Are you looking for delicious Valentines Day recipes that will wow your partner? You’ve come to the right place.
Best Valentines Day Recipes That Will Impress
Cooking for someone you love is one of the sweetest things you can do. But, if you’re not used to being in the kitchen, cooking can be a challenging task. Fortunately, it is easy to follow a recipe.
Here are the best Valentine’s Day recipes that will make for an unforgettable night.
1. Lasagna Bolognese
Ingredients:
1 lb lasagna noodles
- 16 oz ricotta cheese
- 12 oz fresh mozzarella, sliced
- 4 oz Parmesan cheese, grated
- 7 cups bolognese sauce
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 1/4 tsp nutmeg, grated
- Kosher salt
- Black pepper, freshly ground
Directions:
- Preheat the oven to 375°F. Boil your pasta according to the directions on the package. Drain the water and rinse off the pasta to prevent further cooking. Arrange the noodles in layers on a baking sheet, using parchment paper to separate each layer.
- In a bowl, mix the ricotta, 1/2 cup Parmesan, egg, nutmeg, and parsley. Season with salt and pepper to taste.
- In a baking dish, spread 1/3 cup of bolognese sauce at the bottom. Lay down pasta sheets on top, cutting them to fit the size of the dish. Spread a third of the cheese mixture on top of the pasta layer before adding a third of the mozzarella. Repeat until the dish is full, with the cheese mixture and mozzarella on top. Top with remaining Parmesan.
- Cover the baking dish with foil and place in the oven for 25 to 30 minutes or until the cheese begins to bubble. Remove the foil cover and bake for another 24 to 26 minutes or until the cheese is golden brown.
- Remove from the oven and let it rest for 15 minutes. Serve.
2. Mushroom, Spinach & Gruyère Stuffed Pork Tenderloin
For fancy Valentine’s Day recipes, this pork tenderloin dish is sure to make her jaw drop.
Ingredients:
1 pork tenderloin (about 1 1/2 lb), trimmed
- 8 oz cremini mushrooms, thinly sliced
- 4 slices bacon, chopped
- 2 cups packed baby spinach
- 1 1/2 cup Gruyère, shredded
- 1/4 cup dry white wine
- 2 tbsp extra virgin olive oil
- 2 tsp fresh thyme leaves, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, finely chopped
- Kosher salt
- Black pepper, freshly ground
- Fresh parsley, chopped
Directions:
- Cook bacon over medium heat until crispy. Transfer to a plate lined with a paper towel.
- Remove bacon fat from the skillet, leaving about 1 tablespoon. Add mushrooms, onion, salt, pepper, and 1 tbsp oil. Cook over medium-high heat until tender. Add the garlic and thyme. Cook for another minute or until fragrant. Pour the wine and cook for another minute. Add the spinach and cook for another 2 minutes, tossing to incorporate.
- Turn off the heat and add the bacon and Gruyère. Allow to cool slightly.
- Preheat the oven to 425ºF. Slice the pork lengthwise through the middle. Don’t cut all the way through so that it is butterfly-shaped. Lay the pork in between 2 sheets of plastic wrap, with the flaps open. Flatten the pork with a meat tenderizer until about half an inch thick.
- Remove the top sheet of plastic wrap and season the pork on both sides with salt and pepper. Lay the pork down with the cut side up. Spread the cooked mushroom mixtures over the top. Then, take the long end of the pork and start rolling it over itself. Make sure to roll it tightly. Tie kitchen twine to secure the roll before transferring the rolled pork to a baking sheet. Brush the top with the remaining oil.
- Place in the oven and allow to bake for 25 to 30 minutes or until a thermometer reads 145ºF. Make sure to insert the thermometer into the thickest part of the pork. Once cooked, remove from the oven and allow to cool for 10 minutes.
- Slice the pork and transfer to a plate. Garnish with chopped parsley before serving.
3. Skillet Chicken with Brussels Sprouts and Apples
Ingredients:
- 1 1/2 lb boneless, skinless chicken thighs
- 1/3 cup toasted pecans, chopped
- 1 package (12 oz) Brussels sprouts, shredded
- 1 apple, sliced
- 2 tbsp white balsamic vinegar
- 1 tbsp canola oil
- 2 tsp fresh thyme, chopped
- 1/2 red onion, sliced
- 1 clove garlic, chopped
- 2 tsp brown sugar
- Kosher salt
- Black pepper, freshly ground
Directions:
- Season the chicken with salt, pepper, and thyme. In a large skillet over medium-high heat, pour the canola oil and then add the chicken thighs. Cook for 4 to 5 minutes per side before transferring to a plate. Set aside.
- To the same skillet, add the Brussels sprouts, apple, garlic, and onion. Cook for 5 to 6 minutes or until the Brussels sprouts have wilted. Pour in the vinegar and add the brown sugar. Stir. Season with salt and pepper to taste.
- Put the chicken thighs back into the skillet. Garnish with pecans.
4. Slow-Cooker Short Ribs
If you need an easy recipe for Valentine dinner, this short ribs meal lets the slow cooker do all the work for you.
Ingredients:
2 tbsp vegetable oil
- 5 lb bone-in beef short ribs, cut crosswise into 2-inch pieces
- 3 carrots, medium, peeled and chopped into thirds
- 5 cloves garlic, crushed
- 1/2 cup low-sodium soy sauce
- 1 yellow onion, large, sliced into 1/2 inch wedges
- 1/2 cup water
- 2 green onions, thinly sliced, for serving
- 1/4 cup packed light brown sugar
- 1 1/2 inch piece ginger, thinly sliced
- 1/4 cup rice vinegar
- 2 tsp sesame oil
- Toasted sesame seeds, for serving
- Cooked short-grain white rice, for serving
- Kosher salt
- Black pepper, freshly ground
Directions:
- In a large Dutch oven over medium-high heat, pour in the oil. Season the short ribs with salt and pepper. Place the ribs in the pot and sear on all sides. If the pot isn’t large enough, do this in batches. Transfer the seared short ribs to a slow cooker. Discard drippings from the pot but leave about 3 tablespoons’ worth.
- Mix together the brown sugar, soy sauce, rice vinegar, sesame oil, and water. If you want it spicy, add red pepper flakes.
- Add the carrots and onions to the pot. Cook until browned. Add the ginger and garlic. Cook until browned. Turn off the heat and deglaze with the soy sauce mixture. Use a wooden spoon or spatula to scrape up the brown bits from the bottom of the pot. Pour this all into the slow cooker.
- Place the lid on the slow cooker and let it cook on the low setting for 9 to 10 hours. If you want it to cook faster, you can let it cook on the high setting for 4 to 5 hours.
- Serve over rice and top with green onions and sesame seeds.
5. Greek Salmon
Ingredients:
- For the topping:
- 1/4 cup extra virgin olive oil
- 2 lemons, juiced
- 1/4 cup kalamata olives, sliced
- 1 cup feta cheese, cubed
- 1 cup tomatoes, quartered
- 1/4 cup Persian cucumbers, chopped
- 1/4 red onion, chopped
- 2 tbsp fresh dill, chopped
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Black pepper, freshly ground
- For the salmon:
- 4 salmon fillets (12 oz total), patted dry
- 1 lemon, thinly sliced
- 1 small red onion, sliced
- Kosher salt
- Black pepper, freshly ground
Directions:
- Preheat the oven to 375°F.
- In a bowl, mix together the lemon juice, olive oil, oregano, garlic, red pepper flakes, and black pepper. Add the feta and toss to combine. Cover with a plastic wrap and place in the fridge for 10 minutes.
- At the bottom of a large baking dish, lay the lemon slices and red onion slices. Place the salmon fillets on top with the skin side down. Season with salt and pepper. Bake in the oven for 18 to 20 minutes or until opaque.
- Remove the feta topping from the fridge. Add the dill, olives, cucumbers, tomatoes, and chopped red onion. Combine.
- Once done, remove the salmon from the oven and transfer to plates. Top with the feta mixture before serving.
6. Eggplant Gratin
Valentines Day recipes don’t have to be meat-based. Here’s a vegetarian one that will impress just as much.
Ingredients:
3/4 lb eggplant, unpeeled, sliced 1/2-inch thick
- 1/2 cup marinara sauce
- 1/2 cup plus 2 tbsp freshly grated Parmesan
- 1/4 cup half-and-half
- 1/4 cup ricotta cheese
- 1 extra large egg
- Olive oil, for frying
- Kosher salt
- Black pepper, freshly ground
Directions:
- Preheat the oven to 400°F.
- In a large frying pan, heat 1/8-inch of olive oil over medium heat. Just before the oil starts smoking, lay the eggplant slices and cook until brown on both sides, turning once. You may have to do this in batches. Once cooked, transfer the eggplant slices to a plate lined with a paper towel.
- In a separate bowl, combine the half-and-half, egg, ricotta, cheese, 1/4 cup Parmesan, salt, and pepper.
- Arrange eggplant slices in a single layer at the bottom of a gratin dish. Sprinkle with Parmesan, salt, and pepper. Pour in half of the marinara sauce. Arrange another layer of eggplant slices and top with salt and pepper. Spoon in half of the ricotta mixture before topping with more grated Parmesan. Repeat with the other gratin dish.
- Bake in the over for 25 to 30 minutes or until the cheese is golden brown. Serve warm.
7. Lamb Chops with Mint Gremolata
Ingredients:
- For the lamb chops:
- 4 rib lamb chops (3/4 lb)
- 1/2 cup olive oil
- 2 cloves garlic, chopped
- 4 sprigs mint, torn
- Kosher salt
- Black pepper, freshly ground
- For the gremolata:
- 1 clove garlic, chopped
- 1/2 cup mint leaves
- 1/4 tsp lemon zest
- 2 tsp olive oil
- 1/4 tsp kosher salt
Directions:
- In a sealable plastic bag, mix together the lamb chops, mint, garlic, olive oil, and 1/2 tsp of pepper. Massage to coat the chops and place in the fridge for 2 hours.
- Remove the lamb chops and pat with a paper towel to remove the excess marinade. Season with salt and pepper. Broil the chops on high heat for 3 minutes per side. Set them aside to rest for 5 minutes.
- To make the gremolata, combine lemon zest, garlic, and salt. Crush using a mortar and pestle. In a separate bowl, mix mint leaves, olive oil, and the garlic paste.
- Plate the lamb chops and top with the gremolata. Garnish with fresh mint leaves before serving.
The Final Word
Cooking doesn’t have to be a chore, especially when it’s for someone special. For a truly magical meal, these Valentines Day recipes should come in handy.
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