Date Night In 3 Recipes and 3 Classic Movies
You and your significant other have done the fancy Date night restaurant with three forks. You’ve also done the movie date, sitting side-by-side in the theater and viewing a film together while you were miles apart in your individual thoughts. Now what you need is an interactive date, aka Date Night In 3 Recipes and 3 Classic Movies one that will provide you with a serious infusion of pure, unadulterated romance.
Certain films have that magical ability to literally transport us back in time, to an era when all gentlemen wore smart, tailored suits and always opened doors, women dressed in crinoline skirts and jewels to the market and good, old-fashioned romance reigned. Watching a movie at home together can be just as as a night out at the movies with the added benefit of it being cheaper and much easier for couples who have children. Which is why I am thrilled to share this Date Night In 3 Recipes and 3 Classic Movies experience for you and your boo!
All you need to do to ensure a wonderful date night at home is to make the effort to make it special. Turn off the phone, put on some soft music over dinner, light candles, dress up for each other. And, if possible ban the children from your date space for a bit ideally, they’ll be in bed already.
First you’ll need the ingredients for the recipes one of which is a Mini Chocolate TART just 2 points each on Weight Watchers Freestyle And then BREAK OUT These THREE movies which you can live stream on from the comfort of your couch!
–These movies are the kind that will inspire your man’s chivalrous nature, and may even convince your gal to strap on a pair of feminine stilettos and paint her lips a luscious candy-apple red– and invest in an evening of classic movie viewing and dinner in.
Theming your dinner to match your movie makes the date even more special and separates it from every other night you sit on the couch together watching TV. Check out these three classic 50’s movies and theme suggestions for your next date night in.
Breakfast at Tiffany’s
A wonderful way to spend a lazy Saturday night together is to cook your sweetie a sweet treat meal.
Mini Chocolate TARTS just 2 points each on Weight Watchers Freestyle
Ingredients Mini Chocolate TARTS just 2 points each on Weight Watchers Freestyle:
12 mini phyllo shells
¼ cup light canned coconut milk
1 tsp butter
¾ cup dark chocolate
Fat free whipped topping
Directions Mini Chocolate TARTS just 2 points each on Weight Watchers Freestyle
Heat milk and butter over high heat until boiling. Remove from heat, stir in chocolate. Allow to cool before dividing into phyllo shells. Sprinkle with sea salt. Chill, add whipped cream and serve.
Champagne is optional (not to mention decadent!) and then sit down to watch Breakfast at Tiffany’s
A classic quirky film, with pixie sweetheart Audrey Hepburn dressed in frocks that will dazzle, and set against the aching melody, Moon River it is a film that will make your love want to adorn her neck with a strand of pearls and a pill box hat. Grab your mimosas and settle in for romantic love at its finest.
Seven Year Itch
This is the perfect movie to watch if you’re feeling the need to escape, if only for a few hours. You and your love can watch a married New Yorker whose wife is away for the summer try to control his sexual fantasies when a voluptuous new neighbor (Marilyn Monroe) moves into his apartment building and wants to make friends. Try a homemade feast as an ideal accompaniment a bottle of Chianti Italian wine and Regal Springs Grilled Tilapia OVER FARO WITH ROASTED TOMATO, PEPPER AND GARLIC
4 lake raised tilapia fillets
3 roma tomatoes
8oz. faro dry
1 red bell pepper
3 teaspoons fresh thyme
3 cloves garlic
1oz. dried chanterelle mushrooms
3 table spoons extra virgin olive oil
32oz. seafood stock
1 cup dry red wine
3 tablespoons pine nuts
Sea salt and fresh pepper
To make the faro:
- Put seafood stock into medium sized sauce pan. Add the dried mushrooms and and steep on low heat for 45 minutes. You want to basically make a seafood/mushrooms stock. Remove mushrooms and strain stock and dry mushrooms with a paper towel. Set the mushrooms aside while you cook the faro. Return the stock to the sauce pan and add faro. Bring faro to a boil, then reduce the heat, cover and allow to cook for 25 more minutes. While to faro cooks sauté the mushrooms in one table spoon EVOO, salt and pepper. Once faro is cooked add the mushrooms and 1 teaspoon thyme.
To cook the sauce:
- In a 375-degree oven roast the tomatoes, garlic, and bell pepper on a sheet pan for 25 minutes. Drizzle all with EVOO and salt and pepper before cooking. While the vegetables are in the oven place the wine in a sauce pan and reduce by 50% over med-high heat. Remove vegetable from the oven, allow to cool enough to handle, then peel the tomatoes and garlic, seed the pepper and place in food processor or blender. Add reduced wine, pine nuts, 2 tablespoons thyme, salt and pepper. Pulse in blender until sauce is smooth.
To cook the fish:
- Brush lake raised tilapia fillets with EVOO, salt and pepper on each side. Grill over med-high grill. Cook each side for approximately 3 minutes or until you reach your desired doneness.
To the plate:
- On 4 plates place ¼ of the faro in the center of the plate. Then place the grilled tilapia over the faro. Spoon a little sauce on the plate and a little on the fish. Please keep in mind, the sauce and faro can be held warm while the fish cooks. So make sure the fish is the last part of the meal you cook.
And finish off in front of the television with Baci chocolate kisses.
West Side Story
One of the most romantic movies of all time, a tale of unrequited love and forbidden passion, it is also a stunning portrait of classic New York City glamour. Dress in your 60s finest, serve martinis and Regal Springs BUTTER AND HERB BASTED LAKE RAISED TILAPIA ROASTED BEET, ARUGALA AND BASIL SALAD
4 lake raised tilapia fillets
2 table spoons butter
2 teaspoons fresh thyme
6 table spoons extra virgin olive oil
2 small red beets
2 small golden beets
4 cups baby arugula
1 cup fresh basil
1 table spoon high quality balsamic vinegar
1 table spoon whole grain mustard
Sea salt and fresh pepper
To make the salad:
- Wrap beets individually in aluminum foil, drizzled with EVOO and salt and pepper. Roast in 375-degree oven for 20 minutes allow to cool and slice. In a metal mixing bowl large enough to hold the entire salad. Put whole grain mustard and vinegar in bowl first with salt and pepper to taste and 1 table spoon fresh thyme. Slowly whisk 4 table spoons EVOO into bowl, making sure that the dressing is fully emulsified. Once the fish is cooked you will add the arugula and basil, then mix with tongs to cover thoroughly. Then you will add the beets. The goal is to cover the greens with dressing then add the beets. The sweetness of the beets will contrast well with the spiciness of the arugula. Remember that the dressing will wilt the greens, so add it at the last moment.
To cook the fish:
- You will need a large Sauté pan or possible two sauté pans. Over medium high heat melt the butter and add the fish. Once the fish starts cooking add the remaining thyme. During the cooking process you will want to continually spoon the butter over the top of the fish. This will give the fish a nice golden brown crust. The fish will take approximately 6 minutes to cook with 4 of those minutes done on the first side. After 4 minutes you will turn the fish and allow to cook the remaining 2 minutes, or until you reach your desired doneness. When done remove from heat and leave in the pan.
- Mix salad then divide into 4 portions. Place salad in the middle of the plate, then lay the fish partially on the salad and partially on the plate.
Then settle in to watch together. Bring the Kleenex.