Sweet Chili Lime Sauce Recipe • Quick & Easy! | Club Foody

 

Do we have enough condiments sitting in our pantry and refrigerator 🤔? Of course, we do, but it seems that we always need more… well, I certainly do. Condiments are a must that help to enhance or complement a dish by improving the flavor.
 
Besides the regular ketchup, prepared yellow mustard, sour cream, mayonnaise, salad dressings, and different types of oil that most have on hand, there’s also aïoli, tahini, chutneys 🥣, hollandaise sauce, pesto, chili oil, horseradish, and many, many more.
 
One that I enjoy making for dipping my favorite finger foods in is my Sweet Chili Lime Sauce! I like using it with chicken fingers or nuggets 🐓, spring rolls, fries or onion rings, cheese sticks, or Shrimp Croquettes, which the recipe is coming up next month.
 
This Sweet Chili Lime Sauce recipe is incredibly easy to make. It uses only 3 ingredients. When serving, finely chopped cilantro can be sprinkled on top, but it’s not necessary. It takes less than 5 minutes ⏳ to put this sauce together: add the three ingredients in a bowl, stir, and done!
 
With BBQ season 🔥 coming up, this Sweet Chili Lime Sauce is another condiment you should try. It’s uncomplicated and definitely very tasty! Enhance your dishes by serving this sauce alongside. It can also be used as a marinade…
Bon Appétit! 🍽
 
Here are several more Mexican inspired recipes for you to enjoy… 😀
Check out these other great BBQ & grilling recipes… 😀
Here are more delicious condiment for you to try… 😀
– Bourbon Maple Bacon Jam
– Garlic Herb Butter
– Russian Dressing
– Soubise Sauce
– Spicy Red Pepper Jelly
– Tempura Dipping Sauce (Tentsuyu)
– Pomegranate Molasses
– Dr Pepper BBQ Sauce
– Cocktail Onions
and for even more sauce recipes 🥣, click on this link… Recipe Category • Sauces & Marinades

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/sweet-chili-lime-sauce/ 😉

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Cuban Picadillo Recipe • Latin Comfort Food | Club Foody

 

As I’ve often mentioned before, throughout my life, I have somehow surrounded myself with many people from diverse backgrounds. I’m not sure if it’s the fact that my curiosity 🐱 is so transparent, my enthusiasm to learn more about their roots, or simply my aura, but I attract them to me (or vice versa).
 
When I briefly owned my high-end fashion clothing store back in the ‘90s, my event coordinator introduced me to a friend of hers who just married 👰🤵 a Cuban lady. They invited us many times over to their place for dinner. This is how I discovered Cuban food!
 
I had the pleasure of enjoying for the first time Arroz con Pollo, Papas Rellenas, Lechón Asado, Tostones, Ropa Vieja, Churros, their popular Medianoche as well as Cuban Sandwich, Pastelitos, Tortilla de Patatas, Tres Leches Cake, and many more, including this one… Cuban Picadillo!
 
This one-pot dish is so delicious! With a lovely tomato sauce base and a briny flavor in the background balanced by the sweetness of golden raisins, this is comfort food to the MAX 🥰! It’s nothing fancy, making it a perfect weeknight meal to enjoy. It has some similarities to Lamb Keema or Sloppy Joes.
 
What I like about Cuban Picadillo is its versatility…
In the video, I serve it along with rice 🍚, but the mixture can be spooned into burritos, tacos, over papas rellenas, or even stuffed in empanadas. Also, it can be adapted using other meats such as turkey, ground pork, etc. The same applies to using other vegetables like carrots and peas.
 
This Hispanic dish is all about developing flavor as it cooks. A typical Cuban Picadillo is made with a foundation called “sofrito”, which is a flavor base of onions 🧅, peppers, garlic, and herbs. It’s the Latin version of the French mirepoix.
 
My version differs slightly as I layer the seasonings… I season some at the beginning, and the rest later, after the ingredients are in. It helps to preserve the spices’ vibrant flavor. Also, I prefer using a can of crushed tomatoes 🍅 instead of tomato sauce, but either way, they bring a gorgeous taste to the dish.
 
Like Texas Cowboy Stew, Saag Aloo, Curry Fish Stew, or any other recipe where raw potatoes 🥔 are added to the dish, I push them down into the mixture. I make sure the spuds are very well submerged so they cook faster and more evenly as well.
 
Cuban Picadillo is a simple dish and yet so tasty! This flavorful one-pot recipe 🥘 is a great one to add to your folder. It’s versatile, can be served in many different ways, plus it’s budget friendly too. Simmered in a savory sauce, this is a satisfying meal to serve to your family.
Bon Appétit! 🍽
 
Check out these other delicious one-pot recipes… 😀
– Chicken Vesuvio
– Bourride Provençale with Aïoli
– Guinness Beef Stew
– Chicken Marengo
– Cod in Puttanesca Sauce
– Mexican Beef & Rice Skillet
– Italian Gnocchi Casserole
– Fricassée de Poulet (Chicken Fricassee)
– Creamy Tuscan Salmon
and for even more international recipes 🌍, click on this link… Recipe Category • International

For ingredient amounts, directions, and much more, vsiti ➡ https://clubfoody.com/cf-recipes/cuban-picadillo/ 😉

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Homemade Dulce de Leche Recipe - Tips & Tricks | Club Foody

 

One of the most beloved items in baking, besides chocolate 🍫, is probably caramel! Its rich, buttery, and sweet profile elevates any sweet treat. It can be used as a condiment, filling, topping, or an ingredient to enhance flavor.
 
Although they sound the same, caramel, butterscotch, and dulce de leche are slightly different. It all comes down to the base ingredients and the cooking methods, resulting in each of them having its own distinct flavor profile. Let’s have a look 👀…
 
– Caramel is basically heating sugar until it melts and turns brown. Often, water 💦 is added at the beginning of cooking, while heavy cream or butter is incorporated after the sugar is caramelized to stop the cooking. The result gives a sharp, toasty flavor with a syrupy consistency.
– Dulce de Leche is created by slowly simmering milk 🥛 and sugar together for 2 to 3 hours, with a touch of baking soda. The other method is by boiling a can of sweetened condensed milk. In the end, both methods yield a thick, creamy, and spreadable texture with a gorgeous, rich, and nutty flavor.
– Butterscotch uses butter 🧈 and dark brown sugar at the beginning of cooking and finishes with heavy cream, vanilla extract, and a tiny amount of salt. The final product results in a sweet and rich flavor.
 
My grandmother 👵 was making her “thick” caramel, as she liked to describe it, not knowing she was making dulce de leche. My mother called it the same, and I ended up making the same mistake until one of my South American friends finally corrected me and explained the differences.
 
Valeria was telling me that when her mother was making it “literally” from scratch, using milk, sugar, baking soda, and a little vanilla extract. It takes a while, and there’s a lot of stirring 🥄 involved. As much of a foody as I am, I never tried it or intend to do so – yes, I can be lazy once in a while!
 
The only way I’ve made my Homemade Dulce de Leche is by using a can of sweetened condensed milk and letting it simmer on medium heat for a few hours ⏰. This is certainly the easiest method unless you can find it pre-made in the Latin section of your supermarket.
 
When using the boiling method, make sure there are no dents on the can and also use a fully sealable one. The can with the pull-top might pop-op open under the pressure from the heat 🔥. I used it in the past and nothing bad happened, but it’s better to be safe than sorry.
 
Making Homemade Dulce de Leche is pretty easy as long as the can is completely submerged. Bring a large pot of water 💧 to a boil, place the can sideways so it rolls during the process, cooking the mixture evenly. Then, reduce to medium heat, and cook for 2 to 3 hours.
 
What makes the difference between 2 and 3 hours (and more) of cooking 🤔? The color, thickness, and flavor complexity.
– Close to 2 hours, the dulce will be lightly caramelized and more pourable, similar to a thick syrup.
– At the 3-hour mark, the caramel will be much darker, almost like mahogany, thicker, and have a more complex and caramelized flavor.
 
There’s no right or wrong, as it all depends on its application. If you’re looking to drizzle the caramel over ice cream 🍨 or use it as a dip for fruits, a 2-hour cook time is plenty. However, the 3-hour+ time is often used for fillings like Dulce de Leche Cupcakes, Alfajores (sandwich cookies), Skor Banoffee Pie, or Tres Leches Cake.
 
As I mentioned earlier, to achieve perfect caramelization, it is essential to ensure the can is submerged at all times. What I like to do is to boil water in my tea kettle and pour some into the pot as needed. That way, the water stays constantly hot.
 
When time is up, simply (and carefully) remove the can from the simmering water and allow it to cool completely before handling it. If you’ll be using the whole can for a dessert, let me tell you that it will be the most challenging time by resisting the temptation of getting a spoonful of that deliciousness!
 
Making Homemade Dulce de Leche is superior to store-bought. It offers a richer, creamier texture with a more intense caramel flavor. Another reason for making it at home is that it costs less 🏧 than the pre-made ones, plus you can decide which level of thickness you want your caramel…
Bon Appétit! 🍽
 
Check out these other great kitchen tips and tricks… 😀
– Cake Flour Substitute
– Lining a Square Pan with Parchment Paper
– Perfect Meringue
– How to Soften Cream Cheese Quickly
– Vanilla Sugar – How to Make It
– German Gingerbread Spice • Lebkuchengewürz
– Cranberry Simple Syrup
– Leftover Evaporated Milk Ideas
– Berries • How to Keep Them Longer
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

Greek Baked Beans • Gigantes Plaki | Club Foody

Throughout my life, my circle of friends has always been diverse. As you know, Canada’s 🍁 ethnic diversity has a high percentage of immigrants. By being curious about other cultures, I surrounded myself with many amazing people from great backgrounds!
 
One of our friends’ heritage is Greek. She’s 👩‍🦱 a great cook and she sure loves to enjoy her roots by serving many dishes from the old country. One that I had the pleasure to taste from her kitchen was this one… Greek Baked Beans also knows as Gigantes Plaki!
 
This classic Greek vegetarian dish is incredibly delicious. With lovely ingredients, this meatless recipe can be enjoyed as mezze (appetizer), a vegetarian dish, or as a side alongside meats like chicken 🐓 or meatballs. It’s traditionally served warm or at room temperature.
 
As much as I enjoyed hers, I thought it was slightly lacking in flavor. Typical me, I rolled up my sleeves 👩‍🍳 and enhanced the dish by adding just a few seasonings, such as red pepper flakes – just a little – and my homemade Greek seasoning.
 
When I make these Greek Baked Beans • Gigantes Plaki, I use canned lima beans (also known as butter beans), which are fully cooked and ready to go. It accelerates the process. It takes 40 minutes ⏰, from start to finish, not including the mise en place.
 
If using dry lima beans, you’re opening up another can of… beans 🥫!
First, the lima beans have to soak for 12 to 24 hours 🕞. Then, when it comes to baking time, it can take anywhere from 1 to 2 hours depending on whether the beans were pre-boiled and if the dish is covered or uncovered.
 
Either way, the results are simply fantastic! When the dish is done, you’ll end up with creamy and tender beans… not mushy! This is one of those recipes that is not only easy to make but also incredibly healthy 💚!
 
This Greek Baked Beans • Gigantes Plaki can be served as an appetizer. However, it’s often enjoyed as a satisfying vegetarian main course along with crusty bread, pita, or salad 🥗, as well as a side dish with meat. Topped with fresh chopped parsley and crumbled feta cheese, this is certainly a must try…
Bon Appétit! 🍽
 
Here are more incredible meatless recipes for you to try… 😀
– Saag Aloo
– Pasta alla Caponata
– Spinach Apple Salad
– Best Eggplant & Mushroom Veggie Burgers
– Georgian Cheese Bread • Khachapuri
– Samosas
– Spaghetti Aglio e Olio
– Avocado Sweet Pea Toast
– Easy Falafel
and for even more meatless recipes 🥗, click on this link… Recipe Category • Meatless

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/greek-baked-beans-gigantes-plaki/ 😉

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Creamy Chicken Alfredo Recipe • Classic Dish | Club Foody

 

Isn’t it amazing to enjoy a delicious meal? It’s even better when it takes less than 30 minutes ⏳ to make. We’re all in the same boat with our busy schedules, and I can safely say that a quick, tasty meal is always sought after.
 
On the website 💻, there’s a section just for that called Quick & Easy. There are so many recipes to choose from. Among them, there are pasta dishes. They can be Easy Beef Egg Noodles, Moroccan Green Spaghetti, Shrimp Fra Diavolo, Creamy Mushroom Chicken, Carne alla Pizzaiola, and more.
 
When it comes to the “classico” recipes, you can find Spaghetti alla Puttanesca, Cacio e Pepe, Pasta al Tonno, Penne alla Vodka, Spaghetti Amatriciana, Fettuccine alle Vongole, Pasta al Limone, Penne all’ Arrabbiata, Pasta Pomodoro 🍅, Spaghetti Aglio e Olio or alla Carbonara, etc.
 
Another popular pasta dish in my kitchen is this one… Creamy Chicken Alfredo! Rich and unctuous, this comforting recipe 🥰 is just irresistible! It’s simple and yet so delicious! Although I use chicken in this recipe, it can be enjoyed with shrimp or by itself.
 
This authentic Roman dish is made with only three ingredients: high-quality butter 🧈, freshly grated Parmesan Reggiano cheese, and fresh pasta, along with starchy pasta water. We Americanized it by adding garlic, heavy cream, and seasonings. With all due respect to the Italian cuisine, I had the authentic version, and didn’t like it – it was bland and uninspiring!
 
The preferred noodles used for this classic are fettuccine. They’re cooked according to the package directions unless you want to make the noodles from scratch, and here’s the link… Homemade Pasta. In that case, cook for 2 to 3 minutes. Whether store- bought 🛒 or fresh, reserve about ½ cup of pasta cooking water.
 
As the title implies, I use chicken breasts 🐓. I prefer pounding them to an even thickness prior to cooking instead of slicing. Pounding them breaks down the fibers, resulting in a more tender and juicier meat, cooking faster and consistently.
 
After the breasts are nicely browned, they’re covered with foil and rested on a cutting board for 10 minutes before being sliced 🔪 against the grain. While they’re sitting there, we start the sauce. If everything is timed properly, this Creamy Chicken Alfredo shouldn’t take more than 25 minutes to make.
 
One of my girlfriends 👩‍🦱 told me that she wipes her skillet after cooking the meat. Why? – I asked. She told me that the sauce looks whiter, while I told her that the extra flavors were gone! It’s your call whether you wipe it or not, but keep in mind that it’s a delicious way to build up flavor.
 
To achieve the perfect sauce, it’s crucial to not let the heavy cream boil otherwise, it will separate. Let it simmer gently on medium-low heat. When the sauce starts to thicken, I like adding seasonings 🧂, one of which is Italian, and here’s the link to make my blend… Italian Seasoning • Homemade Blend.
 
Another important step is to take the skillet off the heat before gradually adding the cheese while whisking 👩‍🍳👨‍🍳 constantly. I know you see my pan sitting on the same burner, but in the background, I turned off the heat a good 5 minutes before incorporating the cheese.
 
As I mentioned earlier, freshly grated Parmesan Reggiano is the chosen cheese for this dish. Normally, I use Grana Padano 🧀 because that’s the kind we have in our fridge all the time. When I have some, I like mixing it with a little Pecorino Romano for extra sharpness and a saltier flavor.
 
The pasta goes in and is tossed until well-coated. Then we’ll add the parsley and the sliced meat. These ingredients are gently mixed until well incorporated. More than likely, the sauce will start getting too thick, and to thin it out, a little reserved pasta water 💦 is added until it reaches the desired consistency.
 
This Creamy Chicken Alfredo is the best Americanized version you’ll ever make! Its flavor is incredibly mouthwatering! This dish can be served with chicken, shrimp 🍤, or just as is without meat. It’s a delightful 30-minute recipe you can enjoy anytime…
Bon Appétit! 🍽
 
Check out these other delicious pasta recipes… 😀
– Meat Lasagna
– Duck Ragù with Pappardelle
– Baked Ziti
– Creamy Tortellini Boscaiola
– Creamy Shrimp Linguine
– Pasta alla Caponata
– Italian Sausage, Spinach & Ricotta Cannelloni
– Pastitsio
– Zucchini Pork Penne
– Italian Stuffed Pasta Shells
and for even more pasta and pizza recipes 🍝🍕, click on this link… Recipe Category • Pasta & Pizza

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

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