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Red Deer Foodie

…getting busy in the kitchen!

Monthly Archives: November 2012

Here is a super easy dinner that you can whip together in under 30 minutes – perfect for school nights, hockey nights – anytime you have to feed the fam and get them out the door and on to their next “thing”!

It’s inspired by a Martha Stewart Everyday Food recipe for Chicken Philly Cheesesteaks – can someone explain to me why it’s called this? I don’t get the reference to cheesesteaks, b/c there’s no steak in the recipe.  I renamed my version of the recipe so I didn’t have to puzzle over it anymore!  Enjoy!

Chicken & Pepper Torpedos

Ingredients:  

1 lb chicken tenders, sliced thin lenghtwise

1 red and 1 green pepper, seeded and thinly sliced

1 red onion, thinly sliced

1 jalapeno pepper, seeded, membrane removed and thinly sliced

4-5 cloves garlic, thinly sliced

200 g (or about 1/2 cup) mozzarella cheese or provolone cheese 0 cut into strips lengthwise

4 soft submarine buns

2 tbsp vegetable oil

salt & pepper

Method:

Preheat the oven to 425 degrees and cover a rimmed cookie sheet with tin foil.

Slice the peppers and chicken and spread evenly on the cookie sheet.  Toss with oil and salt and pepper, and put into the oven for about 10 minutes, stirring once about half way through.  The chicken cooks pretty quickly!

Now turn on the broiler and broil until you get some nice char going on the peppers, check every couple of mins, but broil for about 6 minutes total?  Depends on your oven though, so be careful!!

Remove the tray from the oven and toss in the cheese sticks, chuck back into the oven

 under the broiler for another couple of minutes, till the cheese gets nice and bubbly.

Remove from oven and divide the chicken mixture between the sub buns.

 

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I’m finally catching up on a bunch of recipe posts and today I’m sharing this one I made up after Thanksgiving: Chicken Pot Pie!  You could totally make this recipe using a rotisserie chicken, or use left-over turkey after a holiday feast too. I didn’t make a turkey this year for T-giving, because I find it to be such an undertaking considering that no one in my family enjoys dark meat!  So this year, I made a gigantic spatch-cock chicken and a delicious ham in the slowcooker (will post that soon because it’s a gooder).

Chicken Pot Pie

Ingredients:

2 cups chopped cooked chicken (bones and skin removed)

1 – 1 1/2 cups chopped cooked carrots (leftover from a family feast perhaps?)

1 cup frozen peas

3/4 cup chopped celery

3/4 cup chopped white onion

1 3/4 cup chicken broth

1/3 cup milk

2 tbsp butter

2 tbsp flour

1/8 tsp Keen’s Mustard Powder

salt & pepper to taste

1 egg, beaten

2 Tenderflake deep-dish frozen pie crusts, slightly thawed *

Method:

Preheat oven to 425 degrees.  In a large saucepan, melt butter over medium heat.  Saute celery and onions until soft and translucent.

Sprinkle with the flour and still until coated – careful not to burn.

Add the broth and milk and keep stirring.  The sauce will thicken up and start bubbling.  Add the chicken, peas and carrots and keep stirring.  Add the seasoning – take a taste and add more salt/pepper to your taste!

Pour the filling into one of the pie crusts – you might not be able to fit into the one pie crust so set aside for now.  Top with the other pie crust and crimp around the edges.  Using a knife draw some vents into the top of the crust.  Brush with beaten egg whites.

Chuck this pie into the oven and bake until golden brown – about 30 minutes.  Remove from oven and let rest for about 10 minutes before diving in!

*SO WHAT TO DO WITH THE REST OF THE FILLING? I poured it into a tiny tin-foil container, then topped with a piece of Tenderflake puff pastry.  DO NOT put any egg wash on it at this point, but cut the vent slits, cover with a lid and then put into your freezer for another day!

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