Muddy Rudder’s Valentine’s Day Ideas 

Flatbread Pizza


2 oz. feta cheese

2 oz. pesto

2 oz. kalamata olives, chopped

1 oz. sundried tomatoes

2 oz. caramelized onions

1 8&quot: x 8&quot: pizza shell


Spread pesto on pizza shell. Add feta, olives, onions and tomatoes. Bake at 350 for approximately 10 minutes.

Pesto Stuffed Scallops


6 oz. pesto

6 oz. panko bread crumbs

4 scallops

1 cup cooked risotto

1 cup steamed broccoli


Hollow out scallops. Mix pesto and panko bread crumbs. Stuff scallops with pesto/bread crumbs mixture. In a saut pan, pour a little olive oil into coat pan and then place scallops in pan. Sear both sides then place in oven at 350 for about 10 minutes to finish. Place risotto in center of plate and top with scallops. Place broccoli around plate to garnish.

Stuffed Chicken Breast


2 oz. goat cheese

1 oz. sundried tomato pesto

2 oz. proscuitto ham

3 oz. roasted red pepper sauce

1 cup cooked wild grain rice

1 cup steamed broccoli

1 chicken breast


Mix goat cheese and sundried tomato pesto. Stuff under the skin of the chicken breast then wrap chicken breast with pieces of proscuitto. Roast in oven at 350 for 20-25 minutes until internal temperature reads 165. Place rice on plate and top with stuffed chicken breast. Drizzle with sauce.

Grilled Pork Chop


1 pork chop

4 oz. vegetable blend (diced)

2 oz. pears, diced

1 oz. brown sugar

pinch of cinnamon

1 cup mashed potatoes


Grill pork chop over medium heat or roast in oven at 350 until done, approximately 20-25 minutes. In a saut pan, add a little olive oil then vegetables, pears, brown sugar, and cinnamon. Saut until tender then remove from heat and add a couple pads of butter to finish sauce. Place mashed potatoes on plate and top with pork chop and cover with harvest vegetables.