Valentine’s Day – The Best Reservation in Town!

Courtesy of Lynnwood Earl’s Kitchen Counter

Have you ever TRIED to get restaurant reservations for Valentine’s Day only to be told there are no reservations available? Or “We can put you on the waiting list.” And that’s a month or two in advance sometimes! Sheesh!

Let me give you some insider information. The best restaurant reservation in town is your own kitchen.

It doesn’t matter if you cook or don’t cook. It doesn’t matter if you’re a party of one or a party of ten. Your place IS the best place. Want to know why?

You’ve got plenty of space.

Parking isn’t a problem.

You’re not limited by someone else’s menu.

It’s as fancy or laid back as you want it to be.

There’s no wait.

You can linger as long as you like.

There’s no outrageous tab at the end of the night.

For Those Who Don’t Cook (Or Don’t Have Time to Cook)

Have you every seen the movie “Always” with Richard Dreyfuss and Holly Hunter? It’s an oldie, but a goodie. One of my favorite scenes in the movie involves Holly Hunter (whose character does NOT cook and is the farthest thing from “domestic” as you can get) opening containers of food from a homestyle diner and emptying them into bowls and platters. She goes so far as to run around the kitchen with a steaming bowl of mashed potatoes, wafting the odors into the air to make it seem like she has been cooking for hours. It’s a really fun and endearing scene.

Do that.

Go to the grocery store or your favorite restaurant and get what you need to be Holly Hunter. Walk through your place with the food so that the aromas fill the air. Wear an apron. Smudge a little flour on your face. You get the idea.

Bonus? Stream the movie “Always” after dinner.

For Those Who Do (and Have Time to) Cook

The possibilities are endless when it comes to creating a delicious and memorable Valentine’s Day dinner. You are only limited by your imagination (and perhaps your budget). Regardless, I’ve listed one of my favorite meals below to give you some inspiration for making the evening perfect!

Baked Hawaiian Chicken Skillet

Can you say, “Island Time?” This dish will take you there!

4 chicken breasts
¾ c. soy sauce
¾ c. brown sugar
1 8-ounce can of pineapple tidbits (do not drain)
2 Tbsp. lemon juice
2 tsp. ginger, grated
2 cloves garlic, minced
2 Tbsp. cornstarch
3 Tbsp. water
2 Tbsp. canola oil
½ cup chopped green onion
Cooked white or brown rice

In a mixing bowl, combine the soy sauce, brown sugar, can of pineapple tidbits (with the juice), lemon juice, ginger and garlic. Whisk until brown sugar is dissolved. Pour half of the marinade into a bowl or container. Cover with a lid, plastic wrap, or foil and put in the refrigerator.

Pour the other half of the marinade into a large plastic storage bag. Add the chicken breasts to the storage bag. Seal and allow the chicken to marinate for at least an hour, preferably overnight.

Preheat the oven to 375°.

Combine the cornstarch and water in a small bowl. Set aside.

Remove the reserved container with the marinade from the refrigerator. Pour into a saucepan and allow to come to a bubble. Once the sauce starts to boil, whisk the cornstarch mixture into the sauce. Allow to thicken. Remove from heat. Set aside.

While the sauce is heating, preheat a large oven-proof skillet on the stovetop over medium to medium-high heat. I use a 14-inch cast iron skillet. Add the oil to the skillet. Once hot, remove the chicken from the marinade, shake off the excess and carefully lay into the skillet (discard the bag of marinade). Allow to sear on that side for about 3 minutes, then flip and sear the chicken for another 3 minutes. Pour the reserved thickened sauce over the chicken breasts. Immediately place the skillet in the preheated oven and bake for 15 – 20 minutes or until chicken is cooked through. Allow to cool for 10 minutes and sprinkle the top with the chopped green onions. Serve with rice.

Categorized in: General