Cashew Chicken Recipe • Quick & Tasty! | Club Foody

 

In this day and age, everyone is busy. With the latest technology, you would think that we’d have more time on our hands and less stress. In fact, it’s totally the opposite! David and I don’t have any kids – does my husband can count as one? Lol! We’re childless but I can’t imagine how the young couples can cope with their little ones with their school, homework, sports and activities on top of their own hectic schedules which is work, clean, shop, cook, etc.
 
Unfortunately when people have to cut something because of a lack of time (or exhaustion), they choose cooking. They order from restaurants, do take-out, or grab processed foods at the grocery stores. What if I told you that they are many recipes that take less than 30 minutes to make and are healthy as well?
 
There are sandwiches that can be quite delicious like Croque-madame, Egg Salad, Grilled Brie Ham & Pear, Monte Cristo, etc. Salads are quick as well and there’s a vast selection to choose from: Pear Pomegranate Blue Cheese, Bacon Wedge, Lyonnaise, Caesar, and others. There are also dishes that fit in that half an hour slot like Cauliflower Fried Rice, Veal Marsala, Penne alla Vodka, Sole Meunière, Hamburger Helper Copycat, Spicy Pumpkin Pork Chops, Maple Ginger Scallops, and many more including this one… Cashew Chicken!
 
This amazing stir-fry is so easy to make! With chicken, vegetables and of course cashews combined in a delicious ginger-garlic sauce, this is a great recipe to enjoy often. The time it would take you to pick up the phone, order it and get it delivered or pick it up yourself would probably be longer than making it in the comfort of your kitchen… it’s that quick!
 
This recipe is easy to make and has awesome flavor! Like any stir-fry, the “mise en place” has to be done prior to cooking so nothing is overcooked. For those of you who are not familiar with this French term, it means having everything cut and measured. As soon as the oil in the skillet (or wok) is hot, the dish is cooked within 10 minutes so be ready and gather all your ingredients.
 
Here’s a fun fact…
Many dishes referred to as “Chinese food” were in fact created in North America. Besides Cashew Chicken, there are many other chicken menu items that are not from Chinese cuisine like Chop Suey, Chinese Chicken Salad, General Tso’ Chicken, Sesame Chicken, and Orange Chicken.
 
This Cashew Chicken is so tasty! I like to serve it over white rice and garnish it with the green parts of green onions and some sesame seeds. It’s a complete meal that takes less than 30 minutes… bonus! Don’t compromise on cooking when you can make this homemade stir-fry better than the restaurants…
Bon Appétit!
 
Here are several more Chinese American recipes for you to enjoy…
– Wonton Soup
– Crab Rangoon
– Quick & Easy Chicken Chop Suey
– Egg Rolls
– Hot & Sour Soup
– Mongolian Beef
and for even more poultry recipes, click on this link… Recipe Category • Poultry

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/cashew-chicken/

Spring Pea Salad Recipe • Fresh and Flavorful Side Dish! | Club Foody

 

Summer is my favorite season, but I don’t mind spring – I guess it’s my second favorite. First I was born in April. Second, when the weather warms up, I get a big grin on my face and lastly, I love watching the flowers blooming and the cherry trees blossoming – they’re so pretty! Near where we live, there are some that are white, pink and yellow. I also love to hear the birds chirping… it makes me smile as well. Yes, it seems like life is coming back again and that makes me happy!
 
It’s also reflected in my cooking. I begin making lighter meals and start looking at the barbecue outside more often knowing that it’s just a couple weeks before I start using it pretty much every day. A type of food I’ll be serving more is salad. Although we eat salads regularly, my craving for them intensifies as the weather warms up. I have many recipes to choose from like my Chickpea Corn Salad, Moroccan Couscous Salad, Asian Chicken Salad, Salade Lyonnaise, Greek Salad, Tabbouleh, and many, many others.
 
One that reflects this season so well is my Spring Pea Salad! As quick and easy as this recipe is, it’s packed with so much yumminess! It’s colorful and healthy! There are carrots, red peppers, celery radishes and of course, peas – a great legume rich in vitamin A and B, calcium, zinc, iron, fiber and potassium. As you might guess, I use my homemade Ranch Dressing… it tastes so much better than the commercial ones plus it’s fresh!
 
Another ingredient I add to my Spring Pea Salad is cooked bacon but not any kind… the maple flavored one! It adds smokiness, saltiness and sweetness to the dish. If you can’t find any in your area, just use regular bacon. When it comes to cooking the bacon, I have a great trick without all the mess so check it out by clicking on this link… Oven Baked Bacon • Best Way to Cook Bacon
 
Just before serving, I love to sprinkle on some fresh chopped dill! It wraps the ingredients up so well together. Dill is so easy to grow and you might want to think about growing some this year. David and I love our little herb garden. If you’re unfamiliar with gardening, here’s some info about it… Herb Garden • How to Start One
 
Fresh, colorful and packed with flavor, this quick & easy Spring Pea Salad is a great recipe plus it’s a tasty change from a regular salad. It pairs so well with many proteins. You can enjoy it right away or chill it until ready to serve…
Happy spring!
 
Check out these other tasty salad recipes…
– Crab Louie Salad
– Mixed Tomato Salad
– Bacon Wedge Salad
– Classic Pasta Salad
– Caesar Salad
– Asparagus Summer Salad
– Moroccan Potato Salad
and for even more salad recipes, click on this link… Recipe Category • Salads & Dressings

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/spring-pea-salad/

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

Italian Wedding Soup Recipe • Delicious & Comforting! | Club Foody

 

April is a very interesting month in terms of the weather. One day, the temperature seems to be on the right track, nice and warm but the following day, we don’t know what happened; it’s cold, windy and gray… yuck! There are even some snow storms that may occur in April. Until the temperature settles down to a comforting level and we no longer have to wear winter jackets, scarves and boots, I still make hot and delicious soups…
 
I have an incredible selection of recipes to choose from; West Coast Smoked Salmon Chowder, Slow Cooker Beef Barley, Broccoli Cheddar, Chicken Tortilla Soup, Cream of Mushroom, etc. Another one I enjoy making often is my Italian Wedding Soup! This is an amazing one to add to your folder! With meatballs added to a nice broth with vegetables, pasta and seasonings, this is a soup your family will love!
 
Where does the name come from?
Although the title suggests it, there’s nothing to do with an actual dish served at weddings. “Minestra maritana” (married soup) refers to the combination of flavors from the meat and vegetables coming together… like a happy marriage! It’s an easy recipe and a little time consuming when making the meatballs. My chosen proteins are beef and my homemade Hot Italian Sausage. The two blended together give it so much flavorful. I prefer not using breadcrumbs and make a quick mixture of warm milk and day-old bread torn into pieces.
 
When it comes to adding cheese in the meat, I use Grana Padano. I also like to sprinkle some on as a garnish. Parmigiano Reggiano or even Pecorino can be a delicious substitute. Very soon, I’ll have a kitchen tips & tricks episode on the differences between certain cheeses in the “grana” family so stay tuned…
 
To portion the meatballs, I use my Zeroll Plum Scoop which is about 2 tsp. when rounded. What we’re looking for is to make them about 1-inch in diameter – keep in mind that this is a soup not a pasta dish with meatballs. I usually end up with 54 meatballs give or take. I cook them in the oven for about 16 to 18 minutes or until lightly browned.
 
Pasta is another ingredient in this dish and the best ones to use for this Italian Wedding Soup are the smallest like ditalini, acini di pepe, orzo, farfalline, and tubettini. I cook them for about 4 minutes before adding the cooked meatballs and the spinach which is another 4 to 5 minutes of cooking time or until the spinach is wilted.
 
I love spinach and have a lot of recipes using it like Gnudi aka Malfatti, Oysters Rockefeller, Spanakopita, Veal Florentine, Pumpernickel Spinach Dip, Pear Pomegranate Blue Cheese Salad, Creamed Spinach – Steakhouse Style, and many more. I buy the Popeye® brand that comes in a bag. They’re already in small pieces so I don’t have to chop or trim the stems.
 
Before the temperature warms up and you switch from hot to cold soup recipes, treat yourself to this delicious Italian Wedding Soup! It’s a great comfort food to enjoy this season…
Bon Appétit!
 
Check out these other amazing soup recipes…
– Turkey Noodle Soup
– Bay Scallop Chowder
– Split Pea & Ham Soup
– Minestrone Soup
– French Onion Soup Gratinée
– Corn Chowder
and for even more soup recipes, click on this link… Recipe Category • Soups & Chowders

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/italian-wedding-soup/

Escargots à la Bourguignonne Recipe • An Elegant Appetizer | Club Food

 

David and I love entertaining. When we have our guests over, we make sure that everything is covered: music, flowers, cocktails, hors d’oeuvres, appetizers, main course, cheese tray, dessert, and wine pairing including snacks in the evening. There are a lot of preparations and I usually start a couple days prior to our dinner party.
 
Although cooking is my passion, I don’t want to be tied to the oven. I want to enjoy my time with our friends and family. Depending on what we’ll be serving, I’ll still be at the stove but if I can cut corners and make my time there shorter, I will. This is when quick, elegant and delicious appetizer recipes come in handy…
 
I love serving seafood or fish as an appetizer. Our guests enjoy them plus they are usually easy and fast to make. I’m thinking of Clams Casino, Moules Marinière, Sardine Cups, Oysters Rockefeller, and others as well as this featured recipe… Escargots à la Bourguignonne!
 
The ingredients for this dish are quite simple; garlic butter and snails. As you know, I like to enhance flavors and that’s exactly what I’ve done with this recipe. I add white wine and grated Parmesan cheese to the garlic butter. It doesn’t drastically change the taste of this dish but it sure improves it.
 
Just like with Crab Cakes and Coquilles St Jacques, Escargots à la Bourguignonne can be prepped ahead. I usually fill the shells the day before, place them in a shallow dish with coarse sea salt at the bottom, cover and transfer to the refrigerator. I take them out about 30 to 45 minutes prior to baking so they have time to get to room temperature.
 
Shells are sold in specialty stores as well as on Amazon. They can be reused. They have to be sterilized properly, rinsed well and dried completely before storing. The way I wash mine is I place them in a pot of water with white vinegar and bring it to a boil. I cook the shells for 3 to 5 minutes before rinsing them thoroughly. I place a clean dish towel on the counter and let them dry before storing them.
 
Served with crusty bread, these Escargots à la Bourguignonne is a very elegant dish. It’s an easy and delicious French classic recipe that I’m sure everyone will enjoy at your next dinner party.
Bon Appétit!
 
Here are more delicious appetizer recipes for you to try…
– Mussels in Curry Sauce
– Cream of Asparagus Soup
– Crab Louie Salad
– Steak Tartare
– Spanakopita
– Pepper Jack Cheese Sticks
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/escargots-a-la-bourguignonne/

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

Keep Moisture Out of Powdered & Granulated Foods - T & T | Club Foody

 

Depending on where you live, you might already be enjoying the warm weather. As the temperature rises along comes the humidity. We try to keep hydrated by drinking plenty of water, power on the A.C. and stay in the shade. When it comes to certain foods, unfortunately they might clump up… In this episode, I’m sharing with you a few tricks to help Keep Moisture Out of Powdered & Granulated Foods.
 
In the video, I highlight a few condiments as examples and here they are…
When it comes to onion powder, I add white beans. These little guys are also great for salt shakers as well as bouillon powder. Another ingredient I like to add to the salt is coffee beans and no, it won’t pick up the flavor from the coffee. Of course, long grain rice is another option and so is wild rice but the best is orzo pasta. It does the job plus it’s much bigger than rice so there’s less chance of it going through the shaker. If you want even bigger, try kidney beans…
 
I use bouillon powder/granules for many recipes like when I make my Onion Soup Mix for making my Beef Meatloaf or Onion Chip Dip. I use kidney beans or white beans. Just a quick note… When you use bouillon powder, make sure to keep the container away from the oven because the granules will absorb the moisture even if it’s only for a few seconds.
 
One ingredient I use kidney beans in is Maple Sugar and Vanilla Sugar including my Sanding Sugar. Because of their size, I can see them better without using a sieve each time. There’s no need to go through it like when searching for a needle in a hay stack.
 
Keep Moisture Out of Powdered & Granulated Foods is a good episode to watch especially when it comes to brown sugar. After using it the first time, you should always transfer it to an airtight container and keep it in a cool dark place. Even after the transfer, the sugar might clump up. To prevent that from happening, here are a few options. Place a slice of bread on top of the sugar before closing it. A second alternative is to wet a paper towel and wring it out until just moist before placing on the sugar. The one I prefer to use is a terra cotta disk. I soak it for a few hours, dry it out with a dish towel and bury it in the sugar – this lasts for about 1 ½ to 2 months depending on the season. One of my girlfriends uses apple slices while another one uses marshmallows and both swear by them.
 
As you can see, by adding simple ingredients to your condiments help to Keep Moisture Out of Powdered & Granulated Foods. Although efficient, this is not a long term solution and it’s important you check your food often before it starts to clump up…
Bon Appétit!
 
Here are a few tips and tricks that can be quite helpful…
– How to Roast and Peel Peppers
– Berries • How to Keep Them Longer
– Tomato Paste Leftover Solution
– Bean Sprouts • How to Extend Their Shelf Life
– Pearl Onions • Easiest Way to Peel
– Ricotta Cheese • How to Drain
– Extract the Most Juice from Citrus Fruits
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

Hot Cross Buns Recipe • A British Easter Favorite! | Club Foody

 

When I was living in Hull, Quebec (now called Gatineau), my girlfriend took me to Aux Délices Bakery at the ByWard Market square. As soon as we walked in, I started salivating – bread is one of my weaknesses! It was the day before Good Friday and she was picking up a sweet bread that I’ve never heard of before… Luckily, I was invited over to her place the next day and was able to sample it.
 
There’s an important Holiday coming up this weekend… Easter! In Christian countries, many traditions occur with food and that includes sweet bread. In Spain, Mona de Páscua will be eaten on Easter Sunday while the Croatian Pinca will be served for breakfast. The Greek Tsoureki is another delicious one with its dyed red Easter egg pressed into the center of the dough. There’s Mazanec from Czech as well as Cozonac from Bulgaria. Without going any further, here’s a similar one from the United Kingdom for this special occasion… Hot Cross Buns!
 
This British sweet treat is so delicious! Made with yeast, these dense buns are decorated with a white cross representing the crucifixion of Jesus. They are filled with spices and various fruits like sultanas, raisins or currants. My version is slightly different from the ones I’ve had so far. I use sultanas as well as candied peels – I love the combination.
 
The spices I use are ground cinnamon, allspice, ground nutmeg and ground ginger. The mix gives a beautiful flavor to these Hot Cross Buns. Cinnamon elevates many baked goods but keep in mind that too much can prevent the dough from rising properly. If you want to use more cinnamon, I suggest you increase the amount of yeast to compensate.
 
As I mentioned above, I add candied peels. I like to use the base of my Candied Fruits recipe and chop my orange and lemon peels finely before adding them to the dough. If you buy yours at the store, they already come finely chopped so there’s less steps to do.
 
When it comes to the flour, I use all-purpose but bread flour can be substituted. It will rise slightly more but in my opinion, I don’t bother with it as it doesn’t make much of a difference. For the glaze, I sift (not by choice, trust me on that one) the confectioners’ sugar because I find it blends easier with the freshly squeezed orange juice without making lumps. If you want to make a quicker and easier glaze, use corn syrup instead. Pour about ¼ cup in a small microwave-safe bowl, melt it and brush it on the buns…
 
They are best eaten the day they are made but if there are any leftovers, transfer them to an airtight container at room temperature for a day or two. They can also be frozen for up to 2 months and when ready to eat, wrap them in foil and pop them in the oven for 15 to 20 minutes at 350ºF.
 
Here’s a little trick…
Since I started my menopause, I prefer keeping my house on the cool side. It’s easier to add a sweater and wear some thick socks than breaking out in a sweat. My kitchen is cold for most of the year so when I make breads, it’s not really ideal for rising and proofing. What I do is to turn on the heat to 350ºF for about 2 to 4 minutes while my yeast is proofing (then turn it off of course). When it’s time to let the dough rise, the interior of the oven is nice and comfy.
 
Tradition is what bonds friends and family together so create a new one this Easter by baking these delicious Hot Cross Buns. You’ll be surprised how easy it is to make these tasty sweet little guys…
Bon Appétit!
 
Check out these other delicious sweet and savory bread recipes…
– Tomato Rosemary Focaccia
– Christmas Stollen
– Popovers
– Panettone
– Homemade Pretzels
– Challah
– Pull-Apart Garlic Bread
and for even more bread recipes, click on this link… Recipe Category • Bread

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/hot-cross-buns/

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