---
title: "4 Easy Winter Dinner Recipes"
date: 2021-01-25
author: "Riddle Village"
featured_image: "https://www.riddlevillage.com/wp-content/uploads/Ridddle_5136.jpg"
categories:
  - name: "Dining"
    url: "/blog/category/dining.md"
---

# 4 Easy Winter Dinner Recipes

Being cooped up during the Winter months is enough to make anyone stir-crazy. Cooking can be a great and tasty way of relieving stress while feeling productive. That’s why Riddle Village’s own Chef Sal compiled these 4 recipes for you to try at home!



### Jump to a recipe:

- **[Creamy Chicken and Wild Rice Soup](#recipe1)**
- **[Chicken Marsala](#recipe2)**
- **[Crab Cakes](#recipe3)**
- **[Vegan Linguine with Spinach Pesto](#recipe4)**











## Creamy Chicken and Wild Rice Soup



![Creamy Chicken and Wild Rice Soup](https://www.riddlevillage.com/wp-content/uploads/Depositphotos_88742914_l-2015.jpg "Creamy Chicken and Wild Rice Soup Recipe")

**Yield:** 8 Portions  
**Nutritional Facts Per Serving:** 463 calories, protein 12g; carbohydrates 22.6g; fat 36.5g; cholesterol 135.1mg; sodium 96.9 mg







### Ingredients:

- 4 cups chicken broth
- 2 cups water
- 2 cooked, boneless chicken breast halves shredded
- 1 (4.5 ounce) package quick cooking long grain wild rice with seasoning packet
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup all-purpose flour
- ½ cup butter
- 2 cups heavy cream







### Method:

1. Place a large pot over medium heat – combine broth, water and chicken and bring to boil
2. Stir in rice, reserving seasoning packet, cover and remove from heat
3. In small bowl, combine salt, pepper and flour
4. In medium saucepan over medium heat, melt butter and stir contents of seasoning packet until mixture is bubbly, reduce heat to low, stir in flour mixture by tablespoons to form a roux
5. Whisk in cream a little at a time until fully incorporated and smooth and cook until thickened, 5 minutes
6. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes











## Chicken Marsala



![Depositphotos 45244245 l 2015](https://www.riddlevillage.com/wp-content/uploads/Depositphotos_45244245_l-2015.jpg "Chicken Marsala Recipe")

**Yield:** 4 Portions  
**Nutritional Facts Per Serving:** 448 calories, protein 28.8g; carbohydrates 13.3g; fat 26.6g; cholesterol 99mg; sodium 543mg







### Ingredients:

- 4 pieces of skinless, boneless chicken breast ¼ inch thick
- 1 cup of sliced mushrooms
- ¼ cup all-purpose flour for coating
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ½ cup marsala wine
- ½ cup cooking sherry
- 4 tablespoons butter
- 4 tablespoons olive oil







### Method:

1. Mix flour, salt, pepper, and oregano
2. Coat chicken pieces in flour mixture
3. In a large skillet, melt butter and oil over medium heat
4. Place chicken pieces in a hot pan and lightly brown
5. Turn over chicken pieces and add in mushrooms
6. Pour in wine and sherry
7. Cover skillet: simmer chicken 10 minutes until chicken is no longer pink and juices run clear











## Crab Cakes



![Crab Cakes](https://www.riddlevillage.com/wp-content/uploads/Depositphotos_38343793_l-2015.jpg "Crab Cakes Recipe")

**Yield:** 4 Portions  
**Nutritional Facts:** 216 calories, protein 13.9g; carbohydrates 5.7g; fat 15.2g; cholesterol 108.5mg; sodium 354.8mg







### Ingredients:

- 8 ounces crabmeat
- 1 egg
- 3 tablespoons mayonnaise
- 1/8 teaspoon red pepper flakes
- 1 teaspoon dried tarragon
- 1 tablespoon minced scallion
- ¼ cup crushed buttery round crackers
- 1 tablespoon butter
- 4 teaspoons lemon juice







### Method:

1. Whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions
2. Gently stir in crabmeat, not to break up the meat
3. Gradually mix in cracker crumbs, adding until desired consistency is achieved then form patties with the crab mixture
4. Heat butter in a skillet over medium heat
5. Place patties in skillet and cook until golden brown about 5 to 6 minutes on each side











## Vegan Linguine with Spinach Pesto



![Vegan Linguine with Spinach Pesto](https://www.riddlevillage.com/wp-content/uploads/Depositphotos_199828714_l-2015.jpg "Vegan Linguine with Spinach Pesto Recipe")

**Yield:** 2 Portions  
**Nutritional Facts Per Serving:** 611 calories, protein 17.8g; carbohydrates 86g; fat 23.3g; sodium 61mg







### Ingredients:

- 1 (8 ounces) package linguine pasta
- ½ (10 ounces) package frozen chopped spinach
- 2 tablespoons chopped fresh parsley
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons extra-virgin olive oil, or more as needed
- 2 cloves garlic
- 1 lemon, zested
- Salt and ground black pepper to taste







### Method:

1. Bring a large pot of lightly salted water to a boil, cook linguine at a boil until tender yet firm to the bite – about 11 minutes and drain
2. Place frozen spinach in a microwave-safe bowl and defrost in a microwave on medium for 2 to 3 minutes
3. Squeeze as much water from spinach as possible
4. Blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth
5. Heat about 2 tablespoons of olive oil in a skillet over medium heat, add lemon zest and pesto (spinach mixture), season with salt & pepper, add linguine and toss to coat pesto, cook until warmed 2-3 minutes