*Cooking For Two*

Cooking for two has never been easy.

Whatever your reasons for cooking small amounts - your kids have left the nest, you don't have any in the nest yet, it's time for a quiet dinner by yourselves, or maybe kids, guests or crowds just aren't in the equation - it has always been hard to find recipes geared to creating great meals for just a pair of people.

Sure, you can always adjust ingredient amounts, and fiddle with cooking times and methods.  But changing up recipes never seems to work out as well as we home chefs hope.  No cooking for two has never really been easy.  Until now!

Here are some superb recipes, each one geared specifically to the challenge of cooking only small amounts of food.

Come along on a recipe-filled journey as we solve the culinary challenge of "Cooking For Two"!

 "Steak Oscar"

"Broiled beef tenderloin filets are topped with buttery crab meat, asparagus, and powdered Bearnaise sauce for an elegant dish that would be perfect for a special date, anniversary, Valentine's Day, or just because."

Ingredients

• 2 (7 ounce) beef tenderloin steaks
• salt and ground black pepper to taste
• 1/4 cup butter
• 1 (6 ounce) can crab, drained
• 1 pound asparagus, tough ends snapped
• 1 packet dry Bearnaise sauce mix (such as Knorr®)
• 1 cup whole milk
• 1/2 cup butter

Directions

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
2. In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
3. Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
4. Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
5. Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
6. To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.

"Spicy Salmon with Caramelized Onions"

"Salmon fillets are marinated with a spice paste and finished with caramelized onions in this quick and easy dish."  

Ingredients

• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon minced garlic
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 2 (6 ounce) salmon fillets
• 2 tablespoons olive oil
• 1 1/2 tablespoons minced onion

Directions

1. Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
2. Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

              

"Huevos Rancheros Tostadas"

"Sometimes the best thiing for dinner is breakfast.  This filling dish gets a touch of spiciness from the chile and a satisfying crunch from the tostada shells."

Ingredients

4 eggs

1 tbs milk

1 small jalapeno, finely chopped

1/2 tsp Kosher salt

1/4 tsp fresh cracked pepper

1 tbs unsalted butter

3 tbs fresh cilantro, chopped

4 (5-inch) tostada shells

6 tbs monterey jack cheese, shredded

1/2 cup salsa

1 avocado, diced

Directions

1. Heat broiler.  In a small bowl, whisk together eggs, milk, jalapeno, salt and pepper.  Melt butter in medium skillet over med-heat.  Add egg mixture and scramble softly.  Stir in 2 tbs cilantro.

2. Place shells on baking sheet.  Divide scrambled eggs among shells; top with cheese.  Broil 4 to 6 inches from heat until cheese is melted and bubbly.

3. Sprinkle tostadas with remaining cilantro; serve with avacado and salsa.

"Sausage Omelet Bagels"

 "What a great eye-opener! These spicy sandwiches are hearty enough to take you through a busy day or double as a quick-fixing supper."

Ingredients

• 2 tablespoons mayonnaise
• 1 teaspoon lime juice
• 1 teaspoon minced fresh cilantro
• 3 eggs
• 1 teaspoon finely chopped jalapeno pepper
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 breakfast turkey sausage links
• 1 slice (1 ounce) pepper Jack cheese
• 2 plain bagels (4 inches each), split
• Dash chili powder
• 2 teaspoons salsa
• 2 slices red onion

Directions

• In a small bowl, combine the mayonnaise, lime juice and cilantro; set
• aside. In another bowl, whisk the eggs, jalapeno, salt and pepper;
• set aside.
• In a small nonstick skillet, cook sausages over medium heat for 10-12
• minutes or until no longer pink; drain. Remove and keep warm. Pour
• egg mixture into the skillet; cook over medium heat. As eggs set,
• lift edges, letting uncooked portion flow underneath. When the eggs
• are set, place cheese over one side; fold omelet over cheese. Cover
• and let stand for 1-1/2 minutes or until cheese is melted.
• Cut omelet in half; place on bagel bottoms. Cut sausage links in half

"Apple Meat Loaf "

“The apple gives it a bit of a sweet flavor and helps keep it moist.”

Ingredients

• 1 small onion, finely chopped
• 2 teaspoons butter
• 3/4 cup shredded peeled apple
• 1/2 cup soft bread crumbs
• 1 egg
• 4 teaspoons ketchup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Dash ground allspice
• 3/4 pound lean ground beef

Directions

• In a small skillet, saute onion in butter until tender.
• In a large bowl, combine the apple, bread crumbs, egg, ketchup,
• mustard, salt, pepper and allspice. Stir in onion. Crumble beef over
• mixture and mix well. Shape into a 6-in. x 5-in. loaf. 
• Place in an 8-in. square baking dish coated with cooking spray. Bake,
• uncovered, at 350° for 40-45 minutes or until no pink remains
• and a meat thermometer reads 160°. Yield: 3 servings.

"Bavarian Meatballs"

"GINGERSNAPS and mushrooms give these tender meatballs a special old-world flavor.  The meatballs can also be frozen for a convenient meal at a later time."

Ingredients

• 2 tablespoons chopped onion
• 1 teaspoon butter
• 3/4 cup soft bread crumbs
• 1 tablespoon milk
• 1/2 teaspoon prepared mustard
• 1/2 teaspoon salt
• Dash pepper
• 1/2 pound ground beef
• 1 can (4 ounces) mushroom stems and pieces, undrained
• 2 gingersnaps, coarsely crushed
• 2 tablespoons water
• 1 tablespoon brown sugar
• 1/2 teaspoon beef bouillon granules

Directions

• In a large skillet, saute onion in butter until tender. Transfer to a
• large bowl; add the bread crumbs, milk, mustard, salt and pepper.
• Crumble beef over mixture and mix well. Shape into six meatballs;
• place in a greased 1-qt. baking dish.
• In a small saucepan, combine the mushrooms, gingersnap crumbs, water,
• brown sugar and bouillon. Cook and stir over low heat for 2-3
• minutes or until thickened.
• Pour over meatballs. Cover and bake at 350° for 25 minutes or
• until the meat is no longer pink.

"Crispy Dijon Chicken"

 "Yogurt and mustard give golden oven-baked chicken a tangy taste, while cornflake crumbs provide plenty of crunch."

Ingredients

• 1/4 cup plain yogurt
• 1/2 teaspoon salt-free herb seasoning blend
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 cup cornflake crumbs
• 1/4 cup grated Parmesan cheese
• 2 bone-in chicken breast halves (8 ounces each)

Directions

• In a shallow bowl, combine the yogurt, seasoning blend, lemon juice
• and mustard. In another bowl, combine the cornflake crumbs and
• cheese. Roll the chicken in yogurt mixture, then in crumb mixture.
• Place in a greased 8-in. square baking pan. Bake, uncovered, at
• 350° for 35-45 minutes or until a meat thermometer reads
• 170°.

 

"Greek Spaghetti Squash"

"Greek olives and feta cheese lend an ethnic flare to this colorful entree.

Ingredients

• 1 medium spaghetti squash (2 pounds)
• 1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes
• 1/2 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 2 garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 1 cup fresh baby spinach
• 1/2 cup marinated artichoke hearts, drained
• 1/3 cup chopped pitted Greek olives
• 2 tablespoons crumbled feta cheese

Directions

• Cut squash in half lengthwise; discard seeds. Place squash cut side
• down on a microwave-safe plate. Microwave, uncovered, on high for
• 15-18 minutes or until tender.
• Meanwhile, in a skillet, saute the chicken, onion, red pepper,
• garlic, oregano, basil, salt and pepper in oil until chicken is no
• longer pink. Stir in the spinach, artichokes and olives; cook until
• spinach is wilted.
• When squash is cool enough to handle, use a fork to separate strands.

"Shepherd's Pie"

"Transform leftovers into a light but filling one-dish meal sized for two." 

Ingredients

• 1/2 pound lean ground beef (90% lean)
• 2 tablespoons chopped onion
• 1 cup frozen cut green beans, thawed
• 2/3 cup condensed tomato soup, undiluted
• 1/4 teaspoon Italian seasoning
• 1/8 teaspoon pepper
• 1 cup mashed potatoes (prepared with milk)
• Dash paprika

Directions

• In a small skillet, cook beef and onion over medium heat until meat
• is no longer pink; drain. Add the beans, soup, Italian seasoning and
• pepper. Transfer to a 7-in. pie plate coated with cooking spray.
• Spread mashed potatoes over the top; sprinkle with paprika. Bake,
• uncovered, at 350° for 30-35 minutes or until heated through.

"Smothered Cider Pork Chops"  

"For a sweet twist on pork chops add apple cider to this skillet entree. You’ll love these chops and their glossy onion gravy."

Ingredients

• 2 bone-in pork loin chops (6 ounces each and 1/2 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 teaspoons butter
• 1 small onion, thinly sliced and seperated into rings
• 1/2 cup apple cider or juice
• 1/4 teaspoon dried rosemary, crushed
• 1-1/2 teaspoons cornstarch
• 1-1/2 teaspoons cold water
• 1/4 teaspoon browning sauce, optional

Directions

• Sprinkle pork chops with salt and pepper. In a large skillet, brown
• chops in butter on both sides. Remove and keep warm.
• In the same skillet, saute onion for 5 minutes. Stir in cider and
• rosemary; top with pork chops. Bring to a boil. Reduce heat; cover
• and simmer for 6-8 minutes or until meat juices run clear. Remove
• pork chops to a serving platter.
• Combine cornstarch and cold water until smooth; stir into skillet.
• Bring to a boil. Cook and stir for 1 minute or until thickened. Stir
• in browning sauce if desired. Serve with pork chops.

"Tortellini Primavera"

“This pared-down dish is a family favorite.  You could stretch it with noodles and veggies for last-minute guests. It's so tasty and easy to whip up.”

Ingredients

• 1 cup frozen cheese tortellini
• 2 tablespoons olive oil, divided
• 3 tablespoons prepared pesto, divided
• 1/4 pound boneless skinless chicken breast, cut into 1-inch cubes
• 1 cup cut fresh asparagus (1-inch pieces)
• 1/4 cup each chopped sweet yellow pepper, green pepper and sweet onion
• 1/4 cup sliced fresh carrot
• 1/4 cup fresh or frozen snow peas
• 1/4 cup fresh broccoli florets
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 plum tomatoes, cut into wedges
• 3 tablespoons grated Parmesan cheese, divided
• 1 tablespoon water

Directions

• Cook tortellini according to package directions. Meanwhile, in a
• small bowl, combine 4-1/2 teaspoons oil and 4-1/2 teaspoons pesto.
• Add chicken and toss to coat. Let stand at room temperature while
• cooking the vegetables.
• In a large skillet, saute the asparagus, peppers, onion, carrot,
• peas, broccoli, garlic powder, salt and pepper in remaining oil