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Valentine’s Day Dinner Ideas

Valentine’s Day (if you celebrate it) is all about showing that special someone how much you care.  Make it your business to try one of these delicious Valentine’s Day meals for that someone special in your life… and be sure to let me know how it came out.

GARLIC SHRIMP BUTTER

INGREDIENTS

  • 4 tbsp. butter
  • 1 lb. shrimp
  • kosher salt
  • Freshly ground black pepper
  • 4 cloves garlic, minced
  • 3/4 c. dry white wine
  • Juice of 1/2 lemon
  • pinch of crushed red pepper flakes
  • 3/4 c. grated Parmesan, plus more for garnish
  • 1 tbsp. Freshly Chopped Parsley
  • 12 oz. cooked angel hair

DIRECTIONS

  1. In a large skillet over medium heat, melt 1 tablespoon butter. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side. Transfer to a plate.
  2. In the same skillet, add remaining butter and garlic. Cook until fragrant, 1 minute. Add wine, lemon juice, and crushed red pepper flakes and simmer 2 minutes, then add Parmesan and parsley and let cook 2 minutes more. Add cooked angel hair and shrimp and toss until completely combined. Garnish with Parmesan.

 

Maple Roasted Chicken Quarters

(Dinner For Two)

20 minPrep Time..  55 minCook Time  1 hr.. 15Total Time

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 large chicken quarters, sprinkled with a few pinches of salt
  • 2 carrots, peeled and cut into quarters
  • 1 large potato, peeled and cut into cubes
  • 1 small onion, sliced
  • 6 cloves garlic, unpeeled
  • 1 teaspoon sea salt
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh thyme leaves

Instructions

  1. Preheat oven to 425F. Have a small casserole dish or an 8×8 pan ready.
  2. In a large skillet over medium heat, heat 1 tablespoon oil. Once hot, add the chicken quarters, skin side down, and brown for 5 minutes. Flip and brown the other side for 5 minutes.
  3. Meanwhile, add the carrots, potatoes, onion, and garlic to a large bowl and toss with the remaining 1 tablespoon oil and sea salt. Spread into the bottom of the prepared pan.
  4. Once the chicken has finished browning, place chicken on top of the vegetables, skin side up. Brush evenly with maple syrup and sprinkle with thyme. Bake for 40-45 minutes or until internal temperature reaches 165F. Serve immediately, removing garlic peels while eating.

Creamy Garlic Scallop Spaghetti with Bacon

Prep Time  15 mins  Cook Time: 15 mins  Total Time: 30 mins

INGREDIENTS

  • ¾ pound dry spaghetti
  • 4 slices crisp cooked bacon chopped
  • 1 pound medium sized scallops
  • Salt and pepper to season
  • 3 tablespoons olive oil
  • 6 cloves minced garlic
  • ½ cup white wine
  • 1 cup low sodium seafood stock or chicken stock
  • cups whipping cream
  • 2 large tomatoes center pulp removed and diced small.
  • ½ cup grated Parmesan cheese

INSTRUCTIONS

  1. Cook the dry spaghetti to al dente in salted water and drain.
  2. Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.
  3. Season the scallops with salt and pepper and pan sear them in the bacon fat for only about 1½ to 2 minutes per side and set aside with the bacon.
  4. Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
  5. Add the white wine and seafood stock and simmer quickly for a few minutes until the liquid has reduced by about ⅓. Add the cream and simmer for an additional 2 minutes.
  6. Season with salt and pepper if needed, then add the bacon, tomatoes and the scallops to the sauce. Simmer for only a minute or two to warm the scallops through before adding the cooked pasta and Parmesan cheese.
  7. Toss together the pasta and sauce very well before serving.
  • 6 cloves minced garlic
  • ½ cup white wine
  • 1 cup low sodium seafood stock or chicken stock
  • cups whipping cream
  • 2 large tomatoes center pulp removed and diced small.
  • ½ cup grated Parmesan cheese

Honey-Soy Glazed Salmon with Mushrooms and Peppers

Ingredients

  • ¼ c. seasoned rice wine vinegar
  • 2 tbsp. toasted sesame oil
  • ⅓ c. light soy sauce
  • ⅓ c. Honey
  • 2 to 3 tsp. chili-garlic sauce
  • 1 tbsp. Chinese or Dijon mustard
  • 1 skin-on salmon fillet
  • 2 package shiitake mushrooms
  • 1 red bell pepper
  • 1 large bunch green onions
  • 2 package instant microwave Jasmine rice
  • Toasted sesame seeds

Directions

  1. Heat oven to 475 degrees F. Stir together 3 tablespoons vinegar, 1 tablespoon sesame oil, soy sauce, and next 3 ingredients; set aside 1/2 cup of sauce. Place salmon, skin side down, on a large parchment lined rimmed baking sheet. Brush with 2 tablespoons soy mixture.
  2. Bake salmon at 475 degrees F for 8 minutes. Toss mushrooms and next two ingredients with 1 tablespoon of soy mixture. Scatter vegetables around fish in hot pan and brush fish with soy mixture. Bake 8 to 10 more minutes or until desired degree of doneness and vegetables are just tender.
  3. Prepare rice according to package directions. Stir rice and remaining 1 tablespoon each of vinegar and sesame oil in a serving bowl; season with salt and pepper to taste. Lift fish from skin with two large spatulas and transfer to a platter with vegetables; sprinkle with sesame seeds. Serve with rice and reserved 1/2 cup sauce.

Mongolian Glazed Steak with Broccoli

INGREDIENTS

  • 4 (8-oz.) sirloin steaks
  • 1/2 c. soy sauce
  • Freshly ground black pepper
  • 1/4 c. corn starch
  • vegetable oil
  • 1 tsp. grated ginger
  • 3 garlic cloves, minced
  • 1/4 c. brown sugar
  • 1 tbsp. ketchup
  • 1 lb. broccoli florets
  • kosher salt

DIRECTIONS

  1. Preheat grill. Meanwhile in a rimmed sheet pan place steak; pat dry thoroughly and add 1 tablespoon soy sauce over each steak. Massage into steak on all sides. Season with black pepper. Transfer steaks onto a clean rimmed sheet pan in a single layer. Sprinkle steaks evenly with cornstarch on both sides. Shake off any excess. Brush lightly with vegetable oil.
  2. In a small bowl mix together 1 tablespoon vegetable oil, ginger, garlic, brown sugar, and ketchup. Set aside.
  3. Place steak on grill; cook 3 to 4 minutes on each side. Brush glaze on both sides of steak and cook 1 more minute on each side until glaze is caramelized. Transfer to a plate to rest for 5 minutes.
  4. Meanwhile bring a large pot of water to boil; season with salt. Add broccoli and cook until just tender, 2 minutes. Drain well. Plate steak with broccoli and extra sauce if desired; serve immediately.

Skillet Stroganoff

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. sirloin, cut into small cubes or thin strips
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter, plus more for noodles
  • 1 Onion, finely chopped
  • 2 c. white button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 c. white wine
  • 1 tbsp. Worcestershire sauce
  • 1 1/2 c. beef stock
  • 1 tsp. cornstarch
  • 1/4 c. water
  • 1 tsp. Dijon mustard
  • 1/2 c. sour cream
  • Cooked egg noodles, for serving
  • 1/4 c. chopped parsley

DIRECTIONS

  1. Heat olive oil in a large skillet over medium-high heat. Season steak with salt and pepper and add to the skillet in a single layer. Brown on all sides and cook until medium-rare, about 2 to 4 minutes (less if you’re using strips of steaks).
  2. Remove steak to rest on a plate, then add butter to the same skillet. When butter has melted, add onions and mushrooms. Season with salt and pepper, and sauté until onions are soft and mushrooms are tender. Stir in garlic and cook until fragrant, about 1 minute. Add white wine, Worcestershire, and beef stock. Bring to a simmer.
  3. Whisk together cornstarch and water to make a slurry, then pour into the simmering mixture in the skillet. Reduce heat and add mustard and sour cream. Stir until evenly incorporated then add the steak back to the skillet, tossing to coat the meat.
  4. Serve over buttered egg noodles and garnish with chopped parsley.

Crispy Beef and Broccoli Stir Fry

INGREDIENTS

  • 1 c. white rice
  • 1 lb. flank steak, cut into 1/4″ strips
  • 2 tbsp. cornstarch
  • 2 garlic cloves, grated
  • 1 2″ piece of ginger, peeled and grated
  • 2 tbsp. sugar
  • 1/4 c. soy sauce
  • Freshly ground black pepper
  • peanut oil
  • 1 head broccoli, cut into florets
  • 4 scallions, chopped

DIRECTIONS

  1. Cook rice according to package instructions. Meanwhile, rinse and dry meat with a paper towel to remove any moisture. In a medium bowl, mix meat with 2 tablespoons cornstarch until well coated.
  2. In a large pot fitted with a steamer basket add 1″ of water. Bring to a boil and add broccoli. Cover and steam until tender, 4 to 5 minutes.
  3. In a small jar combine garlic, ginger, sugar, soy sauce, 1/2 teaspoon black pepper, and 1 tablespoon cornstarch. Shake well.
  4. Heat cast iron skillet over medium-high heat with 2 tablespoons peanut oil. When oil is hot and almost smoking add meat in a single layer and cook until browed, about 4 to 5 minutes total. (Cook meat in batches to prevent steaming in an overcrowded pan.) Transfer meat to a plate. Shake jar of sauce well and pour into skillet, simmer for 2 to 3 minutes. Add beef and broccoli back to skillet to warm through (ensure everything is well coated). Serve over steamed rice and garnish with scallions.

 

Smoky Peanut Chicken Tacos

Ingredients

  • 1/2 c. peanut butter
  • 1/4 c. water
  • 1 tbsp. melted butter
  • 2 cloves garlic
  • 1 chipotle chile in adobo
  • 3 tbsp. adobo sauce
  • 1/2 tsp. salt
  • 1 lb. skinless, boneless chicken breasts
  • 1 tbsp. lime jice
  • Tortillas, for serving
  • Cilantro, for serving
  • Red cabbage, for serving

Directions

  1. Puree peanut butter, water, butter, garlic, chipotle, adobo sauce and salt until smooth. Pour into 2-quart baking dish. Add chicken, turning to coat.
  2. Cover with foil; bake at 400 degrees F 30 minutes or until chicken is cooked (165 degrees F).
  3. Slice chicken, then drizzle with lime juice. Serve with tortillas, cilantro, and red cabbage.

 

Classic Chicken Parmesan

Ingredients

  • 1/2 c. Italian-style breadcrumbs
  • 1/2 c. Grated Parmesan
  • 4 small chicken-breast halves (about 1 1/2 lb.)
  • 2 large eggs, beaten
  • 3/4 c. marinara sauce
  • 6 oz. mozzarella, shredded
  • Crusty bread, for serving

Directions

  1. Combine Italian breadcrumbs and grated Parmesan. In 12″ skillet, heat olive oil on medium-high. Dip chicken-breast halves in egg, then coat with crumb mixture.
  2. Add to skillet; fry until golden brown on both sides. Transfer chicken to baking dish. Top with marinara sauce and mozzarella, shredded.
  3. Bake in 450 degrees F oven for 20 minutes. Serve with crusty bread

Seafood Bake for Two

INGREDIENTS

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
  3. Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving

 

 

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