1. Beef Wellington
Ingredients:
- 2 pounds beef tenderloin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup chopped mushrooms
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 sheet puff pastry
- 2 tablespoons Dijon mustard
- 1 egg, beaten
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the beef tenderloin with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat and sear the beef on all sides until browned.
4. In the same skillet, sauté the mushrooms, onions, and garlic until softened.
5. Roll out the puff pastry on a floured surface and spread the Dijon mustard on top.
6. Place the beef on top of the mustard and spoon the mushroom mixture over it.
7. Wrap the puff pastry around the beef, sealing it tightly.
8. Brush the pastry with the beaten egg and place it on a baking sheet.
9. Bake for 25-30 minutes or until the pastry is golden brown.
10. Let it rest for a few minutes before slicing and serving.
Nutrition:
- Calories: 570
- Fat: 34g
- Carbohydrates: 32g
- Protein: 34g
2. Lemon Herb Roasted Chicken
Ingredients:
- 1 whole chicken
- Salt and pepper to taste
- 2 lemons, sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, minced
- 2 tablespoons olive oil
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Season the chicken with salt and pepper, both inside and out.
3. Stuff the cavity with the lemon slices, rosemary, thyme, and garlic.
4. Drizzle the chicken with olive oil and rub it all over.
5. Place the chicken on a roasting pan and roast for 20 minutes.
6. Reduce the oven temperature to 375°F (190°C) and continue roasting for another 45 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10 minutes before carving.
Nutrition:
- Calories: 430
- Fat: 27g
- Carbohydrates: 2g
- Protein: 44g
3. Shrimp Scampi
Ingredients:
- 1 pound shrimp, peeled and deveined
- Salt and pepper to taste
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup white wine
- Juice of 1 lemon
- 1/4 cup chopped parsley
Instructions:
1. Season the shrimp with salt and pepper.
2. In a large skillet, melt the butter over medium heat.
3. Add the garlic and cook until fragrant.
4. Add the shrimp and cook until pink, about 2 minutes per side.
5. Remove the shrimp from the skillet and set aside.
6. In the same skillet, add the white wine and lemon juice.
7. Cook until the liquid has reduced by half.
8. Stir in the chopped parsley.
9. Return the shrimp to the skillet and toss to coat in the sauce.
10. Serve immediately over pasta or with crusty bread.
Nutrition:
- Calories: 250
- Fat: 12g
- Carbohydrates: 4g
- Protein: 30g
4. Stuffed Bell Peppers
Ingredients:
- 4 bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped tomatoes
- 1/2 cup shredded cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, cook the ground beef and onion until browned.
4. Drain any excess fat from the skillet.
5. Stir in the cooked rice, chopped tomatoes, shredded cheese, garlic powder, salt, and pepper.
6. Spoon the beef mixture into the bell peppers.
7. Place the stuffed peppers in a baking dish and cover with foil.
8. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Let them cool for a few minutes before serving.
Nutrition:
- Calories: 320
- Fat: 15g
- Carbohydrates: 23g
- Protein: 25g
5. Salmon with Dill Sauce
Ingredients:
- 4 salmon fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh dill
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Season the salmon fillets with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat.
4. Sear the salmon fillets for 2 minutes on each side.
5. Transfer the salmon to a baking dish and bake for 10-12 minutes, or until cooked through.
6. In a small bowl, mix together the chopped dill, mayonnaise, Dijon mustard, and lemon juice.
7. Spoon the dill sauce over the cooked salmon fillets.
8. Serve with roasted vegetables or a side salad.
Nutrition:
- Calories: 380
- Fat: 29g
- Carbohydrates: 1g
- Protein: 29g
6. Vegetable Stir-Fry
Ingredients:
- 2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas, mushrooms, etc.)
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a wok or large skillet over high heat.
2. Add the minced garlic and grated ginger and cook for 1 minute.
3. Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes, or until crisp-tender.
4. In a small bowl, whisk together the soy sauce and oyster sauce.
5. Pour the sauce over the vegetables and toss to coat.
6. Season with salt and pepper to taste.
7. Serve the vegetable stir-fry over steamed rice or noodles.
Nutrition:
- Calories: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 5g
7. Lasagna
Ingredients:
- 1 pound
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