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Meal Ideas

Cook up a romantic dinner with these top-rated Valentine’s Day recipes.

BREAKFAST

Stuffed French Toast

Ingredients

1 (1 pound) loaf French bread
1 (8 ounce) package cream cheese
4 eggs
1/4 cup Irish cream liqueur
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
1/3 cup orange marmalade

Directions

Slice the French bread on a slant, giving each side of the slice a nice surface area. Slice the brick of cream cheese into 1/2 inch thick slices. Make a slit in each slice of French bread through the crust to form a pocket. Place a slice of cream cheese in each pocket; set aside.

In a small bowl, beat together eggs, Irish cream liqueur, cinnamon and nutmeg.

Melt butter in a griddle or frying pan over medium-low heat. Briefly dip the bread slices in the egg mixture and place on the griddle. Brown on both sides and serve warm with a dollop of orange marmalade on top.

 

LUNCH

Crispy Bacon and Sweet Onion Omelet

Ingredients


4 strips bacon
1 teaspoon butter
1/2 sweet onion, diced
3 jumbo eggs
2 tablespoons water
1/4 cup shredded sharp Cheddar cheese
1 slice process American cheese, diced
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes

Directions

Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.

Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.

Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.

 


DINNER

Lamb for Lovers

Ingredients

2 tablespoons olive oil
2 (7 bone) racks of lamb, trimmed, fat reserved
salt and pepper to taste
4 cloves garlic, minced
1 large onion, diced
4 carrots, diced
1 cup celery tops
1 cup port wine
1 cup red wine
1 (14.5 ounce) can low-sodium chicken broth
5 sprigs fresh spearmint
3 sprigs fresh rosemary
1 cup mint apple jelly
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon garlic, minced
1/4 cup panko bread crumbs
2 tablespoons olive oil
4 sprigs fresh mint

Directions

To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.

Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.

To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs.

Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).

Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.