Chicken Stew Recipe • Earthy & Delicious! | Club Foody

 

November… yikes! While sitting at my desk wearing a turtleneck sweater and slippers that I switched from my flip-flops a month ago, I look outside my window and most of the leaves 🍂 on the trees are gone, covering the grass.
 
The clocks 🕗 are also turned back making the days shorter. This is when I start feeling like a bear… it’s time to hibernate! My cave is my kitchen and this is when pots of food simmering on the stove top or casseroles baking in the oven become a daily event!
 
David and I love stews! They’re hearty, so tasty and definitely comforting 🥰! I think of Texas Cowboy Stew, Coffee Beef Stew, Pork Stew with Meatballs – a Québec favorite! -, Fish Stew, and others including this one… Chicken Stew!
 
With a rich, savory flavor, this one-pot meal is exactly what everyone needs when the cold weather 🥶 starts to settle in. There are chicken thighs, a gorgeous variety of fresh vegetables along with seasonings that are cooked in a delicious broth! It’s easy to make plus it freezes very well too!
 
To evenly disperse the meat, I cut the thighs 🐓 into smaller pieces and trim them if needed. That way, there’s always meat in every serving instead of 6 big thighs standing alone. Chicken breasts can be used but thighs are juicier and give more flavor to the stew.
 
Chicken Stew is a heartwarming dish… there’s nothing fancy about it. When the oil is hot, I simply drop the chicken pieces in the Dutch oven and season generously with salt 🧂, pepper and smoked paprika. If the meat sticks to the bottom, I add more oil, a little at a time to help release them.
 
Vegetables 🧅🥕🥬 are roughly chopped to about the same size. It’s a stew so let’s not sweat about it, being cute with our knife skills – no julienne or brunoise cuts are required here. The only ingredient that is cut finely is the garlic… yes, I do cut them once in a while!
 
This is a one-pot dish but at the same, it isn’t. I like to blanch the green beans first for 3 minutes ⏳ and here’s why. It helps to keep their color, flavor and texture by stopping the enzyme actions. It’s also a good jumpstart so they don’t need to cook longer and not overcooking the other ingredients in the stew.
 
Besides rosemary and thyme, there’s another seasoning that really adds a nice touch to this dish and it’s cayenne pepper. We don’t need a lot… just a little and it will make a big impact in the flavor department 😋. You can skip it but trust me, it really gives personality to the stew.
 
Without going overboard with it, there’s a ½ cup of heavy cream that goes in at the end. It’s makes it look better but also helps to thicken the broth. After simmering for a couple of minutes, I like to remove the pot from the heat and let it sit for 5 minutes ⏰ before serving.
 
This homey Chicken Stew is incredibly comforting. This is a nice savory dish for weeknight dinners. Served with crusty bread 🍞, this hearty one-pot meal is so tasty and perfect when it’s cold outside…
Bon Appétit! 🍽
 
Here are more comfort food recipes for you to try… 😀
– Southwest Beef Casserole
– Turkey Tetrazzini
– Split Pea & Ham Soup
– Lamb Ragù
– Cod au Gratin
– Hamburger Helper Copycat
– Creamy Tuscan Chicken
– Swedish Meatballs
and for even more comfort food recipes 🥘, click on this link… Recipe Category • Comfort Food

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/chicken-stew/

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Pumpkin Squares Recipe • Incredibly Moist & Tasty! | Club Foody

 

It’s Halloween!🦇👻🎃
There will be countless “creatures of the night” 👽 wandering in the neighborhood wearing all kinds of costumes and make-up. To make things even more terrifying, scary decorations will be hung everywhere as a backdrop with creepy music and sounds playing in the background. Halloween is a very mysterious event!
 
It wouldn’t be a “Trick or Treat” if there weren’t any candies 🍬🍭 and sweets around. I’m sure many of you have already made them or bought some for the little ones. If you forgot about it or are entertaining friends this weekend, here’s a scrumptious recipe… Pumpkin Squares!
 
Amazingly moist and flavorful, these little guys are so scrumptious! This cake is topped with a cream cheese frosting which is a blank canvas to decorate for the occasion! Besides Halloween, it’s also ideal for other Holidays or events such as Thanksgiving or Christmas 🎄!
 
These easy Pumpkin Squares are a lovely dessert to make! This is one of my favorite fall 🍂 baking recipes along with Pumpkin Chai Bread, Pumpkin Pie, and Pumpkin & Spice Cream Cheese Muffins. With a nice hint of spice, this beloved treat is always a hit!
 
It’s pretty straightforward to make and takes just half-an-hour ⏰ to bake. I use a very good quality brand of pumpkin purée along with my Pumpkin Pie Spice. There’s also oil that goes in that gives the beautiful moisture and softness.
 
When the batter is done, simply pour it in a prepared 9×13-inch sheet cake pan that has been lined with greased parchment paper, large enough to have overhang on both sides – it’s easier to unmold when it has completely cooled off 😉. Here’s the link to see how I do it… Parchment Paper Rounds for Cakes
 
As I mentioned, it takes about 30 minutes to bake 👩‍🍳👨‍🍳 or until a cake tester inserted in the center comes out clean with just a few crumbs. Not all ovens are the same so if the top starts getting darker, loosely tent with a piece of foil.
 
After the cake is at room temperature, I top it with my Cream Cheese Frosting. This is the ideal coating when it comes to decorating many baked goods 👩‍🎨! For the size of this cake, you’ll only need half of the frosting recipe. From there, have fun with it! Use my Sanding Sugar which is another great one to have on hand!
 
This is the perfect treat for the pumpkin lovers out there! These delicious Pumpkin Squares are incredibly easy to make with scrumptious results! Young or old will all love them! Satisfy your sweet tooth 🦷 with this delectable fall recipe!
Bon Appétit! 🍽
 
Check out these other scruptious recipes… 😀
– Reese’s Peanut Butter Cups
– Maple Walnut Cake
– Dulce de Leche Turtles
– Chocolate Beet Cake
– Orange Flan
– Chocolate Cupcakes with Raspberry Frosting
– Canadian Butter Tarts with Maple Syrup
– Bounty Chocolate Bites
– Bread Pudding with Bourbon Sauce
– Coconut Cream Pie
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pumpkin-squares/

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Pepperoni Pizza Recipe • Extra Flavorful! | Club Foody

 

Did you know that making homemade pizza is addictive? That’s right! After you start making your own dough and creating your pie, you will never go back to those pizza chains. The closest you can get with flavor and freshness is a “mom & pop” 👵👴 pizza joint…
 
I’ve been making 👩‍🍳 pizza from scratch for a long time now. I don’t mind taking that extra time to make my own dough. Actually, it’s quite easy with a stand mixer versus kneading by hand. From there, I create the flavor I want.
 
There are so many pizza 🍕 recipes on the website like Caribbean Jerk Chicken, Sombrero, Meat Lovers, Greek Pizza, BBQ Pulled Pork, Seafood, and many more. Another one that has to be on that list is my Pepperoni Pizza!
 
The first time I had this pie, I wasn’t impressed. I tried it again, and still, nothing was exciting about it! It was so boring 🥱! It was just pizza sauce, pepperoni and cheese… that’s all! Finally, I decided to make it from scratch by adding more ingredients and I’m glad I did!
 
First, I use one of my pizza doughs which is Easy-Cheesy Herb but Rustic Italian can be another delicious option. Second, there’s two kinds of cheese that goes on that pie; Mozzarella and Cheddar. Third, I also add slices of onions 🧅, red peppers and poblano peppers along with mushrooms and sliced black olives.
 
For the seasonings, I only add my Italian seasoning blend and red pepper flakes. As you know, there’s already spices such as paprika and chili peppers plus salt 🧂 in pepperoni so it doesn’t need much to make this pie taste beautiful!
 
Probably most of you will buy pre-made crusts at the store but why? As I mentioned earlier, it’s not hard at all to make it from scratch. In less than 10 minutes, your dough is done. What takes time is the double rise period which is an hour each ⏰. After that, this Pepperoni Pizza is quite fast to assemble.
 
Let’s talk about cheese… 🧀
Generally, regular Mozzarella tastes slightly tangy with a creamy texture. If you go for Mozzarella di Bufala, the taste is stronger. It’s richer, saltier and tangier because it’s made with milk from buffaloes versus its counterpart that is made with cow’s milk. Another option is to use burrata which is creamier. Nonetheless, I like mixing other cheese when using Mozzarella.
 
For this featured recipe, I add sharp white Cheddar cheese. Sharp and extra-sharp cheese age longer; sharp is 6 to 9 months while extra is 1 ½ to 2 years. As cheese ages, it goes from mild to tangier, developing a complexity of flavors. Enjoy your extra-sharp cheese by itself with a glass of wine 🍷 while cooking with sharp Cheddar.
 
This popular Pepperoni Pizza has many added ingredients compared to ones you might be used to. It’s definitely an elevated version of the classic! Roll up your sleeves and enjoy this tasty pie at home 🏡!
Bon Appétit! 🍽
 
Check out these other great comfort food recipes… 😀
– Cola Chicken
– Pierogi Casserole
– Hamburger Helper Copycat
– Arroz con Pollo
– Slow Cooker Beef Barley Soup
– Chicken Vesuvio
– Moroccan Kefta Tajine
– Cod au Gratin
and for even more pasta & pizza recipes 🍕🍝, click on this link… Recipe Category • Pizza & Pasta

For ingredient amountsm directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pepperoni-pizza/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Cocktail Onions Recipe • Great Condiment to Have! | Club Foody

 

After a long day working, David and I often have a cocktail 🍹🥃. We sit in one of our favorite spots, recap our day, daydream together and just sip our drinks slowly. Just like food and depending on the beverage, it’s nice to have a garnish.
 
There are many condiments or garnishes to use for cocktails like pickled green beans, edible flowers, blue cheese stuffed olives, pickled pepperoncini, mint, citrus twists or peels, cocktail cherries, pineapple, chocolate shavings, celery, lime or lemon, cucumber ribbons 🥒, salt or sanding sugar for rims, etc.
 
Another one that regained its popularity is Cocktail Onions! It’s a classic garnish for the Gibson Cocktail 🍸 but also a nice one to use for Micheladas and Bloody Caesars! It’s a super easy recipe and you can make as much as you need which means, there’s more space in your fridge!
 
I’m a Vodka girl, not a “Gin” one like my mother 👵! Although a Gibson is not something I like, nonetheless, I still use them. Besides garnishing drinks, these little guys are also great to pair along with cornichons when having pâté on bread or crackers, spread with mustard… yum!
 
Of course, pearl onions are the ones used in this recipe. As you know, removing that outside papery skin can be a pain in the neck and time consuming. To avoid any further frustration 😣, I have a great tip on how to peel them the easiest way so click on this link to find out… Pearl Onions • Easiest Way to Peel
 
Now, in that Easiest Way to Peel Pearl Onions video, I mention 3 minutes for blanching them. Because these will be pickled, not cooked, reduce the time to 1 to 1 ½ minutes ⏳. It will still be easy peasy to remove their skins and while remaining crunchy for your drinks.
 
When making 👩‍🍳 a batch of Cocktail Onions, I don’t complicate the brine by adding all different ingredients in it. I keep it simple. On the other hand, there’s nothing stopping you from playing with the seasonings. You can add allspice berries, coriander or fennel seeds, as well as booze like vermouth or white wine.
 
This recipe is fairly easy to make. After sugar and salt 🧂 are dissolved, the brine has to simmer for 3 minutes. Allow it to cool before pouring it over the prepared pearl onions, sitting in an airtight container. They’re refrigerated for 10 days before using so it’s wise to plan ahead if you want to serve them at your next dinner party.
 
This is the time of the year when we start entertaining a lot. With Thanksgiving and the Holidays 🎄 around the corner, you’ll probably need some Cocktail Onions to embellish your drinks or charcuterie board. These briny little guys are a must have!
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Tartar Sauce
– Homemade Balsamic Glaze
– Candied Fruits
– Homemade Dijonnaise
– Pomegranate Molasses
– Chili Oil
– Mango Chutney
– Homemade Orange Curd
– Homemade Tzatziki Sauce
and for even more condiment recipes, click on this link… Recipe Category • Condiments

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/cocktail-onions/

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Moules à la Provençale on Fettuccine Recipe | Club Foody

 

I admit… I have a lot of weaknesses 🥴 when it comes to food. There’s bread, pasta, pastries, seafood, sauces, salads, and I’m sure there’s more. I’m telling you, it’s hard to be a foody! My taste buds are not limited nor is my mind plus I’m curious… I want to try everything!
 
Seafood is a real treat for me! My parents were making dishes using many gems from the ocean. The very first time I had mussels is when my mother made a Paella. It was so delicious! My grandmother 👵, on the other hand, didn’t like the mollusks so she kept pushing them onto my plate… thank you 😁!
 
Lobster 🦞, shrimp, fried oysters and mussels were reserved for special occasions and we didn’t have them that often. With that mind set, later on in life, I had them only when I wanted to spoil myself. I changed that attitude when I moved to Toronto by having seafood weekly.
 
Mussels have always been a favorite and when I was dinning out and saw them on the menu, I ordered them. It was either Moules Frites 🍟or Moules Marinière. One day, I came across another mussel dish and it was Moules à la Provençale on Fettuccine!
 
I was with my late friend Brigitte and can’t remember which restaurant we were at but the dish was amazing 🤩! I told her that I never cooked with these mollusks. She was surprised and told me how easy it was. After dinner, we decided to duplicate it over at her place the next weekend.
 
She grew up in New Brunswick and was familiar with them. After our first attempt, the Moules à la Provençale on Fettuccine was pretty close to what I had a few days prior. She was right, it wasn’t hard to prep and cook 👩‍🍳👨‍🍳 them… I just needed someone to show me how.
 
Here are a few tips…
– Mussels should be alive and ideally, bought 🛒 the same day of using them. If you plan to cook them later, place them in a bowl, cover with a damp clean dish towel and transfer them to the fridge. Prep and clean the mollusks just before cooking otherwise if they’re prepped too early, they will die as well.
– They should smell like the ocean, not that strong fishy scent 🤢. The shells shouldn’t have any cracks or breakage. If some are opened, gently tap them against the counter or the sink. If the shell closes and remains shut, it indicates that the mussel is alive otherwise if it stays open or open again, it’s most likely dead so discard them.
– What takes the most time ⏰ is to debeard them. This fibrous, hairy thread, also called byssus, can be a little challenging at first but in fact, it’s quite easy. Pinch the beard with your thumb and forefinger and pull it toward the hinged-end of the mussels. If you still have trouble removing it, use tweezers or paper towel.
– Last thing to do is to rinse them – not soak them – under cold running water 💦. Place them in a colander and remove any debris, seaweed or barnacles. I like using a vegetable brush or when I can’t get the barnacles off the shells, I use the tip of my nails.
 
This Moules à la Provençale on Fettuccine recipe is pretty similar to my other Provençale except the ingredients differ a little. With a gorgeous tomato sauce 🍅 spooned over cooked pasta, this is a delicious meal you can enjoy in 30 minutes!
Bon Appétit! 🍽
 
Check out these other delicious seafood recipes… 😀
– Creamy Shrimp Linguine
– Sautéed Scallops with Beurre Blanc
– Oysters Rockefeller
– Fettuccine alle Vongole – Clam Fettuccine
– Lobster Newberg
– Crab Rangoon
– Garlic Shrimp
– Clam Casino Spread
and for even more seafood & fish recipes 🦞🐟, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/moules-a-la-provencale-on-fettuccine/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube