I promised you a Valentine’s Day meal idea for your sweetheart, and here it is – a shrimp and pasta dish built for two. Even if you don’t cook on MOST days, making a special meal on Valentine’s Day is a lovely treat. Cook together if you can – so fun.

Get those shrimp marinating ahead of time and thread them onto the skewers before you start everything else because the rest of this dish is really quick to assemble.

You’ll want a great bottle of champagne or a crisp white wine chilling to pour while you’re whipping  up the sauce and plating the dishes. I like a few asparagus spears tossed in there, too. (Hint: they can grill right along with the shrimp!)

And don’t forget to have some great dark chocolate on hand for dessert. No Valentine’s Day meal would be complete without it.

Shrimp Scampi Linguine
adapted form All Recipes

Serves: 2

Ingredients:

For the shrimp:
1 Tbsp. and 1 tsp. olive oil
1 Tbsp. and 1 tsp. lemon juice
1 Tbsp. chopped fresh parsley
1 teaspoon minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1/2 pound medium shrimp, peeled and deveined
Wooden skewers

For the linguini and sauce:
6 oz. of whole grain linguine
1/2  stick unsalted butter
1 lemon (juiced)
1 Tbsp. minced garlic
¼ cup vegetable oil
1 Tbsp. red pepper flakes
splash of white wine

Directions:

For the shrimp and pasta:
1. In a medium bowl, mix the olive oil, lemon juice, fresh parsley, garlic, and black pepper together. Add the red pepper flakes if desired.
2. Add the shrimp and toss till coated. Marinate in the refrigerator for 30 minutes.
3. Thread the shrimp onto skewers, and heat the grill.
4. Cook linguini according to package directions. While it’s cooking….
5. Grill shrimp skewers until opaque, turning once (usually 2-3 minutes). Set aside.
6. Drain pasta and set aside.

For the sauce and assembly:
1. Saute butter, lemon juice, minced garlic, vegetable oil, and red pepper flakes with a splash of white wine till fragrant and bubbling.
2. Toss sauce with linguine and place the grilled shrimp on top. Sprinkle with additional chopped parsley.
3. Enjoy with your special someone.

True confession. Valentine’s Day is one of my most favorite days of the year. It’s not that I do anything particularly romantic (sorry, honey) – it’s just all that red and pink cuteness! I adore the decorations, the store displays, the homemade valentine ideas (God bless you, Pinterest), and especially the chocolate creations that are positively encouraged on the 14th.

So as we head into Valentine’s Day, here’s an adorable idea that will make your kids and your sweetheart equally happy. These are not exactly health food, but you won’t care. Enjoy, my loves.

PS – Next week – a romantic dinner menu idea just in case you’re in need of one for Valentine’s Day! I’ll post it on Thursday so you have time to shop….

Hidden Heart Cupcakes
adapted from Food Network

Yields: 6 jumbo cupcakes

Ingredients:

For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup Horizon strawberry milk, at room temperature (I KNOW, right?)
6 whole strawberries, hulled
For the frosting and topping:
2 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
1 stick unsalted butter, at room temperature
1/2 cup heavy cream
3 strawberries, hulled and halved lengthwise, for garnish

Directions:

Cupcakes:

1. Preheat oven to 350 F.
2. Ideally, use a 6-cup jumbo muffin pan. Line the pan with cupcake liners. Mix the flour, baking powder, and salt together in a bowl.
3. Then, in a large bowl, beat the butter and sugar with a mixer (medium-high speed) for about three minutes. Slowly add in the eggs and the vanilla while continuing to beat the mixture. Reduce the mixer speed and slowly alternating adding in the the flour mixture and milk.
4. Fill the muffin cups and bake for 25-30 minutes (or until a toothpick comes out clean).
5. After the cupcakes cool, use a paring knife to cut a cone shaped piece of cake out of the top of each cupcake (abotu the size of the strawberry), stopping 1/2″ from bottom. Insert the strawberry, then cover with a small piece of the removed cake. See photo.

Frosting:

1. Sift the confectioners’ sugar and cocoa powder together and then split it in half.
2. Add the butter and ¼ cup of the cream to one of the halves and beat on medium-high speed.
3. Add the remainder of the sugar-powder mixture and ¼ cup cream and beat again until fluffy.
4. Frost the  cupcakes and top with half of a strawberry.

This week on Fox 19 I shared four Super Bowl Dip Makeovers – healthy AND delicious ideas for your game day party. Here are the clip and the recipes!

I’ll be on a plane during the big game – think I can get anything close to these as an in-flight snack??  Wishful thinking…

Here’s the clip! (PS – The quality of the video is not ideal in this; the studio had a little glitch on the day this aired, and this was the best quality that could be pulled. No biggie – just wanted you to know your eyesight is fine!)

Cincinnati News, FOX19-WXIX TV

Greek Party Dip

Ingredients
2 oz.  cream cheese, softened
2 tablespoon of lemon juice
2 tsp. dried Italian seasoning
3 cloves garlic, minced
1.5 cups of hummus (store bought is fine – pick your favorite)
1 cup of chopped cucumber
1 cup of chopped tomato
1/2 cup of chopped pitted Kalamata olives
1/2 cup of crumbled feta cheese
1/3 cup of sliced green onions
Pita chips and/or multigrain tortilla chips as dippers

Directions

1. In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.

2. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).

Pineapple Black Bean Guacamole

Ingredients
2 medium avocados, halved, seeded, and peeled
1/4 cup salsa verde (green salsa – I like Herdez brand)
1 tablespoon of nonfat Greek Yogurt (optional, but a nice touch)
1/2 cup of finely chopped fresh pineapple
1/2 cup of canned black beans, rinsed and drained
1 jalapeno pepper, seeded and minced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
Fresh cilantro as garnish
Tortilla chips as dippers

Directions

1. In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with additional cilantro and serve with tortilla chips.

Healthy Black Bean Dip (Vegan)

Ingredients
1 small garlic clove, peeled
1 can black beans, rinsed + drained
3 tablespoons water
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1/2 teaspoon cumin
salt and pepper to taste
1/8 teaspoon cayenne (optional)
smoked paprika, as garnish (optional)
Tortilla chips, Pita Chips, and Fresh Vegetables as dippers

Directions

1. In a large food processor, pulse the garlic clove until finely chopped.  Scrape the sides of the bowl.

2. Add in all other ingredients and blend until smooth, scraping the sides of the bowl as needed.  Taste and add more salt, pepper, or cayenne if desired.  Add more water to thin if necessary.

3. Chill till serving time.  Garnish with smoked paprika and a spritz of lime.  Serve with chips and/or veggies as dippers

Light Buffalo Chicken Dip

Ingredients
12 oz can of chicken, drained or 1.5 cups shredded rotisserie chicken
6 oz. container non-fat plain Greek yogurt
4  low-fat cream cheese, softened
2 tablespoons low-fat mayonnaise
1/3 cup Frank’s Red Hot Sauce (use to desired spiciness)
1-2 tablespoons Ranch dip mix
1/4 c. lowfat buttermilk
3 oz.   shredded sharp cheddar cheese
chopped fresh parsley

Directions

1. Mix yogurt, cream cheese, mayonnaise, hot sauce,  ranch dressing mix and buttermilk in a bowl until smooth. Stir in chicken.
2. Spoon mixture into a glass pie plate. Top with cheddar.
3. Microwave for 2-3 minutes, or until heated through. You can also bake in the oven at 350 degrees for 15 minutes till cheese is melted.
4. Garnish with fresh chopped parsley, if desired.
5. Serve warm with a variety of dippers – try celery sticks, carrots sliced diagonally, tortilla chips,  pita chips, or something else you love!