101 Cooking For Two - Everyday Recipes for Two: February 2010

Saturday, February 27, 2010

Best Mexican Shredded Pork Loin

There is something special about pork in Mexican food. It just seems right. Don't get me wrong because chicken and beef are great. But pork is just soooo right.

I was going to try a pork shoulder but really I don't like dealing with that much fat. I know it is suppose to add flavor but I reallllly don't like fat. I regressed to one of my favorite recipes that I have been using for the last 3 years. Plus whole pork loins were on sell for $1.79 so why not.

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Thursday, February 25, 2010

Cheesy Cauliflower Casserole

This is one of those recipes I have done so many times that I never measure anything. But to write it down, I did measure tonight. Actually, it was the best one in a long time. Maybe I don't measure well just by sight.

In our old high carb days, we made "cheesy potatoes".  This is the low carb version of that. It's fast and easy. It also is made with things we usually have on hand.

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Monday, February 22, 2010

Simple Splenda Lemonade

Simple Splenda Lemonade One Glass at a Time from 101 Cooking For Two
This post just seems stupid. It is just way too simple but try googling and see what you get. You should be able to find this anywhere. On the Splenda website, on multiple other sites. But it is not there. You must have lemons, club soda and many other things people put in. Nobody wanted to just tell the ratio of Splenda to ReaLemon to water. How hard could it be?

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Saturday, February 20, 2010

Tomato and Fresh Mozzarella Salad

A summer favorite but I was feeling summery today so why not. When I first started making this, I tried various recipes I found but I always come back the this extremely simple method which we created by accident.

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Wednesday, February 17, 2010

Old Fashion Simple Meatloaf

Since I now do most of the cooking around here, I have had to take on meatloaf, our comfort food. This is my 4th or 5th try and I now have it right.

As per my usual habit, I checked for recipes and to my horror, almost all of them had 15-20 ingredients. This should be a fast, wipe it together in 5 minutes meal. Even if you had all 20 ingredients without the trip to the store, it would still take 30 minutes to get everything out and measured. MY GOD... how stupid. I have 8... I can remember that.

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Monday, February 15, 2010

Pan Seared Oven Roasted Pork Tenderloin

Pan Seared Oven  Roasted Pork Tenderloin from 101 Cooking For Two
My go to method for this tender and healthy cut of the pig. Pan seared to add taste and help keep it moist then finish in the over with some added garlic for pop. Give it a try tonight.

When I grew up, and I believe my wife also, pork was the cheapest pork chops usually way over cooked in a black iron skillet. We did some pork when the kids were little and usually bought chops but at least we didn't over cook it. But they hated them anyways.

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Sunday, February 7, 2010

Greg's White Chili - milk free

 Recipe and picture by Greg. This is a Milk free white chili
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Wednesday, February 3, 2010

Super Bowl Week - Red Chili

I have been asked several time recently for my chili recipes. I don't have any specific plans to make any soon so no pictures for now but I will edit the post with pictures when I have them.  I assure you they are well tested.

Second up is the red chili recipe.

For many years I used Carl Shelby Chili Mix with what I felt was great success. It was one of those follow the directions on the bag and be brave and change it a little. Well as things happen, the mix became unavailable locally for almost a year and then came back but by then, I created my own version by trial and error. I liked it better anyways.

I know the amount of chili powder looks excessive but it is correct.
The "heat" of this is somewhere around a 4 out of 10. You may increase or decrease the cayenne pepper according to your "heat" taste.

(Printable Recipe)
Tools: Large slow cooker

Ingredients ( this is a double batch...freezes well or cut in half)

4 pounds Ground beef - low fat is better so you will have less fat to skim
1 15 oz can tomato sauce and one can of water
1 can diced tomatoes
2 cans light kidney beans
4 medium onions chopped
2 T oil
1 bell pepper chopped (optional)
4 cloves crushed garlic
1 T oregano
1 t paprika
2 t salt
1 t pepper
8 T (1/2 cup) chili powder
1 t Cayenne pepper
extra water to make right consistency- may need 1-2 cups

1)  Large skillet over medium high heat. Add 2 T oil then add onion and cook until transparent (about 4 minutes).
2) Add ground beef. Break up with wooden spoon and then brown meat.
3) Remove all extra fluid and fat. Place meat and onion mixture in the Crock pot.
4) Add all remaining ingredients.
5) Cook on low for 3-4 hours with lid on. Stir frequently

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Monday, February 1, 2010

Chicken Enchilada Casserole

We are finally getting to the point of the last two posts. We are now going to assemble the Chicken Enchilada Casserole. This will feed four hungry people or 2 hungry people twice... love those left overs.

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Enchilada Sauce

I hate the canned enchilada sauce. The mix is horrible. You must make it yourself. If you Google, you will find an never ending variety of recipes. I'm adding mine. Again I did use my Mexican cookbook but I way upped the spices.

This only takes 10 minutes but if you are not going to use it where it is cooked more (like my Chicken Enchilada Casserole) you should simmer it for 30 minutes. Also you could add 1/2 cup shredded cheese. I usually don't and I almost always use it in my casserole.

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Best Mexican Shredded Chicken

I find lots of uses for various Mexican meats like taco meat and shredded chicken pork and beef. The recipe I have been using was for my little Mexican book from California. But it was very blaaaaaaa.... So I have increased the spices with what I think are good results. You should feel free to change things for your test.

This recipe is both low in carbs and fats. So it fits many diets.

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