My boyfriend & I will be together for a yr & a half this weekend, and I want to make him a romantic dinner.?!

My boyfriend & I will be together for a yr & a half this weekend, and I want to make him a romantic dinner.?

Any ideas on romantic meals??...He's not picky whatsoever on meals..he'll pretty much eat anything.

Send links for the recipes, etc...or you can type them in, whichever you prefer, but I do need the recipes also...If ya have a pic, that'd be great too..hehe..

Thanks alot :)

CHICKEN BREAST WITH SAGE AND LEMON



Petto di pollo con salvia
Preparation - Easy
Serves 2

1 whole chicken breast, sliced in two
sage fresh, 6-8 leaves- whole - more to taste (you could also use dried oregano)
1 T butter
1 T lemon juice
1-2 T dry white wine
salt and freshly ground pepper

SLICE chicken breast in half and pat dry with paper towel (will brown better), season with salt and pepper.

HEAT in a medium sized skillet along with sage leaves, when butter is hot and begins to bubble, raise heat to medium high and add chicken breasts.

BROWN on both sides, 1 1/2 to 2 minutes per side. Remove to separate warm plate.

ADD lemon juice to pan and scrape dripping from bottom of pan, add the wine or more lemon juice and a teaspoon of water and heat through, reducing (just below a simmer until liquid thickens) slightly.

RETURN chicken to pan, heat through, 1 - 2 minutes.

SERVE............................
FRESH TOMATO AND CUCUMBER SALAD

1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon sea or kosher salt
3-4 cloves garlic, minced
10 fresh basil leaves
5 fresh oregano leaves
3 small fresh cucumbers (pickling or thin slicing)
2 large beefsteak tomatoes, vine ripened

Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the "edge" off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad - use for another purpose.
Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic marinates.

Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch coins (circles).

With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.

Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.

Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.

Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced (or use the small bocconcini).

GARLIC MASHED POTATOES

2 lb. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbsp. butter
1/2 to 3/4 cup heavy cream, half&half or milk

Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.
Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).

Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.

NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.


Decadent Duo for Decadent Duos: Chocolate Cups with Whipped Cream Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: A Dozen Roses







Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.


2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional

Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.






hope its romantic enough 4ya.
i tried to find the simplest recipes.