Recipe Tag: a holiday must-have

Hummus Dogwrap

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

minutes

Serves
Portions icon

4

Portions

Hummus Dogwrap

  • Ingredients

  • Preparation

  1. Preheat grill to medium-high heat.
  2. Lay tortillas on a clean surface and spread hummus onto each one. Place tomato, lettuce, avocado, and cheese over top.
  3. Grill hot dogs, turning frequently until an internal temperature of 165°F is reached.
  4. Place two hot dogs overtop each of the tortillas. Fold in ends of tortilla and roll tightly.
  5. Place tortilla seam side down onto grill for 1-2 minutes. Turn and grill for 1-2 minutes longer or until browned.
  6. Slice in half and serve immediately.
Tips icon

Sides – boiled eggs, grilled eggplant, grilled tomatoes.
Use the remaining Maple Leaf® Natural Top Dogs™ to create similar sandwiches.

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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

Ham and White Bean Soup

  • 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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Creamy Balsamic Chicken and Mushrooms

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Creamy Balsamic Chicken and Mushrooms

  • Ingredients

  • Preparation

  • 4Maple Leaf Prime RWA Chicken Breast
  • 1(65 g) pkg Maple Leaf Ready Crisp, cooked per package direction and chopped into ½ inch pieces
  • 1tbsp olive oil
  • ¼cup balsamic vinegar
  • ⅓cup cream
  • 1 ⅓cup chicken broth
  • 1(227 g) pkg cremini mushrooms, sliced
  • 1small red pepper, sliced
  • 2cups baby spinach
  • ½cup flour
  • ½tbsp garlic salt
  • 1tsp pepper
  • 250 gfettuccini or pappardelle noodle, cooked, drained and kept warm
  • Basil – optional
  • Parmesan – garnish
  1. Mix flour, garlic salt and pepper in a large bowl. Dredge chicken in flour mixture and shake excess loose. Discard remaining flour.
  2. Heat oil in a large skillet over medium high heat. Brown chicken 3 to 4 minutes per side and remove onto a platter, keep warm.
  3. Add mushrooms and peppers to skillet and cook 3 to 4 minutes stirring frequently until browned and starting to soften.
  4. Pour chicken broth and balsamic into skillet and stir well to combine. Return chicken to skillet and reduce heat to slow simmer, cover and cook for about 8 to 10 minutes or until internal temperature of 165 degrees.
  5. Add cream and spinach. Stir well and allow spinach to wilt and cream to warm through, about 3 to 4 minutes.
  6. Place chicken onto plates. Add cooked noodles to sauce in skillet and toss well to coat. Divide bacon and top pasta with bacon. Serve with chicken and garnish with basil and parmesan cheese. Drizzle extra balsamic vinegar over top if desired.
Tips icon

Serve with warm sour dough bread and a side salad.

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Baked Black Forest Ham with Brazilian Pineapple and Cranberry Chutney

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1600gr Maple Leaf Black Forest Smoked Ham, cooked per package directions and kept warm
  • 3cups ripe pineapple, cut into ½ inch pieces
  • ½cup frozen cranberries, par thawed
  • 1tbsp brown sugar
  • ¼tsp cinnamon
  • Pinch nutmeg
  • 1tsp maple syrup
  • 2tbsp butter
  • Pinch salt
  1. In a large bowl combine pineapple, brown sugar, cinnamon, nutmeg, maple syrup and salt. Stir well to combine.
  2. Heat butter over medium high heat in a large nonstick skillet. Add pineapple mixture and cook stirring occasionally. Allow pineapples to brown and caramelize, about 3 to 4 minutes.
  3. Add cranberries and cook for about 2 to 3 minutes more until cranberries just start to soften and burst.
  4. Slice ham and spoon chutney over top.
Tips icon

Make ahead alert! This chutney is so good you will want to make a double batch. Make ahead and keep in an airtight container for
3 days.

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Creamy Bacon and Shrimp Pesto Puffs

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

6

Portions

Creamy Bacon and Shrimp Pesto Puffs

  • Ingredients

  • Preparation

  • 1375gr pkg Maple Leaf Natural Bacon,1 inch dice
  • 1454gr bag shrimp 26-30 count shrimp, thawed and drained
  • 1300gr pkg puff pastry shells, baked per package directions and kept warm
  • 1tbsp pesto, prepared
  • 1tsp garlic
  • 1cup cream
  • ½cup parmesan cheese, finely grated + extra for garnish
  • 2cups baby greens
  • 1tbsp vinaigrette, prepared
  1. Cook bacon in a nonstick skillet over medium high heat until just crisp, about 4 to 5 minutes. Remove onto a paper towel lined plate. Remove all but 1 tbsp of rendered bacon.
  2. Add shrimp to skillet and cooked for 3 to 4 minutes. Add garlic and cook 1 minute more stirring frequently. Add ¾ of the bacon back into the skillet.
  3. Add pesto and cream, allow to simmer for about a minute. Sprinkle in cheese and stir constantly until cheese has melted into sauce. Simmer for another 2 to 3 minutes until sauce has thickened.
  4. Hollow out prepared puff pastry shells. Divide and spoon bacon and shrimp into shells. Top with remaining bacon and extra parmesan cheese.
  5. In a small bowl toss greens with vinaigrette. Place each puff pastry onto plate along side dressed greens. Serve immediately.
Tips icon

Try using sundried tomato pesto for a festive look and taste!

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Quick Skillet Holiday Tuscan Chicken

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4 to 5

Portions

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime RWA Thin Sliced Chicken
  • 2tbsp olive oil
  • 3tbsp butter
  • 1tbsp garlic, minced
  • 1pint cherry tomatoes, halved
  • 1142gr cup baby spinach
  • 1cup cream
  • ¼cup chicken stock
  • 1cup parmesan cheese, finely grated
  • 2sprigs fresh rosemary
  • Salt
  • Pepper
  • Fresh Pomegranate Arils
  • Sage
  1. Heat oil in a large nonstick skillet over medium high heat. Working in batches brown chicken 2 minutes on each side. Set aside and keep warm.
  2. Heat butter in the same skillet. Add garlic and cook stirring frequently for about 1 minutes. Add tomatoes and cook for about 2 to 3 minutes more. Add spinach and allow to wilt.
  3. Pour in cream and chicken stock and warm through, about 2 minutes. Add parmesan and stir well until melted into sauce.
  4. Return chicken to skillet and add rosemary sprigs. Cover and reduce heat to low. Simmer for about 20 minutes or until chicken is cooked through and has reached 165 degrees.
  5. Season with salt and pepper to taste. Remove onto patter and garnish with pomegranate and sage.
Tips icon

Serve with sauce over mashed potatoes for a complete meal. Try sweet potato mash for a switch up!

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Irish Bacon Colcannon

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4-6

servings

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Original Natural Bacon, diced
  • 6medium yellow potatoes, peeled, cooked and mashed and kept warm
  • 2cups cabbage, sliced
  • 1small onion, sliced
  • 3 tbsp butter
  • ¼cup cream
  • ¼tsp fresh cracked black pepper
  • salt
  1. Cook bacon in a large non-stick pan until crispy. Using a slotted spoon remove onto a paper towel lined plate. Pour out all but 1 tbsp of bacon drippings from pan.
  2. Heat drippings over medium-high heat and add cabbage and onions. Stir occasionally for about 5 minutes until vegetables have softened and have started to brown.
  3. Pour cream and add butter to a large pot and gently heat until warmed through. Add mashed potatoes, vegetable mixture and all but 3 tbsp of cooked bacon. Mix well with a rubber spatula.
  4. Season to taste. Spoon potatoes onto a serving platter and top with reserved bacon.
Tips icon

This is an excellent recipe to “batch up” just simply double all the ingredients. Fantastic as a side dish for any meal and super tasty to add to your St Patrick’s day dinner!

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Bacon Laced Jumbo Cinnamon Rolls with Berry Fruit Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

5

servings

  • Ingredients

  • Preparation

  1. Heat oven per package direction on cinnamon rolls.
  2. Place bacon onto a paper towel lined plate and microwave for about 30 seconds, just enough so bacon is pliable.
  3. Separate cinnamon rolls and gently unroll until you just about reach the middle. Place two slices lengthwise side by side across the top of the dough. Bacon should be poking out about halfway above the dough. Tightly roll cinnamon bun back up.
  4. Lightly spray an 8- or 9-inch cake pan with oil. Fit cinnamon rolls snuggly together into pan. Bake per package directions.
  5. Ice cinnamon bun immediately with the provided icing.
  6. In a small bowl mix berries and orange zest together, divide fruit salad and spoon over top. Sprinkle with nuts and garnish with mint if using. If there are any leftover slices of bacon, chop and use as garnish. Serve immediately.
Tips icon

Try different toppings such as sliced bananas and sprinkled with crunchy granola.

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One Pan Cheesy Ham & Broccoli Gnocchi

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  • 2cups Maple Leaf® Original Natural Smoked Ham, diced
  • 1pkg prepared ready to eat Gnocchi (700g)
  • 1tbsp butter
  • 2cups broccoli florets
  • 1 tbsp garlic, minced
  • ⅔cup cream
  • 1cup chicken broth + extra
  • 1 ½tbsp parmesan cheese, grated
  • 2heaping tbsp sun dried tomatoes, sliced
  • 1tbsp fresh parsley, minced
  • 1cup Italian cheese blend, shredded
  • salt
  • pepper
  1. Heat butter in a large nonstick skillet over medium high heat. Pan fry gnocchi per package directions.
  2. Add ham and broccoli. Cook for another 3 to 4 minutes until ham has started to brown. Add garlic and stir 1 minute longer.
  3. Pour in cream and stir to combine. Add sun dried tomatoes and parmesan cheese. Stirring constantly add in chicken broth.
  4. Allow to simmer for about 5 minutes. Sauce should thicken slightly. If you like a saucier dish thin out by adding a little more broth. Season with salt and pepper to taste.
  5. Sprinkle cheese and parsley over top. Keep skillet on low heat for about 5 minutes until cheese has melted. Serve immediately.
Tips icon

Serve with garlic toast and a side salad.

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