4 Elegant Fall Dinners | What's for Dinner?

 

I'm sharing four elegant fall dinners in today's What's for Dinner? video. 

⚜️ Featured in the Video

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Spode Blue Italian

Spode Woodland dinnerware

Portmeirion on Riverbend Home

Table linens and cloth napkins

Candle by Otherland

The Best 30-Minute Recipe Cookbook

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Plaid Dress from Velvet by Graham & Spencer

⚜️ Time Stamps for the Video 0:00 Introduction

0:49 Seared Scallops with Parsley Caper Butter

2:37 Butcher Box Sponsor

4:03 Sun-Dried Tomato Chicken Pasta

5:24 Miso-Glazed Salmon

6:20 Skillet Beef Pot Pie with Filet Mignon

Thank you to Butcher Box for sponsoring today's video. New customers get free ground beef in every box. 

Seared Scallops with Parsley Caper Butter

Seared Scallops with Parsley Caper Compound Butter

Ingredients

Scallops

• 15 to 20 Scallops
• 4 Tablespoons of oil 
• salt and pepper
• juice of one lemon

Parsley Caper Compound Butter

• 8 Tablespoons butter, softened
• 1/2 cup minced parsley
• zest from one lemon
• 3 Tablespoons capers, drained
• salt and pepper

Instructions

1. Combine the butter with parsley, lemon zest, capers, and salt and pepper (to taste). Massage with your hands until the ingredients are well-incorporated. Roll into a log and set aside. (After using the butter in this recipe, roll it in parchment paper and place in a freezer bag and keep in the freezer for future use.)
2. Pat the scallops dry with a paper towel. Season with salt and pepper. Heat 2 tablespoons of oil on high heat and add the scallops to the skillet. Cook the scallops around 2 to 3 minutes per side. Remove from heat and squeeze lemon juice on them. 
3. Serve with a pat of melted compound butter and steamed vegetables or whatever side you desire. Enjoy! 

Sun-Dried Tomato Chicken Pasta

This recipe is adapted from The Best 30-Minute Recipe

Sun-Dried Tomato Chicken Pasta with Broccoli

Ingredients

• 2 boneless, skinless chicken breasts, cooked
• 1/4 cup butter
• 1 small onion, diced
• 1 tablespoon minced garlic
• 1 sprig fresh thyme
• 1/2 cup white wine
• 1 1/2 cups chicken broth
• 2 tsp cornstarch dissolved in 1 Tbs water
• 2 cups steamed broccoli
• 1/2 pound penne or fusilli pasta
• 1/2 cup of pasta cooking water, reserved
• 1 cup sun-dried tomatoes, drained
• 1 cup grated Asiago or Parmesan cheese
• salt and pepper to taste

Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. Season the chicken with salt and pepper and cut the cooked chicken into smaller strips. Set aside.
3. Add butter to the skillet and melt it over medium high heat. Sauté the onions until they are soft, about 5 minutes. Stir in garlic, thyme, and wine and cook for 2 minutes. Stir in the broth and cornstarch slurry and simmer until thickened. Stir in chicken, sun-dried tomatoes, steamed broccoli, salt and pepper. Finally, add the cheese and stir. Add reserved pasta water to thin out the sauce if it gets too thick.
4. Pour the sauce over the pasta. Serve with extra cheese. Enjoy! 

Miso-Glazed Salmon

Miso- Glazed Salmon

Ingredients

• 3 Tbs white miso paste
• 2 Tbs rice wine vinegar
• 2 Tbs sugar
• 2 Tbs soy sauce 
• 4 salmon filets
• Sesame seeds for topping

Instructions

1. Whisk together the miso paste, rice wine vinegar, sugar, and soy sauce. Spread over the salmon filets and allow to marinate for a few hours or overnight in the refrigerator. 
2. Preheat the oven to 400 degrees F. Roast the salmon for 20 minutes, or until cooked through. Sprinkle with toasted sesame seeds. Serve with brown rice and steamed vegetables or whatever side dishes you enjoy. 

Skillet Beef Pot Pie with Filet Mignon 

This recipe is adapted from The Best 30-Minute Recipe

Skillet Beef Pot Pie with Filet Mignon

Ingredients

• 1 package refrigerated biscuits
• 2 8-oz Filets Mignon
• 2 Tbs oil
• 1 onion, chopped
• 1 cup mushrooms, halved
• 1/4 cup flour
• 2 garlic cloves, minced
• 1/2 cup red wine
• 2 1/2 cups beef broth
• 1 Tbs tomato paste
• 1 sprig fresh thyme
• 1 cups frozen peas and carrots, thawed
• salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Season the steaks with salt and pepper. Brown the steaks in oil on both sides until they are seared on the outside and medium rare in the middle. Cut into cubes and set aside. 
2. Add some more oil to the pan and sauté the onions and mushrooms along with a pinch of salt. Cook until onion is brown, about 5 minutes. Add garlic. Stir in flour and cook for one minute further. Stir in the wine and cook for another minute. Add the broth, tomato paste, and thyme. Cover and cook until the sauce thickens for around 10 minutes. Add the peas, carrots, and steak to the sauce and simmer until fully heated through. Season further with salt and pepper, if needed. 
3. Bake refrigerated biscuits according to package directions. Top each individual serving with a buttered biscuit and sprinkle chopped parsley on top. 

News

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I hope you enjoyed today's What's for Dinner video. I would love to hear about any recipes you and your family are enjoying this fall season...

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FTC: This post is sponsored by ButcherBox.  I use affiliate links, including Amazon affiliate links. Thank you for your support.