Christmas brings loved ones together. There’s something special about getting everyone you love around the table on Christmas. A special dinner makes the occasion that much more memorable. While planning and preparing your holiday feast can be part-excitement and part-overwhelming, we’re here to help. Here are a few of our favorite Christmas dinner ideas that are easy to prepare and guaranteed to make your loved ones smile. Set the tone for a comforting night and enjoy this delectable dish that is sure to spread some holiday cheer.
25. Crockpot Chicken and Dumplings
If you’re looking for an easy chicken and dumplings recipe to make on a cold evening, you’ll love this deliciously creamy crockpot chicken and dumplings. Fork-tender chicken breasts are cooked in a savory blend of cream of chicken soup, broth, onion, and seasonings. Frozen peas and carrots add veggies with no extra work. For an easy dumplings recipe shortcut, drop some canned refrigerated biscuits on top and allow them to cook into the chicken until soft and fluffy. It’s like eating comfort food. This is also perfect for busy weeknights or a laid-back weekend.
24. Classic Stuffed Shells
Easy, comforting, and perfect for a crowd, Stuffed Shells will quickly become a family favorite. Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan cheeses mixed with parsley, Italian seasoning, garlic powder, salt, pepper, nestled in tasty marinara sauce, topped with more marinara, lots of mozzarella and a sprinkle of fresh basil. This easy to make meatless casserole bakes up moist and tender. Start in oven covered to keep pasta moist and tender. Uncover for last few minutes of baking to allow cheese to brown lightly. This is an easy weeknight meal that the whole family will enjoy.
Classic Stuffed Shells
Ingredients
Method
- Prep the oven: Heat the oven to 375°F. Spread 1 cup marinara sauce in a 9×13-inch baking dish.
- Cook the shells: Boil 20 jumbo shells until just al dente. Drain and cool slightly.
- Make the filling: Mix 15 oz ricotta, 1 cup mozzarella, 1/2 cup Parmesan, 1 egg, 2 tablespoons parsley, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stuff the shells: Fill the 20 shells evenly with the ricotta mixture.
- Assemble: Arrange the stuffed shells in the dish. Cover with the remaining 2 cups marinara and 1 cup mozzarella.
- Bake: Cover and bake at 375°F for 25 minutes. Uncover and bake for 10 minutes.
- Serve: Top with 1 tablespoon chopped basil and serve hot.
23. Steakhouse Mac and Cheese
Inspired by the version at Outback Steakhouse, this copycat steakhouse macaroni and cheese is a side that begs to be made. Macaroni or pipette pasta is tossed with a creamy, smooth, perfectly-coating cheese sauce made with Velveeta and sharp cheddar cheeses, milk, paprika, and salt. This easy copycat steakhouse macaroni and cheese comes together with just a short list of easy-to-find ingredients and is baked until the cheese sauce is bubbling and the top is golden brown. Serve this macaroni and cheese alongside steak or chicken dinners or alongside your next meal.
22. Old Fashioned Pot Roast
Pot roast is the classic beef braise. After browning the seasoned chuck roast it will cook for several hours in the oven. Then, potatoes, carrots and celery will be added to prevent overcooking the veggies and cooked until tender. The braising liquid will be thickened with a cornstarch slurry to create a great sauce to pour over the veggies and beef. On a cold evening there’s nothing like pot roast. Slice or shred the tender meat and spoon the gravy over everything and enjoy a complete dinner all in one pot.
Old Fashioned Pot Roast
Ingredients
Method
- Prep the beef: Season 3 lb chuck roast with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- Sear: Heat 2 tablespoons olive oil in a Dutch oven. Brown the roast for 4 to 5 minutes per side. Remove.
- Cook the aromatics: Cook 1 chopped onion for 3 minutes. Add 3 minced garlic cloves and 2 tablespoons tomato paste.
- Add the liquid: Pour in 2 cups beef broth and 1 tablespoon Worcestershire sauce. Add 1 teaspoon thyme and 1 teaspoon rosemary.
- Braise: Return the roast to the pot. Cover and cook at 325°F for 2 hours.
- Add the vegetables: Add 1 lb potatoes, 4 carrots, and 2 celery stalks. Cover and cook for 1 to 1 1/2 hours, until tender.
- Thicken the gravy: Remove the roast and vegetables. Mix 2 tablespoons cornstarch with 2 tablespoons cold water. Bring the cooking liquid to a simmer, whisk in the slurry, and cook until thickened.
- Serve: Slice or shred the pot roast and serve with the vegetables and gravy.
21. Chicken Parm Casserole
Wondering what to do with leftover cooked chicken cutlets? Here’s one idea, cut them up and turn them into a chicken parmesan casserole. This one has short pasta in it, a creamy ricotta and mozzarella and pasta sauce mixture with an egg and Italian herbs added. Then top with mozzarella and bake for about 30 minutes till it’s bubbling all over. The whole family likes this one, it’s a spin on a favorite (chicken parmesan), easy to throw together and takes advantage of leftovers. Definitely a weeknight meal.
20. Cornish Game Hens with Herb Butter
Cornish game hens are the perfect size to cook for a special dinner or holiday. Slathered under and over the skin with a mixture of softened butter, garlic, herbs, salt, and pepper, stuffed with fragrant lemon and onion pieces that lend their fresh flavor while cooking, and drizzled with olive oil for extra crispy skin in the hot oven, Cornish game hens take about 45 to 55 minutes to cook through and can’t be beat when carved to reveal juicy, perfectly cooked meat under those crackling golden brown crispy skins. Just allow them some time to rest before serving.
Cornish Game Hens with Herb Butter
Ingredients
Method
- Prep the oven: Heat the oven to 425°F. Pat 2 Cornish game hens dry.
- Make the herb butter: Mix 4 tablespoons butter, 3 minced garlic cloves, 1 tablespoon rosemary, 1 tablespoon thyme, 1 tablespoon parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Season the hens: Rub the herb butter over and under the skin of both hens.
- Stuff: Place pieces of 1 quartered lemon and 1 quartered onion inside the hens.
- Prep for roasting: Place the hens in a roasting pan and drizzle with 1 tablespoon olive oil.
- Roast: Roast at 425°F for 45 to 55 minutes, until the thickest part reaches 165°F.
- Rest: Let the hens rest for 10 minutes before serving.
19. Cheesy Chicken Butternut Squash Casserole
This chicken butternut squash casserole is full of hearty, fall/winter flavors. Cubed chicken and butternut squash are layered with cream cheese, sour cream, Parmesan, egg, onions, fresh sage and thyme and dollops of gruyere cubes are added throughout. A layer of butter-laden panko tops the casserole and adds a lovely, crispy crust when everything is baked together in one dish until the chicken is cooked through and squash is fork-tender. It’s a great recipe to have on hand for those cold-weather, busy weeknights and is made with common, easy-to-find ingredients.
18. Cioppino
Best saved for a special occasion or holiday, cioppino is also great as the center-piece at a family dinner. It is a tomato-based stew made with clams, mussels, shrimp, scallops and white fish. It starts with an aromatic mixture of onion, fennel, garlic, and red pepper flakes simmering with white wine, crushed tomatoes, seafood stock, and oregano. Clams and mussels cook first, followed by the addition of the shrimp, tender white fish, and scallops. The tomato stew finishes off with a hit of fresh parsley and lemon juice and is served up nice and hot.
Cioppino
Ingredients
Method
- Cook the vegetables: Heat 2 tablespoons olive oil. Cook 1 diced onion and 1 diced fennel bulb for 5 minutes.
- Add the aromatics: Stir in 4 minced garlic cloves and 1/2 teaspoon red pepper flakes. Cook for 30 seconds.
- Make the broth: Add 1 cup white wine, 28 oz crushed tomatoes, 2 cups seafood stock, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Simmer: Cover and simmer the broth for 20 minutes.
- Add the shellfish: Add 1 lb clams and 1 lb mussels. Cover and cook for about 5 minutes, checking for opened shells. Continue cooking briefly if needed.
- Add the seafood: Add 1/2 lb shrimp, 1/2 lb white fish, and 1/2 lb scallops. Simmer gently until the seafood is cooked through. Discard any clams or mussels that remain closed after cooking.
- Finish: Stir in 2 tablespoons parsley and 1 tablespoon lemon juice. Serve hot.
17. Roasted Fish with Cherry Tomatoes
Flavorful and easy to make, this recipe for flounder is an easy weeknight dinner. Mild flounder fillets bake in one dish alongside juicy cherry tomatoes, onion, lemon, garlic, and capers. A simple seasoning of olive oil and flaky sea salt allows the flavors of the fish and vegetables to shine. As they bake, they create the most delicious pan juices which are savory and citrusy all at once. Spoon the tomatoes over the flounder which will be flaky and tender. Serve over rice, potatoes, pasta, or with some crusty bread. About 40 minutes with minimal prep and easy clean up.
16. Classic Beef Lasagna
Ground beef is browned with onion then simmered with garlic, marinara sauce and Italian seasoning for a savory, tasty sauce. Ricotta is blended with Parmesan, egg, and fresh parsley for a creamy complement. Layers of noodles, the savory beef mixture, ricotta and shredded mozzarella come together in a deliciously creamy dish that bakes till bubbly and hot. Once removed from the oven, beef lasagna is given time to settle before slicing for easier serving. The lasagna bakes covered first, then uncovered for the final 15 minutes so the mozzarella turns golden and bubbly.
Classic Beef Lasagna
Ingredients
Method
- Prep the oven: Heat the oven to 375°F. Grease a 9×13-inch baking dish.
- Cook the noodles: Boil 12 lasagna noodles until al dente. Drain.
- Cook the beef: Heat 1 tablespoon olive oil. Brown 1 lb ground beef with 1 diced onion for 6 to 8 minutes.
- Make the sauce: Add 3 minced garlic cloves, 4 cups marinara, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 10 minutes.
- Make the ricotta filling: Mix 15 oz ricotta, 1 egg, 1/2 cup Parmesan, and 2 tablespoons parsley.
- Layer: Spread a little beef sauce in the prepared dish. Add 4 lasagna noodles, then one-third each of the remaining beef sauce, ricotta mixture, and mozzarella. Repeat with the remaining noodles and fillings to make 3 layers.
- Bake: Cover and bake at 375°F for 25 minutes. Uncover and bake for 15 minutes.
- Rest: Let the lasagna rest for 15 minutes before slicing.
15. Vegetable Lasagna
Perfect for Christmas dinner when you’re looking for a meatless dinner that’s comforting but light and fresh, this colorful, cheesy, and veggie-filled lasagna is a family favorite. Layers of creamy ricotta and no-boil lasagna sheets alternate with a combination of sautéed onion, bell pepper, broccoli, and spinach. Instead of the traditional tomato-based sauce, this recipe features a creamy, deliciously rich white sauce made with Parmesan and mozzarella cheeses, vegetable broth, milk, garlic, and butter. Bake until bubbling and serve. For a nice, lightly-browned cheese top, leave lasagna uncovered for the last few minutes in the oven.
14. Herb Crusted Rack of Lamb
Beautifully browned outside and juicy inside, herb-crusted lamb makes a great Christmas dinner or a holiday meal. Tender, medium-rare meat contrasts with a crisp coating of fresh herbs, breadcrumbs, and garlic. Two racks of lamb are seasoned, seared, and spread with Dijon mustard before being coated with panko breadcrumbs, rosemary, parsley, thyme, garlic, and melted butter. They’re roasted until just medium-rare, or 130°F to 135°F, and rest for 10 minutes before being carved into individual chops by cutting between the bones.
Herb Crusted Rack of Lamb
Ingredients
Method
- Prep the lamb: Heat the oven to 400°F. Season 2 racks of lamb with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- Sear: Heat 2 tablespoons olive oil in a skillet. Brown the lamb for 2 minutes per side.
- Make the crust: Mix 1 cup panko, 3 minced garlic cloves, 2 tablespoons rosemary, 2 tablespoons parsley, 1 tablespoon thyme, and 2 tablespoons melted butter.
- Add the mustard: Brush 3 tablespoons Dijon mustard over the meaty sides of the lamb.
- Coat: Press the herb mixture firmly onto the mustard-coated lamb.
- Roast: Roast at 400°F for approximately 18 to 25 minutes, checking the internal temperature with a meat thermometer and accounting for carryover cooking during the 10-minute rest.
- Rest: Let the lamb rest for 10 minutes, then slice between the bones.
13. Salmon Dill Pasta
This easy-to-make salmon and dill pasta salad makes a refreshing addition to a holiday buffet or Christmas dinner spread. It can be used as a side salad or a main course. This recipe is great for using up leftover cooked salmon, however, fresh salmon may be cooked by baking or grilling until flakey. This dish combines salmon with orecchiette pasta, diced red onion and celery tossed with mayonnaise, Dijon mustard, and fresh dill for a herby flavor. Serve cold or warm. Simple is best for the dressing to allow the dill flavor to shine.
12. Cranberry Pork Loin
This recipe for cranberry pork loin is a winner. Spooned with a glossy, sweet and tangy cranberry orange sauce seasoned with rosemary and cinnamon, it’s sure to be the Christmas dinner highlight. To make it, a pork loin is rubbed with salt and pepper and seared to form a deliciously browned crust. The pork roasts with a cranberry-orange mixture until it reaches 145°F. After roasting, the sauce is thickened with cornstarch until glossy. Once the pork has been allowed to rest , it’s sliced and topped with a helping of the spiced cranberry orange sauce.
Cranberry Pork Loin
Ingredients
Method
- Prep the pork: Heat the oven to 375°F. Season 3 lb pork loin with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
- Sear: Heat 1 tablespoon olive oil. Brown the pork loin on all sides.
- Make the sauce: Mix 2 minced garlic cloves, 1 cup cranberry sauce, 1/2 cup orange juice, 2 tablespoons brown sugar, 1 tablespoon Dijon, 1 teaspoon rosemary, and 1/2 teaspoon cinnamon.
- Roast: Place the pork in a roasting pan and pour the cranberry sauce around it. Roast at 375°F for 50 to 65 minutes, until the center reaches 145°F.
- Rest: Transfer the pork to a cutting board and rest for 10 minutes.
- Thicken the sauce: Transfer the cranberry sauce and pan juices to a saucepan. Bring to a simmer. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, whisk into the sauce, and cook until thickened.
- Serve: Slice the pork loin and spoon the warm cranberry sauce over the top.
11. Creamy Cajun Smothered Chicken
Creamy Cajun Smothered Chicken is a wonderful option for a Christmas dinner. Made with everyday ingredients that you likely have, this flavorful one-pan Southern inspired dinner will have you asking for more. To make, dredge chicken thighs in a mixture of flour, paprika, garlic powder, onion powder and cayenne and pan-fry until golden. Peppers, onions, celery, garlic, remaining flour and chicken stock are cooked down with the drippings left behind from frying to form a thick, delicious gravy. Add chicken back in to simmer, and you’re ready to dish out some seriously tasty comfort food.
10. Garlic Butter Lobster Tails
Cut through the top of each lobster shell, then gently lift the meat above the shell while keeping it attached at the base. This creates the classic presentation and exposes the meat for seasoning and baking. Spoon some of the garlic butter over lobster tails and place in the oven to bake about 10-12 minutes, until meat is opaque. Remove lobster tails from the oven and spoon more garlic butter over tails. Sprinkle with some chopped parsley. Place on a serving plate and serve with lemon wedges. An easy way to dress up Christmas dinner.
Garlic Butter Lobster Tails
Ingredients
Method
- Prep the oven: Heat the oven to 425°F. Line a baking sheet with foil.
- Prep the lobster: Cut through the top of 4 lobster shells. Lift the meat above the shells, keeping it attached at the base.
- Make the garlic butter: Mix 6 tablespoons melted butter, 3 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Season: Brush the 4 lobster tails with most of the garlic butter, reserving some in a separate clean bowl for serving.
- Bake: Bake at 425°F for 10 to 12 minutes, until the meat is opaque and reaches 145°F.
- Finish: Brush the baked lobster tails with the reserved garlic butter and sprinkle with 1 tablespoon parsley.
- Serve: Serve immediately with 1 lemon, cut into wedges.
9. Honey Butter Old Bay Salmon
Salmon glazed with honey, garlic, Old Bay and baked in the oven for just 10 minutes is one of our favorite weeknight salmon recipes. Tender, flaky salmon packed with Old Bay flavor with a touch of sweetness. Ready in 30 minutes or less, this honey butter Old Bay salmon recipe comes together on one pan with a handful of ingredients, making it an easy weeknight salmon recipe your entire family will love. This salmon recipe is gluten-free. Brush salmon fillets with Old Bay seasoning, honey, garlic, salt, pepper. Top with butter and bake with fresh lemon slices.
8. Brown Sugar and Balsamic Braised Short Ribs
A rich, slightly sticky, glossy sauce spooned over fall-apart tender beef, this recipe for Braised Short Ribs has it all.After seasoning and browning the meat in a dutch oven, the pan is deglazed with red wine and balsamic vinegar to make sure not one of those flavorful browned bits on the bottom of the pan goes to waste. The ribs braise in the wine and balsamic along with brown sugar, beef broth, herbs, and bay leaves until fork-tender. Serve up these sweet and tangy short ribs along with that luscious sauce and enjoy a rich, hearty, perfect-for-cold-weather meal.
Brown Sugar and Balsamic Braised Short Ribs
Ingredients
Method
- Prep the ribs: Heat the oven to 325°F. Season the ribs with salt and pepper.
- Sear: Heat the olive oil in a Dutch oven. Brown the ribs on all sides. Remove.
- Cook the vegetables: Cook the onion, carrots, and celery for 5 minutes.
- Add the aromatics: Stir in the garlic and tomato paste. Cook for 1 minute.
- Deglaze: Add the red wine and balsamic. Simmer for 5 minutes, scraping up the browned bits.
- Braise: Stir in the brown sugar, broth, thyme, rosemary, and bay leaves. Return the ribs to the pot.
- Cook: Cover and braise at 325°F for 2 1/2 to 3 hours, until fork-tender.
- Finish the sauce: Remove the ribs and bay leaves. Simmer the sauce until thickened, then stir in the butter.
- Serve: Spoon the brown sugar balsamic sauce over the short ribs.
7. Champagne Chicken
Champagne chicken is a French-inspired recipe that uses basic ingredients. It features thinly sliced chicken cutlets, a coating of seasoned flour, pan-sliced button mushrooms, and a light pan sauce made with champagne and heavy cream. The chicken is coated in seasoned flour, cooked in butter, removed from the pan when nicely golden browned, and replaced when topped with a creamy, champagne sauce made from deglazing and reducing the browned bits left behind. Garnished with some parsley flakes, champagne chicken will make your average weeknight chicken dinner seem like it’s good enough to serve on a holiday or Christmas dinner.
6. Herb Roasted Turkey
Golden-brown on the outside, juicy on the inside, an herb-roasted turkey is the perfect centerpiece for any kind of dinner. Ingredients are tucked under the turkey’s skin as well as rubbed all over for optimal flavor. The cavity is stuffed with lemon and onion, adding subtle flavor as it roasts. The turkey is surrounded by a pool of chicken broth to ensure a moist bird as it roasts, plus some tasty pan drippings to boot. Once the turkey’s internal temp in the breast and thigh registers done, it’s removed from the oven, 30 minute rest, then carved and served.
Herb Roasted Turkey
Ingredients
Method
- Prep the oven: Heat the oven to 325°F. Pat 1 turkey dry and remove the neck and giblets.
- Make the herb butter: Mix 1/2 cup butter, 4 minced garlic cloves, 2 tablespoons rosemary, 2 tablespoons thyme, 2 tablespoons sage, 1 tablespoon parsley, 2 teaspoons salt, and 1 teaspoon black pepper.
- Season the turkey: Rub the herb butter under and over the turkey skin.
- Fill the cavity: Place 1 quartered lemon and 1 quartered onion inside the turkey.
- Prep the pan: Place the turkey breast-side up on a roasting rack. Pour 2 cups chicken broth into the pan.
- Roast: Roast at 325°F for about 3 to 3 1/2 hours, until the breast reaches 165°F and the thigh reaches at least 165°F.
- Rest: Let the turkey rest for 30 minutes before carving.
5. Crown Roast of Pork
Accompanied by pan juices, this crown roast of pork can be a great main course for Christmas dinner. Olive oil, garlic, herbs, mustard, salt, pepper are combined into a paste which coats the pork. Chicken broth goes into the roasting pan for extra flavor and moisture. The exposed bones are covered with foil. Once cooked to it’s set internal temperature the roast rests for 20 minutes. During resting butter is added to the pan juices. The pork is carved between the ribs. It is served with pan juices. The herb rub gives great flavor as the roast browns.
Crown Roast of Pork
Ingredients
Method
- Prep the oven: Heat the oven to 350°F. Pat 1 crown roast dry.
- Make the herb paste: Mix 3 tablespoons olive oil, 4 minced garlic cloves, 2 tablespoons rosemary, 2 tablespoons thyme, 1 tablespoon sage, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon Dijon.
- Season: Rub the herb paste over the entire crown roast.
- Prep the roast: Place the pork in a roasting pan. Wrap the exposed rib tips with foil.
- Add the broth: Pour 1 cup chicken broth into the bottom of the roasting pan.
- Roast: Roast at 350°F until the thickest part of the pork reaches 145°F, checking with a meat thermometer without touching the bone. Allow additional cooking time if needed.
- Rest: Transfer the roast to a platter and rest for 20 minutes.
- Finish: Stir 2 tablespoons butter into the warm pan juices. Serve with the sliced pork.
4. Beef Wellington
Beef Wellington is a classic dish for featuring beef tenderloin wrapped in mushrooms and golden puff pastry. The tenderloin is seasoned, seared, and brushed with Dijon mustard. Mushrooms are cooked with butter, garlic, and fresh thyme, then layered around the beef with prosciutto. After chilling, the beef is wrapped in puff pastry, brushed with egg wash, sprinkled with flaky sea salt, and baked until golden brown and medium-rare. Let it rest briefly before carving into thick slices for serving.
Beef Wellington
Ingredients
Method
- Season the beef: Season 2 lb beef tenderloin with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper.
- Sear: Heat 2 tablespoons olive oil. Sear the beef on all sides, about 2 minutes per side.
- Add mustard: Brush the warm beef with 2 tablespoons Dijon mustard. Cool completely.
- Cook the mushrooms: Cook 1 lb chopped mushrooms with 2 tablespoons butter, 2 minced garlic cloves, and 1 teaspoon thyme until dry. Cool.
- Wrap: Lay out 8 slices prosciutto. Spread the mushroom mixture over them, add the beef, and wrap tightly. Chill for 20 minutes.
- Add the pastry: Wrap the chilled beef in 1 sheet puff pastry. Seal the edges and place seam-side down.
- Egg wash: Beat 1 large egg with 1 tablespoon water. Brush over the pastry and sprinkle with 1 teaspoon flaky sea salt.
- Bake: Preheat the oven to 425°F. Bake the Beef Wellington for 35 to 40 minutes, until the pastry is golden and the beef reaches the desired internal temperature.
- Rest: Rest the Beef Wellington for 10 minutes before slicing.
3. Beef Tenderloin with Garlic Herb Butter
Garlic herb butter adds flavor and moisture to beef tenderloin, a great option for a special occasion. Seasoned with salt and pepper, a center-cut tenderloin is seared in a hot skillet to form a browned crust before being roasted in the oven until just medium-rare. During cooking, it’s spread with a butter made with garlic, rosemary, thyme, parsley, and Dijon mustard. More of this herb butter is melted over the meat during its resting period, adding more flavor and moistness. When ready to serve, the tenderloin is sliced into portions and topped with the melted garlic herb butter.
Beef Tenderloin with Garlic Herb Butter
Ingredients
Method
- Prep the beef: Heat the oven to 425°F. Season 3 lb beef tenderloin with 2 teaspoons salt and 1 teaspoon black pepper.
- Make the herb butter: Mix 6 tablespoons butter, 4 minced garlic cloves, 1 tablespoon rosemary, 1 tablespoon thyme, 1 tablespoon parsley, and 1 teaspoon Dijon.
- Sear: Heat 2 tablespoons olive oil in an oven-safe skillet. Sear the tenderloin on all sides, about 2 minutes per side.
- Add the butter: Spread half of the garlic herb butter over the seared tenderloin.
- Roast: Roast at 425°F for 25 to 35 minutes, until the center reaches 125°F to 130°F for medium-rare.
- Rest: Transfer the beef to a cutting board. Top with the remaining garlic herb butter and rest for 15 minutes.
- Serve: Slice the beef tenderloin and spoon the melted herb butter over the top.
2. Brown Sugar Glazed Spiral Ham
Brown sugar, honey, Dijon mustard, orange juice, butter, cinnamon, and cloves simmer on the stovetop to make a sweet and savory ham glaze. The citrus adds some bite, while the spices add depth. The glaze is brushed onto the fully cooked spiral ham in two stages as it bakes. The ham warms under foil to keep it moist, then finishes uncovered until the glaze is shiny and caramelized. After a short rest, it’s ready to serve for holidays, family celebrations, or Christmas dinner.
Brown Sugar Glazed Spiral Ham
Ingredients
Method
- Prep the ham: Heat the oven to 325°F. Place 1 spiral ham cut-side down in a roasting pan.
- Bake: Cover tightly with foil. Bake at 325°F for about 1 1/2 hours.
- Make the glaze: Simmer 1 cup brown sugar, 1/4 cup honey, 1/4 cup Dijon, 1/4 cup orange juice, 2 tablespoons butter, 1/2 teaspoon cinnamon, and 1/4 teaspoon cloves for 3 minutes.
- Glaze: Remove the foil and brush half of the brown sugar glaze over the ham.
- Finish: Bake uncovered for 20 minutes. Brush with the remaining glaze and bake for another 10 minutes.
- Rest: Let the glazed ham rest for 15 minutes before serving.
1. Garlic Herb Prime Rib with Horseradish Cream
A classic prime rib roast seasoned with salt and pepper and a tasty mixture of garlic, herbs, and Dijon mustard. This recipe calls for a bone-in prime rib roast. The sour cream-horseradish sauce provides a contrast with the prime rib. Start with sour cream, add prepared horseradish, a squeeze of lemon, and season with salt; chill until ready to serve. Prepare the herb-garlic mixture. Prepare the beef. Roast at a high temperature for deep browning, reduce the heat and continue roasting until cooked to a juicy medium-rare. Allow to rest, then carve into thick slices and serve with horseradish sauce.
Garlic Herb Prime Rib with Horseradish Cream
Ingredients
Method
- Prep the roast: Heat the oven to 450°F. Season 1 prime rib roast with 2 tablespoons salt and 1 tablespoon black pepper.
- Make the herb butter: Mix 6 tablespoons butter, 6 minced garlic cloves, 2 tablespoons rosemary, 2 tablespoons thyme, and 1 tablespoon Dijon.
- Season: Rub the garlic herb butter evenly over the prime rib.
- Roast: Roast at 450°F for 20 minutes. Reduce to 325°F and continue roasting, checking the internal temperature with a meat thermometer and allowing for carryover cooking during resting.
- Make the cream: Mix 1 cup sour cream, 1/4 cup horseradish, 1 tablespoon lemon juice, and 1/2 teaspoon salt.
- Rest: Rest the prime rib for 20 to 30 minutes before carving.
- Serve: Slice the prime rib and serve with the horseradish cream.
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