Romantic Dinner for Two?

Question

So, I am planning a nice and quiet evening for my boyfriend and I this weekend. I have everything figured out except the main course and what to drink... Here is the menu


1. Mixed Greens and Pear Salad
2. Garlic Roast Baked Mashed Potatoes
3. ?? Main Course ??
4. Dirt Cake for Dessert

I need suggestions for my drink and main course. Your input is appreciated!!!

FYI---We don't drink wine. A nice mixed drink thats not too strong would be nice!!

ok i like the chicken as the main course idea..what about other drink ideas???

Im thinking I will change my dessert to fruit salad, what do you think?

Answer 1

Lemon Pepper Chicken

Answer 2

The only problem with serving chicken is it has an enzime in it same as Turkey that makes you sleepy after you eat it. So if you dont want to take a nap on the couch before the fun stuff can begin, it wouldnt be my choice. Pasta is too heavy , so I dont do that either. What about some pork loin or pork chops? You could do these on the grill or in the oven and would go perfect with your salad with the pears.
If you want something you can fix ahead, and have a crock pot, get a small rump roast and put it in a crock pot with a can of beef broth , just a couple slices of green pepper, a small can of chopped tomatoes, and a package of dried french onion soup. mix all this up and around the roast . You could do this the night before and put it on low and in the morning it will smell like moms house on Sunday s for the family meal. You can put the pot on low or warm till your dinner is ready . The longer it cooks the better. Take the roast out, put on a cuttingboard to rest before you cut it. You can use the gravy right out of the crock to serve over the potatoes and the meat if you want. Or you can thicken it by putting it in a pan and bring to a boil and add some cornstarch in a little cold milk. Keep stirring it till it gets thick. It wont have lumps this way.
Most people think its just fine right out of the pot.
Drinks, I would do a martini.... look cool and can be of about anything the two of you like. Get some different skewers to put into the drink for the garninsh. If you do gin or vodka, you could get Jalopeno stuffed olives.
Dessert...definetly something light...or maybe just do an afterdinner drink or coffee with real whip cream and a special cookie on the plate next to it. Or a Brandy in a snifter while you sit together in the candlelight.

Answer 3

This is a chicken pasta dish that has always been a hit when I serve it.

2 large boneless skinless chicken breasts.
1 box farfalle or butterfly pasta
wedge of Fontina cheese grated
small wedge of Parmesan cheese grated
1/2 pint heavy cream
I large jar (8 oz) roasted red peppers drained
8 oz chicken stock
2 cloves minced garlic
1 small yellow onion diced
pinch of cayenne pepper (your call on how hot)
Chopped parsley for garnish

Sautee onions over med high in a couple tbs olive oil until sweated clear. (5-7 minutes)add garlic, cayenne pepper. sautee another 3-4 minutes, season with s&p, add chicken stock, let reduce until almost all liquid is evaporated. add heavy cream and reduce stirring constantly until sauce starts to thicken, the bubbles will get thicker when it's almost done. Add fontina cheese, S&P to taste.
Grill or oven roast Chicken over hot grill to sear on both sides, then cook till about done. Slice chicken on bias and fan over cooked drained pasta. Serve over pasta and pour sauce over chicken. Garnish with grated parmesan and chopped parsely.
Since you don't drink wine, the only thing I can suggest is maybe a sweeter cocktail to balance the spiciness. If you were to try wine, I would say a Pinot Grigio or Pinot Gris.
It's fabulous.

Answer 4

These are very good and how about Seven and Sevens to drink.

Crimson Cherry-Glazed Holiday Hens

Prep: 20 minutes
Cook: 20 minutes
Roast: 60 minutes

Ingredients
4 24-ounce Cornish game hens
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup sliced or chopped shallot
2 tablespoons butter
1 12-ounce jar red cherry preserves (with whole cherries)
1/4 cup red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Directions
1. Preheat oven to 375 degrees F. Cut one of the cloves of garlic in half and rub the skin of each hen with cut side of garlic clove. Mince remaining garlic clove and set aside. Tie drumsticks to tail. Brush hens with olive oil and sprinkle with the salt and pepper. Place hens, breast side up, on a rack in a shallow roasting pan; twist wing tips under back (see photo 4). Roast, uncovered, for 60 to 75 minutes or until juices run clear and an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F. (The thermometer should not touch bone.)

2. Meanwhile, in a small saucepan cook shallot and minced garlic in butter over medium heat about 3 minutes or until tender, stirring often. Stir in preserves, vinegar, allspice, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until desired glazing consistency.

3. To serve, transfer hens to a serving platter. Spoon glaze over hens. Makes 4 servings.

Answer 5

Choose some kind of chicken, the suggestion of the Champagne chicken sounds wonderful. I will give you one hint, foods that can be picked up and eaten using your fingers are much more suggestive than formal dinners using forks and spoons. Smiling slightly while licking a finger can really get someones attention. Of course you don't say your expecting it to be anything other than dinner. With a meal as light as with doing a chicken course, you might want to have a light mixed drink, a "Tom Collins" is light and refreshing.
Have fun......

Answer 6

This dish is so good, it's my husbands favorite. Enjoy!

Chicken in Champagne Sauce

4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk

Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings

Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.

Answer 7

STUFFED CORNISH HENS

1 (6 oz.) pkg. long grain and wild rice mix
1/2 c. diced celery
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can chopped mushrooms, drained (1/2 c.)
1/4 c. butter, melted
1 tbsp. soy sauce
4 (1-1 1/2 lbs.) ready to cook Cornish game hens

Cook rice using package directions; cool. Add remaining ingredients except Cornish hens. Toss lightly to mix. Salt inside of birds and stuff and truss. Roast according to poultry roasting chart.