6 Delicious Monday Night Party Dinner Recipes To Wow Your Guests

Are you looking for some inspiration for a Monday night party dinner? Look no further! Here are 6 delicious and easy-to-make recipes that will impress your guests and make your Monday night dinner party a success.

Grilled Chicken Skewers with Peanut Sauce

Ingredients

2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup soy sauce
1/4 cup honey
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon ground ginger
Wooden skewers, soaked in water for at least 30 minutes
Peanut Sauce:
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Water, as needed

Method

- In a large bowl, whisk together the soy sauce, honey, sesame oil, garlic, and ginger. Add the chicken pieces and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

- Preheat the grill to medium-high heat.

- Thread the chicken pieces onto the soaked skewers, leaving a little space between each piece.

- Place the skewers on the grill and cook for 6-8 minutes per side, or until the chicken is cooked through and slightly charred.

- While the chicken is grilling, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.

- Serve the grilled chicken skewers hot, with the peanut sauce on the side for dipping.

Enjoy!

Spicy Shrimp Tacos

Ingredients

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 corn tortillas
1 avocado, diced
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

Method

- In a small bowl, mix together the chili powder, garlic powder, onion powder, paprika, cumin, salt, and cayenne pepper.

- In a large bowl, toss the shrimp with the olive oil and spice mixture until well coated.

- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they are pink and cooked through.

- Warm the tortillas in the microwave or on a skillet until they are soft and pliable.

- To assemble the tacos, place a few shrimp on each tortilla, then top with diced avocado, cilantro, and a squeeze of lime juice.

- Serve hot and enjoy!

Italian Stuffed Peppers

Ingredients

4 large bell peppers, tops cut off and seeds removed
1 pound ground beef
1 cup cooked white rice
1 cup marinara sauce
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 cloves garlic, minced
Salt and pepper, to taste

Method

- Preheat the oven to 375°F.

- In a large skillet, cook the ground beef over medium-high heat until browned and cooked through. Drain any excess fat.

- Stir in the cooked rice, marinara sauce, Parmesan cheese, parsley, garlic, salt, and pepper. Cook for 2-3 minutes, or until everything is well combined.

- Stuff each bell pepper with the beef and rice mixture, packing it in tightly.

- Place the stuffed peppers in a baking dish, standing them upright.

- Bake for 35-40 minutes, or until the peppers are tender and the filling is heated through.

- Let the peppers cool for a few minutes before serving.

Enjoy!

One-Pot Pasta with Sausage and Broccoli

Ingredients

1 pound Italian sausage, sliced
1 onion, chopped
3 cloves garlic, minced
8 ounces dried pasta
4 cups chicken broth
1 head of broccoli, cut into florets
Salt and pepper, to taste
Grated Parmesan cheese, for serving

Method

- In a large pot or Dutch oven, cook the sausage over medium-high heat until browned and cooked through. Remove the sausage from the pot and set aside.

- Add the onion and garlic to the pot and sauté for 2-3 minutes, or until the onion is soft and translucent.

- Add the pasta, chicken broth, and broccoli florets to the pot. Stir everything together and bring to a boil.

- Reduce the heat to medium-low and let the pasta simmer for 10-12 minutes, or until it's cooked to your liking and the broccoli is tender.

- Stir in the cooked sausage and season with salt and pepper, to taste.

- Serve the pasta hot, garnished with grated Parmesan cheese.

Enjoy!

Baked Salmon with Lemon and Herbs

Ingredients

4 salmon fillets, skin removed
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh thyme
Salt and pepper, to taste
Lemon slices, for garnish

Method

- Preheat the oven to 375°F.

- In a small bowl, whisk together the olive oil, lemon juice, garlic, parsley, dill, thyme, salt, and pepper.

- Place the salmon fillets in a baking dish and pour the herb mixture over the top, making sure to coat each fillet evenly.

- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.

- Garnish the salmon with lemon slices and serve hot.

Enjoy!

Korean BBQ Beef Bowls

Ingredients

For the beef marinade

1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 pound flank steak, thinly sliced

For the bowls

2 tablespoons vegetable oil
1 red bell pepper, sliced
1 yellow onion, sliced
1 cup sliced mushrooms
4 cups cooked rice
Sesame seeds, for garnish
Green onions, sliced, for garnish

For the sauce

1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon gochujang (Korean chili paste)

Method

- In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, and ginger. Add the sliced flank steak and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

- Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced bell pepper, onion, and mushrooms, and sauté for 5-7 minutes, or until the vegetables are tender.

- While the vegetables are cooking, prepare the sauce. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang.

- Remove the marinated beef from the refrigerator and add it to the skillet with the vegetables. Cook for 5-7 minutes, or until the beef is cooked to your liking.

- To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the beef and vegetable mixture, and drizzle with the sauce.

- Garnish the bowls with sesame seeds and sliced green onions, and serve hot.

Enjoy!