Tomorrow is Valentine’s Day and if you are celebrating without the kids this year you might consider the following romantic recipes. Your sweetie will fall in love with these amorous eats, and if you are lucky he (or she) will do the dishes after you’re done feeding each other.
RASPBERRY SPINACH SALAD
Ingredients:
2 tablespoons raspberry vinegar
2 tablespoons raspberry jam
1/3 cup vegetable oil
8 cups spinach, rinsed, stemmed and torn into pieces
3/4 cup coarsely chopped Macadamia nuts or toasted almond slices
1 cup fresh raspberries
3 kiwis, peeled and sliced
Directions:
For the Dressing: Combine vinegar and jam in blender.
Add oil in thin stream, blending well.
For Salad: Toss spinach with half of the nuts, half of the raspberries, half of the kiwis and the dressing. Then top salad with the remaining ingredients (nuts, raspberries and kiwis).
Serve immediately.
CHICKEN WITH ROSE PETAL MANGO SAUCE
Ingredients:
2 boneless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
Rose Petal Mango Sauce (recipe below)
Place the olive oil in a heavy pan over medium high heat. Add the chicken breasts, salt and pepper and cook for three minutes on each side.
ROSE PETAL MANGO SAUCE
Ingredients:
1 ripe mango, diced
3 rose petals, finely diced
2 sprigs cilantro, finely diced
2 tablespoons onion, finely diced
1/4 tablespoon ground cumin
1/4 tablespoon dried chili powder
Juice of half a lime
Directions:
Combine all ingredients in a saucepan and cook for 8 to 10 minutes over low heat.
Serve the chicken with rice and top with Rose Petal Mango Sauce.
VALENTINE’S BERRY DESSERT
Ingredients:
1 3.5oz. package instant vanilla pudding
1 cup sour cream
1 cup milk
1 pint whipping cream
1/2 teaspoon vanilla
1/4 cup powdered sugar
1 loaf angel food cake, cut in pieces
3 cups fresh strawberries, sliced
1 cup fresh raspberries
Fresh mint leaves
White chocolate shavings
Directions:
Mix milk, pudding and sour cream until thick.
In another bowl, beat whipping cream, vanilla, and powdered sugar until it becomes light and fluffy.
Set aside about 1 1/2 cups of whipped cream, and fold the rest into the pudding mixture.
In another bowl, gently toss berries together.
In a clear glass large bowl or in individual parfait or wine glasses, layer some cake berries, and pudding mix. Repeat layers, ending with remaining whipped cream and a few berries on top.
Garnish with fresh mint and white chocolate shavings.
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