Valentine's Day is one of those days that you're reminded of the people you love and how fortunate you are to have such wonderful people in your life. Tyler got me the most beautiful bouquet of flowers and signed his card "Love Tyler (Roommate)," which was hilarious! This year, Tyler and I switched things up and invited two of my best friends over for dinner....We had such a nice evening and it was the perfect way to celebrate Valentine's Day :) On a sidenote, the meal was very delicious and I highly recommend making everything ASAP!
Valentine's Day Dinner Menu
- Appetizer:
- Queso Fundido with Chorizo (you may need to add more milk and stir the cheese for more than 2 minutes. Serve with tortilla chips.)
- Main Course:
- Herb Crusted Beef Tenderloin with a Red Onion Marmalade (for the onion marmalade, substitute the port and vinegar for one cup of red wine)
- Whole Wheat Pilaf with Roasted Veggies, Spinach, Dried Cranberries, and Toasted Almonds (see below for recipe - I made this one up and it was delicious!)
- Roasted Asparagus with olive oil, salt, and pepper
- Dessert: My Skillet Brownies with vanilla ice cream...Oh man, I can't get enough of these!
Whole Wheat Pilaf with Roasted Veggies, Spinach, Dried Cranberries, and Toasted Almonds
Ingredients
- 1 box whole wheat pilaf (cooked)
- 2 zucchini thinly sliced
- 2 cups of fresh, uncooked, spinach
- 3 carrots peeled and chopped into small pieces
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds
- 1/2 tablespoon of olive oil
Directions
- Cook pilaf according to packaged instructions. Once cooked, add the spinach and cover with lid.
- Chop all veggies and cook in a medium frying pan with 1/2 tablespoon of olive oil (about 5 minutes).
- Mix in veggies into pilaf dish. Add cranberries and slivered almonds. Stir until combined.
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