Recipe Tag: an international inspiration

BBQ Chicken Variants

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BBQ Chicken Variants with Sides

  • Ingredients

  • Preparation

    1. Preheat one side of the grill to medium high heat. Prepare a baking sheet lined with tin foil.

    Grilled Chicken drumsticks

    1. Place Maple Leaf Prime® drumsticks, & Mediterranean dry spice in a large zip lock bag. Massage chicken in bag well to coat. Refrigerate for a minimum of 3 hours.
    2. Using tongs place chicken drumsticks onto the grill shaking away any residual marinade.
    3. Grill each side for 3 to 4 minutes. Place chicken onto baking sheet and place on side of the grill that has not been heated. Keep heat on the opposite side of grill on.
    4. Close lid and cook on residual heat for about 15 to 18 minutes or until an internal temperature of 165°F is reached.

    Grilled Skinless Chicken Breast

    1. Place Maple Leaf Prime® Thin Sliced Boneless, Skinless Chicken Breast and BBQ sauce in a large zip lock bag. Massage chicken in bag well to coat. Refrigerate for a minimum of 3 hours.
    2. Using tongs place chicken breast onto the grill shaking away any residual marinade.
    3. Grill each side for 3 to 4 minutes and brush with remaining BBQ sauce and place chicken onto baking sheet and place on side of the grill that has not been heated. Keep heat on the opposite side of grill on.
    4. Close lid and cook on residual heat for about 8-10 minutes or until an internal temperature of 165°F is reached.
Tips icon

Side dishes
1) Grilled Corn and parmesan cheese can be paired with Grilled BBQ Chicken Breast
2) Mediterranean chickpea salad can be paired with Grilled Mediterranean Chicken drumsticks.

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Sizzle and Serve Pork Quinoa Salad

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Sizzle and Serve Pork Quinoa Salad

  • Ingredients

    • 1Maple Leaf® Canadian Maple & Apple Pork Tenderloin
    • 2Cup Quinoa, cooked
    • 1Cup Cherry Tomato, cut in half
    • 1Cup Cucumbers, diced
    • ¼Cup Mint, finely chopped
    • ¼Cup Parsley, finely chopped
    • ½Cup feta cheese, Crumbled
    • ½Cup Kalamata olives, pitted and sliced
    • ½Cup Red onion
    • 2Garlic cloves, grated
    • 2Tablespoon olive oil
    • ½teaspoon pepper
    • ½teaspoon sea salt

  • Preparation

    1. Preheat oven at 425 F.
    2. Prepare Maple Leaf® Pork Tenderloin per package directions.
    3. Meanwhile combine the remaining ingredients of the salad in a bowl.
    4. Add the Olive oil and seasonings to the salad and toss to coat.
    5. Transfer the salad to a serving dish.
    6. Sprinkle with feta cheese and serve with sliced Pork tenderloin.

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Sausage and Potato Breakfast Enchiladas

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Sausage and Potato Breakfast Enchiladas

  • Ingredients

    • 1375 g pkg Maple Leaf® Natural Original Smoked Sausage, diced.
    • 88-inch flour tortilla
    • 1Medium red onion finely diced.
    • 1Russet potato, diced
    • 1Red pepper, diced
    • 10medium eggs
    • 1cup Half and half
    • ¼cup olive oil
    • 1teaspoon Salt
    • 1Tsp Salt
    • 1teaspoon pepper

  • Preparation

    1. Preheat oven to 350 degrees.
    2. In large skillet, sauté sausage, diced potato and red onions until sausage is fully cooked and brown.
    3. Place 1/4 cup of sausage filling inside each tortilla and roll up.
    4. Spray 9*13 Inch baking dish with non- stick spray and place the tortilla in the baking dish seam side down.
    5. In a bowl, combine eggs, half and half, salt, pepper and pour over stuffed tortillas. Cover the baking dish with aluminum foil.
    6. Bake 20 minutes. Remove foil and spread the shredded cheese over the tortillas and continue to bake until eggs have full cooked and the cheese is melted.
    7. Serve with Tomato salsa.
Tips icon

Use Red Thai chili or jalapeno peppers to spice up the dish.

Serve with Tomato salsa.

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Chicken Wontons

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Chicken Wontons

  • Ingredients

  • Preparation

    1. Add about 1 tsp of salt directly to the dry chopped cabbage and mix thoroughly. Let rest for 15 minutes until water is pulled out and squeeze out as much water from the cabbage as possible.
    2. In a large bowl, combine ground chicken, drained cabbage, scallions, cilantro, soy sauce, grated garlic, sugar, salt, and pepper.
    3. Place 1/2 tbsp of filling in the center of each wrapper. Wet two adjacent sides of your wrapper with water, then fold over and seal.
    4. Boil water in a pot and place the wontons for 3-4 minutes on a high simmer until the dumplings float.
    5. Drain and serve hot.
Tips icon

Serve with chili oil, fresh scallions, and cilantro.

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Chicken Fatteh

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Chicken Fatteh

  • Ingredients

    • 1250g pkg Maple Leaf® Natural Shredded Chicken
    • ½Cup Canned Chickpeas
    • ½Cup Pine nuts, toasted
    • 2Teaspoon Olive Oil
    • 2Cloves garlic, minced
    • 1Pita bread, cut in Squares
    • 2½Cup Yoghurt
    • 1Tablespoon Lemon juice
    • 2Cup Rice, prepared
    • Chopped Parsley, Garnish
    • Paprika Powder, Garnish

  • Preparation

    1. Preheat oven at 350 F. Toast the Pita bread by placing the squares of bread on a baking sheet lined with parchment paper and toast for 7-8 min or until golden brown and crispy.
    2. Mix together the Yoghurt, garlic and lemon juice.
    3. Assemble by placing rice in the base of serving dish topped with yoghurt and garlic mixture.
    4. Scatter the Shredded chicken over the top of the mixture.
    5. Top with crispy pita bread, toasted pine nuts and chickpeas.
    6. Garnish with chopped parsley and paprika.
    7. Pour the olive oil on top of the finished dish and serve.

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Cashew Chicken

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Cashew Chicken

  • Ingredients

    • 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

  • Preparation

    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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Thai Chicken Lettuce Wraps

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Thai Chicken Lettuce Wraps

  • Ingredients

    • 1454g pkg Maple Leaf Prime® Extra Lean Ground Chicken
    • 1head butter lettuce
    • 1tablespoon sesame oil
    • ¼cup onion, diced
    • 2cloves garlic, minced
    • 1tbsp ginger, minced
    • ¼cup soy sauce
    • 1tbsp lime juice
    • 1tbsp Thai sweet red chili sauce
    • ¼cup scallions chopped
    • ¼cup cilantro fresh, chopped
    • ¼carrot, shredded
    • Sesame seeds, garnish
    • Cilantro, garnish

  • Preparation

    1. Heat up a pan to medium high heat and add the oil and add in the onions. Cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger and cook for 1 minute.
    2. Add the ground chicken to the pan, tossing it in the pan sauce while breaking it up.
    3. Season the chicken with salt and pepper and let it cook until it starts to turn golden brown.
    4. Add the soy sauce, chili sauce, lime juice to the pan and sauté.
    5. Reduce the heat to low and let that all cook for another 2 minutes.
    6. Remove the pan from the heat and stir in the carrots, chopped scallions and cilantro.
    7. Assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds.

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Ham and Guac Sandwich

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Ham and Guac Sandwich

  • Ingredients

  • Preparation

    1. Melt butter in a skillet over medium heat and grill the buns over the melted butter until golden brown.
    2. Spread 1 tbsp each of guacamole on each bun and set aside. Top it with arugula on the lower half of the buns followed by 4 slices of black forest ham.
    3. Place 1 Swiss cheese slice each on top of the ham and add potato chips.
    4. Close the sandwich and serve.
Tips icon

Melting the cheese is highly recommended.

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Creamy Mushroom Chicken Flatbread Pizza

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Creamy Mushroom Chicken Flatbread Pizza

  • Ingredients

    • 2Maple Leaf Prime® Boneless, Skinless Chicken Breast
    • 1cup mushroom, finely chopped
    • ½cup red onion, finely chopped
    • ½cup red onion, sliced
    • 2flatbreads, prepared
    • ¼cup baby arugula
    • 1tsp parsley, finely chopped
    • 1cup heavy cream
    • 2tbsp olive oil
    • Salt, to taste
    • Pepper, to taste

  • Preparation

    1. Preheat the oven at 400 F.
    2. Heat a large skillet over medium heat and add olive oil. Transfer the chicken onto the heated oil. Season with salt and pepper and cook each side for 3 minutes or until golden brown. Slice chicken once cooked.
    3. Using a slotted spoon remove onto a plate and keep warm.
    4. Heat a medium skillet over high heat and add olive oil.
    5. Add chopped mushroom and onion and sauté until softened. Add heavy cream and boil. Season with salt and pepper and finish with chopped parsley and set aside to cool down.
    6. Brush par baked dough with a thin layer of sauce leaving the edges of the crust uncovered.
    7. Add chicken to pizza.
    8. Sprinkle with Mozzarella cheese and sliced red onion.
    9. Bake at 400F for about 4-5 minutes or until cheese melts and begins to brown.
    10. Top flatbread pizza with fresh baby arugula and slice and serve immediately.

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