Valentine's Day

Happy Valentine's Day(2008)
From 101lifeStyle.com

Valentine's Day Recipes:

Valentine's Day Dinner Recipes:

Valentine’s Day Main Dishes:

1.Low-Fat Chicken Cordon Bleu(4 Servings):
Ingredients:
1 teaspoon margarine OR butter; 4 small skinless, boneless chicken breast halves (1 pound); 1/2 cup fat-free chicken broth; 2 tablespoons balsamic vinegar; 1/8 teaspoon coarsely ground black pepper; 4 thin slices cooked ham (2 ounces); 4 thin slices part-skim mozzarella cheese; 1 (5- to 6-ounce) bag prewashed baby spinach;
Method:
In nonstick 12-inch skillet, melt margarine over medium-high heat until hot. Add chicken and cook 5 minutes. Reduce heat to medium and turn chicken over; cover and cook until chicken is golden brown and just loses its pink color throughout, about 5 minutes longer. Increase heat to medium-high. Stir in broth, vinegar and pepper; cook, uncovered, 1 minute. Remove skillet from heat; top each chicken breast with a slice of ham, then a slice of cheese. Cover skillet until cheese melts, about 3 minutes. Arrange spinach on large platter; top with chicken breasts and drizzle with pan sauce.

2.Lemon Turkey Cutlets(4 Servings):
Ingredients:
1 1/2 pounds refrigerated boneless turkey cutlets; Salt and pepper; 1/3 cup all-purpose flour; 1 egg, beaten to blend; 2 tablespoons fresh lemon juice; 1 cup Italian style bread crumbs; 2 tablespoons finely chopped onion; 1/3 cup vegetable oil;
Method:
Rinse cutlets with cold water and pat dry with paper towels. Sprinkle cutlets with salt and pepper. Place flour in a medium bowl. In another medium bowl, combine egg and lemon juice. In a third medium bowl, combine bread crumbs and onion. Heat oil in a large skillet over medium high heat. Working in batches, dip cutlets into flour, then egg, and then bread crumbs. Place cutlets in hot oil and cook until brown, about 3 minutes per side.

3.Tofu And Mushroom Piccata(4 servings):
Ingredients:
1 large lemon, peeled and white pith removed; 1/2 cup all-purpose flour; 1 pound extra-firm tofu, cut into 1/4-inch- thick slices; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1/3 cup dry white wine; 4 ounces white button mushrooms, thinly sliced; 2 tablespoons capers, drained; 2 tablespoons minced fresh parsley leaves; 2 tablespoons butter or soy margarine (optional);
Method:
Preheat the oven to 275 degrees. Cut the lemon into very thin rounds, discarding the seeds, and set aside. Put the flour in a shallow bowl. Season the tofu with salt and pepper and dredge in the flour, tapping off any excess. Transfer the tofu slices to a platter and set aside. Heat the oil in large skillet over medium-high heat. Add the tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total. Place the tofu slices on a baking sheet and keep warm in the oven. Deglaze the skillet with the wine, scraping up any browned bits from the bottom. Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes. Stir in the lemon slices, capers, and parsley and simmer until hot. Stir in the butter, if using, to enrich the sauce. Arrange the tofu on a serving platter or individual plates. Pour the sauce over the tofu and serve at once.

4.Crispy Salmon with Risotto and Slow-Roasted Tomatoes:
Ingredients:
Roasted Tomatoes
Cooking spray; 9 plum tomatoes, halved; 1 tablespoon olive oil; 1/2 teaspoon sea salt; 1/2 teaspoon chopped fresh thyme; 1/2 teaspoon freshly ground black pepper; 4 garlic cloves, minced;
Risotto
4 1/2 cups fat free, less-sodium chic broth; 1 tablespoon olive oil; 2 1/4 cups (1/2-inch-thick) sliced leek; 1 1/2 cups uncooked Arborio rice; 1/3 cup dry white wine; 6 cups torn arugula or spinach; 1/2 cup half-and-half; 1/4 cup (1 ounce) grated fresh Parmesan cheese; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper;
Salmon
2 teaspoons olive oil; 6 (5 ounce) salmon fillets, skinned; 1/2 teaspoon sea salt; 1/2 teaspoon chopped fresh thyme; 1/4 teaspoon freshly ground black pepper; Garnish; Thyme sprigs (optional);
Method:
Preheat oven to 350 degrees. To prepare tomatoes, coat a foil lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350 degrees for 1 1/2 hours or until very soft and slightly shriveled, turning tomatoes occasionally. To prepare risotto, bring broth to a simmer in a medium saucepan ( do not boil). Keep warm over low heat. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek, and saute 3 minutes or until tender Add rice, cook 1 1/2 minutes, stirring constantly. Stir in wine, cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup of broth, cook 3 minutes or until liquid nearly absorbed, stirring frequently. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding next (about 25 minutes). Stir in arugula and next 4 ingredients. To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, .in pan; cook 5 minutes. Turn fillets over and cook 2 minutes or until fish, flakes easily when tested with a fork. Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2- inch edge of tomatoes uncovered) Arrange fillets on risotto. Garnish with thyme sprigs, if desired.

5.Fillet Mignon With Avocado And Sea Salt:
Ingredients:
3 ripe avocadoes; 8 each first quality filet mignons, 6 to 8 ounces each; salt to taste; 2 tablespoons very high quality extra virgin olive oil or to taste; cilantro sprigs for garnish;
Method:
Split the avocadoes in half, remove the seed. Using a sharp paring knife, make very fine, shallow lengthwise slits through the avocado skin. Peel away the skin and cut the meat of the avocadoes into 1/4 inch thick lengthwise slices. Reserve, drizzle a splash of lime juice over the fruit. Season the filet mignons with salt and freshly ground black pepper. Lightly flatten each filet with your hand. In a sauté pan over very high heat, coat the pan with a film of oil. When the oil begins to smoke, place the filets in the pan and sear both sides until nicely brown but very rare, about 2 minutes on each side. Transfer the filets to an ovenproof pan fitted with a roasting rack. Can be done ahead of time up to this point. Preheat the oven to 350 degree F. When ready to serve, cook the filets in the oven for 15 to 20 minutes for medium rare or according to personal preference. To serve, place a filet mignon in the center of each warm dinner plate. Gently lay a few slices of avocado over each filet. Sprinkle with sea salt and drizzle olive oil over the whole affair. Garnish with chopped cilantro. Serve Cilantro and Serrano Chile Rice on the side.

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