My husband and I decided we'd stay in this Valentine's Day and cook rather than fight the crowds for an overpriced restaurant meal. Luckily the temperature was pretty nice out so we could grill. My husband grilled a steak for himself and he grilled me a piece of boneless chicken. We served it with a salad and twice baked potatoes. Then mini molten chocolate cakes for dessert. Yum!
Twice Baked Potatoes
Baking potatoes (we do one per person)
Shredded cheese (we used 2% cheddar)
Bacon pieces (we cooked and crumbled some fully cooked slices)
Sour cream (we used light)
Baking potatoes in the oven or microwave until done. Scoop out most of the potato, leaving just the skin with a thin layer of potato on it. Mix scooped out potato with as much cheese, bacon and sour cream as you'd like. Put the filling back in the skins and bake at 350 degrees for 15-20 minutes or until cooked through and cheese melts.
Mini Molten Chocolate Cakes
2 ounces bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter, cut into small pieces
2 tablespoons unsweetened cocoa powder
1/4 cup sugar
2 large egg yolks
1 large egg
2 teaspoons all purpose flour
Preheat oven to 350°F. Butter two 3/4-cup (6 ounce) ramekins. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa and sugar. Whisk in egg yolks, then whole egg and flour. Divide batter between prepared ramekins. Bake cakes uncovered until edges are set but center is not yet set, about 22 minutes (i'll probably shave a few minutes off this next time as the center wasn't set yet but it also wasn't molten). To serve: Cut around cakes to loosen; turn out onto plates. *do-ahead tip: cake batter can be made 1 day ahead and refrigerated.
Source: email from Whole Foods which lists the source as Chef Ashley Brooke adapted from "Dinner for Two" class at Salud! Cooking School
Twice Baked Potatoes
Baking potatoes (we do one per person)
Shredded cheese (we used 2% cheddar)
Bacon pieces (we cooked and crumbled some fully cooked slices)
Sour cream (we used light)
Baking potatoes in the oven or microwave until done. Scoop out most of the potato, leaving just the skin with a thin layer of potato on it. Mix scooped out potato with as much cheese, bacon and sour cream as you'd like. Put the filling back in the skins and bake at 350 degrees for 15-20 minutes or until cooked through and cheese melts.
Mini Molten Chocolate Cakes
2 ounces bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter, cut into small pieces
2 tablespoons unsweetened cocoa powder
1/4 cup sugar
2 large egg yolks
1 large egg
2 teaspoons all purpose flour
Preheat oven to 350°F. Butter two 3/4-cup (6 ounce) ramekins. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa and sugar. Whisk in egg yolks, then whole egg and flour. Divide batter between prepared ramekins. Bake cakes uncovered until edges are set but center is not yet set, about 22 minutes (i'll probably shave a few minutes off this next time as the center wasn't set yet but it also wasn't molten). To serve: Cut around cakes to loosen; turn out onto plates. *do-ahead tip: cake batter can be made 1 day ahead and refrigerated.
Source: email from Whole Foods which lists the source as Chef Ashley Brooke adapted from "Dinner for Two" class at Salud! Cooking School
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