35+ Cozy and Comforting New Year’s Dinner Recipes for the Whole Family

December 12, 2024Last Updated: December 12, 2024

51 minutes read

New Year’s Eve is a time for reflection, celebration, and, of course, delicious food!

As we gather around the table with our loved ones, it’s the perfect opportunity to share a meal that is both comforting and festive.

Whether you’re planning a cozy dinner at home or hosting a larger gathering, the food you serve sets the tone for the evening.

From savory roasts and tender meats to vibrant vegetables and decadent desserts, the possibilities are endless.

To make your celebration even more special, we’ve curated a collection of 35+ New Year’s family dinner recipes that will delight your guests and leave everyone with full stomachs and happy hearts.

These recipes are designed to bring people together and create lasting memories, ensuring that your New Year’s dinner is nothing short of spectacular.

35+ Cozy and Comforting New Year’s Dinner Recipes for the Whole Family

As you plan your New Year’s family dinner, remember that the most important part of the evening is spending time with those you love.

The recipes we’ve shared are not just about food—they are about creating moments of joy and celebration.

Whether you opt for a classic roast, a hearty slow-cooked dish, or a fresh salad, each recipe will bring something unique to your table.

So, roll up your sleeves, get cooking, and enjoy the process of preparing a meal that will bring your family together.

Here’s to a delicious start to the New Year and many more shared meals in the years to come!

Classic Roast Beef with Garlic Mashed Potatoes

A traditional family favorite, this roast beef with garlic mashed potatoes is perfect for a cozy New Year’s dinner. The roast beef is tender, juicy, and full of flavor, while the creamy garlic mashed potatoes provide a comforting side that pairs wonderfully with the meat. This hearty meal is sure to please your guests and leave everyone satisfied as you celebrate the start of a new year.

Ingredients for Roast Beef:

1 (4-5 lb) beef roast (preferably sirloin or ribeye)
2 tbsp olive oil

4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped

Salt and pepper to taste
1 cup beef broth
1 tbsp butter

Ingredients for Garlic Mashed Potatoes:

2 lbs potatoes (Yukon Gold or Russet)
4 cloves garlic, peeled

1 cup heavy cream
1/2 cup butter
Salt and pepper to taste

Instructions:

Preheat your oven to 350°F (175°C).
Rub the roast beef with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Let it sit for 15-20 minutes to allow the flavors to meld.

Heat a large oven-safe skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
Add the beef broth and a tablespoon of butter to the skillet. Transfer the skillet to the oven and roast the beef for 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare).
While the roast is cooking, peel and chop the potatoes into chunks. Place them in a large pot with garlic cloves and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.

Drain the potatoes and garlic, then return them to the pot. Mash them with a potato masher, adding butter and heavy cream until smooth and creamy. Season with salt and pepper.
Once the roast beef is done, let it rest for 10 minutes before slicing. Serve with a generous portion of garlic mashed potatoes.

This classic roast beef with garlic mashed potatoes makes for a festive and filling New Year’s family dinner. The tender roast beef is infused with aromatic herbs, while the garlic mashed potatoes are rich and creamy, creating a perfect pairing. Whether you’re celebrating with a small family gathering or a larger group, this dish will surely become a new tradition that everyone looks forward to each year.

Honey Glazed Ham with Roasted Vegetables

This honey glazed ham is sweet, savory, and absolutely irresistible, making it the ideal centerpiece for a New Year’s family dinner. Paired with roasted vegetables like carrots, parsnips, and Brussels sprouts, it offers a delightful combination of flavors and textures. The glaze caramelizes beautifully in the oven, creating a golden, glossy finish that will have your guests returning for seconds.

Ingredients for Honey Glazed Ham:

1 (6-8 lb) bone-in ham, fully cooked

1/2 cup honey
1/4 cup Dijon mustard
1/4 cup brown sugar

2 tbsp apple cider vinegar
1 tbsp ground cloves
Salt and pepper to taste

Ingredients for Roasted Vegetables:

3 large carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks

1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tsp thyme

Salt and pepper to taste

Instructions:

Preheat your oven to 325°F (165°C).

In a small saucepan, combine honey, Dijon mustard, brown sugar, apple cider vinegar, ground cloves, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally, until the mixture thickens slightly (about 5 minutes).
Place the ham on a roasting rack in a large roasting pan. Brush the ham with the honey glaze, making sure it’s fully coated.
Roast the ham for 1.5 to 2 hours, basting every 30 minutes with the glaze. The ham is done when it reaches an internal temperature of 140°F (60°C).

Meanwhile, toss the carrots, parsnips, and Brussels sprouts with olive oil, thyme, salt, and pepper. Spread them evenly on a baking sheet.
Roast the vegetables in the oven for about 30-40 minutes, flipping halfway through, until they are tender and lightly caramelized.
Once the ham is done, let it rest for 10 minutes before slicing. Serve with the roasted vegetables.

This honey glazed ham with roasted vegetables is a perfect blend of sweet and savory flavors that will make your New Year’s family dinner extra special. The tender ham coated in a rich, glossy glaze is complemented by the caramelized roasted vegetables, creating a meal that is both delicious and festive. The simplicity of the recipe combined with the bold flavors ensures that it will become a go-to dish for your family celebrations for years to come.

Vegetable Lasagna with Spinach and Ricotta

For a lighter but equally satisfying New Year’s dinner, this vegetable lasagna is packed with layers of tender vegetables, creamy ricotta, and a rich tomato sauce. It’s perfect for those looking for a vegetarian option that still offers plenty of flavor and texture. The spinach and ricotta filling provides a creamy contrast to the roasted vegetables and marinara sauce, making each bite a flavorful experience.

Ingredients:

9 lasagna noodles (preferably no-boil)
2 tbsp olive oil
1 zucchini, sliced

1 eggplant, sliced
1 red bell pepper, sliced
1 onion, chopped

4 cups spinach, fresh or frozen (if frozen, thawed and drained)
2 cups ricotta cheese
2 cups mozzarella cheese, shredded

1 cup Parmesan cheese, grated
4 cups marinara sauce (store-bought or homemade)
Salt and pepper to taste

Fresh basil leaves for garnish

Instructions:

Preheat your oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat. Sauté the zucchini, eggplant, bell pepper, and onion until tender, about 8-10 minutes. Season with salt and pepper. Add spinach and cook for another 2 minutes, until wilted. Remove from heat and set aside.
In a mixing bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, and a pinch of salt and pepper.
In a large baking dish, spread a thin layer of marinara sauce on the bottom. Place three lasagna noodles on top. Layer with a third of the sautéed vegetables, followed by a third of the ricotta mixture, and then more marinara sauce. Repeat the layering process two more times.

Finish by topping the final layer with the remaining mozzarella and Parmesan cheese.
Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves.

This vegetable lasagna with spinach and ricotta is a flavorful and satisfying dish that brings together a variety of fresh vegetables, creamy cheese, and tangy marinara sauce. It’s a great option for families looking for a lighter yet indulgent meal to ring in the new year. The layers of cheesy goodness combined with the roasted vegetables make it a crowd-pleasing choice that everyone will enjoy, no matter their dietary preferences.

Lemon Herb Grilled Chicken with Quinoa Salad

For a refreshing and light New Year’s family dinner, this lemon herb grilled chicken paired with a vibrant quinoa salad offers a perfect balance of flavors. The grilled chicken is marinated in a zesty lemon and herb dressing, giving it a bright, savory flavor. The quinoa salad with fresh vegetables and a tangy vinaigrette complements the chicken, creating a wholesome and satisfying meal that’s perfect for a healthy start to the new year.

Ingredients for Lemon Herb Grilled Chicken:

4 boneless, skinless chicken breasts
2 tbsp olive oil
Juice of 2 lemons

2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped

Salt and pepper to taste

Ingredients for Quinoa Salad:

1 cup quinoa

2 cups water or vegetable broth
1 cup cucumber, diced
1 cup cherry tomatoes, halved

1/2 cup red onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)

Ingredients for Dressing:

2 tbsp olive oil
1 tbsp red wine vinegar

1 tsp honey
Salt and pepper to taste

Instructions:

In a small bowl, whisk together the olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper. Pour the marinade over the chicken breasts in a shallow dish or plastic bag, and refrigerate for at least 30 minutes.
While the chicken marinates, rinse the quinoa under cold water. In a medium pot, bring 2 cups of water (or vegetable broth) to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes, until the quinoa is tender and the liquid is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
In a large bowl, combine the cooked quinoa with the cucumber, tomatoes, red onion, parsley, and feta (if using). Set aside.

To make the dressing, whisk together olive oil, red wine vinegar, honey, salt, and pepper. Pour over the quinoa salad and toss to combine.
Preheat a grill or grill pan over medium heat. Grill the marinated chicken for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
Serve the grilled chicken alongside the quinoa salad.

This lemon herb grilled chicken with quinoa salad is a light yet satisfying dish that makes for an excellent choice to start the new year on a healthy note. The zesty chicken paired with the fresh, crisp quinoa salad offers a burst of flavor and nutrition that’s both refreshing and filling. Whether you’re hosting a family dinner or looking for a nutritious meal, this dish is a perfect way to celebrate the occasion with a balance of flavors.

Stuffed Bell Peppers with Ground Turkey and Rice

Stuffed bell peppers are a flavorful and nutritious dish that makes for a festive New Year’s family dinner. These colorful peppers are filled with a hearty mixture of ground turkey, rice, and savory spices, creating a satisfying meal that is both healthy and comforting. This dish can be easily customized with your favorite veggies or seasonings, making it a versatile option for any gathering.

Ingredients:

4 large bell peppers (any color)
1 lb ground turkey
1 cup cooked rice (white, brown, or quinoa)

1 small onion, chopped
1 clove garlic, minced
1 can (14.5 oz) diced tomatoes, drained

1 tsp cumin
1 tsp paprika
1/2 tsp salt

1/4 tsp black pepper
1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
Fresh cilantro for garnish

Instructions:

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up into small pieces with a spoon.

Add the chopped onion and garlic to the skillet and sauté for 2-3 minutes, until softened.
Stir in the diced tomatoes, cooked rice, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to combine.
Stuff each bell pepper with the turkey and rice mixture, pressing it down slightly to pack the filling.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle cheese on top of each stuffed pepper, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.

Stuffed bell peppers with ground turkey and rice are a comforting and healthy dish that’s perfect for a New Year’s family dinner. The combination of lean turkey, aromatic spices, and tender rice inside sweet bell peppers makes for a wholesome and flavorful meal. Not only are these peppers delicious, but they also offer a colorful and festive presentation that will impress your guests and bring warmth to your holiday celebration.

Seafood Paella with Saffron Rice

For a more adventurous New Year’s family dinner, try this seafood paella with saffron rice. This classic Spanish dish is rich in flavor, featuring a variety of seafood such as shrimp, mussels, and clams, combined with a fragrant, golden saffron rice base. The mixture of flavors and textures from the seafood and rice will make this dish a standout at your New Year’s table, offering a unique and festive meal for everyone to enjoy.

Ingredients:

1 lb shrimp, peeled and deveined

1 lb mussels, cleaned
1/2 lb clams, cleaned
2 tbsp olive oil

1 onion, finely chopped
1 bell pepper, chopped
2 cloves garlic, minced

1 1/2 cups Arborio rice (or any short-grain rice)
4 cups chicken or seafood broth
1/2 tsp saffron threads

1/2 cup white wine
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)

Salt and pepper to taste
Fresh parsley, chopped
Lemon wedges for serving

Instructions:

In a small bowl, combine the saffron threads with a tablespoon of warm water and set aside to steep.
Heat olive oil in a large paella pan or wide skillet over medium heat. Add the chopped onion and bell pepper and sauté for 5 minutes, until softened.
Stir in the minced garlic and cook for an additional minute. Add the rice and cook for 2-3 minutes, allowing it to lightly toast.
Pour in the white wine, stirring to deglaze the pan. Add the chicken or seafood broth, saffron with its steeping water, smoked paprika, cayenne, salt, and pepper. Bring to a simmer, then reduce heat and cover. Cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Gently arrange the shrimp, mussels, and clams on top of the rice, cover, and cook for an additional 5-7 minutes, or until the seafood is fully cooked and the shells have opened.
Remove from heat and let the paella rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.

This seafood paella with saffron rice is an exciting and flavorful dish that will impress your family and guests during your New Year’s dinner. The rich combination of seafood, aromatic saffron rice, and smoky paprika offers a complex, delicious taste that’s sure to be the highlight of the evening. Whether you’re celebrating with a smaller group or a larger gathering, this festive and colorful dish will add a touch of Spanish flair to your New Year’s celebration.

Honey-Glazed Ham with Roasted Vegetables

A honey-glazed ham is a classic New Year’s family dinner centerpiece that never disappoints. The sweet and savory glaze caramelizes beautifully on the ham, creating a perfect balance of flavors. Paired with roasted vegetables such as carrots, potatoes, and Brussels sprouts, this dish makes for a satisfying and hearty meal. The combination of the tender ham and flavorful veggies creates a festive and comforting dinner that everyone will enjoy.

Ingredients for Honey-Glazed Ham:

1 fully cooked bone-in ham (about 6-8 lbs)
1/2 cup honey
1/4 cup Dijon mustard
1/4 cup brown sugar
2 tbsp apple cider vinegar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Salt and pepper to taste

Ingredients for Roasted Vegetables:

4 medium potatoes, peeled and cut into chunks
2 cups Brussels sprouts, trimmed and halved
2 large carrots, peeled and cut into sticks
3 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste

Instructions:

Preheat the oven to 325°F (163°C). Place the ham on a roasting rack in a large roasting pan. Score the surface of the ham in a crisscross pattern, being careful not to cut too deeply into the meat.
In a small saucepan, combine honey, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, cloves, salt, and pepper. Bring to a simmer over medium heat, stirring frequently, until the glaze thickens slightly, about 5-7 minutes.
Brush the glaze generously over the ham, covering the surface evenly. Reserve some of the glaze for basting later.
Roast the ham in the oven for about 1.5 to 2 hours, basting with the glaze every 30 minutes.
While the ham roasts, prepare the vegetables. In a large bowl, toss the potatoes, Brussels sprouts, and carrots with olive oil, thyme, salt, and pepper.
Spread the vegetables out on a baking sheet and roast in the oven alongside the ham for 45-60 minutes, stirring occasionally, until they are golden brown and tender.
Once the ham reaches an internal temperature of 140°F (60°C) and has a caramelized glaze, remove from the oven. Let it rest for 10 minutes before slicing.
Serve the sliced ham alongside the roasted vegetables and drizzle with the remaining glaze.

This honey-glazed ham with roasted vegetables is a showstopper of a New Year’s family dinner. The sweet, sticky glaze on the ham creates a satisfying contrast to the savory roasted veggies, making for a balanced and flavorful meal. Whether you’re hosting a large family gathering or enjoying a quieter evening, this comforting dish brings warmth and deliciousness to your celebration, making it an unforgettable part of your New Year’s feast.

Vegetarian Lasagna with Spinach and Ricotta

For a hearty and satisfying vegetarian option, this spinach and ricotta lasagna makes a fantastic New Year’s family dinner. Layers of fresh spinach, creamy ricotta, and marinara sauce combine with noodles to create a rich, comforting dish. Perfect for those seeking a meat-free meal, this lasagna is just as indulgent as the traditional version, with a delightful mix of textures and flavors that will leave everyone asking for seconds.

Ingredients:

12 lasagna noodles, cooked according to package instructions
4 cups fresh spinach, chopped
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
3 cups marinara sauce (homemade or store-bought)
1 egg
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper

Instructions:

Preheat the oven to 375°F (190°C). In a large bowl, combine the ricotta cheese, egg, garlic powder, basil, salt, and pepper. Stir until well mixed. Add the chopped spinach and mix until evenly distributed.
In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of lasagna noodles over the sauce.
Spread half of the spinach and ricotta mixture over the noodles, followed by a layer of marinara sauce and a sprinkle of mozzarella cheese.
Repeat the layering process, using the remaining noodles, ricotta mixture, marinara sauce, and mozzarella. Top the final layer with Parmesan cheese.
Cover the lasagna with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving.

This vegetarian lasagna with spinach and ricotta is the perfect dish for a New Year’s family dinner that is both filling and comforting. The creamy ricotta, savory spinach, and layers of gooey cheese provide a satisfying alternative to traditional meat-based lasagna. Whether you’re serving vegetarians or simply looking for a lighter option, this lasagna is sure to please everyone at the table, making it a wonderful addition to your New Year’s celebration.

Beef Tenderloin with Garlic Herb Butter

Beef tenderloin is the epitome of elegance and luxury, making it the ideal choice for a special New Year’s family dinner. This version is seared to perfection and topped with a flavorful garlic herb butter, adding a rich, savory finish to the tender meat. Paired with simple sides like roasted potatoes or a green salad, this dish exudes sophistication while being surprisingly easy to prepare.

Ingredients for Beef Tenderloin:

1 whole beef tenderloin (about 3-4 lbs)
2 tbsp olive oil
Salt and pepper to taste

Ingredients for Garlic Herb Butter:

1/2 cup unsalted butter, softened
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1/2 tsp lemon zest
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Trim any excess fat from the beef tenderloin and pat it dry with paper towels.
Rub the tenderloin with olive oil, then season generously with salt and pepper.
Heat a large oven-safe skillet over medium-high heat. Once hot, sear the tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the oven and roast the beef for about 25-30 minutes, or until it reaches an internal temperature of 125°F (51°C) for medium-rare, or 135°F (57°C) for medium.
While the beef cooks, prepare the garlic herb butter. In a small bowl, combine the softened butter, garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper. Mix until well combined.
Once the beef is done, remove it from the oven and let it rest for 10 minutes. Slice the beef into thick slices and top each slice with a generous dollop of the garlic herb butter.
Serve the beef tenderloin with your choice of sides.

This beef tenderloin with garlic herb butter is a luxurious yet easy-to-make dish that will elevate your New Year’s family dinner. The tender, flavorful beef paired with the aromatic, creamy butter creates a melt-in-your-mouth experience that’s perfect for celebrating the occasion. Whether it’s your first time making beef tenderloin or you’re a seasoned pro, this dish is sure to impress and leave your guests raving about your culinary skills.

Chicken Marsala with Garlic Mashed Potatoes

Chicken Marsala is a timeless Italian-American classic that’s perfect for a family New Year’s dinner. The tender chicken breasts are simmered in a rich Marsala wine sauce with mushrooms, creating a flavorful, savory dish. Paired with creamy garlic mashed potatoes, this meal is both elegant and comforting, making it an ideal choice for a special dinner. The depth of flavor from the wine sauce complements the smooth mashed potatoes, creating a harmonious and delicious meal.

Ingredients for Chicken Marsala:

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
Salt and pepper to taste
2 tbsp olive oil
1/2 cup Marsala wine
1 cup chicken broth
1 cup sliced mushrooms (preferably cremini or white mushrooms)
2 tbsp unsalted butter
2 tbsp fresh parsley, chopped (for garnish)

Ingredients for Garlic Mashed Potatoes:

4 large russet potatoes, peeled and cut into chunks
4 cloves garlic, peeled
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste

Instructions:

Start by making the garlic mashed potatoes. In a large pot, combine the potatoes and garlic. Cover with water and bring to a boil over high heat. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and garlic, then return them to the pot. Mash the potatoes and garlic together until smooth. Stir in the heavy cream and butter, then season with salt and pepper. Set aside and keep warm.
For the Chicken Marsala, season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the Marsala wine, scraping up any browned bits from the bottom of the pan. Add the chicken broth and mushrooms, then bring to a simmer. Cook for 5-7 minutes, allowing the sauce to reduce slightly.
Stir in the butter, then return the chicken to the skillet, spooning some sauce over the top. Simmer for an additional 3-4 minutes to reheat the chicken.
To serve, place the mashed potatoes on plates, top with the chicken, and pour the Marsala sauce and mushrooms over the top. Garnish with fresh parsley.

Chicken Marsala with garlic mashed potatoes is a perfect combination of savory and creamy flavors, making it an excellent choice for your New Year’s family dinner. The rich wine sauce brings out the natural flavors of the chicken, while the mashed potatoes provide a comforting and creamy base to soak up all the delicious sauce. This dish is not only impressive but also easy to prepare, ensuring a memorable meal for everyone to enjoy as you ring in the new year.

Shrimp Scampi with Angel Hair Pasta

For seafood lovers, Shrimp Scampi with Angel Hair Pasta is an elegant and quick New Year’s family dinner that packs a punch in terms of flavor. The shrimp are sautéed in a buttery garlic sauce with a hint of lemon, then tossed with delicate angel hair pasta. This dish is both light and rich, with the brightness of the lemon balancing the richness of the butter and garlic, making it a perfect dish to celebrate with family and friends.

Ingredients:

1 lb large shrimp, peeled and deveined
8 oz angel hair pasta
4 tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 cup dry white wine
1/2 cup chicken broth
2 tbsp fresh lemon juice
Zest of 1 lemon
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Instructions:

Cook the angel hair pasta according to package instructions, then drain and set aside, reserving about 1/2 cup of pasta water.
While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining butter and the garlic. Cook for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the white wine, chicken broth, and red pepper flakes (if using) to the skillet. Bring to a simmer and cook for about 5 minutes, allowing the sauce to reduce slightly.
Stir in the lemon juice and zest, then return the shrimp to the skillet, tossing to coat them in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
Add the cooked pasta to the skillet and toss everything together until the pasta is well coated in the sauce.
Garnish with fresh parsley and serve immediately.

Shrimp Scampi with Angel Hair Pasta is a show-stopping dish that’s as easy to prepare as it is delicious. The buttery garlic sauce, combined with the freshness of lemon and the sweetness of the shrimp, makes for a dish that’s perfect for ringing in the New Year with family. The pasta absorbs all the wonderful flavors, creating a rich yet light dish that will leave your guests impressed and satisfied.

Stuffed Bell Peppers with Ground Turkey and Quinoa

These stuffed bell peppers are a healthy and flavorful option for a New Year’s family dinner. Filled with a hearty mixture of ground turkey, quinoa, black beans, and spices, these peppers are both filling and packed with protein. The peppers are roasted to tender perfection, allowing the flavors to meld beautifully. This dish is a great balance of nutrition and taste, offering a lighter alternative to traditional holiday fare while still being satisfying and delicious.

Ingredients:

4 large bell peppers (any color)
1 lb ground turkey
1 cup cooked quinoa
1 can (15 oz) black beans, drained and rinsed
1/2 cup diced tomatoes
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
Salt and pepper to taste
1/2 cup shredded cheese (optional)
Fresh cilantro for garnish

Instructions:

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
In a large skillet, cook the ground turkey over medium heat until browned, breaking it apart with a spoon. Drain any excess fat.
Add the cooked quinoa, black beans, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir to combine and cook for an additional 5-7 minutes, allowing the flavors to meld together.
Stuff each bell pepper with the turkey and quinoa mixture, packing the filling in tightly.
Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
If desired, sprinkle shredded cheese on top of each stuffed pepper during the last 5 minutes of baking.
Garnish with fresh cilantro before serving.

Stuffed Bell Peppers with Ground Turkey and Quinoa are a fantastic option for a healthy, protein-packed New Year’s dinner. The combination of turkey, quinoa, and spices creates a satisfying filling, while the tender roasted peppers offer a delicious and nutritious vessel for the stuffing. This dish is not only full of flavor but also light and wholesome, making it the perfect choice to kick off a fresh start for the new year while still enjoying a festive family meal.

Beef Wellington with Roasted Vegetables

Beef Wellington is an iconic dish often served for special occasions, and it’s perfect for ringing in the New Year with a family dinner. This recipe features a tender beef tenderloin coated in a flavorful mushroom duxelles and wrapped in puff pastry, creating a golden, crispy exterior and a juicy, succulent interior. Paired with roasted vegetables like carrots, potatoes, and Brussels sprouts, it provides a hearty, elegant meal that will impress everyone at your dinner table.

Ingredients for Beef Wellington:

1.5 to 2 lbs beef tenderloin (center-cut)
Salt and pepper to taste
2 tbsp olive oil
1/2 lb mushrooms, finely chopped (preferably cremini or button mushrooms)
1/4 cup Dijon mustard
2 tbsp unsalted butter
1/2 cup dry white wine
2 tbsp fresh parsley, chopped
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Ingredients for Roasted Vegetables:

4 medium carrots, peeled and cut into sticks
2 cups Brussels sprouts, trimmed and halved
4 medium potatoes, cut into cubes
2 tbsp olive oil
Salt and pepper to taste
1 tsp dried rosemary or thyme

Instructions:

Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef from the skillet and let it cool. Once cooled, brush the beef with Dijon mustard.
For the mushroom duxelles, melt the butter in the same skillet over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until the mushrooms release their moisture and the mixture becomes dry, about 10 minutes. Stir in the wine and cook until the liquid evaporates. Remove from heat and stir in fresh parsley.
Lay out the puff pastry on a piece of parchment paper. Spread the mushroom duxelles evenly over the pastry. Place the beef on top of the mushroom layer and roll the pastry around the beef, sealing the edges. Brush the pastry with the beaten egg.
Place the wrapped beef onto a baking sheet and bake for 30-35 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness (use a meat thermometer for accuracy).
While the beef is baking, prepare the roasted vegetables. Toss the carrots, Brussels sprouts, and potatoes with olive oil, salt, pepper, and rosemary. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, until golden and tender.
Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing. Serve with the roasted vegetables on the side.

Beef Wellington with roasted vegetables is a show-stopping dish that makes any New Year’s dinner feel truly special. The rich, flavorful beef combined with the earthy mushroom duxelles and flaky puff pastry creates an unforgettable bite. The roasted vegetables add the perfect balance, providing a colorful and hearty side to complete the meal. Whether you’re celebrating with family or friends, this elegant dish is sure to make your New Year’s dinner a memorable occasion.

Slow Cooker Short Ribs with Mashed Sweet Potatoes

For a warm, comforting New Year’s family dinner, slow cooker short ribs with mashed sweet potatoes is a crowd-pleasing dish that brings together tender, melt-off-the-bone beef short ribs and creamy, slightly sweet mashed potatoes. The ribs are slow-cooked in a savory broth with red wine, garlic, and herbs, resulting in a deeply flavorful sauce that infuses every bite. The mashed sweet potatoes add a touch of sweetness and a velvety texture, making this meal perfect for ringing in the new year with comfort and joy.

Ingredients for Slow Cooker Short Ribs:

4 lbs bone-in beef short ribs
Salt and pepper to taste
2 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 cups red wine
1 cup beef broth
2 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme

Ingredients for Mashed Sweet Potatoes:

4 large sweet potatoes, peeled and cut into chunks
1/4 cup unsalted butter
1/4 cup heavy cream
Salt and pepper to taste
1/2 tsp ground cinnamon (optional)

Instructions:

Season the short ribs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer the short ribs to the slow cooker.
In the same skillet, sauté the onion and garlic until softened, about 4-5 minutes. Add the red wine and scrape up any browned bits from the bottom of the pan. Stir in the beef broth, tomato paste, rosemary, and thyme, then bring to a simmer. Pour the mixture over the short ribs in the slow cooker.
Cover and cook on low for 6-8 hours, or until the short ribs are tender and the meat is falling off the bone.
Meanwhile, prepare the mashed sweet potatoes. Place the sweet potato chunks in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the sweet potatoes and return them to the pot.
Mash the sweet potatoes with butter, heavy cream, salt, pepper, and cinnamon (if using). Stir until smooth and creamy.
Serve the slow-cooked short ribs over a bed of mashed sweet potatoes, spooning the flavorful sauce from the slow cooker over the top.

Slow Cooker Short Ribs with Mashed Sweet Potatoes is a hearty and satisfying New Year’s dinner that offers the best of both worlds: tender, flavorful meat paired with creamy, slightly sweet potatoes. The slow cooker does all the work, allowing you to enjoy a rich, comforting meal with minimal effort. This dish is perfect for a family gathering or special occasion, providing both a filling main course and a cozy, festive feel to your New Year’s celebration.

Lemon Herb Roasted Chicken with Garlic Green Beans

Lemon Herb Roasted Chicken is a classic, simple, and flavorful dish that will make your New Year’s family dinner feel both special and comforting. The chicken is seasoned with a blend of fresh herbs, garlic, and lemon, creating a savory, aromatic flavor that pairs beautifully with the crispy, golden skin. Accompanied by sautéed garlic green beans, this dish strikes the perfect balance between freshness and richness, making it a crowd-pleasing option for your holiday meal.

Ingredients for Lemon Herb Roasted Chicken:

1 whole chicken (about 4-5 lbs)
2 tbsp olive oil
Salt and pepper to taste
1 lemon, halved
4 cloves garlic, smashed
3 sprigs fresh rosemary
3 sprigs fresh thyme
1/4 cup fresh parsley, chopped (for garnish)

Ingredients for Garlic Green Beans:

1 lb fresh green beans, trimmed
2 tbsp olive oil
3 cloves garlic, minced
Salt and pepper to taste
1/4 tsp crushed red pepper flakes (optional)
1 tbsp fresh lemon juice

Instructions:

Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels, then rub it with olive oil. Season generously with salt and pepper, inside and out.
Stuff the chicken cavity with the lemon halves, garlic, rosemary, and thyme. Place the chicken on a roasting rack in a roasting pan.
Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Let the chicken rest for 10 minutes before carving.
While the chicken is roasting, prepare the garlic green beans. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
Add the green beans to the skillet and sauté for 5-7 minutes until tender but still crisp. Season with salt, pepper, and crushed red pepper flakes (if using). Drizzle with fresh lemon juice and toss to coat.
Serve the roasted chicken with the garlic green beans, garnishing the chicken with fresh parsley.

Lemon Herb Roasted Chicken with Garlic Green Beans is a delicious and satisfying New Year’s dinner that brings classic flavors to your family table. The juicy, aromatic chicken pairs perfectly with the bright, garlicky green beans, offering a balanced, healthy, and flavorful meal. Whether you’re celebrating a quiet family dinner or hosting friends, this dish is sure to be a hit, providing comfort and elegance in every bite.

Note: More recipes are coming soon!

New Year’s Eve is a time for reflection, celebration, and, of course, delicious food!

As we gather around the table with our loved ones, it’s the perfect opportunity to share a meal that is both comforting and festive.

Whether you’re planning a cozy dinner at home or hosting a larger gathering, the food you serve sets the tone for the evening.

From savory roasts and tender meats to vibrant vegetables and decadent desserts, the possibilities are endless.

These recipes are designed to bring people together and create lasting memories, ensuring that your New Year’s dinner is nothing short of spectacular.

35+ Cozy and Comforting New Year’s Dinner Recipes for the Whole Family

As you plan your New Year’s family dinner, remember that the most important part of the evening is spending time with those you love.

The recipes we’ve shared are not just about food—they are about creating moments of joy and celebration.

Whether you opt for a classic roast, a hearty slow-cooked dish, or a fresh salad, each recipe will bring something unique to your table.

So, roll up your sleeves, get cooking, and enjoy the process of preparing a meal that will bring your family together.

Here’s to a delicious start to the New Year and many more shared meals in the years to come!

Classic Roast Beef with Garlic Mashed Potatoes

Ingredients for Roast Beef:

1 (4-5 lb) beef roast (preferably sirloin or ribeye)
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper to taste
1 cup beef broth
1 tbsp butter

Ingredients for Garlic Mashed Potatoes:

2 lbs potatoes (Yukon Gold or Russet)
4 cloves garlic, peeled
1 cup heavy cream
1/2 cup butter
Salt and pepper to taste

Instructions:

Preheat your oven to 350°F (175°C).
Rub the roast beef with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Let it sit for 15-20 minutes to allow the flavors to meld.
Heat a large oven-safe skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
Add the beef broth and a tablespoon of butter to the skillet. Transfer the skillet to the oven and roast the beef for 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare).
While the roast is cooking, peel and chop the potatoes into chunks. Place them in a large pot with garlic cloves and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and garlic, then return them to the pot. Mash them with a potato masher, adding butter and heavy cream until smooth and creamy. Season with salt and pepper.
Once the roast beef is done, let it rest for 10 minutes before slicing. Serve with a generous portion of garlic mashed potatoes.

Honey Glazed Ham with Roasted Vegetables

Ingredients for Honey Glazed Ham:

1 (6-8 lb) bone-in ham, fully cooked
1/2 cup honey
1/4 cup Dijon mustard
1/4 cup brown sugar
2 tbsp apple cider vinegar
1 tbsp ground cloves
Salt and pepper to taste

Ingredients for Roasted Vegetables:

3 large carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tsp thyme
Salt and pepper to taste

Instructions:

Preheat your oven to 325°F (165°C).
In a small saucepan, combine honey, Dijon mustard, brown sugar, apple cider vinegar, ground cloves, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally, until the mixture thickens slightly (about 5 minutes).
Place the ham on a roasting rack in a large roasting pan. Brush the ham with the honey glaze, making sure it’s fully coated.
Roast the ham for 1.5 to 2 hours, basting every 30 minutes with the glaze. The ham is done when it reaches an internal temperature of 140°F (60°C).
Meanwhile, toss the carrots, parsnips, and Brussels sprouts with olive oil, thyme, salt, and pepper. Spread them evenly on a baking sheet.
Roast the vegetables in the oven for about 30-40 minutes, flipping halfway through, until they are tender and lightly caramelized.
Once the ham is done, let it rest for 10 minutes before slicing. Serve with the roasted vegetables.

Vegetable Lasagna with Spinach and Ricotta

Ingredients:

9 lasagna noodles (preferably no-boil)
2 tbsp olive oil
1 zucchini, sliced
1 eggplant, sliced
1 red bell pepper, sliced
1 onion, chopped
4 cups spinach, fresh or frozen (if frozen, thawed and drained)
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
4 cups marinara sauce (store-bought or homemade)
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Sauté the zucchini, eggplant, bell pepper, and onion until tender, about 8-10 minutes. Season with salt and pepper. Add spinach and cook for another 2 minutes, until wilted. Remove from heat and set aside.
In a mixing bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, and a pinch of salt and pepper.
In a large baking dish, spread a thin layer of marinara sauce on the bottom. Place three lasagna noodles on top. Layer with a third of the sautéed vegetables, followed by a third of the ricotta mixture, and then more marinara sauce. Repeat the layering process two more times.
Finish by topping the final layer with the remaining mozzarella and Parmesan cheese.
Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves.

Lemon Herb Grilled Chicken with Quinoa Salad

Ingredients for Lemon Herb Grilled Chicken:

4 boneless, skinless chicken breasts
2 tbsp olive oil
Juice of 2 lemons
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
Salt and pepper to taste

Ingredients for Quinoa Salad:

1 cup quinoa
2 cups water or vegetable broth
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)

Ingredients for Dressing:

2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp honey
Salt and pepper to taste

Instructions:

In a small bowl, whisk together the olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper. Pour the marinade over the chicken breasts in a shallow dish or plastic bag, and refrigerate for at least 30 minutes.
While the chicken marinates, rinse the quinoa under cold water. In a medium pot, bring 2 cups of water (or vegetable broth) to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes, until the quinoa is tender and the liquid is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
In a large bowl, combine the cooked quinoa with the cucumber, tomatoes, red onion, parsley, and feta (if using). Set aside.
To make the dressing, whisk together olive oil, red wine vinegar, honey, salt, and pepper. Pour over the quinoa salad and toss to combine.
Preheat a grill or grill pan over medium heat. Grill the marinated chicken for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
Serve the grilled chicken alongside the quinoa salad.

Stuffed Bell Peppers with Ground Turkey and Rice

Ingredients:

4 large bell peppers (any color)
1 lb ground turkey
1 cup cooked rice (white, brown, or quinoa)
1 small onion, chopped
1 clove garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
Fresh cilantro for garnish

Instructions:

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up into small pieces with a spoon.
Add the chopped onion and garlic to the skillet and sauté for 2-3 minutes, until softened.
Stir in the diced tomatoes, cooked rice, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to combine.
Stuff each bell pepper with the turkey and rice mixture, pressing it down slightly to pack the filling.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle cheese on top of each stuffed pepper, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.

Seafood Paella with Saffron Rice

Ingredients:

1 lb shrimp, peeled and deveined
1 lb mussels, cleaned
1/2 lb clams, cleaned
2 tbsp olive oil
1 onion, finely chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice (or any short-grain rice)
4 cups chicken or seafood broth
1/2 tsp saffron threads
1/2 cup white wine
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
Salt and pepper to taste
Fresh parsley, chopped
Lemon wedges for serving

Instructions:

In a small bowl, combine the saffron threads with a tablespoon of warm water and set aside to steep.
Heat olive oil in a large paella pan or wide skillet over medium heat. Add the chopped onion and bell pepper and sauté for 5 minutes, until softened.
Stir in the minced garlic and cook for an additional minute. Add the rice and cook for 2-3 minutes, allowing it to lightly toast.
Pour in the white wine, stirring to deglaze the pan. Add the chicken or seafood broth, saffron with its steeping water, smoked paprika, cayenne, salt, and pepper. Bring to a simmer, then reduce heat and cover. Cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Gently arrange the shrimp, mussels, and clams on top of the rice, cover, and cook for an additional 5-7 minutes, or until the seafood is fully cooked and the shells have opened.
Remove from heat and let the paella rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.

Honey-Glazed Ham with Roasted Vegetables

Ingredients for Honey-Glazed Ham:

1 fully cooked bone-in ham (about 6-8 lbs)
1/2 cup honey
1/4 cup Dijon mustard
1/4 cup brown sugar
2 tbsp apple cider vinegar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Salt and pepper to taste

Ingredients for Roasted Vegetables:

4 medium potatoes, peeled and cut into chunks
2 cups Brussels sprouts, trimmed and halved
2 large carrots, peeled and cut into sticks
3 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste

Instructions:

Preheat the oven to 325°F (163°C). Place the ham on a roasting rack in a large roasting pan. Score the surface of the ham in a crisscross pattern, being careful not to cut too deeply into the meat.
In a small saucepan, combine honey, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, cloves, salt, and pepper. Bring to a simmer over medium heat, stirring frequently, until the glaze thickens slightly, about 5-7 minutes.
Brush the glaze generously over the ham, covering the surface evenly. Reserve some of the glaze for basting later.
Roast the ham in the oven for about 1.5 to 2 hours, basting with the glaze every 30 minutes.
While the ham roasts, prepare the vegetables. In a large bowl, toss the potatoes, Brussels sprouts, and carrots with olive oil, thyme, salt, and pepper.
Spread the vegetables out on a baking sheet and roast in the oven alongside the ham for 45-60 minutes, stirring occasionally, until they are golden brown and tender.
Once the ham reaches an internal temperature of 140°F (60°C) and has a caramelized glaze, remove from the oven. Let it rest for 10 minutes before slicing.
Serve the sliced ham alongside the roasted vegetables and drizzle with the remaining glaze.

Vegetarian Lasagna with Spinach and Ricotta

Ingredients:

12 lasagna noodles, cooked according to package instructions
4 cups fresh spinach, chopped
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
3 cups marinara sauce (homemade or store-bought)
1 egg
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper

Instructions:

Preheat the oven to 375°F (190°C). In a large bowl, combine the ricotta cheese, egg, garlic powder, basil, salt, and pepper. Stir until well mixed. Add the chopped spinach and mix until evenly distributed.
In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of lasagna noodles over the sauce.
Spread half of the spinach and ricotta mixture over the noodles, followed by a layer of marinara sauce and a sprinkle of mozzarella cheese.
Repeat the layering process, using the remaining noodles, ricotta mixture, marinara sauce, and mozzarella. Top the final layer with Parmesan cheese.
Cover the lasagna with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving.

Beef Tenderloin with Garlic Herb Butter

Ingredients for Beef Tenderloin:

1 whole beef tenderloin (about 3-4 lbs)
2 tbsp olive oil
Salt and pepper to taste

Ingredients for Garlic Herb Butter:

1/2 cup unsalted butter, softened
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1/2 tsp lemon zest
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Trim any excess fat from the beef tenderloin and pat it dry with paper towels.
Rub the tenderloin with olive oil, then season generously with salt and pepper.
Heat a large oven-safe skillet over medium-high heat. Once hot, sear the tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the oven and roast the beef for about 25-30 minutes, or until it reaches an internal temperature of 125°F (51°C) for medium-rare, or 135°F (57°C) for medium.
While the beef cooks, prepare the garlic herb butter. In a small bowl, combine the softened butter, garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper. Mix until well combined.
Once the beef is done, remove it from the oven and let it rest for 10 minutes. Slice the beef into thick slices and top each slice with a generous dollop of the garlic herb butter.
Serve the beef tenderloin with your choice of sides.

Chicken Marsala with Garlic Mashed Potatoes

Ingredients for Chicken Marsala:

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
Salt and pepper to taste
2 tbsp olive oil
1/2 cup Marsala wine
1 cup chicken broth
1 cup sliced mushrooms (preferably cremini or white mushrooms)
2 tbsp unsalted butter
2 tbsp fresh parsley, chopped (for garnish)

Ingredients for Garlic Mashed Potatoes:

4 large russet potatoes, peeled and cut into chunks
4 cloves garlic, peeled
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste

Instructions:

Start by making the garlic mashed potatoes. In a large pot, combine the potatoes and garlic. Cover with water and bring to a boil over high heat. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and garlic, then return them to the pot. Mash the potatoes and garlic together until smooth. Stir in the heavy cream and butter, then season with salt and pepper. Set aside and keep warm.
For the Chicken Marsala, season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the Marsala wine, scraping up any browned bits from the bottom of the pan. Add the chicken broth and mushrooms, then bring to a simmer. Cook for 5-7 minutes, allowing the sauce to reduce slightly.
Stir in the butter, then return the chicken to the skillet, spooning some sauce over the top. Simmer for an additional 3-4 minutes to reheat the chicken.
To serve, place the mashed potatoes on plates, top with the chicken, and pour the Marsala sauce and mushrooms over the top. Garnish with fresh parsley.

Shrimp Scampi with Angel Hair Pasta

Ingredients:

1 lb large shrimp, peeled and deveined
8 oz angel hair pasta
4 tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 cup dry white wine
1/2 cup chicken broth
2 tbsp fresh lemon juice
Zest of 1 lemon
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Instructions:

Cook the angel hair pasta according to package instructions, then drain and set aside, reserving about 1/2 cup of pasta water.
While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining butter and the garlic. Cook for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the white wine, chicken broth, and red pepper flakes (if using) to the skillet. Bring to a simmer and cook for about 5 minutes, allowing the sauce to reduce slightly.
Stir in the lemon juice and zest, then return the shrimp to the skillet, tossing to coat them in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
Add the cooked pasta to the skillet and toss everything together until the pasta is well coated in the sauce.
Garnish with fresh parsley and serve immediately.

Stuffed Bell Peppers with Ground Turkey and Quinoa

Ingredients:

4 large bell peppers (any color)
1 lb ground turkey
1 cup cooked quinoa
1 can (15 oz) black beans, drained and rinsed
1/2 cup diced tomatoes
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
Salt and pepper to taste
1/2 cup shredded cheese (optional)
Fresh cilantro for garnish

Instructions:

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
In a large skillet, cook the ground turkey over medium heat until browned, breaking it apart with a spoon. Drain any excess fat.
Add the cooked quinoa, black beans, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir to combine and cook for an additional 5-7 minutes, allowing the flavors to meld together.
Stuff each bell pepper with the turkey and quinoa mixture, packing the filling in tightly.
Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
If desired, sprinkle shredded cheese on top of each stuffed pepper during the last 5 minutes of baking.
Garnish with fresh cilantro before serving.

Beef Wellington with Roasted Vegetables

Ingredients for Beef Wellington:

1.5 to 2 lbs beef tenderloin (center-cut)
Salt and pepper to taste
2 tbsp olive oil
1/2 lb mushrooms, finely chopped (preferably cremini or button mushrooms)
1/4 cup Dijon mustard
2 tbsp unsalted butter
1/2 cup dry white wine
2 tbsp fresh parsley, chopped
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Ingredients for Roasted Vegetables:

4 medium carrots, peeled and cut into sticks
2 cups Brussels sprouts, trimmed and halved
4 medium potatoes, cut into cubes
2 tbsp olive oil
Salt and pepper to taste
1 tsp dried rosemary or thyme

Instructions:

Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef from the skillet and let it cool. Once cooled, brush the beef with Dijon mustard.
For the mushroom duxelles, melt the butter in the same skillet over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until the mushrooms release their moisture and the mixture becomes dry, about 10 minutes. Stir in the wine and cook until the liquid evaporates. Remove from heat and stir in fresh parsley.
Lay out the puff pastry on a piece of parchment paper. Spread the mushroom duxelles evenly over the pastry. Place the beef on top of the mushroom layer and roll the pastry around the beef, sealing the edges. Brush the pastry with the beaten egg.
Place the wrapped beef onto a baking sheet and bake for 30-35 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness (use a meat thermometer for accuracy).
While the beef is baking, prepare the roasted vegetables. Toss the carrots, Brussels sprouts, and potatoes with olive oil, salt, pepper, and rosemary. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, until golden and tender.
Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing. Serve with the roasted vegetables on the side.

Slow Cooker Short Ribs with Mashed Sweet Potatoes

Ingredients for Slow Cooker Short Ribs:

4 lbs bone-in beef short ribs
Salt and pepper to taste
2 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 cups red wine
1 cup beef broth
2 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme

Ingredients for Mashed Sweet Potatoes:

4 large sweet potatoes, peeled and cut into chunks
1/4 cup unsalted butter
1/4 cup heavy cream
Salt and pepper to taste
1/2 tsp ground cinnamon (optional)

Instructions:

Season the short ribs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer the short ribs to the slow cooker.
In the same skillet, sauté the onion and garlic until softened, about 4-5 minutes. Add the red wine and scrape up any browned bits from the bottom of the pan. Stir in the beef broth, tomato paste, rosemary, and thyme, then bring to a simmer. Pour the mixture over the short ribs in the slow cooker.
Cover and cook on low for 6-8 hours, or until the short ribs are tender and the meat is falling off the bone.
Meanwhile, prepare the mashed sweet potatoes. Place the sweet potato chunks in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the sweet potatoes and return them to the pot.
Mash the sweet potatoes with butter, heavy cream, salt, pepper, and cinnamon (if using). Stir until smooth and creamy.
Serve the slow-cooked short ribs over a bed of mashed sweet potatoes, spooning the flavorful sauce from the slow cooker over the top.

Lemon Herb Roasted Chicken with Garlic Green Beans

Ingredients for Lemon Herb Roasted Chicken:

1 whole chicken (about 4-5 lbs)
2 tbsp olive oil
Salt and pepper to taste
1 lemon, halved
4 cloves garlic, smashed
3 sprigs fresh rosemary
3 sprigs fresh thyme
1/4 cup fresh parsley, chopped (for garnish)

Ingredients for Garlic Green Beans:

1 lb fresh green beans, trimmed
2 tbsp olive oil
3 cloves garlic, minced
Salt and pepper to taste
1/4 tsp crushed red pepper flakes (optional)
1 tbsp fresh lemon juice

Instructions:

Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels, then rub it with olive oil. Season generously with salt and pepper, inside and out.
Stuff the chicken cavity with the lemon halves, garlic, rosemary, and thyme. Place the chicken on a roasting rack in a roasting pan.
Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Let the chicken rest for 10 minutes before carving.
While the chicken is roasting, prepare the garlic green beans. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
Add the green beans to the skillet and sauté for 5-7 minutes until tender but still crisp. Season with salt, pepper, and crushed red pepper flakes (if using). Drizzle with fresh lemon juice and toss to coat.
Serve the roasted chicken with the garlic green beans, garnishing the chicken with fresh parsley.

Note: More recipes are coming soon!

December 12, 2024Last Updated: December 12, 2024

51 minutes read