Dinner For Two (3-Course Meal)

Most days I have trouble deciding what it is I want to make for dinner and asking my boyfriend is out of the question. I usually don’t know what I’m craving but it is never what he is craving (sorry honey!). Let’s be honest, cooking for two can be harder than not, especially on an everyday basis. So for all of those of you who are out there cooking for two, or more than two, I have researched the perfect 3-course meal to make on any night! If you want to surprise your partner or family or just get some recipes for a savory meal tonight you’ve come to the right place!

Bacon Avocado Caesar Salad

To start tonight’s course, I decided on a simple salad I have made before. A little twist to your basic Caesar salad and I’ve got to say, it definitely worked for us! The avocado was a great add on.

Ingredients needed:

1 head romaine lettuce

4 slices of bacon (cooked and crumbled)

1 avocado (diced)

½ cup of parmesan cheese (shaved)

¼ cup of Caesar dressing

Slice up the lettuce into about 1-inch pieces and place them into a large bowl. Add in your chopped avocado, crumbled bacon, croutons, cheese and dressing, and mix until fully combined. If you’re like my boyfriend, then you’ll want to add extra parmesan cheese on top. Feel free to do so, it tasted great!

Scalloped Potatoes

Now, this is my first time making this dish, so I hope it tastes as good as it looks!

Ingredients needed:

1 tablespoon of Kelapo Ghee

2 cloves of garlic

1 tablespoon of salt

½ teaspoon of pepper

3 Yukon potatoes (peeled)

2 tablespoons of grated parmesan cheese

Fresh parsley (chopped)

Start by preheating your oven to 350 degrees. Then in a small pot add your Kelapo Ghee and heat it up until it is completely melted. Then add the minced garlic into the same pot and fry it until the garlic starts turning brown. Continue to add the flour, salt and pepper and whisk until there are no lumps. You’ll want to slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth. Bring it to a boil and remove the pot from the heat and set aside. Slice the Yukon potatoes into about 1/8-inch-thick slices and then fan them out in a small baking dish. Pour the sauce that you set aside on top of the potatoes and drizzle a bit of parmesan cheese on top. Put the dish in the oven and bake for about an hour or until the top is bubbly and golden brown. Add the chopped parsley as garnish when out of the oven.

Garlic Butter (Ghee) Steak

My boyfriend and I are very big on red meat so deciding on ribeye steak was a no brainer. Now, in the original recipe, they used butter, but I’ve switched that out and added Kelapo Ghee instead.

Ingredients needed:

1 (or 2) ribeye steak (2 inches thick)

Salt (to taste)

Pepper (to taste)

3 tablespoons of canola oil

3 tablespoons of Kelapo Ghee

3 garlic cloves (peeled and smashed)

2 sprigs of fresh rosemary

2 sprigs of fresh thyme

Lay your ribeye steak on a surface and add salt and pepper to your liking. Make sure to add it on the side of the steak(s) as well. Place your steak(s) on a wire rack on top of a baking sheet and bake for about 45 minutes to an hour or until the internal temp reaches 125 degrees (for medium rare). Next, heat up the canola oil in a pan on high heat until it reaches smoking point. Add your steak(s) and sear for 30 seconds on the first side then flip. Add the Kelapo Ghee, garlic, rosemary and thyme, and swirl around in the pan. Transfer the garlic and herbs on top of the steak(s) and baste the steak(s) with the ghee using a large spoon. Do this for about 30 seconds on each side. Turn the steak(s) on its side and cook to render off any excess fat. Lay the steak(s) on a cutting board for about 10 minutes and slice up the steak(s) before the resting period has finished. Your steak(s) are ready to be served!

Now for this 3-course meal finding a dessert was the biggest conundrum because I absolutely can never make up my mind. I’ll usually whip up 2 different desserts. Last week alone I made chocolate chip cookies and cinnamon buns on the same night (my boyfriend was a very happy man that night). Now here in Florida, it’s been hot and humid, so I’ve decided to do something simple and involving ice cream!

Strawberry Shortcake Ice Cream Sandwiches

Ingredients needed:

1 pt of strawberry ice cream

6 sugar cookies

½ cup of graham crackers (crushed)

½ cup of freeze-dried strawberries (crushed)

1 ½ cup of white chocolate chips

1 ½ tablespoon of Kelapo Coconut Oil

Using a serrated knife cut the pint of ice cream crosswire into 3 equal discs. Lay out 3 sugar cookies and place the pint slices on top of each cookie, then place another sugar cookie on top. Make sure to remove the ice cream packaging before storing it in the freezer for about 30 to 45 minutes. Beat your graham crackers until they’re crushed and add into a small bowl with the crushed freeze-dried strawberries. Stir until they’re thoroughly mixed. In a microwave-safe liquid measuring bowl combine the chocolate chips and Kelapo Coconut Oil. Microwave in 30-second intervals stirring between each interval until the white chocolate is completely silky smooth. Let the white chocolate chill for about 5 minutes after melted. Take your ice cream sandwiches from the freezer and dip each half into the white chocolate then roll the dipped side in the graham cracker and strawberry mixture. Using a spoon for better coverage. Freeze for another 30 to 45 minutes and enjoy!

I hope your family enjoys these recipes as much as we did! Feel free to share any pictures of your creations below, or any other recommendations for a 3-course meal!

Peace, love and Kelapo ♥


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