Other Type: An international inspiration

Picnic Hotdog Board

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

Hot Dog Platter

  • 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!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Pulled Pork sloppy joes

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Pulled Pork Sloppy Joes

  • 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.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Rotisserie chicken Orzo salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

6

Portions

Rotisserie Chicken with Orzo

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Rotisserie Chicken Legs
  • 100g orzo pasta, cooked, drained, and cooled.
  • 3tbsp olive oil
  • 3tbsp lemon juice
  • 1clove garlic, minced
  • Salt and pepper, to taste
  • 1Cup bell peppers, diced.
  • 1Cup cherry tomatoes, halved
  • 1/2red onion, diced
  • 3tbsp Parsley, minced
  1. Preheat the oven at 375 F.
  2. Prepare Maple Leaf Rotisserie Chicken Legs per package directions.
  3. In a bowl, mix together the oil, lemon juice, garlic, salt, and pepper until totally combined.
  4. To a large mixing bowl, add the orzo and all other ingredients. Pour the dressing over the top and stir to combine.
  5. Top with parsley and serve with Rotisserie chicken.
Tips icon

Sprinkle crumbled feta cheese on top of Orzo salad.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Grilled Chicken Street Corn Tacos

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Chicken Street Corn Tacos

  • Ingredients

  • Preparation

    Chicken Marinade:

  • 8pcs Maple Leaf Prime® Boneless, Skinless
    Chicken Thighs    , diced.
  • ½cup Canola Oil
  • 3tbsp Fresh Lime Juice
  • 1tsp Cumin
  • ½tsp Oregano
  • ½tsp Garlic Powder
  • ½tsp Onion powder
  • Salt and Pepper

    • Tacos:

  • 8Corn Tortillas
  • 1cup Enchilada sauce
  • ¼cup green pepper, finely diced
  • ¼cup Red onion, finely diced
  • ¼cup pineapple, finely diced
  • 4-5slices Jalapeno, optional
  • ¼cup feta cheese
  • 1/8cup Cilantro, chopped
  1. Preheat grill to medium heat.
  2. In a bowl, stir together oil, lime juice, Oregano, cumin, garlic powder, salt, and pepper. Pour marinade over chicken. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 2-3 minutes per side. Cut into small pieces.
  3. Heat a small amount of oil in a skillet and transfer the chicken pieces onto the pan. Mix the Enchilada sauce and cook until the sauce is reduced, and chicken is cooked through.
  4. In a bowl mix the diced vegetables together and keep aside. Place corn tortillas one-by-one in a hot skillet and soften for a few seconds. Remove and let drain on a paper towel.
  5. Top with chicken, diced vegetables, and sprinkle with feta cheese and cilantro. Repeat for all 8 tortillas and serve.
Tips icon

• Served with creamy street corn.
• Taquere sauce can be used instead of Enchilada sauce for spice.
• Cotija cheese can be used instead of feta cheese.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

BBQ Chicken Variants

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

35

minutes

Serves
Portions icon

8

Portions

BBQ Chicken Variants with Sides

  • Ingredients

  • Preparation

  1. Preheat one side of the grill to medium high heat. Prepare a baking sheet lined with tin foil.

Grilled Chicken drumsticks

  1. Place Maple Leaf Prime® drumsticks, & Mediterranean dry spice in a large zip lock bag. Massage chicken in bag well to coat. Refrigerate for a minimum of 3 hours.
  2. Using tongs place chicken drumsticks onto the grill shaking away any residual marinade.
  3. Grill each side for 3 to 4 minutes. Place chicken onto baking sheet and place on side of the grill that has not been heated. Keep heat on the opposite side of grill on.
  4. Close lid and cook on residual heat for about 15 to 18 minutes or until an internal temperature of 165°F is reached.

Grilled Skinless Chicken Breast

  1. Place Maple Leaf Prime® Thin Sliced Boneless, Skinless Chicken Breast and BBQ sauce in a large zip lock bag. Massage chicken in bag well to coat. Refrigerate for a minimum of 3 hours.
  2. Using tongs place chicken breast onto the grill shaking away any residual marinade.
  3. Grill each side for 3 to 4 minutes and brush with remaining BBQ sauce and place chicken onto baking sheet and place on side of the grill that has not been heated. Keep heat on the opposite side of grill on.
  4. Close lid and cook on residual heat for about 8-10 minutes or until an internal temperature of 165°F is reached.
Tips icon

Side dishes
1) Grilled Corn and parmesan cheese can be paired with Grilled BBQ Chicken Breast
2) Mediterranean chickpea salad can be paired with Grilled Mediterranean Chicken drumsticks.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Thai Chicken Lettuce Wraps

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

6

Portions

Thai Chicken Lettuce Wraps

  • Ingredients

  • Preparation

  • 1454g pkg Maple Leaf Prime® Extra Lean Ground Chicken
  • 1head butter lettuce
  • 1tablespoon sesame oil
  • ¼cup onion, diced
  • 2cloves garlic, minced
  • 1tbsp ginger, minced
  • ¼cup soy sauce
  • 1tbsp lime juice
  • 1tbsp Thai sweet red chili sauce
  • ¼cup scallions chopped
  • ¼cup cilantro fresh, chopped
  • ¼carrot, shredded
  • Sesame seeds, garnish
  • Cilantro, garnish
  1. Heat up a pan to medium high heat and add the oil and add in the onions. Cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger and cook for 1 minute.
  2. Add the ground chicken to the pan, tossing it in the pan sauce while breaking it up.
  3. Season the chicken with salt and pepper and let it cook until it starts to turn golden brown.
  4. Add the soy sauce, chili sauce, lime juice to the pan and sauté.
  5. Reduce the heat to low and let that all cook for another 2 minutes.
  6. Remove the pan from the heat and stir in the carrots, chopped scallions and cilantro.
  7. Assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Ham and Guac Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

minutes

Serves
Portions icon

4

Portions

Ham and Guac Sandwich

  • Ingredients

  • Preparation

  1. Melt butter in a skillet over medium heat and grill the buns over the melted butter until golden brown.
  2. Spread 1 tbsp each of guacamole on each bun and set aside. Top it with arugula on the lower half of the buns followed by 4 slices of black forest ham.
  3. Place 1 Swiss cheese slice each on top of the ham and add potato chips.
  4. Close the sandwich and serve.
Tips icon

Melting the cheese is highly recommended.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Creamy Mushroom Chicken Flatbread Pizza

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Creamy Mushroom Chicken Flatbread Pizza

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Boneless, Skinless Chicken Breast
  • 1cup mushroom, finely chopped
  • ½cup red onion, finely chopped
  • ½cup red onion, sliced
  • 2flatbreads, prepared
  • ¼cup baby arugula
  • 1tsp parsley, finely chopped
  • 1cup heavy cream
  • 2tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  1. Preheat the oven at 400 F.
  2. Heat a large skillet over medium heat and add olive oil. Transfer the chicken onto the heated oil. Season with salt and pepper and cook each side for 3 minutes or until golden brown. Slice chicken once cooked.
  3. Using a slotted spoon remove onto a plate and keep warm.
  4. Heat a medium skillet over high heat and add olive oil.
  5. Add chopped mushroom and onion and sauté until softened. Add heavy cream and boil. Season with salt and pepper and finish with chopped parsley and set aside to cool down.
  6. Brush par baked dough with a thin layer of sauce leaving the edges of the crust uncovered.
  7. Add chicken to pizza.
  8. Sprinkle with Mozzarella cheese and sliced red onion.
  9. Bake at 400F for about 4-5 minutes or until cheese melts and begins to brown.
  10. Top flatbread pizza with fresh baby arugula and slice and serve immediately.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Creamy Chicken Penne

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

Creamy Chicken Penne

  • 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)

Don’t miss

Start a conversation with your family about climate change

Download our colouring book