50 Shades of Red Cooking
50 Shades of Red theme! Now, that I have your attention, join me in a “red” themed romantic party menu. From a healthy heart to a libido boost (as love is in the air for Valentine’s Day) my quick, easy, and trim & terrific recipes will help you fill the room with romance. In Too Hot in the Kitchen cookbook, Food for the Mood Chapter is filled with recipes for romance with aphrodisiac ingredients plus fun quotes like “A good marriage is like a good wine, it gets better with age” I thought it would be fun to do a romantic menu using the 50 Shades of Red Valentine’s Day theme! My Too Hot in the Kitchen cookbook makes the PERFECT Valentine’s Day gift for your wife, sister or girlfriend.
- It was rumored that Casanova ate over 50 raw oysters a day to boost his libido–oysters are high in zinc content, a mineral that aids in the production of testosterone.
- Figs are considered a symbol of fertility and revered as an aphrodisiac.
- So it is said “hot food” generates a physiological response as when you get excited, so spice things up in your kitchen!
Now, for my 50 Shades of Red Menu with each course a shade of red!!!!
I hope you enjoy all these recipes or add in some of your own. Have a great Valentine’s Day and most importantly, no stress in the kitchen!
For my 50 Shades of Red Menu: Start with my Shrimp Cocktail Appetizer (deep red) or you can make my popular Mediterranean Layered Spread with roasted red pepper hummus.
Shrimp Cocktail Spread
The name “shrimp cocktail” is always a head turner, and this dip combines all the cocktail parts into one zesty spread. The colorful presentation is a holiday favorite.
Makes 16 (2-tablespoon) servings
2 (8-ounce) packages reduced-fat cream cheese, softened
1 tablespoon Worcestershire sauce
1/2 teaspoon minced garlic
1/2 teaspoon hot pepper sauce
1 (12-ounce) bottle cocktail sauce
1/2 cup sliced green onions (scallions)
2 cups cooked, peeled small shrimp
2 tablespoons minced parsley
1.In large bowl, blend cream cheese, Worcestershire sauce, garlic, and hot pepper sauce until creamy. Spread on bottom of 9-inch serving plate.
2. Cover cream cheese mixture with cocktail sauce, sprinkle with green onions, shrimp, and parsley. Refrigerate until ready to serve.
Nutritional information per serving: Calories 79, Protein (g) 4, Carbohydrate (g) 6, Fat (g) 4, Calories from Fat (%) 46, Saturated Fat (g) 2, Dietary Fiber (g) 1, Cholesterol (mg) 37, Sodium (mg) 205, Diabetic Exchanges: 1/2 lean meat, 1/2 other carbohydrate, 1/2 fat
Our next course is Tomato Basil Soup (rusty red color)
Makes 4 (1-cup) servings
1 tablespoon olive oil
1/3 cup finely chopped onion
1 teaspoon minced garlic
1 (28-ounce) can chopped tomatoes, with juice
2 tablespoons sun-dried tomato (found in jar), drained
2 cups fat-free chicken or vegetable broth
1 cup loosely packed chopped fresh basil
Salt and pepper to taste
1/2 cup skim milk
1/4 cup Italian blend shredded cheese, optional
1. In large nonstick pot, heat oil and sauté onion and garlic over medium heat until tender, about 5 minutes.
2. Add tomatoes and juice, sun-dried tomatoes, and chicken broth. Bring to boil, reduce heat and cook until soup is thickened, about 20 minutes.
3. Stir in the basil and season to taste. Transfer to a food processor and blend until very smooth. Return to pot and stir in milk and cheese, if desired.
Tip: Fresh basil is available in any grocery in the produce section. Of course, dried basil may be used (about 1 tablespoon) but fresh does make a difference.
Nutritional information per serving: Calories 107 Protein (g) 4, Carbohydrate (g) 13, Fat (g) 4, Calories from Fat (%) 35, Saturated Fat (g) 1, Dietary Fiber (g) 2, Total Sugars 8g Cholesterol (mg) 37, Sodium (mg) 205, Dietary Exchanges: 2 vegetable, 1 fat
Salad for 50 Shades of Red: Strawberry and Kiwi Mixed Green Salad (pops of bright red) from Too Hot in the Kitchen cookbook
For Entree, My Favorite No Fail Beef Tenderloin ( rare with light red interior)
Sun-Dried Tomatoes, Artichokes and Spinach with Pasta (red-orange color)
Powerful flavors of Italian seasonings and sun-dried tomatoes tossed with artichokes, tomatoes, spinach, and pasta come together easily for a quick super tasting vegetarian entrée or side.
Makes 8 (1-cup) servings
12 ounces linguine pasta
1/4 cup olive oil
1 tablespoon minced garlic
1 onion, chopped
1 cup sun-dried tomatoes, sliced, re-hydrated in hot water
1 (14 1/2-ounce) can fire-roasted tomatoes
1 (14-ounce) can quartered artichokes,drained
2 teaspoons dried oregano leaves
2 teaspoons dried basil leaves
Salt and pepper to taste
2 cups baby spinach
Grated Parmesan cheese, optional
1. Cook linguine according to package directions, drain and set aside
2. In large nonstick skillet coated with nonstick cooking spray, heat oil and sauté garlic and garlic about 5 minutes. Add sun-dried tomatoes, fire-roasted tomatoes, artichokes, oregano and basil, cooking for about 5 minutes.
3. Add spinach, pasta and season to taste, tossing well. Sprinkle with Parmesan cheese when serving, if desired.
When it came to selected a dessert for my 50 Shades of Red theme, of course I had to go with Red Velvet so here’s my Red Velvet Cheesecake but you can always make my Red Velvet Berry Trifle or Easy Red Velvet Cake with Cream Cheese Icing
Makes 16 servings, 2 (9-inch round) cheesecake pies or 1(10-inch) spring form pan
2 (8-ounce) packages reduced-fat cream cheese
1 1/4 cups sugar
1 egg white
1 tablespoon cornstarch
3 tablespoon cocoa
1 cup nonfat sour cream
1 teaspoon vanilla extract
1/2 cup buttermilk
1 teaspoon vinegar
1 (1-ounce) red food coloring
2 (9-inch) round commercially bought chocolate pie crusts
1. Preheat oven 350° F.
2. In mixing bowl, beat cream cheese and sugar until creamy. Add eggs, egg white, cornstarch, cocoa, sour cream, vanilla, buttermilk, vinegar and red food coloring, mixing until well combined.
3. Pour into crust. Bake 35-40 minutes or until center is firm. Turn off oven and remain in oven 30 minutes. Cover and refrigerate until well chilled.
Nutritional information per serving: Calories 270 Protein (g) 7, Carbohydrate (g) 13, Fat (g) 12, Calories from Fat (%) 39, Saturated Fat (g) 5, Dietary Fiber (g) 1, Total Sugars 23g Cholesterol (mg) 34, Sodium (mg) 262, Dietary Exchanges: 2 1/2 other carbohydrate, 2 1/2 fat
If using a springform pan, here’s a crust recipe.
1 1/4 cups chocolate wafer crumbs
1 tablespoon sugar
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
1. In small bowl, combine all ingredients. Press into bottom of 9-inch spring form pan. Bake 350°F 10 minutes.
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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