When cooking dinner for two, recipes for the whole family will still work. Just reduce a favorite recipe, and create half or one-fourth of the original quantity without short-changing yourself on quality. And don't worry about making too much. It's great to have leftovers for late-night snacking or for tomorrow's lunch.
Grilled Lamb Chops with Wine Sauce
Ingredients You Will Need:
12 fingerling potatoes
Parsley to taste
Sea salt and pepper to taste
6 yellow cherry tomatoes, halved
6 red cherry tomatoes, halved
2 shallots, sliced
2 tablespoons olive oil
1 bay leaf, crushed
1 cup dry red wine
1 tablespoon butter
2 tablespoons fresh rosemary, chopped
4 lamb chops
2 sprigs rosemary
Slice the potatoes into small round discs and place them in a single layer on a sheet of foil that has been sprayed with nonstick vegetable oil. Drizzle a little olive oil onto the potatoes, and then sprinkle them with parsley flakes, sea salt and pepper. Fold the foil on the ends, and make a packet. Set the packet onto a cookie sheet, and place it into an oven that has been preheated to 350 degrees Fahrenheit. Cook the potatoes about 25 minutes until tender. Make another foil packet, do the same with the tomatoes and set aside.
While the potatoes are roasting, start working on the chops. Use a skillet to sauté the shallots in the olive oil. As soon as the shallots are tender, add the crushed bay leaf and wine and bring the mixture to a boil. Stir in the butter and chopped rosemary, and cook for about two minutes, being careful not to burn the mixture. Remove from the heat, and set aside.
Rub the garlic salt and pepper into the lamb chops before putting the chops on the grill. Cook about 10 minutes per side, turning only once. When you turn the chops, use it as a signal to add the tomato packet on the grill. Cook the tomatoes about four minutes per side.
When the lamb chops are done, place one on each plate. Pour the tomatoes into the wine sauce and bring the liquid to a quick boil. Immediately pour the wine sauce over the lamb chops, and serve with the roasted potatoes and a sprig of rosemary. Consider serving the remaining red wine along with your meal.
Dessert for Two
When it comes for dessert for two, a packaged cake mix is always too much. Instead of making a cake that's too large and allowing most of it go to waste, try dividing the mix in half. Put half of the packaged mix into a sealed sandwich baggie and save it for later. Just remember to add a note to the bag to use only half of any additional ingredients the packaged mix might call for.