Breakfast With Your Boyfriend
Show your guy your love by pampering him with an extraspecial breakfast on a weekend morning. Wake up a little early, and slip this bread pudding into the oven (you make it the day before for ultimate ease). The irresistible smell of cinnamon will come wafting into the bedroom and arouse his senses. Some say it’s a natural aphrodisiac — hint, hint. Spend the rest of the a.m. hours feasting, sipping, and well, whatever just happens to come next.
Cinnamon-Swirl Breakfast Bread Pudding
It is said that the Queen of Sheba used cinnamon to mesmerize King Solomon. So it has power. Prepare this bread pudding ahead of time so that in the morning, all you have to do is turn on the oven.
4 eggs
1½ cups milk
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ loaf day-old bread, cut into cubes
¼ cup pecans, chopped
Nonstick cooking spray
Maple syrup
In a large bowl, whisk eggs and milk. Add the brown sugar, vanilla extract, and cinnamon, and whisk until all the ingredients are completely incorporated. Stir the bread and pecans into the egg mixture. Coat an 8-inch-by-8-inch baking pan with nonstick cooking spray. Pour in the bread pudding, and cover with foil. Let sit in the refrigerator at least one hour and up to overnight. Preheat oven to 350 degrees. Bake the bread pudding, covered, for 30 minutes. Remove the foil, and bake an additional 10 minutes, until the pudding is browned. Serve hot with maple syrup.
Cinnamon-Swirl Breakfast Bread Pudding
It is said that the Queen of Sheba used cinnamon to mesmerize King Solomon. So it has power. Prepare this bread pudding ahead of time so that in the morning, all you have to do is turn on the oven.
4 eggs
1½ cups milk
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ loaf day-old bread, cut into cubes
¼ cup pecans, chopped
Nonstick cooking spray
Maple syrup
In a large bowl, whisk eggs and milk. Add the brown sugar, vanilla extract, and cinnamon, and whisk until all the ingredients are completely incorporated. Stir the bread and pecans into the egg mixture. Coat an 8-inch-by-8-inch baking pan with nonstick cooking spray. Pour in the bread pudding, and cover with foil. Let sit in the refrigerator at least one hour and up to overnight. Preheat oven to 350 degrees. Bake the bread pudding, covered, for 30 minutes. Remove the foil, and bake an additional 10 minutes, until the pudding is browned. Serve hot with maple syrup.
Sexy Picnic for Two
There's something so intimate about a picnic with your guy. And as the temperature begins to rise, eating outside becomes refreshing and romantic. But no boring ham-and-cheese sandwiches or store-bought potato salad here! Entice him with an exotic Middle East-themed menu of foods rich in bold flavors. Pack a colorful blanket or tapestry and a few pillows for lounging. Find a pretty spot to settle down or, if the weather doesn’t cooperate, spread out on the floor of your apartment. Between the aromas and tastes, you’ll be transported.
Meze Platter with Herbed Pita Crisps
Meze is traditional in Greece and Turkey and is the equivalent of tapas or finger food. Make these homemade pita crisps, and buy the rest in the deli at your grocery store. A drizzle of extra-virgin olive oil and a squeeze of lemon juice brighten up all the flavors.
2 T unsalted butter, room temperature
1 T minced fresh herbs (parsley, rosemary, thyme, etc.)
2 pitas, split in half, and each half cut into fourths (use whole wheat for a healthy alternative)
Salt
Hummus
Baba ghanoush (eggplant dip)
Dolmades (stuffed grape leaves)
Greek olives
Tabbouleh salad
Feta cheese
Lemon wedges
Extra-virgin olive oil
For the pita crisps: Preheat oven to 400°F. Use a fork to mix butter and herbs in a bowl, then spread onto the pita slices. Sprinkle with salt, and bake until crisp, about 10 minutes.
For the meze platter: Arrange hummus, baba ghanoush, dolmades, olives, tabbouleh, feta, and lemon on a platter. Drizzle with extra-virgin olive oil, and serve with the pita crisps.
Meze Platter with Herbed Pita Crisps
2 T unsalted butter, room temperature
1 T minced fresh herbs (parsley, rosemary, thyme, etc.)
2 pitas, split in half, and each half cut into fourths (use whole wheat for a healthy alternative)
Salt
Hummus
Baba ghanoush (eggplant dip)
Dolmades (stuffed grape leaves)
Greek olives
Tabbouleh salad
Feta cheese
Lemon wedges
Extra-virgin olive oil
For the pita crisps: Preheat oven to 400°F. Use a fork to mix butter and herbs in a bowl, then spread onto the pita slices. Sprinkle with salt, and bake until crisp, about 10 minutes.
For the meze platter: Arrange hummus, baba ghanoush, dolmades, olives, tabbouleh, feta, and lemon on a platter. Drizzle with extra-virgin olive oil, and serve with the pita crisps.
Exotic Summer Dinner
A luxurious vacation may not be in the cards right now, but this meal will make you feel as if you're on holiday in the South Pacific. Invite your guy over for a romantic escape from your usual dinner date. Decorate the table with tropical colors, put on a flowy dress, and if you feel like getting really festive, tuck a flower in your hair. Between the sweet and spicy flavors and summer heat, things are bound to get steamy.
A luxurious vacation may not be in the cards right now, but this meal will make you feel as if you're on holiday in the South Pacific. Invite your guy over for a romantic escape from your usual dinner date. Decorate the table with tropical colors, put on a flowy dress, and if you feel like getting really festive, tuck a flower in your hair. Between the sweet and spicy flavors and summer heat, things are bound to get steamy.
Macadamia Nut-Crusted Tilapia with Pineapple Salsa
The macadamia-nut crust adds a nice crunch, and the pineapple salsa has just the right balance of spicy and sweet flavors.
For fish:
1/2 cup all-purpose flour
1 egg, lightly beaten
1 cup crushed macadamia nuts
2 tilapia fillets (about 3 to 4 ounces each)
For salsa:
1 cup finely chopped fresh pineapple
1 tablespoon minced red onion
1/2 jalapeño, seeds removed, minced
1/4 cup minced cilantro
Salt and pepper
Preheat oven to 400 degrees. Put flour, egg, and nuts in three separate shallow dishes. Dredge each fillet first in flour, then egg, then nuts. Place on oiled baking sheet. Bake 12 to 14 minutes, until golden brown.
While fish is baking, make the salsa. Combine pineapple, onion, jalapeño, and cilantro. Season with salt and pepper. Serve with fish. The fish is done when it is opaque and flakes easily with a fork.
For fish:
1/2 cup all-purpose flour
1 egg, lightly beaten
1 cup crushed macadamia nuts
2 tilapia fillets (about 3 to 4 ounces each)
For salsa:
1 cup finely chopped fresh pineapple
1 tablespoon minced red onion
1/2 jalapeño, seeds removed, minced
1/4 cup minced cilantro
Salt and pepper
Preheat oven to 400 degrees. Put flour, egg, and nuts in three separate shallow dishes. Dredge each fillet first in flour, then egg, then nuts. Place on oiled baking sheet. Bake 12 to 14 minutes, until golden brown.
While fish is baking, make the salsa. Combine pineapple, onion, jalapeño, and cilantro. Season with salt and pepper. Serve with fish. The fish is done when it is opaque and flakes easily with a fork.
Cozy Winter Meal
It may be cold outside, but that's all the more reason to heat things up inside. Hibernate with your guy and savor this simple yet luxurious dinner. Potpies stretch an expensive ingredient like lobster, and their creamy sauce coupled with a buttery, flaky crust might as well spell c-o-z-y. Serve with a light green salad and bottle of champagne.
Lobster Potpie
These potpies are so pretty that you almost don't want to eat them. Almost!
2 tablespoons unsalted butter
½ onion, diced
1 carrot, diced
½ cup frozen corn
½ cup frozen peas
¼ cup all-purpose flour
1 cup milk
1 cup chicken broth
½ pound cooked lobster meat (can be bought at the seafood counter)
½ teaspoon dried thyme
Salt and pepper
1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use)
1 large egg, lightly beaten
Preheat oven to 375 degrees. Set out two 2-cup individual ovenproof bowls. Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper. Set aside.
Remove the puff pastry from the refrigerator. Cut the dough in half, and reserve one half for another use. On a lightly floured surface, flatten out the pastry, using a floured rolling pin, to about 1⁄8-inch thickness. Using one of the bowls as a guide, cut the pastry into two circles. Spoon the filling into the bowls, and place one circle of dough on top of each potpie, pressing the edges to seal the pastry to the bowl. Cut a vent in the center so air and moisture can escape. Using a pastry brush, cover the entire surface of each pie with beaten egg. Place the potpies on a baking sheet. Bake until the pastry is puffed and becomes a dark golden brown shade, about 35 minutes.
Lobster Potpie
These potpies are so pretty that you almost don't want to eat them. Almost!
2 tablespoons unsalted butter
½ onion, diced
1 carrot, diced
½ cup frozen corn
½ cup frozen peas
¼ cup all-purpose flour
1 cup milk
1 cup chicken broth
½ pound cooked lobster meat (can be bought at the seafood counter)
½ teaspoon dried thyme
Salt and pepper
1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use)
1 large egg, lightly beaten
Preheat oven to 375 degrees. Set out two 2-cup individual ovenproof bowls. Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper. Set aside.
Remove the puff pastry from the refrigerator. Cut the dough in half, and reserve one half for another use. On a lightly floured surface, flatten out the pastry, using a floured rolling pin, to about 1⁄8-inch thickness. Using one of the bowls as a guide, cut the pastry into two circles. Spoon the filling into the bowls, and place one circle of dough on top of each potpie, pressing the edges to seal the pastry to the bowl. Cut a vent in the center so air and moisture can escape. Using a pastry brush, cover the entire surface of each pie with beaten egg. Place the potpies on a baking sheet. Bake until the pastry is puffed and becomes a dark golden brown shade, about 35 minutes.
Easy Double-Date Dinner
Instead of eating out for your next foursome, have another couple over, and show off your cooking skills. This isn't the time to get fancy with soufflés and beurre blanc sauces — fix a meal that can be made mostly ahead of time so your guy isn't left to entertain while you spend all night avoiding kitchen disasters.
Instead of eating out for your next foursome, have another couple over, and show off your cooking skills. This isn't the time to get fancy with soufflés and beurre blanc sauces — fix a meal that can be made mostly ahead of time so your guy isn't left to entertain while you spend all night avoiding kitchen disasters.
Lasagna Spirals
Lasagna can be time-consuming, but these spirals are done in a snap! Even better, the individual servings look so elegant.
1 teaspoon olive oil
10 lasagna noodles
1 pound ricotta cheese
1 10-ounce package chopped frozen spinach, thawed (squeeze out water)
1 cup mozzarella cheese, shredded
6 basil leaves, chopped
1 egg, lightly beaten
1 garlic clove, minced
½ teaspoon each salt and pepper
4 cups tomato sauce
1 cup grated Parmesan cheese
Preheat oven to 350 degrees. Bring a large pot of salted water to boil. Add olive oil. Cook noodles 7 to 8 minutes. Drain. Mix ricotta, spinach, mozzarella, basil, egg, garlic, salt, and pepper in a bowl. Spread 1 cup tomato sauce in the bottom of a baking dish. Spread each noodle with a layer of ricotta mixture, then roll up and place seam side down into the dish. Top spirals with 1½ cups tomato sauce and ½ cup Parmesan cheese. Bake 20 minutes. Serve with extra sauce and cheese on the side.
Lasagna can be time-consuming, but these spirals are done in a snap! Even better, the individual servings look so elegant.
1 teaspoon olive oil
10 lasagna noodles
1 pound ricotta cheese
1 10-ounce package chopped frozen spinach, thawed (squeeze out water)
1 cup mozzarella cheese, shredded
6 basil leaves, chopped
1 egg, lightly beaten
1 garlic clove, minced
½ teaspoon each salt and pepper
4 cups tomato sauce
1 cup grated Parmesan cheese
Preheat oven to 350 degrees. Bring a large pot of salted water to boil. Add olive oil. Cook noodles 7 to 8 minutes. Drain. Mix ricotta, spinach, mozzarella, basil, egg, garlic, salt, and pepper in a bowl. Spread 1 cup tomato sauce in the bottom of a baking dish. Spread each noodle with a layer of ricotta mixture, then roll up and place seam side down into the dish. Top spirals with 1½ cups tomato sauce and ½ cup Parmesan cheese. Bake 20 minutes. Serve with extra sauce and cheese on the side.
Make Up After Fighting Snack
If you’ve had a fight, nothing will ease the tension like a sweet treat, such as my No-Bake Chocolate Oatmeal Cookies. One bite and he’ll forget there was ever a problem. Plus, chocolate is an aphrodisiac, so who knows where you two could end up next!
If you’ve had a fight, nothing will ease the tension like a sweet treat, such as my No-Bake Chocolate Oatmeal Cookies. One bite and he’ll forget there was ever a problem. Plus, chocolate is an aphrodisiac, so who knows where you two could end up next!
No-Bake Chocolate Oatmeal Cookies
Yields about 30 cookies
2 c. sugar
8 T (1 stick) unsalted butter
1/3 c. cocoa powder
1/2 c. milk
1 t. pure vanilla extract
1/2 c. peanut butter, creamy or crunchy
2 1/2 to 3 c. rolled oats
In a medium saucepan, combine the sugar, butter, cocoa, milk, and vanilla. Bring to a slow boil, and simmer until the sugar has dissolved. Stir in the peanut butter. Remove from the heat. Stir in 2 1/2 c. oats. The mixture should be thick. Add the remaining 1/2 c. oats if necessary. Line a cookie sheet with parchment paper. Drop the mixture by the heaping tablespoonful onto the parchment. Allow the cookies to firm up at room temperature, about one hour.
2 c. sugar
8 T (1 stick) unsalted butter
1/3 c. cocoa powder
1/2 c. milk
1 t. pure vanilla extract
1/2 c. peanut butter, creamy or crunchy
2 1/2 to 3 c. rolled oats
In a medium saucepan, combine the sugar, butter, cocoa, milk, and vanilla. Bring to a slow boil, and simmer until the sugar has dissolved. Stir in the peanut butter. Remove from the heat. Stir in 2 1/2 c. oats. The mixture should be thick. Add the remaining 1/2 c. oats if necessary. Line a cookie sheet with parchment paper. Drop the mixture by the heaping tablespoonful onto the parchment. Allow the cookies to firm up at room temperature, about one hour.
Dessert To Win Over His Parents
When you're going to meet your man's mom and dad, it's always nice to bring them something homemade and from the heart. Make this delicious Nutty Banana Bread, and when it cools, swath it neatly in plastic wrap then paper, and tie with a beautiful ribbon — it shows that you put thought and time into it. Presenting it to them the moment you arrive is a great icebreaker. The next morning, when his clan breaks out the bread for breakfast, they'll remember how thoughtful you were and how much they liked you.
When you're going to meet your man's mom and dad, it's always nice to bring them something homemade and from the heart. Make this delicious Nutty Banana Bread, and when it cools, swath it neatly in plastic wrap then paper, and tie with a beautiful ribbon — it shows that you put thought and time into it. Presenting it to them the moment you arrive is a great icebreaker. The next morning, when his clan breaks out the bread for breakfast, they'll remember how thoughtful you were and how much they liked you.
Nutty Banana Bread
Yields 6 to 8 servings
2 c. all-purpose flour
3/4 t. baking soda
1/2 t. baking powder
1/2 t. kosher salt
1 c. sugar
1/2 c. canola oil
2 large eggs
1 t. pure vanilla extract
1/2c. buttermilk
3 medium bananas, mashed
1/2 c. walnuts, finely minced (about 2 oz.)
Preheat oven to 350°F. Grease a 9-by-5-by-3-inch loaf pan. In a small bowl, mix the flour, baking soda, baking powder, and salt. In a medium bowl, beat together the sugar, oil, eggs, and vanilla until well combined. Alternately add the dry ingredients and the buttermilk in three additions. Gently stir in the bananas and nuts. Pour the batter into the loaf pan. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let the bread cool in the pan for 5 minutes. Carefully turn out the loaf to finish cooling on a wire rack.
Yields 6 to 8 servings
2 c. all-purpose flour
3/4 t. baking soda
1/2 t. baking powder
1/2 t. kosher salt
1 c. sugar
1/2 c. canola oil
2 large eggs
1 t. pure vanilla extract
1/2c. buttermilk
3 medium bananas, mashed
1/2 c. walnuts, finely minced (about 2 oz.)
Preheat oven to 350°F. Grease a 9-by-5-by-3-inch loaf pan. In a small bowl, mix the flour, baking soda, baking powder, and salt. In a medium bowl, beat together the sugar, oil, eggs, and vanilla until well combined. Alternately add the dry ingredients and the buttermilk in three additions. Gently stir in the bananas and nuts. Pour the batter into the loaf pan. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let the bread cool in the pan for 5 minutes. Carefully turn out the loaf to finish cooling on a wire rack.
Make Him Pop The Question
I think any man can be won over by being fed my Chicken with Roasted Garlic, Pancetta, and Rosemary. Guys love the crispy chicken with the smoky bacon and earthy flavors of the roasted garlic and rosemary. Serve it up with some mashed potatoes and he might just drop down on one knee right then and there!
I think any man can be won over by being fed my Chicken with Roasted Garlic, Pancetta, and Rosemary. Guys love the crispy chicken with the smoky bacon and earthy flavors of the roasted garlic and rosemary. Serve it up with some mashed potatoes and he might just drop down on one knee right then and there!
Crispy Oven-Roasted Chicken with Roasted Garlic, Pancetta, and Rosemary
Yields 6 servings
6 boneless, skin-on chicken-breast halves
Kosher salt
Freshly ground black pepper
1/2 lb. pancetta or slab bacon, cut into 1/2-inch cubes
1 T olive oil
15 garlic cloves
Canola oil
1 T fresh rosemary, chopped, plus sprigs for garnish
Preheat oven to 400°F. Rinse chicken, and pat dry. Salt and pepper each piece. Set aside. In a medium ovenproof skillet over medium heat, cook the pancetta until crispy, about 6 minutes. Remove with a slotted spoon, and set aside. Drain off all but 1 tablespoon of the fat. Add the olive oil and garlic. Cook until the cloves are golden, then bake in the oven until the cloves are soft, 5 to 7 minutes. Carefully remove the pan from the oven, and set aside.
Meanwhile, in a large ovenproof skillet, heat 1 inch of canola oil over high heat until very hot but not smoking. Carefully place the chicken skin-side down in the hot oil. Let cook 3 to 4 minutes to start crisping the skin. Do not turn. Carefully transfer the pan to the oven, and bake until the chicken is cooked through, 7 to 8 minutes. Remove the pan from the oven, and plate.
Yields 6 servings
6 boneless, skin-on chicken-breast halves
Kosher salt
Freshly ground black pepper
1/2 lb. pancetta or slab bacon, cut into 1/2-inch cubes
1 T olive oil
15 garlic cloves
Canola oil
1 T fresh rosemary, chopped, plus sprigs for garnish
Preheat oven to 400°F. Rinse chicken, and pat dry. Salt and pepper each piece. Set aside. In a medium ovenproof skillet over medium heat, cook the pancetta until crispy, about 6 minutes. Remove with a slotted spoon, and set aside. Drain off all but 1 tablespoon of the fat. Add the olive oil and garlic. Cook until the cloves are golden, then bake in the oven until the cloves are soft, 5 to 7 minutes. Carefully remove the pan from the oven, and set aside.
Meanwhile, in a large ovenproof skillet, heat 1 inch of canola oil over high heat until very hot but not smoking. Carefully place the chicken skin-side down in the hot oil. Let cook 3 to 4 minutes to start crisping the skin. Do not turn. Carefully transfer the pan to the oven, and bake until the chicken is cooked through, 7 to 8 minutes. Remove the pan from the oven, and plate.
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