In this fast-paced world women are simply not cooking anymore. The act of cooking shows that you simply care for your man. When he has a very stressful day he wants to come home to a nice warm meal to soothe his stress. When he comes home to a fast food meal he is going to think about fast women. I mean when he eats those fast food his heart rate increases, cortisol levels are going to go through the roof, and his stomach is going to expand. Women are going to think that he is a cat daddy. You know side chicks love overweight men.
There are more women who don't cook then do you cook. You never want to blend in with the women who don't cook because they simply are just there for one thing. There are certain herbs and spices that you can cook with to help your man's natural desires to stay at bay. When a man goes out women are always throwing themselves at him in one shape form or fashion. When this happens you want your butter rum cake to be on his mind.
Please try some of these recipes below to keep your man happy and your relationship spicy.
Breakfast with Your Boyfriend
Show your guy your love by pampering him with an extraspecial breakfast on a weekend morning. Wake up a little early, and slip this bread pudding into the oven (you make it the day before for ultimate ease). The irresistible smell of cinnamon will come wafting into the bedroom and arouse his senses. Some say it's a natural aphrodisiac - hint, hint. Spend the rest of the a.m. hours feasting, sipping, and well, whatever just happens to come next.
Cinnamon-Swirl Breakfast Bread Pudding
It is said that the Queen of Sheba used cinnamon to mesmerize King Solomon. So it has power. Prepare this bread pudding ahead of time so that in the morning, all you have to do is turn on the oven.
1½ cups milk
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ loaf day-old bread, cut into cubes
¼ cup pecans, chopped
Nonstick cooking spray
In a large bowl, whisk eggs and milk. Add the brown sugar, vanilla extract, and cinnamon, and whisk until all the ingredients are completely incorporated. Stir the bread and pecans into the egg mixture. Coat an 8-inch-by-8-inch baking pan with nonstick cooking spray. Pour in the bread pudding, and cover with foil. Let sit in the refrigerator at least one hour and up to overnight. Preheat oven to 350 degrees. Bake the bread pudding, covered, for 30 minutes. Remove the foil, and bake an additional 10 minutes, until the pudding is browned. Serve hot with maple syrup.
Sexy Picnic for Two
There's something so intimate about a picnic with your guy. And as the temperature begins to rise, eating outside becomes refreshing and romantic. But no boring ham-and-cheese sandwiches or store-bought potato salad here! Entice him with an exotic Middle East-themed menu of foods rich in bold flavors. Pack a colorful blanket or tapestry and a few pillows for lounging. Find a pretty spot to settle down or, if the weather doesn't cooperate, spread out on the floor of your apartment. Between the aromas and tastes, you'll be transported.
Meze Platter with Herbed Pita Crisps
Meze is traditional in Greece and Turkey and is the equivalent of tapas or finger food. Make these homemade pita crisps, and buy the rest in the deli at your grocery store. A drizzle of extra-virgin olive oil and a squeeze of lemon juice brighten up all the flavors.
2 T unsalted butter, room temperature
1 T minced fresh herbs (parsley, rosemary, thyme, etc.)
2 pitas, split in half, and each half cut into fourths (use whole wheat for a healthy
Baba ghanoush (eggplant dip)
Dolmades (stuffed grape leaves)
Extra-virgin olive oil
For the pita crisps: Preheat oven to 400°F. Use a fork to mix butter and herbs in a bowl, then spread onto the pita slices. Sprinkle with salt, and bake until crisp, about 10 minutes.
For the meze platter: Arrange hummus, baba ghanoush, dolmades, olives, tabbouleh, feta, and lemon on a platter. Drizzle with extra-virgin olive oil, and serve with the pita crisps.
Exotic Summer Dinner
A luxurious vacation may not be in the cards right now, but this meal will make you feel as if you're on holiday in the South Pacific. Invite your guy over for a romantic escape from your usual dinner date. Decorate the table with tropical colors, put on a flowy dress, and if you feel like getting really festive, tuck a flower in your hair. Between the sweet and spicy flavors and summer heat, things are bound to get steamy.
Macadamia Nut-Crusted Tilapia with Pineapple Salsa
The macadamia-nut crust adds a nice crunch, and the pineapple salsa has just the right balance of spicy and sweet flavors.
1/2 cup all-purpose flour
1 egg, lightly beaten
1 cup crushed macadamia nuts
2 tilapia fillets (about 3 to 4 ounces each)
1 cup finely chopped fresh pineapple
1 tablespoon minced red onion
1/2 jalapeño, seeds removed, minced
1/4 cup minced cilantro
Salt and pepper
Preheat oven to 400 degrees. Put flour, egg, and nuts in three separate shallow dishes. Dredge each fillet first in flour, then egg, then nuts. Place on oiled baking sheet. Bake 12 to 14 minutes, until golden brown.
While fish is baking, make the salsa. Combine pineapple, onion, jalapeño, and cilantro. Season with salt and pepper. Serve with fish. The fish is done when it is opaque and flakes easily with a fork.
Cozy Winter Meal
It may be cold outside, but that's all the more reason to heat things up inside. Hibernate with your guy and savor this simple yet luxurious dinner. Potpies stretch an expensive ingredient like lobster, and their creamy sauce coupled with a buttery, flaky crust might as well spell c-o-z-y. Serve with a light green salad and bottle of champagne.
These potpies are so pretty that you almost don't want to eat them. Almost!
2 tablespoons unsalted butter
½ onion, diced
1 carrot, diced
½ cup frozen corn
½ cup frozen peas
¼ cup all-purpose flour
1 cup milk
1 cup chicken broth
½ pound cooked lobster meat (can be bought at the seafood counter)
½ teaspoon dried thyme
Salt and pepper
1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use)
1 large egg, lightly beaten
Preheat oven to 375 degrees. Set out two 2-cup individual ovenproof bowls. Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper. Set aside.
Remove the puff pastry from the refrigerator. Cut the dough in half, and reserve one half for another use. On a lightly floured surface, flatten out the pastry, using a floured rolling pin, to about 1-inch thickness. Using one of the bowls as a guide, cut the pastry into two circles. Spoon the filling into the bowls, and place one circle of dough on top of each potpie, pressing the edges to seal the pastry to the bowl. Cut a vent in the center so air and moisture can escape. Using a pastry brush, cover the entire surface of each pie with beaten egg. Place the potpies on a baking sheet. Bake until the pastry is puffed and becomes a dark golden brown shade, about 35 minutes.