Tuesday, February 9, 2016

The Morning Of

  Well, it can't be denied that Valentine's Day is filled with loving rituals and emotions... and why end that at midnight?  Here is a great breakfast recipe to help prolong those amorous feelings just a little bit longer.  ENJOY!

Natural Red Velvet Waffle
Start them swooning early on with this delicious breakfast that is a pretty to look at as it is to eat

2 cups all purpose flour
1 1/4 cup granulated sugar
2 Tbs dark cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup pureed beets (1.5 cups sliced)
1/3 cup oil
1/4 cup lemon juice
2 eggs
1 1/2 tsp vanilla extract

1lb cream cheese (softened)
2 sticks butter (softened)
1 tsp vanilla extract
1 c confectioners sugar
1 tsp Cinnamon

1- Wash the beets, scrape/ peel and slice them. Cook them (steam cook or microwave) till they’re well done. Cool and purée the cooked beets along with about 3 or 4 tbsps of water, in a blender till smooth. Keep aside. You can do this ahead and refrigerate the purée for a day or else freeze it till required.
2- Preheat waffle iron and spray with non stick cooking spray.
3- Whisk together the flour, sugar, cocoa, baking powder and salt in a bowl till well mixed. Keep aside.
4- Put the puréed beets, oil, lemon juice,eggs, and vanilla extract into another bowl and lightly whisk together till mixed well.
5- Pour this into the bowl with the dry ingredients and mix just enough to combine.
6- Preheat waffle iron and spray with non stick cooking spray.
7- Spoon 1/4 cup of the batter evenly onto the waffle iron and cook until desired doneness.
8- Remove waffles as they cook and keep warm until all are cooked.
9- Fold together the cream cheese, butter, cinnamon, vanilla and sugar.
10- Serve waffles topped with sweet cream cheese and fresh  fruit

Avocado and Strawberry Honey Vinaigrette Salad 
Simple yet elegant, this salad that is sure to sweeten your lover's mood. Serve it as a light first course or alongside any sandwich and you'll have them falling in love all over again.  
2½ tbsp. lemon juice
3 tbsp. Honey
3 tbsp. olive oil

.13 Sea Salt
.06 tsp. ground black pepper
2 avocados
8 oz. strawberries

Whisk the lemon juice, honey, olive oil, salt, and pepper together.
Arrange the avocados and strawberries on 6 salad plates.
Drizzle the vinaigrette over the fruit salad. Serve immediately.
Tips & Techniques

The honey will slip right off the spoon if you first measure the oil.

Chicken in a Chocolate Port Wine Sauce 
Finish the night with a BANG and bring them chocolate and wine in one recipe. This one will leave both your hearts filled with nothing but love...or maybe that was just my stomach!

1⁄2 cup all-purpose flour
1⁄4 teaspoon ground cinnamon
1 lb boneless skinless chicken breast
1 tablespoon olive oil
2 tablespoons butter
1 small onion, finely sliced
1 tablespoon unsweetened cocoa powder
1 tablespoon brown sugar
1 tablespoon tomato paste
1⁄3 cup red wine
1 cup chicken stock
1 tablespoon sour cream
1⁄3 cup raisins
sliced almonds, toasted, to garnish

Preheat oven to 350 degrees. Combine flour and cinnamon in a medium bowl. Toss chicken breasts lightly in seasoned flour. Shake of excess. Reserve 1 teaspoon of flour mixture.
Heat oil and butter in large skillet. Cook chicken over medium-high heat until golden, turning once. Remove from pan; drain on paper towels.
Add onion, cocoa powder, sugar and tomato paste to skillet and stir over low heat. Add red wine and stock gradually, stirring over low heat until smooth.
Blend sour cream and reserved flour in small bowl until smooth. Add to skillet with raisins; stir over medium heat 2 minutes or until thickened slightly.

Place chicken in an ovenproof baking dish. Pour sauce over chicken. Cover and bake for 15 minutes or until chicken is tender and no longer pink. Sprinkle with toasted sliced almonds before serving.

No comments:

Post a Comment