Other Type: An international inspiration

BBQ Chicken Chop Suey

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4

Portions

BBQ Chicken Chop Suey

  • 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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Herb and Garlic Chicken Al Faham

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

1

hour

Serves
Portions icon

4

Portions

Herb and Garlic Chicken Al Faham

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime® Herb and Garlic Flattened Chicken
  • 4grilled pitas, prepared
  • 1(650g pkg) french fries, prepared

    • Salad

  • 1medium tomato, diced
  • 1medium red onion, diced
  • 1tbsp olive oil
  • Salt and Pepper
  • Cilantro
  1. Preheat the grill to medium-high and grease the grill with oil.
  2. Place the marinated chicken skin-side up on the grill.
  3. Cover the grill and cook for 5 minutes.
  4. Meanwhile, prepare the salad by mixing the diced tomato and red onion in olive oil, adding salt and pepper. Garnish with cilantro.
  5. Flip the chicken and grill for another 5 minutes.
  6. Move the chicken to the upper level of the grill. Close the lid.
  7. Cook until the chicken reaches an internal temperature of 185°F (approximately 50 minutes). Do not over grill.
  8. Warm pita on the grill and serve with fries and salad.
Tips icon

Roasted Garlic and Zaatar Aioli Dipping Sauce
• 1 head garlic, roasted
• 2 teaspoons olive oil
• ½ cup mayonnaise
• 1 teaspoon lemon juice
• 1 tbsp, zaatar mixture
• Kosher salt and ground black
pepper, to taste

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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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Hawaiian Breakfast Sliders

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

minutes

Serves
Portions icon

8

Portions

Hawaiian Breakfast Sliders

  • Ingredients

  • Preparation

  1. Preheat the grill to 350°F.
  2. While grill heats, scramble and cook 3 medium eggs as an omelet, set aside.
  3. Using a serrated knife, cut buns in half, lengthwise, and place on a tray. Remove top part of bun and set aside.
  4. Place the pineapple slices on the grill for 2 minutes per side. Set aside.
  5. Spread the Pineapple BBQ sauce on both sides of the buns.
  6. Build your sandwich by layering tomato, omelet, Maple Leaf® Natural Selections® Smoked Black Forest Ham, pineapple, and lettuce, on the bottom half of the bun.
  7. Sprinkle shredded cheddar cheese and top with remaining bun.
Tips icon

Potato wedges are the perfect side for this dish!

Dip – Mix equal parts mayonnaise and ketchup to make a delicious dipping sauce!

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Three Cup Style Taiwanese Chicken

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Three Cup Style Taiwanese Chicken

  • Ingredients

  • Preparation

  • 8pieces Maple Leaf Prime RWA skinless chicken thighs
  • ¼cup sesame oil
  • 12 – 14 small cloves garlic, peeled
  • 8 to 10⅛ inch sliced pieces fresh ginger
  • ¼cup rice wine vinegar
  • ⅓cup lite soya sauce
  • 1tbsp dark brown sugar
  • 1cup fresh basil, chopped
  • 2red Thai chili peppers, stem removed and cut lengthwise – optional
  • Asian Quick Salad:
  • 2cups cabbage, thinly sliced
  • 2cups carrot, sliced on the bias
  • ¼cup green onion, sliced
  • 3tbsp Asian style dressing, prepared
  • Everything bagel seasoning – garnish
  1. Heat sesame oil in a large skillet over medium high heat. Brown chicken 3 to 4 minutes per side. Add garlic and ginger and cook stirring frequently for about another minute longer.
  2. Add soya sauce, vinegar. Allow to warm through for 1 to 2 minutes. Add brown sugar and stir well until dissolved.
  3. Cover and simmer chicken turning frequently for about 10 minutes or until an internal temperature of 165 degrees is reached.
  4. Add fresh basil to skillet and stir to combine. Serve immediately.
  5. Salad:

    Add cabbage, carrot, green onion and dressing into a large bowl. Toss to coat well. Garnish with seasoning.
Tips icon

Turn up the heat with optional red Thai chili peppers.

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Moroccan Lemon Chicken Soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4 to 6

Portions

Moroccan Lemon Chicken Soup

  • Ingredients

  • Preparation

  • 1(200 g) pkg Maple Leaf® Natural Shredded Chicken
  • 3tbsp olive oil
  • 1onion, diced
  • 2celery ribs, diced
  • 1medium carrot, peeled and diced
  • 1tbsp freshly grated ginger
  • 4cloves garlic, finely chopped
  • 1(19 oz) can chickpeas, drained and rinsed
  • 1cup of cooked rice (leftover rice works well)
  • 6cups low sodium chicken stock
  • 1tsp lemon zest
  • 2tsp lemon juice
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp turmeric
  • ¼cup Italian parsley or cilantro, roughly chopped (optional)
  1. Place a large pot on medium low heat.
  2. Add the olive oil, onion, celery and carrot and cook, stirring frequently, for 5 minutes until the vegetables are soft.
  3. Stir in the garlic, ginger and spices and continue to cook for a minute or two until fragrant.
  4. Add the chickpeas, chicken stock and lemon zest and bring to a boil.
  5. Lower the heat to a gentle simmer and cook for 15 minutes
  6. Stir in shredded chicken and rice and cook for another 5 minutes
  7. Finish soup with lemon juice and salt and pepper to taste.
Tips icon

For a bit of heat try adding a ½ tsp of chili flakes with the other spices.

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Asian Style Whole Roast Chicken with Baby Bok Choy and Mushrooms

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

70

Minutes

Serves
Portions icon

4

Portions

Asian Style Whole Roast Chicken with Baby Bok Choy and Mushrooms

  • Ingredients

  • Preparation

  • 1whole Maple Leaf Prime RWA Chicken
  • Glaze:
  • 1tbsp unpasteurized pure liquid honey
  • 2tbsp organic extra virgin olive oil
  • 1tbsp chili paste, such as Sambal
  • 1tbsp oyster sauce
  • 1clove garlic, minced
  • ½tbsp soya sauce
  • canola oil cooking spray
  • Bok Choy & Mushrooms:
  • 1pkg baby bok choy, trimmed and blanched
  • 1pkg mixed mushrooms, sliced
  • 1tbsp churned butter
  • 1 ½tsp sesame oil
  • 1tbsp garlic, minced
  • ½tbsp ginger, minced
  • 3tbsp soya sauce
  • 3 to 4red Thai chili peppers – optional
  • Toasted sesame seeds – garnish
  1. Preheat oven to 425 degrees. Spray a roasting dish with cooking oil and set aside.
  2. Whisk all the ingredients for the glaze in a small bowl until well combined. Brush chicken liberally with glaze reserving a little bit for basting midway through cooking. Place chicken into roasting dish and spray a little oil over top.
  3. Roast chicken on center rack of oven for 20 minutes. Reduce heat to 400 degrees and cook for 40 to 45 minutes longer. Halfway through cooking baste chicken with remaining glaze. If the chicken is browning to quickly cover loosely with tin foil and remove for last 10 to 15 minutes of cooking. Chicken should be a deep golden brown and cooked to an internal temperature of 165 degrees. Allow to rest a few minutes before carving.
  4. Baby Bok Choy and Mushroom:

    Heat butter and sesame oil in a skillet over medium high heat.
  5. Add mushrooms, do not stir. Allow mushrooms to brown and caramelize for about 2 to 3 minutes. Stir and continue to brown for another 2 to 3 minutes.
  6. Add garlic, ginger and peppers(if using ) stirring frequently for another minutes.
  7. Add Bok choy and soya sauce and gently toss to coat.
  8. Reduce heat to low and warm through.
  9. Sprinkle with toasted sesame seeds..
Tips icon

Round out your meal and serve Jasmine rice tossed with green onion. Left over chicken is great chopped up and served cold in a salad for lunch!

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Greek Style Meatballs with lemon, oregano potatoes

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

70

Minutes

Serves
Portions icon

4

Portions

Greek Style Meatballs with Lemon Oregano Potatoes

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime Ground Chicken
  • 1cup baby spinach, chopped
  • ½heaping cup Feta, crumbled
  • 1tbsp sundried tomatoes, finely chopped
  • 1tsp garlic, minced
  • 1tsp oregano, dried
  • Salt
  • Pepper
  • 1egg, whisked
  • ⅓cup seasoned breadcrumbs
  • Cooking spray
  • Tzatziki sauce, prepared
  • Cherry tomatoes, diced – garnish
  • 1lbs small to medium yellow flesh potatoes, cleaned and cut into thick wedges
  • 2tbsp cold salted butter, cut into small cubes
  • ½cup chicken broth, prepared
  • 1tsp oregano, dried
  • 1tbsp olive oil
  • ½lemon juiced, sliced into 2 wedges and wedges reserved.
  • 2cloves garlic, peeled and crushed
  • Salt
  • Pepper
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. In a large bowl add ground chicken, spinach, feta, sundried tomato, garlic, egg, breadcrumbs, oregano and season with salt and pepper. Mix thoroughly until well combined.
  3. Divide meat mixture and form into 30 meatballs. Place onto baking sheet leaving a 1” inch space between meatballs.
  4. In a large bowl, toss potatoes with olive oil, lemon juice, oregano, salt and pepper.
  5. Lightly spray an 8 x 11 inch baking dish with cooking oil. Pour chicken broth into dish and add garlic. Place potatoes into dish and sprinkle butter over top and add reserved juiced lemon wedges.
  6. Place potatoes on center rack of oven. Let potatoes cook for 15 minutes. Add tray of meatballs to oven on center rack beside potatoes and continue cooking for 20 – 22 minutes or until meatballs have reached an internal temperature of 165 degrees and potatoes are soft when pierced with a fork.
  7. Portion desired amount of meatballs to center of plate and drizzle with tzatziki sauce and sprinkle with extra feta and diced tomatoes. Serve with lemon potatoes.
Tips icon

Serve with pan fried seasoned yellow and green zucchini slices for a full well balanced meal.

Have left over meatballs! Great for
freezing and reheating or use left overs in a Greek style meatball pita for lunch!

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Baked Black Forest Ham with Brazilian Pineapple and Cranberry Chutney

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1600gr Maple Leaf Black Forest Smoked Ham, cooked per package directions and kept warm
  • 3cups ripe pineapple, cut into ½ inch pieces
  • ½cup frozen cranberries, par thawed
  • 1tbsp brown sugar
  • ¼tsp cinnamon
  • Pinch nutmeg
  • 1tsp maple syrup
  • 2tbsp butter
  • Pinch salt
  1. In a large bowl combine pineapple, brown sugar, cinnamon, nutmeg, maple syrup and salt. Stir well to combine.
  2. Heat butter over medium high heat in a large nonstick skillet. Add pineapple mixture and cook stirring occasionally. Allow pineapples to brown and caramelize, about 3 to 4 minutes.
  3. Add cranberries and cook for about 2 to 3 minutes more until cranberries just start to soften and burst.
  4. Slice ham and spoon chutney over top.
Tips icon

Make ahead alert! This chutney is so good you will want to make a double batch. Make ahead and keep in an airtight container for
3 days.

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