This is a meat lover’s menu of recipes for two! For the main, you’ll make Coffee-Rubbed Ribeye. It has a rich smoky flavor and is finished with a decadent dollop of homemade chipotle butter. On the side, you’ll have Potato stuffed mushrooms, which combine the vegetable and starch element. These magical little sides are made from just six ingredients. Chefy tip: cut the potatoes small, drain them the second they are done, shake them off well and don’t let them cool before you fill the mushrooms — else they’ll be a big saggy. Finally, you’ll make an authentic shrimp louis salad with your very own zesty homemade dressing.
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Luv it, Luv it, You make me smile. What an inspiration you are. I miss seeing you on TV. I’ll be trying those potato puffs and steak next (#57). I’m scoring huge points with your recipes Wendy! Pet the kitty.
Hi Ru! You are too kind! Glad to hear that you are scoring big points LOL! When you make the potato stuffed mushrooms make sure your oven is full preheated and that you extrude the taters through something while they are piping hot. We just did them in one of my cooking classes. The students let the potatoes cool a bit before extruding them and they were not as lofty.
Take Care, Wendy