Best Ever Bacon Cheesy Potato Hash

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4 to 6

Portions

  • Ingredients

  • Preparation

  • 1375g package of Maple Leaf Original Bacon, ¾ inch diced
  • 1.5 lbs small Yukon Gold potatoes sliced in half and boiled until soft
  • ½red pepper, diced
  • ½green pepper, diced
  • ½red onion, diced
  • 2tbsp butter
  • 1cup cheddar cheese, shredded
  • Salt
  • Pepper
  • Green onion or chives, optional
  1. Heat a large skillet over medium high heat. Cook bacon until just crisp, about 5 to 6 minutes.
  2. Remove bacon onto a paper towel lined platter, reserving 1 tbsp of bacon render.
  3. Heat skillet to high and add butter. Once butter has melted, add potatoes and do not toss. Allow them to brown for about 2 to 3 minutes and then flip the potatoes.
  4. Add pepper and onion and cook for an additional 3 to 5 minutes, flipping frequently until vegetables are tender crisp. Add half the bacon, season with salt and pepper, and toss to coat.
  5. Sprinkle cheese and remaining bacon over top and allow cheese to melt.
  6. Garnish with green onion or chive, if using.
Tips icon

Dual duty potato dish! If making for breakfast try topping with salsa – if making for dinner try topping with a dollop of sour cream!

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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

  • 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

  • Ingredients

  • Preparation

  • 1 375g Maple Leaf Original Bacon, chopped into ¾ inch pieces
  • 1200g broccoli florets, blanched and cooled
  • 1pint blueberries
  • cup 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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Quesadilla Wrapped Sausage Bites

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4 to 6

Portions

  • Ingredients

  • Preparation

  • 1 750g pkg Maple Leaf® Natural Smoked Sausages
  • 10small flour tortillas
  • 1cup cheddar cheese, shredded
  • 1cup Tex Mex cheese
  • 3green onions, thinly sliced
  • ¼cup pickled jalapeno slices
  • ½cup nacho cheese
  • Sour cream
  • Guacamole
  • Salsa
  1. Preheat BBQ to 400F.
  2. Spread a thin layer of nacho cheese on a tortilla.
  3. Sprinkle with cheddar and Tex Mex cheese, jalapeno and green onion. Top with another tortilla.
  4. Spread the top of the tortilla with nacho cheese and set a sausage at one end. Roll the tortilla around the sausage. Repeat with remaining ingredients.
  5. Rub the grill grates with vegetable oil and place the tortilla rolls on the grill. Grill until lightly charred on all sides, approx. 3 minutes per side.
  6. Slice into 1” pieces and serve with sour cream, salsa, and guacamole.
Tips icon

For added smokey flavour try adding Maple Leaf® Ready Crisp Fully Cooked Natural Bacon Bits in between the tortilla layers.

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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

  • 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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White Chicken Chili

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

75

minutes

Serves
Portions icon

4 to 6

Portions

  • Ingredients

  • Preparation

  • 1 ¼ lbMaple Leaf Prime Raised Without Antibiotic Boneless, Skinless Chicken Breasts
  • 2tbsp unsalted butter
  • 1 onion, diced
  • 1celery rib, diced
  • 2cloves garlic, finely chopped
  • 1(19 oz) can white kidney beans, drained and
    rinsed
  • 1(19 oz) can navy beans, drained and rinsed
  • 1(4 oz) can mild, diced green chilies
  • 1cup frozen corn kernels
  • 1tbsp kosher salt
  • 1tsp cumin
  • ½tsp paprika
  • 5cups low sodium chicken stock
  • 1tsp dried oregano
  • ¼tsp chili powder
  • ¼tsp ground black pepper
  • ¾cup sour cream
  • ¾cup 35% cream
  • Lime juice to taste
  • ¼cilantro, roughly chopped (optional)
  • avocado
  • shredded cheddar cheese
  • tortilla crisps
  • lime wedges
  1. Place a Dutch oven on low heat and add the butter until it begins to froth.
  2. Add the celery and onion and cook for 2 to 3 minutes until soft. Add the garlic and cook for another 30 seconds until fragrant.
  3. Add the oregano, paprika, chili powder, cumin, salt, pepper and diced chilies.
  4. Stir together and add the chicken stock and beans, reserving 1 cup.
  5. Turn heat to high then lower to a gentle simmer and cook for 10 minutes.
  6. Add the chicken breasts and continue to cook for 25 minutes adjusting the heat to maintain a gentle simmer.
  7. Remove the chicken breasts from the pot and place on a plate to let cool. Once cool enough to handle, use 2 forks or your hands and shred the chicken.
  8. Place the reserved beans and 1 cup of the cooking liquid in a blender and blend until almost smooth.
  9. Return the blended beans to the pot along with the corn kernels, shredded chicken, sour cream and cream.
  10. Stir everything together and return to a simmer for another 10 to 15 minutes until the chili has thicken slightly. Stir in cilantro (if using).
  11. Let chili sit for 20 minutes before serving.
  12. To serve, ladle chili into bowls and garnish with shredded cheese, avocado, tortilla crisps and lime to your liking.
Tips icon

This chili freezes very well. Make a big batch, and freeze, to enjoy for an easy and delicious winter meal.

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Three Cup Style Taiwanese Chicken

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 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
  • cup 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
  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.
Tips icon

Turn up the heat with optional red Thai chili peppers.

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Stuffed Pasta Shells

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4

Portions

  • 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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Moroccan Lemon Chicken Soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4 to 6

Portions

  • Ingredients

  • Preparation

  • 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)
  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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