- Spinach carbonara is a simple dish that tastes luxurious and pairs well with a semi-sweet white wine, such as Gewürztraminer. For this entree, you will need 1/2 pound slab bacon cut into small pieces, 1 pound spinach fettuccine noodles, 1 large room-temperature egg plus two yolks, 1 cup grated Parmesan cheese, 2 teaspoons cracked black pepper and 2 cups baby spinach leaves. Bring a large pot of salted water to a boil. Put the bacon in a large skillet and cook over medium heat until crisp. Remove from the heat and let the bacon sit in the pan. When the bacon is halfway cooked, put the pasta in the boiling water and cook according to the directions on the package (usually about eight minutes). In a small bowl, whisk the egg yolks, cheese and pepper together until thoroughly blended. Whisk ½ cup of the pasta water into the egg mixture. Drain the pasta and add it to the skillet with the bacon. Toss the mixture as you slowly add the egg sauce. Add the spinach and toss until all the ingredients are completely mixed. Serve immediately.
- Oven-fried chicken is comfort food that is sure to put your valentine in a cozy mood. For this tasty and simple recipe, you will need 1 cup crispy rice cereal, 2 cups bagel chips, 5 teaspoons extra-virgin olive oil, 3/4 teaspoon hot paprika, salt and pepper, 1 1/2 cups plain Greek yogurt, 1 teaspoon Dijon mustard, hot sauce, four skinless chicken breasts and two bunches of scallions. Preheat the oven to 475 degrees. Set a rack on a baking sheet and coat with cooking spray. Crush the cereal and bagel chips together in a large resealable plastic bag. Toss with 3 teaspoons olive oil, salt and pepper to taste. Whisk 1/2 cup yogurt and the mustard in a medium bowl. Coat the chicken in the mixture, transfer to the bag, seal and shake until coated. Put the chicken on the rack. Toss the scallions with 2 teaspoons of olive oil and place on the rack with the chicken. Cook until crispy, about 30 minutes. For the dipping sauce, whisk the rest of the yogurt and hot sauce to taste and serve alongside the chicken. Serve with a light citrus-infused beer or sweet white wine, such as a Riesling.
- This lemon-infused dish is tangy and multidimensional; it pairs well with a dry white wine such as Chardonnay. You will need 1/2 box penne pasta, 1 bunch asparagus, 1 cup grated Parmesan cheese, salt and pepper, 3 tablespoons extra-virgin olive oil, two lemons cut into wedges and a pint of grape tomatoes. Preheat the oven to 425 degrees and bring a pot of salted water to a boil. Toss the tomatoes, asparagus and lemon wedges with the olive oil in a baking dish. Salt and pepper lightly. Bake the vegetables for 15 minutes. Drop the pasta in the boiling water and cook according to the directions on the package. Drain the pasta and place in a large serving dish. Add the cooked vegetables and toss with the cheese until thoroughly mixed. Squeeze the lemon slices to release the juice before serving.
- Bacon-wrapped chicken stuffed with blue cheese is a twist on classic chicken cordon bleu. You will need four boneless, skinless chicken breasts, black pepper, 5 ounces blue cheese, chopped arugula and four slices of bacon. Preheat the oven to 425 degrees. Combine the cheese and arugula in a small bowl. Use a small paring knife to open a hole in the thick end of the chicken breast and widen the hole with your fingers. Stuff the cheese mixture inside each breast. Wrap the bacon snugly around the chicken, making sure each breast is fully covered. Place the chicken on a nonstick baking sheet and cook for 22 minutes; the bacon should be crisp and the chicken firm. Serve with steamed green beans and a dry white wine, such as Sauvignon Blanc.
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