Maple Chicken with Napa Salad

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Preparation Time:  15 minutes

MARINATING TIME:  30 minutes or up to 8 hours

GRILLING TIME:  12 to 15 minutes

SERVES:  4

 

maple-chicken-with-napa-saladIngredients

  • ¼ cup (50 ml) Long’s Maple Syrup
  • 2 TBSP (25 ml) sodium-reduced soy sauce
  • 1 tsp (5 ml) sesame oil
  • 2 cloves garlic, pressed through a garlic press
  • 4 boneless skinless chicken breasts (about 1 lb/500g)

 

Napa Salad:

  • 2 TBSP (25 ml) each of rice vinegar and vegetable oil
  • 1 tsp (5 ml) Long’s Maple Syrup
  • ½ tsp (2 ml) sesame oil
  • salt and pepper
  • 4 cups (1 litre) shredded Napa Cabbage
  • 15 Snow Peas, diagonally sliced into thirds
  • 1 carrot grated

 

Instructions

  1. In a resealable freezer bag, combine maple syrup, soy sauce, sesame oil and garlic.  Set aside 1 TBSP (15 mil) of the marinade.
  2. Add chicken breasts to bag.
  3. Refrigerate for at least 30 minutes or up to 8 hours.
  4. Remove chicken from marinade, discarding marinade.
  5. Place on greased grill over medium-high heat 375°F (190°C).
  6. Grill, covered, turning once, for 12 to 15 minutes or until no longer pink inside and meat thermometer registers 165°F (74°C).  Brush with reserved marinade.

Napa Salad:

In a large bowl, whisk together vinegar, oil, maple syrup, sesame oil, and salt and pepper to taste.

Add cabbage, snow peas and carrot; toss to combine.

Serve with grilled chicken.

 

Tangy Maple Meat Balls

This is our family favourite!

PrintIngredients

Meat Balls

  • ½ lb ground beed
  • tangy-maple-meat-balls½ lb ground pork
  • ¼ cup chopped onion
  • 1 egg
  • 2 TBSP dried parsley flakes
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ⅛ tsp pepper

 

Sauce

  • 1 TBSP cornstarch
  • 1 tsp dry mustard
  • ¼ salt
  • 1 TBSP vinegar
  • ½ cup Long’s Maple Syrup
  • ¼ cup water

 

Instructions

  1. Combine ground meats, onion, egg, parsley, Worcestershire sauce, ½ tsp salt and pepper.
  2. Form into 1½” balls.
  3. Place in 8″ square pan.
  4. Bake at 350°F for 20 minutes.
  5. Meanwhile, combine cornstarch, dry mustard and ¼ tsp salt in small saucepan.
  6. Gradually stir in vinegar, syrup and water.
  7. Cook and stir over medium heat until thickened and bubbly.
  8. Drain fat from meat balls and pour sauce over.
  9. Return to oven and bake 20 minutes longer.

Makes 4 servings.

Serve on rice.

Jo-Ann’s Maple Chili

PrintThis is a combination of three recipes.  I think it is best if you make it the day before you want to serve it and let it sit overnight in the refrigerator and then reheat slowly the next day.  I use the crock pot.

 

Ingredients

  • maple chili1 lb lean ground beef
  • 1/2 cup chopped onion
  • 1 – 2 cloves of garlic – crushed
  • 1/2 cup each of red, green and yellow peppers
  • 1 cup of Long’s Maple Syrup
  • 1 cup of sliced mushrooms or a small can of drained mushrooms
  • 1 796 ml can of tomato sauce or crushed tomatoes
  • 1 796 ml can of diced tomatoes or dice your own
  • 1 540 ml can of red kidney beans – drained and rinsed
  • 1 398 ml can brown beans
  • 1 package of chili powder mix – I use PC or any brand
  • a shake or two of pepper – I don’t use salt as it is in many of the canned stuff

 

Instructions

  1. Brown the beef with the onions and garlic
  2. Add beef to all the other ingredients in a big pot
  3. Cover and simmer for 1 hour
  4. Uncover and simmer for 2 hours
  5. Cool and refrigerate.  Warm when needed

Note:  I sometimes add corn – particularly if left over in refrigerator.  I would then just add it for the reheat.

 

 

 

Busy Day Elegant Maple Breakfast

Printby Betty Ann Lockhart
originally posted in The Maple News, November 2017

 

Make it the day before

What You Need

  • Busy Day Elegant Maple Breakfast¾ cup of granulated pure maple sugar
  • ½ cup pure maple syrup
  • 2 TBSP butter
  • 10 – 12 slices French bread
  • 4 large or extra large eggs
  • 1 ½ cups milk – skim or regular
  • 1 tsp vanilla
  • ⅛ tsp salt

 

How To Do It

  1. Spray 9″ x 13″ pan with cooking spray.
  2. In a sauce pan pot combine maple sugar, maple syrup and butter.
  3. Boil over medium heat, stirring, until all melted and combined.
  4. Pour the mixture from the pot evenly into the bottom of the sprayed baking pan.
  5. In a single layer, place the slices of break over the syrup mixture in the pan.
  6. Combine the milk, eggs, vanilla and salt in a bowl and beat until all combined.
  7. Pour over the bread, making sure to pour some on each bread sllice.
  8. Cover with foil and refrigerate overnight or at least 8 hours.
  9. Bake in a 350°F oven for 30 – 35 minutes until brown.

(There will be a nice crispy maple bottom of each bread slice!)

Have a pitcher of syrup on the table for additional maplelicious flavor.