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

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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

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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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2 Servings

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

Ingredients

  • 3 large eggs
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 4 slices of bread
  • 1 cup strawberries, washed and sliced
  • 2 or 3 large mint leaves

French Toast with local strawberries1 Strawberry & Mint French Toast

In a large bowl whisk the eggs, milk, vanilla extract, cinnamon and salt. Pour the mixture into a baking dish and soak the bread slices in it, turning it once so both sides are evenly soaked. About 8 minutes (4 minutes per side).

Warm the butter in a large skillet and melt it completely. Cook the bread for about 3 minutes per side, or until each side is golden brown.

Place the French toast on a plate and layer in half of the sliced strawberries. Mash up the last strawberries and heat them in a small saucepan with the maple syrup. Drizzle the warm mixture over the French toast and dot with the mint leaves.

By Romantic Reminders

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2 Servings

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

Ingredients

  • 125g lean lamb
  • 1 teaspoon black pepper
  • 1 teaspoon garlic salt
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon Worcestershire sauce
  • 2 plain mini naan breads
  • 2 tablespoons tomato puree
  • 1/2 cup prepared roasted peppers, drained and sliced
  • 1/2 cup mozzarella cheese, or goat cheese
  • 2 teaspoon olive oil
  • Small basil leaves, to garnish

100 8832 1 Lamb Pizza

In a large bowl mix together the mince, seasoning, herbs and Worcestershire sauce. Shape into 16 small meatballs, roughly the size of a walnut.

Heat a large non-stick frying pan and dry fry the meatballs for 3-4 minutes on both sides until brown. Remove from the pan with a slotted spoon and set aside.

Preheat the oven to 200°C. Place the naan breads on a baking sheet and spread each one with 1 tbsp tomato purée. Top with the roasted peppers, meatballs and cheese. Drizzle over the olive oil.

Bake in the oven for 10-15 minutes until the base is crispy and the cheese has melted.
Garnish with the basil leaves and serve immediately with a crisp salad.

Enjoy together as a couple!

By Romantic Reminders

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2 Servings

  • Active Time: 45 minutes
  • Total Time: 2 hours

Ingredients

  • 1 six pound chicken
  • 1 large onion
  • 1 lemon
  • 4 cloves of garlic
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • salt & pepper
  • 2 tablespoons olive oil
  • 1 can chicken stock (for gravy)

chicken provencal 2 Holiday Roast Chicken

Preheat oven to 425F.
If there is a giblet bag in the chicken cavity, remove and dispose. Rinse the bird and pat dry.
Peel the onion, cut it in half and place in the cavity. Cut the lemon in half and do the same. Mince the garlic and combine with rosemary, oregano, thyme, salt and coarse black pepper. With your bare hands, massage the bird with the mixture.

Coat a deep pan with a little oil and place the bird inside. Roast chicken in the oven for about 10 minutes per pound, or until the juices run clear. The temperature of the chicken should reach approximately 160F.
Once done, let the chicken chill for about 20 minutes to allow all of the juices to absorb.

And gravy to boot?…

Leaving all the flavor bits and clear juices in the pan, remove the heavy grease with a large spoon. Place the pan on the stovetop at medium heat, and add a can or small carton of chicken stock. With a metal spatula, scrape all those bits of goodness from the pan and simmer, reduce, simmer, reduce, until you reach the desired consistency.

By Romantic Reminders

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