Valentines Day Menu Idea

Here is a fun Valentines Day Menu to make this special day deliciously memorable!

Entree:

Lemon Chicken

Lemon Tagliatele Pasta with Beets

Side Dish:

Green and Yellow Wax Bean Medley with Smoked Paprika and Almonds

Fresh Fruit Salad with Edible Orchid Garnish

Dessert:

Simply Decadent Creme Brulee 

*May you all find love this February.... Even if it is only with your food. :)

Grilled Caramel Peaches

Grilled Caramel Peaches

Serves 6 as a side dish or dessert

Can be served with vanilla ice cream for an added touch!

Ingredients:

6 ripe peaches

½ cube butter

¼ cup brown sugar

Preparation:

1.Preheat grill to medium.

2. Clean and halve peaches and remove the pit.

3. In a Large Glass Pyrex dish arrange pieces of butter and brown sugar so that they are spread out over the dish. Place halved peaches cut side down in the Pyrex.

4. Place Pyrex on grill. Grill peaches 10-15 minutes, or until peaches are caramelized on the cut side.

Enjoy!

*Recipe courtesy of Laura Muir

Deluxe Iceberg Wedge Salad

Deluxe Iceberg Wedge Salad

SERVES 2 – 4

FOR THE DRESSING:

4 oz. blue cheese, such as Maytag

2 tbsp. heavy cream

2 tbsp. mayonnaise

2 tbsp. milk

1 tbsp. extra-virgin olive oil

1 tsp. worcestershire

1/4 tsp. hot sauce, such as Tabasco

1 small shallot, finely chopped

Kosher salt and freshly ground black pepper,

to taste

FOR THE SALAD:

1 head iceberg lettuce, cored and

halved lengthwise or two heads of baby iceberg lettuce

4 strips cooked bacon, torn

10 cherry tomatoes, halved

8 slices of cucumber

8 basil leaves, torn

4 oz. crumbled blue cheese, such as Maytag

Freshly ground black pepper, to taste

1. Make the dressing: In the bowl of a food processor, combine blue cheese, cream, mayonnaise, milk, oil, Worcestershire sauce, hot sauce, and shallot and process until smooth and creamy, about 15 seconds. Season dressing with salt and pepper and transfer to a small bowl; set aside.

2. Arrange lettuce cut side up on 2 plates. Spoon dressing over each wedge and garnish salad with bacon, tomatoes, basil, and blue cheese. Season with black pepper and serve.

Enjoy!

*Recipe courtesy of Patricia Fava

Thai Cucumber and Pineapple Salad

Thai Cucumber and Pineapple Salad

(Makes 2 salads)

Ingredients:

1/2 pineapple, peeled, cored and cut into bite sized pieces

1/2 cucumber, peeled and cut into bite sized pieces

2 green onions, sliced

1 handful cilantro

1 handful mint, chopped

1 tablespoon fish sauce or soy sauce. (fish sauce gives the Thai flavor.)

1 lime, juice and zest

1 teaspoon palm sugar, or brown sugar.

1 birds eye chili, chopped (substitute any other hot chili pepper)

1 handful peanuts, roasted and chopped (optional)

Directions:

1. Mix the pineapple, cucumber, green onions, cilantro and mint in a large bowl.

2. Mix the fish sauce, lime juice, sugar and chili pepper in a small bowl.

3. Toss the salad in the dressing to coat.

4. Serve garnished with chopped roasted peanuts.

*Recipe courtesy of Patricia Fava

Baby Bok Choy Stir Fry

Baby Bok Choy Stir Fry

4 medium heads baby bok choy

1⁄2 tsp. cornstarch

3 tbsp. vegetable oil

2 tbsp. oyster sauce

1⁄4 cup Chicken Stock

Salt and freshly ground pepper

1 tsp. Asian sesame oil

*Be Bold, add slivered peppers, asparagus, cut celery and shelled Edamame. Protein, you choose, shrimp, chicken, tofu! Double the sauce ingredients and you have dinner.

1. Trim and quarter lengthwise heads of bok choy. Blanch in a large pot of boiling water until just tender, 1–2 minutes. Drain, pat dry, and set aside.

2. Dissolve cornstarch in 1 tsp. water; set aside.

3. Heat a wok over high heat until hot but not smoking. Add vegetable oil, then add bok choy and stir-fry until heated through, about 1 minute. Add oyster sauce and chicken stock and stir-fry until liquid has reduced slightly, about 30 seconds. Season to taste with salt and pepper.

4. Add cornstarch mixture and cook until sauce thickens, 15–30 seconds. Add sesame oil and stir well.

*Recipe courtesy of Patricia Fava

Spicy Roasted Asparagus with Peppers

  Spicy Roasted Asparagus with Peppers

Ingredients:

1 bunch asparagus, trimmed and washed

1 large red bell pepper, seeded and cut into ½ inch strips

1 large green bell pepper, seeded and cut into ½ inch strips

½ teaspoon togarashi spice, or crushed red pepper

2 tablespoon EVOO

½ teaspoon salt

1 lemon

Directions:

1.Preheat oven to 400 degrees. In a medium sized bowl add asparagus, bell peppers, olive oil, 2 tablespoons lemon juice, salt and togarashi or crushed red pepper. Toss well to coat evenly.

2.Place the veggies on a baking sheet sprayed with non-stick spray. Place Baking tray in oven and bake until tender, turning veggies once if needed. 15-20 minutes.

3. When veggies are done, put them in a medium bowl and toss 1 teaspoon lemon zest over them and sprinkle a little salt to taste!

*Recipe courtesy of Laura Muir

Caramelized Red Pearl Onions, Fennel and Brussels Sprouts

Caramelized Red Pearl Onions, Fennel and Brussels Sprouts

10 ounce Brussels sprouts, halved

1 ½ T. butter

2 cups whole red pearl onions, peeled

½ medium fennel bulb, thinly sliced

2 T. sugar

Fresh ground pepper to taste

1.    Bring a medium saucepan of lightly salted water to a boil. Add the Brussels sprouts and return to a boil; cook three minutes. Drain.

2.   In a large non-stick skillet over medium heat, melt the butter. Add the onions, fennel and sugar. Cook until golden brown, stirring occasionally, 12-14 minutes. Add the Brussels sprouts, salt, pepper; cook until heated through, 2-3 minutes.

*This is a great make ahead dish. Simply store in an airtight container in the refrigerator for up to three days. To reheat, transfer to a skillet over medium heat and cook until heated through, stirring occasionally, 5-7 minutes.
*This recipe was adapted by Laura Muir from Weight Watchers new complete cookbook.

Enjoy!

Giant Jalapeno Onion Rings

Giant Jalapeno Onion Rings

Ingredients:

2-3 Super Colossal Onions, peeled


4 1⁄4 cups flour


1 cup Panko Bread Crumbs


3⁄4 cup cornstarch


1⁄3 cup baking powder


2 tbsp. dried parsley


2 tbsp. seasoned salt, such as Lawry's


Vegetable oil


1 cup milk


1 cup buttermilk

1 Jalapeno Pepper, seeded, stemmed and finely minced

1 clove Garlic, peeled, mashed and minced

Preparation:

1. Cut onions crosswise into 1"-thick slices and separate into rings. Place rings in a large bowl of cold water and soak for at least 30 minutes to remove any bitterness.

2. To make dry batter, mix together 2 1⁄4 cups of the flour, Panko bread crumbs, cornstarch, baking powder, parsley, and seasoned salt in a large bowl, then cover and set aside.

3. Pour enough oil into a cast-iron pot to come to a depth of 3". Heat over medium-high heat to 325°–350°. Put remaining 2 cups flour in a bowl. In another bowl, mix together milk, buttermilk, jalapeno and garlic.

4. Drain onions. Working in batches, about 3–5 rings at a time, dredge onions in flour, then dip in milk mixture, then dredge in dry batter. Immediately fry onions in hot oil until crisp and golden, about 2 minutes. Use tongs or a slotted spoon to remove onion rings from oil; drain well on paper towels before serving.

*Recipe adapted by Laura Muir and Chef Patricia Fava from the Smoke Stack Restaurant

Enjoy!

Crisp Mixed Veggies with Sesame Sauce

To enlarge recipe click on title

Carmelized Cipollini Onions

To enlarge Recipe, click on Image

Roasted Potatoes with Bacon and Sage

Perfect Mashed Potatoes

Pepperonata

Cornbread Dressing with Golden Raisins, Apples and Sausage

Braised Maple Banana Squash

Spinach and Grapefruit Salad

Grandma's Summer Squash Stir Fry

Grandma's Summer Squash Stir Fry

Great Grandma Robbins’ Recipe

Ingredients:

Zucchini

Yellow Squash

Apple (of your choice)

Yellow Onion

1 T. Oil

Sauce Ingredients:

1 T. Sugar

1 T. White Wine Vinegar

1 T. Soy Sauce

Directions:

Select veggie and fruit quantities that you desire. Can be stir-fried in any quantity variety, it just depends on how you like it.

Mix up enough sauce to evenly but lightly coat the veggies. Pour over veggies and coat well.

In a stir fry pan, heat to medium to med-high. Heat oil and add stir fry mix. Cook until al dente.

Serve Immediately.

Enjoy!

Roasted Vegetable with Creamy Polenta

Roasted Vegetables with Creamy Polenta

 Ingredients:

4 cups diced Acorn Squash –peeled and seeded

4 cups cubed Purple Potatoes

2 cups whole Baby Carrots

2# Parsnips peeled and diced

1 medium Onion, sliced

4 tablespoons Extra-Virgin Olive Oil

1/2 teaspoon Garlic Powder or fresh Garlic Cloves

3/4 teaspoon freshly Ground Pepper, divided

1  teaspoon Sea Salt

2 1/2 cups Vegetable Broth, or reduced-sodium Chicken Broth

1 cup Water

3/4 cup Cornmeal

1 teaspoon chopped fresh Rosemary, or 1/2 teaspoon dried

2/3 cup finely shredded Parmesan Cheese, preferably Parmigiano-Reggiano

Directions:

1.Preheat oven to 500°F.

2.Toss potato, squash, carrots, parsnips and onion in a large bowl with oil, garlic powder, ½ teaspoon pepper and sea salt. Spread on a rimmed baking sheet. Add a couple sprigs of rosemary. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.

3.Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining ¼ teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

*Recipe courtesy of Patricia Fava

Romaine and Pear Salad

Romaine and Pear Salad

Yield 8 servings

Ingredients:

¼ cup red wine vinegar

¾ cup Extra Virgin Olive Oil

1 tablespoon Honey

½ teaspoon Salt

¼ teaspoon ground Black Pepper

¼ cup chopped Green Onion

1 large head Romaine Lettuce, torn into bite-size pieces

2 Bosc Pears, thinly sliced

Optional: Crumbled Gorgonzola Cheese and candied Almonds

Directions:

1. In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.

2. Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add pear slices, gorgonzola cheese and candied almonds. Toss gently and serve immediately.

*Recipe courtesy of Patricia Fava

Roasted Cauliflower

Roasted Cauliflower

High heat roasting intensifies the flavor if this understated vegetable, maximizing the golden exterior while ensuring a creamy interior.

Serves 4-6

(As a side dish)

This dish is also good in a spicy version. Just add 2 tsp. of either curry powder or chili powder into the olive oil before seasoning the cauliflower.

1 medium head cauliflower (approx. 2 lbs.)

¼ cup extra-virgin olive oil, plus extra for drizzling

Kosher salt and ground black pepper

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves and cut stem flush with the bottom. Cut head into 8 equal wedges so that the core and the florets remain intact. Place wedges cut side down in foil or parchment lined rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season the other cut side with remaining 2 tbsp. oil, salt and pepper.

2. Cover baking sheet well with aluminum foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8-12 minutes. Remove sheet from oven, and using spatula, carefully flip wedges. Return to oven and cook 8-12 minutes more until cauliflower is golden all over.

3. Season with salt and pepper to taste, drizzle with oil and serve immediately. Enjoy!

*Recipe courtesy of Cooks Illustrated #84