Best 3 romantic dinner recipes that will surely impress your date

 If you're ready to take your skills to the next level when planning your appointment, check out these 3 recipes for a romantic dinner that will surely impress your appointment.

1 - Grilled Cornish Hens with Herb Brine


  • 3 tablespoons kosher salt
  •  1 1/2 teaspoons freshly ground black pepper
  •  1/2 teaspoon garlic powder
  •  1/2 teaspoon onion powder
  •  2 tablespoons fresh thyme leaves 
  • 2 tablespoons fresh flat-leaf parsley leaves
  •  6 (20-oz.) Cornish hens
  •  Parchment paper

How to do it

  1. Process the first 6 ingredients in a food processor for 15 to 20 seconds or until well combined.
  2. Dry hens with paper towels. Place each hen with the chest side down on a cutting board. Cut the hens along the spine with a kitchen scissors along both sides of the spine, separating the spine from the hen. Throwing away bones. Open the hens like a book; Turn the chest side upwards and press firmly against the breast bones with the palm squealing until the bones break. Put the wing tips under the hens. Place the hens in a jelly-roll pan lined with parchment paper.
  3. Sprinkle the hens with the salt mixture and cool uncovered for 10 to 24 hours.
  4. Heat the grill to 350° to 400° (medium-high) heat. Grill hens with the skin side down and covered with the grill lid for 8 minutes on each side or until a meat thermometer inserted into the thickest portion is registered 165°. Remove from the grill and leave to stand for 5 minutes.

2 - Seared Scallops


  • 1 1/4 pounds fresh dry sea scallops (see note)
  • Kosher salt
  • 1 tablespoon vegetable, canola, or grapeseed oil

How to do it

Place scallops on a layer of paper towels and season with salt from all sides. Cover with additional towels and pat thoroughly dry. Leave to rest in the fridge for 15 minutes. Remove and pat dry again. Season lightly with more salt. Heat vegetable oil in a large stainless steel or cast iron frying pan over high heat until lightly smoked. Add scallops, leaving a distance between the individual scallops to prevent excessive steaming.

Cook scallops without moving them until they are well browned on the first side (approx. 1 minute). Carefully turn the scallops over and cook until brown on the second side, about 1 minute longer. Place the scallops on a plate lined with paper towels for draining. Serve immediately.

3 - Chicken Parmesan


• 2 large skinless, boneless chicken breasts (1 3/4 – 2 pounds total), cut in half lengthwise into 4 thinner cutlets
• Olive oil
• 4 cloves garlic, pressed through garlic press
• Salt
• Black pepper
• 1 teaspoon lemon juice
• 1/2 teaspoon Italian seasoning
• 3/4 cup flour
• 2 eggs
• 1 cup panko breadcrumbs
• 3/4 cup grated parmesan cheese, divided use
• 1 (heaping) cup grated whole milk mozzarella cheese
• Fresh basil leaves, for garnish
• Fresh parsley, chopped for garnish
• Spaghetti or other pasta, to serve as an accompaniment

How to do it

  • - Start marinating your chicken breast: Add the chops to a bowl and add about 1 tablespoon of olive oil, the 4 pressed garlic cloves, a few good pinches of salt and pepper, lemon juice and Italian spice and rub the chicken with it; let it marinate while you prepare your marinara sauce.

  • - For the preparation of your chunky marinara sauce: drizzle a sauce pan or a small sauce pan over medium heat in about 2 tablespoons of olive oil; Add the 6 pressed garlic cloves and stir. Once the garlic becomes aromatic (about 30 seconds to 1 minute), add the Italian spice and dried oregano and stir.

  • - Add the tomato paste and stir, then stir in the red wine, then add the crushed and diced tomatoes; Add a skimpy teaspoon of salt and a few pinches of black pepper, then bring the sauce to the boil, reduce the heat and simmer lightly for 10 minutes. Keep warm.

  • - How to assemble the chicken parmesan: Prepare your dredging station by placing the flour in one large bowl, whisking the eggs in another and combining the panko with half a cup of grated parmesan in another.

  • - Squeeze each chicken tin let into the flour, then dip it into the eggs and then squeeze it into the Panko/Parmesan mixture; Place the chops on a plate that you hold while you heat your oil.

  • - Heat a large frying pan or pan on a medium to high level and add so much olive oil to fry the chops flat (about 2 cups); Let the oil get hot, then add the breaded chicken telettes to the pan (work in bursts, if not all fit), frying the chops on each side for about 3-4 minutes or until they are golden brown and fried; Drain on a wire grille for a few minutes.

  • - Preheat your broiler at a high level.

  • - Place the cooked chicken telettes on a baking tray lined with foil or parchment, then add some generous spoons of the warm, chunky marinara sauce over it. Next, sprinkle about 1 tablespoon of the remaining grated parmesan cheese over the sauce of each piece of chicken, followed by about 1/4 cup grated mozzarella.

  • - Place the chicken under the roast for a few minutes until the cheese is melted and golden.

  • - Finish the chicken parmesan with plenty of fresh basil and parsley and serve spaghetti (or your favorite noodles) as well as some of the remaining chunky marinara sauce.