2 cups any milk (almond, pecan, coconut, dairy) or bone broth
1/2 cup water
1 1/2 tsp C&C Golden Milk Spice Blend
1 tsp honey or maple syrup
1 TBSP coconut oil
In a small sauce plan whisk together all ingredients over medium high heat until the coconut oil and honey melt completely. It should be hot to the touch, but do not boil. Turn off heat and let cool until safe to drink. Can be stored in the refrigerator for up to three days.
Beau Monde Dill Dip
3/4 cup sour cream
3/4 cup mayonnaise
1 tsp C&C Beau Monde Seasoning
1 TBSP minced green spring onion
1 tsp dried dill weed (1 TBSP fresh, minced)
1 tsp dried parsley (1 TBSP fresh, minced)
In a bowl mix it all together. Chill for one hour then serve with pita chips, veggies or anything else you like to dip!
Slow Cooker Chicken Mole
1 large onion, chopped
1/2 cup raisins
3 cloves garlic, minced
1 finely chopped chipotle pepper in adobo sauce
3 TBSP peanut butter
1 (796 ml) can crushed tomatoes
1 tsp sugar
1 TBSP C&C Mexican Mole Seasoning
3 TBSP unsweetened cocoa powder
1 1/2 pounds skinless, boneless chicken breasts
2 TBSP sesame seeds, toasted (optional)
Place onion, raisins, garlic, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, C&C Mexican Mole Seasoning, and cocoa powder. Place chicken in the sauce.
Cover; cook on low until chicken is tender, about 4 hours. Remove chicken, shred, place back in sauce. Add sesame seeds if desired and cook 1 hour longer. Serve with rice, in tacos or as part of your favourite Mexican dish.
Slow Cooker Steel Cut Oats
1 cup steel cut oats
4 1⁄2 cups water
1⁄2 tsp salt
2 -3 TBSP butter
1 tsp C&C Ice Cream Spice
1⁄2 cup dried fruit (raisins, prunes, apricots, dates) (optional)
Place all ingredients in a 2 quart slow cooker. Stir to combine.
Cover and cook on LOW 6-8 hours.
If I crust is formed, stir in into the mixture to soften.
Serve warm. Wonderful as is, or try it with granola on top, with maple syrup and milk, or with sugar and toasted nuts or left over C&C Ice Cream Spices.
Low and Slow Corned Beef and Cabbage
2 celery stalks, chopped into large pieces
3 carrots, cut in thumb sized pieces
1 small yellow onion, cut into wedges
10 baby red potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds)
1 TBSP C&C Traditional Pickling Spice
1/2 cup stout beer (optional)
1/2 head Savoy cabbage, cut into wedges
Salt to taste
Grainy mustard, for serving
In a 5 or 6 quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with C&C Traditional Pickling Spice. Add beer if using then enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, about 6 hours on low.
Arrange cabbage over corned beef, salt to taste, cover, and continue cooking until cabbage is tender, approximately 1 1/2 hours on low heat. Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
Spicy Slow Cooker Cashews
3 cups unsalted, dry roasted, cashews
1/4 cup butter
2 TBSP C&C Medium Chili Powder
Mix your nuts, butter and seasoning mix well. Place in crock pot on low for about 2 hours.
Remove the lid and turn heat to high and cook for about 10 more minutes or so.
Can eat warm or put into nut dishes.
Photo Cred DianaEatingRichly
Hungarian Beef Goulash
2 tablespoons olive oil
2 cups onions, thinly sliced
1 cup red bell pepper, cleaned and chopped
1 TBSP sugar
3 garlic cloves, minced
1 1/2 TBSP C&C Hungarian Goulash Blend
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 cups chicken stock
1 1/2 pounds beef shank, cut into 2-inch cubes and seasoned with salt and pepper
Spaetzle, pasta or dumplings made to package directions
In a large heavy bottom pan, heat olive oil over medium heat. Sauté onions, bell pepper and sugar until caramelized, approximately 10 minutes. Add the garlic and C&C Hungarian Goulash Blend. Cook for 1 minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of seasoned beef shank and bay leaf. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
Taste and adjust seasoning with salt and pepper. Serve with spaetzle, pasta or dumplings on the side.