I hope everyone had a wonderful weekend full of yummy foods and heart shaped candy!
Brett and I had a wonderful date night in and cooked a special surprise dinner for each other. I planned and prepared the appetizer, salad and dessert. And Brett prepared the entree and side dish.
Rylee was such a good girl, giving us the whole night to cook together and eat. She slept the minute I got home and through the night till the morning.
It was creepily convenient. Thanks Rylee!
We enjoyed my new favorite cocktail that I recently tried at a restaurant in downtown Orlando called Kasa.
It is a Sparkling Raspberry and Thyme Sangria.
And it is super easy to whip together. Fresh raspberries, fresh thyme, Prosecco, Chambord (or in our case the budget friendly Razzmatazz) and simple syrup (sugar and water mixture). You just mix it all together! We used the whole bottle of Prosecco, and about 1/2 cup Rassmatazz, all of the raspberries and a few sprigs of thyme. Then we just added the sugar and water mixture to taste.
It was refreshing and delicious!
For our appetizer, we enjoyed a homemade Bruschetta on a toasted whole wheat baguette.
The salad I made was an exact copy of one of our favorites when we dine out from Outback: The Blue Cheese Chopped Salad.
I found the secret recipe online and copied it exactly. If you have ever had it before, how much does this picture look like it!
Did you know that the crunchies on the top are fried angel hair pastas? I had no clue!
I went all out with the salad, frying the angel hair pastas AND candying the pecans. Which was much easier than I thought it would be!
I did not do the dressing, however, just because I was going all out on the pecans and crunchies, so I just used Ken’s Blue Cheese Vinaigrette.
Here is the recipe if any one wants to make it at home, too! Outback Blue Cheese Chopped Salad
And for the main dish, Brett – like the amazing chef that he is – made Filet Mignon, prosciutto wrapped jumbo shrimp over an herb butter sauce and sauteed asparagus.
It was amaaaaaaaazing!
And THAT is why I love dining in. Who needs to go out when you got a man who can create a main dish like that?
And for dessert, we had plenty of my Made with Love Valentine’s Day Treats to enjoy.
It was the perfect Valentine’s Day Date Night In!
What was the best thing that you ate over the weekend?
My Valentine’s dinner was pretty great, and I would rate everything at an A+. However, the Filet Mignon was so incredible so that would get an A++.