Saturday, February 13, 2016

Valentine's Day In: Chocolate Covered Strawberries and Rib-Eye Steaks with Sauteed Mushrooms and Roasted Red Potatoes

This year, like every year, Reid and I decided to celebrate Valentine's Day in.  I think there is very little desire, for most people, to fight the crowds, reservations and hastle of going out on Valentine's Day.  Heck, if you've been together for more than a year, or are older than 8 years old, you probably don't even celebrate Valentine's Day anymore.

Well, we still celebrate Valentine's, even though we know it's a stupid, not-historically-accurate, Hallmark-sponsored holiday.  Mostly because it's an excuse to eat chocolate.  And pamper each other a little.  And give each other cheesy cards like this one I made Reid:


From Julius
So we often end up just having a nice meal in.  This year I'm making a cheese plate (thanks to my Antonelli's cheese of the month subscription), linguine with lobster in garlic cream sauce, and chocolate molten cake.  I also made some last minute chocolate covered strawberries.



So excited about my Antonelli's cheese-of-the-month subscription
In past years, I've often just made a nice, easy steak dinner.  Like the one below:

Rib-Eye Steak with Sauteed Mushrooms and Crispy Roasted Red Potatoes
Ingredients:
  • 2 organic, grass-fed ribeye steaks, about 3/4" thick
  • 1 cup baby bella mushrooms, cleaned and sliced
  • 1 tbs. flat leaf parsley, chopped
  • 1 tbs. butter
  • salt and pepper
  • 8-10 small red potatoes, washed and cut in halves
  • 1 tbs. olive oil
  • 1 tbs chopped fresh rosemary
  • 2 cloves garlic, minced
Directions:
  1. Preheat oven to 400F.  Line a baking sheet with foil.  Toss potatoes, olive oil, salt and pepper, garlic, and rosemary together and spread out on a single layer on baking sheet.  Bake for 20-25 minutes or until soft through and crispy on edges.  Turn potatoes to get sides evenly crisp on all edges, 2-3 times during roasting time.
  2. While potatoes are roasting, heat a cast iron (or any heavy bottomed, oven-proof) skillet in the oven.
  3. Carefully remove skillet from oven and add mushrooms, salt and pepper.  Cook for 2-3 minutes, stirring occasionally.  Add parsley.  Move mushrooms to one side of skillet and add butter to remaining surface of skillet.
  4. Salt and pepper both sides of steaks and place in cleared area of skillet.  Sear 2-3 minutes per side for rare to medium-rare steaks.  Remove steaks from skillet and allow to rest for 5 minutes under a foil tent.
  5. Plate steaks, topped with sauteed mushrooms and any pan drippings.  Add potatoes.  Serve with vegetables or side salad.

For a last minute gift, I made quick and super easy chocolate covered strawberries.  Way better and way cheaper than store-bought ones.  You can use premium chocolates and customize toppings.  I cannot stress how easy these are to make.  If you have kids, have them make them!

Chocolate Covered Strawberries
Ingredients
  • 1 lb. organic strawberries, washed and thoroughly dried
  • 1 c. dark chocolate chips or coins
  • optional decorations (sugar sprinkles, nuts, melted chocolate)
Directions
  1.  Melt dark chocolate chips over a double boiler or in the microwave by placing in glass bowl and microwaving for 45 seconds.  Stir and heat for increments of 20 seconds until melted.
  2. Dip strawberries in chocolate.  Place on wax paper lined baking sheet.  Add toppings/decorations as desired.  Refrigerate for at least 1 hour. 




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