Blackberry Mojito Recipe • A Refreshing Cocktail! | Club Foody

 

Every year, David and I love to go berry picking, but not just any berry… blackberries. Close to where we live, there are many areas that are covered with these delicious berries 🍓. They are so sweet and juicy, and we get them at the best price in town… free for the picking, lol!
 
Picking them in the “wild” can be a challenge. They have some pretty nasty thorns that can cut you if you’re not careful, and this discourages some people! We also have to be careful not to tear our clothes on those thorns, let alone get major scratches or cuts. Still, it doesn’t matter because year after year, we come back with a few scratches and a ton of blackberries. What can I say? We are adventurous… lol 😂!
 
Each summer, we end up with several gallons of these delicious fruits, and the next challenge is to come up 🤔 with recipes we can use them in. One recipe that I created a couple of years ago that is absolutely awesome is Blackberry Mojito.
 
Not only is it refreshing, but extremely addictive. It’s very flavorful and goes down quite smoothly… perhaps too smoothly! You still have to be careful not to drink too many, especially if you’re enjoying this delicious Blackberry Mojito cocktail under the sun 🌞.
 
My husband and I grow a garden each year. It’s mostly herbs 🌿 🍃 like rosemary, sage, mint, basil, chives, parsley, oregano, and many more, along with a few tomatoes, peppers, and green onions.
 
As you know, Mojitos use a lot of mint leaves, and obviously, I use the ones from our garden. Having a garden is so rewarding 🥇 and quite easy to manage. If you’re a “foody”, you need to grow one! To learn how to start your own, click here… Herb Garden • How to Start One
 
In the making of this refreshing cocktail 😎, I use raw sugar when I muddle the mint leaves. It helps to “crush” the herb better. On the other hand, you don’t have to use it; just replace it with Simple Syrup. I go either way depending if I have any liquid sweetener on hand.
 
After your first one, you’ll want another and another. When you serve them to your guests, you’ll be busy for quite a while with the muddler… You’ll see how popular this Blackberry Mojito cocktail will be! As I always mention, please enjoy this delicious cocktail in moderation 😉!
Cheers!🥂
 
Check out these other great cocktail recipes…😀
– Watermelon Mojito Cocktail
– Kentucky Mule
– Paloma Cocktail
– Strawberry Daiquiri
– Mint Julep
– Spanish Sangria
– Kentucky Oaks Lily Cocktail
– Mixed Berry Margarita
– Peach Bellini
and for even more great cocktail, smoothie, and alcohol-free beverage recipes 🥃🍸🍹 , click on this link… Recipe Category • Beverages

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/blackberry-mojito/ 😉

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

Summer Harvest Bowl Recipe • Light & Tasty! | Club Foody

 

At the end of August, there are so many fresh produce items widely available. The shelves at the farmers’ markets 👩‍🌾👨‍🌾 are full of colorful fruits and vegetables. Also, like us, many gardeners slowly harvest their crops.
 
Like I do year after year, I sort them, clean 💦, and process our harvested items for either canning or recipes. I enjoy making my Panzanella Salad, Caprese Skewers, Herbes de Provence, Pickled Green Beans, Tomato Rosemary Focaccia, and so on.
 
Another one that has all the fresh ingredients that the end of summer has to offer is this one… Summer Harvest Bowl! Loaded with deliciousness, this is a tasty recipe to enjoy for lunch or dinner as a light meal. From start to finish, it takes less than 30 ⏰ minutes… another plus about this lovely dish!
 
This is a recipe I put into the “I feel good” 🥰 category! With red cabbage, avocados, Romaine lettuce, cherry tomatoes, and more, along with well-seasoned chicken cubes, this is a healthy and also a satisfying meal everyone will love!
 
Cooking the chicken 🐓 takes only 7 minutes at most. Because we grow our own herbs, I use fresh thyme and rosemary. Both can be substituted with dried. The ratio from dry to fresh is 3:1 therefore, a tablespoon of fresh equals a teaspoon of dry.
 
This Summer Harvest Bowl is so easy to make. First, the Romaine lettuce is placed at the bottom of each bowl. I could’ve used spinach or iceberg 🥬, which I’m sure both would’ve been good. Here are a couple of links you should check out…
– How to Keep Salad Greens Longer
– Spinach vs. Romaine vs. Iceberg
 
From here, I divide the bowls into 6 sections, and the reason why I like doing that is that we eat with our eyes 👀 first. It makes such a gorgeous presentation. It starts with chicken cubes, then red cabbage, followed by cheese, red onions, avocado, and last but not least cherry tomatoes.
 
When it comes to dressing, there are a lot of choices to choose from on the website 💻. It can be Mexican, Creamy Cilantro-Lime, Ranch, Catalina, Russian, Thousand Island, etc. There’s also another one that is coming up next week, and it’s my Creamy Poppyseed Dressing, so stay tuned…
 
Enjoy the abundance that Mother Nature offers during this time of year by making 👩‍🍳👨‍🍳 this incredibly delightful Summer Harvest Bowl! Colorful, healthy, and so decadent, this is a nourishing meal that will make you feel good inside!
Bon Appétit! 🍽
 
Check out these other healthy recipes… 😀
– Asian Ginger Pork Noodles
– Country Boil
– West African Peanut Stew • Maafe
– Easy Beef Egg Noodles
– Creamy Tuscan Salmon
– Moroccan Zaalouk
– Korean Beef Lettuce Wraps
– Pasta Primavera
– Avocado Sweet Pea Toast
– Caribbean-Style Fish Stew
and for even more healthy recipes 💚, click on this link… Recipe Category • Healthy

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/summer-harvest-bowl/ 😉

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

Best Panzanella Salad Recipe • An Italian Classic! | Club Foody

 

My parents had a garden, and so did my husband’s parents. When we started living together, it was a no-brainer that we would also have a garden 👩‍🌾👨‍🌾. Both being foodies, there’s nothing better than stepping out on the patio to get some herbs and vegetables.
 
When it comes to fruits, the most obvious one that millions of people grow each year in their gardens is tomatoes 🍅! According to Wikipedia, there are over 10,000 varieties of them worldwide, but only a portion of these types are available for home gardeners like Cherries, Romas, Beefsteaks, Heirlooms, San Marzanos, Vines, etc.
 
If you have a garden or grow tomatoes on your patio, you’ve probably started harvesting them. You can make Passata, a few Caprese Skewers, put some on the BBQ 🔥 to make Tomates à la Provençale, serve a Tomato Rosemary Focaccia, or try this featured recipe… the Best Panzanella Salad!
 
With crispy ciabatta bread cubes, fresh tomatoes, and other ingredients, topped with a lovely tangy vinaigrette, this incredible summer side dish is so tasty! It’s simple yet so delicious… the perfect use for your tomatoes 😉.
 
This is the Best Panzanella Salad for a reason…
I take it a few steps further (of course, I do) in the flavor department by adding bell peppers, cucumber 🥒, bocconcini, pickled pepperoncini peppers, capers, and sliced black olives. These elevate this classic Italian dish while keeping its identity.
 
For this recipe, I use ciabatta, which is a rustic Italian white bread with a floury crust. I’d say that is pretty similar to a French baguette but uses more water 💦 than its counterpart, resulting in its distinctive elongated shape.
 
This ciabatta bread is ideal for Crostini, Bruschetta, sandwiches 🥪, garlic bread, croutons, for stuffing, or simply dipping in an olive oil-balsamic vinegar mixture. I also enjoy using this type of bread when serving a nice hot tomato soup.
 
Preferably, stale bread is the way to go. In the video 🎥, I use fresh, but by letting the cubes sit on the counter for a few hours, it helps to dry them out. After losing some moisture, I pour on olive oil, season, and then pop the bread cubes in the oven for 10 minutes. Cooking is not always an exact science so you might have to leave them for a couple minutes longer in the oven.
 
The results we’re looking for are crispy bread cubes 🍞, slightly dried out but not hard like croutons. There’s still some texture to them when pressed down. The reason for doing this step is that when mixed with the salad, the cubes won’t get mushy.
 
When it comes to tomatoes, probably heirlooms are better for this application because they’re are juicier. I generously salt 🧂 them, which draws out the liquid. I then use the extracted liquid as a base for my vinaigrette. It was my first time using cherry tomatoes, and it was still fine, but I had to compensate by adding more oil so the ingredients were nicely coated.
 
To season this salad, minced shallots and garlic 🧄 are two key ingredients. Some add Dijon mustard; I don’t, as this condiment is French, not Italian. On the other hand, tomatoes are not from Italy either… they’re originally from South America – I’m not kidding you! So, go ahead and add a little mustard if you like!
 
After all the ingredients are tossed and coated with the vinaigrette, for the finishing touch, some fresh ribbons of basil 🍃 are added by stacking them, rolling them tightly, and then chopping. This French culinary technique is called chiffonade… it gives a nice, elegant presentation.
 
I let this Best Panzanella Salad rest for about 20 minutes ⏰, tossing occasionally. This fresh, classic Italian recipe is a great side dish for chicken, shrimp, halibut, or any grilled meat. If there are any leftovers, they can be stored in the fridge, but keep in mind that the bread cubes will get softer… nonetheless, still yummy!
Bon Appétit! 🍽
 
Check out these other fabulous salad recipes… 😀
– Salade Niçoise
– Mexican Chicken Salad
– Egyptian Farro Salad
– Greek Tuna Pasta Salad
– Israeli Salad
– Pasta Primavera
– Moroccan Potato Salad
– Pittsburgh Steak Salad
– Cantaloupe Cucumber Salad
and for even more salad recipes 🥗, click on this link… Recipe Category • Salads & Dressings

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/best-panzanella-salad/ 😉

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

Cherry Tomato Pineapple Pico de Gallo Recipe | Club Foody

 

I’ve always loved Mexico. It’s a country rich in culture. I remember my first time visiting it and later on, enjoying my stays in Acapulco. David and I went for many years in a row to Puerto Vallarta; we also had our wedding reception 👰🤵 there. Unfortunately, the cartels have made those dream destinations unsafe and risky.
 
Nonetheless, Mexican cuisine is vibrant and so tasty! From condiments to desserts, appetizers, main courses, beverages, and snacks 🌯, everything is sure to have layers of flavor. Its signature profile utilizes mostly whole foods to create and elevate gorgeous dishes.
 
Mexican cuisine also relies on a variety of condiments to create a balance of flavor between rich, spicy 🔥, or fried foods, with acidity, heat, freshness, and texture. Condiments are not just an addition; they’re also an important part of a meal.
 
Salsas 🥣 are the most common ones used to pair with many dishes. They provide freshness, smokiness, and sometimes heat. They elevate and wrap the main component by complementing its flavors and freshness.
 
There are two types of salsas: liquid sauce and chunky sauce. Pico de gallo is an uncooked mixture of finely chopped raw ingredients 🍅. This chunky sauce is often tailored to the dish, bringing brightness and acidity to it.
 
One that I created a few years ago is my Cherry Tomato Pineapple Pico de Gallo! It’s such a beautiful condiment! The balance of savory, sweet, and spicy brings a tropical twist to traditional chunky salsas. It’s quick to make with delicious results.
 
As the title indicates, there are cherry tomatoes, and I use a variety pack because the different colors make it more appealing, as we eat with our eyes first. Then comes the pineapple 🍍. Both ingredients are similar in size to ensure that every bite has a proportional mix of all.
 
Not all pico de gallo is made the same…
In my Cherry Tomato Pineapple Pico de Gallo, I incorporate some finely diced 🔪 jalapeño peppers. This ingredient can be left out, or the amount can be increased or decreased… your choice. I personally prefer some in my sauce… not a lot, but enough to enhance the salsa.
 
Freshly squeezed lime juice, salt, and pepper are added to the ingredients before being tossed together. To make it more interesting, add some Tajín (chili-lime seasoning). Customize it by adding a small pressed garlic clove 🧄, perhaps a dash of ground cumin. If you omit the jalapeño, add a pinch of cayenne pepper.
 
The cilantro is stirred 🥄 in right before serving. That way, its color will remain vibrant, it will retain its fresh herbal aroma, and its crisp texture. Adding it too soon will result in a brownish-black, dull herb that has also lost its flavor.
 
This tasty Cherry Tomato Pineapple Pico de Gallo is a rainbow of color! It’s a fresh condiment that pairs very well with different proteins such as grilled, blackened, or fried fish, chicken, shrimp, pork chops, and burgers 🍔, for breakfast on chilaquiles or avocado toast, as well as a delightful dip for tortilla chips.
Bon Appétit! 🍽
 
Here are several more Mexican-inspired recipes for you to enjoy… 😀
– Easy Chicken Fajitas
– Mexican Chicken Salad
– Fire Roasted Salsa
– Agua de Jamaica
– Mexican Tostadas
– Breakfast Burritos
– Slow Cooker Barbacoa Beef
– Strawberry Agua Fresca
– Chiles Rellenos
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/cherry-tomato-pineapple-pico-de-gallo/ 😉

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