I'm sharing four elegant fall dinners in today's What's for Dinner? video.
Seared Scallops with Parsley Caper Compound Butter
Ingredients
- 15 to 20 Scallops
- 4 Tablespoons of oil
- salt and pepper
- juice of one lemon
- 8 Tablespoons butter, softened
- 1/2 cup minced parsley
- zest from one lemon
- 3 Tablespoons capers, drained
- salt and pepper
Instructions
- 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.)
- 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.
- Serve with a pat of melted compound butter and steamed vegetables or whatever side you desire. Enjoy!
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
- Cook pasta according to package instructions. Drain and set aside.
- Season the chicken with salt and pepper and cut the cooked chicken into smaller strips. Set aside.
- 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.
- Pour the sauce over the pasta. Serve with extra cheese. Enjoy!
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
- 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.
- 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
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
- 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.
- 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.
- Bake refrigerated biscuits according to package directions. Top each individual serving with a buttered biscuit and sprinkle chopped parsley on top.
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FTC: This post is sponsored by ButcherBox. I use affiliate links, including Amazon affiliate links. Thank you for your support.
