Recipes To Get You Laid

It is that day again...either you love it or hate it...This year, I could care less about it. No, I am not pissy because I don't have a Valentine, because I do. We shared our Valentine's cheer this past week. I am a bit sad I can't cook a wonderful meal for my Valentine this year. Hopefully next year I will be able to do that. I do love to cook for my Valentine. Also...I really don't need the calender to tell me to celebrate the one I love. I do that often and I am one of those people that don't need reminded to do that.


What do I like about Valentine's Day? Conversation Hearts! You remember the chalky little candies from when you were a kid? I love 'em! I am munching on some of them right now courtesy of my awesome Valentine.

Conversation Hearts or Sweethearts are small heart-shaped candies sold around Valentine's Day. Each conversation heart is printed with a message such as "Be Mine", “Tweet Me”, "Kiss Me", "Call Me", and "Miss You". Sweethearts are made by the New England Confectionery Company, or Necco. A similar type of candy is sold in the UK under the name Love Hearts. Necco manufactures nearly 8 billion Sweethearts per year. They are now available in a variety of assortments to choose from including chocolate, tart, and smoothie flavors.

Now if you want to cook your significant other a great meal and WOW them for Valentine's Day...here are a few of my hand picked favorites. I've even included a couple of chocolatey deserts.

Heart-Stuffed Shells in a Ricotta Sauce

INGREDIENTS

Shells

• 18 jumbo pasta shells (approximately half of a 12-ounce box)
• 3 tablespoons unsalted butter
• 1 to 2 tablespoons olive oil, divided
• 1 large onion, chopped small
• 12 ounces frozen artichoke hearts, thawed and patted dry
• 1/4 cup dry white wine
• 1/2 cup (1 1/4 ounces) finely grated Romano cheese
• 1/2 cup (1 1/2 ounces) finely grated Parmigiano-Reggiano cheese
• 2 large egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• Freshly ground black pepper to taste

Sauce

• 4 tablespoons (1/4 cup) unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 garlic clove, minced
• 1/2 cup ricotta cheese
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 2 tablespoons chopped flat-leaf parsley or fresh basil leaves, for garnish (optional)

 

PREPARATION

 

Cook the shells: Bring a large pot of salted water to boil, and cook shells according to package directions. Drain and toss with a teaspoon or two of olive oil, to keep them from sticking.

 

Make the filling: Melt butter in a heavy 12-inch skillet (or the bottom of the dried-out pot you used to cook your pasta, if you're into dirtying fewer dishes) and cook it until it turns nutty and brown, stirring occasionally to keep the solids moving on the bottom of the pan. Once it is a nice nutty brown, add 1 tablespoon olive oil, then the onions and cook them until they are lightly brown and caramelized, about 7 minutes. Add the artichoke hearts and cook them until they are softened a bit, about 5 minutes. Add the wine and cook it until it completely disappears.

 

Remove the pan from the heat and let it cool slightly, before transferring it to the bowl of a food processor. Add both cheeses, the yolks, lemon juice, salt and black pepper and pulse in the food processor until well chopped but still retains a little texture.

 

Make the sauce: Melt the butter in a medium saucepan (or the wiped out pot you made the artichoke filling in, if you're into spending less time scrubbing pots) over medium-high heat. Once melted, add the flour all at once and whisk it until smooth. Add the milk, a small glug at a time, whisking constantly so no lumps form. Once the mixture has reached a batter-like consistency, you can begin adding the milk in larger pours at a time, whisking the whole time. Once all the milk is added, add the garlic and bring the sauce to a boil, stirring frequently. Once boiling, it will immediately begin to thicken. Reduce the heat to medium and simmer for two to three minutes before stirring in the ricotta, lemon juice, salt and black pepper. Adjust salt, pepper and lemon to taste.

 

Assemble the dish: Preheat oven to 350 degrees. Pour two cups of sauce (you'll have about 2 1/2 cups total) into the bottom of a 9x13 baking dish. Scoop one tablespoon of artichoke filling inside each cooked shell; this will fill it but still allow the sides to close and neatly hold the filling intact while it bakes. Nest each pasta shell in the sauce, seam up. Dollop a spoonful of the remaining sauce over each shell. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for a final 15 minutes. Sprinkle with parsley or basil, if using, and serve immediately.  

J.J.'s Parmesan Crusted Chicken

• 1 lb boneless, skinless chicken breasts
• 1 bottle creamy Italian dressing
• 1 can graded parmesan cheese
• Extra virgin olive oil

Pound chicken with a mallet till about ¼ inch thick. In a freezer bag, marinate chicken in creamy Italian dressing for 2 to 4 hours. Remove chicken from marinade shaking off the excess. Dredge chicken in cheese. Fry in a hot skillet with the EVOO. Let cook about 4 to 6 minutes each side and cheese is golden.

Cheese Tortellini Soup

Ingredients

•2 tablespoons olive oil
•12 ounces fully cooked smoked kielbasa or italian sausage, thinly sliced - I like this better with italian sausage.
•1 onion, chopped
•4 garlic cloves, minced
•1 1/2 tablespoons chopped fresh thyme
•1/2 teaspoon dried crushed red pepper
•10 cups canned low-salt chicken broth
•4 cups chopped spinach
•1 15-ounce can cannellini (white kidney beans), rinsed, drained
•1 9-ounce package cheese tortellini
•1 cup grated Asiago cheese* or Parmesan cheese

Preparation

•Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and sausage is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until spinach is wilted, about 4 minutes. DO AHEAD Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing. Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.
•Ladle soup into bowls. Serve, passing cheese separately.

White-Chocolate-Dipped Strawberries

Ingredients

•6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
•16 large ripe strawberries

Line baking sheet with foil or wax paper. Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water.

Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. Place on prepared sheet. Repeat with remaining berries. Chill until chocolate sets, about 30 minutes.

Chocolate Fondue

• 6 ounces semisweet or bittersweet chocolate, cut into small pieces
• 1/2 cup heavy whipping cream (contains 35-40% butterfat)
• 1/4 cup milk
• 2 1/2 tablespoons granulated white sugar
• 2 tablespoons light corn syrup
• 1 teaspoon pure vanilla extract
• 1/4 cup Nutella (optional)
• 1 tablespoon liqueur (such as Frangelico, Grand Marnier, Kahlua, Tia Maria, Amaretto, or a brandy) (optional) - Amaretto is amazing!

 

Place the chopped chocolate in a medium sized stainless steel bowl and set aside.

Combine the cream, milk, sugar, and corn syrup in a saucepan and place over medium heat. Bring to a boil, stirring often.

Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then whisk until smooth.

Whisk in vanilla extract, Nutella (if using), and the liqueur (if using).

Place the chocolate sauce in a fondue pot and serve with fresh fruits, chunks of pound, butter, sponge, or angel food cake and cookies (amaretti, ladyfingers, rolled wafer cookies, or biscotti). Reheat the sauce if it becomes too thick.

Makes about 1 1/2 cups