Ingredients

• 1 turkey breast (weighing around 1 pound)
• 2-1/2 c. vegetable stock
• 1 c. barbecue sauce, divided
• 1 bay leaf
• 2 garlic cloves
• 1 c. purple cabbage, shaved
• 2 tbsp. chopped cilantro (can substitute parsley)
• 1 tbsp. mayonnaise
• 1 tbsp. 2 per cent Greek yogurt
• 2 tbsp. apple cider vinegar
• 1 avocado
• 1/2 tsp. yellow mustard
• 1/4 tsp. sea salt
• 1/4 tsp. black pepper
• 2 whole wheat hamburger buns

Instructions

In a medium sauce pot add vegetable stock, 1/2 cup barbecue sauce, bay leaf, garlic cloves, 1/4 tsp. of black pepper, and 1/4 tsp. sea salt. Stir to incorporate the barbecue sauce and place the turkey breast in the pot; the liquid should be covering the turkey, add more stock if necessary until just covered.

Cover the pot and set the heat to high. Once the liquid just starts to boil, turn down the heat to low, leaving the pot covered, and simmer for 15-20 minutes. Use a meat thermometer to determine when the turkey is fully cooked; it should read 165 F.

While the turkey is cooking, add the thinly sliced purple cabbage to a mixing bowl, along with the chopped cilantro. In a small bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar and 1/4 tsp. sea salt; whisk to combine and pour over the cabbage. Toss the cabbage in the dressing until fully coated; season with more salt to taste if necessary and set aside.

Once the turkey has fully cooked, discard the cooking liquid and place the turkey breast on a cutting board. Use two forks to gently shred the turkey into small pieces, place turkey back into the same pot that was used for cooking.

To the pot with the turkey, pour in remaining 1/2 cup of barbecue sauce and add 1/2 tsp. mustard. Use a spoon to gently stir until the turkey is fully coated in the sauce. Cover the pot and place on a burner set to low to keep warm.

Mash the avocado just before assembling the sandwiches. Just before serving, gently toast the buns on the BBQ — this step is optional but recommended! To assemble the sandwiches, spread some avocado on the bun, followed by a generous spoonful of the pulled turkey, top with the coleslaw and enjoy! Serve any remaining coleslaw on the side!

Source: Canadian Turkey Producers

Mushroom-Crusted Tenderloin with Mighty Mushroom Sauce

Ingredients

• 1 pkg. (approx. 14 g) dried mushrooms
• 1 tbsp. EACH olive oil and grainy mustard
• 2 tsp. chopped fresh rosemary
• 1 clove garlic, minced
• 1/4 tsp. EACH pepper and coarse sea salt
• 3 lbs. (1.5 kg) beef oven roast
• Mighty Mushroom Sauce (recipe below)

Mighty Mushroom Sauce

• 2 tsp. (10 ml) butter
• 1 c. sliced fresh mushrooms
• 1/4 c. (50 ml) chopped onion
• 1/4 c. (50 ml) red wine
• 1 c. (250 ml) beef broth 1 tbsp. cornstarch
• 1 tbsp. cold water

Instructions

Finely chop dried mushrooms; soak half in 1/4 cup warm water. Set aside. Combine remaining mushrooms, oil, mustard, rosemary, garlic, pepper and salt; rub all over roast. Insert meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in ovenproof skillet or shallow pan. Add 1/4 inch (5 mm) water to pan (to prevent dried mushrooms from scorching).

Cook roast, uncovered, in 450 F (230 C) oven for 10 minutes. Reduce heat to 275 F (140 C); roast until thermometer reads 145 F (63 C) for medium rare, about 2 hours. Transfer roast to cutting board; tent with foil for 15 minutes, reserving pan drip- pings. Slice roast and serve with Mighty Mushroom Sauce.

Mighty Mushroom Sauce

Heat reserved pan drippings in roasting pan on stovetop over medium-high heat; add butter and melt. Add sliced mushrooms and chopped onion; sauté until tender. Stir in reserved soaked mushrooms, soaking liquid and red wine and simmer 2 to 3 minutes. Stir in beef broth; cook, stirring until boiling. Stir in the cornstarch and water mixture; cook and stir until thickened. Season to taste. Makes about 1 cup (250 ml).

Source: canadabeef.ca

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Ingredients

• 4 pork rib chops, bone-in, about 1-1/2 inch
• Juice of 2 limes
• 2 tsp. chili powder
• 1 tsp. EACH garlic powder, dried oregano leaves and ground cumin
• 1/2 tsp. EACH coarse salt and chipotle chili powder
• 3 tbsp. tequila
• 2 tbsp. canola oilChopped fresh cilantro and wedges of lime for garnish

Instructions

With sharp knife, trim chops of excess fat. Place chops in resealable plastic bag.

In small bowl, combine remaining ingredients, except cilantro and lime wedges. Pour over chops. Seal bag. Let stand 30 minutes, turning bag occasionally.

Remove chops from marinade; discard marinade. Pat chops with paper towels to remove excess marinade.

Preheat barbecue on high; reduce heat to medium. Grill chops 5 to 7 minutes per side or until instant-read thermometer registers 155 F.

Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3 to 5 minutes.

Garnish chops with cilantro and lime wedges.

Prep time: 10 minutes Cook time: 15 minutes Number of servings: 4

Source: Manitoba Pork Council

Chicken Salad Chapala

Ingredients

• Vegetable cooking spray
• 4 flour tortillas (8 inch)
• 16 ozs. chicken breast, cooked, shredded or cubed
• 1 can (15 ozs.) pinto or red kidney beans or 1-1/2 c. cooked dry-pack- aged pinto or red kidney beans, rinsed, drained
• 1 can (15 ozs.) black beans or 1-1/2 c. cooked dry-packaged black beans, rinsed, drained
• 1 c. cubed mango
• 1 medium zucchini, cut in half, sliced
• 1/2 c. chopped red bell pepper
• 1/4 c. chopped green onions and tops
• 6 c. torn salad greens
• Honey-Cumin Vinaigrette (see recipe below)

Instructions

Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet at 375 F. until browned and crisp, 5 to 8 minutes; reserve.

Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.

Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.

Honey-Cumin Vinaigrette

Ingredients (makes about 2/3 cup)

• 1/2 c. orange juice
• 1-2 tbsp. olive oil
• 1 tbsp. honey
• 2-3 tsp. lime juice
• 1/4 tsp. ground cumin

Preparation

• 1/2 c. orange juice
• 1-2 tbsp. olive oil
• 1 tbsp. honey
• 2-3 tsp. lime juice
• 1/4 tsp. ground cumin

Mix all ingredients.

Tortilla wedges can be made 3 to 4 days in advance; store at room temperature in airtight container.

Source: Manitoba Pulse and Soybean Growers Association

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Ingredients

• 1 tbsp. (15 ml) canola oil
• 1 c. (250 ml) chopped yellow onion
• 2 cloves garlic, minced
• 1 lb. (0.5 kg) lean ground pork
• 1 10-oz. (284-ml) can sodium-reduced beef broth
• 2 tbsp. (30 ml) tomato paste
• 2 tbsp. (30 ml) chopped fresh parsley
• 1 tsp. (5 ml) chopped fresh thyme
• 2 c. (500 ml) mixed frozen vegetables
• Salt and ground black pepper to taste
• Chopped fresh parsley for garnish

Potato Topping

• 2 large russet potatoes, peeled and cut into 2-inch pieces
• 3 tbsp. (45 ml) butter
• 1/2 c. (125 ml) milk
• Salt to taste

Instructions

For the pork:

In large skillet, heat oil over medium-high heat. Add onion, garlic and ground pork. Thoroughly cook pork until no pink remains, breaking up larger pieces with a spatula, about 15 minutes. Drain cooking liquid if needed.

Add broth, tomato paste, parsley, thyme and frozen vegetables. Mix well. Simmer until juices thicken, about 10 minutes. Spoon mixture into lightly greased 1-1/2-quart casserole. Spread potato topping on top.

Preheat oven to 375 F. Bake 30-35 minutes or until potato topping starts to brown. Garnish with additional parsley.

For the potato topping:

Cook potatoes in large pot of boil- ing water until tender. Drain well. Mash with butter, milk and salt.

Source: Manitoba Pork Council

Broccoli and Cheddar White Bean Spread

Ingredients

• 1-1/2 c. (375 ml) broccoli florets
• 1 can (540 ml) cannellini beans or white kidney beans, drained and rinsed
• 1 c. (250 ml) shredded old cheddar cheese
• 1 clove garlic, minced
• 3 tbsp. (45 ml) olive oil
• 3 tbsp. (45 ml) lemon juice
• 1/4 tsp. (1 ml) salt
• 1/4 tsp. (1 ml) pepper
• 9 c. (2.1 l) vegetable crudites, (baby carrots, celery, sweet pepper)
• 3 whole grain Greek-style pitas, cut in wedges

Instructions

In saucepan of boiling salted water, cover and cook broccoli until tender-crisp, about 2 minutes. Drain and chill in cold water; drain well. Transfer to food processor.

Add beans, cheddar cheese, garlic, oil, lemon juice, salt and pepper; purée until smooth.

To take along, divide dip, vegetables and pitas among resealable containers.

Source: Manitoba Pulse and Soybean Growers

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Ingredients

• 2 tbsp. canola or olive oil
• 8 medium chicken drumsticks (about 2 lbs.)
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 small finely chopped onion
• 4 garlic cloves, minced 1-1/2 c. low-sodium chicken broth
• 1 tsp. ground coriander 1/2 tsp. dried basil
• 2 tbsp. Dijon mustard (or grainy Dijon mustard)
• 1/2 c. full-fat sour cream
• 2 tsp. chopped fresh tarragon or 1 tsp. dry
• 1 tbsp. capers, chopped (optional)

Instructions

In a large skillet heat oil to medium heat. Season chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes.

Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook for 1 minute. Add broth, coriander and basil and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 20 minutes. Transfer chicken to a platter, cover with foil to keep warm.

In a small bowl, whisk mustard with sour cream, tarragon and capers. Whisk mixture into the skillet and simmer sauce over moderate heat until thickened, about 5 minutes. Adjust seasonings (salt and pepper). Return chicken to skillet, heat and turn to coat. Serve with crusty bread.

Source: Manitoba Chicken Producers

BBQ Chicken Bacon Bites

Ingredients

• 3 chicken boneless skinless breasts cut into 1-inch cubes (about 8 cubes per breast)
• 12 slices bacon thin cut, cut into halves or thirds
• 3/4 c. spicy barbecue sauce 1/4 tsp. salt or to taste
• 1 tsp. pepper or to taste
• 24 cherry tomatoes
• 1 tbsp. parsley for garnish
• 24, 3-inch skewers (wooden or bamboo) or toothpicks

Instructions

Preheat oven to 375 F. Cover a baking sheet with aluminium foil and place a cookie rack on top of the baking sheet.

Add barbecue sauce to a shallow bowl. Season chicken pieces with salt and pepper.

Depending on the thickness of your bacon, cut each slice in either half or 3 pieces. Wrap each piece of chicken with a piece of bacon. Secure with a 3-inch wooden skewer. Roll the wrapped chicken into the BBQ sauce, making sure it’s nicely coated.

Place chicken pieces on cookie rack on prepared baking sheet. Bake for about 45 minutes or until bacon is crisp. Set aside to cool slightly. Thread a cherry tomato onto the end of each skewer and place on a serving platter. Garnish with parsley, and serve with extra BBQ sauce for dipping.

Source: Manitoba Chicken Producers

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Ingredients

• 4 racks pork back ribs

Rub:

• 2 tbsp. (30 ml) paprika
• 1 tbsp. (15 ml) packed brown sugar
• 2 tsp. (10 ml) EACH salt, chili powder, and coarse ground black pepper
• 1 tsp. (5 ml) ground cumin
• 1/4 tsp. (1 ml) cayenne pepper

Kahlua Barbecue Sauce:

1-1/2 c. (375 ml) tomato ketchup
1 c. (250 ml) apple juice
2 tbsp. (30 ml) EACH Kahlua, Worcestershire sauce, apple cider vinegar and molasses
1 tbsp. (15 ml) packed brown sugar
1 tbsp. (15 ml) Dijon mustard
1 tsp. (5 ml) chili powder

Instructions

For the ribs:

Lift and peel membrane from the back of each rack of ribs.

In airtight container with tight-fitting lid, combine all rub ingredients until well blended.

Rub spice mixture over both sides of each rack until evenly coated. Cover and refrigerate up to 12 hours.

Remove ribs from refrigerator one hour prior to roasting.

Preheat oven to 350 F. On foil-lined baking sheet, roast ribs for about 1-1/2 hours. Cover loosely with foil if ribs are browning too quickly.

Preheat barbecue on high; reduce heat to medium-low. Grill ribs 6-8 minutes per side; basting frequently with warm sauce.

For the sauce:

In a small saucepan, combine barbecue sauce ingredients. Bring sauce to a slow boil, stirring often.

Reduce heat and let sauce simmer 30-40 minutes or until slightly thickened, stirring often.

Source: Manitoba Pork Council

Texas caviar with potatoes

Ingredients

• 2 lbs. (20) red bliss potatoes
• 1/2 lb. dry Blackeyes
• 1/2 lb. dry Black beans
• 2 c. yogurt
• 3/4 c. buttermilk
• 1 bunch cilantro
• 2 tbsp. cumin
• 2 tbsp. chives
• Salt and pepper
• 1 red pepper, diced
• 1 jalapeño, minced

Instructions

Peel and dice red bliss potatoes into small cubes. Boil until tender. Drain and cool to room temperature.

Cook Blackeyes and Black beans until tender. Drain and cool to room temperature.

Mix together the yogurt, buttermilk, cilantro, cumin, chives, salt and pepper.

Toss potatoes, Blackeyes, beans, red pepper, and jalapeño with the dress- ing. Chill and adjust seasonings.

Yield: 24 side servings (1/2 cup each)

Source: MPSGA/Pulse Canada

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