So the 14th is coming up fast. Are you ready for it? Personally I don’t do Valentine’s Day. Never was much into it. But for you dear readers, I will see what I can find to make your Valentine’s Day spectacular! Or at least a fun day.
First how about some fun facts for Valentine’s Day? Here is just a few I dug up.
According to the condom company Durex, condom sales are highest around Valentine’s Day, which are 20 percent to 30 percent higher than usual. (have fun people!)
More at-home pregnancy tests are sold in March than in any other month. (Well that figures, those condoms are not 100% foolproof you know)
Penicillin, a popular treatment for venereal diseases such as syphilis, was introduced to the world on February 14, 1929. (those pesky venereal diseases!)
15 percent of U.S. women send themselves flowers on Valentine’s Day. (yeah I would be in that percentage, although anyone who wants to send me something for Valentine’s can, I mean I wouldn’t turn it down, well except if it involves Penicillin)
In order of popularity, Valentine’s Day cards are given to teachers, children, mothers, wives, sweethearts and pets. (My Sam (dog) deserves a Valentine’s Day card, he puts up with me and never complains)
Now for that special gift that says “I love you”. Or it could say “My ass is grass”. bwahahaha!
I love you, every part of you!
- Current Bid: $5.95
Fundies, undies for two
Candy and bra… Perfect!
And when there is nothing else to give… Give nothing!
Gluten-Free Valentine’s Day Heart-Shaped Pizza Recipe
Prepare a batch of Gluten-Free Pizza Crusts ahead of time and making homemade gluten-free pizza becomes the ultimate gluten-free fast food.
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
- 1 recipe parbaked (partially pre-baked) gluten free pizza crust (recipe below)
- 6 tablespoons olive oil
- 1 can Muir Glen organic pizza sauce OR your favorite gluten-free pizza sauce
- 2 teaspoons gluten-free Italian blend herbs OR dried oregano
- 4 -6 ounces fresh grated mozzarella cheese
- 4 ounces gluten-free pepperoni OR hard salami
Preheat oven to 450°F / 232°C
- If you have a pizza stone place it in oven to preheat. Or use a baking sheet lined with parchment paper or a round pizza pan.
- Servings- One recipe of gluten free pizza crust makes 1 large, 2 medium or 3 to 4 small pizzas.
- Prepare one recipe of gluten-free pizza dough. Shape dough into heart shapes in desired sizes. Parbake according to recipe directions.
- Brush each pizza crust with olive oil.
- Evenly spoon pizza sauce on pizza.
- Sprinkle cheese and herbs on pizza.
- Cut pepperoni in the shape of the letters O and X (hugs and kisses) and place evenly on the prepared pizzas.
- Bake in preheated oven for about 12 minutes or until cheese is bubbly and crust is golden brown.
Gluten-Free Caesar Salad Recipe
To make a gluten-free Caesar salad, you’ll need to substitute regular croutons with gluten-free croutons. You’ll also need to make sure your Caesar salad dressing is gluten-free — the best way to be certain of that is to make your own using gluten-free ingredients.
Here’s a Caesar dressing recipe that will be gluten-free if you use gluten-free mayonnaise (Hellman’s reports that all their mayonnaise products currently are gluten-free, and they’ll also declare any gluten on the label). If you’d prefer a store-bought dressing, Litehouse and Annie’s Naturals both make gluten-free Caesar salad dressings.
- 1/3 head Romaine lettuce
- 3/4 cup gluten-free croutons
- 1/4 cup gluten-free Caesar salad dressing
- 1/2 oz. anchovy fillets (optional — should be gluten-free, but verify)
- Sea salt
- Fresh ground pepper
Tear Romaine lettuce into bite-sized pieces and place in large salad mixing bowl.
Spoon Caesar salad dressing over lettuce, then toss until all pieces of lettuce are liberally covered with dressing. Add gluten-free croutons and anchovies (if desired), and toss until thoroughly mixed.
Split into two separate servings on salad plates and add sea salt and fresh ground pepper to taste.
A Fast Saute of Beef for Two Recipe
This is a meal in one with beef tenderloin chunks, potatoes, and mushrooms. Do not let the long ingredient list dismay you. It’s not that difficult to make.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- The Onions:
- 6 to 8 small white onions about 1 inch in diameter
- 1/2 cup chicken stock
- A pinch of tarragon or mixed herbs
- The Potatoes:
- 3 or 4 medium boiling potatoes
- A pinch of tarragon or mixed herbs
- 3 tbsp minced fresh parsley
- The Mushrooms:
- 6 to 8 large fresh mushrooms
- 1 tbsp minced shallot or scallion
- The Meat:
- 2 center-cut beef tenderloin steaks 1-1/2 inches thick, or the equivalent cut from a piece of tenderloin
- The Sauce:
- 2 tbsp minced shallots or scallions
- 1/3 cup dry French vermouth
- 1/4 cup beef or chicken stock
- 1/3 cup heavy cream (or 1/2 cup stock blended with 1/2 tbsp cornstarch)
- Other Ingredients:
- Salt and freshly ground pepper
- Butter and light olive oil or peanut oil
Drop the onions into boiling water for 1 minute. Drain. Shave skin from the tip and root ends, then slip off the remaining skins. Pierce a cross 1/4 inch deep in the root ends, for even cooking. Simmer slowly in the covered saucepan with the stock, herbs, and a little salt until tender, about 20 minutes. Meanwhile, continue with the rest of the items.
Peel the potatoes and cut into 3/4-inch slices; cut the slices into 3/4-inch strips, and cut the strips into cubes. Dry the potatoes. Set one of the frying pans over high heat, add 1 tablespoon each of butter and oil, and when the butter foam has almost subsided, add the potatoes. Saute without disturbing for 1 minute, swirl the pan by its handle to toss them, and leave for another minute to sear them. Season lightly with salt and pepper, and saute over moderate heat, tossing fairly frequently, for about 15 minutes. When lightly browned and tender, keep them just warm, uncovered, over a pan of barely simmering water.
Trim 1/4 inch off the stems of the mushrooms and either wipe the caps clean with a towel or wash them rapidly, if dirty, and dry them. Quarter them. Saute several minutes in hot butter in your second frying pan, adding the shallots or scallions at the end, just as the absorbed butter reappears on their surface and they begin to brown.
Whether you are using steaks or a piece of tenderloin, cut off outside fat and slice the meat into 1-1/2-inch chunks. Dry them well before sauteing.
Everything is cooking at once except for the meat, which is lying in wait. The onions are simmering away in their saucepan; the potatoes are sauteing. When the mushrooms are done, turn them into a side dish.
Sauteing the meat:
Set the mushroom saute pan over moderately high heat, adding a little butter and oil. When very hot, almost smoking, add the meat. Brown, tossing frequently for several minutes, until barely springy when pressed — the beef must be very rare because it gets a little more cooking later. Toss it with a sprinkling of salt, and scrape it into the dish with the mushrooms.
Spoon all but a tablespoon of fat out of the pan, stir in the minced shallots or scallions, and saute a moment; then pour in the wine, the stock, and any juices from the onions. Boil rapidly and let reduce almost to a syrup before adding the optional cream (or the stock/cornstarch).
Scrape the beef, onions, and mushrooms into the pan and bring to the simmer, basting with the sauce, just to warm the beef through without overcooking; it should be rosy rare. Taste the sauce carefully and correct seasoning.
Toss the potatoes over high heat to crisp, adding a tablespoon of butter, the herbs, and parsley. Strew the potatoes over the meat and serve.
Easy Flourless Chocolate Cake with Silky Chocolate Glaze Recipe
This version is smaller than most flourless chocolate cake recipes but don’t let the diminutive size fool you, one small wedge delivers a big dose of buttery rich chocolate flavor!
If you have a 7-inch tart pan with crimped edges and a removable bottom the cake bakes up with fanciful fluted edges and is easy to remove from the pan after baking.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- 6 1-ounce squares coarsely chopped semisweet chocolate
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup cocoa
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- For Glaze:
- 2 1-ounce squares coarsely chopped semisweet chocolate squares
- 1 1/2 tablespoons unsalted butter
- 1 1/2 teaspoon milk OR light coconut milk
- 1 1/2 teaspoons Agave syrup OR honey
- 1/8 teaspoon vanilla
Spray a 7-inch tart pan with removable bottom with cooking spray. If you don’t have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.
- Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
- Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
- Remove pan from heat. Whisk in eggs, one at a time and vanilla. The mixture will look smooth and glossy.
- Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
- Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
- Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
- To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
- Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.