Meal Type: Dinner

Chicken with Spring Vegetables and Orzo

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4 to 6

Portions

Chicken with Spring Vegetables and Orzo

  • Ingredients

  • Preparation

  • 5slices Maple Leaf® Natural Bacon, cut into 1/2” pieces
  • 8Maple Leaf Prime® Raised Without Antibiotics boneless, skinless chicken thighs
  • 1onion, diced
  • 1large clove of garlic, finely chopped
  • 2tbsp olive oil
  • 1cup orzo pasta
  • 1cup cherry tomatoes, halved
  • 2cups low sodium chicken stock
  • ½cup white wine
  • 5spears asparagus, cut into ¼” rounds
  • ½cup sweet peas, fresh or frozen
  • 1cup baby spinach
  • ¼cup Parmesan cheese, grated
  • ½cup 35% cream
  • ¼cup Italian parsley, roughly chopped
  • 1tbsp lemon juice
  • Salt and pepper
  • Chicken Rub:
  • 1tsp garlic powder
  • 1tsp Spanish paprika
  • 1tsp dried oregano
  • 1tsp kosher salt
  • ½tsp black pepper
  • ½tsp chili flakes, optional
  1. Preheat oven to 400 F.
  2. In a small bowl, combine all the chicken rub ingredients and mix.  
  3. Lay out the chicken thighs on a baking sheet and evenly sprinkle the rub on both sides of the chicken. Let sit for 10 minutes.
  4. While the chicken is marinating, place a large sauté pan on medium heat and add the bacon.  Cook the bacon until golden in colour. Remove bacon from the pan and set aside. Pour bacon fat into a small bowl and set aside as well.
  5. Return the pan back to stove top on medium heat and add half the olive oil and 4 chicken thighs. Cook for 2 to 3 minutes until golden in colour, then flip and continue to cook another 2 to 3 minutes. Remove the chicken from the pan and repeat with the remaining oil and other 4 chicken thighs. 
  6. Using the same pan on low heat (no need to clean the pan) add 1 Tbsp of bacon fat, onions, and garlic and cook for a few minutes until the onions are soft.
  7. Stir in the orzo and toast for 2 minutes.
  8. Deglaze the pan with the wine and let reduce for 1 minute.  Add the chicken stock, cream, cherry tomatoes, and spinach and bring pan up to a boil.  
  9. Place the chicken into the orzo. The chicken should almost be completely covered with the orzo mixture.
  10. Place the pan into the oven on the middle rack and cook for 20 minutes until the chicken thighs have reached 165 F with a meat thermometer.
  11. Remove the chicken from the pan. 
  12. To finish the orzo, add the asparagus, peas, parsley, and Parmesan cheese. Stir together and then add the lemon juice. Adjust the seasoning with salt and pepper as needed. 
  13. To serve, spoon some orzo in a bowl and top with a couple pieces of chicken.
Tips icon

Serve with a big green salad.

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Herb and Garlic Chicken Spring Dinner

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4

Portions

Herb and Garlic Chicken Spring Dinner

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime® Herb and Garlic Seasoned Flattened Chicken
  • Salad:
  • 12cups romaine lettuce, chopped
  • ¼cup Caesar salad dressing, prepared
  • ½cup croutons
  • ¼cup Parmesan, grated
  • Lemon, optional
  • 1large sour dough bread, sliced
  • Soft butter
  1. Preheat oven to 400 F. Place chicken on a parchment lined baking sheet and cook on center rack of oven for 35 to 45 minutes or until internal temperature of 165 F is reached. If chicken is browning too quickly, cover loosely with tin foil, but remove the tin foil for the last 5 minutes of cooking.
  2. Place all the ingredients for salad in a large bowl and toss well to coat.
  3. Remove chicken from oven and allow to cool for about 5 minutes. Cut into quarters and serve with salad and bread for a complete meal.

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Lemon Basil Pasta Pappardelle

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

35

minutes

Serves
Portions icon

4

Portions

Lemon Basil Pasta Pappardelle

  • Ingredients

  • Preparation

  • 4Maple Leaf Prime® Raised Without Antibiotics Boneless, Skinless Chicken Breasts
  • 500 g Pappardelle or Wide Noodle, cooked and drained
  • 1 ½tbsp olive oil
  • 1tbsp butter
  • 2shallots, minced
  • 2tsp garlic, finely minced
  • 1bunch asparagus, woody stems removed and sliced ¼ inch angled
  • 4large leaves fresh basil, chopped
  • 1 ½lemons + zest
  • 1cup chicken broth
  • 2cups Parmesan, grated
  • Salt & Pepper
  1. Preheat grill to medium high heat. In a large bowl season chicken with ½ tbsp olive oil, juice of half lemon and salt and pepper.
  2. Grill chicken 7 to 8 minutes per side or until internal temperature of 165 F is reached. Set aside and keep warm.
  3. Heat remaining olive oil and butter in a large skillet over medium high heat.
  4. Add shallot and stir constantly for 1 minute, add garlic and cook 1 minute longer. Add lemon zest and cook for 30 seconds longer.
  5. Add asparagus and cook, stirring frequently for about 2 to 3 minutes.
  6. Squeeze juice of 1 lemon into pan to deglaze and add chicken broth. Season with salt and pepper.
  7. Add pasta and toss until warmed through. Sprinkle in parmesan and toss well to coat until cheese melts into sauce. Add basil and stir well to combine.
  8. Transfer pasta onto platter and garnish with additional parmesan and basil if desired and serve with warm chicken.
Tips icon

Serve with fresh baguette and butter

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Best Ever Bacon Cheesy Potato Hash

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4 to 6

Portions

Best Ever Bacon Cheesy Potato Hash

  • Ingredients

  • Preparation

  • 1375g package of Maple Leaf Original Bacon, ¾ inch diced
  • 1.5 lbs small Yukon Gold potatoes sliced in half and boiled until soft
  • ½red pepper, diced
  • ½green pepper, diced
  • ½red onion, diced
  • 2tbsp butter
  • 1cup cheddar cheese, shredded
  • Salt
  • Pepper
  • Green onion or chives, optional
  1. Heat a large skillet over medium high heat. Cook bacon until just crisp, about 5 to 6 minutes.
  2. Remove bacon onto a paper towel lined platter, reserving 1 tbsp of bacon render.
  3. Heat skillet to high and add butter. Once butter has melted, add potatoes and do not toss. Allow them to brown for about 2 to 3 minutes and then flip the potatoes.
  4. Add pepper and onion and cook for an additional 3 to 5 minutes, flipping frequently until vegetables are tender crisp. Add half the bacon, season with salt and pepper, and toss to coat.
  5. Sprinkle cheese and remaining bacon over top and allow cheese to melt.
  6. Garnish with green onion or chive, if using.
Tips icon

Dual duty potato dish! If making for breakfast try topping with salsa – if making for dinner try topping with a dollop of sour cream!

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Maple Leaf® Pork Tenderloin Dinner

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Sizzle and Serve Pork Tenderloin Dinner

  • Ingredients

  • Preparation

  • 1Maple Leaf® Pork Tenderloin
  • 4cups white or brown rice, prepared
  • 2tbsp butter
  • 1tbsp olive oil
  • 1small red onion, sliced
  • 4tbsp green onion, sliced
  • Salt and pepper
  • Salad:
  • 6cups arugula
  • ½pint cherry tomatoes, sliced in half
  • 2tbsp red onion, diced
  • 4 to 6tbsp balsamic vinaigrette, prepared
  1. Heat butter and olive oil in a large skillet over medium high heat. Add onion and cook for about 3 to 4 minutes, stirring frequently until softened. 
  2. Add rice and stir well to combine. Season with salt and pepper. Add green onion and keep warm.
  3. Prepare Maple Leaf® Pork Tenderloin per package directions.
  4. Meanwhile, in a large bowl toss all the ingredients for salad in a large bowl.
  5. Serve with rice and salad as a complete meal and enjoy!
Tips icon

Try serving this pork with a sweet potato mash and garlic broccolini

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Bacon Broccoli Blueberry Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4 to 6

Portions

Bacon Broccoli Blueberry Salad

  • Ingredients

  • Preparation

  • 1 375g Maple Leaf Original Bacon, chopped into ¾ inch pieces
  • 1200g broccoli florets, blanched and cooled
  • 1pint blueberries
  • ⅓cup feta, crumbled
  • 2tbsp slivered almonds, toasted
  • Dressing:
  • ¼cup extra virgin olive oil
  • 2tbsp honey
  • 3tbsp apple cider vinegar
  • ½tbsp bacon render
  • Salt
  • Pepper
  1. Heat skillet over medium high heat. Cook bacon stirring frequently until just crisp, about 4 to 6 minutes. Remove onto paper towel lined platter. Reserve ½ tbsp of bacon grease.
  2. In a large bowl combine all the ingredients for the dressing and whisk well.
  3. Add broccoli, blueberries, feta and half the bacon to a large bowl and drizzle dressing over top. Toss well to coat.
  4. Garnish with remaining bacon, almonds and extra feta if desired.
Tips icon

Make ahead alert! Double the recipe for the dressing and keep in an airtight container for up to a week.

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Quesadilla Wrapped Sausage Bites

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4 to 6

Portions

Quesadilla Wrapped Sausage Bites

  • Ingredients

  • Preparation

  • 1 750g pkg Maple Leaf® Natural Smoked Sausages
  • 10small flour tortillas
  • 1cup cheddar cheese, shredded
  • 1cup Tex Mex cheese
  • 3green onions, thinly sliced
  • ¼cup pickled jalapeno slices
  • ½cup nacho cheese
  • Sour cream
  • Guacamole
  • Salsa
  1. Preheat BBQ to 400F.
  2. Spread a thin layer of nacho cheese on a tortilla.
  3. Sprinkle with cheddar and Tex Mex cheese, jalapeno and green onion. Top with another tortilla.
  4. Spread the top of the tortilla with nacho cheese and set a sausage at one end. Roll the tortilla around the sausage. Repeat with remaining ingredients.
  5. Rub the grill grates with vegetable oil and place the tortilla rolls on the grill. Grill until lightly charred on all sides, approx. 3 minutes per side.
  6. Slice into 1” pieces and serve with sour cream, salsa, and guacamole.
Tips icon

For added smokey flavour try adding Maple Leaf® Ready Crisp Fully Cooked Natural Bacon Bits in between the tortilla layers.

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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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