Category Archives: Date Night

Date Night, Meat Entrees

Chicken Cordon Bleu served with Roasted Golden Potatoes

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It’s that time of the week again, the time that I get to cook, spend time with the one I love, and enjoy some fantastic wine while shutting out the rest of the world…It’s date night!!!  This week has been pretty stressful for both me and Chris, so that means, my mood is craving something easy and not low in fat.  On the menu for tonight, my version of Chicken Cordon Bleu served with roasted golden potatoes with mushrooms and onions.

2 chicken breasts 2 slices Colby jack cheese 2 slices provolone cheese Havarti cheese 2 slices Prosciutto 2 slices ham Breading: 1/2 c bread crumbs 1/3 c parmesan 1/4 c flour 1 tsp parsley 1 tsp rosemary salt and pepper 1 egg 1 c milk Vegetable oil Preheat oven to 350. Layering the chicken: Tenderize chicken breasts to make the chicken easier for folding later. Layer each chicken breast with one slice of Colby jack cheese, once slice of ham, once slice of provolone, one slice of Proscuitto, and once slice of Havarti cheese. Fold the chicken over and secure with tooth picks or cooking string. Batter Mix: Mix breadcrumbs, flour, parmesan cheese, parsley, rosemary, and salt and pepper in a small bowl. Battering the Chicken: Mix one beaten egg with milk. Dip stuffed and secured chicken into the egg and milk mixture and then, into the batter mix. Heat vegetable oil to about 350 degrees and fry battered chicken for about 2-3 minutes or until lightly golden brown. Remove chicken and place on a baking sheet. Bake chicken at 350 for 15 minutes.
2 chicken breasts
2 slices Colby jack cheese
2 slices provolone cheese
Havarti cheese
2 slices Prosciutto
2 slices ham
Breading:
1/2 c bread crumbs
1/3 c parmesan
1/4 c flour
1 tsp parsley
1 tsp rosemary
salt and pepper
1 egg
1 c milk
Vegetable oil
Preheat oven to 350.
Layering the chicken:
Tenderize chicken breasts to make the chicken easier for folding later. Layer each chicken breast with one slice of Colby jack cheese, once slice of ham, once slice of provolone, one slice of Proscuitto, and once slice of Havarti cheese. Fold the chicken over and secure with tooth picks or cooking string.
Batter Mix:
Mix breadcrumbs, flour, parmesan cheese, parsley, rosemary, and salt and pepper in a small bowl.
Battering the Chicken:
Mix one beaten egg with milk. Dip stuffed and secured chicken into the egg and milk mixture and then, into the batter mix.
Heat vegetable oil to about 350 degrees and fry battered chicken for about 2-3 minutes or until lightly golden brown.
Remove chicken and place on a baking sheet. Bake chicken at 350 for 15 minutes.
4 medium size white potatoes 1/2 small sweet onion, finely minced 1/3 c mushrooms, finely minced 2 tbsp butter 1 1/2 tsp olive oil 1 fresh sprig of rosemary broken into 4 one inch pieces salt and pepper 1 tsp garlic Preheat oven to 400 degrees. Cut white potatoes into small cubes and mice onions and mushrooms. In a baking dish, coat bottom of pan with about 1 tbsp olive oil. Add potatoes, onions and mushrooms to dish. Top the potatoes with the small squares of butter and 1 1/2 tsp olive oil, garlic (spread out), and salt and pepper to taste. Cover with aluminum foil and bake at 400 degrees for about 35 minutes. ***It may take longer if the potatoes are not cut up into small squares.
4 medium size white potatoes
1/2 small sweet onion, finely minced
1/3 c mushrooms, finely minced
2 tbsp butter
1 1/2 tsp olive oil
1 fresh sprig of rosemary broken into 4 one inch pieces
salt and pepper
1 tsp garlic
Preheat oven to 400 degrees.
Cut white potatoes into small cubes and mice onions and mushrooms. In a baking dish, coat bottom of pan with about 1 tbsp olive oil. Add potatoes, onions and mushrooms to dish. Top the potatoes with the small squares of butter and 1 1/2 tsp olive oil, garlic (spread out), and salt and pepper to taste.
Cover with aluminum foil and bake at 400 degrees for about 35 minutes. ***It may take longer if the potatoes are not cut up into small squares.
Date Night

Date Night! New York Strips topped with Shrimp and cheese sauce, served with twice baked Red Potatoes

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Chris, my main squeeze, and I spend a lot of time dealing with the public in our day-to-day jobs, which means, when “Date Night” comes around, he and I like to hide out in our house and spend time with just each other. (“Date Night” also means that I get to hijack the kitchen and get to work.)

Cooking for me is a release of energy that I have yet to find another release like. With that said, when I can cook for people, especially someone I love like Christopher, I am releasing a negative energy and gaining so much more positivity by knowing that I am making him happy through his belly. Don’t get me wrong!!! I love a good meal too…so satisfying myself, is a (secret/not-so-secret) bonus.

Recently, Chris and I took a trip to the beach with a couple of friends and I have been on a seafood “kick” ever since. At one of our dinner spots, I ordered steak with a seafood and cheese sauce topping with a baked potato. Needless to say, I ate everything and walked away with a pregnant, seafood and steak belly. That meal was one of the best I have had all year, which is why it inspired me for my first “Date Night” recipe. New York Strip with roasted shrimp and cheese sauce, served with twice baked loaded red potatoes.

2, 8 oz New York Strips 2 tbsp Salt and Pepper (to taste) 1 tsp Parsley 1 tsp Rosemary Generously coat New York strips with olive oil; this will help tenderize the meat as well as, allow the seasoning to stick to the meat Once coated, add salt and paper, 1/2 tsp parsley, and 1/2 tsp rosemary to one side. Flip the steak and coat the other side with the rest of the ingredients. Steaks can be marinated ahead of time and placed back in the refridgerator. Before cooking, let steaks stand at room temperature for about 30 minutes. For a medium rare steak, coon on medium, to medium high grill for about four-five minutes on each side. Remove the steaks, cover with aluminum foil and let steaks rest for about ten minutes before serving.

2, 8 oz New York Strips 2 tbsp Salt and Pepper (to taste) 1 tsp Parsley 1 tsp Rosemary Generously coat New York strips with olive oil; this will help tenderize the meat as well as, allow the seasoning to stick to the meat Once coated, add salt and paper, 1/2 tsp parsley, and 1/2 tsp rosemary to one side. Flip the steak and coat the other side with the rest of the ingredients. Steaks can be marinated ahead of time and placed back in the refridgerator. Before cooking, let steaks stand at room temperature for about 30 minutes. For a medium rare steak, coon on medium, to medium high grill for about four-five minutes on each side. Remove the steaks, cover with aluminum foil and let steaks rest for about ten minutes before serving. 1/2 lb of roasted shrimp-see recipe 1 1/4 c whipping cream 1 c Mozzarella 2 c Pepper Jack 1 c Parmesan 1 tsp Parsley Salt and Pepper to taste 2 tbsp butter 3 Peppercinni In medium skillet, heat whipping cream and butter to a simmer. Add parsley, shrimp, salt and pepper and let simmer for about three-four minutes. Add cheeses until all cheeses are melted and mixed together throroughly.
2, 8 oz New York Strips
2 tbsp
Salt and Pepper (to taste)
1 tsp Parsley
1 tsp Rosemary
Generously coat New York strips with olive oil; this will help tenderize the meat as well as, allow the seasoning to stick to the meat Once coated, add salt and paper, 1/2 tsp parsley, and 1/2 tsp rosemary to one side. Flip the steak and coat the other side with the rest of the ingredients.
Steaks can be marinated ahead of time and placed back in the refrigerator. Before cooking, let steaks stand at room temperature for about 30 minutes.
For a medium rare steak, coon on medium, to medium high grill for about four-five minutes on each side.
Remove the steaks, cover with aluminum foil and let steaks rest for about ten minutes before serving.
1/2 lb of roasted shrimp-see recipe
1 1/4 c whipping cream
1 c Mozzarella
2 c Pepper Jack
1 c Parmesan
1 tsp Parsley
Salt and Pepper to taste
2 tbsp butter
3 Peppercinni
In medium skillet, heat whipping cream and butter to a simmer.
Add parsley, shrimp, salt and pepper and let simmer for about three-four minutes.
Add cheeses until all cheeses are melted and mixed together thoroughly.

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Baking the Red Potatoes 3 Large Red Potatoes 2 tbsp melted butter salt and pepper Coat potatoes in melted butter and salt and pepper evenly. Wrap each potato individually in aluminum foil and bake on 450 degrees for 45 minutes. Once baked, allow to cool for about 15 minutes. Cut each potato in half and remove insides of potatoes with a spoon and put in a medium size bowl. Place halves back on baking sheet. Potato Stuffing Potato removed from halves 1/4 c milk 1/4 c Swiss cheese 1/4 c parmesan 1/4 c mozzarella 1/4 c bacon crumbs 1 tbsp butter In a medium mixing bowl that potatoes are already in, add butter, milk, mozzarella cheese, Swiss cheese, and salt and pepper. Mix thoroughly and spoon back into halved red potatoes. Once all potatoes have stuffing, sprinkle bread crumbs, parmesan, and bacon crumbles on top. Bake on 375 for 20 minutes. Broil for crispier top.
Baking the Red Potatoes
3 Large Red Potatoes
2 tbsp melted butter
salt and pepper
Coat potatoes in melted butter and salt and pepper evenly. Wrap each potato individually in aluminum foil and bake on 450 degrees for 45 minutes.
Once baked, allow to cool for about 15 minutes. Cut each potato in half and remove insides of potatoes with a spoon and put in a medium size bowl. Place halves back on baking sheet.
Potato Stuffing
Potato removed from halves
1/4 c milk
1/4 c Swiss cheese
1/4 c parmesan
1/4 c mozzarella
1/4 c bacon crumbs
1 tbsp butter
In a medium mixing bowl that potatoes are already in, add butter, milk, mozzarella cheese, Swiss cheese, and salt and pepper. Mix thoroughly and spoon back into halved red potatoes. Once all potatoes have stuffing, sprinkle bread crumbs, parmesan, and bacon crumbles on top. Bake on 375 for 20 minutes. Broil for crispier top.