Orange Julius Copycat Recipe - How to Make a Creamy Orange Julius | Club Foody

Orange Julius or Orange Julep?

It’s interesting sometimes how we can forget something and suddenly just remember it. Other times, there’s one specific thing that helps us make a connection and a name, a place, or an event just pops in our mind. I hope it’s not an age issue… really!

When filming this video, I was talking to David and all of a sudden I mistakenly called this featured recipe “Orange Julep”. David obviously corrected me but for some strange reason, I felt that I was still right. No I’m not Mrs. Always Right although it does happen often… lol!

It’s only when I started writing this blog that I realized that I WAS RIGHT, well somewhat. I had this flash of a huge building shaped like an orange. All right, let me explain…

For those of you who don’t know me, I grew up in the Montréal area. As a child, my parents took me out quite often to restaurants, diners and food stands. One of them really impressed me and often I asked them to take me there. It was Orange Julep Restaurant.

The Gibeau Orange Julep was a snack bar located on Decarie Expressway although not the original one. Standing out like a sore thumb, this giant three-story orange shaped building was a popular hangout for Montrealers (Montréalais in French). Still around these days, this is definitely another Montréal landmark.

After my family moved to Brossard, I don’t recall going back to the big orange building. I was 6 years old.

Years later, I was introduced by a friend of mine to Orange Julius. Somehow in my mind, the Orange Julep’s name blended into Orange Julius’ to eventually simply become Orange Julius and forget about the other one.

I’ve always enjoyed Orange Julius and it’s unfortunate that I can’t recall the one from Montréal… I was too young. One thing though is this was one of the rare “fast food items” I couldn’t resist having. The creamy texture was absolutely delicious. Although incredibly tasty, I just had to make my own…
 

Homemade Version it is…

Many times I created recipes by salvaging the food in my refrigerator. I cannot stand wasting food therefore the solution is to do something with it. This is how I came up with my own version of Orange Julius Copycat the first time. Since then, I’ve modified it for better, tastier and smoother consistency.

I use fresh ingredients including egg yolks. I won’t elaborate on that topic but as you know raw eggs can carry salmonella bacteria so it is extremely important that your eggs are really fresh. The best places to buy fresh ones are from farmers. If you are not sure, don’t take the risk. Pretty soon I will be making a video on the Pasteurization Process. Meantime, please be vigilant!

With summer right around the corner, this is a scrumptious treat to enjoy either for breakfast, a mid-afternoon snack or even as a dessert… why not? It is a quick and easy beverage recipe that you’ll be quite pleased to have in your recipe folder.
Bon Appétit!

I have several yummy beverage recipes and here are a few…
– Kiwi-Banana-Pineapple-Orange Smoothie
– Palm Springs Date Shake
– Berry Fusion Smoothie
– Red Velvet Boost
– Tahini Mango Peanut Butter Smoothie
– Cantaloupe Smoothie
and for even more beverage recipes including “cocktails”, click on this link… Recipe Category – Beverages

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/orange-julius-copycat/

Basic Brown Sauce Recipe • Easy Homemade Sauce! | Club Foody

Experienced cook or not, everyone need sauces…

When it comes to sauces, I can’t imagine cooking without them. I personally think they wrap up a dish so beautifully. That wasn’t always the case in my culinary journey. When I just got out on my own, cooking wasn’t my “forte” and more often than I can remember, sauces saved my dish.
 
One who really helped me during my learning process was my mother. How many times did I call her in the middle of a recipe because I was “stuck” and didn’t know what to do? Every time it happened, I wished I’d participated more in the kitchen as a child…
 
There’s a sauce that I requested from her right after I moved into my new apartment and it was her brown sauce. The reason behind it was this was easy for me to make a Salisbury Steak with some sautéed onions and mashed potatoes – I was playing it safe in the kitchen back then although I still managed to burn a few recipes here and there!
 
In French cuisine, there’s what is called “The Classic 5 Mother Sauces”. I shared one of them with you already; Béchamel Sauce aka White Sauce and one of its secondary sauces is Mornay Sauce. Besides Béchamel, there are 4 others; Hollandaise, Espagnole, Velouté and Sauce Tomate.
 
Although extremely similar, my “own” mom’s Basic Brown Sauce is not an Espagnole sauce because there is no Tomato Purée in it. It might be a small factor but it makes a big difference in taste. Do I also use the French classic Espagnole Sauce in my recipes? Of course! As long as the subtle flavor from the tomato purée goes well with the selected recipe.
 
Talking about flavor, there’s a herb that is quite popular in French cuisine and it’s chervil. I grew up with my mother using it in her recipes. This fine herb has great flavors of anise, celery and parsley which is where it’s “French parsley” nickname comes from. A great substitute for this herb would be tarragon or parsley.
 
In my mom’s recipe, she uses chervil. Because of its delicate flavor, many chef’s/cook’s add this herb at the end of cooking. Adding this fine ingredient in the roux is absolutely acceptable because the flour mixture will absorb and keep its flavor.
 
This Basic Brown Sauce is a fabulous condiment to have in your recipe folder. It’s easy and fairly quick to make. After squeezing out the solid ingredients, you are left with a beautiful smooth sauce ready to be used. From there, you can always modify it for another recipe… that’s the beauty of it. Next time you need a tasty brown sauce, here’s an amazing one from MY MOTHER – not the French one!
Bon Appétit!
 
Here are more fabulous sauce recipes for you to enjoy…
– Hawaiian Style Teriyaki Sauce
– Enchilada Sauce
– Iguana’s Mushroom Sauce
– Homemade Tzatziki Sauce
– Triple Chili Wing Sauce
– Citrus Cranberry Sauce
– Turkey Gravy without Drippings
and click on this link for more sauce and marinade recipes… Recipe Category • Marinades & Sauces

For ingredient amounts and much more, visit https://clubfoody.com/recipe/basic-brown-sauce/

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

No Churn Vanilla Bean Ice Cream Recipe | Club Foody

If you have 5 seconds to quickly answer what is the most popular summer time treat, you’d probably say “ice cream”. YOU’RE RIGHT! Ice cream is the correct answer…
 

Make it the old-fashioned way – no churn vanilla bean ice cream!

I do own an ice cream machine and boy this is a tough appliance. During the summer, my little turquoise ice cream maker runs on over time. We love to enjoy many different flavors and this poor little guy churns out a lot.
 
Making homemade ice cream is fun and as you probably guessed, it definitely tastes better. It’s also very economical to make your own. I’m not saying go spend money on an ice cream machine although you should if you enjoy ice cream a lot. There’s a way of making it the “old fashioned way” without an ice cream maker.
 
I can just see some of you rolling your eyes and thinking that is way too much effort but wait, don’t go anywhere… it’s really not that hard! Okay maybe a little bit more than grabbing a pint from the freezer section of your supermarket, pay and go but c’mon, it’s HOMEMADE!
 
This old traditional method of making ice cream is easy and really, I mean really not hard at all! You’ll also realize that the taste is much richer and creamier than the ones from the store.
 
Here’s a popular ice cream flavor that I’m sharing with you today… my No Churn Vanilla Bean Ice Cream! It is simply amazing! Light, creamy and smooth… deliciously the best ice cream for you to make. Now how many ingredients do you think it takes to make it? Three for sure and four if you want to add a pinch of sea salt!
 
When it’s hot outside and you’re relaxing on your lounge chair, the last thing you need is to run to the store to get ice cream when you’re craving it. From this No Churn Vanilla Bean Ice Cream recipe, you’ll be able to be creative by trying other flavors such as chocolate, strawberry, lemon, and so on.
 
Bon Appétit!
 
To learn how to make Perfect Whipped Cream Every Time, click on this link…
Perfect Whipped Cream Every Time – How to
 
Here are more delicious cold treat recipes for you to enjoy…
– Chocolate Peanut Butter Ice Cream
– Blood Orange Ice Cream
– Mango Sorbet
– Chocolate Frozen Greek Yogurt
– Maple Walnut Ice Cream
– Passion Fruit Ice Cream
– Piña Colada Ice Cream
and if you want a couple scrumptious homemade ice cream topping, try this Salted Caramel Sauce and my Healthy Homemade Granola

For ingredient amounts and much more, visit http://clubfoody.com/recipe/no-churn-vanilla-bean-ice-cream/

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

Chinese 5 Spice Spare Ribs Recipe | Club Foody

Three decades ago, after my first trip to Mexico, I developed a passion for spices. When I was grocery shopping, if I saw a spice I wasn’t familiar with, I simply bought it. After arriving home, I opened the jar, closed my eyes and smelled the aroma. Many times while doing just that, I was creating recipes in my head just like this one… Chinese 5 Spice Spare Ribs!
 

Things haven’t changed much since then except I have over 100 different spices in the cupboard now and add more each time I come across a new one. I also make my own spices but I won’t go there today, definitely another time… Chinese 5 Spice is quite an interesting combination of spices in one jar. There’s also a little bit of history behind it.
 

Chinese 5 Spice history…

In ancient Chinese, this spice was originally used for its medicinal properties. Some say that by creating this “wonder powder” drug it would help to rebalance the “5 elements” (energy) in the body, bringing a perfect harmony of yin and yang therefore preventing illness. Only later on, would this spice be used for Chinese cooking.

We all know the 5 senses (sight, hearing, smell, taste and touch) as well as the 5 elements (earth, water, air, fire and æther aka quintessence or void) or if you prefer the Chinese version which is earth, water, fire, wood and metal. What about the 5 tastes? Here they are… sweet, sour, salty, bitter and the last one that is interchangeably known as pungent, hot or spicy.

Based on the information above, this is roughly what Chinese 5 Spice is based on. Although pretty similar, it may vary from one region to another. The most commonly used ingredients are cinnamon, Szechuan peppercorns, fennel, star anise and cloves. Other blends can be made with ginger, nutmeg or even celery seeds depending on preferences.

Can you make your own? Absolutely! What you need is a spice grinder and a small skillet. I encourage you to do so because when using this particular spice, a little goes a long way.

I love the Americanized version of Chinese Sweet & Sour Spare Ribs which I will eventually post but when I created this Chinese 5 Spice Spare Rib recipe, I wanted something totally different with deeper flavors. After the first attempt, it was exactly what I was looking for and I’ve never modified it since.

This recipe has the 5 flavors in it! It is a deliciously different way to enjoy spare ribs. I believe marinating the meat overnight gives it a chance to develop serious flavor in this dish. Also the slow cooking process and basting often brings more tenderness to the meat. I love this dish and each time I serve it to my friends and family, they just want more… This is a “harmonious balance of taste in your mouth”!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/chinese-5-spice-spare-ribs/

Lamb Kofta Recipe with Yogurt Sauce Recipe | Club Foody

Kofta, kafta, keftés, köfte… ?

According to a study done by a private food company, there are 291 different kinds of Kofta and I thought I could add another version… mine!

Now let’ talk about it… Kofta is a meatball made with either chicken, beef, mutton, lamb or pork. The meat is mixed with fresh ingredients, herbs and spices. Depending on the region, the spelling as well as the ingredients may vary.

I was introduced as a teenager to Egyptian food. My father knew a gentleman who was from Cairo and many times when I was visiting my dad (yes my parents were divorced…), this man was making a dish from his country. There was so much taste in his food… flavors I never thought could go so well together – oh and some spiciness but not too much that I couldn’t handle it without drinking a liter of water and eating half a loaf of bread.

A few years later I found a few Middle-Eastern restaurants in Montréal with my culinary friend Mario. After I moved to southern Ontario, I started travelling a lot and one of my favorite spots to go for a few days was New York City.

While visiting the Big Apple, I discovered a restaurant in the heart of Greenwich Village where they were making awesome food from the Middle East. It’s Mamoun’s Falafel and after many years, it’s still around. This is where my passion to cook this incredible cuisine all started.

Many of you know that Egypt and Jordan are on my bucket list. Since childhood, I always wanted to go to Egypt. I have tons of books on that incredible country and its fascinating ancient history. Because of it, I wanted to become an archeologist when I’d get older… or a journalist. At least I did one of the two.

When I discovered this little gem in New York (Mamoun's Falafel), I met a couple from Amman and the way they described their country gave me another reason to want to go to visit that part of the globe. This is when I added Jordan to my bucket list. Petra, Aqaba, the Dead Sea as well as Wadi Rum are Jordanian places that are as intriguing as Egypt

One of their dishes that was easy for me to make beside Hummus and Baba Ganouj was Lamb Kofta also spelled Kafta or köfte or keftés… As I mentioned, it all depends where it’s from. The way I prepare my Lamb Koftas is more Jordanian style as supposed to other countries.

Now here’s the way I like to serve them. When it’s not BBQ season or just too cold outside to venture out to the grill, I serve them with flatbread and a yogurt sauce. Other times when it’s nice and warm outdoors, I put these lamb Kofta meatballs in sliders and top them once again with my yogurt sauce but also with my Muhammara which I will post next year… stay tuned!

Some of you might not be big lamb fans but this recipe can surprise you! The combination of ingredients along with mint, parsley and other spices gives these meatballs a totally new aspect of flavors! David, my husband, is not a lamb type of guy and he loves this dish.

As grilling is here, this is a delicious change to add to your BBQ recipe folder and amaze everyone at your next backyard party with these scrumptious Middle East meatballs!
Bon Appétit

YOGURT SAUCE
• ½ cup plain yogurt
• 1 tbsp. tahini
• ½ tbsp. fresh squeezed lemon juice
• 1 tsp. mint leaves, finely chopped
• Freshly ground black pepper, to taste
• ½ tsp. cumin

In a small bowl, stir in all the ingredients; taste and adjust if necessary. Cover and refrigerate until ready to serve, about 30 minutes.

To make your own Tahini, click on this link… Homemade Tahini

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/lamb-kofta-with-yogurt-sauce/

Creamed Spinach Recipe • Steakhouse Style | Club Foody

People giggle when I say there’s 5 seasons in a year… As you know, there’s spring, summer, fall and winter but when the May 2-4 holiday weekend (Victoria Day) is finally here, my fifth season officially starts… BBQ season!
 
From May to October, I’d say it’s safe to grill outdoors without having to carry a tray of seasoned food to the BBQ along with a shovel. Yes I realize that some years it might be the case but generally, we’re good!
 
I love a great steak on the BBQ. One of my favorite cuts is a T-bone. That beautiful filet just melts in my mouth… yum! The other one is filet mignon but I reserve this cut for special occasions. More than likely, that’s the one I order when I go to a steakhouse.
 
Besides having my protein, I enjoy a salad and a nice side dish to complete my meal. There’s one steakhouse classic side that I’ve ordered a few times but only a handful of restaurants made it really good! The one I’m talking about here is Creamed Spinach.
 
Creamed Spinach is extremely delicious with a steak but I find that most places make it pretty bland. They’re just using butter, flour, milk and barely any seasonings… that’s all. Lucky for me, there are a few steakhouses I’ve been to that made Creamed Spinach… and it was scrumptious! They were adding a lot more to it…
 
I made this side dish a few times without adding anything extra to it until I asked myself – “Why not?”
 
Here’s the thing about cooking… it’s all about creating and making a recipe to your liking. When people tell me that they’ve never heard of a specific dish with this or that ingredient, I respond – “ here’s one!”
 
You have to open your mind when it comes to cooking. Just like singing or painting, cooking is an art form. It’s a way to express your creativity by combining ingredients, mixing, cooking, seasoning, and finally savoring it…
 
I put a twist on my Creamed Spinach Steakhouse Style and believe me it is far from being bland. There are just enough added ingredients to make it… deliciously interesting! This is a pretty quick recipe because it only takes 15 minutes to cook all together… okay plus 5 minutes to prep (if you are quick with your knife skills). This is a lovely recipe to have when you want a quick, tasty side dish… Happy BBQ season!
Bon Appétit!
 
Check out these other amazing side dish recipes…
– Vegetable Medley
– Green Beans with Chili-Orange Oil
– Twice Baked Potatoes
– Tomates à la Provençale – Tomatoes Provençal
– Creamy Mashed Cauliflower
– Smoky Bacon Creamed Corn
and for even more side dish recipes, click on this link… Recipe Category • Side Dish & Vegetables

For ingredient amounts and much more, visit https://clubfoody.com/recipe/creamed-spinach-steakhouse-style/

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

Perfect Whipped Cream Every Time - How To | Club Foody

Having problem making perfect homemade whipped cream?

I can’t resist rolling my eyes when I see prepared whipped cream in the dairy section at the supermarket. This is one of the simplest recipes every home cook should be making. There are only a couple of tips to know to make perfect whipped cream every time…

– Always place your bowl and whisk attachment in the refrigerator for 1 hour or in the freezer for 20 minutes
– Depending on your recipes, you might have to adjust or dismiss the pure vanilla extract and the powdered sugar
– Start slow then increase the speed to max and let it go until stiff peaks form

Here’s the basic whipped cream recipe…
– 1 cup 35% heavy cream
– 1 tsp. pure vanilla extract
– 1 tbsp. powdered sugar

When it comes to adding sugar, if you incorporate granulated sugar, your whipped cream will have some crunch to it as the sugar is still crystalized. Every time I make my whipped cream, I strictly use powdered sugar. It is quite pricey at the supermarket but you can make it at home without extra cost… To know how, click on this link>>> Powdered Sugar – Make it, Don’t Buy it

As I mention many times, homemade is the best and that saying includes this one. It tastes better and you’re in control of what goes in it. Please take a short moment to make it and you’ll see just how easy, quick and delicious it is to make your own Perfect Whipped Cream!
Bon Appétit!

For more info, visit http://clubfoody.com/tips-tricks/perfect-whipped-cream-every-time-how-to/

Iguana's Mushroom Sauce Recipe • Perfect with Chicken or Pork! | Club Foody

When you start a new relationship, friendly or romantic, it is nice to start new habits together. Going to a new place that becomes your “special” spot, book a trip to somewhere that you’ve never been to, have a get together once a week, enjoy the same kinds of drinks, are many examples of creating new habits. One thing that is quite common for couples or friends to share together is either their hangout bar/pub or a restaurant.
 
When David and I started going out, our thing was to try new restaurants… what a surprise! It had always been my “thing” to do but not so much his. I guess my passion rubbed off on him. So after I moved to British Columbia, we went to many new restaurants and bistros together. I believe he wanted me to feel welcome and comfortable in my new hometown and its surroundings.
 
One nice and sunny autumn afternoon – the Vancouver area is breathtaking during the fall season when it doesn’t rain, David and I went to the pier in White Rock. As we were walking along Marine Drive with its many quaint bars, bistros, pubs and restaurants, we decided to go to Iguana’s Beach Grill. With its wooden floor and walls filled with records and posters from the 60’s, 70’s and 80’s, we sat comfortably by the garage door window to enjoy the view of the ocean.
 
Oh my! This restaurant became our favorite “spot” right from that day! It wasn’t any fancy pants “foo-foo” food, it was simply comfort food at its best! Everything and I mean everything on the menu was absolutely a-m-a-z-i-n-g! It had just the right selection to appeal to everyone. Linda, the owner of that lovely establishment, had the perfect set up; nothing was too posh or too pricey! She had a decent affordable wine selection along with a well stocked bar. Unfortunately Linda sold her business and we found out the hard way. One evening after being away for a few weeks, we were walking to our “spot” and saw a sign hanging at the door saying Iguana’s was closed and a new restaurant was coming soon… bummer!
 
After this sad discovery, somehow David was able to contact Linda’s daughter who recognized him right away – we went there at least 3 times a month. During the conversation, David asked for a few recipes like the Mushroom Sauce and without hesitation, she willingly emailed them to us. One thing we were not thinking straight about was these recipes were based on restaurant volume… not for home cooking!
 
Today I’ll be sharing our version of Linda’s famous mushroom sauce that was served over Chicken Breasts. As delightful as it was, we couldn’t easily subtract the recipe amounts down to home meal portions without losing some serious flavor. Here’s the thing… there are certain recipes that can easily be doubled or reduced but there are also some you can’t which was the case with this sauce. Also, unlike Linda, we didn’t have to serve 100+ patrons a day therefore we’ve decided to spice things up a little… just a little!
 
The lesson in all this is by losing our favorite restaurant, we were able to recreate a similar mushroom sauce recipe that we both really enjoy. Every time we make this incredible Iguana’s Mushroom Sauce, nostalgically we think of our lovely friend Linda, her competent staff, her incredible dishes and our “special spot” that no longer exists. Cheers to you Linda… we miss you!
Bon Appétit!
 
Check out these incredible sauce recipes…
– Basic Brown Sauce
– Bolognese Sauce
– Citrus Cranberry Sauce
– Homemade Tzatziki Sauce
– Tartar Sauce
– Smoky Buffalo Wing Sauce
and for even more delicious sauce recipes, click on this link… Recipe Category • Sauces & Marinades

 

For ingredient amounts and much more, visit https://clubfoody.com/recipe/iguanas-mushroom-sauce/

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

Fettuccine alle Vongole Recipe - Clam Fettucine Recipe | Club Foody

His not hers…

If you are a seafood lover, you’ve probably had many dishes even drinks with some in it. I love seafood… they’re so scrumptious! From lobster to scallops, along with shrimp, sea urchin, mussels, clams, crab, squid, cockles, and so on, they are a “treat”. Depending on where you’re from, fish are also included as seafood and are not in a separate category…

David is a great cook and has come out with many recipes on his own. Like me, he likes to experiment and try new taste sensations. He wasn’t when I just met him but I guess my culinary curiosity rubbed off on him. I sure like that! I would be miserable if I was with someone who’s super picky….

One day he decided that he was going to make some clam fettuccine. Obviously he had it before and wanted to make it at home. From his first attempt, this pasta dish was amazing! I was impressed! The ingredients blended so well together and the flavors were perfectly balanced. A little something was missing and the next time he made it, I added lemon zest to his recipe.

Although he’s not using fresh clams, don’t think the taste is lessened. Au contraire… This Fettuccine alle Vongole is perfect the way it is. If you would have to match the same amount of fresh clams with the ones from the cans, you’d have to buy a few dozen. There are a lot of those little guys in one can let alone two. That way, it’s more economical and you can still enjoy a classic Italian dish without compromising the incredible flavors!

It’s a dish that you can enjoy anytime and even serve it at your next dinner party. So easy to make, it takes less than 30 minutes from start to finish and besides being incredibly tasty, it is also an elegant dish to serve. Next time you feel like having seafood pasta, you’ll know exactly where to go to get a succulent recipe…
Bon Appétit!

For ingredient amounts and much more, visit http://clubfoody.com/recipe/fettuccine-alle-vongole-clam-fettuccine/

How to Make Homemade Sausage

I’ve always liked sausage. There was an indoor market called Marché du Village near where I was living in Brossard which my mother and I shopped there quite often. There were a lot of small shops and one of them was selling deli and sausages. Going to this quaint little store, I discovered many kinds of sausages that I never knew existed. There was a wide selection of European, African as well as South & North American sausages to choose from. From mild to spicy, they were sure to please anyone’s taste!

David and I are quite independent when it comes to buying what we want. He doesn’t need me to buy stuff and I’m the same way until a couple of months before Christmas of course, then it’s another story. We both write a list and send it to “Santa”.

A few years ago, I put a sausage attachment kit for my stand mixer on the list and because I was not on the naughty list…. sure enough Santa got it for me! At that point I had no choice but to learn how to make sausage.

It’s not really hard to make them… you just need some practice and make sure that the casing is not overstuffed. I’m not an expert sausage maker but after a few tries, I got the hang of it and I’m sure you can too.

In this episode, I will not share any specific recipes with you but just show you the technique used to make homemade sausages. After watching this video, I hope it will give you some inspiration to not only make them but also to experiment with new taste sensations using different herbs and spices… that is the fun of making your own sausages. Have fun with your sausages, brats, bangers and wienerwurst!
Bon Appétit!

There are a couple Homemade Sausage recipes you should try…
North African Merguez 

Andouille Homemade Sausage (coming up June 12th, 2018)

Just a quick reference… 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.

For more info, please visit http://clubfoody.com/tips-tricks/how-to-make-homemade-sausage/

Pulled Pork Enchiladas - A Great Mexican Dish!

Have you ever had Enchiladas?

It’s a beautiful Mexican dish made with corn tortillas, stuffed with meat and covered with a tomato-chili sauce… yummy!

The first time I ever had Enchiladas was when I went to Puerto Vallarta back in 1987 with my boyfriend Carlos who proposed to me while we were vacationing down there. It was my first time in this amazing country and I ate anything that I wasn’t familiar with. I don’t remember having one dish that I didn’t like although some of them were quite “hot”. Back then, my palate wasn’t used to spicy food and many times I had to reach for either crema or milk… water doesn’t really do anything.

During my time down there, I had a great culinary experience and this is when it all began. I wanted to start making Mexican food at home. My “now fiancé” was Italian and he loved experimenting in the kitchen. The idea of us trying to make those incredible Hispanic dishes really appealed to him.

As soon as we returned home, we started looking for supermarkets were they carried Mexican ingredients. Unfortunately, we couldn’t find much in that small Ontario city where we were living. This is when Carlos had a great idea to look in the Detroit area and its neighborhoods… we found what we were looking for. Slowly but surely, we started cooking Mexican dishes and experimenting with ingredients and spices.

I love the depth and intensity of Mexican cuisine. The mix of ingredients, spices, herbs, and sauces brings such a beautiful complexity to their dishes. Mexican food is definitely not boring! When I created my Pulled Pork Enchiladas, I really wanted to have layers upon layers of flavors. With my Texas BBQ Slow Cooker Pulled Pork recipe along with my Enchilada Sauce, this was a great starting point for me to create these Enchiladas.

It’s a fantastic dish to enjoy anytime you crave Mexican food. This easy and yet flavorful Pulled Pork Enchilada recipe will be sure to become a favorite in your house as it is in mine!
Bon Appétit!

For ingredient amounts and much more, visit http://clubfoody.com/recipe/pulled-pork-enchilada