Last Minute Valentine's Day Cookies

Happy Valentine’s Day!

I've got a last minute dessert that is so simple, you’ll be able to swing by the grocery store to pick up a few ingredients and have these in the oven before dark!

I’m talking four ingredients, y'all! So effortless and delicious it will be like you’ve had this sweet treat planned for weeks.

For these sweet red velvet cookies, I took the same 'cookie dough' ingredients I used when I made Red Velvet Whoopie Pies last fall and threw in white chocolate chips. It made for a great combination and a perfect Valentine's day dessert! 

Best when served with a glass of chilled champagne or ice cold milk.

Cheers,

Christi

Sweetie Pies

Ingredients:
1 Box Red Velvet cake mix
1 stick of butter
2 Eggs
11 oz. bag White Chocolate Chips

Directions:

Preheat oven to 350 degrees.

Mix ingredients until combined.

Drop spoonfuls of cookie batter onto baking sheet about two inches apart.

Bake for 8 minutes.

Transfer to a cooling rack.

Serve with ice cold milk or chilled champagne.

Lamb Chops for Two

I’m back with another one of MD’s super delicious meals that would make for a very impressive dinner for your Valentine.

MD had been dying to make a red wine reduction for awhile and finally did for the first time for our Valentine's Day dinner last year. He served it over lamb chops with Gorgonzola mashed red mashed potatoes and shelled English peas.

He has since made this meal several more times, including a few dinner parties. The recipe below is for two, but can be easily doubled or tripled. 

This dish requires a little more time, but the end result is so worth the extra love you put in. I mention in the instructions that there is a half-way point in the reduction where you can stop and finish the next day if you wanted to divide your time up a little.

Don’t be intimated. I insist you try this soon! It'll knock your sweetie's argyles off.

Grubby 3G iPhone photo. 2011

Cheers,

Christi

Red Wine Reduction

Ingredients:

1 medium onion, finely diced

2 stalks of celery, finely diced

1 large carrot, finely diced

3 cloves garlic, minced 

1 shallot, minced (optional)

1 cup mushrooms, finely diced

1 quart of beef stock

One bottle of red wine

Two pads of butter

Directions:

Begin by sautéing the diced onions, carrots, celery, and shallots for 3 minutes. Add minced garlic and diced mushrooms. Cook for 3 more minutes. Add beef stock and entire bottle of wine. Simmer ingredients together until the liquid cooks down to half the amount you started with. This can take up to an hour. Strain out the liquids with a fine strainer to separate the vegetables from the liquid. Discard the veggies and return the liquid to the pot. — At this point the liquid can be refrigerated or set aside until you are 15 minutes away from plating your food.—  Bring liquid to a simmer and cook until you have half the amount you started with. Usually takes 15+ minutes, but keep an eye on it. When the liquid has reduced to its final consistency (a bit thick but still runny) add the two pads of butter and gently stir together. The reduction is ready as soon as the butter is combined.

Lamb Chops

4 small lamb chops (2 per person)

Kosher salt

Freshly ground black pepper

Directions:  

1. Preheat a grill or cast-iron grill pan over high heat.

2. Rub the lamb chops with salt and pepper on both sides.

3. Grill on each side for 2 to 3 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.

Plate lamb chops and cover liberally with the red wine reduction.

Lobster is for Lovers

After a few years of fighting the Valentine’s Day crowd and sitting closer than we’d like to other lovers dining out to celebrate the holiday, MD and I decided we needed a tradition of our own.

Each year MD and I get gussied up and enjoy an evening out on the town the Saturday prior to V-day. Then, on the 14^th we celebrate in the comfort of our own home over a delicious meal prepared by MD followed by a chocolaty dessert baked by yours truly!

A few years ago, MD made us lobster for our first Valentine’s Day as a married couple.

3G iPhone photo. 2010

It was so amazing!

This method of preparation is referred to as Piggyback Lobster Tails. Relax! It’s not as difficult as it may appear.

3G iPhone photo. 2010

Use MD’s step-by-step instructions below and impress your sweetie with this next Tuesday – or any other day of the year!

Ingredients:

(2) Lobster tails

1/2 cup butter, melted

1/2 teaspoon ground paprika

Salt and pepper to taste 

You'll also need:

Kitchen shears

(2) Kabob skewers

Directions:

1. Pick up two fresh lobster tails each around six ounces from your local meat market and defrost. Take a pair of kitchen shears. Cut down the center of the shell all the way to the base of the tale - being careful not to cut the meat.

2. Gently open the shell from each side pulling it away from the meat. Keep the back of the meat attached to the shell. Once all the meat is freed from the shell (EXCEPT the end) close the shell back together and gently lay the meat on top of the shell. Gently slide a skewing stick through the lobster meat. This will keep it from curling up! Season meat with melted butter, paprika and salt.

3. Using a steamer pot, add water to the inside pan. When the water begins to boil, drop in the lobster tails on the top pan.

4. For lobster tails that are 4-6 oz., let them steam for about 12-15 minutes.

5. Prepare a couple of ramekins with melted butter for dipping.

3G iPhone photo. 2010

I insist you give this a try! Leave a comment if you have any questions!

Cheers!

Christi

(If this isn't enough to make your skirt fly up, come back tomorrow for another one of MD’s amazing Valentine’s Day dishes!)