Buffalo Chicken Dip Recipe • A Tasty Party Food! | Club Foody

Sometimes, I go on a spree using the same ingredients. For example… After buying a big bag of beets, I made hummus, made ice cream, and also used them as an ingredient for my chocolate cake 🎂. With what was left in the bag, I pickledthe vegetables.
 
I did something similar with my Buffalo Sauce. Besides the wings, I turned this tasty flavor into a Buffalo Chicken Salad. Then I made a Buffalo Mac & Cheese as well as Buffalo Chicken Casserole, plus a Buffalo Pork Pizza 🍕.
 
In today’s episode, I’m sharing another recipe… my Buffalo Chicken Dip! This hors d’oeuvre is perfect for entertaining. It’s among our favorite Super Bowl recipes! With shredded chicken, 3 different types of cheese, creamy ranch dressing, and the obvious… hot sauce, this dip is loaded with deliciousness 😋!
 
It’s super quick to put together. After blending the cheeses together along with hot sauce, the rest of the ingredients are added. From there. The mixture is spooned into a greased baking dish and baked for 20 minutes ⏰. It rests for 10 minutes before serving!
 
One of the cheeses used in this recipe is cream cheese. I recently posted an amazing trick to soften it quickly. It takes anywhere from 5 to 10 minutes ⏳, depending on how hard it is. This is definitely something you want to know so click here to find out… How to Soften Cream Cheese Quickly
 
Contrary to many people, including my two girlfriends who have used it a few times, I don’t put blue cheese in the dip. Although I love it 💖, I don’t add any because I find it’s way too strong and it overpowers the other ingredients. If you want, go ahead and add it.
 
To blend the cheeses 🧀 and the hot sauce together, I use my stand mixer with the paddle attachment as it does a better job than by hand. After this step, everything is incorporated using a spatula. I make sure to scrape the bottom of the bowl for an even mixture.
 
Normally, pimiento peppers are what I use, but when I started filming 🎥, I realized I didn’t have enough for the Buffalo Chicken Dip recipe, so I switched to red bell peppers. Either way works just fine! For the garlic, I prefer fresh over powder or salt.
 
Shredded chicken 🐓 is one of the main components of this dish. Years ago, I showed you an easy way to do it. What you need is either a stand mixer or a very good hand mixer. For more info about poaching and shredding, here’s the link… How to Poach & Shred Chicken the Easy Way
 
There’s ranch dressing going into this dip. Being a true “foody”, I use my homemade recipe. It has more zip plus it’s tastier than the commercial ones! It doesn’t take that much time to make it from scratch, and here’s the link… Zippy Ranch Dressing
 
After the mixture is done, it’s transferred to a 1-quart baking dish, lightly greased, spread out evenly, and baked for 20 minutes. When the time is up, it’ll be scorching hot 🔥 so let it sit to cool off for about 10 minutes before garnishing with green onions and serving.
 
When entertaining or for any sporting event like Super Bowl 🏈 coming up this weekend, this Buffalo Chicken Dip is always a touchdown! Served with bread, crackers, tortilla chips, or veggies, this is the perfect hors d’oeuvre everyone enjoys!
Bon Appétit! 🍽
 
Here are more tasty party food recipes for you to try… 😀
– Mini Cheesy Sausage Balls
– Croquetas de Jamón • Ham Croquettes
– Holiday Cheese Ball
– Mexican Smoky Corn Dip
– Shrimp Bruschetta
– Baked Greek Pita Wedges
– Kentucky Hot Brown Sliders
– Oven Baked Jalapeño Poppers
– Hot Spinach Artichoke Dip
– Sweet Chili Chicken Bites
and for even more hors d’oeuvre recipes 🍣, click on this link… Recipe Category • Hors d’Oeuvres/Antipasto, Canapés/Dips

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/buffalo-chicken-dip/ 😉

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Blueberry Overnight Oats Recipe • Convenient & Tasty | Club Foody

 

Last October, I went to Québec City to help my mother move to a senior residence, located on the South Shore of Montréal. While I was staying at her place, packing, sorting, and cleaning 🧼, one morning, she served me a “make ahead” breakfast item that surprised me…
 
It was simply oats that she prepped ahead of time and stored in individual glass containers. When I asked her where she found that idea, she couldn’t remember. After setting her up in her new place, I flew back 🛫 to Vancouver and made it a few times since.
 
As you know, I like experimenting 🧪 and also enhancing recipes therefore this is exactly what I did with her oats. I turned them from plain into this item… my Blueberry Overnight Oats! Super easy to make, this is the perfect morning dish to prep the night before…
 
I work from home 🏡 and David owns his business so our mornings are not as hectic as most of you may have. However, it doesn’t mean that we can’t enjoy the convenience of this breakfast item. I tried a few different ways to prep it and the results were simply delicious!
 
My husband loves his blueberry flavored yogurt and this is why I came up with this Blueberry Overnight Oats recipe. My preferred yogurt is vanilla and I also made it with that flavor… it was so incredibly tasty! I haven’t tried strawberry 🍓, peach, raspberry, or other varieties but I’m sure they will also be fantastic!
 
The commercial yogurt brands with flavors add sweetness to them so there’s no need to add more but if you’re using plain, you’ll have to add some. I recommend honey 🍯 or agave nectar to give that boost of sweetness to the dish.
 
A friend of mine told me that she uses Greek yogurt. Unless I need it for a specific recipe, it’s not an item we regularly have in our fridge. She suggests to add more milk 🥛 than I do in mine to dilute it so the texture is not too thick, plus adding either maple syrup or honey as well as some vanilla extract.
 
One ingredient we both add to our oats is chia seeds…
It helps to thicken the mixture and also adds fiber to your first meal of the day. Chia is a superfood 💚! Besides fiber, it’s packed with antioxidants, protein, omega-3s, and minerals. In addition, it helps with blood sugar control, bone strength, plus supports heart and digestive health so don’t skip them!
 
Everyone knows (I sure hope so) the drill when it comes to “taste and adjust if needed”. Depending on the brand as well as the country, the sodium content 🧂 and sweeteners amount differs so taste before adding anything else to it.
 
After the mixture has been in the refrigerator overnight, there are two, actually three ways to enjoy it. It’s mixed 🥄 before being enjoyed as is with some fresh blueberries on top, or it’s warmed up either in the microwave or on the stovetop…
 
The microwave method is the fastest one. The mixture is cooked in a microwave-safe bowl on “high” in 30-second intervals, stirring in between until warmed through. For the stovetop method, the mixture is warmed up in a small saucepan over medium heat which can take anywhere from 6 to 8 minutes ⏰.
 
This summer, I will certainly eat mine as is straight from the fridge but, right in the middle of winter ⛄, I prefer it warm. Milk and sweetness can be added but I don’t think it needs it. What I like is to top it with fresh blueberries, pomegranate seeds, or nuts.
 
As crazy as mornings can be, don’t panic and simply make this Blueberry Overnight Oats! You can add your favorite flavored yogurt and play with the toppings. Another plus is if you really don’t have time to eat it at home, bring it to work 🏭…
Bon Appétit! 🍽
 
Here are more scrumptious breakfast recipes for you to try… 😀
– Breakfast Burritos
– Eggs Benny Poutine
– Farmer’s Sausage Skillet
– Chocolate Waffles
– Breakfast Sausage Croissant Casserole
– Buckwheat Pancakes
– Soft Boiled Eggs
– Apple Cinnamon Bread
– Healthy Homemade Granola
and for even more breakfast & brunch recipes 🍳🥞, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/blueberry-overnight-oats/ 

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

 

Guiness Beef Stew Recipe • A Tasty Comfort Food! | Club Foody

 

Here on the Canadian West Coast, our winters are not as harsh as the rest of the country. The average temperature is above freezing, and often it can reach the double digits, but by all means, it’s not balmy at all! Instead of snow, we get rain ☔. However, the humidity makes it feel cold, as if it were below 0ºC.
 
Like anyone living above the 49th parallel, we like our hot, hearty soups 🥣, stews, and casseroles! It can be a nice Split Pea & Ham Soup or Moroccan Harira that I just posted recently. For the casseroles, I like Shepherd’s Pie, Frankie’s Macaroni, Mexican Beef & Rice Skillet, Gnocchi Casserole, Pierogi Ruskie (Perogies), etc.
 
The stew category is another favorite 💖 one during the colder months of the year. I think of Curry Fish Stew, Brunswick, Texas Cowboy, Pork Stew with Meatballs, Coffee Beef, Chicken Stew, and others. Another one that I like making is my Guinness Beef Stew!
 
This one-pot dish is incredibly flavorful! Beef cubes along with vegetables, spices and herbs 🍃, are slowly cooked in a rich and robust gravy! This is an all-time favorite recipe to enjoy this season! It’s easy to make and a delicious, satisfying meal to have along with crusty bread!
 
The beef cubes are seasoned with salt and pepper. For the freshly ground mixed peppercorns, I generously season the meat with them – I love the peppery taste -, but I suggest to go easy on the salt 🧂 as the cubes will be cooked in bacon fat later. It’s simpler to add more later, but impossible to remove it.
 
The bacon 🥓 is added to a cold Dutch oven before the heat is turned on to medium-high. Starting in a cold pan allows the fat to render slowly, resulting in evenly cooked bacon. The meat is sautéed until almost crispy, and then scooped up into a bowl while searing the beef cubes.
 
The cubes take no time at all to brown. Still on medium-high heat, the meat 🐂 is quickly seared in batches before being transferred to a bowl. At that temperature, it takes less than 2 minutes, plus this is the perfect way to develop flavor. This chemical effect is called the “Maillard Reaction”.
 
When both bacon and beef are cooked, the rest is easy peasy. Veggies 🥕 are sautéed then coated with flour, creating a roux that will later act as a thickening agent. From there, the rest of the ingredients are added (except the cornstarch and parsley).
 
While blending the ingredients, it’s important to vigorously scrape the bottom of the pot to dislodge any browned bits also known as fond which brings a gorgeous richness to the Guinness Beef Stew. There will probably be some on the spoon 🥄 so simply put it back in the pot. The liquid will take care of dissolving it.
 
The stew is covered and simmered slowly for 1 hour and 45 minutes ⏰. When the time is up, it cooks for another 45 minutes with the lid off so the liquid can evaporate. During that time, skim off the fat floating on top and discard the sprigs of rosemary and bay leaves; they did what they were supposed to do and can now retire in the compost bin.
 
The last step is to thicken the gravy using a cornstarch slurry which I prefer over a flour slurry for a few reasons. It’s flavorless, it needs a smaller amount than its counterpart to thicken, it gives a beautiful, glossy finish to the sauce 😍, and the results are much quicker… 45 seconds to stir and it’s done!
 
Luscious and comforting, this Irish Guinness Beef Stew is perfect to make during the winter months! It’s a tasty one-pot recipe that will have you coming back for seconds. Served with crusty bread 🍞, this is an unpretentious, lovely meal to enjoy!
Bon Appétit! 🍽
 
Check out these other comforting recipes… 😀
– French Onion Dijon Pork Chops
– Chicken Scarpariello
– Lasagna Roll Ups
– Cod au Gratin
– Moroccan Kefta Tajine
– Easy Beef Egg Noodles
– Italian Poutine
– Lamb Keema
– Bunny Chow
and for even more beef recipes 🐂, click on this link… Recipe Category • Beef

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

 

Pasta alla Caponata Recipe • Sicilian Vegetable Dish | Club Foody

 

I’m a carnivore, no doubt about it, but I like taking a break from meat 🐃🐖🐓 occasionally. Before I met David, I was eating at least one meal weekly without it. It’s actually extremely good to do this as it reduces saturated fat and inflammation.
 
Eating a “meatless” dish as a meal is giving love 💖 to your system! Yes, salads are a no brainer! It can be anything from Israeli, Fattoush, to Spinach Apple Salad. When it comes to others, there can be Gnudi, Samosas, Torta Pasqualina, Aloo Gobi, or this one… Pasta alla Caponata!
 
This Sicilian recipe is absolutely delicious! With sautéed eggplant cubes along with other vegetables 🧅, simmered in a rich tomato sauce and served over pasta, this is a satisfying meal to enjoy often! It’s simple and yet, so wonderful!
 
This Pasta alla Caponata featured recipe is about making a sort of warm eggplant 🍆 salad or a relish, if you prefer. I have my other Caponata recipe that I serve as a condiment along with crostini. Although both use similar ingredients, the recipes differ considerably.
 
After the eggplant is cubed and transferred to a colander, a generous amount of kosher salt 🧂 is sprinkled over which helps to draw out the moisture from them. It sits there for 30 minutes before rinsing under cold water. From here, it can be patted dry or, if you have time, let it drain for 20 minutes.
 
The rest goes pretty fast. The eggplant cubes are sautéed until just tender. In the video 🎥, I overdid it as I was distracted by my lovely husband, but 6 to 8 minutes is the most they should be cooked! The cubes are transferred to a bowl while the veggies are cooked in the same oil.
 
A true Sicilian recipe uses red wine vinegar to create a sweet and sour sauce when combined with sugar. I don’t! I use dry red wine 🍷 and raw sugar instead of granulated or honey. I like to cook until the red wine is almost evaporated while the Italians leave adding it at the end of cooking. I tried theirs but prefer my way!
 
One thing I don’t change is using passata di pomodoro 🍅 (tomato passata). It’s super easy to make from scratch. If you don’t have any on hand, here are the 3 best substitutes…
– dilute tomato purée with a little bit of water 💦 (2 cups purée with ½ cup water)
– a can of whole or crushed tomatoes and blend it until smooth
– mix 1 part tomato paste with 2 parts of water (250 g paste to 500 g water)
 
When it comes to the cheese 🧀, I use Grana Padano but Pecorino or Parmigiano-Reggiano are other options. Same for the pasta. In the video, I opted for rigatoni but ziti is another way to go. I also reserved some pasta water to thin out the sauce. I normally use only 2 tablespoons but adjust yours to your liking.
 
Hearty and so tasty, this Pasta alla Caponata is a great “meatless” recipe to make! It’s a colorful 🌈 and tasty meal that will keep you satisfied! This is a healthy Sicilian vegetable pasta recipe to enjoy anytime or when you want to take a little break from meat!
Bon Appétit! 🍽
 
Here are several more tasty pasta recipes for you to enjoy… 😀
– Pappardelle with Pancetta & Mushrooms
– Spaghetti Aglio e Olio
– Italian Stuffed Pasta Shells
– Creamy Shrimp Linguine
– Baked Ziti
– Pastitsio
– Frankie’s Macaroni Casserole
– Zucchini Pork Penne
– Italian Gnocchi Casserole
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/pasta-alla-caponata/ 😉

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

 

Oysters Kilpatrick Recipe • So Flavorful! | Club Foody

 

My brother Daniel 👨‍🦱 and I have never been picky eaters because our parents didn’t allow us to be. What was on the table was what we ate… simple as that! Of course, there were some foods we were not crazy about, but through smart parenting, they knew we were developing our taste buds.
 
Seafood 🦞 was a treat for us and when our father was coming back home with a bag from the fishery supermarket, we got excited! We knew that night dinner would be fantastic and a real delicacy. To this day, we still react the same when it comes to this protein group.
 
Oysters are among them and we’ve been eating these mollusks since childhood. My father’s specialty was to fry them. Then, he served them with homemade tartar sauce and homemade French fries 🍟 – now you know why I enjoy making most dishes at home.
 
Later on, I tried other ways to enjoy these little gems. Either they were raw along with green Tabasco, horseradish and lemon wedges 🍋, in drinks like Bloody Roman or Oyster Shooter, as well as an appetizer such as Oysters Rockefeller or Bienville.
 
Having a cooking website requires a lot of work but there are many benefits. About 4 years ago, one of my followers from Australia (I do have a lot of them from that part of the world 🌏) sent me a popular classic recipe from that country… Oysters Kilpatrick!
 
Oysters, you said?
Naturally, I couldn’t resist trying it and it was a delight! As I schedule 📆 many recipes ahead of time, I wanted to find the perfect slot for it and what better way to showcase this Aussie recipe just before Australia Day next Monday, January 26th, which is a National public holiday!
 
This Oysters Kilpatrick recipe is super quick to make 👩‍🍳👨‍🍳. After shucking them and placing them in a small saucepan along with their liquor, it takes less than 10 minutes before they’re ready to eat. What takes time is “shucking” them, and if you’re not sure how to do it, here’s the link on how… How to Shuck Oysters
 
The bottom shells are kept while the top ones are discarded. After rinsing them under cold water 💦, they’re placed on a baking sheet that is covered with coarse salt. It’s important to make sure they’re sitting nicely in it so they don’t move.
 
After that, the mollusks 🦪 are simmered gently for just 3 minutes…
As much as I love eating them raw, which I haven’t for over 12 years, it’s so important to cook them these days, even if it’s for only a couple of minutes. It helps eliminate harmful bacteria 🧫 and viruses due to water pollution and rising ocean temperatures.
 
From here, they’re drained, placed in the bottom shells and topped with the sauce that consists of ketchup, Worcestershire sauce, salt 🧂 and pepper plus hot sauce of your choice. I use Tabasco® but Frank’s RedHot® is another great option.
 
Cooked bacon pieces 🥓 are placed on top of the sauce and then, the oysters are broiled for just 3 minutes or until everything is warmed through – don’t overcook them! I like to sprinkle on some finely chopped chives and serve them with a few lemon wedges…
 
Incredibly delicious plus quick and easy to make, these Oysters Kilpatrick are an amazing appetizer to make! With a tasty sauce spooned over giving a little zip, these smoky little gems are so tasty! It’s another amazing oyster recipe to add to your folder 📁…
Bon Appétit! 🍽
 
Check out these other incredible seafood recipes… 😀
– Shrimp & Vegetable Tempura
– Lobster Newberg
– Clams Casino
– Mussels in Curry Sauce
– Crab Louie Salad
– Prawn Saganaki
– Moules Marinière
– Garlic & White Wine Steamed Clams
– Bouillabaisse à la Marseillaise
and for even more seafood recipes 🦀🦞, click on this link… Recipe Category • Seafood & Fish

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

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