“Love must be as much a light as it is a flame.” -Henry David Thoreau
“Love does not begin and end the way we seem to think it does. Love is a battle, love is a war; love is a growing up.” -James Baldwin
“Unless you love someone, nothing else makes sense.” -E.E. Cummings
“Love does not consist of gazing at each other, but in looking together in the same direction.” -Antoine de Saint-Exupery
As I mentioned in 8 Stay At Home Valentine’s Day Date Ideas For Parents and 7 Affordable Ways To Say “I Love You” an extravagant Valentine’s evening isn’t always in the cards for couples with children. However, that doesn’t mean you can’t still have a great Valentines. How about a romantic dinner at home? Here is what I will be cooking this year! <3
Appetizer- BLT Boats (Mamaw Shirley)
**If you have your own Roma tomatoes, nothing beats fresh veggies from your own garden. My Mamaw always used her own tomatoes, but store bought works too!
- 10 Roma tomatoes split lengthwise
- 1/4 lb strip bacon, fried crispy
- 4 cups iceberg lettuce, finely shredded
- 3/4 cup mayonnaise or Miracle Whip-style salad dressing
Spoon out seeds and membranes of the Roma halves. Finely chop the bacon and shred the lettuce.
In a large mixing bowl, combine lettuce, bacon, and mayonnaise. If it is too dry, add a little buttermilk or more mayonnaise. Spoon into Roma halves and put on a platter. Garnish with paprika or parsley if desired.
Main Dish-Rosemary Pork Loin with Cherry Sauce (Mamaw Shirley)
Rosemary Pork Loin:
- 1- 1/2 lb. pork tenderloin
- 1 clove garlic, minced
- 1 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. fresh rosemary, minced
- 1 tsp. salt
- 1 tsp. pepper
Mix ingredients together and coat pork tenderloin; marinate at least two hours. When you are ready to cook, preheat oven to 350 degrees. Cover tenderloin and bake for 50-55 minutes or until meat thermometer reaches 155 degrees. After removing from oven, let tenderloin rest for 15 minutes before slicing and serving.
- 2 cans drained pitted dark sweet red cherries, reserve liquid
- 1 cup sugar
- 2 Tbsp. cornstarch
- 1/4 tsp. salt
- 1/2 cup butter
- 2 cinnamon sticks
- 12 whole cloves
- 2 Tbsp. lemon juice
In a 2-cup measuring cup, add water to reserved cherry juice liquid until equal to 1 1/2 cups.
In a 2-quart saucepan, combine sugar, cornstarch, and salt. Then add the cherry liquid mixture. Cook over medium heat, stirring occasionally until sugar is dissolved (1-2 minutes). Stir in butter, cinnamon sticks, cloves, and lemon juice. Continue cooking while stirring constantly until mixture thickens and comes to a full boil (4-6 minutes). Boil 1 minute. Remove cinnamon sticks and cloves. Stir in cherries.
Pour over tenderloin.
Side Dish- Green Bean Bundles (Mamaw Nina)
- 1 package bacon
- 2-3 cans whole green beans (or you can use frozen or fresh)
- 1 stick butter, melted
- 1/2 cup brown sugar
- 2-3 Tbsp. Worcestershire sauce
- Salt and pepper to taste
- Garlic salt (optional)
But bacon strips in half. Drain green beans, reserving some of the liquid. Wrap a bacon slice around 5 or 6 whole green beans and lay seam side down (or use a toothpick to hold it together) in the bottom of a 9×13 pan, until green beans are gone.
Melt butter, then stir in brown sugar, Worcestershire sauce, salt, pepper and garlic salt. If the mixture is too thick to pour or is not enough to cover the green beans, add some of the reserved liquid from green beans or chicken stock. Pour mixture over the green beans. Best if they marinate overnight covered in foil in the refrigerator.
Bake for 25-30 minutes at 350 degrees until hot.
Bread- Herb Dinner Scones (Mamaw Shirley)
- 3 cups of flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt (optional)
- 2 Tbsp. fresh or 1 Tbsp. dried herbs (any of your choice)
- 6-8 Tbsp. butter, to taste
- 1 1/4 to 1 1/2 cup of buttermilk
In a medium-sized bowl, combine flour, baking powder, baking soda, salt, and herbs. Cut in butter, mix in buttermilk stirring until dough holds together.
Transfer dough to a floured surface and flatten into a circle. Cut the dough into triangles, or use a cookie cutter. Preheat oven to 425 degrees. Place cut out dough in a pan and freeze for 30 minutes. **You don’t have to freeze the dough, but it helps it to rise better.) Take out of the freezer and place them into the oven.
Bake 10-15 minutes.
Dessert- Chocolate Syrup Pound Cake with Glaze (Mamaw Nina)
- 3 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1 16 oz. can chocolate syrup
- 2 sticks butter
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
Preheat oven to 350 degrees.
Sift flour, baking powder, and salt together. Set aside. Mix milk and chocolate syrup together. Set aside. Cream butter, shortening, and sugar together. Add one egg at a time, mixing well after each egg. Alternately add the flour and milk mixtures, mixing well.
Bake for 1 hour and 25 minutes.
Confectioners Sugar Glaze
- 1 1/4 cups confectioners sugar
- 3 Tbsp. milk
- 1/2 tsp. vanilla extract
Sift confectioners sugar, then mix with milk and vanilla. Drizzle over the pound cake.
I hope you try all or some of these recipes. They are so good and I know my grandmothers would never steer you wrong on a delicious dinner for your sweetheart. <3
“But those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.” Isaiah 40:31