2 Servings

  • Active Time: 20 minutes
  • Total Time: 6 hours

Ingredients

    • 1 (46 ounce) can chicken broth
    • 1 (15 ounce) can tomato sauce
    • 1 (15 ounce) can diced tomatoes
    • 1 (15 ounce) can black beans
    • 1 (15 ounce) can corn
    • 3 cups cooked chicken, shredded
    • 1/2 cup diced onion
    • 3 -4 large tomatoes, diced
    • 2 garlic cloves, minced
    • 2 tablespoons minced cilantro
    • 1 tablespoon chili powder
    • 2 teaspoons cumin
    • 2 teaspoons pepper
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • 2 teaspoons Tabasco sauce
    • GARNISH:
    • 1 cup shredded cheddar cheese
    • 1 avocado, chopped
    • 1/4 cup cilantro, pulled from stem
    • 1 lime, cut into wedges
    • 2 cups crushed tortilla chips

tortilla soup 1024x320 CHICKEN TORTILLA SOUP

Throw everything (except the garnishes) in your crock pot and let it cook on high for 5-6 hours. Dress with garnishes, along with a squeeze of lime.  Enjoy as a couple, and expect leftovers!

By Romantic Reminders


2 Servings

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

Ingredients

  • 1/2 cup plain yogurt
  • 2 1/2 tablespoons curry powder
  • 1/2 teaspoon salt
  • 2 cups cooked chicken, diced
  • 1 ripe mango, diced
  • 1/2 Granny Smith apple, diced

DSC 1994 1024x319 Curried Chicken Salad with Mango

In a small bowl, combine the yogurt, curry powder and salt and mix well.

In another bowl, combine the chicken, mango and apple and stir. Add the yogurt mixture and combine well. Taste for seasoning and add more salt if necessary.

By Romantic Reminders


2 Servings

  • Active Time: 25 minutes
  • Total Time: 25 minutes

Ingredients

  • 2 cups chicken broth
  • 1 (8-ounce) bottle clam juice
  • 2 teaspoons butter
  • 1/4 cup chopped shallots
  • 1/2 cup uncooked Arborio rice
  • 1/8 teaspoon saffron threads, crushed
  • 1 tablespoon fresh lemon juice
  • 1/2 cup grape tomatoes, halved
  • 4 ounces medium shrimp, peeled and deveined
  • 4 ounces bay scallops
  • 2 tablespoons whipping cream
  • Chopped fresh parsley (optional)

risotto on the plate Seafood Risotto

Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).

Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally.

Remove from heat; stir in cream. Sprinkle with parsley, if desired.

By Romantic Reminders


2 Servings

  • Active Time: 15 minutes
  • Total Time: 25 minutes

Ingredients

  • 1 pound white potatoes

  • 2 ounces feta, crumbled
  • 1/4 cucumber
  • 1 tablespoon chopped dill
  • 2 1/2 tablespoons plain yogurt
  • 1 1/2 teaspoons white wine vinegar
  • Salt to taste

Tzatziki Potato Salad EF1 1024x768 MOOD FOOD: POTATO SALAD WITH FETA, DILL AND CUCUMBER

Scrub potatoes well. Add to pot of water and bring to a boil; simmer until potatoes are tender but not mushy, about 15 minutes. Drain and let cool.

Cut the ¼ cucumber in half lengthwise and use a spoon to scrape out all the seeds. Slice each side into 1/4-inch pieces.

Cut potatoes into bite-size pieces and place in a bowl. Add yogurt and vinegar; mix well. Add chopped cucumber, feta, dill and salt and stir to combine.

By Romantic Reminders


2 Servings

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

Ingredients

  • 1 cup whole-milk ricotta cheese (1/2 pound)
  • 1 large egg, lightly beaten
  • 3/4 cup grated Parmesan cheese (1 1/2 ounces), divided
  • Pinch grated nutmeg
  • 5/8 cup all-purpose flour
  • 1/4 stick unsalted butter
  • 1 rosemary sprig (1 inch)

ricotta gnocchi 4 MOOD FOOD: RICOTTA GNOCCHI

Stir together ricotta, eggs, 1/2 cup cheese, nutmeg, and 1/8 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.

Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.

Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.

Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.

Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/4 cup cheese. Season with salt.

By Romantic Reminders


2 Servings

  • Active Time: 15 minutes
  • Total Time: 30 minutes

Ingredients

  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 tablespoon cocoa powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 1 teaspoon red liquid food coloring
  • Extra butter or nonstick cooking spray
  • TOPPINGS:
  • Whipped cream
  • Fresh blueberries
  • Maple syrup

IMG 8086 RED VELVET PANCAKES

Preheat a griddle to medium-high heat. In a bowl, use a whisk to combine the flour, sugar, baking powder, cocoa powder and salt. Set aside.

In a separate bowl, whisk the eggs, then add the buttermilk, vanilla extract, white vinegar and food coloring, whisking to combine completely. Stir the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix.

Brush a little butter or spray nonstick cooking spray on the hot griddle, and spoon batter into the desired sized pancakes. Cook until bubbles form in the batter, the edges are dry and the underside is lightly brown, about 5 minutes, then flip over and cook the other side 1 to 2 minutes more. Repeat as needed until all of the batter is used.

Top with whipped cream, fresh blueberries and maple syrup if desired.

By Romantic Reminders

Back to top