Valentine's Day 2020 : A Home-cooked, Romantic, and Impressive Guide to Dinner
Celebrated annually on February 14th, Valentine’s Day symbolizes romance and romantic love across the globe. Wether you’re spending the day with your significant other, some friends, or even solo— we’ve got some ideas that will be sure to kick things up a notch. From surf and turf, to signature dessert you’ll find something to satisfy every craving. Pair with your favorite red or white wine + enjoy the night!
Appetizers
Lobster Stuffed Mushrooms
This quick and easy recipe gives gourmet vibes in about 20 minutes. They’ll be gone before you know it!
What you’ll need:
12 large mushrooms, washed and de-stemed
4 cloves garlic, minced
2 shallots, minced
1/3 cup butter
1/4 cup seasoned breadcrumbs
2 tbsp fresh parsley, chopped
2 tbsp fresh oregano, chopped
1 cup lobster meat, cooked and chopped
1/3 cup Romano cheese
Dry seasonings to taste
How to:
1) Grease a baking sheet and preheat oven to 375 degrees.
2) Place mushroom caps in dish, open side up.
3) In a small pan, melt butter. Stir in garlic and shallots and cook for 2-3 minutes.
4) Remove from heat and combine butter mixture with breadcrumbs, herbs, lobster, and Romano cheese.
5) Spoon mixture into the mushroom caps. Place in oven for 8-10 minutes
Seared Scallops
Light and fresh, this easy to make dish will be on your table in 10 minutes. Buttery and crisp, your mouth will be watering for more.
What you’ll need:
2 Tablespoons olive oil
1 1/4 pounds fresh scallops
4 tablespoons butter, divided
5 large garlic cloves, minced
1/4 cup dry white wine
2 tablespoons lemon juice
1/4 cup chopped parsley
How to:
1) Heat olive oil in a large skillet over medium-high heat until hot and sizzling.
2) Season scallops to taste and add in a single layer to skillet for 2-3 minutes on each side until crisp. Scallops should be lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
3) In the same skillet, melt 3 tablespoons of butter and add in the garlic. Pour in wine and bring to a simmer for 2 minutes then add in the remaining butter and lemon juice.
4) Remove skillet from heat; toss scallops in sauce and garnish with parsley to serve.
Blistered Shishito Peppers
This vegan-friendly appetizer is perfect for any occasion. The shishito pepper is mild and NOT spicy.
What you’ll need:
1 bag shishito peppers
4 teaspoons olive oil
Corse sea salt to taste
2 cloves garlic, minced
2 shallots, minced
How to:
1) In a skillet, heat olive oil on medium-high heat.
2) Add in shishito peppers and allow to blister, turning occasionally for 6-8 minutes.
3) Once charring, add in garlic, shallots, and season to taste. Serve hot.
Main Courses
Garlic + Butter Broiled Lobster Tails
A classic dish for when we’re all feeling fancy, this buttery lobster tail is perfect alone or paired with your choice of meat.
What you’ll need:
4 fresh lobster tails
2 Tbsp fresh parsley, finely chopped
4 garlic cloves, minced
2 tsp dijon mustard
2Tbsp olive oil
2 Tbsp fresh lemon juice
4 Tbsp butter
Salt + pepper to taste
How to:
Prepare/Butterfly Lobster Tails
1) Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go. Flip the tail over to the back see-through side and crack the ribs in the center.
2) Open the shell carefully using thumbs and fingers and loosen meat from the shell.
3) Lift the meat from the shell, keeping it attached at the base.
4) Press the shell together and set the lobster meat over the top.
Broiled Lobster Tails
1) Preheat oven to broil on high heat.
2) In a small bowl, stir together marinade ingredients: parsley, garlic, dijon, salt + pepper, olive oil and lemon juice.
3) Place butterflied lobster tails into a roasting pan and evenly cover the tops of each lobster tail.
4) Add butter as desired on top of each tail and place in oven for 10-11 mins.
5) Transfer to serving platter and garnish with parsley if desired. For extra butter, drain drippings from pan and add 2-3 tbsp of butter, melted.
Lollipop Lamb Chops
Elegant and tasty, these lamb chops are best made in a cast iron skillet. With fresh herbs and a crisp sear, these are perfect for any special occasion.
What you’ll need:
8 lamb lollipops
4 garlic cloves, minced
3 tablespoons olive oil
3 sprigs of fresh rosemary, removed from sprig
Dry seasonings to taste:
Tony’s
Salt + Pepper
Garlic + Onion powder
How to:
1) Season each side of lamb liberally with dry seasonings + some fresh rosemary.
2) Heat olive oil in a cast-iron skillet on medium-high heat.
3) Add garlic and sprig of rosemary into the skillet until fragrant.
4) Add the lamb and sear 4-5 minutes per side for medium, adding additional time for a more cooked temperature.
5) Garnish lamb with fresh rosemary and melted butter + serve.
Stuffed Eggplant
Not your average vegetarian dish! This combines meaty vegetables and cheese with very few carbs!
What you’ll need:
1 cup mushrooms, minced
1 cup cauliflower, minced
1/2 cup carrots, minced
1/2 cup Italian bread crumbs
1 cup mozzarella
1 cup parmesan
4 cloves garlic, minced
1 onion, minced
Handful fresh parsley, finely chopped
Dry seasonings to taste:
Tony’s
Salt + Pepper
Garlic + Onion powder
Thyme
How to:
1) Preheat the oven to 350°. Halve the eggplants lengthwise and spoon out the inside; reserve in a bowl.
2) Salt the eggplant shells and let stand for 30 minutes.
3) Rub the eggplants with oil and add 1/4 cup of water, cover with foil and bake for 45 minutes.
4) In a skillet, heat 2 tablespoons of olive oil.
5) Add the vegetables and season to taste. Once tender, add in toasted breadcrumbs and cheese. Remove from skillet and stuff eggplants after removing from oven.
6) Add additional cheese on top and return to oven until top is browned. Serve.
Sides
Broccolini
Ready in 10 minutes, this healthy vegetable provides the crunch of broccoli with the snap of asparagus.
What you’ll need:
1 pound broccolini, cleaned and trimmed
2 lemon wedges
2 cloves garlic, sliced
2 teaspoons olive oil
Salt + pepper to taste
How to:
1) In a skillet, heat olive oil on medium high heat.
2) Add in broccolini and 1/4 cup of water and allow to steam until slightly tender but still crisp.
3) Add in garlic and season to taste. Cook for 7-8 minutes.
4) Serve with lemon wedge.
Seafood Mac and Cheese
One of my favorite and famous dishes, you can’t go wrong with serving this for someone special! Feel free to use whatever type of noodle you prefer.
What you’ll need:
1 pound campanelle noodles
8 tablespoons butter
1/2 medium onion, finely chopped
2 garlic cloves, minced
1/3 cup all-purpose flour (spooned and leveled)
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
1 cup smoked gouda, grated
1 cup 4- cheese blend
1 cup sharp cheddar, grated
1 cup gruyere, grated
1/2 cup parmesan, grated
1/2 cup breadcrumbs
Seasoning to taste:
Tony’s
Salt + Pepper
Garlic + Onion powder
Ground nutmeg
How to:
1) Preheat oven to 350 degrees.
2) In a boiling pot of water, add noodles with oil + salt until al dente. Drain and set inside baking dish.
3) In a skillet, take one teaspoon of butter and melt. Add breadcrumbs and lightly toast until browned. Remove and place to the side.
3) In the same skillet, combine remaining butter, onion, and garlic.
4) Add flour and stir for an additional minute.
5) Add in milk and heavy cream until smooth, seasoning to taste.
6) Add in half of each cheese (except parmesan) and allow to melt.
7) With the remaining cheeses, mix into baking dish with noodles. Season the noodles and cheese to taste then pour mixture evenly and combine. Fold in seafood.
8) Top with parmesan cheese and then layer breadcrumbs. Bake 30 minutes until golden brown.
Potatoes Au Gratin
We’re use to mashed or roasted potatoes, but this year we’re stepping it up a notch with potatoes au gratin. Creamy, cheesy, and melt in your mouth delicious!
What you’ll need:
2.5 lbs red potatoes, washed and thinly sliced
1 onion, thinly sliced
4 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup heavy cream
1 cup cheddar cheese
1/2 cup gruyere cheese
Dry seasoning to taste:
Tony’s
Salt + Pepper
Garlic + Onion powder
Optional:
Chives for garnish
How to:
1) Preheat oven to 400 degrees.
2) Layer potatoes and onions in stacks. Place stacks upright in a greased casserole dish.
3) In a skillet, melt butter & flour and cook 2-3 minutes over medium heat.
4) Add seasonings, heavy cream, and milk. Whisk until thick and bubbly. Remove from heat and stir in cheeses until melted.
5) Spoon sauce over potatoes. Cover with foil (sprayed with cooking spray) and bake 60 minutes.
6) Remove foil and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked.
7) Garnish with fresh chives if desired.
Dessert
Original No Bake Cheesecake
The great debate: no bake vs. baked cheesecake! This year we’re going to try the no bake cheesecake and wow your dinner guest. Get creative with your topping(s) and make sure you remind yourself and your guest to save room for dessert.
What you’ll need:
Crust
1/2 cup butter, melted
1 1/2 cup graham cracker crumbs
1/4 cup granulated sugar
Pinch of salt
Cheesecake
2 cups cold heavy whipping cream
3 (8- ounce) packages cream cheese, room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
Topping ideas:
Fresh Fruit
Whipped Cream
Caramel
Hot Fudge
Chopped Candy
Nutella
How to:
1) Lightly coat a 9- inch springform pan with nonstick spray. Set aside.
2) In a large bowl evenly combine the butter, graham cracker crumbs, sugar, and salt. Press the mixture firmly into the bottom and up the sides of the prepared pan then place in freezer.
3) Using a standing mixer or hand mixer, beat the heavy cream on medium-high speed with a whisk until stiff peaks form. Remove the whipped cream from the mixing bowl and set aside.
4) In the same mixing bowl, using paddle attachment mix the cream cheese, powdered sugar, and vanilla extract together on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed.
5) Fold in the whipped cream evenly, making sure to scrape the sides and bottom of the bowl completely.
6) Spread the cheesecake filling into the chilled crust and smooth. Cover and chill for 4 hours or overnight.
7) Serve with toppings as desired.
Caramel Brownie A La Mode
Who doesn’t love a warm brownie, decadent caramel, and ice cream? Garnish with rose petals and some candlelight with a glass of wine and it makes for the perfect nightcap!
What you’ll need:
1 c. butter
8 oz. semisweet chocolate
2 c. sugar
2 tsp. pure vanilla extract
5 extra-large eggs
1/3 c. unsweetened cocoa powder
1/2 tsp. salt
2/3 c. all-purpose flour
15 oz. caramel bits
1/3 c. whipping cream
12 oz. bag of semi-sweet chocolate chips
1/2 gallon Vanilla ice cream
How to:
1) Preheat oven to 350 degrees F. Line a 13×9 inch glass pan with heavy-duty foil and spray foil with cooking spray.
2) In a skillet, melt butter and chocolate over low heat stirring until smooth.
3) Add sugar until melted then remove from heat and let cool.
4) Whisk in vanilla, then add eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it smooth.
5) Spread half of mixture in pan and bake for 20 minutes.
6) While cooling, prepare the caramel sauce.
7) In a skillet, combine caramels and cream and stir till smooth.
8) Pour over brownies and top with chocolate chips and remaining brownie batter. Return to oven and bake for 30 more minutes.
9) Allow to cool before cutting. Serve with a scoop of ice cream and drizzle with caramel.