CHICKEN TORTILLA SOUP
03/09/2015

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

Curried Chicken Salad with Mango
30/07/2015

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

Seafood Risotto
01/07/2015

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

MOOD FOOD: POTATO SALAD WITH FETA, DILL AND CUCUMBER
08/05/2015

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

MOOD FOOD: RICOTTA GNOCCHI
24/02/2015

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

RED VELVET PANCAKES
03/01/2015

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

CHICKEN FLORENTINE PASTA
28/10/2014

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

TEXAS CHICKEN QUESADILLAS
29/09/2014

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

BLUEBERRY LEMON COBBLER
11/09/2014

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

HAM, ASPARAGUS, AND POTATO FRITTATA
31/08/2014

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

SALAD NIÇOISE
09/08/2014

*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

STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA
03/08/2014

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