Can you believe Thanksgiving is this weekend? Cooking for the main event can take all day so I like to have a little something on hand to keep hangry guests at bay — like this festive Cranberry Cheese Log!
1/3cupTASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY
200gCranberry Trail Mix (or a mix of mix pumpkin seeds, sunflower seeds, cashews, almonds and dried cranberries)
In a food processor mix one 8oz block of cream cheese (softened), 200g sharp shredded cheddar, 80g blue cheese and 1/3 cup TASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY. Process until it’s evenly combined. (If you’re not a fan of blue cheese, just trust us, you won’t even know it’s there)⠀⠀⠀⠀⠀⠀⠀⠀⠀
*If you don’t have a food processor you can absolutely make this by hand, just make sure your cheeses are nice and soft.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Form the mixture into a log or ball shape and then roll it around in cranberry trail mix to completely coat the outside. (Check your local bulk store for a Cranberry Trail Mix, or mix pumpkin seeds, sunflower seeds, cashews, and dried cranberries together to make your own) I like to toast the trail mix in a dry skillet for a couple of minutes to bring out the nutty flavour. Just remember to let it cool before you roll the cheese in it.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Wrap the cheese log in plastic wrap and chill in the fridge for at least 2 hours before serving.
1whole chickenor your fav pieces, eg. Thighs, drumsticks, breasts
Taste of the Okanagan Peach Chipotle BBQ Sauce
Preheat your grill to medium-high
Season your chicken pieces with salt and pepper and place on the grill. Cover and cook over medium heat for about 15-20 minutes, turning once or twice and brushing with Taste of the Okanagan Peach Chipotle BBQ Sauce during the last 2 minutes of grilling.
Brush peaches with a little oil and sprinkle with salt and pepper. Grill peaches until slightly charred, about 2 minutes per side.
Add chicken and peaches to a large serving dish and garnish with cilantro and limes.
Summer has arrived and you know what that means… Strawberry Season! This twist on a old favourite swaps tomatoes for fresh-from-the-market strawberries. Paired with our Cranberry Strawberry Vinaigrette, made with balsamic vinegar, this salad is super quick to put together and makes a refreshing side to grilled chicken or other light summer meals.
Strawberry season comes and goes all to quickly for my liking, so we’re making the most of it by using strawberries in more than just our desserts. This sweet yet tart sauce is a great accompaniment to parmesan stuffed chicken, making a meal that’s elegant enough for entertaining but easy enough for a weeknight.
2cupsfresh strawberrieshalve or quarter if large berries
2tablespoonsTASTE OF THE OKANAGAN CRANBERRY STRAWBERRY VINAIGRETTE
2tablespoonschopped fresh basil
Preheat oven to 400 degrees F.
Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese 4 1/2-ounce pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.
In skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once.
Transfer to oven safe dish. Bake, uncovered, 15 minutes, or until chicken is no longer pink (170 degrees F).
While chicken in baking. Deglaze the frying pan with white wine. Add strawberries and TASTE OF THE OKANAGAN CRANBERRY STRAWBERRY VINAIGRETTE.
Cook on medium heat for 5-7 minutes until strawberries have softened.
Add half the basil and cook 1 minute longer.
When chicken is done pour strawberry sauce over chicken and sprinkle with remaining basil and grated parmesan.
Rinse chicken inside and out, and pat dry with paper towels.
Rub chicken lightly with oil then rub inside and out with TASTE OF THE OKANAGAN MAGIC SEASONING. Set aside.
Open beer can and take several gulps (make them big gulps).
Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 hour.
Based chicken with TASTE OF THE OKANAGAN BEER SMEER BBQ SAUCE and cook for another 15 minutes or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh.
Remove from grill and let rest for 10 minutes before carving.
Everyone loves a good beef burger, but why not mix it up and throw something different on the grill. Try this lamb burger: meaty and juicy, topped with yummy feta, lettuce and our sweet and savoury Orchard Chutney.