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
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:
- 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.
- 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.
- Return chicken to skillet and spoon the sauce over the chicken thighs. Put the skillet in the oven for about 15-18 minutes.
- Garnish with basil and grated parmesan cheese and serve over rice or with a side of vegetables.
Shrimp and Zucchini Scampi
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:
- Cook shrimp in oil for 3 minutes or until cooked through, turning once. Move shrimp to plate.
- 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.
- Transfer to a serving bowl or plate and garnish with parsley.
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:
- In a skillet, heat olive oil on medium-high.
- 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.
- 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.
- Add chicken back to the skillet and cook for 3 minutes. Scrape the brown parts off bottom of pan and add to sauce.
- Serve over rice pilaf and garnish with parsley.
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:
- 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.
- 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.
- Bake 15 minutes longer or until cheese has melted and mushrooms are tender.
- Serve with sautéed kale and sliced baguette, garnish with freshly grated Parmesan.
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:
- 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.
- 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.
- Transfer the beef to a cutting board, remove the string and slice.
- 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
