Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Bourbon Pork Chili February 28, 2012

Jamie says: My Mom makes this AWESOME bourbon chili. She found the recipe in the Made in The Shade cookbook, a collection of recipes by the Junior League of Greater Fort Lauderdale, Inc. I used the recipe for inspiration and made some changes to create my own Bourbon Pork Chili.

Bourbon Pork Chili

We use ground pork instead of ground beef. (In my household, we use ground pork to replace ground beef.)

That's ground pork in there (and some beans)

I brought the Crock Pot of chili to my neighbors place to watch The Oscars.

Gotta love the Crock Pot for keeping this warm 'til party time

I brought some toppings, too.

Reduced fat sour cream and shredded cheese

This chili was absolutely amazing. (And so was my neighbor Amy’s chocolate pie.)

Amazing chili

Some of the guests at the party thought it was the best chili ever. I enjoyed it for dinner for the next couple of nights, too.

Pass the chili, please!


Bourbon Pork Chili


  • 1 medium sweet onion
  • 1 lb market ground pork (Publix)
  • 28 oz can petite diced tomatoes (Hunt’s)
  • 15.5 oz can light red kidney beans (Publix)
  • 16 oz can white beans (Bush’s)
  • 1/4 cup chili powder (Badia)
  • 1/4 cup white distilled vinegar (Publix)
  • 1/4 cup bourbon (Blanton’s The Original Single Barrel Bourbon Whiskey, 93 proof)
  • 1/2 cup light sour cream (Daisy)
  • 1 cup shredded 2% sharp cheddar cheese (Publix)


  1. Preheat a slow cooker (Crock Pot) on high heat and a large saute pan on medium high heat. Chop onion. Add ground pork and chopped onion to saute pan. Cook for 8 minutes or until pork is cooked and onions are soft, stirring frequently.
  2. Add entire can of tomatoes, undrained, to slow cooker. Drain kidney beans and white beans; add beans to slow cooker along with cooked pork and onions, chili powder, vinegar, and bourbon. Stir. Allow to heat for 2 hours or until ready to eat.
  3. Top with shredded cheese and sour cream. Enjoy!

Serves: 6-8

  • Nutrition note: Balance and moderation is key. When using a fattier meat (like market ground pork), choose reduced fat/light versions of other high fat foods such as sour cream and cheese.

Bagel Sandwich with Herb & Swiss Scrambled Eggs February 27, 2012

Jamie says: When it comes to breakfast, I’m usually a cereal girl. Except every once in a while, I really crave something different. Yesterday morning, it was a Bagel Sandwich with Herb and Swiss Scrambled Eggs.

Bagel Sandwich with Herb & Swiss Scrambled Eggs

I liked the bold Italian taste of the herbs and the soft Swiss in the eggs.

Flavorful eggs

It made a nice breakfast sandwich.

Bagel 'n' eggs

Bagel Sandwich with Herb & Swiss Scrambled Eggs


  • one 100% whole wheat sliced bagel (Publix)
  • 1 tsp original buttery spread (Smart Balance)
  • 2 large omega 3 eggs (4 Grain)
  • 1/8 tsp thyme
  • 1/8 tsp oregano
  • dash fine sea salt
  • dash freshly ground pepper
  • 1 thin slice reduced-fat lacy Swiss cheese (Boar’s Head)
  • no stick cooking spray (PAM)


  1. Cut bagel in half and toast in toaster to desired brownness and crispiness. Spread buttery spread on bagel halves.
  2. Preheat a small frying pan on medium heat. Crack eggs in a small bowl and briefly beat with a fork. Spray pan with no stick cooking spray. Pour egg mixture into pan. Using a spatula, scramble eggs for 2 minutes or until cooked. Place cheese on top of eggs to melt; use spatula to cut cheese and stir into eggs. Add thyme, oregano, sea salt, and pepper.
  3. Scoop eggs onto bottom of bagel. Close to make a sandwich. Enjoy!

Serves: 1

  • Nutrition note: Add herbs to your eggs for an antioxidant boost.

Bourbon Salmon February 26, 2012

Jamie says: I made Bourbon Salmon for dinner last night. It was a “treat yourself” day (Parks and Recreation, anyone?) with shopping, napping, good food and drinks, family, and friends. I do have to say, “treat yourself” days are really quite nice.

Bourbon Salmon

The recipe was really quite simple… just bourbon and salmon.

Bourbon and salmon

Actually, it wasn’t just bourbon. It was the really good stuff.

"The finest bourbon in the world"

I’ve never owned my own bottle of expensive liquor before- until now. I received the bourbon as a “moving away to start my new job” from my Mom.

Quality ingredients

With a quality product like the bourbon, I didn’t want to add any other ingredients- just the salmon and the bourbon. The Bourbon Salmon was tender and had a mildly sweet bourbon taste.

And I can’t forget to mention the awesome new plate. The plate was a gift from my parents from their visit to Colombia Restaurant, a Spanish restaurant in Celebration, Florida and some other cities.

And thank you to my kind neighbors for letting me use their oven when mine was taking a nap.

The new plate was a recent gift from my parents, too

Bourbon Salmon


  • 1/2 lb salmon
  • 1 Tbsp plus 1 tsp bourbon (Blanton’s The Original Single Barrel Bourbon Whiskey, 93 proof)


  1. Preheat oven to 375°F. Place salmon in a small loaf pan. Pour 1 Tbsp bourbon on top. Bake for about 20 minutes or until cooked throughout. Pour a tsp of bourbon on top (if of drinking age, of course). Enjoy!

Serves: 1

  • Nutrition note: To convert proof to percent alcohol divide by 2. So, the 93 proof bourbon is 46.5% alcohol by volume.

Cheerios with Dark Chocolate Chips & Toasted Walnuts February 25, 2012

Jamie says: It’s been two weeks since I’ve been to the grocery store. It’s time to make a visit. I’m pretty much out of fresh fruit and milk, but thanks to the shelf-stable almond milk I found in the pantry, I was able to make a delicious breakfast this morning.

Cheerios with Dark Chocolate Chips & Toasted Walnuts

I always like to have an extra milk substitute in the pantry for days.

I'd like to thank the shelf-stable milk in the pantry for making this breakfast possible

It’s a heart-healthy breakfast that tastes good, too!

Heart-healthy Cheerios, walnuts, almond milk, and dark chocolate

And all of the ingredients can be found in your pantry…

Start your day off with breakfast

Cheerios with Dark Chocolate Chips & Toasted Walnuts


  • 8 walnut halves
  • 1 cup toasted whole grain oat cereal (Cheerios)
  • 1 cup original almond milk (Silk Pure Almond)
  • 16 bittersweet 60% cacao premium baking chocolate chips (Ghiradelli)


  1. Preheat oven to 350⁰F. Place walnuts on a baking sheet and toast for 10 minutes. Remove from heat and transfer to a cutting board. Chop walnuts into bite-sized pieces. Allow to cool.
  2. Pour cereal into bowl, followed by milk, walnut pieces, and chocolate chips. Enjoy!

Serves: 1

  • Nutrition note: Keep a shelf-stable milk or milk substitute (like almond milk or soy milk) on hand for those days when the refrigerator is a little more barren. In this way, you’ll almost always have a healthy breakfast at hand before you go grocery shopping.

Sardine Pasta Salad February 23, 2012

Jamie says: I made a Sardine Pasta Salad for a quick, healthy, delicious dinner. It would also make a great lunch, too!

Sardine Pasta Salad

I love sardines. I wouldn’t want to eat them all the time, but every so often, I crave ’em.

Sardines, sardines, sardines... you've got to try them

Pasta + salad = pasta salad.

It's pasta and a salad- a true pasta salad!

Sardine Pasta Salad


  • 3/4 cup rotini (Publix)
  • 1 cup spinach
  • 1/4 cucumber
  • 1/4 tomato
  • 1 thin slice yellow onion
  • 1 piece celery
  • 12 olives
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp oregano
  • dash fine sea salt
  • dash freshly ground pepper
  • 3.75 oz can sardines in olive oil (Brunswick; from Publix)


  1. Bring water to a boil in a medium pot. Add pasta. Boil for about 12 minutes. Drain.
  2. Place spinach on a plate. Chop cucumber, tomato, onion, and celery, and add to spinach along with olives.
  3. Add cooked pasta to salad. Drizzle extra virgin olive oil on pasta. Sprinkle oregano, sea salt, and pepper on top. Top with sardines. Enjoy!

Serves: 1

  • Nutrition note: Love pasta but find yourself eating too much of it. Make a pasta salad with lots of veggies. You’ll satisfy your pasta craving, increase your nutrient intake, and cut back on some carbs and calories.

Mulligatawny Soup February 21, 2012

Jamie says: My Mom used to make this awesome Mulligatawny soup. The thing I remember most about it was that there were apples and lots of curry involved. My inspiration to make my own version of this soup, though, came from the fact that I had a sweet potato on the counter and lots of apples in the fridge…

Mulligatawny Soup

Mulligatawny soup is usually a little orange/yellow.

Curry, cumin, and sweet potatoes makes this soup orange

This was the first time I’ve added apples to a soup recipe. It gave the soup some sweetness.

By looking at it, you would never know there are apples in there, too...

Last minute I decided to add cubed tofu. I liked how it helped cool down the pipping hot soup and the tofu cubes remained intact.

Tofu and beans add some protein

I’m not sure where I came up with the idea to top the soup with cheese and olives, but it was the perfect addition.

I topped it with olives and cheese for a unique twist

I made my breakfast, lunch, and dinner before work this morning. Dinner was ready when I got home.

I love slow-cooker cookin'

I fill up the slow cooker to the brim, so there’s always leftovers.

I'm looking forward to more of this soup tomorrow

Mulligatawny Soup


  • 1 sweet potato
  • 2 gala apples
  • 15.5 oz can Great Northern beans (Publix)
  • 4 cloves garlic
  • 1/2 sweet onion
  • 1 stalk celery
  • 14.5 oz can diced tomatoes (Del Monte, organic)
  • 32 oz 100% natural vegetable broth (Swanson, Certified Organic)
  • 1/3 cup instant whole grain brown rice (Publix)
  • 1 tsp ground cumin
  • 1 Tbsp curry powder
  • 1/4 tsp ginger powder
  • 1/4 tsp dill weed
  • 14 oz extra firm tofu (NaSoya TofuPlus)
  • 6 oz can medium black olives (Lindsay Naturals, optional)
  • 2″ hard cheese (BellaVitano, Reserve balsamic cheese, optional)


  1. Chop sweet potato. Core apple and chop. Rinse and drain beans. Peel and mince garlic. Chop onion. Cut base off celery and discard; chop celery and leaves. Add all ingredients to CrockPot along with entire can of diced tomatoes, vegetable broth, rice, cumin, curry, ginger, and dill. Place lid on pot. Set on low heat. Cook for ~12 hours.
  2. Drain tofu. Cut tofu in half horizontally and cut into large rectangles. Stir into soup. Drain olives. Shave cheese with a knife. Top soup with olives and cheese, if desired. Enjoy!

Serves: 6

  • Nutrition note: Use fruit (as a substitute for sugar) to add sweetness to a main dish. You’ll also be adding some vitamins, minerals, and fiber.

Roasted Broccoli with Shaved Cheese February 20, 2012

Jamie says: I love roasted broccoli. I actually crave it sometimes. It’s nothing like the boiled broccoli you get at most restaurants. It’s a whole new experience you’ve got to try…

Roasted Broccoli with Shaved Cheese

The shavings of balsamic cheese add bursts of flavor.One bite of this, and you’ll never go back to plain ol’ broccoli.

Roasted broccoli tastes amazing- nothing like boiled broccoli

Roasted Broccoli with Shaved Cheese


  • 4 heads (1 package) of broccoli
  • 3 Tbsp extra virgin olive oil
  • 1/8 tsp sea salt (fine)
  • dash freshly ground pepper
  • 1″ cube balsamic cheese (BellaVitano, Reserve)


  1. Preheat oven to 375°F. Chop stems off broccoli and discard. Cut florets off and place on a baking pan. Drizzle extra virgin olive oil on top. Add sea salt and freshly ground pepper. Toss to coat. Bake for 35 minutes or until lightly brown and crispy.
  2. Use a knife to shave cheese. Place on top of roasted broccoli. Enjoy!

Serves: 2-4

  • Nutrition note: Vitamin C isn’t only in citrus. Broccoli is a good source of this vitamin, too.