Are you looking for a way to spend a romantic Valentine’s Day at home? Maybe you order that heart shaped pizza for the kiddos and then have dinner with your loved one when they go to bed at night? Sounds like a plan to me. I will even include a fun recipe to make heart shaped pizzas at home for the kiddos!
If you are over the reservations and finding a sitter… then do a romantic Valentine’s Day dinner at home this year. I have you covered. These recipes make dinner romantic, delicious, simple and fun! I hope you have an incredible Valentine’s Day dinner in this year!
Get the kiddos fed first and then enjoy a romantic dinner for two while they sleep!
Here is a fun and easy recipe to make with the kids and have them enjoy while you get started on the romantic dinner for two that you will enjoy once they are in bed!
This recipe is fun to make with the younger ones and easy enough for the older ones to make for themselves! Individual heart shaped pizzas! They will love these and that you got to spend time with them on Valentine’s Day!
Heart Shaped Pizza
Ingredients
- Ingredients
- 1 lb pizza dough homemade or store bought
- 2 cups shredded mozzarella cheese
- 2 cups pizza sauce homemade or store bought
- any toppings the kids like pepperoni, sausage, veggies
- 1 egg lightly beaten
- 1/4 cup grated Parmesan
Instructions
- Preheat oven to 425 degrees
- Roll out the pizza dough to a large rectangle about 1/8 of an inch thick. Using a heart cookie cutter, cut out 10 heart shapes. You can re-roll the dough one more time if you need to so that you get 10 hearts.
- Sauce 5 of the hearts and top them with cheese and any toppings you like. Then take the other 5 hearts and place them on top of the toppings. Seal the edges and press them closed with a fork so that nothing leaks out the sides.
- . Mix the lightly beaten egg with about 1 tsp or 2 of water making an egg wash. Lightly brush the top of the pizza dough with the wash and sprinkle with Parmesan cheese.
- Place them on a parchment lined baking sheet and bake for 10-12 minutes or until lightly golden brown on top. Serve them with some extra pizza sauce on the side and ENJOY!
What’s on the menu for the romantic dinner for two?
Well, I love lamb chops and so does my husband, so you can definitely make these amazing chops.
Yet, if you want to keep it in the surf and turf realm, I have you covered. I love this combo of a pan seared rib eye with truffle butter and lobster risotto. Yum!
You can do a simple salad with it and you are done. I like to do a fun dessert with a meal like this. Ice cream or gelato sundaes are a great one for this! Get creative and get all of your favorite toppings and build your own!
Pan seared Steak with Truffle Butter
Ingredients
- Ingredients
- 2 thick boneless ribeye steaks
- 1 teaspoon white truffle oil
- Kosher salt
- Freshly cracked black pepper
- 1 tablespoon unsalted butter softened
- 2 sprigs rosemary
- 2 sprigs thyme
Instructions
- Heat a large cast iron skillet on the stove top until it lightly begins to smoke. While it heats up, pat the steaks dry on both sides and season aggressively with kosher salt and freshly cracked black pepper.
- Place the steaks in the hot pan and sear on both sides until golden brown, about 6-8 minutes per side depending on the thickness and desired final temp of the steak.
- While the steaks sear, mix the butter with the truffle oil and some kosher salt and freshly cracked pepper. For the last 2-3 minutes of searing the steaks put 2-3 tablespoons of the butter into the pan with the fresh herbs. Put them in one corner of the pan and then baste your steak with the butter and herbs for the final 2-3 minutes of cooking. Remove the steaks from the pan and allow them to rest for 5-7 minutes before slicing them. This will help the juices redistribute throughout the steak and not run all over your board. You will get a more juice steak.
- Slice the steaks and top with a nice pat of the truffle butter and serve immediately. Enjoy!
Lobster Risotto
Ingredients
- Ingredients
- Quick Lobster Stock
- 6 cups water or use 5 cups water/1 cup white wine
- 1 ½ lbs 24 oz lobster shells (I used 3, 8 oz lobster tails)
- 1 medium onion peeled and rough chopped
- 1 carrot sliced
- 1 rib celery sliced
- 1 tomato chopped, or use an 8 oz can crushed or diced tomatoes
- 1 bay leaf
- Kosher salt and Freshly Cracked Black pepper
- Lobster Risotto
- 1 tablespoon extra virgin olive oil
- 1 tablespoon shallots or white onion, minced
- 2 cloves garlic minced
- 1 ½ cups Arborio rice
- ¼ cup white wine dry white wine - we used more, closer to ⅓ c
- 4 cups lobster stock quick lobster stock instructions are above, or visit our 'How To Make Lobster Stock' page - may use up to 6 cups
- diced lobster meat reserved from lobster stock
- 2 tablespoon butter more, as needed
- 2 tablespoon mascarpone cheese I used 4 tablespoons of cream cheese
- zest of 1 whole lemon
- salt & pepper to taste
- 2 tablespoon chives fresh, chopped
- Parmesan cheese grated
Instructions
- Quick Lobster Stock
- Bring 6 cups of water to a boil, add fresh or thawed lobster and continue to boil for 4 minutes. Remove lobster and plunge into ice water. Remove the lobster meat and dice for the risotto, then refrigerate. Return the shells to the boiling water.
- Add onion, carrot, celery, tomato, bay leaf then add salt & pepper to taste. Simmer the broth for 20 minutes then strain out the lobster shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.
- Lobster Risotto
- Bring a large skillet or frying pan to medium heat, add olive oil, shallots and garlic. Cook until softened (1-2 minutes). Add the Arborio rice, cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
- Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the lobster stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
- Add the remaining lobster stock in ladled increments, allowing the rice to slowly absorb the liquid until the Arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
- Add the reserved diced lobster meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved. Check the seasoning and garnish with extra Parmesan and chopped chives
