Good friends, great snacks and football; this is what Super Bowl Sunday is all about. For those entertaining, we have great recipes that are bound to be crowd-pleasers.

Brie & Bacon Toasts


Preheat oven to 350 °F (180° C).

Cut bread in half lengthwise. Place on a baking sheet.

In a small bowl, mix together cheese, half of bacon, tomato, onion and basil. Spread on bread. Sprinkle remaining bacon, tomato, onion and basil on top.

Bake in preheated oven for 15 minutes or until heated through. Cut into 1/2-inch (4 cm) slices. Serve warm.


1 baguette

1 (185 g) pkg PRESIDENT Spreadable Brie

4 slices bacon, cooked and crumbled

1 medium tomato, seeded and chopped

2 green onions, thinly sliced

1 tbsp (15 mL) finely chopped fresh basil

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Red Wine and Thyme Bison Burgers


Heat 1 tbsp olive oil in a heavy skillet over medium heat.  Add chopped onions and 1 tsp salt.  Cook onions, stirring periodically, for about 10 minutes.   Reduce heat to low and continue to cook until onions are very tender and caramelized, about 15 minutes longer.

Deglaze the onions with the red wine. Using a wooden spoon, scrape off any excess bits.  Cook until most of the liquid has evaporated, about 5 minutes.  Remove pan from heat and allow to cool.  This mixture can be made up to 3 days earlier and kept in the fridge.

In a large bowl, mix the ground bison with the cooked onions, shallots, thyme, and ½ tsp salt.  Divide meat into 4 equal parts and form into patties.  Sprinkle both sides of the burger with salt and ground pepper prior to cooking.

Burgers are best when cooked on the grill until the internal temperature reaches 160 F – about 4 minutes on each side.  These bison burgers go best with Dijon mustard, a sharp cheddar cheese, and arugula on fresh hamburger buns.



1 lb ground bison meat

1 tbsp olive oil

3 cups white onions, chopped

¾ cup dry red wine

2 tbsp shallots, finely diced

¼ tsp fresh thyme, chopped

1 ½ tsp kosher salt, divided, plus more for seasoning

Freshly ground black pepper

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Mexican Shells with Boursin


Heat up a pan with a splash of olive oil. Pan fry the onions for 2 minutes, add the peppers and the garlic. Cook for 3 minutes. Add salt and pepper to taste, let cool down and set aside.

Preheat the oven to 375°F. In a big bowl, stir together the Boursin® and the vegetables. Fill the shells with the Boursin®/vegetable mix and lay on a baking tray. Bake for 10 minutes.

Add a fresh leaf of cilantro on each shell and serve immediately.


Package of Boursin® Red Chili Pepper

24 round mini nachos shells

1 onion, diced

½ green pepper, diced

½ red pepper, diced

2 garlic cloves, finely chopped

30 ml (2 table spoons) olive oil

Salt and pepper, freshly ground

Fresh cilantro

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Dan T’s Smoked Chipotle Pulled Pork Sliders


Trim fat cap and any surface fat from pork.

Mix together salt, pepper, 1 Tbsp oil, 1 Tbsp garlic and 1 Tbsp Dan T’s Smoked Chipotle Sauce to form a paste and rub mixture over entire pork shoulder and into crevices.

Sear meat on a hot barbecue for 10 minutes turning frequently.

To a large pot, add 2 Tbsp oil, onions and 1 Tbsp garlic. Sauté until golden.

Add pork, stock and enough water to cover. Bring to a slow boil, then simmer with lid askew on low for 3 hours.

Remove pork to a plate and cool for 20 minutes.

Pour off all but 1 cup of the broth and add the rest of the bottle of Dan T’s Smoked and return to simmer.

Using two forks, pull the cooled pork into fine strips, discarding any fat, then add meat to sauce mixture, combing well and reheat.

Serve on small slider buns with coleslaw on the side.


Bottle Dan T’s Inferno Smoked Chipotle Sauce

4 lb lean pork shoulder

1 tsp each of salt and pepper

1 + 2 Tbsp olive oil

2 Tbsp fresh minced garlic, divided

1 medium onion, chopped finely

1 L of beef stock and some water

10 fresh slider buns• Coleslaw

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Easy Egg Tacos


In medium non-stick skillet, heat oil over medium heat; sauté red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; sauté 2 minutes or until heated through. Remove to bowl; cover to keep warm.

In a small bowl or measuring cup, whisk eggs, salt and pepper. Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.

Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.


2 tsp (10 mL) vegetable oil

½ small red or green pepper, diced

½ jalapeno pepper, seeded and finely diced

1 clove garlic, minced

M cup (150 mL) diced ham

½ tsp (2 mL) chili powder

4 eggs

¼ tsp (1 mL) each salt and black pepper

2 tsp (10 mL) butter

4 small whole wheat or regular flour tortillas, warmed

½ cup (125 mL) shredded Tex-Mex or Cheddar cheese

2 green onions, chopped

Toppings Salsa, chopped fresh coriander (optional)

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Vegetarian Chili


Heat oil in a large Dutch oven until hot and add onion, diced pepper and carrot.

Sauté for 6-8 minutes, stirring occasionally until partially cooked.

Add remaining ingredients except soy crumbles. Mix well.

Bring to a boil and reduce heat to low. Cook 1 hour.

Add soy crumbles (i.e. Yves Veggie Cuisine Original Veggie Ground Round). Combine.

Turn off heat and let stand 5 minutes before serving


1 package soy crumbles such as Yves

2 tablespoons oil (canola, olive or sunflower)

1 large onion, diced

1 red bell peppers or 1 green bell pepper, diced

1 large carrot, diced

3 (14 oz) cans diced tomatoes

2 (19 oz) cans red kidney beans, drained

2 tablespoons tomato paste

1 tablespoon crushed dried chili

1 teaspoon chili powder

1 teaspoon cumin

1 tablespoon dried oregano

1 tablespoon dried basil

salt and pepper, to taste

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