Grandma's Crunchie Bars

 

Grandmas, Nonnas or Omas have always been important figures to 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 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 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 20 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 also lots of them were living in rural areas so going to the city was only by necessity. People were pretty much self-sufficient especially when it came to food.

 

My grandmother was privileged to receive a very good education in a private school. She learned from the “nuns” what a young girl from society should learn and one was obviously cooking. Not just because she was my grandma, but boy did she ever know how to cook. I wish we had lived closer together so I could have visited her more often and learn even more from her.

 

What I am about to share with you in this video is her “toffee” chocolate bars. I put toffee in quotes because that is what she used to call them. Commercially, these are called Crunchie Bars. After you make these, you won’t believe how close they are to the ones you can buy at the store. Honestly, I’d rather make my own than buy them, because I know what goes into the recipe…I don’t need all the extra preservatives. If you want to be the star of your neighborhood during Halloween, you’ve got to try them…
Bon Appétit!

 

For ingredient amounts and more info, visit http://clubfoody.com/recipe/grandmas-crunchie-bars/

 

Meat Manicotti

I started learning how to cook/bake in the 80s’. As a novice, I had a few recipes that I was proud of. No, I wasn’t cooking any Beef Wellington or Chateaubriand but whatever simple dishes I was executing turned out to be pretty good. This is how I started to get some confidence in my cooking journey.

One thing I liked to do was to make my favorite dishes from childhood… not sure but I think we kind of all do that, right? Anyway, one of them was pasta. It was easy to make and the chance of failure was pretty low until I started to venture further afield. This is when I realized that stuffing pasta can be quite a challenge!

In today’s video, I’ll share with you my “yummy in the tummy” Meat Manicotti. You’ll understand why it is so “yummy” when you make it. It has tons of flavors and the combination of ingredients makes this dish a star. Each time I serve it, everyone start saying “mmmm” around the table…! As many of you probably gave up on manicotti & cannelloni stuffing, I’ll show you my little trick to ease the stuffing process. After this, you’ll be more inclined to make this dish more often.
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/meat-manicotti/

Tomato Rosemary Foccacia

Making bread at home can be intimidating although there’s no reason to be. Yes I know…if you knead it too much or add too much flour, the bread will get hard. As the saying goes “Practice makes perfect” which can be true in most cases but not for this one.

Focaccia is the most ancient bread from Italy and still popular today. It was the architype of our modern pizza and while similar to it, focaccia is different in many ways. This flat oven-baked bread is flavored with herbs, seasoned with olive oil and often topped with more herbs, vegetables, meat and cheese. Focaccia is very versatile in its use as sandwich bread, a replacement for garlic bread, an antipasto or appetizer if you prefer. It all depends on the way it is dressed.

In this video, I’ll show you my version of focaccia. I like to serve my Tomato Rosemary Focaccia as an appetizer along with cheese, pâté, preserved peppers, a variety of olives, marinated and fresh vegetables. It is a nice presentation versus just plain bread and also much more flavorful. If there’s any leftover, it is nice to use it the next day as sandwich bread or just to snack on.

If you feel insecure about making bread at home, here’s the perfect recipe to gain some confidence and brag about your new skill to your guests. There is also a lot of satisfaction that comes with it. C’mon fresh homemade baked bread…who doesn’t love this idea!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/tomato-rosemary-focaccia/

Smoky Bacon Creamed Corn

What is a side dish? According to “Wikipedia”, a side dish may be some type of vegetable (salad can be considered as a side dish) and a starch along with the main protein. But what about when a side dish turns into a more “complex” composition…

In this video, the meaning of a side dish is totally out of bounds and isn’t that what cooking is all about? – innovative, creative and out of your comfort zone. This Smoky Bacon Creamed Corn is a pretty diverse combination for a “side dish”. It has vegetables, dairy, meat and seasoning.

Let’s not fool ourselves…this is not a “low-cal” dish! Even though its rich, this side dish is a perfect accompaniment for many proteins and after you try it, you’ll be making it more often than you think.
Bon Appétit!

 

For ingredient amounts and much more, visit

Sweet & Sour Pineapple Pork Recipe • A Delicious Meal! | Club Foody

Pork, as you know, is a lean meat when the fat is trimmed. It is also one of the most consumed meats in the world. There are many ways to prepare pork and technically, everything about this animal can be eaten. Yes that includes the head, ears, tongue, etc. I like to create new dishes using untraditional Western ingredients but today I’m being conservative.
 
Although I like sweet things to eat once in a while, I am not a fan of it when it comes to my main course unless it’s not the predominant flavor. One dish that I’ve always enjoyed is my Sweet & Sour Pineapple Pork (chicken can be substituted here of course). The combination of ingredients is perfectly balanced, making this popular dish a satisfying meal!
 
I enjoy Asian cuisine but this Sweet & Sour Pineapple Pork recipe is more like an “American-Asian” fusion. It’s also the same with my Singapore Noodles, Udon Noodle Soup, Chinese 5 Spice Spare Ribs, Moo Shu Pork Tortillas, and many more…
 
I have to admit that this recipe is quite easy to make as long as everything is ready which means all cut and measured. In French, it is called “mise en place”. When the sweet & sour sauce is ready, every step of cooking goes pretty fast. One ingredient is quickly sautéed before another one is added. This is the “key to success” when cooking any stir fry so be ready!
 
This Sweet & Sour Pineapple Pork is so delicious! I tried to duplicate this recipe as close as I could from memory when going to Chinese restaurants and I have to say, it worked out quite well! Served with white rice, this is a great flavorful dish to make and I’m sure you and your family will enjoy this recipe.
Bon Appétit!
 
Check out these fabulous Asian recipes…
– Dakgangjeong – Sweet & Spicy Crispy Korean Chicken
– Char Siu Pork
– Wonton Soup
– Tuna Tataki with Avocado Slaw
– Vietnamese Summer Rolls
– Matcha Cheesecake
– Mandarin Chicken coming on November 17th, 2020
and for even more pork recipes, click on this link… Recipe Category • Pork

 

For ingredient amounts and much more, visit https://clubfoody.com/recipe/sweet-sour-pineapple-pork/

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Turkey Noodle Soup Recipe • Delicious Soup from Leftovers! | Club Foody

Thanksgiving is over… what a relief!… now what do you do with the leftovers?
 
If you are like me, you probably bought a big turkey for Thanksgiving. You invited a large group over and even some relatives you haven’t seen for years and you still have a ton of meat left over. Your husband and children know what’s for lunch this week as well as what’s on the menu for the next 2 or 3 dinners. That doesn’t mean you should feel bored after eating turkey for a couple of days.
 
The beauty of leftover turkey is that you can make so many dishes with it and each of them doesn’t have to taste the same as the other. One dish that is quick & easy to make is Turkey Noodle Soup. Add some vegetables, a few spices, some noodles and you’ve got yourself a flavorful dish that everyone will enjoy.
 
Most of the time, October is pretty wet, gray and cold so there is nothing more comforting than eating a delicious bowl of soup. If you don’t feel like making a turkey noodle soup, you can always try my Turkey Tetrazzini, Turkey Chili Tex-Mex Style, Turkey à la King on Toast, Turkey or Chicken Pot Pie but let’s not go there… well not today anyway.
 
Back to the soup…
This is the best way to utilize your turkey leftovers. Not only is it economical but also quite yummy and good “for the soul”. This recipe can also use chicken instead of turkey. There are also some people that prefer using rice versus pasta… this is an option for you to decide just how you want to make your soup.
 
With Canadian and American Thanksgiving as well as the Christmas Holidays ahead of us, you won’t be that anxious about buying a big bird and having a mountain of leftovers anymore now that you have this delicious Turkey Noodle Soup recipe on hand…
Bon Appétit!
 
Here are some soup recipes for you to try…
– West Coast Smoked Salmon Chowder
– Wonton Soup
– Spanish Gazpacho
– Minestrone Soup
– Carrot Soup with Mashed Potatoes
– Udon Noodle Soup
and for even more delicious soup recipes, click on this link… Recipe Category • Soups

 

For ingredient amounts and much more, visit https://clubfoody.com/recipe/turkey-noodle-soup/

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Citrus Cranberry Sauce Recipe • A Nice Subtle Twist! | Club Foody

I love thanksgiving for many different reasons; getting together with family and friends, enjoying the day “off” and of course eating that big juicy Turkey.

 
Although I enjoy this protein very much, the perfect condiment that goes super well with it is cranberry sauce. It’s like the cherry on top of the sundae… well to some extent. You can eat turkey without the sauce but why would you? You’ll be punishing yourself for no reason!
 
Years ago, I decided to put a twist on my traditional condiment and since then, I’ve been making it this way. Please enjoy my Citrus Cranberry Sauce!
 
Cranberry sauce will probably be the easiest dish to prepare during Thanksgiving and yet you can brighten it up by simply adding a few ingredients. Although you can be very creative with the sauce, I prefer my citrus cranberry sauce on the simple side with a touch of yummy goodness to change it up.
 
This is a condiment that never gets old and with a slight twist, it can turn out deliciously interesting. If and only if there’s any citrus cranberry sauce leftover, which I doubt, it can be reused in other recipes such as in my Cranberry Cream Cheese Crisp.
 
The beauty of this recipe is you can make this sauce as early as 2 days ahead. Another dish that can also be made ahead of time is my Turkey Gravy without Drippings. Having these two dishes already premade will ease the cooking madness, making the kitchen less chaotic!
 
I won’t tell you what the ingredients are just yet – but they really bring some freshness to the sauce. If you prefer not adding them, the result will still be delicious… this is entirely up to you. You can also decide on how sweet you want your sauce to be. After all, you’re the boss of your Cranberry Sauce.
Bon Appétit!
 
Check out these other delicious homemade sauce recipes…
– Hawai`ian Style Teriyaki Sauce
– Homemade Tzatziki Sauce
– Smoky Buffalo Wing Sauce
– Béchamel Sauce aka White Sauce
– Iguana’s Mushroom Sauce
– Basic Brown Sauce
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades
 

For ingredient amounts and more info, visit https://clubfoody.com/recipe/citrus-cranberry-sauce/

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

 

Pumpkin & Spice Cream Cheese Muffins

When I go to a large box store, I love getting deals on food and pumpkin pie filling is no exception. The only problem is the cans are usually bigger than normal and they make an odd number of pies. So what do you do with leftover pumpkin pie filling which isn’t enough to make

a pie?

There are also so many recipes that ask for only half a package of cream cheese… then what? What do you do with the remaining amount?

Perhaps I have the right solution for you…how about my Pumpkin & Spice Cream Cheese Muffins. Not only are they delicious but they are packed with a surprise inside. When you bite one, you’ll realize what the surprise is all about…a delicious cream cheese filling.

This Thanksgiving dessert/snack takes a little time to make but the results are definitely worth the effort. That should take care of your leftover pumpkin pie filling as well as your cream cheese. Don’t disregard this recipe because everyone will love them.
Bon Appétit!

 

For ingredient amounts and more info, visit http://clubfoody.com/recipe/775/

Tomato Ripening Trick - Indoors - Tips & Tricks #7

Every year, David and I grow tomatoes on our patio. We like to nurture them, watch them grow and of course eat them. They are so fresh and their taste is absolutely incredible. At the end of the season when it’s time to harvest, we always have a bunch of them. During that time of year as the days cool off and the overnight temperature drops, it might not be warm enough outside to finish ripening the tomatoes. What to do? – you ask. Don’t worry, you can still continue the process indoors.
 
Years ago during the fall season, when it was rainy and damp outside, a friend of ours came over. As he was looking out at our garden at what was left on our patio, he asked us if we knew what to do with the rest of our “green” tomatoes. We actually didn’t and that is when he gave us this Tomato Ripening Trick! At first I was skeptical but after following his instructions, a few weeks later, our tomatoes were perfectly ripe and ready to eat.
 
I do cook a lot with tomatoes and using the ones from the garden makes my recipes even more “homey”! Some of my recipes are Shakshuka, Classic Marinara Sauce, Greek Salad as well as Greek Pizza, Garden Vegetable Juice, Italian-Style Bruschetta, Tomates à la Provençale (Tomatoes Provencal), Tomato Rosemary Focaccia, and many more…
 
When you watch the video, you might find the process unorthodox but give it a try! For this tomato ripening trick, you don’t have to go out of your way to buy any special materials or equipment. As the days go by, you’ll see some of your tomatoes ripening faster than others and you’ll be able to enjoy the show as they “ripen”. I’m sure you’ll be surprised, just like we were, that this trick really works!
Bon Appétit!
 
Here are more kitchen tips and tricks for you to enjoy…
– How to Make Chipotle Purée & Chipotle Mayo
– Measuring Honey, Syrup or Molasses without Sticking
– Prepping Lemongrass – How to
– How to Prepare an Avocado
– How to Trim, Cut & Clean Leeks
– Secret for Better Grating Soft Cheeses/Butter
and for even more fun kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks

For more info, visit http://clubfoody.com/tips-tricks/tomato-ripening-trick/

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