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

Chili con Carne for 2

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Chili con Carne for 2

This is a simple recipe to prepare, and makes just the right amount of chili to serve 2 people. The can control the amount of heat in the recipe by using ether hot, or mild, diced tomatoes with green chilies. I used the zesty mild and it still had quite a bit of heat which was just right for me. (I used the Del monte brand)
If you are just feeding 2, give this one a try; it’s a simple and good chili recipe.

Chili con Carne for 2
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • ½ pound lean ground beef
  • 1 small onion (finely chopped)
  • 2 garlic cloves (crushed and minced)
  • 1 can diced tomatoes with green chilies (14.5 ounces)
  • 1 can tomato sauce (8 ounces)
  • 1 can pinto beans (15 ounces drained and rinsed)
  • 2 ½ teaspoons chili powder
  • ½ teaspoon oregano
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • Shredded cheddar for garnish (optional)
Instructions
  1. In a large sauce pan cook burger, garlic, and onion until burger is no longer pink inside; drain excess fat if needed.
  2. Add the diced tomatoes, tomato sauce, pinto beans, and the seasonings; mix until well combined. Bring mixture to a boil, cover, reduce heat to simmer, and cook for 1 hour.
  3. Serve hot garnished with the cheese.

chili 2

Adapted from Taste of Home Cookbook