2 Equal Parts.com

Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

Corey — Tue, 30 Jun 2009 05:47:29 PDT

The combination of fried chicken strips and nectarines made this salad a tasty treat after a long day at work. We particularly enjoyed how the sweetness of the nectarines complimented the dressing for this salad, making every bite of the dish a savory and sweet combination that was entirely satisfying. The almond crumb coating for the chicken was also a nice departure from traditional flour breading, providing a nutty crunch to the salad. Despite our satisfaction with this salad, there...

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Tortilla and Black Bean Pie

Corey — Wed, 10 Jun 2009 08:26:48 PDT

In search of something different, we came across this recipe for tortilla pie on Marthastewart.com. This pie was full of black beans, providing a meaty texture and much needed protein that was filling and tasty. The texture was further enhanced by corn kernels and cheese, making a crunchy but gooey pie that we enjoyed immensely. An added bonus to this delicious meal was that it held up well as leftovers and we were able to enjoy it two days in a row. Also, the filling that we had left...

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Parmesan-Stuffed Chicken Breast

Leslie — Fri, 05 Jun 2009 12:28:35 PDT

One of the areas that roasted chicken recipes tend to lack is the leftover department. This particular chicken recipe was a fairly average roasted chicken which actually tasted fairly good on the first night that it graced our menu. Unfortunately the next day’s lunch was less appetizing. The stuffing turned into a bread-like mush with reheating as a result of the fat released from the skin. Over all though, this was an easy meal that would make a nice chicken dish for a family...

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Spring Vegetables and White Beans Scented with Fresh Bay

Corey — Wed, 03 Jun 2009 09:35:51 PDT

We keep hoping that the next dish that we try from Lynne Rossetto Kasper’s Weeknight Table newsletter will be better than the last. It seems as if we are crossing our fingers and hoping for a dish to wow us. Unfortunately it was not the case with this spring inspired vegetable dish. Although this dish was very quick and was entirely doable for a weeknight meal, neither of us found the dish very appetizing. We appreciate the concept of fresh spring flavors, but this particular dish...

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Baby Greens with Chicken, Dried Cherries, Pears & Pecans

Corey — Mon, 01 Jun 2009 09:23:18 PDT

This recipe has been sitting in our pile of recipes to try since last Fall when it appeared in Fine Cooking. A hankering for fruit and vegetables as we put together our weekly menu last week made it an ideal choice because this salad incorporates a healthy dose of both fruit and vegetables into one satisfying meal. The sweetness of the dried cherries and pears shinned when paired with the acidity of the balsamic based dressing. Toasted pecans (which we chopped contrary to the...

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Pork Chops with Bacon-Sage Sauce

Corey — Wed, 27 May 2009 09:25:58 PDT

The idea of “bacon sauce” immediately drew Corey’s eye to this recipe, securing its spot on our dinner menu. As with other recipes that we have tried from this compilation, this recipe came together marvelously in the promised 30 minutes. The sherry vinegar added an surprising zip to the sauce that contrasted nicely against the herbaceous sage and the savory bacon. An added bonus here is that even if you accidentally over cook your pork, the sauce will compensate with...

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Fettuccine with Olive Oil, Garlic, and Red Pepper

Corey — Wed, 13 May 2009 09:47:52 PDT

This recipe is the epitome of a quick weeknight meal that packs an unexpected amount of flavor for its simplicity. We were pleasantly surprised at how tossing the pasta into the oil, garlic, and herbs in the skillet caused the pasta to become infused with flavor. With the addition of a sprinkling of parmesan, this dish was simple but good. That said, a hearty side of vegetables is definitely needed to round out this meal, otherwise you may find yourself eating an exorbitant amount of...

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Slow-Cooker Red Beans and Rice

Corey — Mon, 11 May 2009 09:12:45 PDT

We have long heard stories of traditional New Orlean’s red beans and rice but the closest that either of us had ever come to trying the dish was a box of Zataran’s rice. This particular recipe arrived at our door in the latest issue of Cook’s Country and was a perfect opportunity for us to try red beans and rice because it was a relatively hands-off crock-pot version of the dish. Cooking on low, this dish took 4 hours in the crock-pot to fully cook, which means it...

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Smoked-Salmon Cobb Salad

Leslie — Fri, 08 May 2009 10:31:52 PDT

On some evenings, a large dinner salad is the perfect way to round out a long day. This recipe was a classic take on a Cobb salad taken from Martha Stewart Living. When we prepared this dish, we substituted oven roasted salmon for the smoked salmon called for the recipe, combining it with apple wood smoked bacon and hard boiled eggs (which were actually boiled using Martha’s guidelines that I learned many years ago). The final product was a salad that created a complete, round...

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French Onion Bread Soup

Corey — Mon, 04 May 2009 09:24:57 PDT

Rachel Ray is quite famous for making twists on classic dishes, and this soup is a perfect example of that theme. A basic (and somewhat uninspired) French Onion Soup is dressed up here with cubes of bread that are dropped into the soup, a change from the classic crouton on the top of the bowl. These cubes are then topped with an outstandingly large amount of cheese and are crisped up in the oven as you would do with a traditional recipe. The result is a bready soup, entirely composed of...

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