As Women’s Day approaches, we tend to arrange romantic dinner plans, fun activities, or even a getaway. It goes without saying that this year's plans, much like last year’s, have been rendered indoors. But hey, what can be better than cooking an at-home date-night dinner to make her night extra special. And don’t you worry, we’re not leaving it all on you, we have a list of very delicious dinner ideas that will surprise the special woman in your life.
- Crustless egg-free broccoli quiche
Surprise her with this fuss-free dinner recipe. It's packed with the goodness of broccoli and capsicum, as well as the deliciousness of cheese and ham - so you know it’s a win.
- 2 tbsp breadcrumbs
- 2 heads broccoli, cut into florets
- 1 red capsicum, seeded, sliced
- 75 g shaved ham, sliced
- 1 cup grated tasty cheese
- 4 tsp vegan easy Egg
- 8 tbsp (120 ml) water
- 1 cup milk
- 1 teaspoon dijon mustard
- salad, to serve
- Preheat the oven to moderate, 180°C. Spray a 22cm pie plate with oil. Dust with breadcrumbs.
- Arrange broccoli, capsicum, ham and cheese over base.
- In a jug, whisk together vegan egg, water, milk and mustard and season to taste. Pour over vegetable mixture. Bake for 35-40 minutes, until firm and golden. Cut into wedges and serve with salad.
- Fragrant lamb cutlets
An exquisite dinner for a sophisticated lady - a delicious treat that won’t even take that much time and effort.
- 1/4 cup olive oil
- 2 teaspoon wholegrain mustard
- 2 teaspoon dried oregano
- 2 teaspoon dried mint
- 8 lamb cutlets, frenched lemon wedges, to serve
- In a large bowl, combine oil, mustard and dried herbs. Season lamb cutlets to taste and add to marinade, turning to coat. Cover and chill for 20 minutes.
- Heat char-grill pan or barbecue plate on high. Cook cutlets 2-3 minutes each side, until cooked to taste.
- Transfer to a plate and loosely cover with foil. Rest 5 minutes before serving.
- Spring Chicken with Egg Noodles
This tasty meal will win her heart, plus, it’s very easy to make and requires very few ingredients, which makes it a perfect choice for the special day.
- 4 slices thick-cut bacon (about 6 ounces)
- 1/2 c. dry white wine
- 1/4 c. flour
- 1 tbsp. tomato paste
- kosher salt
- 1 c. low-sodium chicken broth
- 3 medium Carrots, cut into 2-inch pieces
- 1 c. frozen pearl onions
- 3 cloves garlic, peeled and smashed
- 3 sprigs fresh tarragon, plus more for serving
- 4 chicken legs, split (4 drumsticks, 4 thighs; about 2½ pounds total), skin removed
- 8 oz. egg noodles
- Microwave the bacon between sheets of paper towels until light golden brown but not crispy, 4 to 6 minutes. Once cool, cut into 1-inch pieces.
- In a 5- to 6-quart slow cooker, whisk together the wine, flour, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually whisk in the chicken broth. Add the carrots, onions, garlic, tarragon, and bacon and mix to combine.
- Add the chicken to the slow cooker, meat side down, nestling it into the vegetable mixture. Cook, covered, until the chicken is cooked through, 3 to 4 hours on high or 5 to 6 hours on low.
- During the last 20 minutes of cooking, cook the egg noodles according to package directions. Serve with the chicken and sprinkle with chopped tarragon, if desired.
- Cheesy Chicken Parmigiana
This recipe might seem intimidating but it doesn’t mean you can’t make it look restaurant-worthy and .
- 1 can (15 ounces) tomato sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1 large egg
- 1/4 cup seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons olive oil
- 2 slices part-skim mozzarella cheese
- Fresh basil leaves, optional
- In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture.
- In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until the cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional parmesan.
- Beef Filets with Portobello Sauce
Delicious mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert is a dinner she’ll remember for a while.
- 2 beef tenderloin steaks (4 ounces each)
- 1-3/4 cups sliced baby portobello mushrooms (about 4 ounces)
- 1/2 cup dry red wine or reduced-sodium beef broth
- 1 teaspoon all-purpose flour
- 1/2 cup reduced-sodium beef broth
- 1 teaspoon ketchup
- 1 teaspoon steak sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 tablespoon minced fresh chives, optional
- Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from the pan.
- Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil.
- Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.
Kick your celebratory dinner at home up a notch with a nicely set table embellished with a tablecloth centerpiece, and be sure to light some candles for ambiance.