Mexican Beef & Rice Skillet Recipe • One-Pot Meal | Club Foody

 

I’ve always enjoyed cooking, but now with Club Foody, this is really a full-time job 👩‍🍳! Although I like elaborate recipes such as Bouillabaisse à la Marseillaise, Singapore Noodles, Blanquette de Veau, Beef Wellington, and so on, I still want easy dishes cooked in one-pot!
 
On the website, there are over 100 one-pot 🥘 recipes, and they just keep coming! I think of Italian Gnocchi Casserole, Creamy Tuscan Chicken, Cod in Puttanesca Sauce, Moules à la Provençale, Texas Cowboy Stew, Arroz con Gambas, Chicken Vesuvio, etc.
 
Another one that joins this tasty category is my Mexican Beef & Rice Skillet! With a beautiful combination of ingredients, this delicious recipe is so comforting 🥰! The other plus is it’s quick to prep and takes 30 minutes to cook, making it ideal for a weeknight meal!
 
This recipe is pretty straightforward! The veggies are sautéed before the ground beef hits the skillet. The seasonings are added, followed by the rice 🍚, black beans, and corn kernels. After pouring in the broth and hot sauce, the mixture is simmered for 15 minutes or until the rice has absorbed the liquid and is tender.
 
I named this Mexican Beef & Rice Skillet dish for a good reason… it has all Hispanic ingredients except one. The only ingredient that’s not a staple in Mexican cuisine is sharp Cheddar cheese 🧀. I never tried Oaxaca, Queso Blanco, Queso Panela, or Asadero but I’m sure any of them would be fantastic in this skillet.
 
When it comes to hot sauce, it’s a matter of preference 💖. I like using either Cholula or Valentina. Besides these two, there’s also El Yucateco, Salsa Búfalo, and Tapatío. Although it’s not a Mexican commercial hot sauce, Frank’s can be another alternative.
 
After the rice is done and the cheese is blended, I sprinkle on some fresh chopped 🔪 cilantro before serving it with sour cream. This dish is good on its own, but somehow, adding a few dollops of sour cream enhances the flavors so beautifully.
 
Cooking a meal doesn’t have to be complicated, and that’s exactly what this Mexican Beef & Rice Skillet is all about! It’s a delicious, comforting, and satisfying one-pot dish that is ideal to serve for a weeknight dinner or when time is in short supply. This is a great recipe to serve your family 👨‍👧‍👦…
Bon Appétit! 🍽
 
Check out these other delicious one-pot recipes… 😀
– Hawaiian Chicken Curry
– Red Snapper en Papillote
– Lamb Keema
– Hamburger Helper Copycat
– Creole Couscous with Andouille & Shrimp
– Moroccan Kefta Tajine
– Bourride Provençale with Aïoli
– Cauliflower Fried Rice
– Paella de Marisco
and for even more beef recipes 🐂, click on this link… Recipe Category • Beef

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/mexican-beef-rice-skillet/ 😉 

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Farmer's Sausage Skillet Recipe • A Hearty Breakfast! | Club Foody

 When I met David 15 years ago, I came to visit him here in Vancouver. I left from Pearson Airport 🛫 around 7:00 a.m. and got there at 9:00 a.m. Although it was a 5-hour flight, the time zone played around with the big gap in the departure and arrival… from Eastern Standard Time to Pacific Standard Time.
 
When he came to pick me up, it was breakfast time for him, so he took me to his favorite spot. Although the menu was quite elaborate, I picked my old-time favorite, which is Eggs Benedict, and he chose his… Farmer’s Sausage Skillet 🍳!
 
I had never had this item before, so of course, he made me try it. I liked it a lot, and many times after, I ordered it! With a tasty combination of sausage, vegetables, and cheeses 🧀, this is a hearty and delicious dish! Extremely filling, it will keep you satisfied until dinner…
 
This Farmer’s Sausage Skillet recipe is pretty straightforward. Actually, this is one of the rare times you’ll see me using a microwave. I mostly use it to nuke food, melt peanut butter 🥜 for my Asian Peanut Dressing, or when I want to peel my butternut squash. I also use it when making my Old-Fashioned Stuffing.
 
In this application, I poke each red potato a few times with a fork, quickly cook them on high for 4 minutes ⏳ before flipping them and cooking for an additional 4 minutes. They will be cooked to about 95 to 97% – keep in mind that we’ll be cooking them more in the oven.
 
I leave their skins on because not only do they hold the spuds nicely when cubing them, but they also have potassium and magnesium, plus antioxidants 💚. In fact, there are more antioxidants in the skins than in the flesh, especially in red and purple potatoes. Make sure to scrub them well before cooking.
 
For video purposes, I separately top the two 8-inch cast iron skillets with the cheeses 🧀 before transferring them to the oven. Behind the scenes, I simply mix them together in a bowl before sprinkling on top… it’s easier!
 
Served individually in separate skillets, everyone can choose how they prefer their eggs cooked. They can be fried 🍳, soft-boiled, poached, scrambled, sunny-side up, and so on. Before placing your favorite cooked eggs, sprinkle on some chopped green onions.
 
This hearty and delicious Farmer’s Sausage Skillet recipe can be enjoyed for either breakfast or brunch, but nothing is stopping you from having it for dinner. This tasty Canadian 🍁 classic is loaded with goodness… certainly a nice meal to add to your folder!
Bon Appétit! 🍽
 
Here are more scrumptious breakfast recipes for you to try… 😀
– Blueberry Overnight Oats
– Shakshouka
– Georgian Cheese Bread • Khachapuri
– Angel Eggs on a Cloud
– Breakfast Quinoa Cereal with Mixed Berries
– Quiche Lorraine
– French Toast
– Soufflé Mexican Omelet
– Healthy Homemade Granola
– Breakfast Sausage Muffin Cups
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/farmers-sausage-skillet/ 😉

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

Halloween Buckeyes Recipe • Adorable Treats! | Club Foody

 

This coming Saturday, the creatures 🧛‍♂️🧙‍♂️ of the night will wander the streets, wearing scary costumes and makeup. Many houses will set up props with eerie sounds. If you want to avoid minor pranks, these nightwalkers might come to your door asking ‘trick or treat’…
 
Although David and I never had children, we like to celebrate this event by decorating the front of their house and waiting for them to show up with our pumpkin basket 🎃 filled with treats. When we host a Halloween party, I make all sorts of homemade treats.
 
I don’t have an elaborate list, but the ones I’ve posted so far are incredible! There are Reese’s Peanut Butter Cups, Bounty Chocolate Bites, Grandma’s Crunchie Bars, Dulce de Leche Turtles 🐢, and a few more. Here’s the latest one… my Halloween Buckeyes!
 
With a delicious combination of peanut butter dipped in melted chocolate, these little guys are so tasty! Their crisp exterior against their soft interior gives a pleasant bite every time! They’re visually fun 🤩 and make a nice presentation.
 
Although there are a few hours of passive time 🕒, these Halloween Buckeyes are easy to make. When making the dough, it’s important to add enough powdered sugar so the mixture feels stiff, somewhat dry, and pliable like Play-Doh. I normally use between 3 ½ to 3 ¾ cups of sugar.
 
After the dough is all rolled up into balls, they are chilled for 2 hours. They need to become firm enough to dip into the chocolate. Many times, I let them sit in the fridge overnight 🌛, but not beyond that. If you do, I highly suggest storing them in an airtight container so they don’t absorb odors from the fridge.
 
When they’re chilled, the chocolate needs to be melted. I use a bain-marie (double boiler). The most crucial thing is to make sure that the water 💦 in the saucepan doesn’t touch the bottom of the bowl. If it does, the chocolate can overheat and scorch, ruining the texture.
 
In the video 🎥, I use chocolate chips because they had been sitting too long in my pantry and needed some attention. Due to high humidity or temperature changes, they became discolored but are still safe to use in baking. Don’t throw them away unless they’re rancid, smell funky, or there’s a distinct dry white film.
 
I add a tablespoon of coconut oil to the chocolate chips, and here are the reasons why…
Chocolate chips have stabilizers, so they keep their shape in the oven (i.e. chocolate chip cookies). When melted, they can turn into a thick paste. Adding coconut oil 🥥 helps to thin the chips, making it easier to dip. Also, it gives a bright and glossy appearance to the chocolate chips when melted.
 
The bain-marie (double boiler) method is easy. The chocolate 🍫 has to melt slowly. I turn the heat to medium, place the chocolate in the bowl, and when it starts simmering, I turn the heat to medium-low. While it’s melting, keep stirring, scraping the sides and bottom of the bowl so it heats evenly.
 
The microwave method is faster but not safer…
Using a microwave-safe glass bowl, it’s first heated for 30 seconds. The chocolate chips are stirred, and then the bowl is returned to the microwave and heated for 15 to 20-second intervals. Don’t completely melt the chocolate; stop when there are a few lumps remaining, and stir 🥄 until smooth.
 
While dipping the peanut butter mixture balls into the melted chocolate, make sure to coat most of them, leaving some exposed to create that signature look of a buckeye 👀. After the excess chocolate drips off, place them on a clean baking sheet lined with parchment paper, and chill for an hour.
 
I enjoy decorating my buckeyes. For Halloween, I use sugar candy eyeballs and Smarties Minis. Both are easy to find in major grocery chains and online. Although I post this recipe for this event, I also make them for the holidays 🎄, replacing the candy eyeballs with sprinkles, crushed candy canes, or sliced almonds.
 
For this coming weekend, make these tasty Halloween Buckeyes! Fun and adorable, these cute little treats set the tone deliciously for this event. To store them, place them in an airtight container for 7 to 10 days or in the freezer for up to 2 months 📆.
Happy Halloween!🧚‍♀️🧟‍♀️👻
 
Check out these other incredible chocolate recipes… 😀
– Nutella Fudge
– Puffed Wheat Squares
– Mendiants
– Chocolate Covered Strawberries
– Chocolate Rum Snowballs
– Fudgy Brownies
– Chocolate Mint Nanaimo Bars
– Fudgesicles
– Spicy Holiday Chocolate Bark
and for even more candy recipes 🍬🍭, click on this link… Recipe Category • Candies/Confectionery

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

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

Grandma's Crunchie Bars Recipe • Like the Real Thing! | Club Foody

 

Grandmas, Nonnas, or Omas 👵 have always been important figures in families. They’re the ones who bring the family together. They are the peacemakers, the matriarchs, the storytellers, and of course, the amazing cooks! My grandma could cook almost anything from scratch, and it was always delicious!
 
Every time we went to visit my grandma in Québec City, I was so excited! I couldn’t wait to see her beautiful, warm smile, and jump into her arms. To me, she was “home”, a place where I felt safe and loved 🥰.
 
Of course, it was only a matter of minutes before she was carrying me to the kitchen and asking me if I was hungry or wanted a treat. It didn’t matter if we had just finished eating before visiting her, she always placed some food 🥧 on the table. “No, thank you” wasn’t something she could understand easily. If our stay was for a few hours, she would ask us at least ten times if we wanted something to eat or wanted to try this or that.
 
Back then, women were making most everything at home 🏡. They didn’t have big grocery stores around the corner, and many of them were living in rural areas, so going to the city was only for necessities. People were pretty much self-sufficient, especially when it came to food.
 
My grandmother was privileged to receive a very good education at a private school. She learned from the “Nuns” there what a young girl from society should learn, and one thing was obviously cooking. Not just because she was my grandma, but wow 🤯 did she ever know how to cook. I wish we had lived closer together so I could have visited her more often and learned even more from her.
 
What I am about to share with you is her “toffee” chocolate bars that I like to call my Grandma’s Crunchie Bars. I put toffee in quotes because that is what she used to call them. Commercially, these are called Crunchie Bars.
 
This treat is not really hard to make but slightly technical. Do you remember in your chemistry class 🧬🧪 how baking soda can react with other ingredients? That’s right! It expands a lot, so you need a big pot! Also, after mixing it, quickly transfer the toffee mixture into molds, as it will start hardening.
 
After 6 hours ⏰, the next step is to dip the hardened toffee pieces into melted chocolate and coat them entirely. You can use a couple forks, a spoon, or simply your fingers… whichever suits you best! When they’re done, transfer them to the fridge for 1 hour before enjoying these Grandma’s Crunchie Bars!
 
After you make these, you won’t believe how close they are to the ones you can buy from the store 🛒. Honestly, I’d rather make my own than buy them because I know what goes into the recipe. I sure don’t need all the extra preservatives. If you want to be the star of your neighborhood during Halloween 🎃, you’ve got to try MY Grandma’s Crunchie Bars…
Bon Appétit!🍽
 
Here are more yummy snack recipes for you to enjoy…😀
– Halloween Buckeyes
– Funnel Cakes
– Grandma’s Peanut Brittle
– Dulce de Leche Turtles
– Energy Berry Bites
– Spicy Holiday Chocolate Bark
– Blood Orange Ice Cream
– Sesame Snaps
– Puffed Wheat Squares
– Bounty Chocolate Bites
and for even more delicious snack recipes 🍭, click on this link… Recipe Category • Snacks

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

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

Mushroom Marsala Pork Chops Recipe | Club Foody

 

We love our pork chops. During the summertime, we simply season them with salt and pepper. Then we put them on the barbecue and grill to medium-rare. We enjoy them with potato or pasta salad, fries 🍟, coleslaw, and veggies.
 
Come fall 🍂 and winter, it’s totally different. I like to enhance this protein by making more complex recipes such as Sweet Chili Ginger Pork Chops, French Onion Dijon Pork Chops, Pork Chops with Pineapple BBQ Sauce, Honey Mustard Pork Chops, and many others.
 
Another one that figures on that list 📑 is my Mushroom Marsala Pork Chops! This easy recipe is loaded with flavor! Seared to perfection, a delicious rich and savory mushroom sauce covers the chops. It’s a tasty recipe to make during the colder months.
 
After seasoning 🧂 on one side, the pork chops are dusted with flour. This step has a few purposes. The flour acts as a protective barrier that prevents the protein from drying out during searing on high heat. It creates a nice, crispy crust, and it also helps build a beautiful flavor for our sauce.
 
Like in this Mushroom Marsala Pork Chops or other recipes when I dust with flour, I put a small amount in a fine sieve and tap the side with a spoon 🥄. That way, I don’t contaminate it, plus I use exactly what I need without wasting it. If there are leftovers in the sieve, they go back into my flour container.
 
For the sauce, I use cremini 🍄 but nothing is stopping you from using different kinds. After the mushrooms and pressed garlic are cooked for 5 minutes, Marsala wine goes in. In the video, I use a non-stick pan, but if you’re using stainless, the wine will help deglaze the pan, scraping off any brown bits from the bottom.
 
When the heavy cream and seasonings are added, the mixture is brought to a boil before pouring in the cornstarch slurry. It takes less than 45 seconds ⏳ to thicken the sauce… it’s that fast! I prefer it over flour slurry because it doesn’t need much to thicken, has no raw taste, and it gives a glossy finish.
 
The pork chops are returned to the skillet, including any accumulated juices – this is serious flavor we never leave behind! The mushroom sauce is spooned over, and the chops are cooked until warmed through; I’d say about 2 to 3 minutes ⌚.
 
These Mushroom Marsala Pork Chops are amazing! Rich and savory, this is an elegant recipe you can easily serve on weekends but is casual enough for weeknights. I like serving them with mashed potatoes 🥔 and steamed vegetables for a complete meal!
Bon Appétit! 🍽
 
Check out these other incredible pork recipes… 😀
– Polynesian Pork Ribs
– El Diablo Pork Tenderloin
– Pork Chops with Spicy Peach Sauce
– Chinese 5 Spice Spare Ribs
– Pork Loin Chops with Cranberry & Pistachio Chutney
– Asian Sesame Pork Chops
– Holiday Stuffed Pork Tenderloin
– Crown Roast of Pork
– Kansas City-Style Pork Ribs
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/mushroom-marsala-pork-chops/ 😉

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