The way to a man's heart...is through his stomach!

Clockwise: V-Day, 2008--Alex and I, V-Day, 2002--B and I in Alabama, V-Day, 2010--Triple Chocolate Mousse Cake

Well, another Valentine's Day has come and passed and I can honestly say that the best part of Valentine's Day is what I am going to bake. Sorry folks..I'm not a very lovey dovey schmuck...and neither is Brian (believe it or not hehe). We don't buy each other gifts anymore and we definitely don't go out to eat. But I do believe in making a thought-out, unique dinner that is a little bit more special than normal. I set the table and we actually sit at it.. And I always make a very unique dessert. We also have another milestone to celebrate. On February 16th, B and I got engaged at Disney World. Can't believe it's been eight years!

The first time I realized that men cared about how well you cook was in 7th grade. We had some sort of festival in my social studies class where we had to bring an international dish. I had a crush on a Hispanic boy...so my international dish was Chicken Enchiladas--HA! I carefully made them..and the Hispanic boy who never gave me attention certainly gave me attention that day. He was quite impressed. Mom used to make the high school coaches and LHS football players treats and dinners. And because of their love for Martha's food, they were always hanging around--which I loved! Throughout college and "BB" (Before Brian), I got my own apartment and attempted to make a few meals for a few boyfriends and male friends. I have to say..I usually did pretty well! Mom's shish kabobs and the enchiladas were always hits. On that engagement weekend Valentine's Day in Alabama in 2002 (a few days before we left for Floria), it was just the beginning of my attempts to make thought-out, romantic dinners. That night, I made some sort of Shrimp Scampi and Pasta dish, carefully picking out the best ingredients I could find at the Wal-Mart in Enterprise--EEK! But my special treat was a Strawberry Shortcake with Chocolate Sauce. I realized then there is something really delicious about strawberries, chocolate, and ice cream.

Over the years, B has been gone to Iraq for two Valentine's Days..almost missing three (he came back a few days before V-Day in 2005). I will never forget the last Valentine's Day I was by myself in Northern New York. I had my dear friend Alexandra over for the day. We went to the salon and had our hair done..we went out for some girly drinks, and we had a nice dinner at my house. I made a dish--Spinach Penne Pasta with Broiled Chicken Parmesan-- that I have made before..and it always impressed house guests. Brian loves it as well. It looks pretty and it tastes wonderful. Plus, it's a nice balance of appealing to ladies..and being filling enough for a guy :). This dish is definitely "dressed to impress" and one of my favorite dishes that guests love.

As I mentioned earlier, I realized that the dessert was my most special part of the Valentine's meal. Over the years, I've made Brian cheesecake many times...because that is his favorite. Unfortunately, it's not mine. For Alex, on our Deployment Valentine's Day, I made up something that really impressed her..and I think would impress any woman. So guys...listen up! (Do any guys read my blog?!) I wanted to create something with strawberries, brownies, and ice cream--and I wanted it to look fancy. So, I made a Brownie Strawberry Dessert-ini. It was FABULOUS! It was so simple..and anyone can do it--trust me.

Tonight, B and I had our Valentine's Dinner. You might ask why I made it tonight. You might think we are celebrating the engagement anniversary...not so. Sarah had her once in a very rare blue moon night of drinks with Brian and our friend Matt. And..let's just say I cannot handle drinking like I used to :(. So, unfortunately, I was in no shape to make a special dinner Sunday night. But, tonight, I was able to make it..and he said it was as good as any dinner you would get at Roy's or Ruth Chris. SO, I think in eight years, I've moved up in the romantic cooking world--yay! We had a really great aged ribeye (thank God for Central Market and Whole Foods in Austin), artichoke risotto, garlic broccoli, and ciabatta bread. As usual, I had to do something awesome for a dessert. And that I did.. I made a triple chocolate layer mousse cake (pictured above). Needless to say, this cake was very difficult to make and I would only recommend if you plan ahead and have a lot of patience with it. It was delicious and it beautiful.

And I realized that the artichoke risotto (which was B's favorite in the meal) is kind of like marriage. It takes patience, care, and attention. Ahhh! I can't believe these words are coming out of this anti-schmuck's mouth! So, here's three of my favorite "loving" recipes from Valentine's Days present..and past. They'll win over any man (or woman's) heart!!


Sassy Recipes of the Week:

Artichoke Risotto

3 tablespoons of butter
1/3 cup of finely chopped shallots
1/4 cup of a dry white wine (I used Chardonnay)
1 cup of arborio rice
20-24 ounces of chicken broth
1/2 cup of fresh grated parmesan cheese
1/2 cup of chopped artichokes (drain and pat dry)

**This dish requires constant stirring and attention..thus the marriage reference! This is a wonderful compliment dish for a great steak.

In medium pot, bring chicken broth to boil. Set aside. Place butter in separate dutch oven and put over medium heat. Cook shallots in butter till lightly browned--1 minute. Add rice to butter mixture. Stir constantly till rice is lightly browned--2-3 minutes. Carefully and slowly add white wine and stir till rice absorbs liquid. Add one cup of the broth slowly to the rice mixture. Stir constantly till all liquid is absorbed--about 5-7 minutes. Repeat this process 4-5 times till all of the chicken broth is gone (one cup at a time). When all the broth is absorbed, test the rice. It should be soft. If not, add another cup of broth and repeat process. Stir in cheese and artichokes, stirring for 2-3 minutes over low heat. Serve immediately.


Spinach Penne Pasta With Broiled Chicken Parmesan

PASTA:

1 box of penne or bowtie pasta
1 32 ounce box of chicken broth
1 package of baby spinach
2-3 cloves of fresh garlic--use fresh--the jarred kind just does not provide the same flavor
3 ounces of light cream cheese
3/4 cup of feta cheese
1/3 cup of freshly grated parmesan cheese
pepper

CHICKEN:

2-3 cups of any Italian marinade
4 chicken breasts, sliced and pounded thin
1/2 cup of freshly grated parmesan cheese
Italian seasoning

Marinate chicken breasts for several hours in Italian marinade beforehand. Cook pasta in chicken broth, according to box directions. While pasta is cooking, place garlic in a medium sized food processor and process till finely chopped. Reserve a half cup of the spinach and set aside. Add rest of spinach to processor, and process till spinach is almost a creamy texture. Add all cheeses and a few shakes of pepper and process till sauce is a thick, green cream mixture. When pasta is almost al dente, dip a third cup measuring cup into the chicken broth/pasta water and slowly add to spinach sauce. Process again till smooth and creamy. Set aside.

Place chicken breasts on greased, foil lined broiler pan. Place in oven under high broiler heat. These breasts, if sliced thin, will cook for 5-7 minutes so watch carefully. Flip after half of chicken is cooked (white). Sprinkle breasts with parmesan cheese and italian seasoning. Place under broiler and bake for another 7-8 minutes, till chicken is cooked thoroughly and cheese is a nice golden brown.

Towards the end of the chicken cooking time, drain pasta. Roughly chop reserved spinach and toss with hot pasta. Stir in spinach sauce. Add additional chicken broth if pasta is too thick.

Serve pasta in individual pasta bowls and place sliced chicken breasts on top. Sprinkle with parmesan cheese. If serving two, save the rest--it makes great leftovers.

Brownie Strawberry Dessert-ini

**This is so easy, anyone can do this!

1 batch of brownies, homemade, storebought or box. **Box mix brownies are great and easy. Cook in the biggest pan recommended, according to directions. Do not slice!
1 small container of fresh strawberries, washed and sliced
2 tablespoons of amaretto
1 teaspoon of sugar
1 pint of favorite vanilla ice cream
1/2 cup of jarred hot fudge sauce
Miniature chocolate chips
Fresh Whipped Cream (optional)

Place sliced strawberries in glass bowl and toss with sugar and amaretto. Cover dish with plastic wrap and place in fridge for an hour before serving dessert. Make brownies according to directions. Let cool. Heat hot fudge sauce, according to package directions. Set aside. Use a large heart shaped cookie cutter and carefully cut out 4 heart shaped brownies--save scraps to munch on throughout week :). Place heart brownie in a pretty martini glass--mine laid against the side of the martini glass. Place one small scoop of vanilla ice cream on the side of the brownie. Cover with a spoonful of strawberries and amaretto sauce. Lightly drizzle hot fudge sauce and sprinkle with miniature chocolate chips. Dollup with a little whipped cream. Serve immediately.