Christmas Dinner Recipes You'll Want to Make

The Most Festive and Delicious Christmas Dinner Recipes

Christmas dinner recipes should be easy enough to bring you joy rather than trouble when cooking. Considering that this time of the year is very busy, most women prefer not to bother and ask their close friends and relatives to join them in a restaurant. There all the hard work, including cooking and decorating, will be done by someone else. However, Christmas is a holiday that is about coziness and, unfortunately, you are unlikely to find the restaurant filled with a homely atmosphere.

ADVERTISEMENT

Slow Cooker Rosemary Garlic Crusted Roast Beef

Photo and recipe by The Slow Cooker Gourmet

Ingredients

  • 2 pound eye of round beef roast
  • 2 tablespoons olive oil
  • 3 stalks fresh rosemary
  • 4 teaspoons minced garlic
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 1 tablespoon balsamic vinegar

Instructions

To cook one of the yummiest Christmas treats, start with rubbing roast all over with olive oil. Chop leaves of rosemary and combine with garlic, sea salt and pepper. Rub around the outside of the roast to form a crust.

Preheat a skillet or multicooker to 400 degrees. Add roast and sear on each side until lightly browned (4-6 minutes). Deglaze pan with balsamic vinegar and transfer all contents to slow cooker. Cover and cook on low for 8-9 hours.

Remove and let rest for 15-30 minutes then slice to serve. Cooked this from start to finish in my 4 quart multi cooker, first by browning at 400 degrees then switching to slow cook low for 8 hours.

ADVERTISEMENT

Creamy Garlic Mushrooms

Photo and recipe by The Lovefoodies

Ingredients

  • 8 oz or 225 g whole white mushrooms
  • 2 cloves of garlic, minced
  • 2 tablespoons of Cream Cheese. (you can also use low fat variety)
  • 1 teaspoon of fresh or dry herbs, such as tarragon, basil, parsley
  • salt & pepper
  • teaspoon of Olive Oil

Instructions

1. Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)

2. Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.

TIP: To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely. As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!

3. Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.

ADVERTISEMENT

One Pan Cranberry Balsamic Roasted Chicken {Paleo}

Photo and recipe by Yhe Cotter Crunch

Ingredients

  • 2.5 lbs chicken thighs or breasts with skin on (around 4 to 6 chicken thighs or breast)
  • fresh thyme
  • a sprinkle of dried Italian herbs (optional)
  • 1/3 cup to 1/2 cup fresh cranberries (or previously frozen)
  • 1 tbsp each maple syrup and balsamic vinegar mixed together to coat chicken during roasting For the Marinade
  • 1/3 cup cranberries
  • 2 tbsp olive oil
  • 2 tbsp tamari sauce or gluten free soy sauce
  • 2 tbsp maple syrup
  • 1/4 cup balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black peppers
  • 2 garlic cloves (or 1 tsp minced)

Instructions

1. Clean your chicken then place in a roasting or baking dish. Set aside. 2. Next prepare your marinade. 3. Blend all the ingredients listed in the Marinade in a food processor or blender until liquified and smooth. 4. Pour this over the chicken thighs, coating evenly. 5. Cover and place in fridge to marinade for 30 minutes or up to 24 hrs. 6. Once marinaded, preheat oven to 375F. 7. Remove chicken from fridge. 8. Add your extra 1/3 to 1/2 cup cranberries, thyme, and Italian herbs to the dish. Spread it out evenly on and around the chicken. 9. Bake skin side down first for 22 minutes. 10. Remove and turn skin side up. Then brush each chicken skin with the maple syrup/balsamic vinegar combo. 11. Add more seasoning (like dried herbs, salt, pepper) to the top if desired. if using fresh herbs, wait to add until after broil 12. Broil for about 5 minutes or until skin is crispy and chicken is cooked evenly inside. 13. Updated If using boneless chicken, cooking time will be around 35 minutes total. 14. After thoroughly cooked, remove from oven. 15. Spoon the sauce from the pan onto each chicken thigh/breast and a pinch of black pepper or cracked pepper. 16. Serve with the roasted cranberries on top and any extra fresh herbs desired.

And if you do not like avocado but wish to have something healthy, you can pick some other vegetarian recipes. Besides being rich in fiber and, therefore, keep your digestive system healthy, vegetables contain vitamins that help you to look prettier.

ADVERTISEMENT

Lemon Herb Roasted Potatoes

Photo and recipe by The Rasamalaysia

Ingredients

  • 1 pounds baby potatoes
Oil Mixture:
  • 1/4 cup olive oil
  • 2 tablespoons melted butter
  • 3 cloves garlic, minced
  • 1 tablespoon chopped Italian parsley leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • Scant 1/4 teaspoon salt
  • 3 dashes ground black pepper

Instructions

Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Mix all ingredients in the Oil Mixture together.

Place the potatoes in a roasting pan and brush with the Oil Mixture. Make sure to brush inside the slits of the potatoes. Save some for basting.

Roast the potato for 1 hour, basting the oil mixture at 30 minute interval using the remaining Oil Mixture. Serve immediately after roasting.

ADVERTISEMENT

Prosciutto Wrapped Asparagus

Photo and recipe by The Damndelicious

Ingredients

  • 6 ounces sliced prosciutto, halved horizontally
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil

Instructions

1. Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.

2. Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.

3. Serve immediately.

Honey Garlic Roasted Carrots

Photo and recipe by The Carlsbad Cravings

Ingredients

  • 2 pounds baby/thin carrots peeled, tops chopped off or to 2 inches*
  • 1/4 cup apricot preserves
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Ground Mustard
  • 1/4 teaspoon McCormick Thyme Leaves
  • 1/8 teaspoon McCormick Ground Cumin
  • 3/4 teaspoon McCormick® salt
  • 1/8 teaspoon McCormick® pepper

Instructions

1. Preheat oven to 375 degrees F. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray. See Note**. Add carrots to the center.. Set aside. 2. In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.

Slow Cooker Honey Buffalo Meatballs

Photo and recipe by The Carlsbad Cravings

Ingredients

    • Meatballs
  • 2 pounds lean ground beef
  • 2 eggs
  • 22 saltine crackers, crushed (approx. 1 cup)
  • 1/3 cup dry minced onion
  • 1/3 cup milk
  • 1 tablespoon brown sugar
  • 1 tsp EACH garlic pwdr, onion pwdr, salt
  • 1/2 tsp EACH chili pwdr, smoked paprika, ground cumin
  • 1/4 teaspoon pepper
Honey Buffalo Sauce
  • 1/4 cup Frank’s Red Hot Original Sauce, plus more to taste
  • 1/4 cup + 1 tablespoon honey
  • 1/4 cup apricot preserves
  • 1/4 cup brown sugar
  • 2 tablespoons reduced sodium soy sauce
  • 1 1/2 tablespoons cornstarch

Instructions

1. Preheat oven to 450F degrees. Line a rimmed baking sheet with foil. Set aside. 2. In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size**. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned. 3. Meanwhile, add all of the Honey Buffalo Sauce Ingredients to a medium bowl and whisk to combine (only use 1/4 cup hot sauce at this point. You can add more hot sauce to taste at the end of cooking). 4. Line the bottom of your slow cooker with meatballs, drizzle with some Honey Buffalo Sauce, then remaining meatballs followed by the remaining Sauce. 5. Cover and cook on low heat for 2 hours, gently stirring an hour after cooking. When done, taste and stir in additional hot wings sauce (I add 1 1/2 more tablespoons which is pretty spicy.) Keep warm until serving.

ADVERTISEMENT

Prosciutto-Wrapped Pork Loin with Roasted Apples

Photo and recipe by The ArtdeFete

Ingredients

Filling
  • 1 oz. (1 cup) dried whole porcini mushrooms
  • 2 oz. (3/4 cup) dried apples
  • 1 lb. kale, bottom stems trimmed
  • 2 teaspoons kosher salt plus more
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 cup minced onion
  • 1 teaspoon minced garlic
  • 1½ teaspoon dried thyme
  • 1½ teaspoon dried rosemary
  • 2 tablespoons brandy or Calvados
  • ½ teaspoons freshly ground black pepper
  • 1 lb. ground pork
Pork Loin
  • 1 (trimmed) 2½-3lb pork loin
  • 1 teaspoon kosher salt plus more for seasoning
  • ½ teaspoon freshly ground black pepper plus more for seasoning
  • 3 oz. thinly sliced prosciutto
  • 5 springs rosemary
  • 4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved
  • 2 tablespoons extra-virgin olive oil
  • 1 cup dry hard cider
  • ½ cup low-salt chicken stock

Instructions

1. Place dried mushrooms and dried apples in separate small bowls. Add 1 cup boiling water to each bowl. Let mushrooms and apples soak until very soft, about 30 minutes. Strain mushrooms, reserving soaking liquid (about ¾ cup). Cover and chill liquid. Drain apples. Drain apples, discard soaking liquid. Finely chop mushrooms and apples, combine in a small bowl, and set mushroom and apple mixture aside.

2. Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs.

3. Melt butter in a skillet over medium heat. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes. Add mushrooms and apples; cook stirring occasionally, until flavors meld, about 5 minutes. Stir in garlic, thyme, rosemary; cook for 1 minute. Add brandy and cook until liquid is absorbed, about 1 minute. Stir in 2 teaspoons salt and ½ teaspoon pepper. Transfer mixture to a bowl and let cool. Add ground pork and stir to combine.

4. Pork: Ask your butcher to trim and butterfly a pork loin for you. Unroll the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.

5. Uncover pork. Season with 1 teaspoon salt and ½ teaspoon pepper. Place kale leaves on top of loin in an even layer overlapping as needed and leaving 1 inch border. Spread filling on top of kale. Roll pork into a tight cylinder. Warp one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1 inch intervals. Tuck rosemary springs under twine, spacing apart. DO AHEAD: Pork roast can be assembled 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.

6. Preheat oven to 400 degrees F. Place apples in a roasting pan. Melt 1 tablespoon butter with oil in a large skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan. Add cider and ½ cup water to skillet and bring to a boil, scraping up browned bits. Pour mixture into roasting pan. Roast pork until an instant-read thermometer inserted into center of loin registers 140 degrees (it will be cooked medium but still slightly pink), about 1 hour and 40 minutes (check for doneness at 1h30). Let roast rest for at least 20 minutes and up to 2 hours.

7. Put roast on a platter. Reserve apples from roasting pan; spoon off fat from juices in pan. Place pan on top of stove over medium-high heat. Add chicken stock. Pour in reserved mushroom liquid, leaving any sediment behind, and cook, scrapping bottom of pan to release any brown bits, until slightly thickened, about 5 minutes. Whisk in remaining 2 tablespoons butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and apples alongside pork.

Italian Roasted Mushrooms and Veggies

Photo and recipe by The Jo Cooks

Ingredients

  • 1 lb cremini mushrooms, cleaned
  • 2 cups cauliflower, cut into small florets
  • 2 cups cocktail tomatoes
  • 12 garlic cloves, peeled
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • salt and pepper to taste
  • 1 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 400 F degrees. 2. In a bowl add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning, salt, pepper and toss until well combined. 3. Dump the veggies to a baking sheet and place in the preheat oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender. 4. Garnish with fresh parsley before serving.

ADVERTISEMENT