Romantic Dinner

All of these recipe's came from watching Food Network and they were each INCREDIBLE!!!! If you look for them on Food Network you will notice that I made a few changes. Mostly, I cut as much of the fat out as possible! I will not say this is a healthy meal, but it is a healthier meal than you would have if you went out for a special dinner with your honey!

Herbed Delmontico Steak

Ingredients


1 (3-inch) thick rib-eye or bone in Delmonico steak, about 1 1/2 pounds (24 ounces)

Extra-virgin olive oil, for coating and liberal drizzling

Freshly ground black pepper

Sprig fresh rosemary

1/2 cup freshly chopped parsley leaves

2 to 3 sprigs fresh oregano or marjoram

Salt

2 lemon wedges

Directions

Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F.



Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top. Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare.



Drizzle a carving board with olive oil, place steak on board. Let steak rest then thinly slice against the grain and dress the thinly sliced meat with olive oil, herbs and salt, tossing with tongs to combine. Serve garnished with lemon wedges.


Creamed Spinach with Blue Cheese Crumbles in an Heirloom Tomato

Ingredients


1 cup skim milk

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

2 cloves garlic, finely chopped

Salt and freshly ground black pepper

2 boxes chopped frozen spinach, defrosted

A few grates nutmeg

2 large heirloom or beefsteak tomatoes

1/2 cup blue cheese crumbles

Chopped chives, for garnish

Directions

Place the cream in a small pot and reduce by half by gently simmering 20 minutes.



Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.



Preheat broiler.



Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

Bacon Horseraddish Mashed Potatos

Ingredients


2 large or 3 medium Idaho potatoes

Salt

Drizzle extra-virgin olive oil

2 slices smoky bacon, finely chopped

1/3 cup non-fat sour cream

1 rounded tablespoon prepared horseradish

Freshly ground black pepper

Directions

Peel potatoes and cut them into chunks. Cover potatoes with water and bring to a boil; salt water and boil 12 to 15 minutes until tender. Drain and return to hot pot.



While potatoes cook, heat a small skillet with a drizzle of extra-virgin olive oil over medium-high heat. Brown the bacon then drain and reserve.



Mash potatoes with bacon, sour cream, horseradish and pepper.



Drunken Berries with Chocolate Drizzle

Ingredients


1 pint strawberries, hulled and halved

1 nip orange liqueur (recommended: Grand Marnier)

3/4 cup dark chocolate pieces - reserve a few shavings

1/2 cup cream

Pinch salt

Whipped cream, homemade or store bought

2 teaspoons orange zest

Directions

Soak berries in liqueur for 20 minutes.



Melt chocolate with cream and salt over low heat until smooth and combined.



Remove berries to 2 dessert bowls with slotted spoon. Drown drunken berries in chocolate river, top with mounds of whipped cream and garnish with orange zest and chocolate shavings.