date night dinner

Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed

One-Pan Miso Honey Salmon For Two Recipe by Tasty

white miso paste

honey

rice vinegar

garlic,

ginger, grated

pepper,

oz salmon, 2 fillets

asparagus,

baby bok choy,

olive oil,

salt,

brown rice, cooked, for serving, optional

sesame seed,

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.

Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.

Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.

Bake for 10-12 minutes, or until the salmon is cooked to your liking.

Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.

https://vid.tasty.co/output/107570/landscape_480/1535735451

Here's what you need: lobster tail, butter, salt, black pepper, garlic powder, paprika, fresh parsley, lemon juice, lemon, broccoli

Baked Lobster Tails Recipe by Tasty

oz lobster tail, 2 tails

butter, melted

salt

black pepper

garlic powder

paprika

fresh parsley, chopped

lemon juice

wedges lemon, to serve

Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.

Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.

Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.

If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.

While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.

In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.

Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.

Serve with a side of broccoli and a lemon wedge.

https://vid.tasty.co/output/21310/mp4_640x640/1484934734

Sweeten up date night with this luscious bourbon peach glazed salmon that will nourish your sweetie's heart and soul!&nbsp;

Bourbon Peach Glazed Salmon

salmon

salt and pepper

peach jam, homemade preferred

tbsp honey

bourbon

chipotle powder

Preheat the broiler to high. Season the salmon with salt and pepper on both sides. Add salmon to a pan sheet pan.

Whisk the peach jam, honey, bourbon, garlic and chipotle powders until smooth.&nbsp;Brush the glaze upon the fish covering the top and sides.&nbsp;

Broil the salmon at least 6 inches from the heat element to an internal temperature of 145°F - about 10 minutes depending on the thickness of your fillets. Keep an eye out to make sure the salmon glaze doesn't burn.

Serve this peach glazed salmon with sauteed whole green beans for an elegant touch or try roasted broccoli or asparagus.

Optional: While the salmon is cooking, considering adding any extra peaches to a saucepan and cooking them down over medium heat with a little honey, bourbon, and a pinch of salt. Spoon the cooked peaches over the finished salmon or serve alongside the vegetables.

Here's what you need: butter, garlic, parmesan cheese, shredded monterey jack cheese, shredded cheddar cheese, fresh green onion, baguette

3 Cheese Garlic Bread Recipe by Tasty

butter, 1 stick, softened

parmesan cheese

monterey jack cheese

cheddar cheese

green onion, sliced

baguette, 8 inch (20 cm)

In a bowl, combine all of the ingredients except the baguette, and mix until smooth.

Slice the baguette in half lengthwise, then spread the butter mixture evenly on both sides of the baguette.

Place on a tray lined with parchment paper and bake for about 15 minutes, until cheese is bubbly and starting to brown on the edges.

This Lobster Ravioli Sauce is made from only a few simple ingredients yet tastes so decadent. This cream sauce is full of crushed tomatoes, heavy cream, and grated parmesan cheese. Serve it over fresh store-bought lobster ravioli for the easiest “fancy” dinner at home. Don’t forget the wine!

Lobster Ravioli Sauce

unsalted butter

shallot (diced finely)

garlic (pressed)

thyme

oregano

basil

cracked pepper

dry white wine*

tomatoes

lemon (optional)

heavy cream*

(plus

store-bought

Review all recipe notes and instructions before beginning.

In a skillet, heat the butter over medium heat. Add the shallot and garlic. Sauté until browned.

Stir in the dried herbs, salt, and pepper. Sauté for about 1 minute or until fragrant.

Deglaze the pan with the white white, scraping any bits off the bottom.

Add the crushed tomatoes, lemon juice, and lemon zest.

Turn the heat to medium low. Stir in the cream and parmesan cheese. Bring to a simmer and then turn off the heat.

Toss the lobster ravioli in the sauce and serve with fresh basil and parmesan on top.

Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes, it makes an impressive date night dinner!

Chicken in White Wine Sauce with Mushrooms Recipe

vegetable oil

chicken breasts

tsp salt

tsp pepper

chestnut mushrooms (sliced)

onion

garlic (peeled and minced)

¼ tsp dried thyme (or 2 sprigs fresh thyme)

120 ml (1/2 cup) white wine

120 ml (1/2 cup) chicken stock

180 ml (¾ cup) double (heavy) cream

Heat the oil on a large frying pan (skillet) over a medium/high heat.

Season both sides of the chicken breasts with the salt and pepper.

Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.

Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.

Stir in the garlic and thyme and cook for the 30 seconds.

Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).

Stir in the stock and cream and heat through for 2-3 minutes.

Check the chicken is cooked by checking it&#39;s no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.

Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.

https://www.youtube.com/watch?v=KxBElWZq_ZQ

This is my pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes it makes a tasty and impressive date night dinner or a lovely alternative to a Sunday roast.

I love this for a luxury dinner served with sauteed potatoes and greens.

Free printable recipe with extra hints and tips here: https://www.kitchensanctuary.com/chicken-in-white-wine-sauce-with-mushrooms/

Ingredients for the creamy chicken:
4 chicken breasts
½ tsp salt
½ tsp pepper
2 tbsp vegetable oil
8 chestnut mushrooms - sliced
1 small onion - peeled and chopped finely
3 cloves garlic - peeled and minced
¼ tsp dried thyme - or 2 sprigs fresh thyme
½ cup (120ml) white wine
½ cup (120ml) chicken stock
¾ cup (180 ml) double/heavy cream

To Serve:
Saute potatoes 
Steamed green beans
Fresh thyme

Method:
Season both sides of the chicken breasts with the salt and pepper.

Heat the oil on a large frying pan (skillet) over a medium/high heat. 

Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.

Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened. 

Stir in the garlic and thyme and cook for the 30 seconds.

Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).

Stir in the stock and cream and heat through for 2-3 minutes. 

Turn off the heat and place the chicken breasts on 4 plates. Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). 

Sprinkle over the fresh thyme and serve.

#Recipe #DateNight #CookingShow

Season

Add Chicken

Onion & Mushrooms

Garlic & Thyme

Wine

Stock & Cream

Check

Serve

Pan-Fried Chicken in a Creamy White Wine & Garlic Sauce

These braised beef short ribs are the definition of comfort food. They are incredibly flavourful, super tender, and fall right off the bone. If you are looking for an easy short ribs recipe look no further, this is it!

Braised Beef Short Ribs

vegetable oil (for frying)

salt and pepper (for the beef)

beef

garlic

carrots (chopped)

celery (chopped)

tbsp worcestershire

tomato paste

dry red wine (cabernet sauvignon

beef broth (I use salted)

bay leaves

rosemary

sage

chives (for topping)

Begin by setting your oven to 325 degrees.

To your beef short ribs, season all sides (including the sides) with a generous amount of salt and pepper. Set aside.

Chop up your onion, celery and carrots into similar sized pieces. Set aside.

To a large dutch oven, add your vegetable oil and set to medium/high heat.

Once hot, add your beef short ribs, working in batches if you need, to avoid crowding the pot. Sear on each side (including the sides) for anywhere between 4-7 minutes until a golden crust begins to appear. Once each side of the beef has a nice golden color, remove from the pan and set aside for a few minutes.

To the same pot, add your vegetables and cook for 5-7 minutes, stirring often. Once veggies are softened slightly, add your garlic and saute for an additional 2 minutes.

Add your tomato paste and worcestershire and cook until the tomato paste changes to a dark red color, about 3 minutes.

Deglaze your pan with the red wine, scraping whatever bits remain on the bottom of the pan. Bring the wine to a boil for 1 minute and then reduce the heat to low and let simmer for 5-7 minutes, or until the wine has thickened and reduced by half.

Add your beef broth and bring to a simmer.

Once simmering, add your beef back into the pot, top with your herbs, cover and get into the oven for at least 3 hours, checking in after about 1.5 hours.

Once the meat is visibly pulling away from the bone and the meat is fork tender, they are ready. This should take 3 to 3.5 hours of cooking time.

Remove your beef for a moment and gently strain the broth so you are left with a silky smooth consistency.

Once strained, bring broth to a low simmer on your stove for about 10 minutes, until it thickens slightly.

Return your beef back to the broth while you assemble your plates.

Add your braised short ribs onto a bed of mashed potatoes or polenta and top with lots of that broth.

Top with fresh chives and thyme.

Enjoy right away!

Amazing! Made it twice and my family always says they’re soooo good!

This is my go to recipe when I've got guest coming. It tastes better than a restaurant, but is actually quite easy. Thank you for sharing the recipe! Can't wait to try some of your others!

My daughter’s BF made this for me for my  b-day. Sooo good!

made this for Christmas - #outstanding!!! tysm for this recipe 🤗😋😋😋 (the last time I cooked w/ wine it came out bitter; this was #perfection 😘✨)

literally the best! we only use this recipe for our short ribs! so yummy :)

This was so good. Lots of flavor and tender meat. Didn't have fresh herbs this time, had to opt for dried, but this was still good. Will do this recipe again. Even the dog loves the bones!

This was an excellent recipe. I’ve never made short ribs before but when I saw your IG post I knew I had to try. So glad I did. Pretty easy recipe. My husband said it was one of the best short rib meals he has ever had.

I made this for my wife's birthday today--it was outstanding!!!

Made this tonight for my hubbys birthday! I actually ended up using a crockpot and slow cooking Them for about 5 hours on high and they were PERFECT!
I also made mushrooms and used the broth to cook the mushrooms in and they were incredible and tied the meal together. 

I will say instead of straining the broth and then putting it in a pot on the oven I would only use a little of the broth and simmer that. I ended up with way to much broth and a mess. I needed to add a little to a pan and simmer it and thicken it, then add it over the top of the short ribs, mushrooms and potatoes.

Top 7 date night dinner recipes from across the web

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Top 7 date night dinner recipes from across the web

The most viewed date night dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-Pan Miso Honey Salmon For Two R...

Baked Lobster Tails Recipe by Tasty

Bourbon Peach Glazed Salmon

3 Cheese Garlic Bread Recipe by Tas...

Lobster Ravioli Sauce

Chicken in White Wine Sauce with Mu...

Braised Beef Short Ribs

The most viewed date night dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine