Valentines Day just isnt the same without chocolate-covered strawberries.

Scripps News food and wellness contributor Jessica DeLuise, PA-C, shows you how to make them like a pro at home. From melting the chocolate just right to getting that smooth, glossy finish, she walks you through each simple step.

Chocolate Covered Strawberries

Ingredients

12-16 strawberries cleaned and dried thoroughly 1 cup dark chocolate chips 2 tsp coconut oil

Instructions:

Wash the strawberries and gently pat them completely dry. If you can let them air dry for 2-3 hours, that would be ideal. Leave the green stems on for easy dipping. Place chocolate chips and coconut oil in a double boiler. Heat on low heat until only a few chunks of chocolate remain. Remove from the heat and continue to stir, mixing in the rest of the chocolate until it melts. Hold each strawberry by the stem (or use a fork) to dip it into the melted chocolate, swirling to coat evenly. Let excess chocolate drip back into the pot. If desired, sprinkle with crushed nuts, dust with cocoa powder, or other topping before the chocolate sets. Place the dipped strawberries on a silicone baking mat or parchment-lined baking sheet. Let the chocolate set at room temperature for 1015 minutes, or refrigerate 510 minutes for a faster setting. Arrange the chocolate-covered strawberries on a plate or platter. Serve immediately if possible

Want an elegant dinner without the restaurant price tag?

These sirloin steak roll-ups are stuffed with pesto and fresh greens and served with roasted garlic leeks and golden potatoes. The flavors are bold, but the techniques are simple.

Scripps News food and wellness contributor Jessica DeLuise, PA-C, shows us how to bring it all together at home.

Sirloin steak roll-ups stuffed with pesto and greens with roasted garlic, leeks and golden potatoes

Makes about four servings

1- 1 lb sirloin steak 1 cup basil pesto (store-bought or homemade) 1 cup balsamic vinegar 2 cups baby spinach or mixed greens 2 oz grated pecorino romano cheese 1 lb golden potatoes, cut into 1 inch pieces 3 leeks, trimmed and cut into 1 inch rounds 3 tbsp avocado or olive oil, divided 1 tbsp honey 1 tsp granulated garlic tsp salt, divided tsp black pepper, divided Optional garnish: Grated Pecorino romano cheese

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Instructions:

Preheat the oven to 425F and line a baking sheet with parchment paper or a silicone baking mat. Wash and cut the potatoes and leeks and add them to the sheet pan. Drizzle the vegetables with 1 tbsp of avocado oil and sprinkle with garlic powder and half of the salt and pepper. Toss the vegetables to evenly coat with the oil and seasonings. Spread the vegetables out in an even layer. Roast vegetables for 2530 minutes, flipping halfway, until the potatoes are tender and the leeks are lightly caramelized. While the vegetables roast, lay the sirloin slices flat on a cutting board. Cover the meat with a piece of parchment paper or plastic wrap. Gently pound with a rolling pin or meat mallet to an even thickness, about - inch thick. Season the steak lightly with salt and pepper on both sides. Move the steak off to the side. Lay out long pieces of butcher twine across the cutting board about 2 inches apart, enough to run the length of your steak. They should be long enough to tie together once the steak is rolled. Lay the pounded steak over the twine. Spread a thin layer of pesto over one side of the steak. Add an even layer of the greens and pecorino romano cheese. Roll the steak tightly from one end to the other and secure with toothpicks if needed. Tie each piece of twine snuggly around the steak. Use a sharp knife to cut the steak between each piece of tied twine. In a small sauce pan, add the balsamic vinegar and honey. Turn on very low heat and let simmer as you cook the steak. It is done when it reduces by 25-50% and coats the back of a spoon like syrup. Heat the remaining oil in a large skillet over medium-high heat. Add the steak roll-ups and sear for 23 minutes per side, until browned and cooked to your desired doneness. Remove the steaks from the heat and place in a clean dish for rest for 2-3 minutes before serving. Plate the roasted vegetables, then steak, and drizzle with balsamic vinegar. Garnish with more grated cheese or fresh parsley if desired.