Feb. 9, 2018 — Many people on Valentine’s Day try to impress loved ones with a reservation for two at the swankiest restaurant in town. While the gesture is sweet, it can come with pitfalls too. Valentine’s Day is traditionally among the busiest nights of the year for dining establishments. At Schwan’s, we have a better idea.
How about a dinner date where you spend time together preparing your own meal and learning new, delicious recipes?
To help with planning for that date night at home, we’ve teamed up with our Schwan’s Chef Collective to create the perfect three-course meal.
The menu includes:
- Honey Peanut Dipping Sauce with Pagoda® Egg Rolls.
- Korean-Style Chops with Zesty Broccoli Florets with Cilantro Jasmine Rice.
- Key Lime Parfait with Cranberries.
See below for full recipe details:
Honey Peanut Dipping Sauce with Pagoda® Egg Rolls
Ingredients include:
- 1 package of Pagoda Pork & Shrimp Egg Rolls.
- 2 tablespoons creamy peanut butter.
- 1 ½ tablespoon honey.
- 1 ½ tablespoon Kikkoman® Tamari Sauce.
- 1 tablespoon Kikkoman® Rice Vinegar.
- 1/8 teaspoon ginger.
- 1/8 teaspoon garlic.
- ¼ teaspoon Kikkoman® Sriracha Hot Chili Sauce.
- Prepare egg rolls according to package directions.
- Whisk remaining ingredients together until smooth.
- Cut egg rolls into quarters and serve rounds on or with peanut sauce.
Ingredients include:
- 4 Signature™ Boneless Pork Loin Chops, thawed.
- ¼ cup soy sauce.
- 2 tablespoons honey.
- 1 tablespoon minced garlic.
- 1 teaspoon minced ginger.
- 1 teaspoon sesame oil.
- 2 teaspoons hot sauce.
- Ground black pepper, to taste.
- 1 tablespoon olive oil.
- 1 package Schwan’s® Broccoli Florets, prepared according to package instructions.
- 1 teaspoon lemon zest.
- 1 teaspoon fresh lemon juice.
- Preheat oven to 400 degrees Fahrenheit.
- Place pork chops into a large re-sealable, disposable plastic bag.
- Whisk together soy sauce, honey, garlic, ginger, sesame oil and hot sauce.
- Pour mixture over pork chops, seal bag and marinate in refrigerator for 20 minutes.
- Heat olive oil in a large oven-safe skillet over medium high.
- Remove pork chops from marinade. Set marinade aside.
- Sauté chops in skillet for three minutes.
- Turn chops over and pour in marinade. Cook for five minutes.
- Place skillet in the oven and bake 10 to 15 minutes or until pork has cooked through.
- Toss broccoli with lemon zest and juice in a bowl. Season to taste with salt and pepper.
- Serve broccoli with chops and Cilantro Jasmine Rice (see recipe below).
Ingredients include:
- 2 cups water.
- 1 tablespoon butter.
- 1 cup jasmine rice.
- 1 teaspoon lime zest.
- 2 tablespoons fresh lime juice.
- ½ cup chopped cilantro.
- Salt and pepper, to taste.
- In a sauce pan, bring water to a boil and stir in butter and rice.
- Cover, reduce heat to low, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
- Stir in lime zest, lime juice and cilantro prior to serving.
Ingredients include:
- 1 cup frozen cranberries.
- 1 tablespoon sugar.
- Juice and zest of ½ a navel orange.
- Whipped cream.
- Edwards® Key Lime Pie.
- Gently simmer cranberries and sugar with zest and juice from the navel orange until soft.
- Thaw pie and scoop out filling.
- Crumble pie crust or cut frozen with cookie butter.
- Pipe whipped cream layer into glass or jar.
- Add pie crust layer, spoon or pipe pie filling layer, pipe second whipped crème layer and dollop of cranberries, followed by pie crust layer and final pie filling layer.
- Top with whipped cream, garnish with cranberries and a little orange zest.
