Cooking for Two

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Lamb Chops in Mushroom Rosemary Wine Sauce

2 bone-in lamb or pork chops, 1 inch thick, trimmed
Salt and freshly ground pepper
1 tbsp. olive oil
2 cloves garlic, minced
1 branch fresh rosemary (or 1 tsp. dried)
1+1/2 cups sliced fresh mushrooms
2 tbsp. white wine
1/3 cup milk

Sprinkle lamb chops with salt and pepper to taste. In large fry pan, heat oil over medium-high heat. Cook chops in oil 1+1/2 - 2 minutes per side or until browned. Add garlic and rosemary. Cook additional 5 - 6 minutes or until chops are tender and slight trace of pink remains. Remove chops from fry pan. Keep warm. In same fry pan, add mushrooms. Sauté 1 minute. Add wine. Cook until most liquid has evaporated, about 5 - 6 minutes. Add milk. Bring to boil. Add chops and left over juices. Turn to coat with sauce. Heat 1 - 2 minutes. Remove rosemary branch. Garnish with lemon slices, if desired.
Yield: 2 servings

Pancakes for Two

1 cup Original Bisquick mix
1/2 cup milk
1 egg

Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls into hot griddle.
Cook until edges are dry. Turn; cook until golden.
Recipe from Bisquick

Chicken Breasts with Orange Glaze for Two

1 1/2 teaspoons butter or margarine, melted
2 boneless skinless chicken breast halves (1/2 pound)
1/2 teaspoon cornstarch
1/4 teaspoon ground mustard
1/4 cup orange juice
2 tablespoons orange marmalade
1 tablespoon soy sauce

Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

Pork Chops and Apples

1 medium unpeeled cooking apple, sliced
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 pork rib chops, 1/2 to 3/4 inch thick (about 1/4 pound each)

Heat oven to 350°F. Place apples in 1 1/2-quart casserole. Sprinkle with brown sugar and cinnamon.
Remove fat from pork. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 5 minutes, turning once, until light brown.
Place pork in single layer on apples. Cover and bake about 45 minutes or until pork is slightly pink when cut near the bone and apples are tender.

Lemon Veal with Rice

1 tblsp all-purpose flour
1 tsp beef-flavored bouillon granules
1/2 tsp paprika
1/2 tsp chopped fresh parsley
1/4 tsp dried rosemary
1/8 tsp pepper
1/2 pound boneless round rump veal, trimmed and cut into 1-inch cubes
Vegetable cooking spray
2 medium carrots, scraped and cut into thin strips
1/4 cup dry white wine
1/4 cup water
1 tblsp lemon juice
2 cups hot cooked rice (cooked without salt or fat)

Combine first 6 ingredients in a heavy-duty zip-top plastic bag; add veal, seal bag, and shake to coat. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add veal, and cook, stirring constantly, until lightly browned. Add carrots and next 3 ingredients; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 40 minutes. Serve over rice. Yield: 2 servings

Mushroom Veal Lasagne for Two

1/2 lb. ground veal or pork
1/4 cup chopped onion
1 clove garlic, minced
1 cup sliced fresh mushrooms
1 can (14 oz./398 mL) seasoned diced tomatoes, drained
1 tsp. Italian seasoning
1 tbsp. butter or margarine
2 tbsp. all purpose flour
1 cup milk
3 tbsp. dry vermouth
1 cup grated Gruyère cheese
1 cup ricotta cheese
1 egg, lightly beaten
2 tbsp. chopped fresh parsley (or 2 tsp. dried)
4 oven-ready lasagne noodles
1 tbsp. Parmesan cheese

In large fry pan over medium-high heat, cook veal until thoroughly cooked and no pink remains. Drain fat. Add onion, garlic and mushrooms. Cook until vegetables are softened. Stir in tomatoes and Italian seasoning. Remove from heat. Set aside. In medium saucepan over low heat, melt butter. Stir in flour. (Mixture will be dry and lumpy.) Cook 1 minute. Gradually whisk in milk until smooth. Bring to boil, stirring constantly. Boil and stir 1 minute or until thickened. Remove from heat. Stir in vermouth and Gruyère cheese. Set aside. In small bowl, mix together ricotta cheese, egg and parsley. Set aside. In bottom of ungreased 9 x 5-inch loaf pan, spread 1/3 of cheese sauce. Top with 2 lasagne noodles (carefully breaking off ends, if necessary, to fit pan). Spread with half the veal mixture, half the ricotta mixture and half of remaining cheese sauce. Top with remaining noodles, veal mixture, ricotta mixture and cheese sauce. Sprinkle with Parmesan cheese. Bake at 350°F 30 - 35 minutes or until noodles are tender and lasagne is bubbly. Let stand 10 minutes before cutting. Garnish with additional sautéed mushrooms and chopped fresh parsley, if desired.

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