Valentine's inspired meals

(Weston and his cousin Ava)

I love Valentine's Day so much and I have my mother and father to thank for that. My mom would always made a big deal about it starting when we were very young. She would make pink pancakes, buy us clothes covered in hearts and glitter, decorate the kitchen, fill our lunch sacks with confetti and dinner was in the same flair... My dad would buy my mom the biggest flower arrangement possible and half a dozen cards and chocolates, etc. So I grew up feeling that Valentine's Day was a holiday for families to celebrate their love for each other and I looked forward to it every year!

It wasn't until I was older that I realized that many people hate the holiday because it is all about having the right boyfriend/girlfriend or the most romantic date planned that day. And honestly, when I had a boyfriend on that holiday, they could hardly top what we had going at home and I love that!

So I want that for my kids too, to have a special day where they feel extra loved and special because they are our special blessings from the Lord!

Here are a couple festive recipes I have tried lately that would be fun to make around Valentine's Day for  your special people

Pan Seared Tilapia with an Orange Beet Fennel Salsa

 This recipe is super quick and refreshing! The salsa can be made up to one day ahead. I served the fish over some sauteed rainbow chard and snap peas, which was a perfect match.

Salsa:

1 large orange, sections removed

4 small cooked red beets, diced

1 small bulb fennel shaved or thinly sliced

2 T. chopped green onion

2 T red wine vinegar, or your fav vinegar

dash salt and pepper

Stir all the ingredients together, can be made 1 day ahead

Tilapia:

Heat 1 T. olive oil or butter in a large skillet over med/high heat

sprinkle 4 tilapia fillets with salt and pepper

cook fillets 5 min each side or until fish flakes easily

serve immediately topped with salsa

serves 4

Griddled Corn Cakes with Berry Syrup

This recipe is from "Cooking for Isaiah" by Silvana Nardone. I have only made a few things so far but everything has been so great! I highly recommend it if you are in the gluten free and dairy free crowd. The cornmeal in these pancakes give the best flavor and texture. I fell in love at first bite!

1 1/4 cups rice milk

2 tsp cider vinegar

1 cup GF pancake mix

1 cup cornmeal

1/2 tsp salt

2 large eggs at room temp lightly beaten

1/4 cup vegetable oil

syrup:

1 cup fruit jelly

1/4 cup water

In a small bowl stir together the milk and vinegar

Whisk together the pancake mix, cornmeal and salt. Add the milk mixture, eggs and oil, stir until just combined.

Heat a large nonstick skillet over medium heat and grease lightly with oil. Pour the batter about 1/4 cup at a time and cook 2 minutes each side or until golden and set.

To make the syrup, in a small sauce pan over medium heat cook the jelly and water until syrupy, stirring constantly

serves 4