Other Type: Classics

Lemon Basil Pasta Pappardelle

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

35

minutes

Serves
Portions icon

4

Portions

Lemon Basil Pasta Pappardelle

  • Ingredients

  • Preparation

  • 4Maple Leaf Prime® Raised Without Antibiotics Boneless, Skinless Chicken Breasts
  • 500 g Pappardelle or Wide Noodle, cooked and drained
  • 1 ½tbsp olive oil
  • 1tbsp butter
  • 2shallots, minced
  • 2tsp garlic, finely minced
  • 1bunch asparagus, woody stems removed and sliced ¼ inch angled
  • 4large leaves fresh basil, chopped
  • 1 ½lemons + zest
  • 1cup chicken broth
  • 2cups Parmesan, grated
  • Salt & Pepper
  1. Preheat grill to medium high heat. In a large bowl season chicken with ½ tbsp olive oil, juice of half lemon and salt and pepper.
  2. Grill chicken 7 to 8 minutes per side or until internal temperature of 165 F is reached. Set aside and keep warm.
  3. Heat remaining olive oil and butter in a large skillet over medium high heat.
  4. Add shallot and stir constantly for 1 minute, add garlic and cook 1 minute longer. Add lemon zest and cook for 30 seconds longer.
  5. Add asparagus and cook, stirring frequently for about 2 to 3 minutes.
  6. Squeeze juice of 1 lemon into pan to deglaze and add chicken broth. Season with salt and pepper.
  7. Add pasta and toss until warmed through. Sprinkle in parmesan and toss well to coat until cheese melts into sauce. Add basil and stir well to combine.
  8. Transfer pasta onto platter and garnish with additional parmesan and basil if desired and serve with warm chicken.
Tips icon

Serve with fresh baguette and butter

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Turkey and Apple Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

5

minutes

Serves
Portions icon

3

sandwiches

Turkey and Apple Sandwich

  • Ingredients

  • Preparation

  1. Whisk the mayonnaise, mustard and maple syrup together in a small bowl until combined.
  2. Lay out the croissants, cut side up, and spread each half with mayo.
  3. Add 2 slices of cheese to the bottom half of the croissant, then 3 slices of turkey.
  4. Lay out approx. 1/3 of the apple slices over the turkey and top with 2 halves of lettuce.
  5. Top with the top half of the croissant.
  6. Repeat with the other two croissants.
Tips icon

Try using a smoked cheddar or gouda cheese for a hint of smokiness.

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Stuffed Pasta Shells

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4

Portions

Stuffed Pasta Shells

  • Ingredients

  • Preparation

  • 1(150 g) pkg Maple Leaf® Natural Selections Mild Genoa Salami, sliced into ½” strips
  • 200 gLarge Pasta Shells (approx. 18 shells), cooked per packages instructions, cooled
  • 1tbsp olive oil
  • 1small red onion, diced
  • 1garlic clove, finely grated
  • 475 gricotta
  • ¾cup parmesan cheese, divided
  • 1tsp fresh thyme
  • 2tbsp basil, roughly chopped
  • 1(700 g) Jar good quality tomato sauce
  • ½cup 35% cream
  • Salt and pepper
  • ½cup grated mozzarella cheese
  • ¼cup breadcrumbs
  1. Preheat oven to 375 F.
  2. Place a medium sized pan on low heat and add the oil and onion and cook for 3 to 4 minutes.
  3. Add the salami and continue to cook until the salami is lightly caramelized, approx. 3 minutes.
  4. Stir in the garlic and cook for another 30 seconds until fragrant. Let cool. Remove from pan and roughly chop the mixture on a cutting board.
  5. Combine the ricotta, ¼ cup parmesan cheese, thyme and salami mixture in a medium bowl. Season with salt and pepper to taste.
  6. Mix together the remaining parmesan, mozzarella and breadcrumbs in a small bowl.
  7. In a small pot add the tomato sauce, cream and basil and bring to a boil, cook for 2 to 3 minutes.
  8. In a 9” by 11” baking dish, flood the bottom of the dish with the tomato sauce.
  9. Divide the ricotta mixture amongst the pasta shells and arrange in a single layer in the baking dish.
  10. Sprinkle the cheese and bread crumb mixture over top of the pasta shells.
  11. Place in the oven on the middle rack and bake for 20 to 25 minutes until the cheese has melted and top is lightly golden.
  12. Remove from the oven and let sit for 5 to 10 minutes before serving.
Tips icon

This dish would be great served with some garlic bread and a leafy green salad.

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Maple Leaf Bibimbap

Preparation
Bowl icon

30

Minutes

Total Time
Clock icon

50

minutes

Serves
Portions icon

3

Portions

Maple Leaf Bibimbap

  • Ingredients

  • Preparation

  • 1 lbMaple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Thighs, sliced into ½” strips
  • Marinade:
  • 2cloves garlic, finely chopped
  • 2tbsp ginger, finely grated
  • ¼cup lite soy sauce
  • 2tbsp sesame oil
  • 1tbsp brown sugar
  • 1tbsp mirin
  • 2scallions, finely sliced
  • 2tbsp sesame oil
  • ½lb shitake mushrooms, stems removed, thinly sliced
  • 2lg carrots, peeled, julienned
  • 2Persian cucumbers, thinly sliced in rounds
  • 1cup Napa Cabbage, thinly sliced
  • 2cups cooked sushi rice
  • ¼cup cilantro, optional
  • 3eggs
  • 2tbsp unsalted butter
  • Salt and pepper
  • 2tbsp toasted sesame seeds
  • 3scallions cut on a bias
  1. Combine all the marinade ingredients in a medium sized bowl and whisk to combine.
  2. Add the chicken to the marinade and mix to coat the chicken evenly.
  3. Cover and let sit 20 minutes at room temperature.
  4. Place a frying pan on medium heat and add 1 Tbsp of sesame oil and the carrots.
  5. Cook, stirring frequently, for 1 to 2 minutes until the carrots have softened, but still have a little crunch to them. Season with salt and pepper and reserve.
  6. Wipe out the pan and return it to the heat and add the remaining sesame oil.
  7. Add the mushrooms and cook until they are soft and lightly caramelized. Season with salt and pepper and reserve.
  8. Place a large non-stick frying pan on medium heat and add the chicken.
  9. Cook the chicken undisturbed for a couple of minutes until lightly caramelized. Stir the chicken and continue to cook until the marinade has slightly thickened and chicken is cooked through, approx. 5 to 7 minutes. Reserve.
  10. Wipe out the pan and place it back on medium low heat and add the butter. Once the butter has melted and starts to foam crack the eggs into the pan and fry the eggs until the edges of the egg begin to turn golden, approx. 2 minutes.
  11. Carefully, flip the eggs and cook for a few seconds.
  12. To Serve; Divide the rice amongst large bowl. Add the chicken then add the carrots, cabbage, cucumbers and mushrooms.
  13. Top each bowl with an egg, scallion, sesame seeds and cilantro if using.
Tips icon

For a little kick try adding 1 tsp of siracha to the chicken marinade.

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Creamy Balsamic Chicken and Mushrooms

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Creamy Balsamic Chicken and Mushrooms

  • Ingredients

  • Preparation

  • 4Maple Leaf Prime RWA Chicken Breast
  • 1(65 g) pkg Maple Leaf Ready Crisp, cooked per package direction and chopped into ½ inch pieces
  • 1tbsp olive oil
  • ¼cup balsamic vinegar
  • ⅓cup cream
  • 1 ⅓cup chicken broth
  • 1(227 g) pkg cremini mushrooms, sliced
  • 1small red pepper, sliced
  • 2cups baby spinach
  • ½cup flour
  • ½tbsp garlic salt
  • 1tsp pepper
  • 250 gfettuccini or pappardelle noodle, cooked, drained and kept warm
  • Basil – optional
  • Parmesan – garnish
  1. Mix flour, garlic salt and pepper in a large bowl. Dredge chicken in flour mixture and shake excess loose. Discard remaining flour.
  2. Heat oil in a large skillet over medium high heat. Brown chicken 3 to 4 minutes per side and remove onto a platter, keep warm.
  3. Add mushrooms and peppers to skillet and cook 3 to 4 minutes stirring frequently until browned and starting to soften.
  4. Pour chicken broth and balsamic into skillet and stir well to combine. Return chicken to skillet and reduce heat to slow simmer, cover and cook for about 8 to 10 minutes or until internal temperature of 165 degrees.
  5. Add cream and spinach. Stir well and allow spinach to wilt and cream to warm through, about 3 to 4 minutes.
  6. Place chicken onto plates. Add cooked noodles to sauce in skillet and toss well to coat. Divide bacon and top pasta with bacon. Serve with chicken and garnish with basil and parmesan cheese. Drizzle extra balsamic vinegar over top if desired.
Tips icon

Serve with warm sour dough bread and a side salad.

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Spanish Style Chicken and Sausage Paella

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

1

hour + 5 min to rest

Serves
Portions icon

4 – 6

Servings

Spanish Style Chicken and Sausage Paella

  • Ingredients

  • Preparation

  • 8Maple Leaf Prime RWA Chicken Thighs
  • 3Maple Leaf Original Smokies, chopped
  • 1cup yellow saffron rice
  • 2cups chicken stock
  • 1Spanish onion, sliced
  • 1medium red pepper, sliced
  • 1389 ml can diced tomato with juices
  • 1tsp smoked paprika
  • 1cup frozen peas, thawed
  • ½tbsp vegetable oil
  • 2cloves garlic, minced
  • Salt
  • Pepper
  • Parsley – optional
  • Lemon – optional
  1. Heat oil in a large nonstick skillet over medium high heat. Brown chicken about 3 to 4 minutes per side and remove onto a platter. Remove all but 2 tbsp of rendered fat from skillet.
  2. Add peppers, onions and sausage to skillet and cook for about 5 minutes until browned.
  3. Add garlic, paprika and rice and cook 1 minute longer stirring well to coat.
  4. Add tomatoes, chicken stock and peas and mix well. Add chicken back to pan and cover with a tight fitting lid.
  5. Cook for 50 minutes or until rice is cooked through and chicken has reached an internal temperature of 165 degrees.
  6. Allow paella to stand for 5 minutes before serving. Garnish with parsley and lemon if using.
Tips icon

Try using Maple Leaf Prime RWA Chicken Legs in place of thighs!

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Sheet Pan Ham and Cheese Croissants

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

Sandwiches

Sheet Pan Ham and Cheese Croissants

  • Ingredients

  • Preparation

  • 12slices Maple Leaf Smoked Black Forest Ham, thinly hand sliced from a 600gr half ham
  • 6large croissants, split
  • 3slices swiss cheese, cut on the bias
  • 6slices cheddar cheese, halved
  • 18slices firm plum tomato, sliced thin
  • 3tbsp mayonnaise
  • ½tbsp Dijon mustard
  • Olive oil spray
  • Poppy seeds – optional
  • Garlic salt – optional
  • Fresh thyme – garnish
  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
  2. Mix mayonnaise and Dijon in a small bowl. Place croissants on a clean surface and spread a scant amount on the inside of each bottom and top of croissant.
  3. Assemble by placing 1 half slice of swiss cheese onto bottom of each croissant followed by 2 slices ham, 3 tomato slices and two half slices of cheddar placed side by side and top of croissant. Repeat with remaining ingredients.
  4. Lightly spray top of croissant with olive oil. Sprinkle poppy seeds and garlic salt over top. Add fresh thyme over top if using.
  5. Bake on center rack of oven for 8 minutes or until cheese is bubbling and melted and sandwich is heated through. Serve immediately.
Tips icon

This recipe is a great use of left over ham – make them mini by using mini croissants! Dice the ham for an easy fit onto the base of a small croissant and use your favorite cheese combination! This recipe is also great using honey mustard.

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Gourmet Top Dog Toppers

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

hot dogs

Gourmet Top Dog Toppers

  • Ingredients

  • Preparation

  • 1375 gram package Maple Leaf Top Dogs, BBQ format
  • 6hot dog buns, top split
  • Summer Fresh Tomato Cucumber Salsa:
  • 5heaping tbsp cherry tomatoes, finely diced
  • 3tbsp cucumber, finely diced
  • 1tbsp red onion, finely diced
  • 1tsp flat leaf parsley, minced
  • Salt
  • Pepper
  • Hawaiian Pineapple Topper:
  • 1cup grilled pineapple, small dice
  • 2tsp green onion, finely chopped
  • 6slices Maple Leaf Ready Crisp Bacon, cooked per package direction and chopped
  • Lime, optional
  • Grilled Corn Relish:
  • 1cup grilled corn
  • 2tbsp red pepper, finely diced
  • 1tbsp green pepper, finely diced
  • 1tbsp honey mustard, prepared
  • Salt
  • Pepper
  1. Summer Fresh Tomato Cucumber Salsa:
    1. Mix all ingredients in a small bowl and refrigerate until ready to use.
  2. Hawaiian Pineapple Topper:
    1. Mix pineapple, onion and lime if using in a small bowl.
    2. Spoon onto each hot dog and divide and sprinkle bacon over top
  3. Grilled Corn Relish:
    1. Mix all ingredients together into a small bowl and refrigerate until ready to use.
  4. Preheat grill to medium high heat.
  5. Grill hot dogs per package directions
  6. Place each hot dog onto bun and add your favorite Maple Leaf inspired topping! Serve immediately.
Tips icon

Toast buns if desired. Make ahead alert! Make your favorite topping and keep in an airtight container for 1 to 2 days in advance.

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Express BBQ Chicken Caesar Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

Minutes

Serves
Portions icon

4

servings

Express BBQ Chicken Caesar Salad

  • Ingredients

  • Preparation

  • 15250-gram package Maple Leaf Prepped and Ready BBQ Shredded Chicken
  • 10cups Romaine lettuce, chopped
  • ⅓cup Caesar salad dressing, prepared
  • 8cherry tomatoes, halved
  • 2 tbsp parmesan cheese, grated
  • ½ tbsp dry BBQ seasoning
  • ½cup crunch tortilla strips, prepared
  • Lemon – garnish
  1. Place lettuce in a large bowl and and toss with dressing, tomatoes, and parmesan.
  2. Arrange salad onto a large serving platter and top with shredded chicken.
  3. Toss tortilla strips with BBQ seasoning and sprinkle over top. Serve with wedges of lemon if desired.
Tips icon

There is nothing better than a delicious
Caesar salad why not kick it up with a
sprinkle of our favorite ingredient –
BACON. Add Maple Leaf Ready Crisp bacon.

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