3 Dinner Recipes That Could Bring On A Marriage Proposal

Make pasta according to package directions. While it's cooking, add butter to a large skillet and cook over medium heat until it melts. Whisk in the flour and stir for 1 minute. Add garlic, tomato paste, and wine. Stir for one minute or until it starts to bubble. Whisk in the cream, then add the sun-dried tomatoes, seasonings, and shrimp. Cook for about 5 minutes, until the shrimp is no longer opaque and the sauce has thickened slightly. Stir in the parmesan cheese and spinach. While it cooks, drain the cooked pasta. Once the spinach has wilted, pour the pasta into the skillet and stir until well combined. Serve warm with a sprinkle of fresh chopped basil over each plate.

Slow Cooker Honey Bourbon Glazed Ribs

Who doesn't love ribs? This recipe calls for many ingredients, but it is so simple to put together. The best part is that it cooks itself for hours in a crockpot, freeing you up to prepare any side dishes you prefer to serve alongside the ribs. I like to pair the meat with creamy garlic mashed potatoes and grilled asparagus. *If you're in a time crunch, you can skip the homemade BBQ sauce and use store-bought honey BBQ and add a few ounces of bourbon to it.

Serves 4

2 racks pork baby back ribs (about 3-4 lbs.)

For the dry rub:

1/2 cup light or dark brown sugar

1 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. cumin

1 tsp. dry mustard

Pinch of cayenne powder

Salt and pepper to taste

For the BBQ sauce:

4 oz. honey

4 oz. bourbon

3 Tbls. hoisin sauce

2 Tbls. Dijon mustard

1/4 cup ketchup

3 Tbls. cider vinegar

4 tsp. soy sauce

3 tsp. Worcestershire sauce

2 tsp. sriracha

1 Tbls. Molasses

Remove the membrane from the ribs (if the butcher hasn't already). Pat dry, then slice them in half. Set aside. Mix all the dry rub ingredients in a bowl. Season the ribs on all sides with the dry rub. In a separate bowl, mix all the ingredients for the sauce together until thoroughly combined. Place half the rack of ribs in the bottom of a greased 6-7 quart slow cooker. Spread about half of the BBQ sauce over the ribs. Repeat the process with the remaining rack of ribs and most of the sauce, but reserve a little sauce on the side. Cook ribs on low for 6-7 hours (for fall-off-the-bone meat) or high for 3 1/2 hours (for slightly chewier ribs). Remove the racks from the slow cooker, glaze with the remaining BBQ sauce, and slice.

Caprese Chicken

This easy, melt-in-your-mouth chicken dish comes from Delish and is sure to win your partner's heart. I serve it with Parmesan risotto on the side and roasted vegetables.

4 servings

4 boneless, skinless chicken breasts

2 cups baby spinach

1 cup drained oil-packed sun-dried tomatoes (reserve the oil)

4 slices fresh mozzarella

1 1/2 Tbls. Italian seasoning

Kosher salt

Fresh ground black pepper

Preheat oven to 400. Cut a pocket into the thickest side of each chicken breast, being sure not to cut all the way through. Stuff each with spinach, tomatoes, and mozzarella. Season chicken all over with Italian seasoning, salt, and pepper. Secure with toothpicks. In a large heatproof skillet over medium-high heat, heat the reserved tomato oil. Sear the chicken until golden brown, about 3 minutes per side. Transfer the skillet to the oven and bake until no longer pink, about 15 minutes (insert a thermometer into the thickest part of the meat; the temp should be 165). Remove toothpicks. Arrange the chicken on a platter and pour the pan juices over it.

Link to Chicken Caprese: https://www.delish.com/cooking/recipe-

ideas/recipes/a51614/best-caprese-stuffed-chicken-recipe/

BIO: Marcia Kester Doyle is a Yahoo Life Columnist and the author of Who Stole My

Spandex? Life In The Hot Flash Lane. Her work has appeared in The New York

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