Valentine's Day Recipes - Romantic Dinners

 

Valentine's Day Chicken in Silky Almond Sauce
 Categories: Main dish, Poultry
 
     16 ea pieces skinned chicken
      5 ea medium onions thin sliced
      2 tb vegetable oil
      6 tb blanched ground almonds
      3 tb ground coriander
      2 tb chopped fresh ginger
      2 ts ground cardamom
      1 x  course salt
      2 ts ground red pepper
      1 ts ground cumin
    1/2 ts ground fennel
    1/2 c  vegetable oil
      2 c  plain yogurt
      1 c  water
      1 x  fresh cilantro (garnish)

Pat chicken dry.

Heat 2 tablespoons of vegetable oil in a heavy large skillet over medium-high heat.

Add chicken in batches and cook on all sides just until no longer pink (do not brown).

Remove using slotted spoon and set aside.

Heat 1/2 cup vegetable oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly, about 10 minutes.

Stir in almonds, coriander, ginger, cardamom, salt, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat.

Transfer half of the mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water.

Repeat with the rest of the mixture, yogurt and water.

Pour sauce back into skillet.

Add chicken to skillet. Place over medium-high heat and bring to a boil.

Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.

Remove from heat. Let stand at room temperature for about 30 minutes.

Transfer to serving dish, garnish with cilantro and serve immediately.

 

 

Valentine's Day Tarragon Lamb
 Categories: Main dish, Meats
 
      4 lb leg of lamb
      1 ts tarragon
      1 tb oil
      1 ea onion, sliced
  1 1/4 c  dry white wine
      1 x  salt and pepper to taste
    2/3 c  cream

Skin the leg of lamb and trim away all the outside fat.

Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the oil and cover with the onion.

Place in a suitable dish for marinating and pour the white wine over top.

Add salt and pepper to taste and marinate for about 2 hours, basting occasionally.

Roast the lamb with the marinade, at 325 degrees F. until done; baste frequently.

Ten minutes before the meat is finished cooking, pour off the marinade and meat juices into a saucepan.

Reduce the gravy to half its original quantity by boiling vigorously.

Carve the meat into thin slices and add the juices from the meat to the marinade.

Arrange the meat on a a serving dish and keep warm.

Remove the gravy from the heat, stir in the cream and slowly reheat until it forms a medium-thick consistency.

Pour the sauce over the lamb and keep warm till ready to serve.

 

 

Valentine's Day Spanish Rice with Beef
 Categories: Main dish, Meats, Rice
 
      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
      1 c  Rice; Regular, Uncooked
    2/3 c  Green Bell Pepper; Chopped
     16 oz Stewed Tomatoes; 1 Cn
      5 ea Bacon Slices; Crisp,Crumbled
      2 c  Water
      1 ts Chili Powder
    1/2 ts Oregano
  1 1/4 ts Salt
    1/8 ts Pepper

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat.

Stir in the rice, green pepper, tomatoes, bacon, water, chili powder, oregano, salt and pepper.

To Cook in a Skillet:
Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes.  (A small amount of water can be added if necessary.)

To Cook in the Oven:
Pour the mixture into an ungreased 2-quart casserole.

Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes.

Serve hot.

 

 

Valentine's Day Chicken Parmesean
 Categories: Main dish, Poultry
 
    1/2 c  Fine, dry bread crumbs
    1/4 c  Grated Parmesan cheese
      4 ea Chicken breasts, boneless
      1 ea Egg, beaten
      3 tb Butter
      1 ea 8 oz. can tomato sauce
    1/2 c  Water
    1/4 ts Dried whole oregano
      1 c  Shredded mozzarella cheese

Combine bread crumbs and parmesan cheese.

Dip chicken in egg and coat well.

Preheat skillet to 350 degrees.

Add butter and cook chicken for about 3 minutes on each side.

Combine the tomato sauce, water, and oregano; pour over chicken.

Reduce heat to 220 degrees, cover and cook 25-30 minutes.

Sprinkle with mozzerella cheese; cover and cook just until cheese melts.

 

 

Valentine's Day Salmon Steaks with White Wine Sauce
 Categories: Main dish, Seafood
 
      8 oz (2) Salmon Steaks *
      2 ts Cooking Oil
White Wine Sauce:
      1 tb Butter or Margarine
      1 ts Cornstarch
      1 x  Dash White Pepper
    1/2 c  Half Half Light Cream
      1 ea Lge. Beaten Egg Yolk
      2 tb Dry White Wine
      1 x  Seedless Green Grapes (Opt.)

*Salmon steaks may be either fresh or frozen; thaw, if frozen.

Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place salmon steaks in the browning dish. Microwave, covered, on 100% power for about 30 seconds. Turn the salmon steaks and microwave, covered, on 50% power about 3 minutes or until the salmon flakes easily when tested with a fork.

Let salmon steaks stand, covered, while preparing the wine sauce.

For the wine sauce: In a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or until melted. Stir in the cornstarch and white pepper. Stir in light cream.

Microwave, uncovered, on 100% power for 2 to 3 minutes or until mixture is thickened and bubbly, stirring every minute.

Stir half the hot cream mixture into the beaten egg yolk.

Return all to the 4-cup measure. Microwave, uncovered, on 50% power for 1 minute, stirring every 15 seconds until mixture is smooth. Stir in dry white wine.

Transfer the salmon steaks to a serving platter and spoon the wine sauce over top.

Garnish with seedless green grapes, if desired.

 

 

Fettuccine with Cream, Basil and Romano (Valentine's Day)
 Categories: Main dish, Pasta
 
      4 ea Bacon slices; chopped thick
      4 ea Green onions; chopped
    1/2 c  Whipping cream
    1/2 c  Parmesan; freshly grated
    1/3 c  Basil; chopped fresh
    1/2 lb Fettuccine
      1 x  Salt and pepper
      1 x  Parmesan; freshly grated

Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in parmesan cheese and basil.

Meanwhile, cook fettuccine in large pot of boiling, salted water until just tender but   still firm to the bite (al dente), stirring occasionally. Drain well.

Return to hot pot. Add sauce and stir to coat. Season with salt and pepper.

Serve immediately; pass the grated parmesan.

 

 

Crispy Chicken Drumsticks for Valentine's Day
 Categories: Main dish, Poultry
 
      8 x  Chicken Drumsticks, skinned *
  1 1/2 c  Breadcrumbs
    1/4 c  Grated Parmesan Cheese
      2 tb Minced fresh Parsley
    1/4 ts Garlic powder
       Salt and Pepper to taste
    1/3 c  Skim Milk
 
*about 2 1/2 pounds.
Rinse chicken with cold water, and pat dry.

Combine bread crumbs, parmesan cheese, parsley, garlic powder, salt and pepper; stir well.

Dip drumsticks in skim milk then dredge in breadcrumb mixture, coating well.

Place drumsticks in a 10x6x2 inch baking dish sprayed with Pam.

Bake at 350 degrees F. for 1 hour.

 

 

Salmon Steaks with Cucumber Dill Sauce (Valentines Day)
 Categories: Main dish, Seafood, low-fat
 
      2 ea Salmon steaks
    1/4 c  Dry white wine
      1 ea Bay leaf
      2 tb Fresh dill
      1 ea Stalk celery, cut up
Cucumber Dill Sauce:
    1/4 c  Plain low-fat yogurt
    1/4 c  Lite mayonnaise
      1 ea Small seeded grated cucumber
      1 ea Small onion, peeled grated
    1/8 ts Dry mustard
    1/4 c  Freshly chopped dill
      Salt and pepper to taste

Place steaks in microwave safe dish w/ thick end to outside.  Mix together the white wine, bay leaf, dill, and celery; spread mixture evenly over the salmon steaks.

Cover and microwave on high for 4-6 minutes.

Serve with cucumber-dill sauce.

For Cucumber-Dill Sauce:
Combine the yogurt, mayonnaise, cucumber, onion, mustard, dill, salt and pepper in a food processor and blend well.

Pour into serving bowl; refrigerate for 1 to 2 hours before serving.

 

 

Valentine's Day Turkey Taco Salad
 Categories: Salads, Poultry
 
      3 ea flour tortillas*
    1/2 lb ground turkey
    1/3 c  water
      1 ts chili powder
    1/2 ts salt
    1/4 ts garlic powder
    1/4 ts cayenne pepper
      8 oz kidney beans, drained
      5 c  shredded lettuce
      1 ea medium tomato, chopped
    1/2 c  shredded Monterey Jack cheese
    1/4 c  onion, chopped
    1/4 c  Thousand Island dressing
    1/4 c  sour cream (garnish)
      4 ea pitted ripe olives, sliced (garnish)

*8 inches in diameter.
Preheat oven to 400 degrees F.

Cut tortillas into 12 wedges or 3x1/4-inch strips and place in a 15 1/2 x 10 1/2 x 1 inch ungreased jelly roll pan.

Bake 6 to 8 minutes, stirring at least once, until golden brown and crisp; cool.

Cook ground turkey in non-stick skillet, stirring frequently, until browned. Stir in water, chili powder, salt, garlic powder, red pepper, and kidney beans. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes, stirring occasionally, until liquid is absorbed.

Cool 10 minutes.

Mix lettuce, tomato, cheese, onion in a large bowl; toss with the Thousand Island dressing; divide between 4 dinner plates. Top each salad with about 1/2 cup turkey mixture.

Arrange tortilla wedges around salad and garnish with sour cream and olives.

 

 

Valentine's Day Cornish Game Hen with Kasha Stuffing
 Categories: Main dish, Poultry
 
      2 ea Rock Cornish game hens
    1/2 ea lemon
        Salt and pepper
      4 ea strips bacon
    3/4 c  red wine
Kasha Stuffing:
      1 c  buckwheat groats
      1 ea egg (slightly beaten)
      2 c  boiling water
      3 ea strips bacon (cut in pieces)
      4 tb butter
      1 ea medium onion (chopped)
      1 ea clove garlic (minced)
    1/2 ea green pepper (chopped)
    1/4 lb mushrooms (chopped)
      1 ts oregano
    1/2 ts sage
        Salt and pepper to taste

Rub birds inside and out with lemon and sprinkle well with salt and freshly ground pepper.

Preheat oven (450 degrees F.).

Fill cavities with the Kasha stuffing. Close opening with skewers.

Place birds, breast side up, on rack in open roasting pan and cover breasts with bacon. Cool for 15 minutes.

Reduce heat to 325 degrees F. and add red wine. Roast for 35 to 40 minutes, basting often (like every 15 minutes, if possible); add more wine if necessary.

For Kasha Stuffing:
Mix the groats with beaten egg; add to frying pan over high heat. Stir constantly until grains separate, then add the boiling water.

Cover pan, reduce heat, and simmer for 30 minutes.

Meanwhile, fry the bacon in another large frying pan.

When bacon is lightly browned, push to one side and add the butter. Let this sizzle and add onion, garlic , green pepper, and mushrooms; stir constantly.

Add oregano, sage, and salt and pepper. Reduce heat and add the cooked groats. Mix well, adjust seasoning, and remove from heat.

Kasha is frequently called buckwheat groats. It is made from buckwheat grain and then roasted, which gives it a delicious nut-like flavor.

Aside from being a tasty stuffing for poultry, this recipe makes an excellent side dish in place of rice, potatoes, or noodles.

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