Four Easy-To-Make Christmas Dinner Recipes

Four Easy-To-Make Christmas Dinner Recipes

Planning the Christmas dinner menu is one of the difficult things about organizing any Christmas celebration. But what happens when you forget to defrost your turkey because you were too busy wrapping presents? Realizing you're running late behind schedule on Christmas can be stressful. Try these Christmas dinner ideas that come together in less than an hour and can save your day.

Christmas Meatballs

Ingredients:

• 2 large eggs, lightly beaten
• 1 envelope onion soup mix
• 1/2 cup seasoned bread crumbs
• 1/4 cup chopped dried cranberries
• 2 tablespoons minced fresh parsley
• 450 grams lean ground beef (90% lean)

How to Make the Sauce:

• 1 can (400 grams) whole berry cranberry sauce
• 3/4 cup ketchup
• 1/2 cup beef broth
• 3 tablespoons brown sugar
• 3 tablespoons finely chopped onion
• 2 teaspoons cider vinegar

Directions:

1. In a large bowl, combine the first five ingredients. Add beef, mix lightly but thoroughly. Shape into 2-3 cm balls.
2. Place a third of the meatballs on a microwave-safe plate, cover with waxed paper. Microwave on high until cooked through (2-3 minutes). Drain on paper towels. Then repeat twice with the remaining meatballs.
3. In a 2 qt microwave-safe dish, mix sauce ingredients. Microwave covered and on high until heated through (3-4 minutes), stirring halfway.
4. Gently stir in meatballs. Microwave covered and on high heat until heated through (1-2 minutes).

Beef Tenderloin in a Mushroom Sauce

Ingredients:

• 4 tablespoons butter
• 1 teaspoon canola oil, divided
• 2 beef tenderloin steaks (250 cm thick and 120 milliliters each)
• 1 cup sliced fresh mushrooms
• 1 tablespoon chopped green onion
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• dash pepper
• 2/3 cup chicken or beef broth
• 1/8 teaspoon browning sauce (optional)

Directions:

1. Add two tablespoons of butter and oil over medium-high heat in a large skillet. Cook steaks to desired doneness. (For medium-rare, a thermometer should read 135°; medium, 140°.) 5-6 minutes per side.
2. Remove from pan, reserving drippings. Keep warm.
3. In the same pan, heat drippings and remaining butter over medium-high heat. Sauté mushrooms and green onion until tender.
4. Stir in flour, salt, and pepper until blended. Gradually stir in broth and, if desired, browning sauce.
5. Bring to a boil, stirring constantly, and stir until thickened for 1-2 minutes.

Spiced Salmon

Ingredients:

• 2 tablespoons packed brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon dill weed
• dash salt
• dash dried tarragon
• dash cayenne pepper
• 1 salmon fillet (907 grams)

Directions:

1. Start by mixing all ingredients except the salmon.
2. Brush over salmon and place salmon skin-side down on an oiled grill rack or a lightly oiled baking sheet.
3. Grill covered over medium heat or broil 100 milliliters from heat until the fish begins to flake easily with a fork for 10-15 minutes.

Garlic Chicken with Herbs

Ingredients:

• 4 boneless, skinless chicken thighs (about 450 grams)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 10 garlic cloves, peeled and halved
• 1/4 cup white wine or chicken broth
• 1 1/2 teaspoons minced fresh rosemary
• 1/2 teaspoon fresh sage, minced
• 1 cup chicken broth
• hot cooked rice of your choice

Directions:

1. Sprinkle chicken with salt and pepper.
2. In a large skillet, heat butter over medium-high. Add the chicken and heat until brown on both both sides.
3. Remove from pan, reserving drippings.
4. In the same skillet, sauté garlic in drippings over medium-high heat until light golden brown.
5. Add wine and herbs. Bring to a boil, stirring to loosen browned bits from the pan. Cook until the mixture has almost evaporated.
6. Add broth and chicken. Bring to a boil; reduce heat and allow it to simmer while covered until a thermometer inserted in the chicken reads at least 170° (10-12 minutes).
7. To serve, spoon pan juices over chicken and serve with rice.