Recipe Tag: an everyday classic

Cauliflower and Bacon mac and cheese

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Cauliflower and Bacon mac and cheese

  • Ingredients

  • Preparation

  • 1375g package of Maple Leaf® Original Natural Bacon
  • 250gmacaroni pasta
  • 3cups cauliflower florets
  • 2tbsp butter
  • 2tbsp all-purpose flour
  • ½cup scallion, chopped
  • 1cup milk
  • 1cup cheddar cheese, shredded
  • ½cup parmesan cheese, shredded
  • 3tbsp water
  • Salt and pepper, to taste
  1. Heat a large pan over medium heat.
  2. Cook bacon until just crisp, about 5 to 6 minutes.
  3. Using a slotted spoon remove onto a paper towel lined plate and keep warm. Once cooled down dice them into small pieces.
  4. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. adding the cauliflower florets during the last 5 minutes of cooking.
  5. Reserve 1 cup cooking water, then drain.
  6. Melt the butter in the pan used for cooking bacon over medium heat to the reserved bacon drippings in the pan.
  7. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  8. Whisk in the milk and reserved pasta water and cook until slightly thickened.
  9. Add the cheeses and whisk until creamy.
  10. Stir the pasta, cauliflower and finely diced bacon into the cheese sauce. Add salt and pepper to taste.
  11. Garnish with scallions and serve immediately.

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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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Rotisserie Chicken Leg Dinner

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

2-3

Portions

SIZZLE AND SERVE CHICKEN

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Rotisserie Chicken Legs
  • 450 to 550g roast potato medley, prepared
  • 4 – 6 cups mixed vegetables, prepared
  • Salad:
  • 8cups butter lettuce (or your choice of salad vegetable)
  • ½cup radish, thinly sliced
  • 1cup cucumber, thinly sliced
  • 4tbsp light Italian vinaigrette, prepared
  1. Prepare Maple Leaf Rotisserie Chicken Legs per package directions.
  2. Meanwhile toss all the ingredients for salad together in a large bowl.
  3. Serve with prepared potato side dish and mixed vegetables for a complete meal.
Tips icon

Serve with fresh focaccia bread and soft butter

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Herb and Garlic Chicken Spring Dinner

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4

Portions

Herb and Garlic Chicken Spring Dinner

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime® Herb and Garlic Seasoned Flattened Chicken
  • Salad:
  • 12cups romaine lettuce, chopped
  • ¼cup Caesar salad dressing, prepared
  • ½cup croutons
  • ¼cup Parmesan, grated
  • Lemon, optional
  • 1large sour dough bread, sliced
  • Soft butter
  1. Preheat oven to 400 F. Place chicken on a parchment lined baking sheet and cook on center rack of oven for 35 to 45 minutes or until internal temperature of 165 F is reached. If chicken is browning too quickly, cover loosely with tin foil, but remove the tin foil for the last 5 minutes of cooking.
  2. Place all the ingredients for salad in a large bowl and toss well to coat.
  3. Remove chicken from oven and allow to cool for about 5 minutes. Cut into quarters and serve with salad and bread for a complete meal.

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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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Maple Leaf® Pork Tenderloin Dinner

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Sizzle and Serve Pork Tenderloin Dinner

  • Ingredients

  • Preparation

  • 1Maple Leaf® Pork Tenderloin
  • 4cups white or brown rice, prepared
  • 2tbsp butter
  • 1tbsp olive oil
  • 1small red onion, sliced
  • 4tbsp green onion, sliced
  • Salt and pepper
  • Salad:
  • 6cups arugula
  • ½pint cherry tomatoes, sliced in half
  • 2tbsp red onion, diced
  • 4 to 6tbsp balsamic vinaigrette, prepared
  1. Heat butter and olive oil in a large skillet over medium high heat. Add onion and cook for about 3 to 4 minutes, stirring frequently until softened. 
  2. Add rice and stir well to combine. Season with salt and pepper. Add green onion and keep warm.
  3. Prepare Maple Leaf® Pork Tenderloin per package directions.
  4. Meanwhile, in a large bowl toss all the ingredients for salad in a large bowl.
  5. Serve with rice and salad as a complete meal and enjoy!
Tips icon

Try serving this pork with a sweet potato mash and garlic broccolini

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Bacon Broccoli Blueberry Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4 to 6

Portions

Bacon Broccoli Blueberry Salad

  • Ingredients

  • Preparation

  • 1 375g Maple Leaf Original Bacon, chopped into ¾ inch pieces
  • 1200g broccoli florets, blanched and cooled
  • 1pint blueberries
  • ⅓cup feta, crumbled
  • 2tbsp slivered almonds, toasted
  • Dressing:
  • ¼cup extra virgin olive oil
  • 2tbsp honey
  • 3tbsp apple cider vinegar
  • ½tbsp bacon render
  • Salt
  • Pepper
  1. Heat skillet over medium high heat. Cook bacon stirring frequently until just crisp, about 4 to 6 minutes. Remove onto paper towel lined platter. Reserve ½ tbsp of bacon grease.
  2. In a large bowl combine all the ingredients for the dressing and whisk well.
  3. Add broccoli, blueberries, feta and half the bacon to a large bowl and drizzle dressing over top. Toss well to coat.
  4. Garnish with remaining bacon, almonds and extra feta if desired.
Tips icon

Make ahead alert! Double the recipe for the dressing and keep in an airtight container for up to a week.

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Ham and White Bean Soup

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4 to 6

Portions

Ham and White Bean Soup

  • Ingredients

  • Preparation

  • 1 cup Maple Leaf® Natural Ham, diced
  • 2carrots, peeled, halved lengthwise, thinly sliced
  • 2celery ribs, halved lengthwise, thinly sliced
  • ½head fennel, halved, thinly sliced
  • 1lg onion, halved and thinly sliced
  • 3cloves garlic, finely chopped
  • 1tbsp rosemary, finely chopped
  • 1.5litres low sodium chicken stock
  • 2tbsp olive oil
  • 2tbsp Italian parsley, finely chopped
  • 119 oz can cannellini bean, drained and rinsed
  • Salt and pepper
  1. Place a large pot on medium heat.
  2. Add the oil, onion, carrots, fennel, garlic and celery. Cook, stirring frequently, for 5 minutes until the vegetables have softened.
  3. Stir in the rosemary, beans, ham and stock.
  4. Bring the soup to a boil and then to a simmer and cook for 20 to 25 minutes until flavours have blended.
  5. Add the parsley and season with salt and pepper as desired.
Tips icon

Serve with fresh baguette or your favourite crusty bread.

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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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