Cooking for two…

29 Sep

Hello Peelers!

I would like to take this blogging opportunity to inspire you with a couple of my recent favorite recipes. This summer, my boyfriend and I moved in together. And this put a little pressure on me because I am now cooking (when I have time to cook) for two! And for anyone who doesn’t know, cooking to please your significant other, as well as cooking quick, healthy meals, can be quite a feet for someone as generally busy as I am. ANYWAY… here are a few easy recipes I’ve found to be quite satisfying on a busy weeknight!

Baked Potato Soup
Recipe Courtesy Cooking Light Magazine

Ingredients:
* 4 large russet potatoes
* 2/3 cup all-purpose flour
* 6 cups 2% milk
* 1 cup reduced-fat shredded extra-sharp cheddar cheese, divided
* salt and pepper to taste
* 1 cup reduced-fat sour cream
* 3/4 cup chopped green onions, divided
* 6 bacon slices, cooked and crumbled
Directions:
Dice potatoes into small cubes and par-cook in pot of salted, boiling water for about 7 minutes, or until only slightly tender.
Measure flour into a dry measuring cup; level with a knife. Place flour in a large soup pot over medium heat. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly–about 8-10 minutes. Add potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Reduce heat to low.
Stir in sour cream, 1/2 cup onions, and half of the bacon crumbles. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with remaining cheese, onions, and bacon.

Easy Fried Chicken Tenders and Rice

Ingredients:
*2 boneless skinless chicken breasts, cleaned and cut into strips
*2 cups House Autry Chicken Breader
*1 egg
*1-1 1/2 cups 1 or 2% milk
*Peanut Oil for frying
*Tablespoon each of:
*Poultry Seasoning
*Onion Powder
*Garlic Powder
*Ground black pepper
*Celery Seed
*Celery Salt
*Teaspoon each of:
*Cayenne Pepper
*Paprika
*Rubbed Sage
*1 cup Mahatma Jasmine Rice
*pot of water with added 1 tbsp. chicken granules (you could also just use a pot of chicken broth)
Directions:
*Pour the peanut oil into a large frying skillet or pan, filling to an inch from the top, and set on medium-low to medium heat.
*Bring the pot of water and chicken granules, or the pot of chicken broth, to a boil. Add the rice and cook until ready–about 8-10 minutes. Strain and set aside.
*Prepare the breading by combining all the spices and the House Autry Breader in a medium sized bowl. In a separate medium bowl, beat the egg and milk together.
*Dip each tender first in the egg/milk mixture, then in the breader–coating thoroughly.
*Once the oil is heated, add as many tenders to the pan as it will hold without them touching each other. Fry for 5-6 minutes, or until dark golden brown. Turn and continue frying until dark golden brown. Remove from the oil and place on paper towels to cool.
*Serve tenders with rice, and your favorite dipping sauce. Enjoy!

Chocolate No Bake Cookies

Ingredients
* 2 cups sugar
* 4 tablespoons cocoa
* 1 stick butter
* 1/2 cup milk
* 1 cup peanut butter
* 1 tablespoon vanilla
* 3 cups quick-cooking oatmeal
* Waxed paper and a baking sheet
Directions
*In a heavy saucepan bring to a boil the sugar, cocoa, butter, and milk.
*Let boil for 1 minute then add peanut butter.
*Remove from heat. Add the vanilla and oatmeal.
*On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

I hope everyone gets a chance to enjoy these simple recipes as much as we have!

Happy Day, Peelers!

Katherine Dodd
Assistant Editor, The PEEL

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One Response to “Cooking for two…”

Trackbacks/Pingbacks

  1. Garlic Salt Granules - September 30, 2010

    […] Cooking for two… « The PEEL Literary Arts Magazine *Garlic Powder *Ground black pepper *Celery Seed *Celery Salt *Teaspoon each of: *Cayenne Pepper *Paprika *Rubbed Sage *1 cup Mahatma Jasmine Rice *pot of water with added 1 tbsp. chicken granules (you could also just use a pot of . […]

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