#specialdinner

This recipe combines the delicate flavor of miso-glazed halibut with a vibrant and nutritious soba noodle stir-fry. The umami-rich miso marinade adds depth to the tender halibut, while the stir-fried vegetables and soba noodles provide a satisfying and wholesome accompaniment. It's a balanced and delicious seafood dish that's perfect for a special dinner or a weeknight meal.

Ingredients: 2 halibut fillets. 2 tablespoons white miso paste. 1 tablespoon mirin. 1 tablespoon soy sauce. 1 tablespoon honey. 1 tablespoon sesame oil. 150g soba noodles. 2 tablespoons vegetable oil. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 2 cups mixed vegetables such as snap peas, broccoli, and mushrooms. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 green onions, chopped. 2 tablespoons sesame seeds. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together miso paste, mirin, soy sauce, honey, and sesame oil. Place halibut fillets on a baking sheet lined with parchment paper. Spread miso mixture evenly over each fillet. Bake in the preheated oven for 12-15 minutes, or until halibut is cooked through and flakes easily with a fork. Meanwhile, cook soba noodles according to package instructions. Drain and set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add red bell pepper, carrot, and mixed vegetables. Stir-fry for 3-4 minutes until vegetables are tender but still crisp. Add minced garlic, ginger, and green onions. Stir-fry for another 1-2 minutes until fragrant. Add cooked soba noodles to the skillet and toss to combine with the vegetables. Season with salt and pepper to taste. Serve miso halibut fillets over soba noodle stir-fry, garnished with sesame seeds.

Prep Time: 20 minutes

Cook Time: 20 minutes

There's no doubt that Chicken Gloria is a tasty and creamy chicken dish that will impress. This dish is great for a special dinner or having people over because it has tender chicken breasts covered in a rich sauce made with garlic, mushrooms, sun-dried tomatoes, and Parmesan cheese.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup all-purpose flour. 4 tablespoons unsalted butter. 2 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 1/2 cup grated Parmesan cheese. 1 cup sliced mushrooms. 1/2 cup sun-dried tomatoes, chopped. 2 tablespoons fresh parsley, chopped.

Instructions: Salt and pepper the chicken breasts, then coat them in flour and shake off the extra. Warm up 2 tablespoons of butter in a big pan over medium-high heat. It will take about 5 minutes on each side for the chicken breasts to turn golden brown after you add them to the pan. Take it out of the pan and set it aside. Melt the rest of the butter in the same pan. For about one minute, until the garlic smells good, add the minced garlic. Scrape the bottom of the pan to get rid of any browned bits before adding the chicken broth. Heavy cream, Parmesan cheese, mushrooms, and sun-dried tomatoes should all be added and mixed in. Bring to a simmer and cook for about 5 minutes, or until the sauce gets a little thicker. Add the chicken breasts back to the pan and cover them with sauce. For about 5 to 7 minutes, or until the chicken is fully cooked, let it simmer. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

This gluten-free recipe features tender paprika-seasoned chicken breasts served on a bed of wilted spinach, all topped with a flavorful white wine butter thyme sauce. It's a delicious and elegant dish perfect for a special dinner.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons smoked paprika. Salt and pepper to taste. 4 cups fresh spinach leaves. 1/2 cup dry white wine. 4 tablespoons unsalted butter. 2 cloves garlic, minced. 1 tablespoon fresh thyme leaves. Lemon wedges, for serving.

Instructions: Warm the oven up to 190C 375F. Salt and pepper should be mixed together in a small bowl with olive oil. Spread this mixture out on both sides of the chicken breasts. Set a big skillet that can go in the oven on medium-high heat. Season the chicken breasts and add them. Cook for two to three minutes on each side until they turn brown. Place the skillet in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the chicken is fully cooked. Take the skillet out of the oven and put the chicken on a plate. Wrap it in foil and set it aside while you make the sauce. Set the pan back on the stove over medium-low heat. Put in the minced garlic and cook for one minute, until the garlic smells good. Add the white wine and use a spatula to get any browned bits off the bottom of the pan. Allow the wine to slowly reduce in size for two to three minutes. Add the butter and thyme leaves and stir them in. Let the butter melt and the sauce get a little thicker. Add pepper and salt to taste. Toss the spinach leaves in the sauce after adding them to the pan until they wilt. Put the chicken breasts back in the pan and add some of the sauce on top. Set the chicken and spinach on a plate and top it with the white wine butter thyme sauce. Add lemon wedges on top to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

This DrizzleandDip seafood paella is a colorful and tasty dish that shows off the best seafood. There is a lot of flavor in every bite thanks to the saffron and smoked paprika in the rich broth. The shrimp, mussels, and calamari add a range of tastes and textures, and the Arborio rice makes the base creamy and comforting. It's a great dish to serve to guests or for a special dinner during the week.

Ingredients: 1 cup Arborio rice. 2 cups seafood broth. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 tomato, diced. 1/2 teaspoon saffron threads. 1/2 teaspoon smoked paprika. 1/2 cup white wine. 1/2 pound shrimp, peeled and deveined. 1/2 pound mussels, cleaned and debearded. 1/2 pound calamari rings. 1/2 cup frozen peas. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onion, garlic, and bell peppers. Cook until softened, about 5 minutes. Stir in diced tomato, saffron threads, and smoked paprika. Cook for another 2 minutes. Add Arborio rice and stir to coat with the vegetables and spices. Pour in white wine and cook until it's mostly absorbed. Gradually add seafood broth, stirring frequently, until the rice is cooked through and creamy, about 20 minutes. While the rice is cooking, season shrimp, mussels, and calamari with salt and pepper. In a separate pan, heat olive oil over medium-high heat. Add the seafood and cook until shrimp turn pink, mussels open, and calamari is opaque, about 5 minutes. Once the rice is cooked, add the cooked seafood to the skillet with the rice. Stir in frozen peas and cook for another 2 minutes. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

This chicken with a rum honey glaze is juicy and tasty, and it's great for a special dinner. Rum and honey together make a sweet and sour glaze that caramelizes on the chicken beautifully. Garlic and ginger give the glaze more depth of flavor. It's easy to make and will impress everyone!

Ingredients: 4 chicken breasts. 1/2 cup rum. 1/4 cup honey. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/2 teaspoon black pepper. Salt to taste. 2 tablespoons olive oil.

Instructions: Put soy sauce, garlic, ginger, salt, black pepper, and honey in a bowl. Make sure the chicken breasts are fully covered when you add them to the marinade. Put it in the fridge for at least 30 minutes to soak up the flavors. In a pan, heat the olive oil over medium-high heat. Take the chicken out of the marinade and put it in the pan. Throw away any extra marinade. Brush the chicken with the marinade every so often and cook for 6 to 8 minutes on each side, or until it's fully cooked and golden brown. Take the chicken out of the pan after it's done cooking and let it rest for a few minutes. If you want, you can serve it hot with chopped parsley or green onions on top.

Prep Time: 40 minutes

Cook Time: 15 minutes

This easy beef tenderloin recipe is perfect for a special dinner. The tenderloin is seasoned with garlic, rosemary, and thyme, then roasted to perfection. Serve it alongside sautéed spinach for a flavorful and elegant meal.

Ingredients: 1 beef tenderloin 2-3 pounds. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 tablespoon chopped fresh rosemary. 1 tablespoon chopped fresh thyme. Salt and black pepper to taste. 2 cups fresh spinach leaves. 1/4 cup grated Parmesan cheese.

Instructions: Warm the oven up to 425F 220C. Rub garlic, rosemary, thyme, salt, and black pepper into a small bowl. Add olive oil and mix well. Spread the mix all over the beef tenderloin. Toast the tenderloin in a pan or bake it on a baking sheet. For medium-rare, roast in an oven that has already been heated for 25 to 30 minutes, or until done to your liking. Set the skillet on medium heat while the beef roasts. Put the spinach leaves in the pan and cook for two to three minutes, until they wilt. Take the beef out of the oven and let it rest for 10 minutes. Cut the beef tenderloin into thin slices and serve it with the spinach that has been cooked. Before you serve the spinach, sprinkle it with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes