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Check out my segment on yummy no back Chocolate desserts on Real Life. I'm the first segment after the intro (about the 3 min mark). Enjoy! CTS Television: Online Video Player

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Great kids Valentine's Day crafts from The Groove Mamma.

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February has our thoughts turning to romance with the approach of Valentine’s Day. This year picture yourself romantically holding hands across a beautifully prepared meal while the flicker of candles light up your loved one’s smile. Can you see it? No? Could be the two kids crawling under the table and your exhaustion from preparing the meal alone blurring your vision!

For some, preparing a meal at home has all the romance of a crowded bus stop. But it doesn’t need to be if you take a different approach and look at it as a way to spend quality time with your loved one. One of you not a cook? Don’t worry, there are always simple things to do in the kitchen such as boiling water, setting the table or opening the wine!

To help create a romantic and fun atmosphere in the kitchen here are a few tips to help get you on your romantic journey.


• Banish the bright lights. Dim the switch, choose the under the counter lights or light candles to help with the relaxed mood.

• Prepare a special drink to enjoy together while cooking. My recipe for Sgroppino below is a perfect starter with fresh oysters. Give the non-cook the task of keeping these flowing!

• Play a collection of your favourite and most memorable songs to reminisce about together.

• Feed the kids early and rent their favourite movie for them to watch; it should buy you a few hours at least!

• Keep your menu simple and easy to prepare. Cooking together should be fun and enjoyable, now is not the time to try complicated recipes. Chicken Piccata and Creamy Brown Sugar Strawberries are simple yet delicious.

Sgroppino
Serves 2
Ingredients:

• 1 cup (250ml) of chilled Prosecco (or any sparkling wine)
• 2 tbsp chilled Vodka
• 1/3 cup frozen lemon sorbet (or gelato)
• ¼ tsp chopped fresh mint leaves

1. Pour the Prosecco and vodka into 2 champagne flutes dividing equally.
2. Spoon a scoop of the sorbet into each flute.
3. Top with fresh mint and serve immediately.


Freshly Shucked Oysters and Mignonette
Serves 2
Notes: If you don’t want to shuck the oysters, pick shucked ones up from your local seafood store on your way home and keep them on a plate of ice in the back of your fridge until ready to eat.

Ingredients:
• 12 freshly shucked oysters on the half shell
• Lemon wedges, to serve
• 1 shallot, finely diced
• 125ml (1/2 cup) red wine vinegar

1. For the Mignonette sauce, stir the shallot and vinegar together in a small bowl. Season to taste with salt and pepper. (Note: the sauce can be prepared the night before and kept in the refrigerator to let the flavours infuse.)

2. Serve the oysters with the lemon wedges and the sauce for drizzling. Enjoy these casually in the kitchen with the Sgroppino while you are preparing the main meal.


Chicken Piccata
Serves 2
Notes: To butterfly a chicken breast, lay the breast on a cutting board. Using the edge of a sharp knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. Keep that edge intact and open the breast along the "fold."

Ingredients:
• 1 skinless, boneless chicken breast, butterflied and then cut in half
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 65ml (¼ cup) fresh lemon juice
• 125ml (½ cup) chicken stock
• 2 tablespoons capers (from jar), brine rinsed off
• Chopped fresh parsley, for garnish

1. Season chicken with salt and pepper. Place the flour on a plate and dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 1 tablespoon of butter with 1 tablespoon olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes or until chicken is browned. Turn chicken over and cook for 3 minutes. Remove, transfer to plate, cover to keep warm.

3. Into the same pan, add the lemon juice, stock and capers. Bring to boil, scraping up brown bits from the pan for extra flavor. Season to taste. Return the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 1 tablespoon butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

4. Serve with rice, roasted potatoes, steamed vegetables or green salad.


Creamy Brown Sugar Strawberries
Serves 2

Ingredients:
• 12 large strawberries, cleaned with stem still attached
• 1 cup light sour cream
• 1 teaspoon pure vanilla extract
• ½ cup brown sugar

1. In a small bowl, combine the sour cream and vanilla.

2. To serve, using the stems as handles, dip the strawberries in the sour cream and then into the brown sugar. Enjoy!

Tune in to CTStv Real Life with Sharon Caddy today (Feb 9) at 4:30pm EST to learn about fun Valentine crafts to do with the kids as well as some yummy no bake sweet treats for your sweetheart!

For a great romantic and easy meal this Valentine's Day check out my Food & Wine Pairing Column at BalanceMyLife.  Remember to check back each month for a new beverage and my top food pick to go with it!  Tough job, but someone has to do it!