“This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, ‘I love you!!!'”
Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
Bake until golden and bubbly, approximately 8 to 10 minutes.
The Best Rolled Sugar Cookies
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.
Melt-In-Your-Mouth Meat Loaf
This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.
Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through about 15 minutes. Let stand 10 minutes before cutting.
Valentine Day 2017 Dinner Ideas
Valentine Day 2017 Dinner Ideas for two
Spiced sea bass with caramelized fennel
3 bulbs of fennel
40 g butter
2 whole sea bass, gutted and scaled, from sustainable sources
1 clove of garlic
1 fresh red chili
Reserving the tops, cut the fennel into wedges.
Place the butter and a splash of oil in a pan over a low heat, add the fennel and cook for 40 minutes, or until golden and caramelized.
Preheat the oven to 180ºC/350ºF/gas 4.
Score the fish on each side. Peel and finely chop the garlic, deseed and finely chop the chili, then rub all over the fish with the lemon zest.
Season with sea salt and black pepper, then slice the lemon into rounds and place 2 to 3 slices inside each fish cavity.
Bake for 20 minutes, or until cooked.
Serve with the fennel, scattered with the reserved tops.
Roast chicken for two
½ an onion
2 cloves of garlic
150 g free-range chicken livers
1 handful of vac-packed chestnuts
1 sprig of fresh sage
1 large knob of butter
1 splash of brandy
1 handful of dried cranberries
1 x 1.6 kg whole free-range chicken
6 rashers of higher-welfare unsmoked streaky bacon
a few sprigs of fresh thyme
Peel, core and chop the pear, peel and finely chop the onion, then peel the garlic. Trim the chicken livers, removing any stringy bits.
Heat a frying pan on a medium heat, add a splash of oil and gently fry the pear, onion, garlic, chestnuts and sage leaves for 15 minutes, or until softened.
Add the butter, move the veg to one side, then add the livers. Season well and cook for a minute or so, then add the brandy and stir.
Cook on high for no more than 4 minutes.
Tip it all into a food processor and pulse till creamy, but with some texture. Spread out on a plate and pop in the fridge to cool for a few minutes.
Preheat your oven to full whack.
Gently push your fingers between the skin and chicken breast meat to create a pocket. Drizzle with oil and season well, rubbing it all over the meat.
Slice the orange into 6 wedges, then fit as many into the chicken’s cavity as you can – leave enough room for air to circulate – then transfer it to a roasting tray.
Place the bird in the oven, then turn down the heat to 190ºC/375ºF/gas 5. Cook for 1 hour 20 minutes in total, or until cooked, basting the chicken and covering the breast with bacon halfway through.
When done, Sprinkle with thyme leaves and serve with lovely roast veggies.
Chicken Milanese with spaghetti
2 cloves of garlic
½ a bunch of fresh basil
1 x 400 g tin of plum tomatoes
2 x 150 g skinless free-range chicken breasts
100 g plain flour
2 large free-range eggs
100 g breadcrumbs
30 g Parmesan cheese
150 g dried spaghetti
Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.
Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm thick.
Tip the flour into one bowl, then crack and beat the eggs in a second bowl. Add the breadcrumbs to a third, finely grate in half of the Parmesan, then shake to combine.
Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.
Heat a lug of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through.
Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.
Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.