Classic Roast Chicken with Herb Butter
Ingredients:
1 whole chicken
1/2 cup unsalted butter, softened
2 cloves garlic, minced
2 tbsp chopped fresh herbs (thyme, rosemary, sage)
Salt and pepper
Steps:
Preheat oven to 425°F.
In a small bowl, combine the softened butter, garlic, herbs, salt, and pepper.
Loosen the skin of the chicken and spread the herb butter underneath it, covering as much of the meat as possible.
Season the outside of the chicken with salt and pepper.
Place the chicken in a roasting pan and roast for 1 hour and 15 minutes or until the internal temperature reaches 165°F.
Let the chicken rest for 10 minutes before carving and serving.
Baked Mac and Cheese with Bacon and Gouda
Ingredients:
1 lb elbow macaroni
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk
2 cups shredded Gouda cheese
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
Salt and pepper
Steps:
Preheat oven to 350°F.
Cook the macaroni according to package instructions and drain.
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes.
Gradually whisk in the milk and cook until the sauce thickens.
Add the Gouda and cheddar cheese and stir until melted.
Add the cooked macaroni and bacon to the cheese sauce and stir to combine.
Season with salt and pepper.
Pour the mac and cheese into a 9×13 inch baking dish.
Bake for 25-30 minutes or until the top is golden brown.
Let cool for a few minutes before serving.
Grilled Ribeye Steak with Chimichurri Sauce
Ingredients:
4 ribeye steaks, 1 inch thick
1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
3 garlic cloves, minced
2 tbsp red wine vinegar
1/4 cup olive oil
Salt and pepper
Steps:
Preheat grill to high heat.
In a small bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper to make the chimichurri sauce.
Season the steaks with salt and pepper.
Grill the steaks for 4-5 minutes per side or until desired doneness.
Let the steaks rest for 5 minutes before slicing.
Serve the sliced steaks with the chimichurri sauce on top.
Roasted Vegetable Lasagna
Ingredients:
1 lb lasagna noodles
3 cups marinara sauce
2 zucchinis, sliced
1 eggplant, sliced
2 bell peppers, sliced
1 onion, sliced
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
Salt and pepper
Steps:
Preheat oven to 400°F.
Spread the sliced zucchinis, eggplant, bell peppers, and onions on a baking sheet.
Drizzle with olive oil and season with salt and pepper.
Roast in the oven for 20-25 minutes or until tender and lightly browned.
Cook the lasagna noodles according to package instructions and drain.
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
Layer the noodles, roasted vegetables, ricotta cheese, and mozzarella cheese in the baking dish.
Repeat the layers until all ingredients are used up.
Top with grated Parmesan cheese, chopped basil, and chopped parsley.
Bake for 35-40 minutes or until the cheese is melted and bubbly.
Let cool for a few minutes before serving.
Conclusion
Sunday dinner recipes are a great way to bring family and friends together for a delicious meal. These recipes showcase a variety of flavors and ingredients that are sure to impress even the most discerning foodies. From classic roast chicken to innovative roast vegetable lasagna, there is something for everyone to enjoy. So, get cooking and share your culinary expertise with those around you!
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