I put together a few of our favorite special occasion recipes. Try them , let me now how they turn out. What do you make for special occasions like Valentine’s Day or Birthdays?
Simple Chocolate Fondue-nothing says romance than sharing warm decadent chocolate dipped fruit, cookies and cakes. Leftover chocolate needs not be thrown away, use your imagination but I suggest old sheets 🙂 This recipe makes enough for 2 but alter the ingredients as you wish.
Ingredients
1/4 cup heavy whipping cream
8-10 ounces chocolate, blend milk, semisweet, bittersweet and dark according to your taste (finely chopped or chips)
1 tsp of vanilla extract, Frangelico or Amaretto liqueur (optional)
Suggested Dippables
Biscotti, choc chip cookies, sugar cookies, white choc macadamia cookies
Salted pretzel rods
Sliced bananas, pineapple, stem strawberries
Cubed pound cake, brownies, cheesecake, drizzle chocolate on top
Graham crackers
Big marshmallows
Directions
Heat heavy cream in a heavy saucepan over moderate heat until cream gets hot. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, and then whisk chocolate together with the cream. Stir in liqueur/extract and transfer the fondue to a fondue pot OR prepare fondue in a glass mixing bowl over a double boiler and bring entire bowl of prepared fondue to table, microwave in several minute intervals if chocolate cools too fast while eating. If fondue becomes too thick, stir in extra cream, 1 tsp at a time, to desired consistency. Arrange your favorite dippables in piles on a platter alongside chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
Spinach Stuffed Flank Steak-maybe it doesn’t sound romantic but the presentation is lovely, Rob has asked for this for his bday dinner. Prepare ahead of time and cooking only takes minutes. Serve alongside baked potato or salad of fresh greens and veggies.
Ingredients
8 ounces chopped spinach (if using frozen, thaw and squeeze out ALL liquid)
½ cup dried breadcrumbs
½ cup freshly grated Parmesan cheese
ÂĽ onion finely chopped
2 cloves garlic finely minced
½ tsp red pepper flakes (optional)
1 tsp and ÂĽ cup olive oil
1 flank steak approximately 1 ½ – 2 lbs, butterflied and pounded to ½ inch thick
Salt and pepper, to taste
Directions
In a bowl, thoroughly combine spinach, breadcrumbs, parm cheese, onion, garlic, red pepper flakes and 1tsp olive oil and salt & pepper to taste.
Lay out pounded flank steak flat on counter and spread thin layer of spinach mixture leaving 1” border on short sides. Starting from a short side start rolling up the steak, think cinnamon roll, do not roll too tight, this is not a sushi roll. Using toothpicks or string secure rolled steak at 2 inch intervals and refrigerate for 3-4 hours or overnight. When you’re ready to cook, preheat oven to BROIL, remove prepared steak from fridge, brush with olive oil and sprinkle with salt and pepper and immediately slice into 2 inch portions, a sharp knife is required. Place sliced steaks on baking sheet, again think cinnamon rolls and place under hot broiler, approx 4-6 inches from heating element. Cook for 3-4 minutes on each side, should still be slightly pink in the center. Prepare your favorite mushroom or peppercorn sauce for added layer of flavor.
Shrimp Scampi – seafood is often the special occasion meal, but preparing it can be SUPER EASY. This is something the kids will even eat if you celebrate with not just your significant other with all your little loved ones too.
Ingredients
2 pounds thawed, raw shrimp, peeled and deveined
6 tablespoons butter
2 tablespoons olive oil
½ large red pepper, finely diced
4 large cloves garlic, finely chopped
Âľ cup white wine or flavorful broth or blend of both
½ tsp crushed red pepper flakes
juice of 1/2 lemon
4 tablespoons parsley, fresh is best
1 pound linguine (or your favorite pasta of choice)
Salt and pepper to taste
Directions
Cook pasta according to package directions. Rinse and thoroughly dry shrimp, set aside. In a large skillet, melt butter over medium heat, add oil and sauté red pepper for 2-3 minutes till soft. Add garlic and red pepper flakes, cook for 1 minute then add broth/wine, shrimp, turn heat to medium high. Cook till shrimp are bright pink and firm, about 3-5 minutes. Finish with lemon juice, parsley, salt and pepper and serve over cooked pasta.
This is a NOT a sponsored post. The recipes are mostly mine with inspiration from existing recipes. Your finished meal might differ from mine. The pictures above are not mine, they were taken from Google images but should look similar to the final dish. The opinions and descriptions presented belong solely to LookWhatMomFound…and Dad too!
