Top 3 Valentine's Day Dinner Recipes You Can Make at Home

Ina Eats In

Who knew this time last year that we would be in the position that we are in now. Everything was so different last year. It felt as though the New Year had approached and everyone was ready for a fresh new start. We were also able to have a normal Valentine's Day and freely go on a weekend getaway or go to your favorite restaurant without thinking about viruses and germs. This year, as we all know, will be much much different. Many of us will choose to stay at home rather then dine out and because of that, I have put together my top 3 recipes to choose from that you can easily make at home this Valentine's Day.

1.Chicken Marsala

Chicken Marsala is a very popular dish in many Italian restaurants all over the world. This recipe is incredibly easy to prepare at home and you will be very proud of yourself for doing so. Chicken Marsala is best descried as chicken cutlets in a creamy mushroom sauce made with Marsala wine. It is then served over pasta, usually angel hair, or a side of your choice. This is a great option for Valentine's day because it's not your typical baked chicken recipe. 

https://img.particlenews.com/image.php?url=2cX6Lz_0YKJJEwv00

Ingredients:

•2 chicken breasts, cut along the middle to make 4  cutlets
•2 Тbs olive oil, more if needed
•2 cups bella mushrooms, sliced medium thick⠀
•1/2 large chopped onion⠀
•1-2 garlic cloves, grated⠀
•2 Tablespoons butter

•1/2 tablespoon all purpose flour⠀
•3/4 cup chicken broth 
•2/3 cup marsala wine, dry⠀
•1/4 cup heavy cream (or whole milk)⠀
•1/2 Tablespoons parsley⠀
•salt and pepper ⠀ ⠀

Directions:

  1. Slice the two chicken breasts down the center so that you are left with 2 thinner slices. Cover the slices with plastic wrap and flatten them with a meat tenderizer.
  2. Season both sides of all 4 cutlets with salt and pepper.
  3. Place the chicken in a large skillet with heated oil and  cook the chicken breasts for about 5-7 minutes on each side on medium low heat, adding more oil if needed. Once fully cooked, remove chicken from the frying pan and set aside.
  4. In the same frying pan used to cook the chicken, drizzle more oil if needed and add the sliced mushrooms. Sauté the mushroom until softened.
  5. Add chopped onions and garlic and cook for another 1-2 minutes until the onions are translucent.
  6. Add butter and once it melts, add flour and whisk quickly.
  7. Pour in Marsala wine, chicken broth, heavy cream and let it simmer on low heat for 2-3 minutes.
  8. Add chicken to the sauce and season with salt, pepper, and parsley. Let the sauce cook for another 3 minutes with the chicken in it.
  9. Remove from heat and enjoy over pasta!

2. Creamy Shrimp Pasta

Carbs, shrimp, bacon, creamy Alfred sauce… do I have your attention yet? This dish is another great option of the upcoming holiday for all Alfredo and seafood lovers out there. I love this recipe because it’s completely fool proof and incredibly easy to make. It works perfectly every single time and everyone loves it.

https://img.particlenews.com/image.php?url=0xuQ10_0YKJJEwv00

 

Ingredients:

•3/4 lb spaghetti (3/4 of a 16 oz box)
•1 lb large raw shrimp peeled
•1 Tbsp olive oil
•1/2 finely chopped medium onion
•2 Tbsp unsalted butter
•1-2 garlic cloves, minced
•1/4 cup dry white wine
•2 cups whipping cream (or whole milk)
•3/4 cup shredded parmesan cheese
•1/2 tsp salt or to taste
•1/4 tsp black pepper
•1 Tbsp Parsley, finely chopped
•optional: 2 slices of crispy bacon, cut into bits

Instructions:

  1. Add pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions. Drain and set aside.
  2. While pasta is cooking, prepare the shrimp and sauce.
  3. Season shrimp with salt and pepper. Place a large pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until fully cooked.Remove to a separate dish.
  4.  In the same hot pan, add 2 Tbsp butter and onion and sauté until soft or about 3 minutes.
  5. Add minced garlic cloves and sauté for another minute.
  6. Stir in white wine and boil down until there is only half of the liquid left.
  7. Stir in 2 cups of heavy cream and let it simmer for about 3 minutes.
  8. Add shredded Parmesan cheese and parsley and let it simmer for 2 more minutes until creamy.
  9. Stir in the pasta and cooked shrimp, tossing until evenly combined. Top with bacon bits if desired for extra flavor.

3. Pan-Seared Steak

Perfectly cooked flavorful steak is something you just can't resist and the best part is, by following the simple tips and tricks below, you can make your own restaurant style steak in the comfort of your own home. 

https://img.particlenews.com/image.php?url=1b5wha_0YKJJEwv00

Ingredients:

  • 2 Ribeye steaks
  • 4-5 springs of rosemary
  • 2 tablespoons oil
  • 4 tablespoons butter
  • 5 cloves of garlic

Directions:

  1. Leave steaks at room temperature for at least 30 minutes before preparing or cooking it. Use this time to prepare your cast iron skillet. Place it a hot oven to get it very very hot.
  2. Once steaks have come to room temperature, pat the steaks dry with paper towels.
  3. Generously, season the steaks on both sides with the salt and pepper.
  4. Place pan cast iron skillet or stainless steel pan, over medium-high heat until it's VERY hot.
  5. Add the oil to the pan and heat until it begins to shimmer and move easily around the pan, about 1 minute or so.
  6. Carefully place the steaks in the pan away from you so oil doesn't platter in your direction. If you hear sizzle after you place your steak in the pan, that's a great thing. It means that your pan was hot enough for pan searing restaurant style steak.
  7. Avoid flipping steaks to early or fiddling with them. After about 3-4 minutes or until a deep golden crust forms, flip the steak over to the other side.
  8. During the last minute or two of cooking your steaks, add the butter , garlic, and rosemary sprigs to the pan with the steaks. Using a spoon, scoop melted butter over steaks.
  9. Once desired doneness is reached, transfer onto a place, cover with aluminum foil and let it sit 5-10 minutes before cutting. This will ensure the juices don't leak out and dry out your steak.

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Welcome to Ina Eats In! I have a passion of creating delicious recipes and more importantly, sharing them with loved ones. I invite you to follow along my delicious journey so you never miss a bite!

Rochester, NY
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