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Chef Mark Bailey's Last-Minute Romantic Valentine's Day Dinner!

Chef Mark Bailey joined ‘Fox & Friends’ to unveil the perfect last minute – romantic – Valentine’s Day dinner!


1 cup butter
4 eggs, beaten
1½ cup sugar
½ cup cocoa
2 cups flour
1 tsp vanilla
1 tsp salt
½ cup water, strawberries, sliced

Mix all the ingredients together, then pour the batter onto a pre-heated waffle iron. Bake in waffle iron for 50 to 60 seconds on medium setting. Finally, top with strawberry slices.


1 pack thick cut bacon
1 bunch fake roses

Preheat oven to 375F
Start by tearing off the flower petals until you're left with a bare, empty stem. If possible, push the calyx down the stem to reveal a little more of a wire/stem for the bacon roll to sit on. Take a strip of bacon, and starting at one end, roll it up, tightly to form a rosette. Secure the roll with two toothpicks, as close to the bottom of one end, to form a cross. Place the rose on a wire rack on top of foil lined tray. Repeat with all the bacon.
Place tray of bacon rolls into the oven, and bake 45-55 minutes, until they are well cooked and have a good color. Remove from oven and allow to cool. Once cooled, take each roll and wiggle it onto a stem.
Repeat until the whole bunch is complete.


¾ cup dry white wine
1 tbsp cornstarch
16oz Swiss cheese, shredded
salt to taste
foods to dip – apple slices, bread cubes, roasted broccoli, etc.

Whisk ½ cup of the white wine with the cornstarch. Rub the garlic clove all over the bottom and sides of a heavy-bottomed pot (this avoids garlic chunks in your smooth fondue). Discard the garlic. Heat the wine mixture over medium low heat, until thickening and bubbling.Add a tablespoon of wine if it seems too thick – you want it to resemble a smooth gravy.Add some of the cheese and slowly whisk. When it’s almost completely smooth and incorporated, add more cheese and whisk gently. If it seems too tight add 1 tablespoon wine. Repeat this process until all cheese is melted. Consistency should be a smooth, loose sauce that has elastic stretch to it. You should be able to dip something in it and have the cheese stick to your dipper. Season with salt and serve immediately with dippables.


4 slices bacon, diced
1 lb scallops
Kosher salt and freshly ground black pepper, to taste
½ cup unsalted butter
3 cloves garlic, minced
½ tsp dried oregano
½ tsp dried basil
½ tsp crushed red pepper flakes, optional
2 tsp chopped fresh parsley leaves

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes.
Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm. Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste.
Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops. Serve immediately, garnished with parsley, if desired.


1 lb. fresh asparagus
8-10 slices bacon

Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed. Lay on a cookie sheet with sides. Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked. Serve warm or at room temperature.

Delmonico's Chocolate-Chili Rubbed Valentine's Day Recipes

Chef Billy Olivia shared delicious Valentine's Day-inspired dishes with our viewers.

Courtesy of Delmonico’s Restaurant
1 c. Valhrona cocoa powder
½ c. ancho chili 
½ c. white sugar
½ c. Kosher salt
¼ c. Pierre Poivre
¼ c. cumin
½ c. mole
¾ c. extra virgin olive oil
¼ c. fresh cilantro, chopped

Combine all ingredients in a medium sized bowl. Mix with a whisk until the mixture has an even consistency, adding additional olive oil as needed.

Courtesy of Delmonico’s Restaurant
2½ c. simple syrup
¼ c. corn syrup
2/3 c. heavy cream
1¾  c. 70% dark chocolate, chopped
1¾ c. cocoa powder

Combine simple syrup and corn syrup, and bring to a boil. Add cocoa powder and mix well. Once an even consistency is reached, add chocolate and heavy cream, mixing well.  For best results, blend with a hand mixer until silky consistency is reached.

Cooking With 'Friends': Brenberg Family 'Bad Day' Soup


1lb. ground beef
64 fl. oz. V8 juice
3-4 medium-sized onions
2 c. carrots, chopped
1 c. chopped herb of your choice
1 (10.5 oz.) can of cream of chicken soup

Chop onions and carrots, set aside.
Heat olive oil in a large pan. Add onions and cook over medium/low heat until translucent, stirring frequently. Add chopped carrots to pan and sauté with onion.
Add ground beef. Cook until beef is browned, then drain excess liquid. Add chopped herb.
Add V8 juice and cream of chicken soup, bring to a boil.

*PRO TIP: This recipe is also great in a slow cooker!

Perfect Recipes for a Playoff Party

Chef and nutritionist Diane Henderiks visited 'Fox & Friends' to share recipes inspired by NFL teams just in time for the playoffs. You can find the recipes below and visit for more information.


¼ lb. bacon or salt pork, diced
1 large sweet onion, diced
4 celery ribs, washed and diced
2 cloves garlic; minced
1 lb. potatoes, diced
½ tsp. red pepper flakes
5 sprigs thyme
2 bay leaves
1 qt. veggie or chicken broth
1/3 c. flour
1¼ c. low-fat milk
2 qt. chopped canned clams and the juice; separate juice from the clams
1 c. low-fat milk
Freshly ground black pepper to taste
¼ c. freshly chopped parsley

Place bacon or salt pork in a large Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and it begins to brown, about 5 minutes. Use a slotted spoon to remove from the fat and set aside.
Add onion, celery to the pot with the pork fat, and cook, stirring frequently, until the vegetables are tender but not browned, about 6 - 8 minutes.
Add red pepper flakes, thyme, bay leaves and pepper, broth, clam juice and potatoes. Stir gently to combine, bring to a low boil and cook for about 15 minutes until potatoes are tender but not mushy.
Whisk flour and milk until smooth, stir into soup and bring to a boil. Cook and stir until thickens.
Add clams, milk, reserved bacon, pepper and parsley. Turn off heat, stir, cover pot and let sit for 5 minutes.
Remove thyme sprig and bay leaves and discard.


1 tbsp. olive oil
2 sweet onions, thinly sliced
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
1 lb. mushrooms, thinly sliced
1 tbsp. apple cider vinegar
Pinch of salt and pepper
24 oz. steak (ribeye, skirt, sirloin, etc.), sliced super thin against the grain
½ lb. sliced cheddar cheese
½ lb. sliced provolone cheese
4 crusty sub or hoagie rolls

Heat oil in large skillet over high heat. Cast iron works great for this.
Add onions and peppers and cook 5 minutes. Add mushrooms and cook 5-10 more minutes. Add vinegar, salt and pepper. Stir and set aside. Will be served warm.
Divide meat into 4 portions about 6 ounces each.
Heat oil in cast iron griddle over medium heat. When very hot add meat, in portions, to the griddle and cook, breaking up as it cooks, for a couple of minutes until rare. Move the meat around to make an oblong shape the size of the roll.
Top with warm mushroom mixture. Top with desire amount of cheese and cook on low until the cheese melts, about 5 minutes.
Slice rolls in half and add condiments if desired.
Top with cheesesteak, close sandwich and gently slice in half.


2 c. cubed small white potatoes
1 lb. lean ground beef
2 c. corn kernels
1 sweet onion, diced
2 garlic cloves, minced
1 c. diced carrots
1 c. diced celery
4 cups cream of mushroom soup, homemade or reconstituted canned
1 c. shredded cheddar cheese
½ c. finely chopped parsley

Preheat oven to 400℉.
Bring a large pot of water to a boil. Add potatoes and cook for 5 minutes or until fork tender. Drain and place in large mixing bowl.
Cook beef in a large skillet over medium heat until no longer pink, drain and add to bowl with potatoes.
Heat oil in large skillet over medium high heat. Add onion, garlic, carrots and celery and sauté for 5 minutes. Add to bowl with meat.
Add soup, cheese and ¼ cup parsley to bowl with meat and gently mix all together.
Pour into lightly greased 13”x9” baking dish and bake, covered for 15 minutes, uncover, top with remaining cheese and bake 5 minutes or until cheese is melted.
Sprinkle with remaining parsley.


2 tbsp. extra-virgin olive oil
Juice of 1 lime
Pinch of chili powder
½ tsp. ground cumin
4 hefty shakes of Tabasco
2 lbs. halibut or other flaky fish
8 corn tortillas
2 c. shredded romaine lettuce
1 c. diced tomatoes
½ c. diced onions
1 avocado, diced
½ c. plain non-fat Greek yogurt or sour cream
½ c. finely chopped cilantro
1 c. crumbled or shredded cheese, cotija recommended
Lime wedges to squeeze over tacos

Whisk olive oil, lime juice, chili powder, cumin, and tabasco in small bowl.
Add the cod, tossing the filets in the mixture to evenly coat. Let marinate for 15 minutes.
Heat oil in a large nonstick pan over medium-high heat. Add fish and cook until fish is opaque, about 3 minutes on each side. Set aside and flake with a fork.
Arrange remaining ingredients in separate bowls on the table.
Assemble in order of ingredient list.

Cooking with 'Friends': Gerri Willis' Turkey Chili


2 tbsp. canola oil
1 medium red onion, chopped
1 green pepper, chopped
2 cloves garlic, finely chopped
2 jalapeños, chopped, seeds removed
1½  lbs. ground turkey
¼ c. chili powder
1 large can crushed tomatoes
1 c. chicken stock
½ c. maple syrup
3 tbsp. hot sauce, chipotle adobo recommended
1 tbsp. salt
2 cans dark red kidney beans

Optional toppings:
Whole milk Greek yogurt

Heat canola oil in a large pot or Dutch oven and then add onions, pepper, jalapeño and garlic. Cook five minutes or until onion is soft.
Add turkey and cook until meat is browned. Add chili powder and mix through.
Stir in tomatoes, chicken stock, maple syrup, hot sauce, and salt. Simmer for 25 minutes on stove top. Add beans and simmer another 10 minutes. Adjust flavoring to your liking.
Serve in bowls with a dollop of greek yogurt and chopped cilantro.
Use ground beef instead of ground turkey for a traditional chili. Top with cheddar instead of greek yogurt.