Valentine's day is here.
I promised you guys the
Instructions and recipes
That we talked about
yesterday on cooking with positivity.
If you are spending the evening at home,
these recipes and movies will keep you in the
Valentine's day groove.
- Love Jones
- Ghost
- Hitched
- Love and basketball
- 50 first dates
- What men want
- Isn’t it romantic
- Love box of dares-
All you need is a shoe box or a tissue box
Pen,pencil or marker
Square or rectangle sheets of paper
*rules
Very simple: each person places
five dares each into the box.
Create your rules and consequences.
Example:if you do not complete your dare
you will have to take a shot of pickle juice.
- Name that treat
All you need is a blind fold
Two sheets of paper
pen , pencil or marker
Five treats from each person
*How to play
Each person has five treats
(be sure to keep them hidden until the game)
Who ever is the taster will place the blind fold over their eyes
The tastie will feed the taster a treat
The taster gets three guesses before moving on to the next treat
Treat example: cupcakes, candies, cookies etc
- Never have I ever valentine’s day edition
All you need is shot glasses
*Rules
Each person takes turns with a never have I ever
When you are doing never have I evers be sure they are valentines day related
Example: Never have I ever gone on a date on valentine's day,
eaten chocolate out of a heart etc
If the other has person has done it they take a shot
Which could be filled with whatever you choose to drink
20 questions ten a piece
Whoever drinks the least wins
Crispy Duck with Apricots
Ingredients
1 large duck breast
1 lb. parsnips or potatoes
1 c. chicken broth
3 tsp. olive oil
1/2 small red or white onions
1/2 c. dry white wine
1/4 c. apricots
1 tbsp. apricot jam
1 tbsp. red wine vinegar
Chopped parsley
Directions
Preheat oven to 400°F. Line small pan with foil.
Place duck on cutting board or flat sheet pan. Cover with plastic wrap.
With flat side of meat mallet, pound to even 1-inch thickness.
Make 1/4-inch-deep cuts diagonally across skin side of duck breast,
about 1/2 inch apart. Make another set of cuts to create diamond pattern.
In 4-quart saucepot, heat parsnips or potatoes and broth to simmering on medium-high.
Reduce heat to medium.
Partially cover and simmer 13 to 18 minutes or until very tender.
In 10-inch skillet, heat 1 teaspoon oil on medium.
Sprinkle duck with 1/4 teaspoon each salt and pepper to season both sides.
Add duck to skillet, skin side down. Cook 5 minutes or until crisp and browned.
Turn over. Cook another 2 minutes or until browned.
Transfer to prepared pan, skin side up. Roast 5 to 7 minutes or
until desired doneness (145
Ingredients
1 large duck breast
1 lb. parsnips or potatoes
1 c. chicken broth
3 tsp. olive oil
1/2 small red or white onions
1/2 c. dry white wine
1/4 c. apricots
1 tbsp. apricot jam
1 tbsp. red wine vinegar
Chopped parsley
Directions
Preheat oven to 400°F. Line small pan with foil.
Place duck on cutting board or flat sheet pan. Cover with plastic wrap.
With flat side of meat mallet, pound to even 1-inch thickness.
Make 1/4-inch-deep cuts diagonally across skin side of duck breast,
about 1/2 inch apart. Make another set of cuts to create diamond pattern.
In 4-quart saucepot, heat parsnips or potatoes and broth to simmering on medium-high.
Reduce heat to medium.
Partially cover and simmer 13 to 18 minutes or until very tender.
In 10-inch skillet, heat 1 teaspoon oil on medium.
Sprinkle duck with 1/4 teaspoon each salt and pepper to season both sides.
Add duck to skillet, skin side down. Cook 5 minutes or until crisp and browned.
Turn over. Cook another 2 minutes or until browned.
Transfer to prepared pan, skin side up. Roast 5 to 7 minutes or
until desired doneness (145
for medium).
Transfer to clean cutting board and loosely tent with foil.
Transfer to clean cutting board and loosely tent with foil.
Cauliflower "Steaks" With Chimichurri Sauce
Ingredients
1
large head cauliflower
1 tsp.
ground cumin
5 tbsp.
canola oil
1/4 c.
loosely packed cilantro, finely chopped
1/4 c.
loosely packed fresh parsley leaves, finely chopped
3 tbsp.
red wine vinegar
1
small clove garlic, crushed with press or minced garlic in jar
1
jalapeño chile, seeded and finely chopped
Directions
Trim leaves and any excess stem from cauliflower.
Ingredients
1
large head cauliflower
1 tsp.
ground cumin
5 tbsp.
canola oil
1/4 c.
loosely packed cilantro, finely chopped
1/4 c.
loosely packed fresh parsley leaves, finely chopped
3 tbsp.
red wine vinegar
1
small clove garlic, crushed with press or minced garlic in jar
1
jalapeño chile, seeded and finely chopped
Directions
Trim leaves and any excess stem from cauliflower.
Stand cauliflower on stem end and slice off about ¼ inch. Cut 2 slices from center
of cauliflower
of cauliflower
1 inch thick; save rounded wedges for another use.
Combine cumin and 1 tbsp. canola oil. Brush all over cauliflower slices.
Sprinkle with ¼ tsp. salt.
In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot.
Add cauliflower; cook 3 minutes. Turn slices over.
Place skillet in 425°F oven; roast 15 to 20 minutes or
Combine cumin and 1 tbsp. canola oil. Brush all over cauliflower slices.
Sprinkle with ¼ tsp. salt.
In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot.
Add cauliflower; cook 3 minutes. Turn slices over.
Place skillet in 425°F oven; roast 15 to 20 minutes or
until stem is tender when pierced with tip of paring knife.
Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño,
Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño,
remaining 2 tbsp. oil, and ⅛ tsp. salt.
Spoon herb sauce onto finished "steaks."
Spoon herb sauce onto finished "steaks."
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