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!

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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!

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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!

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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!

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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!

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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