Seven Layer Salad Recipe • Summer in a Bowl! | Club Foody

 

Summer is when people entertain and gather the most. There are backyard parties where everyone brings potluck dishes, family and friends coming together for picnics, boating 🚤 for a day or a weekend, etc. It’s a fun time!
 
One of the most popular items found on tables is salad 🥗! It can be potato salad, pasta salad, vegetable salad, fruit salad, and others. There’s a specific recipe that is often requested by our family and friends, and it’s my Seven Layer Salad!
 
This is totally an OMG 🤯! Super quick and easy to make, this salad is loaded with deliciousness! With seven distinctive layers, it can be served as a side dish or as a light meal. It also pairs very well with many grilled foods. This is perfect for a big crowd and can be made ahead without getting soggy!
 
Originating in the Midwest and Southern part of the States during the ‘50s, this Seven Layer Salad was a staple for many events such as church dinners, summer barbecues 🔥, and holidays. Its visual presentation is simply gorgeous, with many layers of yumminess.
 
The best dish to serve it in is a glass trifle bowl to display the colorful layers. Mine is 8 inches in diameter by 5 inches tall (4 quarts/16 cups). If you’re using a bigger one, I suggest adjusting the ingredient amounts 🧮 accordingly.
 
Assembling the salad is pretty straightforward. The chopped 🔪 iceberg lettuce goes first, followed by red onions, green peas, hard-boiled eggs, and bell peppers. The dressing is poured on top before finishing with the toppings.
 
Iceberg lettuce is the chosen one, as it stays crisp, holds up under toppings, and gives a nice, neutral crunch. It also lasts longer without wilting, which makes it ideal to prepare 👩‍🍳👨‍🍳 the salad ahead of time for potlucks and parties.
 
Raw red onions 🧅 provide a sharp bite to the dish, cutting through the richness from the dressing and cheese. They also bring a vibrant pop of color! On the other hand, they can be harsh in taste, and here’s a cool tip to tame their bitterness… How to Remove Bitterness from Onions
 
The green peas come right after, with their natural sweetness, which helps balance the flavor from the raw onions and the saltiness 🧂 from the Cheddar cheese and the bacon. I use the frozen ones, not the canned, because they stay firm, giving that burst of freshness!
 
There are a few ways to thaw them out…
– The one I prefer is to let them sit in a bowl of cold water for 15 to 20 minutes ⏳. Next, drain them very well and pat them dry otherwise, they can ruin the salad.
– Another method is to place them in a colander and let the cold water 💦 run over them, tossing until they’re no longer frozen. Drain thoroughly before patting them dry.
– The last method my aunts used is to put the frozen peas in a bowl, cover them, and allow them to sit in the fridge overnight 🌛. When ready to assemble, drain and pat them dry.
 
These three methods are the proper way to do it, although I’ve never used the refrigerator one. Do not 🚫 boil them or use the microwave, as they will get mushy, which is exactly the opposite of the desired results you want to achieve.
 
Hard-boiled eggs 🥚 are added on top of the peas. They provide that lovely creamy texture as well as hearty, good protein. I like chopping mine, but slicing is another option. If you’re not certain how to boil them properly, here’s the link… Hard-Boiled Eggs • Perfect Every Time!
 
The last layer before the dressing is bell peppers. Using red (or a mix of red-yellow-orange) gives that bright color. My aunts were using tomatoes 🍅, which had a shorter shelf life compared to bell peppers. Because of their high-water content, they made the salad soggy.
 
The dressing is also pretty easy to whip together. I use a mix of Miracle Whip (here come the eyes rolling) and mayonnaise. In September, I’ll be posting a great article comparing these two, so you might want to check it out 👀.
 
There’s powdered sugar that goes in the mixture instead of granulated sugar for two simple reasons: it dissolves 🥄 right away without leaving a grainy texture in the dressing. Hot sauce also goes in, as it cuts through the richness while giving a mild kick in the background.
 
Last but not least are the final three ingredients: sharp Cheddar cheese, crumbled bacon, and green onions. Yellow cheese 🧀 gives that vibrant, bright color as opposed to white. Bacon is a no-brainer; everything tastes better with bacon. With its mild taste, the green onions give that nice finishing touch.
 
Extremely delicious and visually appealing, this Seven Layer Salad is perfect for you gathering! It makes a beautiful centerpiece for any event. This classic recipe is so tasty and refreshing! With all its fresh ingredients this is summer 🌞🌴 in a bowl!
Bon Appétit! 🍽
 
Check out these other incredible salad recipes… 😀
– Mexican Chicken Salad
– Salade Niçoise
– Best Panzanella Salad
– Cantaloupe Cucumber Salad
– Pittsburgh Steak Salad
– Moroccan Potato Salad
– Salade Lyonnaise ~ Lyonnaise Salad
– Greek Tuna Pasta Salad
– Grilled Shrimp Summer 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/seven-layer-salad/ 😉

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Pacific Coast Salmon on the BBQ Recipe • So Tasty! | Club Foody

 

When I was single and dating, I realized that every guy had a “signature dish”. Each one of them was proud to make me taste their “creation”. The majority of the dishes that I tried (I’m not trying to be one of the judges from “Chopped”) were okay! Considering that these poor single men with no culinary background were on their own, cooking 👨‍🍳 to impress me (or other ladies) was good enough to deserve respect!
 
Most of them found ways to come up with some dishes by using prepared food. For example, one guy I was dating for almost six months was making shrimp risotto 🍤. You’d probably think that’s not too shabby. You’re right until I stood next to him watching his “cooking method”. It basically came down to: 1 box of risotto plus frozen shrimp and pre-shredded cheese (I can’t stand that kind of cheese… yuck! 🤢). The final result was fine as long as I dismissed most of the ingredients. Of course, the important thing was he made an effort to cook something for me.
 
One day, there was a very handsome man named David from British Columbia who approached me, and the connection between the two of us was unbelievable 💥! We started dating long-distance and eventually met in person in Toronto. From there, I came to visit him here in Vancouver. Like most of the men I dated before him, he had a signature dish as well, but this one was quite different from the others… it was really good! It was his Pacific Coast Salmon on the BBQ!
 
His salmon was seasoned and cooked perfectly on the barbecue 🔥. He served it with rice and steamed veggies. That was it! I was hooked! What? Who says women can’t be won over by their stomachs… lol!
 
After we moved in together, this Salmon on the BBQ recipe became one of our favorites and still is. We had Lynn and June, friends of ours from Los Angeles, over for dinner when we were vacationing in Rancho Mirage last month. Guess what was on the menu? His tasty salmon recipe!
 
Now that we have evolved as a couple and are now married 💍, I like to serve this dish with my Moroccan Couscous Salad and some fresh steamed green beans. Simple and quite fast to prepare, this Salmon on the BBQ is the perfect dish to serve, whether hosting or when you want a quick, light, and healthy meal.
Bon Appétit!🍽
 
Check out these other fabulous fish recipes…😀
– Creamy Creole Red Snapper
– Spanish Picada Fish Fillets
– Grilled Tuna Steaks
– Panko Breaded Fish Fillet
– Red Snapper en Papillote
– Mediterranean Fish Fillet with Tapenade
– Ceviche de Pescado ~ Fish Ceviche
– Grilled Fish Tacos
– Sardine Cups
and for even more grilled recipes 🔥, click on this link… Recipe Category • Grilling & BBQ

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pacific-coast-salmon-on-the-bbq/ 😉

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Serradura • Portuguese Sawdust Pudding Recipe | Club Foody

 

Who wants to cook or bake when it’s hot, or humid outside? Certainly not me! Unless we use the barbecue 🔥 or the Instant Pot, dinners are pretty straightforward. It can be anything from salads and sandwiches to chilled soups, charcuterie boards, ceviche, and so on…
 
When it comes to baking, the same applies. I make my Fruit Salad, No-Bake Strawberry Cheesecake 🍓, Skor Banoffee Pie, Biscoff Icebox Cake, No-Churn Ice Cream, Mango Parfait, etc. Another one I enjoy making is Serradura • Portuguese Sawdust Pudding!
 
This no-bake dessert is perfect for making 👩‍🍳👨‍🍳 during the hot summer months. It’s very easy to make, requires minimal ingredients, and is quite quick to prepare. With tasty layers, this light and gorgeous pudding is ideal to serve at your dinner party, as it can be made ahead of time.
 
What gives this recipe its unorthodox name are the cookies that are processed until they resemble sawdust, which translates to ‘serradura’. It takes just a couple of minutes ⏳ at the most to achieve this texture. From there, the sawdust is used to create the layers.
 
The ingredient I prefer using when making this Serradura • Portuguese Sawdust Pudding is Maria Biscuits. Here on the Canadian West Coast 🍁, I have no problem finding them. Otherwise, switch to Social Tea Cookies.
 
Maria’s are very similar to Social Tea Cookies. The difference is Maria’s are firmer, and have a nice hint of vanilla, while their counterpart is softer with a light buttery 🧈 taste in the background. Either one works for this recipe.
 
Besides the fact that this dessert requires no baking, I also like it because it’s a blank canvas. Instead of Maria’s or Social Tea cookies, use Oreos. Lotus Biscoff cookies or Graham crackers are also another option. Add some toasted nuts 🥜 (almonds or pistachios) when processing Maria cookies in the food processor.
 
The same applies to the extract when making the whipped cream. In the video, I use vanilla, but there’s nothing stopping you from using others like rum extract, maple extract, and even orange 🍊 extract… have fun with it!
 
For the purpose of filming 🎥 and also taking pictures, my dessert dishes are very big, but when using smaller ones, like stemless wine glasses, you should have more layers in your dessert. Technically, this recipe is for 4 servings.
 
The last layer should be the cookie sawdust. After covering with cling film and chilling for 6 hours to overnight 🌛, I like to decorate mine with lightly dusted dark cocoa powder, placing a strawberry per dessert dish along with a cookie… cute and elegant!
 
This no-bake, easy dessert can be whipped up in less than 15 minutes. With alternating layers, it has a delicious contrast of textures! This Serradura • Portuguese Sawdust Pudding is a tasty recipe to make during the hot summer months… 🌞🌴
Bon Appétit! 🍽
 
Here are more scrumptious dessert recipes for you to try… 😀
– Raspberry Cream Cheese Rolls
– Bing Cherry Pie
– Peach Cobbler
– Blueberry Ice Cream
– Strawberry Shortcake
– Orange Flan
– Bumbleberry Pie
– Funnel Cakes
– Lemon Gelato
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/serradura-portuguese-sawdust-pudding/

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Instant Pot Pork Carnitas Recipe • Quick Pulled Pork | Club Foody

 

Unless there’s AC in your house, we’re kind of limited when it comes to cooking, especially when the mercury rises. Of course, barbecuing 🔥 is the perfect alternative when someone owns one otherwise, using the oven is not really the ideal situation.
 
Years ago, we bought an Instant Pot. Frankly, I recently just started using it. All my girlfriends have been using one for a long, long time. With recipes scheduled ahead of time, I had to wait for an opening. The first recipe I made 👩‍🍳 using this appliance is this featured one… Instant Pot Pork Carnitas!
 
In a fraction of the time, you can enjoy this amazing Mexican pulled pork recipe! The results are just like making it traditionally in the oven or stovetop: melt-in-your-mouth 😋, crispy edges, and caramelized texture! The tasty, infused meat comes out moist, and it takes just 10 minutes under the broiler to finish it!
 
It’s quite convenient as you don’t have to heat up the kitchen, plus it gives you the opportunity to enjoy this delicious meat any time throughout the year. In an hour ⏰, this Instant Pot Pork Carnitas recipe is ready to serve, significantly cutting down on cooking time.
 
A rub is applied to the chunks of meat. It won’t coat them entirely, but as long as there’s some on each piece. After searing the chunks in oil and setting aside, the vegetables 🧅 are quickly sautéed before the rest of the ingredients go in.
 
I use Coca-Cola 🥤 because it tenderizes the meat beautifully. The mild acidity and carbonation in the soda helps to break down the tough muscle fibers. The sugar in it also caramelizes the shredded pork when finishing in the oven, plus it balances out the spices from the rub and the jalapeño peppers.
 
The chunks are returned to the inner pot, and the time is set to ‘High’ for 30 minutes!!!
I know, it’s ridiculously fast 😮! When time is up, the meat is shredded, placed on a rimmed baking sheet or baking dish, about 1/3 of the liquid left in the Instant Pot is poured over, and then it goes under the broiler for 5 minutes.
 
Five minutes later, there’s about 1 cup of reserved liquid poured over before the shredded meat is flipped over – make sure there is no darker meat facing up. It’s returned under the broiler for another 5 minutes ⏳ or until the edges of the meat start to caramelize and get crispy.
 
I like serving this pulled pork in tacos 🌮, burritos, quesadillas, enchiladas, bowls, or on nachos. Toast a few hamburger buns and stuff them with the meat before adding some BBQ sauce and topping with Bread & Butter pickles… yummy! Elevate your chilaquiles or in an omelet by using this meat.
 
In the picture, I place the meat on corn tortillas, spoon on some sour cream – I prefer crema but can’t find it here in Canada -, add thinly sliced red cabbage, a few pieces of avocado 🥑, and garnish with cilantro. It’s a bite of deliciousness!
 
To store the leftovers, place the carnitas in an airtight container in the refrigerator for 4 days. It can also be frozen. Simply use a heavy-duty freezer bag, transfer the meat, and squeeze out as much air as possible to prevent freezer burn. It keeps for up to 3 months 📆.
 
One of Mexico’s favorites, this bold, savory Instant Pot Pork Carnitas is sure to please everyone! It’s a delightful recipe that can be used in a lot of different dishes. I’m sure this fall-apart tender meat will become a regular item on your menu 📜…
Bon Appétit! 🍽
 
Here are several more Mexican-inspired recipes for you to enjoy… 😀
– Baja Shrimp Tacos
– Easy Chicken Fajitas
– Mexican Casserole
– Michelada • Mexican Beer Cocktail
– Mexican Smoky Corn Dip
– Slow Cooker Barbacoa Beef
– Mexican Chicken Salad
– Chiles Rellenos
– Mexican Tostadas
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/instant-pot-pork-carnitas/

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Chilled Thai Pesto & Potato Soup Recipe • So Tasty! | Club Foody

 

Each summer, we can all feel the repercussions of global warming. The glaciers are melting at a dangerous speed, rising sea levels, and the impact of extreme weather is increasing droughts, wildfires 🔥, and floods around the world.
 
When I was a young adult, the temperatures of my summers were more bearable 😎 than they are now. Of course, we had the odd time when it went above 30°C/86°F, but not as often as we’ve been encountering over the last 8 years.
 
Unless there’s AC in your home, most of us don’t feel like eating anything hot when the temperature rises above our comfort zone. Besides sandwiches 🥪, salads, or going out for dinner in a climatized room, there’s a type of food David and I enjoy a lot… soups! Obviously, I mean chilled soups!
 
I’ve posted almost a dozen of these soups over the years, and here’s another one to add to the list… my Chilled Thai Pesto & Potato Soup! Extremely flavorful, this one-pot recipe 🥘 is so easy to make. It has a gorgeous combination of fresh ingredients, making this soup both very tasty and also healthy!
 
I like to start very early in the morning when the temperature is comfortable and make my soup. It takes me 10 minutes to prepare 🔪 my ingredients and about half an hour to cook. Then I transfer it to a large bowl, let it cool to room temperature before chilling it for a good 6 hours.
 
First, the shallots, garlic 🧄, and ginger are sautéed in oil. Afterward, I add my potato cubes and pour in some low-sodium vegetable broth. If I don’t have this broth, I use chicken; they’re both interchangeable. The same goes for the shallots; if there aren’t any around, I opt for red onions.
 
When it comes to potatoes 🥔, I use Yukon Gold. Their starch level is medium, which prevents the mixture from getting a cloudy and gluey texture. I also like their buttery flavor, and when the mixture is blended into a smooth consistency, their tiny microscopic particles mimic heavy cream, giving that silky result.
 
In the making of this Chilled Thai Pesto & Potato Soup, there’s a special ingredient that goes in… my Thai Pesto. It has a beautiful mix of components, making this condiment extremely delectable. Here’s the link to get it… Pesto 8 Ways – Part Two
 
Just before blending the soup until very smooth, dried basil leaves and lime juice join the party. Adding these two at the end preserves the aroma on top of preventing the acid from turning bitter. If you decide to add fresh basil instead of dried, use ½ tablespoon 🥄.
 
Using an immersion blender, the mixture is then processed until very smooth. If you don’t own this kitchen tool, simply use a blender and work in batches, placing a dishtowel on the lid to prevent from burning 🤕 yourself.
 
The soup is brought to room temperature, then covered before being transferred to the fridge for at least 6 hours. I prefer overnight 🌛 for a couple of reasons. It helps the flavors to blend further, plus it reaches maximum chill! If there are leftovers, return the soup to the refrigerator.
 
Refreshing, rich, and velvety, this flavorful Chilled Thai Pesto & Potato Soup is a must on those hot summer days! It’s a healthy bowl loaded with deliciousness 💚. Served with crusty bread, this is a satisfying meal you can enjoy as an appetizer or as a light meal…
Bon Appétit! 🍽
 
Check out these other amazing light recipes… 😀
– Vietnamese Summer Rolls
– Chilled Avocado Soup
– California Panini Sandwich
– Salade Niçoise
– Classic Vichyssoise
– Baja Shrimp Tacos
– Six Layer Chip Dip
– Spanish Gazpacho
– Salad with Warm Goat Cheese en Croûte
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/chilled-thai-pesto-potato-soup/ 😉 

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