Recipe Tag: a chilly winter evening

Ultimate Loaded Bacon Potato Soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

70

Minutes

Serves
Portions icon

6 to 8

servings

  • Ingredients

  • Preparation

  • 1375gr pkg Maple Leaf Natural Bacon, ½ inch dice
  • 2lbs Yukon gold potatoes, peeled and diced into ¼ inch pieces
  • 1medium onion, small dice
  • 1tbsp garlic, minced
  • 2½tbsp butter
  • ¼cup AP flour
  • 3½cups chicken broth
  • 1⅓cup 2% milk
  • 1cup cream
  • ½tsp paprika
  • Salt
  • Pepper
  • Sharp or old cheddar, grated + extra
  • Sour cream + extra
  • Green onion, garnish
  1. Cook bacon in a large heavy bottom soup pot or Dutch oven for 4 to 5 minutes until just crisp. Using a slotted spoon remove onto a paper towel lined plate. Remove all but 1 tbsp of bacon render.
  2. Add butter and onions and cook for about 2 to 3 minutes. Add garlic and cook 1 minute longer.
  3. Sprinkle in flour and paprika and stir frequently until smooth, about 3 to 5 minutes.
  4. Add potatoes and stir to coat. Pour in milk, broth and cream. Stir well to combine. Simmer for about 20 to 30 minutes or until potatoes are soft when pierced with a fork – they should almost be falling apart.
  5. Remove pot from stovetop onto a heat resistant surface. Place an oven mitt on one hand and lay a clean kitchen towel tight over the pot with enough room to place a hand mixer or an immersion blender into pot. Mix on low to medium until desired consistency.
  6. Add cheese and sour cream and continue to blend for another 1 to 2 minutes or until ingredients are incorporated. Season with salt and pepper to taste.
  7. Add ¾ of the bacon into the soup and stir well.
  8. Ladle soup into serving bowls and garnish with remaining bacon, shredded cheddar, a dollop of sour cream and green onion if using.
Tips icon

Bacon kitchen hack! Take the stress out of dicing bacon and try using sharp, clean kitchen shears.
Serve with fresh baguette and a small green salad.

Great make ahead! Store in an airtight container for up to 3 days or freeze in portions!

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Fiesta Chicken Enchilada Bake

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

1h30

Minutes

Serves
Portions icon

6

portions

FiestaChickenEnchiladaBake-scaled

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime RWA Chicken Breast
  • 2tsp chili powder or chipotle seasoning 
  • Salt
  • Pepper
  • Olive oil
  • 1medium red pepper, sliced
  • 1medium green pepper, sliced
  • 1medium onion, sliced
  • 1215gr pkg Mexican style rice, prepared
  • 2296ml can Mild Enchilada Sauce, prepared
  • 6large tortillas
  • 1320gr bag Tex Mex Cheese blend, shredded
  • 2cups head lettuce, shredded
  • Salsa or pico de gallo
  • Sour cream
  • Cooking spray
  1.  Preheat oven to 400 degrees. Lightly grease a 9×13 casserole dish with cooking spray and pour in 1 can of enchilada sauce and set aside. 
  2. Line a large baking sheet with parchment paper and place chicken on top. Place peppers and onions evenly around chicken. Sprinkle with seasoning and salt and pepper. Drizzle a scant amount of olive oil over top. Using your hands, gently toss vegetable and chicken to coat evenly. Bake for 18 to 20 minutes or until chicken reaches an internal temperature of 165 degrees and vegetable are tender crisp.
  3. Allow chicken to cool slightly and shred each breast with a fork and set aside.
  4. Working on a clean surface, lay tortillas flat and divide rice over top. Divide chicken over top followed by vegetables. Roll tightly into a burrito and wedge them seam side down tightly side by side into casserole dish. They should be snug. Evenly pour remaining can of enchilada sauce over top. Cover with foil and bake for 30 mins.
  5. Remove foil from casserole dish and set oven setting to low broil. Evenly sprinkle cheese over top and brown for 2 to 3 minutes until cheese is bubbling and golden. Allow to cool 5 to 10 minutes before serving.
  6. Garnish enchiladas with lettuce, sour cream and salsa or Pico de Gallo over top. Use a dash of your favorite hot sauce if you like a little spice!
Tips icon

Customize your enchiladas and top with your favorite ingredients such as pickled jalapenos, Cilantro or green olives. Serve with warm tortilla chips on the side.

**This is a great make ahead meal and makes wonderful leftovers. Easy to batch up for weekly meal planning.

**Styling tip – This is a little tricky to style so I would suggest having some small bowls in the image with the shredded chicken, veg and cheese ( just to place a spot light on the chicken ).

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Quick Skillet Chicken Coconut Curry

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. Heat oil in a large nonstick skillet over medium high heat. Cook chicken stirring occasionally until browned, about 4 to 5 minutes.
  2. Add onions and cook 2 to 3 minutes longer. Add in garlic, ginger and curry powder. Stirring continuously cook for about 1 to 1 ½ minutes more.
  3. Pour in coconut milk and chicken broth and stir to combine. Allow to simmer for about 5 minutes.
  4. Add cilantro and lime juice and season with salt and pepper to taste.
Tips icon

Serve over coconut scented basmati rice. If you enjoy spice, sprinkle a little crushed chili over top.

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Irish Bacon Colcannon

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4-6

servings

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Original Natural Bacon, diced
  • 6medium yellow potatoes, peeled, cooked and mashed and kept warm
  • 2cups cabbage, sliced
  • 1small onion, sliced
  • 3 tbsp butter
  • ¼cup cream
  • ¼tsp fresh cracked black pepper
  • salt
  1. Cook bacon in a large non-stick pan until crispy. Using a slotted spoon remove onto a paper towel lined plate. Pour out all but 1 tbsp of bacon drippings from pan.
  2. Heat drippings over medium-high heat and add cabbage and onions. Stir occasionally for about 5 minutes until vegetables have softened and have started to brown.
  3. Pour cream and add butter to a large pot and gently heat until warmed through. Add mashed potatoes, vegetable mixture and all but 3 tbsp of cooked bacon. Mix well with a rubber spatula.
  4. Season to taste. Spoon potatoes onto a serving platter and top with reserved bacon.
Tips icon

This is an excellent recipe to “batch up” just simply double all the ingredients. Fantastic as a side dish for any meal and super tasty to add to your St Patrick’s day dinner!

.

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Creole Style Express Jambalaya

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf® Natural Sliced Chicken Breast (250g)
  • 1kielbasa, sliced into half moons (150g)
  • 2pkg prepared ready to eat long grain rice, prepared per pkg directions (250g)
  • 1small onion, diced
  • 1 small green pepper, diced
  • 2stalks celery, diced
  • 2cloves garlic, minced
  • 1bay leaf
  • 1can diced tomatoes including juices (398ml)
  • 1tbsp vegetable oil
  • 1tsp smoked paprika
  • ½cup chicken broth + extra
  • dash hot sauce
  • salt
  • pepper
  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add onion, peppers and celery. Brown vegetable stirring frequently for about 2 to 3 minutes. Add garlic and smoked paprika and stir 1 minute longer.
  3. Add chicken and kielbasa and cook for 2 to 3 minutes longer or until starting to brown.
  4. Add rice and toss to coat. Pour in tomatoes with juices and chicken broth. Stir to combine well and allow to simmer for about 5 minutes. Liquid should be almost evaporated. If you enjoy a saucier Jambalaya add a little extra chicken broth.
  5. Season with salt and pepper and hot sauce. Adjust to taste.

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Bacon Laced Jumbo Cinnamon Rolls with Berry Fruit Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

5

servings

  • Ingredients

  • Preparation

  1. Heat oven per package direction on cinnamon rolls.
  2. Place bacon onto a paper towel lined plate and microwave for about 30 seconds, just enough so bacon is pliable.
  3. Separate cinnamon rolls and gently unroll until you just about reach the middle. Place two slices lengthwise side by side across the top of the dough. Bacon should be poking out about halfway above the dough. Tightly roll cinnamon bun back up.
  4. Lightly spray an 8- or 9-inch cake pan with oil. Fit cinnamon rolls snuggly together into pan. Bake per package directions.
  5. Ice cinnamon bun immediately with the provided icing.
  6. In a small bowl mix berries and orange zest together, divide fruit salad and spoon over top. Sprinkle with nuts and garnish with mint if using. If there are any leftover slices of bacon, chop and use as garnish. Serve immediately.
Tips icon

Try different toppings such as sliced bananas and sprinkled with crunchy granola.

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One Pan Cheesy Ham & Broccoli Gnocchi

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  • 2cups Maple Leaf® Original Natural Smoked Ham, diced
  • 1pkg prepared ready to eat Gnocchi (700g)
  • 1tbsp butter
  • 2cups broccoli florets
  • 1 tbsp garlic, minced
  • ⅔cup cream
  • 1cup chicken broth + extra
  • 1 ½tbsp parmesan cheese, grated
  • 2heaping tbsp sun dried tomatoes, sliced
  • 1tbsp fresh parsley, minced
  • 1cup Italian cheese blend, shredded
  • salt
  • pepper
  1. Heat butter in a large nonstick skillet over medium high heat. Pan fry gnocchi per package directions.
  2. Add ham and broccoli. Cook for another 3 to 4 minutes until ham has started to brown. Add garlic and stir 1 minute longer.
  3. Pour in cream and stir to combine. Add sun dried tomatoes and parmesan cheese. Stirring constantly add in chicken broth.
  4. Allow to simmer for about 5 minutes. Sauce should thicken slightly. If you like a saucier dish thin out by adding a little more broth. Season with salt and pepper to taste.
  5. Sprinkle cheese and parsley over top. Keep skillet on low heat for about 5 minutes until cheese has melted. Serve immediately.
Tips icon

Serve with garlic toast and a side salad.

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Crock Pot Hungarian Style Chicken Paprikash

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

3h 45

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. Heat vegetable oil in a nonstick skillet over medium-high heat. Brown chicken thighs for about 2 to 3 minutes per side until golden brown. Remove onto a plate and keep warm.
  2. Add peppers and onions to skillet. Brown vegetable until they start to caramelize and soften, about 3 to 4 minutes. Add paprika, garlic and bay leaves and cook for about 1 to 2 minutes longer stirring frequently.
  3. Pour tomatoes and their juice into the pan to deglaze and stir to release any golden-brown bits from the skillet.
  4. Set your slow cooker to low or to 325°F and place chicken in to base of crock pot. Spoon the vegetable mixture over top of chicken and place lid over top. Set timer for 3.5 hours. Serve immediately.
Tips icon

Serve with buttered egg noodles. For a creamy paprikash: Place the noodles and chicken paprikash in a large bowl. Stir in 1 cup full fat sour cream and combine well.

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Ham, Potato and Cabbage Soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

50

Minutes

Serves
Portions icon

6 to 8

servings

Ham, Potato and Cabbage Soup

  • Ingredients

  • Preparation

  • 250gMaple Leaf® Original Natural Smoked Ham, diced
  • 1tbsp vegetable oil
  • 1medium carrot, chopped
  • 2celery stalks, chopped
  • 2small to medium Yukon gold potato, small dice
  • 1small onion, chopped
  • 3cups cabbage, diced
  • 1900ml carton chicken broth
  • 1tsp dried thyme
  • 1bay leaf
  • Salt
  • Pepper
  1. Heat oil in a large pot over medium high heat.
  2. Add carrot, celery, potato and onion. Brown vegetables for about 3 to 4 minutes stirring occasionally. Add ham, garlic, thyme and bay leaf and cook for 1 minute longer.
  3. Pour in chicken broth and stir to combine well. Allow to simmer for about 15 minutes. Add cabbage and simmer for 15 minutes longer or until vegetables are tender crisp and potatoes are soft. Season with salt and pepper.
Tips icon

Want more of this ultimate fall/winter comfort soup? Double the ingredients to batch it up! Freeze in sealable containers for up to 1 to 2 months. 

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