Sandra Lee’s Date Night Dinner

Put the kids to bed, turn on the mood music, and light the candles. It’s time for Date Night dinner. This month, Food Network star Sandra Lee has put together a stunning but simple menu, using her trademark 70/30 philosophy, which combines 70% ready-made products with 30% fresh and creative touches. Date Night dinner has never been so doable – or so delicious.

March Date Night Dinner Menu:
Artichokes Gratinee and Champagne Poached Chicken, followed by a Chocolate Box filled with Easy Chocolate Mousse.

Add a few of Sandra’s timesaving tricks, and even the busiest mom can pull off a gourmet meal that ladles up a lot of love for just a pinch of time and money:

- Plan ahead. Choose dishes you can make in advance and refrigerate or freeze.

- Keep it simple yet make it spbecial. The menu below is easy to pull together but looks and tastes spectacular.

- Let the bakery help. Dress up a store-bought cake, or doctor a cake mix, and let it double as a centerpiece. Mix a colorful cocktail and savor every second.

Artichokes Gratinée

Prep time:10 minutes

Cook time: 18 minutes

Makes 4 servings

Ingredients:

Plain breadcrumbs, Progresso®

1 jar (12-ounce) marinated artichoke bottoms, drained and patted dry, Luna Rossa®

1 1/2 teaspoons grated Parmesan cheese, DiGiorno® 

1/4 pound soft sheep’s milk cheese or Brie, rind removed

1 cup European-blend salad greens, Ready Pac®

2 tablespoons balsamic vinaigrette, Newman’s Own®

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Sprinkle 1 teaspoon of breadcrumbs onto parchment where each artichoke bottom will sit. Set drained and dried artichoke bottoms, cupped sides up, on breadcrumbs. Sprinkle the top of each artichoke bottom with a pinch of breadcrumbs and 1/4 teaspoon of Parmesan.

3. Bake in preheated oven for 15 minutes. Remove from oven and preheat broiler.

4. Divide sheep’s milk cheese onto each artichoke bottom. Broil filled artichokes, 6 inches from heat source, for 3 to 4 minutes or until cheese melts and starts to bubble and brown. Serve on mixed green salad tossed with balsamic vinaigrette.

Champagne Poached Chicken

Prep time: 10 minutes

Cook time: 18 minutes

Makes 4 servings

Ingredients:

2 tablespoons butter

1 large shallot, peeled and finely chopped

1 bottle (750 ml) champagne brut, Korbel®

2 teaspoons lemon-juice, ReaLemon®

2 sprigs fresh flat-leaf parsley, plus more for garnish

1 1/2 pounds boneless, skinless chicken breasts, rinsed and patted dry

1/2 cup cream

1 tablespoon white sauce mix, Knorr®

Directions:

1. In a large straight-sided frying pan, melt butter over medium-high heat. Add shallots and sauté until soft, about 2 minutes. Add Champagne, lemon juice, and parsley to pan. Bring to a boil, then reduce heat to keep a slow simmer.

2. Slide chicken into Champagne mixture and poach, 15 to 18 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate, and tent loosely with foil to keep warm.

3. Ladle 1/2 cup of poaching liquid into small pot set over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Slowly whisk in white sauce mix. Simmer 1 minute, stirring constantly.

To serve chicken, spoon sauce over top and garnish with parsley.

November 11, 2008