Meal Type: Lunch

Asian Style Whole Roast Chicken with Baby Bok Choy and Mushrooms

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

70

Minutes

Serves
Portions icon

4

Portions

Asian Style Whole Roast Chicken with Baby Bok Choy and Mushrooms

  • Ingredients

  • Preparation

  • 1whole Maple Leaf Prime RWA Chicken
  • Glaze:
  • 1tbsp unpasteurized pure liquid honey
  • 2tbsp organic extra virgin olive oil
  • 1tbsp chili paste, such as Sambal
  • 1tbsp oyster sauce
  • 1clove garlic, minced
  • ½tbsp soya sauce
  • canola oil cooking spray
  • Bok Choy & Mushrooms:
  • 1pkg baby bok choy, trimmed and blanched
  • 1pkg mixed mushrooms, sliced
  • 1tbsp churned butter
  • 1 ½tsp sesame oil
  • 1tbsp garlic, minced
  • ½tbsp ginger, minced
  • 3tbsp soya sauce
  • 3 to 4red Thai chili peppers – optional
  • Toasted sesame seeds – garnish
  1. Preheat oven to 425 degrees. Spray a roasting dish with cooking oil and set aside.
  2. Whisk all the ingredients for the glaze in a small bowl until well combined. Brush chicken liberally with glaze reserving a little bit for basting midway through cooking. Place chicken into roasting dish and spray a little oil over top.
  3. Roast chicken on center rack of oven for 20 minutes. Reduce heat to 400 degrees and cook for 40 to 45 minutes longer. Halfway through cooking baste chicken with remaining glaze. If the chicken is browning to quickly cover loosely with tin foil and remove for last 10 to 15 minutes of cooking. Chicken should be a deep golden brown and cooked to an internal temperature of 165 degrees. Allow to rest a few minutes before carving.
  4. Baby Bok Choy and Mushroom:

    Heat butter and sesame oil in a skillet over medium high heat.
  5. Add mushrooms, do not stir. Allow mushrooms to brown and caramelize for about 2 to 3 minutes. Stir and continue to brown for another 2 to 3 minutes.
  6. Add garlic, ginger and peppers(if using ) stirring frequently for another minutes.
  7. Add Bok choy and soya sauce and gently toss to coat.
  8. Reduce heat to low and warm through.
  9. Sprinkle with toasted sesame seeds..
Tips icon

Round out your meal and serve Jasmine rice tossed with green onion. Left over chicken is great chopped up and served cold in a salad for lunch!

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Best Ever BLT

Preparation
Bowl icon

5

Minutes

Total Time
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10

Minutes

Serves
Portions icon

4

Portions

Best Ever BLT

  • Ingredients

  • Preparation

  • 8slices Maple Leaf Natural Bacon, cooked
  • 8slices grain bread
  • 4slices marble cheese
  • 8slices tomato
  • 4 leaves Boston lettuce or Romain
  • Mayonnaise, optional
  1. Place 4 slices of bread on a clean surface. Place cheese over top followed by tomato.
  2. Divide bacon over top, cutting in half if desired, followed by lettuce. Spread remaining bread with mayonnaise if using and place over top.
  3. Slice sandwich in half and enjoy immediately!
Tips icon

Use any left over cooked bacon in a salad or as a topping for garlic cheese bread!

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Honey Mustard Bacon Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

Portions

Honey Mustard Bacon Salad

  • Ingredients

  • Preparation

  • 165 gr package Maple Leaf Ready Crisp® Bacon Bits, warmed
  • 4cups mixed baby greens
  • 2cups romaine, chopped
  • 1small avocado, diced
  • ½ cup corn
  • 1cup cherry tomatoes, halved
  • 1cup garlic croutons
  • 4tbsp honey mustard dressing, prepared
  1. In a large serving bowl, add greens.
  2. Moving counter clockwise in wedges arrange the ingredients over lettuce.
  3. Add bacon followed by avocado, corn, tomato and croutons.
  4. Drizzle dressing over top. Give salad a big toss to coat and enjoy!
Tips icon

Try using your favourite vegetables to switch up this super simple dinner solution!

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Hot Genoa Italian Deli Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

Minutes

Serves
Portions icon

4

sandwiches

  • Ingredients

  • Preparation

  • 24slices Maple Leaf Natural Selections Hot Genoa Salami
  • 4large fresh round bakery buns, split
  • 8large slices tomato
  • 4heaping tbsp prepared Antipasto mix in oil, roughly chopped
  • 4cups baby arugula
  • 1½tbsp Caesar vinaigrette, prepared
  • 8slices provolone cheese
  1. In a large bowl toss arugula with dressing and set aside.
  2. Assemble sandwich by spooning 1 tbsp over antipasto mix onto base of bun. Place two slices of cheese over top followed by 6 slices of salami, 2 slices of tomato and dressed arugula. Place remaining bun on top.
  3. Repeat with remaining ingredients.
Tips icon

Serve sandwiches with kettle chips. Chef tip – gently warm kettle chips on a baking sheet in the oven.

Sprinkle with some Italian seasoning and serve right away.
Shy with the spice? Try using MLNS Genoa Salami and enjoy!

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Southwest BBQ Shredded Chicken Burrito Bowl

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 2250gr pkg Maple Leaf Prepped and Ready BBQ Shredded Chicken
  • 1397g pkg Spanish style rice, cooked and kept warm
  • 1tbsp vegetable oil
  • 1cup corn
  • 1cup black beans, rinsed and drained
  • 1cup tex mex blend cheese, shredded
  • 4cups Romain lettuce, chopped
  • 1cup pico de gallo or salsa, prepared
  • BBQ sauce – optional
  • Avocado, sliced – garnish
  • Lime wedges – garnish
  1. Heat oil in a large nonstick skillet over medium high heat. Pan fry chicken stirring frequently for 2 to 3 minutes until just starting to brown and chicken is warmed through.
  2. Place corn and beans in a small bowl and microwave until heated through.
  3. Assemble burrito bowl by dividing prepared rice onto 4 plates. Spoon rice onto plate in a large circle. Divide and spoon chicken onto center of the rice. Working clockwise around the chicken spoon corn and bean mixture followed by lettuce, cheese and pico de gallo.
  4. Drizzle with extra BBQ sauce if using and garnish with avocado and lime.
Tips icon

Make it your own! There are so many possibilities to make a chicken burrito bowl. Try using sauteed peppers and onions
in place of beans and corn and make it a fajita bowl!

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Spooky Spider Dogs

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

10

Portions

  • Ingredients

  • Preparation

  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper and set aside.
  2. Working on a clean surface unroll dough and cut at each perforated slice. You should have 6 slices. Cut each slice in half to make 12.
  3. Cut the ends of each hot dog into quarter strips leaving about and inch in the middle.
  4. Wrap dough onto center of each hot dog and using your fingers slightly cinch in the dough towards the middle.
  5. Discard remaining dough or use to roll into small dough balls to make eyes to place onto each “spider dog”.
  6. Bake for 12 to 14 minutes or until dough is cooked through and golden brown and hot dog “legs” have started to curl slightly.
  7. Make spider faces on dough using a combination of ketchup, mustard or BBQ sauce.
Tips icon

Check out our Spooktacular Mummy Dogs recipe dogs and make a combination of “Spiders” and “Mummy” Dogs for hosting a
party.

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Ultimate Loaded Bacon Potato Soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

70

Minutes

Serves
Portions icon

6 to 8

servings

  • Ingredients

  • Preparation

  • 1375gr pkg Maple Leaf Natural Bacon, ½ inch dice
  • 2lbs Yukon gold potatoes, peeled and diced into ¼ inch pieces
  • 1medium onion, small dice
  • 1tbsp garlic, minced
  • 2½tbsp butter
  • ¼cup AP flour
  • 3½cups chicken broth
  • 1⅓cup 2% milk
  • 1cup cream
  • ½tsp paprika
  • Salt
  • Pepper
  • Sharp or old cheddar, grated + extra
  • Sour cream + extra
  • Green onion, garnish
  1. Cook bacon in a large heavy bottom soup pot or Dutch oven for 4 to 5 minutes until just crisp. Using a slotted spoon remove onto a paper towel lined plate. Remove all but 1 tbsp of bacon render.
  2. Add butter and onions and cook for about 2 to 3 minutes. Add garlic and cook 1 minute longer.
  3. Sprinkle in flour and paprika and stir frequently until smooth, about 3 to 5 minutes.
  4. Add potatoes and stir to coat. Pour in milk, broth and cream. Stir well to combine. Simmer for about 20 to 30 minutes or until potatoes are soft when pierced with a fork – they should almost be falling apart.
  5. Remove pot from stovetop onto a heat resistant surface. Place an oven mitt on one hand and lay a clean kitchen towel tight over the pot with enough room to place a hand mixer or an immersion blender into pot. Mix on low to medium until desired consistency.
  6. Add cheese and sour cream and continue to blend for another 1 to 2 minutes or until ingredients are incorporated. Season with salt and pepper to taste.
  7. Add ¾ of the bacon into the soup and stir well.
  8. Ladle soup into serving bowls and garnish with remaining bacon, shredded cheddar, a dollop of sour cream and green onion if using.
Tips icon

Bacon kitchen hack! Take the stress out of dicing bacon and try using sharp, clean kitchen shears.
Serve with fresh baguette and a small green salad.

Great make ahead! Store in an airtight container for up to 3 days or freeze in portions!

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Sheet Pan Ham and Cheese Croissants

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

Sandwiches

Sheet Pan Ham and Cheese Croissants

  • Ingredients

  • Preparation

  • 12slices Maple Leaf Smoked Black Forest Ham, thinly hand sliced from a 600gr half ham
  • 6large croissants, split
  • 3slices swiss cheese, cut on the bias
  • 6slices cheddar cheese, halved
  • 18slices firm plum tomato, sliced thin
  • 3tbsp mayonnaise
  • ½tbsp Dijon mustard
  • Olive oil spray
  • Poppy seeds – optional
  • Garlic salt – optional
  • Fresh thyme – garnish
  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
  2. Mix mayonnaise and Dijon in a small bowl. Place croissants on a clean surface and spread a scant amount on the inside of each bottom and top of croissant.
  3. Assemble by placing 1 half slice of swiss cheese onto bottom of each croissant followed by 2 slices ham, 3 tomato slices and two half slices of cheddar placed side by side and top of croissant. Repeat with remaining ingredients.
  4. Lightly spray top of croissant with olive oil. Sprinkle poppy seeds and garlic salt over top. Add fresh thyme over top if using.
  5. Bake on center rack of oven for 8 minutes or until cheese is bubbling and melted and sandwich is heated through. Serve immediately.
Tips icon

This recipe is a great use of left over ham – make them mini by using mini croissants! Dice the ham for an easy fit onto the base of a small croissant and use your favorite cheese combination! This recipe is also great using honey mustard.

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Gourmet Top Dog Toppers

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

hot dogs

Gourmet Top Dog Toppers

  • Ingredients

  • Preparation

  • 1375 gram package Maple Leaf Top Dogs, BBQ format
  • 6hot dog buns, top split
  • Summer Fresh Tomato Cucumber Salsa:
  • 5heaping tbsp cherry tomatoes, finely diced
  • 3tbsp cucumber, finely diced
  • 1tbsp red onion, finely diced
  • 1tsp flat leaf parsley, minced
  • Salt
  • Pepper
  • Hawaiian Pineapple Topper:
  • 1cup grilled pineapple, small dice
  • 2tsp green onion, finely chopped
  • 6slices Maple Leaf Ready Crisp Bacon, cooked per package direction and chopped
  • Lime, optional
  • Grilled Corn Relish:
  • 1cup grilled corn
  • 2tbsp red pepper, finely diced
  • 1tbsp green pepper, finely diced
  • 1tbsp honey mustard, prepared
  • Salt
  • Pepper
  1. Summer Fresh Tomato Cucumber Salsa:
    1. Mix all ingredients in a small bowl and refrigerate until ready to use.
  2. Hawaiian Pineapple Topper:
    1. Mix pineapple, onion and lime if using in a small bowl.
    2. Spoon onto each hot dog and divide and sprinkle bacon over top
  3. Grilled Corn Relish:
    1. Mix all ingredients together into a small bowl and refrigerate until ready to use.
  4. Preheat grill to medium high heat.
  5. Grill hot dogs per package directions
  6. Place each hot dog onto bun and add your favorite Maple Leaf inspired topping! Serve immediately.
Tips icon

Toast buns if desired. Make ahead alert! Make your favorite topping and keep in an airtight container for 1 to 2 days in advance.

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