Recipe Tag: an "everything is better when you add bacon"

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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Sausage and Cauliflower Muffins

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

12

Portions

Sausage and Cauliflower Muffins

  • Ingredients

  • Preparation

  • 1(375g pkg) Maple Leaf® Natural Original Smoked Sausage, diced
  • 4slices Maple Leaf® Original Natural Bacon, diced
  • ½cup cauliflower
  • ¼cup oats – finely ground
  • 3medium eggs
  • ½cup cheddar cheese, shredded
  • Salt & Pepper
  1. Preheat the grill to 350°F.
  2. Grease a 12-cup muffin pan with non-stick cooking spray.
  3. Cook diced sausage and bacon in a skillet over medium-high heat. Drain the fat and set aside to cool slightly.
  4. In a large mixing bowl, lightly beat the eggs. Add the cheese, cauliflower, oats, and fully cooked bacon and sausage. Mix until combined.
  5. Fill the prepared muffin cups about ¾ full. Bake for 15 minutes, or until golden brown.
Tips icon

Want to kick up the flavours? Try these tips!

Once baked, sprinkle with additional cheddar cheese for an extra cheesy flavour!

Add Maple Leaf® Natural Selections® Oven Roasted Turkey Breast, diced, to the egg mixture before pouring into the muffin tray.

Add spring onions

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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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Sausage and Ham Turkish Pide

Preparation
Bowl icon

7

Minutes

Total Time
Clock icon

22

minutes

Serves
Portions icon

8

Portions

Sausage and Ham Turkish Pide

  • Ingredients

  • Preparation

  1. Scramble and cook 4 medium eggs, set aside.
  2. Add a tablespoon of oil into a nonstick skillet over medium-high heat.
  3. Fry Maple Leaf® Natural Top Dogs™ for about 1 to 1 ½ minutes, turning frequently.
  4. Toast hot dog buns and spread ketchup and mayonnaise onto either side of the bun. Add spinach and sliced tomatoes if desired.
  5. Slice Maple Leaf® Natural Top Dogs™ vertically. Lay open face on one half of toasted bun.
  6. Spoon scrambled eggs onto bun and sprinkle cheese over top. Top with other half of bun.
Tips icon

Try using your favourite toppings that are in season and dipping in Marinara sauce.

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Inverted Bacon Chicken Strips

Preparation
Bowl icon

8

Minutes

Total Time
Clock icon

20-25

minutes

Serves
Portions icon

4

Portions

Inverted Bacon Chicken Strips

  • Ingredients

  • Preparation

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Keep the frozen chicken strips at room temperature for 5 min. Cut open each chicken strip and stuff with cheese.
  3. Wrap each chicken strip with 2 slices of bacon. Place the chicken strips, seam side down, on baking sheet.
  4. Bake for 15-20 minutes or until bacon is crisp and chicken strips have cooked to an internal temperature of 165°F.
Tips icon

If you prefer extra crispy bacon, broil for an additional 1-2 minutes.

Glaze with BBQ sauce once bacon starts to cook.

Dipping Sauce: Mix equal parts Mayo, Mustard, and Ketchup.

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Chicken with Spring Vegetables and Orzo

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4 to 6

Portions

Chicken with Spring Vegetables and Orzo

  • 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
  1. Preheat oven to 400 F.
  2. In a small bowl, combine all the chicken rub ingredients and mix.  
  3. 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.
  4. 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.
  5. 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. 
  6. 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.
  7. Stir in the orzo and toast for 2 minutes.
  8. 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.  
  9. Place the chicken into the orzo. The chicken should almost be completely covered with the orzo mixture.
  10. 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.
  11. Remove the chicken from the pan. 
  12. 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. 
  13. To serve, spoon some orzo in a bowl and top with a couple pieces of chicken.
Tips icon

Serve with a big green salad.

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Best Ever Bacon Cheesy Potato Hash

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4 to 6

Portions

Best Ever Bacon Cheesy Potato Hash

  • 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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Bacon Broccoli Blueberry Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4 to 6

Portions

Bacon Broccoli Blueberry Salad

  • 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
  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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Maple Bacon Chocolate Cookies

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

15 to 18

Cookies

Maple Bacon Chocolate Cookies

  • Ingredients

  • Preparation

  • ½cup unsalted butter, room temperature
  • ½cup brown sugar
  • ¼cup white sugar
  • 1tablespoon Maple Syrup
  • 1 egg
  • ½teaspoon vanilla extract
  • 1cup All Purpose Flour
  • ½teaspoon baking soda
  • ½teaspoon salt
  • ½cup white chocolate chips
  • ½cup macadamia nuts, roughly chopped
  • 4slices Maple Leaf® Lazy Maple natural bacon, diced, cooked until golden and drained
  1. Preheat oven to 350 F
  2. Line 2 baking sheet with parchment paper.
  3. In a small bowl mix together flour, baking soda and salt, reserve.
  4. Using an electric mixer with the paddle attachment, cream the butter and both sugars together until light and fluffy, about 5 minutes.
  5. Mix in the egg on low speed until incorporated.
  6. Scrap down the sides of the mixing bowl.
  7. Add the maple syrup and vanilla and mix to combine.
  8. On low speed add the dry ingredients and mix until everything is incorporated.
  9. Finally, add the bacon, chocolate chips and nuts and mix until everything is evenly distributed in the dough.
  10. Using a Tablespoon, scoop a heaping spoonful of dough onto a baking sheet and repeat until batter is gone.
  11. Bake for 8 to 10 minutes on the centre rack of the oven until the edges of the cookies are golden brown.
  12. Let cool for 10 minutes before eating.

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