What To Cook: Easy Date Night Recipe Ideas

by Online Dating on July 12, 2011

When it comes to the first date or the fortieth date, it’s hard to beat a chill, romantic night in with a home cooked meal. But what to cook? It can sometimes be intimidating, especially if you have a picky partner, but here are a few tasty, simple recipes for your date night meal.


Spaghetti Carbonara

TOTAL COOK TIME: 30 minutes; yield 6 servings

  • 6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1/2 teaspoon minced fresh rosemary
  • 2 red jalapeno peppers, seeded and minced
  • 1/4 cup cognac or brandy (optional)
  • 12 ounces spaghetti
  • 3 large eggs
  • 3/4 cup freshly grated parmesan cheese, plus more for garnish
  • 1/2 cup freshly grated pecorino romano cheese
  • 2 tablespoons chopped fresh parsley
  • salt and ground pepper
  1. Bring a large pot of salted water to a boil.
  2. Combine the olive oil, bacon, jalapenos, garlic, rosemary, and 1/4 cup water in a large skillet.
  3. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps — about 12 minutes. Discard the garlic afterward.
  4. Add the cognac, if desired, and cook until it evaporates.
  5. Remove mixture from the heat and set aside 1/4 cup for garnish.
  6. Meanwhile, cook the spaghetti in the boiling water according to the label.
  7. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl.
  8. Drain the pasta, reserving 1/4 cup cooking water.
  9. Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat.
  10. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta in the skillet and toss to gently cook the eggs and make a creamy sauce.
  11. Garnish with the reserved bacon mixture and more parmesan.

Sausage and Pepper Skewers

TOTAL COOK TIME: 45 minutes; yield 4 servings

  • 2 bell peppers, cut into chunks
  • 1 (12-ounce) package sausage (preferably garlic-flavored chicken sausage), cut into 1-inch pieces
  • 1 large red onion, cut into chunks
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • salt and ground pepper
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 4 scallions, roughly chopped
  • 1 tablespoon white wine vinegar
  1. Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high.
  2. Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper.
  3. Thread onto the skewers, alternating the sausage and vegetables.
  4. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
  5. Puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper.
  6. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
  7. Serve remaining pesto with skewers, for dipping.

The Perfect Sirloin Steak

TOTAL COOK TIME: 23 minutes; yield 1 steak
The times here are for medium doneness. Adjust cooking times up or down as desired.

  • 1 1/2 pounds sirloin steak, 1 to 1 1/4-inches thick
  • 2 teaspoons olive oil
  • salt and ground black pepper
  1. Preheat oven on broiler setting. Make a foil ‘snake’ out of aluminum foil to use to keep oven door slightly ajar so that broiler won’t turn off if it gets too hot.
  2. Brush steak with oil and salt and pepper, to taste.
  3. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack.
  4. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes.
  5. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes.
  6. Flip 1 last time and cook for another 3 minutes.
  7. Remove from oven and transfer steak to a wire rack and rest for 3 to 5 minutes.

Sides (if desired)

Roasted Garlic Potatoes

TOTAL COOK TIME: 1 hour 10 minutes; yield 6 servings

  • 3 pounds maincrop potatoes (whatever’s local)
  • 1/3 cup olive oil
  • 1 head garlic
  • salt to taste
  1. Preheat the oven to 425 degrees F.
  2. Wash and dry the potatoes, but don’t peel them. Cut them into about 3/4-inch pieces.
  3. Toss potatoes onto a large oven tray and pour over the olive oil. Use your hands to mix them around a bit so they’re covered in oil.
  4. Separate the head of garlic into cloves, and add them to the tray.
  5. Roast for about 1 hour, turning once or twice during that time until they’re crispy and golden but soft on the inside.
  6. When the potatoes are done, remove to a large plate and sprinkle with salt.

Fusilli with Spinach and Asiago Cheese

TOTAL COOK TIME: 30 minutes; yield 4 servings

  • 1 lb fusilli pasta
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1 (9-ounce) bag fresh spinach, roughly chopped
  • 8 ounces (1/2 pint) cherry tomatoes, halved
  • 1 cup (~3 1/2 oz) grated Asiago
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package.
  2. Drain pasta reserving 1/2 cup of the cooking liquid.
  3. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat.
  4. Add the garlic and cook until fragrant, about 2 minutes.
  5. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.
  6. Add the cooked pasta and toss.
  7. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
  8. Transfer the pasta to a serving plate and serve.


Fresh Fruit Salad

  • 1 apple
  • 1 orange
  • 1/2 cup grapes
  • 1 cup other fresh fruit of choice
  • 1 passion fruit, optional
  • 1/4 cup fresh orange or grapefruit juice
  • low-fat yogurt
  1. Chop your apple, orange, passionfruit and other fruits into bite-size pieces.
  2. In a mixing bowl, combine your fruits.
  3. Pour the juice over fruit.
  4. Toss and refrigerate.
  5. Serve with dollop of low-fat yogurt.

No-Bake Peanut Butter Squares

TOTAL PREP TIME: ~1 hour 15 minutes; yield 24 servings, 2 pieces ea.

  • 1/2 cup butter or margarine
  • 2 cups powdered sugar
  • 1-1/2 cups graham cracker crumbs
  • 1 cup creamy peanut butter
  • 1-1/2 pkg. (12 squares) (8 squares per package) semi-sweet chocolate, melted
  1. Line a 13×9-inch pan with foil, with ends of foil extending over sides of pan.
  2. Melt butter in a large microwaveable bowl on high for 45 seconds. Add powdered sugar, graham cracker crumbs, and peanut butter; mix well. Spread the mixture into your prepared pan; cover with the melted chocolate.
  3. Make shallow cuts through the top of the dessert to mark 48 squares. Refrigerate for an hour or until firm and use the foil handles to remove your squares from the pan; cut into squares.


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  • http://datingmechanics.com Dating Mechanics

    Just stumbled onto to this site and everything looks delicious in here. Love to swap recipes sometime

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