Make it a Romantic Night In
Valentine’s Day is just around the corner! Whether you want to celebrate this weekend or on the actual holiday, these recipes are sure to impress on date night! Grab a bottle of wine and cook up this classic menu… we even included chocolate for dessert!
Bacon Avocado Caesar Salad
-1 head romaine lettuce
-4 slices of nitrate free bacon, cooked + crumbled
-1 avocado, sliced
-1/2 cup croutons
-1/2 cup fresh Parmesan cheese, plus extra for serving
-1/4 cup light Caesar dressing
Wash lettuce and pat dry. Slice into 1-inch pieces, then transfer into a salad bowl.
Add bacon, diced avocado, croutons, Parmesan, + dressing, mix until evenly combined.
Add additional Parmesan shaving on top before serving!
-1 tablespoon butter
-2 cloves garlic, minced
-1 tablespoon flour
-1 cup low fat milk
-1 teaspoon salt
-1/2 teaspoon pepper
-3-4 Yukon gold potatoes, peeled, and sliced 1/8-inch-thick
-2 tablespoons freshly Parmesan, grated
-parsley, chopped, for garnish
Preheat over to 350 degrees.
In a small pot, melt butter + cook garlic until browned.
Add flour + whisk until there are no longer clumps.
Add milk while whisking constantly to keep the mixture from clumping.
Bring to a slight boil, then remove from heat.
Slice the potatoes into 1/8 inch slices, then fan them out in a small baking dish.
Pour sauce on top of potatoes + sprinkle with Parmesan.
Bake for approximately 1 hour, until the top is bubbly + golden brown.
Sprinkle parsley on top before serving!
-2 (2-inch thick) ribeye or filet mignon, preferably USDA Prime
-3 tablespoons of good olive oil
-1-2 tablespoons of your favorite steak rub or saturate with marinade (I like to use Stubb’s Beef Marinade)
Rub steaks generously with olive oil then rub steaks with steak seasoning or place steaks in a seal able plastic bag with desired marinade.
Heat grill to medium-high heat for at least 10 minutes. Cook steaks to desired temperature.
Medium-Rare: 140 degrees
Medium: 155 degrees
Well Done: 165 degrees
After steaks have reached desired temperature, place them on a plate or cutting board to rest for approximately 10 minutes before serving.
Chocolate Cheesecake with Raspberry Sauce
-1 cup raw almonds
-1 cup old-fashioned oats
-3 tablespoons unrefined coconut oil, melted
-2 ounces bittersweet chocolate, melted
-6 ounces bittersweet chocolate, broken into small pieces
-2 (8 ounces) packages cream cheese, reduced fat, room temperature
-1 cup ricotta cheese, low fat
-3/4 cup coconut sugar
-4 large eggs
-1 teaspoon pure vanilla
-1/2 cup plain Greek yogurt, fat free
-1 cup raspberry jelly (Polaner Spreadable Fruit, sweetened with fruit juice)
-1 1/2 pints fresh raspberries
Preheat oven to 350 degrees
Crust: Melt chocolate (in the microwave, double boiler, etc.) Add almonds + oats into a food processor + pulse until a fine crumb consistency. Combine in a medium bowl almond mixture, melted chocolate, + coconut oil. Add to a 9-inch spring form pan + press crumbs evenly on bottom and 1/2-inch up the sides of the pans. Place into the fridge while preparing the filling.
Filling: Melt chocolate + set aside while preparing the filling.
Add cream cheese + ricotta cheese to a large mixing bowl. Using an electric mixer, beat cheeses until light + fluffy and there are no visible lumps. Add coconut sugar + continue beating until incorporated, about 30 seconds. Add eggs, one at a time, continuing to beat until mixed in. Add yogurt + vanilla and mix in. Pour warm chocolate into mixture + mix until chocolate is well combined.
Pour filling into a prepared crust, place on a cookie sheet + bake on the center oven rack for 45 minutes to 1 hour, or until the top is set + some giggle will still be visible in the center.
Place cheesecake on a cooling rack to cool for 3-4 hours, or until room temperature. Don’t worry if there are any cracks… the topping will cover it!
Cover the cheesecake with plastic wrap and refrigerate overnight or until completely chilled. Remove from the refrigerator + allow to set at room temperature about 15 minutes. Run a warm knife around the outside of the cheesecake before releasing side of spring form pan. Leave the cheesecake on the bottom of the spring form pan for serving.
Sauce: In a small sauce pan over medium heat, add jelly + stir until melted, remove from the heat. Add fresh raspberries to warm jelly + gently toss to coat. Pour raspberry sauce evenly over the top of the cheesecake + refrigerate until ready to serve.