Stepping outside for a date night now can drain your bank account asap. Not only can going out be expensive but you also have to contend with crowds, reservations, unnecessary noise, and did we say expensive. Try to arrange a romantic night on a budget takes some planning and creativity. Don’t just settle for takeout, Netflix, and chill. Think outside of the box, and show that special someone your culinary prowess by preparing a homemade delicious dinner for two. Whether you’re married, long term relationship, or trying to make a great first impression here are three romantic dishes that will surely win the night.
Rosemary Chicken
INGREDIENTS
- 1 1/4 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 teaspoons fresh rosemary leaves minced
- 3 tablespoons butter melted
- 1 1/4 teaspoons minced garlic
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- Lemon slices and rosemary sprigs for serving optional
- Cooking spray
INSTRUCTIONS
Preheat the oven to 400 degrees F. Season the chicken breasts generously on both sides with salt and pepper.
Heat the olive oil in a large pan over medium high heat. Add the chicken breasts and cook for 3-5 minutes on each side or until browned.
Transfer the chicken to a baking dish coated with cooking spray.
In a small bowl, mix together the rosemary, butter, garlic, chicken broth and lemon juice.
Pour the butter mixture over the chicken.
Bake for 25 minutes or until chicken is cooked through. Bake time will depend on the thickness of your chicken breasts. The chicken is done when it reads at least 165 degrees F on a meat thermometer.
Spoon the sauce on the bottom of the baking dish over the chicken, then sprinkle with parsley and serve.
Garnish with rosemary (and lemon slices if desired).
SIDES: RED POTATOES, ASPARAGUS OR SALAD
PAIR WITH WHITE WINE
Filet Mignon
INGREDIENTS
- 16 ounces filet mignon (2 steaks, about 2 inches thick, room temperature)
- 1 teaspoon kosher salt
- ½ teaspoon pepper (freshly ground)
- 2 tablespoons butter (Kerrygold recommended)
- 2 cloves garlic (smashed)
- 2 sprigs rosemary
- 2 sprigs thyme
INSTRUCTIONS
Preheat oven to 400°. In a large skillet over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Cook until very seared, about 5 minutes, then flip and add butter and rosemary. Baste with butter and cook another 3 to 5 minutes.
Transfer skillet to oven and cook until cooked to your liking, about 5 minutes for medium. Pro tip: Check the temperature of your meat before transferring to the oven to see how far you are from the desired temperature. If you are within 10 degrees, you may need even less time. If your steak isn't done after 5 minutes, check every couple of minutes so you don't risk over cooking.
Remove from pan and let rest 5 minutes before slicing.
SIDES: MASHED POTATOES AND BABY CARROTS OR ASPARAGUS
PAIR WITH RED WINE
Pan Seared Salmon Lemon Garlic Herb Sauce
INGREDIENTS
Sauce
- 2 tablespoons finely chopped shallots
- 1 small garlic clove
- 1/4 cup dry white wine
- 3 tablespoons fresh lemon juice
- 6 tablespoons cold butter
- 1 tablespoon chopped fresh dill
- 1 tablespoon finely chopped fresh chives
- 1/8 teaspoon pepper
Salmon
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 lb. salmon fillets, cut into 4 pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
INSTRUCTIONS
In small saucepan, combine shallots, garlic, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
When pan is heated, place salmon, skin side down, on pan over medium heat. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat garlic sauce over very low heat, stirring constantly. Serve salmon with garlic sauce
SIDES: SALAD OR BROCCOLI AND RICE
PAIR WITH WHITE WINE