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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Wednesday, March 2, 2011

Valentines Dinner

Dang...the cat is out of the bag now.
This is how behind I am in blogging,
this was valentines day dinner. 
WHOOPS!
So we decided to do a real Vday dinner on Sunday night, 
so we went out and had a fantastic meal and dessert at a new restaurant in town.
It was absolutely AMAZING, and the dessert, 
a peanut butter mousse with bruleed bananas was absolutely decadent. 
So on Monday night, the real Vday, we decided to stay in and I made one of Logan's faves
Chicken caesar salad!
I was completely scared and intimidated by the anchovy fillets in this recipe,
but I'm telling you, you cannot leave them out.
They add a perfect saltiness..and I promise you cannot taste them.
 Not being a huge fan of caesar salad,
I was completely surprised at how much I enjoyed this meal.
It was perfectly light and tasty,
topped off with some homemade croutons...YUM, you can never go wrong.
You have to try this, 
either for a lunch or dinner,
because it is SO simple and quick!
ENJOY!

Chicken Caesar Salad
For the Salad.
4 oz Italian bread, cut into 3/4 in cubes
3 T olive oil
S&P
4 chicken cutlets (each 2-3 oz and 1/2 in thick)
1 package romaine lettuce hearts

For the dressing
1/4 cup fresh lemon juice
1/4 cup reduced fat mayo
1/4 cup grated parmesan cheese
2 anchovy fillets, coarsely chopped (optional, but HIGHLY recommended)
1 small garlic clove

Make the croutons:  preheat oven to 375.  Place bread on a rimmed baking sheet.  Drizzle with 2 T of the oil and season with salt and pepper; toss to coat.  Bake tossing occasionally, until golden, 12-15 min.  Remove the croutons from the oven and let cool
Make the chicken; heat remaining oil in a skillet over high heat.  Season the chicken with salt and pepper.  Cook until opaque through out, 1-2 minutes per side; remove from the skillet and let cool.
Prepare the lettuce; cut romaine hearts crosswise into 1 in ribbons: wash and dry.
Make dressing:  In a blender, combine lemon juice, mayo, parm, anchovy fillets and garlic; blend until smooth.  
Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.
Serves. 4.

And what is Vday without dessert...I bought these cupcakes at a local grocery store...next year I am determined to make my own dessert!
YUM!

Paige Rating: ***

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