What to make him?!
Answers: I'm making my guy dinner for Valentines Day. I want to make a pasta dish, because honestly, I'm not a great cook and pasta is generally pretty easy. Does anyone have any good recipes or links to any good ones that are relatively simple? And without broccoli, onions, or potatoes? Thank you so much!
Chicken alfredo is easy to make, you just buy the Alfredo sauce in the grocery store, use any kind of noodles.....boil your noodles, cut your chicken into small bite size pieces, drain noodles, add alfredo sauce and cooked chicken, then cook it together for a bit, not long, maybe 10-15 minutes at med. heat on the stove.
My husband loves to make it.
yes make spaghetti, put the noodles so it looks like a heart and top with marinara sauce in the shape of a heart!!~
maybe a side salad and garlic bread or breadsticks!!! happy valentines day!
like this::: see source
You will find some great ideas in this menu:
http://www.gourmet-food-revolution.com/r...
keep it basic. make spaghetti with salad but do so naked. He will appreciate that a lot more if u just strut around the house naked for him, I know I like it when my lady does that.
Put a 1/4 cup of butter and a 1/4 cup of olive oil in a saucepan, melt the butter, add 2 tblspoons garlic... 2 garlics cancel each other...... and some fresh ground pepper and some salt. Pour this over 1/2 pound (dry) pasta which you have boiled,,,, serve with a salad and some garlic bread.
Shrimp and Scallop Pasta
2 pounds linguini, cooked and drained
4 ounces lobster meat, 1-inch pieces
16 medium shrimp (31/35 size), peeled and deveined
6 ounces bay scallops
2 yellow squash, cut in half, 1/2-inch slices
1 red bell pepper, 1-inch pieces
4 ounces snow peas, cleaned
2 tablespoons garlic, chopped fine
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons fresh parsley, chopped
In a large sauté pan, sauté all seafood in 2 ounces of butter until half cooked.
Remove from sauté pan and set aside.
Sauté vegetables and garlic in remaining 2 ounces of butter for 5 minutes.
Add white wine and cook for 2 minutes.
Add chicken stock, salt and pepper, and simmer 5 minutes.
Mix lemon juice and cornstarch, and blend into chicken stock.
Return seafood to pan and simmer 5 minutes. Add chopped parsley and pour over linguini to serve.
Chef's Tip: This recipe makes four very large portions. Cut pasta recipe in half for a lighter presentation.
Ok- this menu technically has "pasta"- the buttered noodles. This is SO good and impressive, like a restaurant meal, and so very simple, perfect for valentines. You can make the beans and the noodles a day ahead, and refrigerate until heating up just prior to serving. Have a good bottle of chilled white wine, and but some fancy pastry desserts... a perfect evening!
BLACKENED SALMON
? lb. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets ? to ? inch thick
Seasoning mix: ( or by Zatarains or Tony’s creole seasoning mix)
3 tbsp. sweet paprika
3 tsp. Salt
3 tsp. Onion powder
3 tsp. Garlic powder
1 tsp. Ground red pepper (preferably cayenne)
1 tsp. White pepper
1 tsp. Black pepper
1 ? tsp. Dried thyme leaves
1 ? tsp. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degrees oven.
Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heating serving plate.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions. Drain and return to pot. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn. Pour the butter over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately.
Green Beans Almondine
1 lb. fresh green beans
1/2 c. cooking oil
1/2 tsp. salt
1 toe garlic, whole
1 c. sliced almonds
Wash and slice green beans 1 1/2 inches long. Toast almonds in oven until light brown. Bring 3 quarts of salted water to a boil. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green. Refrigerate.
When ready to serve, cover the bottom of a skillet with cooking oil. Add garlic, then green beans and stir fry until heated through. Fold in almonds and serve.