Recipe Tag: an international inspiration

BBQ Chicken Chop Suey

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BBQ Chicken Chop Suey

  • Ingredients

    • 1Maple Leaf Prime® Barbecue Chicken (8-piece whole chicken, cut up)
    • 2cups bean sprouts
    • ¼cup green pepper, Julienne
    • ¼cup red pepper, Julienne
    • ¼cup white onions, Julienne
    • ¼cup carrots, shredded
    • 1tsp garlic, finely chopped
    • 1tsp ginger, finely chopped
    • ½tsp sugar
    • 2tbsp sesame oil
    • 1tbsp soy sauce
    • 1tsp sesame seeds
    • Salt and Pepper

  • Preparation

    1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    2. Cook the chicken for 30 minutes or until internal temperature reaches 165°F. Set aside.
    3. Heat the oil in a large wok or nonstick skillet. Set over high heat. Once hot, add the crushed ginger and garlic.
    4. Add the vegetables and sauté for about 30 seconds, then add the soy sauce, sesame oil, sesame seeds and stir until completely incorporated.
    5. Season with salt and pepper to taste.
    6. Finally, stir in bean sprouts and cook for an additional 30 seconds. Serve in a bowl with the sliced chicken.

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Lemon Pepper Sweet Potato Poutine

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Lemon Pepper Sweet Potato Poutine

  • Ingredients

    • 2pieces Maple Leaf Prime® Lemon Pepper Chicken Thighs
    • 1(500g pkg) sweet potato fries, prepared
    • 1cup mozzarella cheese, shredded
    • ¼cup spring onions, finely chopped
    • 2tbsp Creamy Garlic Lemon Mayo, prepared

      • Creamy Garlic Lemon Mayo

    • 1large egg
    • 1tbsp Dijon mustard
    • 1tbsp white vinegar
    • 1cup (240 ml) canola oil
    • 1teaspoon fresh lemon juice
    • 4cloves garlic, roasted salt

  • Preparation

    1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
    2. Bake chicken thighs for 30 minutes or until an internal temperature of 165°F is reached. Allow to cool slightly.
    3. Using a fork, shred chicken away from bone. Set aside.
    4. Prepare fries according to package instructions.
    5. Arrange cooked fries on a large serving tray.
    6. Top fries with cooked chicken and shredded cheese. Drizzle the Creamy Garlic Lemon Mayo over top and garnish with finely chopped spring onions.

    Creamy Garlic Lemon Mayo

    1. Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, roasted garlic, and salt. Process for another 20 seconds.
    2. Turn the food processor on then begin to slowly add the oil.
    3. When all the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Add extra salt, lemon juice, or vinegar to taste.
Tips icon

Remaining 6 cuts of chicken in the box can be roasted at 375° F for 30-35 minutes until an internal temperature of 165°F is reached. Serve with warm pita bread.

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Herb and Garlic Chicken Al Faham

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Herb and Garlic Chicken Al Faham

  • Ingredients

    • 1Maple Leaf Prime® Herb and Garlic Flattened Chicken
    • 4grilled pitas, prepared
    • 1(650g pkg) french fries, prepared

      • Salad

    • 1medium tomato, diced
    • 1medium red onion, diced
    • 1tbsp olive oil
    • Salt and Pepper
    • Cilantro

  • Preparation

    1. Preheat the grill to medium-high and grease the grill with oil.
    2. Place the marinated chicken skin-side up on the grill.
    3. Cover the grill and cook for 5 minutes.
    4. Meanwhile, prepare the salad by mixing the diced tomato and red onion in olive oil, adding salt and pepper. Garnish with cilantro.
    5. Flip the chicken and grill for another 5 minutes.
    6. Move the chicken to the upper level of the grill. Close the lid.
    7. Cook until the chicken reaches an internal temperature of 185°F (approximately 50 minutes). Do not over grill.
    8. Warm pita on the grill and serve with fries and salad.
Tips icon

Roasted Garlic and Zaatar Aioli Dipping Sauce
• 1 head garlic, roasted
• 2 teaspoons olive oil
• ½ cup mayonnaise
• 1 teaspoon lemon juice
• 1 tbsp, zaatar mixture
• Kosher salt and ground black
pepper, to taste

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Ham and Cheese Dumplings in meat sauce

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Ham and Cheese Dumplings in Meat sauce

  • Ingredients

      • 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

  • Preparation

    • 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.
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Dip – Scoop half a cup of yogurt and mix with finely chopped parsley. Sprinkle with salt and pepper.

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Hawaiian Breakfast Sliders

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Hawaiian Breakfast Sliders

  • Ingredients

  • Preparation

    1. Preheat the grill to 350°F.
    2. While grill heats, scramble and cook 3 medium eggs as an omelet, set aside.
    3. Using a serrated knife, cut buns in half, lengthwise, and place on a tray. Remove top part of bun and set aside.
    4. Place the pineapple slices on the grill for 2 minutes per side. Set aside.
    5. Spread the Pineapple BBQ sauce on both sides of the buns.
    6. Build your sandwich by layering tomato, omelet, Maple Leaf® Natural Selections® Smoked Black Forest Ham, pineapple, and lettuce, on the bottom half of the bun.
    7. Sprinkle shredded cheddar cheese and top with remaining bun.
Tips icon

Potato wedges are the perfect side for this dish!

Dip – Mix equal parts mayonnaise and ketchup to make a delicious dipping sauce!

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Sausage and Ham Turkish Pide

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Sausage and Ham Turkish Pide

  • Ingredients

  • Preparation

    1. Scramble and cook 4 medium eggs, set aside.
    2. Add a tablespoon of oil into a nonstick skillet over medium-high heat.
    3. Fry Maple Leaf® Natural Top Dogs™ for about 1 to 1 ½ minutes, turning frequently.
    4. Toast hot dog buns and spread ketchup and mayonnaise onto either side of the bun. Add spinach and sliced tomatoes if desired.
    5. Slice Maple Leaf® Natural Top Dogs™ vertically. Lay open face on one half of toasted bun.
    6. Spoon scrambled eggs onto bun and sprinkle cheese over top. Top with other half of bun.
Tips icon

Try using your favourite toppings that are in season and dipping in Marinara sauce.

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Korean BBQ Chicken Thighs Dinner

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Korean BBQ Chicken Thighs Dinner

  • Ingredients

    • 8Maple Leaf Prime® Raised Without Antibiotics Bone In Chicken Thighs
    • 1tbsp sesame seeds, toasted
    • 2green onions, thinly sliced
    • 2tbsp fried shallots
    • Marinade:
    • ¼cup lite soy sauce
    • ¼cup honey
    • 1tbsp sesame oil
    • 1tbsp rice vinegar
    • 4cloves garlic, finely grated 
    • 2tbsp ginger, finely grated
    • 1tbsp gochujang

  • Preparation

    1. Place a small sauce pot on low heat and add the sesame oil, ginger and garlic. Cook, stirring frequently, for a minute until fragrant.
    2. Remove pan from the heat and whisk in remaining marinade ingredients. Return to heat and bring to a boil.  
    3. Remove from the heat and let cool to room temperature.
    4. In a baking dish, add the chicken thighs and cover with the marinade, making sure to evenly coat the chicken. Save a little bit of marinade to use when grilling. Cover and refrigerate for 1.5 hours.  
    5. Preheat BBQ to 400 F.
    6. Remove chicken from the marinade and add salt to the chicken on both sides. Bring chicken back to room temperature before grilling.
    7. Turn off half the grill and place the chicken non-skin side down for 10 to 15 minutes.  Flip the chicken onto the skin side and brush with some of the remaining marinade.  Cook until the internal temperature of the chicken reaches 165 F.
    8. Place chicken on a platter and top with green onions, sesame seeds, and crispy shallots.
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Serve with steamed rice and bok choy or mustard greens.

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Three Cup Style Taiwanese Chicken

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Three Cup Style Taiwanese Chicken

  • Ingredients

    • 8pieces Maple Leaf Prime RWA skinless chicken thighs
    • ¼cup sesame oil
    • 12 – 14 small cloves garlic, peeled
    • 8 to 10⅛ inch sliced pieces fresh ginger
    • ¼cup rice wine vinegar
    • ⅓cup lite soya sauce
    • 1tbsp dark brown sugar
    • 1cup fresh basil, chopped
    • 2red Thai chili peppers, stem removed and cut lengthwise – optional
    • Asian Quick Salad:
    • 2cups cabbage, thinly sliced
    • 2cups carrot, sliced on the bias
    • ¼cup green onion, sliced
    • 3tbsp Asian style dressing, prepared
    • Everything bagel seasoning – garnish

  • Preparation

    1. Heat sesame oil in a large skillet over medium high heat. Brown chicken 3 to 4 minutes per side. Add garlic and ginger and cook stirring frequently for about another minute longer.
    2. Add soya sauce, vinegar. Allow to warm through for 1 to 2 minutes. Add brown sugar and stir well until dissolved.
    3. Cover and simmer chicken turning frequently for about 10 minutes or until an internal temperature of 165 degrees is reached.
    4. Add fresh basil to skillet and stir to combine. Serve immediately.
    5. Salad:

      Add cabbage, carrot, green onion and dressing into a large bowl. Toss to coat well. Garnish with seasoning.
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Turn up the heat with optional red Thai chili peppers.

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Moroccan Lemon Chicken Soup

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Moroccan Lemon Chicken Soup

  • Ingredients

    • 1(200 g) pkg Maple Leaf® Natural Shredded Chicken
    • 3tbsp olive oil
    • 1onion, diced
    • 2celery ribs, diced
    • 1medium carrot, peeled and diced
    • 1tbsp freshly grated ginger
    • 4cloves garlic, finely chopped
    • 1(19 oz) can chickpeas, drained and rinsed
    • 1cup of cooked rice (leftover rice works well)
    • 6cups low sodium chicken stock
    • 1tsp lemon zest
    • 2tsp lemon juice
    • 1tsp ground cumin
    • 1tsp ground coriander
    • 1tsp turmeric
    • ¼cup Italian parsley or cilantro, roughly chopped (optional)

  • Preparation

    1. Place a large pot on medium low heat.
    2. Add the olive oil, onion, celery and carrot and cook, stirring frequently, for 5 minutes until the vegetables are soft.
    3. Stir in the garlic, ginger and spices and continue to cook for a minute or two until fragrant.
    4. Add the chickpeas, chicken stock and lemon zest and bring to a boil.
    5. Lower the heat to a gentle simmer and cook for 15 minutes
    6. Stir in shredded chicken and rice and cook for another 5 minutes
    7. Finish soup with lemon juice and salt and pepper to taste.
Tips icon

For a bit of heat try adding a ½ tsp of chili flakes with the other spices.

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