Friday, 12 October 2018
There’s nothing more encouraging than starting the New Year off right with some “new” resolutions. Unfortunately, most of us will give up within a month or less – I know I shouldn’t say that but you know it’s usually true. One of the resolutions we should never let go of is eating properly. Although we all have crazy-busy schedules, we should never put healthy eating on the back burner.
Wednesday, 10 October 2018
When we were visiting Seattle a few years ago, I saw a bag of black beluga lentils and right away I thought about making a nice salad with them. I know that lentils are very good for us and are a great legume to add to our diet. Being the oldest cultivated crop in the world, they are rich in protein, vitamins and minerals. Lentils are also high in fiber and low in calories. So after giving some thought to the dish, I came up with my Beluga Black Lentil Salad!
With a hint of spice, this is a great salad to enjoy. It has lovely fresh ingredients in it to make you feel even more “healthy”. Also another plus with lentils is that a small amount makes you feel full so you don’t need to eat much to feel satisfied… you’ve got to love that!
Here’s a quick food fact. The “beluga” name comes from the resemblance between the bead shape and the caviar it’s named after. Unlike its other dried counterparts, lentils don’t need pre-soaking plus they cook much quicker than other legumes which makes them an excellent choice for a quick and easy dish to prepare.
In my Beluga Black Lentil Salad recipe I added some more legumes; chickpeas. – “Why”, you ask? Actually David suggested it to me and it was a good idea. It brings more color to the dish. Like I always say, the recipe is just a guideline to what you can add, substitute or dismiss. Try to make recipes to fit what you and your family enjoys. I also add a key ingredient, my Pomegranate Molasses! This condiment is fabulous and everyone should have it on hand in their kitchen…
The next time you come across these spherical black lens shaped legumes, grab a bag and make this fabulous and healthy beluga black lentil salad for your family. I’m positive that this flavorful side dish will become one of your favorites!
Check out these other salad recipes…
– Moroccan Couscous Salad
– Jicama Mango Pepper Salad
– Bacon Wedge Salad
– Crab Louie Salad
– Winter Citrus salad
– Chickpea Corn Salad
and for even more great appetizer recipes, click on this link… Recipe Category – Appetizers
For ingredient amounts and much more, visit http://clubfoody.com/recipe/beluga-black-lentil-salad/
Sunday, 7 October 2018
At a young age, I always liked the taste of lemon. Every time my parents were making something with lemon in it, either savory or sweet, I was looking forward to having it! The tartness from the fruit is a flavor that I’ve been enjoying since childhood…
Later in life I came across a grass that has a similar flavor… lemongrass! It has a subtle lemony taste and as its name suggests, this plant is a member of the grass family. It is a very popular ingredient used in Asian cuisine as well as in Indian, African and Mexican cuisines.
The first time I bought lemongrass I was in one of those Chinatown grocery stores on Spadina Avenue in downtown Toronto. After asking the young lady at the counter what it was and which dishes I could use it in, I bought it and took it home. I had no clue how to handle it let alone what to do with it. After a full day of thinking about it, I made a soup. What a disappointment… there was no lemon flavor in it.
I went back to the same grocery store to purchase more food items and the same girl was there again. I told her what I did and after she giggled for a little while, she told me how to prepare it. What I did was cut the ends off it and put the whole thing in my soup. I didn’t know how to prep this strange ingredient.
I’m sure there are some of you who are not sure how to handle this “grass” either. Prepping lemongrass is very easy. There are a few different ways to cut it depending on how you want to use it.
This is definitely a great ingredient to add to your shopping cart. It is very versatile and contrary to the fruit, the taste of lemon is quite subtle. After watching this video, I’m positive that prepping lemongrass will become “kiddy play” for you…
For more fun kitchen tips & tricks, click on this link… Recipe Category – Tips & Tricks
To visit Club Foody website, click here... http://clubfoody.com/tips-tricks/prepping-lemongrass-how-to/
Saturday, 6 October 2018
Mmm….France! Who doesn’t enjoy a nice French meal once in a while? French cuisine is very well-known and is in the top 5 of the culinary world for many delicious reasons…
At first it was influenced by Italian cuisine but it soon parted ways with its gastronomic mentor, creating its own cooking style around the 17th century. Many important culinary methods and techniques developed by the French have had a major impact on many talented chefs.
Earlier in the year, I started sharing the 5 French Mother Sauces with you and every home cook should be familiar with them. There are many other important kitchen techniques to know and one of them is knife skills. There are several ways to prepare ingredients depending on the recipe and different knife cuts are often needed.
For example, prepping a carrot for a stew by cutting it julienne style would be ridiculous! Chopping celery coarsely for a salad would also be strange. When it comes to an onion, there’s an excellent style to use; Lyonnaise cut. This knife cut is used quite often in the kitchen and is a great skill to master.
Lyonnaise an Onion is the perfect example of when to use this technique. In the next couple of weeks, I’ll be sharing my Veal Ossobuco with you and later on this month, my Classic French Onion Soup. Both recipes require sliced onions and by using this knife cut, not only is it much easier and faster but your onions will also be perfectly cut. This is an excellent example to show you that different culinary knife skills do come in handy!
After watching the video, you’ll see how Lyonnaise an onion is easy and efficient. It is a knife cut that you should definitely add to your culinary skill set.
Here are a few recipes that use this cutting technique…
– Scalloped Potatoes
– Singapore Noodles
– Bacon Wedge Salad
– Bread & Butter Pickles
– French Onion Soup (coming October 31st, 2018)
– Braised Beef Short Ribs with Sherry & Shiitake (coming November 7th, 2018)
and for more fun kitchen tips & tricks, click on this link… Recipe Category – Tips & Tricks
When I was living in Toronto, there’s a restaurant that I really enjoyed…The Keg! I would say that on average I was there about 3 times a month. It was a great place to meet with friends and the food was absolutely fabulous! Many times I just went there for the appetizers, choosing a few of them as my meal.
A friend of mine, Michael, that I nicknamed “Judge Ito” because of his incredible resemblance to the well—known judge on the O.J. Simpson case back in the 90s, and I went to The Keg quite often. It was our spot to share a few appetizers with a nice bottle of red.
Although David and I only visit the Keg once or twice a year, I still like their appetizers. So I decided to duplicate one of my favorites… Baked Goat Cheese with Almonds! I don’t think this starter is still available on the menu but it was back then.
It’s a very quick and easy appetizer to make when entertaining at home. I like to serve this dish with homemade crostini which is also quick and easy. The best bread to use to make crostini is a French Baguette. I have an easy (that’s right, yes it is…) recipe for this bread so just click on this link to get it… French Baguettes
In this video I used Italian Seasoning but I’ve also used dried oregano or Herbes de Provence so any one works pretty well but if you don’t want to use any, it’s absolutely fine! I like the way it is but David thinks it’s even better with a small amount of my Spicy Red Pepper Jelly on top…
As Canadian Thanksgiving is just around the corner and the Christmas Holidays are not too far away either, this is the kind of recipe you’ll want to have in your repertoire. This Baked Goat Cheese with Almonds is one of my favorite appetizers because it gives me time to concentrate on other dishes without compromising on the flavorful results of this recipe. It is an ideal choice when there is so much going on at once and you still want to have a great starter.
Here are more delicious appetizer recipes for you to enjoy…
– Italian Style Bruschetta
– Jalapeño Bacon Cheese Dip
– Strawberry Salad
– Carrot Soup with Mashed Potatoes
– Easy Chicken Quesadillas
– Baked Chicken Drumettes & Wings
and for even more appetizer recipes, click on this link… Recipe Category – Appetizers
For ingredient amounts and much more, visit http://clubfoody.com/recipe/baked-goat-cheese-with-almonds/
Saturday, 29 September 2018
In late summer and early fall, there is a whole new group of fresh produce available to us. From the end of September throughout February there’s a fruit that I really enjoy cooking with and it is Pomegranate!
Pomegranate is a great source of fiber plus vitamin C, K and folate. Unfortunately many of you would restrain yourself from buying it because it is quite messy to handle unless you know a little trick…
Here is how to seed a pomegranate without the mess…
Carefully cut your pomegranate in half over some paper towel – if you rush, you might splash some of its juice on you. Transfer the fruit to a bowl filled with water. Break the membranes by pushing from the outside to help release the seeds and gently pull the seeds out by scraping them with your fingers.
When this step is done, the pomegranate seeds will be at the bottom of the bowl and most of the white membrane will be floating on the surface so remove and discard it. Using a slotted spoon, scoop the seeds into a bowl and proceed with your recipe.
Using this method, there’s no need to wear black clothes or a rubber apron when prepping this lovely fruit. Also you won’t have to clean your kitchen from the juice splashing all over the place.
Now you know how to seed a pomegranate without the mess. It’s fast and efficient with “clean” results! Next time you are at your supermarket and see those beautiful pomegranates, there’s no need to be afraid of buying them with this simple kitchen trick!
Check out these delicious pomegranate recipes…
– Pomegranate Molasses
– North African Chicken Thighs with Dates & Pomegranate Molasses
– Pomegranate Detox Smoothie (coming 2019)
and for more fun kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks
Wednesday, 26 September 2018
The fall season is so gorgeous with its beautiful vibrant colors. There’s nothing I enjoy more than walking in a park on a sunny day during the third season of the year. The air is fresh and crisp, a welcome break after the hot summer season.
Another plus about autumn is it brings us a new bunch of fresh produce that I can’t resist taking advantage of! One of my favorite ingredients of the season is eggplant… yum!
Years ago, I was introduced to an amazingly delicious and very healthy Levantine dish and the main ingredient is eggplant. It was Baba Ghanoush! I have to admit, it was love at first… bite!
What is so nice about this flavorful dip was the subtle taste of spices in the background blended with fresh ingredients. I also enjoy eating it with some pita wedges and crudités. Although great as an appetizer, I found out back then that Baba Ghanoush is also fantastic as a condiment. It is a nice spread for sandwiches and also goes well with meat.
When I decided to make my own, I used my favorite spices which are smoked paprika and cumin. Although this dish has a smoky flavor to it, I wanted the smokiness to be slightly more intense so the paprika was a good choice.
Another key ingredient that is added to this dish is tahini. As you probably know, it is sold at your supermarket BUT why buy it? Making your own is incredibly easy and also quite fast. Not only is homemade better but it’s also economical. I have a recipe to make your own tahini so just click on this link… Homemade Tahini
As much as summer is my favorite time of the year, I still really enjoy the fall season. Next time you walk by the produce aisle and see those beautiful aubergines, put a couple in your shopping cart, go home and try this recipe… you’ll be glad you did!
Check out these other great appetizer recipes…
– Cran Apricot California Salad
– Chilled Avocado Soup
– Stuffed Dates with Gorgonzola
– Roasted Red Pepper Hummus
– Six Layer Chip Dip
– Prawn Saganaki
and for more vegetarian and vegan recipes, click on this link… Recipe Category – Vegan & Vegetarian
For ingredient amounts and much more, visit http://clubfoody.com/recipe/easy-baba-ghanoush/
Thursday, 20 September 2018
Everyone has a bucket list. Places to go, things to experience, foods to eat, activities to try… we all have a list. Mine and David’s list is quite extensive and I won’t elaborate on it except for one that I’d like to mention today… Oktoberfest!
As some of you may know, David’s roots are Germanic. Both his parents’ sides are German descendants. For him to one day go to Munich during Oktoberfest is quite natural. Me on the other hand, I’d be there for the party! Although I’m not really a beer drinker, I still want to see it, experience it and be a part of it… Who knows, I might start liking beer?
Besides beer – and a lot of it -, they serve many of their traditional foods during the celebration such as Brathendl (roast chicken), Käsespätzle (dumplings with cheese), Brez’n (pretzels), Weißwurst (sausage), Knödel (potato dumplings), Prinzregententorte (seven-layer sponge cake), and much more…
Another food item that can be found at this well-known event is Schnitzel. Although I like to make mine with pork, chicken or veal is also a tasty option. My version of Pork Schnitzel doesn’t differ much from the traditional recipe except I use a lot of spices in my flour, making the taste more interesting.
Pork Schnitzel is an easy recipe. After pounding the pork loin chops down, they are dredged in flour and then cooked to perfection making the meat moist and juicy.
I like to serve mine with David’s German Red Cabbage. If you’re making an Oktoberfest dinner, you might as well go German all the way, right? I’m not sure though if wearing Lederhosen or a Dirndl is a little too extreme but go ahead and wear those if you really want to get in the mood… lol!
Celebrate this world famous event by making my delicious Pork Schnitzel for dinner and who knows, maybe Germany will end up on your bucket list too!
Bon Appétit and… Prost!
Check out these other German recipes…
– Christmas Stollen
– Creamy Bacon Potato Salad
– Quiche Lorraine
– German Red Cabbage
and for even more delicious pork recipes, click on this link… Recipe Category – Pork
For ingredient amounts and much more, visit http://clubfoody.com/recipe/pork-schnitzel/
Tuesday, 18 September 2018
Aren’t Rice A Roni® and Uncle Ben’s® packaged rices great? They’re awesome until you start reading the ingredients and try to figure out what is what. It can be quite puzzling! Now when buying straight rice, any kind it doesn’t’ matter, it’s quite simple… it’s RICE!
Depending on which meal you’ll be serving along with it, rice is often the perfect choice. A meal with sauce, an Asian dish or just because you prefer rice over other carbs, this is a popular side dish.
Way back when I didn’t even bother making my own rice. I made most everything else except rice. It was more convenient to grab it from the supermarket shelves, add water, butter, the little flavor packet that comes along with it, stir and… voilà… done! It’s only when I started looking for healthier choices that I realized most of the ingredients in those “convenient boxes” were not really the right choice…
I threw all my “boxes” out and decided that from now on I would be making my own rice mix and now here it is! Please enjoy my Wild Rice Pilaf with Porcini, Cranberries & Toasted Almonds! Not only is it easy to make but the flavors are far superior to anything from a “box”.
I love making this particular wild rice pilaf recipe because the ingredients are just fantastic together. Obviously it takes longer to make than the ones from the boxes and stand up bags. The beautiful crunch from the wild rice combined with the basmati is so delicious! The added ingredients such as red onion, porcini, garlic and much more, gives this side dish a well-balanced flavor.
Don’t wait till you become a “health fanatic” before you make this tasty Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds. It’s a fabulous side dish that you’ll love serving at your next dinner party… it is so elegant!
Here are a few side dish recipes for you to enjoy…
– Green Beans with Chili-Orange Oil
– Old Fashioned Stuffing with Giblets
– Smoky Bacon Creamed Corn
– Creamy Mashed Cauliflower
– Quick & Easy Sautéed Broccolini
– German Red Cabbage
and for even more delicious side dish and vegetable recipes, click on this link… Recipe Category – Sides & Vegetables
For ingredient amounts and much more, visit http://clubfoody.com/recipe/wild-rice-pilaf-with-porcini-cranberries-and-toasted-almonds/
Thursday, 13 September 2018
Aloha from Canada!
When I was living in the Eastern part of Canada, Hawai`i was a destination I always dreamed of visiting but never thought I ever would (just like Egypt… maybe it’s an omen… lol!). The nearest “tropical” destinations from Toronto besides Florida are the Caribbean Islands. Within 7 hours I could’ve been pretty much anywhere… except Hawai`i
When I met David, within a couple of months of dating, we were planning our first trip to Hawai`i. Now remember I was living in Toronto and he was living in Vancouver. Sure enough, four months later after we started dating, we flew to Hawai`i… aloha!
Who doesn’t love Hawai`i? The scenery is breathtaking! The people are so laid back and friendly. Its traditions and culture are so interesting. Its food… oh my… its food is so delicious! If you are a traveler and a “foody”, Hawai`i is the place to go…
The recipe I’m about to share with you is not one of my creations but David’s. He was inspired by the beautiful tropical flavors of Hawai`i after our very first trip to Kauai. This is his fabulous Hawai`ian Chicken Curry!
I’m a lucky woman! I’m with a man who’s multi-talented, funny and so adorable! I have to admit, David is a great cook. He came up with so many delicious recipes on his own. He also inspired some of my creations from his input and ideas… plus did I mention he’s funny?
His Hawai`ian Chicken Curry is an incredible recipe! The ingredients combine harmoniously in a nice, rich coconut milk sauce. With just a little zip to it and topped with coconut flakes, it makes this dish a super star because everyone loves it!
If Hawai`i is too far away from where you live, don’t worry. Now you have a scrumptious meal to appreciate whenever you’re craving something “Tropical. From the West Coast of Canada, Aloha and please enjoy this Hawai`ian Chicken Curry… (hang loose!)
Check out these flavorful chicken recipes…
– Cognac Chicken Liver Pâté
– 3 Cheese Chicken Parmesan
– Chicken Française
– Chicken in Creamy Jalapeño Cheese Sauce
– Quick & Easy Chicken Chop Suey
– Chicken Stuffed Crêpes with Poblano Sauce
and for even more poultry recipes, click on this link… Recipe Category – Poultry
For ingredient amounts and much more, visit http://clubfoody.com/recipe/hawaiian-chicken-curry/
Tuesday, 11 September 2018
Who doesn’t have a sweet tooth once in a while?
I enjoy making desserts but only when there’s people coming over otherwise David and I have to eat them all by ourselves. The odd time, I do make some but I’m really picky and carefully choose the one I’ll be serving except for one… my Apple Cheese Pie!
When it comes to this dessert, if guests are over or not, this is a pie I love to make. It is so yummy and it’s our treat during late summer and early fall with all the beautiful apples we buy at the local orchards.
This recipe has a unique twist to it though. I know many of you have had a slice of cheese with your apple pie before but in mine, the cheese is actually in the pie with the apples. As much as it’s unusual, this gives the pie an incredible flavor…
Think about it… The saltiness from the cheese combined with the apples, cinnamon and other ingredients complement each other. It’s like a match made in baking heaven!!! It goes together like bread and butter, peaches and cream, peanut butter and jam… I think you get the idea… lol!
Obviously when making a pie, you need dough. I have a great recipe for that too… my Foolproof Pie Dough! I tried my mother’s recipe and it was a disaster, I could’ve killed someone with it because it was so hard. Then I gave my aunts’ recipe a shot. Same thing until this one. Now this is my go-to pie crust recipe!
This delectably delicious Apple Cheese Pie is a yummy twist on an old favorite. Served with my scrumptious No Churn Vanilla Bean Ice Cream, this is a sin for every bites! Next time you want to make an awesome dessert, you know which recipe to try…
Check out these other scrumptious pie recipes…
– Key Lime Pie
– Bumbleberry Pie
– Lemon Meringue Pie
– Silk & Satin Chocolate Pie
– Pumpkin Pie
and for even more dessert recipes, click on this link… Recipe Category – Dessert
For ingredient amounts and much more, visit http://clubfoody.com/recipe/apple-cheese-pie/
Saturday, 8 September 2018
How to Roast and Peel Peppers the easy way…
There are a lot of poblano, bell and jalapeño pepper recipes that call for roasting and peeling them but don’t specify how to do it. Here are a few tricks on how to roast and peel peppers…
IN THE OVEN: Turn the oven to broil and move the grill rack to the highest position. Place whole peppers in a single layer on a baking sheet lined with foil that has been lightly greased with non-stick cooking spray. Transfer to the oven and cook until the skin blisters and starts to char. Turn the peppers over using tongs and do the other side. It should take you anywhere between 15 to 20 minutes.
Cut the peppers in half and remove stems, seeds and ribs; discard them. Place peppers flesh side down on a baking sheet lined with foil and lightly greased. Transfer to the oven under the broiler with the rack positioned in the middle. Roast until skins blister and blacken, about 20 minutes.
ON A GAS STOVE: This method is quite popular if you own a gas stove. Rub the poblano peppers with oil and place a couple peppers directly on the grate over the open flame. Rotate occasionally using tongs until the peppers start to blister and char. This method can also be used on the BBQ.
ON AN ELECTRIC STOVE: Turn heat to medium-high and place oiled poblano peppers onto a griddle or cast iron skillet. Using tongs, rotate them as the skin blisters and chars.
HOW TO PEEL: There are a few methods you can use below…
– You can place your roasted peppers in a Ziploc bag, seal it and wait for 15 minutes for them to cool off and steam a little.
– You can place them in a paper bag and let them sit for 15 minutes.
– You can put your roasted peppers on a cutting board and place a bowl upside down over them and let them steam and cool off for 15 minutes.
– This is my favorite method… Remove from the heat and place them in a bowl. Cover the bowl with a lid or foil and let them sit for 15 to 20 minutes – this will help to steam the peppers and loosen up the skins.
Once the peppers have cooled down enough to handle, peel off the charred skin and discard. Chop and process for your recipe. If you are not using them right away, place the peppers in a jar or bowl with some olive oil.
These tricks on how to roast and peel peppers will come in handy depending on the cooking appliance and peeling method you prefer to use.
For more fun kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks
Thursday, 6 September 2018
I love pizza. I love the toppings, the crust and the fact that I can just grab it and eat… sort of finger food although it can be messy. The first time I came across a Calzone, I didn’t think too much of it. “What is it… a pizza folded in half?” – I asked myself.
When we really think about it, it is a pizza folded in half… well sort of. Where a calzone differs is that the pizza dough is stuffed with ingredients such as meat, vegetables and cheese, then sealed tightly and baked. Technically it is served with a marinara sauce (coming on November 22nd, 2018) as a dipping sauce. A pizza is… I think I don’t have to explain anything here, right?
I love pizza crust therefore having a calzone is perfect for me. My mother is the opposite of me so my first guess is she probably wouldn’t like it. This is definitely something I have to ask her one day. I’m using my Easy-Cheesy Herb Pizza Dough for this recipe because it’s such an easy and tasty recipe. You should definitely give it a try.
Also a calzone has a big plus over the typical pizza; you can grab it and go. Another advantage of the calzone is that it also freezes well.
If you want to enjoy them later on, make the recipe to where you’re done folding, wrap the calzones and place them in the freezer. When it’s time to cook them, thaw them out in the refrigerator and then proceed with the recipe; brush on an egg wash, sprinkle some cheese on top and bake.
For mine, I add some pizza sauce with my meat mixture because I love it that way. I put in just enough so the filling inside is moist. Like a pizza, you can add whatever your heart and taste buds desire.
So for your next pizza night, think Calzone instead! Make them ahead for your lunch or other outdoor activities where you don’t want to bother with the mess but still want your pizza… folded!
Here are some amazing pizza recipes for you to enjoy…
– Chipotle Chicken Tortilla Pizza
– Hawai`ian Ham Bacon Pizza
– Seafood Pizza
– Pulled Pork Pizza (coming March 28th, 2019)
For ingredient amounts and much more, visit http://clubfoody.com/recipe/calzone/
Tuesday, 4 September 2018
I like to shop at the big box store where you can buy in large quantities. There’s a food item that we regularly buy and they are pointed red peppers. I use them a lot in my recipes because I love their sweet taste. Of course they come in a large plastic bag and I have to use them up fairly quickly so I don’t waste any…
If you grew peppers this summer and still have plenty left, you’ll have the same problem… You’ll have to use them up pretty fast before they get spoiled. I have the perfect solution… Here’s a delicious recipe for you… my Spicy Red Pepper Jelly!
This condiment is very popular as a topping for baked brie. The soft warm cheese along with the jelly is a match made in heaven.
Besides this combination, this jelly can be used for other recipes like my Pork Tenderloin Vitali that I posted last month and my Spicy Red Pepper Vinaigrette that will be posted in 2019 plus in many of my other recipes… so stay tuned! This spicy red pepper jelly is also great as a spread!
This is what I call a nice versatile condiment to have on hand. I usually use red peppers and sometimes I’ll add some orange or yellow peppers but never green peppers which I find taste “soapy” and aren’t ripe anyway.
Next time you buy way too many peppers or grew too many of them and still have plenty sitting on your kitchen counter, you’ll know exactly what to do. This easy spicy red pepper jelly recipe is definitely the answer. Now if some of you are not too familiar with the canning process, here’s a great video for you… How to Do Home Canning
Check out these other homemade condiment recipes…
– Bread & Butter Pickles
– Homemade Horseradish
– Pickled Jalapeños
– Strawberry Butter
– Homemade Mayonnaise
– Sweet & Savory Homemade Ketchup
and for even more delicious condiment recipes, click on this link… Recipe Category – Condiments
For ingredient amounts and much more, visit http://clubfoody.com/recipe/spicy-red-pepper-jelly/
Thursday, 30 August 2018
When I got my first car, a Dodge Colt, the first thing I wanted to do is to go explore everywhere and more so south of the border. After just a couple months of owning the car, I planned a trip with my girlfriend Josée and we went down to visit Ogunquit on the southern coast of Maine. It was awesome… so awesome that we went back two more times during that summer.
That is where I tasted crab cakes for the first time. Wow! They were so delicious… slightly crunchy and very flavorful! They were light but also filling. It was a great summer appetizer to enjoy sitting on the patio with a nice glass of Pinot Grigio.
I made my first crab cakes a few years later for a summer party I was having at my home. I still remember how lovely they were down in the state of Maine and tried to duplicate the recipe. I was quite happy with the results but it took another 10 years to get them just the way I like them… light and crunchy!
I was grocery shopping in an aisle that the supermarket just changed over. It included Asian & International food items. I was curious to discover new “foods” that I had never experienced before and tried to create new recipes with them. This is when I came across Panko®. From the picture on the box, the breadcrumbs seemed bigger, exactly what I was looking for to perfect my crab cakes!
As soon as I got back home, I invited a few girlfriends over for the weekend and made my New England Crab Cakes! It was delish! That night, I served them along with my Rémoulade Sauce but many times after that, I also served them with my Tropical Salsa which is a nice change…
This is a great recipe to have around. It is very easy to prepare and also very delicious. Although it seems like I enjoy these more during the summer time, this is a dish you can have all year long. So next time you want to serve an awesome meal from New England, you’ll know exactly what to make…
Here are more delicious seafood recipes…
– Sausalito Smoked Salmon Dip
– Prawn Saganaki
– Seafood Pizza
– Clams Casino
– Tuna Melt
– Sardine Cups
and for even more appetizer recipes, click on this link… Recipe Category – Appetizers
For ingredient amounts and much more, visit http://clubfoody.com/recipe/new-england-crab-cakes/
Tuesday, 28 August 2018
We all have our own interests that entice us. Some would get captivated by watching movies, others would be engaged by reading books and people like me get excited trying new food items…
When I go out and see something on the menu that I’ve never seen before, you can bet that is what I will order. Of course I do get disappointed once in a while but overall I’m pleased with this adventurous spirit of mine.
The very first time David and I went to Seattle together, we stayed a week exploring the Emerald City. As a “foody”, this was a great destination! We went out to many restaurants and tried different cuisines. This is when we first tasted broccolini! Since then, it has been my favorite vegetable.
Broccolini vs broccoli
Broccolini is similar to its counterpart except for a few little things. It has smaller florets, the stalks are longer and thinner plus it has more of a delicate flavor compared to broccoli. When it comes to serving an elegant meal, this amazing vegetable is the one I like to choose.
My Quick & Easy Sautéed Broccolini is a great recipe because it brings just enough flavor without overpowering the taste of the vegetable. As the title says, it’s quick and easy to make. In less than 15 minutes you have yourself a flavorful and elegant side dish to serve along with your main course.
Sautéed broccolini is not the only option… You can simply steam it and serve it with butter, salt and pepper. I haven’t gone further to create another way to prepare this vegetable as I’m so pleased with the results from this recipe. I don’t want to compromise the taste of it…
At your next dinner party, this sautéed broccolini side dish is definitely the perfect choice as it goes so well with a wide selection of recipes. It’s elegant – I know I mentioned that a few time but it is quite stylish for a vegetable – , tasty but not as strong as broccoli and fast to make… A simply great side dish!
Check out these great vegetable and side dish recipes…
– Vegetable Medley
– Green Beans with Chili-Orange Oil
– Tomates à la Provençale (Tomatoes Provençal)
– Creamy Mashed Cauliflower
– German Red Cabbage
– Creamed Spinach – Steakhouse Style
and for even more vegetable and side dish recipes, click on this link… Recipe Category – Vegetables & Sides
For ingredient amounts and much more, visit http://clubfoody.com/recipe/quick-easy-sauteed-broccolini/
Thursday, 23 August 2018
I never had any children and neither did David. As a friend of ours told us – “we have been in retirement mode for a long time now!” I always wanted to have some little munchkins around. I love children and they love me. All my life, I have always been “that” favorite aunt. Unfortunately I couldn’t have any… My body wouldn’t have been able to bring a little one to term… C’est la vie!
We are free to go as we please, get up when we want when we’re not working and eat whatever and whenever we want… not too shabby! On the other hand, I was also the “aunt” that ended up babysitting quite often… preparing 3 meals a day plus mid-afternoon snacks. It was a lot to handle for a few days when you don’t have the experience of being a parent…
It was when I was babysitting my godchild Emily for 5 days that I first came up with “child friendly” menu items. I made her my first chicken fingers ever. They were alright and she didn’t complain but she sure never asked for more…
A few years later, I was in a relationship with someone else who had a young daughter, Mackenzie. That really put me on the spot to make a wide variety of recipes for her. Although she was curious about trying new foods (like me), she still wanted to enjoy “kid” stuff!
Frying is not my forte. Although I have a few recipes that I’ve posted on Club Foody that are fried, if I can avoid the fryer at any time, I will. This is exactly what I did with this featured recipe… my Oven Baked Chicken Fingers!
Served with a dipping sauce such as Honey Mustard, kids just love those little chicken strips! As I’ve never been a fan of fast food, including fried food, this is not the kind of dish I was crazy about. The first time I made them for Emily, she was a real “trooper” – being a favorite aunt has some serious benefits! Although they weren’t anything fantastic, she still ate them and I knew I had to bring my “A” game. After a couple of attempts, I finally got it… nice and crispy on the outside and tender and juicy on the inside. That became my “kid” dish to serve when having these little people over…
Having Mackenzie every second weekend, it was a dish she really enjoyed. Not only did I have her participate in the preparation but I also showed her a “healthier” way to cook food; baked not fried!
Whenever we had a “chicken fingers” night, she knew that she would have to put her little apron on, tie her hair back and help me in the kitchen. She was an amazing little girl that I really loved and connected with so well. Unfortunately her father showed me his true colors and that was it… I had to leave him. The sad part of all this is I’ve always missed her…
I have to respect and congratulate all of you with children out there! This is not only a serious task but also a major commitment. As a parent figure to those cute little ones, you have to be careful about everything you do, say, make, achieve, and so on. After all, they look up to you…
Check out these other yummy finger food recipes…
– Coney Island Hot Dogs
– Baked Chicken Drumettes (or wings)
– Italian-Style Bruschetta
– Grilled Fish Tacos
– Chicken Gyros
– Carnival Corn Dog
and for even more chicken recipes, click on this link… Recipe Category – Poultry
For ingredient amounts and much more, visit http://clubfoody.com/recipe/oven-baked-chicken-fingers/
Wednesday, 22 August 2018
David and I love travelling a lot and any chance we have, off we go! We like to see new places, discover new adventures and share new experiences together. Through our trips, we meet great people; some we’ll keep in touch with and others, unfortunately, we’ll never see or hear from again. It’s okay, that’s life!
We have a few destinations that we love and one of them is the Palm Springs area. Both of us are avid golfers, so this is the perfect place for us to be. It’s on a golf course that we met our friend Lynn. He is an amazing man with a background that will surprise anyone, Lynn has become a good friend. The next time we were in the area, we met his lovely wife, June.
June and I clicked immediately, she has such a great personality! She’s smart, educated, fun to be around and an undeniable story teller. Last year after we left Palm Springs, we went to Los Angeles to stay with them for a few days. That is when she kindly gave me a few of her recipes… it really touched me!
This featured recipe is one of June’s recipes… her Butter Pecan Cookies and they are so delicious! The taste from the pecans combined with butter gives these cookies such a great flavor. These are the kind of cookies that you can serve anytime, including the Holidays!
Here’s a lovely picture of June with Mimosa…
As I mentioned in the intro of the video, I modified a couples of things in her butter pecan cookies. I reduced the amount of sugar and instead of using confectioners’, I substituted brown sugar. I transferred my cookie dough to the refrigerator for about 1 hour not only for the flavors to develop but also to firm up the dough. I also placed half a pecan on top of each cookie for some added flair.
We’re looking forward to seeing them again in the next couple of months as we are returning to one of our favorite places again. In the meantime, David and I enjoyed her lovely butter pecan cookies and now you can as well with this great recipe…
Here are some delicious snack recipes for you to enjoy…
– Energy Berry Bites
– Lemon Poppy Seed Muffins
– Grandma’s Crunchie Bars
– Spicy Holiday Chocolate Barks
– Blood Orange Ice Cream
– Spicy Gingerbread Cookies
and for even more snack recipes, click on this link… Recipe Category – Snacks
For ingredient amounts and much more, visit http://clubfoody.com/recipe/butter-pecan-cookies/
Saturday, 18 August 2018
How many times is there a recipe that asks for an item that we don’t really use too often. With the price of food, if you are like me, you don’t like to waste any. This is how I create recipes by salvaging what is left in my refrigerator. There’s a food item that I never bought because my grandmother was making her own and it is buttermilk.
Unless you might need a lot for the next few days, buttermilk is not really a food item that we use on a regular basis like milk. Besides when it is called for in certain recipes, there’s no other reason to have buttermilk around let alone buying it. Of course they don’t make it in a pint sized container. We are forced to buy it a liter at a time. So here’s a quick and easy way to make your own at home at a fraction of the cost…
How to make homemade Buttermilk from Scratch…
1 cup milk
2 tbsp. fresh squeezed lemon juice