Celebrations.com’s Rachel Hollis has an easy, fun and sexy Valentine’s Day dinner menu that promises to impress your significant other. Create a decadent, sexy supper and ensure romance from the first course through the sweet ending. (This menu will also works wonders for any special night of the year!)
Setting the mood for a romantic dinner is essential. Use our tips to create a romantic atmosphere without having to do too much work.
Start with the outside of your home; line the front walk with candles or luminarias to surprise your special dinner guest (or Valentine!) when they arrive.
Set a table for two, or for something a bit more intimate, cover the floor with blankets and pillows for a cozy picnic-style dinner.
Lower the lights and turn on some romantic music.
Light every candle you own and create a trail of rose petals leading from the front door your dinner locale.
To make the skewers: Layer basil, melon, bocacinni, prosciutto, melon and basil onto a skewer. Drizzle with olive oil and salt, and garnish with diced basil. Serve cold.
Herb goat cheese
A dash of olive and some balsamic
For something a bit heavier you could add grilled chicken or salmon.
To make the salad: Combine all ingredients in a bowl and serve.
To make the roasted chicken: Preheat oven to 400° F. Slather chicken with butter, then generously cover it with cajun seasoning and salt and pepper (get under the skin, get under the wings, put it everywhere!).
Season with onion, mandarine oranges, rosemary sprigs, salt and pepper and cajun seasoning and then stuff into chicken cavity. Place chicken on roasting rack inside roasting pan and cook until meat thermometer reads 180° F (about an hour and a half). Baste occasionally with juices from pan.
After chicken comes out of the oven, place on serving tray to rest. Pour pan drippings into sauté pan and heat to medium high.
Add honey, juice from orange and season with salt and pepper. Stir continuously and allow to bubble and thicken. Pour over chicken and serve. Serves 2.
2 cups of all purpose flour
1¾ cup of sugar
2/3 cup of baking cocoa
1½ teaspoons of baking powder
1½ teaspoons of baking soda
½ teaspoon of salt
1 cup of milk
1 cup of water
½ cup of vegetable oil
2 teaspoons of vanilla extract
4 ounces of cream cheese
½ stick of unsalted butter
½ cup of powdered sugar
3 heaping tablespoons of strawberry jam (could also be fresh berries, could also be raspberry jam, use your imagination)
To make the cupcakes:
Preheat oven to 350° F. Blend flour, sugar, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add milk, water, oil, eggs and vanilla extract. Mix until well blended, batter will be thin. Fill your cupcake foils/papers 2/3 of the way full with batter. Cook for 25–30 minutes or until your cake tester comes out clean when inserted into the center of a cake. Once out of the oven, remove from pan and let cool on baking racks.
To make the icing:
Combine softened cream cheese, softened butter, powdered sugar and jam until smooth.
Ice cupcakes once cool. Keep stored in fridge. Serves 24.