The Best Valentine's Day Menu for Dining In
Valentine’s Day is this week!! We’re getting our dinner menu planned and everything set for a cozy night together. Years ago when our oldest daughter was born my hubby and I decided to do Valentine’s Day different. Instead of fighting crowds at the restaurants, and spending time and money finding a babysitter. We planned the most delicious dinners for us to enjoy around 7:30 or 8 once the kids were in bed.
Break out the steak and lobster or the scallops and filet mignon! We could treat ourselves to the nicest dinner in and not even come close to what we’d spend on a night out - and get this, they were the coziest, most leisurely dinners.
Now we create this same kind of magic for us to enjoy with our kids - because it’s actually fun eating dinner with them now. ;)
To help you create this same kind of magic here’s a complete menu, decor ideas and even our favorite dinner playlist!
Menu:
Pomegranate Blueberry Citrus Spritzer:
Mix 1 can of Pomegranate Blueberry Concentrate with 1 (2-liter) of Tangerine Sparkling Water. It’s beautiful and festive…and of course delicious. ;)
Appetizer : Grilled Shrimp + Tortilla Chips
These are both delicious dipped in the Chipotle Dressing for the salad! (See below for the recipe!)
Moroccan Marinated Chicken Breasts or Flank Steak!
1 bunch cilantro
4 sprigs fresh mint
2 tablespoons olive oil
1 garlic clove
1 teaspoon brown sugar
1 teaspoon salt
Zest from 1 lime
½ teaspoon cumin
½ teaspoon crushed red pepper
1 lb chicken tenders, flank steak or pork tenderloin
Pulse all of the ingredients in a food processor until the cilantro is completely minced and all ingredients are well combined. Place the meat and marinade in a gallon sized Ziploc bag. Massage the bag, mixing it around until the meat is completely covered with the marinade. Chill for at least 2 hours or overnight.
Grill and serve on the Chipotle Salad.
Dressing
⅔ cup Sour Cream
1 tablespoon chipotle chili, canned in adobo sauce, minced
1 teaspoon cumin
¼ teaspoon salt
Juice from 1 lime (plus more to taste)
Chipotle Tapatio hot sauce to taste
To make. Place all ingredients in a medium sized bowl and blend until combined. Add more lime juice, hot sauce or salt to taste.
Salad
1 head of romaine lettuce
½ of a small red cabbage, shredded
½ of a bunch of cilantro, chopped
1 pint cherry tomatoes, halved
1 avocado, peeled and sliced
4-5 radishes, thinly sliced
½ of an english cucumber, sliced
¼ of a small red onion thinly sliced
1 (15-ounce) can black beans, rinsed and drained
Add-ons
fire roasted corn
tortilla chips
cotija cheese
Sweet Potato Fries (you can save yourself the work and pick up a bag in the freezer section!)
Sparkling Raspberry Cake a BIG thank you to Brittany Mitchell for sharing her recipe!!
Decor :
Who says you have to decorate with pink and red? Why not go with what’s in season outside and gather fern fronds from the forest, or branches that are just starting to bud? It’s amazing how much beauty can be found when we go for a forage. Dried seed pods and dried blooms create a whimsical, soft and cozy space when they’re paired together.
So this year we’re breaking out of the red and pink mold and going for the golden and amber hues of winter.
Enjoy!
Get your prep work done early and let the dishes wait till the morning. Light the candles, turn on jazz music and ENJOY the evening gathered at the table with your friends or your family, really, the people who fill your life with love.
If you need a great playlist we've got you covered!! This is our go to dinner playlist full of all of our Jazz favorites.
*dinner photography by Cindy Nguyen Photography
