3 Delicious At Home Date Night Recipes
Who says date night has to be at an expensive four-star restaurant? Why not enjoy a gourmet home cooked meal?
- 1 Box of Spaghetti
- ¼ Cup of Chardonnay
- 2 Cloves of Garlic, Minced
- Salt and Pepper
- 2 Tablespoons of Extra Virgin Olive Oil
- ¼ Teaspoons of Crushed Red Pepper
- 1 ½ Pounds of Littleneck Clams, Scrubbed
- 1 Pound of Shrimp, Deveined
- 2 Tablespoons of Unsalted Butter
- ¼ Cup of Fresh Parsley, Chopped
In a medium pot, bring salted water to a boil. Cook spaghetti until al dente. Save 1/2 cup of pasta water; drain the rest.
While your pasta is cooking, heat olive oil in a large pot over medium heat. Stir in garlic and red-pepper flakes. Increase heat to medium-high and add in clams. Cook for 4-5 minutes, or until clams open. Disregard any unopened clams.
Add in butter and parsley leaves. Add in pasta and toss to coat, adding reserved pasta water one tablespoon at a time, until sauce is loose and creamy. Season with salt and pepper.
- 1/4 cup reduced-fat sour cream
- 2 tablespoons lime juice
- salt and ground black pepper to taste
- 1 jalapeno pepper, halved lengthwise
- 2 1/2 cups shredded red cabbage
- 4 green onions, thinly sliced
- 2 tablespoons olive oil
- 1 pound tilapia fillets, cut into strips
- 8 (6 inch) flour tortillas
- 1/2 cup chopped fresh cilantro
Combine sour cream and lime juice in a bowl, add salt and pepper to taste. Pour half the sour cream mixture into a separate bowl to reserve for serving. Mince ½ the jalapeno pepper, saving the other half for later. Combine the cabbage, onions, and jalapeno in the sour cream mixture until well mixed, turning into a slaw.
Take the remaining jalapeno half you set aside earlier. Add in olive oil into a large skillet and the pepper into a large skillet over medium heat. Get your tilapia fillets and season with salt and pepper to taste. Cut your tilapia into strips if you haven’t already, and place the pieces in the same skillet and cook until golden brown, for about 5 to 6 minutes.
Heat tortillas in the microwave for 20 to 30 seconds, or until desired warmth.
Serve fish in tortillas with cabbage slaw, sour cream mixture, cilantro, and enjoy!
- Kosher salt
- 8 oz. pad thai noodles
- 2 Tbsp. Brown sugar
- 1 Tbsp. Fish sauce
- 1 Tbsp. Soy sauce
- ¼ Tsp. Cayenne pepper
- 2 Tbsp. Vegetable oil
- 1bell pepper, thinly sliced
- 2 cloves garlic minced
- 2 eggs, lightly whisked
- 1 lb. shrimp
- Freshly ground black pepper
- 2 green onions, thinly sliced on a bias
- ½ roasted peanuts, chopped
In a large pot bring salted water to a boil, add in the noodles and cook until tender for 7 to 10 minutes. Once done, drain noodles and set them aside.
In a bowl, combine lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Whisk together and set aside once complete.
In a pan, bring vegetable oil over medium-high heat. Add pepper and cook for 4 minutes, or until tender. Add in garlic and cook for about 2 minutes more.
Add shrimp to pan and season with salt and pepper to taste. Cook until shrimp is pink, about 2 minutes on each side.
Move shrimp and vegetable combo to one side of the pan and pour in your eggs. Scramble eggs and then mix with shrimp mixture.
Combine shrimp mixture with cooked noodles, toss until all combined. Add lime juice and continue stirring until completely coated.
Finish it off with green onions and roasted peanuts, and then enjoy your authentic meal!