The start of the New Year officially marked my 3rd year of living in Poland. I’ve repeated that a few times to myself. Insanity. And after 3 years of living here, I still wake up here and there in utter shock that I’m so far away from home. Pinch me :).
Why do I feel like I’m wooo-ing alone here? I mean, other girls save up their money for new BBQ’s too—right? =)
Anyhoo, today was my day off. Ah, yes, zero obligations my friends! Just me, myself, and my new BBQ—getting our grill on. Check out what we came up with (it was really a collaborative effort).
BBQ Chicken w/ Stuffed Feta & Black Olive Jam
What you will need:
Black Olive Jam ( I used Dudrave Company’s Black Olive Jam bought from Lala’s in Deep Cove). You can also any other type/brand of sweet jam.
1. Cut your chicken breast 3/4 of the way down the middle & stuff with feta and crushed garlic.
2. Toothpick close the chicken breast and spread Black Olive Jam the top w/ some crushed garlic.
3. BBQ medium-high until the chicken is fully cooked and the sugars from the Black Olive Jam have caramelized.
It seems as though the sun has finally come out for us Vancouverites! About time I would say..after all, it is May 7th weather gods.
I’m going to go out on an optimistic limb here but I have a good feeling that the sun is here to stay. To keep the good weather coming–I’m going to share one of my absolute favorite summer recipes: Strawberry, Goat Cheese & Chocolate Balsamic Flat Bread.
I can’t describe how perfect this flat bread is for a summer day. All you need is a refreshing glass (or pitcher!) of sangria for absolute perfection. The caramelized onions, strawberries, goat cheese & mint leave the most unbelievable flavors in your mouth. The drizzled chocolate balsamic then ties everything together… in matrimony.
Pardon!? Chocolate Balsamic?
Yes ,Chocolate Balsamic. Such a thing does exist my fellow foodies! I got mine from the most adorable store called LaLa’s In my hometown Deep Cove. Regular balsamic will work just fine, however, this chocolate balsamic is out of this world. It takes this flatbread to a whole new level.
One great thing about making a flatbread is its versatility. Feel free to get creative with your flavors. I added BBQ chicken to my second flatbread. It was great, and the guys really seemed to prefer it with the chicken (go figure!). You can use whatever BBQ sauce you like, but one brand which I recommend is The Gourmet Village Beer BBQ Grilling Sauce. It also sells at Lala’s gift store in Deep Cove.
Confession : I was on a tight schedule so I used a pre-made flat bread (I hope I haven’t insulted anyone here). But any flat-bread recipe will do.
2 (6-inch) round or square flatbreads
olive oil for brushing
6 large strawberries, sliced
1/4 cup crumbled goat cheese
1/4 cup chocolate balsamic vinegar
1 onion, sliced thinly
6 mint leaves, chiffonade
3 tbsp of toasted sunflower seed
BBQ Chicken Pieces ( I used Gourmet Village Beer BBQ grilling sauce)
1. Thinly slice the onion & caramelize on medium heat until golden brown. Roughly 15-20 minutes.
2. Place flatbread(s) on a cookie sheet and lightly brush a little olive oil on them. Distribute the strawberries on top, followed by the goat cheese & the caramelized onions when ready.
3.Drizzle a few tablespoons of the Chocolate Balsamic Syrup. (The sugars of the balsamic will come out in the oven…absolutely divine) .
4. Bake for 10-15 minutes or until just golden.
5. Sprinkle with toasted sunflower seeds & mint.
Easy, Sinful & Elegant. It’s perfection.
These chicken satays come loaded with mind blowing flavours! The yogurt marinade creates an extremely juicy & tender chicken satay and the peanut sauce will leave an unforgettable after-taste in your mouth.
They are by far the most requested dish at my catering events. Try them for yourselves and you’ll see why!
I love making these because it gives me an excuse to indulge in some peanut butter. Confession: I may have a slight peanut butter obsession.
The trick to the perfect chicken satay lies in the preparation of the chicken. To ensure even cooking- “butterfly” your chicken breast by running the blade of the knife width-wise down the breast. Do not cut all the way through!
Keep the edge intact & open the breast along the fold.
Cut the chicken breast into equal sized pieces. Repeat this method for each chicken breast. This recipe calls for 1 1/2 pounds of chicken breasts ( 3-4 breasts)- which yields around 15-20 chicken skewers.
Once prepared, transfer the chicken strips to the fridge & start on the yogurt marinade.
Yogurt Marinade for Chicken Satay’s
1 cup of Plain Yogurt
1 1/2 teaspoons freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 tsp cumin
1/4 cup of chopped cilantro
1 1/2 pounds skinless, boneless chicken breasts, cut into strips (method shown above)
15-20 wooden skewers, soaked in water 30 minutes
In a large mixing bowl combine: 1 cup of plain yogurt with 1 1/2 tsp of grated ginger, 1 tsp minced garlic, 1 tsp cumin, 1 tbsp of curry powder & 1/4 cup of chopped cilantro.
Add the chicken pieces to the marinade and give it a gentle toss until each chicken piece is coated. Refrigerate for a minimum of 2 hours.
If you let the chicken satay’s absorb the flavours of the marinade overnight- they will be much more tender.
When ready, skewer each chicken strip in a “thread” like method. Please make sure you have pre-soaked your wooden skewers first!
Broil the chicken satays for approximately 8-9 minutes and turn to broil another 4-5 minutes on the other side. Serve with Spicy Thai Peanut Sauce (click for the recipe!).