Over the weekend, the hubby and I celebrated Valentine’s Day by taking a little staycation in San Diego (our first time without kids in almost one year!). We stayed at the beautiful Hyatt Regency Mission Bay Spa and Marina and lounged most of the weekend. Since we tend to be foodies, we tried out two restaurants in the area…Costa Brava featuring the best tapas I’ve had since our time in Europe and Bernini’s Bistro where I had melt-in-your mouth lemon ricotta pancakes. Overall, the weekend was perfect and while short, just enough time away from the kidlets to come back rejuvenated.
Tomorrow, as you know, is Valentine’s Day. The hubby and I will be cooking in since we’ll have our sweet kiddos with us. I’ve been racking my brain, trying to figure out something unique to whip up and discovered some recipes, courtesy of Delicious Byte.
The O-Love Spread would make for a great (and healthy) appetizer.
Ingredients:
1/2 cup olive oil
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 Tbsp. lemon juice
2 cloves garlic, minced
1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, crumbled
3 Tbsp. finely chopped kalamata olives
2 green onions, chopped
2 Tbsp. chopped parsley
ATHENOS Pita Chips Original
Directions:
PLACE oil, sour cream, lemon juice and garlic in food processor; cover. Process 30 sec. or until garlic is pureed and mixture is well blended.
ADD cheeses; cover. Process until well blended. Transfer to bowl. Stir in remaining ingredients; cover.
REFRIGERATE 2 hours. Serve with ATHENOS Pita Chips.
Asparagus and Shrimp with Penne Pasta
Ingredients:
1 bunch (1 lb.) asparagus spears, cut into 1-inch pieces
1/2 cup prepared GOOD SEASONS Garlic & Herb Dressing Mix, divided
1 lb. cleaned medium shrimp
1 large red pepper, cut into thin strips
2 cups penne pasta or ziti pasta, uncooked
1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese
Directions:
COOK asparagus in 1 Tbsp. of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently. Add shrimp and red pepper; cover. Cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender, stirring occasionally.
MEANWHILE, cook pasta as directed on package.
DRAIN pasta; place in large serving bowl. Add remaining dressing, asparagus mixture and cheese; toss lightly. Serve immediately or cover and refrigerate until chilled.
Finish the evening off with a Spiced Brazilian Mocha and Chocolate-Dipped Strawberries
Ingredients:
2 cups freshly brewed strong MAXWELL HOUSE Coffee, any variety
1 square BAKER’S Unsweetened Chocolate, chopped
1/4 cup sugar
1 tsp. ground cinnamon
1-1/2 cups milk
1-1/2 tsp. vanilla
1/4 cup thawed COOL WHIP Whipped Topping
Directions:
PLACE coffee and chocolate in heavy saucepan; cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with wire whisk.
STIR in sugar and cinnamon. Bring to boil on medium heat; cook until sugar is dissolved, stirring constantly. Gradually add milk and vanilla, stirring until well blended. Cook until heated through, stirring occasionally.
POUR into 4 large cups or mugs. Top with whipped topping. Garnish with a light sprinkling of additional cinnamon, if desired.
Ingredients:
1 pkg. (7 oz.) BAKER’S Milk Chocolate Dipping Chocolate
36 fresh strawberries
Directions:
MELT chocolate as directed on package.
DIP strawberries in chocolate; let excess chocolate drip off.
PLACE on waxed paper-covered baking sheet. Refrigerate 30 min. or until chocolate is firm.
No compensation was received for this post. Recipes and photos via Delicious Byte.
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