1 year wedding anniversary dinner?
December 27th, 2009
This Thursday is my husband and my 1 year wedding anniversary! We decided not to leave town, but instead have a romantic couple of days at home alone. I want to make him a romantic dinner that we’ve never had before so if anyone has some great menu ideas with recipes or links to recipes that would be great. I am also thinking of doing a whole fondue dinner the next night so if anyone has any good fondue recipes that would be great too! Thanks!
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check out allrecipes.com. it’s pretty awesome. I made a mexican kiev on a bed of noodles and broccoli for my husband that he loved for valentines day. they have a bunch of other really good recipes too (for special occasions, or just for everyday meals)
How about prime rib, stuffed mushrooms and cracker barrel hashbrown casserole?
I think it would be nice if you made the same meal you had at your wedding reception. It would spark the memories of your wedding day. If you saved some cake from the wedding, your first anniversary is the perfect day to take it out of the freezer.
What a coincidence, my husband and I are celebrating our thirtieth anniversary on Thursday too, but at this point we are going out to our favorite restaurant for dinner.
You don’t want anything too heavy or complicated for dinner, and you do want something that will leave you with leftovers so your romantic time won’t be all in the kitchen, I would suggest a nice roast chicken, baked potatoes, and any vegetable that you both like, with a good chocolate cake for dessert.
I know you want something you have never had before, but honestly, the stress of that, combined with the possibility of having it not be to your taste or come out right isn’t what you want to do for such a lovely plan.
You can play with your menu at some other time, where, if its wrong for you it won’t be a disaster.
Chicken Cordon Bleu — Tried and true recipe. I half if (since its me and the hubby too) instead of white wine you can use chicken broth, I do!!
INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
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Bacon-Wrapped Asparagus — you don’t have to grill these but bake them in the oven at 350* for about 35 minutes or until bacon is done.
INGREDIENTS
10 spears fresh asparagus, trimmed
1/8 teaspoon pepper
5 bacon strips, halved lengthwise
DIRECTIONS
Place asparagus on a sheet of waxed paper; coat with nonstick cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. Grill, uncovered, over medium-low heat for 8-12 minutes or until bacon is crisp, turning occasionally. Discard toothpicks.