Meal Type: Dinner

Prime Chicken BBQ Board

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MLF Prime Chicken BBQ Board

  • Ingredients

  • Preparation

    1. Preheat the oven at 375 F.
    2. Prepare 4 baking sheets lined with parchment paper and keep aside.
    3. In a medium bowl add Maple Leaf Prime® Organic Chicken Wings and add 1 tablespoon Montreal spice mix and ½ cup Olive oil and ½ cup buffalo sauce and mix well. Shake well and transfer them to a sheet pan and spread evenly and cover with aluminum foil.
    4. Repeat the same steps for Chicken thighs and drumsticks and spread them evenly on different sheet pans and cover them with aluminum foil.
    5. Place the 3 sheets in the oven at once and bake for 20 minutes.
    6. Meanwhile, remove the Maple Leaf Prime® Chicken Strips from the packaging and spread them evenly onto a sheet pan.
    7. Place the Pan with chicken strips into the oven and bake for 15-18 minutes, until it reaches an internal temperature of 165 F.
    8. Remove aluminum foil from the 3 sheet pans and bake the wings for another 5 minutes and thighs and drumsticks for another 10-12 minutes or until it reaches an internal temperature of 165 F.
    9. Remove all the pans from the oven.
    10. Transfer the chicken Strips into a medium bowl and toss with BBQ sauce and keep aside.
    11. Add the beans, cream corn, Mac and cheese, coleslaw and celery sticks to separate small bowls. Place them in different corners of the board along with garlic bread to anchor it.
    12. Place all the baked chicken in the middle of the wooden board along with BBQ strips.
    13. Serve hot
Tips icon


You can use strawberries, watermelon or sweet potato fries to the board.

The Chicken can also be grilled at 425 F. Place the chicken thighs on the grill for 10 minutes per side and then flipping and cooking for another 8-10 minutes or until the internal temperature reaching 165 F.

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Ham Grilled Cheese with Tomato bacon soup

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ham grilled cheese and tomato bacon soup

  • Ingredients

  • Preparation

    1. Ham Grilled Cheese
      Preheat a skillet over medium heat.
    2. Spread one side of each slice of bread with 1 teaspoon butter.
    3. Place one slice butter-side down in the hot skillet. Top with 5 ham slices and shredded cheese mixture and top it with the other slice.
    4. Cook in the hot skillet until golden brown and cheese is
      melted.
    5. Tomato Soup with bacon
      Preheat the oven to 400 F
    6. Spread the tomatoes, onion, and garlic cloves onto a baking sheet, Pour olive oil, and season with salt and black pepper. Mix well
    7. Roast the tomatoes until they soften for about 15-20 minutes.
    8. Transfer the mixture and all the pan juices to a large soup pot. Place the pot over medium heat.
    9. Stir in the broth, butter and then bring to a simmer. Cook for 10 minutes.
    10. Turn off the heat, transfer the mixture to a blender and blend the soup until smooth.
    11. Stir in the cream and top with bacon crisps and serve with Ham Grilled cheese

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Dino Nuggets Fried Rice mountain

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dino nuggets with fried rice mountain

  • Ingredients

    • 1700g pkg Maple Leaf Prime® RWA Dino Chicken Nuggets
    • 3Cups Day Old Rice, Cooked
    • 1Cup Broccoli florets
    • 4Medium eggs
    • 1Tbsp. sugar
    • 4Tsp. soy sauce
    • 1Tbsp Ginger, finely chopped
    • 2Cloves garlic, finely Chopped
    • 1Tsp Salt
    • 4Tbsp. vegetable oil

  • Preparation

    1. Preheat oven at 400 F
    2. Place the Dino nuggets on a baking sheet lined with parchment and bake as per instructions on the packaging.
    3. Meanwhile, heat 2 Tbsp vegetable oil in a large skillet or Wok.
    4. Add broccoli and season with salt and toss to coat in oil. Cook until well charred and transfer the broccoli to a bowl and set aside.
    5. Heat remaining 2 Tbsp vegetable oil in skillet over medium-low. Add chopped ginger and garlic and cook for 1 minute.
    6. Add eggs and cook, stirring constantly with a rubber spatula, about 30 seconds.
    7. Add rice to eggs and mix well to combine and add soy sauce and toss well to combine.
    8. Return cooked broccoli to skillet and toss well to combine. Remove from heat.
    9. Arrange the rice on a plate forming a mountain with Broccoli as trees and Dino nuggets as climbing dinosaurs.
    10. Serve immediately.

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Ham turnover and Harvest Salad

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Ham turnover and Harvest Salad

  • Ingredients

    • Ham and cheese turnover:
    • 11 600gr Maple Leaf Black Forest Smoked Ham, Diced
    • 1sheet puff pastry
    • 1Cup Mozzarella cheese, Grated
    • 1egg
    • Harvest salad:
    • ½Cup Maple leaf black forest Smoked ham, Cubed
    • 1Cup Butternut squash, Cubed
    • 2Tbsp Olive Oil
    • 2Cup kale leaves, Roughly chopped
    • ¼Cup pecans, chopped
    • ¼Cup pumpkin seeds, roasted
    • 1Cup Apples, diced
    • Salt & pepper, to taste
    • Dressing:
    • 2tbsp olive oil
    • 2tbsp lime juice
    • ¼cup feta cheese
    • Salt and pepper, to taste

  • Preparation

    1. Pre-heat oven to 400 F.
    2. Place a sheet of baking paper on a baking tray
    3. Cut the defrosted puff pastry in four squares.
    4. Take one square, place diced ham pieces and sprinkle of cheese Fold over the puff pastry from each opposite tip, place onto the lined baking tray. Repeat the same procedure for the remaining puff pastry.
    5. Whisk the egg with a splash of water. Baste the turnovers.
    6. Place into the oven to cook for approximately 20 mins or until the pastry has puffed up and it is golden.
    7. Harvest salad:

      Toss cubed butternut squash and cubed ham with 1 tbsp olive oil, salt, & pepper. Spread in a thin layer on a baking sheet and bake for 12-15 minutes at 350 F.
    8. Place chopped kale in a bowl with 1 tbsp of olive oil. Gently massage until soften.
    9. Add pumpkin seeds and apples. Prepare the dressing by whisking together all ingredients until well combined.
    10. When ready to serve the salad, top it with the roasted ham and pumpkin.
    11. Pour the dressing over top and toss to combine. Sprinkle feta cheese and serve with the ham and cheese turnovers.

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Pumpkin Chicken Pasta

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  • Ingredients

    • 1Maple Leaf Prime® Boneless, Skinless Chicken Breast, Cut into cubes
    • 300g Spaghetti pasta
    • ½Cup Pumpkin puree
    • ½Cup Pumpkin, Diced and roasted
    • ½Cup Spinach
    • 1Cup Heavy cream
    • 1medium onion, sliced
    • 2cloves Garlic, chopped
    • ½Cup Chicken Broth
    • 2Tbsp Olive oil
    • 1Tbsp All-purpose flour
    • Basil, garnish
    • Salt, to taste
    • Pepper, to taste

  • Preparation

    1. Heat a large skillet over medium heat and add olive oil, add the chicken and season with salt, pepper. 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 spinach cook until softened. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
    5. Add chicken broth and whisk thoroughly to thicken the sauce.
    6. Add the pumpkin puree and mix well.
    7. Add the heavy cream and bring to boil.
    8. Add the pasta water accordingly to slightly loosen the sauce.
    9. Add the chicken and spaghetti and stir until fully coated in sauce. Season with salt and pepper.
    10. Serve immediately and garnish with chopped basil and roasted pumpkin bites.

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Halloween Top Dog Mac and Cheese

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Top Dog Mac and Cheese Pumpkins

  • Ingredients

    • 1375g pkg Maple Leaf Top Dogs, Diced
    • 4Orange Bell peppers
    • 250gMacaroni pasta
    • 2Tbsp Butter
    • 2Tbsp All-purpose flour
    • 1Cup Milk
    • 1Cup Cheddar cheese, Shredded.
    • ½Cup Parmesan cheese, Shredded.
    • Salt and Pepper, to taste.

  • Preparation

    1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes.
    2. Reserve 1 cup cooking water, then drain.
    3. Melt the butter in a hot pan over medium heat, Add the Diced top dogs and cook for 2 minutes. Remove the top dogs from the pan and set aside.
    4. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
    5. Whisk in the milk and reserved pasta water and cook until slightly thickened.
    6. Add the cheeses and whisk until creamy.
    7. Stir the pasta and cooked top dogs into the cheese sauce. Add salt and pepper to taste.
    8. Meanwhile, rinse peppers, slice off tops, and hollow out insides and remove seeds and white pith.
    9. Using small paring knife, cut out face on each pepper.
    10. Boil water in a pot over medium heat, add peppers and tops and cook for about 5 minutes or until peppers are tender.
    11. Remove peppers from water and place in an ice bath to cool.
    12. Fill each pepper with Top dog Mac n cheese.
    13. Replace pepper tops back on top of each pepper and serve.

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Turkey grilled Vegetable chopped Sandwich

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Chopped Turkey Sandwich

  • Ingredients

    • 1175g pkg Maple Leaf Natural Selections
      Oven Roasted Turkey Breast
    • 125g provolone cheese
    • 1cup lettuce, shredded
    • 1cup roasted bell peppers, sliced
    • 1medium red onion
    • 1/4cup banana pepper rings
    • 1large tomato, sliced
    • 46’ inch sub
    • Dressing
    • 1/4cup mayonnaise
    • 2tbsp red wine vinegar
    • 1tbsp Italian seasoning
    • Salt and pepper, to taste

  • Preparation

    1. Place turkey, lettuce, provolone, onion, bell peppers, banana peppers, and tomato on the cutting board. Chop into small bite size pieces.
    2. Top with mayonnaise. Drizzle with red wine vinegar, Italian seasoning, salt, and pepper. Mix to combine.
    3. Divide into 4 equal portions.
    4. Makes 4 sandwiches and serve immediately.

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Smoked Sausage naan Quesadilla

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Smoked Sausage Naan Quesadilla

  • Ingredients

    • 4Maple Leaf® Natural Original Smoked
      Sausage, Sliced
    • ½medium Yellow Onion, diced
    • 1cup Red peppers, diced
    • 1cup Green peppers, diced
    • 4cups Mozzarella, shredded
    • 8Naan, cooked
    • 1tbsp olive oil
    • 1Jalapeno, sliced (optional)

  • Preparation

    1. Heat 1 tbsp olive oil in a large skillet over medium heat, add the diced vegetables to the pan and sauté for three minutes.
    2. Stir the sausage into the skillet and continue to sauté over medium heat for another ten minutes or until lightly browned. Remove sausage from pan.
    3. Reduce heat to medium. Place one naan in the pan. Top with ¼ each of cheese and sausage mixture on one end and fold. Cook quesadilla for 1-2 minutes or until the bottom is crisp and lightly browned and cheese is melted.
    4. Remove quesadilla from pan and repeat with remaining naan.
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Can replace mozzarella with shredded cottage cheese or shredded cheddar.

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Picnic Hotdog Board

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Hot Dog Platter

  • Ingredients

    • 6Maple Leaf® Natural Top Dogs™ Original Hot Dogs
    • 1Maple Leaf® Natural Original Smoked Sausage, Sliced
    • 4slices 375g pkg Maple Leaf® Natural Original Bacon
    • 4Hotdog Buns
    • Big Mac Hotdogs
    • ½Cup Special Sauce (Mayonnaise, Dill Pickle Relish, Ketchup & Yellow Mustard, Paprika, Onion Powder, Garlic Powder, Salt)
    • 2Slices American Cheese
    • ½cup Shredded Lettuce
    • 4slices Dill Pickle
    • ¼medium White Onion – Finely diced.
    • BLT hotdogs
    • ½Cup mayonnaise
    • ½Cup romaine lettuce, shredded
    • ½Cup Sliced tomatoes
    • Nacho cheese Hotdogs
    • ½cup nacho cheese sauce, prepared
    • 4jalapeno slices – optional
    • ¼cup Crushed corn tortillas
    • ¼cup tomato, diced
    • ¼ cup guacamole, prepared
    • Chimichurri smoked sausage
    • ½Cup chimichurri, prepared
    • 1Pickles shallot, sliced

  • Preparation

    • Big Mac Hotdogs

    1. Preheat the grill to high heat.
    2. Whisk together all the special sauce ingredients in a small bowl.
    3. Place 2 Hotdogs on the grill using tongs.
    4. While the hot dogs are cooking, toast the buns.
    5. Place two slices of American cheese into each hot dog bun. Return the buns to the grill for 1-2 minutes for the cheese to melt.
    6. Add 1/4 cup of shredded lettuce into each hot dog bun.
    7. Place both grilled hot dog into the bun and place 3-4 pickle slices. Sprinkle white onion over top.
    8. Drizzle the hot dog with the special sauce and serve.

    BLT Hotdogs

    1. Tightly wrap each hot dog with bacon.
    2. Place on the grill over medium heat, cook hot dogs, turning frequently with tons, until bacon is crispy and cooked through for about 10-12 minutes.
    3. Meanwhile, spread mayonnaise onto each toasted hot dog bun, then layer in romaine and tomatoes. Top with bacon-wrapped hot dog and serve.

    Nacho cheese Hotdogs

    1. To the heated grill add hot dogs and grill them a couple minutes per side.
    2. Serve the hot dogs on toasted hotdog buns, then top with nacho cheese, crushed tortilla chips, jalapeno slices, diced tomato, and guacamole.

    Chimichurri Smoked Sausage

    1. Grill the sausage until the exterior is crisp and char marks appear, about 5 to 6 minutes per side.
    2. Serve grilled sausages in toasted buns and top with chimichurri sauce
      and pickled red shallots.
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Enjoy outside with family and friends!

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