Valentine's dinner ideas
Good seafood is hard to come by so the clams in red sauce is out. Oh yes, being a weekday night, fast prep would be greatly appreciated. sheepieboss |
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Lasagna!  |
| what about seafood liguini...made it last night....
prep... 1 cup frozen bay scallops thawed 1 cup frozen shrimp tails off thawed 3 shallots chopped 3 cloves chopped garlic 1/4 cup total basil, italian parsley, chives 1/8 tsp red pepper flakes lemon zest of one lemon 2 cups grated parmesiano reggiano cheese boil vermaccelli in saute pan heat olive oil....coat scallops in flour, salt,pepper and red pepper. saute in hot oil add shrimp when scallops are lightly browned. add herbs, garlic, shallots, lemon zest..salt and pepper to taste. using some of the noodle water thin the scallop mixture...add cheese... add some more noodle water to create sauce...drain pasta add to scallop mixture...fold together....you may need to add some more noodle water...serve with bread and salad... |
Referencing your shrimp description, Darcy. That would be a great name for a band: Tails off.  |
| I say pick up some take out rush home throw it on the table and act like you slaved over dinner!!! |
rebecca wrote: I say pick up some take out rush home throw it on the table and act like you slaved over dinner!!!
Excellent!!!
I have never done anything special for Valentine's day...lol... I don't bother with any of those things.... *shrug* |
| a good easy thing I like to make is Rolled chicken (I know, I need to come up with a better name for it!)
2 chicken breasts pounded thin (or bought that way) feta cheese or mozarella spinach (or arugula) shallots sun dried tomatoes kalamata olives tomato sauce PReheat oven to 350. PLace chicken on a tray. Lay the spinach, cheese, shallots, sun dried tomatoes and olives on the chicken breast. Roll it up. DEpending on how well it stays, you don't need to fasten it, but if it is oozy, then use a soaked toothpick to keep it together. In a oven safe skillet, heat a tablespoon of olive oil. Saute chicken on each side until golden brown. Add tomato sauce. Finish in oven. Serve with roasted asparagus. |
| yum, yum ladies, keem em coming!
I'm drooling over my keyboard. Must go be domestic........or jig up something to prolong a shower door's life. I need to win the Lottery! Home repair needs are exceeding budget! |
| Mmmm that rolled chicken stuff sounds amazing! |
| Or...
Lemon chicken 2 chicken breasts pounded (or thin) salt pepper 1 TBS fresh thyme, chopped flour 1 egg 1/2 cup onion, finely chopped 1 clove garlic, minced 1 lemon, juiced 1/2 cup chicken broth 1/4 cup white wine 2 TBS capers Mix some salt and pepper into the flour. Coat the chicken in the flour. Dip it in the egg. Coat in the flour again. In saute pan add 1 TBS of olive oil. Sear chicken on each side until it is done. Remove from pan and set aside. In same pan add more oil. Add onion and garlic and saute for a few minutes. Add 1 TBS flour. Stir around in pan until it turns slightly brown. Add lemon juice, chicken broth, wine, stir. When thickened, add thyme and capers. Serve sauce over chicken. Serve with arugula salad with goat cheese, beets and red onion. |
Willowsprite wrote: Lasagna!
Stouffers?? |
| Oh Tammy, I was thinking Costco! Glad to see we think along the same line.
Actually made lasagna before leaving town. Put in a hefty amount of spinach so husband would eat a little vegetable while gone. He was in heaven. sheepieboss |
| You're doing better than me, Susan!! I've never made a homemade lasagna in my life!! |
| Tammy--homemade lasagna is so easy! And it takes the same amount of time as cooking that frozen stuff... |
| Amen Steph...I agree especially with the no bake noodles now days...
and Stacey....be careful of the "CHICKEN" |
| No I really think it was the garlic.... |
| Alright then, one of you guys give me a good recipe and I'll give it a try! |
| Okay!
1 pound spicy turkey sausage, removed from casing 1 onion, chopped 2 cloves garlic, minced 1 bunch basil leaves, chopped 1 teaspoon dried sage 1 frozen spinach package, thawed 1 bunch asparagus, chopped into inch pieces 1 jar tomato sauce 1 carton lowfat ricotta cheese mozarella cheese, shredded no boil lasagna noodles Preheat oven to 350. In saute pan add olive oil, onion, garlic. Saute until slightly translucent. Add sausage. Cook until no longer pink. Add sage and salt and pepper. You can either add the ricotta and the tomato sauce together to get a pink sauce or you can layer them separately. Make sure the ricotta has been out of the fridge for a few minutes so it is easier to spread. Pour a thin layer of tomato sauce onto bottom of lasagna dish (to prevent noodles from sticking). Place noodles in one layer on botton of dish. Start layering in any order you like...meat then ricotta, then spinach and asparagus, then another layer of noodles, ricotta, tomatoes, veggies, etc. Repeat layering until you are out of ingredients or reach the top of the dish. Top with mozarella cheese. Cover with foil Bake for 20-25 minutes, covered. Remove cover and bake for another 10 minutes or so. Eat! |
| In the ricotta mix...I add some parm cheese and an egg .. it seems to hold a little better....you can also mix half ricotta/cottage cheese too....instead of all ricotta.... |
| good point...nice additions Darce! |
| I LOVE homemade lasagna, it is so much better than anything you can buy frozen.
I don't have a recipe, but my stepmother makes the best lasagna in the world... there really is nothing like it. I'll see if I can get her recipe.... |
| Ok, I am assuming you are cooking for the man of the house...
I do this one regularly in under 5 minutes - HONEST- (well, plus oven time) I say keep is really simple: 1 (chuck) roast (as cheap or expensive as you like, enough for leftovers) salt it lightly, pepper it heavily, sprinkle it with garlic powder (not garlic salt) coat it in flour, drizzle some olive oil - a smallish amount-over the top. You can take the time to brown it on all sides in a pan, and it may give you more depth of flavor and it would only take a few minutes, BUT we ARE speed cooking here, your choice. Kikkoman Teriyaki Marinade and sauce, I know I know, lots of people don't like teriyaki - I AM ONE! Trust me, this doesn't taste like teriyaki usually does. pour about 1/2 cup all over the roast slice 3-4 russet potatoes 1/2 inch thick and place all around the edge of the roast till you can't fit anymore. The trick is to get it tight, I swear it keeps the roast juicier. (the potatoes will soak up some juice while roasting - mmmm) I add about 1/4 -1/2 cup of brewed coffee, whatever is leftover is fine, doesn't need to be fresh, but it will really add richness to the meal, and you will not taste 'coffee' Add some steamed (or nuked!) brocolli or whatever veggie and a salad and you are done. I do about a 4 lb roast for 2-1/2 hrs, and we like it on the rare side. (actually I like mine really rare - like a good vet could bring it back, and if it was just for me I'd make it that way, but there are other mouths...) While it roasts, put on some really great music, get a bubble bath, light some good candles, turn down the lights, spend some time with the love of your life, relax... When the timer goes off, stop and eat. heehee It truly takes me less than 5 minutes to put this together plus oven time of course. And isn't that really what Valentines day is about - oven time? You can roast it the night before of course, (but leave it in the juice,) then just reheat it, but I'm all for oven time! Fastest home-meal from scratch. Have a great one!! Shellie |
| Steph the lasagna recipe sounds really good - and easy! I'll give it a try - probably Sunday as that is bath day for Beau & Gen and I'll need nutrition to get that big job done!! |
| It IS really good and easy...it just seems like it might have a lot of ingredients. Also, I add teh asparagus because I love veggies and I try to get my hubster to eat as many as possible, but obviously you could leave them out if you want to... |
| What about a sweet and romantic desert!! As they say sweets for the sweet.
This is scrumptous and sooo easy to do as desert for 2!! 
White Chocolate and Raspberry Mousse. 180g (6-7 ounces) White cooking chocolate 2 eggs - seperated 2 teaspoons caster sugar 1/2 cup of cream 75g (3 ounces) fresh raspberries, (Frozen can be used too) or strawberries Place chocolate in a heatproof bowl over simmering water and stir until melted and smooth, Stir through the egg yolks and set aside. Whisk the egg whites until sof peaks form, gradually add sugar and beat until stiff peaks form. Place cream in a bowl and beat until soft peaks form. Fold the egg white mixture through the chocolate mixture then gently fold through the whipped cream. Place fresh raspberries or strawberries in a small blender and blend until smooth then fold gentley through mousse. Spoon mixture into 2, 1 cup capacity bowls and refrigerate for 2-3 hours. And don't forget the champagne!!!!! - cheers hope you have a wonderful valentines dinner. I'm going out so no cooking YAY |
| Sorry the picture didn't copy. Black brownie bottom, raspberries carefully aligned in middle so when cut looked like red buttons. Then a white top. Stunning. I'm not thrilled by boxed desserts, but the brownies aren't usually too bad......and sometimes better than what I hack together.
This is from Pillbury and was on Cooking.com yesterday or today. RECIPE INGREDIENTS For the Brownie: One (19.5ounce) package Pillsbury Brownie Classics Traditional Fudge Brownie Mix 1/2 cup oil 1/4 cup water 2 eggs For the Filling: One (10 ounce) package frozen raspberries in syrup, thawed 1 tablespoon sugar 1 tablespoon cornstarch 1 cup fresh raspberries or frozen whole raspberries in syrup, thawed, drained on paper towel, reserving 3 raspberries for garnish Topping: One (8 ounce) package cream cheese, softened 1/3 cup powdered sugar 2 tablespoons white creme de cacao, if desired 1 cup white vanilla chips, melted 1 cup whipping cream, whipped For the Garnish: 1 tablespoon grated semisweet chocolate 3 whole fresh or frozen raspberries, if desired 3 fresh mint leaves, if desired RECIPE METHOD FOR THE BROWNIE: Heat oven to 350 degrees F. Grease bottom and sides of 9 or 10-inch springform pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased pan. Bake at 350 degrees F for 40 to 45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool 30 minutes or until completely cooled. FOR THE FILLING: In blender container or food processor bowl with metal blade, blend thawed raspberries with syrup until smooth. Place strainer over small bowl; pour berries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil. Cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup fresh raspberries evenly over raspberry mixture. Refrigerate. FOR THE TOPPING: In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes. Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping. Refrigerate at least 1 hour or until firm. FOR THE GARNISH: Before serving, sprinkle grated chocolate in 1-inch border around outside edge of torte. Garnish center with whole raspberries and mint leaves. Store in refrigerator. HIGH ALTITDUE: (Above 3500 Ft.) Add 1/3 cup flour to dry brownie mix; increase water to 1/3 cup. Bake as directed above. |
| I'm Hungry, who;s coming to cook all of those yummy foods for me????
I love lasagna and it is so easy to make, its my specialty. I love the oven ready noodles. Saves so much time. |
| Thanks all for the recipes but I ended up with chicken marsala and a "weed" salad (all those different greens) with a gorgonzola dressing, chianti for wine. Sometimes a mood just strikes and today it was Italian. The bread sticks are still in dough form as I didn't quite get those finished in time. Tomorrow is another day. |
| Yum love Italian, glad you had a wonderful dinner |
Steph - I made the lasagna Saturday. It's a great recipe, but it was not very well executed by me.  Apparently, the box I picked up labeled "no more boiling" were not really no-boil noodles. So...they were gummy or crunchy depending on their location in the dish.
Otherwise, though, very good! 
Next time, I'll do a better job picking out noodles!   |
| Yeah! I'm glad you liked it. Sorry the noodles were funky. One trick is to make sure that the noodles are next to a fairly wet layer. So, I put sauce to cover the bottom of the pan and then the noodles (so it won't stick and some of the steam from the sauce will cook the noodles) and I usually try to get a wet layer next to the noodles. Don't know if that would help. |
| Tammy, this may help, put the lasagna together and throw it in the fridge for several hours before you bake it. The liquid in the recipe will start to absorb into the noodles and they will cook more evenly. |
| That's a good idea, Holly. I'll try that next time. Or, I guess I could actually boil the noodles...LOL!
Steph - are you supposed to put noodles as the last layer before the mozzarella? |
| No, I would put sauce and maybe some of the veggies and then the mozarella...otherwise the noodles will remain crispy. Did I say that in my recipe? I think I kind of trailed off in the instructions |
| LOL....no....you didn't mention that part...LOL
I'm sure you probably thought I could figure it out logically - but NOT ME! 
I was really wishing I'd gotten your number so I could've called you while I was making it to be sure I got it right. Oh well...there's always next time! |
| I have to say this thread has not only made me excrutiatingly hungry but has inspired me to want to try some of these recipes. Well actually ALL of the recipes. |
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