7 Date Night Recipes You Need to Try That Are Simple to Make! - House of Kerrs (2024)

• 1 ball fresh burrata ball
• spring mix greens *enough to cover area around the burrata ball*
• extra virgin olive oil
• balsamic reduction glaze
• your favourite antipasti *we used jarred roasted red peppers, pickled beets, mixed olives, jarred artichokes*
• mix of olives
• coarse salt + ground black pepper *to taste*

• Add spring mix to your platter then place the burrata in the center. Add more spring mix if necessary to surround it and fully fill the plate.

• Add & arrange your antipasti on top of the spring mix as you desire.

• Drizzle olive oil & balsamic glaze over top of the burrata and spring mix/antipasti combo. Sprinkle coarse salt + ground black pepper, to taste.

• Serve with your favourite sliced artisan bread or crostini Buon appetito!

  

• 900 g Farfalle Pasta (*use Whole-wheat for healthier spin*)
• 270 mL Jar of Sun-dried Tomatoes in seasoned oild (*use 3/4 of sundried tomato halves and chop finely*)
• 4 tbsp seasoned oil from sun-dried tomato jar
• 2 tbsp extra virgin olive oil
• 0.5 kg skinless, boneless chicken breast or chicken tenders (*about 2 chicken breasts*)
• 4 cloves fresh garlic minced
• 1/2 tbsp red pepper chili flakes less/more to taste
• 2 tbsp all-purpose flour (*substitute brown rice, quinoa, or chickpea flour for healthier spin*)
• 2 cups chicken broth low sodium
• 1.5 cups milk (*we used 1%*)
• 1/4 cup light PHILADELPHIA cream cheese
• 1 tbsp tomato paste
• 1/3 cup mozzarella shredded
• 3/4 cup parmigiano reggiano cheese freshly grated
• 1/2 tbsp EACH dried parsley, dried basil, garlic powder & salt less/more to taste
• 3 twists ground black pepper

Garnish

• freshly grated parmigiano reggiano
• fresh basil or Italian parsley

• Heat olive oil on medium heat in large cooking pan. Add cubed chicken chunks and shake on garlic powder. Cover & let cook all the way through (*approx. 5 mins*). Set aside on plate or in bowl when finished.

• Meanwhile, start heating up water to boil pasta in large pot according to directions on package (*cook 1-2 mins under recommended time for "al dente" texture*). Pasta should be cooked around the same time the sauce is ready! (drain and set aside when done).

• Heat sun-dried tomato oil on medium heat in same pan. Add sun-dried tomatoes, minced garlic & red pepper flakes and saute approx. 1-2 mins. Shake in flour and cook another 2 mins, stirring continuously (use a whisk for great results).

  

• Turn down heat to low & add chicken broth (keep stirring). Whisk cornstarch with milk, then add to pan along with the tomato paste, dried parsley + basil, garlic powder, salt & black pepper. Bring sauce to a simmer & continue heating/stirring until sauce thickens (approx. 4-5 mins).

• On low heat, add in cream cheese, parmesan cheese, and mozzarella cheese until all are melted. The Farfalle pasta should be cooked at this point, so either add it to the pan and toss sauce/pasta together, or spoon sauce onto pasta in the cooking pot.

• Serve plated or in a pasta bowl & garnish with extra freshly grated parmesan cheese and/or fresh basil/Italian parsley. Buon appetito!

  See Also

  Yogurt Sandwich (Hung Curd Sandwich) - Swasthi's Recipes

  

• 1 450 g pkg Linguine (or other long pasta) (make 900 g for a larger family or crowd)
• 4 tbsp olive oil extra virgin
• 6 tbsp butter
• 4 cloves garlic chopped or minced
• 1 454 g bag cooked, ready eat shrimp
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 lg. fresh lemon juice squeezed
• 2-4 cups fresh baby spinach ~about 2 handfuls is good
• 1/3 cup parmesan cheese grated
• 2 tbsp fresh Italian parsley chopped
• coarse salt to taste, to cook pasta
• 1/3 cup pasta water *save & set aside once pasta cooks*
• red chili pepper flakes *optional, to taste*

• In a large pot, bring water to a boil, add coarse salt & cook pasta to al dente. Preserve 1/3 cup pasta water once cooked, drain pasta & set aside. Drizzle with a bit of olive oil so it doesn't get sticky, mix.

• In the same pot, reduce heat to medium, add olive oil & half of the butter (3 tbsp). Add fresh garlic + garlic powder and cook until garlic softens.

• Add in the shrimp, cook & heat about 2 minutes (*if using non-ready to eat shrimp, heat until shrimp turn pinkish, but not fully cooked, ~4 mins*)

• Sprinkle in dried basil & toss in fresh spinach. Cook until spinach turns a rich green colour and looks wilted.

• Return the pasta back to the pot and toss in remaining butter, parmesan cheese & fresh parsely. Stir until ingredients are mixed well and the butter fully melted.

• Cut the lemon in half, then squeeze juice from each piece over the pasta mixture. Toss, then serve with extra parmesan cheese & red chili pepper flakes (*optional*). Garnish with parsley.

  Buon appetito!