Protein Type: Bacon

Creamy Bacon Brussels Sprouts

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

8

servings

Creamy Bacon Brussels Sprouts

  • Ingredients

  • Preparation

  • 1375 gram package Maple Leaf® Natural Bacon, diced
  • 2lbs Brussels Sprouts, trimmed and sliced in half
  • 2tbsp butter
  • 1cup cream
  • ½cup chicken stock
  • 1tbsp instant flour
  • 1 ½cup Italian blended shredded cheese
  • Nutmeg, pinch
  • Salt
  • Pepper
  1. Cook bacon over medium high heat until just beginning to crisp.
  2. Using a slotted spoon remove onto a paper towel lined plate. Remove all but 1 tbsp of the rendered bacon fat. Add butter and melt.
  3. Add in brussels sprouts and allow to brown tossing often, about 5 to 7 minutes. 
  4. Add half the bacon, cream, chicken stock, nutmeg and instant flour. Stir well and season with salt and pepper. Allow to simmer for about 10 to 15 minutes.
  5. Brussels sprouts should be tender / crisp and sauce slightly thickened. Sprinkle cheese over top and allow to melt. Sprinkle remaining crisp bacon over top and serve immediately.
Tips icon

Achieve a nice cheese crust by putting the brussels sprouts under the broiler!

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Classic Bacon Spinach Dip

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4 to 6

servings

Classic Bacon Spinach Dip

  • Ingredients

  • Preparation

  • 1375 gram package Maple Leaf® Natural Bacon, diced
  • 1300 gram package chopped frozen spinach, boiled and drained of all water
  • 140 gram package dry vegetable soup mix
  • 2cloves garlic, minced
  • ¾cup mayonnaise
  • 1cup sour cream
  • 1425 gram dark pumpernickel round loaf or sourdough round loaf
  • Paprika
  1. Heat a large skillet over medium high heat.
  2. Cook bacon stirring frequently until crisp. Remove onto a paper towel lined plate.
  3. In a large bowl combine spinach, soup mix, garlic, mayonnaise, sour cream and half the cooked bacon. Stir well.
  4. Using a sharp serrated knife carefully carve around the top of the loaf. Pull top off and hollow out the bread.
  5. Spoon dip into bread bowl. Sprinkle remaining half of bacon over top of the dip and dust with paprika.
Tips icon

Make it festive! Press a star shaped cookie cutter into cheese to cut out holiday shapes and garnish dip.

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Bacon Wrapped Shrimp and Salmon Bites

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

Minutes

Serves
Portions icon

24

servings

Bacon Wrapped Shrimp and Salmon Bites

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Natural Bacon, cut in half
  • 12Jumbo shrimp, pat dry
  • 325gfresh center cut salmon, skin removed and cut into 1 inch cubes
  • 2tbsp Old Bay Seasoning + extra if desired

    • Dip:

  • ¾cup mayonnaise
  • 1clove garlic. minced
  • ¾tbsp fresh lemon juice
  • ½tsp pepper
  • 1heaping tbsp (45 mL) Parmesan cheese
  1. Preheat grill to medium high heat.
  2. Sprinkle shrimp and salmon with seasoning.
  3. On a clean surface place a half slice of bacon down and place shrimp at the base of bacon.
  4. Roll up tightly and place seam down onto a parchment lined baking sheet. Continue with salmon.
  5. Sprinkle the bacon-wrapped seafood with extra seasoning if desired.
  6. Heat a large non-stick skillet to medium-high heat. Working in batches and turning frequently and placing seam side down cook bacon wrapped seafood until golden brown and an internal temperature of 165 degrees is reached.
  7. Remove onto a paper towel lined plate. Keep warm.
  8. In a small bowl mix together all the ingredients for the dip.
Tips icon

Place onto a serving platter and serve along side dip, prepared cocktail sauce and lemon wedges. Garnish with chopped parsley.

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Warm Chicken and Radish Spring Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

Minutes

Serves
Portions icon

8

servings

Warm Chicken and Radish Spring Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Boneless Skinless Sliced Chicken Breast
  • ½lemon, juiced
  • 1tbsp dry Cajun spice blend
  • 1tbsp vegetable oil
  • 1142g package arugula
  • 1 ½cup head lettuce, chopped
  • 1cup radish, quartered
  • 4hard boiled eggs, quartered
  • 1cup croutons

    • Salad dressing:

  • 3tbsp (45 mL) white wine vinegar
  • 3tbsp (45 mL) extra virgin olive oil
  • ½lemon, juiced
  • 1tbsp parmesan cheese
  • ½tsp Dijon mustard
  • ½tsp Italian seasoning
  1. Preheat grill to medium high heat.
  2. In a large bowl toss chicken with seasoning and oil.
  3. Grill about 4 minutes per side or until an internal temperature of 165 degrees is reached. Remove onto platter and keep warm.
  4. In a small bowl whisk all the ingredients and until blended.
  5. In a large bowl toss the lettuce and radish with dressing. Place onto a large platter.
  6. Sprinkle croutons over top. Arrange eggs over the salad and lay the warm chicken on top.
  7. Serve family style. Drizzle extra olive oil over top if desired.
Tips icon

Seasonal Suggestion: Asparagus is in season during the warmer summer months. Adding a bunch of green asparagus will add a fresh touch to your salad.

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Whole wheat and grain Bacon, 3 cheese grilled cheese

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

sandwiches

Whole wheat and grain Bacon, 3 cheese grilled cheese

  • Ingredients

  • Preparation

  • 1375g pkg Maple Leaf® Less Salt Natural Bacon, cooked and set aside
  • 1tbsp butter, softened
  • Olive oil or vegetable oil cooking spray
  • 8slices good quality whole wheat and grain bread
  • 4slices marble cheese
  • 4slices mild provolone cheese
  • 4slices Havarti cheese
  • Your favourite ketchup or BBQ sauce
  1. On a clean surface lay slices of bread flat. Arrange marble cheese onto base of bread.
  2. Place two slices of bacon over each followed by provolone, and Havarti. Top with remaining slices of bread.
  3. Lightly spray the tops of the sandwiches with cooking oil.
  4. Heat butter in a large skillet over medium high heat.
  5. Working in batches, cook sandwiches 3 to 4 minutes per side or until bread is golden brown and cheese is melted.
  6. To get an even melt, reduce heat slightly and cover skillet with a second skillet for a minute or two.
  7. Remove sandwiches onto a cutting board and slice in half.
Tips icon

Save time! Try use Maple Leaf Ready Crisp Bacon. Serve with a side salad or kettle chips.

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Crispy Bacon Topped Devilled Easter Egg Baskets

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

24

devilled eggs

Crispy Bacon Topped Devilled Easter Egg Baskets

  • Ingredients

  • Preparation

  • 12eggs, hard boiled, peeled, sliced and yolks removed
  • 185g pkg Maple Leaf® Ready Crisp® Bacon bits
  • ⅓cup mayonnaise plus extra
  • Salt
  • White pepper
  • 1bunch fresh curly parsley, stems removed
  • ⅓cup alfafa
  • 24chives, trimmed
  1. In a large bowl using a hand mixer blend yolks and mayonnaise on medium high.
  2. Add more mayonnaise until the mixture is smooth and free of any lumps and consistency is moderately thick.
  3. Transfer mixture into a piping bag outfitted with a large star. Pipe mixture into hollowed out egg halves.
  4. Place bacon into a microwave safe dish lined with paper towel for about 30 to 45 seconds. Allow to cool slightly.
  5. Sprinkle onto devilled eggs. Place a small tuft of alfalfa over top.
  6. Carefully take chives and create the basket “handle” by wedging each end into the filling of the egg at each side.
  7. Arrange curly parsley onto a large platter and arrange eggs over top to create a “garden patch”.
Tips icon

Can be made in advance. Get the kids to help – this is a fun way to get them creative in the kitchen.

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Bacon Stuffed Celery Boats

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

5 (+ 1hr chill time)

Minutes

Serves
Portions icon

28

boats

Bacon Stuffed Celery Boats

  • Ingredients

  • Preparation

  • 185g pkg Maple Leaf® Ready Crisp® bits
  • 140g pkg dry vegetable soup mix
  • ½cup mayonnaise
  • ¾cup sour cream
  • ½cup cream cheese
  • ½cup fresh parsley, chopped
  • 1bunch celery, trimmed and cut into 2 to 2.5 inch logs
  1. In the base of a food processor combine soup mix, mayonnaise, sour cream, cream cheese and parsley.
  2. Blend on high until just combined. About a minute. Spoon mixture into a bowl and allow to chill for an hour.
  3. Heat a small skillet over medium heat and gently heat up bacon bits. Remove from heat and set aside.
  4. Spoon mixture into a piping bag outfitted with a star tip. Pipe filling into the celery cavity. Continue until all the filling is used.
  5. Generously sprinkle bacon bits over each celery boat. Serve immediately.
Tips icon

Get your kids to help! Choose fun tips for the piping bag to create different celery boats. Filling can be made two days in advance and kept in an air tight container.

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Maple Bacon Winter Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Maple Bacon Winter Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Original Natural Bacon
  • 1 ½cup cubed sweet potato, roasted
  • 2cups purple kale, shredded
  • 2 ½cup baby greens
  • ½cup pecans, toasted
  • ½cup feta cheese, crumbled
  • ½cup fresh pomegranate

    • Dressing:

  • 4tbsp (60ml) good quality olive oil
  • 3tbsp (45ml) apple cider vinegar
  • 1tbsp (15ml) Dijon mustard
  • 1 ½tbsp (22ml) maple syrup
  • Salt
  • Pepper
  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. Cook bacon for 12 to 14 minutes or until crisp and a temperature of 165ºF is reached. Remove from baking sheet and blot with paper towel. Set aside and keep warm.
  3. In a large bowl combine kale, greens, pecans, cheese and pomegranate. Whisk all the ingredients for the dressing together until well combined. Pour over salad and toss to coat. Arrange onto platter.
  4. Roughly chop bacon and sprinkle over top. Serve immediately.
Tips icon

Simplify your salad – use Maple Leaf® Ready Crisp® bacon!

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Bacon and Green Onion Cheese Ball

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

6 to 8

servings

Bacon and Green Onion Cheese Ball

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Original Natural Bacon, cooked and diced into small bits – divided
  • 1340g container cream cheese, softened
  • ¼cup sour cream
  • 2tbsp vegetable or ranch style seasoning
  • ½tsp pepper
  • ½tsp paprika
  • ½tsp garlic powder
  • ½cup finely grated double cheese blend
  • 1cup + 2 heaping tbsp finely grated old cheddar
  • ⅔cup toasted pecans, chopped
  • ¼cup green onion finely chopped, divided
  1. In a large bowl combine bacon, cream cheese, sour cream, seasonings, cheeses and green onion. Stir well to incorporate all ingredients.
  2. Lightly oil clean hands with vegetable or olive oil and shape mixture into a large ball.
  3. Place onto plastic wrap and twist tightly to keep ball shape. Place into a fitted bowl. Refrigerate overnight.
  4. Reheat reserved bacon to just warm. Combine with nuts, reserved cheese and onions.
  5. Gently roll entire cheese ball into the mixture until completely coated.
  6. Serve with assorted crackers.
Tips icon

Serve with Maple Leaf® Natural Selections® sliced meats on a serving tray for a great appetizer.

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