romantic dinner

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

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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

Keep it classic with this easy recipe for sheet pan steak & potatoes from Delish.com.

Sheet Pan Balsamic Steak & Potatoes

baby potatoes

extra-virgin olive oil, divided

garlic cloves,

kosher salt

lb. flank steak

tbsp. balsamic vinegar

I really love this recipe, simple and easy but 4 min on each side under a broiler on high makes it very rare, even 6min on either side is not medium. So I would say use a meat thermometer to make sure your meat gets to the doneness you like.

Great idea and recipe overall. I used 1.5 lbs of steak and it needed about 15 mins to get it To medium (I did a total of 18 mins for medium well personally). Rosemary burned up and smoked, but it tasted great and fed 3 happy people. Thanks!

Made it for a date night and it was so great, definitely a favorite now, would recommend to anyone, very easy to make.

https://streaming.hearstdigitalstudios.com/06676fad-6674-4f2c-a52c-f9ca3b07f538/video_rover_16x9_1080p_hd_1580926465_67520.mp4

Sometimes all you really need is steak & potatoes.

You Won't Believe How Easily This Sheet Pan Balsamic Steak With Potatoes Comes Together!

Roasted rack of lamb is an elegant yet easy to prepare recipe. Tender lamb is served with a red wine mushroom sauce for a gourmet dinner made right at home.

Rack of Lamb with Mushroom Sauce

rack of lamb (frenched)

olive oil

kosher salt (for seasoning)

black pepper (for seasoning)

garlic (minced)

onion

brown mushrooms (¼-inch thick slices)

Zinfandel red wine

unsalted chicken stock

unsalted butter

thyme

Adjust the oven rack to the center position and preheat to 350°F.

Remove any excess fat from the lamb, leaving a thin layer. Dry with paper towels. Season both sides generously with salt and pepper.

In a large 12-inch skillet heat oil over medium-high heat. Once the oil is hot add lamb fat-side down, cook until both sides are browned about 3 to 4 minutes per side. Sear the bottoms and sides for 30 to 60 seconds until browned, 8 to 10 minutes total for searing all sides.

Transfer skillet to the oven and roast lamb fat-side up, until the center of the meat reaches 120°F to 125°F for medium-rare about 10 to 20 minutes, and 130°F to 135°F for medium, about 20 to 30 minutes.

Allow meat to rest for 10 minutes before slicing. Meanwhile, make the red wine mushroom sauce.

Rack of Lamb

In a medium skillet heat oil over medium heat. Add garlic and onions, saute for 30 seconds.

Add mushrooms to the pan, saute until softened, 6 minutes.

Add wine and chicken stock to the pan, turn heat to high. Simmer until liquid is reduced to ¾ cups.

Turn off heat, whisk in butter and thyme. Taste sauce and season with salt and pepper as desired.

Serve lamb with mushroom sauce and pair with Zinfandel red wine.

Red Wine Mushroom Sauce

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

garlic,

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.

Here are the tricks to how to cook pan seared scallops and get that perfect brown crust! Follow these simple tips for a simple romantic dinner.

30 Romantic Dinner Ideas: Scallops with Lemon Herb Sauce &amp; More!

sea scallops,

Kosher salt

neutral oil

salted butter

garlic clove,

herbs (tarragon, thyme, parsley, etc)

Thaw the scallops, if frozen (see above).

Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.

Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt.

Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes,  until an even brown crust clearly forms on bottom.

Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center of the scallop is almost opaque.

Remove the scallops from the skillet to a plate and reduce the heat to medium. Add the butter, lemon juice, minced garlic and chopped herbs. Scrape the bottom of the pan with a spatula to release flavor from any browned bits stuck to the pan. Cook 1 minute until fragrant.

Reduce the heat to low. Add the scallops and cover them with sauce. Then remove from the heat and serve immediately.

Check out this super easy recipe for the best salt & vinegar crispy potatoes from Delish.com.

Salt & Vinegar Crispy Potatoes

lb. yukon gold potatoes, quartered

c. white vinegar

chives,

Flaky sea salt,

In a large pot, combine potatoes, vinegar, and 1 tablespoon kosher salt, then add enough water to cover potatoes. Bring to boil, then reduce heat to simmer until the potatoes are tender, about 20 minutes. Drain potatoes and pat dry with a clean towel.

Divide cooked potatoes between two large rimmed baking sheets. Drizzle potatoes with olive oil, season with salt and pepper and toss to combine. Bake until golden and crispy, about 20 minutes.

Transfer potatoes to a serving dish. Garnish with chives and flaky sea salt and serve warm.

I loved these! <ul><li>I only had two medium potatoes, so I boiled them with 1/2 cup vinegar</li><li>Used Apple Cider Vinegar</li><li>After I dried them, I tossed them in a bowl with olive oil, salt and pepper</li><li>Used 1T olive oil but 1t or 1/2T would have been better </li><li>Turned them after 20 min and cooked for 5 more minutes</li><li>I also tossed them back in the bowl after they cooked (I love olive oil)</li><li>AND sour cream was a great addition</li></ul>
I'd totally make them again and think they'd go good in a niçoise, too.

These are our go-to potatoes. Everyone loves them although I can't seem to get the potatoes to look like those in the picture. Still delicious.

Pretty Good,
I replaced every portion of salt with garlic and they turned out great. So I guess they are G&V

I wanted to love these, I really did. My whole apartment smells like vinegar, but unfortunately these roasties don't taste of it. I'm wondering if drizzling them with vinegar before roasting would be more effective then boiling them in it? Also, I had to roast these for close to an hour to get them crispy (not complaining!) just wanted to throw it out there for others making this that mine weren't even close to crispy at 20 min. Overall I got delicious roasties, but they definitely don't taste of salt + vinegar. Thanks for sharing!

My family loves these! They get upset when I make potatoes and they aren't these vinegar ones. I make the recipe exactly as stated. Sometimes it takes longer than 20 minutes to crisp but I probably have too many on my tray.

https://streaming.hearstdigitalstudios.com/manual_upload/58b46cfebbddbd1728608e0f/mp4/Salt_and_Vinegar_Potatoes_FRONT_1488219406_4000_hd_v3.mp4

If You Love the Chips, You Need to Try these Salt & Vinegar Potatoes for Dinner!

Check out this recipe for a very impressive bundt pan rotisserie chicken from Delish.com.

Bundt Pan Roast Chicken

garlic

carrots, chopped

onion, quartered

rosemary

lemon, sliced

Preheat oven to 425° and cover the hole of the Bundt pan with foil.

In the bowl of a large Bundt pan, combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the vegetables.

Pat chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub olive oil all over the skin of the chicken, then season generously with salt and pepper.

Place the chicken in the middle of the Bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 1 hour to 1 hour 10 minutes. Let chicken rest for at least 15 minutes before slicing. Serve with roasted vegetables and extra pan juices.

We had this for dinner last night and it was delicious. I had a 4# chicken and had to leave it in the oven for 1hr 35 min. then rest about 10 minutes. 
You could use whatever seasoning and vegetables you like. Get creative!!!

Best roast chicken I’ve made in years. Very juicy and yummy. I used tandoori spice instead and it was awesome. Thanks for the idea!

This is my second time using this recipe. It’s so easy and best of all...delicious. It’s also very moist.

This is our favorite chicken recipe. It’s easy & comes out great every time.

I have made this countless times since I first saw your recipe.  I have made at Thanksgiving when there was just going to be two or four people.  I put celery, onion,salt, poultry seasoning, and pepper in cavity. Whatever you would do with your own turkey, its’s just a chicken instead.  I sprayed outside and rubbed with seasonings of my choice.  For Thanksgiving I used squash and onions in bottom of pan sprayed and seasoned with salt and pepper.  When I took out of oven used the vegetables to make a squash casserole.  Another time, I used Bar-B-Que rub and onion for seasonings and potatoes in bottom of pan with onions.  Endless seasonings and combinations.  Thanks for making my cooking easier and I love your posts!

https://streaming.hearstdigitalstudios.com/manual_upload/58c0739fbbddbd1cf35f0cd0/mp4/Bundt_Pan_Rotisserie_Chicken_-_FRONT_1489007539_4000_hd_v3.mp4

This easy hack results in a perfect roast chicken, and the veggies to go along with it!

This Bundt Pan Roast Chicken is the Most Important Cooking Hack of all Time!

Pan Seared Scallops and Leeks in White Wine make for a delicious French-inspired appetizer. The buttery taste of the scallops pairs beautifully with the slight tang of leeks. This dish is super simple to make and yet is impressive to serve.

White Wine Scallops with Leeks Recipe

Diver scallops (the ones

Leeks

Sel de Camargue or rock salt

white wine

Rinse your scallops and dry with a paper towel

Cut the bottoms and the tough green tops off the leeks. Peel off the outer layers to remove most of the dirt.

Rinse leeks and cut into thick rounds (about 2 inches). 

Heat one tablespoon of olive oil over medium high heat. Once the oil is hot (you can test by touching a piece of leek to the oil, if it starts to sputter a little, it is hot enough).

Using a pair of cooking tongs, place leeks on the frying pan, cut side down. 

Cook for 3 minutes, allowing the leeks to brown before adding 2 tablespoons of white wine to deglaze the pan. let simmer for 1 minute then turn the leeks over to the other cut side.

Simmer for an additional 4 minutes. Remove from from the pan.

Check your pan temperature. If the pan is too hot, lower the heat slightly.

Using the same frying pan, add the remaining tablespoon of olive oil. 

Now place the scallops in the pan, getting a nice, dark sear on the bottom. After 4 minutes flip over to the other side and sear for an additional 4 minutes.

Remove Scallops from the pan and plate with the leeks.

Top 8 romantic dinner recipes from across the web

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

Top Tags

Baked Lobster Tails Recipe by Tasty

Sheet Pan Balsamic Steak & Potatoes

Rack of Lamb with Mushroom Sauce

3 Cheese Garlic Bread Recipe by Tas...

30 Romantic Dinner Ideas: Scallops ...

Salt & Vinegar Crispy Potatoes

Bundt Pan Roast Chicken

White Wine Scallops with Leeks Reci...

Top 8 romantic dinner recipes from across the web

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

Top Tags

Baked Lobster Tails Recipe by Tasty

Sheet Pan Balsamic Steak & Potatoes

Rack of Lamb with Mushroom Sauce

3 Cheese Garlic Bread Recipe by Tas...

30 Romantic Dinner Ideas: Scallops ...

Salt & Vinegar Crispy Potatoes

Bundt Pan Roast Chicken

White Wine Scallops with Leeks Reci...

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