Valentine's Day Love: Cooking for Two

Until recently, my biggest fear of becoming a new wife was cooking for two. My usual meals during the week consist of frozen waffles, hot pockets, and lean cuisines. Those meals do the job for one person, but throw another person into the mix and it gets more complicated. Over the past year, I have started experimenting with different dinner and baking recipes. Blake has been my guinea pig, but he hasn’t complained. With the help of my friends Betsy {who is an amazing chef} and Jennie {who got me my first cookbook}, I am finally getting the hang of it!

 Yesterday for Valentine’s Day, Blake came up to Knoxville and I cooked him dinner. I made Jerk Pork Chops with Skillet Scalloped Corn and Rice Pilaf. For dessert, I made an Oreo Pie. {Recipes below}. The meal was a great success. Although Blake got up to Knoxville late, we were able to enjoy our meal and exchange gifts. Blake gave me a certificate for a massage {which I could not be more excited about} and a beautiful bouquet of flowers that he tried to match to the colors of our wedding {super cute!}. We also played a “How Well Do You Know Your Bride/Groom” game. Blake won by just a few questions, so now I owe him, per the terms of the game, a dinner at his favorite restaurant and a guy’s night out. It was a great night. Hope you all had fun too! 

 *Jerk Pork Chops*

4 boneless pork loin chops, cut ¾ inch thick

3 tablespoons orange juice

2 teaspoons Jamaican jerk or steak seasoning {I used Caribbean Jerk Seasoning}

1 tablespoon cooking oil

2 tablespoons Dijon-style mustard

1/3 cup orange marmalade

1. Brush both sides of pork chops with 1 tablespoon of the orange juice. Sprinkle both sides with seasoning. In a 10 inch skillet cook chops in hot oil over medium heat for 8 to 12 minutes or until internal temperature of chops registers 160 degrees, turning once halfway through cooking. Remove from heat. Transfer to serving platter.

2. For sauce, stir mustard into skillet drippings. Whisk in marmalade and remaining 2 tablespoons of orange juice. Return to heat. Cook and stir just until boiling. Pour sauce over chops.

*Skillet Scalloped Corn*

2 teaspoons butter

1/2 cup crushed rich round, wheat, or rye crackers

1 11 ounce can whole kernel corn with sweet peppers, drained

1 7-8.75 ounce can white corn, drained

2 1-ounce slices process Swiss cheese, torn

1/3 cup milk

1/8 teaspoon onion powder

Dash of black pepper

1. For topping, in a 10 inch skillet melt butter over medium heat. Add 2 tablespoons of the crushed crackers to the skillet. Cook and stir until light brown. Remove topping; set aside.

2. In the same skillet combine remaining crushed crackers, corn, cheese, milk, onion powder, and pepper. Cook, stirring frequently, until cheese melts. Transfer to a serving dish; sprinkle with topping. Makes 4 servings.

*Oreo Pie*

1 Oreo Pie Crust

12 Oreo cookies


8oz Cream Cheese, softened


1/3 cup sugar


2 cups whipped cream {I used Cool Whip}

1. In a small bowl, smash up 12 of the Oreo cookies…Set aside. In a medium bowl using a hand mixer, combine the cream cheese and sugar…Beat until light and fluffy.

2. Add in the whipped cream and the smashed up Oreo cookies…Then use a rubber spatula and combine gently until well blended and the cookies are distributed throughout.

3. Spoon into the Oreo pie crust and refrigerate about 2 hours or until firm.