Thursday, 19 July 2018
Tuesday, 17 July 2018
I love summer time for many reasons… taking care of my garden, golfing, cycling, wearing my open-toed sandals (do you really think I wouldn’t mention my sandals… lol!), BBQ-ing, enjoying the outdoors and the nice warm weather…
Warm weather is one thing but when it gets “crazy” hot, not so much!!! As a mature woman, I have my own internal temperature… Any additional heat and I can’t stand to be in my own skin. Another thing I can’t stand when it’s very hot outside is spending too much time preparing meals. I have many recipes that don’t take much time and they’re great when the thermometer rises beyond the comfort zone… Here’s one of them.
I have a delicious dessert recipe that is one of my summer favorites… my Mango Purée with Mixed Berries & Cointreau! The lovely flavor from the mango gives this healthy dessert such an amazing taste! Combined with vanilla yogurt along with a mouthwatering mixture of raspberries and blackberries, makes this dessert so succulent!
I add some Cointreau liqueur to give a little zip to the macerated fruit mixture. It brings a “je ne sais quoi” to the dish. This ingredient can definitely be removed especially if this yummy dessert will be served to children.
This is such a beautiful recipe to serve during these hot summer days! It’s light, fruity and deliciously refreshing… the perfect little dessert that everyone will enjoy! The extra bonus of this mango purée is it doesn’t take a whole lot of time to put together. Although I’ve been referring to this recipe as a dessert, you can also serve it as part of a weekend brunch…
Here are some easy and scrumptious desserts for you to try…
– Lemon Posset
– Homemade Apple Sauce
– Poached Pears with Caramel Sauce
– Butterscotch Pudding
and to enjoy even more delicious dessert recipes, click on this link… Recipe Category – Dessert
For ingredient amounts and much more, visit http://clubfoody.com/recipe/mango-puree-with-mixed-berries-and-cointreau/
Wednesday, 11 July 2018
Bring your burgers to a new whole level
We all have our “food weaknesses” and during the summer time, mine is burgers! I love the taste of burgers on the “barbie”. Thankfully David is the same way and I don’t have to tell you that we do eat a lot of burgers during BBQ season.
Here’s the thing though, you won’t see me eating burgers unless they’re homemade. I’m not a big fan of the one at any fast food joints… Most of the places have their patties thickness about the same as an iPhone 6S. What is that? That’s not a burger! I like a nice thick burger with some personality, not some mass produced concoction.
David and I came up with a few different recipes because we both like variety – you have to have several burger recipes during summer time, right? Also the fact that we enjoy having them once a week is the reason variety becomes a necessity.
A few years ago during the summer time, I thought about having some burgers that night for dinner. The day was beautiful and warm and the night was going to be pleasant and comfortable. When I opened the refrigerator door, I had my Homemade Pickled Jalapeño Pepper jar that was almost gone, a bunch of cilantro and an avocado that needed to be taking care of. I also knew about some Chipotle Purée in my freezer already measured that was sitting there for a while and needed to be used before they turned into “chipotle-icicles”…
The light went off and the next thing I know, we were eating my latest creation… Mexican Burgers! Are they spicy? Not really but there’s definitely a bite to them. In the video, I show you two ways I prepare them; stuffed and unstuffed. I also share with you a spread that goes so well with these burgers – it brings the whole Mexican theme together…
It is a nice change from everyday burgers and a great recipe to make for your next backyard party or anytime you want burgers. You can make these Mexican burgers ahead of time but I personally never went beyond 3 hours in the refrigerator in case my burgers dry out. Could I be wrong? Sure but why take the risk when we love fresh, moist, homemade burgers so much…
If you would like more amazing burger recipes, check them out…
– Chipotle Stuffed Bronto Burgers
– Smoky Porky Burgers
and for even more BBQ and grilling recipes, click on this link… Recipe Category – BBQ & Grilling
For ingredient amounts and much more, visit http://clubfoody.com/recipe/mexican-burgers/
Thursday, 5 July 2018
Do you ever wonder what happened to zucchini sticks?
Back in the 80s and 90s, when we were going out to a pub or brasserie, on the menu in the starter/appetizer section there was always zucchini sticks served with ranch dressing!
Then “poof!” they just disappeared…
We were out with our friends for dinner and while we were studying what was on the menu, we started talking about the dishes we used to enjoy that are rarely on the menus these days. It’s not like they weren’t good or unpopular… au contraire. I guess it’s like anything else… it’s not “trendy” anymore.
I realize that everyone wants to evolve and try new food items but please you have to leave the good stuff on the menu. Many good dishes vanish with time but there’s nothing stopping you from making them at home with my Zucchini Stick recipe!
This finger food is fun to eat. It’s also a recipe that can be made in less than 30 minutes. I bread mine in Panko that I rapidly grind in my spice grinder so it’s not as coarse and it adheres better to the zucchini. I also season them with spices.
After quickly frying them in a skillet, I like to transfer the sticks on a plate lined with paper towel so it can absorb the excess grease – and at the same time removing the excess guilt of eating something fried… lol!
I also serve them with my Zippy Ranch Dressing! C’mon, if I can make it at home why buy it from the store. If you haven’t tried my dressing yet, you’re missing out on something because the taste is so fresh and tasty with a little kick to it to make it deliciously different from others…
Next time you’re craving these Zucchini Sticks and can’t find them at your local pub because they’re not “in” anymore, go buy a zucchini and simply make them at home. This quick and easy recipe will certainly take your taste buds back in time and put a smile on your face…
Here are some tasty finger food recipes…
– Crab Artichoke Pepper Dip
– Easy Chicken Quesadillas
– Baked Chicken Wings/Drumettes
– Grilled Fish Tacos
– Italian-Style Bruschetta
– Roasted Red Pepper Hummus
and for even more appetizer recipes, click on this link… Recipe Category – Appetizers
P.S. Keep the temperature of the oil consistent at 350ºF otherwise if the oil is too hot, it will burn the sticks and if the oil is below, the sticks will absorb the oil making them oily.
For ingredient amounts and much more, visit http://clubfoody.com/recipe/zucchini-sticks/
Tuesday, 3 July 2018
What makes life fun and interesting is to try different things, experiment new sensations, discover other horizons and enjoy diverse avenues…
As a little girl, I was curious and things haven’t changes that much… I still have a curious mind. I love to experiment, discover, try and enjoy whatever I’m not custom or familiar at. Cooking is the same thing. If there’s something I haven’t try and taste yet, you bet I will…
Years ago I went out for dinner with friends and saw “Fish du Jour en Papillote”. What do you think happened? Of course I ordered it! When the waiter brought my plate, I was impressed! The presentation was amazing…
In French “en Papillote” means “wrapped”. What exactly is it? – you ask.
It’s either a fish fillet or seafood that is placed in a parchment paper, crimped tightly and bake in the oven at high temperature. This cooking method is awesome because it traps all the juices and flavors. What’s also nice about it is it makes such an incredible presentation…
In this episode I don’t really focus on the ingredients as much as showing you how to proceed with this method. You can use any fish or seafood you like, vegetables and also any preferred seasonings. This is also a great way to use fresh herbs.
En Papillote is so not a complicated cooking method. Just keep in mind that if you decide to use for an example some potatoes, make sure you pre-cooked them because the cooking time for this method is only 15 minutes. Same applies with some other vegetables which you might want to blanch slightly before adding with your fish/seafood. If you would like to use the same ingredients then the ones in the video, I listed them below…
This is a quick and easy cooking method you will really enjoy. When I serve it, I don’t remove anything from the pouch and just open with a pair of scissor right in front of my guests. Leaving everything in gives that “WOW” factor of the dish plus, as mentioned earlier, all the juices and flavors are trapped inside… It’s deliciously exquisite!
Next time you have a dinner party and really want to impress your guests but don’t really want to spend a whole lot of time in the kitchen, en Papillote is the way to go. It doesn’t take much time to prepare and in less than half an hour, you have such an elegant and yet scrumptious dish for you to enjoy…
Ingredients on the video
– 3 parchment papers ***NOTE***
– Olive oil, as needed
– 6 thin red snapper fillets
– 3 small red potatoes, pre-cooked (boiled for about 10 minutes)
– 3 halved cherry tomatoes
– Freshly ground black pepper and ground Himalayan sea salt, to taste
– ½ tbsp. fresh dill per pouch
– 1 long chive per pouch, cut into 4 pieces
– 1 small pinch cayenne pepper per pouch
– 1 tbsp. sliced black olives per pouch
– 1 tbsp. dry white wine per pouch
– 2 slices lemon wedges per pouch
**NOTE** Use one parchment paper per fillet unless it’s thin or small.
Here are a few scrumptious fish recipes…
– Grilled Marlin Steak
– Panko Breaded Fish Fillet
– Grilled Fish Tacos
– Mediterranean Fish Fillet with Tapenade
– Beer Battered Fish
– Pacific Coast Salmon on the BBQ
and click here for even more fish and seafood recipes… Recipe Category – Fish & Seafood
Saturday, 30 June 2018
Onions are the most common ingredients to enhance a dish. They give such a great flavor to recipes. To name a few popular varieties from the allium family, we have Vidalia, Spanish, Bermuda, Egyptian, Cipollini, Pearl, Walla Walla, and so on plus our typical red, white and yellow onions. There are also more in the family such as chives, garlic, green onions, shallots, Chinese onions and leeks.
When it comes to leeks, they are the best for cooking slow in soups or stews. They have a milder onion taste with a subtle flavor resembling chives. I enjoy cooking with leeks not only for their taste but also for their nutritional value and health benefits.
Leeks are incredibly healthy and you should definitely add them to your diet. Here are some reasons to consume them. Besides being high in vitamin K, A and C, and rich in fiber as well as great anti-oxidants, they are also good for lowering blood pressure, fighting cancer, cleansing the colon, lowering cholesterol levels, and more…
For those of you who are not familiar with this incredible vegetable, when selecting leeks at your supermarket, look for firm white stalks with dark green leaves. If the bulbs are yellowed, cracked or bruised, they’re not good. The diameter of the white stalks should be around 1 1/2-inches.
In this video, I’ll show you How to Trim, Cut and Clean Leeks.. It is extremely easy to prep them. I like to mention that when removing the green leaves, slice where the pale green color ends and the darker green begins. If you plan to make stock, keep the green leaves. Wash them well, place them in a re-sealable plastic freezer bag and transfer to the freezer until needed. You can also use a couple of leaves to make a bouquet garni by wrapping a bundle of fresh herbs and tying them with kitchen twine.
Here’s a great recipe that I love making every summer which is my Classic Vichyssoise (coming up July 2018).
At your next visit to your supermarket, you’ll have no problem adding this vegetable to your shopping basket now that you know how to trim, cut and clean leeks!
For even more kitchen Tips & Tricks, visit http://clubfoody.com
Thursday, 28 June 2018
If someone asked me what summer means to me, I’d have a lot to say…
Summer is about relaxing, having fun, being outdoors, entertaining, visiting & exploring new places… it’s basically enjoying the simple things in life!
As you know, each year David and I grow a garden. It’s not “Green Acres” but it’s big enough to have plenty of herbs and some tomatoes as well. Of course I would like to have a bigger garden where I can grow a wide variety of fresh produce but on the other hand, I think the garden we grow every year is big enough for us.
When I cook, what I enjoy the most is using fresh herbs and produce. It brings the recipes to a whole new level and the food tastes incredible!
There’s a lot of entertaining during the summer time, more so than the rest of the year. With backyard parties, receptions, days at the beach, potlucks, gatherings of family & friends, picnics and barbecuing, there are certain foods that we certainly expect to enjoy, one of them is… Potato Salad!
In this video, I’ll share with you my popular Creamy Bacon Potato Salad! As simple as it sounds, this potato salad is awesome! It has just enough zip to it to set it apart from others. I use a lot of different herbs from my garden and this alone makes this dish so fresh and delicious!
This is one of my favorite “summer comfort foods”. It goes so well with many dishes and it’s one of those recipes that never gets “old”. I get many compliments on it and when my friends & family see my potato salad, they are thrilled! You have to give it a try because you’ll see just how flavorful this potato salad is…
If you want to make your own mayonnaise, click on this link… Homemade Mayonnaise
Here are even more great salad recipes you just have to make…
– Chickpea Corn Salad
– Cran- Apricot California Salad
– Strawberry Salad
– Moroccan Couscous Salad
– Jicama Mango Pepper Salad
– Summer Creamy Coleslaw
To enjoy other incredible salad recipes, click on this link… Recipe Category – Salads & Dressings
For ingredient amounts and much more, visit http://clubfoody.com/recipe/creamy-bacon-potato-salad/
Tuesday, 26 June 2018
That’s right… nobody! We all want to enjoy a cold beverage to cool off from the warm temperatures. When it comes to cocktails/drinks, we all have our favorites but if you want to try something different, smooth, fruity and refreshing, I have the perfect drink recipe for you…
This is the kind of refreshing alcoholic beverage that serves so well when entertaining in your backyard. The flavors are so exquisite! Besides dry red wine and fruits along with a couple of liquors gives this summer drink a unique taste.
Here’s the key to making awesome Sangria… time! That’s right, time is the key ingredient. It is important to let the fruits macerate in the liquids for a day or two. I prefer letting my sangria sit in the refrigerator for 48 hours. I find it blends all the ingredients together better by giving it an extra day.
In the video, I use 7Up® but in the past I have also used ginger ale. My mother prefers hers with soda so it’s really up to you on the choice of your carbonated beverage. Some also add cherries to their sangria. Keeping it simple is a good way to make great sangria. Keep your cherries for sundaes or fruit salads!
The first time I served it to David, he thought it was very smooth almost too smooth. After he finished his second glass, I asked how he felt. “Tipsy”- he said. Please keep in mind that enjoying this refreshing smooth summer drink under the sun can give you a “buzz” so drink responsibly…
Note: If you use a cheap, bad tasting wine in the recipe don’t expect great results….
Here are more amazing cocktail recipes for you to enjoy…
– Blackberry Mojitos
– Golden Sunset
– Blood Orange Martini
and click on this link for even more beverage recipes… Recipe Category – Beverages
For ingredient amounts and much more, visit http://clubfoody.com/recipe/spanish-sangria/
Thursday, 21 June 2018
Is canning your thing?
Wow was I ever impressed with my friend Lise when I was living in Montréal… she was doing her own canning. From jams, to pickles and condiments, she was making them all on her own. It was her “thing”. My “thing” back then was to eat what she was making… lol!
I was never into canning until later on in my 30s’. I missed my mother’s pickles, ketchups, jams, etc., so that was what made me start at first. I’m telling you, it didn’t take me long to make canning my “thing”.
Besides a few I’ve already posted on the website, I have many canning and preserved recipes but today there’s one I really want to share with you… my Strawberry Jam with Orange Zest! Oh my! It doesn’t matter how many jars I make, they disappear so fast they never make it to the next season…
That’s right! June is the month when these little red gems are harvested. They are so “loved”, there are Strawberry festivals everywhere! What’s not to like… they’re perfect for so many recipes.
I like my strawberry jam because I also add orange zest to it. It gives a subtle tone of freshness to the jam. This recipe can be used for breakfast, brunch, snacks, desserts, toppings, etc… It is also great to give one of these little jars as a gift to your friends and family.
Make canning your “thing” and try this strawberry jam recipe. It’s easy, quick and fun to make plus you can enjoy these flavorful gems all year round… To learn how to do canning, click on this link… How to Do Home Canning
Here are more canning recipes for you to enjoy…
– Bread & Butter Pickles
– Homemade Apple Sauce
– Sweet & Savory Homemade Ketchup
– Pickled Jalapeño
and for more breakfast and brunch recipes, click on this link… Recipe Category – Breakfast & Brunch
For ingredient amounts and much more, visit http://clubfoody.com/recipe/strawberry-jam-with-orange-zest/
Tuesday, 19 June 2018
If you’d ask me what are my top 3 cuisines, Mexican is right up there. When I went to Puerto Vallarta in 1988 with my boyfriend, I was amazed! My first experience visiting Mexico was absolutely delightful! The people are so charming, the culture is rich and the food… oh my! It’s fabulous!
Although my palate wasn’t accustomed to spicy food, I still enjoyed it with “mucho crema” to calm down the “heat”. One dish I didn’t need anything to tame down the spiciness was Guacamole. Obviously it became my favorite dish until I was able to handle spicier dishes.
When I met David, he just swept me off my feet with his charm (still under the spell to this day), his great sense of humor (he always makes sure to make me laugh every day even when I’m stressed to the max…), his looks – he’s pretty handsome, all the things we had in common (when you’re with someone for a long time, it seems there’s more and more you have in common as the relationship grows over the years), his style and his cooking! That’s right… He also got me by pleasing my stomach… lol!
When I came to the West Coast to visit him, he surprised me with his version of Guacamole. I was skeptical as I had the best in Mexico but boy was I ever wrong! His blew me away! He just decided to elevate this classic Mexican condiment to a whole new level and here are his reasons…
Why do you need to have three different dips for nachos? …he thought. Therefore he decided to combine mild guacamole with sour cream plus other ingredients such as red onion, red pepper, garlic, and his favorite hot sauce, mimicking salsa. The tomatoes were dismissed because “they are too watery”, he thought. So that is how he came up with this flavorful Creamy Spicy Guacamole!
Each time I need to incorporate guacamole into one of my recipes, this is THE ONE I use. It’s quite a taste sensation compared to “typical” guacamole. We also like to enjoy it as a meal with some tortilla chips especially during summer time when the weather is hot and neither of us feels like cooking or eating heavy.
It’s a beautiful balance of spiciness and if you’re expecting mild, boring guacamole, you’ll be shocked because it’s definitely not. On the other hand, it is a delicious change and I won’t be surprised if THIS ONE will become your go-to guacamole from now on…
Here are the recipes I use this awesome guacamole in…
– Spicy Leftover Steak Fajitas
– Mexican Chicken Sub
– Six Layer Chip Dip
and for even more condiment recipes, click on this link… Recipe Category – Condiments
For ingredient amounts and much more, visit http://clubfoody.com/recipe/creamy-spicy-guacamole/
Thursday, 14 June 2018
I don’t want to complain and come across as a “cry baby” but between you and me, I do spend a crazy amount of hours on the Club Foody website. Sadly it seems that it doesn’t matter how hard I work, I’m falling behind a little every week… I need to be cloned… plain and simple!
Enough of me! I’m sure there are many of you in the same situation. Our schedules are tight and every second counts so we can meet our deadlines. It doesn’t matter if it’s at work, home or other reasons, we are on New York time!
When it comes to cooking, I’m no different than you. After working 12 hours + and working on so many facets of my website, my time gets challenged when it times to eat. I also enjoy those quick, easy and delicious recipes. I do have many I created over the years and it seems that I’ve been reaching for more since Club Foody has been up and running.
Having said all that I’m positive everyone looks for a quick snack on-the-go recipe for those mornings when we could get up fast enough or lunch time when it turns into more like a 5 minute break or even worse, when you’re stuck in traffic with nowhere to go except wait! For all these moments that seem to happen more frequently, here’s the perfect “quick” recipe for you…
Lemon Poppy Seed Muffins is one of my to-go recipes when I want a snack that I can enjoy anywhere at any time. The crunch from the poppy seeds combined with the lemon flavor, makes these muffins so fabulous! From start to finish, it takes only half an hour – another plus for this muffin recipe…
As much as cupcakes are trendy these days, I personally prefer muffins. Not only delicious, they are also fun to eat even without the icing and sprinkles on top. They are convenient, easy to carry around and well, not as messy as their counterpart – last time I ate a cupcake, I’m not sure what happened but I ended up having icing in my hair… I know I can be a messy eater!
These Lemon Poppy Seed Muffins are perfect to enjoy either for breakfast, lunch, a mid-afternoon snack or even for dessert! If a lack of time is a part of your routine then don’t look anywhere else and simply make these tasty Lemon Poppy Seed Muffins… you won’t regret it!
If you are looking for other similar recipes, here are a couple more to try…
– Pumpkin & Spice Cream Cheese Muffins
– Lemon Raspberry Muffins
and for even more snack recipes, click on this link… Recipe Category – Snacks
For ingredient amounts and much more, visit http://clubfoody.com/recipe/lemon-poppy-seed-muffins/
Tuesday, 12 June 2018
Andouille sausage… a real food staple in Louisiana
If you are a “foody”, at one point you’ll want to try making homemade sausages. I don’t blame you because it’s fun to make your own…
New Orleans is definitely on my bucket list. Live Jazz, history, great bars, amazing joie de vivre, and incredible Creole & Cajun cuisine… what’s not to like about the “Big Easy”! Its food is an amazing blend of different cultures combined. This is what makes Creole/Cajun cuisine so interestingly delicious!
Many common ingredients are utilized in these two styles such as gumbo file, okra, chili peppers, catfish, duck and alligator, just to name a few. Last year I shared my North African Merguez with you and today it’s my Homemade Andouille Sausage, a very popular Louisiana food item.
Andouille sausage is spicy and enhances any recipe you use it in. As I mentioned earlier, making homemade sausages is awesome because you can add your own intensity of spiciness and create some new flavors but here’s one important thing to keep in mind… increase the amount of spices. Don’t be shy when it comes to seasoning as the meat will absorb a lot of the flavor from the spices, making them less spicy than you originally thought.
Now let’s talk about Prague Powder #1 also known as Insta Cure #1 or Pink Curing Salt. This is important to add when making sausages for many reasons. It helps to preserve the meat and prevents the possibility of botulism. It helps keep a nice color and also improves the flavor.
The component of curing salt is 6.25% sodium nitrite and 93.75% salt. The simple reason why this particular salt is so “pink” is to not be confused with table salt. If sodium nitrite is overly consumed even in small quantities, it can kill an average-sized adult. Adding a teaspoon per 5 pounds of meat is fine but beyond that, it can be very dangerous. I am not trying to alarm you with the risk of using this salt but I definitely want you to be aware of its powerful effect and repercussion if too much is consumed.
In this video, I won’t be showing you all the steps of the sausage making process. I have a tutorial video where I explain the tools used and a few tips to successfully make your own sausage. If you’re new to this, I highly suggest you take a moment and watch the video on How to Make Homemade Sausage.
I also have another video recipe that you should definitely check out and it is my Creole Seasoning Mix. This is a blend I use often for my Cajun/Creole recipes and the taste is phenomenal! It’s quite “zippy” but the beauty of it is when you cook your recipe, it mellows down and brings a wonderful bouquet of flavors… give it a try!
Now as mentioned in the Andouille Sausage video, here are some quick reference points on how to dry, smoke, and cook you sausage.
– To dry out sausages: Place them on a wire rack or hang them on a laundry drying rack for 2 hours. Depending on the humidity and if you are using a fan, the drying time may vary. You’ll know they’re ready when they are dry to the touch.
– To smoke sausages: Use wood chips of your choice and place them in a smoker or BBQ. If you are using the BBQ to smoke the sausages, place them on indirect heat source and bring the temperature to around 160ºF. Smoke them for 3-4 hours. Keep in mind that if you use mesquite or hickory wood chips, you might want to reduce the smoking time by an hour because of their strong flavor.
– To cook sausages on the stove: Add a little bit of olive oil in a medium skillet over medium heat. Cook them for 12 to 14 minutes flipping them every 2 minutes.
– To cook sausages on the BBQ: Grill the sausages at around 300ºF for 10 to 12 minutes, flipping them as well every 2 minutes.
Last but not least, if you have 2 lbs. of meat, you should be able to make about 8 sausages (1/4 lb. each) and it’s good for 4 people. Five pounds of meat will make 20 sausages therefore 10 servings. Also if there’s any leftover casings which there probably will be, put them in a container, add plenty of salt, close the lid and transfer to the refrigerator. They will keep for a long, long, long time!
As much as it may sound overwhelming, after you’ve made your first batch of homemade sausages, you’ll see how easy it really is. With summer around the corner, this is the perfect time to give them a try. Just experiment along the way and have fun making your Andouille Sausages.
Here are a few scrumptious pork recipes you definitely want to try…
– Sweet & Sour Pineapple Pork
– Zucchini Pork Penne
– Asian Sesame Pork Chops
– Maple Mustard Pork Tenderloin
– Pulled Pork Enchiladas
– Chinese 5 Spice Spare Ribs
and for even more pork recipes, click on this link… Recipe Category – Pork
For ingredient amounts and much more, visit http://clubfoody.com/recipe/homemade-andouille-sausage/
Saturday, 9 June 2018
Preparing an avocado is easy when you know how but if you don’t, these little guys can be challenging…
Back when I was living in Toronto, a friend of mine told me how much he enjoyed avocados but never bought any because he didn’t know how to prepare them. I showed him how but there might be some of you, just like my friend, who don’t know either. Here’s a quick tutorial to show you the simple way to prepare this “super food” with very little mess…
As you saw in this video, it is quite easy to cut, remove the stone and enjoy the avocado. I have a few amazing recipes that you just have to check out…
– Six Layer Chip Dip
– Spicy Leftover Steak Fajitas
– Creamy Spicy Guacamole (coming up this month on June 19th)
– Mexican Burgers (coming up next month on July 11th)
For more kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks
Thursday, 7 June 2018
A few months ago, I was getting myself ready to make and film my Pickled Jalapeño recipe. I don’t know where my mind was at but I bought a lot more jalapeño peppers than I really needed therefore I had several left over in my crisper. That was when I remembered a recipe that I haven’t made for quite a while now … my Chicken in Creamy Jalapeño Cheese Sauce!
When I was living in Toronto, I had two jobs on the go – my event planning company that I just launched plus bartending. I was busy, working long hours and making a homemade dinner was not an option most of the time. During that period, I was eating out a lot. Eventually, I got blasé so I decided to widen my repertoire of recipes by creating meals at home in 30 minutes or less. That is when this featured recipe came up…
We are all busy with our schedules and some don’t have the time to spend hours cooking a nice homemade meal after a long day at work. Prepared foods are definitely not the best “healthy” solution if you are concerned about preservatives, lack of nutrients, chemicals and other elements such as sugar, fat and sodium. That is when those 30 minute or less yummy recipes come in handy!
Chicken in Creamy Jalapeño Cheese Sauce is a quick and easy recipe. Although it only takes 30 minutes, from start to finish don’t be fooled by thinking it lacks flavor… Au contraire! This recipe is quite tasty! With fresh sautéed ingredients in a beautiful creamy cheese sauce, this is a meal that you have to add to your recipe folder.
Just a quick note… If you really like spicy food, don’t remove the ribs and seeds from the jalapeño peppers!
Check out these other fabulous chicken recipes…
– Dakgangjeong – Sweet & Spicy Crispy Korean Chicken
– North African Chicken Thighs with Dates & Pomegranate Molasses
– 3 Cheese Chicken Parmesan
– Chicken Française
– Indian Butter Chicken
– Thai Chicken Curry
and for even more poultry recipes, click on this link… Recipe Category – Poultry
For ingredient amounts and much more, visit http://clubfoody.com/recipe/chicken-in-creamy-jalapeno-cheese-sauce/
Tuesday, 5 June 2018
Indian cuisine has gained worldwide popularity with its savory and aromatic flavors. The very first time I went to an Indian restaurant was in Montréal with my culinary buddy Mario. He and I were experiencing a new cuisine every month by picking one from the yellow pages of the phone book.
It’s really not important who picked that Indian restaurant but it was quite a fun night and something quite different from what we were used to.
When I moved to Toronto, a friend of mine who was East Indian took me to a very nice upscale Indian restaurant downtown. Everything he ordered was succulent. Most of the dishes had a very nice flavorful sauce and to use up all the goodness sitting at the bottom of our plates, we soaked it up with an Indian flatbread called “naan”!
I love that bread a lot so I went and bought some at the supermarket… what a disappointment! It didn’t taste remotely close to the ones I enjoyed at the restaurant so I stopped buying it. It was a few years later when I was hosting a dinner party and wanted to serve this particular bread that I decided to make it from scratch…
My Indian Naan Bread is easy to make and has so much more flavor than the ones from the store. Freshly made, the texture is soft with just the right amount of chew! Brushing one side of the flatbread with butter while cooking, gives it a nice buttery taste. One more plus to making homemade naan bread is it that it freezes very well and doesn’t get hard when it thaws out.
Here’s what I do when I let my dough rise after covering with a dish towel. I transfer my bowl to the oven without any heat on because it’s warmer and there’s no draft. Also depending if the temperature in the kitchen is cool, I might have to start my oven at 350ºF for a short time (about 3 minutes) just before I mix my yeast, water and honey together. After 3 minutes, I turn the oven off therefore when it’s time to put my dough in the oven, it’s not hot and comfortably warm for the dough to rise nicely…
This naan bread recipe is great to serve along with any main course that has a lot of sauce in it because there’s nothing better than scooping up all the yummy sauce from your plate…
Here are some other great bread recipes…
– French Baguettes
– Tomato Rosemary Focaccia
– Jalapeño Cheese Bagels
– Cheddar Biscuits
– Dinner Rolls
– Mexican Cornbread
and for even more, click on this link… Recipe Category – Bread
For ingredient amounts and much more, visit
Saturday, 2 June 2018
Creole Seasoning Mix… a must have!
In the southern part of United States, there are two extraordinary cuisines originating from a mix of cultures. As you probably guessed, they are Creole and Cajun cuisine. Rich in taste and spice, sets these cuisines apart from others.
Using a wide range of fresh ingredients and spices, Creole and Cajun cooking are bursting with flavor. Many of their dishes are spicy but also have depth to them… it’s not just “heat”.
I buy most of my spices from specialized boutique shops. They are fresher because they grind the quantity that I need right in the shop. It makes such a huge difference in my recipes.
When it comes to seasoning mixes, I prefer making my own so I can control the amount of ingredients including the level of sodium. Now keep in mind that the spices I’m using are very fresh. I’ve been creating many seasoning mixes through the years and in this video, I’ll be sharing one of them… my Creole Seasoning Mix!
I use 10 different spices in this mix. It is spicy but when used in recipes, it brings so many flavors to the dish. It is a seasoning blend that can be used in so many recipes. Make sure to store it properly in an airtight container in a cool, dry place. You can keep it up to 4 months and it makes about 2/3 cup. Here’s the recipe for the seasoning mix…
– 1 tbsp. smoked paprika
– 1 tbsp. hot paprika
– 1 1/2 tbsp. garlic powder
– 1 tbsp. onion powder
– 1 tbsp. dried oregano
– 1 tbsp. dried basil
– 1 tbsp. dried thyme
– 1 tbsp. cayenne pepper
– 1 tbsp. black pepper *read note below
– 1/2 tbsp. celery salt
There are a few recipes that I use my Creole Seasoning Mix for so check them out…
– Andouille Sausage (June 12th, 2018)
– Creole Shrimp & Andouille Skewers (August 7th, 2018)
plus more to come…
NOTE: When it comes to black pepper, I use mixed peppercorns and grind it in a spice blender.
For more homemade spice recipes, click on this link… Recipe Category – Tips & Tricks