Date Night Dinner

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Chicken Piccata over Zucchini Noodles, a portion of the recipe provided below. For the full recipe visit Kim's Cravings.

Ingredients

  • 5 medium zucchini, trimmed (about 2 pounds)
  • ½ cup flour (use gluten free flour, if needed)
  • 1 lb. thinly sliced chicken breast (about 4)
  • salt and pepper
  • 1 tablespoon + 1 teaspoon extra virgin olive oil, divided
  • 1 tablespoon butter
  • ¼ cup shallots, diced
  • 2 garlic cloves, finely minced or crushed with a garlic press
  • ½ cup Sequoia Grove Chardonnay or other white wine
  • 1½ cups low-sodium chicken broth
  • 1 teaspoon cornstarch combined with 1 tablespoon water (optional to thicken sauce)
  • 1 large lemon, sliced (leave about ¼ of the lemon unsliced, for juice)
  • ¼ cup jarred capers, drained
  • Optional garnish: lemon slices, 3 tbsp. roughly chopped parsley
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Surf and Turf (Steak, Scallops, and Mashed Potatoes) a portion of the recipe provided below. For the full recipe visit Iowa Girls Eat.

Ingredients

  • For the mashed potatoes:
    • 1 large russet potato, peeled then chopped
    • 2 Tablespoons butter
    • 1 Tablespoon milk
    • salt, to taste
  • For the steak and pan sauce:
    • 2, 8oz filet mignon steaks, cut 2" thick
    • 3/4 Tablespoon rock salt
    • 1-1/2 teaspoons black peppercorns
    • 1/2 teaspoon dried minced garlic
    • 1/2 teaspoon dried minced onion
    • big pinch fennel seeds
    • small pinch red chili pepper flakes
    • drizzle extra virgin olive oil
    • 2 Tablespoons butter, divided
    • 1 Tablespoon minced shallot
    • 1 garlic clove, crushed and peeled
    • 1 sprig fresh rosemary
    • 1/2 cup red wine, like cabernet
    • 1 cup low-sodium gluten-free beef broth
  • For the scallops:
    • 6 large scallops
    • salt and pepper
    • 1 Tablespoon extra virgin olive oil
    • 1 Tablespoon butter
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Linguine with White Clam Sauce, recipe provided below (adapted from DeLallo)

Ingredients

  • 1 (1-pound) package DeLallo Linguine
  • 1/4 cup DeLallo Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 3 (6.5-ounce) cans DeLallo Chopped Sea Clams, reserve the liquid
  • 1/2 cup dry white wine
  • 1/4 cup chopped Italian flat-leaf parsley
  • Salt and pepper

Directions

  1. Bring 5 quarts of salted water to a boil for pasta. Cook according to package instruction. Drain, reservin 1 cup of pasta cooking water.
  2. Meanwhile in a large saucepan, heat oil on medium setting. Sauté garlic for about 2-3 minutes. Stir in clams, reserving liquid, and cook for another minute. Add the white wine and cook until reduced. Add the clam juice and simmer for 10 minutes. Stir in fresh chopped parsley last.
  3. Toss hot pasta in the saucepan with clam sauce. Sauté together on medium heat for 2 minutes. Add pasta water a little at a time if needed to make sauce creamier.
  4. Serve hot with a crisp white wine.