» Fruit Dip
» Hot Artichoke Dip
» Strawberry Spinach Salad

Main Dishes
» Heart Shaped Tenderloin Fillets With Mushroom Sauce
» Valentine Chicken for Two

Side Dishes
» Lemon Roasted Asparagus
» Mushroom Risotto
» Spinach Puff

» Chocolate Cherry Cake
» Sweetheart Strawberry Cake
» Chocolate Pistachio Hearts
» Valentine's Day Truffles

Fruit Dip

  • 1 (8-oz) carton sour cream
  • 1 small jar marshmallow cream

Mix together well and chill. Serve with chunks of fresh fruit. This is delicious and so simple.

Hot Artichoke Dip

  • 1 box frozen chopped spinach, thawed and drained
  • 1 can quartered artichoke hearts, drained and chopped
  • 1 cup mayonnaise
  • 1 cup grated Parmesan
  • 1 tsp garlic powder

Mix all ingredients together. Spread in shallow casserole dish or pie pan. Bake at 350 degrees for 30 minutes till brown and bubbly. Serve with crackers or rye chips. Reheats well in microwave.

Strawberry Spinach Salad

  • 1 (6-ounce) bag spinach leaves
  • 1 pint strawberries, hulled and halved
  • 1 orange, peeled and in sections
  • 1/2 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon chopped fresh basil
  • Salt and Freshly Ground Black Pepper
  • 1/4 cup toasted pine nuts

Place spinach in large salad bowl and add berries and orange sections. Gradually whisk in oil, then add basil and season to taste with salt and pepper. Pour dressing over salad and toss thoroughly. Scatter pine nuts over top.

Heart Shaped Tenderloin Fillets With Mushroom Sauce

  • 2 heart shaped fillets
  • 2 cups beef stock
  • 1 cup mushrooms, sliced
  • 1 shot Jack Daniel's (optional)


  • 1/4 cup water
  • 1/4 cup corn starch
  • 2 Tbsp. olive oil

Rub olive oil lightly on fillets and place in iron skillet on medium heat until desired temperature. Place fillets over crunchy onions (onion slices dredged in flour and deep fried). In separate skillet saute mushrooms in olive oil, add Jack Daniel's (flambe) add beef stock and bring to a boil. Add slurry to sauce and tighten to a medium consistency. Add atop heart shaped tenderloin fillets. Enjoy!

Valentine Chicken for Two

  • 2 boneless, skinless chicken breast fillets
  • 2 Tbsp. butter
  • 2 oz mushrooms sliced
  • 2 Tbsp. onion, minced
  • 2 Tbsp. lemon juice
  • 2 Tbsp. white wine or chicken stock

Pound chicken breasts between two pieces of waxed paper to a uniform thickness. Heat butter in a non-stick skillet and cook chicken until lightly browned and juices run clear. Remove to a plate and keep warm. Add mushrooms and onion to pan and cook at medium high heat until mushrooms have given up their liquid and are tender. Divide mushroom mixture evenly between two plates. Add lemon juice and wine (or stock) to skillet and deglaze pan. Cook until mixture has been reduced by about half. Place a piece of chicken on each plate and pour sauce over. Serve immediately.

Lemon Roasted Asparagus

  • 1 pound fresh asparagus spears
  • 2 to 3 tablespoons melted butter, olive oil or a combination of both
  • Zest and juice from 1 lemon (no white pith)
  • Kosher salt (optional)

Position oven rack so asparagus will roast in center. Preheat to 475 degrees. Coat pan with baking spray. Cut asparagus so spears are even and all the same length. Toss with butter or oil. Arrange coated spears in a single layer in prepared pan. Roast 5 minutes. Turn spears over (a pan cake turner works well) and roast until tender - about 5 minutes more according to thickness. Arrange roasted asparagus on serving platter. Sprinkle with lemon juice, zest and salt (if desired).

Mushroom Risotto

  • 6 oz. mushrooms, thinly sliced (about 3 cups)
  • 4 tsp. olive oil, divided
  • 5 c. low-sodium fat-free chicken broth
  • 1 small onion, diced
  • 1 1/2 c. uncooked arborio rice
  • 1/3 c. dry white wine or dry vermouth
  • 1/3 c. (about 1/4 oz.) grated Parmesan cheese
  • 1/3 c. chopped fresh flat-leaf parsley
  • 1/4 tsp. coarsely ground black pepper

In a large non-stick skillet over medium-high heat, saute mushrooms in 2 teaspoons hot olive oil 4 minutes, until lightly browned. Set aside. In a medium saucepan over very low heat, keep broth warm. Meanwhile, in a large saucepan over medium heat, saute onion in remaining 2 teaspoons hot oil 4 minutes, or until softened. Stir in rice; cook, stirring, until slightly translucent. Add wine; cook, stirring, until almost all the wine is absorbed. Turn heat to low; add broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next. Continue adding broth and stirring 25 minutes, or until rice is tender but firm. Stir in mushrooms. Remove from heat and stir in cheese, parsley, and pepper.

Spinach Puff

  • 2 pkg. chopped frozen spinach; thawed
  • 1 c. biscuit mix
  • 1 c. milk
  • 2 large eggs
  • 1/2 tsp. salt and pepper
  • 1 c. sharp cheese; diced or grated
  • 1 small onion; chopped

Preheat oven to 325 degrees F. Mix all ingredients together in an ungreased casserole dish, adding spinach last. Bake until knife comes out clean like custard (about 1 to 1 1/2 hours). You can also use squash or broccoli.

Chocolate Cherry Cake

  • 1 pkg. chocolate cake mix
  • 1 cherry pie filling
  • 2 eggs
  • Chocolate icing

Mix by hand until mixed well. Pour batter into prepared 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes or until done. Ice with your favorite chocolate icing.

Sweetheart Strawberry Cake

  • 1 (18.25 oz.) box white cake mix
  • 1 1/4 cups water
  • 1/4 cup unsweetened applesauce
  • 3 egg whites
  • 1 (3 oz.) box strawberry-flavored gelatin
  • 1 (8 oz.) pkg. frozen sliced strawberries, thawed and drained
  • Red or pink candies

Cream Cheese Icing:

  • 2 tsp. chilled light butter
  • 6 oz. 1/3-less-fat cream cheese, chilled
  • 3 cups powdered sugar
  • 1 1/2 tsp. vanilla extract

Heat the oven and grease and flour sides and bottom of two 8-inch pans, one square and one round, as directed on the cake mix box. Add the gelatin to the cake mix, then add water, applesauce and egg whites. Beat for two minutes. Fold the strawberries into the batter. Pour batter into the prepared pans and bake according to the package directions. Remove the cakes from the pan and allow them to cool completely on wire racks. Make the cream cheese icing: (Beat butter and cream cheese at high speed of a mixer until fluffy. Add sugar, beat at low speed until well blended. Add vanilla; beat well.) When the cakes have cooled, remove them from their pans. Cut the round one in half and place the circles against two sides of the square cake to form a heart. Spread on the frosting and decorate with candies.

Chocolate Pistachio Hearts

  • 1 cup butter
  • 2/3 cup packed brown sugar
  • 1 tsp. vanilla
  • 1 egg, beaten
  • 2 1/4 cup flour
  • 1/4 cup cocoa powder
  • 3/4 cup pistachio nuts
  • 3/4 cup semi-sweet chocolate pieces
  • 1 Tbsp. shortening
  • 1/2 cup ground pistachio nuts

In a medium saucepan, heat and stir butter and brown sugar over low heat until melted. Remove from heat and stir in vanilla. Cool mixture 15 minutes. Stir in beaten egg, flour and cocoa powder until combined. Stir in 3/4 cup pistachio nuts. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle. Roll dough out on a flavored surface until 1/4-inch thick and cut into heart shaped pieces. Bake on an ungreased cookie sheet for nine minutes at 350°. Cool cookies and set aside. Heat up chocolate pieces and shortening until smooth. Dip cookies in, then coat with nuts.

Valentine's Day Truffles

  • 1/4 cup heavy cream
  • 8 oz. bittersweet chocolate, cut in small pieces
  • 6 Tbsp. unsalted butter, softened
  • 6 pecan sandies or 1/4 cup fine cocoa

In a heavy, small saucepan, bring the cream to a boil. Remove from the heat and stir in the chocolate and butter. If necessary return to heat for 30 seconds while stirring until chocolate is completely melted and well blended. Pour chocolate mixture in a shallow glass or plastic container and refrigerate until firm, about 2 hours. Process pecan sandies in food processor or blender to make very fine crumbs, and scatter them on a pie plate. Line a glass, airtight container with waxed paper. Dip a melon baller in warm water and scrape it across the surface of the cold truffle mixture to form a 1/2-inch ball. Drop the ball into the crumbs and repeat with the rest of the mixture. Roll the chocolate balls around the crumbs until well coated. Transfer the truffles to the prepared container and separate layers with additional wax paper. Cover tightly and keep refrigerated. Makes around 35 small truffles.

Recipes courtesy of and Gray Television.

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