Valentine's Day Recipes

This week we have included some delicious recipe ideas for a yummy Valentine’s Day dinner with your loved ones.

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Chocolate Chips

1 bag (10 oz.) potato chips

2-3 c. white choc. chips

2-3 c. semi-sweet choc. chips

2 T. Crisco®

Sprinkles (optional, but highly recommended)

On two baking sheet pans lined with wax or parchment paper, spread out your potato chips in a single layer.

In the microwave or a double broiler melt your white chocolate chips with one tablespoon of Crisco®. Repeat this in a separate bowl with your milk chocolate chips.

Then drizzle the chips with your melted white chocolate. Add a few sprinkles and allow the chocolate to set. (If it’s cold where you are, place them outdoors for a minute. If you live in a warm climate, a few minutes in the refrigerator will help speed up the process.) Repeat with the milk chocolate.

Again, let your chocolate set. Then, using another baking sheet lined with wax paper, carefully flip your chips over, so you can apply more chocolate to the opposite side.

Repeat drizzling with the white and milk chocolate, allowing it to set in between. Don’t forget your sprinkles.

Finally, allow your chocolate to set completely. Once hard, gently break up the chips into smaller pieces. Store in an airtight container to maintain freshness.

Note: I drizzled the white chocolate on one side, added sprinkles, let set, then flipped and did the semi-sweet chocolate and sprinkles on the other side.

Honey-Ginger Cedar Plank Salmon

Yields: 8 Servings

Prep Time: 15 Min

Total Time:  30 Min

1 lb. lemon, plus slices for garnish

2 tsp. grated peeled fresh ginger

1 large piece skin-on wild Alaskan salmon (about 2 lbs.)

3 T. lower-sodium soy sauce

2 T. honey

1 T. Sriracha hot sauce

1 clove garlic, crushed with press

4 c. packed arugula, plus more for garnish

4 miniature seedless cucumbers, thinly sliced

1-1/4 c. cooked corn kernels (from 2 ears)

1/2 c. loosely packed cilantro leaves

Soak large cedar grilling plank (about 15”x7”) in water 1 to 2 hours. Heat grill on medium.

From lemon, grate 1 teaspoon zest and squeeze 1/4 cup juice; set juice aside. Combine zest with ginger and 1/2 teaspoon coarsely ground black pepper; rub all over flesh side of salmon.

Place salmon on soaked plank skin side down; sprinkle with 1/2 teaspoon salt. Grill 20 to 25 minutes, covered, or until desired doneness.

Meanwhile, in medium bowl, whisk soy sauce, honey and Sriracha; set aside half. To remain- ing soy mixture, add garlic, reserved lemon juice and 1/4 teaspoon salt; toss with arugula, cucumbers, corn and cilantro. Brush salmon with reserved soy mixture. Garnish with arugula and lemon slices. Serve with cucumber salad.

Pork Chop Casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 6 servings

Pork Chops:

1 tablespoon vegetable oil

6 pork chops

1 tsp. seasoned salt

Hash Brown Mixture:

1 can (10.75 oz.) condensed cream of mushroom soup

2/3 c. milk

1/2 c. sour cream

1/2 tsp. salt

1/4 tsp. ground black pepper

1 pkg. (16 oz.) frozen hash brown potatoes, thawed

1 c. shredded Cheddar cheese, divided

1 can (6 oz.) French-fried onions, divided

Preheat oven to 350°F.

Pork Chops: Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. (Can also add salt & pepper or seasoning of your choice.)

Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.

Hash Brown Mixture: Mix condensed cream of mushroom soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about 3/4 of the French-fried onions into the soup mixture.

Pour into a 13x9-inch baking dish that has been sprayed with non-stick spray or buttered.

Arrange pork chops atop the mixture. Cover the dish with aluminum foil.

Bake in 350°F oven for 40 minutes.

After the casserole has baked for 40 minutes, carefully remove foil and cover the pork chops with remaining 1/4 cup Cheddar cheese and remaining French-fried onions.

Place casserole back into the oven until the cheese melts, or about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145°F.

Serve immediately.

Maple-Mustard Chicken Legs

Yields: 4 - 6 Servings

Prep Time: 15 Min

Bake Time: 35 Min

12 oz. baby potatoes, halved

8 oz. small carrots, halved

2 T. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

4 whole chicken legs with thighs attached, room temperature*

2 T. Dijon mustard

2 T. whole-grain mustard

1 T. maple syrup

1 tsp. fresh thyme leaves

Pinch crushed red pepper flakes

Freshly chopped parsley, for garnish

Preheat oven to 450°. Toss potatoes and carrots in bottom of large baking dish with 1 tablespoon oil. Season with salt and pepper.

Pat chicken dry with paper towels, drizzle with remaining tablespoon oil, and season with salt and pepper. Arrange, skin-side up, on top of vegetables in baking dish.

In a small bowl, stir together mustards, maple syrup, thyme, and red pepper flakes. Brush on top of chicken and drizzle any extra over vegetables.

Roast chicken until golden and a thermometer inserted into thickest part of thigh registers 160°, about 35 minutes.

Remove from oven and brush thighs with chicken drippings. Turn oven to broil and broil thighs until deeply golden, 2 to 3 minutes.

Let cool slightly, then sprinkle with parsley before serving.

*Note: I did not have chicken legs with thighs attached. I used a package of each. Also, the chicken was not at room temperature and the cook time was longer. I also recommend using a large baking sheet instead of a dish.

Spinach and Artichoke Mac & Cheese

Yields: 8 Servings

Total Time: 55 Min

Kosher salt and pepper

1 lb. short pasta, such as orecchiette

2 c. whole milk, plus more as needed

1 (8-oz.) pkg. cream cheese, cubed

1/8 to 1/4 tsp cayenne

8 oz. sharp Cheddar, grated (3 cups), divided

6 T. unsalted butter, at room temp, divided, plus more for greasing

2 c. packed baby spinach, chopped

1 (8-oz.) jar marinated artichokes, drained and roughly chopped

1-1/2 c. crushed Ritz® crackers (about 1-1/4 sleeves)

3/4 tsp. garlic powder

Heat oven to 375°F. Grease 13x9” baking dish.

In large saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil on high. Add pasta and cook, stirring occasionally, 8 minutes.

Stir in milk and cream cheese and cook until cream cheese has melted and pasta is al dente, about 5 minutes more.

Remove pan from heat and stir in cayenne, 2 cups Cheddar, 3 tablespoons butter, and 1/4 teaspoon each salt and pepper. Fold in spinach and artichokes, adding more milk if the mixture is too thick. Transfer mixture to prepared baking dish. Top with remaining 1 cup Cheddar.

In medium bowl, combine crackers with garlic powder and remaining 3 tablespoons butter. Sprinkle crumbs evenly over pasta.

Bake until sauce is bubbling and crumbs are golden brown, about 20 minutes. Let cool 5 minutes before serving.

Note: I used Penne pasta and it came out great.

Fast Fixing Cake

1 chocolate cake mix

1/4 c. oil

2 eggs

1-1/4 c. water

1 sm. pkg. instant pudding (chocolate)

1 cup chocolate chips

Preheat oven to 350 degrees.

Coat a 9x13 pan with the oil. Add eggs, water and blend right in the pan. Stir in cake mix, pudding and chocolate chips.

Bake for 35-45 minutes; let cool and frost with chocolate frosting.

Valentine Cheesecake Cups

Total: 20 Min

Active: 15 Min

Yield: 15 Bites

One 1.9 oz. pkg. frozen phyllo shells (15 shells)

8 oz. cream cheese

3 T. powdered sugar, plus more for dusting

1 T. whole milk

2 tsp. orange zest

1 tsp. vanilla

2-1/2 T. raspberry preserves, or fudge topping

15 fresh raspberries, or berry of your choice

Preheat the oven to 350 degrees F.

Place the phyllo cups on a baking sheet and bake for 3 minutes; they are already baked, but this will give them a light crisp. Set aside and cool for 5 minutes.

Add the cream cheese, powdered sugar, milk, orange zest and vanilla to the bowl of an electric mixer fitted with a paddle attachment and whip together until light and fluffy, 1 to 2 minutes. Spoon the mixture into a pastry bag and set aside. Snip a small opening in the tip of the bag with a pair of scissors just before you are ready to fill the cups. No piping top needed.

Spoon 1/2 teaspoon of the preserves or fudge topping into the bottom of each phyllo cup. Pipe a swirl of the cream cheese mixture into each cup, completely covering the preserves. Top each with a single raspberry. Transfer them to a serving platter and give them a light dusting of powdered sugar.

Quote of the Week:

“Don’t bother to give God instructions, just report for duty.”

~ Corrie Ten Boom