Meal Type: Dinner

Smokey Bacon Cheddar Dogs with Jalapeño Slaw & Chipotle Honey

Smokey Bacon Cheddar Dogs with Jalapeño Slaw & Chipotle Honey

Smokey Bacon Cheddar Dogs with Jalapeño Slaw & Chipotle Honey

Smokey Bacon Cheddar Dogs with Jalapeño Slaw & Chipotle Honey

Schneiders Bacon Cheddar Juicy Jumbos grilled to perfection and loaded into toasted brioche buns with crispy jalapeño slaw, smoky chipotle mayo, and a drizzle of honey – a next-level hot dog that's anything but basic.

Servings

4

Preparation

25 Mins

Cook Time

10 Mins

Level

Ingredients


4 Schneiders Bacon Cheddar Juicy Jumbo Sausages

4 Brioche Hot Dog Buns

2 Tablespoons of Unsalted Butter, Softened

2 Tablespoons Mayonnaise

1 Chipotle Pepper in Adobo Sauce, Finely Minced

1 Teaspoon Lime Juice

1.5 Cups Coleslaw Mix (Green Cabbage, Red Cabbage, Carrot)

1 Jalapeño, Thinly Sliced Into Rounds

1 Tablespoon Apple Cider Vinegar

½  Teaspoon Sugar

1/3 Teaspoon Salt

2 Teaspoons Liquid Honey, For Drizzling

2 Tablespoons Crispy Fried Onions

1 Tablespoon Fresh Chives or Scallions, Finely Sliced

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Directions

Steps:

1. Make the chipotle mayo: In a small bowl, stir together 2 tablespoons mayonnaise, 1 chipotle pepper in adobo sauce, finely minced, and 1 teaspoons lime juice until smooth. Taste and adjust heat with more chipotle if desired. Cover and refrigerate until ready to use.

2. Make the jalapeño slaw: In a medium bowl, toss 1.5 cups coleslaw mix (green cabbage, red cabbage, carrot) and 1 jalapeño, thinly sliced into rounds with 1 tablespoon apple cider vinegar, 1/2 teaspoon of sugar, and 1/3 of a teaspoon of salt. Mix well and set aside to lightly pickle while you prep everything else – at least 10 minutes.

3.Grill the sausages: Preheat a grill or grill pan over medium-high heat. Score 4 Schneiders Bacon Cheddar Juicy Jumbo sausages diagonally on each side. Grill for 5-6 minutes turning occasionally, until heated through with deep char marks.

4. Toast the buns: Spread 2 tablespoons unsalted butter, softened on the cut sides of 4 brioche hot dog buns. Toast cut-side down in a skillet over medium heat or on the grill for 1-1m 30s until golden.

5. Build & serve: Spread chipotle mayo generously along the inside of each toasted bun. Nestle a grilled sausage inside, then top with a generous handful of jalapeño slaw and a scattering of 2 tablespoons crispy fried onions. Drizzle with 2 teaspoons of liquid honey, for drizzling and finish with 1 tablespoon of fresh chives or scallions, finely sliced. Serve immediately.

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Hot Honey Glazed Southern Crunch Wings

Hot Honey Glazed Southern Crunch Wings

Hot Honey Glazed Southern Crunch Wings

Hot Honey Glazed Southern Crunch Wings

Schneiders Southern Crunch Wings tossed in a sticky, sweet-heat hot honey glaze topped with sliced jalapeños, sesame seeds, and fresh scallions for the ultimate crowd-pleasing wing.

Servings

4

Preparation

35 Mins

Cook Time

30 Mins

Level

Ingredients


1 Kilogram of Schneiders Southern Crunch Wings

4 Tablespoons Liquid Honey

3 Tablespoons Hot Sauce

2 Tablespoons Unsalted Butter

1 Tablespoons Apple Cider Vinegar

2 Garlic Cloves, Minced

½ Teaspoons Red Chili Flakes

1 Tablespoons Soy Sauce

1 Tablespoons Sesame Seeds, Toasted

2 Jalapeños, Thinly Sliced into Rounds

3 Scallions, Thinly Sliced on The Bias

2 Lime Wedges (For Serving)

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Directions

Steps

1.  Cook the wings: Arrange 1 kilograms Schneiders Southern Crunch Wings in a single layer on a baking sheet. Cook according to package directions at 400°F (205°C) until golden and crispy. For extra crunch, flip halfway through cooking.

2. Make the hot honey glaze: While wings bake, melt 2 tablespoons unsalted butter in a small saucepan over medium-low heat. Add the minced garlic cloves and cook for 4 minutes until fragrant. Stir in 4 tablespoons liquid honey, 3 tablespoons hot sauce (e.g. Frank’s RedHot), 1 tablespoons apple cider vinegar, ½ teaspoons red chili flakes, and 1 tablespoons soy sauce. Simmer, stirring occasionally, until the glaze thickens slightly, about 3-4 minutes. Remove from heat.

3. Glaze the wings: Transfer the hot wings to a large bowl. Pour the hot honey glaze over the wings and toss well to coat every piece evenly. Let rest for 1-2 minutes so the glaze clings to the crust.

4. Garnish & serve: Arrange glazed wings on a serving platter. Scatter 1 tablespoons sesame seeds, toasted, 2 jalapeños, thinly sliced into rounds, and 3 scallions, thinly sliced on the bias generously over the top. Serve immediately with 2 lime wedges (for serving) on the side.

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Southern Crunch Chicken Breasts

Juicy & Crispy

Southern Crunch Chicken

Bring home the bold taste of our Southern Crunch Chicken Breasts. Coated in a crispy, Southern-style seasoning, each piece delivers a satisfying crunch and craveable flavour in every bite. Conveniently packed in a resealable bag, they’re easy to store and perfect for any night of the week.

Nutritional Information

Ingredients

    • Chicken
    • Water
    • Wheat flour
    • Toasted wheat crumbs with spice extracts
    • Modified corn starch
    • Salt
    • Corn flour
    • Spice
    • Sodium phosphate
    • Baking powder
    • Modified palm oil
    • Defatted soy flour
    • Guar gum
    • Browned in vegetable oil
      • Contains:
      • Soy
    • Wheat

Please refer to the package for the most accurate  and up to date ingredient information.

Nutrition Facts
Valeur nutritive
Per 1 piece (100 g)
pour 1 morceau (100 g)
Calories 210 % Daily Value*
% valeur quotidienne*
Fat / Lipides 10 g 13%
Saturated / saturés 1.5 g 8%
+ Trans / trans 0.1 g
Carbohydrate / Glucides 16 g
Fiber / Fibres 1 g 4%
Sugars / Sucres 0 g 0%
Protein / Protéines 12 g
Cholesterol / Cholestérol 35 mg
Sodium / Sodium 610 mg 27%
Potassium 200 mg 6%
Calcium 10 mg 1%
Iron / Fer 1.25 mg 7%
Vitamin A
Vitamin C
*5% or less is a litte, 15% or more is a lot
*5% ou moins c`est peu, 15% ou plus c`est beaucoup

Recipe Ideas

Fire up the grill and get ready to take wieners to the next level.

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Southern Crunch Chicken Wings

Juicy & Crispy

Southern Crunch Wings

Discover why our Southern Crunch Chicken Wings are irresistible. Crispy, crunchy, and full of bold Southern-inspired flavour you’ll be proud to serve at the table. Plus, they’re packed in a resealable bag, making storage simple and saving freezer space.

Nutritional Information

Ingredients

    • Chicken
    • Water
    • Wheat flour
    • Tapioca starch
    • Sea salt
    • Pea fibre
    • Sugar
    • Onion powder
    • Soy flour
    • Garlic powder
    • Spice
    • Chicken broth powder
    • Spice extracts
    • Yeast extract
    • Browned in vegetable oil
      • Contains:
      • Soy
    • Wheat

Please refer to the package for the most accurate  and up to date ingredient information.

Nutrition Facts
Valeur nutritive
Per about 3 wings (100 g)
pour environ 3 ailes (100 g)
Calories 200 % Daily Value*
% valeur quotidienne*
Fat / Lipides 13 g 17%
Saturated / saturés 3.5 g 18%
+ Trans / trans 0.1 g
Carbohydrate / Glucides 8 g
Fiber / Fibres 1 g 4%
Sugars / Sucres 1 g 1%
Protein / Protéines 13 g
Cholesterol / Cholestérol 75 mg
Sodium / Sodium 490 mg 21%
Potassium 150 mg 4%
Calcium 10 mg 1%
Iron / Fer 0.75 mg 4%
Vitamin A
Vitamin C
*5% or less is a litte, 15% or more is a lot
*5% ou moins c`est peu, 15% ou plus c`est beaucoup

Recipe Ideas

Fire up the grill and get ready to take wieners to the next level.

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Glazed Spicy Smokie and Pepper Skillet

smokey skillet

Glazed Spicy Smokie and Pepper Skillet

Glazed Spicy Smokie and Pepper Skillet

Glazed Spicy Smokie and Pepper Skillet is a sizzling, fajita-inspired dish that brings together juicy Schneiders Farmer’s Sausage Smokies with sweet bell peppers and onions, in a mouthwatering glaze of smoky chipotle and honey. Each bite is packed with savory, smoky heat and a hint of sweetness, making it perfect for serving in warm tortillas or over a hearty rice bowl with all your favorite fajita toppings. This easy skillet meal is a crowd-pleaser that delivers bold flavor and comfort in every forkful. Perfect for busy weeknight dinners, potlucks, or a quick family get-together.

Servings

4

Preparation

10 Mins

Cook Time

30 Mins

Level

Ingredients

4 Schneiders Farmer’s Sausage Smokies, sliced into rounds

1 tbsp oil

1 red pepper, sliced

1 yellow pepper, sliced

1 onion, sliced

1 chipotle pepper in adobo sauce, finely chopped

½ tsp smoked paprika

2 cloves garlic, minced

2 tsp honey

2 tbsp chopped fresh cilantro

Farmers Sausage Smokies

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Directions

Heat a large heavy-bottomed skillet over medium-high heat. Add oil, then peppers and onions. Cook, stirring often, until softened, about 3 minutes.

Add sausage. Cook, stirring often, until light golden, 2 to 4 minutes.

Add chipotle pepper, paprika, garlic and honey. Cook, stirring, until veggies and sausage are coated and garlic is fragrant, about 1 minute.

Sprinkle with cilantro.


Tips: We love avocado, sour cream, shredded cheese and salsa as toppers for this delicious fajita-inspired topper.

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Bacon Crumble Bowties Al Limone

Bacon Crumble Bowties Al Limone

Bacon Crumble Bowties Al Limone

Bacon Crumble Bowties Al Limone

Enjoy this fresh take on classic Italian! Our premium Bacon Crumble is the ultimate secret weapon, creating a rich, savory base for the sauce, perfectly balanced by the zesty brightness of fresh lemon. Equal parts creamy and bright, it makes for meal that all ages are sure to love, especially when finished off with a generous grating of Parmesan. Made with less than 10 ingredients, it’s simple enough for a weeknight, but its touch of indulgence makes it perfect for hosting as well.

Servings

4

Preparation

10 Mins

Cook Time

40 Mins

Level

Ingredients

375 g bowtie pasta

1 lemon

1 cup Schneiders Bacon Crumbles

¼ cup whipping cream (35%)

¼ cup softened unsalted butter

1 cup freshly grated Parmiggiano-Reggiano cheese

¼ tsp pepper

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Directions

In large pot of boiling, salted water, cook pasta according to package instructions until al dente. Reserve ¾ cup of the pasta water, then drain.

Meanwhile, finely grate remaining lemon zest into small bowl. Squeeze enough of the lemon juice to yield 2 tbsp and add to bowl.

Return pot to heat over medium-high. Add bacon to pan. Cook, stirring for 30 seconds until heated and sizzling. Add drained pasta, cream and lemon juice mixture. Add butter and cheese. Stir and toss pasta constantly, until butter and cheese is melted, loosening sauce with enough of the pasta water to coat pasta generously.

Season with pepper.

Tip: This rich meal is special enough for a date night or party, but easy enough for a weeknight.

Garnish with paper thin slices of lemon zest and chopped fresh parsley, if desired.

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Chicken Schnitzel-Topped Roasted Sweet Potato and Beet Salad

Chicken Schnitzel-Topped Roasted Sweet Potato and Beet Salad

Chicken Schnitzel-Topped Roasted Sweet Potato and Beet Salad

Chicken Schnitzel-Topped Roasted Sweet Potato and Beet Salad

This hearty, warming salad bowl features our signature breaded Chicken Schnitzel, adding a protein-packed crunch to every bite Roasted winter vegetables like sweet potatoes and beets bring vibrant flavor and nutrients, making it a satisfying way to enjoy your veggies even on chilly days. Topped with a homemade sweet and savoury apple-mustard dressing, you can enjoy it for dinner, or meal prep it for lunch the next day. Ready in 45 minutes, using pre-cooked beets allows you to speed up your prep time!

Servings

4

Preparation

20 Mins

Cook Time

25 Mins

Level

Ingredients

2 medium sweet potatoes, peeled and cut into ½-inch pieces

3 pre-cooked, peeled beets, cut into ½-inch pieces

1 tbsp olive oil

½ tsp garlic powder

¼ tsp each salt and pepper

4 Schneiders Chicken Schnitzel Cutlets

2 heads Boston lettuce, roughly torn

1 tbsp thinly sliced chives

Dressing:

1 small apple, peeled and grated

2 tbsp apple cider vinegar

1 tbsp grainy mustard

1 clove garlic, minced or pressed

2 tsp minced fresh thyme

2 tbsp olive oil

¼ tsp each salt and pepper

Chicken Schnitzel

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Directions

Preheat oven to 425°F.

To a large parchment paper-lined baking sheet, add sweet potatoes and beets. Drizzle with oil, then season with salt and pepper. Toss to coat.

Roast in bottom of oven, stirring twice, until tender and golden, about 30 min.

Meanwhile, bake schnitzel in top of oven, according to package instructions.

Dressing:

In a large bowl, combine apple, vinegar, mustard, garlic, thyme, oil, salt and pepper.

When veggies are done roasting, add to bowl with dressing. Toss to coat.

Slice schnitzel, if desired. Divide lettuce between plates. Top with roasted veggie mixture, then schnitzel. Sprinkle with chives.

Tip: Try our Pork Schnitzel and swap in your other favourite veggies and dressing!

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Sausage Mie Goreng

Sausage Mie Goreng

Sausage Mie Goreng

Sausage Mie Goreng

Our Honey Garlic Smokies add a smoky-sweet kick to this vibrant soy noodle dish, loaded with succulent shrimp and a medley of fresh, colorful veggies. The result is a family friendly weeknight meal that’s perfect when you need some comfort after a cold day out. Well balanced with veggies, protein, and carbs, top it with a runny fried egg instead of the classic egg ribbons, for an even quicker meal that’s ready in half an hour.

Servings

4

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

400 g instant dry chow-mein style noodles

2 tbsp canola oil

4 Schneiders Honey Garlic Smokies, sliced

1 onion, sliced

3 cups coleslaw mix

250 g raw jumbo shrimp, thawed peeled and deveined, patted dry

4 cloves garlic, minced

4 eggs

¼ cup kecap manis (dark sweet soy sauce)

¼ cup oyster sauce

2 tbsp soy sauce

2 tbsp ketchup

2 tsp sesame oil

1 green onion, thinly sliced

Garlic Smokies

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Directions

In a large pot of boiling water, cook noodles according to package instructions. Drain and rinse under warm water and return to pot, off the heat.

Meanwhile, heat a large nonstick skillet over medium-high. Add 1 tbsp of the canola oil, then sausage and onions. Stir-fry until golden, 6-7 min.

Add cabbage, shrimp and garlic to pan. Cook, stirring, until fragrant and cabbage is slightly softened, about 3 minutes.

While sausage and veggies are cooking, heat a separate nonstick skillet over medium heat. Add remaining canola oil. Carefully crack eggs into pan. Cook just until whites are set, but yolks are still runny, or until desired doneness, 3-4 minutes. Remove from heat and set aside.

To the sausage and veggies, add kecap manis, oyster sauce, soy sauce, ketchup, sesame oil and 2 tbsp water, then toss until shrimp is pink and opaque, about 2 minutes.

Add sausage mixture to noodles in pot, then toss to coat.

Divide mixture between bowls or plates. Top each serving with a fried egg. Sprinkle with green onions.

Tips (not mandatory): You can find kecap manis in Asian supermarkets and specialty stores. If you can’t find it, you can add equal parts extra ketchup and soy sauce.

Top noodles with hot chili paste, such as sambal oelek, to taste.

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Open-Faced Fig, Goat Cheese and Arugula Ham Toasties

Open-Faced Fig, Goat Cheese and Arugula Ham Toasties

Open-Faced Fig, Goat Cheese and Arugula Ham Toasties

Open-Faced Fig, Goat Cheese and Arugula Ham Toasties

Rich and juicy, our Smoked Black Forest Ham is the star in this upscale twist on grilled cheese. Sweet, sliced figs add a delicate balance, while creamy layers of herbed cream cheese and goat cheese provide a tangy, luxurious contrast. Ready in less than 15 minutes, it makes a perfect light breakfast or lunch and is great as an appetizer if you’re hosting a crowds. Topped with toasted hazelnuts, it’s simple to make, despite a gorgeous presentation.

Servings

2

Preparation

5 Mins

Cook Time

10 Mins

Level

Ingredients

1/3 cup herbed garlic cream cheese, softened

¼ cup crumbled soft goat cheese

2 tbsp mayonnaise

1 tbsp thinly sliced chives

1 cup lightly packed arugula leaves

12 slices Schneiders Black Forest Ham

4 fresh figs, sliced

4 slices sourdough or other artisanal bread, toasted

3 tbsp chopped toasted hazelnuts

Freshly cracked black pepper

Schneiders Black Forest Ham

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Directions

In small bowl, using fork, mash together cream cheese, goat cheese, mayo and chives until smooth.

Smear cheese mixture evenly over toast slices. Top with arugula, ham and figs. Sprinkle with halzenuts and pepper, to taste.

Tips (not mandatory): You can swap in almonds or walnuts for the hazelnuts!

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Hot Honey Crispy Chicken Po’ Boys 

Hot Honey Crispy Chicken Po’ Boys 

Hot Honey Crispy Chicken Po’ Boys 

The signature seasoning blend in Schneiders Spicy Crispy Chicken Strips makes these crunchy po' boy sandwiches effortlessly delicious. Drizzled in a homemade hot honey dressing, they’re perfect for sharing when you’re hosting a crowd, and are sure to hit the spot if you’re looking for a new household favourite. This twist on a Louisiana classic is simple to prepare in just half an hour and are easy to adjust the spice level to suit your preferences. They are topped with a homemade creamy slaw and are the perfect handheld to enjoy as a summer lunch or dinner on the patio.

Servings

8

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

8 pieces Schneiders Cajun Chicken Tenders

1/3 cup mayonnaise

2 tbsp lemon juice

3 cups coleslaw mix

1 green onion, sliced, divided

3 tbsp honey

4 tsp mild hot sauce

8 brioche hot dog buns, warmed

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Directions

Cook Chicken Tenders according to package instructions. Cut in half, lengthwise.

Meanwhile, in medium bowl, whisk together mayo and lemon juice. Add coleslaw mix and all but 1 tbsp of the green onion; toss to coat. Set aside.

In small skillet, heat honey and hot sauce over medium heat, stirring, until warmed and combined.

Spoon slaw into buns. Top with chicken tender pieces and drizzle with honey mixture. Sprinkle with remaining onions.

Tips (not mandatory): If anyone in your crowd prefers less heat, simply swap the Cajun Tenders with our Original Chicken Tenders for a milder flavour.

For a flavour change, swap the lemon juice for lime juice and add 2 tbsp chopped fresh cilantro to the slaw.

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