Other Type: An everyday classic

Cauliflower and Bacon mac and cheese

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Cauliflower and Bacon mac and cheese

  • Ingredients

  • Preparation

  • 1375g package of Maple Leaf® Original Natural Bacon
  • 250gmacaroni pasta
  • 3cups cauliflower florets
  • 2tbsp butter
  • 2tbsp all-purpose flour
  • ½cup scallion, chopped
  • 1cup milk
  • 1cup cheddar cheese, shredded
  • ½cup parmesan cheese, shredded
  • 3tbsp water
  • Salt and pepper, to taste
  1. Heat a large pan over medium heat.
  2. Cook bacon until just crisp, about 5 to 6 minutes.
  3. Using a slotted spoon remove onto a paper towel lined plate and keep warm. Once cooled down dice them into small pieces.
  4. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. adding the cauliflower florets during the last 5 minutes of cooking.
  5. Reserve 1 cup cooking water, then drain.
  6. Melt the butter in the pan used for cooking bacon over medium heat to the reserved bacon drippings in the pan.
  7. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  8. Whisk in the milk and reserved pasta water and cook until slightly thickened.
  9. Add the cheeses and whisk until creamy.
  10. Stir the pasta, cauliflower and finely diced bacon into the cheese sauce. Add salt and pepper to taste.
  11. Garnish with scallions and serve immediately.

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Ham and Cheese Dumplings in meat sauce

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Ham and Cheese Dumplings in Meat sauce

  • Ingredients

  • Preparation

    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

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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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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Crispy Baked Chicken with Fall Root Vegetables

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

55

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 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
  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
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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