winter recipes

Oven Baked Greek Chicken Thighs Recipe is a super fast and easy weeknight dinner idea.  A quick and flavorful marinade with Greek yogurt, lemon, garlic and spices helps make this chicken super tender and full of flavor!

Oven Baked Greek Chicken Thighs

chicken thighs

plain Greek yogurt (full fat preferred)

olive oil

lemon

lemon juice

garlic pressed

italian seasoning

salt

black pepper

Whisk together ingredients for marinade.  Toss chicken in marinade to fully coat.  Allow to sit for at least 15 minutes, or keep in the refrigerator for longer, up to overnight.

When ready to cook, preheat oven to 425°F. 

Line a baking sheet with foil for easy cleanup.&nbsp; Arrange chicken on baking sheet in a single layer.

Bake for 20-25 minutes, or until cooked through.

Golden potatoes roasted with garlic and rosemary are your perfect side dish.

Crispy Roasted Garlic and Rosemary Potatoes

½ pounds Yukon gold potatoes (cut into 1 and 1/2 inch chunks)

garlic

rosemary (chopped)

pepper

Preheat oven to 425°F with baking sheet in the oven so that it gets hot.

In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. Toss until everything is fully coated in oil.

When oven is hot, carefully remove baking sheet and pour potatoes onto the hot pan, arranging in a single layer. Flip potatoes so that the cut side is facing the pan (that is how they will get crispy).

Bake for 45-60 minutes, flipping halfway through. They are done when potatoes and garlic are golden brown.

These Ground Beef Taco Stuffed Portobello Mushrooms have all the taco flavors you love without the tortilla!  This easy ground beef recipe cuts the carbs but is big on flavor.

Ground Beef Taco Stuffed Portobello Mushrooms

mushrooms

beef

onion (diced)

red bell pepper (diced)

taco seasoning

tomato sauce

corn

black beans (cooked)

cheddar cheese (grated)

salt (to taste)

pepper (to taste)

herbs

Preheat oven to 375°F.

Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills.  Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper.  Set aside.

In a sauté pan over medium heat, brown the ground beef.  When beef is cooked, remove from pan and drain fat.

Add 1 tablespoon olive oil.  When hot, add the onions and bell peppers, season with salt and pepper.  Sauté until they have released their water and water has evaporated, and they are soft and starting to turn golden. 5-7 minutes

Add the garlic and taco seasoning, sauté for 30 seconds.  Add the corn and black beans, tomato sauce, and the cooked ground beef back into the pan, stir  to combine. Cook until 2-3 minutes or until beef is warmed through. Taste and season with more salt and pepper if needed.

Spoon taco meat mixture into the mushrooms, top with shredded cheese.

Bake for 15 minutes, or until cheese is melted and mushrooms are tender.  Finish under the broiler for 1-2 minutes to brown cheese, if desired. Garnish with fresh herbs such as thyme and oregano if desired.

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

Venison meatball and wild mushroom ragout

tbs sunflower oil

onion, finely chopped

garlic cloves, crushed

dill,

venison mince

fresh white breadcrumbs

egg, lightly beaten

Dijon mustard

unsalted butter

tsp sweet smoked paprika

tomato paste and plain flour

beef stock

(80 milliliters) brandy

sour cream

tagliatelle

tbs poppyseeds

tbs chopped flat-leaf parsley leaves

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No one can resist this creamy scalloped potato bake with a crunchy golden crust.

Scalloped potatoes

Lurpak Butter

onion, halved, thinly sliced

potatoes

milliliters carton pouring cream (see variation)

nutmeg

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These Pomegranate Goat Cheese Bites with Honey and Thyme are an easy party appetizer that is sure to impress your guests!  Perfectly balanced with tangy goat cheese, tart pomegranate arils and a hint of honey, these bite sized holiday party appetizers will disappear in seconds!

Pomegranate Goat Cheese Bites

phyllo shells

goat cheese (chevre)

pomegranate arils

honey

thyme

Preheat oven to 350°F degrees.

Fill each phyllo shell with about 1 teaspoon of goat cheese each.  Top with just a pinch of thyme and a drizzle of honey (about 1/8 teaspoon of honey per cup, just eyeball it). Bake for 6-7 minutes.

Remove from oven, top each cup with another pinch of thyme and about 1 teaspoon of pomegranate arils.  Serve warm or at room temperature.

Adding orange to this pork stir-fry is a revelation - it tenderises the meat and adds a real depth of flavour.

Soy and orange pork stir-fry with egg noodles

(80 milliliters) orange juice

(60 milliliters) dark soy sauce

garlic cloves, finely chopped

ginger

pork fillet,

pkt dried egg noodles

sunflower oil

spring onions, cut into 3cm lengths

baby choy

sesame seeds

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'Orange' you glad you found this amazing steamed pudding recipe in time for winter?

Steamed orange puddings

unsalted butter, softened, plus extra to grease

caster sugar

self-raising flour

baking powder

eggs

milk

orange

Cream

orange juice

orange, thinly sliced

Grand Marnier (optional)

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Packed with tart lemon flavor, these Lemon Bars have a buttery shortbread crust and a bright and zingy lemon filling.&nbsp;&nbsp;

Easy Lemon Bars Recipe

butter

flour

sugar

eggs (at room temperature)

lemon juice (about 6 lemons)

lemon zest (2-3 small lemons)

Preheat oven to 350 degrees F.&nbsp; Line a 9x13 inch glass baking dish with parchment paper, set aside.

In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of the prepared 9x13 inch pan.

Bake for 20 to 25 minutes, or until firm and golden. 

In another bowl, whisk together the remaining 1 and 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs, lemon juice and zest. Pour over the baked crust.

Bake for an additional 20-25 minutes, until filling is set and not jiggly.  Allow to cool at room temperature, in the pan on a wire rack.  When cooled, transfer pan to the fridge and chill for at least 4 hours before cutting. Dust with confectioners sugar before cutting if desired.  Store leftovers in the fridge for up to three days.

There’s nothing more comforting than a bowl of homemade chicken soup. Rich in immune-boosting vitamins and minerals, it'll become your go-to family dinner recipe for fighting colds and flu.

Immune-boosting Chicken Soup Recipe for Kids

ghee oil

chicken bone broth

potato,

zucchini, grated

carrot, grated

onion, finely diced

garlic cloves,

bay leaf

turmeric

oregano

sea salt and fresh black pepper,

cannellini/borlotti beans (BPA-free)

*optional

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This recipe makes a LOT! And that’s precisely why I love it – I can stock the freezer with tasty and nourishing dinners to defrost throughout winter and save myself the stress on weeknights.

Thermomix pumpkin curry recipe

brown onions (halved,peeled)

cm ginger (peeled)

red curry paste

coconut oil

tomato paste

coconut cream

vegetable stock

kg pumpkin (peeled, 3 cm diced)

kg potatoes (chopped, 2 cm cubes)

red capsicum (chopped, 2 cm cubes)

100 g baby spinach leaves

rice

roti bread

lime wedges

mint

When the leaves turn golden and dusk begins to settle earlier, it's time for soup. Pumpkin and ginger will warm you up - and fill you up!

Roasted pumpkin and ginger soup

1kg pumpkin, peeled, seeds removed,

ginger, roughly chopped

tbs extra virgin olive oil

1L (4 cups) chicken or vegetable stock

(85 grams) mascarpone

tbs finely chopped dill

(50 grams) toasted hazelnuts, chopped

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Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe

Rhubarb & vanilla jam

rhubarb

vanilla pods

Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.

Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam &ndash; if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)

Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

If you love a quick, healthy, tasty soup then this Mexican chicken soup will become your best friend. Full of spices and loaded up with vegetables, legumes and lean chicken breast, you'll feel better just looking at it.

Healthy Mexican chicken soup recipe

Massel Vegetable Liquid Stock

garlic,

celery stalks, finely sliced

tsp cumin

paprika

500 g skin-off chicken breast

kidney beans, drained and rinsed

corn cob, kernels removed

carrot,

red capsicum,

avocado, sliced

coriander leaves, chopped

The most delicious Italian ragu made with well-marbled short rib, cooked to tender perfection in just under an hour using the Instant Pot!

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The most viewed winter recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine