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

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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Honey Mustard Bacon Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

Portions

Honey Mustard Bacon Salad

  • Ingredients

  • Preparation

  • 165 gr package Maple Leaf Ready Crisp® Bacon Bits, warmed
  • 4cups mixed baby greens
  • 2cups romaine, chopped
  • 1small avocado, diced
  • ½ cup corn
  • 1cup cherry tomatoes, halved
  • 1cup garlic croutons
  • 4tbsp honey mustard dressing, prepared
  1. In a large serving bowl, add greens.
  2. Moving counter clockwise in wedges arrange the ingredients over lettuce.
  3. Add bacon followed by avocado, corn, tomato and croutons.
  4. Drizzle dressing over top. Give salad a big toss to coat and enjoy!
Tips icon

Try using your favourite vegetables to switch up this super simple dinner solution!

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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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Classic Bacon Cheddar Pierogies with Tangy Maple Broccoli Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1375gr Pkg Maple Leaf Original Bacon, diced into 1” inch pieces
  • 1907 Box Frozen Potato Cheddar Filled Pierogies, cooked and drained
  • 1large onion, sliced
  • 1½cup cheddar cheese or white cheddar, shredded
  • ¼cup green onions, sliced
  • Salt
  • Pepper
  • Sour Cream – optional
  • Salad:
  • 3small crowns broccoli, cut into florets -steamed to al dente and chilled
  • 2tbsp dried cranberries
  • 10cherry tomatoes, halved
  • Vinaigrette:
  • ¼cup olive oil
  • 2tbsp apple cider vinegar
  • 1½tbsp maple syrup
  • 1tbsp Dijon mustard
  • 1tbsp salad seasoning, dried
  • Salt
  • Pepper
  1. Heat a large nonstick skillet over medium high heat. Cook bacon for 1 to 2 minutes until bacon just starts to render.
  2. Add onions and cook stirring frequently for about 6 to 8 minutes until bacon is just starting to crisp and onions are soft and golden.
  3. Using a soup spoon, tilt pan to remove some of the rendered bacon. Return skillet to heat and add cooked Pierogies. Let pierogies brown on one side before using a spatula to flip and coat with bacon and onion. Heat through for about 2 to 3 minutes. Season with salt and pepper.
  4. Add cheddar cheese and sprinkle green onion over top. Turn heat down to low and allow cheese to melt.
  5. Salad:
    1. Place prepared broccoli, cranberries and cherry tomatoes in a large bowl.
    2. In a separate bowl combine all the ingredients for the vinaigrette. Whisk well to combine.
    3. Pour over salad and toss well to coat. Season with salt and pepper to taste.
  6. Serve pierogies with a dollop of sour cream and salad, enjoy immediately.
Tips icon

This broccoli salad is sure to be an all year crowd pleaser and the perfect compliment to rich and hearty pierogies. Try topping this broccoli salad with Maple Leaf Ready Crisp for a smoky addition when making a big batch!

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