Winter is a great time to try new recipes. So, why not try the ones listed below? We’re sure you’re going to love them! And we’re positive they would taste even better with an extra $100,000.00 to your name! It’s time to enter the PCH Supermarket Sweepstakes for a chance to WIN enough money to keep your shelves stocked with food this winter and way beyond!
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3 Winter Recipes to Keep You Warm This Season
Are you craving some good old comfort food? Nothing beats the winter blues like your favorite cold weather recipes. But if you’re looking for some new recipe ideas to get you through the cold winter months, here are three to add to your rotation, using all of those groceries if you won!
Pork, White Bean, and Kale Soup
This hearty soup is satisfying and simple to make, and it has kale in it so you know it’s good for you.
- 1 tablespoon extra-virgin olive oil
- 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
- 3/4 teaspoon salt
- 1 medium onion, finely chopped
- 4 cloves garlic, minced2 teaspoons paprika, preferably smoked
- 1/4 teaspoon crushed red pepper, or to taste (optional)
- 1 cup white wine
- 4 plum tomatoes, chopped
- 4 cups reduced-sodium chicken broth
- 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
- 1 15-ounce can white beans, rinsed
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the pork and sprinkle it with salt and cook, stirring once or twice, until the pork is no longer pink on the outside, about 2 minutes.
- Transfer the pork to a plate, leaving juices in the pot.
- Add the chopped onion to the pot and cook, stirring often, until it starts to brown, 2 to 3 minutes.
- Add the garlic, paprika, and crushed red pepper (can omit for less heat) and cook, stirring constantly for about 30 seconds.
- Add the wine and tomatoes, then increase the heat to high and stir to scrape up any browned bits.
- Add the broth and bring the whole thing to a boil.
- Add the kale and stir the soup until the kale starts to wilt.
- Reduce the heat to a simmer and cook until the kale is just tender, stirring occasionally, about 4 minutes.
- Rinse the beans and then stir them in and then add the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.
The Best Ever Beef Chili
Beef chili is the thing winter dreams are made of. There’s just nothing better than a piping hot bowl of this chili after a day spent outside raking leaves or shoveling snow.
- 1 pound beef round, trimmed and cut into 1/2-inch chunks
- Salt and pepper, to taste
- 1 1/2 tablespoons canola oil
- 3 onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 6 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 12 ounces dark or light beer
- 1 28-ounce can diced tomatoes
- 8 sun-dried tomatoes (not packed in oil), snipped into small pieces
- 2 bay leaves
- 3 19-ounce cans dark kidney beans, rinsed
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- Season the beef with salt and pepper.
- Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat.
- Add half the beef and cook until browned on all sides, 2 to 5 minutes.
- Transfer the beef to a plate lined with paper towels.
- Repeat the process with another 1 1/2 teaspoons of oil and the remaining beef and transfer the beef to the plate when cooked.
- Reduce heat to medium and add the remaining 1 1/2 teaspoons of oil to the pot.
- Add the onions and bell peppers and cook until the onions turn golden brown, 10 to 20 minutes.
- Add the garlic, jalapenos, cumin, chili powder, paprika, and oregano. Stir until aromatic, about 2 minutes.
- Add the beer and bring everything up to a simmer and scrape up any browned bits, for about 3 minutes.
- Add the diced tomatoes, sun-dried tomatoes, bay leaves, and the reserved beef.
- Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
- Add the beans and cook, covered, stirring occasionally, until the chili has thickened, about 30 to 45 minutes.
- Remove the bay leaves.
- Stir in the cilantro and lime juice.
- Adjust seasoning with salt and pepper and serve.
Grandma’s Turkey Pot Pie
If you have turkey leftover after your Thanksgiving feast this year, turn it into a winter delight with this recipe for Grandma’s turkey pot pie.
- 2 cups and 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 7 tablespoons cold vegetable shortening
- 11 tablespoons cold butter
- 6 tablespoons cold water, or as needed
- 2 carrots, diced
- 1 onion, diced
- 2 stalks celery, diced
- 2 cups cubed cooked turkey
- 2 cups chicken broth
- 1 (15 ounce) can cut green beans, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 (15 ounce) can cream-style corn
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- Preheat the oven to 425 degrees F.
- In a bowl, whisk together 2 cups of flour and the salt.
- Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening form pellets the size of small peas.
- Sprinkle cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean the flour from the side of the bowl.
- Separate the dough into 2 equal-size pieces, then form into rounds and refrigerate until needed.
- Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes.
- Transfer the mixture into a bowl and set it aside.
- Place 2 tablespoons of flour into a re-sealable plastic zipper bag, and toss the cooked turkey cubes into the flour until all of the pieces are coated.
- Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey in the butter until the flour coating turns golden brown, about 10 minutes.
- Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes.
- Remove the skillet from the heat.
- Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme and stir until thoroughly combined.
- Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish.
- Pour the filling into the bottom crust.
- Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal.
- Cut 5 slits into the top crust to make vents for steam to escape.
- Bake the pie in the pre-heated oven for 15 minutes; then lower the oven temperature to 350° F and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.
Keep Cooking Up Those Entries, too!
There’s nothing that sweetens the pot more than the taste of winning! And the main ingredient for success is to get your entries in by the deadline. So do it today and every day while you still can!
For PCH Creative