Are you planning on cooking your loved one a slap up meal this evening? Yes?.. Well then check out these delicious recipes that will have your partner thinking you are a top chef and go away feeling extremely impressed with your effort....
Pomegrante Duck
Ingredients:
1 pound boneless duck breast, skin removed
1/2 teaspoon salt
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped
1 cup pomegranate juice
1/4 cup reduced-sodium chicken broth,
1 teaspoon cornstarch
2 teaspoons chopped fresh parsley, for garnish (optional)
Method:
1.Preheat oven to 450°F.
2.Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8 to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
3.While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
4.Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.
Nutrition Bonus: per serving only 272 Calories
Marmalade chicken
Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice and steamed veg.
Ingredients:
1/2 cup reduced-sodium chicken broth
1 tablespoon red-wine vinegar
1 tablespoon orange marmalade
1/2 teaspoon Dijon mustard
1/2 teaspoon cornstarch
8 ounces chicken tenders
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil, divided
1 large shallot, minced
1/2 teaspoon freshly grated orange zest
Method:
1.Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
2.Sprinkle chicken with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
3.Add the remaining 1 teaspoon oil and shallot to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.
Nutrition Bonus: Per serving, 213 calories and only 8g fat!
Chocolate fondue
Ingredients:
3 ounces bittersweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon brewed espresso,
1/2 teaspoon vanilla extract
Pinch of salt
1 banana, peeled and cut into 8 pieces
8 1-inch chunks fresh pineapple
4 strawberries
Method:
1.Place chocolate, cream, espresso, vanilla and salt in a medium microwave-safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes.
2.Pour the chocolate mixture into a serving bowl. Serve with fruit.
Chocolate crepes with raspberry sauce
Ingredients:
1 cup fat-free milk
1/2 cup fat-free evaporated milk
2 egg whites
1 egg
1 cup all-purpose flour
1/4 cup plus 1/3 cup sugar, divided
1/4 cup baking cocoa
1/2 teaspoon salt
4-1/2 teaspoons cornstarch
1 cup water
4-1/2 cups fresh or frozen raspberries, thawed, divided
Reduced-fat whipped cream in a can
1 teaspoon confectioners' sugar
Method:
1. In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.
3. Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
4. Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
5. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
6. Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar.
Have a happy valentines day
xx
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