Recipe Tag: a chilly winter evening

Creamy Chicken Penne

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

Creamy Chicken Penne

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Boneless, Skinless Chicken Breast, sliced into thin strips.
  • 300gpenne pasta
  • 1cup heavy cream
  • 1medium onion, sliced
  • 2cloves garlic, chopped
  • ½cup chicken Broth
  • 1tsp Italian seasoning
  • ¼cup parmesan cheese, shredded
  • 2tbsp olive oil
  • 1tbsp all-purpose flour
  • Basil, garnish
  • Salt, to taste
  • Pepper, to taste
  1. Heat a large skillet over medium heat and add olive oil, add the chicken and season with salt, pepper, Italian seasoning. Cook until no longer pink inside and cook until both sides are Golden brown.
  2. Using a slotted spoon remove the chicken onto a plate and keep warm.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. Reserve 1/2 cup cooking water, then drain.
  4. In the same heated skillet add the onion, garlic and cook until softened. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  5. Add the chicken broth and whisk thoroughly to thicken the sauce.
  6. Add the heavy cream and parmesan and bring to boil.
  7. Add the pasta water to slightly loosen the sauce.
  8. Add the chicken and penne pasta and stir until fully coated in sauce. Season with salt and pepper
  9. Serve immediately and garnish with chopped basil.
Tips icon

Garnish with Crushed Red peppers (optional)

Garnish with Red Onion (optional)

Squeeze some lemon into the sauce for flavour (optional)

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BBQ Chicken Thighs on Saffron Rice

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

8

Portions

BBQ Chicken Thighs on Saffron Rice

  • Ingredients

  • Preparation

  • 1package Maple Leaf Prime® Boneless, Skinless Chicken Thighs
  • 1tbsp chilli powder
  • ½tbsp black pepper
  • ½tbsp salt
  • 1tsp garlic paste
  • 2tbsp olive oil
  • 2cups BBQ sauce
  • Saffron Rice:
  • 2pound Basmati rice
  • 10threads Saffron
  • ½cup red onion, sliced
  • 2cinnamon stick
  • ½cup milk
  • 7cup chicken stock
  • 1bay leaf
  • ½cup butter
  • 3tbsp water
  • Salt, to taste
  1. BBQ Chicken: Preheat the oven to 425°F
  2. Place the chicken in a large bowl and season it all over with salt and black pepper. Add chilli powder, garlic paste, olive oil and mix thoroughly.
  3. Arrange the chicken on a sheet pan and bake for 15 minutes.
  4. Remove the pan from the oven. Using a pastry brush, coat the chicken all over with half of the BBQ sauce.
  5. Return the chicken to the oven for another 15 minutes. Remove and brush with BBQ sauce again, then turn on the broiler for 4 to 6 minutes, cook the chicken until the edges begin to brown. Remove from the oven and keep aside.
  6. Saffron rice: While the chicken is in the oven, grind about 10 threads of saffron until they’re a fine powder. Mix ground saffron with 3 tablespoons of water and set aside to bloom.
  7. Rinse your rice with cold water until the water runs clear.
  8. In a large saucepan, heat the butter over medium-high heat. Add onion and fry until it is softened.
  9. Add the rice and toast in the onion until the rice is coated and starts to turn a pearly white. Pour the bloomed saffron and liquid into the rice mixture and mix until evenly coated.
  10. Add milk to the rice mixture followed by chicken broth, bay leaf, cinnamon sticks and a healthy pinch of salt. Give the mixture a stir, then bring the water to a boil.
  11. Once boiling, turn the heat to low and cover the pot. Cook until the rice has absorbed the water, about 10-15 minutes.
  12. Serve the rice with BBQ chicken on top sprinkled with sesame seeds. Serve immediately.
Tips icon

Serve with tomato chilli paste and green salad.

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Baked Chicken Meatball Marinara

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

20

Meatballs

Baked Chicken Meatball Marinara

  • Ingredients

  • Preparation

  • 1454g package Maple Leaf Prime® Extra Lean Ground Chicken
  • 1large red onion, sliced
  • 2teaspoon fresh thyme
  • 2tbsp olive oil
  • 3cloves garlic, minced
  • 1medium egg, beaten
  • ½cup parmesan cheese, grated
  • ⅓cup breadcrumbs
  • 2tsp dry oregano
  • ½tsp paprika
  • 1cup parsley, chopped
  • Salt, to taste
  • Pepper, to taste
  1. Preheat the oven to 400 F.
  2. In a large mixing bowl, add the sliced onions.
  3. Sprinkle with Salt and half the thyme. Drizzle some extra virgin olive oil and toss to combine. Transfer to a sheet-pan and spread well.
  4. In the same mixing bowl, add ground chicken, garlic, egg, remaining thyme, parmesan cheese, breadcrumbs, oregano, paprika, pinch of salt and black pepper, and fresh chopped parsley. Drizzle a bit of extra virgin olive oil.
  5. Mix well until the chicken meatball mixture is well-combined.
  6. Form the mixture into small chicken meatballs about 1 tablespoon each.
  7. Arrange the chicken meatballs on the same sheet pan with the onions.
  8. Bake for 25 minutes or until meatballs begin to turn a beautiful golden colour.
  9. Remove from the oven and serve immediately
Tips icon

Serve with marinara sauce.

Tomatoes cut into wedges can be
baked with onions and meatballs

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Easy Weeknight Chicken Ramen

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Easy Weeknight Chicken Ramen

  • Ingredients

  • Preparation

  1. Season the chicken with salt, pepper, and vegetable oil.
  2. Heat butter in a large pot over medium high heat. Brown chicken for 3 to 4 minutes per side and remove onto a platter, keep warm.
  3. Add garlic and ginger to pot and cook for 1-2 minutes until softened. Add soy sauce and stir to combine.
  4. Add chicken broth to the pot, cover, and bring to a boil.
  5. Return chicken to pot and reduce heat to low simmer. Cover and cook for about 8 to 10 minutes or until internal temperature of 165 degrees is reached.
  6. Transfer the chicken to a plate and slice the chicken into thin slices.
  7. Divide the noodles into 4 medium serving bowls. Add ramen broth and equally divide the fried egg and sliced chicken.
  8. Top with carrots and scallions and serve immediately.
Tips icon

Add some toppings to your Ramen!
– Jalapeno
– Scallions
– Green peppers
– Mushrooms

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Maple Leaf Rotisserie Chicken with Butternut Squash Soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4

Portions

Maple Leaf Rotisserie Chicken with Butternut Squash Soup

  • Ingredients

  • Preparation

  • 2packages of Maple Leaf® Rotisserie Chicken Legs
  • 3cups butternut squash, peeled and diced into ¼ inch pieces
  • ½cup Yukon Gold potatoes, peeled and diced into ¼ inch pieces
  • ½cup celery, diced
  • ½cup white onion, diced
  • ½cup heavy cream
  • 4cups chicken stock
  • 2tbsp butter
  • Green onion, for garnish
  1. Preheat the oven to 375°F.
  2. In a large pot, melt butter over medium heat and cook the vegetables until lightly browned.
  3. Pour in the stock to cover the vegetables and let cook. Bring to boil and reduce the heat and simmer for 25 minutes until the vegetables are tender.
  4. Meanwhile, prepare Maple Leaf® Rotisserie Chicken Legs per package instructions.
  5. Transfer the vegetables to a blender and process until smooth.
  6. Return the soup to the pot and add heavy cream to reach the desired consistency.
  7. Ladle soup into serving bowls and garnish with green onion. Serve with Maple Leaf® Rotisserie Chicken Legs.
Tips icon

Serve with a green salad to make it a complete meal!

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Prime RWA Whole Chicken Gumbo

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

60

minutes

Serves
Portions icon

4

Portions

Prime RWA Whole Chicken Gumbo
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Pantry Check!

You can find all these ingredients in your home!

  • Ingredients

  • Preparation

  1. Preheat oven to 400°F. Spray roasting dish with cooking oil and set aside.
  2. Season chicken with salt and pepper. Place chicken into roasting dish and drizzle 3 tablespoon of olive oil over top.
  3. Roast chicken on center rack of the oven for 45 minutes until deep golden brown and cooked to an internal temperature of 165°F.
  4. Meanwhile, melt butter in a Dutch oven or Stockpot and whisk in the flour and mix until a nutty aroma is achieved. (Do not stop whisking or the mixture will burn).
  5. Add the red onion, red pepper, celery, and tomato and continue cooking until the vegetables begin to soften.
  6. Add the sausage and stir for 1 minute to combine.
  7. Stir in garlic, paprika, cajun seasoning and cook for 1 minute, stirring constantly and scrapping any brown bits on the bottom of the pot.
  8. Slowly add the chicken stock and stir to combine. Simmer for 10 minutes until the sauce thickens. Taste and adjust seasoning as desired.
  9. Remove the chicken from the pan and serve with the sauce.
Tips icon

Garnish with parsley and serve with rice. Add Okra to the sauce for a true gumbo taste!

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Ham and Cheese Dumplings in meat sauce

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Ham and Cheese Dumplings in Meat sauce

  • Ingredients

  • Preparation

    Dumpling Filling

  • 1(175g pkg) Maple Leaf ® Natural Selections® Baked Ham, diced into small pieces
  • 1pkg dumpling dough, prepared
  • ½cup mozzarella cheese, shredded

    • Meat Sauce

  • 1(375g pkg) Maple Leaf® Natural Original Smoked Sausage
  • 1medium onion, diced
  • ½cup tomato sauce, prepared
  • 1clove garlic, crushed
  • 1tbsp olive oil
  • Salt and Pepper
  • Parsley – for garnish

Meat Sauce

  1. Heat olive oil in a pan over medium heat and cook the onions and garlic until just softened, about 3 minutes.
  2. Add sausage to the mixture and break into crumbs. Add tomato sauce and stir frequently for 10 minutes. Season with salt and pepper and remove from heat. Allow to cool slightly.

Dumpling Filling

  1. In a large bowl mix diced ham and cheese together.
  2. Place two teaspoons of the cheese and ham filling in the center of the prepared dumpling circles and fold one side of the dough over the filling to form a half circle. Seal them by pressing the edges together with your fingers or a fork and place on a lightly floured baking sheet. Repeat this process with the remaining dough until all the filling is used.
  3. Bring a large pot of salted water to a boil. Carefully drop the dumplings into the pot and gently stir to prevent them from sticking. Cook for about 4-5 minutes, or until they float to the top.
  4. Remove the cooked dumplings and put them in a colander to drain.
  5. Serve with meat sauce. Garnish with chopped parsley.
Tips icon

Dip – Scoop half a cup of yogurt and mix with finely chopped parsley. Sprinkle with salt and pepper.

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Ham and White Bean Soup

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4 to 6

Portions

Ham and White Bean Soup

  • Ingredients

  • Preparation

  • 1 cup Maple Leaf® Natural Ham, diced
  • 2carrots, peeled, halved lengthwise, thinly sliced
  • 2celery ribs, halved lengthwise, thinly sliced
  • ½head fennel, halved, thinly sliced
  • 1lg onion, halved and thinly sliced
  • 3cloves garlic, finely chopped
  • 1tbsp rosemary, finely chopped
  • 1.5litres low sodium chicken stock
  • 2tbsp olive oil
  • 2tbsp Italian parsley, finely chopped
  • 119 oz can cannellini bean, drained and rinsed
  • Salt and pepper
  1. Place a large pot on medium heat.
  2. Add the oil, onion, carrots, fennel, garlic and celery. Cook, stirring frequently, for 5 minutes until the vegetables have softened.
  3. Stir in the rosemary, beans, ham and stock.
  4. Bring the soup to a boil and then to a simmer and cook for 20 to 25 minutes until flavours have blended.
  5. Add the parsley and season with salt and pepper as desired.
Tips icon

Serve with fresh baguette or your favourite crusty bread.

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White Chicken Chili

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

75

minutes

Serves
Portions icon

4 to 6

Portions

White Chicken Chili

  • Ingredients

  • Preparation

  • 1 ¼ lbMaple Leaf Prime Raised Without Antibiotic Boneless, Skinless Chicken Breasts
  • 2tbsp unsalted butter
  • 1 onion, diced
  • 1celery rib, diced
  • 2cloves garlic, finely chopped
  • 1(19 oz) can white kidney beans, drained and
    rinsed
  • 1(19 oz) can navy beans, drained and rinsed
  • 1(4 oz) can mild, diced green chilies
  • 1cup frozen corn kernels
  • 1tbsp kosher salt
  • 1tsp cumin
  • ½tsp paprika
  • 5cups low sodium chicken stock
  • 1tsp dried oregano
  • ¼tsp chili powder
  • ¼tsp ground black pepper
  • ¾cup sour cream
  • ¾cup 35% cream
  • Lime juice to taste
  • ¼cilantro, roughly chopped (optional)
  • avocado
  • shredded cheddar cheese
  • tortilla crisps
  • lime wedges
  1. Place a Dutch oven on low heat and add the butter until it begins to froth.
  2. Add the celery and onion and cook for 2 to 3 minutes until soft. Add the garlic and cook for another 30 seconds until fragrant.
  3. Add the oregano, paprika, chili powder, cumin, salt, pepper and diced chilies.
  4. Stir together and add the chicken stock and beans, reserving 1 cup.
  5. Turn heat to high then lower to a gentle simmer and cook for 10 minutes.
  6. Add the chicken breasts and continue to cook for 25 minutes adjusting the heat to maintain a gentle simmer.
  7. Remove the chicken breasts from the pot and place on a plate to let cool. Once cool enough to handle, use 2 forks or your hands and shred the chicken.
  8. Place the reserved beans and 1 cup of the cooking liquid in a blender and blend until almost smooth.
  9. Return the blended beans to the pot along with the corn kernels, shredded chicken, sour cream and cream.
  10. Stir everything together and return to a simmer for another 10 to 15 minutes until the chili has thicken slightly. Stir in cilantro (if using).
  11. Let chili sit for 20 minutes before serving.
  12. To serve, ladle chili into bowls and garnish with shredded cheese, avocado, tortilla crisps and lime to your liking.
Tips icon

This chili freezes very well. Make a big batch, and freeze, to enjoy for an easy and delicious winter meal.

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