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Salsa Chicken Bake

I love a good one pot dinner. This dish is a simple as dump, stir, cover, cook! It’s a great week night meal the whole family will love.

Salsa Chicken Bake

Salsa Chicken Bake
Serves 6
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Ingredients
  1. 1 cup uncooked rice
  2. 1 cup corn kernels (canned or frozen but thawed)
  3. 1 (15 oz.) can black beans
  4. 1 jar TASTE OF THE OKANAGAN FIRE ROASTED TOMATO SALSA
  5. 1 cup chicken broth
  6. 1 Tbsp TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING
  7. 6 chicken thighs
  8. 1 cup shredded cheddar cheese
  9. 2 whole green onions, sliced
Instructions
  1. Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, TASTE OF THE OKANAGAN FIRE ROASTED TOMATO SALSA, chicken broth, TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING to an 8×8 inch casserole dish or dutch oven. Stir until everything is evenly combined.
  2. Push the chicken thighs down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
  3. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Easy Greek Salad

Are you on track with your new years resolution? Try this easy greek salad which is loaded with antioxidants and healthy fats. Serve along side some lean protein, or add some grilled chicken for a satisfying main dish.

Easy Greek Salad

Easy Greek Salad
Serves 4
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Prep Time
15 min
Prep Time
15 min
For the Salad
  1. 4 whole Ripe Tomatoes, cut into wedges
  2. 1 whole Cucumber, peeled, and diced into large chunks
  3. 1/2 whole Red Onion, sliced very thin
  4. 1 large handful of mixed baby greens
  5. 1 handful of mixed olives including Kalamata
  6. 200g block of Feta Cheese
For the Dressing
  1. 3 tablespoons good quality Extra Virgin Olive Oil
  2. 1 tablespoon Red Wine Vinegar
  3. 1 tablespoon TASTE OF THE OKANAGAN GAGA FOR GREEK SEASONING
Instructions
  1. Add chopped tomatoes, cucumber chunks, onion slices, olives, mixed baby greens and half the feta to a large bowl.
  2. Combine olive oil, vinegar and TASTE OF THE OKANAGAN GAGA FOR GREEK SEASONING in a bowl. Whisk together until combined.
  3. Pour dressing over salad ingredients. Toss with tongs or clean hands. Just before serving, top with remaining feta.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/