A Greek favorite that makes everyone think you are a master chef and is so easy to make!
1 package phyllo dough
1 pound chopped nuts
1 cup butter, melted
1 TBSP C&C Baklava Blend or C&C Ice Cream Spices
1 cup water
1 cup white sugar
1/2 cup honey
Preheat oven to 350 degrees. Brush melted butter on the bottoms and sides of a 9×13 inch pan.
Chop nuts and toss with C&C Baklava Blend. Set aside.
Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 1/4 of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. This is much easier to do before the phyllo is cooked. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Leave uncovered as it gets soggy if it is wrapped up.
Greek Island Chicken Souvlaki
Traditional Souvlaki skewers are typically all meat, but this version makes for a nice change! Excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb or pork can be substituted for the chicken or omit meat all together. Many variations on vegetables can be used.
1/2 cup olive oil
1/2 cup white vinegar or lemon juice
2 cloves fresh garlic, minced
1 TBSP C&C Kebab Spice
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
1 large bell pepper cut into 1 inch pieces
1 large red onion, quartered and separated into pieces
1 zucchini cut into 1/2 inch thick slices
12 cherry tomatoes
12 fresh button mushrooms
Whisk the olive oil, vinegar, garlic and C&C Kebab Spice together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours. For best flavour marinate overnight.
If you are using wooden skewers, soak for 30 minutes in water.
Remove the chicken from the marinade and discard excess liquid. Alternately thread pieces of the marinated chicken with bell pepper, onion, zucchini, tomatoes, and mushrooms onto the skewers.
Cook the skewers on BBQ grill preheated over medium high heat. Turn frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Not only is this a quick and easy from scratch pasta sauce, it is also a great way to take advantage of the amazing produce coming out of your garden and at the farmer’s markets!
4 large, sweet bell peppers – red, orange or yellow, seeds and tops removed
1 TBSP olive oil
2 cloves garlic, minced
1 tomato, diced
1 TBSP C&C Chicken and Rib Rub
4 cups pasta, cooked in salted water to package directions
Salt and pepper to taste
Turn your oven to broil. Place peppers in oven 2 – 3 inches from heat and allow to blacken. When the skin of the side near the heat has turned
black and blistered, flip using tongs. Repeat until the entire pepper is blackened.
Immediately place peppers in a large bowl and cover with plastic wrap. Allow to cool until they are able to be easily handled. You may do this step up to 12 hours ahead, just place in fridge.
Once cool, use your hands to easily remove and discard the skin of the pepper. Place in a sauce pan with all other ingredients, except pasta. Use a hand blender to smooth into a puree. Season to taste with salt and pepper. Heat through on medium heat.
Serve over pasta
This is a wonderful appetizer or snack for get togethers. It can be made 24 hours ahead of time and left in the fridge for when you are ready.
4 oz mild goat cheese (small size)
1/4 cup black and green olives, pitted and chopped
2 TBSP sun dried tomatoes, chopped
1 TBSP C&C Grilling Herbs
3 TBSP fresh basil, cut into ribbons
1 1/2 TBSP balsamic vinegar
1 1/2 TBSP olive oil
Salt and pepper
In small bowl combine vinegar, C&C Grilling Herbs and olive oil. Allow to sit 10 minutes for flavours to combine.
Crumble goat cheese in single layer in shallow dish. Scatter olives, sun-dried tomatoes and basil over it and around. Season with salt and pepper.
Pour oil and vinegar mixture over cheese. Allow to marinate a few hours at room temp, or overnight in fridge.
Bring to room temp before serving. Serve with grilled bread, crackers or sliced baguette.
Coffee and steak were born to be together! Like Peanut butter and jam, the combination is outstanding. This rub adds flavour as well as texture to any red meat or hearty mushrooms. Swap the steak for two large Portobello mushroom caps for a great vegetarian option.
2 ribeye steaks (1 inch thick)
1 1/2 TBSP C&C Espresso Steak Rub
2 TBSP Vegetable Oil
1 hot green chilli
1 clove garlic
6 TBSP salted butter, softened to room temperature
Pinch of salt
Start by making the butter. Chop or grate the chilli very finely, peel and crush the garlic and zest the lime (save the rest for another use, you only need the zest).
Mix the chilli, garlic and lime zest into the softened butter along with a pinch of salt. Spoon the mixture into a small dish that has been lined with plastic wrap. Place the butter in the fridge to chill for at least 30 minutes.
Meanwhile, preheat your grill or griddle over high heat. Rub C&C Espresso Steak Spice onto both sides of steaks, pressing the mix in with your hands.
Brush the griddle or grill with oil and add the steaks. Cook for two minutes on one side, then turn over and cook for 1-2 minutes on the other side or until desired doneness.
Take the steaks off the griddle and let rest for five minutes. Take the chilli lime butter out of the fridge and remove from the dish. Unwrap the plastic wrap, then chop the butter into chunks. Place the steaks on two plates, top with a couple of chunks of the chili lime butter and serve.
Coconut Cauliflower Curry
A quick and easy week night curry that doubles as a one pot meal! Serve with rice.
2 TBSP olive oil
1 large, sweet, onion, diced
2 cloves garlic, minced
1/2 TBSP fresh ginger, grated
1 TBSP C&C Madras Curry Powder
1/2 cup dried red lentils
4 diced tomatoes
1 (398ml) can of coconut milk
1 medium cauliflower, broken into florets
Salt and pepper to taste
Cilantro to garnish
Heat oil in a large sauce pan over medium heat. Add onion, garlic and ginger cook 5 to 7 minutes until softened. Stir in spices and cook until fragrant (about 1 minute)
Add lentils, tomatoes, coconut milk and cauliflower. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover and simmer until cauliflower and lentils are tender, about 15 minutes.
Uncover and cook 5 minutes more, until sauce is a consistency you like. Season with salt and pepper to taste and garnish each serving with cilantro. Serve on rice.
Macaroni & Cheese
This is the classic Mac & Cheese recipe! Try playing around with the cheese used; smoked cheddar is a small change with huge impact on the dish. You can also add peas or broccoli florets for some extra fibre and a more nutritious dish.
4 cups cooked elbow macaroni 1/4 cup butter
2 1/2 TBSP flour
1 TBSP C&C Macaroni & Cheese Blend
3 cups milk
2 cups shredded sharp cheddar cheese
1/2 cup grated parmesan cheese
Salt and pepper
1/2 cup bread crumbs
In a saucepan, melt butter over medium heat. Add in flour and spices. Stir until it becomes a thick paste, called a roux. Allow the roux to become golden brown in colour. At this time add milk slowly to the roux, stirring constantly until combined.
Stir in cheeses and cook over low heat until cheese is melted and sauce thickens. Season with salt and pepper. Put macaroni in a large casserole dish, pour sauce over top. Mix well. Sprinkle breadcrumbs on top to cover.
Bake at 350 degrees for 30 minutes until heated through. Let sit 5 minutes before cutting to serve.