How to Impress Someone (Deceptively Simple)
My love language is cooking for people. If I have a big fat crush on someone, I will go out of my way to cook for them. Through IMMENSE trial and error, I have come up with a fool-proof menu that eases stress, looks impressive, and will, without a doubt, impress whoever you’re attempting to woo.
Plan the menu:
Fool-proof starts with a little planning and common sense.
I recommend one cold item, one stovetop item, and one thing in the oven.
This is the easiest way to create the least stress for yourself, as you typically will not have to worry about more than one thing at a time until it comes time to serve. Braised meat, or the perfect lasagna that takes 48 hours, are for relationships only. If it’s been less than 5 dates, do not spend more than 1.5 hours cooking. They don’t deserve it yet. Slow-cooked meats must be EARNED
Think INSIDE the box - Protein, Carb, Veggie - One of each.
It’s that simple, and more than one of each is too much food for two people. My go-to protein is Chicken. It’s not very expensive, most people like it, and it’s not too over-the-top fancy.
Add some fresh herbs.
There are few things more aesthetically pleasing than some fresh herbs dusted across a finished dish. They also add an extra layer of flavour, and the only thing you have to do is MAYBE chop them up a little. It’s a total cheat code to make yourself look much fancier than you are, which is obviously what you’re going for.
Get Organised:
Prevent last minute mistakes.
Always read your recipes in advance so you get a sense of what’s involved and there are no surprises.
Pick up something to drink (even if they’re bringing something). The pro-move is to have something “open” when they arrive. Hopefully, something you know they like. It adds to the comfort factor. Ask them if they’d like a drink and then throw in a mention of that bottle of red (or whatever they like) that’s already open, chilled, or prepared. It makes you seem thoughtful and welcoming. It’s cute.
MISE EN PLACE - remember to get all your ingredients ready before you turn any heat on. I like to put them in small bowls I have laying around just for this purpose. But anything will do. This step will alleviate almost all stress, which is what you want when you’re cooking to impress.
Two of my favourite menu Ideas:
Pan-fried chicken in white wine sauce, roasted sweet potatoes, and a Greek salad
This is my perfect (non-veggie) date menu. It’s so simple, and the Greek salad is more than happy to hang out for a little while if you want to prep it ahead of time.
Greek Salad alla Mikayla (a woman who doesn’t love olives in a salad)
As I said, you can make this salad ahead of time, cover it, and pop it in the fridge until you’re ready to add the dressing and serve.
Salad Ingredients:
1 large cucumber
1 Red, Yellow, or Orange pepper
1 carton of cherry/plum tomatoes
¼-½ a red onion or 1 whole small eschallion shallot
1 small feta brick
A handful of fresh mint
¼ teaspoon of dried oregano
If you want kalamata olives, add them. I’m not stopping you!
Method:
De-seed that cucumber! This will help prevent your salad from getting too watery and make it stay crunchy longer. Slice the cucumber in half, remove the seeds with a teaspoon, then chop that bad boy up. I like to quarter the cucumber and slice it into ¼ inch slices.
Chop your tomatoes in half or quarters. Then place them in a strainer over a bowl and salt them. This will remove excess water, and if your tomatoes are particularly juicy, the tomato liquid you drain is a FAB addition to your dressing (pro-tip)
Chop your pepper into small chunks, and slice your onion small and FINE. Even people who don’t like raw onion can appreciate the bite it gives if you slice it finely enough.
Finely chop a small handful of fresh mint.
Throw all ingredients into your serving bowl, and chop your feta into small cubes. Gently place the feta on the top of your salad and sprinkle feta with that dried oregano.
Dressing Ingredients:
½ cup good olive oil
⅓ cup balsamic vinegar
Juice of half a lemon
½ teaspoon Dijon mustard
Salt and lots of fresh black pepper to taste
¼ cup real maple syrup
Tomato liquid (if using)
Balsamic glaze to taste
Method:
Put all your dressing ingredients into a small jar and SHAKE. Make sure to taste and adjust as you see fit. If it’s tasting flat and lackluster - add another pinch of salt. If it still needs some OOMF add a drizzle of balsamic reduction for acid + sweetness. Dress your salad lightly and toss it when you’re ready to serve. Bring the remaining dressing to the table to allow the dressing freaks to add some more.
Pan Chicken in White Wine Sauce
This chicken will definitely make your breath smell (It’s fine if you’re both eating it right?). The way to make this stress-free is to MISE EN PLACE - get all your ingredients ready before you start to cook.
Ingredients:
2 Chicken Breasts
Salt and Pepper
2 Tbsp. Neutral Oil
1 Whole Lemon
2-3 Tbsp Capers
5-10 Cloves of Garlic (totally vibe and clove size dependent)
1 Medium Eschallion Shallot
3 Tbsp. Butter
½ Cup Dry White WIne - Pinot Grigio works well (and you now have a bottle “open” GENIUS)
Chilli flakes to taste
Handful of Fresh Parsley
Method:
Dry your chicken well - this will help reduce splattering in the pan later, and flatten the chicken breasts so they are even in thickness (about ¼ inch) by placing them between sheets of parchment paper and hitting them with something heavy (a mallet, a cast iron pan, a rolling pin, etc.) Then season WELL with salt and pepper on both sides. Set aside.
Thinly slice your garlic, finely chop your shallot, and place in a small bowl with your capers, add 2 Tablespoons of your butter to the bowl, then set aside for later.
Measure out your wine and set it aside - then pour a chef’s glass (an essential step.)
Slice your lemon into thin round slices to the best of your ability. You’ll want to use a nice, large, sexy lemon for this - otherwise, you can use 2 slightly more sad lemons. Make sure to remove any seeds as they will make your dish taste bitter.
Grab your chilli flakes so they’re accessible, and chop up your parsley. Now you’re ready to cook!
About 15 minutes before you’re ready to eat, heat up your oil on medium-high heat in a heavy bottomed pan - something other than non-stick works best here as the sticky bits add a TON of flavour. Once the oil is nice and HOT, place your chicken breast in the pan and cook without moving it around too much for about 3-5 mins. It will pick up a nice golden colour that you should be able to see around the edges, and become easy to flip over. Cook on the other side until cooked through (if you pounded your chicken really thin this should only take another 2-3 mins.) Set aside and lightly place some kitchen foil over the top. It should continue to cook slightly but not dry out.
Turn the heat down, and in the same pan add your 2 Tbsp. butter, capers, shallot, and garlic. Cook until everything gets golden and the capers crisp up - about 3 mins. Remove about half once they’re all crispy to use as a topping later.
Add your wine and the lemon slices to the pan, and cook until your liquids have thickened slightly and reduced by about half. Remove from the heat and stir in the rest of your butter, and most of your parsley. Taste for seasoning and once everything is integrated - add the chicken back to the pan (along with any accumulated juices and on the plate)
Serve with the crispy bits you set aside and an extra dash of parsley.
Roasted Sweet Potatoes
My favourite carb.
Ingredients:
1-2 medium sweet potatoes
1-2 tbsp olive oil
Salt, pepper, and any other spices you LOVE to taste
Method:
In advance peel, chop, and place your sweet potatoes on a sheet pan lined with parchment paper (if you want an easy cleanup)
About an hour before you want to start your meal, preheat your oven to 200 C (425 F). Maybe around the same time as you’re pouring your guest that first glass of wine. Drizzle on your olive oil, salt, pepper, and whatever spices you like on the potatoes. I like a pinch of Paprika, garlic powder, or chilli powder.
When your oven’s warm pop them in. Stir them around once or twice while they’re baking. Takes about 30-40 mins.
A Veggie Date - Make some damn pasta!
I’m about to disclose my most requested recipe - and it’s quite literally penne alla vodka - but the best damn penne alla vodka you’ve ever had. Move over Gigi Hadid. This recipe is HEAVILY inspired by a Half Baked Harvest recipe but I’ve made it so many times it has been affectionately called “The Mikayla Pasta” by my friends. The secret? A few spoonfuls of store-bought pesto, and this is the one time I will say this - it HAS to be cheap jarred pesto. I’m talking Tesco’s own etc. It adds a sweetness and creaminess along with herbiness and honestly, nice pesto just doesn’t hit the same in this dish. We’re aiming for richness and that’s how you’ll achieve it! Pair this with a punchy, herby salad or lemony steamed veggies to cut through the richness and you’re pretty much good to go! You CAN add a protein, but I don’t.
Penne Alla Vodka (Perfected)
Ingredients
500g of Penne (or literally any short-cut pasta, I’ve used them all)
2 Tbsp Olive Oil
1 Large Shallot Chopped
4-6 Cloves of Garlic Minced
1 Teaspoon Dried Oregano
½ Teaspoon Chilli Flakes
One Whole Tube of Tomato Paste (200g/about 1 cup)
2 Heaped Tablespoons of pesto
½ cup Vodka
½ cup of heavy cream (or to taste/colour preference)
Salt and Pepper
3 Tablespoons of butter
⅔ a cup of freshly grated Parmesan + more for garnish (Not TECHNICALLY vegetarian so check in to see if this is ok!) Pro tip - freshly grated makes all the difference. I grate mine very finely so it melts into the dish. Yum!
A small handful of fresh basil leaves, finely chopped for garnish
Method:
Reduce all the stress and MISE EN PLACE before you cook anything! Chop your shallot, mince your garlic, and set them aside in a small bowl with your dried oregano. I like to pop my tube of tomato paste into a small vessel also, mostly because I’m normally combining a few half-used tubes together, but this is not totally necessary. Take out your chilli flakes, heavy cream, pesto, and butter. Pour ½ a cup of vodka into a cup, and chop up your basil leaves into another bowl. I keep a container of parmesan that I grate myself in the fridge at all times (pro-tip) but this would also be the time to grate some up.
When you’re about 30 mins. away from wanting to eat, start by heating up a large pan for your sauce to medium heat, and boil a large pot of water (with about a tablespoon of salt added to it) for your pasta. While the pasta water is heating up, start making your sauce.
Add your olive oil to the pre-heated pan and once hot, add in your shallot, garlic and oregano, and cook until the shallot browns and gets slightly caramelised. This can take at least 5 minutes. Make sure your pan is not TOO hot so it doesn’t burn.
Turn your heat down to medium-low and add your chilli flakes and tomato paste. Refer to my Magnum Opus for all the tomato paste tips - but make sure to cook for at LEAST 5 minutes so the tomato paste is caramelized to a brick colour instead of bright red, and it has all reduced to a jammy consistency.
Turn your heat all the way down to low and add your Vodka and cook until all the alcohol smell has evaporated and the consistency looks jammy-ish again (2-3 mins)
Add your Pesto and Cream, I honestly just watch the colour here. You want it to be not too green, not too red, you’re looking for a spectacular orange shade. Add your salt and pepper, and adjust until it tastes amazing. Then keep warm while you cook your pasta to al dente.
Once your pasta is cooked, reserve about a cup of pasta water, and add your cooked pasta into your saucepan. Toss in your butter and parmesan cheese, and stir until incorporated, adding pasta water as needed so it’s rich and creamy in consistency.
To serve, top with basil and extra parmesan.
Serve with something lemony and green - whatever you like best! Bonus - you can use the Greek Salad alla Mikayla dressing recipe above for just about any salad.
