Cozy recipes for the end of winter

The final days of winter are upon us. With our cozy days spent under the blankets numbered, now’s the time to try something new for dinner! Here are four winter recipes you can use to make the most of your last days spent hiding from the cold.

Fluffy rice and chicken

This recipe comes from Scentsy’s own Underground Eatery in Meridian, Idaho! It’s a simple recipe that provides an excellent base to build from. Pair with the roasted or grilled veggies of your choice (we recommend asparagus), or swap the whole chicken breasts for diced chicken to make the recipe perfect for a potluck!

Ingredients

• One 10-oz. can condensed cream of mushroom soup
• 1 ¼ cup milk
• ¾ cup rice, uncooked
• One 4-oz. can mushrooms (or use fresh mushrooms sautéed with salt, pepper and minced garlic)
• One 1.5-oz. packet of onion soup mix
• 2 whole chicken breasts, halved

Directions

1. Preheat your oven to 350° F.
2. Mix the cream of mushroom soup and milk. Reserve ½ cup of this mixture for later.
3. Combine the remaining mushroom soup mix, rice, mushrooms and half the packet of onion soup mix.
4. Pour into an ungreased 9×13-inch baking dish.
5. Place the halved chicken breasts on top and pour the reserved mushroom soup mix over the chicken.
6. Sprinkle the remaining onion soup mix over the top and cover with aluminum foil.
7. Bake for 1 hour, then uncover and bake for an additional 15 minutes.

Chicken and dumpling soup

A hearty bowl of this chicken and dumpling soup by Small Town Woman is a true winter classic and the perfect meal to help get you through these remaining winter nights. Combining savory chicken, sweet carrots and delicate dumplings, this creamy soup can only be eaten one way: wrapped in your coziest blanket.

Soup ingredients

• 2 tablespoons butter
• ½ large onion, diced
• 3 stalks celery, diced
• 2 large carrots, sliced in ¼ inch rounds
• 2 cloves garlic, finely minced
• ½ tablespoon dried parsley
• ½ teaspoon poultry seasoning
• 1½ tablespoons flour
• 6 cups chicken broth or stock
• 1 bay leaf
• Salt and pepper to taste
• 2 cups cooked chicken cut in small cubes
• 1 cup frozen peas

Dumpling ingredients

• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• ½ teaspoon salt
• 2 tablespoons cold, unsalted butter
• ½ cup milk

For the soup

1. In a Dutch oven or stockpot, sauté onions, celery and carrots in melted butter until soft.
2. Reduce the heat to low and add fresh garlic, parsley and poultry seasoning while continuously stirring for 1 minute.
3. Add 1½ tablespoons of flour and continue to cook on low for an additional minute while stirring.
4. Add chicken broth and bay leaf, then boil for 25 minutes.
5. Remove the bay leaf and add the cooked chicken and frozen peas, and reduce to simmer for 5-10 minutes.

For the dumplings

1. Whisk the dry ingredients together in a medium bowl.
2. Chop the butter into the dry ingredients until crumbly.
3. Add milk and stir until the dough is just combined.
4. Scoop tablespoon sized chunks of dough directly into the still summering soup and cover with a lid for 15 minutes.
5. Add salt and pepper to taste. Serve with a pinch of fresh thyme!

Chickpea curry

A delicious take on a classic Indian dish, this flavorful chickpea curry from Eating Well is a great way to introduce something new to your dinner rotation. Whether you’re looking to flex your culinary skills or introduce some new vegan meals to your life, this recipe is for you!

Ingredients

• 1 medium serrano pepper, cut into thirds
• 4 large cloves garlic
• One 2-inch piece fresh ginger, peeled and coarsely chopped
• 1 medium yellow onion, chopped
• 6 tablespoons canola oil or grapeseed oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• ½ teaspoon ground turmeric
• One 28-oz. can no-salt-added canned diced tomatoes with their juice (2¼ cups)
• ¾ teaspoon kosher salt
• Two 15-oz. cans chickpeas, rinsed and drained
• 2 teaspoons garam masala
• Chopped fresh cilantro for garnish

Directions

1. Pulse the serrano pepper, garlic and ginger in a food processor until minced. Scrape down the sides and add the chopped onion and pulse again until finely minced.
2. Heat oil in a large saucepan over medium-high heat. Add the onion mixture to the pan and cook until softened. Add coriander, cumin and turmeric and stir for 2 minutes.
3. Pulse the tomatoes in the food processor until finely chopped. Add to the pan along with salt and reduce the heat to maintain a simmer, cooking for 4 minutes. Stir in your chickpeas and garam masala powder, cover and cook for 5 more minutes, stirring occasionally.
4. Serve with fresh cilantro!

Make it yours chili

There are infinite chili recipes online with tons of regional variations to choose from. Some are spicy, some are smokey, some are vegan. This chili recipe is none of those. It’s a simple and easy-to-improve recipe that, if you choose, can become anything you want. On its own this chili is delicious, but we encourage you to make it yours!

Sauce ingredients

• ¼ medium yellow onion, chopped
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 4-6 large garlic cloves, minced
• 1½ cups of vegetable broth (as needed)

Sauce seasoning blend ingredients

• ½ teaspoon of chili powder
• ½ teaspoon of cumin
• ¼ teaspoon of smoked paprika
• ¼ teaspoon of cayenne pepper
• 1 tablespoon of Italian seasoning
• Salt and pepper to taste

Chili ingredients

• 1 pound ground beef
• ½ medium yellow onion, chopped
• One 16-oz. can kidney beans, drained and rinsed
• One 16-oz. can pinto beans, drained and rinsed
• One 14.5-oz. can diced, fire roasted tomatoes
• Salt and pepper to taste

Sauce directions

1. Sauté the ¼ onion and bell peppers on medium-high heat in a saucepan with your choice of oil or butter until softened and translucent.
2. Reduce the heat to low and add in the minced garlic, stirring until fragrant (about 1 minute).
3. Remove the sauteed vegetables from the heat and allow them to cool.
4. Pour them into a blender with ½ cup of vegetable broth and pulse, adding broth as needed, until the mixture becomes thick like a gravy.
5. Stir the seasoning blend into the mixture and set aside.

Chili directions

1. Add the ground beef and ½ onion to a pan on medium-high heat and fry until cooked through.
2. Add the ground beef and onions to a slow cooker along with the kidney beans, pinto beans and the fire roasted tomatoes with liquid.
3. Add the sauce mixture to the slow cooker. Simmer on low for 2-4 hours, adding water or vegetable broth as needed for desired thickness and taste.
4. Serve with your favorite toppings and, of course, cornbread.

There are tons of unique and delicious winter recipes to make this time of year! What are your favorites? Which of these recipes are you most likely to make? Let us know in the comments below!