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Strawberry Parmesan Chicken

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.  

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Strawberry Parmesan Chicken

Ingredients

For the Chicken

  • 4 boneless skinless chicken breast halves
  • 2 ounces Parmesan cheese
  • 4 large fresh basil leaves
  • 2 cloves garlic minced
  • Salt & pepper

For the Sauce

  • 2 cups fresh strawberries halve or quarter if large berries
  • 2 tablespoons TASTE OF THE OKANAGAN CRANBERRY STRAWBERRY VINAIGRETTE
  • 1/4 cup White Wine
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons grated parmesan

Instructions

  • 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.
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Beer Can Chicken

If you’ve never had Beer Can Chicken before you’re missing out! Besides being incredibly tender, moist & succulent the bird on a can makes a great conversation piece. 

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Beer Can Chicken

Ingredients

  • 1 4-pound whole chicken
  • 2 tablespoons vegetable oil
  • 3 tbsp TASTE OF THE OKANAGAN MAGIC SEASONING
  • 1 can beer
  • TASTE OF THE OKANAGAN BEER SMEER BBQ SAUCE

Instructions

  • Remove neck and giblets from chicken and discard.
  • 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.
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Lamb Burgers

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. 

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Lamb Burgers

Ingredients

For the burgers

  • 1 lb. Ground Lamb
  • ½ Lemon Juice & Zest
  • 2 Garlic Cloves Minced
  • 1 Small Onion Diced
  • 1/3 Cup Toasted Pine Nuts Fry in a dry skillet over medium heat until brown
  • ½ Tsp. Kosher Salt
  • ½ Tsp. Ground Cinnamon
  • 1 Egg Slightly Beaten
  • ½ Cup Bread Crumbs
  • ¼ Cup Parsley

To assemble

  • 4 Whole Wheat Pita Bread
  • Lettuce
  • 4 tbs TASTE OF THE OKANAGAN ORCHARD CHUTNEY
  • Crumbled Feta Cheese

Instructions

  • Mix the ground lamb with the rest of the burger ingredients and form into 4 patties.
  • Pan fry or BBQ until brown on both sides about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Spread the pita bread with mayonnaise and TASTE OF THE OKANAGAN ORCHARD CHUTNEY.
  • Add roasted red peppers and crumbled little Feta Cheese and top with the lamb patty.
  • Serve with Oven Baked Sweet Potato Fries and Dill-icious Dip
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Dill-icious Dip

It doesn’t get any easier than this. Our Dry Herb Mixes make it a cinch to pull together a quick dip for a party or a last minute snack for unexpected guests.

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Dill-icious Dip

Ingredients

  • 1 Cups Sour Cream
  • 1 Cup Mayonnaise
  • 3 Tablespoons TASTE OF THE OKANAGAN DILL-ICIOUS SEASONING MIX

Instructions

  • Mix Sour Cream and Mayonnaise together with TASTE OF THE OKANAGAN DILL-ICIOUS SEASONING MIX.
  • Place in the fridge for a least 20 minutes to help blend the flavors.
  • Serve it with fresh veggies, crackers, or cubed bread, and your guests will gobble it up.
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Chicken Triangles

Chicken Triangles make a perfect appetizer for a cocktail party or serve with a salad as part of a main meal. These delicious filled phyllo triangles are full of flavor, thanks to a little help from our Dill-icious Herb Blend. Try them with a side of Dill-icious Dip as well.

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Chicken Triangles

Ingredients

  • 2 tsp. Butter
  • 1/2 Medium Onion Chopped
  • 1/2 Cup Finely Chopped Celery
  • 1 Tbsp. Flour
  • 1 1/2 tsp. TASTE OF THE OKANAGAN DILL-ICIOUS SEASONING MIX
  • 1/4 tsp. Salt
  • 1/2 Cup Chicken Broth
  • 1 1/2 Cups Cooked Chicken Breast
  • 1/4 Cup Sour Cream
  • 1/4 Cup Plain Yogurt
  • Phyllo Pastry Thawed about 1/3 of package
  • 1/4 Cup Melted Butter

Instructions

  • Melt butter in a saucepan. Add onion and celery and cook until soft. Add flour, TASTE OF THE OKANAGAN DILL-ICIOUS SEASONING MIX and salt. Stir for 1 minute. Add chicken broth and simmer for 2 minutes.
  • Remove from heat and add chicken, sour cream and yogurt.
  • To make triangles, unroll phyllo and lay flat. (Keep the unused phyllo wrapped in a dampened towel) Cut a 2″ wide strip. Brush the strip with butter and place 1 tsp of filling in the bottom corner and fold corner to corner (flag fashion) using entire strip.
  • Brush all triangles with butter and bake at 350 for 20-25 minutes.
  • Serve warm with Dill-icious Dip!
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Onion Dip

The perfect make ahead party snack. This onion dip only takes a couple of seconds to throw together, but it tastes even better then next day, once it’s had some time for the flavours to meld. So whip this up at least an hour before your party and serve with chips or veggies.

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Ingredients

  • 1/2 Cup Sour Cream
  • 1/2 Cup Mayonaise
  • 1/4 Cup Taste of the Okanagan Roasted Onion & Garlic Jam

Instructions

  • Mix all ingredients together and refrigerate for a least an hour.
  • Serve with potato chips or veggies.
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Pulled Pork Canapés

Looking for a summer side dish that’s easy and beautiful. Look no further than these Grilled Vegetable Stacks. Marinated in Taste of the Okanagan Roasted Red Pepper Vinaigrette, then grilled for a couple of minutes, these colourful stacks come together in a snap and make an elegant starter or side.

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Pulled Pork Canapés

Ingredients

For the Pork

  • 1.5 kg 3lbs pork shoulder
  • 1 bottle TASTE OF THE OKANAGAN PULLED PORK SAUCE

For the slaw

  • 1 bag pre-shredded coleslaw or feel free to make your own
  • TASTE OF THE OKANAGAN APPLE CHUTNEY
  • Apple Cider Vinegar
  • Olive Oil
  • Cilantro optional
  • Apple Chips

Instructions

  • Put your pork shoulder in a crockpot and pour the bottle of TASTE OF THE OKANAGAN PULLED PORK SAUCE over top. Set it high and let it cook for about 6 hours.
  • When you are ready to serve, mix 2 parts TASTE OF THE OKANAGAN APPLE CHUTNEY with 1 part Apple Cider Vinegar and 1 Part Olive oil and toss with the bag of coleslaw.
  • Lay out your apple chips on a serving platter. Top with a small amount of pulled pork, followed by some of the slaw.
  • Garnish with a cilantro leaf (optional) and serve.
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Cranberry Cheeseball

This recipe is PERFECT for the holidays! Packed with delicious seasonal flavour, this appetizer is absolutely delicious and super simple to make! It will quickly become a new favourite!

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Cranberry Cheeseball

Ingredients

  • 8 oz block of cream cheese softened
  • 200 g sharp cheddar shredded
  • 60 g blue cheese
  • 1/3 cup TASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY
  • 150 g mixed cranberry trail mix roughly chopped (check your local bulk store, or mix pumpkin seeds, sunflower seeds, cashews, and dried cranberries together to make your own)

Instructions

  • I like to make this in a food processor, but if you don’t have one you can absolutely do it by hand, just make sure your cream cheese and blue cheese are at room temperature and soft before you begin. Simply mix all three cheeses along with the TASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY together until it’s evenly combined.
  • Form the mixture into a ball shape and refridgerate it for about an hour.
  • Meanwhile, toast the trail mix in a dry skillet for a couple of minutes to bring out the nutty flavour.
  • Then roll the chilled cheeseball around in the trail mix to completely coat the outside of the ball.
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Lemony Salmon Pasta

Hooray, Spring is finally here, which means it’s time to indulge in all those delicious spring veggies. This is my go to pasta, for an easy week night dinner. It comes together in a snap, and is really versatile. You can easily swap green bean in place of asparagus, throw in some spinach add mushrooms, or even broccoli. Use whatever cheese you have on hand, fresh mozzarella,  goat cheese or ricotta would all be delicious. 

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Lemony Salmon Pasta

Servings 4

Ingredients

  • 600 g fettuccine or linguini
  • 500 g salmon fillets
  • TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE
  • 2 cups asparagus spears cut into one inch pieces
  • 1 cup 120g frozen peas, thawed
  • 150 g fresh mozzaralle ricotta, or goats cheese crumbled
  • Dill sprigs to serve

Instructions

  • Cook pasta in a large pot of boiling salted water following packet directions or until al dente.
  • While pasta is cooking, heat a large non-stick frying pan over medium-heat. Brush the salmon with Taste of the Okanagan Lemon Dill Vinaigrette, and cook for 3 mins each side for medium. Transfer to a plate. Set aside to rest.
  • When pasta is almost done, toss the asparagus, and peas into the same pot and cook for about a minute.
  • Strain the pasta and veggies. Coarsely flake the salmon and add to the pasta. Add cheese, and toss with Taste of the Okanagan Lemon Dill Vinaigrette. Garnish with dill springs and serve.
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Peach & Avocado Guacamole

Peach and Avocado Guacamole! 🍑🥑 Yes it’s a thing, and yes it’s delicious! Mash up an avocado, mix in some of our Beer Barreled Peach Salsa, a squeeze of lime and a pinch of salt, and suddenly you have a yummy new twist on guacamole! It’s seriously addictive and perfect for #cincodemayo or your next party.

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Peach & Avocado Guacamole

Ingredients

  • 3 Avocados
  • 1 Jar Taste of the Okanagan Beer Barreled Peach Salsa
  • 2 Limes
  • Pinch Salt

Instructions

  • Mash the Avocados in a medium bowl. Add the Taste of the Okanagan Beer Barreled Peach Salsa, the juice of 2 limes and a pinch or two of Salt. Mix, serve and enjoy!