Valentine’s Day At Home: Date Night Dinner Ideas

Can you believe it is already February?? Time sure does fly and Valentine’s Day is around the corner. Between falling in the middle of the work week and reservations becoming nearly impossible, celebrating with your loved one at home can be the ideal solution. We have put together some simple entrée ideas for an at home dinner date. Bon Appétit!


 

MEAT LOVERS 

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http://www.countryliving.com/food-drinks/recipes/a3463/chicken-lemon-potatoes-recipe-clv1010/

Chicken with Lemon and Potatoes

TOTAL TIME: 2:10

PREP: 0:30

LEVEL: Moderate

SERVES: 6

Ingredients

  • 1 whole chicken
  • 1 bunch fresh basil leaves
  • 5 tbsp. unsalted butter
  • 2 lemons
  • 5 clove garlic
  • 2 scallions
  • coarse sea salt
  • Freshly ground pepper
  • 1¾ lb. small to medium potatoes
  • 2 tbsp. extra-virgin olive oil
  • ½ bunch fresh parsley leaves

Directions

  1. Preheat oven to 450 degrees F with rack set in middle. Remove any excess fat around chicken cavities and discard; rinse chicken and pat dry, inside and out.
  2. In a small bowl, combine basil, butter, lemon zest, garlic, and scallions.
  3. Starting at chicken’s neck, slide hands under skin, carefully loosening skin on breasts and thighs. Spread butter mixture, about 1 tablespoon at a time, between loosened skin and meat, taking care not to tear skin. Rub hands over skin to spread mixture into crevices.
  4. Season chicken (inside and out) with salt and pepper, then tie legs together with kitchen string. In a large bowl, toss potatoes with oil, 1/2 teaspoon salt, and enough pepper to coat well. Cut reserved lemon into quarters and set 3 aside.
  5. Heat roasting pan in oven for 10 minutes. Remove; then put potatoes and any oil left in bowl into pan, keeping potatoes in a single layer and pushed to edges to make room for chicken. Place chicken in pan, breast-side up.
  6. Roast chicken for 20 minutes, then remove pan from oven and turn bird breast-side down. Continue to roast for 20 more minutes, then remove pan from oven and turn bird breast-side up again. Sprinkle parsley over potatoes, then stir to coat with pan drippings. Squeeze reserved lemon over chicken and put rinds into pan. Continue to roast until juices of chicken run clear when thigh is pierced with a fork, or an instant-read thermometer inserted in breast reaches 160°F, 20 to 30 minutes.
  7. Remove pan from oven; let chicken rest for 15 minutes before transferring to a cutting board. Let rest for 5 more minutes, then carve. Spoon pan juices over chicken; serve with potatoes and roasted lemon.

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http://www.countryliving.com/food-drinks/recipes/a5748/herb-garlic-crusted-flank-steak-with-pan-roasted-grapes-recipe-clx0914/

Herb-Garlic Crusted Flank Steak with Pan-Roasted Grapes

TOTAL TIME: 0:28

PREP: 0:28

LEVEL: Moderate

SERVES: 4

Ingredients

  • 2 tsp. fresh thyme
  • 2 tsp. fresh rosemary
  • 1 large garlic clove
  • 1½ tsp. Kosher salt
  • ¾ tsp. Freshly ground pepper
  • 1 flank steak
  • 2 tbsp. olive oil
  • 3 c. assorted whole grapes
  • 2 shallots
  • 1 to 2 tbsp. white balsamic vinegar
  • ½ c. freshly crumbled blue cheese

Directions

  1. Combine first 5 ingredients. Rub steak with herb mixture. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Cook steak 6 to 7 minutes on each side or until desired degree of doneness. Remove and cover loosely with foil.
  2. Reduce heat to medium. Add remaining 1 tablespoon of oil to pan, and sauté grapes and shallots 5 to 6 minutes or until grapes just begin to soften.
  3. Remove from heat, and let stand 1 minute. Stir in vinegar and season with salt and pepper to taste.
  4. Slice steak against the grain into thin slices. Arrange on a serving platter, spooning grapes and cheese over meat. Sprinkle with additional fresh herbs if desired. Serve with mashed potatoes.

SEAFOOD LOVERS

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http://www.countryliving.com/food-drinks/recipes/a6126/honey-soy-glazed-salmon-mushrooms-peppers-recipe-clx1214/

Honey-Soy Glazed Salmon with Mushrooms and Peppers

TOTAL TIME: 0:35

PREP: 0:15

LEVEL: Moderate

SERVES: 4

Ingredients

  • ¼ c. seasoned rice wine vinegar
  • 2 tbsp. toasted sesame oil
  • ⅓ light soy sauce
  • ⅓ Honey
  • 2 to 3 tsp. chili-garlic sauce
  • 1 tbsp. Chinese or Dijon mustard
  • 1 skin-on salmon fillet
  • 2 package shiitake mushrooms
  • 1 red bell pepper
  • 1 large bunch green onions
  • 2 package instant microwave Jasmine rice
  • Toasted sesame seeds

Directions

  1. Heat oven to 475 degrees F. Stir together 3 tablespoons vinegar, 1 tablespoon sesame oil, soy sauce, and next 3 ingredients; set aside 1/2 cup of sauce. Place salmon, skin side down, on a large parchment lined rimmed baking sheet. Brush with 2 tablespoons soy mixture.
  2. Bake salmon at 475 degrees F for 8 minutes. Toss mushrooms and next two ingredients with 1 tablespoon of soy mixture. Scatter vegetables around fish in hot pan and brush fish with soy mixture. Bake 8 to 10 more minutes or until desired degree of doneness and vegetables are just tender.
  3. Prepare rice according to package directions. Stir rice and remaining 1 tablespoon each of vinegar and sesame oil in a serving bowl; season with salt and pepper to taste. Lift fish from skin with two large spatulas and transfer to a platter with vegetables; sprinkle with sesame seeds. Serve with rice and reserved 1/2 cup sauce.

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http://www.countryliving.com/food-drinks/recipes/a5629/seared-grouper-corn-zucchini-tomato-saute-recipe-clx0914/

Seared Grouper with Corn, Zucchini, and Tomato Sauté

TOTAL TIME: 0:20

PREP: 0:20

LEVEL: Moderate

SERVES: 4

Ingredients

  • 4 grouper fillets, or other firm fish such as halibut, cod, or salmon
  • 1 tsp. Kosher salt
  • ½ tsp. Freshly ground pepper
  • 2 tbsp. olive oil
  • 2 medium zucchini
  • 1 large shallot
  • 1½ c. fresh yellow corn kernels or frozen whole-kernel corn
  • 2 clove garlic
  • 1½ c. cherry tomatoes
  • 2 tbsp. cold butter
  • ¼ c. torn basil leaves

Directions

  1. Sprinkle fish with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook fish 4 minutes on each side until browned and cooked through. Remove and keep warm.
  2. Sauté zucchini and shallot 4 minutes or until crisp-tender. Stir in corn and garlic, and sauté 2 more minutes. Reduce heat to low, and stir in tomatoes, butter, and basil, cooking until butter is just melted. Season with salt and pepper to taste. Spoon vegetables onto serving plates, and top with fish.

VEGETABLE LOVERS

gallery-1484162549-cannelloni3

http://www.countryliving.com/food-drinks/recipes/a2995/pumpkin-cannelloni-sage-brown-butter-sauce-recipe/

Pumpkin Cannelloni with Sage Brown-Butter Sauce

TOTAL TIME: 1:20

LEVEL: Easy

YIELD: 6 cannelloni

Ingredients

  • 1½ lb. pumpkin
  • 1½ tbsp. extra-virgin olive oil
  • 3 large Garlic cloves
  • ½ c. ricotta
  • ½ c. grated Parmigiano-Reggiano
  • 1½ tsp. finely chopped fresh sage
  • ¼ tsp. salt
  • ½ tsp. Freshly ground pepper
  • 1 package oven-ready lasagna sheets
  • 6 tbsp. unsalted butter

Directions

  1. Preheat oven to 350°F.
  2. Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
  3. Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
  4. Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
  5. Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
  6. Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

gallery-1452274984-gettyimages-136593116

http://www.countryliving.com/food-drinks/recipes/a2638/roasted-vegetable-mac-cheese-recipes/

Roasted Vegetable Mac ‘n’ Cheese

TOTAL TIME: 1:00

LEVEL: Easy

SERVES: 12

Ingredients

  • 1 lb. plum tomatoes
  • 6 c. broccoli florets
  • 2 tbsp. extra-virgin olive oil
  • 3 tbsp. butter
  • 3 tbsp. all-purpose flour
  • 4 c. milk
  • 2⅓ grated aged Asiago
  • 2½ c. grated sharp Cheddar
  • 2 tbsp. Dijon mustard
  • 1½ tsp. salt
  • 2 tsp. fresh black pepper
  • 2 tbsp. chopped fresh thyme
  • 1 lb. penne

Directions

  1. Heat the oven to 400 degrees. Slice the tomatoes 1/4 inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.
  2. Whisk the butter and flour in a medium-size pot over medium-high heat until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat.
  3. Whisk in the cheeses, mustard, salt, pepper, and thyme. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish. Top with the tomatoes and bake about 30 minutes.

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