There’s always time for a great dinner parties. A lot of families and friend groups find themselves hosting dinner parties for any occasion. Which brings to question, which dinner party recipes to put together? It’s a double edged sword, since there’s desire to do something elegant and original, but also crowd pleasing and popular. And flipping through various recipe books can make it difficult to decide among hundreds of thousands of different meat, pasta, vegetable dinner choices. But you don’t need to look any further than here. We are here to help with four impressive dinner party recipes.

Bacon-Wrapped Pesto Pork Tenderloin

Bacon and pork? Say less, and do not go any further than this recipe. Perfect to suffice those meat-lovers raging hunger after a long night of living room conversation. The pesto sauce balances out this porky meal to create a juicy, splendid meal of flavor.

Ingredients

  • 10 bacon strips
  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon pepper
  • 1/3 cup prepared pesto
  • 1 cup shredded Italian cheese blend
  • 1 cup fresh baby spinach

Directions

  • 1. Preheat oven to 425°. Arrange bacon strips lengthwise in a foil-lined pan.
  • 2. Cut tenderloin lengthwise through the center to within 1/2 in. of bottom. Open tenderloin and pound with a meat mallet to 1/2-in. thickness. Place tenderloin on center of bacon.
  • 3. Sprinkle pepper over pork. Spread with pesto. Layer with cheese and spinach. Close tenderloin and wrap with bacon, overlapping ends. Tie with kitchen string. Secure ends with toothpicks.
  • 4. In a 12-in. skillet, brown roast on all sides for about 8 minutes. Return to baking pan; roast in oven 17-20 minutes. Remove string and toothpicks and let stand 5 minutes before slicing.

Prime Rib with Fresh Herb Sauce

This holiday season serve one of the most celebratory recipes, a prime rib roast. Celebratory does not have to mean hard, a luxurious prime rib roast can be quite simple.

Ingredients

  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups water
  • 2 small onions, halved
  • 7 garlic cloves, crushed
  • 5 fresh sage sprigs
  • 5 fresh thyme
  • 2 bay leaves

Sauce:

  • 2 tablespoons butter
  • 2 shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 5 fresh sage
  • 5 fresh thyme
  • 2 bay leaves
  • 1 tablespoon flour
  • 2 tablespoons cracked black pepper
  • 1/4 teaspoon salt
  • 1-1/2 to 2-1/2 cups beef stock, divided
  • 1/2 cup dry red wine or beef stock
  • 1/2 teaspoon red wine vinegar
  • Fresh thyme

Directions

  • 1. Preheat oven to 450°. Place roast in a shallow roasting pan, fat side up and rub with salt and pepper. Add 1 cup water, onions, garlic and herbs to roasting pan. Roast 15 minutes.
  • 2. Reduce oven setting to 325°. Roast 3 to 3-1/2 hours, adding 1 cup water every hour.
  • 3. For sauce, in a large saucepan, heat butter over medium-high heat. Add shallots and stir 5-6 minutes. Add garlic and herbs. Stir in flour, pepper and salt. Gradually stir in 1-1/2 cups stock. Remove from heat.
  • 4. Remove roast to a serving platter and tent with foil. Let stand 15 minutes before carving. Strain any pan juices into a measuring cup, then discard onions and herbs. Skim fat from pan juices. Add 1 cup of additional stock to pan. Add to shallot mixture.
  • 5. Place roasting pan over 2 burners and add wine. Bring to a boil and cook 2-3 minutes, stirring occasionally. Add to sauce bring to a boil. Cook 10-15 minutes.
  • 6. Stir in vinegar and strain, discarding shallots and herbs. Serve with roast and, garnish with thyme.

Italian Roulade

If you want Italian grandma style cooking, this is the recipe for you. The recipe is a lot less complicated than it sounds and is the perfect Christmas Eve dinner.

Ingredients

  • 6 bacon strips
  • 2 garlic cloves, minced
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef flank steak (1-1/2 to 2 pounds)
  • 1/4 cup grated Parmesan cheese
  • 3 hard-boiled large eggs, sliced
  • 1/4 cup minced fresh parsley
  • 2 tablespoons olive oil
  • 3 jars (24 ounces each) meatless pasta sauce
  • Hot cooked spaghetti
  • Additional minced fresh parsley

Directions

  • 1. Preheat oven to 350°. Place bacon on a plate lined with paper towels. Cover with additional paper towels and microwave on high 3-5 minutes. In a small bowl, mix garlic, Italian seasoning, salt and pepper.
  • 2. Long side first, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat and pound with a meat mallet to 1/4-in. thickness.
  • 3. Spread garlic mixture over steak and sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting long side first, roll the steak along the grain and tie at 1-1/2-in. intervals with kitchen string.
  • 4. In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours.
  • 5. Remove roulade from pot and remove string, cutting into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.

Balsamic Roasted Chicken

Want something that will please the whole family? Look no further than this balsamic roasted chicken recipe. This chicken can serve everyone at dinner and even some leftovers for a nice sandwich the next day.

Ingredients

  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 medium red onions, chopped
  • 1 roasting chicken (6 to 7 pounds)
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1/2 cup balsamic vinegar

Directions

  • 1. Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan and place chicken over onions, breast side up.
  • 2. Pat chicken dry. With fingers, carefully loosen skin from chicken and rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken and tie drumsticks together.
  • 3. Mix wine and vinegar, then pour over chicken. Roast 2 to 2-1/2 hours. Cover loosely with foil if chicken browns too quickly.
  • 4. Remove chicken from oven and tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl and skim fat. Remove skin from chicken before serving. Serve with onion sauce.

Try out any of these great dinner party recipes to ensure your next get together is filling and memorable! These dishes are great for any time of year, and for any celebration from a wedding to trivia night. The party isn’t complete without a fabulous meal, and with these under your belt, you’re sure to make a great night.

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