Thursday, 22 June 2017

Summer Creamy Coleslaw

Everyone has their favorite season and mine is definitely summer although I really enjoy autumn with its beautiful colors and fresh, cool air. There are so many reasons why summer is my favorite of all; nice hot weather, my open-toed sandals (yes I realize I’ve mentioned them quite a few times… hey I love them!), outdoor activities such as golfing, cycling, swimming, hiking and so on, plus the food! Everything seems to taste better. The freshness of produce and the availability make me want to eat more of it. Although I serve salad with almost every meal throughout the year because it’s healthy – I have a healthy conscious – I really enjoy having it more during the summer months.

There is one particular vegetable that I was never really fond of and it’s cabbage. Growing up, everyone in my family loved it except for me; something to do with the taste, smell and texture. Ironically, I fell in love with David who is German. Should I continue? Yes, that’s right! Germans and their cabbage… it’s like French with their cheese! Fair enough! LOL!!!

Last year I posted my or should I say “His” German Red Cabbage recipe. It is an amazing recipe and this is when I went out of my way to give cabbage another chance to prove me wrong. Guess who won? Since then, I’ve been eating cabbage. I still have a slight problem when cabbage is cooking because of the smell but the taste though is perfectly fine with me – keep in mind that our tastes do change with time… or is it because of my feelings toward my partner???

Now it was my turn to do something with cabbage. I came up with this Summer Creamy Coleslaw recipe and here are the reasons for it… First, I love David and second, I wanted to create a recipe that I wouldn’t ever imagine that one day I would enjoy! Back then I was working for this American Food Website as a Food/Recipe Analyst and I submitted this recipe to them. They posted it and I actually bragged about it to my family members and friends. I know, it’s childish but I was so proud of me. C’mon… Frankie creating a recipe with cabbage… impossible!

Anything is possible… well that’s what I’ve heard, don’t quote me on it! I love the combination of the dressing with the freshness of the ingredients. If this doesn’t scream out loud summer than I don’t know what does! It is bright, colorful, sweet & savory with a nice fresh crisp bite to it. This coleslaw salad is perfect with any meal and unless there’s a picky little brat like me (when I was young) around, everyone will love it!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/summer-creamy-coleslaw/

Tuesday, 20 June 2017

Coconut Waffles

How’s your morning? I’m sure it can be quite crazy, trying to get everybody up in the morning let alone getting the kids ready for school; feed them quickly, make their lunch and then off to school.

I wake up very early each day and once in a blue moon I sleep in but that doesn’t happen too often. Although I’m up and about mostly working on this site and anything related to it, I’m not really a breakfast person. I have to have my coffee… black please… but once in a while I do eat breakfast. It’s not because I don’t like it… I LOVE breakfast food, but I think it’s more the fact that I drink so much coffee that by the time I should sit and enjoy my breakfast, I’m not hungry anymore. That’s probably why there are not so many recipes posted in the breakfast section on Club Foody website. Now when I do have breakfast, it has to be gooooood!

David loves his waffles and don’t get me wrong, I enjoy them as well. One morning though I thought I should put a twist into this popular breakfast item and… voilà! This recipe has the nice delicate taste of coconut in it and I wanted that way. I didn’t want it to be too overpowering but still enjoy the flavors. It didn’t stop me from going over the top and pour some coconut syrup on my waffles that I purchased when we were in Kauai, Hawaii.

Now that summer is here, there’s more time to enjoy breakfast with family members so here’s the perfect recipe to serve them. If and only if you end up with leftovers – I highly doubt it – they freeze very well. Lay them on a single layer on a baking sheet and transfer to the freezer. When frozen, place them in a re-sealable plastic bag and back to the freezer until needed. When you’re ready to enjoy them again, reheat your waffles in your toaster… is that’s easy!
Bon Appétit!

 

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

Thursday, 15 June 2017

Twice Baked Potatoes

Barbecue season is officially here although most of us grill all year round. I love the smell of grilled food on the BBQ… it stimulates my appetite! I would say that one of the most popular foods that grill masters love to cook on the “Barby” is steak! It doesn’t matter if it’s a T-bone, New York strip, Filet Mignon or Ribeye, steak on the BBQ is to die for…. With some seasoning and BBQ sauce, there’s nothing more delicious than a juicy medium-rare steak. I’m a carnivore, can you tell?

When we have a BBQ steak dinner, I love to make a nice salad, some fresh steamed vegetables although sometimes I like to serve it with my Tomato Provençale recipe which is coming up this summer July 2017. Other times, I like to have our steaks with  Steakhouse Sautéed Mushrooms or baked potatoes with all the traditional goodies. Other times I love making a side dish that is packed with yumminess… my Twice Baked Potatoes.

When it’s time to pair a steak with a side dish, Twice Baked Potatoes is the ultimate choice – let’ not forget a salad as well (salad should be served with most meals anyway… it’s healthy!). It is easy to make and the results are sinfully delicious! I don’t serve this every time we have a steak but when I do, the crowd goes wild… okay I am slightly exaggerating. Let’s put it this way… every time family and friends have had my Twice Baked Potato, they all want the recipe… it’s that good! Now it’s your turn to serve it and have your guests go crazy for it… here we go again with the exaggeration… or maybe not… it’s up to you to find out!
Bon appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/twice-baked-potatoes/

Wednesday, 14 June 2017

Easy Chicken Quesadillas

Awww summer is finally here! This is my favorite season… okay I also love autumn because of its fresh air and colors but back to the summer. There are so many things to do or should I say so many things I like to do. Although I’ve been playing golf for almost 2 months now and was fortunate to go to Rancho Mirage for a couple weeks back in April, summer is golf season… well to me it is! Besides golf, we enjoy cycling a lot. There are so many beautiful cycling trails here on the West Coast and the scenery is breathtaking!

Summer can also be very hot, so hot that I don’t really feel like cooking – yep it happens to me as well! It seems that I don’t really have an appetite and heavy meals are so out of the question. When this happens I want to enjoy light foods that are quick and easy to prepare.

There’s a dish that I like making when the temperature rises beyond the comfort zone and it is quesadillas. It’s a great dish that doesn’t take too much time to prep and by the time it’s ready, it probably took less than half an hour. I like to boil my chicken but I also enjoy this recipe with grilled chicken on the “barbie”! It’s a matter of how either of us feels that day…

Quesadillas is a great dish not only for its simplicity but also for its flavor! Personally, this dish is totally made for summer although I know some people who eat it all year round. In the video I show two techniques for making them; with a quesadilla machine or without one – the quesadilla machine was a gift I received when I was working as a food analyst for that American cooking website otherwise I would never buy one for myself. I have to admit... I have way too many kitchen tools/appliances!


If you’ve never had this popular Mexican dish before, I highly suggest you try it… for the ones who have had it, now here’s a recipe you can make at home.
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/easy-chicken-quesadillas/

Thursday, 8 June 2017

Spanish Gazpacho

Summer is here… well less than a couple weeks away but still, the heat has already started, we cook less inside and more outside. If you are like me, unless it’s BBQ food, I don’t really have an appetite for hot meals. I enjoy eating lighter and “cooler”.

The oven is almost banned during the summer months. It’s like sticking a banner in front of it that says “No Entry” or “Use at your own Risk “. Anything helps to reducing extra heat plus as a mature lady, I do have additional heat of my own so I really don’t need more if you know what I’m talking about!

When you hear the word “soup”, what comes to your mind is SOUP – hot, like real steamy hot. That kind of meal is so requested during the cold months. This is probably the last comfort food you want to enjoy now and in the months to come. I don’t blame you. Now let’s try this again – SOUP – but this time, let’s make it cold. Really?

There’s a soup that I was introduced to when I was in my early 20s’ by a young lady from Madrid. We met while both studying at the University of Québec in Montréal. I was so drawn to her. She was lively, colorful and so interesting! She and her family traveled extensively in Europe and she was the type of person that tells you a story with so much detail and excitement, that it seems you were there with them.

She was a couple of years older than me and it was her last semester. She was returning back to Spain so before she left, she surprised me by taking me out for dinner to one of her favorite restaurants. It was owned by a couple that was originally from a small village near Madrid. They were cooking food that made her feel happy and reminded her of her home town. This is when she introduced me to Gazpacho. Just the name itself enhanced my curiosity. As she explained, this is exactly how her mother and her grandmothers made that soup. It was cold, refreshing and so flavorful! She quickly told me which ingredients went in it and, of course, I just listened and didn’t take any notes.

Years ago, I tried to duplicate that recipe and alas, it wasn’t quite there. It tasted more like a “soupy salsa” and wasn’t nearly as beautiful as the one I enjoyed back then. Eventually after trying and never being successful with my Gazpacho, I, one day, remembered an important ingredient… bread! That was it! A few tries later and VOILÀ, I finally got it!

Of what I can remember, the taste is pretty similar to the one I had that evening with my Madrileño friend. I won’t be arrogant by saying it is authentic because it has been way too long since then but at least I can say that the results are scrumptious and doesn’t taste like a salsa someone has thrown in the blender. Add this fabulous recipe to your “summer must try” list… you won’t regret it!
Bon Appétit!

 

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


Tuesday, 6 June 2017

Strawberry Butter

The month of June has so much going on… it’s the last month of school for kids before summer vacation, Father’s Day, warm weather, summer solstice, harvest season along with food festivals. Going to one of these is fun and it attracts so many people. One I really enjoy is the Strawberry Festival. There are booths to buy cooked and/or prepared food items, knick-knacks to buy, games, Ferris wheel and rides, sometimes entertainment and mascots as well as displays of the star of the festival which is the strawberry. It’s a fun way to spend an afternoon and bring back home some fresh goodies!

Now you’re at home and bought a lot of nice and juicy strawberries. Of course the first couple of days after washing them, you’ll probably eat the strawberries just like they are. These little guys are so awesome but they don’t keep well for too long so the next logical step is to bake or cook with them. Of course jams, ice cream and pies are a popular alternative use for them. There are also other ways to use strawberries in an unorthodox recipe that might surprise you…

Last year, my crisper was filled with strawberries. I made ice cream… I love that flavor! I also made a delicious strawberry shortcake… yum! Still, I had so many of these juicy little guys left! I used some in my smoothie but there were more and I wasn’t going to waste them – I can’t stand wasting food! So I’ve decided to think outside of the box for another use for strawberries.

That weekend, I created a few recipes with them that I never made before and the results were scrumptious! Here’s one of them… Strawberry Butter! That’s right, you read right! You won’t believe how delightful this is! The taste is simply beautiful and so perfect to spread on English muffins, scones, croissants, bagels, biscuits… you name it! Also there’s a plus to it… it freezes remarkably well! You can enjoy this flavorful butter anytime even after the season is long gone! It is also an elegant way to serve butter for your next brunch party.
Bon Appétit!

 

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

Thursday, 1 June 2017

Greek Dolmades (Stuffed Grape Leaves) with Avgolemono Sauce

There are certain dishes that become your favorites right from the start. When I was 19 years old, I worked for a record release event with many well-known Québécois celebrities such as Diane Tell, Robert Charlebois and Daniel Lavoie among the guests. I was the hostess greeting them upon their arrival. If you asked me who’s record release it was, I couldn’t answer as it’s been so long but there are a few things I still remember such as the location of the event and one dish that I fell in love with that night.

The event took place in a club on Prince Arthur Street in downtown Montréal. Now for those of you not familiar with that particular street, Prince Arthur has a small stretch between Square St Louis just off St Denis Street to St Laurent Street that is dedicated to pedestrians. Also there are many restaurants with outdoor patios, cafés and bars. When it comes to restaurants, Prince Arthur was and still is locally renowned for its Greek restaurants and BYOW “Bring your own Wine” service. Let’s not forget that we are talking back in the early 80s’ and the BYOW was not really legal at that time… really!

After the event was over, the employees were allowed to eat what was left from the buffet and seriously, it looked like it was barely touched. Obviously because of its location, the buffet was majorly Greek food with a few exceptions. Although I’ve dined at many restaurants on that street, there were certain dishes I’ve never tried. That night I went out of my comfort “Greek” zone and tried everything I had never tried till then. This is when Greek Dolmades became one of my favorites!

A few years later, I moved to Windsor, Ontario. One of the things I liked to do with my friends was to go out for dinner to Greek town located right downtown in Detroit, Michigan. Most of the restaurants had belly dancers and live music. It was a fun place to go! Of course the first time when I went to one of the Greek town restaurants and saw Dolmades, I ordered it without an ounce of hesitation. What a surprise when my appetizer arrived – it wasn’t with a yogurt sauce but an egg-sauce called Avgolemono. WOW! was my reaction after my first bite. Since then, I have to eat my Dolmades with that sauce.

As you will be seeing in this video, making Dolmades, also known as Stuffed Grape Leaves, is very easy but laborious. My advice is to wear comfortable shoes or flip flop, play your favorite music and you’ll see how fast time goes by. It is a big batch to make – about 50 of them – but on the other hand, you can always freeze them and enjoy those little guys weeks later. I won’t recommend doing the same with the sauce… c’mon, it’s an egg based sauce! Another plus to this dish is you can eat it hot, warm or cold so it is a perfect appetizer to serve all year round.
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/greek-dolmades-with-avgolemono-sauce/

Tuesday, 30 May 2017

Chocolate Frozen Greek Yogurt

Summer is almost here which means… “it’s sandals” time! I love my sandals, I find them very sexy! With a nice pedicure, these highlight the feet of a woman! I like to wear either a bracelet around my ankle or a toe ring… it’s very feminine! What am I doing? It’s a cooking website not a fashion blog!

Back to food… Another thing that comes with summer is HOT days… yippee! I’d say that one common popular treat around the world that young and old enjoy during warm weather is ice cream, gelato, sorbet and… frozen yogurt!

I never really made frozen yogurt before until last year when I saw half of a Greek yogurt container sitting in my fridge. I didn’t want to waste it so the solution was to make something with it. That particular morning I already had a smoothie so I didn’t feel like making another one for the next day so this is when the idea of using it for a frozen treat came to mind.

My first attempt was not as yummy as I was expecting. The flavor from the yogurt was way too overpowering and left a funny taste in my mouth (it wasn’t expired… I checked). Now every time I don’t succeed with a recipe, I don’t give up – poor David…! I just keep trying until I get it. Luckily, the second time was “bang on!”

If you are looking for an interesting recipe this summer, don’t look any further and try my Chocolate Frozen Greek Yogurt! This rich frozen treat has a beautiful velvety texture and a slight tang to it. With some shaved chocolate in it, this makes a great summer treat for the family!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/chocolate-frozen-greek-yogurt/

Friday, 26 May 2017

Pacific Coast Salmon on the BBQ

When I was single and dating, I realized that every guy had a “signature dish”. Each one of them was proud to make me taste their “creation”. The majority of the dishes that I tried (honestly I don’t try to be one of the judges from “Chopped”) – were okay! Considering that these poor single men with no culinary background were on their own cooking their way to impress me (or other ladies) was good enough to deserve respect! Most of them found ways to come up with some dishes by using prepared food. For example, one guy I was dating for almost 6 months was making shrimp risotto. You’ll probably think that’s not too shabby. You’re right… until I stood next to him watching his “cooking method” which basically came down to; 1 box of risotto plus frozen shrimp – which frozen was acceptable – and pre-shredded cheese (I can’t stand that kind of cheese… yuck!). The final result was fine as long as I was dismissing most of the ingredients. Of course the important thing was he made an effort to cook something for me.

One day there was a very handsome man named David from British Columbia that approached me and the connections between the two of us were unbelievable! We started dating long distance and eventually met in person in Toronto. From there, I came to visit him here in Vancouver. Like most of the men I dated before him, he had a signature dish as well but this one was quite different from others… it was really good!!!

His Pacific Coast Salmon was seasoned (although a little too salty) and cooked perfectly on the barbecue. He served it with rice and steamed veggies. That was it! I was hooked! What? Who says that women cannot be won by their stomach… lol! After we moved in together, this dish was among our favorites and still is. We had Lynn and June, friends of ours, over for dinner when we were vacationing in Rancho Mirage last month. Guess what was on the menu…? His salmon recipe! Now that we have evolved as a couple, I like to serve this dish with my  Moroccan Couscous Salad and some fresh steamed green beans. Simple and quite fast to prep and make, this is the perfect dish to serve either when hosting or when you want a quick meal.
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/pacific-coast-salmon-on-the-bbq/


Tuesday, 23 May 2017

Palm Springs Date Shake

We just came back from the Palm Springs area and I’m ready to pack my bags again and return to this gorgeous oasis! As I said many, many times; if I could live there, I would! I’ve been in love with this Southern part of California since I was 16 and I came for my first visit with my father. Back in January 1981, we met down there with my Aunt Rolande and Uncle John along with my cousin Michelle. During our stay in paradise, we went to the Bob Hope tournament. Yes, I did see Bob Hope and even took a picture of him. Other celebrities that were at the tournament were President Ford, Orson Wells and Jack Nicklaus. Great memories and great fun!

Since then I’ve been back to Palm Springs almost a dozen times – definitely not enough – and intend to return each year – dreaming is okay… it keeps you going! Every trip, I make sure to add a new golf course to play and a new restaurant to try. Until this year though, I never really looked deeper into trying something that is a local favorite from the area. This is all Club Foody’s fault – food, food, food!
I found a milkshake! That’s it, you say! Yup, but this milkshake is very, very good!

We went to Indio just outside of Palm Desert and nearby La Quinta to explore Shields Date Gardens where you can apparently find the best Date Shake in Southern California! When you enter, it almost feels like you entered a time capsule that is frozen in time. There’s a bunch of gadgets from the 50’s-60’s and 70’s and on the back wall, you see a long counter just like the ones you see in a diner, with those low chrome stools that spin… that’s where the shakes are made! There are books, toys, candies, sauces, dressings as well as dates – go figure… lol! – for sale. There’s also a small area where people can sit and watch an educational movie on the “Sex Life of a Date” – really? – Yep that’s the title, I didn’t make it up! Further to the back, they have an outdoor area where you can enjoy breakfast and lunch. Is it a tourist trap? ABSOLUTELY! Still, it was fun to discover a new taste sensation…

We thought the date shake was good but not excellent and let me tell you why… we found it too sweet with big chunks of dates in it! So what did we do? We thought – “How can we make it better… well at least more to our liking? I knew we had pitted Medjool Dates in our refrigerator so it was one of the rare things I was looking forward to on our return… creating our version of a Palm Springs Date Shake!

Within a week of being back in Canada, I made the shake and we both really loved it! Here it is! A twist on an iconic food favorite with a few added ingredients! I really think that next time I’ve got the blues of not being in Palm Springs (I have that feeling at least a couple of times a month), I will make myself a Palm Springs Date Shake, close my eyes and bring the oasis back… ahhhhhhhh!
Bon appétit!


For ingredient amounts and much more, please visit http://clubfoody.com/recipe/palm-springs-date-shake/

Thursday, 18 May 2017

Powerhouse Cookies

When I was living in Toronto, I was at the gym 6 days a week… Nutrition, exercise and healthy eating were a priority for me. I had a regimen that I stuck to firmly and not only did I feel amazing but I looked great too! I recently started to get back to that kind of lifestyle. It’s hard at first but as soon as you start seeing and feeling results, it seems to get easier.

Now that the warmer weather is here and summer is close by, getting back in shape is a lot more enjoyable than the colder winter months. David and I love outdoor activities. We’re both avid golfers and enjoy cycling a lot. We also like to go for long walks and with all the beautiful parks here in British Columbia, it’s a nice excuse to step out. When we know we’ll be gone for a while, we like to bring a little snack with us. It can be fruits, cut veggies or cookies but not just any kind…

This cookie recipe is so delicious! It’s not overly sweet and the list of healthy ingredients that go into it makes these cookies even more enjoyable. David likes them so much, he even has them for breakfast with his morning coffee. I’m sure they can keep well for a week but we’re not the best people to ask. Every time I make them, they disappear fast – just keep in mind that there’s only two of us here… lol!

Next time you plan an activity and want to bring a snack along, this recipe is perfect but just make sure to bring enough for everyone!
Bon Appétit!

 

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

Tuesday, 16 May 2017

French Dip with Au Jus

Roast beef and prime rib are so delicious! These are cuts of meat I really appreciate and savor every time I have them. This is also an easy meal to serve when you are hosting a dinner. Last month just before Easter weekend, I posted my Roast Beef with Fresh Herbs an easy flavorful dish to serve for any special occasion!

Now when I buy a roast, I love to get one bigger than I actually need because of the leftovers. The next meal is super easy and super-fast to prepare because all the cooking is already done. I just reheat a few slices of roast beef in the pan with some gravy and serve with a couple side dishes… tada! Although I really like it that way, there’s another dish I really, really love to make out of it… it’s my French Dip with Au Jus for dipping. Oh my!

The combination of ingredients makes this sandwich one of my favorites because it elevates the flavors and believe me, this sandwich is a winner! David knows his French Dip and he thinks mine is the best… pat on the back, thank you!

If you have leftovers from your roast beef then you are in for a treat with this delicious, tasty sandwich along with the homemade Au Jus. Both are simple to put together and you’ll have a meal to enjoy in next to no time. I’m positive next time you are at the grocery store, you will buy a bigger roast just so you have an excuse to make this French Dip with Au Jus recipe… it’s that good!
Bon Appétit!
 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/french-dip-with-au-jus/


 

Thursday, 11 May 2017

Bacon Wedge Salad

Mother’ Day is here in just a few days and unless you live far away from her, the chance to see your mom that day is pretty obvious! Some of you will even cook a nice meal at home and have her over. Others will take her out to a nice restaurant. Whichever you decide on, she’ll be very happy I’m sure.

Of course if you have her over for brunch or dinner, you’ll be making something special or prepare one of her favorite dishes.


A dish that my mother enjoys a lot when we go for brunch/lunch is a salad along with a nice glass of wine. From all the salads on the menu, if she sees a wedge salad, she’s sold! She loves her blue cheese so it’s an obvious choice.

I love this salad as well and have it often because I like its simplicity. It’s super-fast to make and I can start to enjoy my dinner within 10 minutes. Unfortunately this year, I won’t be able to make it back to Québec city for Mother’s Day therefore this simple but amazingly flavorful dish is dedicated to my Mom!
Bon Appétit and Happy Mother’s Day!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/bacon-wedge-salad/


Tuesday, 9 May 2017

Spicy Sausage Penne all'Arrabbiata

Most of us complain about not having enough time in a day. Quite often I wish a day was 48 hours long as I feel that I’m constantly trying to squeeze as much as I can in a day so I can accomplish more. The downside of it is I am sleep deprived, stressed and often agitated. Although Albert Einstein said that “time” is an illusion, in my world, time is pretty much a harsh reality.

Alright, enough whining…lol! There’s no secret that I love cooking. Although it’s fun, I do appreciate some uncomplicated dishes that are quick to make. Now let’s not confuse quick and easy with less mouthwatering recipes. The two can be easily paired together.

One dish that I enjoy for its simplicity and its amazing flavor is Penne all’Arrabbiata. It’s incredibly fast to prepare! Originally from the south of Italy, the sauce of this dish is made with pepperoncini, garlic and tomatoes – can’t be much simpler than that! Although I really enjoy the traditional one, I’ve decided to bring it up a notch… why not!

In today’s episode, I am sharing with you my Spicy Sausage Penne all’Arrabbiata. I just couldn’t resist adding a smoky flavor to this dish and I did! It’s a slight twist but the results are just delicious! This recipe takes under ½ hour to make and you can enjoy a savory meal without losing quality and flavor. I’m sure time can be an issue and when it happens, take a deep breath and quickly make this flavorful pasta dish!
Bon Appétit!
 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/spicy-sausage-penne-allarrabbiata/


Thursday, 4 May 2017

Tartar Sauce

Until last year, I had to go to my favorite “Fish & Chip” joint to have this meal. Somehow, I never really thought of making them myself. There’s really no reason for it… I just simply didn’t make it at home. When I started this cooking website, I still didn’t have any intention of making my own “Fish & Chips” but the reality of showcasing my recipes gave me enough confidence and a good reason to give it a try. “Wow!” was my reaction when I made it the first time. Obviously since then, I’ve been making this dish whenever I want at home.

Let’s go back to my favorite place where I enjoyed their “Fish & Chips”. Although it was deliciously cooked, there was one thing I never really liked over there and it was their tartar sauce. I was actually quite surprised that they couldn’t make this simple side dish adequately?

My motto is “Why buy it when you can make it at home”, right? As far as I can remember, I’ve being making my own Tartar Sauce. My mother made her own sauce and before that was my grandmother. Their recipes were quite easy; mayo and relish together… voilà! When I was younger, I was making my mother’s sauce but as my taste buds evolved, I started making it slightly more complex than hers to the point that hers and mine are not very close to each other anymore.

There are so many versions of this sauce out there but I have to say, mine is quite yummy! With a few ingredients, you can turn this simple sauce into a great accompaniment for your next “Fish & Chips” or any other dish that needs Tartar Sauce.
Bon Appétit!

 

 

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

Tuesday, 2 May 2017

Thai Chicken Curry

Blogging is fun and so is creating recipes. Now you mix these two together and the results are exciting! No seriously guys, creating recipes is my passion, the inner “artsy” side of me. The only reward I get from it is to share my dishes with you and hope you’ll enjoy them – and why shouldn’t you? There’s no prize at the end of it besides some of you getting back to me and appreciating one of my creations.

The other day, one of my subscribers from Thailand was quite impressed with my Thai Yellow Curry Paste. Wow! That was awesome! I felt that I accomplished something great and boy did it ever feel good inside! Yeah, yeah I know… my ego was boosted and it made me happy! C’mon… she is from THAILAND and liked it! Of course, I would still have felt great inside if that woman was from Russia – a compliment is always positively welcomed – but who better to judge than someone from Thailand.

From there, she obviously was curious about what dish I created to go along with my yellow curry paste and this is what today’s recipe is all about… Thai Chicken Curry! I love the mixed flavors of sweet, spicy and savory together. It’s so aromatic and at the same time comforting. Although Thailand is on my “places to visit” list, having this dish brings this colorful, energetic culture into my kitchen!

Of course, now that I’ve told you about my Thai subscriber, I wonder how she will react about this recipe. I’m not scared at all because when I tasted this dish, it was an “OMG” moment! It was exactly how I wanted this recipe to turn out. Being in many Thai restaurants before, I knew what flavors I was looking for and they were right here on my plate. I guess my biggest concern was more with the paste because I wasn’t too sure how to come out with enough spices but also tasting flavorful. I never find just “spicy” interesting… it has to have some flavor to it. When I just taste “hot” and nothing else, to me, it’s a one note dish… boooooring!

Don’t be afraid about the paste when you make it. It has some major zip to it! When adding all the ingredients of this Thai Chicken Curry together in the saucepan, it mellows out quite a bit and the results are amazing! This recipe is fast and easy to make plus you can proudly say that you can make Thai recipes from scratch at home… now that’s cool – and spicy -!
Bon Appétit!

 

 

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/thai-chicken-curry/

Tuesday, 25 April 2017

North African Merguez

In this modern world where people can work remotely from anywhere on the globe and therefore move to a place of their choice, there are major pluses as well as minuses. When moving from one area to another, the experience is fascinating but there are frustrations that come along with it. Yes it is always fun to discover new places, meet other people, learn another culture, add an additional language to your repertoire and discover new dishes. This is the thrill of moving away and you don’t have to move far away to experience changes.

Just moving out of Québec to Ontario was a big adaptation on many levels… well back there it was. Clubs in the 80s’ were closing at 1am instead of 3am in Québec. Drinking age was 19 versus 18 (I moved when I was 23 so I was okay). Everything was mostly closed on Sunday in downtown Toronto whereas in Montréal it was another crazy day to go out. People were dressing very conservatively in comparison to the ones from Montréal which back then the city held the reputation of being North America’s Fashion Destination next to New York City. With only 5 hours of driving between Toronto and Montréal, I couldn’t understand why there were so many food items from Québec we couldn’t find in Ontario.

Nine years ago, I fell in love and moved with David here in British Columbia. I didn’t move from Canada to Asia although sometimes it feels like this here in Vancouver… lol! Almost the same thing happened then when I moved in Ontario back in the late 80s’. I won’t pinpoint all the differences except food again – of course, this is a cooking website… lol! When I just moved in Ontario when visiting family and friends in Québec, I always had a cooler in the car so I bought food items, filled the cooler and brought them back home to Toronto. Now it is quite difficult to do that considering that I would have to drive 4 days non-stop going through the Rockies (this is if the weather is nice) just to have my fav food items. So the solution was to make my own!

There’s one food item that is incredibly delicious and till this day, I still don’t understand why butchers don’t carry it. It is Merguez sausage! I used to buy it often when living in Montréal. This sausage has so many earthy flavors and the spiciness in it is perfect! After inquiring at over a dozen butcher shops around and getting that puzzled look on their faces when asking for it, I’ve decided it was time for me to try making merguez sausage. This North African sausage is not for the faint of heart… it is spicy! If you like spice in your food and are not afraid to try something new then you definitely need to add this to your “must try” list.
Bon Appétit!

 

For ingredient amounts and much more, visit
 
 


Thursday, 20 April 2017

Chicken Cordon Bleu

I always like going out to restaurants and I love the whole experience of it. From dressing up to sitting down at the restaurant table, ordering, relaxing and enjoying flavorful meals cooked by amazing chefs plus sharing a nice bottle of wine along with great company and conversation, to me this is a lovely way to spend an evening! I’m very social and this is something I really enjoy in my life.

Back in the 80s’, on average I would say that I was going out for dinner 4 nights a week. I was definitely a “Restaurantaholic”! – if this word doesn’t exist, I just created one… lol! I always love trying new dishes from the menu, new wines while wearing a new outfit – did I ever mention that I love shopping? The same scenario in the 90s’ with me and restaurants but much lesser since the turn of the century and definitely less since I’m on the West Coast unless we’re travelling.

One dish that appeared in a lot of restaurants was Chicken Cordon Bleu. For some strange reason, restauranteurs removed it from their menus and I don’t remember seeing it since the late 90s’. A few years ago I got a flashback from that dish and decided to replicate it at home. My first attempt was pretty good but I wanted more flavor so I thought outside the box by adding a few new ingredients and with humbleness (… lol!), I have to admit, this is the best Chicken Cordon Bleu I ever had!

If you like classic dishes and want to impress your guests with a flavorful and well-presented dish, this one is absolutely perfect! I like to serve this recipe along with my Moroccan Couscous – click here for the link: Moroccan Couscous Salad– and some veggies. You can prep your roulades ahead of time (1-2 hours), tightly wrap them and when you’re ready to cook, bread them, sear them and transfer them to the oven… voilà! If you’ve never tried this dish, I highly suggest you do… you’ll be amazed how incredibly tasty it is!
Bon Appétit!

 

For ingredient amounts and much more, visit
 
 

Monday, 17 April 2017

Tiramisu

I can proudly say that I’m a person who likes almost everything. I don’t have a narrow mind and I’m willing to try food, ingredients, etc. that I’ve never had before. Some people without trying it, will lift their nose and refuse to taste it – can’t understand them… sorry! At least try it and if you don’t like it THEN you can make a legitimate comment about it.

Although as mentioned I like pretty much everything, there are certain dishes, food that I’m not crazy about. That doesn’t’ stop me from giving them another try until perhaps I might eventually like it. Well here’s a perfect example… Between David and I, I am the most adventurous one although he came a long way since we’ve met and now, we both try “new stuff” together. Though there is one dish that I never really enjoyed and it is David’s fav! It’s Tiramisu! WHAT? Yes… I’ve never been a big fan of that classic Italian dessert even though I like all the ingredients in the recipe. It reminds me of “baby food”. You know that big round cookie that moms pour hot milk over to make it soft for babies without teeth (or barely any). This is what the texture reminds me of and for some reason, it was not enjoyable in my mouth.

One of the rules of thumb for a healthy relationship is to not be too self-centered, selfish and compromise once in a while. So having said that, one day I decided to make David’s favorite dessert – I’ve been procrastinating to make it for years but it was the decent thing to do… I have to say, the guy is patient… lol! Each time David ordered it, he always wanted me to have a taste and as a good sport, that’s exactly what I was doing “A” taste, not more just one taste! I knew which ingredients I would need to make it so opening up my memory box located somewhere in my brain, I put ingredients together and adding my favorite liqueurs in it which were Tia Maria and Marsala Wine. A little confession to make – I was drinking Tia Maria in my coffee while making it and truly hoping this dessert will turn out okay. It is hard to have confidence about something you’re making when you don’t like it…

Well, well, well what a surprise this Tiramisu was! Not only was it amazingly delicious BUT I LIKE IT! Okay, I like it more – I’m still working on the “baby-cookie-mushy-texture” issue, it’s a work in progress! Is it because I used Tia Maria or because I made it and somehow the “ego” department of my person decides it was more acceptable? Who knows! The important thing was that David really loved it and since then, I’ve been making it more often.

The moral of this recipe is don’t lift your nose to something you never had before until you try it and if after that, you still don’t really like it, keep trying, your taste buds might surprise you!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/tiramisu/

Thursday, 30 March 2017

Popovers

In a couple of weeks I’ll be sharing my Roast Beef with Fresh Herbs for Easter dinner. Now if you’re like me, I love my roast beef medium-rare and next to it, the other goodies! Besides mashed potatoes, au jus, horseradish and fresh steamed veggies, I am a big sucker for Popovers. They are similar to the famous British Yorkshire Pudding except they’re no beef drippings in the popovers. Why choose these guys over Yorkshire puddings? Because they are more versatile… let me explain.

If I’m 100% certain that all the Yorkshire puddings will be paired strictly with my roast then I will make it with the beef drippings “buuut” if I want to use some of them along with other food, I make popovers instead. They are more flexible because I can enjoy them for breakfast as well and spread jam on them. Honestly I cannot see myself spreading jam over Yorkshire pudding first thing in the morning… something about the drippings don’t fit my taste buds!

I really like them! They’re light, fluffy and hollow. They’re also good looking… yes they are! It is a nice touch to add when serving roast beef or any other meat dish. If you have leftovers, you can always enjoy them for breakfast, spreading pâté over or making some sort of a sandwich… why not!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/popovers/

Tuesday, 28 March 2017

Smoky Buffalo Wing Sauce

People love going to pubs! It’s a casual place to go where beer flows, the atmosphere is energetic as well as enjoying great food at a reasonable cost. One of the most popular pub foods which is also considered finger food is… chicken wings!

It originated in Buffalo, New York right across from Fort Erie, Canada – if you’re not sure where Fort Erie is, it’s just slightly south of the famous Niagara Falls. Apparently in 1964, the owner of Anchor Bar was the initiator of coming up with the idea of frying the wings from the chicken. Back then, this part of the poultry was kept for stock or simply thrown away. When I was living in Toronto, a friend took me to this place and guess what we ate… WINGS!

Since then, these little guys spread their wings – literally… lol! – and became famous not only in North America but also in many countries around the world. Wings are fun because you can choose many different flavors for your sauce. This dish usually comes with celery and carrots sticks and a dipping sauce which can be blue cheese or ranch.

Last year, I posted my Baked Chicken Drumettes (or Wings) recipe (click on this link: http://clubfoody.com/recipe/baked-chicken-drumettes-or-wings/).  I’ve decided to come up with a “healthier” way to eat these celebrities! The results are as excellent as if they were fried. If your guests don’t know they’re from the oven, they won’t see the difference besides having fewer problems with their vascular system (wink). To go along with this recipe, I also shared with you my Hawai`ian-Style Teriyaki Sauce which is awesome (click on this link: http://clubfoody.com/recipe/hawaiian-style-teriyaki-sauce/)! Yeah it’s okay to pat yourself in the back once in a while… lol! To complete this popular dish, I evidently had to post my Zippy Ranch Dressing as a dipping sauce for the wings and the crudités (click on this link: http://clubfoody.com/recipe/zippy-ranch-dressing/)

Now it’s time to share with you another delicious sauce for your wings… my delicious Smoky Buffalo Wing Sauce. This is my take on this famous sauce from the 60s’. It’s spicy but not overly so and if hot is what you’re looking for, add more cayenne or chili powder. I prefer my sauce to have a zip to it but not at the level where I’m sweating and my head is spinning. Anyway, this recipe is a good base and you can always adapt from there to your liking.
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/smoky-buffalo-wing-sauce/



Friday, 24 March 2017

Indian Butter Chicken

 

In one of my previous blogs, I mentioned about myself in my early 20s’ with my friend Mario, when we were experiencing different ethnic cuisines in Montréal. This was when I first encountered Indian cuisine. It was “love at first… bite”. The complexity of spices, herbs and ingredients combined together was something very new and scrumptious to me. Although my experience was beyond expectations, somehow I didn’t have Indian food for almost 10 years.

When I moved to Toronto, a friend of mine who was East Indian took me to a very high end Indian restaurant downtown. As soon as we walked in, the aroma floating in the air took me back to Montréal and the first time I tried Indian cuisine. My first thought was “Why did I not come back sooner?” My experience that night was even more enriched than my first time because of my companion’s background. I tried some very interesting dishes and I was very pleased with them. I made a promise to myself to return regularly to Indian restaurants.

Here in the lower mainland of British Columbia, there are some areas that have a high East Indian population and a lot of East Indian restaurants. Even my local grocery store carries many items from Asia and the Middle East. One day I decided to try and make Butter Chicken on my own. With a mix of spices and herbs, my first attempt was a great success! This dish is now on our regular kitchen menu and after you give it a try, I’m sure it will be on yours as well. It is super easy to prep and make. Served with basmati rice and naan flatbread, (which I will post one day), this is a delightful meal to enjoy!
Bon Appétit!

 

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/indian-butter-chicken/

Tuesday, 21 March 2017

Tahini Mango Peanut Butter Smoothie

I enjoy trying different ethnic food items. I get excited! You might think it doesn’t take much to get me enthusiastic and you’re probably right but what happens is I love to discover new taste sensations. Since I’m curious and adventurous, tasting new ingredients such as herbs, spices and food items makes me want to create new dishes – the more new food items I come across, the more fun I have in the kitchen!

There’s an ethnic food item that English countries were introduced to about 100 year ago but has been used for centuries in the

Middle East, Africa and around the Mediterranean region. This is tahini! Western countries use this condiment majorly in hummus recipes but in other countries people use it in sauce, dessert, breakfast, toppings as well as a side dish. We are slowly incorporating this condiment in other recipes beside hummus.

Back in January I posted my smooth and velvety Roasted Red Pepper Hummus and since then my tahini was sitting in the refrigerator. The longest I keep it stored in the fridge is about 3 months, no longer! So I had to do something with it plus I had a cup of frozen mango that had been in the freezer since August so it was time to get creative.

In this episode today, we’ll actually drink tahini! Some might find it slightly earthy but adding a small amount of agave nectar or honey will bring this breakfast smoothie to a different level. What is also great about incorporating tahini in a smoothie (or other recipes) is its nutritional values. It is a great source of calcium, fiber and protein. What better way is there to enjoy tahini than to drink this healthy smoothie for breakfast!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/tahini-mango-peanut-butter-smoothie/


Thursday, 16 March 2017

Beer Battered Fish

Great Britain is a nation with a dense population. Its foods reflect the British culture and its interesting multicultural diversity. Some of what are today British traditional recipes originated and were derived from other cultures. One of the best examples I can think of is “Fish & Chips”.

The fried fish for the popular Fish & Chips of today was initially introduced from the Spanish Jews back in the 17th century. If you are familiar with Spanish cuisine, Pescaíto Frito is a traditional recipe from the southern part of Spain and it means “fried fish”. Somehow this Spanish recipe got a twist to it and became what we know today as Fish & Chips.

This is a dish I like to enjoy once or twice a year but until recently never really made it at home. I had fresh fish and decided to give this British dish a try. It was so easy and the results met my expectations… they were just like the ones from the restaurant I like to visit in White Rock!

I let my batter sit for only 30 minutes. I tried 2 hours as well as 1 hour and frankly it doesn’t really make any difference. You don’t need a fryer to enjoy this recipe although this can make your life easier. With a deep saucepan with canola or vegetable oil, you can now have your Fish & Chips at home anytime you have the craving.
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/beer-batter-fish/


Tuesday, 14 March 2017

Matcha Cheesecake

St. Patrick’s Day is not just a party or drinking occasion… although it fits very well in the program! This is a Christian religious celebration in honor of the death of Saint Patrick, the patron saint of Ireland falling each year on March 17th. It is a public holiday for, obviously Ireland and surprisingly Canada. If you are living in Newfoundland and Labrador, this is a holiday for you guys! Now for the rest of the country, we still make it as a holiday but we have to go to work… oh well!

Alright, enough about the info and let’s get to what we like to do… enjoy the celebration! As many cities around the world make this event special, there are always some who will go far and beyond. Here’s my personal list (it’s okay if you don’t agree with my choices… just have a green beer) and the reason why I picked them…

Let’s first mention the city where it all started… Dublin. Its festival lasts 4 days with street performances, pub events, live music and on that special St Patrick’s Day its amazing parade! Now these Irish know how to throw a party… c’mon 4 days… I love these guys… lol! This is sooo on my bucket list!

Another very interesting city in my opinion is not far behind Dublin is Chicago. The party always starts on a Saturday (more convenient than during the week so the majority of partiers won’t call in sick the next day) and the city dyes the Chicago River a bright emerald green color. Don’t panic! Breathe in & breathe out… this dye is EPA-approved – I know what a relief… lol! Another city where there’s some green water going on is in Savannah, Georgia which apparently is the second largest parade in the world. The route takes 3 hours and goes thru the Historic District where the fountains spew the formal color of the celebration!

Boston is another one in my book for a St Patrick’s Day party escape as the state of Massachusetts has the highest Irish population. If you are fine with bagpipes, the sound is what makes everything start. Although this musical instrument is very cultural, some of you may not enjoy it that much. There are a few famous quotes that reveal either side of the coin. You either like it or hate it… there’s no other option.

Now if you want to be in the biggest (I think) Irish pub in the world, go to London to The Porterhouse in Covent Garden. Of course get there super early because even with its 12 levels and extended space, this pub will fill up pretty fast as it is located right around the corner of Trafalgar Square where the party is.

Now here at clubfoody, we do things right as well on St Patrick’s Day. I turn a cheesecake green! “Whoop-dee-doo” you say! At least I get into the St. Patrick’s Day spirit in my way! My Matcha Cheesecake is actually quite fun and different… never saw or ate a green cheesecake until I decided to create this recipe. If you are totally into this event and are hosting a dinner party then this is the perfect dessert to make!
Bon Appétit!

 

 

 

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

Sunday, 12 March 2017

Blood Orange Ice Cream

 

I love going to the farmers’ markets and walking thru the aisles glancing at the fresh produce showcased in the displays but it’s not the same during winter. The selection is obviously more limited during the cold months but there are few fruits and vegetable that come specifically just during winter time and disappear before summer arrives.

One of them is Blood Oranges! They are amazing and bloody good! Lol From its counterpart, this fruit doesn’t have the same flavor, its texture is slightly different and definitely the color is what sets it apart from the others. There are a few different varieties of these sanguine oranges.

Moro is probably the deepest flesh color with the strongest flavor of citrus and raspberry, making this kind slightly more bitter than others. You can also find the world’s most popular one… Tarocco. Originated from Italy, this kind of blood orange is the sweetest and juiciest one of its kind. Although red in flesh, the color is not as pronounced as other varieties.

There’s another one that comes later during the season and it’s called Sanguinelli. It originated from Spain and its properties are pretty similar to Moro. From February to May, you can enjoy this variety before they all disappear until December. There are probably more varieties but these are the only ones I know of.

What gives them their dark maroon coloration is the temperature dropping during the fall and even after harvest, they will continue getting darker in color. I have a motto when it comes to food – I will choose red grapes over green and the same with cabbage because the darker the produce, the more antioxidants they have! The same applies to blood oranges versus navel and others. They are great to cook with and the color makes your dish look fun! Next time you go to your local grocery store, buy some… you might be bloody surpised!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/blood-orange-ice-cream/


Tuesday, 7 March 2017

Waldorf Salad

I’m sure you’ve had a Waldorf Salad before or at least heard about it! This great dish was created in the late 19th century in New York by Mr. Oscar Tschirky who was the maître d’hôtel of the actual dish that it got its name from. From what I remember reading the original recipe didn’t contain any nuts.

The first time I enjoyed this succulent salad was at the well-known Waldorf Astoria Hotel where I was staying for a few days. Of course when I saw the famous Waldorf Salad on the menu it was a “no brainer”, I just had to order it! I was very pleased with the flavors and since then, I’ve tried many versions of this salad. Most of them are pretty good all with a different touch to them.

In my personal version, I tried to keep it simple so it’s easy to make at home. My initial version was to show you the recipe with celeriac and truffles but I’ve decided to take it down a notch and make it simpler but still tasty!

It is a salad you can serve as an appetizer or a main course. It is easy to make and the flavors combine well together. Although this salad is perfect for summer, I like to enjoy it all year round so this is why I’m sharing this recipe with you in March. It is the perfect salad to serve your guests along with most entrées because it’s light… well, on the light side.

I don’t use light or fat-free plain yogurt in my recipe because I don’t want a runny dressing especially when it is combined with fruits. For those of you who watch your calorie intake and want to use a lighter yogurt, I would suggest you reduce the amount to avoid the dressing being too “liquidy”.

If you can find celeriac (celery root) in your supermarket, cut in in small pieces and let it soak in cold water for 15-20 minutes to remove the bitterness (also helps to prevent browning). When it’s time to mix it with the other fruit/vegetable ingredients, make sure the celeriac is well-drained. If you want to take this recipe up a notch, you can add a couple drops of black truffle oil to your dressing… yum!
Bon Appétit!

 

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


Saturday, 4 March 2017

Lady Athena's Rockin' Crab Shell Pasta

Exactly a year ago Club Foody posted its first video recipe. Wow, time really flies! Today’s episode is the 106th posted recipe besides kitchen Tips & Tricks, plus Wine/Restaurant reviews. To commemorate Club Foody’s first anniversary, I thought it would be very special to feature a Celebrity guest recipe.

There are so many reality TV shows out there… it’s unbelievable! I have a few programs I enjoy watching because of the personalities of the cast members. There was one I really liked and it was “Ex-Wives of Rock”. It featured four ladies formerly married to some well-known rock n’ roll band members back in the 80s’ and now making a living, hanging out together or at least trying to! There was one lady I really enjoyed watching and she is Athena Lee.  

 

Athena Lee (Athena Michelle Bass) was born on December 8th, 1964 in Los Angeles where she grew up. She became interested in music at age 20 and taught herself to play the drums. Perhaps the influence of her older brother had an impact on her although he never taught her how to play – she is the younger sister of Mötley Crüe’s drummer Tommy Lee who was married to Pamela Anderson from Baywatch… ring a bell?

Besides the fame of her brother, Athena is an extremely talented woman on her own. She has played in a variety of bands including Hardly Dangerous, Ron Keel’s Fair Game as well as for the band Femme Fatale. She won an award as Best Female Drummer at the Rock City – Rockies and became the 1st female ever nominated for Best Drummer at the LA Music Awards. Wow, that’s awesome!

Her life might sound like a fairy tale but it hasn’t always been like that. She has three children with ex-husband James Kottak, former drummer of the rock band Scorpions. She also fought breast cancer during her relationship with Kottak. After a long divorce, Athena finally got her life back together.

In 2012, she became a cast member on the reality TV show “Ex-Wives of Rock” that aired on Slice-TV in Canada and Fuse in the United States. She has also been a celebrity guest commentator on VH-1’s Behind the Music and E! True Hollywood Story. Furthermore, she still performs in various rock and roll bands and started her own candle line called “Aphrodite” by Athena. For those of you who love beautiful scented candles, I highly recommend you visit her website: http://www.aphroditebyathena.com/

As I mentioned earlier, I initially got interested in Athena by watching the reality show “Ex Wives of Rock”. I really liked her personality and thought she would be someone I would get along well with. Interestingly enough, I recently got acquainted with her and of course I couldn’t resist asking Athena if she would allow me to create a recipe just for her on my Club Foody website. She accepted my offer and now here we are with my “Lady Athena’s Rockin’ Crab Shell Pasta dedicated to the one and only Athena Lee, an amazing, strong and talented woman!

This pasta dish “ROCKS”! There’s the nice subtle sweet taste of the crab along with a hint of spiciness wrapped up in a nice creamy sauce. If you enjoy crab like Athena and I do and want to savor it without losing its delicate flavor then this recipe is perfect for you!
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/lady-athenas-rockin-crab-shell-pasta/

Wednesday, 1 March 2017

Chocolate Honey Graham Pie Crust - Tips & Tricks #12

While some are making chocolate crust with store-bought cookies, this recipe is made from scratch... The results are amazingly delicious and you'll be proud to serve it to your family!


For ingredient amounts and more info, visit http://clubfoody.com/tips-tricks/chocolate-honey-graham-pie-crust/

Tuesday, 28 February 2017

Cheddar Biscuits

Today is Mardi Gras and the recipe I’m about to share with you is a popular staple in the southern United States… biscuits!

I am sure you have been to the famous seafood restaurant chain called Red Lobster®. It was one of my favorite “chain restaurants” back in the late 80s’. As soon as you sat at your table, they would bring you a basket of warm biscuits. Oh My! I loved them! I’m not sure if my taste buds changed or the quality of the food did but I eventually stopped going there.

During the Holidays I decided to make Southern Gravy and Biscuits for breakfast. As much as it is absolutely delicious, this breakfast is quite heavy and we only have it twice a year at the most. Anyway, today is not about the gravy but the biscuits.

Although in the southern part of United States they love their biscuits and gravy, these biscuits can be served along with most any main course. They taste amazing plus they are not as heavy as most people think. They are very easy to make and if you enjoyed them at Red Lobster, you will definitely love mine. Could I have called them a copycat of theirs? I’m not sure but I know they taste pretty incredible. It’s up to you to give them a try and make your own judgment.
Bon Appétit!

 

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


Thursday, 23 February 2017

Stuffed Baguettes

There are many meals we grew up with that we continue enjoying as adults. We also like to share these meals with our partners, kids and friends. This is like sharing a special part of us with loved ones and often this is how “new” traditions start!

There are also meals that we could’ve had just a couple times as a youngster and they had an impact on us. Perhaps your mother or father forgot all about, but you still remember it like it was a meal served often. This happened to me with my mother…

I remember a particular dish that she made just a couple of times and it was delish! It wasn’t anything fancy but it was “yummy in my tummy”! I asked her about this dish and after a few “I don’t’ remember!” – “Are you sure I made it?” – “When did I make it?” – I finally got an ‘OH YEAH, I remember now…!”. What a relief it was because I thought for a second that it could’ve been my imagination! But even my imagination couldn’t come up with something so simple with so many flavors at such a young age.

After my mother dug into her recipe notes – that’s a scary place to go… there’s no binder, just a couple of note books plus a stack of yellowish paper with her hand writing and somehow she can find her way through this mess…oh my! – she finally found it! This piece of paper had an “unidentified” stain on it but there it was that simple dish she made over 40 years ago that I still recall clearly… well clear enough anyway.

So after she gave me the recipe, I made it but after all these years of experimenting with new spices and flavors, this dish was slightly disappointing! As you guys should know me by now, I recreated this recipe to meet my “adulthood standard” (is it such a thing?) and today I’m proud to share with you a simple recipe that delivers deliciously! This is a great dish for either lunch or dinner with a nice salad on the side.
Bon Appétit!

 

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


Tuesday, 21 February 2017

Ooey-Gooey Cinnamon Buns

There are certain recipes that you know just from the title that they will taste awesome! Sometimes you have to scroll down to see the list of ingredients to confirm that it will be something amazing. In this case today, I think the title speaks for itself!

Who doesn’t like cinnamon buns? I’m sure there is someone out there who doesn’t like them but in general, these little spiral cinnamon guys are pretty tasty for most of us! On the calorie side, they’re very dangerous… lol!

Most of you will go buy them from the bakery or enjoy one at Cinnabon®. Actually you don’t have to buy them anymore. Making cinnamon buns is actually pretty easy especially if you have a bread machine at home. For those of you who don’t own a bread machine, this recipe is still super easy especially if you own a stand mixer. Now for those of you who don’t own either one, put it on your Christmas list… it’s something every household should own and it makes life a lot easier!

In this video I could’ve shown you how to make it without a stand mixer but I didn’t because I felt lazy – it happens once in a while! Whichever method you chose, making cinnamon buns is really not difficult. Mix, let the dough rise a couple times and that’s about it. As many may think it’s hard to make cinnamon buns, it is, in fact, a super-easy recipe. If you have little ones at home, this is a great recipe they can participate in.
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/ooey-gooey-cinnamon-buns/


Thursday, 16 February 2017

Potato Gnocchi

Wasting food is not in my vocabulary. I set a priority to use all the ingredients and leftovers in my refrigerator by making new and old recipes. Is that from my catholic background and the way I was raised? Maybe… but I’m pretty sure that the cost of living is the main factor of my “no-waste food” attitude.

Although I make an effort of not throwing out food, I sometimes have to. One food item I never really gave any thought to until I created this cooking website is mashed potato leftovers. Yes I have made some potato pancakes from the leftovers in the past which I should eventually share with you – they are very good – but besides that, I never made anything from them until recently.

I had a ton of leftovers from my Mixed Mashed Potato recipe and I didn’t want to waste any but didn’t want to eat potato pancakes for breakfast the entire week either. This is when the idea of making Potato Gnocchi came up! It is such an easy recipe and you can turn your mashed into a delicious meal! Of course this recipe is made with another recipe so if you want the full experience, I recommend you try my Mixed Mashed Potato recipe by clicking on this link: http://clubfoody.com/recipe/mixed-mashed-potato/ 



 Bon Appétit!

 

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