Our Favorite Winter Recipes

As the winter chill sets in, we’re craving cozy, comforting meals. That’s why we’re excited to share some of our absolute favorite winter recipes from Real Food with Sarah. These delicious and wholesome dishes are perfect for warming up on chilly evenings, and they’re all made with real, nourishing ingredients.

Cranberry Jalapeño Cream Cheese Dip

This Cranberry Jalapeño Cream Cheese Dip is the perfect holiday party appetizer. A mixture of tart, sweet and spicy, this cream cheese mixture is as delicious as it sounds!

INGREDIENTS

CRANBERRY SAUCE

• 12 ounces fresh cranberries
• 1 large orange, juiced
• ½ cup maple syrup or honey
• 1 jalapeño, deseeded and diced small

DIP

• 2 (8 ounce) packages less fat cream cheese
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 4 green onions, diced
• 2 tablespoons fresh lemon juice
• 2 cups shredded cheddar cheese

INSTRUCTIONS

CRANBERRY SAUCE

1. In a small saucepan over medium-high heat, add cranberries, maple syrup or honey, jalapenos and orange juice.
2. Bring the cranberry mixture to a boil, turn it down to low and let simmer. Stir occasionally until the cranberries burst and the sauce thickens about 10 minutes.

DIP

1. Mix cream cheese with 1 cup of cheddar cheese, garlic powder, green onions, lemon and salt and spread on the bottom of an 8×8 or 6×10 inch baking dish.
2. Top with cranberry sauce and the remaining 1 cup of shredded cheese.
3. Bake at 400 degrees F until cheese is melted or about 15 minutes. Serve and enjoy!

Chicken Broccoli Cheddar Soup

Make the infamous Chicken Broccoli Cheddar Soup right at home in just 35 minutes! Enjoy all the cheesy goodness with this comforting soup the whole family will love.

INGREDIENTS

• 2 tablespoons olive oil
• 1 yellow or white onion, diced
• 2 cups carrots, shredded
• 3 cloves garlic, minced
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups broccoli florets
• 2 cups milk
• 2 cups cooked shredded or chopped chicken
• 2 cups shredded cheddar cheese
• Salt and pepper to taste

INSTRUCTIONS

1. In a large pot, heat the oil over medium heat. Add the chopped onion and carrots and cook for about 5 minutes.
2. Add in the minced garlic and the butter and cook for an additional 1-2 minutes until fragrant.
3. Sprinkle in the flour and cook for 2-3 minutes to remove the raw taste of the flour.
4. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer for about 5 minutes to let it thicken.
5. Add the broccoli florets to the pot. Cover and simmer for 10-15 minutes or until the broccoli is tender.
6. Stir in the milk, chicken and shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
7. Continue to simmer for an additional 5 minutes to allow the flavors to meld together.
8. Taste and adjust the seasoning if necessary. If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a little water and stir it into the soup, then simmer until thickened.

Chicken Alfredo with Linguine

Elevate your comfort food game with this creamy, homemade Chicken Alfredo, ready in just 30 minutes! Tossed with tender linguine, this easy, from scratch recipe is perfect for busy weeknights or a cozy date night at home.

INGREDIENTS

• 8 ounces linguine
• 2-3 chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3-4 garlic cloves , minced or chopped
• 1 ½ cups full fat coconut milk, or heavy cream
• ½ cup finely grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• Chopped parsley or chives for garnish

INSTRUCTIONS

1. Bring water to a boil in a large pot and cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water.
2. Season chicken with salt, black pepper and Italian seasoning.
3. Heat the oil in a large skillet over medium heat, add the chicken and cook for 5-6 minutes per side until it is cooked through.
4. Remove the chicken from the pan and set aside to rest.
5. Melt the butter in the pan on medium-low, add in the garlic and cook for 30 seconds until fragrant
6. Whisk in the coconut milk or heavy cream. Once the cream begins to simmer, stir in the Parmesan cheese. Allow the cheese to melt and the sauce to simmer for a few more minutes until slightly thickened.
7. Add salt and pepper to the sauce and stir in the linguine until well coated. If the sauce seems too thick, pour in some of the reserved pasta water to thin it out. Turn off the heat.
8. Serve topped with the sliced chicken, more Parmesan and fresh parsley or chives.

Dutch Oven Red Wine Braised Pot Roast

This Red Wine Pot Roast is fork-tender and braised in a delicious sauce alongside potatoes and carrots. Roasted in the oven and simple to make, this beef roast is the ultimate comfort food for the whole family.

INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 pounds boneless chuck roast
• 1 large yellow or white onion diced
• 3 garlic cloves minced
• 4 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 cup red wine, (Pinot Noir or Cabernet Sauvignon)
• 3 cups beef broth
• 2 bay leaves
• 4 sprigs thyme
• 1 pound baby or creamer potatoes
• 6 large carrots, peeled and cut into thirds

INSTRUCTIONS

1. Preheat the oven to 300 degrees F. Heat olive oil over medium-high heat in a Dutch oven. Rub the chuck roast on all sides with salt and black pepper.
2. Sear the roast to brown on all sides, about 3 minutes per side. Remove it from the pot and add the diced onion.
3. Cook for about 2 minutes, then add in the garlic, paprika and tomato paste. Deglaze the pan with the Worcestershire sauce and wine. Cook for 5 minutes.
4. Pour in the beef broth and add the chuck roast back to the Dutch oven. Turn off the heat.
5. Add in the bay leaves and thyme, cover the Dutch oven and put it on the middle rack of the oven. Cook for 1 ½ hours.
6. Remove the pan from the oven, add the potatoes and carrots. Cover, place back in the oven and cook for another 1 ½ hours until the potatoes are tender and the chuck roast falls apart.
7. Let cool for a few minutes and serve.

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We hope you enjoy these delicious and wholesome recipes as much as we do. These are just a few of our favorite winter recipes from Real Food with Sarah, perfect for warming up on chilly evenings. Happy cooking!

Looking for more recipes to comfort you this season? Check out some of our favorite recipes from this fall here.