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1. Steakhouse Sheet Pan Dinner
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[slideshow_type=desc num=1]For the most part, Valentine’s Day tends to be all about going out to get a couple of expensive steaks and a nice bottle of wine at a local restaurant. Still, you can replicate this dinner right at home for a more comfortable (and cheaper) meal! Once you try it, you may never want to go out for a steak dinner again. Here’s how you do it:
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Ingredients:
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[slideshow_type=desc num=2]2 tablespoons of unsalted butter (and more for greasing the sheet pan)
4 jumbo shrimp, peeled and deveined (with the tails on)
2 teaspoons of thyme leaves
3 cloves of minced garlic
1/4 cup of grated Parmesan
2/3 cup of heavy cream
1 pound of Yukon gold potatoes, sliced
2 ounces of cream cheese
1 10-ounce package of frozen spinach, thawed and dried
2/3 cup of shredded Gruyere
2 8-ounce New York strip steaks
kosher salt
pepper
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Steps:
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[slideshow_type=desc num=3]1. Begin by putting an oven rack in the top third of your oven and preheat it to 450 degrees. Grease up one third of a sheet pan with butter as well.
2. In the mean time, toss your shrimp with melted butter, a teaspoon of garlic, 1/2 a teaspoon of salt and a few grinds of black pepper. Set it all aside.
3. Mix together your Parmesan, 1/3 cup of heavy cream, a teaspoon of thyme, half a teaspoon of salt and a little more pepper.
4. Put half of your potato slices in a single, overlapping layer on a buttered sheet pan and pour your heavy cream mix on top. Top it off with the rest of the potato slices.
5. Cover everything with foil and bake everything until it turns tender, about 15 to 17 minutes.
6. Whisk together your cream cheese, the rest of your heavy cream and the rest of your garlic in a bowl until it turns smooth. Fold in your spinach until it’s well-coated.
7. Break the mixture up into two small ramekins and press the spinach down so it turns flat and the cream pools on top of it slightly.
8. When the potatoes are done, take them out of the oven, take the foil off and sprinkle the potatoes with Gruyere cheese.
9. Lay your steaks in the middle of the pan and sprinkle them on each side with salt and pepper.
10. Put your ramekins on one side of the empty pan and bake again until the steak is 95 degrees in the middle (for 12 to 14 minutes).
11. After that, take the pan out and turn your broiler on. For decoration, twist your pairs of shrimp into two heart shapes next to the ramekins (by putting the tails together).
12. Broil the steaks until they turn brown and the middle reaches 115 degrees (for three to four minutes). Let it all sit for five to 10 minutes and serve!
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2. Perfect Beef Wellington
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[slideshow_type=desc num=4]Another one of the fancier dishes that people tend to celebrate with is a well-made Beef Wellington. Although these are known to be tricky to make, these concerns are somewhat overblown—following this recipe, you can make it at home without much effort. Though it goes without saying, the end result is so tasty. Here’s how you do it:
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Ingredients:
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[slideshow_type=desc num=5]1 ounce of butter
1 onion
5 ounces of chestnut mushrooms
2 cloves of minced garlic
2 tablespoons of chopped parsley
3 1/2 ounces of smooth liver paté
1 1/2 pounds of beef fillet
1 pound of puff pastry
1 beaten egg
salt
black pepper
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Steps:
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[slideshow_type=desc num=6]1. Begin by preheating your oven to 400 degrees.
2. Melt your butter in a big frying pan and cook your onions for five minutes until they start to soften.
3. Add mushrooms and cook for five more minutes until everything turns soft and creamy.
4. Stir in your garlic and parsley, seasoning it with salt and pepper. Set it all aside to cool.
5. Beat your paté into the mushroom mix and set it all aside.
6. Roll out your puff pastry on a floured surface so that it’s big enough to hold the beef. Keep the excess for decoration later.
7. Spread your paté all over the pastry and put your beef in the middle on top. Leave a border around the pastry and brush it with your beaten egg.
8. Fold the dough up around the meat and seal up all the edges.
9. Put the whole thing on a baking sheet with the seam facing down.
10. Create decorative pieces out of the extra dough and put those on top.
11. Chill the whole thing for 10 minutes before baking it for 40 to 45 minutes.
12. When it’s done, move it to a cutting board and let it sit for 10 minutes before serving.
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3. Linguine with Shrimp Scampi
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[slideshow_type=desc num=7]Few things taste better than a perfectly buttery seafood dish. Although the ingredients in these meals are usually pretty simple, they’re also usually quite expensive as well. If you’re going to make one at home, we suggest this delicious linguini and shrimp scampi dish. As always, the recipe is easy enough to make and tastes great. Here’s how you do it:
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Ingredients:
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[slideshow_type=desc num=8]3/4 pound of linguine
1 pound of large shrimp, peeled and deveined
1 1/2 tablespoons of minced garlic
2 1/2 tablespoons of olive oil
3 tablespoons of unsalted butter
1/3 cup of chopped parsley leaves
1/2 lemon, zested
1/4 cup of freshly squeezed lemon juice
1/4 lemon, thinly sliced
1/8 teaspoon of red pepper flakes
1/4 teaspoon of ground black pepper
1 tablespoon of kosher salt (and an additional 1 1/2 teaspoons)
vegetable oil
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Steps:
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[slideshow_type=desc num=9]1. Start by adding some oil to a large pot of boiling water. Add a tablespoon of salt and your linguine, cooking it for seven to 10 minutes.
2. In another heavy-bottomed pan, melt your butter and olive oil over medium-low heat. Add your garlic and sauté it for a minute without burning it.
3. Add your shrimp, 1 1/2 teaspoons of salt and pepper, sautéing until your shrimp turn pink, stirring frequently (for about five minutes).
4. Take the shrimp off the heat and add your parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss everything until it’s well-combined.
5. When it’s all done, drain the linguine and put it back in the pot. Add your shrimp and sauce, toss it and serve!
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4. Red Wine Risotto
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[slideshow_type=desc num=10]When’s the last time you made a risotto? Although they have an unfair reputation as a particularly hard dish to make, they end up tasting incredible and are actually pretty straight-forward if you know what to do. If you want to give it a shot, this red wine risotto is a great place to start. Here’s how you make it:
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Ingredients:
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[slideshow_type=desc num=11]3 1/2 cups of canned chicken broth
3 tablespoons of unsalted butter
1 cup of chopped onion
2 minced garlic cloves
1 cup of medium-grain white rice
1/2 cup of dry red wine
1/3 cup of thawed frozen peas
1/4 cup of chopped Italian parsley
1/2 cup of grated Parmesan
salt
ground black pepper
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Steps:
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[slideshow_type=desc num=12]1. Pour your broth in a pan and bring it to a simmer over medium-high heat. Cover it and keep it warm on low.
2. Next, melt your butter in a large saucepan over medium heat. Add your onions and cook them for eight minutes until they turn translucent.
3. Stir in your garlic and sauté it for 30 seconds.
4. Stir in your rice and cook it for two minutes until the rice gets toasted.
5. Add your wine and stir until it gets absorbed, for about one minute.
6. Add 3/4 cup of hot broth and simmer it over medium-low until the liquid absorbs. Keep stirring for six minutes and repeat, adding 3/4 cup of hot broth two more times, stirring frequently for 12 more minutes.
7. Refrigerate your risotto and the leftover broth without covering it until it turns cool. At that point, cover it and refrigerate.
8. After that, bring your leftover broth to a simmer before covering it and keeping it on low heat.
9. Stir 3/4 cup of hot broth into your risotto over medium until it absorbs (about three minutes). Add the leftover broth and simmer it until the rice gets tender and the mix is creamy (five more minutes).
10. Add half a cup of Parmesan and season it with salt and pepper to taste.
11. Finally, scoop it into bowls, add cheese and serve!
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5. Sea Scallops and Fettuccine
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[slideshow_type=desc num=13]Nothing tastes more luxuriant or high-end than seafood pasta. As it turns out, you don’t have to spend a lot to get these delicious treats. As yet another example of this, here’s one more seafood pasta that you and your partner can enjoy right from home. Here’s how you make it:
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Ingredients:
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[slideshow_type=desc num=14]4 ounces of uncooked fettuccine
1 tablespoon of olive oil
1/2 medium red pepper, julienned
1 clove of minced garlic
1/2 teaspoon of grated lemon peel
1/4 teaspoon of red pepper flakes
1/2 cup of chicken broth
1/4 cup of white wine
1 tablespoon of lemon juice
6 sea scallops
2 teaspoons of grated Parmesan cheese
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Steps:
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[slideshow_type=desc num=15]1. Begin by cooking your fettuccine according to the instructions on the package.
2. In a skillet, heat up your oil over medium-high heat and add your red pepper, garlic, lemon peel and pepper flakes. Cook everything and stir it up for two minutes.
3. Stir in your broth, wine and lemon juice and bring everything to a boil.
4. Turn the heat down and simmer it uncovered for five to six minutes. Reduce all the liquid by about half.
5. Cut each of your scallops in half and add them to your skillet. Cook it all uncovered for four to five more minutes until the scallops are firm and cooked through.
6. Serve your scallops and fettuccine together, add cheese and stir!
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6. Lemon Basil Salmon
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[slideshow_type=desc num=16]In keeping with the simple seafood dishes, why not give this tangy and delicious salmon dish a shot? The combination of flavors is incredible and is sure to bring a sense of occasion to your home kitchen. Make it once and you’re sure to want it again and again. Here’s how you do it:
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Ingredients:
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[slideshow_type=desc num=17]2 salmon fillets
1 tablespoon of melted butter
1 tablespoon of minced basil
1 tablespoon of lemon juice
1/8 teaspoon of salt
1/8 teaspoon of pepper
lemon wedges
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Steps:
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[slideshow_type=desc num=18]1. Begin by preheating your grill on medium heat.
2. When it’s warmed up, put each of your fillets with the skin-side down on a piece of foil.
3. In the meantime, mix your melted butter, basil, lemon juice, salt and pepper. Scoop the mixture over your salmon and fold the foil around the fish, sealing it up.
4. When it’s done, cook your fillets on the grill until it starts to flake with a fork (for about 10 to 15 minutes). Open your foil carefully to let the steam escape.
5. Serve the salmon with lemon wedges and enjoy!
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7. Turkey Breast Tenderloin with Raspberry Sauce
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[slideshow_type=desc num=19]If you’re looking for something a little lighter that doesn’t come out of the sea, why not try this turkey breast dish? When cooked correctly, the meat turns out perfectly tender and the sauce adds a delicious tartness to everything that ties it all together. While it’s perfect for Valentine’s Day, it’s also perfect for any time of year. Here’s how you make it:
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Ingredients:
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[slideshow_type=desc num=20]2 turkey breast tenderloins
1/4 cup of cranberry-raspberry juice
2 tablespoons of Heinz 57 steak sauce
2 tablespoons of red raspberry preserves
2 teaspoons of olive oil
1 teaspoon of cornstarch
1/2 teaspoon of lemon juice
1/8 teaspoon of salt
1/8 teaspoon of pepper
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Steps:
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[slideshow_type=desc num=21]1. Season your turkey with salt and pepper. In a non-stick skillet, brown your turkey in oil on medium heat on all sides.
2. Cover the pan and let it cook for 10 to 12 minutes. Take the food off and keep it warm.
3. Next, mix your cornstarch and juice until it turns smooth and add it to the pan. Stir in your steak sauce, raspberry preserves and lemon juice as well.
4. Bring everything up to a boil, cooking and stirring for a minute until it turns thick. Slice up your turkey and serve it with the sauce!
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8. Stuffed Cornish Hens
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[slideshow_type=desc num=22]If you’re looking for something a little fancier, why not try making these delicious Cornish stuffed hens? If you’ve never had them before, these little birds taste so tender and savory when you follow this recipe. Once again, this is a dish you’ll likely want to come back to. Here’s how you do it:
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Ingredients:
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[slideshow_type=desc num=23]2 tablespoons of chopped onion
1/3 cup of uncooked long-grain rice
4 tablespoons of butter
3/4 cup of water
1/2 cup of condensed cream of celery soup
1 tablespoon of lemon juice
1 teaspoon of minced chives
1 teaspoon of dried parsley flakes
1 teaspoon of chicken bouillon
2 Cornish game hens
1/2 teaspoon of dried tarragon
salt
pepper
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Steps:
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[slideshow_type=desc num=24]1. Begin by sautéing your onion and rice in two tablespoons of butter in a skillet. Cook until the rice browns.
2. Add your water, soup, lemon juice, chives, parsley and bouillon and bring everything up to a boil.
3. Turn the heat down and cover the skillet, simmering it for 25 minutes so the rice turns tender and the liquid absorbs. At this stage, take the dish off the heat to let it cool.
4. Next, sprinkle the insides of your hens with salt and pepper and stuff each one with your rice mix.
5. Put the breast sides facing upward on a rack in a baking pan.
6. Melt the rest of the butter and add tarragon, brushing it over your hens.
7. Finally, cover the hens loosely and bake them at 375 degrees for 30 minutes.
8. Uncover them and bake for another 30 to 45 minutes until the hens are 180 degrees and the filling is 165 degrees. Baste throughout with the tarragon butter and serve!
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9. Spinach and Feta Stuffed Chicken
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[slideshow_type=desc num=25]Stuffed dishes always taste incredible and we don’t tend to make them all that often. Still, this spinach and feta stuffed chicken is a great place to start. If you already like chicken and want to take your recipes up a notch, this is one of the best ones we’ve tried. Here’s how you make it:
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Ingredients:
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[slideshow_type=desc num=26]8 ounces of fresh spinach
2 boneless, skinless chicken thighs
3/4 cup of chicken broth
1 teaspoon of olive oil
3 tablespoons of crumbled feta cheese
1 1/2 teaspoons of cider vinegar
1/2 teaspoon of sugar
1/8 teaspoon of pepper
1 teaspoon of butter
1/2 teaspoon of chicken seasoning
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Steps:
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[slideshow_type=desc num=27]1. Begin by preheating your oven to 375 degrees.
2. In a skillet, cook and stir your spinach over medium-high heat until it wilts. Add your vinegar, sugar and pepper and let it cool slightly.
3. After this, pound your chicken thighs down flat and season them with chicken seasoning. Top each one with the spinach mix and cheese.
4. Roll each chicken breast up longways and tie each one shut with kitchen string.
5. In an ovenproof skillet, heat your oil over medium-high and add a chicken, browning it all over.
6. Move the skillet into the oven and roast it all for 13 to 15 minutes, until the chicken is 170 degrees internally.
7. Take the chicken out of the pan and keep it warm. Next, add broth and butter to your skillet on the stovetop and bring it to a boil. Scrape the bottom of the pan.
8. Keep cooking until the mix thickens, for three to five minutes. Serve it with chicken.
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10. Beef Burgundy with Noodles
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[slideshow_type=desc num=28]Last but not least, we’re also including this delicious, French-style beef burgundy served with noodles. Though this still has all the authentic flavor of other French recipes, it’s a little easier to make—and it still tastes incredible. Here’s how you do it:
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Ingredients:
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[slideshow_type=desc num=29]2 cups of uncooked egg noodles
3/4 cup of Burgundy wine
1 1/2 cups of fresh mushrooms, quartered
2 tablespoons of diced onion
1/2 pound of beef sirloin, sliced into quarters
1/4 cup of water (plus two tablespoons)
3 tablespoons of minced parsley
1 bay leaf
1 clove
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 tablespoon of flour
1/2 teaspoon of browning sauce
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Steps:
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[slideshow_type=desc num=30]1. Begin by heating your butter over medium-high heat in a Dutch oven or a big non-stick skillet.
2. Cook your beef and onion in the melted butter for one to two minutes until it turns light brown.
3. Add your mushrooms, wine, 1/4 cup of water, two tablespoons of parsley and the rest of the seasonings. Bring it all to a boil.
4. Next, turn the heat down and cover it. Let it simmer for an hour, until the beef turns tender.
5. In the meantime, cook the egg noodles according to the package instructions and drain them.
6. In another bowl, mix your flour and the leftover water until it turns smooth. Mix that into the beef mix and bring it all to a boil until it thickens (about two minutes).
7. Get rid of the bay leaf and the clove before stirring your browning sauce.
8. Serve the sauce over noodles, add parsley and enjoy.
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