Valentine's Day Recipe Ideas

You’re running out of time to sweep your sweet thang off her feet for Valentine’s Day. Do you still want to make a big romantic gesture surely to melt your lover’s heart? Well, we’ve got you covered! Tie on that apron that’s been hanging behind the kitchen door since you moved in and get to your kitchen!

Must Read: 4 Sexy Valentine’s Day Cocktail Recipes

#TeamBeautiful has some deliciously delightful recipes that are sure to impress your boo! From sweet treats to savory morsels, the hardest working chef in the game–Chef Marsh has created dishes for every level cook to execute effortlessly. Try one or be ambitious and try them all! One thing’s for sure–if you try at least one of these, this gift will keep on giving. Wink!

Check The Mouth-Watering Recipes Out Below:

Shrimp Chambord Tacos

Ingredients:

8 oz of jumbo shrimp cleaned and shelled

2 sage leaves chopped

1 ounce of coconut milk

1 lime

3 teaspoons of salt

1 clove garlic (minced)

1 ½ once of Chambord liqueur

2 teaspoons of olive oil

4 small flour tortilla

½ cup of arugula

¼ cup of melted butter

1 red onion

¼ cup of warm red wine vinegar (lemon juice also works)

Preparation:

1. Start by slicing the onion and placing in the red wine vinegar with a pinch of salt and pepper, place aside

2. Next add 1 teaspoon of oil in a heated pan then and add garlic.

3. While garlic is sweating add a pinch of salt and pepper to your shrimp.

4. Place shrimp in pan cook one side, when you flip to cook other side of shrimp add sage.

5. Deglaze your pan with Chambord Liqueur and reduce by half then add the coconut milk and butter and whisk until mixed.

6. Once you have a velvety sauce add your shrimp and toss.

On your tortilla start with shrimp and sauce mixture followed by pickled red onions and a few arugula leaves. Finish with a squeeze of lime and garnish with lime wedge.

Sweet Saki Cocktails

Ingredients:

½ ounce on St. Germain

½ ounce of Chambord

3 ounces of champagne

1 ounce Extra Dry Saki

1/4 ounce Pineapple Juice

Preparation:

Combine St. Germain, Saki, Pineapple Juice and Chambord and shake. Pour mixture into chilled glass, finish with champagne and garnish with fresh fruit.

Chicken Parmigiana With Creamy Polenta

Ingredients:

Sauce

8 oz crushed tomatoes. (DOP San Marazno)

3 cloves of garlic minced

1 teaspoon salt

1 teaspoon of oil

1 teaspoon pepper

2 basil leaves (chopped)

Polenta

1 clove of garlic minced

1teaspoon of olive oil

½ cup of chicken broth

1 cup of water

1/3 cup of Polenta/Corn Meal

1 teaspoon salt

1 teaspoon butter

1ounce Brie

1 ounce Parmesan

Chicken

2 Skinless Boneless chicken breasts (fat trimmed)

1 egg

¼ milk

Italian seasoned breadcrumbs

Panko breadcrumbs

2 teaspoons flour

2 Teaspoons salt

2 teaspoons black pepper

¼ cup of parmigiana cheese

4 basil leaves

Preparation:

1. Place skillet on medium heat, once hot place oil.

2. Add garlic and sauté for 2 minutes careful not to burn. Add basil once you can smell the basil add tomatoes salt and pepper and simmer for 10 min on low heat

3. In a heavy bottomed saucepan, heat oil over medium heat add garlic and sauté for 1 to 2 minutes making sure not to burn garlic.

4. Turn your heat up to medium high and add chicken stock and water and bring to a boil.

5. Once boiling slowly pour in cornmeal while whisking.

6. Reduce heat stirring occasionally to prevent lumps. Once polenta is creamy (20-30 min) gradually fold in cheese and butter.

7. Pre-heat oven 350.

8. Working one at a time place chicken between wax paper or plastic wrap and flatten to ½ inch.

9. You may use a heavy pan or mallet but make sure not to break chicken.

10. In one bowl mix Parmesan breadcrumbs, and a pinch of salt. In a separate bowl mix egg and pepper.

11. Lastly coat each piece with a layer of flour then drop in egg mixture finishing in breadcrumbs.

12. Heat ¼ cup of oil in sauté pan and gently fry until golden brown (3 minutes on each side).

Place browned chicken on baking sheet. Top each piece with sauce and mozzarella and place in oven for four minutes or until cheese is melted. Garnish chicken with basil and serve on top of creamy polenta with garlic bread.

Sweet Ciroc Pancakes

Ingredients:

Pancakes

1/4 cup and 2 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup and 1 tablespoon half and half

1/4 egg

2-1/4 teaspoons butter, melted

1teaspoon cinnamon

1teaspoon nutmeg

1teaspoon allspice

1teaspoon apple sauce

Ciroc Berry Syrup-

2-1/4 tablespoon melted butter

3 tablespoons of honey

1-tablespoon water

1 oz of Ciroc Berry

2 Diced Strawberries

Preparation:

1. In a large bowl, sift together the flour, baking powder, salt and sugar.

2. Make a well in the center and pour in the milk, egg, melted butter spices and apple sauce; mix until smooth.

3. Heat a lightly oiled or skillet over medium high heat. Pour or scoop the batter onto the hot skillet in circular motion, using approximately 1/4 cup for each pancake.

4. Brown on both sides

5. Preheat skillet on medium heat.

6. Combine butter and honey and add to skillet.

7. Add water and Ciroc Berry and reduce 1 minute. Toss with diced strawberries and serve warm.

Garnish with plate fresh fruit and cinnamon.

Strawberry Buttercups

Ingredients:

6 Lightly Blanched Strawberries

1 Peanut Butter Cup

¼ cup of Mascarpone Cheese

2 teaspoons balsamic vinegar

1 sandwich bag

Preparation:

1. Put cheese into sandwich bag.

2. Carefully cut out the core of the strawberry keeping the shape intact

3. Create a flat edge on one side of strawberry.

4. Cut out a corner of sandwich bag big enough for you to push out the cheese.

5. Garnish with diced peanut butter cup

6. Drizzle with balsamic vinegar

Marsh is a talented chef in at 353 West New York City. Having learned from leaders in the culinary industry, while working at restaurants owned by Chef’s Michael White and Tom Colicchio, Chef Marsh specializes in health-conscious cuisine without sacrificing any aspects of flavor. He created Chef Life, which is an aural and visual experience that communicates the basics of great cooking.

Follow Chef Marsh on Twitter @realchefmarsh.

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