Smoked Paprika Garlic Chicken
3 TBSP yogurt
2 TBSP garlic, minced
2 TBSP C&C Smoked Paprika
1 TBSP olive oil
Your favourite hot sauce to taste
12 chicken drumsticks
Salt and pepper to taste.
Mix together yogurt, garlic, C&C Smoked Paprika, olive oil and a few dashes of your favourite hot sauce if desired. Pour mixture over chicken drumsticks, cover and refrigerate 3-5 hours.
Remove from marinate, pat dry, season to taste with salt and pepper. Place in a 9×13 baking dish and cook at 425F for 40 minutes until cooked to an internal temperature of 165F. Alternatively, drumsticks can also be BBQ until cooked through.
Greek Style Cannellini and Vegetables
2 cloves minced garlic
1 1/2 cup onion, chopped
2 TBSP olive oil
2 cups carrots, diced
1 red bell pepper, chopped
1 cup orzo, cooked to package directions
1 zucchini, diced
1 TBSP C&C Greek Dressing Blend
2 cups (one 16 oz can) Cannellini (white kidney) beans, drained and rinsed
2 cups Italian style stewed tomatoes
Salt and pepper to taste
Red wine vinegar
Saute onion and garlic in olive oil over medium heat in a large skillet. Add carrot and bell pepper and cook about 10 minutes. Add zucchini, C&C Greek Dressing Blend, cook 2 minutes. Gently stir in beans and stewed tomatoes. Simmer for approximately 5 minutes, stirring occasionally.
When vegetables are tender, stir in orzo. Season to taste with salt and pepper and a splash of red wine vinegar.
Tunisian Vegetable Stew
1 1/2 cup thinly sliced onion
2 TBSP olive oil
3 cups thinly sliced cabbage
Salt to taste
1 bell pepper, cut in strips
1 TBSP C&C Tunisian Blend
1 (28 oz) can undrained diced tomatoes
1 (16 oz) can chick peas, rinsed and drained
1/3 cup raisins
1 TBSP fresh lemon juice
Toasted slivered almonds for garnish* Optional
In a large skillet, sauté the onion in the oil until softened about 5 minutes. Add cabbage and sauté another 5 minutes. Stir occasionally. Add the bell pepper, salt and C&C Tunisian Blend and cook another minute.
Stir in tomatoes, chick peas and raisins and simmer covered for 15 minutes until the vegetables are tender. Add lemon juice, season to taste and serve with almonds if desired.
Vindaloo Sweet Potato Coconut Soup
1 1/2 lbs sweet potatoes (approximately 3 large)
1 TBSP vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 TBSP C&C Vindaloo Curry Powder
1 can coconut milk
3 cups vegetable broth
3 1/2 TBSP lemon juice
1 tsp sea salt
1 TBSP toasted sesame oil
1/2 cup chopped fresh cilantro
Preheat the oven to 400 degrees. Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes.Stir in C&C Vindaloo Curry Powder and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.
Sweet Potato Shepherd’s Pie
1 lb. grass-fed ground beef, lamb or bison
2 medium carrots, peeled and chopped
1 small green pepper, chopped
1 small onion, chopped
1 cup mushrooms, diced
1 1/2 tsp C&C Scottish Beef Rub
Salt and pepper to taste
6 TBSP tomato paste
1 TBSP flour
¼ cup water
1 large russet potato, peeled and cubed
1 large sweet potatoes, peeled and cubed
1 TBSP butter
1 TBSP minced fresh garlic
Preheat oven to 375 degrees F
In a pan on medium heat add the ground beef, chopped carrots, onions, peppers, mushrooms and C&C Scottish Beef Rub.
Cook on medium heat until carrots are soft and meat is cooked through, about 12-15 minutes. Begin making the topping while the meat filling cooks.
For the topping: boil the potatoes until fork tender. Drain. Then add all of the remaining ingredients to potatoes in a pot and mash or use a hand blender to make mashed potato topping.
Transfer the meat filling to a casserole dish and press down with a spoon. Top the meat filling with the sweet potato mash. Bake for 10 minutes until heated through. Broil for 5 minutes until topping becomes brown and crisp. Remove from oven and serve.
Missouri Baked Beans
4 slices of bacon
4 cups pork and beans (approximately 4 regular cans or 2 large cans)
3/4 cup packed brown sugar
1 TBSP C&C KC Baked Bean Blend
2 TBSP of prepared mustard
1 cup of your favourite BBQ sauce
1/4 cup molasses
Fry bacon until tender, but not crispy. Drain fat and blot oil away from bacon with paper towel.
In a heavy, oven proof dish, combine bacon with beans, sugar, mustard, C&C Kansas City Bean Blend, BBQ sauce and molasses. Bake at 350F for an hour or in a slow cooker on low for 6 to 8 hours.
Serve with other BBQ favourites, breakfast food, or as the star of a meal served with salad and fresh bread!
Kansas City BBQ Pulled Pork Pie
2 cups ketchup
1 can crushed tomatoes
1 cup packed brown sugar
1 cup red wine vinegar
1/2 cup molasses
2 TBSP butter
1.5 TBSP C&C Kansas City BBQ Blend
3-5 lbs picnic pork shoulder roast
1 pie crust, approximately 9 inches
Combine ketchup, crushed tomatoes, brown sugar, vinegar in a sauce pan. Heat over medium heat, stir until combined. Add molasses, butter and C&C Kansas City BBQ Blend. Bring to a simmer, and heat until consistency is to your liking.
Cover roast with half of the BBQ sauce and cook pork on low in slow cooker, or in oven at 200F, for 6-8 hours until it pulls apart easily. Remove pork, pull apart, add remaining sauce and cook another 30 minutes.
Roll out pie crust and lay it in a pie dish with the ends hanging over the end, do not trim. Fill with pulled pork evenly and fold the hanging pie crust over the top of the pork. Bake in 350F for 20 minutes until pie crust is cooked and flaky.