Recipes for "date night recipes"

Sprinkle salt on both sides of the steak and set aside at room temperature for 15 to 30 minutes.

Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.

Melt the butter in a skillet set over medium-high heat. Pat the steaks dry with a paper towel. Increase the heat to high and sear the meat for 1 to 4 minutes, depending on how thick the steak is. Turn and sear on the other side and cook until done.

If your steak is thick enough to test with an instant-read thermometer, you can use it to check for your desired doneness—rare: 125°F; medium rare: 135°F; medium: 145°F; well done 160°F.

If you do not have a thermometer, use the finger test to check the doneness of the meat.

When the steaks are done, move to a cutting board and tent with foil.

You may need to cook the meat in batches. If you crowd the pan, the meat will steam and won't get the nice sear needed.

Simply Recipes / Elise Bauer

While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.

Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated.

Stir in the broth mixture and bring to a boil. Cook until thickened, about 2 to 3 minutes.

Stir in the cream and cook for two more minutes.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives.

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1. Line a baking sheet with parchment paper.

2. Working quickly stuff each date with roughly 1-2 tablespoons of ice cream. Place on a prepared baking sheet. Freeze for 30 minutes.

3. Grab the frozen dates, spoon/spread the peanut butter over the ice cream. Top with peanuts. It's going to be a bit messy. Freeze for 1 hour or overnight.

4. Melt the chocolate and coconut oil together in a bowl in the microwave. Dip each frozen date in the chocolate and place on a parchment-lined baking sheet. Sprinkle with sea salt (if desired). Freeze until completely frozen, 2 hours. Eat and enjoy the sweet, creamy, chewy goodness.

1. In the bowl of a stand mixer, combine the flour, yeast, brown sugar, and salt. Add the warm milk, eggs, and 6 tablespoons of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 cup of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour.

2. To make the filling. In a bowl, combine the brown sugar, sugar, and cinnamon. Butter a 9×13 inch baking pan or a similar size round pan.

3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12 rolls. Place the rolls into the prepared baking dish.

4. Cover with plastic wrap and let rise for 20 minutes or transfer to the fridge to rise overnight.

5. Remove the rolls from the fridge. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes or until golden brown.

6. To make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. In a bowl, whisk the cream cheese. Add the brown butter, then add the powdered sugar, hazelnut liqueur (if using), vanilla, and a pinch of salt. Spread the icing over the warm rolls. Serve and enjoy!

In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes.

If you are working with single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator—do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step.

You can also marinate the chops in the fridge for up to 24 hours. (Allow double rib chops to stand at room temperature 30 to 40 minutes before cooking.)

Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the chops. Sear double rib chops on all sides about 2 to 3 minutes per side. If you are working with single rib chops, sear only on two sides, and only a minute (or less) on each side if you want the result to be rare or medium rare.

At this point, if you want your lamb chops rare, they are likely cooked enough.

If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes.

Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant-read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.

When done, remove the chops from the pan, cover with foil, and let rest 3 to 5 minutes before serving.

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1. To make the meatballs. Combine the meat, 1 tablespoon tamari/soy sauce, 1 tablespoon ginger, green onions, and a pinch of pepper in a bowl. Mix until just combined. Coat your hands with oil, and roll the meat into tablespoon-size balls. The mix will be wet.

2. Place 2 tablespoons cornstarch in a shallow bowl. Dredge the meatballs in cornstarch to coat. Take the remaining 1 tablespoon cornstarch and mix with 2 tablespoons water, set aside.

3. To make the sauce. In a glass jar, whisk together 1/2 cup tamari/soy sauce, 1/4 cup honey, and 1/3 cup water.

4. Heat the oil in a large skillet over medium heat. Add the meatballs, cook until seared all around, about 8 minutes. Remove the meatballs from the skillet.

5. To the skillet, add the broccoli and cook until lightly charring, 5 minutes. Add the garlic, ginger, and chili flakes, cook 1-2 minutes. Pour in the tamari/honey sauce. Bring to a boil, boil 3-4 minutes, then add the chicken. Toss with the sauce and cook until the sauce starts to thicken. Pour in the cornstarch slurry and cook another 2-3 minutes, until the sauce coats the meatballs.

6. Serve the meatballs and sauce over steamed rice with sesame seeds, green onions, and dipping sauce (recipe in notes).

Line a rimmed baking sheet with aluminum foil and set a wire rack in the baking sheet.

Carefully pull open the small slit on the side of each date. Place a small amount of cheese and a nut, if using, in the center of each date. Gently press the fruit back around the cheese to close.

Cut the bacon slices in half. Wrap each stuffed date in a piece of bacon, being sure to cover the cheese. Secure with a toothpick where the bacon overlaps and set the bacon-wrapped dates on the wire rack set in the foil-lined baking sheet.

Bake the bacon-wrapped dates until the bacon is crisp, 20 to 25 minutes. Let cool for 5 minutes and serve.

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven to re-crisp the bacon.

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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.

Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.

Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.

Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.

Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.

Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.

Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and spray foil with nonstick spray.

Combine paprika, cumin, salt, onion, garlic, pepper, and seafood seasoning in a small bowl; mix to combine. Set aside 1 teaspoon seasoning for the pasta sauce.

Rub remaining seasoning over salmon fillets and set on the prepared baking sheet.

Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Heat olive oil in a skillet over medium heat until shimmering. Add garlic and saute until golden, about 30 seconds. Add panko and reserved 1 teaspoon of seasoning. Cook and stir, being careful not to burn, until panko are lightly toasted, about 30 seconds. Remove from the heat and transfer panko to a small bowl.

Place spinach in a colander and set in the sink. Drain the spaghetti over the spinach; the hot water should instantly wilt the spinach. Transfer drained pasta and spinach to the skillet. Add butter and red pepper flakes and toss to coat.

Distribute noodles evenly between 2 bowls, and top each with a salmon fillet, panko, and Parmesan cheese. Serve immediately.

Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.

Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.

Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.

Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.

When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.

To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

Preheat the oven to 350 degrees Fahrenheit. Slice the dates lengthwise on one side to create an opening. Remove the pit.

Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close.

Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.

Arrange evenly on a baking sheet with raised edges (otherwise grease will get everywhere) and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so it’s laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.

Your steaks should already be trimmed of the tough silver skin. If not, cut away any gristly bits. If your steak has the chain attached and you don't want to serve it, cut it away and save for another purpose.

Allow the steaks to come to room temperature for at least 30 minutes and up to 90 minutes, depending on the thickness of the steaks. Just before getting ready to cook, pat the meat dry with paper towels, then coat with oil. Salt well.

Simply Recipes / Eliezer Martinez

Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. Swirl to coat the pan. Put the steaks in the hot pan and immediately turn the heat down to medium to medium high (depending on your stovetop, medium on a high BTU gas range is about medium high on most electric ranges). Sear untouched for at least 3 minutes, up to 6 minutes for a 2-inch thick steak.

Simply Recipes / Eliezer Martinez

Flip the steaks and cook for another 2 to 5 minutes, depending on how thick the steak is and how rare or well done you like your meat.

Simply Recipes / Eliezer Martinez

You can use the finger test to test the doneness of your steak. Or you can use a meat thermometer inserted into the thickest part of the steak (120°F to 125°F for rare, 130°F to 135°F for medium rare, 140°F to 145°F for medium).

Remove from the pan, loosely tent with foil and allow to rest while you make the sauce.

Simply Recipes / Eliezer Martinez

Pour the wine into the pan and turn the heat to high. Boil this furiously until it is reduced by 3/4, about 10 minutes. Add any juices the steaks have released while resting.

Simply Recipes / Eliezer Martinez

Turn off the heat and wait until the wine has stopped bubbling. When it has, add the tablespoons of butter, one tablespoon at a time. Swirl each tablespoon into the sauce until it is completely incorporated before adding the next tablespoon of butter.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Add salt to taste and serve the sauce with the steak. Sprinkle freshly ground black pepper over the meat when you serve it.

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Simply Recipes / Eliezer Martinez

If dates aren't already pitted, use a paring knife to slice each date open down the middle, being careful not to cut all the way through. Remove the pit from each date.

Whisk or swirl the tahini to make sure you’re getting the thicker part as well as the oil. Fill each date with 1/2 teaspoon tahini. Gently press each date closed. Arrange the stuffed dates on the parchment-lined baking sheet and freeze them until the tahini filling is firm, about 20 minutes.

In the meantime, melt 6 ounces of the chopped chocolate or 1 cup of chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between each interval, until fully melted and smooth. Or, you can use a double boiler by placing the chocolate in a bowl over simmering water and stirring until melted.

Remove the dates from the freezer. Use small tongs or a fork to dip each date into the melted chocolate, making sure to cover the tahini filling. Let the excess chocolate drip off, then return the dates to the baking sheet, spaced at least an inch apart so they don’t stick together. If you run out of chocolate, melt the remaining 3 ounces (or 1/2 cup chocolate chips) and continue dipping.

While the chocolate is still wet, sprinkle it with the flaky salt. Pop the baking sheet in the fridge until the chocolate sets, about 30 minutes, or place them in the freezer for at least 15 minutes.

These dates are best served chilled, so if you’re not eating them immediately, store them in the fridge for up to 1 week. You can also freeze them on the baking sheet until solid before transferring them to a zip-top bag and freezing for 3 months.

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