Congratulations, you finally got asked out by the hottie you've been stalking. You did a google background check and found out he's no mass murderer so you're ready for your first date. It's so easy to say, let's meet at a bar, but that's bullsh*t! That's what hookers do, not housewives.
You need to establish your future roll right away. Invite him over for a dinner that you prepared or at least invite him over for dessert after said meal. Do not, I repeat, do not meet him at a bar! If you do you're a hooker and you're gonna give up the cookies way to soon. He knows it and you should to.
So, he's coming over and you need to prepare something mutually agreeable. First, ask him if he likes chicken or fish. Chicken is the easiest, who doesn't like it? Either way, here are several recipes here that are sure to win him over and lead to a 2nd date!
Chicken Crescents - Medium Difficulty Level
This recipe has been adapted from several chicken en pastry type of recipes. Feel free to change things to make it easier on you based on your booking level (For example: substiture onion and chive cream cheese in place of the fresh chives and plain cream cheese.)
This recipe has been adapted from several chicken en pastry type of recipes. Feel free to change things to make it easier on you based on your booking level (For example: substiture onion and chive cream cheese in place of the fresh chives and plain cream cheese.)
- 2 cans crescent dough sheets
- 1 package cream cheese (very soft)
- Chives finely chopped
- 1 tsp garlic salt
- 1/2 tsp onion powder
- 2 Tbsp milk
- 1/2 cup heavy cream
- 1 cup chicken stock
- 1 bouillon cube
- 2 Tbsp butter
- 2 tsp salt
- ½ tsp pepper
- dash poultry seasoning
- 2.5 cups of diced or shredded chicken (I use rotisserie)
Mix cream cheese, chives, garlic and onion powder, dash of S&P, and milk. Mix until well blended. Add more milk if not very moist. Stir in chicken.
Separate dough triangles. Spoon two rounded Tbsp of chicken mixture onto dough. Press another dough triangle on top and pinch edges together. Repeat until all mix / dough is used. Put on greased cookie sheet and bake for 25-30 min @ 350.
Begin making "sauce" to pour over Crescents. Melt butter in small pot. Whisk in heavy cream. Dissolve one bouillon cube into one cup of chicken stock. Stir until no lumps exist. Whisk this into cream/butter. Add S&P and poultry seasoning. Keep warm until crescents come out of oven and heavily drizzle on top of each right before serving! (If you wish you can make a shallow well in a cereal bowl and serve crescent on top!)
Lemon Parmesan Tilapia with Pasta -Medium
If you like mild fish but have never prepared it at home, this is the recipe to start with! Tilapia is a mild, flaky fish that doesn't require extensive cooking since it's so thin. Always buy fresh (never frozen) fish when possible.
If you like mild fish but have never prepared it at home, this is the recipe to start with! Tilapia is a mild, flaky fish that doesn't require extensive cooking since it's so thin. Always buy fresh (never frozen) fish when possible.
- 2- 4 tilapia filets
- 2 cups panko breadcrumbs
- ½ cup parmesan cheese
- 2 eggs, beaten
- ½ tsp kosher salt
- ½ tsp freshly cracked black pepper
- 1 tsp dried parsley
- 1 tsp dried oregano
- Juice of 3 lemons
- Olive oil
- 4-6 cups prepared pasta of choice al dente (penne, linguine, etc.)
- Squeeze juice of one lemon over tilapia filets and season with S&P. Let sit 5 minutes (Don't let the juice sit on the fish longer than 5 minutes or the acids will start to cook it and you'll end up with ceviche!)
- Combine all bread crumbs and half of the parmesan, parsley, and oregano.
- Take each tilapia filet and dip into beaten eggs, letting excess drip off. Then coat with breadcrumb mixture.
- Place on waxed paper until ready to use.
- Cook tilapia in large skillet two pieces at a time using olive oil (5 turns of the pan, add more oil if fish isn’t 1/3 covered. Fish should only need to be cooked 3 minutes on each side until the breading is golden.
- Keep warm on a paper towel lined serving tray that is oven safe. (Oven should be at the lowest setting in order to keep fish warm. Do not leave in oven more than 15 minutes.)
- After cooking the fish make sure pasta is not sticky. If so, rinse quickly in hot water.
- Return pasta to pot you cooked it in. Add juice of two lemons and 4 Tbsp olive oil. (3 turns of the pan).
- Mix in remaining parmesan, parsley and oregano. Top with S&P to taste.
- Serve tilapia on bed of pasta.
Simply Salmon with Dill Hollandaise Sauce - Easy!
Salmon is an easy fish to prepare. Just prep it and then shove it into the oven. Don't skip making this sauce, it is definitely the highlight of the meal! Always use fresh (never frozen) fish unless it's not available. Check Salmon for bones and remove any you find.
- 1 lb of fresh salmon filets (skin on)
- 2 lemons (1 sliced and one juiced)
- olive oil
- 2 tsp kosher salt
- 3 Tbsp fresh dill (chopped)
- ½ cup milk
- 3 egg yolks
- 1 teaspoon cold water
- 1 teaspoon freshly ground black pepper
- 1/2 cup butter + 4 Tbsp
- Place salmon skin side down in an oiled 9x9 glass dish. Sprinkle with S&P.
- Top with fresh dill and lemon slices.
- Bake at 350 until desired doneness. (10 min for med-rare and 15-20 minutes for med well and well).
- Remove fish for last 5 minutes of baking. Take a fork and depress lemon slices so the juice seeps over filets.
- Top with 2 Tbsp of butter per filet.
- Return to oven for 5 minutes.
- In a small bowl, whisk together egg yolks, lemon juice, cold water, and remaining S&P.
- Gradually whisk yolk mixture into butter. Continue whisking over low heat for 5-8 minutes or until sauce is thickened.
- Serve immediately on side or on top of salmon filets. (Dill sauce is also fantastic over grilled/sauteed asparagus!)
“Grilled” Asparagus - Easy
· 1 bunch large/giant green asparagus (washed)
· 4 Tbsp olive oil
· 1 tsp kosher salt
· 1 tsp seasoning salt
· 1 tsp freshly grated black pepper
· 2 Tbsp butter
- Cut bottom stems from asparagus and discard (this is easier to do if they are still contained by the rubber band. Cut approx 2 inches from bottom.)
- Place asparagus on a large baking sheet or grill pan
- Coat with olive oil and toss asparagus to coat
- Season with S&P and seasoning salt.
- Bake at 400 degrees for 20 minutes (Moving the asparagus around once so one side doesn’t get overcooked).
- Remove and top with butter if desired
