Two Sisters, One Kitchen

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

Sauteed Escarole with Garlic and White Beans September 5, 2012

Jamie says:  I felt like the garlic queen. I cooked two dishes with garlic (one of which this blog post is about) and defrosted another garlic-containing meal from the fridge. Garlic is quite amazing.

Sauteed Escarole with Garlic and White Beans

It was so good that I went back for thirds. Yes, vegetables can be that good.

You know it’s really good when you go back for thirds…

Why was it so good? The tender escarole and warm beans were coated in delicious, garlicky olive oil. Yum!

Tender escarole and beans covered in garlicky goodness

Sauteed Escarole with Garlic and White Beans


  • 5 cloves garlic
  • 1 head fresh escarole
  • 15.5 oz can great Northern beans (Bush’s)
  • 2 Tbsp extra virgin olive oil
  • dash coarse sea salt
  • dash freshly ground pepper


  1. Peel and chop garlic. Chop escarole into thick pieces. Pour beans into a colander, rinse, and drain.
  2. Preheat a large saute pan on medium heat. Pour extra virgin olive oil in pan. Add garlic to the oil. Allow garlic to lightly brown (about 2 minutes). Add escarole, sea salt, and freshly ground pepper to pan. Stir and cook for about 5 minutes, stirring occasionally. Add drained beans. Heat for an additional 3 minutes or until warm.

Servings: 3

  • Nutrition note: Escarole is a leafy green. Two cups raw counts as a 1 cup serving of vegetables. Aim for 2.5 cups of veggies per day. You can find your personal plan at:

Rosemary Baguette Ham Sandwich with Fresh Mozzarella, Tomatoes, and Basil September 4, 2012

Jamie says:  I was craving a sandwich for dinner the other night. I was looking for something a little more special than your average sandwich… I quickly dreamed up this Italian hoagie- a Rosemary Baguette Ham Sandwich with Fresh Mozzarella, Tomatoes, and Basil. It surpassed my high expectations…

Vine Rosemary Baguette

I brought the loaf home from Vine at the farmers’ market and cut it into fourths. Then I cut each piece in half and placed them in a gallon sized Ziploc bag to keep them fresh. I then took pieces out of the freezer and they’re still so fresh.

I cut the baguette into sandwich-sized pieces, slice ’em, and freeze the pieces in a resealable bag for maximum freshness

After cooking all day at work, I wanted an easy dinner that was also satisfying. I made this Rosemary Baguette Ham Sandwich with Fresh Mozzarella, Tomatoes, and Basil. I served it with fat free cottage cheese and fresh squeezed orange juice from the farmers’ market.

Rosemary Baguette Ham Sandwich with Fresh Mozzarella, Tomatoes, and Basil

I was surprised at how something so simple to make could be so satisfying. The fresh ingredients I used made it oh-so-good. It was one of those “eye-closer” sandwiches. (Kathryn likes using that term for delicious foods that are so good they practically demand you to close your eyes so you can take in the greatness of it.)

Fresh ingredients for a fresh taste

I was seriously having flashbacks to Italy while I was eating this sandwich. Maybe you will, too…

My very Italian sandwich- “molto bene!” (means “very good” in Italian)

Rosemary Baguette Ham Sandwich with Fresh Mozzarella, Tomatoes, and Basil



  1. Slice baguette in half. Place halves in the toaster to toast and heat. Drizzle inside with extra virgin olive oil and vinegar and sprinkle with oregano. Press halves together to distribute ingredients.
  2. Add sea salt and freshly ground pepper to tomato slices and place on bottom half of baguette. Place mozzarella on top followed by basil, ham slices, and top half of baguette. Enjoy!

Servings: 1

  • Nutrition note: Keep your bread and cold cuts (like ham) fresh by freezing them. Don’t forget to slice your bread before you freeze it (if you’re going to want it sliced) and to defrost your cold cuts in the refrigerator the day before you’re planning on using them.

Big BBQ Bourbon Baked Beans with Bacon September 3, 2012

Jamie says: My funny confession- I had this one weekend where I bought a ton of beans during my weekly trip to Publix. Dry beans (think lentils, lima beans), canned beans, bean products (like tofu and edamame)- you name it. When I got home, I realized how much I bought. (Hey, at least it wasn’t junk food, right?) I’ve barely dented my stash. But despite the plethora of beans, I was in for a real treat tonight when I made Big BBQ Bourbon Baked Beans with Bacon…

Big BBQ Bourbon Baked Beans with Bacon

I love alliteration. Big BBQ Bourbon Baked Beans with Bacon. Say that three times fast.

Yeah, these aren’t your typical lima beans…

So I know people don’t typically make BBQ lima beans, but why not? These have got big taste and a bold flavor.

Big beans and big flavor

Big BBQ Bourbon Baked Beans with Bacon


  • 1/2 lb (about 1 2/3 cup) large lima beans (Publix)
  • 4 slices bacon (Oscar Mayer Center Cut Original)
  • 1/4 cup bourbon (Blanton’s The Original Single Barrel Bourbon Whiskey, 93 proof)
  • 1 cup BBQ sauce (1/2 cup Bull’s Eye Kansas City Style BBQ Sauce; 1/2 cup New Garden Special Bar B Que Sauce)


  1. In a medium pot, add beans and 4 cups of water. Bring to a boil on medium-high heat and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour. Drain beans (discarding water) and rinse.
  2. Add 3 cups fresh water to pot with beans. Cover pot with a lid and bring to a slow boil on medium-high heat. Reduce heat to low, tilt lid, and simmer for about 1 1/2 hours. Drain and discard water.
  3. Chop bacon and add to the beans along with bourbon and BBQ sauce. Place on medium-low heat with the lid on. Heat for about 45 minutes or until bacon and bourbon have cooked. Enjoy!

Servings: 4

  • Nutrition note: Lima beans have a lot of fiber, are a good source of protein and iron, and contain no fat. In just 1/4 cup dry lima beans, you can get 48% of the daily value of fiber. Wow!

Orange Whole Wheat Pancakes with Orange Cinnamon-Sugar Walnuts September 2, 2012

Jamie says: I woke up with this vision for the perfect weekend breakfast- Orange Whole Wheat Pancakes with Orange Cinnamon-Sugar Walnuts- and made it a reality.

I was inspired by my recent purchase of fresh-squeezed orange juice from the farmers’ market and my recent discovery of a recipe for Orange-Glazed Pecans from the Florida Department of Citrus.

Orange Whole Wheat Pancakes with Orange Cinnamon-Sugar Walnuts

The pancakes were so big and fluffy and had a hint of orange to them. The walnuts were like dessert- cinnamon-spiced, sugar-sweetened, with a burst of orange zest.

Big, fluffy pancakes with sweet and spiced walnuts

I paired the pancakes with a glass of milk and was sustained for an exciting horseback riding adventure.

Orange you glad you ate a delicious AND nutritious breakfast?

Orange Whole Wheat Pancakes with Orange Cinnamon-Sugar Walnuts


  • 3/4 cup walnut halves
  • 1 cup freshly squeezed 100% orange juice (farmers’ market)
  • zest of 1 orange
  • 2 Tbsp sugar
  • 1 tsp cinnamon
  • 1 1/4 cup just-add-water whole grain pancake mix (Kodiak Cakes 100% Whole Grains Frontier Flapjack and Waffle Mix)
  • no stick cooking spray


  1. Preheat oven to 350°F. Add walnuts to a small bowl and cover with orange juice. Allow to sit for at least 10 minutes.
  2. In another small bowl, zest an orange. Add sugar and cinnamon. Stir.
  3. In a third small bowl, add pancake mix. Drain walnuts by pouring the orange juice into the pancake mix. Mix with a fork.
  4. Toss orange juice-coated walnuts into cinnamon-sugar bowl. Stir. Spray a small baking pan with no stick cooking spray. Spread spiced walnuts on baking sheet and bake for 12 minutes.
  5. Preheat a large nonstick pan on a burner on medium heat. Spray pan with no stick cooking spray and pour batter into circles on pan. Cook for about 1 minute. Flip. Cook an additional minute or until cooked throughout.
  6. Top pancakes with orange cinnamon-sugar walnuts. Enjoy!

Serving suggestion: Serve with orange slices and a glass of milk.

Servings: 3

  • Nutrition note: Orange juice is an excellent source of vitamin C, which can help you absorb the iron in non-meat foods better. (There’s some iron in the walnuts and whole wheat pancakes.)