Ok, guys... you know I'm all about creating romantic settings for me and the hubs. I'm an ambience-whore. So, when I cook, I go ALL OUT. But, going all out doesn't mean you have to waste a ton of time in the kitchen, no, no, no... if you've been following me any length of time here you know that I'm also addicted to convenience and easy-peasy living.
There's nothing better than a home-cooked meal. Cooking just makes a house a home. I love to set the table and the mood with lighting, candles, and music, too!
I recommend the Vanessa Paridis station on Pandora. It's so romantic and french and oui oui! And obviously cooking something healthy is a MUST. This is supposed to be romantic, don't give your date gas (LOL)!
So go ahead and completely copy this whole night for the man in your life... he will never know because I can assure you he does not read my blog (thanks, Google Analytics).
These dishes are pretty simple to make! But just remember to prepare the candles and nice table set-up in advance and you will have a good portion of it done-zo!
Salmon is romantic. It's delicious and very good for you. But make SURE it's wild (like the best women).
pro tip: cook salmon last
2 medium sized filets - cut in about 4 pieces
1 tablespoon ghee
1 tablespoon olive oil
1 tablespoon honey
1 clove garlic, finely chopped
Mix all ingredients except salmon in a small bowl. Place salmon on a plate and pour marinade over it (keeping a little to glaze over while cooking). Cover and refrigerate at least 30 minutes but no longer than 1 hour.
Heat hot pan with coconut oil. Place salmon, skin side down. Cook salmon until it is the temperature that you prefer.
Preheat oven to 425 degrees. Combine ghee, honey, paprika, garlic powder, salt & pepper in small bowl. Spread generously over each ear of corn. Wrap each ear in a piece of foil and onto a baking sheet. Cook the corn in the oven turning only once for about 25 minutes.
pro tip: these can be cooked with the corn
1 tablespoon evoo
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chili flakes
1/3 cup shaved parmesan
Preheat oven to 425 degrees. Combine olive oil, oregano, garlic powder, salt and pepper in a bowl. Make cuts (as shown in the photo) slicing through the squash but not cutting all the way through. Pull the squash apart gently to fill the slices with parmesan slivers. After each cut contains parmesan, then you can apply the oil mixture to the squash. Place on a cooking sheet and foil, will cook for about 25 minutes.
...and don't forget the rosé
Grocery shop and cook with me via snapchat HERE!