crepes of Wrath)
Serves 2
1 lb. boneless pork loin
3 T. low-sodium soy sauce
3 T. oyster sauce
1 T. white wine vinegar
3 T. brown sugar
1/4 c. white sugar
1 t. Chinese 5 spice powder
1/2 t. salt
Pinch of ground ginger
Honey for basting
Whisk together all ingredients except pork and honey. Place pork in a large Ziploc bag and add marinade. Refrigerate overnight.
Preheat oven to 375 degrees. Place pork in a greased pan (I used a Pyrex baking dish) and cover with foil. Bake for 20 minutes then flip the pork and bake for another 20 minutes.
Remove the foil and turn the oven to broil for 5-8 minutes – until the skin is crispy and shiny. Take the pork out, baste it with juices from the pan and then brush liberally with honey. Slice it up and you’re good to go!
Sep 17 2012

Spicy Slow Cooker Brisket with Texas Caviar

Posted on by

I’ve had some black-eyed peas in the pantry for a few months. I don’t cook with them often and wasn’t really sure what to do with them. This seemed like the perfect solution.

The original recipe involved a bunch of pre-cooking before adding everything to the slow cooker. I adapted things slightly so I didn’t have to pre-cook to make the recipe easier for a busy day. I was really surprised how much we enjoyed this. I’m now a fan of black-eyed peas, apparently!

Spicy Slow Cooker Brisket with Texas Caviar
(adapted from Food & Wine)
Serves 4

2 1/2 lbs. top brisket
2 T. plus 1 t. Cajun spice blend
1 large onion, coarsely chopped
4 large garlic cloves, thinly sliced
3 c. chicken stock
1  28oz. can diced tomatoes
1 1/2 c. black-eyed peas
Salt

Rub the brisket with the spice blend and place it in the slow cooker. Top with chopped onions, garlic, chicken stock and diced tomatoes.

Cook on high for one hour then switch to low for another hour. Stir in black eyed peas and cook for an additional 3 1/2 hours.

Sep 7 2012

Salted Caramel Chocolate Bread Pudding

Posted on by

It’s recipe swap day again! This time the theme is desserts and I got Carrie’s White Chocolate Bread Pudding to make. I didn’t plan to adapt this very much – I was just going to size it down for the two of us and lighten it up a little. And then I opened my pantry and saw the Milk Chocolate Salted Caramel bar from Godiva I’ve been saving for something special.

Salted caramel chocolate bread pudding? Sounded like a winner to me.

This was so good. A definite indulgence but so worth it.

If you don’t want to splurge on a Godiva bar, you could use 4 oz. of regular milk chocolate or white chocolate instead.

Salted Caramel Chocolate Bread Pudding
(adapted from food.com via Carrie’s Sweet Life)
Serves 2

2 hard rolls
3/4 c. + 2 T. non-fat half and half, divided
1 large bar of Godiva Milk Chocolate Salted Caramel, divided
1/4 c. low-fat milk
2 T. sugar
1 egg
1/4 t. vanilla

Preheat oven to 275F degrees.

In a double boiler, melt together half of the chocolate bar and 3/4 c. half and half. Pour into a separate bowl and wipe out the double boiler.

Also in the double boiler, whisk together the milk, sugar, egg and vanilla until just warm. Pour into chocolate mixture and stir to combine.

Add the bread to the bowl and toss to coat all of the pieces. Let sit for a few minutes so the bread absorbs all of the liquid, tossing again if necessary.

Place the soaked bread in a greased baking dish. Cover with foil.

Bake for 45 minutes. Remove foil and bake for an additional 15 minutes.

After you remove the foil, melt the remaining chocolate and half and half in the the double boiler. Drizzle over baked bread pudding. Serve warm.

Here’s what the other bloggers made for the swap:



Aug 31 2012

Roasted Vidalia Onions

Posted on by

I’m lucky to have coworkers who love food as much as I do. They’re always happy to munch on treats when I bring them in and they pass along recipes they’ve tried and liked. This was passed on to me by my coworker, Dawn.

It’s a great, easy side that we’ve been enjoying with steaks this summer. On days it’s too hot to turn on the oven, I put them on the grill over indirect heat.

Roasted Vidalia Onions
(slightly adapted from AllRecipes)
Serves 2 as a side

1 large Vidalia onion
1 T. butter
1 beef bouillon cube
Pinches of salt, pepper and paprika

Preheat oven to 400F degrees.

Peel and core the onion. Slice halfway through, into eighths.

Place onion on a large sheet of foil. Place the bouillon cube into the center of the onion. Sprinkle with salt, pepper and paprika. Top with butter.

Wrap up and place on a baking sheet. Roast for 45 minutes.

Once done, discard bouillon and cut onion in half.