Chris Dunford

Winter Dinners You Can Whip Up

Straight Outta My Kitchenwww.straightouttamykitch

en.co

Table Of Contents

Quick and Creamy Chicken Stew30-Minute ChiliCrispy Chicken CutletsVodka Cream PastaBalsamic Pork TenderloinsCrockpot Chicken and RiceCrockpot Beef StewCrockpot Chicken Noodle Soup

Quick and Creamy Chicken Stew

¾ lb small red potatoes (about 8), quartered 2 tbsp. water 1 tbsp. oil 1 lb boneless skinless chicken breast, cut into

bite-size pieces 1 (10 3/4 oz.) can condensed cream of chicken

soup ¼ cup zesty Italian salad dressing 2 cups frozen stew vegetables ½ cup sour cream

Place potatoes and water in a microwave safe dish and cover. Microwave on high 7 minutes or until fork tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 minutes or until browned, stirring occasionally.

Add potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 minutes or until chicken is cooked through and vegetables are heated through.

Stir in sour cream; cook 1 minute or until heated through, stirring occasionally.

30-Minute Chili

2 tbsp. vegetable oil 1 large onion, finely chopped 4 cloves garlic, minced 1 ½ pounds ground beef Montreal seasoning or salt and pepper to taste ½ bottle (6 ounce) of beer 1 can (14 ounces) beef broth 1 can (6 ounce) tomato paste 1 ½ tbsp. chili powder 1 tbsp. ground cumin 2 oz. smoky barbecue sauce 3 tbsp. hot sauce 6 oz. shredded smoked cheddar cheese

Heat oil in a deep pot over medium-high heat. Add onion and garlic; sauté 3-5 minutes, stirring frequently. Add beef and brown for another 3-5 minutes. Season lightly with Montreal seasoning or

salt and pepper. Add beer and allow it to reduce by half.Stir in broth, paste, chili powder, cumin, barbecue sauce, and hot sauce. Reduce heat to medium low and simmer 10 minutes. Top with cheese. Great served with corn chips.

Crispy Chicken Cutlets

2 lbs chicken cutlets Salt and pepper to taste 3-4 tbsp. all-purpose flour 1 cup Italian breadcrumbs 1/3 – ½ cup grated Parmigiano cheese 1 tsp crushed red pepper flakes 2 tsp poultry season 1 clove garlic 1 jar (3 ounces) pine nuts 2 tbsp lemon zest 2 eggs, beaten Olive oil

Season chicken on both sides with salt and pepper. Place flour in a shallow dish and turn cutlets lightly in flour.

Combine breadcrumbs, cheese, red pepper flakes, poultry seasoning, garlic, pine nuts, and lemon zest in a food processor and pulse to evenly mix. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.Heat a thin layer of oil, just enough to coat the bottom of the pan, in a large skillet over medium to medium-high heat. Coat cutlets in eggs, then bread and place in hot oil. Cook cutlets in a single layer until breading is evenly browned and juices run clear, 3-4 minutes on each side. Remove to a plate.

Vodka Cream Pasta

1 tbsp. olive oil 1 tbsp. butter 2 garlic cloves, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 can (28 oz) crushed tomatoes Salt and pepper to taste ½ cup heavy cream 12 ounces pasta 20 leaves fresh basil, shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté garlic and shallots for 3-5 minutes. Add vodka and stir. Reduce vodka by half, 2-3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble, then reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until al dente.Stir cream into vodka sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

Balsamic Pork Tenderloins

2 pork tenderloins (2 ¼ pounds total) Balsamic vinegar (about 3 tbsp) Olive oil 4 cloves garlic, cracked 2 tbsp Montreal seasoning or salt and pepper 4 sprigs each rosemary and thyme, finely

chopped

Preheat oven to 500 degrees F.

Trim silver skin off tenderloins. Place tenderloins on a non-stick cookie sheet with a rim. Coat tenderloins in balsamic vinegar, rubbing into the meat. Drizzle with olive oil to coat. Cut small slits into meat and place chunks of crack garlic in the meat. Combine steak seasoning or salt and pepper with rosemary and thyme and rub on the meat. Roast in hot oven 20-25 minutes. Let meat rest, then slice and serve.

Crockpot Chicken and Rice

A good, warm, hearty dish for winter that's great cooked in the crockpot. With a few basic ingredients, you can have a great dish for dinner - all cooked in one pot.

1 ½ pounds boneless skinless chicken breast 4 cans cream of chicken soup 2 cups of rice Frozen broccoli Water

Pour two cans of cream of chicken soup in the bottom of the crockpot. Add the chicken breast on top. Try not to overlap too much. Pour the rest of the cream of chicken soup over the chicken. Pour in the rice; add about 2 or 3 cans of water. Stir a little. Pour in the frozen broccoli. Put the top on the crockpot and set it to low for 4 hours. Break up the chicken in the pot and mix it all together and serve.

Crockpot Beef Stew

Beef stew is a must have during the winter months. And since stews are better the longer they marinate in their own flavors, using the crockpot is the perfect way to make beef stew. Here's a way to do it.

2 pounds beef stew meat, cut into 1-inch cubes ¼ cup all-purpose flour ½ tsp salt ½ tsp black pepper 1 clove garlic, minced 1 bay leaf 1 tsp paprika 1 tsp Worcestershire sauce 1 onion, chopped 3 potatoes, cubed 4 carrots, sliced 1 stalk celery, chopped

Place meat in the slow cooker. Mix the flour, salt, and black pepper in a separate bowl and pour it over the meat in the crockpot. Mix it up with the meat to coat the meat in this flour mixture. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, potatoes, carrots, and celery.

Cover and cook on low for 10–12 hours or high for 4–6 hours.

Crockpot Ranch Chicken

Chicken cooked in ranch dressing! You couldn't ask for anything better. Try doing this in your crockpot.

1 ½ pounds boneless skinless chicken breast 2 packages ranch dressing mix 1 16-ounce bottle ranch dressing ½ cup milk

Split the chicken breast and sprinkle with ranch dressing. Season both sides of the chicken.

Pour some ranch dressing into the bottom of the crockpot. Place your seasoned chicken breast into the crockpot. Add ranch dressing until the chicken is completely covered. Mix about ½ cup of milk into the ranch dressing bottle and pour over the chicken. Sprinkle any remaining ranch dressing mix over the top. Cover and cook on high for 4 hours or low for 6-8 hours.

For sides, make some egg noodles and a vegetable.

Crockpot Pot Roast

This meal was just meant for the crockpot. Everything in one pot roasting all day long. It will be so moist and flavorful you won't ever want to make a pot roast any other way again.

2 cans cream of mushroom soup 1 package dry onion soup mix 1 ¼ cups water 5 ½ pounds pot roast

Mix cream of mushroom soup, onion soup mix, and water right in the crockpot. Place the pot roast in the crockpot and coat the meat with the sauce.

Cook on high for 3-4 hours or low for 8-9 hours.

Crockpot Chicken Noodle Soup

Nothing makes you feel better when you're feeling under the weather than chicken noodle soup. So, making some in the crockpot and freezing for a sick day might be just what the doctor ordered.

4 skinless boneless chicken breast halves 6 cups water 1 onion, chopped 2 stalks celery, chopped Salt and pepper to taste 1 (12-ounce) package frozen egg noodles

Place all the ingredients but the egg noodles into the crockpot. Cover and cook on low for 6-8 hours.

When chicken is tender, remove from the crockpot and shred. Set aside in a dish to keep warm. Turn slow cooker up to high and add the egg noodles. Cook until noodles are soft and add the chicken back to the broth. Add more seasoning as needed.