10 Dinner Party Recipes

Planning a dinner party and need some culinary inspiration? You’ve come to the right place! Hosting a dinner party is all about bringing people together, sharing delicious food, and creating unforgettable memories.

Whether you’re a seasoned chef or a kitchen newbie, we’ve got you covered with a collection of recipes that are sure to impress your guests and make your evening stress-free and enjoyable.

From savory appetizers to decadent desserts, these recipes are not only delicious but also easy to follow.

So, roll up your sleeves, pour yourself a glass of wine, and let’s dive into some mouthwatering dishes that will make your dinner party the talk of the town. Cheers to good food, great company, and wonderful times ahead!

1. Honey Garlic Glazed Salmon with Roasted Asparagus

This dish is both elegant and easy to prepare. Marinated salmon is baked to flaky perfection and topped with a sticky-sweet honey garlic glaze. Roasted asparagus adds a vibrant green touch and a fresh flavor component.

Recipe

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus
• 3 tbsp honey
• 3 tbsp soy sauce
• 2 tbsp fresh lemon juice
• 4 cloves garlic, minced
• Olive oil
• Salt and pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes.
3. In a small bowl, whisk together honey, soy sauce, lemon juice, and minced garlic.
4. Heat a skillet over medium heat, add a bit of olive oil, and cook the salmon fillets for 3-4 minutes on each side.
5. Pour the honey garlic mixture over the salmon and let it cook for an additional 2 minutes, spooning the sauce over the fillets.
6. Serve the salmon with the roasted asparagus.

Serve with: Steamed rice or quinoa.

Drink with: A chilled glass of Sauvignon Blanc.

2. One-Pan Lemon Herb Chicken with Roasted Vegetables

Juicy, flavorful chicken breast, perfectly cooked with a medley of roasted vegetables, all on one pan for minimal cleanup. The lemon and herbs add a bright, fresh flavor to the dish, making it a delightful and wholesome meal.

Recipe

Ingredients:

• 4 chicken breasts
• 1 lemon, sliced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• Olive oil
• Salt and pepper

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Arrange the chicken breasts on a baking sheet and surround them with the sliced vegetables.
3. Drizzle everything with olive oil and season with salt, pepper, garlic, rosemary, and thyme. Place lemon slices on top of the chicken.
4. Roast in the oven for 35-40 minutes, or until the chicken is fully cooked and the vegetables are tender.
5. Serve immediately.

Serve with: A side of couscous or a mixed green salad.

Drink with: A crisp Chardonnay.

3. Creamy Shrimp Scampi over Angel Hair Pasta

This light and luxurious dish is perfect for a spring or summer dinner party. Tender shrimp are bathed in a garlicky, buttery sauce and served over a bed of angel hair pasta. A sprinkle of fresh parsley adds a pop of color.

Recipe

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz angel hair pasta
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper

Instructions:

1. Cook the angel hair pasta according to package instructions.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and cook until fragrant.
3. Add the shrimp to the skillet and cook until pink, about 3 minutes per side. Remove the shrimp and set aside.
4. Pour in the chicken broth and lemon juice, bringing it to a simmer. Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens.
5. Return the shrimp to the skillet, tossing to coat in the sauce. Add the cooked pasta and mix well.
6. Serve immediately, garnished with additional Parmesan and fresh parsley if desired.

Serve with: Garlic bread or a Caesar salad.

Drink with: A glass of Pinot Grigio.

4. Steak Fajitas with Colorful Peppers and Onions

Fajitas are a fun and interactive party option. Marinated flank steak is grilled to your desired doneness and sliced thin. Guests can assemble their own fajitas on warm tortillas, adding sauteed peppers and onions, guacamole, salsa, sour cream, and their favorite cheese.

Recipe

Ingredients:

• 1 lb flank steak
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• 2 tbsp fajita seasoning
• 8 small flour tortillas
• Lime wedges and fresh cilantro for serving

Instructions:

1. Slice the steak into thin strips and season with fajita seasoning.
2. In a large skillet, heat the olive oil over medium-high heat. Add the steak and cook until browned, about 3-4 minutes per side. Remove the steak and set aside.
3. Add the bell peppers and onion to the skillet, cooking until tender and slightly charred.
4. Return the steak to the skillet, tossing to combine with the vegetables. Cook for an additional 2 minutes.
5. Serve the steak and vegetables with warm tortillas, lime wedges, and fresh cilantro.

Serve with: Refried beans or Mexican rice.

Drink with: A cold Margarita or a Mexican lager.

5. Vegetarian Chili with Three Bean Blend and Cornbread

This hearty vegetarian chili is packed with a blend of three beans, tomatoes, and a variety of spices, creating a rich and flavorful dish. Paired with a slice of warm, buttery cornbread, it’s the ultimate comfort food.

Recipe

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 4 cups vegetable broth
• Salt and pepper

Instructions:

1. In a large pot, sauté the onion, garlic, and bell pepper until softened.
2. Add the chili powder, cumin, and paprika, cooking for another minute.
3. Stir in the beans, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 30 minutes.
4. Season with salt and pepper to taste.
5. Serve with a side of cornbread.

Serve with: A dollop of sour cream and shredded cheese.

Drink with: A dark beer like a stout or porter.

6. Caprese Stuffed Chicken Breasts

These chicken breasts are filled with a delicious combination of fresh mozzarella cheese, sun-dried tomatoes, and basil pesto. They are then baked until golden brown and juicy. Serve them with a simple side salad and crusty bread.

Recipe

Ingredients:

• 4 chicken breasts
• 8 oz fresh mozzarella, sliced
• 1 large tomato, sliced
• Fresh basil leaves
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper
• Balsamic glaze for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut a pocket into each chicken breast and stuff with slices of mozzarella, tomato, and basil leaves. Secure with toothpicks.
3. Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side.
4. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through.
5. Drizzle with balsamic glaze before serving.

Serve with: A side of roasted potatoes or a fresh green salad.

Drink with: A glass of Chianti or another light red wine.

7. Baked Brie with Fig Jam and Toasted Walnuts

This is a decadent and impressive appetizer that can easily be doubled as a light dinner option. A whole wheel of brie is baked until melted and gooey, then served with a sweet fig jam and crunchy toasted walnuts for a delightful contrast in textures and flavors.

Recipe

Ingredients:

• 1 wheel of Brie
• 1/4 cup fig jam
• 1/4 cup toasted walnuts, chopped
• Fresh thyme for garnish
• Crackers or baguette slices for serving

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Place the Brie in a baking dish and bake for 10-15 minutes, until the cheese is soft and melty.
3. Spread the fig jam over the top of the Brie and sprinkle with toasted walnuts.
4. Garnish with fresh thyme and serve with crackers or baguette slices.

Serve with: Fresh fruit like apple slices or grapes.

Drink with: A glass of Champagne or a light white wine like Riesling.

8. Sheet Pan Lemon Garlic Chicken and Rainbow Vegetables

This vibrant dish is another one-pan wonder. Chicken thighs are seasoned with lemon, garlic, and herbs, then roasted alongside a rainbow of vegetables like bell peppers, zucchini, and cherry tomatoes. It’s a complete and colorful meal on a single sheet pan.

Recipe

Ingredients:

• 4 chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the chicken breasts and vegetables on a baking sheet.
3. Drizzle with olive oil and lemon juice, and season with garlic, salt, and pepper.
4. Roast for 25-30 minutes, until the chicken is cooked through and the vegetables are tender.
5. Serve immediately.

Serve with: A side of quinoa or rice.

Drink with: A glass of Sauvignon Blanc.

9. Tuscan White Bean Soup with Kale and Sausage

This hearty soup is full of rustic Italian flavor. Cannellini beans, kale, and Italian sausage simmer together in a creamy broth with garlic, rosemary, and white wine. It’s a satisfying and comforting choice for a cozy dinner party.

Recipe

Ingredients:

• 1 lb Italian sausage
• 1 can cannellini beans, drained and rinsed
• 1 can great northern beans, drained and rinsed
• 4 cups chicken broth
• 2 cups kale, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried rosemary
• Salt and pepper
• Parmesan cheese for serving

Instructions:

1. In a large pot, cook the sausage until browned. Remove and set aside.
2. In the same pot, sauté the onion and garlic until softened.
3. Add the beans, chicken broth, rosemary, salt, and pepper. Bring to a simmer.
4. Stir in the chopped kale and cooked sausage. Simmer for another 10 minutes.
5. Serve with grated Parmesan cheese on top.

Serve with: Crusty bread or a side salad.

Drink with: A glass of Chianti or another Italian red wine.

10. Pesto Pasta with Grilled Shrimp and Asparagus

This elegant dish is surprisingly easy to make. Fresh pesto is tossed with cooked pasta, then combined with succulent grilled shrimp and tender asparagus spears. A squeeze of fresh lemon juice adds a touch of brightness.

Recipe

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz pasta (such as penne or fusilli)
• 1 bunch asparagus, trimmed
• 1 cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper
• Parmesan cheese for serving

Instructions:

1. Cook the pasta according to package instructions.
2. Toss the shrimp and asparagus with olive oil, garlic, lemon juice, salt, and pepper. Grill until cooked through.
3. In a large bowl, toss the cooked pasta with pesto, grilled shrimp, and asparagus.
4. Serve immediately, garnished with Parmesan cheese.

Serve with: A side of garlic bread.

Drink with: A glass of Pinot Grigio.

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