Winter Dinner Ideas

Winter calls for a good meal and a glass of your favorite wine or cocktail, and if you’re lacking on what to make we’ve got some ideas to spice up your recipes right here. (All thanks to A Taste of Home)


BLOODY MARY SOUP WITH BEANS by Amber Massey

INGREDIENTS:
1. 1 tablespoon olive oil
2. 1 large onion, chopped
3. 2 celery ribs, chopped
4. 1 large carrot, finely chopped
5. 1 poblano pepper, seeded and chopped
6. 3 garlic cloves, minced
7. 1 carton (32 ounces) reduced-sodium chicken broth
8. 1 can (28 ounces) crushed tomatoes
9. 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
10. 1/4 cup tomato paste
11. 2 cans (15 ounces each) cannellini beans, rinsed and drained
12. 1/4 cup vodka
13. 2 tablespoons Worcestershire sauce
14. 1/2 teaspoon sugar
15. 2 tablespoons lemon juice
16. 1 tablespoon prepared horseradish
17. 1/2 teaspoon pepper
18. Minced fresh parsley, celery ribs, lemon wedges and hot pepper sauce, optional

INSTRUCTIONS
In a Dutch oven, heat oil over medium-high heat. Add onion, celery, carrot and poblano pepper; cook and stir 4-5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
Stir in broth, tomatoes and tomato paste. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add beans, vodka, Worcestershire sauce and sugar; return to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until vegetables are tender, stirring occasionally.
Stir in lemon juice, horseradish and pepper. If desired, sprinkle servings with parsley and serve with celery ribs, lemon wedges and pepper sauce.
**Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

For recipe click here.


PORK MEDALLIONS WITH BRANDY CREAM SAUCE by Judy Armstrong

INGREDIENTS:
1. 12 ounces uncooked linguine
2. 1 pound pork tenderloin, cut into 1-inch slices
3. 1/4 cup all-purpose flour
4. 2 tablespoons olive oil
5. 3 tablespoons butter, divided
6. 1-3/4 cups sliced baby portobello mushrooms
7. 5 green onions, thinly sliced
8. 2 garlic cloves, minced
9. 1-1/2 cups heavy whipping cream
10. 1/4 cup brandy
11. 2 tablespoons minced fresh thyme
12. 1 tablespoon Dijon mustard
13. 1/2 teaspoon salt
14. 1/2 teaspoon pepper
15. 1/4 teaspoon cayenne pepper
16. 2 plum tomatoes, seeded and chopped
17. 2 tablespoons shredded Parmesan cheese

INSTRUCTIONS
Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat.
In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm.
In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes.
Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.

For recipe click here.


BROWN SUGAR GLAZED SWEET POTATOES by Judy Batson

INGREDIENTS:
1. 2-1/4 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch pieces
2. 2 tablespoons butter
3. 2/3 cup packed brown sugar
4. 1/4 cup unsweetened apple juice
5. 1/2 cup finely chopped peeled apple
6. 1/4 cup raisins
7. 1/4 cup brandy

INSTRUCTIONS
Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain.
Meanwhile, in a small saucepan, combine butter, brown sugar, apple juice, apple and raisins; bring to a boil, stirring frequently. Remove from heat. If desired, stir in brandy.
Transfer sweet potatoes to a greased 8-in. square baking dish; top with apple mixture. Bake, uncovered, 25-30 minutes or until bubbly and sweet potatoes are tender, basting occasionally with sauce.

For recipe click here.


SKILLET CHICKEN WITH OLIVES by Rosemarie Pisano

INGREDIENTS:
1. 4 boneless skinless chicken thighs (about 1 pound)
2. 1 teaspoon dried rosemary, crushed
3. 1/2 teaspoon pepper
4. 1/4 teaspoon salt
5. 1 tablespoon olive oil
6. 1/2 cup pimiento-stuffed olives, coarsely chopped
7. 1/4 cup white wine
8. 1 tablespoon drained capers, optional

INSTRUCTIONS
Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.
Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.

For recipe click here.


GNOCCHI WITH SPINACH AND CHICKEN SAUSAGE by Laura Miller

INGREDIENTS:
1. 1 package (16 ounces) potato gnocchi
2. 2 tablespoons olive oil
3. 1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced
4. 2 shallots, finely chopped
5. 2 garlic cloves, minced
6. 1 cup white wine
7. 1 tablespoon cornstarch
8. 1/2 cup reduced-sodium chicken broth
9. 3 cups fresh baby spinach
10. 1/2 cup heavy whipping cream
11. 1/4 cup shredded Parmesan cheese

INSTRUCTIONS
Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer.
Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted.
Drain gnocchi; add to pan and heat through. Sprinkle with cheese.

For recipe click here.