Valentine's Day Dinner...recipe alert!

Grant and I had a lovely Valentine's dinner at home last night.  We never really like going out during the week and especially not on a busy night like Valentine's.  Nolan also wasn't feeling well, so we put him to bed early and were able to enjoy our meal alone.  

Grant has always loved Italian style spaghetti and meatballs.  However he doesn't usually get it very often at home.  I may make it twice a year?  I am never really very excited for it so that is why i don't make it, yet every time i do make it i think...hmmm, that was really yummy!  So i made Grant one of his faves, with a new salad that i wanted to try and then the kicker was the Red Velvet Cupcakes with Cream Cheese Frosting!  We had two each, they were so darn tasty!!!  Happy Valentine's to us!  Happy Valentine's to you and your lovey!  I hope you enjoy these recipes, we sure did ;)

Italian Style Meatballs & Tomato Sauce

Serves 6 people

Meatballs:

1 pound ground beef
1 pound ground pork
1/4 milk (adjust more or less depending on the moistness of the mixture)

1 cup quick oats

1/4 cup grated parmesan cheese 

2 eggs
2 teaspoons salt
1 Tbsp chopped fresh parsley

2 teaspoons black pepper
1 teaspoon dried oregano

2-3 garlic cloves, minced

Approx. 18 - 1/2 inch cubes of mozzarella or cheese of your choice

Tomato Sauce:

2 Tbsp olive oil
3/4 cup finely chopped onions
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1 28 oz. can diced or crushed tomatoes
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste

Preheat oven to 400 and line a baking sheet with parchment paper.

Start with the tomato sauce, which will simmer while you prepare the meatballs. Heat olive oil in a large skillet on medium heat. Add the onions, carrots, celery, and parsley. Stir to coat with the oil, reduce the heat to low and cover the pan. Cook for 15 minutes until the vegetables are soft and cooked through. Remove the cover, add the garlic, and increase the heat to medium high. Cook the garlic for half a minute, then add the tomatoes.  Add the tomato paste and basil. Season with salt and pepper. Bring to a low simmer, reduce the heat to low and let cook uncovered until thickened while you prepare the meatballs, 20-30 minutes. Puree in a blender, or use an immersion blender for a smooth consistency. Adjust seasonings to taste.

In a large bowl, combine the beef, pork, milk, oats, parmesan, eggs, salt, parsley, oregano, black pepper and garlic. Mix it well with your hands.

Put one cube of cheese inside of each meatball, shaping with your hands to be about 2 inches in diameter.  Place on prepared baking sheet.  Once all of your meatballs are assembled, baked in the oven for about 30 minutes.  It is normal to have some cheese run out of the meatball but most should stay inside.  

Once all the meatballs are done, toss them in with the sauce.  Cover the pot and simmer gently for 15 minutes. Serve meatballs and sauce over your choice of pasta. Sprinkle with grated parmesan and parsley for garnish.

Spinach Salad with Prosciutto, Goat Cheese & Pine Nuts

Serves 4 people

Salad:

4 large handfuls of spinach leaves (about the equivalent of one 6oz bag)

4 slices prosciutto

100g crumbled goat cheese

2 tbsp toasted pine nuts

Dressing:

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp liquid honey

1 tsp Dijon mustard

Pinch of salt and fresh ground pepper

Whisk olive oil, balsamic vinegar, honey, mustard and salt & pepper together and set aside.

Preheat oven to 400 and line a baking sheet with parchment paper.  Lay the slices of prosciutto on the prepared baking sheet and bake for 5-7 minutes.  At the same time you can toss the pine nuts into a small round baking pan and put them in the oven with the prosciutto.  Shake around the pine nuts every 30 seconds or so until then become golden and fragrant.

Thinly slice the prosciutto into 1/2 inch strips.  Let the pine nuts cool on the counter before tossing them into the salad.  

In a large serving bowl layer half of the spinach and top with half of each of the slices prosciutto, crumbled goat cheese and pine nuts.  Then put on the remaining spinach and top with the other half of prosciutto, goat cheese and pine nuts.  Layering this way means you don't have to "toss" the salad and end up with all the heavy toppings on the bottom of the bowl.  Let guests drizzle their own salad with the dressing.

Gluten Free Red Velvet Cupcakes with Cream Cheese Frosting

Makes 12 cupcakes

Ingredients:

1 3/4 cup all-purpose gluten-free flour or gluten free flour blend of your choice (without xanthan gum)

1 teaspoon xanthan gum

3/4 teaspoon salt

3/4 teaspoon baking soda

2 tablespoons unsweetened cocoa powder

1 cup sugar

3/4 stick (6 tablespoons) unsalted butter, at room temperature

2 extra-large eggs, at room temperature, lightly beaten

1 teaspoon pure vanilla extract

1 teaspoon cider vinegar

Super red soft gel paste food coloring to desired color

Scant 1 cup milk (low-fat is fine, nonfat is not), at room temperature

Instructions:

Preheat your oven to 325 degrees F. Line a standard 12 cup muffin tin with grease proof pretty cupcake liners and set it aside.

In a large bowl, place the flour, xanthan

Divide the batter among the 12 muffin cups. Shake the muffin tin back and forth to distribute the batter evenly in each cup. Smack the tin *smack* on the counter top to break any trapped air bubbles in the batter.

Place in the center of the preheated oven, and bake for about 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Allow to cool completely before frosting.

Cream Cheese Frosting

Frosts 12 cupcakes

Ingredients:

1 - 8oz package of cream cheese chilled

1/2 cup non-salted butter at room temperature

3-4 cups icing sugar

1/2 tsp vanilla extract

3-4 tbsp cold whipping cream

Instructions:

I didn't really use a recipe for this frosting so the measurements are approximate.  I was looking for a certain taste and consistency for piping.

Cream butter and cream cheese in mixer or with handheld until smooth.  Add 1 cup of icing sugar and mix again until smooth.  Add another cup of icing sugar, 2 tbsp whipping cream and vanilla and mix again until smooth.  Add 3rd cup of icing sugar and 3rd tbsp cream and mix for about 2 minutes.  The fourth cup of icing sugar and fourth tbsp of whipping cream can be used if needed for consistency.  Keep the frosting cool as it will soften quickly if it gets too warm.  Don't forget to lick the beaters!

Oh and i garnished my cupcakes with a delicious Swedish Berry :)