I
love Buzzfeed Tasty’s video recipes. They always make the meal look so simple.
Luckily, this one was actually as easy as it looked.
When
we were trying to decide what to cook for Valentine’s Day, I stumbled upon this
menu for two with bruschetta, garlic shrimp alfredo pasta, and chocolate mousse
for dessert.
While
it says “for two,” it really should have said “for two for a week” because we
could have fed ten. Which was fine
because the meal was delicious and we wanted leftovers.
We
didn’t follow the mousse recipe from Buzzfeed.
I actually had found a recipe that used coconut cream instead of
whipping cream, but it didn’t work at all. No matter how long I whipped the
coconut cream, it just wouldn’t fluff up.
We ended up adding normal cream and saving the dessert (I would still include
the coconut cream because I liked the slight coconut taste it added).
We
enjoyed the meal with wine from one of our new favorite restaurants, Cooper’s
Hawk. Their Barbera is an amazing deep red
wine that we received with our Cooper’s
Hawk “Wine of the Month” club. We aren’t connoisseurs of wine by any means
(we are happy with our “Two Buck Chuck” Shiraz from Trader Joe’s), but this
wine is really fantastic. My friend James gave us a wine aerator that attaches to the bottle so there's no need for a separate decanter to enhance the wine's flavor.
The
wine of the month club costs $18.99 to sign up, and they give you and your
significant other $15 gift cards the month of your birthday. Since Lance and I
both have January birthdays, we received a bottle of wine plus a $30 Cooper’s
Hawk gift card for only $18.99 (you can cancel the card anytime…)
Below
is the full dinner recipe if you’d like to recreate this dinner!
Tomato Basil Bruschetta (adapted from Buzzfeed
Tasty)
Ingredients:
·
1
6-inch baguette
·
¼
cup olive oil
·
3
medium tomatoes, diced
·
1
clove garlic, minced
·
1
teaspoon balsamic vinegar
·
1
tablespoon basil, chopped
·
½
teaspoon salt
·
½
teaspoon pepper
·
1
clove garlic, whole
Directions:
1.
Preheat oven to 450°F
2. Slice the baguette into ½-inch rounds and place on a baking sheet.
3. Brush both sides of the baguette slices with olive oil.
2. Slice the baguette into ½-inch rounds and place on a baking sheet.
3. Brush both sides of the baguette slices with olive oil.
4. Bake for 6 minutes until slightly crispy.
5. In a medium bowl, combine the tomatoes, minced garlic, balsamic vinegar, basil, salt, and pepper.
5. In a medium bowl, combine the tomatoes, minced garlic, balsamic vinegar, basil, salt, and pepper.
6. Rub the garlic into one side of the baguette slices, then spoon the tomato mixture evenly across the slices.
Garlic Bacon Shrimp Alfredo (adapted from Buzzfeed
Tasty)
Ingredients:
·
6
slices bacon, chopped
·
1
pound shrimp, deveined and peeled
·
1
teaspoon salt
·
½
teaspoon black pepper
·
½
onion, diced
·
1
medium tomato, diced
·
3
cloves garlic, minced
·
2
cups heavy cream
·
1
pound fettuccine, cooked
·
1
cup parmesan cheese, grated
·
½
parsley, chopped
Directions:
1. Cook the bacon in a large pot until crispy.
2. Add the shrimp, salt, and pepper, cooking until
the shrimp is pink throughout.
3. Remove the shrimp and bacon.
4. Add the onions, tomatoes, and garlic, cooking until the garlic is slightly starting to brown.
4. Add the onions, tomatoes, and garlic, cooking until the garlic is slightly starting to brown.
5. Add the cream and bring to a boil.
6. Toss in the fettuccine with the shrimp, bacon,
parmesan cheese, and parsley, stirring until the cheese has completely melted
and the sauce coats the shrimp and pasta nicely.
Chocolate Coconut Mousse (adapted from Cafe
Delites)
Ingredients:
·
1
can full fat coconut cream
·
1
cup heavy whipping cream (not shown below, but the coconut cream did not fluff as expected...)
·
2
T confectioners’ sugar
·
3
T unsweetened cocoa powder
·
2
squares dark chocolate, shaved
·
Strawberries,
raspberries and/or mint to garnish
Directions:
1. Place sealed can of coconut cream in the
refrigerator overnight. Without shaking
the can, open and scoop out the thick cream sitting on top of the water. Discard the liquid.
2. Add the heavy whipping cream and confectioners’
sugar, then beat on high with either a hand mixer or stand mixer (I used my KitchenAid). When thick and creamy, reserve 4 T of the
plain whipped cream to the side to use as a topping.
3. Fold in the cocoa powder and beat until
smooth.
4. Serve the chocolate mousse in a glass topped
with the plain whipped cream. Garnish
with the fruit, mint, and shaved dark chocolate.
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