Other Type: International inspirations

Tuscan Turkey Tortellini Alfredo

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20 – 23

Minutes

Serves
Portions icon

4 to 6

Portions

Tuscan Turkey Tortellini Alfredo

  • Ingredients

  • Preparation

  • 2250g pkg Maple Leaf® Natural Sliced Turkey or Chicken
  • 1600g pkg cheese tortellini, boiled and drained
  • 1473ml jar Alfredo Sauce, prepared
  • 3tbsp sundried tomato, sliced
  • 2cups fresh baby spinach, packed
  • 1tbsp olive oil
  • ½tbsp garlic, minced
  • Freshly grated parmesan, optional
  1. Heat oil in a large skillet over medium high heat. Add garlic and sundried tomatoes and stir frequently for about 1 to 2 minutes.
  2. Add sliced turkey or chicken and cook for another 2 to 3 minutes. Add in alfredo sauce and stir well to combine. Let simmer for about 3 minutes. Add spinach and tortellini. Toss well to coat. If you like your sauce a little thinner add a little water or broth to sauce.
  3. Garnish with parmesan cheese if using. Serve immediately.
Tips icon

Kids don’t like spinach but you do? Portion their pasta first and then add 1 cup spinach to the remaining pasta. The heat from the pasta will wilt the spinach!

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Spanish Style Bacon Tortilla

Preparation
Bowl icon

10

Minutes

Total Time
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55-60

Minutes

Serves
Portions icon

8

slices

Spanish Style Bacon Tortilla

  • Ingredients

  • Preparation

  • 165g pkg Maple Leaf® Ready Crisp® bacon, diced
  • 2cups good quality Spanish olive oil or Olive oil
  • 1large onion, thinly sliced
  • 5medium Yukon gold potatoes, peeled and rinsed
  • 8eggs, whisked into a large bowl
  • Salt
  1. Heat oil in a 10-inch cast iron skillet or a deep nonstick skillet over low heat. Oil should be gently shimmering when ready. 
  2. Slice potatoes lengthwise and then thinly into half-moons. 
  3. Carefully add potatoes and onions into the oil and stir to coat. Pan will look crowded, this is normal. Allow to cook for about 25 minutes stirring occasionally. Potatoes and onions should appear “melty” and with no browning and soft when pierced with a fork. 
  4. Drain over a fine mesh sieve into a heat resistant bowl. Set oil aside and allow to cool completely. 
  5. Wipe skillet with a paper towel and add 3 tbsp of reserved oil back into skillet. 
  6. Sprinkle bacon evenly onto base of skillet over medium heat. Add potato and onion mixture to eggs and generously season with salt. Carefully pour or spoon potato and onion back into skillet. 
  7. Vigorously shake and swirl skillet over medium heat until bottom and sides begin to set, about 3 to 4 minutes. Using a heat proof spatula start to press the edges inward to create a puck shape. Continue to cook adjusting the heat lower to prevent bottom of tortilla from burning. Allow formed edges to set, about 3 to 4 minutes longer. 
  8. Over the sink or countertop place a large platter over skillet and in one quick motion invert tortilla over top. 
  9. Slide tortilla back into pan and cook for about 3 to 4 minutes more and using your spatula continue to push edges in to reinforce the shape. Tortilla should be lightly browned but slightly tender in the center when pressed with you fingers. 
  10. Remove onto serving platter and allow to cool before slicing. Slice into wedges and serve with warmed tomato sauce and fresh bread.
Tips icon

Reserve seasoned oil for future use! This is infused oil! Keep in an airtight bottle or container after fully cooling and use in your favorite recipes. Leftover infused oil has a mild buttery caramelized onion flavor. Great to reuse in salad dressing.

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Mediterranean Sheet Pan Chicken

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

65

Minutes

Serves
Portions icon

4

Portions

Mediterranean Sheet Pan Chicken

  • Ingredients

  • Preparation

  1. Preheat oven to 425˚F. 
  2. Line a large baking sheet with parchment paper. 
  3. Place potatoes, green beans and olives in a large bowl. 
  4. In a separate bowl combine lemon juice, olive oil and seasonings. Whisk well. 
  5. Pour all the marinade except for a heaping tbsp over the vegetables and toss well to coat. 
  6. Place vegetables onto prepared baking sheet. Nestle chicken around the vegetable. 
  7. Drizzle remaining marinade over each piece of chicken. Bake for 35 minutes. 
  8. Remove tray from oven and add cherry tomatoes and sprinkle feta over top. Bake for about 10 minutes longer. 
  9. Set oven to broil for an additional 2 minutes to brown the feta until golden. Serve immediately.

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Italian Salsa Verde Grilled Chicken Cutlets with warm baby potato and cherry tomato salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

4

Portions

Italian Salsa Verde Grilled Chicken Cutlets with warm baby potato and cherry tomato salad

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Breast Slices
  • 2bunches flat leaf parsley, washed and stems removed*
  • ½lemon, juiced
  • ½cup good quality olive oil + more
  • 3cloves garlic, crushed
  • 1tsp capers
  • 6 – 8large basil leaves, washed
  • 2tbsp white wine vinegar
  • Crushed red chili – optional
  • 454g baby potatoes, boiled until softened
  • 255g cherry tomatoes, halved
  • Parmesan cheese, freshly grated
  • Salt
  • Pepper
  • *Makes about 1 1/4 cups of salsa verde
  1. Pre-heat grill to medium high heat. 
  2. Place parsley, lemon juice, olive oil, garlic, capers, basil, vinegar and chili pepper (if using) in the base of a food processor. Pulse on high until just combined. Season to taste. Add a little more olive oil if mixture is too firm. Adjust seasoning to your preference. 
  3. Using a rubber spatula remove salsa into a container and drizzle a little more olive oil over the top. Cover and allow to sit at room temperature before using.
  4. Lightly season chicken with salt and pepper. 
  5. Grill chicken for about 3 minutes per side or until an internal temperature of 165˚F is reached. 
  6. Place tomatoes and warm potatoes in a large bowl. Drizzle with a little olive oil and parmesan cheese. 
  7. Spoon vegetables onto a large platter. Place chicken over top and spoon salsa verde over the chicken. Serve family style. 
Tips icon

Make the salsa verde ahead so the flavors have time to really meld and mellow. Use as a condiment on pork, chicken burgers, kabobs or even on eggs.

Best served at room temperature – keep any leftovers in an airtight container refrigerated for up to 3 days.

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Hawaiian Mochiko Fried Chicken

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

4

Portions

Hawaiian Mochiko Fried Chicken

  • Ingredients

  • Preparation

  1. In a large bowl whisk together flour, corn starch, sugar, soya sauce, eggs, garlic, green onions and cayenne if using. 
  2. Place chicken in a large zip lock bag and pour marinade over top. Massage bag to coat well. Refrigerate for at least 8 hours or overnight.
  3. Using a deep pot, cast iron skillet or nonstick skillet heat enough oil to be able to submerge small pieces of chicken. 
  4. Bring oil to medium high heat or using a candy thermometer heat to 375˚F. 
  5. Using tongs shake chicken free of excess marinade. Working in small batches fry chicken for about 6 minutes or until golden brown and cooked to an internal temperature of 165°F. 
  6. Remove onto a paper towel lined plate and repeat with remaining chicken. 
  7. Serve chicken over top of rice or with a creamy macaroni salad. Garnish with additional green onions.
Tips icon

Try using Maple Leaf Prime® Raised Without Antibiotics boneless skinless chicken thighs! 

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Grilled Thai Chicken Burgers with tangy rainbow slaw and spicy mayo

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30-32

Minutes

Serves
Portions icon

4

burgers

Grilled Thai Chicken Burgers with tangy rainbow slaw and spicy mayo

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised Without Antibiotics Ground Chicken
  • 3tbsp chopped shallots
  • 2tsp ginger, minced
  • 1tsp garlic, minced
  • 1tsp soya sauce
  • ½tsp fish sauce
  • 2tbsp thai basil or basil, minced
  • 2tbsp green onion, minced
  • 1tsp sugar
  • 1tbsp jalapeno, seeded and minced
  • Zest of 1 lime
  • 4sesame seed buns, split and grilled


    • Rainbow slaw:

  • ½cup purple cabbage, thinly sliced
  • 1cup carrot ribbons
  • ¼of small red pepper, thinly sliced
  • 1tbsp cilantro, minced
  • 1tbsp olive oil
  • 2tsp honey
  • 1 ½tbsp seasoned rice wine vinegar


    • Spicy Mayo:

  • 8tbsp Mayonnaise
  • 1tbsp sriracha sauce or sambal
  • Garnish: 4 cucumber ribbons
  1. Preheat grill to medium high heat. 
  2. Mix all the ingredients for the burger together. 
  3. Hand form them into 4 equal burger patties. 
  4. Grill for 4 to 5 minutes per side or until an internal temperature of 165˚F is reached.
  5. Mix mayonnaise and sriracha in a small bowl and set aside.
  6. Meanwhile, in a large bowl combine all the ingredients for the slaw. Toss well to coat. Make slaw just before serving so the cabbage does not bleed into the whole salad discoloring it. 
  7. Divide and spread spicy mayo onto the base of each bun followed by chicken burger, slaw, cucumber ribbon and top of bun. Serve immediately.
Tips icon

Place burgers in freezer once formed into patties for about 15 minutes. This helps to work with them better as mixture tends to be sticky. 

*Complete the meal – serve with coconut scented jasmine rice or kettle chips.

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Spicy Butter Chicken and Chickpeas

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Spicy Butter Chicken and Chickpeas

  • Ingredients

  • Preparation

  1. Heat oil in a large skillet over medium high heat.
  2. Cook chicken stirring often until browned and an internal temperature of 165 degrees is reached.
  3. Add chickpeas and sauce. Stir well to combine.
  4. Allow to simmer for about 8 to 10 minutes. Add cilantro. Serve over rice and a dollop of yogurt if using.

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Chinese Orange Chicken Stir Fry

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

servings

Chinese Orange Chicken Stir Fry

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® RWA Boneless skinless chicken breasts, diced into ½ inch cubes
  • 4cups, jasmine rice. prepared
  • 1cup fresh squeezed orange juice
  • 1tsp fresh orange rind, grated
  • 200ggreen beans
  • ⅓cup sugar
  • ½green onion sliced
  • 2tbsp rice wine vinegar
  • 1tbsp garlic, minced
  • 2tbsp soya sauce
  • 1clove garlic. minced
  • 1tbsp ginger, minced
  • 1tbsp corn starch
  • 2tbsp water
  • Chili flakes – optional
  • Sesame seeds – optional
  1. In a small pot combine orange juice, sugar, vinegar and soya sauce. Gently bring to a simmer stirring frequently to dissolve sugar.
  2. In a small bowl whisk cornstarch and water together. Pour mixture into pot and stir.
  3. Allow sauce to simmer for about 5 minutes to allow the sauce to thicken.
  4. Stir in orange rind and remove from heat.
  5. Heat oil in a large skillet over medium high heat.
  6. Cook chicken until starting to turn golden brown, about 5 minutes.
  7. Add onion and green beans. Cook for about 5 minutes more.
  8. Add garlic and ginger. Cook for 1 to 2 minutes stirring frequently.
  9. Pour orange sauce into skillet and toss well to coat. Allow sauce to simmer for about 3 to 5 minutes as sauce will reduce slightly.
  10. Serve over rice and garnish with chopped green onion and sesame seeds and chili flakes if using.
Tips icon

Make this easy better than take out recipe extra special by serving with chop sticks and fortune cookies.

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Grilled Top Dogs with Mexican Street Corn Relish

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4 to 6

servings

Grilled Top Dogs with Mexican Street Corn Relish

  • Ingredients

  • Preparation

  • 1375g pkg Maple Leaf® Top Dogs™ BBQ format
  • 6hot dog buns, split top
  • 4ears of fresh corn
  • ⅓cup crumbled fresh cotija or queso fresco cheese
  • ½tsp chili powder
  • 2tbsp butter, melted
  • Juice of half a lime
  • 1tbsp fresh cilantro, minced
  • ½tsp jalapeno, deseeded and minced – optional
  1. Preheat grill to medium high heat.
  2. Grill corn turning frequently for about 8 to 10 mins or until corn is browning and blistering. Remove from grill and allow to cool slightly.
  3. Carefully using a sharp knife cut the kernals from the cobb. Place into a large bowl.
  4. Add chili powder, cheese, butter, lime juice, cilantro and jalapeno if using. Toss well to combine and keep warm.
  5. Grill hot dogs per package directions.
  6. Place hot dogs into buns and top with corn mixture. Serve immediately.
Tips icon

Serve with tortilla chips and fresh salsa.

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