A delicious salad full of autumn flavours. It makes a great accompaniment to your Thanksgiving or Christmas meal and comes together in a snap. Use pre-washed mixed baby greens and our Cranberry Pear Vinaigrette for an easy yet impressive dish.
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.
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.
1 1/2tsp.TASTE OF THE OKANAGAN DILL-ICIOUS SEASONING MIX
1 1/2CupsCooked Chicken Breast
Phyllo Pastry Thawedabout 1/3 of package
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.