3 Quick and Easy Recipes just in time for Valentine’s Day

Preparation Time:

30 minutes

Ingredients:

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 boneless skinless chicken breast halves 
•        (4 ounces each)
• 1/4 cup butter, cubed
• 1/4 cup white wine or chicken broth
• 1 tablespoon lemon juice
• minced fresh parsley, optional

Procedure: 

1. In a shallow bowl, mix flour, salt and pepper. 
2. Pound chicken breasts with a meat mallet to 1/2-in. thickness. 
3. Dip chicken in flour mixture to coat both sides; shake off excess.
4. In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. 
5. Drizzle with lemon juice. If desired, sprinkle with parsley.

Preparation Time:

30 minutes

Ingredients:

• 12 oz. spaghetti
• 2 tbsp. butter
• 1/2 lb. shrimp, peeled and deveined
• 1/2 lb. scallops meat, patted dry
• Kosher salt
• Freshly ground black pepper
• 1 small shallot, minced 
• 3 cloves garlic, minced
• 3/4 cup milk
• 3/4 cup chicken or vegetable broth 
• 1/2 cup freshly grated Parmesan, 
•  plus more for serving
• 1 cup chopped tomatoes 
• 1/4 cup freshly chopped parsley, 
•  plus more for garnish 
• Juice of 1/2 lemon

Procedure: 

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to the pot. 
2. Meanwhile, in a large skillet over medium heat, melt butter. Add shrimp and scallops and season with salt and pepper. Cook 2 minutes per side, then transfer to a plate. 
3. To skillet add shallot and garlic and cook until soft and fragrant, 3 minutes. Add milk, broth, Parmesan, tomatoes, and parsley and season with salt. Simmer 3 minutes more, then return shrimp and scallops and toss until combined. Squeeze with lemon juice 
4. Add cooked spaghetti and toss until fully coated. 
5. Garnish with parsley and serve with Parmesan.

Preparation Time:

30 minutes

Ingredients:

• 2 USDA Angus Choice Ribeye Bone-in slices
•  2 inches
• 2 teaspoons olive oil or vegetable oil
• 1 tablespoon Meat Spice Blend or your favorite steak seasoning

Dry Rub: 

• 2 tbsp ground black pepper
• 2 tbsp minced garlic
• 1 tbsp ground cumin
• 3 tbsp kosher salt
• 3 tbsp smoked paprika
• 2 tbsp minced onion
• 1 tbsp light brown sugar
• 2 tbsp dried oregano

Procedure: 

1. Remove steaks from the refrigerator and any packaging. Brush each side with oil to coat.
2. In a small bowl, combine the salt, pepper, and white pepper. Rub both sides of each steak with the rub mixture. Let steaks sit at room temperature for at least 30 minutes before cooking.
3. Preheat an outdoor grill to high heat (about 500 degrees). Sear steaks for 3 minutes per side. Reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness (130 degrees F for medium-rare).
4. When the steaks are removed from the grill, immediately top with 1 tablespoon butter each, tent with aluminum foil, and allow the steaks to rest 5 to 10 minutes before cutting into them.