Jollof Rice Recipe • A Tasty West African Dish | Club Foody

 

Since I can remember, I never really liked routine. I’m okay with structure but repeating habits day in, day out is boring 🥱! It’s also the case when it comes to food. Using the same ingredients and the same dishes is so uninspiring and uninteresting!
 
Besides a salad or steamed vegetables, growing up, my mother made almost the same side dish every day… mashed potatoes 🥔. Hey, I don’t mind them but at one point it got tedious! The reason behind this was the fact that my father never really liked rice or casseroles. He was your typical “meat and potato” guy!
 
When I moved on my own, I probably didn’t make any mashed for a while. Instead, I was making rice. I started with the boxes from the store that you just add water to 💦, but soon after, I ventured into making it from scratch. Many times I overcooked rice, under or over-seasoned it, and finally, I got the hang of it!
 
On the website 💻, there are a few rice recipes such as Saffron Rice, Herb & Butter Rice (the better version of Rice-A-Roni), Mexican Rice, Pilau Rice, Wild Rice Pilaf with Porcini-Cranberries and Toasted Almonds, etc. Here’s another one to add to the list… Jollof Rice!
 
This West African dish is originally from Senegal although it spread to different countries later. With gorgeous ingredients and lots of seasonings 🍃, this rice is far from being bland! It’s an easy recipe to make and goes so well with many proteins…
 
I like to refer to Jollof Rice as an African 🌍 version of Jambalaya. They’re both extremely flavorful “rice dishes”, sharing the same ancestor despite the fact that the Senegalese dish is the precursor of the Louisiana one, with the exception of meat and other ingredients.
 
The recipe is pretty straightforward…
The sauce ingredients have to be liquified but if there are little chunks here and there, it’s fine. Traditionally, Scotch Bonnet peppers are the chosen variety and they’re much hotter 🔥 than jalapeño, which is the kind I use in my recipe. If you can handle the heat from those little wrinkly guys, by all means, go ahead and use them!
 
To make the rice, the onions 🧅 are sautéed and then the rest of the ingredients follow. When the basmati goes in, it’s important to coat all the grains nicely. It’s covered and cooked for 20 minutes. When time is up, turn off the heat, and allow the rice to sit for 10 minutes, covered, before fluffing it up.
 
Incredibly aromatic, this Jollof Rice is a tasty side dish to serve along with the protein of your choice. If you want to take it a step further, add meat to it such as fish 🐟, chicken, or shrimp. After trying it, I’m convinced it will become a favorite…
Bon Appétit! 🍽
 
Here are more delicious side dish recipes for you to try… 😀
– Southern Corn Pepper Pudding
– Garlic Herb Butter Roasted Potatoes
– Calico Beans
– Broccoli & Cauliflower Casserole
– Roasted Rainbow Carrots
– Sambal Green Beans
– Cauliflower & Celery Root Purée
– Lemon Couscous
– Quick & Easy Bok Choy
and for even more vegetable and side dish recipes 🥦🥕, click on this link… Recipe Category • Vegetables & Sides

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/jollof-rice/ 😉

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Creamy Creole Red Snapper Recipe • Quick & Easy! | Club Foody

 

David and I have a long bucket list! There are so many countries we would like to visit, so many activities we would like to experience, so many places of interest 🛕 we would like to see, and, of course, dishes we would like to try.
 
Without crossing any oceans 🚢, there are a few places in North America that are on that list. In the States, there are a lot of places we want to go and Louisiana is among them… actually, it’s New Orleans, to be more specific.
 
It has its unique blended culture, incredible jazz 🎶, many historic sites such as the French Quarter, St. Louis Cathedral as well as St. Louis Cemetery, Jackson Square and Congo Square, plantations, the National WWII Museum, and more, including restaurants and bars like Lafitte’s Blacksmith Shop Bar.
 
When it comes to Big Easy cuisine, its dishes are incredible! I’ve posted my version of a few recipes from down there such as Jambalaya, Po` Boy, Red Beans and Rice, Gumbo, Shrimp Maque Choux, Beignets, Bananas Foster 🍌, Chocolate Bourbon Pecan Pie, etc.
 
Today is Mardi Gras and I couldn’t resist posting a recipe I recently created for this event… my Creamy Creole Red Snapper. Using ingredients that reflect NOLA, this is a lovely dish that can be cooked in 30 minutes ⏰. I like serving it with white rice and steamed vegetables.
 
I chose this type of fish because it’s a very popular catch in the Gulf of Mexico 🌊. Now, depending on where you live or your personal preference, you might want to switch to a similar meaty white fish like sea bass, grouper, ocean perch, or tilapia.
 
To bring the right flavor to this Creamy Creole Red Snapper recipe, I use my own Creole seasoning. This spice blend is used extensively in many dishes. Cajun seasoning can be substituted but the flavor profile differs. Cajun is more focused on pepper while Creole is more aromatic 🍃.
 
As I mentioned above, it’s a quick recipe and it takes no more than 3 minutes ⏳ per side to cook the fillets in oil. Canola is my preferred option because it’s flavorless so it doesn’t alter the taste plus, it has the lowest amount of saturated fat, with zero trans fat.
 
After searing, the fillets 🐟 are kept warm while making the sauce. To prevent them from drying out, place them on a baking sheet, cover loosely with foil, and transfer to the oven. The temperature should be at its lowest setting – between 150ºF and 200ºF at most.
 
Next comes the “Holy Trinity”, which consists of onions, celery, and bell peppers. It replaces the traditional French “Mirepoix” (carrots 🥕 instead of peppers). Most cuisines around the world have a similar aromatic base: Sofrito (Spain), Suppengrün (Germany), Włoszczyzna (Poland), and others.
 
Here’s some fun cooking trivia…
Did you know that when garlic 🧄 is added to the “Holy Trinity”, it’s referred to as “the Pope”? After the vegetables are softened, pressed or chopped garlic is added. Obviously, Louisiana has a strong Catholic influence on its culture…
 
The rest of the ingredients are added and the sauce is simmered gently for 10 minutes or until it’s reduced and thickened. Because heavy cream tames the seasoning’s intensity in most cases, more Creole seasoning 🥫 is added to the sauce.
 
This tasty Creamy Creole Red Snapper is a great recipe to enjoy anytime! After spooning the sauce over the warmed fillets, for the finishing touch, lemon zest and chopped parsley are added. I like serving it with white rice and steamed vegetables 🥦 for a complete meal…
Bon Appétit! 🍽
 
Check out these other delicious fish recipes… 😀
– Bourride Provençale with Aïoli
– Cod in Puttanesca Sauce
– Spanish Picada Fish Fillets
– Tuna Stuffed Lemons
– Tarragon Limoncello Halibut
– Salmon Pie
– Caribbean Style Fish Stew
– Grilled Marlin Steaks
– Cornflake Crusted Fish
and for even more fish & seafood recipes, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/creamy-creole-red-snapper/ 😉

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

 

Easy Baked Pork Loin Chops - Tips & Tricks | Club Foody

 

We like pork. It’s actually as lean as chicken breasts. It’s a high-quality protein and a good source of nutrients 💚 especially vitamins B6 and B12, plus iron and zinc. With inflation, it’s probably a smart choice to buy pork as it’s generally cheaper than other meat, with the exception of bacon.
 
During the warmer months of the year, we fire up 🔥 the grill and throw a couple pork chops on. Winter is different. We’re fair-weather people and getting softer with age. We’ll still enjoy them but the cooking method is different…
 
This Easy Baked Pork Loin Chops tutorial is perfect when it’s too cold 🥶 outside to grill or for those of you who don’t own a barbecue. The oven method is simple: season, bake, and done. It’s also not as messy as when sautéed in a pan on the stove top.
 
In the video 🎥, I use boneless pork loin chops. Depending on their thickness, cooking time varies. Mine were about 1 ½-inches thick and it took me 14 minutes. If they’re thicker, it will obviously take more time or the opposite if thinner.
 
When they’re bone-in, it will take even longer. To be very precise, the best way to cook them perfectly is to use a thermometer. Insert it into the thickest part, away from the bone 🦴, and if the internal temperature reads 145ºF/63ºC, they’re done.
 
There’s no right or wrong when it comes to seasoning these Easy Baked Pork Loin Chops. After pouring olive oil on the meat and seasoning with salt 🧂 and pepper, the rest is up to you. It can be Herbes de Provence, garlic powder, Greek seasoning, or paprika, and so on.
 
After they’re cooked, I highly suggest to transfer the chops to a cutting board, tent loosely with foil to keep them warm, and let them rest for 7 to 10 minutes ⏰. It allows the juices inside to redistribute through the fibers which in return, keeps them juicy when ready to eat.
 
This Easy Baked Pork Loin Chops method is ideal to use during the coldest months of the year ⛄. You season them the way you want and pop the chops in the oven until they reach 145ºF. Voilà, super easy to do without the grill!
Bon Appétit! 🍽
 
Here are more tips & tricks for you to try… 😀
– How to Poach & Shred Chicken the Easy Way
– Secret to Better Freezer Meat Storage
– Pearl Onions • Easiest Way to Peel
– Homemade Sanding Sugar aka Sand Sugar
– How to Cleanly Slice Soft Goat Cheese
– Bean Sprouts • How to Extend Their Shelf Life
– How to Revive Stale Bread
– Roasted Garlic
– Remove Tarnish from Silverware in 10 minutes
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Baked Apple Roses Recipe • A Valentine Treat! | Club Foody

 

Valentine’s Day is a special day for lovers 💞. It’s celebrated mostly around the world, though names and traditions vary from one country to another. For example, in Japan, women are the ones who give chocolates to men, while in Denmark, they exchange snowdrops, which are pressed white flowers.
 
When I was single, I celebrated Valentine’s too! I always bought something or baked 👩‍🍳 a dessert on that day. My reasoning was that I loved and respected myself (still do, lol) and I could celebrate the event until I met Mr. Right, which I was fortunate to find when David approached me.
 
Surfing the net 💻 years ago, I came across one of the cutest pastries ever and I promised myself that one day, I would make it. Here’s the day… my Baked Apple Roses! Absolutely adorable, these tasty little treats are perfect for Valentine’s! They’re elegant and certainly a fun way to highlight this particular day.
 
The varieties of apples I like using are either Gala, Pink Lady, or Honeycrisp. I like them because they’re firm, and they don’t turn into mush when baking. To achieve that visual effect of a rose, Granny Smith apples 🍏 are not recommended.
 
After the cores are removed as well as the stems and blossom ends, the apples are thinly sliced using a sharp knife or a mandoline which I unkindly call the “guillotine”. The slices are transferred to a bowl of water along with lemon juice 🍋 to prevent them from turning brown due to oxidation.
 
When making Baked Apple Roses, it’s important to slightly soften the slices to make them flexible for rolling. Therefore, the bowl is placed in the microwave for 3 minutes ⏳. Be careful with the time because from one microwave to another, the heating results might differ so check them after 2 minutes.
 
From here, the slices are drained. To avoid damaging the slices, I just take them by hand 🖐 and transfer them to the colander. Then, I place them in a single layer on a clean dish towel and place another clean towel on top to remove any extra moisture otherwise, the pastry will get soggy.
 
Next is to roll out the dough after the puff pastry is thawed but still very cool to the touch. If it warms up, put it back in the fridge. This recipe uses 2 sheets of puff pastry dough. I quickly roll it out to 10×12 inches and about 1/8 inch thick so I can cut 🔪 6 strips of 2 inches wide per sheet.
 
The next step is optional but I like to spread cream cheese on the strips before sprinkling on the sugar-cinnamon mixture. It adds another layer of yumminess. Nutella, peanut butter 🥜, Map-O-Spread, dulce de leche, jam, or even strawberry cream cheese are other delicious substitutes.
 
In the video, I forgot to mention something. I suggest that if you don’t spread anything, go ahead and sprinkle on the sugar mixture straight on the strips… but no! You need to brush some melted butter 🧈 on the strips so the sugar-cinnamon mixture sticks to them.
 
To create that “rose” effect, the apple slices 🍎 are placed on the top half of each pastry strip with the peel side up, slightly overlapping. The bottom half of each strip is folded over the bottom of the apple slices and then rolled up. After placing them in the prepared muffin pan, I like to give them a little touch-up.
 
I brush the tops lightly with an egg wash 🥚, making sure it doesn’t run down the sides otherwise it will prevent the dough from puffing and baking properly. I then sprinkle on the remaining sugar-cinnamon mixture before baking for 45 minutes or until the pastry is golden and fully baked.
 
Later, when they’re baked, I let them sit in the muffin pan for 20 minutes ⌚ to allow the roses to cool before sprinkling on powdered sugar. This final step adds a touch of sweetness, and it also makes the pastry look more elegant.
 
You’ll probably end up with leftovers so here’s what to do. Once the roses 🌹 reach room temperature, place them in an airtight container and transfer them to the fridge for up to 3 days. If you want, you can reheat them for 8 to 10 minutes at 350ºF.
 
These Baked Apple Roses are an excellent choice for Valentine’s Day! They set the tone perfectly for romance, plus they’re so cute and adorable! For a stress-free day or evening, make them ahead! Also, they make a nice gift 🎁 when students want to bring a little “something” to their favorite teacher!
Bon Appétit! 🍽
 
Here are more scrumptious dessert recipes for you to try… 😀
– Orange Flan
– Pecan Caramel Cheesecake
– Chocolate Lava Cake with Caramel
– Limoncello Crème Brûlée
– Chocolate Bourbon Pecan Pie
– Eggnog Bread Pudding with Rum Sauce
– Chocolate Cupcakes with Raspberry Frosting
– Butterscotch Pudding
– Pavlova
– Bananas Foster
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/baked-apple-roses/ 😉

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Italian Sausage Spinach & Ricotta Cannelloni Recipe | Club Foody

 

When I entertain, depending on the number of guests coming over, I might simplify my menu by serving a casserole. It’s convenient, most of the time can be made ahead, perfect for feeding a large group, often budget-friendly, it requires minimal cleanup 🧼, plus it’s a crowd-pleasing comfort food.
 
I have over a couple dozen casserole recipes on the website 💻. Although there are delicious ones to choose from like Lancashire Hotpot, Chicken Vesuvio,Cod au Gratin, Mediterranean Eggplant Casserole, I often go with a pasta dish.
 
One that I enjoy serving often is my Italian Sausage, Spinach & Ricotta Cannelloni! Visually gorgeous 😍, this tasty pasta dish is very easy to make. It has a delicious combination of creamy texture and savory flavor with a rich, tangy background from the Bolognese sauce.
 
As the title suggests, I have spinach and Italian sausage in it. I start by wilting my spinach first, and then when this step is done and the leaves are cool enough to handle, I remove the moisture by squeezing them 🍃 before chopping into small pieces.
 
From here, I move on to the pork 🐖. I use hot Italian sausage and I highly suggest not using the mild one. The mixture is pretty cheesy and there’s also a creamy Alfredo sauce in this recipe, therefore, it needs another “strong” flavor otherwise, the dish will be flat.
 
After cooking the meat and seasoning 🥫 with my Italian blend, I drain the excess fat and let it cool off a little before adding it to my cheese mixture, which is a gorgeous blend of ricotta, Mozzarella, and Parmesan cheese.
 
When the filling is done, it’s time to fill up the cannelloni…
I mention in the video that I bought a box of this pasta that says “oven ready” on the package. Normally, I soak the tubes in hot water 💦 before stuffing them but I didn’t have to this time. If yours are not “oven ready” like mine, I suggest watching how I do the soaking method when I stuff my manicotti… Meat Manicotti.
 
Stuffing these little guys is pretty easy. The cheese mixture is spooned into a piping bag (a regular Ziplock plastic bag is fine too), then squeezed tight to remove any air bubbles, which is very important to do, and cut off 🔪 the tip, slightly smaller than the tubes.
 
One of my girlfriends 👩‍🦱 gave me a very cool trick… Place the cannelloni upright in a measuring cup or another container tall enough, and simply stuff them. It makes this task go much faster when making this Italian Sausage, Spinach & Ricotta Cannelloni recipe.
 
When stuffed, they’re placed in a lightly greased 9 ½ x 9 ½-inch baking dish with the bottom thinly covered 🥄 with Bolognese sauce, which will prevent the pasta from sticking. The size of this baking dish will hold 18 cannelloni.
 
When I don’t serve this for guests and it’s just casual, I don’t use this baking dish. Instead, I use a 9×13-inch which will hold 20 to 22 cannelloni. This is how many stuffed cannelloni it makes. Of course, as a food blogger, I use the square one for a beautiful presentation when I film and take pictures 📸!
 
If you stick to the picture-perfect looking dish and want that outstanding visual effect, both Alfredo and Bolognese are spooned onto each half of the cannelloni, trying to make the separation as flawless as possible. As if there weren’t enough cheese 🧀, more Parmesan is sprinkled on top.
 
I’m okay with Alfredo sauce but I find it very rich on its own. What I did years ago was to split the sauce between Alfredo and Bolognese. It creates a rich, creamy mixture blended with a savory and robust flavor from the tomato 🍅. It gives the sauce a luxurious, balanced profile.
 
The dish is covered with foil and baked for 45 minutes ⏰. By covering it, it keeps the pasta moist and prevents it from drying out. Another important factor is to make sure that all the tubes are entirely covered with sauce.
 
When time is up, the dish is uncovered and baked for an additional 5 minutes ⏳ or until the sauces are bubbly and the pasta is cooked. To find out if the cannelloni are ready, use a pointy knife to gently pierce the tubes. If it goes in easily, they’re done!
 
It’s important to allow the dish to rest for 10 minutes before adding the chopped parsley in a couple straight lines, as shown on the picture and video 🎥. I did that extra cute step to recreate the colors of the Italian flag.
 
Colorful and delicious, this Italian Sausage, Spinach & Ricotta Cannelloni is a nice, rustic Italian dish to serve when entertaining! It’s a lovely meal to prepare in advance, making it ideal for feeding a large group without stressing out 🥰. Plus, who doesn’t like this comfort food!
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Duck Ragù with Pappardelle
– Meat Lasagna
– Lady Athena’s Rockin’ Crab Shell Pasta
– Pasta alla Caponata
– Shrimp Fra Diavolo
– Spaghetti Aglio e Olio
– Italian Gnocchi Casserole
– Creamy Tortellini Boscaiola
– Baked Ziti
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta & Pizza

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/italian-sausage-spinach-ricotta-cannelloni/ 😉

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