By Kara Kimbrough



Whether you want to treat yourself or tear out this page and hand it to your significant other as a hint, here are three Valentine-flavored recipes from our friend Kara Kimbrough.

Kitchen Tune-Up





  • 6 jumbo shrimp, peeled and deveined (tails intact)
  • 2 tablespoons extra virgin olive oil
  • Juice of ó lemon
  • 2 teaspoons chopped fresh thyme
  • Freshly ground pepper
  • 6 slices pancetta (about 2 ounces)
  • 1 10-ounce piece beef tenderloin, trimmed
  • Sea salt
  • 8 asparagus spears
  • 1 tablespoon unsalted butter


To prepare the surf and turf:

Toss the shrimp, olive oil, lemon juice, chopped thyme and pepper to taste in a bowl.

Wrap each shrimp with a piece of pancetta. Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan.

Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside.

Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side.

Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees for medium rare, or longer for your preferred taste. Transfer to a cutting board to rest while you cook the shrimp.

Meanwhile, snap off the tough ends of the asparagus. Put remaining asparagus in a microwave-safe dish with 1/4-cup water and a pinch of sea salt. Microwave until tender, about 2 minutes.

Slice the beef into 4 pieces. Serve with the shrimp, asparagus and garlic Parmesan cream sauce, to taste.


Garlic Parmesan Cream Sauce:

  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth (or more, as needed)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup heavy cream (or more, as needed)
  • 1/2 cup freshly grated Parmesan
  • 1 ounce cream cheese, at room temperature
  • Kosher salt and freshly ground black pepper, to taste

To make the sauce:

Melt butter in the skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1–2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in beef broth, basil and oregano. Cook, whisking constantly until incorporated, about 1–2 minutes. Stir in heavy cream, Parmesan and cream cheeses until slightly thickened, about 1–2 minutes





  • 1 pint fresh strawberries
  • 1 cup milk chocolate chips, white chocolate chips or dark chocolate chips
  • 1 teaspoon coconut oil

Line a rimmed baking sheet with parchment paper and set aside. Dry strawberries well with paper towels to make sure chocolate adheres perfectly.

Heat chocolate chips and coconut oil in microwave-safe bowl for 2 minutes on 50 percent power. Stir until smooth.

Dip each strawberry into the melted chocolate and make sure the strawberry is covered almost to the stem. Place chocolate-covered strawberry onto parchment-lined baking sheet and place into the freezer for at least 15 minutes to set.

Once chocolate is set, you can dip the bottom half of strawberries in alternating chocolate colors or drizzle alternating colors over strawberries with a fork.

Store in the refrigerator for up to 2 days. Store in an airtight container in the freezer for up to 3 months.





  • 1 box red velvet cake mix (cook as directed on box for 13 x 9” cake)
  • 1 can cream cheese frosting
  • 1 package chocolate bark (regular or white chocolate)


Crumble the cooked and cooled cake into large bowl. Mix thoroughly with entire can of frosting. When thoroughly combined, roll mixture into quarter-size balls and lay on cookie sheet. Chill for several hours. Put sheets in freezer to speed up process.

Melt chocolate in microwave per directions on package. Melt small amounts at a time, since it hardens quickly. Using a spoon, dip and roll balls in chocolate and lay on wax paper until firm.


Pro-Life Mississippi