Black Angus Steaks & Parmesan Couscous- A Valentine's Meal

There are certain occasions when you want to make something extra special and Valentine's Day is one of those times. My husband loves Beef and Scallops and I decided to buy Black Angus Beef 100% Vegetarian Fed, Top Sirloin Filet (a mouth full) and Scallops and that I found at Trader Joe's.

For a side dish to accompany a salad, I went to the beefitwhatsfordinner website and as soon as I found Parmesan Orzo, I knew that would complete the meal. However, I did not have orzo, so I simply substituted Isreali Cousous.

I first marinated the steak in a simple mixture of soy sauce, lime juice and garlic for 30 minutes. During that time, I prepared and baked the scallops. I then put the oven on broil and started the steak and couscous. I broiled the steaks about 6 minutes on each side. I hope you enjoyed your Valentine's Day with whomever you choose to share it with.

By the way, please enter the $100 Omaha Steaks Giveaway. You can then choose your favorite cuts or try something new!

I wrote this post while working on a “I Heart Beef” campaign with TheMotherhood.com on behalf of The National Cattlemen’s Beef Association.

EatingWell Wednesday - Tangerine or Orange Scented Green Bean

Shopping Sunday mornings alone is an event I look forward to each week. It is relatively quiet and without children, I can often have a clear head to brainstorm. Today I saw the pile of Tangerines at the produce end-cap and knew that Tangerine scented green beans were in our future.

Luckily, my children enjoy many citrus fruits, but I tell my friends to always try foods in a different way: raw, roasted, mixed in with favorites. Basically, think outside the box, I also like to show the family how you may not necessarily enjoy a food in one form, but find joy in another. This includes the rind of a tangerine.

Once I arrived home, I headed to EatingWell and followed their Orange Scented Green Bean recipe however, I used thawed organic frozen green beans (score on the sale!) and tangerine peel.

White Chocolate Mousse Mini Pastry-For Lover's Only

Tomorrow is Valentine's Day and I had to come up with something to share with hubby and the kids so, this is a super shortcut dessert but still lovely and heck, they are so small that you can easily justify eating two, um, or shhhh, three.

Ingredients:

Pepperidge farm frozen puff pastry mini shells

1 cup white chocolate chips

2 cups light cool whip (you could go all out and whip up some heavy cream)

1 tablespon grated semi-sweet chocolate (did with knife and block of chocolate)

24 fresh raspberries (ok, I did not have any so I thawed some frozen whole berries)

Directions:

1. Bake pastry shells according to package

2. Meanwhile, melt chips 1 minute 70% power in microwave, stir, then 20 more seconds at 70% power.

3. Take a tablespoon of melted chips and fold into cool whip to temper. Fold in the rest of the chocolate a tablespoon at a time.

4. Hollow out pastry shells, fill with mousse, top each with some grated chocolate/shavings and a raspberry.

This would be lovely over a glass of champagne. Kiss Kiss!

Miso Salmon & Green Beans with Lemon-Parsley Butter

So the grandparents have arrived to pick up the kids and now you the the your 'significant other' are super hungry and it is Valentine's day. Check out the super fast option below:

Miso Salmon Ingredients:
1/2 teaspoon low-sodium soy sauce
1.5 tablespoon orange juice
1 tablespoon miso
1/8 teaspoon ground ginger
1 lb. salmon fillet
Cooking spray
1 tablespoon fresh chives

Directions:
1. Preheat broiler. Whisk first 4 ingredients together in a small bowl.
2. Place fish in baking dish coated with cooking spray or place on foil.
3. Spread miso mixture all over top and sides of fish.
4. Broil for approx. 10 minutes, watching carefully. Remove from oven and remove skin if necessary. Sprinkle with chives and enjoy.

Lemon-Parsley Green Beans: Ingredients
8 oz. frozen whole green beans
2 teaspoons lemon-parsley butter

Directions:
1. Place green beans and 1/2 teaspoon water in a microwave safe bowl. Cover with plastic wrap and cook on high setting for 2 to 3 minutes. Stir and check for doneness (thoroughly heated and crisp-tender). If necessary, recover and cook an additional 1 to 2 minutes.
2. Place butter on top, mix and eat.

Breakfast Crown Scramble

After seeing this post by 5-star foodie, I was reminded of a similar item that I used to make frequently but had forgotten about. I think this would be a wonderful Valentine's item served with a mimosa, fresh fruit and a flower on the side. I tried to lighten it up a bit, but heck, you can go for an old fashioned cheese sauce if you wish. Please note that I modified the recipes from food network and then lightened up the sauce by varying a recipe from eating well.

Ingredients:
Puff Pastry Crown:
12 frozen puff pastry shells (recommended: Pepperidge Farm) *
6 eggs
1 tablespoon 1% milk
Vegetable Oil Spray
Salt and pepper
2 tablespoons fresh dill, chopped

Mornay Sauce:
1 1/4 cups nonfat milk, divided
3 tablespoons all-purpose flour
1/2 cup low-fat cottage cheese
1/2 cup shredded Swiss cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black or white pepper
1 tablespoons freshly grated Parmesan cheese

Directions:
1. Preheat the oven to 400 degrees. Arrange the puff pastry shells on a baking rack and bake for 20-25 minutes or until golden brown.

2. Meanwhile, whisk eggs and milk in a large bowl to blend. Spray a large nonstick skillet with oil spray and heat over medium heat. Add eggs and stir continuously with a rubber spatula until eggs are light and fluffy, about 2 minutes. Season, to taste, with salt and pepper, place aside on plate, and cover to keep warm.

3. Bring 1 cup milk in a medium heavy saucepan almost to a boil over medium heat. While the milk is warming, stir together flour and the remaining 1/4 cup cold milk in a small bowl to make a smooth paste. Stir the paste into the hot milk mixture and cook, stirring constantly, until thickened, about 3 to 4 minutes. Remove from the heat and whisk in cottage cheese, swiss cheese, salt and pepper. Transfer sauce to a food processor or blender and puree until smooth (remember this is hot so vent properly).

4. Remove tops and hollow out pastry shells. Divide scrambled eggs among pastries. Top each with 2 to 3 tablespoons of mornay Sauce. Sprinkle with dill and serve.
*Yes, since there are probably not 12 of you around on V-day, scale this back.

Tasty for Valentine's Day

UPDATE: Youngest sick, I am exhausted. Will do extra posts tomorrow.

I will be featuring some some tasty ideas this week that will stir up your romantic side and get you ready to celebrate Valentine's Day. Keep checking in.