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Salmon & Quinoa Cakes

  • Prep: 15 Mins
  • Cook: 40 Mins
  • Portions: 16 Cakes
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Salmon cakes

Ingredients You'll Need

  • 1 lb. Meridian Sockeye Salmon Fillets, skin removed
  • 1 1/2 cup quinoa, cooked & cooled
  • 1 green onion, sliced
  • 1/4 cup parsley, chopped
  • 1/3 cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 egg
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. paprika
  • Olive Oil
  • Salt and pepper

Directions

  1. Preheat oven to 425F
  2. Rub salmon with olive oil and season with salt and pepper
  3. Place salmon on a foil lined baking sheet and roast for 10 minutes
  4. Cook until salmon is just slightly undercooked and can be flaked with a fork
  5. In a bowl, combine flaked salmon, quinoa, green onion, parsley, mayonnaise, dijon mustard, egg, lemon juice and paprika
  6. Season with salt and pepper
  7. Shape salmon mixture into 2 inch wide cakes
  8. Pour olive oil in a skillet over medium heat
  9. Fry salmon cakes for 4-5 minutes per side, until golden brown
  10. Repeat with the remaining cakes

Salmon & Quinoa Cakes

Ingredients

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Glazed ham ist6360167

Ham Glaze

Baked ham just isn't a ham without the glaze.
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Picture Perfect Bruschetta

  • Prep: 15 Mins
  • Cook: 15 Mins
  • Portions: 8-10 pieces
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Brushetta

Ingredients You'll Need

  • 1 lb. Roma tomatoes, ripe
  • 2 garlic cloves, minced
  • 5 basil leaves + more for garnish, rolled up and cut into thin strips
  • 2 tsp. balsamic vinegar
  • salt and pepper
  • 1/2 loaf french bread
  • Butter
  • 1 garlic clove

Directions

  1. Preheat oven to 350 degrees
  2. Quarter tomatoes and pull out seeds and pulp
  3. Chop tomatoes into small pieces
  4. Place tomatoes in a mixing bowl and add minced garlic, basil, balsamic vinegar, salt and pepper
  5. Place in fridge until ready to serve
  6. Slice bread loaf into 1 1/2 inch slices
  7. Spread butter on both sides of bread and place on a baking sheet
  8. Bake bread for 10 minutes
  9. Remove from oven and flip bread, baking for another 5 minutes, or until bread is golden brown on each side
  10. Slice the tip off of the garlic clove
  11. Rub garlic clove across the top of each toasted bread slice
  12. Spoon bruschetta mixture onto the bread and top with basil

Picture Perfect Bruschetta

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Prawn Wonton Soup

  • Prep: 20 mins
  • Cook: 20 Mins
  • Portions: 6
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Wonton soup

Ingredients You'll Need

  • 1 tbsp. sesame oil
  • 2 garlic cloves, minced
  • 1 tbsp. ginger, freshly grated
  • 4 cups chicken broth
  • 1/4 lb. ounces shiitake mushrooms
  • 2 baby bok choy
  • 3 green onions, thinly sliced
  • 1 tbsp. yellow miso paste
  • 1/2 lb. prawns, peeled. deveined & diced
  • 2 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1 tbsp. oyster sauce
  • 1 tsp. soy sayce
  • 1 tsp. ginger, freshly grated
  • 1 tsp. sesame oil
  • 1/2 tsp. sriracha
  • 1/4 tsp. black pepper
  • 36 2-inch won ton wrappers

Directions

  1. In a large mixing bowl, combine prawns, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, sriracha and pepper
  2. Place wrappers on a your work surface and spoon 1 tbsp. of the shrimp mixture into the center of each wrapper
  3. Using your finger, rub the edges of the wrappers with water
  4. Fold the dough over the filling to create a half-moon, pinching the edges to seal; set aside
  5. Heat 1 tbsp. sesame oil in a large stockpot over medium heat
  6. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes
  7. Whisk in chicken broth, mushrooms, and 2 cups of water
  8. Bring to a boil; reduce to a simmer until mushrooms have softened
  9. Stir in bok choy and green onions
  10. Stir in miso pasta until well combined
  11. Stir in wontons until cooked through, about 2 minutes
  12. Serve hot

Prawn Wonton Soup

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Lobster Bisque

  • Prep: 10 Mins
  • Cook: 1 hour
  • Portions: 6-8
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Lobster bisque

Ingredients You'll Need

  • 5 2-3 Ounce Canadian Atlantic Lobster Tails, split in half
  • 2 cups water
  • 1 tbsp. kosher salt
  • 2 tbsp. extra virgin olive oil
  • 1 vidalia onion, diced
  • 1 fennel bulb, sliced thin
  • 1 garlic clove, crushed
  • 2 tbsp. tomato paste
  • 2 cups dry white wine
  • 1 tbsp. fresh thyme
  • 1 bay leaf
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • 3 cups chicken broth
  • 1 14 oz. can diced & roasted tomatoes
  • 1/4 cup heavy whipping cream
  • 1/2 cup half and half
  • 1 tsp. fresh lemon juice

Directions

  1. In a large pot, steam the lobster tails, shell-side down, in salted water for 5 minutes, or until cooked through
  2. Using tongs, transfer tails to a plate and allow to cool
  3. Reserve the steaming water for the stock
  4. When the lobsters are cool enough to handle, remove the meat from the shells and set aside
  5. In a large pot, heat the olive oil over medium-high heat
  6. Add onion to the pot and cook until translucent
  7. Add the fennel and cook until softened
  8. Stir in the garlic and continue cooking for 1 minute
  9. Add tomato paste and cook until mixture becomes a deep, red colour
  10. Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits
  11. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved liquid and tomatoes
  12. Return shells to the pot and allow the mixture to simmer for 45 minutes
  13. Remove the shells from the broth and blend the mixture with a blender until smooth
  14. Stir in the cream, half and half and lemon juice
  15. Chop the lobster into bite sized pieces and divide among your soup bowls
  16. Ladle the soup over the lobster meat and serve immediately

Lobster Bisque

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Double-Smoked Candied Salmon Dip

  • Prep: 5 Mins
  • Portions: 6-8
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Smoked salmon dip

Ingredients You'll Need

  • 1/4 cup mayonnaise
  • 4 oz. cream cheese, softened
  • 1 Tbsp. capers, rinsed & drained
  • 2 tbsp. red onion, diced small
  • 2 tbsp. fresh lemon juice
  • 1 tsp. prepared horseradish
  • 4 oz. Meridian smoked candied salmon, coarsely chopped
  • 1 tbsp. fresh parsley, chopped
  • Bagel chips or crackers, for serving

Directions

  1. In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish and half of the smoked salmon
  2. Process until smooth, about 20 seconds
  3. Transfer to a small bowl and stir in remaining chopped smoked salmon
  4. Top with parsley and serve with bagel chips or crackers

Double-Smoked Candied Salmon Dip

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Flu Fighting Chicken Noodle Soup

  • Prep: 20 Mins
  • Cook: 4 Hours
  • Portions: 10-14
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Chicken noodle soup

Ingredients You'll Need

  • 6 lb. Whole Chickens
  • 2 cups noodles of your choice
  • 2 Cups Onions, chopped
  • 4 Cups Celery, chopped
  • 6 Garlic Cloves, minced
  • 4 Cups Carrots, chopped into coins
  • 2 Bay Leaves
  • 1 tsp. Dried Thyme
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 1 1/2 tsp. Parsley Flakes, dried
  • Additional Salt and Pepper, to taste

Directions

  1. Put chicken in a large stock pot and cover with water
  2. Add a little salt and bring to a boil
  3. Once boiling, lower the heat from medium to low.
  4. Put the lid on and let cook for 2 hours on the stove
  5. Open the pot and check to see how chicken is cooking, when meat is tender and begins to fall off the bone, use tongs to remove the chicken from the pot and set on a large plate
  6. After the chicken has cooled, skim off the fat from the surface of the pot
  7. Using a fork and knife, remove as much meat from the bones and drop into the pot (do not cut meat into chunks)
  8. Add leg bones to the pot along with the meat
  9. Add vegetables, garlic and herbs to the pot
  10. Add some more water until all veggies are covered
  11. Bring to a rolling boil for a couple of minutes, reduce to low and cover for 2 hours
  12. In a seperate pot, cook noodles per package directions, and add to soup just before serving. (This will make sure the noodles do not get soggy)
  13. Stir the soup a few times while it cooks
  14. Taste to see if you would like to add salt or pepper, to taste preferences
  15. Let cook for a couple more minutes, then remove the leg bones and bay leaves

Flu Fighting Chicken Noodle Soup

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Ceasar pasta salad

Chicken Caesar Pasta Salad

Simple, yet delicious. Serve on it’s own or as a side to your favourite dish. A great way to get rid of that leftover pasta!
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Slow Cooker Spinach & Artichoke Dip

  • Prep: 10 mins
  • Cook: 2 Hours on low
  • Portions: 8 servings
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Spinach artichoke dip

Ingredients You'll Need

  • 2 (14 oz) cans of artichoke hearts, drained & chopped
  • 1 (10 oz) package frozen spinach, thawed & squeezed dry
  • 8 ounces sour cream
  • 1 small onion, diced
  • 2 garlic cloves, crushed
  • 3/4 cup parmesan cheese, grated
  • 3/4 cup milk
  • 1/2 cup mayonnaise
  • 1/2 cup crumbled feta cheese
  • 1 tbsp. red wine vinegar
  • 1/4 tsp. fresh ground pepper
  • 8 ounces cream cheese, cubed

Directions

  1. Place artichoke hearts, spinach, sour cream, onion, garlic, parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker
  2. Stir mixture until well combined
  3. Top mixture with cream cheese
  4. Cover and cook on low for 2 hours
  5. Uncover and stir until cream cheese is well combined
  6. Cover and cook on high heat for an additional 15 minutes

Slow Cooker Spinach & Artichoke Dip

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Chocolate Covered Bacon Strips

  • Prep: 20 Mins
  • Cook: 20 Mins
  • Portions: makes 36 bacon strips
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Chocolate covered bacon sm

Ingredients You'll Need

  • 36 Strips of Meridian Double Smoked Bacon
  • 2 tbsp. brown sugar
  • 4 ounces bittersweet or dark chocolate, chopped
  • 1/4 cup finely chopped pistachios, almonds or cashews

Directions

  1. Preheat oven to 375 degrees F
  2. Line 2 baking sheets with parchment paper
  3. Arrange bacon slices on baking sheets and sprinkle with brown sugar
  4. Bake for 20-25 minutes or until bacon is crisp
  5. Transfer to wire racks and let cool
  6. Line a baking sheet with wax paper
  7. In a saucepan over low heat, stir in chocolate until melted and smooth
  8. Dip bacon pieces halfway into chocolate, letting excess drip off
  9. Place on the prepared baking sheet
  10. While still warm, sprinkle with nuts and chill until chocolate is set

Salty and sweet = the perfect combination.

Ingredients

36 strips of Meridian Double Smoked Bacon
2 tbsp brown sugar
4 oz bittersweet or dark chocolate, chopped
¼ cup finely chopped pistachios, almonds or cashews

Directions

Preheat oven to 375 degrees F.

Line 2 baking sheets with parchment paper.

Arrange bacon slices on baking sheets and sprinkle with brown sugar.

Bake for 20-25 minutes or until bacon is crisp.

Transfer to wire racks and let cool.

Line a baking sheet with wax paper.

In a saucepan over low heat, stir in chocolate until melted and smooth.

Dip bacon pieces halfway into chocolate, letting excess drip off.

Place on the prepared baking sheet.

While still warm, sprinkle with nuts and chill until chocolate is set.

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Bacon Wrapped Stuffing Bites

  • Prep: 5 Mins
  • Cook: 30 Mins
  • Portions: 16 Stuffing Bites
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Bacon wrapped stuffing bombs sm

Ingredients You'll Need

  • 2 cups stuffing, cooked
  • 8 strips Meridian Double Smoked Bacon

Directions

  1. Preheat oven to 375 F
  2. Scoop 1 ounce portion of stuffing and roll into a ball
  3. Repeat with remaining stuffing until 16 balls are made
  4. Wrap a piece of bacon around each stuffing ball and place on a parchment lined baking sheet, seam side down
  5. Place in an oven and bake for 30 minutes, turning the stuffing bites over halfway though so that bacon is fully cooked
  6. Remove from oven and serve warm

Simple stuffing becomes a mouth-watering, crowd-pleasing appetizer.

Ingredients

2 cups stuffing, cooked
8 strips Meridian Double Smoked Bacon

Directions

Preheat oven to 375 F.

Scoop 1 ounce portion of stuffing and roll into a ball.

Repeat with remaining stuffing until 16 balls are made.

Wrap a piece of bacon around each stuffing ball and place on a parchment lined baking sheet, seam side down.

Place in an oven and bake for 30 minutes, turning the stuffing bites over halfway though so that bacon is fully cooked.

Remove from oven and serve warm.

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Goat Cheese Stuffed Bacon Wrapped Dates

  • Prep: 10 Mins
  • Cook: 15-20 mins
  • Portions: 16 stuffed dates
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Bacon wrapped dates sm

Ingredients You'll Need

  • 8 Slices Meridian Smokehouse Bacon
  • 16 dates
  • 4 ounces of goat cheese
  • Toothpicks

Directions

  1. Preheat oven to 350 degrees F
  2. Slice the dates lengthwise on one side to create an opening and remove the pit
  3. Stuff a small amount of goat cheese into the cavity of each date and press the sides together to close
  4. Cut the bacon slices in half and wrap each date with a slice of bacon, securing with a toothpick
  5. Arrange evenly on a baking sheet and bake for 10 minutes
  6. Remove the dates and use the toothpick to turn each one so it's laying on its side
  7. Bake for another 5-8 minutes, until browned to your liking, and turn the dates on the other side and repeat
  8. Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving

Goat Cheese Stuffed Bacon Wrapped Dates

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Bacon-Wrapped Cheesy Jalapeno Poppers

  • Prep: 10 Mins
  • Cook: 30 Mins
  • Portions: 24 stuffed jalapeno halves
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Bacon wrapped jalapeno poppers sm

Ingredients You'll Need

  • 12 fresh jalapeno peppers
  • 8 oz. cream cheese, softened to room temperature
  • 1 cup cheddar cheese, shredded
  • 1 garlic clove, chopped
  • 1/2 tsp. smoked paprika
  • 12 slices bacon, cut in half
  • 24 toothpicks

Directions

  1. Preheat oven to 400 degrees F
  2. Line a baking sheet with parchment paper and place baking rack on top of the baking sheet
  3. Cut the jalapeno peppers in half lengthwise; remove seeds and center membrane
  4. Mix the cream cheese, cheddar cheese, garlic and paprika together until well combined
  5. Spoon cheese filling equally among the 24 jalapeno halves
  6. Wrap each stuffed jalapeno with a half slice of bacon and stick a toothpick through the center to keep in place
  7. Place the wrapped jalapenos on the baking rack and bake for 25-30 minutes or until bacon is crisp to your liking

Bacon-Wrapped Cheesy Jalapeno Poppers

Ingredients

12 fresh jalapeño peppers
8 oz cream cheese, softened to room temperature
1 cup cheddar cheese, shredded
1 garlic clove
½ tsp smoked paprika
12 slices of Meridian Double Smoked Bacon, cut in half
24 toothpicks

Directions

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper and place baking rack on top of the baking sheet.

Mix the cream cheese, cheddar cheese, garlic and paprika together until well combined.

Cut the jalapeño peppers in half lengthwise; remove seeds and centre membrane.

Mix the cream cheese, cheddar cheese, garlic and paprika together until well combined.

Spoon cheese filling equally among the 24 jalapeño halves.

Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the centre to keep in place.

Place the wrapped jalapeños on the baking rack and bake for 25-30 minutes or until bacon is crisp to your liking.

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Gourmet Loaded Fries

Featuring: Crispy PEI potato fries, free range top sirloin steaks, crumbled gorgonzola cheese, and bacon & mushroom hunter sauce.
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Old Fashioned Scotch Eggs

  • Prep: 10 Mins
  • Cook: 40 Minutes
  • Portions: 6
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Scotch eggs

Ingredients You'll Need

  • 6 Free Range Eggs in their shells
  • 1 Free Range Eggs, lightly beaten
  • 1 lb. ground pork sausage meat
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Mustard
  • 2 tsp. Cornstarch
  • 1/4 tsp. Ground mace
  • 2 sage leaves, finely chopped
  • 2 thyme sprigs, finely chopped
  • Canola oil, for frying
  • 1/4 cup Milk
  • 1/4 Cup flour
  • 2 cups bread crumbs
  • Salt and pepper

Directions

  1. Place 6 eggs in a saucepan and cover with 1" of cold water
  2. Place over high heat and bring to a boil, boil for 10 minutes; cover, remove from heat, and let sit for 6 minutes
  3. Drain eggs from water and transfer to an ice bath, allowing to cool for 5 minutes
  4. Drain eggs from ice bath, peel, and discard shells
  5. Combine sausage meat, Worcestershire, mustard, cornstarch, mace, sage, and thyme in a bowl
  6. Season with salt and pepper and mix until evenly combined
  7. Divide mixture into 6 equal portions and form each portion around each cooked egg to cover completely
  8. Place on a plate and refrigerate for 30 minutes
  9. Pour oil into a dutch over and heat over medium-high heat
  10. Heat until a deep fry thermometer reads 350 degrees
  11. Combine beaten egg with milk in a bowl
  12. Place flour and bread crumbs in a separate bowl
  13. Working in batches, coat each meat-covered egg in flour, shaking of excess, and then dip in milk mixture to coat
  14. Dredge in bread crumbs, and then fry until golden brown and meat is cooked through, about 7 minutes
  15. Transfer to paper towels to drain briefly, and let cool for 10 minutes before serving

Old Fashioned Scotch Eggs

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Shrimp Chowder

  • Prep: 10 Mins
  • Cook: 15 Mins
  • Portions: 4
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Shrimp chowder ist5471109

Ingredients You'll Need

  • 1/4 lb. Meridian Double Smoked Bacon, Sliced
  • 1/ Cup Celery, sliced
  • 2 garlic cloves, minced
  • 1/3 cup onion, finely diced
  • 8 oz. cream cheese, diced
  • 1 cup milk
  • 1 1/2 cups potatoes, cubed
  • 1/2 lb. Meridian premium shrimp
  • 2 Tbsp. dry white wine
  • 1/2 tsp. salt
  • pinch of pepper

Directions

  1. Par boil cubed potatoes until el dente
  2. In a large stock pot saute bacon, celery, garlic and onions in margarine.
  3. Add cream cheese and milk; and stir over low heat until cream cheese is completely melted
  4. Add par boiled potatoes, shrimp, dry white wine and salt & pepper. Heat thorough, stirring occasionally and then serve

Shrimp Chowder

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Bacon Wrapped Prawns

  • Prep: 10 Mins
  • Cook: 10-15 Mins
  • Portions: 4-10
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Bacon wrapped prawns ist13426258

Ingredients You'll Need

  • 40 Meridian Large Tiger Prawns, peeled
  • 20 Slices Meridian Smokehouse Bacon, cut in half
  • 8 Ounces Pepper Jack Cheese, Cut into strips

Directions

  1. Preheat the oven or BBQ to 450°F (220°C)
  2. Cut a small opening in each prawn and place a small piece of cheese inside of each prawn
  3. Wrap half of a slice of bacon around each one to conceal the cheese, securing with toothpicks.
  4. Place on a baking sheet and bake in the oven for 10 to 15 minutes or BBQ until prawns are cooked through and bacon is crispy

Bacon Wrapped Prawns

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