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I believe a way to anyone’s heart is through their stomach. Wouldn’t you agree? The saying goes towards the men, but I highly doubt a woman would ever turn down a home-cooked meal any night of the week especially with a menu like you see below.
Am I right ladies? 😉
As you know, Valentine’s Day is Friday and restaurants everywhere will be swamped with reservations and of course, people. I don’t know about you but I dislike crowds. Whatever I need to do to do to avoid crowds, I’m in! Plus, I’m sure those kitchens are going to be chaotic trying to serve those hungry-lovin’ fools!
Instead of facing the crowds, wouldn’t you prefer to cook your honey an amazing meal in the comfort of your own home? I enjoy dinner at a restaurant, fancy or not, every now and then but nothing beats a home-cooked meal made at home. Made with love. ♥
Below you will find a tasty, yet easy menu to replicate at home this weekend or any night of the week.
Creamy Asian Shrimp Ceviche
Ingredients
2 Tbsp. lime juice
1 tsp. Knorr® Reduced Sodium Chicken flavor Bouillon
1 lb. medium cooked shrimp
1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 green onion, thinly sliced
1 tsp. low sodium soy sauce
1/2 tsp. finely grated fresh ginger
1 Tbsp. fresh cilantro (optional)
Directions
Combine lime juice with Knorr® Reduced Sodium Chicken flavor Bouillon in small microwave-safe bowl and microwave at HIGH 30 seconds or until hot; cool slightly.
Combine bouillon mixture with remaining ingredients in medium bowl. Garnish, if desired, with chopped fresh cilantro leaves.
TIP: Also terrific with chopped shrimp and served on plantain chips
Chipotle Flank Steak with Creamy Cilantro Sauce
Ingredients
1 1/2 cups Hellmann’s® or Best Foods® Light Mayonnaise
1 can (7 oz.) chipotle peppers in adobo sauce
2 Tbsp. lime juice
1 lb. boneless flank steak
2 Tbsp. chopped fresh cilantro
1/2 tsp. garlic salt
Directions
Process 3/4 cup Hellmann’s® or Best Foods® Light Mayonnaise, chipotle peppers and lime juice in food processor or blender until smooth. Arrange steak in baking dish. Rub both sides with mayonnaise mixture. Cover and marinate in refrigerator 30 minutes.
Meanwhile, combine cilantro, garlic salt and remaining 3/4 cup Mayonnaise in small bowl; cover and chill.
Grill steak, turning once, 8 minutes or until desired doneness. Slice steak and serve with cilantro sauce.
Also great with Hellmann’s or Best Foods Real Mayonnaise.
Slow Cooker Molten Chocolate Peanut Butter Cake
Ingredients
12 Tbsp. Country Crock® Spread, melted
1 box (18.25 oz.) Devil’s food cake mix
1 box (3.9 oz.) instant chocolate pudding & pie filling
1 cup creamy peanut butter
1 container (8 oz.) sour cream
1 cup milk
4 eggs
1 cup semi-sweet chocolate chips, (about 6 oz.)
Directions
Evenly coat bottom and sides of 5-quart* slow cooker with 2 tablespoons melted Country Crock® Spread; set aside.
Combine remaining ingredients except chocolate chips in large bowl with electric mixer according to cake mix package directions; stir in chocolate chips. Pour into prepared cooker.
Arrange two sheets paper towel over top of cooker, then place lid on top. (Paper towels will absorb moisture.)
Cook on LOW 3-1/2 hours. Turn off heat, then let stand covered 30 minutes. Remove insert from cooker. Carefully remove lid and paper towels. Serve cake warm and, if desired, with Breyers® Natural Vanilla Ice Cream.
*If using 6-quart slow cooker, cook on LOW 4-1/2 hours. Turn off heat, then let stand covered 30 minutes. Serve as above.
Sangria Tea Sparkler
Ingredients
1/2 cup Lipton® Lemon Sweetened Iced Tea Mix
3 cups cold water
2 cups chilled grape juice
1 lemon, sliced
1 lime, sliced
1 orange, sliced
1 peach [or nectarine ], cut into chunks
2 cups chilled club soda
Directions
Combine all ingredients except soda in large pitcher; chill. Just before serving, add soda.
Minty Chocolate Tea Granita
Ingredients
1 cup boiling water
4 Lipton® Bedtime Story Caffeine-Free Herbal Pyramid Tea Bags
1/2 cup sugar
2 cups milk
1/4 cup chocolate syrup
Directions
Pour boiling water over Lipton® Bedtime Story Caffeine-Free Herbal Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze. Stir in sugar until dissolved, then stir in remaining ingredients. Pour into 9 x 9-inch baking pan. Cover and freeze granita, stirring twice with a fork, 2 hours or until frozen.
To serve, stir with fork, then scoop into ice cream dishes. Garnish, if desired, with whipped topping, additional chocolate syrup and mint.
TIP: To make MINTY CHOCOLATE TEA ICE POPS, pour tea mixture into ice pop mold, freeze 1 hour, then insert popsicle sticks. Freeze until firm.
*Recipes were copied from Makelifebetter.com with permission.
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