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Valentine's Day is just around the corner and I have a couple of recipes for the stay at home enthusiasts that like to cook. One is a dinner entree and the other a sweet treat that follows suit with the occasion.
Chicken in a Basil Cream Sauce
1/4 cup milk
1/4 cup seasoned bread crumbs
4 to 6 chicken thighs
3 tablespoons butter plus 2 tablespoons oil
1/2 cup chicken broth
1 cup heavy whipping cream
1 jar (4 ounces) sliced pimientos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
Pepper to taste
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In a skillet over medium-high heat, cook chicken in butter and oil on both sides for 3 to 4 minutes per side then remove to a platter. Add broth to the skillet. Bring to a boil over medium heat: stir to loosen browned bits. Stir in the cream and pimientos, and simmer and stir for 1 minute. Add the chicken back to the pan and simmer in the sauce for 20-30 minutes. Add the Parmesan cheese and stir throughout the sauce and the basil and pepper.
Hint: This can be a gluten-free recipe. Just swap out the bread crumbs for gluten-free.
You can use chicken breast if you like, but thighs tend to be juicer. You can also swap out the pimientos for mushrooms; the possibilities are endless. Serve this dish with rice and a salad and you have the perfect Valentine's dinner.
Raspberry-Kissed
Coconut Bars
25 Shortbread cookies
2 1/3 cups coconut (7 ounce) bag
2/3 cups sugar
6 tablespoons flour
4 egg whites
1 teaspoon almond extract
1/4 cup raspberry jam
Heat oven to 325 degrees Fahrenheit. Line a 9-inch square pan with foil, with ends of foil extending over the sides; spray with cooking spray. Arrange cookies, in a single layer, on the bottom of the pan. Combine the coconut, sugar and flour in a large bowl. Stir in egg whites and extract until well blended. Carefully spread over cookies. Drop small spoonfuls of jam over coconut mixture: swirl gently with knife to marbleize.
Bake for 28-30 minutes or until the center is almost set and the edges are golden brown. Cool completely. Use foil handles to remove dessert from the pan before cutting into bars.
Hint: This can be a gluten-free recipe; just swap out the cookies for gluten-free shortbread cookies and the flour for gluten-free flour. If you do not care for almond extract, you can use vanilla extract, and you can also use strawberry jam if you prefer. Now you have a perfect stay-at-home Valentine's Day dinner with dessert enjoy!
-Pamela Rolley
This Roasted Red Pepper and Tomato Soup is a delicious and nutritious soup for a winter meal. Pair this with a nice side salad for a dinner date with your Valentine.
Roasted Red Pepper and
Tomato Soup
Yield: 6 servings
5-6 large tomatoes
2 red bell peppers
3-4 garlic cloves, peeled
1 small onion
1 tablespoon olive oil
2 cups of chicken or vegetable broth*
1/2 teaspoon basil
1/4 teaspoon ground thyme
1/2 teaspoon kosher salt
Pinch of black pepper
Preheat the oven to 425 degrees Fahrenheit.
Cut tomatoes and onion into wedges; you will want 6-8 wedges from each tomato depending on the size. Slice red bell peppers in half the long way; remove stem, seeds, and white insides.
Add tomatoes, onion, pepper and garlic to a sheet pan and drizzle with olive oil. Ensure the pepper halves are all skin side up and the tomatoes are all seed side up; this will ensure proper roasting. Season with the salt and pepper.
Bake for 40-45 minutes until peppers and tomatoes are soft and have started to brown.
During the last few minutes of baking, prep the broth. Add the broth, basil, and thyme to a large pot and heat over medium-high heat until simmering.
Once the vegetables are done cooking, remove them from the oven. Let the sheet pan rest 2-3 minutes.
For a Stand Blender: In two batches (as to not overcrowd) add the roasted vegetables to your food processor or blender. Blend for 10-20 seconds depending on how chunky you like your soup. Carefully stir into the broth. For an Immersion Blender: Add vegetables to the broth. Carefully blend with the immersion blender until smooth.
Bring back to a simmer, take off heat and serve. Best topped with fresh basil
Looking for a more filling meal for a Valentine's Day dinner date? Try this sausage stuffed butternut squash; it's fresh, flavorful and delicious.
Sausage Stuffed
Butternut Squash
Servings: 8 servings
2 med/large butternut squash
3 tablespoons avocado oil or olive oil, divided
Sea salt and black pepper
1 lb. Bulk turkey Italian sausage
1 medium onion diced
3 cloves garlic minced
1 tablespoon fresh sage leaves minced
1 tablespoon fresh rosemary leaves minced
1 tablespoon fresh thyme leaves minced
3 cups kale chopped
1 medium honeycrisp apple, chopped
1 cup pecans chopped
1/2 cup dried cranberries
Sea salt and black pepper to taste
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
Cut open each butternut squash lengthwise so you have four long halves. Scoop out the seeds and strings, then drizzle with 2 tablespoons of the oil and sprinkle generously with sea salt and pepper. Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened. Pressing the top of the squash will give you a sense of how soft it is without having to remove it from the oven.
Meanwhile, heat a large skillet over medium heat and add the remaining tablespoon of oil. Crumble the sausage into the skillet and cook until about 3/4 of the way done. Add the onions and garlic and cook, stirring, for 2 minutes until soft and fragrant. Add in the fresh herbs (or dried, if using) and continue to cook for another minute.
Add in the kale, apples and pecans and cook, stirring to combine flavors, for another minute or two until just softened. Remove from heat, stir in the cranberries and season the mixture to taste with sea salt and black pepper.
Once the squash is done, allow it to cool for about 5 minutes, then use a spoon to carefully scoop out the flesh, leaving about 3/4 inch border around the sides and bottom. You can save the squash for another use, or even freeze it to keep longer.
Spoon the sausage mixture into the squash generously to use all of it up. Once filled, place the baking sheet under the broiler and broil until the top of the stuffing and squash are golden brown, 2-4 minutes or so. Garnish with additional fresh herbs if desired and enjoy!
-Karen Sick
The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years' experience as nutritionists in the public school and university settings. You'll find their delicious offerings every other week in the Williamsport Sun-Gazette's section, The Taste.