Taste of Home’s chicken adobo recipe and Ghirardelli’s chocolate and peanut butter mug cake are two good scaled-down recipes to prepare for one or two people. The first makes a grilled chicken main dish to serve two people, and the second makes a cake to serve one.
To make Taste of Home’s recipe for two, put 2 tablespoons of lime juice, 1 tablespoon of minced fresh cilantro, 1 tablespoon of olive oil, 2 minced garlic cloves and 1 minced green onion into a large resealable plastic bag. Add 1/4 teaspoon each of salt, pepper, ground cumin, minced fresh thyme and minced fresh oregano to the bag. Then, place 2 6-ounce boneless chicken breast halves into the bag, seal the bag, turn it to coat the chicken, and refrigerate for four hours. Drain and discard the marinade; then, grill the chicken over medium heat, covered, for six to eight minutes on each side.
Prepare Ghirardelli’s recipe for one by mixing 3 tablespoons each of Ghirardelli unsweetened cocoa powder, flour, brown sugar, canola oil and water in a bowl. Add 1/2 teaspoon of vanilla extract and a pinch of salt, and mix to combine all ingredients. Put 1 tablespoon of smooth peanut butter in the bottom of a microwavable mug, and pour the cake mix in on top. Microwave for 45 to 60 seconds, remove the cake, and allow it to cool for five minutes. Top with a mixture of peanut butter and whipped cream, and serve warm.