Valentine’s Day Recipe Ideas for Breakfast, Dinner and Dessert

Valentine’s French Toast Breakfast

Before Loretta went gluten free, french toast was her favorite breakfast choice.

2 eggs
1/8 tsp cinnamon
Dash of nutmeg
½ tsp vanilla extract
½ cup milk
6 slices bread
Fresh strawberries, washed, hulled and sliced
Maple Syrup

In a shallow bowl, beat together the eggs and milk. Then add the vanilla extract, cinnamon and nutmeg. Dip each of the bread slices (both sides) into the egg mixture.

In the meantime, melt some butter in a large skillet and fry the bread until each side is golden brown (about 2 – 3 minutes each side).

Serve immediately with sliced strawberries and drizzle with maple syrup.

Valentine’s Salmon Bake Dinner

4 salmon fillets, both sides seasoned with salt and pepper
4 tsp runny honey
2 tbsp butter, melted
2 tbsp Dijon mustard
¼ breadcrumbs
¼ cup pecans, finely chopped
Handful of fresh parsley
Salt and black pepper

Preheat the oven to 400° Fahrenheit and lightly grease a baking sheet.

In a small bowl, combine the honey, mustard and melted butter.

In a separate bowl, combine the breadcrumbs, pecans and parsley.

Arrange the fillets on the baking sheet and brush the top with the honey-mustard mixture. Then sprinkle with the breadcrumbs/pecan/parsley mixture and bake in the oven until the salmon flakes (the general rule is: about 10 minutes per inch of thickness of fillet).

Serve immediately with rice and lemon wedges.

Valentine’s Chocolate Mint Slices Dessert

2 eggs
8oz butter or margarine
½ tsp peppermint essence
8oz white sugar
2oz almonds, flaked
4oz all-purpose flour
2oz cooking chocolate

Butter Cream:
2 tbsp margarine
4oz confectioners’ sugar
1 tbsp cream
½ tsp peppermint essence

Plus additional:
2oz plain chocolate
1 tbsp butter

Preheat the oven to about 360° Fahrenheit and slightly grease a jelly roll pan.

Beat the eggs and the sugar together until smooth.

In a microwavable bowl, melt the margarine and cooking chocolate and mix. Add the essence and combine. Then add the egg/sugar mixture and gently stir in the flour. Pour the mixture onto the jelly roll pan and bake in the preheated oven for about 30 minutes or until the mixture has set with a crusty top. Allow to cool in the pan.

In the meantime, beat together the butter cream ingredients and spread over the cool base. Chill in the fridge. Melt 2oz of plain chocolate and 1 tbsp butter and combine. Coat the slice with this mixture and sprinkle with flaked almonds.


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About Brian

A few years ago I had gotten really sick with a mystery infection that put me in the hospital for over a week. When I got home I wasn't much better off. I had to have foot surgery and was laid up on the sofa for awhile. In that time I watched alot of Food Network and really gained a passion for food and it's preparation, cooking for my family was something I could still do even when I wasn't feeling my best and it was a way to help myself reach a healthier goal as well. Now I find myself always looking for healthier options that still taste wonderful and with my wifes gluten allergy I have even more of a challenge of feeding everyone. Honestly ... I am loving every minute of it. Because my kitchen has become my place of Zen.

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