Valentine’s Day is almost here, and we have got all of the recipes you need to make the day extra special. From breakfast to dessert, we have an entire Valentine’s Day menu that is perfect to share with the ones you love!
First up is a very festive breakfast with Valentine’s Day Heart Shaped Eggs and Toast
Heart Shaped Eggs and Toast
Two different sized heart-shaped cookie cutters
Your favorite bread slightly toasted
In a buttered nonstick frying pan, place the large heart shape cookie cutter in center of the pan. Crack two eggs in center of the cookie cutter and cook over low to medium heat. If needed, cover the cookie cutter with a lid to speed up cook time. Cook until yolks are firm.
Remove heart shaped egg and on a board or flat surface, press a small cookie cutter into the center. Remove small heart shape egg using the same size small heart shaped cookie cutter, press into the sliced and lightly toasted bread. Insert small toast into the heart opening of the heart shaped egg.
* Note: it may help to use non-stick spray on the cookie cutter you are cooking with and you can also mix the eggs before pouring into the heart shape.
To really take your Valentine’s Day breakfast to the next level, try making these Baked Bacon Roses.
Baked Bacon Roses
1 package of thick cut sliced bacon
Fresh Spinach leaves or another leafy green (mix green salad will do too!)
Preheat over to 400 degrees F. Roll one piece of sliced bacon into a tight roll. Secure roll with a toothpick and place on a cookie sheet. Repeat for desired number of “rose buds.” Bake the secured bacon rolls on a cookie sheet for 10 minutes
Once cooled enough to the touch, hold the bud shape and gently remove the toothpick(s). Holding base of skewer, gently slide spinach leaves over the pointy end of the skewer. Use a couple of leaves per skewer. Carefully, insert pointy end of skewer into the bottom of the bud to create at “rose stem.”
Next up is our Lovers Salad … This recipe would be great for lunch, or as a part of your dinner menu. To turn it into a complete meal, just add some protein to it like some grilled chicken or a nice piece of salmon.
½ cup dried cranberries
4 cups of romaine lettuce or mixed leafy greens
2 cups of quartered strawberries
1/3 cup of sliced almonds
1/3 cup of crumbled goat cheese
2 to 3 lemons
Salt and pepper to taste
Add the cranberries, lettuce/greens, strawberries, almonds and goat cheese in large bowl.
Squeeze desired amount of lemon juice over salad.
Season with salt and pepper.
Toss to coat.
For dinner, try this incredible Valentine’s Branzino Dinner … It looks and tastes like a gourmet restaurant meal, but can easily be made at home!
Valentine’s Branzino Dinner
2 Branzino whole fish cleaned (head and tail) …..ok…ok… if you are not brave enough for the head, ask the butcher to remove it … it won’t looks as good but is fine!
*Tip – call your grocery or fish store ahead of time to order or make sure they have Banzino available.
*A MUST- Ask your fish store to butterfly and clean the fish REALLY well. And check before you leave the store that it is right you want to be able to open the fish all the way.
2 large cloves of garlic, each clove sliced lengthwise to get three pieces per clove
1 large bunch of rosemary
Preheat the oven to 400 degrees
Put flake salt on both sides of the fish and inside the fish. Salt to taste remember you can always add salt once is almost all the way cooked and this kinda of fish can take a lot of salt!
Squeeze 1 1/2 lemons on each fish. Basically half a lemon per side and inside
Make three slits on top of the fish in a diagonal design.
** Tip make the slips from the base of the knife up
Insert one piece of garlic into the diagonal slit using all 6 slices of garlic
Insert 3 sprigs of rosemary diagonal inside each fish.
Cook fish uncovered in a 400 degree for 20 minutes.
Turn the broiler on high or 450 degrees and broil for another 5 minutes or until golden brown and crispy skin.
Fish will serve 4 people
Side Baby Potatoes and Carrots
24 oz bag of small round multicolored potatoes
7 oz bag of baby carrots
2 Tablespoons Olive Oil
2 large cloves of garlic chopped
2 generous pinches of flake salt
1 or 2 Tablespoon of your favorite seasoning your taste *I like steak seasoning
Boil the potatoes and carrots in a large pot of water until fork tender. Approximately 10- 15 minutes.
Heat the olive oil in a large pan or wok.
Add the chopped garlic until lightly browned.
Add the drained vegetables, flake salt, and 1 or 2 tablespoon of your favorite seasoning.
Toss to coat and cook for a couple of minutes.
Serve with the Branzino I like to serve it all in the same plate for a Mediterranean presentation! Hun….I can see the sea!
Now, for dessert: This year we are recommending a dessert that our friend Tamera Mowry made …. Check out these Chocolate Dipped Spoons + Edible Flowers. They are so easy to make, are not too big of a portion, and look beautiful with the edible flowers. Plus, we love that she made them using vegan chocolate chips.
Tamera Mowry's Chocolate Dipped Spoons + Edible Flowers
1 cup of chocolate chips of your choice (I use Enjoy Life Vegan Chocolate Chips)
Edible Flowers (I found mine at Whole Foods)
Plastic sandwich bag (make sure it is BPA free because you are going to be placing melted chocolate in it)
5 metal spoons
Microwave safe bowl
Line a plate with wax paper, and place your spoons on top.
Pour chocolate chips in a microwave safe bowl and microwave in 30 second increments (stirring in between) until your chocolate is melted.
Once chocolate is melted, pour it into your BPA free plastic bag, and cut off a small tip from one of the corners of the bag. Make the cut about ¼ of an inch in diameter.
Pipe the melted chocolate on the top of the spoons, distributing it as evenly as possible. When you’re done, smooth the chocolate with your spatula and wipe any excess chocolate from the side of the spoon that may have spilled over.
Add 1 or 2 edible flowers to the top of the chocolate covered spoon.
Let chill in the fridge for 30 minutes until the chocolate is hard.
Hope you guys have a wonderful Valentine’s Day! XO