Sunday, February 26, 2012
Instead of going out to eat, or one of us serving the other, Superman and I decided to make dinner together for Valentine's Day. We had no other plans for the evening; food was our main event. Our appetizer and our main dish were untried recipes for me. Everything was beyond our expectations. Our Valentine's menu:
Appetizer: Bacon-wrapped Stuffed Dates (don't be squeamish. Be adventurous, your taste buds will thank you. We couldn't get enough of these, and will definitely be making them again!)
Main course: Plum-Basil Chicken, Oven Roasted Asparagus, Tossed Salad with Strawberries
Dessert: I considered making a coconut milk custard, but we were so full from dinner, we actually passed on dessert. On Valentine's Day. Weird, I know.
Enough with the talking. Recipes and pictures!
Bacon-wrapped Stuffed Dates
10 dates, pitted
5 bacon slices, cut in half
Preheat oven to 400.
Carefully cut down one side of each date and gently open.
Fill with almond butter and press to close.
Wrap with a half slice of bacon and place on a foil-lined baking sheet.
Bake 30 - 35 minutes, or until desired doneness (we prefer crispy bacon to the wiggly variety).
4 boneless skinless chicken breasts
several leaves of fresh basil
Sprinkle chicken breasts liberally with kosher salt, let sit (refrigerated) for several hours. Preheat oven to 375. Melt a couple tablespoons coconut oil in the bottom of a glass baking dish. Rinse chicken and pat dry. Slice plums VERY thinly and overlap down the length of the chicken breast. Snip basil leaves and sprinkle evenly over the sliced plums.
Roll chicken breasts, carefully keeping the plum slices tucked inside. Carefully coat the chicken rolls with coconut oil and set them together in the baking dish. Drizzle white wine around the rolls, then sprinkle crushed almonds on each roll. Bake for 30 - 60 minutes, depending on thickness of chicken breasts.