Valentine meal ideas on a budget

If you want to celebrate your love, but don't want to spend a lot of money, why not make dinner this Valentine's Day.

Chef Ken Hall joined Good Day Wisconsin with some recipes that would be great for your sweetie.

Recipes:

Chicken Scallopini with Blood Orange Sauce:

Ingredients:

2 chicken breasts, boneless and skinless

2 tablespoons olive oil

1 tablespoon minced onion

1 clove garlic, smashed and chopped

2 blood oranges, segmented and juiced

3 tablespoons butter

3 tablespoons chicken broth

1 tablespoon fresh basil, julienned

Directions:

Heat a sauce pan over medium, high heat, when hot, season chicken with salt and pepper, add oil to pan then carefully add chicken.  Cook for 3-4 minutes until browned then flip and continue cooking for another 3-4 minutes until done, remove from pan and keep warm.

Drain off any oil in the pan, add onion and garlic, stirring for 30 seconds then add chicken broth and butter.  Swirl the pan as it comes to a boil so the liquids emulsify, then add in the orange segments and juice, continue cooking 30 seconds.  Add the chicken back into pan, with any juices from the plate and arm through.

Barley Risotto:

1 cup barley

2 cups beef broth

1/2 cup grated asiago cheese

Salt and pepper to taste

Cook barley in beef broth until liquid has been absorbed and barley is tender, stir in cheese and taste, season accordingly.

Chocolate Bread Pudding with Chocolate Hearts and Raspberry Sauce:

1 pint milk, hot

4 eggs

1 box chocolate pudding mix

4 ounces chopped bittersweet chocolate

1/2 cup sugar

1/4 teaspoon vanilla

3 cups day old bread

Directions:

Preheat oven to 325.  Combine eggs, pudding and sugar, whisk until smooth.  Heat milk to a scald and pour over chocolate, let sit 2-3 minutes then stir until smooth.  Add chocolate mixture into eggs, stir until smooth.  Pour over bread and let sit for 15 minutes to soak in, then place in baking pan.  Butter an 8x8 pan, pour in the pudding mixture and press in the corners, bake for 30-40 minutes.  Let cool for a few minutes, then spoon onto plates, drizzle with raspberry sauce and add a couple chocolate hearts.

Chef Ken Ha ll can be reached via email at chefken@new.rr.com or by phone at (920) 309-1253.