Best Beef Liver with Onions Recipe | Club Foody

 

I love my parents but when I was a child, there were a few dishes I couldn’t stand and I wasn’t allowed to leave the table until I ate it all – does it bring back some painful memories for you as well, lol! I wasn’t a picky eater to begin with and I guess forcing me to eat them helped me later on to keep an open-mind about food.
 
As I got older, the same dishes I wasn’t too fond about turned out to be moved to “now I like it” list. There weren’t too many and either my taste buds changed or I modified the original recipe from my parents to my liking. There was French Onion Soup Gratinée (I know… who knew!), Bouilli (I couldn’t stand rutabaga and cabbage), Stuffed Peppers (I found them so boring until I decided to improve the recipe), Stuffed Cabbage (cabbage again plus it needed serious improvement), and Split Pea & Ham Soup (just yuk until I grew up).
 
Besides these was another one and it’s only until later in life that I surprisingly liked it after ordering it for lunch at a diner! Since then, I make sure to cook some twice a year and here it is… the Best Beef Liver with Onions! I know what most of you will say and I have to stop you right now because when it’s prepared properly, it’s actually quite tasty! Of course, it needs caramelized onions and lots of them plus gravy and/or ketchup… I need to squirt that condiment on this protein!
 
This is an easy recipe to make. Caramelizing the onions takes the most time – about 30 to 35 minutes – and when it comes to the liver pieces, they take less than 5 minutes to cook depending on the thickness. The method I use to cook the onions is the same as my French Onion Soup Gratinée. When they’re nice and soft, I crank the heat to high and sauté them until they get dark blonde. If you prefer them darker, simply cook them longer.
 
My parents forced me to eat it because it was healthy for me – they were right but after squeezing half a bottle of ketchup on the liver, I’m not too sure if it was still healthy. Here are the facts you should know about liver…
 
Liver is referred to as a “superfood” – that’s right! Besides being so affordable, it’s loaded with iron and is high in vitamin A, B and C plus has zinc, copper, phosphorus, potassium and selenium. It also contains choline which is important for our brain, nervous system and liver function! The other sources of choline you can find are eggs, salmon, cod, livers (chicken & beef), cauliflower and broccoli.
 
Some of you might have the impression that liver contains toxins. In reality, the role of the liver is to eliminate them from the body… not storing them! The only thing you should be aware of is consuming excessive amounts of vitamin A can cause illness. Try to balance your diet accordingly.
 
If you’ve never been a fan of liver, you might change your mind after trying this Best Beef Liver with Onions recipe. It’s not only tasty but healthy as well. With some nice seasoning and caramelized onions, this is a great protein to add to your diet…
Bon Appétit!
 
Check out these other great beef recipes…
– French Dip with Au Jus
– Tourtière
– Braised Beef Short Ribs with Sherry & Shiitake
– Veal Piccata
– Salisbury Steak with Mushroom Gravy
– Italian Meatballs
– Eye of Round Roast
and for even more beef recipes, click on this link… Recipe Category • Beef

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/best-beef-liver-with-onions/

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Bread Pudding with Bourbon Sauce Recipe | Club Foody

 

Every child has their own list of favorite desserts. Back then, mine was Tarte au Sucre, Chocolate Éclairs, Chocolate Cake, Mille-feuille, Pecan Pie, Butterscotch Pudding, Bûche de Noël (Yule Log), Fruitcake, and Lemon Meringue Pie. Now, my list is even longer, lol! I’m not kidding you! I think of a nice Pavlova, Black Forest Cake, Baklava, Crème Brûlée, Baked Alaska, Lava Cake, Cannoli, and I can go on and on…
 
There is a dessert that I grew up with and have never been a fan of until I decided to elevate it in my 30s’. After tweaking it, I finally got it just right! I’m talking about my Bread Pudding with Bourbon Sauce and it’s simply incredible! With a nice crispy top and an amazing soft texture inside, this sweet casserole is pure deliciousness! To make it even more decadent, a rich and tasty sauce is spooned over… this is certainly not the dessert I grew up with!
 
When there’s stale bread around, people think of making this featured dessert. Pouring a flavorful custard over and soaking it revives the bread… that’s true. Although it’s a great way to use up your day or two old bread, it doesn’t have to be stale. Fresh can be used just as well. In fact, the results might be as good or better.
 
The preferred bread for this Bread Pudding with Bourbon Sauce recipe is either Challah or Brioche. The next best substitutes are Hawaiian Bread or a French Loaf. The week I scheduled to film this dessert, I was challenged with time and couldn’t make any of them from scratch. I went to my supermarket hoping to find Challah or Brioche. Unfortunately, they were sold out so I grabbed a French loaf and the results were as tasty as when I use either one of the eggy breads.
 
I like to soak the raisins in bourbon. It helps to soften them and also infuses them while the fruit’s natural juices are drawn out, flavoring the soaking liquor in return. Although I love bourbon, other times I might opt for rum instead. I simply swap the ingredients and soak my fruit in rum while making the sauce with the same liquor.
 
In the making of the custard, I like using ground cinnamon and “freshly” ground nutmeg. I prefer it over the pre-ground bottle because the aroma is intensified. You can find whole nutmeg anywhere and it keeps for years as long as it’s not ground and stored in an airtight container in a cold dark area.
 
This Bread Pudding with Bourbon Sauce version is so decadent and rich! What really elevates this dessert is definitely the liquor which is used to soak the raisins, mixed in the egg custard and the making of the sauce… does anyone ever have enough bourbon?
Bon Appétit!
 
Here are more scrumptious dessert recipes for you to try…
– Tiramisu
– Key Lime Pie
– Cream Cheese Carrot Cake
– Silk & Satin Chocolate Pie
– Cherries Jubilee
– Sticky Toffee Pudding
– Tropical Pineapple Upside Down Cake
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/bread-pudding-with-bourbon-sauce/

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Cola Chicken Recipe • Perfect Weeknight Meal! | Club Foody

 

I’m a very lucky lady! Perhaps materially no but everything else, I am! I have a roof on top of my head, clean clothes to wear, a warm bed to sleep in and food on my table. I’m healthy and free! When it comes to Club Foody, this is a job I’m passionate about. Although it requires lot of working hours (100 +/week), I’m still waking up every morning ready for more.
 
We have a beautiful circle of friends from across Canada including some spread out in the states. A few years ago, I married the love of my life who’s not only my husband but also my best friend! Another best friend I have is my mother. Every week, we talk over the phone; laughing, letting our frustrations out, sharing ideas and dreams. I’m fortunate to have her! We also have many things in common and of course, cooking is one of them.
 
As she’s aging, she has been looking for more quick & easy recipes like Penne alla Vodka, Crispy Ginger Beef, Orzo with Chicken & Asiago, Hamburger Helper, Creole Couscous with Andouille & Shrimp, Avocado Sweet Pea Toast, Baked Salmon with Dill Sauce, Cauliflower Fried Rice, Veal Marsala, and many more.
 
A few years ago, she gave me one of her favorite recipes and it’s Cola Chicken! David and I love this recipe! It’s simple and yet so tasty! What makes the recipe is the sauce; a delicious combination of Coca-Cola soda, ketchup, Worcestershire sauce and cayenne pepper… perfect!
 
Did I modify her Cola Chicken recipe? Of course I did but not as much as you’d think. I use boneless skinless chicken thighs for more flavor while she uses breasts. In the sauce, I add cayenne pepper… not a lot but a little to give some zip to it. I also increase the amount of Worcestershire sauce. She only sautés onions – I also add garlic to them. After making it for many years, I like to let the can sit on the counter for a while so it’s not that cold.
 
Cola Chicken is a great comfort food! I like to serve it with mashed potatoes and steamed vegetables for a complete weeknight meal. There’s nothing fancy about this recipe but it’s certainly tasty! After trying it, I wouldn’t be surprised if it becomes a regular dish on your menu rotation…
Bon Appétit!
 
Here are more incredible weeknight recipes for you to try…
– Gnudi aka Malfatti
– Beef Meatloaf
– Lamb Keema
– Shepherd’s Pie
– Asian Sesame Pork Chops
– Swedish Meatballs
– Zucchini Pork Penne
and for even more chicken recipes, click on this link… Recipe Category • Poultry

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

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

Quick & Easy Bok Choy Recipe • Tasty Chinese Side! | Club Foody

 

We, humans, are creatures of habit! Stepping away from certain ones can be hard for some while for others, they might come easily. I’m like any of you and I do have habits but when it comes to food, I have no problem to step out of my comfort zone and try different ingredients and seasonings. I like to widen my culinary experience!
 
If you think you’re like me, here’s a little test. When you go grocery shopping, do you always reach for the same vegetables like broccoli, asparagus, green beans, cauliflowers, Brussels sprouts, potatoes, carrots, bell peppers, corn, and so on? Hey don’t get me wrong, I do too but I also like to try new ones such as choy sum, Napa cabbage, turnip rape, mizuna, long beans, rapini (broccoli rabe), winter melon (moa gua), Romanesco, etc.
 
There’s a vegetable I’ve been serving as a side for decades and I simply love it! I have a few recipes using this delicious veggie and here’s one of them… my Quick & Easy Bok Choy! This Chinese leafy green is from the cabbage family and unlike most cruciferous vegetables, it doesn’t form a head. It has a thick white stem and broad green leaves.
 
They come in two sizes; the baby ones and the full-grown regular ones. My favorite is the little guys! I find them sweeter and slightly more tender. Both sizes are high in vitamin C, E & K as well as fiber, calcium, potassium, folate, antioxidants and other nutrients. This is definitely a great vegetable to add to your diet. They can be found all year round although their peak season is winter.
 
This Quick & Easy Bok Choy recipe is a way to enjoy them but besides sautéing them, they can be steamed, added to stir-fries, soups, or even grilled. I like serving them with my Miso Glazed Salmon… it’s the perfect combo! The best way to know if they’re ready is to poke the stems with a fork and if it goes in easily with a slight resistance, they’re ready!
 
There are many reasons to make this Quick & Easy Bok Choy recipe; it’s healthy, fast to make and a delicious change from your “every day” vegetables! Next time you go to your supermarket, step away from your usual habits, grab a bag of these little guys and serve them as a side for your next meal!
Bon Appétit!
 
Check out these other delicious and healthy side dish recipes…
– Vegetable Tian
– Smoky Bacon Creamed Corn
– Scalloped Potatoes
– German Red Cabbage
– Creamed Peas
– Kimchi
– Herb & Butter Rice
and for even more side recipes, click on this link… Recipe Category • Vegetables & Sides

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/quick-easy-bok-choy

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

Cauliflower Cheese Soup Recipe • Creamy & Tasty! | Club Foody

 

Brrr! I can’t stand winter but when there’s no other choice, what else is there to do besides just dealing with it. I have friends that just love the season… what’s wrong with them, lol! My only consolation until the weather here in Canada gets into the double digits is to make “hot” recipes.
 
One category that is a must during the cold months of the year is soup! There’s nothing better than a bowl of hot soup! It warms us up plus, in general, they’re easy to make. I think of Italian Wedding Soup, Hot & Sour, Creamy Cabbage, Slow Cooker Beef Barley, Split Pea & Ham, Creamy Tomato Basil & Parmesan Soup, etc.
 
I probably have over 75 recipes to choose from – not all posted yet but I’m working on it – and one that I really enjoy making during winter is my Cauliflower Cheese Soup! It’s so delicious, creamy and cheesy! Not only is it tasty but also healthy! With great ingredients and seasonings, this is a recipe that has to be on your “to do” list this season. In case you’re not sure how to cut this cruciferous vegetable, there’s a great tutorial on it so click here… How to Cut Cauliflower
 
This dish is pretty straight forward and uncomplicated. The only thing that many home cooks make as a mistake is when it’s time to add the cheese to it. It has to be added by the handful, stir until melted before adding more. If the cheese is added all at once, it can clump up. Don’t be lazy and use fresh cheese for best results. If you use the pre-shredded ones, they contain stabilizers like cellulose (a derivative of wood pulp and/or plant fibers) and preservatives like potato starch to prevent them from clumping together in the bag. Now because of that, the cheese won’t melt properly.
 
Another mistake that many do is when adding the cheese, they increase the heat. DON’T! When adding fresh grated cheese to hot soup, it will melt… trust me! If you increase the heat and the soup starts boiling, you take the chance for the cheese to break down and separate. This is a disaster you definitely want to avoid!
 
I love this Cauliflower Cheese Soup! It’s perfect to enjoy during the winter time or when the mercury is below comfortable. I like to serve it with pieces of cooked bacon, some homemade croutons and fresh chopped parsley… it’s so yummy!
Bon Appétit!
 
Check out these other amazing soup recipes…
– Udon Noodle Soup
– Minestrone Soup
– Cream of Mushroom Soup
– Bay Scallop Chowder
– Best Beef Borscht
– Avgolemono Chicken Soup
– French Onion Soup Gratinée
and for even more soup & chowder recipes, click on this link… Recipe Category • Soups

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

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

How to Cut Cauliflower • Nice & Neat! - Tips & Tricks | Club Foody

 

A few years ago, a friend of mine asked me what to bring to my party and I told her that a veggie tray would be perfect; some broccoli and cauliflower florets, baby carrots, celery sticks, cherry tomatoes, bell pepper strips, and slices of cucumber. A couple days later she brought it. The tray was nicely done… well almost!
 
Both broccoli and cauliflower florets had some knife marks on them. It wasn’t really a big deal but presentation wise, it could have been better. I didn’t say anything but a couple months later, she asked me to bring the same thing to her place. I prepped everything except one vegetable. When I went over to her place, I showed her How to Cut Cauliflower!
 
Just like broccoli, cauliflower is prepared the same way. Both cruciferous vegetables are fully edible. The leaves are not only edible but also delicious and very healthy. Their texture resembles kale but with a sweeter taste to them. They have great nutrition; high in fiber, rich in vitamin C, D, K plus calcium, iron, potassium and magnesium. They are also packed with phytonutrients and high antioxidants.
 
Their stems are delicious as well! The very bottom of the stem is a little tough but the rest of it is quite tender – closer to the head and the more tender it becomes! I suggest to simply peel off the tough part, grate or shred it before adding it to a recipe. I like to sauté the stem in olive oil until soft. Then I add a small clove of garlic, the leaves and the florets, and season with red pepper flakes, salt and lemon zest. When everything is getting tender, I add some maple syrup… it’s so yummy!
 
Knowing How to Cut Cauliflower the right way will give a neat look to your florets plus now that you know how nutritive the leaves and stem are, there are more options to create gorgeous and healthy recipes for your family. They are fabulous in stews, soups, salads or coleslaw, or simply sauté them, roast, broil, mash and so on…
 
Learn the proper way on How to Cut Cauliflower and please, don’t throw half of it in the garbage… the leaves and stem are probably the tastiest parts of the vegetable! This method is quick and with no knife marks, the end results are perfect… just like a pro! After watching this tutorial, there will be no more little white chunks covering your counter…
Bon Appétit!
 
Check out these other great kitchen tips and tricks…
– Berries • How to Keep Them Longer
– Pearl Onions • Easiest Way to Peel
– Pears • How to Core
– How to Store Celery for Weeks
– Turnip vs Rutabaga
– Passion Fruit • How to Prep
– Speed Up Avocado Ripening – How to
– Seed a Pomegranate without the Mess
– How to Trim, Cut & Clean Leeks
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