One. Tasty. Dinner.

I have never been the biggest Valentine's Day fan. It's not that I'm bitter with bad experience... I just never really got into the whole flowers, expensive dinner out, ooey gooey love fest. Which, I admit, is weird because I'm a girl that loves being doted on. Instead, our tradition is to have a crazy amazing, treat-of-a-dinner at home. (Well, expect for the year we ordered the heart shaped pizza from Papa Johns!)

Anyway...This year ranks as one of the best...imagine this: Zucchini Cakes, Cheesy Couscous, Steamed Asparagus...all drenched in a sinful hollandaise sauce. Are you ready for this?

Let's start with the star of the show...the zucchini cakes. If you are a fan of traditional crab cakes, this is a recipe for you. It tastes so close to crab cakes without the crab, you are going to love it! I was floored by just how tasty these were!

Connie's Zucchini 'Crab' Cakes

2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties.

Dredge in flour.

In a medium skillet, heat oil over medium high heat until hot.

Fry patties in oil until golden brown on both sides.

Now...moving on to the couscous.

I love couscous anyway but this recipe really brings it to a new level!

 

Company Couscous

 
1 cup couscous
1 cup boiling water
3 tablespoons olive oil
1 clove garlic, minced
1/4 cup diced red bell pepper
4 green onions, sliced
1 cup cherry tomatoes
1 cup fresh basil leaves
1 pinch salt
1 pinch ground black pepper
1 dash balsamic vinegar
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.  Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.

While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly.

Stir in tomatoes, basil, cooked couscous, salt and pepper.

Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.  Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

Now...the sinful, sinful treat...hollandaise sauce!

 

Blender Hollandaise Sauce

3 egg yolks

1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco)
1/2 cup butter

In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream.

It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.


All of this will some traditionally steamed asparagus...

and you are looking at one tasty dinner!

Who wouldn't fall in love while eating this? Surprisingly, the couscous and zucchini cakes even passed the "leftovers" test! We had some for lunch the next day and it was still tasty! Got to love meals that can do that!