they arent gonna be young forever so I want to do something really special for them that totally blows there minds and they can tell all there friends...they are 10 and 11. I may do the heart shaped pizzas(maybe little ones like lunchable size) and the parfaits for dinner...and maybe heartshaped pancakes for breakfast....any other ideas? What kinda treats should I have them take for school parties?
I would keep an eye out for things that are red/pink in color.
I found a suggestion for pesto chicken pockets (in a puff pastry), and I'm thinking it sounds simple enough to try for Valentine's. I'm also thinking I might make my own ice cream sandwiches with homemade heart shaped chocolate cookies and strawberry ice cream.
What would be a good side for the chicken pockets?
What would be a good side for the chicken pockets?
help plan my menu!! I'll be hitting the grocery store this weekend and still don't really know what I'm making for Valentine's. I obviously want to do something that's not in my normal rotation of dinners.
Hubby doesn't like seafood, isn't a big fan of pork or steaks (weird, I know).
I found this, but I don't know if it's too "plain":
Elegant Chicken Pockets
1 box puff pastry (not Phyllo)
4 chicken breasts
3 ounces cream cheese
3-4 TBSP pesto
Partially defrost puff pastry. While puff pastry is defrosting, mix together cream cheese and pesto. Set aside. Cut chicken breasts into strips. Spread out 1 sheet of puff pastry and cut in half. Place 1/4 of pesto mixture and 1/4 chicken on each half. Fold up and seal with water, making little packets. Repeat with remaining puff pastry, chicken, and pesto mixture. Place packets in freezer bag and freeze flat.
When you're ready to eat, partially thaw packets in fridge for a few hours (or in micro). Place on greased cookie sheet and brush with milk or egg (optional). Bake at 400 until puff pastry is golden brown.
I'll probably make these:
CHOCOLATE STRAWBERRY HEART-SHAPED ICE-CREAM SANDWICHES
Makes 24
2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, slightly softened
1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
2. Preheat the oven to 350°. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.
3. Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.
What do you guys think? Any ideas for a side/appetizer?
Hubby doesn't like seafood, isn't a big fan of pork or steaks (weird, I know).
I found this, but I don't know if it's too "plain":
Elegant Chicken Pockets
1 box puff pastry (not Phyllo)
4 chicken breasts
3 ounces cream cheese
3-4 TBSP pesto
Partially defrost puff pastry. While puff pastry is defrosting, mix together cream cheese and pesto. Set aside. Cut chicken breasts into strips. Spread out 1 sheet of puff pastry and cut in half. Place 1/4 of pesto mixture and 1/4 chicken on each half. Fold up and seal with water, making little packets. Repeat with remaining puff pastry, chicken, and pesto mixture. Place packets in freezer bag and freeze flat.
When you're ready to eat, partially thaw packets in fridge for a few hours (or in micro). Place on greased cookie sheet and brush with milk or egg (optional). Bake at 400 until puff pastry is golden brown.
I'll probably make these:
CHOCOLATE STRAWBERRY HEART-SHAPED ICE-CREAM SANDWICHES
Makes 24
2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, slightly softened
1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
2. Preheat the oven to 350°. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.
3. Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.
What do you guys think? Any ideas for a side/appetizer?