My break for today, is a visit with you… As today is the day to share the OWOH results…
I also have tiny stories and a burning question… But first let's get to business…
WOW, what a One World One Heart event this was!! Wonderfulness runneth over… For my giveaway, the random Number generator, picked a number that belongs to Patti G from Pattis-Creations, Fun fun! (I will be contacting you shortly Miss Patti) Yipppeeee 😉
I wish I had something for everyone – Alas, I still have not received that Super Blogging Woman Cape I ordered. I collected like 4,567 bazooka gum wrappers, and submitted my order… When it arrives, we'll see what happens 😉 😉
As for tid-bits. It is soooo gloriously beautiful here, I could just faint…
I just want to stay outside all the live long day…
As I was walking to the mailbox today, I was giggling to myself. That Mister Lovee, I tell you, he is a nut. A certified nutcake.
I had purchased a bunch of his fave treats for V-day and hid them real well. Heart chocolates and a giant carton of Whoppers. He loves Whoppers. I was so proud of myself. I bought them about 2 weeks ago…
So, this morning, after he left, I was zipping around, when I spied the Whopper carton on the coffee table. OH NO, thought I. He saw them!! I was certain I had hidden the bag…
So I grabbed the carton, and guess what?
Just guess…
YEP, 'twas empty!! He found them, and he ate them. All of THEM! I went to bed early last night, because I didn't feel well. So, I didn't see him again until today… That little curly sue muncher!!! Can you believe it? haha!
When I arrived at the mailbox though, the best thing happened! I found such a sigh worthy parcel. Nathaniel Cafe Au Lait had been missing after being shipped to France in November, and not arriving at his final destination…
I almost lost hope (but not really). He is back!!! Thank goodness…. Now to get him back to France… Yippeeee!! (How many Yippee's do I get per blog post? 😉
I was so delighted, I decided to over fill the bird feeder, and stop to take some bird photos… But, I don't think they like posing…
Funny Little guys…
So, in other news…
I need your help big time… Let's chat over some Flowering Tea…
You see, I want to make something lovely for Valentine's Dinner. And I am so terribly busy in the studio, that my brain is not helping me.
I have my regular sort of, signature dishes that I make. But I want to make something different. A hearty soup or a casserole. Or a roast, or, anything lovely really. I don't know why I have casserole of the brain. I don't think I have ever made one in my life… Unless Pastel Azteca counts? Anyhow, I need you. PPpplease. Tell me, do you have a fave dish that you can share?? I am open minded, and love to cook - fill me in. What is one of your fave dishes to make??
Oooo, maybe a lovely baked fish dish? I dunno – Anything lovely…
Mister Lovee is very open minded about foods – and his gift for V-day is to get to play an unreal gig with an amazing group of musicians (on the 14th), who are much much older than he, and therefore totally fascinating in their songs and instruments. There are about 30 of them, and they all play with antique instruments that would blow your mind…
He will be done around 8 p.m. and I promised a lovely dinner. But I don't want to make my regular dishes… So I am counting on your help…
I must get back to work for now…
The girls await my return…
But, I can't wait to hear your ideas? It might help others too, thinking about the same thing… You can post links in your comment, to recipes or posts you have done with your fave recipes… Or the recipe itself… I am excited!! Yumm, yummm….
If I make your dish, I will send you a box of your very own flowering tea…
ps: next post, I have so much fun to share!!! I have some brand new postcards that arrived, and they are yummmmmmy!! xoxo, V
pss: If you don't cook – you could tell me where you fave take-out place is 😉
🖤
Potato and Hatch Chile Au Gratin
Servings: 4-6
Unsalted Butter as needed
1 pound Yukon Gold Potatoes sliced very thin
1 New Mexican Hatch Chiles roasted peeled seeded and cut to the diameter size of the
potato.
1 clove Peeled Garlic sliced paper thin
2 ounces Gruyere Cheese grated
6 ounces Heavy Cream
Kosher Salt to taste & Black Pepper to taste
Preheat the oven to 350 degrees. Rub the butter along the bottom and sides of a
small circular shaped baking dish. Layer, in the order as above, the remaining
ingredients. Repeat the process until all ingredients are used. Bake in the oven
until fork tender. About 30 minutes.
I just love your pictures. Reading your blog is like icing on the cake cause the pics are so lovely.
No recipes here. Alas, I’m a pitiful cook.
Braised Pork Cps with Cherry Sauce
Bone in center cut pork chops 4 each 1/2 in thick
Salt, fresh ground Pepper
Fresh rosemary= 1 Tbs minced
Unsalted butter= 3 Tbsp
Leeks= 2, including pale green parts, halved, rinsed, thinly sliced
Chicken broth= 1 cup
Port wine or hearty red wine= 1/4 cup
Basalmic vinegar= 2 Tbsp
Dried cherries= 1/2 cup
Season pork chops with s/p and fresh rosemary, patting firmly to adhere to meat. In large frying pan over medium heat, melt 2 tbsp butter. Add pork chops and cook, turning once, until golden on both sides, about 6 minutes total. Transfer to plate.
Melt remaining 1 tbsp butter in same pan over medium heat. Add the leeks and saute until softened and beginning to brown, 3-4 minutes. Stir in broth, stirring to scrape up browned bits, 1 minute. Stir in wine, vinegar and cherries.
Return Pork chops to and any juices to pan. Spon the sauce over chops. Cover and let cook on medium-low, simmer until the pork is just no longer pink, about 15 minutes. Divide chops, spoon sauce over each and serve.
30 minutes start to finish. Great with a salad and garlic mash potatoes. And a nice red wine, preferably the one you cooked with. A nice port before dinner is also lovely with this, especaially if used in dish. It’s to die for delicious, and very pretty! Enjoy
That sneaky guy spoiling your surprise!
If you like tuna, this is easy and surprisingly good:
One can of soid tuna, some fruity olive oil and lemon juice, kalamata olives, capers and tiny tomatoes, and fresh ground peeper and fresh ripped parsley. Toss it all together over some vermicelli or fettucini or some other long-ish pasta and have some crusty/chewy bread to mop your plate with.
Good Luck! I hope you find something great!
Or, if you like posole, I have a reaaallyyyy good recipe that any “haters” just drool for! I’ll email to you if you are interested?
Janel
Oh My Goodness, I was just singing Mr. Rogers theme today on my way to my 4 year olds Valentines Party. I must tell you how you inspired me and I just gave her a fairy birthday tea party totally inspired by you.
You have no idea how much you have done for me. Last year we lost our house in a propane explosion, Nothing was left, it was a complete loss, Thankfully no one was in the house. We rebuilt on the same footsteps, and my incredible husband had a studio added on, well long story short I could not do anything in there other than oranize and reorganize. I was sinking fast, here I was with this incredible space and no inspiration…until I found you. Thank you so much for what you gave back to me, You are a GENIUS, and I am indebted to you. A million thanks. -michelle
If you want to see the blog on the party and what you inspired its at http://www.mhfiler.blogspot.com I’m really new at blogging so please forgive the amatuer try.
You rock!!!
I know your busy
Chicken in Lemon Caper Sauce… my favorite!! I think I will have to convince my hubby to make it for us on V-Day.
If you would like the recipe, I would be happy to share!
Chicken on the Ritz
Boil or broil a whole chicken or if you don’t want to do that just do 3-4 chicken breasts. When cooked thoroughly and cooled de-bone and shred.
2 cans cream of chicken soup
1 8 oz sour cream
1 1/2 pkg Ritz crackers
1 stick or less margerine
Crush crackers and line 13 x 9 baking dish with 1/2 of the cracker crumbs. Mix soup,l sour cream and chicken together. Pour over cracker crumbs. Spread remaining cracker crumbs on top. Top with melted margarine. Bake 375 degrees for 30 minutes.
It doesn’t sound like much but it is very easy and I am asked constantly to make it.
Why do I always leave your blog ready to take pictures and hungry?!?!
Homemade Chicken Pot Pie
1 large bag of mixed veggies.
2 cans cream of chicken soup
1 pkg. of chicken tenders
1 pkg pillsbury pie crusts (in the fridge section next to the break & bake cookies)
cut up the chicken into bite size pieces and cook on the stove.
in large bowl; put the cooked chicken; the bag of frozen veggies (that you’ve let thaw out) and cream of chicken soup. mix well.
place one of the pastry roll outs in the bottom of a 12 inch round 1″ to 2″ deep is fine.
pour mixture in
place top crust on top & pinch the edges all together. make small cuts (or even better what I like to do is cut out from the top pastry small leaf shapes & then place them askew on the openings you cut them from. take egg white & brush top crust.
cook in oven middle rack 350 degrees for about an hour.
yummy, comfort food that’s lovely to cut into and serve.
I have been following your blog & love looking at your pictures every day. I have also started following nienie’s blog too.
Oh I LOVE the little girly in the last photo!
I’d say lasagna http://dandelionbones.blogspot.com/2008/10/ode-to-aprons.html with heart shaped garlic bread, and a salad (romaine lettuce, dried cranberries, chopped walnuts, and feta with a vinegarette dressing…it’s both beautiful and yummy!)
Hi Vanessa!
Here is a link to my favorite recipe of all time…..Macaroni & Cheese.
http://chestofbooks.com/food/recipes/Cookbook-Boys-Girls/Macaroni-and-Cheese.html
It is comforting and delicious and I’ve probably made it hundreds of times! Plus it comes from a really “nifty” 50’s cookbook. Maybe it’s not perfect for your heart day dinner, but you should try it sometime….it will warm your tummy and your heart!
Hugs, Sarah
I don’t have an actual recipe to give you but speaking of fish, my boyfriend made a baked lemon & pepper Mahi Mahi the other night and it made me swoon! Swoon worthy fish I tell ya!
My dad is a sugar-a-holic, especially chocolate. If it’s covered in a layer of chocoalte, it’s gone, in his tummy. heehee
And those birdies, you make me laugh so so hard, Miss Vanessa!! They are too sweet.
And what a gorgeous view outside! I would love to see mountains out here, but here in Minnesota there’s only trees. *pout*
That’s okay. Happy V Day!
Alas Miss V..I am not a cook. My job in the kitchen is to stand there and look interested. Unfortunately, I even fail at Top Ramen..I will be interested to hear what you have made though…and might send my family to Arizona for a well cooked meal tee hee.
It won’t matter what you cook if you make fresh home made bread! This is the easiest yeast bread I’ve ever made! I posted it on my blog, you can go to Recipes and see a picture of it! lol I also make a wonderful roast chicken with rosemary and lemon. If you want that recipe, just let me know!
Rosemary Focaccia Bread
2 cups warm water
2 Tbsp yeast
4 cups bread flour
1 tsp salt
extra-virgin olive oil
2 stalks fresh rosemary
kosher salt to taste
pepper to taste
In a large mixing bowl, mix yeast into warm water (with one tsp sugar),
then mix in flour and salt.
Blend with a spoon just until the dough pulls away from the sides of the bowl.
Don’t beat!
Cover, allowing the dough to rise, for approximately one hour and 15 minutes.
Brush a baking pan ( I use a cookie sheet or pizza pan) with olive oil.
Pour half the dough onto the pan, then gently brush the surface of the bread with olive oil.
With your fingers, pull small holes throughout the dough.
Chop fresh rosemary.
I use some fresh, some dried and thyme to sprinkle over the top,
along with the sea salt and pepper.
Bake at 350 degrees for 15 to 17 minutes.
Miss V, I wish I could send a recipe. I’m not that much adventurous cook. I prefer baking. It looks gorgeous where your at. Here it’s so windy. The wind has been knocking down trees and houses.
I have to admit I would be like Mister Lovee. Some sweets are so hard to resist!!
for some reason my guy and i cant go past oysters kilpatrick and a glass of asti riccadonna champagne. oysters are a natural aphrodisiac so a few hours later guess who is swinging from the chandelier??? 🙂
oysters klipatrick (just in case you dont know)
* a dozen fresh oysters each topped with finely diced fried bacon
* top with the following sauce: tomato sauce and worcetershire sauce. not sure of the quanities but it is like for every 3 tablespoons of tomato then 1 tablespoon worcetershire. we just make to taste. other people add more but we find keeping it simple works better for us.
* put them under the grill until the suace starts to sizzle but not burn.
* serve with a wedge of lemon
mmmm my mouth is watering!! lucky i have my oysters ready 🙂
enjoy your night no matter what
mmwwaahhh rosey
Happy Valentine’s Day Miss V! That little sneaky Mr. Lovee . . . I’d be mad. It’s a good thing you’re such a sweet heart!
My suggestion is Kalua Pork and rice. It’s a Hawaiian dish and very easy.
Take a pork roast and rub it with rock sea salt, put some water in the crock pot and a teaspoon of liquid smoke and let it cook on high for about 3 hours. Or if you need to leave it longer, turn it to low and let it cook away. It will be very tender. Make some minute rice and you’re done! It’s simple and delicious.
Have a wonderful, love-filled holiday!
Tauna
Here’s my famous recipe! I’ve made it LOTS of times and it is always incredible! A family favorite for us…(it may sound complicated the first time you make it but it’s really VERY EASY!)
Roast Chicken and Vegetables
Ingredients:
4 tbsp. butter and olive oil mixture
1 medium sweet onion
4 medium carrots
1 stalk of celery
4 medium red potatoes or 8 new potatoes
4 to 8 cloves of garlic
1/2 bunch of fresh thyme
1 lemon
1/2 tsp. kosher salt, plus more for seasoning
Freshly ground black pepper
1 whole chicken, about 4 pounds
1 cup chicken broth
Directions:
Preheat the oven to 375 degrees. Melt butter in microwave and add olive oil. Cut onion into quarters. Cut carrots in half and then into 3 inch pieces. Cut celery into 3 inch pieces. Cut potatoes into large cubes ( no need to peel ). Peel garlic, quarter lemon.
Toss prepared veggies, two lemon quarters and three sprigs of thyme in a roasting pan with about half of the butter mixture, season with 1/2 tsp. salt and some black pepper. Season cavity of chicken with additional salt and pepper. Tuck the rest of the thyme and remaining two lemon quarters into cavity of chicken. Tie legs together with kitchen string. Set chicken, breast side up on the bed of veggies, brush or drizzle remaining butter over the skin, season with salt and pepper.
Roast the chicken for one hour. Give the veggies a quick stir and increase oven to 425 degrees. Cook until thermometer inserted in thickest part of thigh reads 175 degrees or about 30 minutes more.
Turn off oven and let chicken rest in oven five minutes.Transfer veggies to a platter. Tip chicken so all juices run back into roasting pan. Transfer chicken to a platter and surround with veggies, return to warm oven.
Set roasting pan on burner (or transfer to a pan for making gravy). Stir juices in pan with 1 cup chicken broth and cook for about 5 minutes (I added some flour to thicken).
Serve and enjoy! EXCELLENT!
Hi Vanessa,
It all sounds like so much fun! My poor hubby says he’s served all his meals from a 2′ x 2′ aluminum window, but with a working girl for a wife he’s lucky we even make it to the window.
Does Mr. Lovee like Pink food? Pink potatoes…pink pork chops with apple stuffing…pink champagne…pink cupcakes with red hots on top. Pink meals produce the funniest reactions, but as they say, “the way to a man’s heart is through his stomach and his stomach can’t tell what color the food is…nor does it care :).
I do have a delicious recipe for Autumn Stew. It has bell peppers, mushrooms, raisins, and Turkish apricots. Oh yeah, and a tiny bit of orange rind. It’s a flavorful explosion for the taste buds and good with beer bread :).
Congrats to Miss Patti G!
Oh I would stay out all day too! Breathtaking scenery!
Had to come check out recipes. My Mr. Honey is taking me out tomorrow because on V day he is cooking up sausage etc in the slow cooker while he snowmobiles with the boys~romantic isn’t it?
Ok, when casserole comes to mind I think of my favorite “Angel Chicken” (even sounds romantic) and made in a slow cooker.
6 skinless/boneless chicken breasts ~2pounds
1/4 cup butter
1 pack of 0.7ounce dry italian dressing mix
1 can condensed golden mushroom soup
4 oz. of chive and onion cream cheese
1/2 cup dry white wine
3 cups hot cooked angel hair pasta
put the chicken in a 3.5-4quart slow cooker on low. Melt butter in saucepan, stir in dressing mix, soup, cr. cheese and wine then pour over chicken in cooker. cook 4-5 hours on low and serve over hot pasta. Fun to sprinkle on fresh chives. (serve with fresh veggies or salad to pretend you are eating healthy…but whopper man may not care)
this may not allow you to be light enough to fly like an angel after but it only takes about 15 minutes to toss together which gives you a ton of free time to fly around doing fun artsy stuff!
My second choice would be a nice pork roast…mmmm the smells.
Good luck with whatever you choose!
i love to prepare risotto, with broccoli and prosciutto – it looks so pretty on a plate with the green and red and creamy colored.
and my stomach stays happy for a long time after i’ve had it.
I made it for my temporary roommate the other night and she had a glass of wine, I had fizzy water in a wine glass, and we had a moody table lamp for light and dazzling conversation – it was very lovely!
thanks for leaving a comment on my little old blog… i almost peed my pants with excitement, you are like a celebrity in the blog world!! mmwwaahhh rosey
%*_*%
I wish I could help you.. but unless it’s microwavable, my family is starving… 😉 I do think the back of liptons onion soup mix has a great stew recipe!!! 🙂
What a lovely pic of the heart in the sky 🙂 V, I wish I had a good recipe for you…I’m a cook in the making…but not there yet, hehe. Luckily, my husband is an awesome cook. How nice of you to cook a nice meal for Mr. Lovee though, very sweet!
Jamie 🙂
No recipe from me I’m afraid. See I am British and you would never find the ingredients out there in that beautiful place. I have no recipe for cactus soup.
I love your little doll with the scrumpled paper dress. Have a lovely Valentines evening whatever you eat 🙂
I have the world’s easiest recipe. It is Cranberry Chicken. It makes enough for eight but can easily be halved. I always make it for when people come over to dinner.
8 boneless skinless chicken breast
1 can of whole cranberries
1 bottle of French dressing
1 packet of Lipton’s onion soup mix
1. Place chicken breasts in a 9×13 pan.
2. Mix rest of the ingredients together.
3. Pour over chicken.
4. Cover with aluminum foil.
5. Cook one hour in a preheated 350 oven.
That’s it. So easy and very good. I like to serve it with risotto. The Pioneer Woman has awesome recipes. I love all of hers. Also I second the lemon caper chicken.
dont worry about the takeaways-i just want to put my hand in your lolly jars……
mmhh, dinner, love, romance in the air…what to serve for that special night?
if you like soups, you should try chickpea, spinach and egg pasta soup (if interested, ask me, will send recipe). but for a romantic night I’d go for Lemon, prawn and zucchini linguine followed by boiled lobster with side cup of melted butter (with grated garlic, salt and pepper) and another bowl with diced tomatoes, onion and boiled potatoes, covered in extra virgin olive oil, salt and pepper (lobster a la catalana)
for the linguine:
brown garlic in some extra vergin olive oil, add courgettes cut in thin strips (same shape and thickness as the linguine) and fresh prawns, and cook a couple of minutes (you want everything to be ‘al dente’). add salt and pepper to taste. boil linguine and drain a couple of minutes before the time suggested on the pack (it has to have a bit of a bite to it – if you break the pasta, it will be a little, but just a little, white in the centre). toss in pan with curgettes and prawns, adding a little of the cooking water if it looks to dry, for 3 to 5 minutes (you’ll actually finish cooking the pasta directly in the sauce) add a nob of butter and toss again. serve with a generous sprinkling of parsley.
serve this and lobster with very very very cold prosecco, or if you cannot find it, champagne.
as an aperitif before dinner, why not serve a platter of soda bread (the propper irish one) with salted butter, smocked salmon and a wafer thin slice of lemon?
another idea is Pennette alla vodka. (pasta with vodka, it comes out pink and creamy and delicious!)
we must see picks of the dinner!!!!
have a sweet romantic lushious valentines day!
Bellisimas las fotos.
Para la cena de San Valentin tenes que hacer algo liviano y muy sabroso.
Alguna ensalada con palmitos ,tomate cherry,hojas verdes y salmon.
El postre volcan de chocolate con nueces.
Besos y feliz San Valentin!!!!
How will you ever choose???
Just in case fairies or birdies or bunnies or heart shaped clouds beckon you outside mid-prep and you accidentally scorch something, I’m offering the Contingency Plan:
Beautiful table, his favorite outfit (of yours-or maybe wearing his of his would be a fanciful twist, heh) candlelight, good bread (that rosemary foccacia sounds divine) good salad (that one with walnuts and cranberries and feta sounds enticing)and a single plate of spaghetti~
a la Lady & the Tramp.
Happy Happy V-Day! xoxoxox
Rhonda
Gorgeous snow photos and the glimpse of that little doll in the paper dress – scrumptious! As for the recipes here, difficult for you to find the ingredients, I’d imagine. And it looks like several people have provided tasty ideas. Enjoy your special day! (Mr. Lovee reminds me of someone else I know who is a chocolate fiend. I’m sending Jordana Maltessers, which are similar to Malted Milk Balls, but made in Holland, with a higher concentration of chocolate. Jordana insists they’re much better than Malted Milk Balls. Will send a bag to the Mister the next time a package heads your way. 🙂 xoxox
Vanessa,
First, I am soooooo excited as I won your OWOH give away! I LOVE the music and the fact that your brother surprised you and drew out what your music depicts makes that ever so special! HOW wonderful is that!!!!!!! THANK YOU for picking me! I am thrilled! And will think of you and your brother each time I listen and see it.
You are such a doll to want to give your guy that something special for V-Day! I hope he enjoys playing the music and then comes home and realizes what a darling he has in you!
Maybe you should just greet him in an apron and nothing else? Hehehehe!
I will come back later and see all the suggestions people have made for your sweet meal, as it is early and I cannot think of a recipe to share, but no matter what it is, maybe it should be topped with a whopper! :0)
Here is my addy sweetness……
Patti Gramza
220 Menomonee Avenue
South Milwaukee, WI 53272
I was going to email you my addy, but it was a nonreply message!
Hugs and thanks, and wishing you a wonderful Valentine’s Day!
Did you say casserole? I’ve got one!…a gratin really but, oooooh is it good.
Cauliflower Gratin with Tomatoes and Feta
2-3 Tbs. olive oil
1 onion, thinly sliced
2 garlic cloves, chopped
1 1/2 tsp. dried oregano
1/8 tsp. cinnamon
5 fresh tomatoes, peeled seeded and diced or 1 15 oz. can of diced tomatoes
1 tsp. honey
1 Tbs. capers, rinsed
Salt and freshly milled pepper
1 large cauliflower, broken into florets
Juice of 1/2 lemon
4 oz. crumbled feta
Finely chopped fresh parsley
Preheat the broiler and lightly oil a 2-quart gratin dish (or a 9 x 13 glass baking dish works just fine).
Heat the oil in a 10-inch skillet over medium heat. Add onion, garlic, oregano and cinnamon and cook until the onion is wilted, about 5 minutes. Add tomatoes, cook for seven minutes more, then add the honey and capers and season with salt and pepper. Slide the mixture into the dish.
Meanwhile, steam the cauliflower for 5 minutes. Set it on the sauce and season with salt and pepper. Squeeze the lemon juice over top and add the feta. Place 5 to 6 inches under the broiler until the sauce is bubbling and the cheese is beginning to brown, about 10 minutes. Garnish with parsley and serve.
I don’t eat meat so this is usually a main course for us, with salad and a good, warm bread to sop up the juice (mmm…my mouth is watering thinking about ti). But, it would also make a fine side dish.
I have an exquisite spinach and chickpea stew recipe I can give you too….maybe I’ll email that one to you later.
By the way, I made your quiche. It was heavenly. I had to force myself to NOT eat twice as much as I needed! Thank you!
xxoo
This is the recipe for my most favorite dish at outback steakhouse. it’s so yummy! it’s called “alice springs chicken”
Servings: 8
1/2 cup Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
8 boned and skinned chicken breast
8 slices bacon
1 tablespoon vegetable oil
8 ounces mushrooms sliced
2 tablespoons butter
salt, pepper, paprika
1 cup Monterey jack cheese shredded
1 cup cheddar cheese shredded
2 teaspoons parsley finely chopped
Use whisk or small mixer to combine mustard, honey, oil and lemon juice in small bowl.
Whip the mixture for about 30 seconds.
Pour 2/3 of sauce over chicken and cover and refrigerate for at least 2 hours.
Chill remaining marinade.
Cook bacon and set aside.
After chicken has marinaded, preheated at 375 for at least 10 minutes.
Heat a skillet large enough for chicken breast and removed from chicken from marinade, discard marinade.
Sear chicken breast in pan for 3-4 minutes on each side in 1 tablespoon vegetable oil.
Remove from heat and place chicken in heat proof dish is skillet is not large enough to hold all pieces, brush with some sauce but do not contaminate sauce for serving with cooked meal.
Place in oven.
Quickly saute mushrooms in butter.
Remove pan from oven and sprinkle with salt, pepper, and paprika. Layer chicken as follows: Bacon, Mushrooms, Monterey Jack cheese, Cheddar Cheese.
Return to oven and bake for 7 – 10 minutes.
Cheese will be melted and start to bubble.
Sprinkle each breast with 1/2 tsp parsley before serving and serve with reserved honey/mustard sauce.
can’t wait to see what dish you decide to make.
and thank you for another post that makes me smile. reading your blog is like giving myself a hug every day. thanks for that!
love love love your blog-and your view of mom nature is amazing! lucky girl 🙂
while i am not a big cook
one of my fav’s to make is shrimp scampi-with lots and lots of garlic
or beef stew-with homemade garlic bread and a nice salad-can you tell i love garlic 🙂
don’t worry about garlic breath-if you both are eating it you can’t smell it on the other 🙂
whatever you make special i hope you and mr loveee enjoy
tabby 🙂
Vanessa,
Unfortunately I have no recipe to contribute because I was not blessed with any culinary skills. 🙁 However, I do wish you the best of luck with your Valentine Dinner. I’m sure whatever you whip up will be delish!
Have a lovely Valentine Weekend!
Kylee
I just made broccoli soup the other night and have been enjoying it ever since! It’s so perfect for the weather up here right now (since it’s 20 outside…brrrr) I suppose I should be thinking ahead for tomorrow, as I have the most wonderful LeCrueset heart shaped casserole…but, I have some wonderful things planned just for me, so we’ll see what I come up with!
Happy Valentine’s Day you beautiful girl…
Oh! Isn’t it just the loveliest thing when missing parcels turn up safe and sound……I’m sure he will make it to his lovely, new, French home this time! 🙂 I worry so about my international packages! Oh dear!!
All is lovely as ever here in Fancifulland!! I’m so glad I popped in!
Oh, that is too cute about the Whoppers…tee hee!! 🙂
I wish beyond wishes that I could for the life of me think of some amazing casserole dish to share with you…..but alas, I have grilled tempeh melts with yellow squash and zucchini on the brain!! (I always seem to get addicted to certain things and eat them all the time!)
But it looks like there are ever so many tasty recipes to try already!! Hoooray! 🙂 I’m sure you’ll make something smashingly delicious, indeed!!
OH! Flowering tea!! I’ve seen this delicacy in pictures and on film….but never in real life…is it very magical and dainty!! 🙂
Happy Valentines Day Miss Sweet Cake! 🙂
I love, love, LOVE to cook! (As evidenced by my goddess size figure, hehe)….Here’s one of my favorite vegetarian meals. If you’re cooking for a carnivore, you can always add a side like chicken parmesan or sausage and peppers.
Spinach and Artichoke Lasagna
Serve with a salad of mixed greens in balsamic vinaigrette and a bottle of good wine.
Here’s the link to the basic recipe, but I always doctor it up with some extra diced tomatoes added to the sauce, and a layer of ricotta (one small tub mixed with one slightly beaten egg and a bit of parsley) Oh, and this is important – the bit about 9 lasagna noodles is wrong – it takes more. Cook the whole box, and use as many as you need (some of them always tear anyway):
http://allrecipes.com/Recipe/Artichoke-Spinach-Lasagna/Detail.aspx
And for dessert, this is hands down one of the best I’ve ever had, although I use more kahlua than suggested here, and prefer the chocolate dipped almond biscotti…Oh, and pastry cream recipes and tutorials can be found all over the internet, but allow enough time to make the cream several hours in advance…
Strawberry Biscotti Trifle:
http://www.emerils.com/recipe/1786/Biscotti-Trifle
Okay, I’m hungry now….hafta run, hehe….
~ Carolee
Oh my! I am drooling on my keyboard. yuck!
I’m making chili verde today. Just plunk a pork roast in the crock pot. Salt, pepper and cumin it and then pour a can of green enchilada sauce over it. Let it cook all day. Serve it with some black beans and tortillas and your man will swear you’ve been slaving in the kitchen all day. And it always works.
Oh, VanessaPie, I have oodles of recipes!! What should I do?! I bet I’m too late now! You already have some great commentors giving you ideas!
I may have to send you something late. Let me get my foodie groove on.
You could faint from this:
Tomato Pie
Recipe courtesy Paula Deen
Prep Time: 20 min Inactive Prep Time: 10 min Cook Time: 45 min Level:
Easy Serves:
6 servings Ingredients
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Directions
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
http://www.foodnetwork.com/recipes/paula-deen/tomato-pie-recipe/index.html
My *favorite* special dinner dish is from Gordon Ramsay, its super easy and delicious… and I almost always have all of the ingredients in the house.
Plus there is a video on youtube of him making it – http://www.youtube.com/watch?v=mARkUax2jg0
Sticky Lemon Chicken:
1 large chicken jointed into 8-10 pieces
(I am lazy, and I just use 4 boneless chicken thighs, or chicken breast if I have it.)
Sea salt and black pepper
3-4 tbsp olive oil
1 head of garlic, halved horizontally
Few thyme sprigs (uhm. I never have fresh thyme. But I’m sure its lovely with it.)
Splash of sherry vinegar (this is one of those ingredients I cheat with too, if I have balsamic or cider vinegar I just use one of those.)
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, finely sliced
Bunch of flat leaf parsley, chopped (I buy parsley for this recipe, because I made it without it, and the flavors weren’t as yummy.)
1 Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
2 Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
3 Transfer the chicken to a platter and sprinkle over the chopped parsley.
Seriously, delicious. Perfect with fresh green beans or with a salad, wine, and some crusty bread. (Sorry for the super long comment.)
So many yummy recipe ideas here! I haven’t made them in awhile, but I love to butter up portabella mushrooms and stuff them – with either crabmeat or even sausage, some breadcrumbs, garlic and spices…I don’t use an actual recipe for these (or most anything! it’s like edible art – unless it’s baking – baking is as much science, as art…) But for everything else I just wing it, lol – using whatever herbs or tasty things call out to me in the kitchen at the time. A pinch of this, a dash of that…
Whatever you end up having – hope you and Mr. Lovee have a very happy Valentine’s Day!
p.s. Almost forgot – and melt a little yummy cheese on top of the stuffed mushrooms – parmesan, swiss, gruyere, asiago – whatever you have-oh yum, I’m hungry for them now…
Vanessa, I thought of this since you mentioned fish. It’s so simple to make, but it tastes so rich and decadent. I made it for my husband on our first Christmas Eve 30 years ago, and we’ve enjoyed it many times since. 🙂
CURRIED SEAFOOD BAKE
1 c. elbow macaroni
1/4 c. sliced green onion
1/2 tsp. curry powder
3 tbsp. butter
3 tbsp. all-purpose flour
1/2 tsp. salt
1-3/4 cups milk
1 cup sour cream
1 (7 oz.) can crabmeat, drained and flaked
1 (4 1/2 oz.) can shrimp, drained
1/2 cup Ritz crackers, coarsely crushed
1 tbsp. butter, melted
Cook macaroni according to package directions; drain. Cook onion and curry in 3 tablespoons butter until onion is tender. Stir in flour and salt. Add milk; cook and stir until thickened and bubbly. Remove from heat; stir in sour cream. Gently stir in macaroni and seafood. Turn into a 2-quart casserole. Mix crumbs and melted butter; sprinkle on top. Bake at 350 degrees for about 30 minutes.
Serves 4.
Paula
It’s V-Day, Dearest Vanessa!! I’m so sorry to be pokey getting this to you, but it’s been a hugely busy time. Better late than not at all, and perhaps you will try this some day.
It’s super easy with only a few ingredients – chicken, swiss cheese, mushroom soup, sour cream, butter, a bag of stuffing, and some wine. The recipe was given to us by one of my DH’s submarine captains during our military years. It came without a name, other than chicken casserole, so my kids named it after the man who gave us the recipe. We serve it to company all the time, but it’s been a family favorite my kids begged for and now fix for their own children. We always ate it with cooked broccoli on the side. The left-overs are excellent, and the extra wine you don’t use in the creation can be neatly disposed of while it bakes. 🙂
Captain Ward Chicken
You will need a very large (the bigger the better) rectangular baking pan which I do “butter” with some margarine. In the bottom, place about 2-3 pounds of cut up chicken breast and cover the pieces with 12-16 ozs of sliced swiss cheese. It will look like the pan is too large at this point, but it’s not.
In a large bowl, mix 3/4 cup white wine (white zinfindel is my preference), 2 cans cream of mushroom soup, and 1 pint of sour cream. Pour this mixture over the top of the chicken and cheese.
On top of this, spread an entire package of Pepperidge Farm herb flavor stuffing. Cut up 1 1/2 sticks of butter (REAL BUTTER) into thin pices that you place evenly on top of the crumb stuffing. Bake at 350 degrees for an hour.
You can thank me later.
Have a great Valentine’s day. Happy
Happy Valentine’s Day VV!
You always fill the blogosphere with love!
Thank you!!!!
Love your set up with the hands!!
Tell Mr. L. hey too.
xox
Constance
This is not a recipe, more of an invitation to come to Sweden and eat a semla! I think you’d like them: http://afiori.blogspot.com/2009/02/happy-valentines-day-glad-alla-hjartans.html
🙂 🙂
There were wonderfully decorated cupcakes at the bakery which made me think about you! I really had a craving for a semla though.
Well I don’t like to cook so I’ve got nothin, But I LOVE reading your blog. It makes me smile.
Happy Valentines Day,
ok, i know i’m late to the recipe giving party, but you just need to have this recipe in general even if not for your special dinner. 🙂
White wine Coq au Vin
http://www.epicurious.com/recipes/food/views/Chicken-in-Riesling-241725
When you get your wine, ask for suggestions for one that is slightly dry and good and citrus-y. that really makes it. that and the crème fraîche. :)And it’s really quite simple.
This is seriously the best recipe ever. It’s my favorite dinner treat. Oh I can’t even explain how yummy this is. If/when you make it to portland we will make it for you. Maybe I’ll make it tonight too. 🙂
Have a lovely weekend dear girl!
Oh I’m sad to have missed the recipe offering. I have some wonderful little foodlings. Well, if you’d like to have them anyways I would be happy to send them.
Your blog is a little peice of magic.