Hello to my readers, sorry for my lack of posting lately. Where I live was hit with a tornado and terrible rain that has lasted for a few days so we have been out of power, and things have been pretty crazy. But, before jumping into my post I wanted to update you on my new uploading schedule until the end of school , which will be in a few weeks. I have tried keeping up with my schedule, which is posting 3 times a week but it is too hard to knock out a post because of the amount of school work I have. That is why I will only be posting on Mondays at 8 a.m; this will only last until the end of school. I want to thank all of my readers who have stayed with my blog even through my lack of posting. But don’t worry once school is over my schedule will return to normal 🙂 Okay, now into the post.
I personally love going out to eat at fancy restaurants but that can become very expensive when I am doing it every week. Also, say you are going on a date and you want to bring her/him somewhere special, but are on a tight budget. Whatever the situation, todays blog post is for you! Todays post is going to include a full date night meal that they will love, and the best part is, it won’t hurt your wallet.
Stuffed Artichoke Hearts
- 1/2 cup butter
- 1 cup grated Parmesan cheese
- 3 (14 ounce) cans artichoke bottoms, drained
- 1 teaspoon lemon pepper
- 1 teaspoon garlic salt
- 8 ounces cream cheese, softened
- 1 tablespoon sour cream
- 2 tablespoons chopped fresh chives
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9×13 inch baking dish.
- Melt the butter in a small saucepan over low heat; remove from heat and set aside.
- Place the Parmesan cheese in a shallow bowl, and set aside.
- Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling.
- Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
- Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
- Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.
Dinner main course
Scampi-Style Steak & Scallops
For the Steak & Scallops
- 2 beef tenderloin steaks, 1 1/2-inch thick, 4-6 ounces each
- Sea salt and freshly ground pepper
- 3 tablespoons butter
- 6 large sea scallops, rinse and pat dry
For the Sauce
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped green onions (about 4 scallions), white and light green part
- 3 large cloves garlic, minced
- ¼ cup dry white wine
- 3 tablespoons butter
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh basil, cut into thin strips
- 1 tablespoon minced parsley
- ¼ teaspoon lemon zest
- Dash hot pepper sauce
- Sea salt and freshly ground pepper, to taste
- Season steaks with salt and pepper. In a 10 to 12-inch skillet, heat 2 tablespoons of butter over medium heat until hot and bubbly (more can be added, if needed). Add steaks to skillet and brown on one side for 4 to 5 minutes. (At this point, begin the sauce in another small, non-reactive skillet or wide sauce pan.
- Turn the steaks on end and rotate to brown the sides (this will take about 3 minutes), then turn over to brown the final side for 4 to 5 minutes. When turning the steak to brown the last side, add scallops to the skillet to brown at the same time, about 2 minutes on each side.
- To make the sauce in the separate skillet, sauté onion and garlic in 2 tablespoons olive oil over medium heat 3-4 minutes, until fragrant. Add wine and lemon juice; simmer to reduce slightly, 1-2 minutes. Add 3 tablespoons butter and stir until melted into the sauce. If the steak and scallops are not yet done, slide the sauce off heat until they are ready.
- Once the scallops are browned on each side, stir the fresh basil, parsley, lemon zest, and hot pepper sauce into the scampi sauce. Reduce heat to low, add the scallops, spooning the sauce over the scallops. Once the steaks reach an internal temperature of 125°F (the rare side of medium-rare), add to the pan with the scampi sauce and spoon sauce over the steaks.
- Divide the steaks and scallops evenly between two plates and serve immediately, spooning more sauce over both the scallops and the steak.
You’ll need two skillets for this recipe so the steak and scallops can cook at the same time as the sauce. I recommend cast iron for the searing the steak and scallops and stainless steel (non-reactive) for the sauce.
White Chocolate Raspberry Cheesecake
- 1 cup chocolate cookie crumbs (I used these cookies I included below, I have made this recipe and few times and these are the cookies that work best, you only need one type though, don’t buy all these flavors)
Pepperidge Farm Milano Slices Sweet Toffee Cookies 5 Oz or Pepperidge Farm Milano Raspberry Chocolate Sandwich Cookies 7 Oz or Pepperidge Farm Milano Dark Chocolate Sandwich Cookies 6 Oz
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
I hope you enjoyed todays post. If you have any questions leave a comment below and if you are new to my blog it would be awesome if you followed it and joined me on my blogging journey 🙂 Stay tuned because next weeks post will be a vegan date night meal plan, for all of my vegan readers 🙂
Have a great day 🙂