Chicken and Pesto, with Red Potato Medallions. Here’s a healthy dinner for two, that is a great alternative to an expensive, busy restaurant. Having Valentine’s dinner at home is more romantic and affordable! We used a small cookie cutter to make the red pepper hearts. The pesto is vegan, and it uses chicken stock to replace some of the oil in traditional recipes. This recipe fits in the Whole 30 and Paleo diets.
(Looking around the restaurant, Avery sighed as she looked at her watch. Blowing out a breath, she shook her head and looked around. Her date was already twenty minutes late and she wondered what was taking him so long.)
Jackson had made his famous Jacket Potatoes, it was a family recipe, before he got ready to pick Judah up. Wearing a dark jean, a blue button shirt, and a suit on top, he made his way down the stairs and into the black cadillac that was waiting for him in front. On his way to Akamai, Jackson stopped to pick up some flowers. It was 7:59 when they arrived at the girls dorms. He was a guy of his words and was almost never running late. Getting out of the car, Jackson smiled at the sight of Judah. “I thought you were’t going to show up, this are for you.” He smiled, extending the flowers to her.
Candied Rose Petals 1 large egg white ¼ c sugar Petals from 2 organic roses
Cake 1 c cake flour 14 Tbs superfine sugar, divided 1 ½ tsp baking powder ¼ tsp kosher salt 3 large eggs, separated 6 Tbs water ¼ c canola oil 1 tsp fresh lemon zest ½ tsp ground cardamom
Frosting 2 c chilled heavy whipping cream Pinch saffron threads 2/3 c powdered sugar 1 tsp rose water
Garnish 2 Tbs natural, unsalted pistachios, chopped
PreparationCandied rose petals Whisk egg white in a small bowl until foamy. Using a pastry brush, paint a light coat of egg white onto both sides of the rose petals. Sprinkle lightly with sugar. Dry on a wire rack for at least 6 hours.
Cake Batter Preheat oven to 325˚. Butter the bottom and sides of 2 8-inch cake pans. Line the bottom with parchment paper; butter the parchment.
Sift flour, 7 Tbs of the sugar baking powder, and salt into a large bowl. In a separate bowl, whisk together egg yolks, water, canola oil, lemon zest, and cardamom. Add to the dry ingredients, and whisk until smooth.
Beat egg whites in a medium bowl until soft peaks form. Gradually add the remaining 7 Tbs of sugar. Beat until egg whites resemble thick marshmallow fluff. Fold the whites into the batter in 3 additions. Divide batter between the prepared pans. Bake until cakes are golden and toothpick inserted into the center comes clean, 20-25 minutes. Cool in pans on racks for 15 minutes. Turn onto racks, peel off parchment, and cool completely.
Frosting Combine ½ c cream and saffron in a small saucepan. Bring to a simmer. Remove from heat, and let steep 20 minutes. Chill until cold.
Beat remaining cream in a large bowl until soft peaks form. Add powdered sugar, rose water, and saffron cream and beat until peaks form.
Stack and frost cake with whipped cream. Chill at least 1 hour. Top with rose petals and pistachios.
This was a date, right? Flowers, a note, dinner - it screamed date. That’s what people did when they liked someone. So she should… dress up, right?
Before she headed over to Neal’s, she changed into a red dress with short sleeves and into some calf-high brown boots. Emma didn’t really like dresses to begin with, but she would wear them once in awhile. She hated heels though and absolutely refused to wear them. It took all of her concentration to walk in heels.
She headed over to Neal’s house and walked up to the door, fidgeting for a moment before knocking. Here it goes.
“Bye Mom, I’ll stop by again tomorrow.” With a quick kiss to his mother’s forehead Tyler left the now decorative room. The flowers really were a good idea. The bouquet put a smile on his mother’s place and that was what mattered right now. Once he exited the hospital and arrived at home Tyler had a quick shower to get rid of the hospital smell. When he smelled decent again Tyler put on his best plaid button up and his best jeans. Simple, comfy, and classic Tyler. With a quick glance at the clock he realized he was running out of time. His famous burgers didn’t earn that title by being cooked in five minutes.
Once everything was prepared Tyler pulled out his phone and sent Ali a quick text. A burger, a beer, and an awesome guy are waiting for you whenever you’re ready. He pressed send and put his phone away. Soon enough there was a knock. Tyler brushed off his shirt and opened the door with a charming, yet slightly nervous half-smile. “Hi.”
Saw some crawfish in the freezer at the grocery store today and I couldn’t pass it up. 3 bucks for a pound of tiny little ocean bugs?
I’ve found myself thoroughly domesticated by 2k15 so I enter 2k16 with the only more exciting to me than a deal at the supermarket would be finding my landlord dead and not having to pay rent until his next of kin caught on.
So yeah, sign me up for sea bounty.
Of course before I cooked these for dinner I’d never actually cooked crawfish or eaten them so I had to do a little internet scanning to see what the hell I was supposed to do with these. I settled on a pretty simple stir-fry, serving them with some steamed bok-choi and brown rice.
1 lb crawfish
3 medium sized jalapenos, diced
2 large mexican onions, chopped, white and green parts separated (save the green bits for garnish)
5 cloves of garlic, smashed and diced
1 medium sized tomato
A dash of cumin
2 tbsps bacon grease
2 tsps butter
1 ounce cane vinegar (or fish sauce if you’re feeling nasty)
1/3 cup water
the juice of 1 lime
1 medium sized bok-choi, diced
Toss your crawfish in your jerk seasoning, onion powder, chili powder and cumin
Mix together your water, vinegar and lime juice
Heat your bacon grease in a wok or heavy bottomed skillet
Begin cooking your onion, jalapenos, garlic and tomato.
Right before the garlic browns, add your crawfish, your butter and stir.
Let the whole mix go on high for about 3-5 minutes before deglazing the pan with your water/vinegar/lime juice mix, lower the heat to a strong simmer and cover for five minutes.
After five minutes, toss your bok-choi on top of your crawfish, cover the pot and let it steam for another five minutes.
Garnish with onion greens and serve immediately with brown rice, cold beer, and company not too squeamish to pry apart a creature and suck out it’s inside bits.
Don’t be like me and have to spend all dinner ripping tails off sea-bugs to hand to your girlfriend because she’s too afraid too look them in the eye.