Valentines Day Recipes

Saturday's Kids Menu

Baked Croissant Sandwiches


Ingredients:
2 can refrigerated Pillsbury Crescent Rolls
1 1/2 cups shredded cheese (I used Colby Jack)
1/2lb Deli Meat (I used Turkey and Ham)

• Preheat oven to 350
• Unroll dough on cookie sheet and separate into 4 rectangles; press each into a rectangle, firmly pressing perforations to seal.
• Use a heart cookie cutter
• Place deli meat and cheese onto half of your hearts
• Place remaining hearts on top
• Pinch edges to seal
• Bake for 15-19 minutes

Veggie Loaded Salad


For our side dish we chose a salad. Rhiannon loves veggies! I don't think I need to walk you through the salad making process. Ha!
We loaded ours full of cucumbers, bell peppers, onions, carrots and tomatoes.

Chocolate Covered Strawberries


Ingredients:
Strawberries
Chocolate Chips
White Chocolate chips

• Melt Both types of chocolate over low heat, stir often
• Once chocolate is melted dip half in white and half in dark
• Put the remaining melted chocolate in separate sandwich baggies.
• Cut a small hole in one corner of bag
• Drizzle the chocolates over contrasting color chocolate.

It really is that simple. Why pay a fortune for them in the store?

Hope you enjoy our kid friendly meal!

Tomorrows Menu
Bruschetta

Ingredients

• 2 large tomatoes, coarsely chopped
• 1/2 sweet onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh basil
• 2 teaspoons chopped fresh parsley
• 1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
• 1/4 cup freshly grated Parmesan cheese
• 1 clove garlic
• 1 teaspoon black pepper

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet
3. Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

Ribeyes w/ Balsamic Glaze
Ingredients

• 2 (4 ounce) filet mignon steaks
• 1/2 teaspoon freshly ground black pepper to taste
• salt to taste
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine

Directions

1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

I top these with some caramelized onions.

We will pair this up with some yummy baked potatoes and steamed veggies. Finish off with DOUBLE chocolate cake and vanilla ice cream. Yum-O

You might be able to see some pictures of our meal if you come back on Tuesday.