Skip to main content

Valentine’s Day – Heinen’s Cribbs in the CLE Recipes

The following recipes were developed by Heinen’s and were shared on Channel 19’s Cribbs in the CLE.

Planning a romantic Valentine’s Day Dinner at home does not have to be difficult or time-consuming. All it takes is the right recipes and a few short cuts. Check out the simple and indulgent appetizer, main dish, sides and dessert that Josh and Maria Cribbs will be whipping up to celebrate their love!

Jarlsberg Cheese Spread Appetizer

Ingredients

  • 2-3 packages Heinen’s Jarlsberg Cheese Spread
  • 1 French baguette (crusty)

Instructions

  1. Heat cheese spread in a small casserole or cast iron dish in oven.
  2. Once the cheese begins to melt, place baguette in oven to warm.
  3. Remove melted cheese and warmed baguette.
  4. Slice baguette to serve.

Pan-Seared Beef Tenderloin

Ingredients

  • 1 Beef Tenderloin (2-3 lbs.) *Ask for the center piece of the loin, not fillets.
  • Avocado Oil
  • Extra Virgin Olive Oil
  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Parsley
  • Unsalted Butter
  • Salt and Pepper

Instructions

  1. Preheat oven to 425F. Add avocado oil and olive oil to cast iron skillet and heat.
  2. Season tenderloin with salt and pepper. Cut tenderloin in half.
  3. Add fresh thyme, rosemary, parsley and butter to skillet.
  4. Add tenderloin and sear each side to lock in flavor (For tips on searing meat, click here.)
  5. Place tenderloin in oven and cook for 25-30 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin reads 135F (medium rare). Cook longer until the tenderloin reaches desired doneness.

Beef Tenderloin

Seasoned Asparagus with Parmesan

Ingredients

  • 1-2 tins Heinen’s Seasoned Asparagus in Ready-to-Heat Tin (Prepared Foods Department)
  • Heinen’s Fresh Shaved Parmesan
  • 1 Lemon
  • Optional: Pine Nuts

Instructions

  1. Heat asparagus in oven until warm.
  2. Top with Parmesan, lemon zest and pine nuts (if desired.)

Roasted Smashed Potatoes

Ingredients

  • 1 bag Melissa’s Dutch Yellow Peewee Potatoes
  • Extra Virgin Olive Oil
  • Salt and Pepper, to taste

Instructions

  1. Preheat oven to 375F. Rinse half of potatoes and poke with a fork.
  2. Microwave for 3-4 minutes in a microwave-safe bowl.
  3. Smash potatoes with a glass or the palm of your hand.
  4. Transfer potatoes onto a sheet pan and brush with olive oil. Season with salt and pepper.
  5. Bake until tender.

Sauteed Mushrooms

Ingredients

  • 1 package Baby Portabella mushrooms, sliced
  • 1 package Shitake mushrooms, sliced
  • Optional: Oyster or exotic mushrooms of your choice

Instructions

  1. Add olive oil to skillet and heat.
  2. Add mushrooms to skillet and saute.
    *For tips on how to sautee, click here.

Dark Chocolate Truffle Pie

Ingredients

For the Crust

  • 1 1/2 cups finely crushed chocolate wafers, graham crackers or cookies
  • 6 Tbsp. melted butter

For the Dark Chocolate Filling

  • 1 1/2 cups heavy whipping cream
  • 5 egg yolks
  • 12 oz. dark chocolate chips (or milk chocolate chips)
  • 3 Tbsp. Kahlua, Bailey’s or Amaretto
  • Optional Toppings: Reddi Whip, fresh strawberries, raspberries or chocolate bar

Instructions

For the Crust

  1. In a small bowl, combine crushed chocolate cookies and melted butter. Press into ramekins or pie plate. Chill.

Note: Crust is optional if you are making the dark chocolate truffle filling to be used in glass dessert dishes.

For the Dark Chocolate Filling

  1. In a heavy saucepan, heat 1 1/2 cups heavy whipping cream until it comes to a boil, then turn down the heat.
  2. In a blender, add 5 egg yolks, 12 oz. dark chocolate chips, 3 Tbsp. Kahlua, Bailey’s or Amaretto and hot whipping cream. On low speed, blend all ingredients. The hot cream will melt the chocolate and cook the egg yolks. Blend on high speed for 1 minute to thoroughly combine.
  3. Pour filling into ramekins or pie crust. Refrigerate or freeze for at least 3 hours.
  4. Decorate with chocolate shavings, whipped cream and fresh fruit, if desired.

Dark Chocolate Truffle Pie

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge