Chicken Vesuvio Recipe • Tasty One-Pot Meal! | Club Foody

 

After a long day, we want to make a nice dinner and not worry about a pile of dishes after. That is why one pot meals are so popular! I have so many recipes I shared with you like Beef Coconut Curry, Arroz con Gambas, Moroccan Kefta Tajine, Red Snapper en Papillote, Pork Vindaloo, Cauliflower Fried Rice, and more. Now here’s a new one… Chicken Vesuvio!
 
This dish is so comforting, flavorful and also easy to make. With chicken thighs, potato wedges and onions, roasted in a lovely white wine lemon garlic sauce plus added green peas at the end, this is a satisfying meal to enjoy on weeknights! It’s colorful, unpretentious and delicious!
 
Chicken Vesuvio is a pretty straightforward recipe but not its origin. Although many believe the dish originated in Chicago, others lean towards an old dish that Italian nonnas have been making for decades. My first taste of it was back in the 80s’ and I simply fell in love with it! I’ve been making it ever since with my own little touch… what a surprise, lol!
 
Bone-in, skin-on chicken thighs are the preferred protein. You can use chicken breasts instead but you’ll be missing on the flavor! Russet and Yukon gold potatoes are great for this recipe… I use whatever I have in my pantry.
 
Another ingredient I like to add is pearl onions. It brings another layer of flavor to this one pot dish. Some of you might roll your eyes knowing how hard it is to remove the skins on these little guys but don’t worry, I have you covered. Click on this link to learn the easiest way to peel them… Pearl Onions • Easiest Way to Peel
 
The traditional seasoning for Chicken Vesuvio is oregano. I go a step further by using my homemade Italian seasoning as it does have oregano in it along with thyme, basil, rosemary, marjoram, and other spices. Why limit ourselves to just one spice?
 
As I mentioned above, this is a “white wine” lemon garlic sauce. I recommend using a dry and crisp wine like Pinot Grigio, Chardonnay or Sauvignon Blanc. Make sure this is a wine you enjoy otherwise you won’t like the dish. If you don’t want to use wine, add more chicken broth instead and slightly increase the amount of lemon juice up to 3 tablespoons. Either way, you’ll need some crusty bread to sop up this amazing sauce!
 
Peas are added at the end. I suggest you take the frozen peas out of the freezer right after you transfer the baking dish into the oven. That way, they’ll be semi-thawed and will cook faster.
 
When it’s time to serve, I lay the potato wedge mixture at the bottom of a large serving dish then place the thighs on top before pouring the yummy sauce over… it makes a nice presentation and keeps everything warm.
 
Chicken Vesuvio is a one pot meal of deliciousness! It’s easy to prepare and a dish that can be enjoyed anytime! After trying it, it won’t surprise me if it becomes one of your go-to recipes!
Bon Appétit!
 
Check out these other tasty one pot meal recipes…
– Orzo with Chicken & Asiago
– New Orleans Gumbo
– Beef and Broccoli Stir Fry
– Old Fashioned Baked Beans with Bacon
– Chicken Ham Sausage Jambalaya
– Hamburger Helper Copycat
– Shakshouka
– Turkey Chili Tex-Mex Style
– Bouilli du Québec
and for even more one pot meal recipes, click on this link… Recipe Category • One Pot Meal

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

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Crostini Recipe • A Great Italian Food Vessel! | Club Foody

 

Everyone should know some basic recipes like Caesar Salad, Guacamole, French Toast, Spaghetti with Meatballs or Swedish Meatballs, Burgers, Mac and Cheese, Wings, Meatloaf, Shepherd’s Pie, Rice, Mashed Potatoes, Beef Stew, Brownies, Chocolate Chip Cookies, Egg Salad Sandwich, Tuna Melt, Grilled Cheese, Granola, and so on.
 
When it comes to bread recipes, many are quite simple to make. There’s Croutons, Banana Bread, Breadsticks, Pumpkin Chai Bread, Popovers, Garlic Bread, Focaccia, Quick Bread, etc. including this incredibly easy one… Crostini!
 
These little Italian toasts are the perfect food vessels for dips and spreads like Jalapeño Bacon Cheese Dip or Baked Goat Cheese with Almonds! They can also be used as the base for toppings of your choice like goat cheese & pomegranate molasses, brie with cranberry sauce, smoked salmon and cream cheese topped with capers, and more. I like to spread some of my pesto recipes on them topped with little pieces of tomato and some crumbled feta for a quick appetizer. As you can see, there are endless possibilities to create fun toppings!
 
To make Crostini, use crusty bread such as Baguette, Artisan or Ciabatta. Fresh or a few days old is fine… even stale bread that you brought back to life! Slice with a serrated knife diagonally into ½-inch thick pieces so you get more surface from it.
 
Traditionally, extra virgin olive oil is the one to use but nothing is stopping you to brush on some herb-infused flavored oil like rosemary, chili oil, garlic, basil, etc. Depending on what you’ll be pairing your Crostini with, you can also season the top with salt, pepper, paprika, chili powder, and so on. Just keep in mind that if there’s cheese served with them, you might want to omit the salt otherwise it might be too salty.
 
These little guys can be made ahead. After toasting in the oven, allow the toasts to cool completely before transferring them to an airtight container. They will keep for up to 4 days.
 
Crostini are amazing food vessels! These little Italian toasts are incredibly easy to make and perfect for dips, spreads, salsas, or other toppings. They’re also a delicious choice as a side for dishes like soups, pasta, chilies, and more…
Bon Appétit!
 
Here are several more delicious bread recipes for you to try…
– Man’oushe – Lebanese Flatbread
– Brioche Bread
– Challah
– Homemade Pretzels
– Arepas with Beef Brisket
– Mediterranean Olive Bread
– Hamburger Buns
and for even more bread recipes, click on this link… Recipe Category • Bread & More

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

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

Asian-Style Beef Short Ribs Recipe • Sooo Good! | Club Foody

 

When the weather warms up, I know we’re pretty close to BBQ season but until we get there and really start grilling – yes, I’m aware that there are many of you who like to barbecue when it’s cold… not us! -, I make other dishes.
 
David and I enjoy ribs and like to throw a few racks on the “barbie”… it’s so delicious! I think of Canadian Smoky Pork Ribs, Maui-Style Beef Short Ribs, BBQ Pork Ribs, etc. I also have a few recipes that are perfect for indoors like Chinese 5 Spice Spare Ribs, Braised Beef Short Ribs with Sherry & Shiitake, Sweet Pork Ribs, Red Wine Braised Short Ribs, or this featured one… Asian-Style Beef Short Ribs!
 
These are spectacular! I use Korean-style Short Ribs also known as Flanken-style. They’re not the short little guys we normally use. They’re butterflied across the bone lengthwise therefore they come out in long strips with small bones attached to them. Years ago, they were found at Asian or Korean markets but these days, many grocery stores carry them.
 
To make these Asian-Style Beef Short Ribs, I quickly browned them before braising them for a couple of hours in a delicious savory sauce. After the cooking time is up, I put them aside and thicken the sauce before returning them back to the Dutch oven. They come out moist, tender and so flavorful…
 
Obviously, the sauce is a big component for this dish! There’s a lot of deliciousness that goes in it. Lemongrass is one of them and I smash the herb to help release the essential oils. To learn more on how to prep it, click on this link… Prepping Lemongrass • How to. Another one I’d like to mention is my homemade Sweet Chili Sauce which gives a gorgeous layer to the braising liquid.
 
My husband and I created this incredible Asian-Style Beef Short Ribs way back and every time we make it, there’s a lot of “mmm”, “nom nom”, and “OMG’s”. Slowly braised in a tasty sauce and served with rice and bok choy, these beef short ribs are so lip-smacking good! If you’ve never tried them before, you don’t know what you’re missing!
Bon Appétit!
 
Here are several more amazing beef recipes for you to enjoy…
– Roast Beef with Fresh Herbs
– Veal Ossobuco
– Steak Tartare
– Salisbury Steak with Mushroom Gravy
– Best Beef Liver with Onions
– Beef Rouladen
– Coffee Beef Stew
– Boeuf Bourguignon (Beef Bourguignon)
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/asian-style-beef-short-ribs/

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Sauce Robert Recipe • A Classic French Sauce! | Club Foody

There are a few essential basics to know when cooking like knife skills, how to cook pasta or eggs (I’m not kidding), how to use a bain marie, make a good stock or gravy, how to cook rice properly, make perfect whipped cream, know how to make & knead dough, and so on.
 
One of them is unquestionably the Classic 5 French Mother Sauces and their secondary ones. The main ones are Béchamel, Hollandaise, Velouté, Espagnole and Sauce Tomate. Each mother sauces has their own derivatives. Here’s a quick list…

Béchamel : Mornay, Aurora, Soubise, Nantua, Cheddar Cheese
Hollandaise : Foyot, Choron, Maltaise, Mousseline (aka Chantilly)
Velouté : Suprême, Allemande, Albufera, Normande
Espagnole : Demi-Glace, Africaine, Bourguignonne, Champignons
Tomate : Creole, Portuguese, Spanish, Provençale
 
Let’s take Espagnole Sauce… There’s a small sauce called Demi-Glace and underneath this one, there are more derivative sauces such as Robert, Marchand de Vin, Bordelaise, Chasseur, Madeira, and others. The one I’m focusing on in this episode is Sauce Robert!
 
After the Demi-Glace is done, there’s this delicious finishing sauce made with shallots, Dijon mustard and dry white wine. This is an incredible sauce to pair with grilled pork but also with grilled chicken and lamb. If you’ve already mastered demi-glace, this is kiddie play to make!
 
Technically, from start to finish, it takes less than 30 minutes to make Sauce Robert BUT Espagnole and dem-glace have to be made prior… it’s time consuming. Honestly, I cheat! I don’t make my own beef stock and instead use a very good quality brand with low-sodium or even no salt at all. By skipping it, I save a full day. From there, I make my demi-glace which takes about an hour. From all that craziness, you can take a short cut by buying a very good demi-glace either online or at any specialty store. Tada! You save yourself 18 hours!
 
I mentioned about using low sodium or no-salt broth otherwise the demi-glace can be quite salty. If it’s the case, don’t panic or throw it away and simply add a splash of heavy cream. It won’t be a “traditional” Sauce Robert but it would still be fine… none of us are going to apply to a Michelin star restaurant anytime soon!
 
I love making Sauce Robert! This finishing sauce has a nice deep flavor – no wonder… there are two sauces prior to making this one. This sauce is suited perfectly for grilled meat especially pork and chicken. Put on your chef’s hat and make this incredible French sauce…
Bon Appétit!
 
Here are more incredible sauce recipes for you to try…
– Hawaiian Style Teriyaki Sauce
– Homemade Tzatziki Sauce
– Steak Tartare
– Iguana’s Mushroom Sauce
– Louisiana-Style Rémoulade Sauce
– Classic Marinara Sauce
– Gyoza Sauce
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades

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

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Mint Chocolate Ice Cream Recipe • St. Paddy's Treat! | Club Foody

 

We tend to link ice cream with summer but when we think about it, there’s not really a “specific” season to enjoy this cold treat. Although winter is cold, we still add a scoop of vanilla ice cream on top of a hot Sticky Toffee Pudding, freshly baked Apple Cheese Pie or Grand-Pères (Maple Syrup Dumplings). When blood oranges are in season, I love making ice cream with them.
 
St Paddy’s Day is tomorrow and of course whatever is green will be worn, drank or eaten. Like in previous years, I like to highlight it with recipes such as Shamrock Shake Copycat, Gnudi aka Malfatti, Green Smoothie – super healthy & delicious! -, our scrumptious Canadian Chocolate Mint Nanaimo Bars or even Chocolate Grasshopper Martini… a favorite digestif of mine! There’s also this new one… Mint Chocolate Ice Cream!
 
This cold treat is incredibly tasty! It’s far from the commercial ones because you totally taste the “real mint” flavor! To amplify the taste, I also add an unusual ingredient… Crème de Menthe. Not only does it add a little “je ne sais quoi” in the background but also accentuates the color. I don’t recommend adding peppermint extract. It’s already strong as it is but hey, it’s your Mint Chocolate Ice Cream so add some if you want.
 
Many people asked me for more “ice cream maker” recipes and the process of making it is so easy. After the custard is made, the rest is kiddie play. Because I use dark chocolate which in my book is healthier than milk chocolate, it needs some sweetness and this is something you can adjust to your liking! I’m fine with ½ cup of granulated sugar but my husband thinks it needs more… guess who’s sweet enough, ME!
 
I make this ice cream all year round but here’s a little tip. If you ever come across chocolate mint – yes, the nurseries sell them -, I highly suggest you buy or grow some. It’s like a double dose of chocolate while preserving the earthy taste from the mint… it’s awesome!
 
I use an entire Madagascar vanilla bean in this recipe and I know it’s pricey but it can be replaced by pure vanilla extract. In that case, you’ll need 2 teaspoons of extract and the same amount if you decide to go with vanilla bean paste. I don’t suggest using imitation vanilla extract for ice cream recipes… keep it for your baked goods only.
 
When the seeds are scraped off from the pod and transferred to a small bowl, DON’T throw the bean out! Repurpose it to make Vanilla Sugar or even vanilla salt! If you want to poach some fruit, reuse it by placing the pod in the simmering syrup… it gives another flavorful dimension to your dessert. To make your own vanilla extract, place the pod in a cup of vodka and keep adding more to compensate – soon I’ll be showing you my video on Homemade Vanilla Extract • How to, so stay tuned!
 
Let’s talk about the color… Homemade Mint Chocolate Ice Cream comes out yellowish; there’s not a slight tint of green to it. Adding some Crème de Menthe helps to brighten it up a little but using food coloring will certainly bring it to a nice lovely green color. I don’t use the commercial ones and instead, I use my own natural recipe. To get it, click on the link… 4 Natural Food Colorings
 
Making Mint Chocolate Ice Cream from scratch is far better then what’s on the market because it has “real mint” flavor to it! With added dark chocolate, this is a cold treat to enjoy all year round. Turn on your machine and celebrate St Patrick’s Day with a bowl of yumminess…
Bon Appétit!
 
Here are more scrumptious ice cream recipes for you to try…
– Black Cherry Ice Cream
– Chocolate Ice Cream
– Coffee Ice Cream
– Strawberry Ice Cream
– Piña Colada Ice Cream
– iceMaple Walnut Ice Cream
and for even more cold treat recipes, click on this link… Recipe Category • Ice Cream & More

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/mint-chocolate-ice-cream/

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