**Chef Santiago Valentine’s Day Recipes**– Valentine’s day meal ideas to cook that are not spaghetti and meatballs.
- “Valentine´s day is one of the most romantic days of the year and you should always share it with your loved ones (including friends and family of course). When it comes to pampering someone, there is nothing better than a home-cooked meal.”
- “The easiest and most romantic comfort food to make is pasta. Who doesn’t love a flavorful dish of pasta, right?We all know that spaghetti and meatballs is a classic that no one can resist, and above all, it’s super easy to make. But here are three more options of some of my favorite low-carb and gluten free pasta dishes for your Valentine’s Day home cooked meal.”
Chipotle Mac n’ Cheese: makes 4 servings
- ½ box gluten free Barilla elbows
- 2 Tbsps olive oil
- 2 cups almond milk
- 3 Tbsps pastured butter
- 2 Tbsps flour
- 1 ½ cups cheddar cheese
- ½ cup parmesan cheese
- ½ tsp kosher salt
- 4 tsps canned chipotle chiles
- Fill a saucepan with water and bring to a boil. Add the macaroni and oil and cook as directed on the box, stirring occasionally. (The oil helps to keep the gluten free pasta from sticking together).
- While the pasta is cooking, melt the butter in the skillet over medium low heat. Once it’s melted, sprinkle the flour on top of the butter and whisk to combine. Cook for 1 minute while whisking.
- Add the milk to the butter mixture and whisk well to combine. Continue whisking as it cooks and thickens, about 8 minutes.
- Add the salt and chopped chipotles to the sauce and stir well to combine. Add more salt to taste if needed.
- Drain the pasta and add it to a large mixing bowl. Pour the sauce over the pasta and add the cheddar cheese. Gently stir everything to combine.
- Pour the mac and cheese into a well-greased squared baking dish. Sprinkle the parmesan cheese on top of the macaroni and bake at 375 for 20 minutes, or until the cheese is melted and bubbly.
- Buen provecho!
Mexican pasta bowl: makes 4 servings
- ½ box Barilla gluten free Rotini
- 2 cans low sodium black beans
- 3 cups shredded rotisserie chicken
- 2 ripe and cubed avocado
- 1 cilantro fist, chopped
- 2 cups organic yellow corn
- 2 cups shredded mozzarella
- 1 can Homemade Salsa Verde
- 1 small bag Crushed tortilla chips to garnish on top
- Fill a saucepan with water and bring to a boil. Add the rotini and oil and cook as directed on the box. stirring occasionally. (The oil helps to keep the gluten free pasta from sticking together).
- While the pasta is cooking, shred the chicken and reserve.
- Chop avocado and cilantro and reserve. Drain beans and reserve.
- Once pasta is ready let it cool for 10 minutes.
- Serve in s soup bowl placing 1 cup of pasta on the bottom and top with all the ingredients, leaving the crushed tortilla chips until the end.
- Bring to the table with the salsa verde on the side so each person can choose how spicy they like it.
- Buen provecho!
Pizza casserole: makes 8 servings
- 1 box Barilla gluten free penne pasta
- 1 lb pre-cooked shrimp
- 4 oz cooked bacon
- 2 green bell peppers, chopped
- 1 medium red onion, chopped
- 2 cups grated parmesan cheese
- 2 tsp oregano
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 1 cup sliced green olives
- 1 cup spinach, chopped
- 24 oz jar pizza/marinara sauce
- 2 cups shredded mozzarella cheese
- Cook penne pasta per the instructions on the box. Drain and set aside.
- While the pasta is cooking, place a large skillet over medium heat and brown bacon for 5 minutes. When ready, add shrimp and cook for 5 more minutes. Drain grease.
- Add previously cooked mix to a large mixing bowl.
- Add bell pepper, onion, parmesan cheese, oregano, garlic, mushroom, olives and spinach.
- Add cooked penne and pasta sauce and toss to combine.
- Pour mixture into a greased squared pan.
- Sprinkle mozzarella cheese on top,
- Bake for at 350 degrees F. for 25-30 minutes or until cheese is golden and bubbling.
- Buen provecho!