Valentine’s Day is upon us! This is MY favorite holiday because of all the hearts, the flowers, the CHOCOLATE, the ROMANCE ... And speaking of romance, we featured an amazing special romantic dinner for two this week on the show! Surf ‘n Turf, Stuffed Mushrooms, and CHOCOLATE for dessert - all with our dietary needs in mind! Check out what we made this week on the show!
Sounds a lot more complicated than it really is! It’s a little time consuming, but it is a labor of love! Like it more sweet? Feel free to add more sweetener!
1 pound bittersweet chocolate, chopped into small pieces ( boxes of baking chocolate are 4 oz each so you will need 4 boxes)
1 Stick unsalted butter
9 large eggs separated
¾ cup stevia
1 tablespoon vanilla flavoring
dash salt
Preheat oven to 350 degrees F.
Grease cupcake pan or mini cupcake pan with butter or cooking spray
Make a double boiler by placing a bowl with the chopped chocolate and butter over a pan with gently simmering water. Mix with a spatula until completely melted and smooth.
Beat the 9 egg yolks with the ¾ cup of stevia until the mixture is a light yellow.
Beat the 9 egg whites in a separate bowl until strong peaks are formed
Temper the eggs by adding small amounts of the warm chocolate butter mixture into the egg yolk mixture until the two mixtures are combined.
The chocolate and eggs will become stiff so don’t be concerned.
Start adding ⅓ of the Egg White mixture into the chocolate mixture and FOLD GENTLY - try not to flatten the egg white mixture!!
When completely mixed, divide into the prepared baking cups
(A 9 inch spring form pan may be substituted for the baking cups but to maintain portion control we strongly suggest the baking cups )
Set the oven timer for 8 minutes, then half way through check the cakes with a toothpick the pick should come out with some of the batter in flakes on it. If you cook the full eight minutes and it is still runny, check every 2-3 minutes. These cook fast in the baking cups.
Serve with whipped cream or use a sugar free sauce like chocolate or caramel sauce to drizzle the top of the cake. These taste better if warmed in the microwave for 10-15 seconds.
Jen’s Stuffed Portobello For Two
This is the perfect side dish to share! It’s so rich, you might only need 1/4 rather than a full 1/2!!Vegetarians! This is a great main course because of the protein count!
Serves 2:
1 Portobello cap, stem removed and wiped clean with a moist towel
1/2 block cream cheese
1/4 C parmesan cheese
1/4 C mozerella cheese
1 clove garlic
2 T chopped fresh herbs (I used basil)
salt and pepper to taste
Preheat oven to 425.
In a mixing bowl combine cream cheese, cheeses, herbs, garlic, and salt and pepper until well combined. Mound into the mushroom cap. Place in baking dish and bake for 15-20 minutes or until cheese is melty and slightly browned on top. Allow to come to room temperature before eating to allow center to “settle” and firm up!
Sue’s Venison in Blackberry Sauce
Marinade
½ Cup Wine of your choice
½ Cup of Vegetable Oil
2 Cloves Garlic
½ small onion chopped
1 Tablespoon Worcestershire Sauce
Add venison to Marinade leave at least 2 hours, overnight is even better!
Grill for 2 - 3 minutes on each side. Serve rare for best flavor
BlackBerry Sauce
1 cup Blackberries
2 -3 tablespoons butter
1 C blackberry wine (or red or white wine)
½ squeezed lemon
pepper / salt to taste
Jen’s Shrimp Hearts with Lemon Garlic marinade
Serves 2
Marinade:
Juice of 1 lemon
Juice of 1 lemon
2 garlic cloves
1-2 T fresh chopped tarragon
1/4 C olive oil
salt and pepper to taste
Heat an indoor grill over high heat (or use an outdoor grill if you prefer, just be sure to use metal skewers or to soak your wooden ones for
20-30 minutes first).
Heat an indoor grill over high heat (or use an outdoor grill if you prefer, just be sure to use metal skewers or to soak your wooden ones for
20-30 minutes first).
Combine marinade ingredients in a bowl. Pour about half into a shallow dish.
Dip shrimp into the marinade and place on skewers in alternating directions so they form a heart shape. Put onto grill pan and cook 2-3 minutes per side or until opaque and cooked through (close the lid on an indoor grill for even faster cooking!) Brush some of the reserved marinade over the cooked shrimp for a flavor boost!
Dip shrimp into the marinade and place on skewers in alternating directions so they form a heart shape. Put onto grill pan and cook 2-3 minutes per side or until opaque and cooked through (close the lid on an indoor grill for even faster cooking!) Brush some of the reserved marinade over the cooked shrimp for a flavor boost!
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