Hi friend(s)! I’m Marina from marinamakesblog.com and I’m so happy you’ll be enjoying a night at home. I’m here to further elevate your experience with some seasonal eats and sips.
One of my favorite parts about this time of year is all of the scrumptious food I get to indulge in at family gatherings or get togethers with friends, so why should a night in at home be different? These recipes were crafted with comfort and tastiness in mind. My hope is that the food and drinks will leave your taste buds feeling fancy and your heart happy. Cheers to the end of the year!
We would LOVE for you to share pictures enjoying your dinner! Tag #datenightinbox & #marinamakeseats
We understand that your TIME is valuable! If you choose to make any of the recipes below you can print out a complete
shopping list! Enjoy!
Peppermint Hot Chocolate (Enhanced Version)
- Hot chocolate (provided in box)
- Peppermint extract
To enhance the hot chocolate provided in your box, make the hot chocolate according to the instructions on the package. Add a few drops of peppermint extract and enjoy.
Arugula Salad with Burrata and Pomegranate-Balsamic Glaze
- 1 cup of balsamic vinegar
- 1 cup of pomegranate juice
- 6 cups of baby arugula
- 1 1/2 of cherry tomatoes, halved
- 1 cup of chopped spiced pecans
- 8 oz of burrata (may only need to use a little more than half, but if you’re a cheese lover like me, you can eat the rest on its own)
- Olive oil
First, make the pomegranate-balsamic glaze by bringing the balsamic vinegar and pomegranate juice to a boil in a small saucepan. Reduce the heat and simmer for 20-30 minutes, until the mixture has reduced by about half and is thickened. Set aside and let cool.
To assemble the salad, place arugula, tomatoes and pecans in a bowl. Break the burrata open and place it on top of the salad. Drizzle with balsamic glaze, a tablespoon or two of olive oil and a couple of pinches of salt and pepper.
- Main Course
Filet Mignon with Parmesan Smashed Potatoes
Recommend pairing steak and potatoes with a Merlot or
- 6 small baby red potatoes
- 1/2 – 3/4 cup shredded parmesan cheese
- 1 tablespoon of fresh rosemary, chopped
- 4 tablespoons of butter, divided
- 1 tablespoon of olive oil
- 2 filet mignon steaks
Fill a medium pot with water and bring to a boil. When the water comes to a boil, season with a tablespoon of salt. Place the red potatoes in the pot and let them cook for 25-30 minutes, until they are fork-tender. It’s very important that you can stick a fork through each potato easily because you’ll be smashing them in the next step.
While the potatoes are boiling, preheat your oven to 350 degrees.
When the potatoes are done, remove from the pot and place them on a hard surface to cool slightly. Using a potato masher (or a fork and your hands), mash each of the potatoes down to flatten them. Sprinkle with cheese, rosemary and a generous sprinkle of salt and pepper. Place in the oven for 5-7 minutes, or until cheese is melted.
While the potatoes are baking, heat a large frying pan or skillet over medium-high heat. Add 2 tablespoons of butter and olive oil to the pan and let it sit for 4-5 minutes. While you’re waiting season the steaks on the both sides with generous sprinkles of salt and pepper.
When the pan is ready, add the steaks, flipping after 5-6 minutes, or until the meat is cooked to your liking. Sear the sides before serving.
Before plating the steak and potatoes, melt the remaining 2 tablespoons of butter to drizzle over the potatoes.
Brownie Bites with Strawberry & Mascarpone Frosting
- 4 oz mascarpone cheese
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 4 store-bought brownie bites
- 4 strawberries, green stems and leaves removed
Using a hand mixer, mix the mascarpone, powdered sugar and vanilla extract until combined and smooth.
Spoon a tablespoon of the mascarpone frosting on each brownie bite and top with a strawberry.