Sweet Potato Chicken Fajitas

Sweet Potato and Chicken Fajitas
2 TBSP olive oil
1 clove garlic, minced
1/2 TBSP C&C BBQ Salmon Blend
1 large sweet potato, peeled Salt and Pepper
2 chicken breasts, cut into 1/2 inch wide strips
8 to 10 small flour or corn tortillas
2 medium bell peppers, thinly sliced
1 medium sweet or yellow onion, thinly sliced

Juice of 1/2 a lime

Heat oven to 475F. Cut the sweet potato into strips the same size as the chicken. Place the potato and chicken in a bowl and toss to coat oil,garlic, salt, pepper and C&C BBQ Salmon Blend. Transfer to a large baking sheet and spread into an even layer. Roast on the middle rack for 10 minutes.

Carefully remove the hot baking sheet from the oven, flip the sweet potatoes and chicken, and push to one half of the baking sheet. Add the bell peppers and onions to the other half of the baking sheet and spread into an even layer. Place the baking sheet back on the middle rack. Roast until sweet potatoes are tender and chicken is cooked through, 12 to 15 minutes more.

Drizzle veg with lime juice, toss to combine with chicken. Serve with the warmed tortillas, lime, salsa, guacamole, sour cream and cilantro.

 

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Roasted Asparagus with Herbed Hollandaise

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Roasted Asparagus with Herbed Hollandaise

12 TBSP unsalted butter
4 extra-large egg yolks, room temperature
3 TBSP freshly squeezed lemon juice
Salt and freshly ground black pepper
1/2 TBSP C&C Pot des Herbs
2 pinches of cayenne pepper
2 pounds fresh asparagus
Good olive oil

 

Preheat the oven to 400 F

Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, salt, pepper, C&C Pot des Herbs and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 TBSP hot tap water and blend for a few seconds before serving.)

Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.

Pour the hollandaise sauce over asparagus and serve.

Dirty Chai Latte

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Dirty Chai Latte

2 cups water
2 black tea bags
1/2 TBSP C&C Chai Spice
3 TBSP maple syrup
3/4 cup whole milk
1/2 cup strong coffee or 2 shots of espresso

Prepare coffee or espresso.

In a medium-sized saucepan, bring the water and C&C Chai Spice to a boil. Once boiling, turn off the heat and allow the spices to steep in the water for 5 minutes. Turn heat back on and add the black tea bags and maple syrup. Return to a slight boil then turn off the heat.

Allow the tea bags to steep in the water and spices for 5 minutes. Remove the tea bags and strain the tea through a fine mesh strainer. Set aside 1 cup of Chai tea. Store the rest of the chai tea in the fridge up to two weeks.

In the now empty pot, add milk and heat over medium heat, use a milk frother if you like or the attachment on your espresso machine to heat and/or froth the milk.

In two mugs layer coffee, chai tea and milk. Garnish with a sprinkle of cinnamon.

Strawberry Apple French Toast

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Strawberry Apple French Toast

6-8 cups day-old bread,cubed
7 large eggs
2 cups milk
1 tsp C&C Apple Pie Spice, divided
3 apples, cored, peeled, and sliced into wedges
1 cup strawberries sliced
2 TBSP butter
1/2 cup brown sugar, divided

Preheat oven to 375 F and grease a 9×13 baking pan.

Add bread cubes to the baking pan – enough to generously cover the bottom and up about half way.

In a mixing bowl whisk the eggs, milk, and 1/2 C&C Apple Pie Spice. Pour over the bread and press down with spoon. Add more bread if there is additional egg, remove dry bread pieces if there isn’t enough.

To a large skillet over medium-low heat, add the apples and butter. Sprinkle with remaining C&C Apple Pie Spice, stir and cover. When they start to get tender – about 4-5 minutes – add strawberries and brown sugar to taste.Continue cooking with cover off for one more minute.

Make sure bread has soaked up all the egg. Sprinkle top with remaining brown sugar. Spoon fruit over the top of the bread and push them down into the cracks with your fingers. Bake on center rack for 45 minutes to 1 hour until bread and fruit is golden brown and is set in the middle.

A New Look For C&C Spice Blends!!

Spring is here and what better time for a new look?? Starting in May we are phasing out our old packaging and bringing in new rice paper, resealable bags! With the new bags come a new size – 59ml, which works out to approximately 1/4 cup of spice.

As always, all the spices from our shop and in our blends are ethically sourced. We support other small spice houses, local businesses and produced products. We look for fairly traded, organic, and wild grown ingredients.

Our blends are freshly ground and made lovingly by hand when you place your order. No mixes contain filler of any kind, and only the ingredients on the label. Every blend is gluten free, sulphite free and vegan.

 

 

Ice Cream Spice Poke Cake

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Ice Cream Spice Poke Cake
Believe it or not, this easy to make dessert is even better made a day or two before you want to eat it – if you can wait that long!

Ingredients
1 cup sugar
2 eggs
1 1/4 cup flour
1/2 cup milk
1/3 cup vegetable or coconut oil
1 tsp baking powder
1/2 a vanilla bean pod, scraped
1/2 tsp sea salt
1/2 TBSP C&C Ice Cream Spices

1 box instant vanilla pudding made as per package directions, or 2 cups of your favourite homemade vanilla pudding recipe
1/2 tsp C&C Ice Cream Spices

4 oz chocolate chips
1/2 cup heavy cream

Directions
Beat eggs and sugar until combined.
Add flour, milk. oil, first amount of C&C Ice Cream Spices, baking powder and vanilla.
Mix just until combined.
Pour into 9×9 pan that is greased!
Bake at 350 for 40-50 mins until toothpick comes out clean.
Once out of the oven, use a wooden spoon handle to poke holes throughout the cake.
Prepare pudding according to box directions, add final amount of C&C Ice Cream Spices and pour over the cake.
Let cool.
For ganache, heat heavy cream just to a boil.
Pour over the chips and let sit 2 mins.
Whisk smooth.
Let cool a few mins and pour over pudding layer.
Chill until cold and then cut!

Monthly Spice Sampler!

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Yesterday I visited CTV Morning Live to promote our latest offering – a monthly spice subscription! Check out the footage here: http://ottawa.ctvnews.ca/video?clipId=676798

Each month, you’ll receive 3 hand-picked, small batch, freshly ground spice blends and spice samples. Along with 3 kitchen-tested, detailed recipes and ideas for each spice blend that are locally and seasonally influenced for your next globally inspired meal. Recipes are reposted here on our blog!

The best part of our spice subscription service?? You get to test drive some of our select new blends and spices BEFORE you are able to purchase them on our site.

First month of subscription starts this September and features our latest blend: Ice Cream Spices.

Ottawa just got spicier! Click here to order.