Chicken Cacciatore for Two

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Chicken Cacciatore for Two

Sometimes it’s hard to scale down a recipe for 2 people without sacrificing the quality of the recipe, but this Chicken Cacciatore for Two recipe is delicious. This recipe is fairly quick to put together and doesn’t require a lot of cooking time. You can use 2 chicken leg quarters in this recipe or 3-4 chicken thighs depending on whats available. I used 3 because that’s what was in the package.

If you’re cooking for two give this one a try it’s excellent. Enjoy

Chicken Cacciatore for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 4 chicken thighs or 2 leg quarters
  • Salt
  • pepper
  • 2 teaspoons vegetable oil
  • 8 ounces fresh portabella mushrooms (trimmed and quartered)
  • 1 small onion (chopped)
  • 1 medium red pepper (chopped)
  • 1 tablespoon tomato paste
  • 2 garlic cloves (crushed and minced)
  • ½ teaspoons dried rosemary
  • ⅛ teaspoon red pepper flakes
  • ¼ cup white wine
  • 1 can diced tomatoes (14.5-ounces)
  • ½ cup chicken broth
Instructions
  1. Salt and pepper the chicken on both sides. In a large nonstick skillet over medium high heat brown chicken on both sides; remove chicken to a plate. Reserve about 1 tablespoon of fat in the skillet.
  2. Chicken Cacciatore for Two prep 2
  3. In the same skillet cook the mushrooms, onion, bell pepper, 1 teaspoon salt, and ¼ teaspoon pepper until vegetables are softened and start to brown. Stir in the tomato paste, garlic, rosemary, and pepper flakes and cook until mixture is rust colored. Mix in the wine stirring any dripping off the bottom of the pan and continue cooking until liquid is evaporated.
  4. Chicken Cacciatore for Two prep3
  5. Chicken Cacciatore for Two prep 4
  6. Mix in the diced tomatoes and chicken broth and then work the chicken into the mixture. Cook covered over low heat for about 25 minutes until chicken reaches a temperature of 175F. Remove cover and cook on medium high until sauce starts to thicken and chicken is done. (185F.)

Adapted from cookscountry.com

Chicken and Rice For Two

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chicken and rice for 2 recipe

Sometimes just cooking for two can be a challenge. This chicken and rice for two recipe is simple and delicious, and fairly quick to prepare.

Put this on the menu for supper; you’ll love it.

Chicken and Rice For Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 1 ¼ cups low sodium chicken broth
  • ½ cup long grain white rice
  • salt and pepper
  • 4 bone in chicken thighs
  • 1 teaspoon vegetable oil
  • 1 small onion (finely chopped)
  • 2 garlic cloves (minced)
  • ¼ teaspoon dried thyme
  • ¼ cup white wine
  • 2 tablespoons fresh parsley (chopped)
Instructions
  1. Preheat oven to 350F.
  2. In a medium size microwavable bowl mix together ¾ cup chicken broth, rice, and ¼ teaspoon salt. Cove and microwave for 7-8 minutes or until liquid is absorbed.
  3. chicken and rice for prep 1 picture
  4. Salt and pepper the chicken. In a medium size sauce pan using the oil over medium high heat brown chicken on both sides; set chicken aside on a plate.
  5. chicken and rice for prep 3 picture chicken and rice for prep 2 picture
  6. Reserve one tablespoon of the oil in the sauce pan, add the onion, ¼ teaspoon salt, and cook until onion is soft and starts to brown. Add the garlic and thyme and cook until fragrant about 30 seconds. Add wine while scrapping any dripping off the bottom of the pan and then add the remaining ½ cup chicken broth.
  7. Mix in the rice and place chicken in the pan skin side up. Cove and bake until rice is tender and chicken is done.
  8. Remove chicken to a plate and lightly cover with aluminum foil. Mix the parsley into the rice and let sit covered for 10 minutes.
  9. Serve chicken and rice together.

Adapted from Cooks Country

Brown-Sugar-Glazed Winter Squash

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brown-sugar-glazed-winter-squash-recipe-picture

Brown sugar and butter blazed over winter squash – absolutely delicious.

Every year I look forward to the winter squash varieties with my favorite being the butternut because of its smooth texture. However this recipe will work just as well for almost any winter squash.

Brown-Sugar-Glazed Winter Squash
 
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Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 medium butternut squash or buttercup squash (about 2½ pounds)
  • 2 ½ tablespoons butter (melted)
  • 3 tablespoons dark brown sugar
Instructions
  1. Lightly spray a cooking sheet with cooking spray. Place oven rack at upper middle position, place empty baking sheet in the oven, and preheat oven to 400F.
  2. Cut squash in half length wise and remove the seeds. Place squash on baking sheet and bake for 40 to 50 minutes or until flesh is tender. ( a fork inserted in the skin should go easily in)
  3. In a small sauce pan melt the butter and mix in the brown sugar.
  4. Flip squash to cut side up and using a pastry brush generously coat with the brown sugar butter mixture.
  5. Switch the oven to broil, and broil until squash starts to brown and a glaze is formed.

brown-sugar-glazed-winter-squash-recipe-picture2

Adapted from Cooks Country Recipe Book

Chicken Parmesan for Two

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chicken parmesan for 2 recipe

Chicken Parmesan is one of my favorite supper dishes, but with only 2 of us at home it is nice to be able to cut the recipe down a little bit. This Chicken Parmesan recipe is designed for 2 people, but if the chicken breasts are small you can stretch 3 out of it. (the local markets smallest package was three, but they were small – so I had some left overs, which was fine). Be sure to pound the chicken breasts down to the same thickness so they cook equally.

If your cooking for 2, and like Chicken Parmesan, give this recipe a try; it’s really good!

Chicken Parmesan for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • Sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • Salt
  • ¼ teaspoon dried oregano
  • Pinch red pepper flakes (or to taste)
  • 1 can crushed tomatoes (28-ounces)
  • ¼ teaspoon sugar
  • Chicken and Pasta
  • 2 boneless skinless chicken breasts (6-ounces each)
  • Salt and pepper
  • 4 ounces Vermicelli
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • ½ ounce grated Parmesan cheese
  • ½ cup panko bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ⅓ cup vegetable oil
  • ½ cup shredded mozzarella cheese
Instructions
  1. In a large skillet or medium size sauce pan over medium heat - heat 1 tablespoon of olive oil until shimmering. Add the garlic, ¾ teaspoons of salt, oregano, and red pepper flakes; cook for 30 seconds until fragrant. Stir in the crushed tomatoes and sugar, bring mixture to a boil, reduce heat to simmer, loosely cover, and simmer for 20 minutes or until mixture is thickened. Remove from heat and stir in the remaining olive oil; set aside and keep warm.
  2. parm chicken sauce
  3. Pound chicken down to about ½ inch and let set for 20 minutes to come to room temperature.
  4. pounding parm chicken
  5. While sauce is cooking, cook pasta according to package directions for al dente, drain, and reserve ½ cup of the pasta water. (to cook pasta 2 quarts water and ½ teaspoon salt) When the sauce is done mix ¾ cup of the sauce into the pasta; set aside and keep warm.
  6. cooking pasta
  7. parm chicken sauce and pasta
  8. In a shallow dish whisk together the flour and egg until smooth. Place the bread crumbs in another shallow dish like a pie plate.
  9. parm chicken breading mix
  10. Preheat broiler with rack 4 inches below element
  11. Dip chicken in the egg mixture letting any excess drip off, and then roll chicken in the bread crumbs. In a large skillet over medium high heat cook chicken using the cooking oil until nicely browned (I cooked them to 160F on this step).
  12. breading parm chicken
  13. pan frying parm chicken
  14. Place chicken on a broiler pan and top chicken with mozzarella cheese. Broil until cheese is melted and starts to brown.
  15. cheese on parm chicken
  16. broiling parm chicken
  17. Spoon 2 tablespoons of sauce over the chicken, and mix any leftover sauce into the pasta. If needed mix in some of the reserved pasta sauce to adjust the consistency of the pasta. Enjoy

Adapted from Cooks Country

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by Platter Talk at Mode


 

Chicken Imperial for Two

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chicken imperial for 2

Here is another good recipe with just the right amount for two people. This is a simple recipe that is quick to put together, and cooks fairly quick, so you can have supper on the table in less than an hour.

Chicken Imperial for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 2 boneless, skinless chicken breasts, (6- to 8-ounces each)
  • Salt and pepper
  • ½ cup panko bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1½ tablespoons unsalted butter (softened, plus 1 tablespoon melted)
  • 1 tablespoon minced fresh parsley
  • ¼ teaspoon dried thyme
  • 1 garlic clove (minced)
  • ½ cup heavy cream
  • ⅓ cup chicken low sodium broth
  • ¼ cup dry white wine
  • 1 small shallot (minced)
  • 1 teaspoon Dijon mustard
Instructions
  1. Pat chicken dry, season with ½ teaspoon salt on both sides. Wrap chicken in plastic wrap and refrigerate for 30 minutes.
  2. Preheat oven to 425F.
  3. in a medium size bowl mix together the panko, Parmesan, softened butter, 1½ teaspoons parsley, thyme, garlic, and ¼ teaspoon pepper with fork until butter is fully incorporated into crumbs.
  4. Lightly spray a 13 x 9 casserole dish with cooking spray, pat chicken pieces dry and season generously with salt and pepper. Place chicken in casserole dish leaving about 1 – 2 inches between them; using a pastry bush coat tops of chicken with the melted butter. Spoon the crumb mixture onto the top of the chicken.
  5. In a 2 cup measuring cup mix together the cream, broth, wine, shallot, and mustard. Carefully pour the sauce around the chicken being careful not to pour on top. (You want to keep the crumb mixture dry) bake until chicken is at 160F and crumbs are well browned.
  6. Remove chicken from the oven, place chicken on a serving platter, return the casserole dish to the oven and continue baking until sauce is thickened. This will just take several minutes so watch it closely. Pour sauce around chicken, garnish with remaining parsley, and serve hot.

Adapted from Cooks Country

Cheesy Scalloped Potatoes for Two

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cheesy scalloped potatoes for 2 recipe 2

cheesy scalloped potatoes for 2 recipe

This dish can be used as a side, or as a standalone recipe. This is an easy recipe to prepare and has a delicious, rich and creamy texture. I served this as a side dish with roasted chicken breasts.

Cheesy Scalloped Potatoes for Two
 
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Author:
Recipe type: side dish
Serves: 2
Ingredients
  • 2 ounces mild cheddar cheese (Don't use Pre shredded cheese)
  • 1½ teaspoons cornstarch (divided)
  • ½ cup grated Parmesan cheese
  • 1 teaspoon vegetable oil
  • ½ cup finely chopped onion
  • 1 garlic clove, minced
  • ¼ teaspoon dried thyme
  • ⅓ cup low-sodium chicken broth
  • ⅓ cup heavy cream
  • 12 ounces potatoes, peeled and sliced ¼ inch thick
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Preheat oven to 425F.
  2. In a small bowl mix together the shredded cheddar and 1 teaspoon of cornstarch. In another bowl mix together the other ½ teaspoon cornstarch and parmesan cheese.
  3. In a 10 inch oven proof skillet using the oil over medium heat, cook onion until lightly browned. Add the garlic and thyme; continue cooking until fragrant. Stir in the broth, cream, salt, pepper, and then add in the potatoes. Bring mixture to a boil, cover, reduce heat to a high simmer and cook until potatoes are tender.
  4. Mix in the cheddar cheese and press the potatoes into an even layer. Sprinkle the Parmesan cheese over the top and bake uncovered in the oven until the cheese is golden brown.
  5. Let cool 10 minutes before serving.

Adapted from cooks country

Fried Chicken Dinner with Buttermilk Mashed Potatoes for Two

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Fried Chicken Dinner with Buttermilk Mashed Potatoes for Two recipe

This is another recipe that is just about the right amount to serve two people. The chicken has a delicious crunchy coating and is nice and moist on the inside. The potatoes are creamy and have a little bit of a tang from the buttermilk.
I decided to serve the dish with chicken gravy over the potatoes and Brussel sprouts as a side.
If you’re cooking for two give this one a try it’s really good.

Fried Chicken Dinner for Two

Fried Chicken Dinner with Buttermilk Mashed Potatoes for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • Chicken Ingredients
  • 4 bone-in chicken thighs (excess fat trimmed)
  • Salt and pepper
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • ½ cup buttermilk
  • 1½ cups oil for frying (you can use your deep fryer or shallow fry in a 10 inch skillet)
  • Ingredients for potatoes
  • 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks ( I used red potatoes in this recipe because that is what I had on hand and they worked out fine)
  • Table salt
  • 3 tablespoons unsalted butter (melted and cooled)
  • ⅓ cup buttermilk (at room temperature)
  • Ground black pepper
Instructions
  1. Directions for chicken
  2. in a shallow dish like a pie plate whisk together the flour, baking powder, garlic powder, thyme, cayenne, 2 teaspoons salt, and 1 teaspoon pepper. Pour 2 tablespoons buttermilk into the mixture. Using your hands work the buttermilk in until mixture is crumbly and shaggy pieces form. Pour the remaining 6 tablespoons of buttermilk into a small bowl.
  3. Place a wire rack over the top of a baking sheet. Salt and pepper both sides of the chicken to taste. Dip chicken one piece at a time into the buttermilk, roll in the flour mixture pressing to coat. Place chicken pieces on the wire rack and refrigerate for 30 to 60 minutes.
  4. (I took this time to prepare the potatoes)
  5. if you’re not using a deep fryer add the oil into a 10 inch skillet; heat oil over medium heat to 350F. Add chicken to the skillet skin side down, cover and cook until deeply browned about 6 – 8 minutes, turn chicken and continue cooking to an internal temperature of 175F, adjust burner as necessary to maintain 300F while chicken is cooking. Place chicken on paper toweling to drain – let cool for 5 minutes.
  6. If using a deep fryer, set the fryer for 350F. Double check it with a thermometer. If the deep fryer is too hot the chicken will brown too quickly. Cook chicken until deeply browned on both sides to an internal temperature of 175F; drain on paper toweling and let cool for 5 minutes.
  7. Directions for mashed potatoes
  8. Mix buttermilk and butter in a small bowl until well combined; set aside.
  9. Peel and cut potatoes into 1 inch cubes. Place potatoes in a medium size sauce pan, add water to about 1 inch over the top of the potatoes, add ½ tablespoon salt, bring to a boil over high heat, reduce heat to medium, and simmer until potatoes are done. (15 – 18 minutes)Off heat and drain the potatoes. Place the pan back on the still hot burner and mash the potatoes with a potato masher until a few small lumps remain and then mix in the buttermilk mixture.
  10. Salt and pepper to taste; serve hot.

Buttermilk Mashed Potatoes for Two

Adapted from Cook’s Country

Quick and Easy Clam Chowder for Two

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clam chowder for 2

This Quick and Easy Clam Chowder for Two Recipe doesn’t take a lot of prep, or cooking time, so you can have on the table in less than an hour. The recipe basically consists of canned clams, clam juice, milk, and a little cream with some onion and seasonings added. The end result is a smooth and creamy clam chowder dish.

The next time you’re in the mood for clam chowder give this recipe a try; it’s quick, easy, and delicious. Enjoy

Quick and Easy Clam Chowder for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 2 cans minced clams (6.5 ounces each)
  • 1 bottle clam juice (8 ounces)
  • 2 slices thick cut bacon (cut into ½ inch pieces – I used thin sliced because that is what I hand on hand. Just double the number of slices)
  • ½ medium onion (finely chopped)
  • 1 clove garlic (crushed and minced)
  • 1 tablespoon all-purpose flour
  • 2 large red potatoes (cleaned, and cut into ½ inch cubes)
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • ½ to 1 cup heavy cream
  • 1 tablespoon fresh parsley (finely chopped)
Instructions
  1. Drain clams and reserve the liquid into a large measuring cup and add the bottled clam juice. You should have 2 ½ cups, if not, add enough water to equal 2 ½ cups.
  2. In a heavy bottom sauce pan cook bacon over medium high heat until bacon begins to get crispy, add the onion and continue cooking until the bacon is crisp and onion is softened. Mix in the garlic and cook until fragrant, and then stir the flour into the mixture until well coated. Mix in the clam juice, potatoes, bay leaf, and thyme. Bring the mixture to a boil, reduce heat to simmer, cover and cook for 20 minutes or until potatoes are tender.
  3. Remove the bay leaf, stir in the clams and parsley, and then mix in the cream. (Add the amount of cream to create the texture you want) salt and pepper to taste and continue cooking until heated through.
  4. Serve Hot

Adapted from Cooks Country

 

Chocolate Pudding for Two Recipe

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chocolate pudding for 2

pudding for 2 single

With Valentine’s Day this week-end I thought it would be a great time to post this Chocolate Pudding for Two Recipe. This is a simple recipe to prepare but you have to allow enough time for it to cool. I used whole milk in this recipe, but you can convert it into a low fat recipe by using 2% milk.

If you’re looking for a good desert dish to go with your Valentine’s Day dinner give this homemade Chocolate Pudding recipe a try; you and you guest will love it; enjoy!

Chocolate Pudding for Two Recipe
 
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Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • 1 ounce bittersweet or semisweet chocolate
  • 1 tablespoon cocoa
  • 2 tablespoons cornstarch
  • ¼ cup sugar
  • Pinch of salt
  • 1 ¼ cups whole milk (or 2% for lower fat)
  • 1 teaspoon vanilla
Instructions
  1. in a medium sauce pan mix together the milk, cornstarch, cocoa, salt and sugar.
  2. Melt the chocolate in a microwave, or double boiler. Set aside to cool slightly.
  3. Whisk the chocolate into the milk mixture, bring mixture to a boil over medium heat, reduce heat to low, and continue cooking, mixing with a rubber heat proof spatula, or wooden spoon, scraping the edge of the pan to incorporate all the ingredients. Cook for 2 minutes – mixture will be thick on glossy.
  4. Remove from heat and mix in the vanilla. Pour the pudding mixture into a heat proof bowl though a fine strainer, pressing lightly with a spatula to eliminate any solid materials; discard solids. Cover the pudding directly on top with plastic wrap to keep skin from forming on top of the pudding.
  5. Cool for at least 4 hours before serving; will keep for 2 days.

Adapted from Cooks Country

 

Sweet and Tangy Oven-Barbecued Chicken for Two

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Sweet and Tangy Oven-Barbecued Chicken for Two recipe

When cooking for just two people it can be kind of hard to find recipes that you don’t have to break into pieces, or freeze ¾’s of it so you don’t have a lot of waste. This recipe calls for 2 chicken breasts about 8 ounces each. If you don’t have that size available just add another to make up the difference in size. I used 3 in this recipe about 5 ounces each and there was plenty of barbeque sauce left over, plus some extra for dipping.
If you’re cooking for 2 give this one a try; the chicken comes tender, sticky, and delicious. Enjoy

Sweet and Tangy Oven-Barbecued Chicken for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • ½ cup ketchup
  • 1 tablespoon grated onion
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoons molasses
  • 1 tablespoon real maple syrup
  • 1 ½ tablespoons cider vinegar
  • ½ teaspoon chili powder
  • ⅛ teaspoon cayenne pepper
  • 2 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed and patted dry with paper towels
  • Salt and ground black pepper
  • 1 tablespoon vegetable oil
  • Preheat oven to 325F, place rack in upper middle position.
Instructions
  1. Preheat oven to 325F, place rack in upper middle position.
  2. In a medium size bowl mix together the ketchup, onion, Worcestershire, mustard, molasses, maple syrup, vinegar, chili powder, and cayenne. Salt and pepper to taste and set aside.
  3. In a large oven proof skillet, using the oil, cook the chicken over medium high heat until lightly browned on both sides; cover and set aside to keep warm.
  4. Drain any excess oil from the empty skillet, add the sauce mixture, and cook stirring constantly over medium high heat until sauce thickens. (This only takes a few minutes)
  5. Place the chicken back in the skillet and roll them in the BBQ sauce to coat, spooning extra sauce over the top of the chicken to help coat.
  6. Place the chicken in the oven and roast until an instant read thermometer registers 130F. (about 10 minutes)
  7. Switch oven over to broil (I have a high and low setting – I used the low) and continue roasting until internal temperature reaches 160F. transfer chicken to a serving platter and let rest 10 minutes before serving.
  8. Mix any sauce together that is left in the bottom of the skillet, remove, and serve as a dipping sauce with the chicken.
  9. Enjoy

Sweet and Tangy Oven-Barbecued Chicken for Two 2 picture

Adapted from Cooks Country