Thursday, 31 March 2016
The worst time to go grocery shopping is when you’re hungry! Everything in the store looks delicious and bigger is usually better…until you start eating at dinner time and realize it was way too big and there will be leftovers. I really don’t mind them…well most of them! There are a few exceptions such as “steak”. What exactly can we do after a steak is cooked? Reheat it in the microwave…eww! You know as well as me that it comes out chewy, dry, rubbery and tough. Is there any other way to reheat it, you ask? The answer is YES!
Tuesday, 29 March 2016
We love travelling and one of our favorite “nearby” destinations is Seattle. Besides enjoying shopping, restaurants and sightseeing, we love to visit Pike Place Market. This market is so vibrant and electric with all the fresh produce, seafood and individual kiosks, there’s so much going on…it’s just amazing! You can also find very unique food items that you wouldn’t see at a regular supermarket. This place is so foodi-ish! This place is “heaven” to me!
On one of our trips there, we were introduced to blood oranges at the market. If you have never heard of blood oranges before, they are quite interesting in comparison to a regular orange. Firstly, their skins look like they’ve been in a fight and they look a bit bruised. Secondly, their flesh is a deep purply red color like… well…blood! Thirdly, the flavor is slightly tart, something like a cross between citrus and raspberry. Blood oranges are not available all year round and can be found from December to May.
Back to the market…after exchanging a few ideas with the vendor, I was suddenly inspired to use them to make a new martini. In the past, I was a mixologist and loved to create new cocktails although I usually go back to my old “favorites”. This time, I was challenged and really wanted to create something not too sweet and not too tart. After a few tries, I came up with my Blood Orange Martini. This is a refreshing version of a cosmopolitan martini, using blood oranges.
Before we go any further, let me give you some good advice. Never and I mean NEVER wear any light colored clothes when juicing blood oranges cause you’ll look like something went horribly wrong at the blood donor clinic. All joking aside though, please wear dark clothes and use a juicing machine not the hand press like I did a few times; I had to wipe my white kitchen cabinets down because there were splatters everywhere!
If you are like me and don’t really enjoy “sweet” cocktails, you will definitely love this one. Different, interesting, colorful and definitely delicious, this cocktail is a beautiful twist on a Cosmo. Go find these kind of weird and wonderful oranges and make yourself this delightful drink…you won’t regret it! Cheers!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/blood-orange-martini/
Thursday, 24 March 2016
Although I know we usually associate certain dishes with specific holidays, an obvious choice for Easter is a nice cooked ham served with scalloped potatoes and a colorful side dish, with homemade rolls. For some reason I can’t fully explain (has nothing to do with my childhood), it makes me feel that spring is here and it’s time to celebrate!…with ham of course!
When I buy ham, I buy a pre-cooked, smoked one because it’s easier, there’s less babysitting involved and faster to cook. Mix the ingredients together, spread evenly over the ham, throw it (gently of course) into the oven and you’re good to go…have a glass of wine with your guests!
Another reason why I love ham is because there are so many things I can make with the leftovers. In the next few months, I’ll show you some of my recipes like “Chicken Ham Sausage Jambalaya” from scratch, my favorite breakfast “Eggs Benedict” – actually I should say egg without the “s” cause no way I can eat two- , just to name a few….
The Ham recipe I’m about to share with you is not something new. I believe most of our mothers and grandmothers made it this way but for some of you who haven’t tried this simple recipe, I’m happy to show you how. This recipe is solely based on a store-bought pre-cooked ham.
On that note, from clubfoody and myself, I wish you a Happy Easter, an amazing meal with your guests and fun at your dinner party. Bon Appétit!
For ingredient amounts and more info, visit http://clubfoody.com/recipe/brown-sugar-mustard-glazed-ham/
Tuesday, 22 March 2016
Good morning! It’s time for breakfast now, so what are you going to have?
Cereal, fruit, oatmeal or bacon and eggs? Yes, bacon and eggs sounds good! How about trying something new…Angel Eggs on a Cloud! I’m pretty sure you have never heard of this breakfast item before. If you’re looking at the picture right now, you’re probably thinking Wow! Cool! …or even, what is that? …or how do you make it?
Lucky for you, a recipe floated down from the clouds and I’m here to share this heavenly dish with you today – light and fluffy, golden-brown egg whites with silky smooth, creamy yolks baked to perfection and absolutely delicious.
Okay…this is not one of my original creations; I did see it for the first time on a Facebook video a while ago. Although I watched the video and got inspired by it, I, unfortunately, can’t give proper credit to the man in the video because I don’t know where he’s from and also couldn’t understand the language in the video (I think it was Ukrainian…not sure). So what I did was create my own version by adding more ingredients and figured out the cooking method. It took me about 3 tries to get it just right and now I can finally share it with you.
This is a perfect dish for brunch and a great conversation starter among your guests. I like to serve it with fruit, crispy bacon and English muffins but the choices are unlimited. Looking for a light breakfast/brunch item…this is definitely it! Bon Appétit!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/angel-eggs-on-a-cloud/
Thursday, 17 March 2016
When I include green beans as a side dish to my meals I usually like to have mine steamed and every now and then I might add some butter or pepper as well. Once in a while I like to stir things up by adding different flavoured ingredients, toasted nuts or spices.
By using an oil infusion, you blend the flavours of the ingredients to enhance foods taste. Oil infusions are fun to experiment with by adding different herbs such as rosemary, basil, oregano and so on as well as adding other ingredients like garlic, jalapeño peppers, onions and spices. The chili-orange oil in this recipe really brings a unique twist and some heat to these beans without over shadowing the flavor. Although an interesting combination, these ingredients marry well together and complement the green beans perfectly. So the next time you’re thinking of having green beans, spice things up and give these a try. Bon Appétit!
For ingredient amounts and more info, go to: http://clubfoody.com/recipe/green-beans-healthy-side-for-st-patricks-day/
Tuesday, 15 March 2016
Every country has their “Classic” dish and one of North America’s is Chicken Parmesan. It has some slightly different versions and several steps to make it, but don’t worry, it’s actually quite easy to make. All I have to say is anyone can make this classic dish without any problems. If I can make it…so can you.
One very important tip I have to say about this recipe is to make sure your oil is hot but not smoking hot. Gently place the scalloped chicken breasts in the pan and cook them to a golden brown and be sure to not overcook them. The blend of the 3 cheeses when melted is absolutely delicious and this alone differentiates this chicken parmesan from others you may have tried.
As much as I try to be innovative and think outside the box, some dishes are meant to be served a certain way for best results and this certainly applies to Chicken Parmesan. You can always serve it with a salad, but I have to admit my preference is to serve it with pasta and tomato sauce. To me this is absolutely “yummy in the tummy”.
Yes, this dish is quite rich, crisp and tomatoey and you might feel guilty for having it, but at least it will give you a huge reason to do more cardio at the gym…but it is sooooo worth it! So my friends…give a try. Bon Appétit!
For ingredient amounts and more info go to: http://clubfoody.com/recipe/3-cheese-chicken-parmesan/
Friday, 11 March 2016
I’m sure I don’t have to lecture anyone when it comes to salad. We all know we should eat some salad every day to keep our metabolism functioning properly and help keep us healthy, but we don’t always do just that. One salad in particular that I think we should have every day is baby spinach leaves. This “superfood” is packed with nutrients, anti-inflammatory and anti-cancer agents etc. Unfortunately, not everyone likes the taste of spinach. The recipe I’m sharing with you today will definitely change your mind on spinach and you will be eating more in no time.
It’s surprising how a little dried fruit, nuts and a simple dressing can elevate this quick and easy salad. In this recipe, I add both dried apricots and cranberries but you can always had other dried fruits that you might prefer such as dried blueberries, currants, raisins etc.
Just so you know, you don’t need to add any butter or oil in the sautépan when toasting the almonds because they have enough of their own natural oils and will toast up just fine on their own. Just watch them closely so they don’t toast too much and burn.
For ingredient amounts and much more go to http://clubfoody.com/recipe/cran-apricot-california-salad/