Other Type: A chilly winter evening

Ham and Cheese Dumplings in meat sauce

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Ham and Cheese Dumplings in Meat sauce

  • Ingredients

      • 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

  • Preparation

    • 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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Classic Bacon Cheddar Pierogies with Tangy Maple Broccoli Salad

Preparation
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  • Ingredients

    • 1375gr Pkg Maple Leaf Original Bacon, diced into 1” inch pieces
    • 1907 Box Frozen Potato Cheddar Filled Pierogies, cooked and drained
    • 1large onion, sliced
    • 1½cup cheddar cheese or white cheddar, shredded
    • ¼cup green onions, sliced
    • Salt
    • Pepper
    • Sour Cream – optional
    • Salad:
    • 3small crowns broccoli, cut into florets -steamed to al dente and chilled
    • 2tbsp dried cranberries
    • 10cherry tomatoes, halved
    • Vinaigrette:
    • ¼cup olive oil
    • 2tbsp apple cider vinegar
    • 1½tbsp maple syrup
    • 1tbsp Dijon mustard
    • 1tbsp salad seasoning, dried
    • Salt
    • Pepper

  • Preparation

    1. Heat a large nonstick skillet over medium high heat. Cook bacon for 1 to 2 minutes until bacon just starts to render.
    2. Add onions and cook stirring frequently for about 6 to 8 minutes until bacon is just starting to crisp and onions are soft and golden.
    3. Using a soup spoon, tilt pan to remove some of the rendered bacon. Return skillet to heat and add cooked Pierogies. Let pierogies brown on one side before using a spatula to flip and coat with bacon and onion. Heat through for about 2 to 3 minutes. Season with salt and pepper.
    4. Add cheddar cheese and sprinkle green onion over top. Turn heat down to low and allow cheese to melt.
    5. Salad:
      1. Place prepared broccoli, cranberries and cherry tomatoes in a large bowl.
      2. In a separate bowl combine all the ingredients for the vinaigrette. Whisk well to combine.
      3. Pour over salad and toss well to coat. Season with salt and pepper to taste.
    6. Serve pierogies with a dollop of sour cream and salad, enjoy immediately.
Tips icon

This broccoli salad is sure to be an all year crowd pleaser and the perfect compliment to rich and hearty pierogies. Try topping this broccoli salad with Maple Leaf Ready Crisp for a smoky addition when making a big batch!

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Popcorn Chicken Parmesan Fettuccini Alfredo

Preparation
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  • Ingredients

    • 1560gr Maple Leaf Prime Popcorn Chicken
    • 1500gr pkg Pappardelle noodles or other long wide pasta, cooked and drained
    • 1tbsp olive oil
    • 1420ml jar Alfredo sauce, prepared
    • 1350ml jar tomato sauce, prepared and warmed through
    • 1cup red and green peppers, thinly sliced
    • ⅓cup parmesan cheese, grated
    • ½cup pasta water, reserved from cooking pasta
    • Salt
    • Pepper
    • Basil – garnish
    • Cherry tomato – chopped, garnish

  • Preparation

    1. Preheat oven to 425 degrees and prepare chicken per package directions
    2. Heat olive oil in a large pot. Add peppers and cook for about 2 to 3 minutes until just softened.
    3. Add alfredo sauce and reserved pasta water and combine well.
    4. Add cooked pasta and parmesan to sauce and toss well to coat. Season with salt and pepper.
    5. Toss popcorn chicken in warm tomato sauce. Divide pasta onto plates and spoon chicken over top.
    6. Garnish with fresh basil and chopped cherry tomatoes. Sprinkle with extra parmesan cheese if desired.
Tips icon

Try serving with warm garlic loaf.
Like a little spice, season with crushed chili peppers for a little kick.

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Crispy Baked Chicken with Fall Root Vegetables

Preparation
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  • Ingredients

    • 8Maple Leaf Prime Chicken Thighs
    • 1small sweet potato, peeled and diced
    • 1heaping cup butternut squash, peeled and diced
    • 2small beets, peeled and diced
    • 2carrots, peeled and sliced in half lengthwise
    • 1small head green cabbage, sliced into wedges
    • 2tbsp olive oil, divided plus extra
    • 1tbsp maple syrup
    • 1tbsp butter
    • ½tsp rosemary
    • ½tsp garlic salt
    • Salt
    • Pepper
    • Garlic loaf – optional

  • Preparation

    1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
    2. Place sweet potato, squash and beets in a large bowl. Drizzle 1 tbsp of olive into bowl followed by maple syrup, rosemary and garlic salt. Toss well to coat and arrange onto a baking sheet.
    3. Place chicken into the same bowl and drizzle with remaining tbsp of olive oil. Season well with salt and pepper and toss to coat. Nestle chicken around the vegetables onto baking tray. Cut butter into small cubes and place on top of each piece of chicken.
    4. Place cabbage wedges and carrots onto 2nd baking tray and drizzle liberally with salt and pepper.
    5. Place chicken on middle rack of oven and place cabbage and carrot tray on the rack below. Bake for 35 to 40 minutes. Using tongs flip cabbage wedges and carrots. Change oven setting to low broil and roast for another 3 to 4 minutes until chicken is golden and crispy. Vegetables should be tender crisp to soft.
    6. Arrange onto a family style serving platter and drizzle with pan drippings, serve with garlic loaf if using.
Tips icon

Nothing screams fall like beautiful colored root vegetables. Switch it up and try using pumpkin, onions and fennel.
You can use a combination of Maple Leaf chicken legs and thighs if desired.

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Ultimate Loaded Bacon Potato Soup

Preparation
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  • Ingredients

    • 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

  • Preparation

    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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