Other Type: A holiday must-have

Rotisserie chicken Orzo salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

6

Portions

Rotisserie Chicken with Orzo

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Rotisserie Chicken Legs
  • 100g orzo pasta, cooked, drained, and cooled.
  • 3tbsp olive oil
  • 3tbsp lemon juice
  • 1clove garlic, minced
  • Salt and pepper, to taste
  • 1Cup bell peppers, diced.
  • 1Cup cherry tomatoes, halved
  • 1/2red onion, diced
  • 3tbsp Parsley, minced
  1. Preheat the oven at 375 F.
  2. Prepare Maple Leaf Rotisserie Chicken Legs per package directions.
  3. In a bowl, mix together the oil, lemon juice, garlic, salt, and pepper until totally combined.
  4. To a large mixing bowl, add the orzo and all other ingredients. Pour the dressing over the top and stir to combine.
  5. Top with parsley and serve with Rotisserie chicken.
Tips icon

Sprinkle crumbled feta cheese on top of Orzo salad.

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Grilled Chicken Street Corn Tacos

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Chicken Street Corn Tacos

  • Ingredients

  • Preparation

    Chicken Marinade:

  • 8pcs Maple Leaf Prime® Boneless, Skinless
    Chicken Thighs    , diced.
  • ½cup Canola Oil
  • 3tbsp Fresh Lime Juice
  • 1tsp Cumin
  • ½tsp Oregano
  • ½tsp Garlic Powder
  • ½tsp Onion powder
  • Salt and Pepper

    • Tacos:

  • 8Corn Tortillas
  • 1cup Enchilada sauce
  • ¼cup green pepper, finely diced
  • ¼cup Red onion, finely diced
  • ¼cup pineapple, finely diced
  • 4-5slices Jalapeno, optional
  • ¼cup feta cheese
  • 1/8cup Cilantro, chopped
  1. Preheat grill to medium heat.
  2. In a bowl, stir together oil, lime juice, Oregano, cumin, garlic powder, salt, and pepper. Pour marinade over chicken. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 2-3 minutes per side. Cut into small pieces.
  3. Heat a small amount of oil in a skillet and transfer the chicken pieces onto the pan. Mix the Enchilada sauce and cook until the sauce is reduced, and chicken is cooked through.
  4. In a bowl mix the diced vegetables together and keep aside. Place corn tortillas one-by-one in a hot skillet and soften for a few seconds. Remove and let drain on a paper towel.
  5. Top with chicken, diced vegetables, and sprinkle with feta cheese and cilantro. Repeat for all 8 tortillas and serve.
Tips icon

• Served with creamy street corn.
• Taquere sauce can be used instead of Enchilada sauce for spice.
• Cotija cheese can be used instead of feta cheese.

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Shredded Chicken Nachos

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Shredded Chicken Nachos

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 1tbsp taco seasoning
  • 1445g pkg tortilla chips
  • 1medium red onion, diced
  • 1medium tomato, diced
  • ¼cup sour cream
  • ¼cup guacamole, prepared
  • 1spring onion, chopped
  • 1cup cheddar cheese, shredded
  • 2tbsp olive oil
  1. Preheat the oven at 400 F.
  2. Heat the oil in a large pan over medium heat.
  3. Add shredded chicken and season with taco seasoning.
  4. Sauté until thoroughly mixed for 3-4 minutes. Using a slotted spoon remove onto a plate and keep warm.
  5. For the nachos, arrange the tortilla chips in a single layer, overlapping slightly, on to a baking sheet pan. Spread the chicken evenly over the chips.
  6. Sprinkle the cheeses evenly over the chicken and add tomato and onion on top.
  7. Bake until the cheese is melted, 4-5 minutes.
  8. Remove the nachos from the oven, then sprinkle with scallions and spreading the guacamole, sour cream, and lime wedges separately.
  9. Serve immediately.
Tips icon

Add:
Black olives (optional)
Corn kernels (optional)
Black Beans (optional)

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Dinner for Breakfast: Smoked Ham Open Waffle

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

Minutes

Serves
Portions icon

4

Portions

Dinner for Breakfast: Smoked Ham Open Waffle

  • Ingredients

  • Preparation

  • 1(600g) pkg Maple Leaf® Original Natural Smoked Ham, sliced
  • 1280g pkg prepared frozen buttermilk waffles, toasted
  • ½cup leftover mashed potatoes
  • ½cup leftover cranberry sauce
  • 1cup leftover gravy, warmed
  1. Heat a nonstick skillet over medium high heat and sear the smoked ham slices for 1 minute per side, then set aside.
  2. Assemble each toasted waffle by spreading 1 tbsp cranberry sauce on the waffle, topped with 1 tbsp of mashed potato and 3-4 slices of smoked ham.
  3. Pour the warm gravy on top and serve.
Tips icon

Any Thanksgiving leftovers? Pile them on top of a fresh waffle to make for the most delicious breakfast creation

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Sweet & Salty Bacon Coconut Macaroons

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

24

Portions

Sweet & Salty Bacon Coconut Macaroons

  • Ingredients

  • Preparation

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the milk, shredded coconut, and condensed milk.
  4. Gently stir in the flour until completely incorporated.
  5. Add 1 cup of Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon Pieces and mix until evenly combined.
  6. Scoop 1 tablespoon of the mixture on a baking sheet, placing each spoonful 1 inch apart.
  7. Bake for 12 to 15 minutes or until the edges are golden brown.
  8. Cool before serving.
Tips icon

Want to add some extra crunch?
Add ¼ cup of crushed cashew nuts!

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Tangy Pomegranate Chicken

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

50

Minutes

Serves
Portions icon

4

Portions

Tangy Pomegranate Chicken

  • Ingredients

  • Preparation

  1. Preheat the oven to 375°F.
  2. Insert the onion inside the chicken cavity.
  3. Thoroughly mix the olive, salt, pepper, and thyme together. Evenly pour mixture over chicken.
  4. Roast chicken for 45 minutes.
  5. Meanwhile, in a saucepan stir in all ingredients of the glaze and bring to a boil over medium heat. Stir occasionally and reduce to ¾ of its original size and set aside.
  6. Halfway through the cook time, baste the chicken with the glaze and baste again at 40 minutes. Chicken should be a deep golden brown colour and cooked to an internal temperature of 165°F.
  7. Allow to rest a few minutes before carving.
Tips icon

Serve with orange slices and pomegranate for a decorative look – and squeeze orange over chicken for an added tangy taste!

If the chicken is browning too quickly, cover loosely with tin foil and remove for the last 10 to 15 minutes of cook time.

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Bacon Sweet Potato Mash

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

Bacon Sweet Potato Mash

  • Ingredients

  • Preparation

  1. Heat a large skillet over medium high 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.
  4. Add heavy cream, maple syrup, butter, and cooked bacon to the prepared mashed sweet potatoes and combine until all ingredients are incorporated and have a silky texture.
  5. Add salt to taste.
  6. Serve immediately.
Tips icon

Tight on time? Swap our Maple Leaf® Original Natural Bacon to our Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon Pieces!

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Wrapped Dog Skewers

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Wrapped Dog Skewers

  • Ingredients

  • Preparation

  • 4pieces Maple Leaf® Natural Top Dogs™ BBQ Format
  • 4slices Maple Leaf® Original Natural Bacon
  • 1green pepper, cubed
  • 1zucchini, cubed
  • 1yellow pepper, cubed
  • 1red onion, cubed
  • BBQ sauce to glaze
  1. Heat grill to 400°F.
  2. Cut hot dog and bacon into quarters and wrap each piece of Maple Leaf® Natural Top Dogs™ with bacon.
  3. Alternately thread each skewer with one piece of bacon-wrapped hot dog, along with one piece of pepper, red onion, and zucchini. Repeat with each skewer until all ingredients are used.
  4. Grill over medium heat for 5 to 8 minutes, turning frequently until lightly charred. Baste with BBQ sauce during last minute of grilling. Brush with additional sauce if desired.
Tips icon

Pair a sweet siracha dipping sauce with this dish!

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Lemon Pepper Sweet Potato Poutine

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

Lemon Pepper Sweet Potato Poutine

  • Ingredients

  • Preparation

  • 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
  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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