Herbed Sandwich Spread

Herbed Sandwich Spread
1 1/2 cup diced sweet yellow onion
2 TBSP olive oil
1/4 tsp sea salt
3/4 cup mayonnaise
1 1/2 cup sour cream
1 TBSP C&C Herb Dressing & Dip blend
Salt and pepper to taste

In a sauté pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.

Mix the rest of the ingredients including the Herb Dressing and Dip blend, and then add the cooled onions.

Refrigerate for at least one hour. Stir before serving as a chip or vegetable dip or as the spread on your favourite grilled chicken sandwich.

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Pulled Jerk Pork

 

Pulled Jerk Pork

1 boneless pork shoulder (3 lbs)
1 TBSP C&C Medium Jerk Seasoning
3 TBSP dark brown sugar
1 medium onion coarsely chopped
1 sprig of fresh thyme
1 TBSP fresh ginger chopped
3 cloves garlic, minced
1 TBSP hot sauce *optional
1 TBSP Soy Sauce
2 TBSP juice from lime or lemon
2 TBSP olive oil
Sliced pineapple rings about 5-6
Salt and pepper to season

Trim pork of excess fat and pat dry with a cloth or paper napkin. Cut in 2 pieces. Generously salt pork, and then rub with C&C Medium Jerk Seasoning. Refrigerate overnight.

In a food processor or mortar and pestle, combine the brown sugar, onion, thyme, ginger, garlic, hot sauce, soy sauce, lemon or lime juice and oil. Mash together.

Drench the pork with marinates. Place the pork pieces and marinate in slow cooker or casserole dish so that they are tucked tightly. Add the pineapple slices. Cover and cook on to high for about 5- 6 hours; or in your oven at 200 F for 5 hours.

When tender, shred with fork. Place it on a broiler pan or a baking sheet covered with foil. Add a drizzle of the cooked marinate on the pork. Broil on high for about 3 – 5 minutes or until the skin is crispy and deep brown. Serve on flour tortillas, corn chips or on rice or bread.

Slow Cooker Chicken Mole

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.

Low and Slow Corned Beef and Cabbage

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.

Smoked Paprika Garlic Chicken

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

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

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.