Posted on

Pepper Jelly Chicken Wings

Pepper Jelly Chicken Wings

These pepper jelly chicken wings are the perfect combination of that sweet, sticky, heat we all love. And the best part… they couldn’t be easier! Whether it’s game day entertaining or just your average wing Wednesday, pepper jelly chicken wings will have everyone asking for more.


How to make Pepper Jelly Chicken Wings

One of the best parts about this recipe is that it’s not really even a recipe. It’s more of just a suggestion, which trust me, you’re gonna love! You don’t need any fancy equipment like an air frier, but if you have one you can totally use it. You can bake them, grill them, broil them or deep fry them. I’ve done it all and you really can’t go wrong, no matter how you choose to cook your wings. The secret… a little bit of baking powder and of course our Beer Blasted Jalapeno Jelly!

Tossing chicken wings in baking powder will help them get very crispy, which of course it what you want in a chicken wing. Why? Baking powder is alkaline and breaks down peptide bonds, allowing the skin to get more brown and crisp. Science!

You’ll want about 1 teaspoon of baking powder, along with 1 teaspoon of salt and a 1/2 teaspoon of pepper for each pound of wings. Dry your wings really well with some paper towel, then mix together the baking powder, salt, and pepper. Toss with your wings, making sure they are all evenly coated. Once you’ve done that feel free to cook your wings any way you’d like. When the wings are finished cooking simply add them to a large bowl with a couple of scoops of Beer Blasted Jalapeno Jelly and toss to coat. The heat from the wings will melt the jelly and leave you with beautifully pepper jelly glazed chicken wings.

If you want to get a little fancy, you can brush some jelly directly on the wings during the last few minutes while baking or grilling the wings, flip and do the same to the other side. This will caramelize the sugars in the jelly which is delicious, but totally optional. Like I said before, this isn’t really a recipe, just more of a suggestion. If you’ve never made chicken wings at home, pick which ever method seems easiest, or try them all and let us know your favourite.

Pepper Jelly Chicken Wings

Pepper Jelly Chicken Wings

These pepper jelly chicken wings are the perfect combination of that sweet, sticky, heat we all love. And the best part… they couldn’t be easier!
Servings 4

Ingredients
  

  • 2 lbs Chicken Wings
  • 2 tsp Baking Powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 cup Taste of the Okangan Beer Blasted Jalapeno Jelly
  • (For a milder heat, try our Jalapeno Gin Jelly, and at Christmas or Thanksgiving try our Cranberry Jalapeno Jelly.)

Instructions
 

For all methods:

  • Use paper towels to pat the wings dry and place them in a large bowl. It's important to dry them REALLY well! Combine the salt, pepper and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.

To Bake:

  • Adjust your oven rack to the upper-middle position. Preheat oven to 425 degrees F. 
  • Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray. Arrange wings, skin side up, in single layer on prepared wire rack.
  • Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
  • Remove from oven and let stand for 5 minutes. Transfer wings to bowl and toss with Taste of the Okanagan Beer Blasted Jalapeno Jelly.

To Grill:

  • Heat a gas grill to 425 degrees F and lightly oil the grates.
  • Arrange the wings over direct heat. Cover the grill and cook the wings for 15 to 20 minutes, turning over every 5 minutes, until they are fully cooked through (until internal temperature of 165F is reached).
  • Transfer wings to bowl and toss with Taste of the Okanagan Beer Blasted Jalapeno Jelly.

To Air Fry

  • Arrange the wings on the air fryer tray or in the air fryer basket. Then generously spray them with oil.
  • Set the temperature to 380 degrees F for 15 minutes. Then flip the wings, spray with olive oil, and air fry for another 10-15 minutes, until they are cooked through (internal temperature of 165F).
  • Transfer wings to bowl and toss with Taste of the Okanagan Beer Blasted Jalapeno Jelly.
Posted on

Roasted Cherry and Goat Cheese Crostini

Roasted Cherry and Goat Cheese Crostini

Don’t let cherry season pass you by without trying the perfect summer appetizer. This Roasted Cherry and Goat Cheese Crostini is a beautiful balance of sweet and savory with fresh Okanagan cherries, roasted with our Sangria Wine Jelly, fresh thyme, and creamy goat cheese, all piled on toasted baguette slices.


While straight off the tree is my favourite way to enjoy cherries, you can take your fruit to the next level by roasting it! It’s an incredible way to bring out the natural sweetness and add some flair to any dish. These roasted cherries would be delicious with grilled chicken or used to top greek yogurt & granola. Today we’re using them is this easy crostini appetizer which is sure to impress all your guests.

Roasted Cherries with Sangria Wine Jelly

What you’ll need for Roasted Cherry Crostini

When it comes to summer appetizers we’re all about simple around here. Just a few quality ingredients that let the fresh produce shine. These crostini really are incredibly easy to make but they look beautiful and feel elevated — AKA appetizer goals! Here’s what you’ll need:

  • Bread – A simple French baguette is the best option.
  • Cherries – We’re using sweet, dark cherries for this recipe. We’re lucky enough to live in the Okanagan and have access to beautiful local cherries this time of year, but check your local farm market or even the supermarket as BC cherries get exported all over the world.
  • Sangria Wine Jelly – We’re using this to glaze the cherries and add a little caramelization.
  • Goat Cheese – This creamy and tangy cheese balances out the sweetness, but if you’re not a goat cheese fan you could absolutely use ricotta or even brie instead.
  • Fresh Thyme – This is growing in abundance this time of year in my herb garden and I like the warm earthiness it brings to the cherries.
Roasted Cherries with Sangria Wine Jelly

How to make this summer cherry appetizer

As I’ve said before, this recipe really couldn’t be easier. The most difficult (or rather time consuming) part is pitting the cherries. If you don’t have a cherry pitter you can use a knife to cut the cherreis in half, and gently remove the pits, or check out our quick hack on pitting cherries with a straw and an empty wine bottle.

Once you’ve got your cherries pitted toss them with the Sangria Wine Jelly and a pinch of salt, then spread them on a single layer on a baking sheet. Add a few sprigs of fresh thyme and roast in a 400°F oven for about 10 minutes. While the cherries are roasting slice the baguette into 1/4 inch slices and brush with some olive oil. Lay them out on a baking sheet and toast them on the top rack of the oven. You can do this at the same time as the cherries are roasting (or ahead of time) as they should take about the same amount of time. When the bread is nicely toasted remove it from the oven and let cool. The cherries can be transferred to a bowl with any of the remaining juices. Discard the thyme sprigs.

When you’re ready to assemble. Spread a generous layer of goat cheese on the toasted baguette slices. Top with the roasted cherries, drizzle with the juices and sprinkle a little more fresh thyme.

Tip: Room temperature goat cheese is easier to spread, so take it out of the fridge while you’re roasting your cherries and allow it to soften.

Roasted Cherry and Goat Cheese Crostini
Roasted Cherry and Goat Cheese Crostini

Roasted Cherry and Goat Cheese Crostini

This Roasted Cherry and Goat Cheese Crostini is a beautiful balance of sweet and savory with fresh Okanagan cherries, roasted with our Sangria Wine Jelly, fresh thyme, and creamy goat cheese, all piled on toasted baguette slices.

Ingredients
  

  • 1 baguette sliced on the bias about 1/4" thick
  • 2 cups cherries pitted and sliced in half
  • 1/4 cup Taste of the Okanagan Sangria Wine Jelly
  • 2-3 sprigs fresh thyme plus more for garnish
  • 1 cup goats cheese apx 1 tbsp per slice
  • salt to taste

Instructions
 

  • Toss the cherries with the Sangria Wine Jelly and a pinch of salt, then spread them on a single layer on a baking sheet. Add a few sprigs of fresh thyme and roast in a 400°F oven for about 10 minutes. 
  • While the cherries are roasting slice the baguette into 1/4 inch slice and brush with some olive oil. Lay them out on a baking sheet and toast them on the top rack of the oven for about 7-10 minutes or until golden brown.
  • Spread a generous layer of goat cheese on the toasted baguette slices. Top with the roasted cherries, drizzle with the juices and sprinkle a little more fresh thyme and a touch of salt.
Posted on

Fiesta Shrimp Dip

Fiesta Shrimp Dip - the perfect dip for easy entertaining


If you’ve been following along here for a while, you might be familiar with our Fiesta Shrimp Dip recipe. It’s definitely a fan favourite and the number one request whenever I’m asked to bring a dish to any sort of function. We’ve shared the recipe a few times, but given everything going on this year, I thought it might be fun to reimagine it in a more Covid friendly way. Not only do the layers look super pretty in the individual glasses, but now you don’t have to share! 

Print

Fiesta Shrimp Dip

Ingredients

  • 12-16 shrimp cleaned and deveined
  • 1 clove garlic minced
  • 1 tbsp butter
  • 1 Jar Taste of the Okanagan Fiesta Pear Salsa
  • 150 g shredded Monterey Jack Cheese
  • 125 g Cream Cheese softened
  • 125 g Sour Cream
  • 2 tbsp Taste of the Okanagan South of the Border Seasoning
  • 1 handful of fresh cilantro, chopped (sub parsley if preferred)
  • 2-3 green onions chopped

Instructions

  • Melt butter & garlic in a pan and sauté shrimp until cooked through.
  • While shrimp are cooking mix softened cream cheese with sour cream and seasoning mix. Spread evenly on the bottom of your serving dish. This will be your first layer.
  • Next, layer the jar of Fiesta Pear Salsa, on top of the cream cheese layer.
  • When shrimp is cooked, rough chop into small pieces, and layer on top of the salsa. Top shrimp with shredded cheese, and then top cheese with the chopped cilantro and green onions.
  • Serve with tortilla chips.
Posted on

Cranberry Cheese Log

Cranberry Cheese Log for easy holiday entertaining - with Cranberry Jalapeno Jelly

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!

Festive Cranberry Cheese Log
Print

Cranberry Cheese Log (Cheeseball)

Ingredients

  • 8 oz Cream Cheese (Softened)
  • 200 g Sharp Cheddar Cheese
  • 80 g Blue Cheese
  • 1/3 cup TASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY
  • 200 g Cranberry Trail Mix (or a mix of mix pumpkin seeds, sunflower seeds, cashews, almonds and dried cranberries)

Instructions

  • 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.
Posted on

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.

Print

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.
Posted on

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.

Print

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.
Posted on

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!

Print

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.
Posted on

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.

Print

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!
Posted on

Mini Shrimp Tacos

These crispy bite sized tacos are a perfect addition to pretty much any party. I mean who doesn’t love mini versions of your favourite foods? Try them for Cinco De Mayo, your next game day, or even a pot luck or bbq. They’re almost as easy to make as they are to eat!

Print

Mini Shrimp Tacos

Course Appetizer
Cuisine Mexican
Servings 12

Ingredients

  • 12 Medium Shrimp Cleaned and de-viened
  • 2 tbsp Taste of the Okanagan South of the Border Seasoning
  • 1 tbsp Butter
  • 12 Tostitos Scoops or small tortilla chips

For the Crema

  • ½ cup Sour Cream
  • 1 tbsp Taste of the Okanagan South of the Border Seasoning

For the Slaw

  • ½ cup Cabbage thinly sliced green or red
  • 2 tbsp Carrot finely grated
  • 2 tbsp Red Onion finely diced
  • 1 tbsp Chopped Cilantro optional
  • ¼ cup Taste of the Okanagan Fiesta Pear Salsa

Instructions

  • Mix thinly sliced cabbage, carrots, onion and cilantro together in a bowl. Toss with Taste of the Okanagan Fiesta Pear Salsa. Set aside.
  • Mix sour cream and Taste of the Okanagan South of the Border Seasoning together. Set aside.
  • Melt butter in a medium saute pan. Toss shrimp with Taste of the Okanagan South of the Border Seasoning, and add to pan. Saute until shrimp turn pink. This should only take a couple of minutes, be careful not to over cook.

To Assemble

  • Find 12 of the best tortilla scoops and lay on a tray. Top each one with a little bit of slaw, one shrimp and a dollop of crema. Garnish with cilantro and serve.