2 Servings

  • Active Time: 30 minutes
  • Total Time: 30 minutes

Ingredients

    • 6 ounces uncooked penne pasta
    • 2 whole boneless, skinless chicken breasts
    • Salt and pepper, to taste
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 1/2 cup dry white wine
    • 1/2 cup low-sodium chicken broth
    • 2 handfulls of baby spinach
    • 1 cup grape tomatoes, halved lengthwise
    • 1/2 cup Parmesan cheese, grated

CHICKEN FLORENTINE PASTA 1024x319 CHICKEN FLORENTINE PASTA

Cook the pasta according to package directions. Drain well; keep warm.

Cut chicken breasts into pieces and sprinkle with salt and pepper.

Heat butter and olive oil over medium-high heat in a large skillet. Add chicken chunks in a single layer and allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove the protein from the skillet.

Turn the heat down to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by half.

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss again to combine.

By Romantic Reminders


2 Servings

  • Active Time: 20 minutes
  • Total Time: 40 minutes

Ingredients

  • 1 1/2 tablespoons vegetable oil, divided
  • 1/2 onion, sliced
  • 1 1/2 teaspoons honey
  • 1 skinless, boneless chicken breast, cut into strips
  • 1/4 cup barbeque sauce
  • 1/4 cup shredded sharp Cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 4 (10 inch) flour tortillas

IMG 6384 1024x320 TEXAS CHICKEN QUESADILLAS

Preheat oven to 350 degrees F.

In a large, deep skillet, heat 1 tablespoon of oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.

Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.

Layer 2 tortillas with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.

Place layered tortillas on a large baking sheet. Bake uncovered for 20 minutes, or until cheese is melted. Cut into quarters and serve with sour cream, salsa, or guacamole!

By Romantic Reminders


2 Servings

  • Active Time: 15 minutes
  • Total Time: 40 minutes

Ingredients

  • 2 cups blueberries
  • 1 teaspoon freshly grated lemon zest
  • 1/3 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon ground cardamom
  • 1/2 cup heavy whipping cream

BLUEBERRY LEMON COBBLER BLUEBERRY LEMON COBBLER

Preheat oven to 400 degrees and butter an 8-inch glass pie plate.
In a bowl toss together blueberries, zest, sugar, lemon juice and cornstarch until combined well and transfer to pie plate.

In another bowl sift together flour, baking powder, cardamom and a pinch of salt. Add heavy cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes.

By Romantic Reminders


2 Servings

  • Active Time: 15 minutes
  • Total Time: 20 minutes

Ingredients

  • 2/3 cup diced ham (about 3 ounces)
  • 1/2 cup (2 ounces) shredded mozzarella cheese
  • 1/4 teaspoon black pepper
  • pinch of salt
  • 3 eggs
  • 1 tbsp olive oil
  • 1 potato, shredded
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped bell pepper
  • 1/2 cup (1-inch) slices asparagus

HAM ASPARAGUS POTATO FRITTATA 1024x320 HAM, ASPARAGUS, AND POTATO FRITTATA

Preheat broiler.
In a bowl, combine ham, cheese, black pepper, salt, and eggs, stirring well with a whisk.
Heat the olive oil in a 9-inch skillet over medium-high heat. Add shredded potato, onion, bell pepper, and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered, 3 minutes or until almost set. Wrap handle of pan with foil; broil 3-5 minutes. Cut into 4 wedges.

By Romantic Reminders


2 Servings

  • Active Time: 30 minutes
  • Total Time: 30 minutes

Ingredients

  • VINAIGRETTE:
  • 1/4 cup lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 medium shallot, minced
  • 1/2 tbsp minced fresh thyme leaves
  • 1 tbsp minced fresh basil leaves
  • 1 tsp minced fresh oregano leaves
  • 1/2 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • SALAD:
  • 1 grilled 8oz tuna steak, or 2 cans tuna
  • 3 hard-boiled eggs, peeled and halved
  • 5 small potatoes, scrubbed, quartered
  • Salt and pepper
  • 1 medium head butter lettuce
  • 2 small ripe tomatoes, sliced
  • 1/2 small red onion, sliced very thin
  • 4 ounces green beans, halved
  • 1/8 cup sliced ripe olives

SALAD NICOISE SALAD NIÇOISE

*If using tuna steak, marinate in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steak 2 to 3 minutes on each side until cooked through. Cut tuna into 1/2-inch thick slices, coat with vinaigrette.

Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.

Bring potatoes and 3 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Drain, and toss warm potatoes with 1/8 cup vinaigrette; set aside. *Use slotted spoon to save boiled water for next step.

Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste

Meanwhile, toss tomatoes, red onion, 1 1/2 tablespoons vinaigrette, and salt and pepper to taste in bowl. Lay bed of lettuce on a serving platter, and arrange tomato-onion mixture, potatoes, green beans, hard-boiled eggs, olives, and tuna on top.

Drizzle remaining 2 tablespoons dressing, and serve immediately.

By Romantic Reminders


2 Servings

  • Active Time: 20 minutes
  • Total Time: 20 minutes

Ingredients

  • 2 1/2 tbsps grated Parmesan cheese, divided
  • 1 1/2 tbsps butter, room temperature
  • 1 twelve-ounce rib-eye steak
  • 1 teaspoon olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup finely chopped shallots
  • 1/2 teaspoon (packed) dark brown sugar
  • 4 cups (lightly packed) arugula
  • 2 large lemon wedges
  • salt and pepper

steak parmesan arugula e1407087336119 STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA

Mix 2 tablespoons grated cheese and butter in small bowl. Season generously with salt and pepper; set aside.

Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate.

Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute.

Divide arugula and 1/2 tablespoon grated Parmesan between 2 plates. Squeeze lemon over.

Slice steak and place atop arugula. Top steak with Parmesan butter, and drizzle lightly with glaze.

By Romantic Reminders


2 Servings

  • Active Time: 15 minutes
  • Total Time: 15 minutes

Ingredients

  • 1/2 small (4 lb) seedless watermelon, cubed
  • 1/4 cup mint leaves, chopped
  • 1/4 cup basil leaves, chopped
  • 1/4 medium red onion, thinly sliced
  • 2 ounces feta cheese, crumbled
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/8 cup extra virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to taste

watermelon queso fresco mint fruit salad1 1024x320 Watermelon, Mint, and Basil Salad

Add lemon juice, vinegar, olive oil and mustard to a jar and seal. Shake vigorously. Add salt and pepper to taste and shake again.

Place watermelon, mint, basil leaves, red onion and cheese into a bowl. Drizzle with vinaigrette, toss gently and serve.

By Romantic Reminders


2 Servings

  • Active Time: 30 minutes
  • Total Time: 30 minutes

Ingredients

  • 2 five ounce boneless, skinless chicken breasts
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 1 medium shallot, minced
  • 1 cup thinly sliced shiitake mushroom caps
  • 2 tablespoons dry vermouth, or dry white wine
  • 1/4 cup chicken broth
  • 2 tablespoons heavy cream
  • 2 tablespoons minced fresh chives, or scallion greens

DSC 61341 1024x320 Chicken Breasts with Mushroom Cream Sauce

Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.

Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

By Romantic Reminders


2 Servings

  • Active Time: 20 minutes
  • Total Time: 20 minutes

Ingredients

  • 1 cup cooked chicken, diced
  • 1 tablespoon cider vinegar
  • 1 medium red delicious apple, unpeeled and diced
  • 1/4 cup dark seedless raisins or dried cranberries
  • 1 celery stalks thinly sliced
  • Shredded lettuce
  • 1/4 cup chopped pecans or walnuts
  • 1/2 can cranberry sauce
  • 1/4 cup mayonnaise
  • 4 slices of whole grain bread

Chicken Salad with Dried Cherries and Walnuts 1024x319 Chicken Waldorf Sandwiches

In a medium bowl combine mayonnaise and vinegar until smooth. Mix in apples, celery, nuts and raisins or dried cranberries. Add chicken and toss to coat well.
Place 1 scoop of chicken mixture on 1 side of bread, and top with shredded lettuce.  On other side of bread, spread 1 spoonful of cranberry sauce
 and place on top of sandwich.

By Romantic Reminders

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