Slow Cooker Pulled Pork Recipe for Two

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This Slow Cooker Pulled Pork Recipe for Two has very little prep time and doesn’t require many ingredients.

You can have the pork in the slow cooker , ready to cook, in a matter of minutes.

Slow Cooker Pulled Pork Recipe for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • ½ cup chicken broth
  • 2 slices bacon
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons chili powder
  • 1 tablespoon paprika
  • salt and pepper
  • 1 pound boneless county style ribs
  • ¾ cup barbecue sauce
Instructions
  1. Lightly spray slow cooker with cooking spray. Pour the broth into the slow cooker and add the bacon.
  2. In a medium size bowl mix together the brown sugar, chili powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper.
  3. Rub the seasoning mixture into the ribs and arrange them into the broth in the slow cooker.
  4. Cook until pork is tender. 5-6 hours on low or 3-4 hours on high.
  5. Remove pork from the slow cooker, let cool slightly, and pull apart into bite size pieces using a fork.
  6. Pour broth into a fat separator and reserve ½ cup of the broth. Mix together the broth and the BBQ sauce. Place the pork back into the slow cooker and gradually mix in the BBQ sauce mixture to desired consistency. (I used all the sauce with a little over a pound of pork)

Adapted from Cooks Country Cooking for Two Cookbook.

Grilled Sausages with Bell Peppers and Onions

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Fire up the grill and give this Grilled Sausages with Bell Peppers and Onions recipe a try. The red bell peppers and sweet onion give this sausage sandwich a delicious flavor.

There are a lot of flare-ups from the sausage so keep a close eye on the grill when grilling them.

Grilled Sausages with Bell Peppers and Onions
 
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Author:
Serves: 12
Ingredients
  • 3 red bell peppers (cut into ¼ inch strips)
  • 1 large sweet onion (cut in half and sliced into ¼ inch thick)
  • 3 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1/ teaspoon salt
  • ½ teaspoon pepper
  • 1- 13 x 9 inch disposable pan
  • 2 pound sweet Italian sausage links
  • 12- 6 inch sub roles (I used brat buns)
Instructions
  1. In a large microwavable bowl mix together the peppers, onion, vinegar, sugar, vegetable oil, salt and pepper. Microwave for 7 minutes or until vegetables are just tender.
  2. Preheat and prepare grill on med high heat. Place vegetables in the pan and place on the grill, cover, and grill for 20 minutes maintaining a grill temperature of 375 to 400F. Turn of all burners except 1 and move pan of vegetables to the hot side of the grill and stir the vegetable mixture.
  3. Place the Italian sausage on the cool side of the grill, cover, and grill for 8 minutes. Flip sausage, stir vegetables, and cook for another 8 minutes. Places sausage in pan, move pan to cool side of grill and then place the sausages on the hot side. Grill turning as needed until sausages are done. (160F) return sausages to the pan, remove pan from grill, and cover with aluminum foil; let rest 5 minutes before serving.
  4. Serve with bun, sausage, and cover with the vegetables.

Adapted from Cooks Country

Garlic Mashed Potato Bake Recipe

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This is a simple and delicious side dish recipe. Basically mashed potatoes fancied up a little bit with garlic, cheese, and sour cream.

This recipe is simple and fairly quick to prepare. If you looking for a good side dish give this Garlic Mashed Potato Bake Recipe a try.

Garlic Mashed Potato Bake Recipe
 
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Author:
Recipe type: Side
Serves: 4
Ingredients
  • 6 medium potatoes (peeled and quartered)
  • 3 garlic clove (peeled)
  • ¼ cup butter
  • ¼ cup sour cream
  • 2 tablespoons fresh chives (chopped)
  • 1 ½ cup shredded sharp cheddar cheese
  • ½ cup French fried onions
Instructions
  1. Place the garlic and potatoes in a 3 quart sauce pan and cover with water; cook until fork tender and drain.
  2. While potatoes are cooking preheat oven to 325F and lightly spray a 1 ½ quart casserole dish with cooking spray.
  3. Add butter and sour cream to the potatoes and mash using a potato masher or electric mixer, and then fold in the chives. Spoon the mashed potatoes into the casserole dish and bake for about 20 minutes or until hot. Top with the cheese and French fried onions and continue to bake until cheese is melted.
  4. Serve Hot

mashed potato bake recipe picture 2

Adapted from blogchef.net

 

Korean Style Pork Chops Recipe

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It has been awhile since I put Asian food on the supper menu. I ran across this recipe on my sons blog; Blogchef.net. It looked really good so I decided to give it a try.

This is a simple recipe and fairly quick to put together. The pork chops turn out juicy and tender with a delicious combination of flavors.

The next time you’re in the mood for Asian food give these Korean Style Pork Chops a try; they are really good!

Korean Style Pork Chops Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 4 boneless pork chops
  • 1 tablespoon olive oil
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 4 garlic cloves (minced)
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon Sriracha sauce
Instructions
  1. In a medium size bowl mix together the soy sauce, honey, garlic, sesame oil, ginger, and Sriracha sauce. Work the chops into the mixture, refrigerate, and marinate for 20 minutes.
  2. While chops are marinating preheat oven to 400F.
  3. Remove chops from marinade; reserve the marinade. In a large skillet over medium high heat using the olive oil, cook the chops on one side for 5 minutes. Flip chops and add the marinade to the skillet and continue cooking for an additional 5 minutes. Transfer the skillet to the oven and bake until chops done. (145F.)
  4. Serve hot with sauce over the chops.

 

Chicken Florentine for Two

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This Chicken Florentine for Two recipe has a delicious combination of flavors, and the health benefits of fresh spinach. This recipe is the perfect amount for serving two people.

The recipe calls for Parmesan cheese mixed in the sauce and then used again as a garnish – I just used it in the sauce because I did not want to overpower the recipe with the Parmesan cheese. However I did include that step in the recipe.

Chicken Florentine for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 2 boneless skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons vegetable oil (divided)
  • 6 ounces fresh baby spinach
  • 1 small shallot (minced)
  • 1 garlic clove (minced)
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ¼ cup grated parmesan cheese (divided)
  • ¼ teaspoon lemon zest (grated)
  • 1 teaspoon lemon juice
Instructions
  1. Pound chicken down to ½ inch thickness; pat dry with paper toweling and salt and pepper on both sides; set aside.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Place the spinach in the skillet with ⅛ teaspoon salt. Cook stirring occasionally until spinach has wilted; set spinach aside in a colander to drain any excess liquid.
  3. Wipe skillet clean with paper towels and place 1 tablespoon of oil in the now empty skillet. Cook chicken over medium high heat until nicely browned and chicken registers 160F on an instant read thermometer. Set chicken aside on a plate and tent with aluminum foil to keep warm.
  4. Place the garlic and shallot into the oil and cook until fragrant, and then mix in the broth and cream. Cook until reduced to about ⅔ cup (about 7 minutes on medium heat). Off heat and mix in two tablespoon of Parmesan cheese, lemon zest, and lemon juice. Salt and pepper to taste and then mix in the spinach. Let set long enough for the spinach to get warmed through.
  5. Serve chicken topped with the spinach and sauce, and the remaining 2 tablespoons of Parmesan cheese.

chicken Florentine for 2 recipe picture 2

Adapted from Cooking for Two CookBook

Crispy Garlic Chicken Cutlets Recipe

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Serve these Crispy Garlic Chicken Cutlets on a bun with your favorite topping or as a standalone with fries. They are seasoned perfectly with garlic and have a delicious crispy coating. This is a simple recipe but does require a little bit of prep time to prepare the bread crumbs.

Crispy Garlic Chicken Cutlets Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 cup plus 2 tablespoons vegetable oil
  • 4 garlic cloves minced
  • 6 garlic cloves crushed and peeled
  • 6 boneless skinless chicken cutlets (about 1 ¼ pounds)
  • 3 slices white sandwich bread
  • 1 cup all-purpose flour
  • 3 large egg whites
  • 1 tablespoon garlic powder
  • 4 tablespoons cornstarch
  • Salt and pepper
Instructions
  1. Place chicken cutlets in a food grade disposable bag. Add the minced garlic and 3 tablespoons of oil to the bag and work with your hands to coat the chicken; place in the refrigerator.
  2. Preheat oven to 200F
  3. Tear the bread into large pieces and place in a food processor and process into crumbs. Place crumbs in a pie dish and bake until dry (about 20 minutes)
  4. Place flour in a shallow dish. In a medium size bowl whisk the egg whites foamy.
  5. Let the bread crumbs cool. Mix the cornstarch and garlic power into the bread crumbs.
  6. Place a wire rack over a platter. Remove the cutlets from the bag and season with salt and pepper. Roll each culet in the flour and then dip them into the egg whites, and then roll them in the breadcrumb mixture, pressing to adhere. Place cutlets on the wire rack and let rest for 5 minutes.
  7. Place ½ cup oil into a nonstick skillet over medium high heat and add 3 cloves of crushed garlic to the skillet. Cook garlic until golden brown, remove garlic and discard. Cook 3 cutlets at a time until golden brown and done on both sides. Drain the skillet and repeat the process for the remaining three cutlets.
  8. Serve Hot

Adapted from Cookscountry.com

Slow Cooker Sirloin Steak Tip Stew for Two

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Sirloin steak makes an almost perfect stew meat. This Sirloin Steak Tip Stew is a delicious combination of flavors and is very simple to put together. There is very little prep time so you can have it in the slow cooker quickly, and go about your business for the day.

Slow Cooker Sirloin Steak Tip Stew for Two
 
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Author:
Recipe type: Slow Cooker
Serves: 2
Ingredients
  • 1 tablespoon vegetable oil
  • 1 tablespoon tomato paste
  • 2 garlic cloves (crushed and minced)
  • ¼ teaspoon dried thyme
  • 2 cups beef broth
  • 8 ounces small red potatoes (skin on cut into about 1 inch pieces)
  • 2 carrots (cut into ½ inch pieces)
  • 1 heaping tablespoon instant tapioca
  • 1 tablespoon soy sauce
  • Salt and pepper
  • 1 pound sirloin steak tips (cut into 1 ½ inch pieces)
  • ⅔ cup frozen peas (I forgot to put the peas in the dish when I prepared it, and it was still super good, so I will list the peas as optional)
Instructions
  1. Lightly spray the inside of the slow cooker with cooking spray.
  2. In a small bowl mix together the oil, tomato paste, garlic, and thyme. Microwave for about 1 minute stirring occasionally; pour the mixture into the slow cooker.
  3. Mix in the beef broth, potatoes, carrots, tapioca, soy sauce, ½ teaspoon salt, and ½ teaspoon pepper.
  4. Mix the meat into the mixture, cover, and cook on low for 6 – 7 hours or until meat is tender. (4 – 5 hours on high)
  5. Using a large spoon scoop any excess fat off the top. Add the peas and let sit for about 5 minutes for peas to get heated through.
  6. Serve hot.

Adapted from Cooks Country Cooking for Two Cookbook

Simple and Quick Mexican Chicken Thighs Recipe

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Simple and Quick Mexican Chicken Thighs Recipe

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I you’re in a hurry and want something simple and quick to put together give these Simple and Quick Mexican Chicken Thighs a try. It only requires a few ingredients and you can have supper on the table in less than an hour.

Simple and Quick Mexican Chicken Thighs Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 6 boneless skinless chicken thighs (I used boneless for this recipe but I think bone in would also work fine)
  • 4 teaspoons taco seasoning
  • 1 cup salsa (mild or hot depending on your taste)
  • 1 cup shredded cheddar cheese
Instructions
  1. Preheat oven to 350F.
  2. Pat chicken pieces dry with paper toweling and season chicken with the taco seasoning. (use tour fingers to lightly rub the seasoning into the meat)
  3. Place the chicken thighs into a casserole dish lightly sprayed with cooking spray. Pour the salsa over the chicken.
  4. Bake for 30 to 40 minutes or until chicken is done. (185F.) remove chicken from the oven, sprinkle the cheese over the top, and then bake for an additional 5 minutes or until cheese is melted.
  5. Serve Hot
  6. Note: I served this is dish with hash browns but flavored rice would be a perfect match.

Adapted from Allrecipes.com

Classic Pork Ragu Recipe for Two

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This Classic Pork Ragu Recipe for Two is simple to put together and doesn’t require a lot of ingredients This is just a basic recipe and is easy to fancy up a little bit by adding additional ingredients like mushrooms and bell peppers; however it is good just the way it is written.

Classic Pork Ragu Recipe for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 1 can tomatoes (28 ounces) drain and reserve ¼ cup of the juice
  • 16 ounces boneless country style ribs
  • Salt and pepper
  • 2 teaspoons olive oil
  • 1 large shallot (finely chopped)
  • 2 garlic cloves (crushed and minced)
  • 1 ½ teaspoons fresh rosemary (minced)
  • ½ cup dry red wine (I used cherry in this recipe)
  • 2 cups Ziti pasta (uncooked)
  • Grated Romano cheese
Instructions
  1. Pulse tomatoes in a food processor until coarsely chopped; set aside.
  2. In a large skillet over medium high heat using the oil brown the ribs on all sides; set aside on a plate. In the same skillet cook the shallots seasoned with ¼ teaspoon salt until softened. Add the garlic and rosemary and cook for about 30 seconds until fragrant. Stir in the wine, scrapping any dripping from off the bottom of the skillet. Continue cooking until wine is reduced to about half.
  3. Stir in the tomatoes with the reserved juice and work the pork ribs into the mixture, cover, and cook on simmer for about 1 ½ hours until pork can easily be separated with a fork. Remove pork to a plate and let cool slightly and then using a 2 forks separate into bite size pieces; stir the pork back into the sauce in the skillet; salt and pepper to taste and keep warm.
  4. About 15 minutes before the pork is done cook pasta according to package directions; drain and reserve ½ cup of the pasta water.
  5. Mix the pasta and sauce together adjusting the consistency if needed with the reserved pasta water. Serve garnished with the cheese.

pork ragu picture 2

Adapted from Cooks Country Cooking for Two

 

Slow Cooker Southern Style Chicken and Dirty Rice for Two

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If you’re cooking for two this is a great recipe to free up some time by using the slow cooker. There is only about 15 minutes of prep time and 4 – 5 hours of cooking time. It’s a great way to free up an afternoon, and because it’s a one dish recipe supper will be ready to serve.

Slow Cooker Southern Style Chicken and Dirty Rice for Two
 
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Author:
Recipe type: Cooking for Two
Serves: 2
Ingredients
  • 4 ounces of kielbasa sausage (cut into 1 inch pieces)
  • 1 small onion (finely chopped)
  • 1 red bell pepper (cleaned and cut into 1 inch pieces)
  • 2 garlic cloves (crushed and minced)
  • 2 teaspoons chili powder
  • ½ teaspoon dried thyme
  • 2 cooks cooked rice
  • Salt and pepper
  • 1 pound boneless skinless chicken thighs
  • 2 green onions (sliced thin)
Instructions
  1. Spray slow cooker on bottom and sides with cooking spray.
  2. In a medium size microwavable bowl mix together the kielbasa, onion, bell pepper, garlic, chili powder, and thyme. Microwave for 5 minutes stirring a couple of times while cooking; place in slow cooker.
  3. Add the rice and mix in ¼ teaspoon salt, and ¼ teaspoon pepper. Season chicken with salt and pepper and add the thighs into the slow cooker mixture.
  4. Slow cook for 4 – 5 hours until chicken reaches an internal temperature of 185F. Remove chicken from the slow cooker and using 2 forks separate chicken into bite size pieces. Stir the chicken and green onions into the rice mixture, salt and pepper to taste and serve hot. Enjoy

 

Adapted from Cooking for Two Cookbook