Picnic Hotdog Board

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 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

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.
Tips icon

Enjoy outside with family and friends!

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Pulled Pork sloppy joes

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  1. Place a large skillet over medium high heat and add olive and add the onion, bell pepper and cook until the onion is lightly browned, about 4 minutes.
  2. Add the ML Pulled pork and continuously stirring and breaking up, until thoroughly mixed with vegetables.
  3. Remove to a plate and set aside.
  4. Slice open the bread rolls and brush each side with ketchup and mustard.
  5. Top each half with quarter of the pulled pork mixture and the bottom half of the roll with shredded lettuce.
  6. Press down the top and serve immediately.

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Turkey Hummus Pinwheel Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  1. Spread ¼ cup hummus on each tortilla.
  2. Arrange 4 turkey slices each over the hummus and place 2 slices of Swiss cheese each on top of the turkey slices.
  3. Place the peppers over cheese and scatter spinach over peppers.
  4. Roll tightly and wrap securely in plastic. Keep refrigerated for 10 minutes.
  5. Remove from the refrigerator and slice each wrap into quarters and serve.
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Serve with Ranch.

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Creamy Chicken Penne

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Boneless, Skinless Chicken Breast, sliced into thin strips.
  • 300gpenne pasta
  • 1cup heavy cream
  • 1medium onion, sliced
  • 2cloves garlic, chopped
  • ½cup chicken Broth
  • 1tsp Italian seasoning
  • ¼cup parmesan cheese, shredded
  • 2tbsp olive oil
  • 1tbsp all-purpose flour
  • Basil, garnish
  • Salt, to taste
  • Pepper, to taste
  1. Heat a large skillet over medium heat and add olive oil, add the chicken and season with salt, pepper, Italian seasoning. 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 cook until softened. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  5. Add the chicken broth and whisk thoroughly to thicken the sauce.
  6. Add the heavy cream and parmesan and bring to boil.
  7. Add the pasta water to slightly loosen the sauce.
  8. Add the chicken and penne pasta and stir until fully coated in sauce. Season with salt and pepper
  9. Serve immediately and garnish with chopped basil.
Tips icon

Garnish with Crushed Red peppers (optional)

Garnish with Red Onion (optional)

Squeeze some lemon into the sauce for flavour (optional)

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BBQ Chicken Thighs on Saffron Rice

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

8

Portions

  • Ingredients

  • Preparation

  • 1package Maple Leaf Prime® Boneless, Skinless Chicken Thighs
  • 1tbsp chilli powder
  • ½tbsp black pepper
  • ½tbsp salt
  • 1tsp garlic paste
  • 2tbsp olive oil
  • 2cups BBQ sauce
  • Saffron Rice:
  • 2pound Basmati rice
  • 10threads Saffron
  • ½cup red onion, sliced
  • 2cinnamon stick
  • ½cup milk
  • 7cup chicken stock
  • 1bay leaf
  • ½cup butter
  • 3tbsp water
  • Salt, to taste
  1. BBQ Chicken: Preheat the oven to 425°F
  2. Place the chicken in a large bowl and season it all over with salt and black pepper. Add chilli powder, garlic paste, olive oil and mix thoroughly.
  3. Arrange the chicken on a sheet pan and bake for 15 minutes.
  4. Remove the pan from the oven. Using a pastry brush, coat the chicken all over with half of the BBQ sauce.
  5. Return the chicken to the oven for another 15 minutes. Remove and brush with BBQ sauce again, then turn on the broiler for 4 to 6 minutes, cook the chicken until the edges begin to brown. Remove from the oven and keep aside.
  6. Saffron rice: While the chicken is in the oven, grind about 10 threads of saffron until they’re a fine powder. Mix ground saffron with 3 tablespoons of water and set aside to bloom.
  7. Rinse your rice with cold water until the water runs clear.
  8. In a large saucepan, heat the butter over medium-high heat. Add onion and fry until it is softened.
  9. Add the rice and toast in the onion until the rice is coated and starts to turn a pearly white. Pour the bloomed saffron and liquid into the rice mixture and mix until evenly coated.
  10. Add milk to the rice mixture followed by chicken broth, bay leaf, cinnamon sticks and a healthy pinch of salt. Give the mixture a stir, then bring the water to a boil.
  11. Once boiling, turn the heat to low and cover the pot. Cook until the rice has absorbed the water, about 10-15 minutes.
  12. Serve the rice with BBQ chicken on top sprinkled with sesame seeds. Serve immediately.
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Serve with tomato chilli paste and green salad.

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BBQ Chicken Chop Suey

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime® Barbecue Chicken (8-piece whole chicken, cut up)
  • 2cups bean sprouts
  • ¼cup green pepper, Julienne
  • ¼cup red pepper, Julienne
  • ¼cup white onions, Julienne
  • ¼cup carrots, shredded
  • 1tsp garlic, finely chopped
  • 1tsp ginger, finely chopped
  • ½tsp sugar
  • 2tbsp sesame oil
  • 1tbsp soy sauce
  • 1tsp sesame seeds
  • Salt and Pepper
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Cook the chicken for 30 minutes or until internal temperature reaches 165°F. Set aside.
  3. Heat the oil in a large wok or nonstick skillet. Set over high heat. Once hot, add the crushed ginger and garlic.
  4. Add the vegetables and sauté for about 30 seconds, then add the soy sauce, sesame oil, sesame seeds and stir until completely incorporated.
  5. Season with salt and pepper to taste.
  6. Finally, stir in bean sprouts and cook for an additional 30 seconds. Serve in a bowl with the sliced chicken.

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Sausage and Bacon Pita Quesadillas

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1(375g pkg) Maple Leaf® Natural Original Smoked Sausage, diced
  • 4slices Maple Leaf® Original Natural Bacon, diced
  • 4pita breads
  • 1cup cheddar cheese, shredded
  • 1cup lettuce
  • 1medium red onion, diced
  • 1cucumber, diced
  • ¼cup parsley
  • 4tbsp hummus
  1. Heat a large non-stick skillet over medium heat.
  2. Add bacon and sausage to skillet. Cook, stirring frequently, for about 4 to 5 minutes until crispy. Set aside.
  3. Gently cut open the pita and coat with a thin layer of cheese.
  4. Top the cheese with lettuce, red onions, bacon and sausage.
  5. Add more shredded cheese on top and fold the pita over to enclose.
  6. Carefully place the pita quesadilla in a pan and cook over medium heat until cheese begins to melt and tortilla is golden brown.
  7. Carefully flip the quesadilla and cook for 1- 2 more minutes. Transfer to a plate.
  8. Slice into quarters and serve.

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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
  • tbsp 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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