Other Type: A “everything is better when you add bacon”

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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Creamy Bacon and Shrimp Pesto Puffs

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

6

Portions

Creamy Bacon and Shrimp Pesto Puffs

  • Ingredients

  • Preparation

  • 1375gr pkg Maple Leaf Natural Bacon,1 inch dice
  • 1454gr bag shrimp 26-30 count shrimp, thawed and drained
  • 1300gr pkg puff pastry shells, baked per package directions and kept warm
  • 1tbsp pesto, prepared
  • 1tsp garlic
  • 1cup cream
  • ½cup parmesan cheese, finely grated + extra for garnish
  • 2cups baby greens
  • 1tbsp vinaigrette, prepared
  1. Cook bacon in a nonstick skillet over medium high heat until just crisp, about 4 to 5 minutes. Remove onto a paper towel lined plate. Remove all but 1 tbsp of rendered bacon.
  2. Add shrimp to skillet and cooked for 3 to 4 minutes. Add garlic and cook 1 minute more stirring frequently. Add ¾ of the bacon back into the skillet.
  3. Add pesto and cream, allow to simmer for about a minute. Sprinkle in cheese and stir constantly until cheese has melted into sauce. Simmer for another 2 to 3 minutes until sauce has thickened.
  4. Hollow out prepared puff pastry shells. Divide and spoon bacon and shrimp into shells. Top with remaining bacon and extra parmesan cheese.
  5. In a small bowl toss greens with vinaigrette. Place each puff pastry onto plate along side dressed greens. Serve immediately.
Tips icon

Try using sundried tomato pesto for a festive look and taste!

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Classic Bacon Cheddar Pierogies with Tangy Maple Broccoli Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 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
  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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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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