Recipe Tag: a chilly winter evening

Chicken Meatball Banh mi

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

Portions

Chicken Meatball Banh Mi

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime Chicken Meatball 700g Bag
  • 1baguette, cut into 4 equal pieces and lightly toasted
  • 1Jalapeño, thinly sliced
  • cilantro, garnish
  • Carrot daikon salad:
  • 2medium carrots, julienned
  • 1Cup daikon radish, julienned
  • 2tbsp sugar
  • ½tsp salt
  • 3tbsp rice wine vinegar
  • 2tbsp sesame oil
  • Sauce:
  • ¼Cup Mayonnaise
  • 2tsp Sriracha
  1. Start by preparing the carrot and daikon salad. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside by stirring occasionally.
  2. Place 5-6 meatballs into a microwave safe dish for one sandwich. Cook meatballs on max power for 2 minutes. Flip meatballs halfway through cooking time and continue to cook. Cook meatballs to an internal temperature of 165 F
  3. In a separate bowl, combine the mayonnaise and Sriracha. 
  4. Open each piece of bread and spread 1 tbsp of the Sriracha mayonnaise on each side. Fill with 2 tbsp pickled carrots and daikon salad.
  5. Place 5-6 cooked meatballs and garnish with jalapeños, and cilantro. Serve hot.
Tips icon

Turnips or parsnips are an alternative for daikon radish.

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Quebecois Ham Carbonara

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

Portions

Quebecois Carbonara

  • Ingredients

  • Preparation

  • ½Cup 375g package of Maple Leaf
    Original Bacon, Diced
  • ½Cup 250g Maple Leaf® Original Natural Smoked Ham, diced
  • 250gspaghetti noodles
  • 1tablespoon olive oil
  • 2garlic cloves minced
  • 1tablespoon butter
  • 1large egg
  • 2Egg yolks
  • 1Cup grated Parmesan cheese
  • ¼teaspoon black pepper
  • Parsley, garnish
  1. In a medium saucepan with lid cook spaghetti as per the instructions on the box. Reserve ½ cup of pasta water, then drain the pasta. Keep warm.
  2. In a medium skillet, heat up olive oil. Add diced bacon and ham and cook until crispy. Add one tablespoon of butter and let melt.
  3. Add minced garlic and sauté for 30 seconds. Add cooked spaghetti to the skillet and toss well with bacon and ham.
  4. In a small bowl, whisk together egg, egg yolk and Parmesan. Slowly add the pasta, whisking vigorously so the egg won’t scramble. 
  5. Add pasta water, a little bit at a time, whisking well. It should turn into a creamy sauce. 
  6. Season dish with black pepper, chopped parsley and grated Parmesan cheese.

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Turkey Sandwich and Roasted Cauliflower Arugula salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

Portions

Turkey Sandwich Salad

  • Ingredients

  • Preparation

  1. Preheat the oven at 375 F.
  2. In a small bowl, season the cauliflower florets and chickpeas with salt, pepper and olive oil and spread on a baking sheet lined with parchment paper.
  3. Place the baking sheet in the oven and bake for 15 minutes.
  4. Remove the roasted vegetables from the oven and transfer them to a small bowl to cool down. Mix in the Maple Leaf Natural Shredded Chicken, arugula and sliced avocado.
  5. Drizzle the dressing thoroughly and garnish with chopped cilantro and crumbled feta cheese.
  6. Spread the mustard Aioli on one side of each slice of bread and place tomato slice on bottom slice and lettuce on the top bread slice.
  7. Place 4-5 roast turkey slices on top of the Tomato slice.
  8. Top the turkey slices with 2 tbsp pickled vegetables and 2 slices of Cheddar cheese.
  9. Place the remaining slice of toast on top with the lettuce side facing down.
  10. Cut the sandwich in half and serve.

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Ham Grilled Cheese with Tomato bacon soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

ham grilled cheese and tomato bacon soup

  • Ingredients

  • Preparation

  1. Ham Grilled Cheese
    Preheat a skillet over medium heat.
  2. Spread one side of each slice of bread with 1 teaspoon butter.
  3. Place one slice butter-side down in the hot skillet. Top with 5 ham slices and shredded cheese mixture and top it with the other slice.
  4. Cook in the hot skillet until golden brown and cheese is
    melted.
  5. Tomato Soup with bacon
    Preheat the oven to 400 F
  6. Spread the tomatoes, onion, and garlic cloves onto a baking sheet, Pour olive oil, and season with salt and black pepper. Mix well
  7. Roast the tomatoes until they soften for about 15-20 minutes.
  8. Transfer the mixture and all the pan juices to a large soup pot. Place the pot over medium heat.
  9. Stir in the broth, butter and then bring to a simmer. Cook for 10 minutes.
  10. Turn off the heat, transfer the mixture to a blender and blend the soup until smooth.
  11. Stir in the cream and top with bacon crisps and serve with Ham Grilled cheese

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Pumpkin Chicken Pasta

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime® Boneless, Skinless Chicken Breast, Cut into cubes
  • 300g Spaghetti pasta
  • ½Cup Pumpkin puree
  • ½Cup Pumpkin, Diced and roasted
  • ½Cup Spinach
  • 1Cup Heavy cream
  • 1medium onion, sliced
  • 2cloves Garlic, chopped
  • ½Cup Chicken Broth
  • 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. 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 spinach cook until softened. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  5. Add chicken broth and whisk thoroughly to thicken the sauce.
  6. Add the pumpkin puree and mix well.
  7. Add the heavy cream and bring to boil.
  8. Add the pasta water accordingly to slightly loosen the sauce.
  9. Add the chicken and spaghetti and stir until fully coated in sauce. Season with salt and pepper.
  10. Serve immediately and garnish with chopped basil and roasted pumpkin bites.

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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.

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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.

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Roasted Ham and Spring Vegetables

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

5

Portions

Roasted Ham and Spring Vegetables

  • Ingredients

  • Preparation

  • 1600 g pkg Maple Leaf® Original Natural Smoked Ham, diced
  • 500g Brussels sprout, halved
  • 3yellow Bell pepper, diced
  • 3Green Bell pepper, diced
  • 2Medium Red Onion, diced
  • 3Carrots, diced
  • 2Tbsp olive oil
  • 3Cloves garlic finely diced
  • 1Tbsp Italian Seasoning
  • 1Tsp Salt
  • ½tsp pepper
  1. Preheat oven at 350 F.
  2. Combine all ingredients on a baking sheet lined with parchment paper.
  3. Drizzle Olive oil and add garlic, Italian seasoning, Salt, and pepper and mix well.
  4. Bake for 25 minutes or until the vegetables are lightly charred and crisp on the outside and tender in the center.
Tips icon

Use Radish to give more vibrant colour to the roast.

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Cashew Chicken

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Cashew Chicken

  • Ingredients

  • Preparation

  • 8pcs Maple Leaf Prime® Raised without Antibiotics Boneless Skinless Thighs, diced.
  • 150g Raw cashew
  • 1Green Bell pepper, diced.
  • 1Red Bell pepper, diced.
  • 1Medium Red Onion, diced.
  • 3cloves Garlic, minced.
  • 3Tbsp Vegetable oil
  • 2Tbsp Soy sauce
  • 3Tbsp Hoisin sauce
  • 1Cup Chicken Stock
  • ½Tsp Cornstarch
  • 2Tbsp Rice wine vinegar
  • 2Scallions, Chopped
  • 2Tbsp water
  • Salt, to taste
  • Pepper, to taste
  1. In a wok heat 3 tablespoons of Oil. Add cashews and cook for 3-4 minutes. Keep stirring continuously for even browning.
  2. Using a slotted spoon, remove cashew from the wok draining excess oil. Keep the cashews aside.
  3. Add minced garlic to the wok and cook until the garlic is aromatic.
  4. Sprinkle the diced chicken with half the cornstarch and pepper well and add the coated chicken thighs to the hot wok and cook until golden brown. Using a slotted spoon, remove the chicken and keep it together
    with the cashew.
  5. Combine the soy sauce, hoisin sauce, wine vinegar and chicken stock in the wok and add the diced vegetables and sauté on high heat for 1 minute.
  6. Add the chicken and cashew and cook for another 1 minute. Mix the remaining cornstarch with water to make slurry and add to the cooking mixture.
  7. Cook for another 1 minute until the sauce has thickened and coats the chicken.
  8. Season and Garnish with chopped scallions and serve hot.
Tips icon

Use Chili flakes to increase the spice level of the recipe.

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