4-Course Valentine's Day Dinner at Home

I hope everyone had a wonderful Valentine’s Day and a weekend full of yummy foods and heart shaped candy! After going big for my birthday just 2 weeks ago and celebrating the end of Dry January, Brett and I decided to have a date night in and cook a special 4-Course Valentine’s Day dinner at home for each other. I prepared the appetizer, salad and dessert. And Brett prepared the double feature entrée.

We started off the night with happy hour and enjoyed a Prosecco Cocktail with strawberries, thyme and a splash of Deep Eddy Lemon Vodka.

It was so refreshing and delicious!

For our appetizer, we enjoyed a homemade Bruschetta on a toasted whole wheat baguette. The secret? Rub a fresh garlic clove on the bread after it’s toasted. It was amazing!

The salad I made was an exact copy of one of our favorites from Outback, which we haven’t been to in forever! The Blue Cheese Chopped Salad. I found the secret recipe online and copied it almost exactly 😉 It’s a pretty labor intensive recipe for a salad, but it’s so delicious!

Did you know that the crunchies on the top are fried angel hair pastas? I had no clue!

I went all out with the salad, frying the angel hair pastas and making the dressing. The only thing I didn’t do was the pecans, cause I just so happened to have glazed pecans in the pantry already, so decided to skip that step.

And for the main dish, Brett – like the amazing chef that he is – made filet mignon and lobster tail.

It was so delicious, buttery and tender. And THAT is why I love dining in. Who needs to go out when you have a man who can create a main dish like that?

And for dessert, we had plenty of my Made with Love Valentine’s Day Treats to enjoy.