Korean BBQ Chicken Thighs Dinner

Preparation

10

Minutes

Total Time

2.5

hours

Serves

4 to 6

Portions

Ingredients
Preparation

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

Place a small sauce pot on low heat and add the sesame oil, ginger and garlic. Cook, stirring frequently, for a minute until fragrant.
Remove pan from the heat and whisk in remaining marinade ingredients. Return to heat and bring to a boil.
Remove from the heat and let cool to room temperature.
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.
Preheat BBQ to 400 F.
Remove chicken from the marinade and add salt to the chicken on both sides. Bring chicken back to room temperature before grilling.
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.
Place chicken on a platter and top with green onions, sesame seeds, and crispy shallots.

Serve with steamed rice and bok choy or mustard greens.

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BBQ Top Dog Tacos

Preparation

10

Minutes

Total Time

20

minutes

Serves

6

Portions

Ingredients
Preparation

6Maple Leaf^® Natural Top Dogs™
6stand and stuff taco shells
1cup lettuce, shredded
1cup cheddar cheese, shredded
¼cup tomato salsa

Preheat BBQ to 350 F.
Turn off one side of the bbq and place the taco shells on indirect heat.
Add half the cheese to the tacos and cook until the cheese has melted.
While the cheese is melting, cook the hot dogs on other half of grill according to package instructions.
Place the cooked hot dogs into the taco shells and top with the remaining cheese.
Cook the taco for 2 to 3 more minutes until the cheese has melted.
Top tacos with lettuce and salsa and serve.

Top the tacos with your favorite garnishes such as guacamole, sour cream, hot sauce etc…

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Chicken with Spring Vegetables and Orzo

Preparation

20

Minutes

Total Time

45

minutes

Serves

4 to 6

Portions

Ingredients
Preparation

5slices Maple Leaf^® Natural Bacon, cut into 1/2” pieces
8Maple Leaf Prime^® Raised Without Antibiotics boneless, skinless chicken thighs
1onion, diced
1large clove of garlic, finely chopped
2tbsp olive oil
1cup orzo pasta
1cup cherry tomatoes, halved
2cups low sodium chicken stock
½cup white wine
5spears asparagus, cut into ¼” rounds
½cup sweet peas, fresh or frozen
1cup baby spinach
¼cup Parmesan cheese, grated
½cup 35% cream
¼cup Italian parsley, roughly chopped
1tbsp lemon juice
Salt and pepper
Chicken Rub:
1tsp garlic powder
1tsp Spanish paprika
1tsp dried oregano
1tsp kosher salt
½tsp black pepper
½tsp chili flakes, optional

Preheat oven to 400 F.
In a small bowl, combine all the chicken rub ingredients and mix.
Lay out the chicken thighs on a baking sheet and evenly sprinkle the rub on both sides of the chicken. Let sit for 10 minutes.
While the chicken is marinating, place a large sauté pan on medium heat and add the bacon. Cook the bacon until golden in colour. Remove bacon from the pan and set aside. Pour bacon fat into a small bowl and set aside as well.
Return the pan back to stove top on medium heat and add half the olive oil and 4 chicken thighs. Cook for 2 to 3 minutes until golden in colour, then flip and continue to cook another 2 to 3 minutes. Remove the chicken from the pan and repeat with the remaining oil and other 4 chicken thighs.
Using the same pan on low heat (no need to clean the pan) add 1 Tbsp of bacon fat, onions, and garlic and cook for a few minutes until the onions are soft.
Stir in the orzo and toast for 2 minutes.
Deglaze the pan with the wine and let reduce for 1 minute. Add the chicken stock, cream, cherry tomatoes, and spinach and bring pan up to a boil.
Place the chicken into the orzo. The chicken should almost be completely covered with the orzo mixture.
Place the pan into the oven on the middle rack and cook for 20 minutes until the chicken thighs have reached 165 F with a meat thermometer.
Remove the chicken from the pan.
To finish the orzo, add the asparagus, peas, parsley, and Parmesan cheese. Stir together and then add the lemon juice. Adjust the seasoning with salt and pepper as needed.
To serve, spoon some orzo in a bowl and top with a couple pieces of chicken.

Serve with a big green salad.

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Herb and Garlic Chicken Spring Dinner

Preparation

5

Minutes

Total Time

45

minutes

Serves

4

Portions

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

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.
Place all the ingredients for salad in a large bowl and toss well to coat.
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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Bacon Broccoli Blueberry Salad

Preparation

5

Minutes

Total Time

15

minutes

Serves

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
⅓cup feta, crumbled
2tbsp slivered almonds, toasted
Dressing:
¼cup extra virgin olive oil
2tbsp honey
3tbsp apple cider vinegar
½tbsp bacon render
Salt
Pepper

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.
In a large bowl combine all the ingredients for the dressing and whisk well.
Add broccoli, blueberries, feta and half the bacon to a large bowl and drizzle dressing over top. Toss well to coat.
Garnish with remaining bacon, almonds and extra feta if desired.

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

10

Minutes

Total Time

20

minutes

Serves

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

Preheat BBQ to 400F.
Spread a thin layer of nacho cheese on a tortilla.
Sprinkle with cheddar and Tex Mex cheese, jalapeno and green onion. Top with another tortilla.
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.
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.
Slice into 1” pieces and serve with sour cream, salsa, and guacamole.

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

15

Minutes

Total Time

40

minutes

Serves

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

Place a large pot on medium heat.
Add the oil, onion, carrots, fennel, garlic and celery. Cook, stirring frequently, for 5 minutes until the vegetables have softened.
Stir in the rosemary, beans, ham and stock.
Bring the soup to a boil and then to a simmer and cook for 20 to 25 minutes until flavours have blended.
Add the parsley and season with salt and pepper as desired.

Serve with fresh baguette or your favourite crusty bread.

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Turkey and Apple Sandwich

Preparation

5

Minutes

Total Time

5

minutes

Serves

3

sandwiches

Ingredients
Preparation

1(175 g) Maple Leaf^® Natural Selections Oven Roasted Turkey
3croissants, halved lengthwise
3 large leaves bibb lettuce, halved
½Honeycrisp apple, cored, thinly sliced
6slices cheddar cheese
3tbsp mayonnaise
1tsp grainy mustard
1tsp maple syrup

Whisk the mayonnaise, mustard and maple syrup together in a small bowl until combined.
Lay out the croissants, cut side up, and spread each half with mayo.
Add 2 slices of cheese to the bottom half of the croissant, then 3 slices of turkey.
Lay out approx. 1/3 of the apple slices over the turkey and top with 2 halves of lettuce.
Top with the top half of the croissant.
Repeat with the other two croissants.

Try using a smoked cheddar or gouda cheese for a hint of smokiness.

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Moroccan Lemon Chicken Soup

Preparation

10

Minutes

Total Time

45

minutes

Serves

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)

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

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

Preparation

10

Total Time

2.5

Serves

4 to 6

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Total Time

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Serves

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Serves

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