Wrap made from Quebec ingredients

Featured Ingredients:

• Benny & Co. Chick'n Tenders or Veggie Fingers
• Mejicano 10" tortillas
• Swiss cheese slices from Fromagerie St-Guillaume
• Leaf lettuce from Laitues Mirabel
• Serres Royales cherry tomatoes
• MAG mayonnaise

Recipe:

1. Bake Benny & Co. Chick'n Tenders (or Veggie Fingers) from 25 minutes.
2. Spread mayo to taste on one 10" regular tortillas
3. Add some leaf lettuce, a slice of Swiss cheese and cut cherry tomatoes.
4. Once cooked, place your Benny & Co. Chick'n Tenders (or Veggie Fingers) on the other ingredients
5. Close the wrap end enjoy!

              Thanks to our local producers partner and to Bob le Chef for th recipe!

Festive appetizer for 4 people

Ingredients :

• 1 head of iceberg lettuce
• 120 mL of Ranch dressing
• 2 Lebanese cucumbers
• 8 radishes
• 200 g of cranberries fresh or frozen
• 60 g of sugar
• 50 mL water
• A pinch of dill
• 1 box of Benny&Co. Squeaky Nuggets

Steps:

1. Put the cranberries in a pot with water and sugar.
2. Cook on low heat for 5 minutes. The cranberries should split open. Then, keep them refrigerated.
3. Wash and cut the lettuce into 4 slices.
4. Wash and cut the radishes and cucumbers into slices.
5. Cook the Squeaky Nuggets according to the directions on the back of the box.

For the montage:

1. Put a slice of lettuce on a plate and top with about 2 tablespoons of dressing.
2. Garnish with radish and cucumber slices.
3. Add the Squeaky Nuggets and cranberries.
4. Garnish with dill and enjoy!

Meal platter with Winnin' Wings by Lucie-Rose Lévesque

Ingredients : 

• Carrots
• Cucumbers
• Vegetable Dip
• Guacamole
• Pita chips
• Benny&Co. Winnin' Wings

Steps :

1. Bake the Winnin's Wings in the oven for 30 minutes.
2. Place the Winnin' Wings, raw vegetables, dip, guacamole and pita chips on a platter.
3. All that's left to do is enjoy!

Chick'n Fried D-Sticks Meal by Lucie-Rose Lévesque

Ingredients : 

• Coleslaw
• Sesame oil
• Soy sauce
• Ginger
• Asparagus
• Benny&Co. Chick'n Fried D-Stick

Steps :

1. Bake the Chick'n Fried D-Stick for 40 minutes.
2. Prepare Asian mayonnaise with sesame oil, soy sauce and ginger and mix with coleslaw.
3. Cook the asparagus.
4. Assemble on a plate and enjoy!

Veggie-Tao Bites Meal by Lucie-Rose Lévesque

Ingredients : 

• Rice Vermicelli
• Broccoli
• Red onion
• Benny&Co. Veggie-Tao Bites and general tao sauce

Steps :

1. Bake Veggie-Tao Bites for 20 minutes.
2. Steam the rice vermicelli and vegetables.
3. Assemble on a plate, add the general tao sauce and enjoy!

Rib burgers 

Ingredients : 

• Benny&Co. Louisiana style Rock'n Ribz (635g)
• 4 brioche buns cut in half
• 4 slices of sandwich pickles, cut in half
• 1 cup on creamy coleslaw (250ml)
• 4 slices of swiss cheese
• 4 small leaves of romaine lettuce

Steps :

1. Preheat barbecue to 205°C (400°F).
2. Remove ribs from package, reserving as much sauce as possible in a bowl.
3. Place ribs on hot, oiled barbecue grill. Brush ribs with sauce. Close the lid and cook for 15 minutes.
4. Turn ribs over and continue cooking for 3 to 5 minutes. Remove from barbecue and place on a plate.
5. Remove the bones from the ribs and shred the meat with two forks. Mix the meat with the cooking juice on the plate.
6. Place buns on upper grill of barbecue and grill for 30 seconds to 1 minute.
7. Garnish the buns with pickles, rib meat, coleslaw, cheese and lettuce.

Recipe developed on the BBQ by Maître Fumeur

General Tao veggie fingers

Ingredients : 

• 1 package of 12 veggie fingers (650g)
• 250 ml (1 cup) basmati rice
• 1 red bell pepper, cut into strips
• 1 broccoli, cut into small florets
• 375 ml (1 ½ cups) General Tao sauce
• 30 ml (2 tbsp.) chopped green onion
• 15 ml (1 tablespoon) roasted sesame seeds

Preparation :

1. Preheat oven to 220°C (425°F).
2. Place fillets on a baking sheet lined with parchment paper. Bake for 25 minutes, turning fillets halfway through cooking time.
3. Meanwhile, bring 500 ml (2 cups) of water to the boil in a saucepan. Add the rice, cover and simmer over low heat for 15 to 18 minutes, until all the liquid has been absorbed. Let stand 5 minutes before stirring with a fork.
4. Heat a little olive oil in a large frying pan over medium heat. Cook the bell pepper and broccoli for 4 to 5 minutes. Add General Tao sauce and stir. Bring to the boil.
5. Cut fillets into strips. Add fillets to pan and stir to coat well with sauce.
6. Divide rice among plates. Garnish with fillet mixture, green onion and, if desired, sesame seeds.

Recipe created by 5 ingrédients, 15 minutes magazine

Hot chicken-style stuffed potatoes

Ingredients : 

• 4 large Russet potatoes
• 2 small skinless chicken breasts
• 7.5 ml (½ tbsp.) barbecue seasoning
• 15 ml (1 tbsp.) olive oil
• 250 ml (1 cup) diced white bread
• 125 ml (½ cup) green peas
• 200 g (approx. ½ lb) cheese curds
• 375 ml (1 ½ cups) Benny&Co. BBQ sauce
• 2 slices bacon, cooked and cut into pieces

Preparation :

1. Preheat oven to 190ºC (375ºF).
2. Wrap potatoes individually in aluminum foil, then place on a baking sheet. Bake for 50 minutes to 1 hour 10 minutes, until tender.
3. Meanwhile, season chicken breasts with barbecue seasonings.
4. In an ovenproof skillet, heat 10 ml (2 tsp.) oil over medium heat. Brown chicken breasts for 2 to 3 minutes on each side.
5. Continue cooking in the oven for 15 to 18 minutes, until the inside of the chicken has lost its pink tinge. Remove from oven and let cool before dicing. Set aside.
6. In a bowl, toss bread cubes with remaining oil. Place bread cubes on a parchment-lined baking sheet. Bake for 8 to 10 minutes, until golden brown. Remove from oven, let cool and set aside.
7. Remove cooked potatoes from foil. Cut potatoes in half lengthwise, then scoop out with a spoon, leaving about 1/2 cm (1/4") of flesh around the edge, taking care not to damage the skin. Reserve the flesh for later use.
8. Place potatoes on a baking sheet lined with parchment paper, then top with chicken, green peas, cheese curds and half the BBQ sauce. Bake for 20 minutes.
9. Pour remaining BBQ sauce into a microwave-safe bowl. Microwave for a few minutes.
10. Remove stuffed potatoes from oven. Top with bacon, croutons and remaining BBQ sauce.

Recipe created by 5 ingrédients, 15 minutes magazine