5 Romantic Valentine’s Day Dinner Recipes

5 Romantic Valentine's Day Dinner Recipes

These recipes are a great way to impress your special someone this Valentine’s Day. Rather than going out to eat, staying in can be a lot more intimate and can give you a chance to show off your cooking skills. Or you could spend some quality time cooking dinner together.

Check out these 5 showstopper recipes:

Marry Me Chicken

Marry Me Chicken

Ingredients:

  • 1 tablespoon olive oil
  • 6-8 bone-in and skin-on chicken thighs
  • salt and pepper
  • 2 cloves minced garlic
  • 1 teaspoon thyme
  • 1 teaspoon Red Pepper Flakes
  • ¾ cup chicken broth
  • ½ cup heavy cream
  • ½ cup sundried tomatoes
  • ¼ - ½ cup freshly grated parmesan cheese
  • fresh basil

Directions:

  1. Preheat oven to 375 F degrees. In a large skillet that is oven-safe, heat oil on medium-high.  Season chicken with a generous amount of salt and pepper and sear until golden, about 4 to 5 minutes on each side.  Move the chicken to a plate.
  2. Return skillet to medium heat. Add garlic and cook for a minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes while stirring.  Add in sundried tomatoes and parmesan cheese and stir. 
  3. Return chicken to skillet and spoon the sauce over the chicken thighs. Put the skillet in the oven for about 15-18 minutes. 
  4. Garnish with basil and grated parmesan cheese and serve over rice or with a side of vegetables.

Shrimp and Zucchini Scampi

Shrimp and Zucchini

Ingredients:

  • 1 ½ pounds shelled and deveined shrimp
  • 2 tablespoon oil
  • 2 medium zucchini
  • 4 cloves chopped garlic
  • 4 tablespoon butter
  • ¾ cup white wine
  • salt
  • 1 pound cooked linguine
  • ¼ cup pasta cooking water
  • 2 teaspoon grated lemon peel
  • chopped parsley for serving

Directions:

  1. Cook shrimp in oil for 3 minutes or until cooked through, turning once. Move shrimp to plate.
  2. Add zucchini, garlic, and butter to skillet. Cook 3 minutes. Add white wine and salt to taste and cook 2 minutes while stirring. Add cooked linguine, shrimp, pasta cooking water, and lemon peel to the skillet and stir.
  3. Transfer to a serving bowl or plate and garnish with parsley.

Moroccan Olive and Orange Chicken

Moroccan Olive and Orange Chicken

Ingredients:

  • 3 tablespoons olive oil
  • 1 pound thin chicken-breast
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup all-purpose flour
  • 1 sliced red onion
  • 2 navel oranges
  • ½ cup halved pitted green olives
  • parsley
  • 2 cups cooked rice pilaf

Directions:

  1. In a skillet, heat olive oil on medium-high.
  2. Season chicken with salt and pepper, and coat in flour. Cook 3 to 4 minutes or until browned, turning once. Move chicken to a plate.
  3. Reduce heat to medium. Add red onion. Cook 2 minutes or until browned. Squeeze juice of 1½ oranges into skillet. Thinly slice the remaining ½ orange and add to skillet with green olives and ¼ cup water.
  4. Add chicken back to the skillet and cook for 3 minutes. Scrape the brown parts off bottom of pan and add to sauce.
  5. Serve over rice pilaf and garnish with parsley.

Portobello Parmesan

Portobello Parmesan

Ingredients:

  • 4 large portobello mushroom caps
  • ¼ teaspoon salt
  • 1 cup marinara
  • 4 slices fresh mozzarella
  • ¼ cup panko
  • freshly grated Parmesan
  • sautéed kale
  • sliced baguette

Directions:

  1. Preheat oven to 450 F degrees. Line a baking sheet with foil and spray with nonstick cooking spray. Place portobello mushrooms smooth sides down on baking sheet, and salt to taste. Bake for 10 minutes.
  2. Spoon ¼ cup marinara sauce into each mushroom cap. Top each cap with a mozzarella slice and a tablespoon panko. Spray it all with nonstick spray.
  3. Bake 15 minutes longer or until cheese has melted and mushrooms are tender.
  4. Serve with sautéed kale and sliced baguette, garnish with freshly grated Parmesan.

Pot Roast and Vegetables

Pot Roast and Vegetables

Ingredients:

  • 2 tablespoons all-purpose flour
  • ½ cup dry red wine
  • 2 tablespoon tomato paste
  • 1 tablespoon low-sodium beef bouillon base
  • 2 teaspoon worcestershire sauce
  • 2 large carrots cut into 2-inch pieces
  • 1 large chopped onion
  • 1 medium rutabaga cut into 2-inch pieces
  • 10 small yellow potatoes
  • 2 sprigs fresh rosemary
  • 1 ½ pounds beef round roast (tied with string)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Chopped fresh parsley

Directions:

  1. In a slow cooker, whisk together the flour, red wine, tomato paste, bouillon and Worcestershire. Stir the carrots, onion, rutabaga, potatoes and rosemary into the liquid.
  2. Season the beef with salt and pepper, then add it into the vegetables and coat with the juices. Cover and cook until the roast is tender, 7 to 8 hours on low or 6 to 7 hours on high.
  3. Transfer the beef to a cutting board, remove the string and slice.
  4. Arrange the beef and vegetables on a serving plate and garnish with parsley.

Check Out the Original Recipes:
Marry Me Chicken
Shrimp and Zucchini Scampi
Moroccan Olive and Orange Chicken
Portobello Parmesan
Pot Roast and Vegetables