BBQ Pulled Pork Pizza - Deliciously Different! | Club Foody

Here’s a little revelation…
When I started making my own pizza dough, I went “nuts” with it. Almost every week, there was pizza on the menu. Of course, if you know me by now, I couldn’t have the same one all the time. My motto was “let’s make a different one every time” – lol! Definitely a bonus for me as I’m always eager to create something new…
 
One thing I like when making my own pizza is to use ingredients that I really enjoy and mix n’ match whatever I find in my refrigerator. This BBQ Pulled Pork Pizza was no exception especially after making my Texas BBQ Slow Cooker Pulled Pork which left me with tons of flavorful meat… yummy!
 
This pie is in my top 5 favorites for a few reasons. Besides its outstanding delicious spicy taste from the chipotle purée, with the added ingredients, this BBQ Pulled Pork Pizza gives a uniqueness that you won’t find at most pizzerias. Also it is a versatile way to use up leftovers from the pulled pork you cooked a couple of days ago.
 
I use my Easy-Cheesy Herb Pizza Dough for this recipe as I haven’t introduced you to my other pizza dough recipes just yet… my Ancient Multi-Grain, Rustic Italian, Healthy Cauliflower, and Mushroom Lovers… stay tuned!
 
This pie has a different taste from your regular pizza. If you are a BBQ lover then this recipe is certainly for you. You can bet that every time I cook pork shoulder more than likely I’ll also be making my BBQ Pulled Pork Pizza! I’m positive that you’ll end up doing the same after you try this recipe… it’s so yummy!
Bon Appétit!
 
Check out these scrumptious pizza recipes…
– Chipotle Chicken Tortilla Pizza
– Hawai`ian Ham Bacon Pizza
– Seafood Pizza
– Calzone
– Greek Pizza (coming on June 11th, 2019)
– Meat Lovers Pizza (coming on October 22nd, 2019)
And for even more pizza & pasta recipes, click on this link… Recipe Category – Pizza & Pasta

For ingredient amounts and much more, visit 

https://clubfoody.com/recipe/bbq-pulled-pork-pizza/

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Gyoza Dipping Sauce - A Fabulous Asian Sauce ! | Club Foody

When we moved into our new place last year, not only did David and I love the footprint of the condo including the huge outdoor patio but also the location. We are close to everything… great shopping, a wide selection of grocery stores, liquor stores, speciality stores, banks, government offices, restaurants, and much more… Depending on how we feel or the weather, we can either walk or drive… that’s cool!
 
Being so close to all the amenities with a wide selection of restaurants, the neighborhood is simply amazing. From Asian (Japanese, Chinese, Korean, Vietnamese, and so on), to Italian, French, Indian and German… they are all there!
 
Although we haven’t tried them all yet but we will, we already have a few favorite spots that we like to return to regularly. Due to the wide selection of Asian restaurants around, it was easier for me to drag David to one of them – he’s not a big fan of Asian cuisine.
 
We finally found a great Japanese restaurant! You have no idea how thrilled I was as I love their food. On the menu, they have pot stickers also known as gyoza. Although this dish originated in China, it has become very popular in Japan therefore appearing on most Japanese menus. David tried some and loved them! I was so happy that a few days later I just had to make my version of Gyoza Sauce that I created years ago for my friend Michael aka Judge Ito!
 
This sauce is very versatile and I enjoy serving it with my Spicy Pork Gyoza (coming June 18th, 2019) as well as with my Tuna Tataki (coming August 22nd, 2019), my Chinese Dumplings and some Homemade Sushi which you’ll see recipes for in the near future so stay tuned…
 
As David is now more willing to try Asian cuisine, this gives me a great opportunity to make my own at home and also create more delicious and easy recipes like this Gyoza Sauce.
 
If you enjoy Japanese cuisine as much as I do – David is working on it -, this recipe has to be in your folder. Very quick to make with beautiful flavor, this Gyoza Sauce is a keeper!
Bon Appétit!
 
Here are some other Asian inspired recipes for you to enjoy…
– Sweet & Sour Pineapple Pork
– Singapore Noodles
– Wonton Soup
– Vietnamese Summer Rolls
– Chinese 5 Spice Spare Ribs
– Dakgangjeong – Sweet & Spicy Crispy Korean Chicken
and for even more delicious sauce recipes, click on this link… Recipe Category – Sauces & Marinades

For ingredient amounts and much more, visit 

http://clubfoody.com/recipe/gyoza-sauce/

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Easy Pork Roast Recipe • Moist, Tender & Juicy Roast! | Club Foody

There are times when we don’t feel like spending much time in the kitchen. I’m sure it’s happened to you and it happens to me as well. Too many things on the go, being tired and lacking energy are good reasons for wanting a meal that’s quick to prepare.
 
When I went out on my own, I had no choice but to learn how to cook… Mom and Dad weren’t there every night with a prepared meal. One food that I knew would be easy to add to my skinny recipe folder was a roast. Either beef or pork is a great cut of meat to cook because it’s pretty straight forward.
 
Being inexperienced in the kitchen, the last thing I wanted was to screw up so who were the best people to ask… my parents of course! After patiently taking me through the recipe step by step, I hung up the phone with them and rolled up my sleeves. That is when I cooked my first Easy Pork Roast!
 
When I cook a roast, it’s almost like making a slow cooker recipe. After seasoning the meat, it is transferred to the oven and cooked depending on its size and then… voilà! It’s done! It doesn’t need too much attention…
 
Pork can be a little bland so I use a dry brine which helps make the meat more tender and juicy. What the brine does is draw out some moisture but a little while later, it will be reabsorbed by the meat – this enhances the texture and flavor of the roast. After applying the brine, keep it in the refrigerator for 12 to 15 hours. After that, remove from the fridge and let it return to room temperature before cooking so the roast cooks evenly.
 
A couple more reasons to make a recipe like my Easy Pork Roast is it’s a great meal to serve when entertaining. I like to serve it with my Orange Glazed Beets along with my Scalloped Potatoes. Also, there might be some leftovers for one or two dinners… that’s a bonus! It gives a little break from cooking for a day or two. With Easter coming up next month, this easy pork roast is a delicious option to serve your guests. It’s a simple and flavorful recipe to add to your folder…
Bon Appétit
 
Here are more delicious pork recipes for you to enjoy…
– Brown Sugar Mustard Glazed Ham
– Zucchini Pork Penne
– Asian Sesame Pork Chops
– Homemade Andouille Sausage
– Chinese 5 Spice Spare Ribs
– Smoky Porky Burgers
and for even more pork recipes, click on this link… Recipe Category • Pork

For ingredient amounts and much more, visit https://clubfoody.com/recipe/easy-pork-roast/

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

Homemade Limoncello Liqueur - Great Italian Liqueur | Club Foody

There was a time in my life that I worked as a waitress in a bar which led me to become a bartender. Many times I picked up a few different bottles of alcohol or liqueur and tried to create drinks on my own. I don’t think the word “mixologist” was used back then but it is what I was doing…
 
We all have our favorite foods, desserts, cocktails and wine. The big advantage I had of working in a bar was to try different kinds of alcohol and mixed drinks. As some of you may already know, I love lemon flavor so when I came across this particular Italian liqueur, I was quite pleased. Also back then I was dating my Italian boyfriend and through his family and friends, I tried a few interesting homemade liqueurs such as Grappa, Nocino, Amaro (do not confuse with Amaretto… not the same) as well as Limoncello. One day, years later after Carlos and I broke up, I thought it shouldn’t be that hard to duplicate some of them so here’s my version of Homemade Limoncello Liqueur!
 
This awesome lemony liqueur is very versatile. Not only is this homemade Limoncello liqueur great for cocktails but it can also be used as an ingredient for savory or sweet recipes such as my Tarragon Limoncello Halibut or my Limoncello Crème Brûlée. A couple of years ago, I also shared one of my “mixology” creations with you which was my Cosmocello. I will be posting more recipes that use this lovely liqueur so stay tuned!
 
I use Meyer Lemons because this hybrid fruit is a cross between lemon and mandarin/pomelo giving them the lowest acidity I can find in my supermarket. Can you use another kind of lemon? Of course as long as you find some with low acid levels so the liqueur doesn’t taste bitter. Traditionally, the lemons used for this lovely liqueur is Sfusato d’Amalfi because of their low acidity level.
 
I make my Limoncello with pure alcohol but if you can’t get any or depending on your Government laws, you can always substitute vodka.
 
Some quick trivia…
Did you know that Limoncello is the second most popular liqueur in Italy? The star is Campari. I thought I would just throw that out for fun.
 
The cost of making this liqueur is pretty low considering that you will have almost 3 liters after the recipe is made. This Homemade Limoncello Liqueur is so flavorful… it’s definitely a beautiful way to enjoy this amazing classic Italian liqueur. Like I always say when I post any “alcoholic beverage”, please drink responsibly and don’t drink & drive… it’s not cool!
Salute!
 
NOTE: To sterilize the bottles, place them with the lids open so the water can get inside in a large pot of boiling water and let them sit for 10 minutes before carefully removing and inverting them to drain any excess water.
 
Check out these other cocktail recipes…
– Blood Orange Martini
– Blackberry Mojito
– Mixed Berry Margarita
– Golden Sunset
– Spanish Sangria
– Chocolate Grasshopper Martini
and for even more alcoholic and non-alcoholic beverage recipes, click on this link… Recipe Category • Beverages

For ingredient amounts and much more, visit 

https://clubfoody.com/recipe/homemade-limoncello-liqueur/

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

Freezing Peppers - How to - Tips & Tricks | Club Foody

How often do you have more peppers sitting in your fridge than you can use? If you don’t use them right away, they will be good for the garbage. The other scenario is if you grew them in your garden and ended up with way too many for your own consumption. 

We do shop a lot at those big box stores. Of course everything comes in larger quantities and that’s how people save versus buying in smaller quantities. From meat to vegetables including household cleaners and other everyday products. Although it’s only David and I at home, we still buy meat, vegetables and so on. I have to admit that Club Foody gives us a better reason to go there… 

Also we do travel a lot, often leaving for a few weeks at a time. When it comes to meat, I shared a tip with you a few years ago my Secret to Better Freezer Meat Storage… and it works like a charm. When it comes to vegetables particularly peppers, I have another trick for you and it is Freezing Peppers – How to! 

By using this trick for Freezing Peppers, you can salvage and enjoy them for months to come. I even do this when I see that my peppers are still ok but knowing that within 3 days, they might not be good anymore. It stops the enzymes from deteriorating the vegetables. Of course, before prepping the peppers always wash them in an Organic Produce Wash to remove any dirt, wax or pesticides. 

Next time you buy or harvest too many peppers for your own consumption, you have this great and easy trick to salvage them. Not only is Freezing Peppers economical but also handy because if you run out of fresh, you can always use the frozen ones.

Bon Appétit! 

NOTE: I use red in the video but you can use many different types of peppers. 

Here are some other useful tips and tricks…

– How to make Chipotle Purée & Chipotle Mayo

– Measuring Honey, Syrup and Molasses without Sticking

– Secret for Better Grating Soft Cheeses/Butter

and for even more fun kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks 

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

Chocolate Mint Nanaimo Bars Recipe • West Coast Canadian Treat! | Club Foody

Back in 1987, a year after Expo 86, I went to Vancouver for a job interview with Radio-Canada, the French division of CBC, as a news writer. Unfortunately, I didn’t get the job because the Human Resource person worried that it would be too hard for me to be on the West Coast with so little English. Although I tried to convince him that I would learn more English and this shouldn’t be a problem, I returned to Montréal jobless.
 
During my visit to British Columbia, a girlfriend of mine who had just moved less than a year prior to my trip was living in downtown Vancouver. During the 10 days I spent on the West Coast, we visited a few places like Whistler and Vancouver Island.
 
While visiting the island, we stayed for a couple of days in Victoria and Nanaimo. It was a fun trip and we had a great time. We hung out with the locals, partied with them and enjoyed a lot of fresh seafood that included prawns – that’s another story that I will eventually share with you.
 
Upon my return to Montréal, I had a message on my answering machine for the same position but this time in Ontario. I called, scheduled an interview and got the job! After all, there was still hope for me to eventually speak more English… lol!
 
A couple of years later while doing my grocery shopping, I came across Nanaimo Bars. Intrigued by the name with memories rushing to my head, I took the box and with a smile on my face, placed it in my cart. I never had them before and I was quite surprised how tasty they were but boy, were they ever sweet! After giving them to a couple of my girlfriends who had kids, I knew that I would eventually try to make them which was a couple years after that original purchase.
 
Please enjoy my version of these lovely treat… my Chocolate Mint Nanaimo Bars! Pretty close to what I had but with definitely less sugar and a nice hint of peppermint, these delicious little bars are quite flavorful. The combination of mint and chocolate is just… divine! I also don’t use food coloring as I’m totally opposed to that. Instead I use one of my 4 Natural Food Colorings… check them out!
 
These Chocolate Mint Nanaimo Bars are a great snack to enjoy during the Holidays and also for St Patty’s Day; perfect for the occasion! Now talking about St Patrick’s Day, if you want more ideas, here some recipes that will fit right in like my Matcha Cheesecake or my Chocolate Grasshopper Martini
 
They are fun, yummy and easy to make. Many times I serve these Chocolate Mint Nanaimo Bars as an after dinner “treat”, cutting them much smaller. Snack, dessert or treat, this is an incredible recipe you have to add to your folder… they are THAT delicious!
Bon Appétit!
 
Here are great snack recipes for you to enjoy…
– Ooey-Gooey Cinnamon Buns
– Energy Berry Bites
– Chocolate Peanut Butter Ice Cream
– Sesame Snaps
– Bounty Chocolate Bites
– Butter Pecan Cookies
and for even more snack recipes, click on this link… Recipe Category • Snacks

For ingredient amounts and much more, visit https://clubfoody.com/recipe/chocolate-mint-nanaimo-bars/

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

Italian Meatballs Recipe • Incredibly Delicious! | Club Foody

When I was in my 20s’, I got engaged to Carlos my boyfriend back then, in Puerto Vallarta. We were young, spontaneous and in love… well that’s what I thought. He was a very nice man but something was missing. Although we had a great relationship and his family and friends adored me, we went our separate ways.
 
During our time together though, his mother made me taste many of her traditional dishes from the old country; Bari, Italy. You know what they say about “could have, should have and would have”, well it applies here. I “should have” paid more attention to her recipes or at least, took some notes… I vividly remember one of her delicious recipes; meatballs! They were so flavorful and cooked in a beautiful savory tomato sauce, served over spaghettini. Until I met David, I never tried to make them before. One day David and I decided that it was time to make them and that is when these Italian Meatballs were created.
 
OMG! We nailed the recipe on our first attempt! These Italian Meatballs have become a staple in our kitchen ever since. Perfectly seasoned with the right amount of fresh herbs and spices, this is a recipe that our friends & family enjoy!
 
As much as Carlos’ mother’s meatballs were lovely, I think we went a couple notches higher in the “taste department”. Like hers, I cook mine in a beautiful, well balanced tomato sauce and love to serve them over thin spaghetti. Sometimes though, I’m lazy and if I have some Classic Marinara Sauce in the freezer or in one of my jars, I use it instead. With freshly grated Grana Padano sprinkled on top, this is a meal that we love to have often…
 
Next time you are entertaining the idea of making some Italian Meatballs, you have to give this recipe a try. You’ll be amazed by their great flavor… perfect for your pasta dinner!
Bon Appétit!
 
TOMATO SAUCE DIRECTIONS…
In a large saucepan over medium heat, add oil and when hot, sauté onions and peppers for 3 to 4 minutes or until translucent. Add garlic and sauté for only 1 minute. Add the remaining ingredients and bring to a simmer. Reduce heat to medium-low and cook for 15 minutes before transferring meatballs in tomato sauce; coat them. Cover and simmer gently for 15 to 20 minutes while the pasta is cooking.
 
Check out these other classic Italian recipes…
– Tiramisu
– Potato Gnocchi
– Panettone
– Italian Style Bruschetta
– Calzone
– Biscotti
and for even more pasta and pizza recipes, click on this link… Recipe Category • Pasta & Pizza

For ingredient amounts and much more, visit https://clubfoody.com/recipe/italian-meatballs/

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

Red Beans and Rice Recipe - Slow Cooker Recipe | Club Foody

If you have been following me for a while now, you know that New Orleans is on my bucket list for several reasons. Besides its music, people, history, etc., being a food blogger, it’s obvious that its cuisine is what attracts me the most.
 
Cajun and Creole are the predominant cuisines you’ll find on The Big Easy streets. With a beautiful blend of cultures, these two culinary styles have an interesting array of flavorful dishes. Oysters Rockefeller, Beignets, Maque Choux and Jambalaya, Gumbo to name just a few, are popular food staples.
 
Another dish that is a true tradition in Louisiana is Red Beans and Rice. Initially, this dish was served on Monday using the leftovers from the night before. With added ham and pork bones, it was slowly simmering while the women were washing clothes. Nowadays, it is served with a side of sausage or pork chops.
 
When I was living in Port Credit, Ontario, a small borough in Mississauga just outside of Toronto, there was a restaurant that was serving Creole and Cajun food. After discovering this quaint little gem, I quickly became a regular. That is where I tasted my first Red Beans and Rice. Oh my! It was so delicious!
 
I started making it shortly after I moved in with David 10 years ago because I didn’t know any Creole or Cajun places in Vancouver. How does mine differ from the ones made in Louisiana? I’m sure there are some flavor nuances separating the two versions but I still think they are pretty close. Nonetheless, this is a lovely take on one of Creole’s traditional recipes. Traditionally this dish is cooked on the stove but using a slow cooker is the method I prefer.
 
There are other things that I also do differently for this red beans and rice recipe. First, I don’t use a ham shank in mine. Instead, I use smoked ham which makes it quite delicious as well as Andouille Sausages. When it comes to soaking beans overnight, I don’t do that for this recipe. Using a short cut, I boil them in water for 5 minutes and then let them rest for 1 hour. Not only is it quicker but it also reduces flatulence plus it helps us to digest them as well. I’m not implying don’t soak them… it’s just another alternative method in case you forgot to do this step the night before which is my case most of the time.
 
This Red Beans and Rice slow cooker recipe is a great dish to serve anytime but especially today because it’s Mardi Gras! Although I still hope to visit New Orleans someday, in the meantime, I can just close my eyes while I’m savoring this delicious dish with some soft jazz playing in the background…
Bon Appétit!
 
Cooking rice…
About 30 minutes before the beans are ready, in a medium pot bring the water to a boil. Stir in rice and butter, cover and reduce heat to low; cook for 15 minutes or until the liquid is absorbed. Let it stand for 5 minutes before fluffing it with a fork.
 
For a nice visual appearance, scoop the cooked rice in a ramekin and place a bowl on top. Flip it over making sure the ramekin is tightly in contact with the bowl. Tap it and voilà…
 
Check out these other great slow cooker recipes…
– El Pollo Cinco de Mayo ~ Slow Cooker Mexican Chicken
– Slow Cooker Beef Stew
– Ultimate Slow Cooker Chili
– Slow Cooker BBQ Sloppy Joes
– Texas BBQ Slow Cooker Pulled Pork
– Slow Cooker Beef Barley Soup

and for more International recipes, click on this link… Recipe Category • International

For ingredient amounts and much more, visit https://clubfoody.com/recipe/red-beans-and-rice-slow-cooker/

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

Homemade Pop Tarts Recipe • A Delicious Copycat! | Club Foody

Like most kids, boxed cereals loaded with sugar were “heaven” in my mouth. Although my parents were trying hard to keep processed foods out of the house, my brother and I still enjoyed some of them the odd time. I had several favorites back then and what I really enjoyed was the variety pack of small cereal boxes so I could try many different cereals at once.
 
Besides these “once in a blue moon” cereals, there was also another morning favorite we really liked (including my mother) and it was Pop Tarts®. Oh my! They were so yummy! Even after moving out on my own, I was still buying them. They were fast, easy and so delicious… One day I decided to challenge myself by trying to make them homemade and to my surprise, I succeeded! In today’s episode, I’m sharing my Homemade Pop Tarts with you.
 
These taste exactly like the real thing. The difference is they are “homemade” not store bought. The beauty is you can use any filling you want. I like to use either my Strawberry Jam with Orange Zest, Raspberry Jam (summer 2021), Black & Blue Jam or my Triple Berry Jam which is coming up during summer 2022 so stay tuned!
 
I like to make it using two different methods depending on how much time I have. The easiest way to make them is by using premade rolled pie crusts from the store. The other way, which I prefer to use, is to make everything from scratch using my Foolproof Pie Dough and honestly it doesn’t take that much time… just a little more than unrolling a store bought crust, that’s all!
 
Why go through all the trouble to make homemade Pop Tarts when you can buy them from the store? Simple!
 
There are no preservatives and you are in control of all of the ingredients. I prefer to make my own jams because the taste is far better than the commercial ones. I also like to change up the flavors so whichever jams I’ve canned, they’re the ones I use. Now if you are not too sure how to do canning at home, here’s a great tutorial video for you to watch. Just click on this link… How to Do Home Canning.
 
If you have little ones at home and are controlling their sugar intake or just because you want a healthier version of them, these Homemade Pop Tarts are a delicious solution. Not only can you use your own homemade jams but you can also be creative with the ingredients. Give it a try, you‘ll be pleasantly surprised with the results…
Bon Appétit!
 
Check out these other delicious breakfast & brunch recipes…
– Marbled Chocolate Pecan Banana Bread
– Soufflé Mexican Omelet
– Breakfast Quinoa Cereal with Mixed Berries
– Coconut Waffles
– Quiche Lorraine
– Breakfast Sausage Muffin Cups
and for even more snack recipes, click on this link… Recipe Category • Snacks

For ingredient amounts and much more, visit https://clubfoody.com/recipe/homemade-pop-tarts/

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