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/ 😉

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

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/ 😉

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

 

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/

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