Chocolate Chip Cookies Recipe • Soft, Chewy & Chocolaty! | Club Foody

 Which kids don’t like cookies? My mother always made sure there were cookies in the house. They could have been Maple Crème Filled Cookies, Whippets, Strawberry Thumbprints, Fudge Chocolate, Lemon Crème Filled, Dad’s Oatmeal, Wagon Wheels, Jos Louis, Vachon Ah Caramel, or a favorite of mine… French Crème with Currants & Icing.

 
I also grew up with Chips Ahoy Chocolate Chip Cookies. After school or for dessert, I grabbed a few while sipping a tall glass of milk… yummy! Well things haven’t changed much except now I make them myself. As I got older, I found them to be too sweet so the alternative to enjoying Chocolate Chip Cookies was to be in control of the amount of sugar.
 
It’s like mashed potatoes; everyone has their own spectacular recipe and there’s no exception with these cookies. I like my recipe and so does David – I think he has no choice otherwise “no more cookies for him”… I’m just joking! The flavor is just right with the perfect amount of sweetness. I also add just enough mini chips to the batter so the cookies are not overly “chocolaty”.
 
Some like them super flat while others (like me) prefer them thick like the commercial ones. It doesn’t really matter because you can decide on the thickness you want when making these Chocolate Chip Cookies. The secret is to not take too much batter because as they bake, they will expand a lot.
 
I have a long list of favorite cookie recipe like my Powerhouse Cookies, Spicy Gingerbread, Fig Newton, Butter Pecan, Ma’amoul, and these Chocolate Chip Cookies. Give this recipe a try, you won’t be disappointed.
Bon Appétit!
 
Note: If you want to freeze the dough, form it into balls, flatten slightly and place on a baking sheet lined with a silicone mat or parchment paper. Transfer to the freezer and when frozen, place them in a re-sealable plastic bag before returning to the freezer. When ready to bake, place the desired amount on a baking sheet and bake as directed although you might have to bake a few minutes longer.
 
Check out these other yummy snack recipes…
– Spicy Holiday Chocolate Bark
– Energy Berry Bites
– Sesame Snaps
– Bounty Chocolate Bites
– Lemon Poppy Seed Muffins
– Chocolate Mint Nanaimo Bars
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts and much more, visit https://clubfoody.com/recipe/chocolate-chip-cookies/

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

Orange Glazed Beets Recipe • Best Beet Dish Ever! | Club Foody

 There’s one thing I make sure to do when I plan my weekly menu and that is to diversify it. I change my proteins from one day to the next, I include a meatless dinner such as a salad and when it comes to side dishes, I also serve different vegetables. In my opinion, this is what I consider a healthy balanced diet.

 
We are creatures of habit and sadly we tend to make the same old side dish recipes either by preference or not knowing how to cook others. As I’ve said, I like to buy different veggies depending on the season. There’s one that is so great to serve as a side dish and it’s beets!
 
I love beets. I use them as a food coloring, in smoothies like my Red Velvet Boost, my delicious Ukrainian Borscht or my Quinoa Beet Salad as well as my Orange Glazed Beets! OMG! This is a great side dish packed with flavor!
 
You may have had beets before but I bet you’ve never had them made like this Orange Glazed Beets recipe. They are so yummy! When you taste them, the sweetness envelopes your mouth and suddenly there’s a little heat that kicks in just enough to mix sweet & spicy together, making for one delicious bite.
 
Like most side dishes, this recipe is uncomplicated to make and the results are just fabulous! These Orange Glazed Beets go so well with a wide variety of proteins like lamb, chicken, pork and beef. After you make this recipe, I’m sure you’ll want to have beets more often…
Bon Appétit!
 
Note: There are a few ways to cook beets. To learn about it, click on this link… Beets ~ Prep & 4 Ways to Cook
 
Here are more delicious side dish recipes for you to try…
– German Red Cabbage
– Creamy Mashed Cauliflower
– Squash à la Canadienne
– Popovers
– Indian Basmati with Dry Fruits
– Orzo alla Milanese
and for even more side dish and vegetable recipes, click on this link… Recipe Category • Sides & Vegetables

For ingredient amounts and much more, visit https://clubfoody.com/recipe/orange-glazed-beets/

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

Mussels in Curry Sauce Recipe • Great New Taste! | Club Foody

 Seafood has always been a delicacy to me. Growing up away from any coastline, it was always a treat when my parents served us shellfish, crustaceans, mollusks or other seafood. My favorites were scallops especially in a Coquilles St Jacques, lobster, fried oysters, shrimp, and clams & mussels in my mother’s popular Paella.

 
The first time I had mussels by themselves was while dining with a friend in downtown Montréal at a small French bistro. It was called Moules Marinière. I was stunned! Served with a nice baguette, this was a succulent meal. I liked it so much that I started making them at home the following week.
 
I never really changed anything over the years although I tried adding some ingredients but always returned to the original version which has been my go-to mussel recipe for over 30 years. Well, well, well… I sure changed my mind when I went to this quaint little restaurant by the ocean here in British Columbia. It wasn’t the classic Marinière… it was Mussels in Curry Sauce!
 
This dish was spectacular! I was sharing it with a friend of mine but after it was done, I ordered another one… it was THAT good! When I came back from dinner that night, I told David that we will either have to go to that place or I’ll be making it at home. Unfortunately, Giraffe closed before we got the opportunity to sample it so when push comes to shove, I had no choice but to try and duplicate it at home… and I’m glad I did! I’m not sure how close I am to that restaurant’s recipe but I truly like the way it turned out.
 
These Mussels in Curry Sauce are incredibly flavorful! Certainly different, it has a great combination of ingredients that complements this seafood. The sauce doesn’t overpower the delicate taste of the shellfish… it actually enhances its flavor.
 
I realize we all have our ways of enjoying certain dishes but there’s nothing wrong with trying something out of the ordinary. I have to say that these Mussels in Curry Sauce are an amazing way to enjoy them. I like to serve this dish with bread so I can soak up the yummy sauce… oh yeah!
Bon Appétit!
 
Check out these fabulous seafood recipes…
– Sautéed Scallops with Beurre Blanc
– Spanish Paella
– Vietnamese Summer Rolls
– Fettuccine alle Vongole – Clam Fettuccine
– New England Crab Cakes
– Coquilles St Jacques
and for even more fish and seafood recipes, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts and much more, visit https://clubfoody.com/recipe/mussels-in-curry-sauce/

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

Pumpkin Pie Spice • Homemade Blend - Tips & Tricks | Club Foody

 I can’t stand spending my money on food items when I know they are much cheaper when making them at home. Most of the time we have all the ingredients on hand to make them. In the past, I’ve shared a few of my little “money saving” recipes such as Vanilla Sugar – How to Make It, Graham Cracker Crust, Powdered Sugar – Make it, Don’t Buy it!, and so on.

 
There’s a spice blend that I keep scratching my head to understand why home cooks would buy it at the store at its exorbitant price when it takes less than 5 minutes to make. I’m talking here about Pumpkin Pie Spice! It’s crazy how much they charge when it’s only a fraction of the cost when making it from scratch. It tastes “fresher”, its cost effective and you know exactly what goes in it.
 
My motto is “if I can make it at home, I’ll do it!” and it should be yours as well. By making this Pumpkin Pie Spice at home, you save a few dollars. Eventually a little saved here then a little saved over there will make you realize that making your own blends is so worth it plus you don’t have to go to the store. By saving time and money, you have the fresh homemade version at your finger tips… to me that’s being smart!
Bon Appétit!
 
Here’s the ingredient amounts for Pumpkin Pie Spice…
– 3 tbsp. ground cinnamon
– 1 tbsp. ground ginger
– 1/2 tbsp. ground nutmeg
– 1 tsp. allspice
– 1/2 tsp. ground cloves
 
Mix all the ingredients together and store it in an airtight container. Makes 5 tbsp.
 
Check out these spice mix recipes…
– Homemade Old El Paso Taco Seasoning
– Onion Soup Mix • Make your own
– Creole Seasoning Mix
– Homemade Mixed Spice – Épices Mélangées
– Herbes de Provence • Make your own
– Spice Mix for Fried/Baked Chicken coming in 2021
and for more handy 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

Homemade Pretzels Recipe • an Oktoberfest Staple! | Club Foody

 When I met David, over eleven years ago, I already experienced some German dishes. In my honest opinion, many of them were “bland”. Along the years, I tweaked a few like Sauerbraten (Roast Beef Stew), Schnitzel (Breaded Pork Cutlets), Beef Rouladen, Hasenpfeffer (Rabbit Stew), Knödel, and a few others.

 
There were some though that I really like such as Stollen, Coffee Cake, Potato Salad, and more including this featured recipe… my Homemade Pretzels! This is what a call a tasty snack! Until I met my German husband, I ate them with regular French prepared mustard or Honey Mustard. He’s the one who introduced me to a 1:1 ratio of Dijon mustard and Homemade Mayonnaise… much, much better – take my word for it!
 
This Homemade Pretzels recipe is quite easy and I find that it’s similar to pizza dough. When I bake some, I make sure that we’ll eat them all up (this recipe yields four big ones) otherwise, a few hours later, the taste and texture is not quite where it should be.
 
When I make them, I sprinkle on a little coarse salt but compared to the ones we buy at the carnival or any other exhibition, it’s not near as salty as theirs. As I always say – “adjust to your liking”. David and I like salt but we’re definitely not “saltaholics”…
 
With Oktoberfest coming up this weekend (well not this year), what a great idea to make these delicious Homemade Pretzels! They are so moist and definitely a popular food staple during this German event. Grab a nice cold beer, make the simple yet tasty mustard mixture and enjoy this traditional German snack…
Bon Appetit!
 
Check out these other delicious snack recipes…
– Tomato Rosemary Focaccia
– Bounty Chocolate Bites
– Scones
– Sesame Snaps
– Pepper Jack Cheese Sticks
– Sucre à la Crème – Butter & Cream Fudge
and for even more bread recipes, click on this link… Recipe Category • Bread

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

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

Creamy Tomato Basil & Parmesan Soup Recipe | Club Foody

 Every year along with our herb garden, David and I grow tomatoes like Cherry, Roma, San Marzano and the odd time Purple Blue and Beef Steak. There’s a recipe that’s on my annual “to do list” because not only can I use up some of my tomatoes but also my fresh basil that we grew during the summer. It’s my Creamy Tomato Basil & Parmesan Soup!

 
This is totally an OMG! With all the fresh ingredients, this is a wholesome soup that we love so much at home. It has so many flavors in it… Smooth, savory and cheesy with a hint of sweetness from the balsamic vinegar, this is an amazing recipe to enjoy. Best paired with… a grilled cheese sandwich!
 
This Creamy Tomato Basil & Parmesan Soup is among our favorites that we make during this time of year as well as Minestrone, Corn Chowder, Cream of Asparagus Soup, Leek & Fennel, Carrot Soup, Cauliflower, and many more…
 
Most recipes like to use tomatoes to their soup as is, which is okay, but if you’re looking for a real, creamy texture, there’s another step that has to be done and it’s blanching. I won’t go through the process here on this video because I’ve already posted a “how to” on one of my kitchen tips & tricks. To view it, click on this link… Blanching Tomatoes for Cooking & Canning – How to
 
There are many versions to choose from but if you want a recipe with flavor and some wholesome to it, this Creamy Tomato Basil & Parmesan Soup is the one to make. You’ll be pleasantly surprised how perfectly balanced the flavors are and that will make you want more…
Bon Appétit!
 
Check out these other tasty tomato recipes…
– Shakshouka
– Tomates à la Provençale (Tomatoes Provencal)
– Classic Marinara Sauce
– Italian-Style Bruschetta
– Tomato Rosemary Focaccia
– Mixed Tomato Salad coming on July 27th, 2021
and for even more soup and chowder recipes, click on this link… Recipe Category • Soups

For ingredient amounts and much more, visit https://clubfoody.com/recipe/creamy-tomato-basil-parmesan-soup/

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

Bouilli du Québec Recipe • Flavorful French Canadian Stew! | Club Foody

 

Just like any household, we like to cook our regular dishes depending on the season. Growing up, my mother made certain dishes during the month of September. As I told you in previous blogs, my parents had a garden and when harvest time arrived, my mother was quite busy with canning and cooking her “annual” recipes like Sweet & Savory Homemade Ketchup along with Dill Pickles, Tomato Sauce including Marinara, and many more.

 
Using our fresh ingredients from the garden, there were soups, stews and other delicious comfort food recipes. There’s a popular one from the province I’m from that my mother made religiously every year (and still does) and now I make it as well. It’s Bouilli du Québec!
 
What’s that? In France they call it “pot-au-feu”. It’s basically a vegetable stew with meat in it. It’s a “peasant” dish, nothing fancy but it’s packed with flavor and also incredibly healthy! There are so many fresh vegetables going into this recipe making it a fall favorite back home.
 
There’s a slight difference between the Pot-au-feu from France and our Québécois style. We like to add salt pork to it which gives a nice nuance to the dish. When it comes to my version, I add much more to it than my mother does like a bouquet garni, some white wine and beef broth.
 
While I was filming this recipe, I was also making other recipes and I made a mistake. You’ll see me adding potatoes around 4:22 minutes in the video when they should have been added at the same time as the beans, during the last 30 minutes of cooking. Although the Bouilli du Québec was absolutely delicious, aesthetically it wasn’t as “good looking” as it could be. So to make sure there’s no confusion, here’s the order for the ingredients to be added;
– sear the meat and then add onions, salted pork and bouquet garni; set the timer for 1 hour
– 30 minutes later, add carrots and rutabaga
– when the 1st hour is up, add cabbage; set for another hour
– 60 minutes later, check if meat has started to break down and the cabbage is almost tender. If so, add potatoes and green beans; cook for 30 minutes. If not, cook a little longer before adding these last two ingredients.
 
For some of you who are unfamiliar with this dish, we like to serve it along with crusty bread like a Baguette or French loaf. In my family, we like to add some white vinegar to it. It brings all the flavors together. I couldn’t imagine not having some on my plate. David, on the other hand, is not fond of it which is okay.
 
This Bouilli du Québec is comfort food with some wholesomeness to it. If you grew a lot of different vegetables like rutabagas, carrots, onions, potatoes and beans along with some herbs, this is definitely a recipe you just have to try. With all the fresh produce that is available, this is the time to make this popular “La Belle Province” recipe this fall and enjoy the flavors of this French Canadian peasant dish!
Bon Appétit!
 
Check out these other great Québécois recipes…
– Tarte au Sucre – Sugar Pie
– Old Fashioned Baked Beans with Bacon
– Tourtière
– Creton Maison
– Perfect Poutine with Bacon Gravy
– Sucre à la Crème ~ Butter & Cream Fudge
and for even more International recipes, click on this link… Recipe Category • International

For ingredient amounts and much more, visit https://clubfoody.com/recipe/bouilli-du-quebec/

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

Bourbon Maple Bacon Jam Recipe • OMG... it's so good! | Club Foody

 All right! Let’s get to the point… Who doesn’t like BACON? Yeah, yeah, I know – if you’re vegan-vegetarian the answer is “no” but for the rest of us, bacon seems to make everything taste better.

 
Besides having it with eggs or an omelet in the morning, there are so many ways to enjoy it. I like to use some crispy bacon that I already cooked in the oven as a garnish for soups or as an ingredient for my Old Fashioned Baked Beans, salads, side dishes, and so on. What about some on pizzas, inside a burger (yummy!) or in a sauce like my Poutine with Bacon Gravy! I use the bacon fat (or duck fat, whichever I have on hand) for roasting potatoes in the oven or even when I bake my Maple Bacon Cupcakes! It’s so versatile…
 
Back when I was living in Toronto, I was invited to a party at a vineyard on Niagara-on-the-Lake. I reserved my hotel room (drinking-driving not cool), and went to that party in a town car that I already booked. Everything was perfect; the menu, the pairing, the people, the entertainment, etc.
 
That night, I tasted an unusual condiment as a topping on goat cheese spread on a crostini. I was so blown away by it that as soon as I got back home, I tried to duplicate it. I have to admit that it took me a few takes but now it’s a regular item on my menu… my Bourbon Maple Bacon Jam!
 
OMG! If you’ve never had any my friends, you’re missing out on something soooo incredible! With a touch of bourbon in the background, this condiment is simply spectacular! At first, I added some port just like my vineyard hosts served at their reception but playing with different ingredients, I settled on bourbon with a hint of maple although I do make it once in a while with Marsala wine.
 
You might wonder when to use this Bourbon Maple Bacon Jam condiment. Well, let’s go through a quick list; in a salad dressing or sprinkled on top, enhance your sandwiches, in an omelet or scrambled eggs, added to Vanilla Ice Cream, used either as a topping or ingredient for your burgers, a sauce for a protein, an appetizer with cheese or a condiment item for your charcuterie board… use your imagination, the sky’s the limit.
 
Now if you asked me how long it lasts in the refrigerator, I wouldn’t know what to say. Perhaps a week or two maybe longer! In my house, it goes pretty fast… probably as fast as Chocolate Éclairs which usually only last 24 hours or less before they’re all gobbled up.
 
Do me a favor… try this flavorful Bourbon Maple Bacon Jam and you’ll understand exactly what I’m talking about. It’s amazingly tasty and definitely a great condiment recipe to enjoy anytime…
Bon Appétiti!
 
Check out these other great recipes using bacon…
– Salade Lyonnaise ~ Lyonnaise Salad
– Smoky Bacon Creamed Corn
– Jalapeño Bacon Cheese Dip
– Creamy Bacon Potato Salad
– Club Sandwich with Chipotle Mayo 
– Bacon Jam Chicken Wings coming on May 20th, 2021
and for even more condiment recipes, click on this link… Recipe Category • Condiments

For ingredient amounts and much more, visit https://clubfoody.com/recipe/bourbon-maple-bacon-jam/

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