Baja Shrimp Tacos Recipe • Tasty Finger Food! | Club Foody

 

There are two holidays coming up this week: Canada Day and 4th of July! Family and friends on both sides of the border will gather together for a picnic, or a backyard party. People will set up some decorations, choose the music 🎶, and prep the food.
 
The most obvious will be the ones that go on the barbecue. It can be ribs, hamburgers, and hot dogs, steaks 🥩, rotisserie chicken, asparagus, corn on the cob, eggplants, etc. Another one that should be on the menu is Baja Shrimp Tacos!
 
These are popular for a good reason… they’re loaded with deliciousness! With well-seasoned shrimp paired with a tasty salsa, and topped with red cabbage and crema, each bite is a burst of vibrant flavor! This light and satisfying dish is incredibly quick to make, and a certainly a summer favorite 💖!
 
One of the spices 🥫 I use to coat the protein is ancho chili powder… not chili powder, there’s a difference! Although they can be interchangeable, they’re not quite the same. One is a blend of different spices, while the other is a single-ingredient spice.

– Ancho Chili Powder is just a single ingredient made from dried, ground poblano peppers, delivering that smoky, sweet, and fruity profile with a bit of heat in the background.
– Chili Powder is a pre-mixed seasoning blend. There’s ground chiles, ground cumin, garlic salt 🧄, onion powder, and dried oregano.
 
What makes these Baja Shrimp Tacos so succulent is the salsa. The combination is perfectly balanced, with freshness to it! It wraps the dish up so beautifully! There are raw red onions 🧅 that go in, and sometimes their taste can be strong, so here’s a way to fix their harshness… How to Remove Bitterness from Onions.
 
I enjoy spicy food to a certain extent. I don’t want to numb my taste buds and miss out on the other flavors. To the salsa, I add 1 to 1 ½ tablespoons of finely diced jalapeño peppers however, if you prefer more or less heat 🧯, adjust accordingly.
 
In the video, I warm up my tortillas and cook the shrimp on an electric indoor non-stick grill, although a skillet on the stovetop is another way to go. Why not the BBQ? If the weather is wet ☔, these are two great options to have up your sleeves. If using the “barbie”, the shrimp must be threaded onto skewers.
 
Whichever cooking method you choose, the temperature is set at 400ºF, which is the equivalent to the medium-high heat on the stovetop. Warming up the tortillas takes about a minute per side ⏳ at the most, and a little longer, but not that much more when it comes to the protein: 2:30 to 3 minutes, flipping halfway through.
 
People tend to overcook the protein 🍤, resulting in it becoming tough and dry, with a rubbery texture. A perfectly cooked shrimp curls into a loose “C”, and if it curls into a tight “O”, it’s overcooked. If using a thermometer, the internal temperature of the thickest part should be around 120ºF to 125ºF.
 
From start to finish, cooking time is 5 minutes, and the salsa can be made 👩‍🍳👨‍🍳 ahead. This is one of those dishes that I like to call “stress-free”. This recipe is ideal for entertaining or when you don’t want to spend too much time cooking.
 
These flavorful Baja Shrimp Tacos 🌮 are a popular Mexican finger food that everyone enjoys! They’re quick and easy to make, and the perfect meal to have this summer. Celebrate one of the upcoming holidays 🍁 by serving them at your gathering.
Bon Appétit! 🍽
 
Here are several more Mexican-inspired recipes for you to enjoy… 😀
– Easy Chicken Fajitas
– Mexican Chicken Salad
– Tequila-Lime Chicken Wings
– Strawberry Mango Margarita
– Slow Cooker Barbacoa Beef
– Mexican Smoky Corn Dip
– Chiles Rellenos
– Mexican Tostadas
– Fire Roasted Salsa
– Michelada • Mexican Beer Cocktail
and for even more Mexican recipes, click on this link… Recipe Category • Mexican Cuisine

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

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Polynesian BBQ Sauce Recipe • Quick & Easy! | Club Foody

 

My first barbecue was one using charcoal briquettes. The food tasted amazing, with serious smoky flavors! Later on, after using it, I was toasting a couple of slices of bread 🍞 with the remaining partial ones burning down. It was the most delicious toast anyone could imagine…
 
The downside was the fact that it took longer to start barbecuing compared to a gas grill. Also, it was harder to achieve an accurate cook as the heat kept fluctuating. The major reason why I gave up on a charcoal grill was the cleaning, which was a pain in my… (😮)
 
Whether you’re using a charcoal or a gas grill 🔥, one thing you can’t live without is BBQ sauce. Basting your favorite grilled foods with sauce enhances not only the texture by caramelizing the outside but also adds serious flavor to them.
 
I have a few outstanding BBQ sauce 🥣 recipes such as Dr. Pepper, Hawaiian Style Teriyaki Sauce, Kansas City, Jack Daniel’s, Caribbean, BBQ Sauce for Chicken, and more. Here’s another one that will “wow” your food… Polynesian BBQ Sauce!
 
This condiment is the pinnacle of sauces with its gorgeous combination of sweet, tangy, slightly spicy, and smoky undertones. It brings that umami profile that makes any protein taste incredible! It’s easy and quick to prepare, and it keeps in the fridge for up to 2 months 📆.
 
Polynesian BBQ Sauce is among our favorites! I use it on chicken, when I make my Polynesian Pork Ribs, on fish, like halibut 🐟 or salmon, and even on grilled vegetables. Although similar to my Hawaiian Style Teriyaki Sauce, they’re still quite different in taste.
 
As I mentioned above, it’s easy to make. Blend all the ingredients in a saucepan, cook it down for about 20 minutes ⏰, stir in a cornstarch slurry to thicken it, remove it from the cooktop, and let it cool to room temperature. Voilà… it’s done!
 
This summer, enhance your grilled foods with this amazing Polynesian BBQ Sauce! Loaded with exotic flavor 🌺, this fabulous condiment is totally a must-have this summer! You should also definitely try my latest spice blend… Polynesian Rub.
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Caribbean Jerk Rotisserie Chicken
– Coffee Cocoa Pork Tenderloin
– BBQ Beef Shish Kebabs
– Elotes • Grilled Mexican Street Corn
– Grilled Marlin Steaks
– Shrimp Sliders
– Huli-huli Chicken
– Turkish Kebabs
– Tomates à la Provençale (Tomatoes Provencal)
and for even more BBQ and grilling recipes, click on this link… Recipe Category • BBQ & Grilling

RECIPE ➡ https://clubfoody.com/cf-recipes/polynesian-bbq-sauce/ 😉

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Polynesian Pork Ribs Recipe • A Summer Favorite! | Club Foody

 

Summer is about spending time outside, relaxing, and having fun. It’s also about enjoying our favorite foods such as burgers and hot dogs 🌭, skewers, tacos and rolls, pasta and potato salads, fresh vegetables and fruits, frozen treats, and so on.
 
One dish that David and I must have every summer is ribs. They make the perfect pairing for coleslaw and French fries 🍟. They’re sticky, deliciously messy, and always a crowd-pleaser. I have a few recipes like Canadian Smoky Pork Ribs, Asian-Style Beef Short Ribs, Kansas City-Style Pork Ribs, etc.
 
Here’s another one that is very popular in our house… Polynesian Pork Ribs! Slowly cooked with a gorgeous glaze, these ribs are incredibly amazing! Their sweet, tangy, and savory flavor profile gives that irresistible contrast of yumminess 😋!
 
The success for perfect, tender, and juicy ribs lies in removing the membranes located on the back 🐖. Also called “silver skin”, it doesn’t soften when cooked and becomes tough and chewy. It also prevents any seasoning or sauce from penetrating the meat. It doesn’t matter how long you cook the ribs, it won’t break down.
 
From there, the rack is portioned 🔪 into 4 to 5 ribs per serving. My Polynesian Rub is applied, covering the entire meat surface. The portioned ribs are wrapped with foil, meat side down, leaving the seam up… always “UP” ⬆. The packet is placed on a baking sheet along with the others with the seam up and chilled.
 
My Polynesian Rub recipe makes 1/3 cup. Depending on how big your rack is, you’ll probably have to triple or even quadruple the spice blend. It’s very important to cover the entire portioned ribs, so be generous with it, and make 👩‍🍳👨‍🍳 more as needed.
 
I always chill my prepared, portioned ribs for at least 8 hours, but preferably overnight 🌛. The reason behind this is that the rub acts as a dry brine. It pulls out the moisture from the meat, dissolves it, and gets reabsorbed back into the ribs, tenderizing and enhancing the flavors at the same time.
 
When it’s time to cook them, I place my Polynesian Pork Ribs either in the oven or on the grill at 300°F. In the video 🎥, I show the oven method because not everyone owns a barbecue. If you do, check the grilling method in any of my other rib recipes.
 
Whichever cooking method you decide to use, always place the packets with the seam up ⬆. As we placed the meat side down in the foil earlier, the fat will baste it while cooking, resulting in a melt-in-your-mouth texture! Halfway through cooking, rotate the sheet or switch the packets’ places on the grill.
 
After slowly cooking for over a couple of hours ⏰, the portioned ribs are transferred to another baking sheet lined with a lightly greased foil (oven method), with the meat side up. The packets are discarded; they’ve served their purpose.
 
Then the Polynesian BBQ Sauce 🥣 is generously brushed on the ribs, covering the tops and sides of the meat. They’re transferred back to the oven with the rack positioned in the second slot from the top, and the broiler is turned on “Low”.
 
I prefer positioning it at this level because it’s close enough to the heating element, ideal for caramelizing the tops, without taking the chance of burning 🔥 them during the process. It gives you more control, plus you can see them better.
 
After 5 minutes, the sheet is rotated, and they continue caramelizing for another 5 minutes ⏳ or until the tops are browned with a crisp exterior. It gives them slightly charred edges without overcooking the meat inside, giving the ribs that stickiness we all love!
 
These Polynesian Pork Ribs are truly a must-try! Loaded with flavor, this recipe is easy to make and a great choice for your summer BBQ. They are the perfect grilled food to serve at your next backyard party 🥳, along with coconut rice, pineapple chunks, macaroni salad, etc.
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Peri Peri Chicken
– Tarragon Limoncello Halibut
– Greek Ouzo Pork Kebabs
– Shrimp Po’ Boy
– Bison Burgers with Bourbon Onion Jam
– Rotisserie Chicken
– Turkish Kebabs
– California Burgers
– Coffee Cocoa Pork Tenderloin
and for even more BBQ and grilling recipes 🔥, click on this link… Recipe Category • BBQ & Grilling

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

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Blueberry Muffins Recipe • Always Popular! | Club Foody

 

Although I love breakfast, I rarely take the time to sit down and eat something. It needs to be a quick, and easy food item that I can simply put on my desk, and nibble on while working, like some fruit, a piece of banana bread, croissant 🥐, a smoothie, or muffin.
 
I love muffins 💖! They’re convenient, easy to make, and a great breakfast food to eat on the go. They can be Lemon Poppy Seed Muffins, Whole Wheat Banana Muffins, Breakfast Sausage Muffin Cups, Lemon Raspberry Muffins, Pumpkin & Spice Cream Cheese Muffins, or this featured one… Blueberry Muffins!
 
These are a classic! The slight tartness from the blueberries, along with a hint of citrus 🍋, gives a gorgeous flavor to these handheld quick breads. They pair beautifully with a cup of coffee. Great for breakfast, they’re also fabulous as a mid-afternoon snack.
 
Making Blueberry Muffins is a walk 🚶‍♀️🚶‍♂️ in the park. It’s so easy, with scrumptious results. The secret to the perfect texture is to not overmix the batter. When the dry ingredients and the buttermilk are added to the mixture, they have to be mixed until just combined so the little guys stay light.
 
I like adding some lemon zest to the batter as it brightens it up. It helps to cut through the sweetness while enhancing the lovely flavor of the blueberries. By the way, I have a trick on how to keep these fruits longer 📆, so click on this link… Berries • How to Keep Them Longer
 
The batter is divided evenly between a 12-cup muffin pan lined with liners that have been greased with cooking spray. I like using an ice cream scoop instead of piping bag or a regular spoon 🥄. It does a great job, it’s quicker, and doesn’t waste another plastic bag, plus it makes portioning more accurate.
 
This recipe doesn’t make 12 muffins; it makes 15! I tried to modify it by reducing the amount of the ingredients, but the results were not the same 😟. By doubling the recipe, the batter can be spooned into a large 12-cup pan, yielding exactly 12 jumbo muffins.
 
Before they’re transferred to the oven, I sprinkle on some granulated sugar on top. It creates a nice little crunch. To get a “crunchier” result, use sanding sugar or turbinado sugar (raw sugar), as the larger crystals will resist the heat 🔥 and won’t dissolve as much.
 
I bake my muffins at 375ºF. They rise nicely, but to get them taller with a domed top, here’s the trick…
Start them at 425ºF for the first 7 minutes ⏳, before lowering the temperature to 350ºF, and then bake for 13 to 15 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
 
The hardest part of this recipe is letting the Blueberry Muffins rest for 10 minutes in the pan before unmolding them and allowing them to cool completely. While the waiting time seems long, this is the perfect moment to make a fresh pot of coffee before enjoying one with it ☕…
Bon Appétit! 🍽
 
Here are more delicious breakfast recipes for you to try… 😀
– Blueberry Overnight Oats
– Breakfast Scramble Vol-au-Vent
– Healthy Homemade Granola
– Denver Omelet
– Buckwheat Pancakes
– Soft Boiled Eggs
– Coconut Waffles
– Mini Mexican Tortilla Quiche
– Creamy French Eggs
and for even more breakfast and brunch recipes 🍳🥓, click on this link… Recipe Category • Breakfast & Brunch

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

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Creole Chicken Pasta Recipe • Southern Comfort! | Club Foody

 

Pasta is one of my favorite foods 💖. I find it versatile, easy to prepare, often quick to make, and a great comfort food to enjoy anytime throughout the year. It can be served as a meal as well as a side dish. There are so many ways to have pasta…
 
While here in North America the Earth’s 🌎 axis is tilted towards the sun, the opposite side of the planet is not, and many countries are experiencing their winter season, such as Australia, New Zealand, South Africa, Chile, and Argentina.
 
I have a lot of followers from those countries, and I keep gaining more every week. As a result, I thought I would showcase a recipe that can be perfectly enjoyed all year round, even during summer 🌻, and it’s my Creole Chicken Pasta!
 
This dish is simply amazing! With a creamy, well-seasoned sauce, this is a meal that is not only satisfying but also very easy to make. It’s flavorful, with a little heat in the background from the Creole seasoning. This is a simple recipe, yet a delicious one to serve to your family 👨‍👧‍👦.
 
There are cubed chicken breasts 🐓 in ½-inch pieces, perfect as bite-sized morsels. The meat can be cut into strips, but I opt for cubes as they’re easier to eat with just a fork. The protein is quickly cooked until no longer pink and set aside. It’s important not to overdo it because it will cook further in the sauce later.
 
Then come the vegetables…
Besides using onions 🧅 and celery, I also add a mix of peppers. The day I was filming, there were red and orange bell peppers in my crisper, plus a poblano pepper. When there’s a jalapeño around, I use it as well. It’s a good way to use up your leftover peppers.
 
To make the sauce more vibrant in color and balance out the richness from the heavy cream, there are peeled, seeded, and chopped Roma tomatoes 🍅 added. This classic technique is also known as tomates concassées in French, and here’s the link to learn more about it… Tomates Concassées • Chopped/Crushed Tomatoes
 
Can you skip the peeling? Absolutely! It makes this Creole Chicken Pasta dish more rustic. I went 👩‍🍳 both ways: peeled and unpeeled for this recipe. The difference lies in the texture, as the skins won’t break down during cooking.
 
After the chicken cubes are returned to the skillet, and cooked for a few minutes, the sauce will thicken slightly but not enough. It will still have that “soupy” texture. Before adding the cooked pasta, I stir in 🥄 a cornstarch slurry.
 
I prefer using a cornstarch slurry versus a flour slurry, and here’s why… First, it’s flavorless. Second, it needs a smaller amount than its counterpart to thicken. Third, it gives a nice, glossy finish to the sauce, and lastly, the results are much quicker… stir 45 seconds ⏳, and it’s done!
 
My chosen pasta is penne rigate instead of others 🍝. It traps the sauce beautifully because of its unique design. The ridges (rigate) help the sauce cling to the pasta. Its tubular shape is sturdy enough to hold the protein, plus its hollow center holds more sauce inside.
 
Perfectly balanced with a rich, creamy, bold, and robust flavor, this Creole Chicken Pasta is a lovely dish to try. It’s an easy and fairly quick recipe to prepare. Whether you’re on this side of the planet or the opposite 🌏, this is a delightful weeknight dinner your family will love!
Bon Appétit! 🍽
 
Here are more delicious pasta recipes for you to try… 😀
– Pasta Primavera
– Italian Sausage, Spinach & Ricotta Cannelloni
– Macaroni Salad
– Lasagna Roll Ups
– Creamy Tortellini Boscaiola
– Shrimp Fra Diavolo
– Moroccan Green Spaghetti
– Italian Gnocchi Casserole
– Pastitsio
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/cf-recipes/creole-chicken-pasta/ 😉

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