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

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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

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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

One thought on “Seafood Risotto”

  1. adam adam says:

    This was a great recipe for two. Thx RR.com

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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

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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

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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

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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

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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

One thought on “TEXAS CHICKEN QUESADILLAS”

  1. jeskay jeskay says:

    Im totally making these!

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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

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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

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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

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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

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