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Dinner for Two

Dec 05, 2010 03:17PM ● By Erin Frisch

Spinach Salad

Valentine’s Day Dinner for Two

Spend a romantic evening sharing a delicious dinner and your favorite wine.

Fresh Spinach Salad

An elegant and tasty start to any meal.

  • 3 slices bacon
  • 1 bag baby spinach
  • 1 small to medium red onion, very thinly sliced
  • 3/4 cup toasted pecans, coarsely chopped
  • Dressing
  • 1/4 cup of balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp water
  • 1 clove fresh garlic, minced
  • 1/4 tsp pepper
  • 1/2 tsp salt
In a heavy skillet, fry the bacon until crisp. Drain, and break into bits. Toss the spinach, red onion slices, and bacon together. Combine the dressing ingredients in a blender or food processor. Pour over the salad mixture just before serving. Sprinkle with pecans.

Chicken Cacciatore with Angel Hair Pasta

Here’s a wonderful recipe that’s easy enough for an everyday meal yet elegant enough for any special occasion.

  • 2 Tbsp flour
  • 4 boneless skinless chicken breast halves
  • 2 Tbsp olive oil
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 can (6 oz) tomato paste
  • 1 cup chicken broth, regular or low-fat
  • 1/3 cup white wine
  • 1 can (8 oz) sliced mushrooms, or 1 cup fresh
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • 1/4 tsp marjoram
  • 8 oz angel hair pasta
  • Grated Parmesan cheese
Place the flour in a plastic bag. Place the chicken breasts in the plastic bag and shake to coat with flour. Heat the olive oil in a large skillet over medium high heat. Add the boneless chicken breasts and saute for about 2 minutes per side or until the lightly browned on both sides. Remove the chicken breasts from the skillet. Wrap in foil and set aside.

Place the celery and onion in the skillet and saute over medium heat for about 2 to 3 minutes or until the onion is transparent and the celery is barely tender. Stir in the tomato paste, chicken broth, white wine, mushrooms, basil, thyme, and marjoram. Stir over medium heat until well blended. Place the chicken breasts back in the skillet. Spoon some of the sauce on top of the chicken. Reduce heat, cover, and simmer for about 35 to 40 minutes or until the chicken is thoroughly cooked and tender.

Meanwhile, after the chicken has been cooking for about 20 minutes, cook the angel hair pasta as directed on the package; drain. Place the cooked and drained pasta on a large serving platter. Place the chicken breasts and sauce over the cooked pasta. Sprinkle with grated Parmesan cheese and serve.

Chocolate Covered Strawberries

Melt chocolate in the microwave and turn fresh strawberries into a decadent treat.

  • 6 oz semi-sweet chocolate
  • 2 Tbsp unsalted butter
  • 1 pint fresh strawberries, washed and dried (Do not remove stems)
Line a tray with waxed paper. Place the chocolate in a 1 quart microwave-safe bowl. Place the butter in the center of the chocolate. Cook in a microwave oven at 50% power for 2 minutes. Stir, then cook at 50% power for 15 seconds intervals, just until the chocolate is melted.

To coat the strawberries: One by one, holding a strawberry by the stem, partially dip it into and swirl in the melted chocolate mixture. Place the coated berries, stem side down, on the lined tray. Refrigerate for about 30 minutes to harden the chocolate coating before serving. Store any leftover chocolate-dipped berries in a covered container in the refrigerator.

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