Meal Type: Appetizer

Hot and Honey Bologna Skewers

Hot and Honey Bologna Skewers

Hot and Honey Bologna Skewers

Hot and Honey Bologna Skewers

Think beyond the sandwich with this grilling recipe starring our legendary Blue Ribbon bologna. Skewered and grilled with sweet chunks of pineapple and brushed with a sweet and spicy glaze, it’s an incredible new way to enjoy the classic taste you know and love.

Servings

6

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

1 500g Pkg Schneiders® Blue Ribbon Classic Cut Bologna 

24 pieces pineapple cut approx. 1” thick

6 6” bamboo skewers

2 scallions, white and light green parts only, thinly sliced on a bias

3 teaspoons toasted sesame seeds

¼ cup crispy shallots or onions

Hot and Honey glaze: 

½ cup honey

1 Tablespoon maple syrup

1 Tablespoon Louisiana hot sauce

1 Tablespoon apple cider vinegar

¼ teaspoon chili flakes

¼ teaspoon salt

1 teaspoon sesame seeds

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Directions

Add all the ingredients for the honey glaze to a small sauce pot and bring to a boil. Reduce to a simmer and cook for 1 minute, until slightly thickened. Let it cool slightly before using.

To assemble the skewers start with a piece of pineapple. Fold one piece of bologna in half, then in half again and add to the skewer. Add another piece of pineapple then slice of bologna until there are 4 pieces of pineapple and 3 slices of bologna. Repeat this process with the remaining skewers.

Brush half the glaze onto the skewers.

Preheat BBQ to 400F.

Place the skewers on the grill for 6 to 8 minutes turning every 2 or so minutes until the bologna and pineapple is lightly charred.

Once grilled, place the skewers on a platter and drizzle the remaining glaze over everything. Top with remaining sesame seeds, scallions and crispy onions.

Serve immediately.

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Air-fryer Turkey & Black Bean Quesadillas

Air-fryer Turkey & Black Bean Quesadillas

Air-fryer Turkey & Black Bean Quesadillas

Air-fryer Turkey & Black Bean Quesadillas

Quesadillas with savoury turkey, black beans, roasted red peppers and plenty of cheese are only improved by making them extra-crispy in the air fryer! The creamy avocado dipper takes them up to the next level.

Servings

2

Preparation

5 Mins

Cook Time

7 Mins

Level

Ingredients

2 small flour tortillas (6-inch)

½ cup drained and rinsed canned black beans

¼ cup chopped tomatoes

2 tbsp thinly sliced green onions

½ tsp chili powder

80 g sliced Schneiders Oven Roasted Turkey Breast

¼ cup each shredded mozzarella and Cheddar cheese

Avocado Crema:

¼ ripe avocado

2 tbsp plain Greek yogurt

1 tbsp lime juice

Pinch salt

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Directions

Spritz tortillas with cooking spray; place oiled side down on work surface.

In bowl, mash beans coarsely with fork; stir in tomatoes, onions, and chili powder.

Divide mozzarella cheese over one half of each tortilla. Top equally with bean mixture, turkey and cheddar cheese. Fold unfilled half of tortilla over top; press together firmly. Place folded quesadillas in basket of air-fryer next to each other, but leaving a slight gap, in circle formation.

Air-fry at 350°F for 4 minutes. Flip; cook until crisp and cheese is melted, 3 to 4 minutes. Cut in wedges.

>strong>Avocado Crema: Meanwhile, in bowl, mash avocado with fork until smooth. Stir in yogurt, lime juice and salt. Serve with quesadillas.

Tip: If you like it spicy, use drained hot salsa in place of the tomatoes, or add some minced jalapenos.

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Al Pastor Flatbread with Smoked Sausages

Al Pastor Flatbread with Smoked Sausages

Al Pastor Flatbread with Smoked Sausages

Al Pastor Flatbread with Smoked Sausages

Love tacos? Us too! Why not give tacos al pastor a twist by transforming them into a sausage-packed flatbread. Naturally Hardwood Smoked Classic Sausages, pineapple, spices, smoky chipotle peppers, adobo sauce, a drizzle of honey and a topping of fresh queso, pickled onions and cilantro make this flatbread the taco-inspired appetizer you didn’t realize you needed in your life.

Servings

4

Preparation

20 Mins

Cook Time

15 Mins

Level

Ingredients

Pickled Onions:

½ cup sliced red onion

¼ cup white vinegar

1 tbsp granulated sugar

1 tbsp water

4 Schneiders® Classic Recipe Smoked Sausages

1 tbsp ancho chili powder

2 canned chipotle peppers (packed in adobo sauce), minced

2 tbsp adobo sauce

2 tsp ground cumin

½ tsp cinnamon

2 tsp Mexican oregano

1 cup pineapple juice

1 tbsp cider vinegar

1 tbsp packed dark brown sugar

2 flatbreads (250 g each)

1 cup grated Monterey Jack cheese

1 cup pineapple chunks

½ cup crumbled queso fresco or feta cheese

2 tbsp honey

¼ cup diced tomatoes

2 tbsp cilantro, chopped

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Directions

Pickled Onions: In microwave safe bowl, heat white vinegar, granulated sugar, and water for 30 seconds – 1 minute. Add sliced red onion to bowl, tossing to coat. Let stand for 20 minutes.

Meanwhile, preheat oven to 425°F. In skillet, cook sausages per package directions. Remove to cutting board; slice thickly. Return sausage to skillet.

Add ancho chili powder, chipotle, adobo sauce, cumin, cinnamon, oregano, pineapple juice, cider vinegar, and brown sugar. Simmer over medium-low heat until sausage is coated and liquid is reduced, about 3 minutes. Remove from heat.

Arrange flatbreads on rimmed baking sheet. Spoon sausage mixture over top, Monterey Jack cheese, and pineapple chunks. Bake until flatbread is crisp on the bottom and cheese is melted, 6 to 8 minutes. Top with chopped tomatoes, queso fresco, pickled red onion, honey, and cilantro.

Tips: Garnish with sliced green onions and serve with sour cream on the side.

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Canadian Bacon & Onion Soup

Canadian Bacon and Onion Soup

Canadian Bacon & Onion Soup

Canadian Bacon & Onion Soup

This twist on French onion soup combines a rich beef stock with caramelized onions and a gooey Oka and crispy bacon-topped crouton.

Servings

6

Preparation

15 Mins

Cook Time

130 Mins

Level

Ingredients

6 strips Schneiders® Thick Cut Bacon, cut into 1-inch pieces

¼ cup unsalted butter

2 each large yellow, white, and red onions, sliced ¼-inch thick

4 shallots, sliced ¼-inch thick

1 tsp kosher salt

6 cloves garlic, minced

2 tsp granulated sugar

½ tsp freshly grated nutmeg

2 cups stout or dark ale

¼ cup all-purpose flour

8 cups low-sodium beef broth

¾ cup dry sherry

4 sprigs fresh thyme

2 fresh or dried bay leaves

Black pepper to taste

250 g Oka cheese, shredded

¾ cup grated Parmesan

12 slices baguette (¾-inch thick)

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Directions

Heat large Dutch oven or soup pot over medium heat; cook bacon, stirring often, until crisp. Remove with slotted spoon to paper towel-lined plate, reserving bacon fat in pot.

Add butter, onions, shallots, and 1 tsp salt. Increase heat to medium-high; cook, stirring occasionally, until beginning to caramelize, about 30 minutes. Reduce heat to medium; add garlic, sugar, and nutmeg, stirring often, 30 to 45 minutes until dark golden brown, adding 1 to 2 tbsp water to pan if onions start to stick or get too dark.

Add stout to pan, scraping up any brown bits; increase heat to medium-high. Cook, stirring, until liquid is evaporated, about 10 minutes. Sprinkle in flour and cook, stirring, for 1 minute.

Gradually stir in beef broth, then dry sherry; add thyme, and bay leaves. Bring to boil; reduce heat to medium-low. Simmer partially covered for 30 minutes. Remove thyme sprigs and bay leaves; stir in pepper.

Preheat broiler. Line a sheet pan with foil and place 6 oven proof soup bowls on it.

Ladle soup into bowls and place 2 slices of baguette into each bowl. Combine Oka, parmesan. Top each with ½ cup cheese mixture. Broil until cheese is caramelized about 3 minutes. Sprinkle with reserved bacon.

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