cinderellasapron 
Today I’m sharing our Valentine’s Day dinner at home—a cozy, romantic, and easy menu that’s perfect if you’re skipping the crowded restaurants this year. Whether you’re celebrating with your partner or making Valentine’s Day special at home with your family, this dinner is simple, comforting, and full of love ❤️
I’ll walk you through the full Valentine’s Day dinner menu, from start to finish, with approachable recipes that feel special without being complicated. If you’re looking for Valentine’s Day dinner ideas, an easy romantic dinner at home, or cozy at-home date night inspiration, this one’s for you.
Creamy Whipped Feta with Hot Honey
Ingredients
- 8 ounces feta, crumbled
- 4 ounces cream cheese, softened
- 1 clove garlic, minced
- 1/4 cup olive oil
- black pepper
- 3 TBSP honey
- 1-2 tsp crushed red pepper
- fresh thyme
Instructions
- In a food processor, combine the feta, cream cheese, garlic, and pepper. Pulse a few times.
- Slowly pour in olive oil. Puree for 2-3 minutes, or until fluffy.
- Spoon onto serving dish. Drizzle honey on top. Sprinkle with crushed red pepper and thyme.
- Serve with toasted crusty bread or crackers.
Red Wine Braised Short Ribs
Ingredients
- 4-5 beef short ribs
- salt and pepper
- 2 TBSP olive oil
- 3 cloves garlic, crushed
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 TBSP tomato paste
- 2 cups red wine
- 2 cups beef stock
- fresh thyme
Instructions
- Preheat oven to 325 degrees.
- In a large dutch oven (or oven safe pot), heat oil. Sprinkle the ribs with salt and pepper. Sear in the hot oil, a few minutes per side. Set aside.
- Add the onions to the pot along with the garlic. Cook for a few minutes. Add in the celery and carrots. Cook for 5 minutes.
- Stir in tomato paste. Cook for about 30 seconds to 1 minute.
- Add the wine, cooking down for 2 minutes. Then add the broth and thyme.
- Add the short ribs back in. Cover with a lid. Bake in the oven for 3 hours.
- Remove carefully. Strain the liquid and add back to the pot. Simmer for a few minutes, or until thickened. Serve over the short ribs.
Creamy Parmesan Grits
Ingredients
- 1 cup cornmeal
- 4 cups water
- 1 cup whole milk
- 1 tsp salt
- 3 TBSP butter
- 1 cup parmesan cheese
- fresh pepper
Instructions
- Add water and salt to a pot. Bring to a boil. Slowly pour in the cornmeal, whisking constantly.
- Reduce the heat to low. Cook, stirring frequently, for about 30 minutes.
- Pour in the milk and butter. Stir until melted. Turn off the heat and stir in the cheese and pepper.
Balsamic Glazed Carrots
Ingredients
- 1 pound whole carrots, peeled and trimmed
- 2 TBSP olive oil
- 2 TBSP balsamic vinegar
- 1 1/2 TBSP honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425 degrees.
- Combine the oil, balsamic, honey, salt, and pepper. Toss the carrots in the sauce.
- Pour onto a parchment lined baking sheet. Roast for 25-30 minutes, turning halfway.
No Bake Chocolate Ganache Tarts
Ingredients
- 24 oreos
- 6 TBSP butter, melted
- 1 cup bittersweet chocolate
- 1 cup milk chocolate
- 1 cup heavy cream
- 1/4 cup butter, cut into pieces
- flaky sea salt
Instructions
- Crush up the Oreos in a bag or food processor, until you get fine crumbs.
- Mix with the butter. Press into a 9 inch glass pie tin, or 4 mini pie tins.
- OPTIONAL: Bake the crusts at 350 degrees for 5-6 minutes. Let cool.
- In a bowl, add the chocolates.
- In a saucepan over medium heat, combine the heavy cream and butter. Bring to a low boil.
- Pour over chocolate and let sit for 5 minutes. Whisk until chocolate is melted and smooth.
- Pour into crusts. Refrigerate at least 4 hours. Sprinkle with sea salt.
