Valentine's Dinner

Daniel and I aren't big Valentine's people, but we like to do a little something for it. I got him a couple of his favorite candies and a New Orleans Super Bowl t-shirt for V-Day. When I got home from work today, I was welcomed with many beautiful roses! I was so happy...I looooove flowers!!!! My sweet hubby also gave me a card and a gift card for Anthropology...woohoooo. I am blessed and have a very special valentine.

As you probably know about me and the hubs, we rarely go out to eat. Mainly because it's too $$$ to eat out, it's healthier to cook at home, and also because I love love LOVE to cook. We especially don't like going to eat out on holidays because restaurants mark up their prices and the food is not usually as good. So here it is folks, our menu tonight consisted of:

Panko Encrusted Salmon
Brown Sugar Brussel Sprouts
Corn Casserole Souffle
Cream Cheese Biscuits
and...
Chocolate Peanut Butter Brownie Bites

...this dinner was hands down AMAZING! Recipes below...

Panko Encrusted Salmon

-4 t. olive oil
-4 pieces of thickly cut, boneless salmon (6 oz. each)
-2 T. mustard
-2 t. chopped tyme
-2/3 cup Panko
-2 T. chopped parsley
-1/2 t. paprika

Preheat oven to 400. Season salmon with salt and pepper. Set the salmon on a foil-lined baking sheet with the skin side down. In a small bowl, combine the mustard and 1 t. of the thyme. In another small bowl, mix the Panko with the remaining 1 t. of thyme, 4 t. of olive oil, parsley, and paprika. Using a small spoon, spread the mustard mixture on the salmon; top with the breadcrumb mixture. Roast the salmon for about 15 minutes-until it is almost firm to the touch and flakes when poked with a fork.

Brown Sugar Brussel Sprouts

-1 lb. brussel sprouts, halved
-1 T. Extra Virgin Olive Oil
-4 garlic cloves, crushed and chopped
-1/2 lemon, juiced
-1 t. red pepper flakes
-2 t. salt
-2 T. balsamic vinegar
-2 T. brown sugar

Steam Brussel sprouts over boiling water until tender, about 10-15 minutes. Heat oil and garlic over medium-high heat until fragrant, being careful not to burn. Add Brussel sprouts, lemon juice, pepper flakes and salt, stirring until they begin to brown, about 5 minutes. Add balsamic vinegar and brown sugar, stir for a couple minutes and remove from heat, serve immediately.

Corn Casserole Souffle (a favorite of ours from Daniel's family!!)

-1 box Jiffy Corn Mix
-1 can creamed corn
-1 can corn niblets, drained
-1 (8 oz.) jar low-fat sour cream
-1/2 cup butter, softened

Preheat oven to 350. Mix all ingredients together. Bake in casserole dish for 45-60 minutes. Yum, yum, yum!

Cream Cheese Biscuits (Thanks, Lisa for this recipe---we loved them!)

-1 (8 oz.) package low-fat cream cheese, softened
-1/2 cup butter, softened
-1 cup self-rising flour

Preheat oven to 400. Beat cream cheese and butter at medium speed of an electric mixer 2 minutes or until creamy. Gradually add flour, beating at a low speed just until blended. Spoon dough into ungreased miniature muffin pans, filling full. Bake for 15-17 minutes or until golden. Serve hot. Yield 1 1/2 dozen.

Chocolate Peanut Butter Brownie Bites

-1 brownie mix such as Pillsbury
-2 Cups semi sweet chocolate chips
-1/4 Cup peanut butter

Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren’t perfect, once frozen reshape them. They are easier to handle when chilled.
Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled. These are rich, so serve with a tall glass of milk. YUMM---OOO!!!!!!!!!!

Enjoy, Enjoy, ENJOY! :)