5 Recipes for Your Date Night at Home

5 Recipes for Your Date Night at Home

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In-home date nights are super underrated—they don’t get nearly enough credit for all of the fun and togetherness they provide! After all, opting to stay in gives you the chance to have a lovely and quiet romantic evening with your special someone, on your own terms. You choose the décor, the music, the activities—and best of all, the menu!

Here are 5 easy yet delicious recipes that will help make your next in-home date night a hit.

1. Anytime Thanksgiving Meatballs

Ingredients:

2 tablespoons olive oil

2 pounds ground turkey

¼ cup breadcrumbs

1 cup croutons

1 cup dried cranberries

2 eggs

2 tablespoons fresh sage, chopped

2 teaspoons salt

Pinch ground cinnamon

Directions:

Preheat oven to 450 degrees. Evenly coat a 9×13 baking dish with the olive oil and set aside. In a large bowl, mix turkey, breadcrumbs, croutons, cranberries, eggs, sage, salt, and cinnamon until combined. Using your hands, firmly pack mixture and roll into 1 ½-inch meatballs. Place meatballs in baking dish, making sure that they are touching. Put in oven and bake for about 20 minutes, or until meatballs are cooked through.

2. New Orleans-Style Shrimp

Ingredients:

6 cloves garlic, minced

1 tablespoon olive oil

3 tablespoons Worcestershire sauce

½ teaspoon cracked pepper

2 teaspoons Cajun seasoning

Pinch salt

Pinch dried thyme

1½ pounds jumbo shrimp, deveined

1 lemon, cut into wedges

8 tablespoons (1 stick) cold butter, cubed

Directions:

In a medium bowl, mix garlic, olive oil, Worcestershire sauce, pepper, Cajun seasoning, salt, and thyme. Set aside. Preheat your pan—cast iron works best—for 1 minute over medium-high heat. Add shrimp to pan, forming an even layer, and pour garlic mixture on top. Depending on the size of your shrimp, cook for about 3-5 minutes, or until shrimp turn pink and start to curl. Reduce heat to medium, gently squeeze lemon wedges over shrimp, and add leftover wedges directly to pan. Next, add a few cubes of butter at a time, until melted. Remove from heat and enjoy!

3. Chicken and Brussels Sprout Skillet

Ingredients:

1 stalk Brussels sprouts, destemmed and halved

1 tablespoon olive oil

Granulated garlic, to taste

Salt, to taste

Pepper, to taste

2 whole bone-in skin-on chicken legs, washed and patted dry

1 ¼ tablespoons coconut oil

¼ cup chicken broth

Juice of 1 lemon

Directions:

Preheat oven to 425 degrees. In a medium bowl, toss Brussels sprouts in olive oil, granulated garlic, salt, and pepper, to taste. Using more granulated garlic, salt, and pepper, to taste, season both sides of chicken legs, and set aside. In a cast iron skillet, heat coconut oil. Once oil is hot, add in chicken legs. Let cook untouched for about 7 minutes, so they have time to get crispy. Flip chicken legs over and do the same for the other side. Then, add Brussels sprouts, chicken broth, and lemon juice to pan. Stir. Put pan in oven and bake for 25-30 minutes, or until chicken is cooked through.

4. Spinach and Tomato Tortellini

Ingredients:

1 (20-ounce) package tortellini (refrigerated works best)

2 tablespoons butter

2 cloves garlic, minced

3 tablespoons flour

1 teaspoon onion powder

1 ¼ cups milk (1% or 2% work best)

½ cup heavy cream

1 (14.5-ounce) can diced tomatoes, undrained

1 ½ cups spinach, chopped

3 tablespoons fresh basil, chopped

½ teaspoon dried oregano

Salt, to taste

Pepper, to taste

6 tablespoons shredded parmesan

Directions:

Start by cooking tortellini according to package directions. In the meantime, in a large skillet over medium heat, melt butter. Stir in garlic and cook for 30 seconds, until fragrant. Add flour and onion powder, stirring constantly for about 1 minute. Slowly whisk in milk and cream, and continue whisking until smooth. Cook until mixture begins to bubble, stirring frequently. Add tomatoes, spinach, basil, and oregano, and season with salt and pepper to taste. Continue to cook for another 5-7 minutes, or until spinach wilts and sauce thickens. Stir in parmesan until melted, and remove skillet from heat. Add in tortellini and stir until just combined.

5. Beef and Broccoli

Ingredients:

⅔ cup soy sauce (reduced sodium tastes best)

½ cup chicken broth

¼ cup honey

¼ cup water

3 cloves garlic, minced

2 tablespoons light brown sugar

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon cornstarch

1 teaspoon ground ginger

¼ teaspoon red pepper flakes

Sriracha, to taste

1 tablespoon olive oil

1 pound flank steak, thinly sliced

1 head broccoli, chopped into florets

Directions:

In a medium bowl, add soy sauce, chicken broth, honey, water, garlic, brown sugar, vinegar, sesame oil, cornstarch, ginger, red pepper flakes, and Sriracha. Set aside. In a large skillet, heat olive oil over medium-high heat. Add steak and cook until browned, or about 4 minutes, flipping once. Stir in soy sauce mixture and broccoli, and continue cooking for another 4 minutes, or until sauce is slightly thickened and broccoli is tender.

 

Image Source: Big Stock

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