Welcome to a brand new What's for Dinner? video. Today I'm sharing four elegant holiday dinner ideas to ring in the festive season.
Slow Cooker Rotisserie-Style Chicken
Ingredients
- 1 Tablespoon brown sugar
- 1 Tablespoon paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 1 whole chicken (4 to 5 lbs)
Instructions
- Mix the brown sugar, paprika, onion powder, garlic powder, salt, and pepper together and set it aside.
- Coat your slow cooker with cooking spray. Roll some aluminum foil into a ring and place at the bottom of the slow cooker to act as a rack.
- Place the chicken on top of the foil ring. Rub the spice mixture all over the chicken.
- Cover and cook on HIGH for 4 hours or until thermometer inserted into the chicken reads at 165 degrees or higher.
- Finish the chicken off in the in the oven under the broiler for 4-5 minutes or until chicken skin is brown and crispy.
- I made a gravy with the juices from the slow cooker by simmering it over the stove with about a tablespoon and a half of all-purpose flour and a pinch of salt. This was delicious. The chicken falls off the bone just like with a rotisserie chicken. Delish!
Sweet Potato Casserole
Ingredients
- 3 large sweet potatoes, cooked (around 60 oz)
- 2 eggs
- 1/2 cup milk
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 cup melted butter
- 3/4 brown sugar
- 1/2 cup all purpose flour
- 1 cup chopped pecans (optional)
Instructions
- Preheat the oven to 375 degrees F. Grease a 13x9 baking pan. In a stand mixer, mix the cooked sweet potatoes with the eggs, milk, brown sugar, vanilla, salt and cinnamon. Mix well, but don't over-mix. Pour this mixture in the prepared baking dish.
- Combine the ingredients for the topping: butter, flour, sugar and nuts. Sprinkle evenly over the sweet potato casserole. Bake for 35 to 40 minutes until the topping is brown and crispy. Enjoy!
Creamy Lemon Scallop Capellini
Ingredients
- · 8 ounces uncooked capellini
- · 1 tablespoon extra-virgin olive oil
- · 1 pound bay scallops
- · 2 tablespoons butter
- · 3 cloves garlic, minced
- · 2 teaspoons grated lemon zest
- · red pepper flakes to taste
- · ⅓ cup white wine
- · 1 cup heavy cream
- · salt and pepper to taste
- · 1 lemon, juiced
- · ¼ cup chopped Italian parsley, divided
- · Freshly grated Parmesan cheese, for serving
Instructions
- Bring a large pot of water to a boil and cook the angel hair pasta according to the package directions, usually around 4 minutes. Then drain and set aside.
- Heat oil in a large skillet over high heat. Add scallops and sear on one side for one minute. Turn them over. Add the butter and stir the scallops until butter melts. Add the garlic, lemon zest and red pepper flakes. Stir in the wine and cook for 1 minute. Pour in cream. Add half the parsley. Lower the heat slightly and add salt, pepper, and lemon juice.
- Add the pasta to the pan and coat in the sauce. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley.
Jennifer's Famous Broccoli Salad
Ingredients
- 1 lb Broccoli florets
- ½ cup Snap peas
- 2 stalks celery, chopped
- ¼ Cucumber, sliced
- 2 Scallions, chopped
- ½ cup grapes
- 1/4 cup walnuts
- ½ cup mayonnaise
- ½ cup whole fat Greek yogurt
- 1 ½ Tbs apple cider vinegar
- 3 Tbs sugar
- Salt and pepper to taste
Instructions
- Combine all the salad ingredients and mix. In a separate bowl, stir together all the dressing ingredients.
Today's video is sponsored by ButcherBox
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