Skor Banoffee Pie Recipe • Simply Irresistible! | Club Foody

 

In general, people have a sweet tooth 🦷. It’s always nice to end a lovely meal with a dessert. During the warmer months, none of us want to turn the oven on and bake something unless it doesn’t take too much time and isn’t too involved.
 
Besides ice cream 🍦, there are many other desserts that can be made during these months…
I think of No-Bake Strawberry Cheesecake, Mango Purée with Mixed Berries and Cointreau, Butterscotch Pie, Fruit Salad, No-Bake S’mores Cake, Granita, Pineapple Cherry Dump Cake, Biscoff Icebox Cake, Berry Jelly Mold, Atlantic Beach Pie, and so on…
 
Another one that is definitely a summer sweet treat is my Skor Banoffee Pie! Insanely easy to make 👩‍🍳👨‍🍳, this pie is pure decadence! With a graham cracker crust filled with dulce de leche, banana slices, chopped toffee, and topped with whipped cream, and then more chopped toffee, this is irresistibly delicious!
 
Where in the world does this name come from? Simple. Banana + toffee = Banoffee! Don’t get me wrong, I love English toffee, but one that I can’t get enough of is Skor® toffee bits! This North American confection saw its debut back in the States in 1981, soon followed by Canada 🍁 in 1983.
 
For those of you who don’t know about this candy, it’s a thin bar of butter toffee covered with milk chocolate. Not only is there that rich melt-in-your-mouth buttery heaven, but it’s also coated with chocolate! It’s OMG x 100… 😵
 
Now let’s redo the equation 🧮… Banana + Skor® toffee bits = Skor Banoffee Pie!
 
There’s that sweet and buttery crust filled with dulce de leche, a gorgeous rich caramel goodness! Then comes the banana slices followed by Skor, a mix of toffee and chocolate 🍫. To wrap everything up deliciously, whipped cream and more Skor® bits on top. C’mon, who can resist that?
 
The graham cracker crust is made first. Like cheesecakes or any other desserts 🍰 using this type of crust, it has to resemble damp sand before dropping it into a pie dish. I use a 9-inch non-stick springform pan for a very specific reason… it’s easier to handle when it’s time to portion and serve.
 
Like I explained in both my regular graham cracker and chocolate honey graham cracker pie crust tutorials 💻, the crumb mixture has to be compacted until it’s no longer loose and crumbly. Don’t overdo it and pack it too tightly otherwise the crust will get dense and become hard.
 
After the crust is quickly baked, it has to completely come to room temperature… simply forget about it. It can take anywhere from 30 to 60 minutes ⏰ depending on the kitchen temperature and the environment. I normally bake it earlier in the day, and return to it a few hours later.
 
When it’s time to assemble, the dulce de leche is poured into the cooled crust and spread out evenly. I personally never use cajeta, which is made from goat’s milk rather than cow’s milk 🐄. I would assume that both can be interchangeable. If you use cajeta, please let me know how it turns out…
 
Dulce de leche is pure decadence. Every time I make it from scratch, I have to resist the temptation to take a big scoop 🥄 of it and shovel it into my mouth. It’s one of those mental challenges that I need to constantly remind myself of that this ingredient is necessary for the recipe.
 
Banana slices 🍌 come after. If this fruit is not your gem, or like my mother, you can’t digest it, you can substitute grilled peaches. In that case, the pie should be called “Peachnoffee”… does that really make sense, lol!
 
Then come Skor® toffee bits, whipped cream, and more toffee bits on top. Making whipped cream from scratch is super easy, and here’s the link… Perfect Whipped Cream Every Time – How to To save time, you can always use Cool Whip, but not the whipped cream from the aerosol cans – reserve those for fruits 🍓 or Spanish coffees.
 
There are a couple of differences between homemade whipped cream and Cool Whip. While one is light, fluffy 💭, and airy, the other one’s texture resembles marshmallow. It’s also firmer and sweeter than whipped cream.
 
With a rich combination of ingredients, this scrumptious Skor Banoffee Pie is always a crowd-pleaser 👨‍👩‍👧‍👦! It’s a dessert that nobody can resist! This classic British dessert is perfect for your summer gatherings or potlucks!
Bon Appétit! 🍽
 
Here are more scrumptious pie recipes for you to try… 😀
– Flapper Pie
– Bing Cherry Pie
– Coconut Cream Pie
– Bumbleberry Pie
– Lemon Meringue Pie
– Apple Cheese Pie
– Country-Style Blueberry Pie
– Silk & Satin Chocolate Pie
– Key Lime Pie
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/skor-banoffee-pie/ 😉

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

Biftekia • Baked Greek Beef Patties Recipe | Club Foody

 

After more than 60 Victoria Day holiday weekends, I can count on two hands how many times we’ve had gorgeous weather. Yes, since I’ve been living here in Vancouver, there have been many nice ones, but for the rest of the country, it has been pretty wet ☔, windy, and cold.
 
As much as Canadians 🍁 are anticipating spending the long weekend outside, firing up the BBQ or going for picnics, the chances are pretty slim. I’m not trying to be a Debbie Downer, but I’ve been disappointed numerous times with our statutory holiday.
 
From experience, I thought to showcase a recipe that can be a bridge 🌉 between our favorite outdoor hamburgers and making them inside in case of uncertain weather. Here’s my take on Biftekia which are Baked Greek Beef Patties!
 
This comfort food is so tasty! It’s a cross between hamburger patties and meatballs, with gorgeous aromatic and savory flavors from Greek cuisine. Although these patties can be grilled, most often they’re baked in the oven, laying on top of lemon-roasted potatoes 🍋.
 
With a lovely blend of ingredients and seasonings, the meat mixture is chilled for at least 1 hour ⏰. It’s an important step because not only does it enhance the flavor, but also improves the texture and prevents the meat from falling apart when cooking.
 
Besides an egg, bread 🍞 is another binder. The bread is torn into small pieces and mixed with warm milk. This paste, called “panade”, won’t be moist enough, so a small amount of olive oil is added to it. Along with milk, it’s a common addition in Mediterranean cuisine when making a panade.
 
Biftekia • Baked Greek Beef Patties is an easy sheet-pan meal, as the patties are baked in the oven alongside potatoes 🥔. After mixing the broth mixture with the potato wedges, they’re baked in the oven for 30 minutes prior to adding the patties on top.
 
When half-an-hour ⌚ is up, the potato wedges are flipped so that the tops won’t dry out and each wedge will cook evenly. The patties are placed on top of them, nesting them comfortably, and then are drizzled with olive oil before being baked.
 
Another step I take after the patties are done and have reached an internal temperature of 165ºF is to turn on the broiler and leave them in for 5 minutes. It browns the meat and potato wedges nicely but also mimics that “grilled” taste achieved when food is cooked on the barbecue 🔥.
 
Whether Victoria Day weekend will be warm, cold, wet, or sunny, these Biftekia • Baked Greek Beef Patties are certainly a delicious meal to make. Garnished with crumbled feta cheese and fresh chopped parsley, plus paired with a salad 🥗, this flavorful dish will please everyone’s taste buds…
Bon Appétit! 🍽
 
Check out these other tasty beef recipes… 😀
– Cuban Picadillo
– Boti Kebabs
– Carne Asada Fries
– Ultimate Cheeseburgers
– Calico Beans
– Chili Dogs
– Italian Poutine
– Korean Beef Lettuce Wraps
– Slow Cooker Barbacoa Beef
and for even more Greek recipes, click on this link… Recipe Category • International – Greek Cuisine

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/biftekia-baked-greek-beef-patties/ 😉

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

Shrimp Croquettes Recipe • Tasty Appetizer! | Club Foody

 

If it weren’t for both my parents being adventurous in the kitchen, I’m not sure if I would have turned into a foody. Last Saturday, I lost my father, and although I’ve been crying 😭 since and having a hell of a hard time coping with it, I would like to dedicate this recipe to him.
 
The first time I had croquettes, my father made them. It was with ham. I fell in love 💖 with these little guys. They were crispy on the outside and so creamy on the inside. Often, I asked my dad to make them. When I moved on my own, I continued making them as well as the Turkey Croquettes…
 
While talking with David about making Ham Croquettes as an appetizer for our friends coming over for dinner, my husband came up with a better idea 💡. This is when these Shrimp Croquettes were created! Like the other croquettes, the contrast in texture always makes them a crowd pleaser!
 
This recipe is very easy to prepare. The large shrimp (or prawns) are cooked in butter 🧈 until they just turn pink, maybe 1 to 1:30 minutes at the most! If cooked longer, their texture will become rubbery. Also, let’s keep in mind that they’ll be fried later.
 
After they’re quickly cooked and cooled enough to handle, they’re cut 🔪 into tiny pieces. I do that by hand instead of using the food processor. The difference lies in the final texture. I prefer having bites of shrimp in the creamy filling instead of mush. I reserve the appliance for making shrimp mousse, or shrimp pâté.
 
To help the Shrimp Croquettes hold their shape, flour is added to the mixture and cooked for over a minute ⏳ while stirring constantly. It acts as a thickening agent and a binder. It makes forming easier and prevents leakage while frying.
 
To make the croquettes close to the same size, I use a 2 ½-tablespoon portion scoop – the brand I use is EZ Disher Zeroll Red and no, I’m not being paid for mentioning that. From there, I roll them between my hands 🤲 and shape them into balls.
 
The dredging steps for croquette recipes are always the same…
The shrimp balls go into the finely ground breadcrumbs, which makes it easier to coat them, before going into the egg mixture 🥚, and then back into the breadcrumbs. Not only does this three-step technique make them crunchier, but it also prevents the coating from sliding off during frying.
 
After the oil temperature is brought up to 375ºF, without crowding, the balls are fried for 3 minutes ⏰ or until golden brown. Make sure to move them around for even frying. They’re transferred to a plate lined with paper towels to absorb any excess oil while frying the others.
 
There’s a long list 📑 of dipping sauces to serve them with. It can be Rémoulade, regular Aïoli or Wasabi, Tahini, Horseradish, and Tartare sauce. There’s also Sweet Chili Lime Sauce, Bang Bang sauce, classic Seafood Cocktail Sauce, Dill, Mango Chipotle, Gyoza Sauce, and so on.
 
Serve these flavorful Shrimp Croquettes at your next dinner party! The rich, creamy filling along with crispy coating makes them a decadent appetizer to serve to your guests! Another reason why they’re fabulous is they can be prepared 👩‍🍳👨‍🍳 in advance… how convenient is that?
Bon Appétit! 🍽
 
Check out these other delicious seafood appetizer recipes… 😀
– Clams Casino
– Shrimp Martini with Robuchon Mashed Potatoes
– Oysters Bienville
– Mussels in Curry Sauce
– Garlic Shrimp
– Panko-Crusted Lobster Cakes
– Garlic & White Wine Steamed Clams
– Shrimp Bruschetta
– Crab Stuffed Mushrooms
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers

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

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

Easy Chicken Fajitas Recipe • A Mexican Favorite! | Club Foody

 

David and I have been to Mexico many times. We like its culture and its people. Of course, the weather is lovely, especially when we go down there during our Canadian 🍁 winter season. We also enjoy Mexican food a lot. It’s colorful, has tons of flavor, and is often very easy to prepare.
 
We have a long list 📑 of favorites. There are Chiles Rellenos, Elotes • Grilled Mexican Street Corn, Pulled Pork Enchiladas, Mexican Tostadas, Albóndigas • Mexican Meatball Soup or Chicken Tortilla Soup, Slow Cooker Barbacoa Beef, and many more.
 
Another Mexican dish that we make often at home is Easy Chicken Fajitas! Fairly quick to make, this famous finger food is amazing! Tender, juicy chicken with bold flavor, along with onions 🧅 and peppers, the mixture is spooned into warm tortillas and complimented with your favorite toppings.
 
To begin with, I make 👩‍🍳 a combination of different spices. One of them is chili powder, which can be substituted with ancho chili powder for a milder version. On the other hand, the spice mix can be replaced by 2 tablespoons of my Homemade Old El Paso Taco seasoning.
 
The breasts are pounded down to even thickness prior to being seasoned with the spice mix. The meat is cooked until it reaches 160ºF, which should take about 3 to 4 minutes per side. It’s transferred to a cutting board, covered tightly with foil, and allowed to rest for 7 to 10 minutes ⏳.
 
As we all know, the recommended internal temperature for chicken 🐓 is 165ºF to ensure safety. The reason why I remove the breasts at 160ºF is that the meat is covered with foil, allowing the temperature to continue rising. Trust me, it will reach 165ºF and probably beyond. The results… juicier chicken.
 
Another point I would like to mention is to either cook the breasts whole or in strips…
By keeping the breasts intact, they retain more moisture and are less likely to dry out, while cooking in strips presents a higher risk of overcooking 🔥 the meat. By letting the breasts rest for 10 minutes, it allows the juices to redistribute before slicing them into strips. The results… juicy and tender chicken.
 
There’s a reason why we love making these Easy Chicken Fajitas… they’re fun to eat!
Besides the amazing flavor from the mixture, there’s a choice of toppings to add. The way I like mine is to squeeze lime juice on top of my chicken mixture sitting in a warm tortilla, and then add hot sauce, guacamole, shredded cheese 🧀, pico de gallo or fire-roasted salsa, sour cream, plus fresh chopped cilantro.
 
These Easy Chicken Fajitas are always a family favorite! They are a great comfort food that is fairly quick to make. You can customize them to your liking with different toppings. Although I’m using chicken as the main protein, fish 🐟 or beef can be substituted.
Bon Appétit! 🍽
 
Here are several more Mexican inspired recipes for you to enjoy… 😀
– Mexican Beef & Rice Skillet
– Tequila-Lime Chicken Wings
– Salsa Verde
– Mexican Smoky Corn Dip
– Strawberry Mango Margarita
– Sombrero Pizza
– Mini Mexican Tortilla Quiche
– El Diablo Pork Tenderloin
– Margarita Cupcakes
and for even more chicken recipes 🐓 =, click on this link… Recipe Category • Poultry

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

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