Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Dinner For Two

  • Login to see the comments

  • Be the first to like this

Dinner For Two

  1. 1. Dinner for Two<br />
  2. 2.
  3. 3. Cherry Tomato Cucumber Feta Salad<br />Ingredients<br /><ul><li>2-3 cups of cherry and/or pear tomatoes, sliced in half
  4. 4. 1 cup of chopped cucumber, peeled (and seeded if the seeds are bitter)
  5. 5. 1/4 cup crumbled feta cheese
  6. 6. 1 Tbsp mint leaves
  7. 7. 1 teaspoon fresh, chopped oregano
  8. 8. 2 Tbsp of finely chopped shallots or green onions
  9. 9. 2 teaspoons olive oil
  10. 10. Coarse salt and freshly ground black pepper to taste</li></ul>Method<br />Gently toss the tomatoes, cucumber, feta, onions, mint, and oregano together. Dress with olive oil, salt and pepper to taste.<br />
  11. 11. Herbed Chicken and Fettuccini <br />Ingredients<br />9 ounces dry fettuccine pasta<br />1 tablespoon olive oil<br />1 pound skinless, boneless chicken breast halves - cut into strips<br />1 red onion, sliced<br />1 julienned yellow bell pepper<br />2 cloves garlic, minced<br />1/2 cup chicken broth<br />2 tablespoons sherry<br />salt and pepper to taste<br />7 1/2 ounces chive and onion cream cheese<br />Method<br />Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover to keep warm and set aside. <br />Meanwhile, heat oil in a wok or skillet over high heat. Saute chicken and onion 3 minutes. Add yellow pepper, and continue cooking until chicken is no longer pink and vegetables are crisp-tender. Add garlic, chicken broth, sherry, salt and pepper. Cook just until hot. Blend in cream cheese, and heat through. Do not allow to boil. <br />Combine chicken and vegetables with pasta and serve. <br />
  12. 12. Individual Blueberry Trifle<br />Ingredients<br /><ul><li>Pound Cake
  13. 13. 1 cup heavy whipping cream
  14. 14. ½ cup mascarpone cheese
  15. 15. 2 tablespoons sugar
  16. 16. 1 teaspoon vanilla
  17. 17. 2 tablespoons Grand Marnier
  18. 18. 1 cup blueberry sauce
  19. 19. 2 cups fresh blueberries
  20. 20. 4 crushed gingersnap cookies
  21. 21. Chocolate shavings</li></ul>Method<br />Pound Cake:  Cut four 1/2 inch (1.25 cm) slices of pound cake. Cut the pound cake slices into eight rounds so they will fit snugly into the glasses. <br />Mascarpone Cream:  Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl.  Whip until soft peaks form. <br />To Assemble the Trifles: Place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with about 1 teaspoon Grand Marnier. Next spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake. Cover the sauce with a few of the fresh berries. Place a large dollop of the whipped cream/mascarpone mixture on top of the berries. Repeat the layers, starting with the pound cake. Cover and refrigerate for 4 to 24 hours to allow the flavours to mingle.<br />Just before serving sprinkle each trifle with come crushed Gingersnap Cookies and garnish with chocolate shavings. <br />