Homemade for Valentines

Let’s face it- homemade is always better! At least I think so! I’ve put together the easiest Valentine’s Day dinner ever for you! Plus, we have included links to some of our other favorite recipes and ideas!

I have VERY limited cookware at the new house (meaning an instant pot and a cookie sheet), so we kind of had to wing this dinner! But- I was so surprised how well it turned out!


Kale salad with poppyseed dressing (Costco)

Cubed fresh fruit (Oranges, red pears, kiwi, and pineapple)

Garlic Parmesan Knots (Below)


  • 1/4 cup unsalted butter, melted
  • 2 tablespoons freshly grated Parmesan
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1 (16-ounce) tube refrigerated buttermilk biscuits


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
  3. Halve each of the 8 biscuits, making 16 pieces. Stretch/roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot.
  4. Place knots onto the prepared baking sheet and use a pastry brush to brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
  5. Serve immediately, brushed with remaining butter mixture.


Slow cooked Italian pork chops, served over angel hair pasta (this one was so tricky for me! I had to take the pork chops out to clean the Instant Pot to cook the pasta!)


  • 4 to 6 boneless pork chops
  • 1 (0.7-oz) packet Italian dressing mix (do not make dressing)
  • 4 oz cream cheese
  • 3 Tbsp butter
  • 1 (10.75-oz) can cream of chicken soup
  • 3/4 cup chicken broth or white wine
  • 1/2 pound cooked angel hair pasta


  1. Place pork chops in slow cooker. Combine Italian dressing mix, cream cheese, butter, soup and broth. Pour over pork chops. Cover and cook on LOW for 8-10 hours.
  2. Serve over cooked angel hair pasta.

Yep, seriously that easy.


Creme Brulee- Okay I know you all are probably looking at this like I can’t make Creme Brulee! That’s WAY too fancy! But don’t worry, I’m going to walk you through it. The dish itself is pretty simple, but the key to a great Creme Brulee is THE BEST ingredients! That is VERY important!! So important that I’m going to ask you to go to your cupboard RIGHT NOW and bring back your vanilla extract. I’ll wait.

You back? Okay look at your vanilla extract. Does it say “Imitation” on it? Is it some cheap off brand extract? Do me (and yourself) a favor and just throw it away right now. Trust me, you’ll thank me later. For creme brulee you can use vanilla extract if you don’t want to buy beans, but it MUST be good extract!! Rant over. Below is my favorite recipe! Full disclosure- I ate this before I could take pictures! 


  • 6 egg yolks
  • 2 cups heavy whipping cream
  • 1/3 cup granulated sugar
  • 1 teaspoon GOOD vanilla
  •  Boiling water
  • 8 teaspoons granulated sugar
  1. Heat oven to 350°F. In 13×9-inch pan, place 4 (6-oz) ceramic ramekins.* In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
  2. Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
  3. Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
  4. Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
  5. Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. To caramelize the topping: turn your oven broiler to High. Set ramekins on a cookie sheet, then place them in the oven once it is heated. Watch carefully! The sugar will start to caramelize quickly! Remove from oven when the topping is golden brown. Serve immediately, or refrigerate up to 8 hours before serving.

Did you try these recipes? What are YOU making for Valentines Day? We want to know! Tag us on Instagram using #TrendyAndOrganized or @TrendyOrganized, or send pics to our Facebook page!

Other Dinner Ideas

Okay, so you didn’t like my dinner. That’s fine! I took to Facebook and here are some other fun Entrees and Sides that my friends recommended for you! You can check out more ideas on our February Pinterest Page!