Don't like to be in a crowed restaurant on Valentines Day try theses great dishes for a wonderful romantic meal at home. “There are so many advantages to dining in on that special night,” says Chef Blakely Trettenero, who writes about her culinary adventures on her blog, Everyday Gourmet with Blakely . “It’s more comfortable, less expensive and super exclusive, because you can have whatever you want ."
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| photo credit Everyday Gourmet with Blakely |
Baked Chicken Thighs with Tomatoes, Artichokes & Capers
Ingredients
1. 2 pounds chicken thighs (about 4 thighs)
2. salt
3. pepper
4. drizzle of olive oil
5. 1 medium onion, diced small
6. 3 cloves garlic, minced
7. 1/2 cup balsamic vinegar
8. 1 teaspoon brown sugar
9. 1 28-ounce can peeled plum tomatoes
10. 1 14-ounce can quartered artichoke hearts, drained
11. 2 teaspoons drained capers
12. 2 sprigs fresh rosemary
2. salt
3. pepper
4. drizzle of olive oil
5. 1 medium onion, diced small
6. 3 cloves garlic, minced
7. 1/2 cup balsamic vinegar
8. 1 teaspoon brown sugar
9. 1 28-ounce can peeled plum tomatoes
10. 1 14-ounce can quartered artichoke hearts, drained
11. 2 teaspoons drained capers
12. 2 sprigs fresh rosemary
Instructions
1. Preheat oven to 425 degrees, then preheat a heavy-bottomed pan with a drizzle of olive oil over medium-high heat
2. Use paper towel to soak up any extra moisture on the chicken. This prevents the chicken from getting golden brown when you sear it. Season both sides with salt and pepper and put the chicken in the preheated oil, skin side down
3. Cook the chicken until golden brown on one side, then flip to cook on the other side. You're not trying to cook the chicken through, only brown it!
4. Once the chicken is brown on both sides, take it out of the pan and put it on a plate and set it aside
5. If there is a lot of fat in the pan, drain most of it, leaving only about a teaspoon or so in the bottom
6. Add the diced onions with a pinch of salt and pepper to the pan and cook for a few minutes until opaque
7. Add the garlic and cook until fragrant, about 1 minute
8. Add the balsamic vinegar to the pan, scraping the bottom to get up any bits at the bottom. Add the brown sugar to the balsamic vinegar, stir to combine, and let it cook until slightly reduced, about 7-8 minutes
9. Add the can of tomatoes into the pan and turn off the heat. Use a knife to roughly cut up the tomatoes in the pan and then add the drained artichokes and capers. Give it a stir to mix everything together
10. Add the chicken thighs back into the pan, nestling them into the tomato mixture. Add the rosemary sprigs to the top and put the pan into the preheated oven uncovered
11. Let it cook for about 25 minutes, until the chicken is cooked through
12. Serve with a simple side and you have a gourmet dinner ready in no time.
2. Use paper towel to soak up any extra moisture on the chicken. This prevents the chicken from getting golden brown when you sear it. Season both sides with salt and pepper and put the chicken in the preheated oil, skin side down
3. Cook the chicken until golden brown on one side, then flip to cook on the other side. You're not trying to cook the chicken through, only brown it!
4. Once the chicken is brown on both sides, take it out of the pan and put it on a plate and set it aside
5. If there is a lot of fat in the pan, drain most of it, leaving only about a teaspoon or so in the bottom
6. Add the diced onions with a pinch of salt and pepper to the pan and cook for a few minutes until opaque
7. Add the garlic and cook until fragrant, about 1 minute
8. Add the balsamic vinegar to the pan, scraping the bottom to get up any bits at the bottom. Add the brown sugar to the balsamic vinegar, stir to combine, and let it cook until slightly reduced, about 7-8 minutes
9. Add the can of tomatoes into the pan and turn off the heat. Use a knife to roughly cut up the tomatoes in the pan and then add the drained artichokes and capers. Give it a stir to mix everything together
10. Add the chicken thighs back into the pan, nestling them into the tomato mixture. Add the rosemary sprigs to the top and put the pan into the preheated oven uncovered
11. Let it cook for about 25 minutes, until the chicken is cooked through
12. Serve with a simple side and you have a gourmet dinner ready in no time.
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Herbed Savory Palmiers
Perfect for Valentine’s Day – this pastry is heart-shaped!
Ingredients
1. 1 sheet puff pastry, thawed
2. 1/2 cup sundried tomatoes, minced
3. 4 cloves garlic, minced
4. 1 tablespoon fresh rosemary, finely chopped
5. 1 tablespoon fresh thyme, finely chopped
6. 1 tablespoon olive oil
7. salt
8. pepper
9. 1/2 cup grated Parmesan cheese
10. 1/2 cup grated Gruyere cheese
2. 1/2 cup sundried tomatoes, minced
3. 4 cloves garlic, minced
4. 1 tablespoon fresh rosemary, finely chopped
5. 1 tablespoon fresh thyme, finely chopped
6. 1 tablespoon olive oil
7. salt
8. pepper
9. 1/2 cup grated Parmesan cheese
10. 1/2 cup grated Gruyere cheese
Instructions
1. Preheat your oven to 375 degrees
2. In a bowl, add the finely chopped sundried tomatoes, minced garlic, chopped rosemary, chopped thyme, salt, pepper and olive oil. Mix until combined and set aside
3. On a lightly floured surface, slightly roll out your thawed puff pastry sheet and transfer to a cutting board
4. To the rolled out puff pastry add the sundried tomato and herb mixture evenly
5. Evenly sprinkle the top with the grated Parmesan and Gruyere cheese
6. Starting on one side, roll the puff pastry tightly, stopping at the middle
7. Roll the other side of the puff pastry tightly until you reach the middle
8. Cut into 1-inch pieces and place on a parchment-lined sheet tray. Put them into the oven and let them bake for 15-17 minutes until golden brown
9. Once they're baked, serve them warm
2. In a bowl, add the finely chopped sundried tomatoes, minced garlic, chopped rosemary, chopped thyme, salt, pepper and olive oil. Mix until combined and set aside
3. On a lightly floured surface, slightly roll out your thawed puff pastry sheet and transfer to a cutting board
4. To the rolled out puff pastry add the sundried tomato and herb mixture evenly
5. Evenly sprinkle the top with the grated Parmesan and Gruyere cheese
6. Starting on one side, roll the puff pastry tightly, stopping at the middle
7. Roll the other side of the puff pastry tightly until you reach the middle
8. Cut into 1-inch pieces and place on a parchment-lined sheet tray. Put them into the oven and let them bake for 15-17 minutes until golden brown
9. Once they're baked, serve them warm
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