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• Setting the V-Day dinner table

Valentine’s Day Tomato Basil Pasta

Ingredients
4 Tbs. dried basil
1Tbs. minced pine nuts
1 Tbs. olive oil
3 oz. sun-dried tomatoes
1/8 cup olive oil
3 cloves garlic, minced
8 oz. fresh mushrooms, sliced
½ tsp. salt
1 tsp. cayenne pepper
1 (16 oz.) package bow tie pasta

Directions

1. In a small mixing bowl, combine basil, pine nuts and 1 tablespoon olive oil.
2. In a small bowl, blanch sun-dried tomatoes for 30 seconds in boiling water. Drain well and slice tomatoes into small pieces.
3. In a large skilled over medium heat, sauté garlic in 1/8 cup olive oil. Simmer for 1 minute, being careful not to brown the garlic.
4. Stir in the mushrooms, and let them sauté until tender. Add the pesto, salt, cayenne, and tomatoes. Reduce heat to low and let mixture simmer.
5. Bring a large pot of salted water to a boil. Cook pasta until al dente, and drain well.
6. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

Recipe courtesy of Recipe4Living

Valentine’s Day Spicy Pasta Sauce

Ingredients

3 Tbs. olive oil
4 bulbs shallots, thinly sliced
1 orange bell pepper, sliced into strips
5-6 garlic cloves, chopped
½ tsp. red pepper flakes
1 Tbs. dried rosemary
1 (28 ounce) can diced tomatoes, with juice
½ cup red wine
1 tsp. dried oregano
1 tsp. dried basil
1 Tbs. allspice
2 bay leaves
Salt and pepper
½ cup fresh basil
Parmesan cheese

Directions

1. Heat oil in pan over medium heat
2. Add shallots and bell peppers and cook until shallots are brown and peppers are tender-about 5 minutes
3. Add garlic, red pepper and rosemary to the shallots and bell peppers and cook another couple minutes.
4. Add tomatoes, wine and remaining spices.
5. Bring to a simmer over medium high heat until sauce thickens to desired consistency.
6. Remove bay leaves and serve over pasta of your choice.
7. Top with fresh basil and Parmesan cheese.

Molten Chocolate Cakes

You’ll find a pleasant surprise (in the form of a rich, gooey, chocolate center) in the middle of these delicious cakes

Ingredients

2 Tbs. plus ¾ cup (1 ½ sticks) butter, divided
8 oz. bittersweet chocolate baking bars, broken into pieces
3 large eggs
3 large egg yolks
¼ cup plus 1 tablespoon granulated sugar
1 tsp. vanilla extract
1 Tbs. flour
Powdered sugar

Directions

1. Preheat oven to 425°F. Generously butter six 6-ounce ramekins or custard cups with 2 tablespoons butter.
2. Stir ¾ cup butter and chocolate in medium, heavy-duty saucepan over low heat until chocolate is melted and mixture is smooth. Remove from heat.
3. Beat eggs, egg yolks, sugar and vanilla extract in large mixer bowl until thick and pale yellow, about 8 minutes.
4. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended.
5. Divide batter evenly among prepared ramekins. Place on baking sheet and bake for 12-13 minutes or until sides are set and 1-inch centers move slightly when shaken. Remove from oven to wire rack.
6. To serve, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Sprinkle with powdered sugar. Serve immediately.

Recipe courtesy of Very Best Baking

Love Bites

A delicious cocktail for the beginning of the night!

Ingredients

1 shot vodka
Splash of peach schnapps
Equal parts cranberry and grapefruit juice
Lime for garnish

Directions

Mix together all ingredients and pour over ice. Garnish top of glass with a lime wedge

Recipe courtesy of Recipe4Living