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chocolate cake or chocolate truffles

My Partner and I have a tradition of eating Popeye's Chicken and really nice chocolate truffles on Vday.

three tier devils food cake with chocolate ganache between each layer with the whole thing covered in white icing.

Another dish that I make at least once a month is Spanish Chicken and Chorizo Paella. I don't have a Paella pan or large deep skillet so I just make it in my large cast iron dutch oven. I also just make it chicken thighs instead of dealing with a whole chicken. (I actually saw this on the Paula's Home Cooking on the Food Network).

1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Salt and freshly ground black pepper
2 teaspoons paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
4 1/2 cups chicken broth
1 pound Spanish style chorizo links, cut into slices on the bias
2 cups short-grain rice (recommended: Valencia or Arborio)
Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service

Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.
Cook's note: A large cast iron skillet would work here.
Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.

Lower the heat to medium and saute the onions and bell pepper until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges.

When I was a broke college student sometimes I would eat green peas right out of the can for dinner.

i need it. i want it. i love it.