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Red Deer Foodie

…getting busy in the kitchen!

Tag Archives: chicken

One of the greatest compliments has to be when a kid says “This is the best thing I’ve ever eaten” and proceeds to eat 3 huge bowls in one sitting!  I actually had not planned on blogging this recipe until I got that reaction, so I snapped some photos  post-meal.  This is a dinner that is ready in under an hour and you can easily sub in different ingredients depending on your kid’s favourite flavours!  Sometimes a bit of improv in the kitchen pays off in a big way!!


Chicken Taco Pasta Bake


1 tbsp olive oil

3 small chicken breasts, diced

1 tbsp chili powder

1 tbsp ground cumin

1 tsp onion powder

3-4 cloves garlic, minced

fresh ground pepper & sea salt to taste

1 small red bell pepper, diced

1 cup corn kernels, frozen or canned

1 can cheddar cheese soup

1/2 cup prepared salsa

1 1/2 cup Tex Mex shredded cheese

1 cup crushed tortilla chips

Garnish with: chopped cilantro, jalapeno and sour cream

2 cups uncooked bowtie pasta


this is all that was left!!!

this is all that was left!!!

Preheat oven to 350degrees.  Bring a large pot of water to boil and cook pasta to the perfect al dente.  Drain and set aside.

In a large skillet, heat oil over medium high and brown chicken, about 5-6 minutes.  Add seasoning and cook for another minute.  Add the red pepper and corn, continue to until the pepper is tender.

Back in the pasta pot – add the can of soup and salsa and stir to combine.  By now the chicken/pepper mixture should be done – add to the pasta mixture.

Pour this goo into a 9×11 baking dish and top first with the crushed tortilla chips, followed by the cheese.  Bake for 20 mins and then broil for another 1-2 minutes to get bubbly.  Let sit for about 5 minutes and dinner is on!  Just like with tacos, dress with your favourite toppings and enjoy!!

"this is the best thing I've ever eaten!!"

“this is the best thing I’ve ever eaten!!”


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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


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


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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Here’s a dish that could easily be prepared on a week night if you are organized up front!  Pre-cooked chicken breasts (or a rotisserie chicken) speed up the process because even the hard pasta noodles take only 7 minutes to cook.

Easy Chicken Lasagna Roll Ups


8 lasagna noodles (cooked according to package)

2 cups cooked chicken breasts, cut into bite sized cubes

1 cup ricotta cheese

1/4 cup finely diced onion

2 cloves garlic, minced

1 egg

2 tbsp fresh basil, sliced finely

1 tsp Italian Seasoning blend + salt and pepper to season

1 cup shredded Italian Cheese blend, divided

1 1/2 cup pasta sauce (I used the PC Sweet Basil Pasta Sauce)


Cook pasta according to package directions and rinse with cool water.  Set aside until you’re ready to make your roll-ups.

In a large bowl, combine ricotta, egg, onion, garlic, basil, seasonings and 1/2 cup of the cheese blend.  Fold in the cubed chicken breast.

Preheat the oven to 375 degrees.

Spread 1/2 cup of the pasta sauce over the bottom of a baking dish.  On a clean surface, lay out the lasagna noodles – pat them dry with a paper towel if they’re wet.  Working in batches, divide the chicken mixture between the noodles and spread evenly over the noodles.  Carefully roll the noodles up and place seam side down in the baking dish.

Complete this step for all 8 noodles.

Pour the remaining sauce on top of the noodle roll-ups and sprinkle with the last 1/2 cup of the cheese.


Pop in the oven and bake for 25 minutes.  Broil on high for an additional 2 minutes (watch it till it gets golden and bubbly – everyone’s stove is different!)  Let stand for 10 minutes and serve!!

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Whenever I see the “wild mushroom” variety pack at the grocery store, I literally lose my mind.  Today I spied it at Superstore (they only had a few packages) and pretty much knew what I had to do for dinner.  Using a recipe I’ve seen online at Food & Wine Magazine, I created an impromptu-ragu (haha) using skinless boneless chicken breasts and those beautiful mushrooms.  I switched it up a bit, mostly because I didn’t feel like waiting for an hour and a half to roast the garlic, so I used huge cloves of fresh minced, then at the end I thickened it up using the beurre manie method, which I also love using in my delightful beef stew!

This recipe cooked up in about 30 minutes and was so tasty – I really think you should give it a try!!

Chicken & Wild Mushroom Ragu


6-8 large cloves garlic, finely minced

3 tbsp olive oil

1/2 cup dried wild mushrooms

3/4 cup boiling water

4 skinless, boneless chicken breasts

1 lb (450g) assorted mushrooms, shiitake, cremini, oyster, portabello, sliced or quartered “rustic”

2 tbsp butter

1 tbsp flour

2 large shallots, thinly sliced

1/4 cup red wine

1/2 cup chicken stock

2 medium tomatoes, diced

fresh oregano for garnish

fresh ground salt & pepper

serve with fresh spinach leaves



First things first, soak the dried mushrooms in boiling water – cover and site aside for about 15 minutes.  When they’re done soaking, chop the mushrooms and save that amazing mushroom broth!

Now, in a large non-stick skillet, heat 1 tbsp olive oil over medium high heat.  Season the chicken breasts with salt & pepper and cook in oil until browned on both sides – about 5 minutes.  Remove to a plate and cover till later.

In the same skillet, add another tbsp of olive oil and all of the mushrooms – even the dehydrated ones that you soaked!  Season with salt and pepper and cook over medium heat, stirring a few times, until the mushrooms are browned and the liquid has evaporated, about 5 minutes.  Transfer the mushrooms to a plate.

Same skillet, melt 1 tbsp butter in the remaining 1 tbsp olive oil.  Add the shallots and minced garlic and cook over medium, stirring often, until softened about 3 minutes.  Add the red wine and crank the heat to bring it up to a boil.  Cook this until the liquid has reduced by about half, maybe 2-3 minutes.  Pour in that mushroom broth, chicken stock, tomatoes, mushrooms and chicken.  Bring to a boil and simmer for about 5 minutes, until reduced slightly.

In a little bowl, combine the last tbsp of butter with the flour and create a little paste, or your “beurre manie” – take a sip of wine and congratulate yourself for being so Francais!

Remove the skillet from heat and stir in your little beurre manie – watch the sauce go creamy and almost “glossy” – I served up with a few gigantic fresh spinach leaves that I purchased today at the amazing Red Deer Downtown Market – such a great meal! Oh! I also garnished with some fresh oregano leaves! So in case you’re wondering, I called this a ragu because it has so many of the components of one, wine, tomatoes, mushrooms, meat – eventhough I didn’t cook the meat for a really long time, I’m standing by my recipe name!

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