Egg Rolls Recipe • Popular Chinese Finger Food! | Club Foody

 Although I’ve always enjoyed their food, I maybe go to a Chinese restaurant every second year. I prefer going to a Japanese or Thai restaurant instead. The logic behind this is I cook most “North American” Chinese dishes at home like Wonton Soup, Sweet & Sour Chicken Balls, Mongolian Beef, Spare Ribs, Fried Rice, Szechuan Ginger Chicken, Hot and Sour Soup, Chop Suey, Char Siu, Shrimp Egg Foo Young, Moo Shu Pork Tortillas, General Tso’s Chicken, Chow Mein, and many more including this popular one… Egg Rolls!

 
What a lovely appetizer to make for many reasons! First, this dish is very flavorful; second, it’s easy to prepare; third you can always change your ingredients; and forth, this recipe is baked not fried although you can go either way. I also added a quick and tasty dipping sauce for your Egg Rolls.
 
When it comes to the cooking method, I prefer baked in lieu of fried because it’s less messy – using an air fryer is also another great alternative. After you’re done frying, most of the time you have to dispose of the oil which I can’t stand plus all the clean up to do on the stove top. Yes sometimes I have no choice but to fry items for my recipes like my Falafel or the tortillas for my Chicken Tortilla Soup BUT if I can avoid it, you bet I’ll use the oven… even the grill if I can!
 
There are a couple of ingredients that I would like to highlight. In the video, I use Chinese 5 Spice but as much as David loves it in the Egg Rolls, I prefer them without so this is totally optional. I also use nira grass also known as gow choy, ku chai, Chinese leek or garlic chives. It’s such an amazing Asian ingredient. It has a mild garlic taste which gives any dish that little extra flavor. You can find it at most Asian supermarkets but in case you can’t, substitute regular chives.
 
Using premade wrappers, these delicious Egg Rolls couldn’t be simpler to make. The folding method shown in this episode is straightforward and you’ll get the hang of it pretty fast. If you have leftovers after cooking them, simply store them in an airtight container in the refrigerator for a couple of days or freeze them for up to a month. I don’t suggest you store them after being wrapped and before cooking because the filling will make the wrappers too damp affecting the baking results.
 
If you’re new to making homemade Egg Rolls, this is a great recipe to try! The filling is amazing and gives these finger foods such a lovely taste plus the sauce wraps everything up beautifully!
Bon Appétit!
 
Check out these other inspired Asian recipes…
– Japanese Chicken Soba Noodles
– Vietnamese Iced Coffee
– Pad Thai Noodles
– Dakgangjeong – Sweet & Spicy Crispy Korean Chicken
– Spicy Pork Gyoza
– Chicken Satay
and for even more pork recipes, click on this link… Recipe Category • Pork

For ingredient amounts, directions and much more, visit https://clubfoody.com/recipe/egg-rolls/

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Reese's Peanut Butter Cups Recipe • Copycat with a Crunch! | Club Foody

 I can’t say I’m a chocoholic but I do have my moments. I can go for months without having any and then suddenly, I eat chocolate a few days in a row. No, it has nothing to do with my “woman cycles” because they’re all over the place. I’m going through menopause and can’t wait for this to be over – and so does my husband!

 
Back to the chocolate…
If I have to choose one, I go for dark because of its health benefits. Besides being a great source of antioxidants, it may reduce heart disease, improve brain function as well as blood pressure, lower LDL (bad cholesterol) and increase HDL (good cholesterol). It can also protect the skin from sun damage. I’m sure there are even more benefits related to dark chocolate.
 
Halloween is just around the corner and like previous years, I enjoy posting recipes for the occasion including Grandma’s Crunchie Bars, Bounty Chocolate Bites, Dulce de Leche Turtles Chocolates and now this one… Reese’s Peanut Butter Cups!
 
David and I like these better than the commercial ones. First, they are freshly made instead of sitting on the shelves for god knows how long. Second, I know exactly what went in instead of some chemical ingredients I have a hard time to pronounce and lastly, I put a little twist in these Reese’s Peanut Butter Cups which make them taste even better… I used some crunchy peanut butter along with the creamy one! Not only does this added ingredient give a lovely texture to the cups but it also brings a slight crunch to them making them deliciously more interesting as well as gluten-free. After the peanut butter is measured, to make the task easier when transferring it to the saucepan, use this trick… Measuring Honey, Syrup or Molasses without Sticking
 
There’s another ingredient I add to this recipe and it’s coconut oil. It makes the peanut butter mixture creamier and more pourable. I also use powdered sugar. Now if you want to save a few dollars, you can make your own by clicking on this link… Powdered Sugar – Make it, Don’t Buy it!
 
These Reese’s Peanut Butter Cups are a great recipe to involve the little ones. They are fun to make plus they are a better version of the ones from the store. Although it’s a good excuse to make them for Halloween, they’re perfect to enjoy anytime throughout the year…
Bon Appétit!
 
Check out these other delicious snack recipes…
– Lemon Poppy Seed Muffins
– Energy Berry Bites
– Cranberry Cream Cheese Crisp
– Sesame Snaps
– Chocolate Mint Nanaimo Bars
– Chocolate Chip Cookies
and for even more chocolate recipes, click on this link… Recipe Category • Chocoholic

For ingredient amounts and much more, visit https://clubfoody.com/recipe/reeses-peanut-butter-cups/

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Spaghetti alla Carbonara Recipe • A Classic with a Twist! | Club Foody

 

Pasta… yum! I love pasta and I have to restrain myself from not eating it more than once a week. I like it because it’s so versatile. There are different shapes mixed with different type of sauces and seasoned or garnished with many kinds of cheeses, herbs and seasonings.

 
There’s one pasta dish that I had when I was living in Toronto and frankly, I wasn’t impressed. It felt dry in my mouth. The seasoning was there but lacked flavor. As it was my first time trying it, I didn’t want to judge it too soon so the next time I was out dining in an Italian restaurant, I ordered it again. I was still disappointed! It was the same dry boring flavor as the first time. Well never two without three, I gave it another chance. Alas, it was definitely not my favorite…
 
While sharing it with my dear friend Brigitte, I suddenly got the idea of how to make it MY WAY! The first attempt was better but still needed something. A couple of days later, I added another ingredient and VOILÀ! It was perfect, just like I expected it to be the first time I had the dish… I’m talking about Spaghetti alla Carbonara!
 
It’s a classic dish but usually too dry for my liking. There’s pancetta, garlic and egg yolks which are supposed to make it creamy (…not!) and freshly ground black pepper. With a few added ingredients, this classic got a delicious new twist and I can say that now I enjoy Spaghetti alla Carbonara.
 
This is a very quick meal to make. While the pasta is cooking, we start cooking the pancetta. While the meat is slowly getting crispy in the skillet, we make the sauce with my added ingredients. When the spaghetti is drained, we add it to the skillet, pour in the sauce, toss, add some cheese and parsley, toss again and… done! No kidding, it’s that fast!
 
If you enjoy this classic Roman recipe, you should give this version a try. On the other hand, if you felt the same way that I did (too dry), this is an even better reason to make it. This Spaghetti alla Carbonara is subtly creamier with more taste… a delicious combination of flavor that really enhances this dish…
Bon Appétit!
 
Check out these delicious pasta recipes…
– Zucchini Pork Penne
– Italian Stuffed Pasta Shells
– Frankie’s Macaroni Casserole
– Ultimate 8 Cheese Vegetable Lasagna
– Veggie Orzo Risotto
– Quattro Formaggi Pizza – Four Cheese Pizza
and for even more International recipes, click on this link… Recipe Category • International

For ingredient amounts and much more, visit https://clubfoody.com/recipe/spaghetti-alla-carbonara/

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Homemade Tia Maria Recipe • Classic Coffee Liqueur! | Club Foody

 I’ve always enjoyed entertaining. I love having my friends and family over and treating them with great food and refreshing cocktails. As much as it’s fun being the hostess, it can be quite pricey depending on how many guests you are having over and what you’ll be serving that day. I guess that is why potlucks are so popular.

 
When I just moved out on my own, my budget was very limited and most of the time I was asking people to bring their own booze. These days, it depends. If I invite 2 couples over for dinner, they technically don’t have to bring their own (I say “technically” because if someone asks me what to bring over, I always mention “wine”) but if there are more, I definitely ask them to bring their own booze although I’ll be serving something like Sangria, Margarita, Cosmo, etc. at one point or another.
 
Back when I was on a very tight budget…
Buying any liqueur at the store was expensive for me and I really had to make the right choice. One day though, one of my mother’s clients gave her a “homemade liqueur” recipe (she owned a couple of hair salons) and it was Tia Maria! It was one of my favorite liqueurs back then so I just couldn’t wait to make it. It was like the brand from the store except perhaps a tad sweeter. As I got older, I modified the recipe a few times. I’ve been adding a little less sugar and depending on how I feel, I either use espresso or regular instant coffee.
 
Since I moved to British Columbia, I haven’t make Homemade Tia Maria very often. The reason behind it is that here in BC, they don’t sell alcohol unless you have a license or you’re a doctor, dentist, veterinarian, pharmacist, etc. I got my “liqueur making” supplies when I was visiting family and friends back east.
 
The next question is – “can it be made with vodka?” Yes! The same applies when making your own Limoncello, Amaretto, Peach, Amaro, other Coffee Liqueur and so on. I personally prefer alcohol but when push comes to shove, vodka is the second best solution.
 
At the end of October or the beginning of November, I like to get ready for the Holidays. Planning the menu as well as cocktails ahead can be less stressful. When it comes to Homemade Tia Maria or any other liqueur, it’s always nice to make it in advance so the flavor has time to develop and combine nicely together.
 
This is such a great homemade recipe. This Homemade Tia Maria is perfect served on the rocks, with some milk or as an ingredient for other concoctions like Spanish Coffee, Mochatini, White Russian, and many more! The advantages of making it at home are you can adjust it to your liking and it makes more than a 750ml bottle plus you save money! Like I always mention, please drink responsibly.
Cheers!
 
Here are other delicious cocktail recipes for you to try…
– Blackberry Mojito
– Vodka Yummmosa
– Mulled Cider – Slow Cooker
– Blood Orange Martini
– Cosmocello
– Mint Julep coming on April 29th, 2021
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-tia-maria/

Turnip vs Rutabaga • Which is Which - Tips & Tricks | Club Foody

 Turnip vs Rutabaga… I’m pretty sure most of us have confused these two vegetables, naming them wrongly. My mother always called rutabaga turnip and vice versa therefore I grew up naming them like she did. They are many differences between these two and that is what this episode is all about… to de-mystify them.

 
Let’s start from the beginning. These root vegetables are both from the cabbage family under “Brassica“. Actually rutabaga is a hybrid of turnips and cabbages. Turnip is a summer crop harvested when small otherwise if it grows bigger, it can turn woody. On the other hand, rutabaga is a winter crop and harvested when large. To preserve its moisture longer and prevent from drying out, this vegetable is coated with wax.
 
When it comes to their outside appearance, there are a few differences with Turnip vs Rutabaga. The rutabaga is dark beige with some yellow, brown and dark purple. Its texture is rough and much bigger than the turnip. The most popular North American purple-top turnip is much smaller, smooth to the touch and has a bright purple top and white round root. There are over 20 other types of turnips including Gilfeather, Hinona Kabu, White Lady, Shogoin, Green Globe, Scarlet Queen, Gold Ball, Tokyo Cross, Snow Ball, etc.
 
How to pick either of them? They have to be firm to the touch and heavy for their size. Most of the time, turnips are sold in bunches while rutabagas are sold individually. If there are leaves attached, don’t throw them out as they are edible.
 
When prepping them, the root and top ends have to be cut and discarded. To remove the outer layer, my preferred kitchen tool is a vegetable peeler but many like to use a paring knife so use which ever is more comfortable for you. The reason why I like to use my peeler is because it’s faster and neater plus there’s less chance of removing too much flesh.
 
After peeling them, there’s another difference between Turnip vs Rutabaga. The flesh of a turnip is pure white while the rutabaga is yellowish. The taste is not the same either. Although both are from the same family, the rutabaga is slightly sweet while the turnip is a mild version of radishes. It reminds me of a Chinese daikon. As their texture is quite similar, both can be interchangeable in recipes.
 
I enjoy these root vegetables in soups, stews, casseroles, and so on. They can also be enjoyed mashed, roasted or puréed. They are amazing raw as well. I add them to salads by shaving or grating them. I also make veggie noodles using a spiralizer.
 
Here’s how I cook them;
– Roasted: Drizzle oil and season with herbs (Herbes de Provence is one I like to use), sea salt and freshly ground black pepper. Transfer to a 425ºF preheated oven and cook for 30 minutes or until golden and tender.
– Mashed or Puréed: Cube the vegetables evenly and transfer to a pot with salted boiling water. Cook until tender, about 12 to 15 minutes and then proceed with the recipe. From there, you can transfer the boiled vegetable to a blender and purée it until very smooth.
 
Storing them is easy especially rutabaga because it’s coated with wax (paraffin) therefore it has a longer shelf live as long as it’s not washed. Store in a cool, dark place like a root cellar, it can be kept for months or place them in a large unsealed plastic bag and transfer to the crisper in the fridge. Turnips are stored differently. Remove any greens and clean off any soil. Place them in a container and cover with a damp cloth or newspaper before transferring to the fridge’s crisper. They should last for about 2 1/2 weeks.
 
Another way to store both vegetables is to freeze them. Wash, peel and then cube them before placing in boiling water. When the water returns to a full boil, set the timer for 2 minutes. When time is up, quickly plunge the cubes in an ice bath using a slotted spoon or spider strainer. When they are cool, place them in a single layer on a baking dish lined with a silicone mat or parchment paper. Transfer to the freezer for a few hours before putting them in a re-sealable freezer bag. Return to the freezer until needed. They can be frozen for up to 8 months.
 
If these root vegetables are not in your diet, perhaps you want to reconsider as they are a great source of nutrients and vitamins such as calcium, iron, potassium, magnesium, vitamin B6, vitamin C, vitamin E, folate, high in fiber and antioxidants, low in calories, and the list goes on…
 
I use these delicious vegetables in many of my recipes such as in my Carrot & Rutabaga Mash, Root Vegetable Hash, Bouilli du Québec, Root Vegetable Samosa, Chinese Turnip Casserole, Root Vegetable au Gratin, and many more…
 
Bon Appétit!
 
Here are more great tips & tricks for you to try…
– How to Trim, Cut & Clean Leeks
– Perfect Whipped Cream Every Time – How to
– How to make Chipotle Purée & Chipotle Mayo
– Prepping Lemongrass – How to
– Beets ~ Prep & 4 Ways to Cook
– Ricotta Cheese • How to Drain
and for even more fun kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks

 

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https://clubfoody.com/tips-tricks/turnip-vs-rutabaga/

Spicy Pumpkin Pork Chops Recipe • Unique & Flavorful! | Club Foody

 When fall arrives, there’s a wide variety of squash and gourds commonly called “winter squash” available. I really enjoy cooking with them. I like to make Vegetable Tian and Squash à la Canadienne which pairs so well with a nice Turkey Dinner and of course my succulent Pumpkin Pie, and so on…

 
Depending on the recipe, I like to use a good quality canned pumpkin purée. Sometimes though, I might have some leftovers but not enough to make another full recipe. I like to use it up making other recipes such as my Pumpkin & Spice Cream Cheese Muffins or this one… Spicy Pumpkin Pork Chops!
 
This recipe is all about the sauce! It has such a beautiful mix of ingredients. It’s slightly spicy so it gives the sauce some depth of flavor. The seasoning is simple and yet perfectly combined together. I use sriracha and two of my spice blends; Herbes de Provence and Pumpkin Pie Spice. Now seasonings can be quite pricey such as Pumpkin Pie Spice. Thinking about it, you probably have all the spices at home to make it so why buy it when you can make it from scratch at a fraction of the cost…
 
These Spicy Pumpkin Pork Chops are so quick to make. After the chops are cooked perfectly and transferred to the oven to keep them warm, making the sauce takes less than 10 minutes. This is a great recipe to make when time is in short supply.
 
It’s a beautiful dish for many reasons… You can use up your pumpkin purée leftovers, it’s quick to make plus this Spicy Pumpkin Pork Chops recipe is deliciously flavorful! This is a great meal to serve your family on weeknights.
Bon Appétit!
 
Check out these other delicious pork recipes…
– Char Siu Pork
– Zucchini Pork Penne
– Smoky Porky Burgers
– Stuffed Pork Tenderloin
– BBQ Pulled Pork Pizza
– Moo Shu Pork Tortilla
and for even more pork recipes, click on this link… Recipe Category • Pork

For ingredient amounts and much more, visit, https://clubfoody.com/recipe/spicy-pumpkin-pork-chops/

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

Turkey Croquettes Recipe • Tasty Turkey Leftover Dish! | Club Foody

 Every time I cook a turkey, I always end up with a mountain of meat. I actually don’t mind at all because it gives me a break from cooking for a couple nights plus I can make other recipes with the leftovers such as Turkey Chili Tex•Mex (David’s fav), Turkey Tetrazzini, Turkey à la King on Toast, Turkey Pot Pie, and many more…

 
There’s a dish that I’ve been enjoying since childhood. My parents were making them when we had leftover meat like turkey or ham. It was so good and never lasted. Years later, I simply had to make it again adding my own little touches. It’s Turkey Croquettes!
 
They are so delicious! It’s a simple dish that is very flavorful! I was actually quite surprised to find out that my husband never had them before. After I made these the first time, every time I cook a turkey, you bet I get a request from David to make them…
 
I like to serve them with gravy or cranberry sauce (more leftovers) along with mashed potatoes and vegetables. This recipe makes 8 Turkey Croquettes but you can make them smaller and serve them as an appetizer…
 
These Turkey Croquettes are amazingly tasty! They are creamy on the inside and crispy on the outside. Besides being so yummy, this recipe is versatile. Although in the video they are made with turkey, you can always use another protein such as ham, chicken, seafood or even rice.
Bon Appétit!
 
Here are more turkey leftover recipes for you to try…
– Turkey or Chicken Pot Pie
– Turkey Noodle Soup
– Turkey Tetrazzini
– Turkey à la King on Toast
– Turkey Chili Tex-Mex Style
– Club Sandwich with Chipotle Mayo 
and for even more poultry recipes, click on this link… Recipe Category • Poultry

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

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