Polynesian Rub Recipe • Spice Blend - Tips & Tricks | Club Foody

 

The difference between two identical dishes 🍲 is not only the presentation but also the seasoning. Add too little, and it will be bland; too much, and it will overpower the dish instead of elevating it. This is one of the major flaws found in many recipes.
 
Seasoning meats with salt 🧂 and pepper is fine, and there’s absolutely nothing wrong with it, but it’s even better when a rub is applied. It can be Coffee Cocoa Rub, Kansas City Dry Rub, Smoky BBQ Rub, Fish Rub, or this amazing one… Polynesian Rub!
 
Sweet and smoky with a hint of earthy flavor, this dry spice blend is perfect for your grilled foods! This recipe can be modified by adding ground ginger for a spicy kick, and/or adding dried pineapple powder 🍍 for a fruity, more tropical background.
 
As I mentioned above, this Polynesian Rub pairs incredibly well with whatever you want to put on the barbecue. We like to use it on our Polynesian Pork Ribs, on chicken thighs or breasts, pork chops or even tenderloin 🐖, red snapper, salmon, etc.
 
It also works amazingly well on root vegetables; simply apply canola oil to coat it before adding the rub. During summertime, I enjoy using this tasty blend on corn on the cob 🌽, or zucchini. To enhance the kebabs, brush a mix of vegetable oil with this rub… fabulous!
 
I’m sure you have all the ingredients on hand to make 👩‍🍳👨‍🍳 this savory Polynesian Rub! It takes just a couple of minutes to make, and it keeps very well for up to 2 months in an airtight container, store in a cool, dark area. Try it, and don’t be surprised if it becomes one of your favorite spice blends!
 
Here’s the Polynesian Rub recipe…
– 1/4 cup brown sugar, packed
– 1/2 tbsp. smoked paprika
– 1/2 tbsp. garlic powder
– 1 tsp. ground Himalayan pink salt
– 1 tsp. freshly ground mixed peppercorns

In a bowl, combine all the ingredients. Stir until well blended. Store in an airtight container, in a cool area. Yields 1/3 cup.
Bon Appétit! 🍽
 
Check out these other great homemade spice blend recipes… 😀
– Creole Seasoning Mix
– Homemade Old El Paso Taco Seasoning
– Montréal Steak Spice
– Italian Seasoning • Homemade Blend
– Homemade Old Bay Seasoning
– Za’atar Spice Blend
– Chicken Spice Mix
– Jamaican Jerk Seasoning
– Greek Seasoning • Homemade Blend
– Ras el Hanout Spice Blend
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
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Easy Balsamic Vinaigrette Recipe • Only 3 Ingredients | Club Foody

 

Making 👩‍🍳 vinaigrettes or dressings from scratch didn’t start from passion or being a foody. It started from necessity…
 
In my early 20s, while going to university and living on my own, I could only afford to buy 🛒 one every blue moon. As I never liked the same old thing, when push came to shove, I decided to give it a try and make them at home.
 
I started experimenting by combining 🥄 ingredients. At first, they were either too oily, too thick, or too thin. Eventually, I got the hang of it, understood the process, and made Italian Vinaigrette, Greek Salad Dressing, and many more, including this one… Easy Balsamic Vinaigrette!
 
In general, dressings and vinaigrettes are fairly simple to make, and so is this recipe. Using only three ingredients, this condiment takes a minute ⏳ to make, and its flavor is perfect for many summer salads. It can also be stored in the fridge for 2 weeks.
 
This Easy Balsamic Vinaigrette recipe is beyond simple; 3 ingredients with the same ratio of 1:1:1.
In the video 🎥, I use 1 tablespoon of each: oil, vinegar, and sugar. If you need to increase the volume, always keep the same volume of each. You can jazz it up if you want by adding shallots, fresh herbs, or garlic, but it must be used within 4 days.
 
I use the commercial balsamic vinegar, and it’s fine. There’s no need to reach for the high-quality one. Leave your authentic, high-priced condiment for drizzling over meats or cheeses. I use mine as a finishing touch for fruits 🍓🍌 or vanilla ice cream.
 
As I mentioned above, this Easy Balsamic Vinaigrette is ideal for many summer salads 🥗, such as Strawberry Salad, Salad with Warm Goat Cheese en Croûte, Mixed Tomato Salad, etc. It can also be used on vegetables before roasting, in cold pasta salads like quinoa or farro, and so on.
Bon Appétit! 🍽
 
Check out these other great condiment recipes… 😀
– Zippy Ranch Dressing
– Raspberry Vinaigrette
– Mexican Salad Dressing
– Mandarin Orange Vinaigrette with Sesame
– Russian Dressing
– Mustard Vinaigrette
– Thousand Island Dressing
– Roasted Red Pepper Parmesan Vinaigrette
– Blue Cheese Dressing
– Creamy Cilantro-Lime Dressing
and for even more condiment recipes 🥣, click on this link… Recipe Category • Condiments

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

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Salad with Warm Goat Cheese en Croûte Recipe | Club Foody

 

When I moved out on my own, I basically survived on salads, and the odd time, there were simple dishes like Sheperd’s Pie, meatloaf, mac and cheese, and other pasta recipes 🍝, sloppy joes, and sandwiches. Besides having a tight budget, I was lacking experience and confidence in the kitchen.
 
I’ve always loved 💖 salad, even when living with my parents. I thought they were versatile, fun and easy to make, as well as being healthy. My first ever was a rudimentary version of Julienne Salad, followed by something pretty close to the authentic Pasta Primavera, and then Caesar Salad.
 
When my finances 💰 got better, I started going to restaurants and slowly began to replicate some amazing salads such as Salade Lyonnaise, Salade Périgourdine, Waldorf salad, Frisée Salad with Duck Confit, Salade Niçoise, and many others, including this one… Salad with Warm Goat Cheese en Croûte!
 
This salad is phenomenal! With a delicious combination of fresh ingredients, this recipe offers a gorgeous contrast of textures and flavors! There are warm, creamy cheese rounds sitting on top of a spring mix salad along with cherry tomatoes 🍅, bacon, and toasted walnuts. It’s a perfect bit of yumminess!
 
What I like about this Salad with Warm Goat Cheese en Croûte is that it’s very easy to make, and can be served as a main course or an appetizer. First, the goat cheese slices are breaded and chilled for 30 minutes ⏰, although it can be made ahead and stored in the fridge for up to 4 hours.
 
In the video 🎥, I only make 6 breaded rounds because it’s just David and I, but the breading station is good for 9 to 12 slices. If you want to make that much, don’t increase each component’s volume… there’s enough for all of them.
 
You might think, “How in the world can goat cheese be sliced properly? Last year, I showed you a very cool trick to neatly slice 🔪 this soft cheese. Not only does it not squish it, but it does a great job too. To find out how, click on this link… How to Cleanly Slice Soft Goat Cheese
 
Then comes the salad…
I prefer using a spring mix 🥗 because it makes a nice visual presentation, and also, there are a bunch of different baby lettuces in it, such as chard, spinach, arugula, lolla rosa, radicchio, and so on. If you prefer, you can go strictly with either spinach or romaine.
 
Other fabulous ingredients go into this French salad. There are cherry tomatoes, bacon 🥓, and toasted walnuts. These three add a beautiful dimension to the dish by bringing sweetness, saltiness, and nuttiness, along with the crunchy salad that is topped with creaminess from the warm goat cheese!
 
Did you know that walnuts are a superfood?
They are incredibly healthy for us 💚! They’re packed with heart-healthy fats, protein, and fiber. They’re the only tree nut with significantly high plant-based omega-3 fatty acids, which help lower inflammation. They help prevent cancer, lower diabetes risk, and act as a prebiotic.
 
Cooking the breaded cheese rounds is very fast. Using a neutral oil such as canola oil, and butter 🧈 (everything tastes better with butter), they’re fried until golden brown, for 4 minutes, flipped, and cooked for 3 minutes at the most… voilà, done!
 
I transfer them to a plate lined with paper towels to absorb any excess oil, but it’s not necessary as vinaigrette is added to the salad. I like using mustard or balsamic vinaigrette, but Champagne 🍾 vinaigrette is another great option.
 
If this is served as an appetizer, the salad is spooned into small bowls, and only one warm goat cheese round is placed in the center. For a main course, three rounds are the right amount, unless you have a husband who can eat for two, like someone I know 🤨!
 
If you’ve never had this Salad with Warm Goat Cheese en Croûte before, it’s a total must-try! It’s an easy and tasty recipe to make 👩‍🍳👨‍🍳 this summer. Serve this famous French bistro salad as an appetizer or a main course at your next gathering…
Bon Appétit! 🍽
 
Here are several more Mexican inspired recipes for you to enjoy… 😀
Check out these other tasty salad recipes… 😀
– Mexican Chicken Salad
– Israeli Salad
– Crab Louie Salad
– Pittsburgh Steak Salad
– Greek Tuna Pasta Salad
– Buffalo Chicken Salad
– Best Panzanella Salad
– Moroccan Potato Salad
– Cantaloupe Cucumber Salad
and for even more French recipes, click on this link… Recipe Category • French Cuisine

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/salad-with-warm-goat-cheese-en-croute/

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No-Bake Strawberry Cheesecake Recipe | Club Foody

 

Oh, yes! The weather is getting warmer and warmer. Still, it won’t stop me from making desserts. Of course, there are the obvious ones like ice cream, pies 🥧 such as blueberry, lemon meringue, or key lime, cherry clafoutis, fruit salads, s’mores, and cobblers.
 
Among summer cakes, I think of Biscoff Icebox Cake or Charlottes, Upside-Down Cakes, Trifles, Lemon Blueberry Cake, Strawberry Shortcake, Tres Leche Cake, Pineapple Coconut Cake 🍍🥥, Pound Cakes, and many others. One that is on my summer favorites list is No-Bake Strawberry Cheesecake!
 
This decadent sweet treat is so vibrant, colorful 🌈, and rich. It’s the perfect dessert to make, especially when hosting, as it’s always a crowd-pleaser! The beauty of making this recipe is the fact that there’s no stress in baking it… well, not entirely, though.
 
From one graham cracker crust recipe to another, I change one ingredient: the sugar…
In this one, I use granulated sugar, while I use brown sugar in others. There’s no right or wrong choice. Besides their flavor, granulated sugar is drier and won’t retain as much moisture as brown sugar, which is better ✅ for chilling.
 
After dropping the crust into a non-stick springform pan, and pushing it up onto the sides to about an inch high, with an even thickness on the bottom, there are two options… It can be chilled while making the filling OR quickly baked for 5 minutes ⏳… both work.
 
I prefer quickly baking it for a few reasons. I like the crunchy, less crumbly texture, plus the toasted flavor from baking. It also helps the butter 🧈, sugar, and crumbs to bind together better, providing a stronger barrier for the filling, which in return, helps prevent it from getting soggy.
 
I’m not opposed to chilling the crust, but it doesn’t have the same results. I find it suits better for pudding or ice cream 🍨 fillings. The chilled crust is sweeter, plus it strictly relies on the cold temperature, which, in turn, can absorb moisture. Either one is still great for this dessert.
 
To bring the lovely flavor of the strawberries, there’s an important step to take…
After macerating the fruit for 20 to 30 minutes ⏰, processing in a blender until liquefied, and straining it, I pour it into a saucepan and reduce it to 1 cup. This step will help concentrate and intensify the taste of the juice so it can stand up to the tanginess of the cream cheese otherwise, it might get lost.
 
When the juice level goes down to 1 cup, it’s once again strained so there are no particles or little “cooked” chunks in it. The mixture has to be smooth 😉. At this point, you should be left with anywhere from 2/3 cup and ½ cup – if it’s over 2/3, cook it slightly longer.
 
The rest of this No-Bake Strawberry Cheesecake is easy-peasy…
Whipped cream is made until stiff peaks are formed and set aside. The cream cheese is processed until smooth and creamy before the cooled, reduced, and concentrated strawberry juice mixture is added to it. Then, after being well-mixed together, the whipped cream is gently folded in 🥄.
 
The filling is poured into the chilled pie crust, leveled out, and refrigerated for at least 8 hours, but preferably overnight 🌛. It helps to solidify the ingredients so the cake keeps its shape when slicing; for extra sturdiness, it can be transferred to the freezer for 1 hour. Also, it gives time for the flavors to mingle together, bringing a more cohesive, richer dessert.
 
When ready to unmold, I like to run a thin knife around the edges of the cake pan, rinsing 💦 and wiping it often. The pan is unlatched, and the cake is transferred to a serving plate or a cake stand. The leftovers are covered and stored in the fridge for up to 4 days.
 
To decorate the cake, I add some whipped cream on top and garnish it with fresh strawberries. One of my girlfriends likes to pour on chocolate ganache, and when it solidifies, she finishes it with a few halved strawberries, leaving the green calyx 🍓, also referred to as the cap, on.
 
The month of June is all about strawberries, so what better idea than making 👩‍🍳👨‍🍳 this scrumptious No-Bake Strawberry Cheesecake! It’s light, refreshing, and can be made ahead. This is an excellent summer dessert for your gatherings…
Bon Appétit! 🍽
 
Check out these other scrumptious dessert recipes… 😀
– Skor Banoffee Pie
– Lemon Rosemary Madeleines
– Mango Purée with Mixed Berries and Cointreau
– Yogurt Bars with Fruit & Nuts
– Zabaione
– Raspberry Cream Cheese Rolls
– Pavlova
– Granita di Caffè Con Panna • Italian Coffee Granita
– Mixed Berry Crisp
– Orange Vanilla Yogurt Fruit Dip
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/no-bake-strawberry-cheesecake/ 😉

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Mexican Casserole Recipe • A Tasty Comfort Food! | Club Foody

We all agree that we cook according to the weather. I don’t see myself putting a roast beef or a big turkey 🦃 in the oven when it’s 26ºC/80ºF outside. It would be masochistic of me to suffer from the extra heat coming from the oven. If you have A.C. at home, that’s a different story…
 
The beginning of June can be slightly unpredictable. Some years, it can be either cold, wet ☔, or warm, especially up here in Canada. Before the warmth really settles in and the hot temperatures show up, I couldn’t resist sharing a delicious recipe… my Mexican Casserole!
 
This is an amazing comfort food to make! With a double layer of tortilla chips, a savory meat mixture, and shredded cheese, it’s an easy recipe to enjoy anytime. This is the kind of dish that both kids and adults, always love 💖.
 
Nothing is complicated about this Mexican Casserole. The vegetables 🧅 and ground beef are cooked along with flavorful ingredients, such as chipotle purée, salsa, kidney beans, and corn kernels. There are also seasonings like Old El Paso Taco, ground cumin, dried oregano leaves, and hot sauce.
 
Before going any further, let me point out the chipotle purée we use from the can. You can’t scoop 🥄 some up and throw it in recipes as is because it won’t be homogeneous. Years ago, I posted how I proceed when dealing with this specific ingredient, so here’s the link to find out… How to make Chipotle Purée & Chipotle Mayo
 
Another thing I also would like to highlight is making your own seasoning. I have over 20 blends and spice mixes on the website. Old El Paso Taco seasoning is one of them. This is a great way to repurpose your spices before they lose their potency and go rancid. Plus, you’re saving money 💰 in the process.
 
An unusual ingredient that goes in this casserole is tortilla chips…
They’re layered at the bottom of the baking dish and after the first layer of cheese 🧀. As much as they bring some crunch to it, they’re not fantastic as leftovers. If you think the casserole won’t be consumed after one sitting, I highly suggest dismissing them completely otherwise, they’ll get soggy… not really appealing.
 
When the cheese is melted, it’s important to let the casserole rest for 10 minutes ⏳ before sprinkling on some fresh, chopped cilantro. I like to serve this dish with sour cream or crema, along with lime wedges. These wrap everything up so nicely. It’s not necessary, and can be enjoyed as is.
 
Before the heat wave comes raging at us, make 👩‍🍳👨‍🍳 this fabulous Mexican Casserole! It’s simple and yet so delightful! With a lovely combination of ingredients, this is another amazing comfort food that I’m sure your family will love…
Bon Appétit! 🍽
 
Here are several more Mexican-inspired recipes for you to enjoy… 😀
– Mexican Chicken Salad
– Chiles Rellenos
– Mini Mexican Tortilla Quiche
– Easy Chicken Fajitas
– Mexican Chicken Sub
– Boozy Mexican Coffee
– Mexican Beef & Rice Skillet
– Elotes • Grilled Mexican Street Corn
– Mexican Burgers
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/mexican-casserole/ 😉

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