LOUISVILLE, Ky. (WDRB) -- If you're looking for a way to really "wow" your Valentine, we may have an easy solution.

Chef Joseph Thomas with Paul's Fruit Market joined WDRB Mornings on Wednesday with some easy recipes you can fix up.

Crab & Potato Soup

Ingredients:

  • 3 tbls. Olive Oil
  • 1/2 cup diced onion
  • 2 tbls. chopped garlic
  • 1 tbls. chopped shallot
  • 1 head cauliflower, chopped small
  • 2 Yukon gold potatoes, peeled and diced
  • Salt
  • White pepper
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 2 cups water
  • 2 cups heavy cream
  • 2 tbls. unsalted butter
  • 8 oz. cooked crab meat

Directions:

  1. In a medium pot, heat olive oil over medium heat. Add onion, garlic, and shallot - sauté until soft but not colored. Add cauliflower and potato. Season with salt and pepper.
  2. Add white wine and cook for 2-3 minutes. Add chicken stock and water; bring to a simmer. Simmer for 10-15 minutes or until cauliflower and potatoes are tender. Add cream; simmer for 5 minutes more.
  3. In a food processor, place half the cauliflower mixture and 1 tablespoon of the butter; pulse until smooth. Place in a second pot and repeat with remaining cauliflower mixture and butter.
  4. Taste and adjust seasoning, if necessary.
  5. Add crab meat to the soup and heat for 5 minutes. When the soup is hot, ladle into bowls and garnish with sliced scallions.

Be My Valentine Brownies

Ingredients:

  • 2 sticks of unsalted butter
  • 4- 1 oz. squares of unsweetened chocolate
  • 2 cups sugar
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 cup pecans, walnuts, or almonds (chopped)
  • 1 cup dried cherries
  • 2 tsp. vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Bring a pot of water to a boil and place a metal bowl or double boiled over it. Add butter and chocolate squares to bowl over water and stir until melted.
  2. Pour melted chocolate mixture into a large glass bowl. Add sugar, flour, eggs, buts, and vanilla; mix well.
  3. Fold in dried cherries.
  4. Line a 13x9x2 inch. baking dish with parchment paper. Rub parchment paper with butter to prevent sticking, then pour brownie batter into the dish.
  5. Bake for about 30 minutes or until wooden toothpick inserted in the center comes out clean.
  6. Remove brownies from the oven and let cool.
  7. Use parchment paper to lift brownies from the baking dish. Cut into bars. Top with desired toppings (whipped cream, caramel sauce, crushed Oreo cookies, etc.

Sautéed Chicken with a Creamy Parmesan and White Wine Sauce

Ingredients:

  • 3 boneless skinless chicken beasts
  • 6 tbls. Olive Oil
  • 1 tbls. chopped garlic
  • 1 tbls. chopped shallots
  • 2 tsp. of salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder 
  • 1/2 tsp. dried Italian seasoning 
  • 1 cup flour
  • 1 tbls. unsalted butter
  • 1 cup heavy cream
  • 1/2 cup white wine
  • 1/2 cup grated parmesan cheese

Directions:

  1. Preheat the oven to 375 degrees.
  2. Pat the chicken breast dry with a paper towel.
  3. Season chicken with salt, pepper, and garlic powder.
  4. In a sauté pan heat 4 tbls of olive oil over medium high heat.
  5. While the oil is heating, place flour in a shallow dish, dredge chicken in flour. Sauté chicken in hot oil for 2-3 minutes per side. (Lightly golden brown) Remove and place in a baking dish.
  6. In the same sauté pan, sauté garlic and shallots, in the remaining olive oil for 2-3 minutes. Add white wine and let simmer. Next add cream and stir rapidly. Add 1 tablespoon of butter until melted and salt and pepper to taste.
  7. Remove pan from the heat and whisk in parmesan, and Italian seasoning until smooth.
  8. Pour the sauce evenly over the chicken.
  9. Cover dish with foil. Bake for 20-25 minutes or until chicken reaches the internal temperature of 165 degrees.

Mixed Green Salad, Candied Walnuts, Crumbled Goat Cheese with a Balsamic Vinaigrette

Ingredients:

  • 16 oz. bag of mixed green salad (can find at any local grocery store)
  • 4 tbls. crumbled goat cheese

Balsamic Vinaigrette

  • 2 tbls. Dijon mustard
  • 2 tbls. balsamic vinegar
  • 1/2 cup olive oil
  • 2 tbls. brown sugar
  • 1 tbls. chopped garlic
  • 1 tsps. chopped shallot
  • Salt
  • Black pepper

Directions:

  1. In a small bowl, combine Dijon mustard, balsamic vinegar, and brown suagr; whisk well. Add olive oil and mix. Stir in shallot and garlic.

Candied Walnuts

  • 4 tbls. brown sugar
  • 2 tbls. honey
  • 1 cup chopped walnuts
  • 3 tbls. butter

Directions:

  1. In a saucepan, melt butter over low heat. Add brown sugar and honey; stir until sugar melts. Stir in walnuts until coated with brown sugar mix.
  2. Spread coated walnuts on a baking sheet lined with parchment paper.
  3. Set aside until cool and hardened.

In a bowl, mix the mixed greens with the balsamic vinaigrette and 2 tablespoons of goat cheese. Arrange salad mixture in the center of a plate. Garnish with walnuts and remaining goat cheese.

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