Recipe Tag: an international inspiration

Dino Nuggets Fried Rice mountain

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

35

minutes

Serves
Portions icon

4

Portions

dino nuggets with fried rice mountain

  • Ingredients

  • Preparation

  • 1700g pkg Maple Leaf Prime® RWA Dino Chicken Nuggets
  • 3Cups Day Old Rice, Cooked
  • 1Cup Broccoli florets
  • 4Medium eggs
  • 1Tbsp. sugar
  • 4Tsp. soy sauce
  • 1Tbsp Ginger, finely chopped
  • 2Cloves garlic, finely Chopped
  • 1Tsp Salt
  • 4Tbsp. vegetable oil
  1. Preheat oven at 400 F
  2. Place the Dino nuggets on a baking sheet lined with parchment and bake as per instructions on the packaging.
  3. Meanwhile, heat 2 Tbsp vegetable oil in a large skillet or Wok.
  4. Add broccoli and season with salt and toss to coat in oil. Cook until well charred and transfer the broccoli to a bowl and set aside.
  5. Heat remaining 2 Tbsp vegetable oil in skillet over medium-low. Add chopped ginger and garlic and cook for 1 minute.
  6. Add eggs and cook, stirring constantly with a rubber spatula, about 30 seconds.
  7. Add rice to eggs and mix well to combine and add soy sauce and toss well to combine.
  8. Return cooked broccoli to skillet and toss well to combine. Remove from heat.
  9. Arrange the rice on a plate forming a mountain with Broccoli as trees and Dino nuggets as climbing dinosaurs.
  10. Serve immediately.

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Pumpkin Chicken Pasta

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime® Boneless, Skinless Chicken Breast, Cut into cubes
  • 300g Spaghetti pasta
  • ½Cup Pumpkin puree
  • ½Cup Pumpkin, Diced and roasted
  • ½Cup Spinach
  • 1Cup Heavy cream
  • 1medium onion, sliced
  • 2cloves Garlic, chopped
  • ½Cup Chicken Broth
  • 2Tbsp Olive oil
  • 1Tbsp All-purpose flour
  • Basil, garnish
  • Salt, to taste
  • Pepper, to taste
  1. Heat a large skillet over medium heat and add olive oil, add the chicken and season with salt, pepper. Cook until no longer pink inside and cook until both sides are Golden brown
  2. Using a slotted spoon remove the chicken onto a plate and keep warm.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. Reserve 1/2 cup cooking water, then drain.
  4. In the same heated skillet add the onion, garlic and spinach cook until softened. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  5. Add chicken broth and whisk thoroughly to thicken the sauce.
  6. Add the pumpkin puree and mix well.
  7. Add the heavy cream and bring to boil.
  8. Add the pasta water accordingly to slightly loosen the sauce.
  9. Add the chicken and spaghetti and stir until fully coated in sauce. Season with salt and pepper.
  10. Serve immediately and garnish with chopped basil and roasted pumpkin bites.

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Sausage Pumpkin French Toast Bake

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

8

Portions

Sausage Pumpkin French Toast Bake

  • Ingredients

  • Preparation

  • 4Maple Leaf® Natural Original Smoked Sausage, diced
  • 165g Pkg Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon Slices
  • 1(400g) loaf sourdough bread, Slice and cut the bread into 1-inch cubes.
  • 1cup pumpkin puree
  • 1cup brown sugar
  • 5medium eggs
  • 2½cups whole milk
  • 3teaspoons pure vanilla extract
  • ¼tsp salt
  1. Preheat oven to 350 F.
  2. Grease a 11×7-inch baking dish with nonstick spray. Spread cubes of bread in the dish.
  3. Whisk pumpkin puree, brown sugar, eggs, milk, salt and vanilla extract together in a large bowl. Pour evenly over bread. Rest the baking dish for 10 minutes to let the bread absorb the liquid mixture.
  4. Sprinkle diced sausage topping evenly over casserole and bake uncovered for 10 minutes, and then cover with aluminum foil and bake for an additional 20 minutes or until center appears set and is no longer runny.
  5. Prepare the Bacon as per instructions on the box and finely dice them.
  6. Remove from the oven and sprinkle the bacon crisp over the French toast and cool for 5 minutes before serving.
Tips icon

Cover the baking pan tightly and place in the refrigerator for at least 3 hours before cooking. This gives the bread a chance to soak up the milk.

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Turkey grilled Vegetable chopped Sandwich

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

Chopped Turkey Sandwich

  • Ingredients

  • Preparation

  • 1175g pkg Maple Leaf Natural Selections
    Oven Roasted Turkey Breast
  • 125g provolone cheese
  • 1cup lettuce, shredded
  • 1cup roasted bell peppers, sliced
  • 1medium red onion
  • 1/4cup banana pepper rings
  • 1large tomato, sliced
  • 46’ inch sub
  • Dressing
  • 1/4cup mayonnaise
  • 2tbsp red wine vinegar
  • 1tbsp Italian seasoning
  • Salt and pepper, to taste
  1. Place turkey, lettuce, provolone, onion, bell peppers, banana peppers, and tomato on the cutting board. Chop into small bite size pieces.
  2. Top with mayonnaise. Drizzle with red wine vinegar, Italian seasoning, salt, and pepper. Mix to combine.
  3. Divide into 4 equal portions.
  4. Makes 4 sandwiches and serve immediately.

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Smoked Sausage naan Quesadilla

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Smoked Sausage Naan Quesadilla

  • Ingredients

  • Preparation

  • 4Maple Leaf® Natural Original Smoked
    Sausage, Sliced
  • ½medium Yellow Onion, diced
  • 1cup Red peppers, diced
  • 1cup Green peppers, diced
  • 4cups Mozzarella, shredded
  • 8Naan, cooked
  • 1tbsp olive oil
  • 1Jalapeno, sliced (optional)
  1. Heat 1 tbsp olive oil in a large skillet over medium heat, add the diced vegetables to the pan and sauté for three minutes.
  2. Stir the sausage into the skillet and continue to sauté over medium heat for another ten minutes or until lightly browned. Remove sausage from pan.
  3. Reduce heat to medium. Place one naan in the pan. Top with ¼ each of cheese and sausage mixture on one end and fold. Cook quesadilla for 1-2 minutes or until the bottom is crisp and lightly browned and cheese is melted.
  4. Remove quesadilla from pan and repeat with remaining naan.
Tips icon

Can replace mozzarella with shredded cottage cheese or shredded cheddar.

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Picnic Hotdog Board

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

Hot Dog Platter

  • Ingredients

  • Preparation

  • 6Maple Leaf® Natural Top Dogs™ Original Hot Dogs
  • 1Maple Leaf® Natural Original Smoked Sausage, Sliced
  • 4slices 375g pkg Maple Leaf® Natural Original Bacon
  • 4Hotdog Buns
  • Big Mac Hotdogs
  • ½Cup Special Sauce (Mayonnaise, Dill Pickle Relish, Ketchup & Yellow Mustard, Paprika, Onion Powder, Garlic Powder, Salt)
  • 2Slices American Cheese
  • ½cup Shredded Lettuce
  • 4slices Dill Pickle
  • ¼medium White Onion – Finely diced.
  • BLT hotdogs
  • ½Cup mayonnaise
  • ½Cup romaine lettuce, shredded
  • ½Cup Sliced tomatoes
  • Nacho cheese Hotdogs
  • ½cup nacho cheese sauce, prepared
  • 4jalapeno slices – optional
  • ¼cup Crushed corn tortillas
  • ¼cup tomato, diced
  • ¼ cup guacamole, prepared
  • Chimichurri smoked sausage
  • ½Cup chimichurri, prepared
  • 1Pickles shallot, sliced

Big Mac Hotdogs

  1. Preheat the grill to high heat.
  2. Whisk together all the special sauce ingredients in a small bowl.
  3. Place 2 Hotdogs on the grill using tongs.
  4. While the hot dogs are cooking, toast the buns.
  5. Place two slices of American cheese into each hot dog bun. Return the buns to the grill for 1-2 minutes for the cheese to melt.
  6. Add 1/4 cup of shredded lettuce into each hot dog bun.
  7. Place both grilled hot dog into the bun and place 3-4 pickle slices. Sprinkle white onion over top.
  8. Drizzle the hot dog with the special sauce and serve.

BLT Hotdogs

  1. Tightly wrap each hot dog with bacon.
  2. Place on the grill over medium heat, cook hot dogs, turning frequently with tons, until bacon is crispy and cooked through for about 10-12 minutes.
  3. Meanwhile, spread mayonnaise onto each toasted hot dog bun, then layer in romaine and tomatoes. Top with bacon-wrapped hot dog and serve.

Nacho cheese Hotdogs

  1. To the heated grill add hot dogs and grill them a couple minutes per side.
  2. Serve the hot dogs on toasted hotdog buns, then top with nacho cheese, crushed tortilla chips, jalapeno slices, diced tomato, and guacamole.

Chimichurri Smoked Sausage

  1. Grill the sausage until the exterior is crisp and char marks appear, about 5 to 6 minutes per side.
  2. Serve grilled sausages in toasted buns and top with chimichurri sauce
    and pickled red shallots.
Tips icon

Enjoy outside with family and friends!

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Pulled Pork sloppy joes

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Pulled Pork Sloppy Joes

  • Ingredients

  • Preparation

  1. Place a large skillet over medium high heat and add olive and add the onion, bell pepper and cook until the onion is lightly browned, about 4 minutes.
  2. Add the ML Pulled pork and continuously stirring and breaking up, until thoroughly mixed with vegetables.
  3. Remove to a plate and set aside.
  4. Slice open the bread rolls and brush each side with ketchup and mustard.
  5. Top each half with quarter of the pulled pork mixture and the bottom half of the roll with shredded lettuce.
  6. Press down the top and serve immediately.

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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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