After a very long winter and a pretty rainy spring, the weathers finally starting to warm up. I’m a summer lady and I can’t wait to wear my light dresses 👗 and my open-toed sandals! Also, I want to be outside playing golf 🏌️♀️, cycling 🚴♀️ or simply going for a nice long walk on the pier. Having said that, the last thing I want to do is to spend hours in the kitchen. This is when these 30-minute recipes become my ultimate favorites! What if I told you that there’s even quicker homemade recipes? Fish 🐟 is always on our weekly menu. They’re so tasty, versatile plus easy to make. I have many recipes that actually take less than 20 minutes… some even less than that! There’s my Ahi Tuna Poke Bowl, Miso Glazed Salmon, Sole Meunière, Grilled Tuna Steaks, Red Snapper en Papillote, Baked Salmon with Dill Sauce, and many others including this one… Lemon Caper Haddock with Pimiento! This is my go-to recipe! It takes 3 minutes to prep and 7 minutes to cook… it can’t get quicker than that! This is incredibly tasty plus healthy 💚 as well. With the added pimiento, not only does it make the dish colorful but also adds more flavor too. Lemon Caper Haddock with Pimiento is a favorite at home. I like to serve it with my Herb & Butter Rice (another favorite) along with some steamed veggies. Although haddock is the fish I use in this featured recipe, many times I switch it for what I have on hand like cod, halibut, tilapia, red snapper, etc. This summer, I really want to enjoy myself and have fun! This Lemon Caper Haddock with Pimiento is a tasty choice when I don’t want to spend a lot of time in the kitchen! Without compromising on flavor, this 10-minute recipe is sure to please you and your family! Bon Appétit! 🍽 Check out these other flavorful fish recipes… 😀 – Grilled Marlin Steaks – Panko Breaded Fish Fillet – Sole Almondine – Ceviche de Pescado – Fish Ceviche – Sardine Cups – Filet-O-Fish Sandwich – Cod au Gratin and for even more fish 🐟 and seafood 🦞 recipes, click on this link… Recipe Category • Fish & Seafood
As a foody, it’s hard for me to answer someone when they ask me what’s my favorite dish or my favorite cuisine. One thing I can say is I do have a few weaknesses like bread 🍞, pasta, and barbecued foods 🔥. When I bake fresh bread – and that includes pizza dough – or throw some food on the “barbie”, there’s something that triggers my brain and the anticipation becomes unbearable until I eat. When it comes to pasta 🍝, I like its versatility and how easy it is to make. I can put a few ingredients together and create new recipes or simply duplicate the classics; Fettuccine Alfredo, Pasta alla Norma, Carbonara, Lasagna, Pasta al Forno, Penne alla Vodka, and so on including this one… Spaghetti Aglio e Olio! Spaghetti Aglio e Olio translates to spaghetti with oil and garlic. This is incredibly budget-friendly and requires only 6 ingredients. As simple as it sounds, this pasta dish is amazingly flavorful! It takes 20 minutes ⏳ and dinner is ready! I’m not kidding you… it’s that fast! To create that gorgeous and glossy sauce without being greasy is to make an oil-garlic infusion and then add a couple ladles of the starchy pasta water to it. I like to go a step further in the flavor department by adding some parsley stems and half the amount of red pepper flakes. One minute before the noodles are done, they’re tossed in the oil-water mixture and finish cooking in it while absorbing the garlicky sauce. The secret for a perfect “infusion” is to simmer gently and not burn or brown the garlic 🧄. That’s why it’s important to keep the garlic simmering as gentle as possible. This process takes 5 minutes but keep an eye on it, stir often, and if you find that the oil mixture is simmering too much, reduce the heat to medium-low. You want to have your garlic golden brown… not beyond that. As it cooks slowly, the garlic will turn sweet giving the perfect dimension to this dish! In my oil, I only use 1/8 teaspoon of red pepper flakes along with my stems. You can add more but keep in mind that as the pepper flakes cook in the oil, the heat will accentuate. When tossing the spaghetti in the sauce, I add the remaining 1/8 tsp and I leave it to the discretion of my guests to add more to their liking when I serve it. As I mentioned above, cook the pasta according to the package directions minus one minute because it will finish in the skillet, absorbing the garlicky sauce. If you make homemade spaghetti 🍝, don’t cook them past 2 ½ minutes and finish it in the skillet until done. This is one of the rare pasta dishes I don’t cook or add cheese to. Even if you’re a cheese lover like me, I highly recommend not adding cheese because the texture will get gummy. It’s all about this glossy garlicky sauce so enjoy it as is! Deliciously simple to make, this Spaghetti Aglio e Olio is the perfect dish to make on weeknights but also when having people over because it’s that good! With a few ingredients, this classic pasta recipe will please both your taste buds and your wallet 😋💰! Bon Appétit! 🍽 Here are several more delicious pasta recipes for you to enjoy… 😀 – Fettuccine alle Vongole – Clam Fettuccine – Gnudi aka Malfatti – Spicy Sausage Penne all’Arrabbiata – Lamb Ragù – Italian Wedding Soup – Pastitsio – Orzo alla Milanese and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta
Before I met my husband, I was eating at least 3 meals of salad per week 🥗. I love them! I find salad refreshing, light and quite versatile. I’ve already shared over 2 dozen recipes on the site and they just keep coming… I don’t really have a favorite because I like them all!!! There’s my Julienne Salad, Greek, Asian Chicken Salad, Classic Cobb, Quinoa Beet Salad, Salade Niçoise, Egyptian Farro Salad… just to name a few. There’s one that is unbelievably delicious and perfect as a meal… my Pittsburgh Steak Salad! With fresh ingredients, a nicely grilled steak 🥩 with French fries – I know, right! – then topped with my homemade Ranch dressing, this salad is incredibly flavorful… Although the steak is great in this recipe, you can always switch it for chicken breast. You might think the combination is unusual and you’re right, it is but let me tell you that this recipe is packed with yumminess! If you time yourself properly, you should be able to put this meal together within 30 minutes after the steak is brought to room temperature… Let’s go over a few details about the protein… Before cooking meat and that includes poultry, roasts and fish fillets as well, it’s important to bring them to room temperature for two reasons; the protein will cook evenly and the end results will turn out to be juicier. I’m not saying to let it sit for hours but a good 30 to 40 minutes is a sufficient time. After the steak is cooked to desired doneness (chart below), it has to sit for 10 minutes 🕑 so it gives enough time for the juices to redistribute. If you slice it right away, the juice will escape and the cut of meat will get very dry. To prevent it from cooling off, place a piece of foil on top forming a tent while looking after the salad. One important factor to remember is while the meat is resting for 10 minutes, it will continue cooking for a few degrees therefore if you want medium-rare which is around 135ºF, you should remove the steak from the skillet at 130ºF. The ingredients in this recipe blend so well together. I use my Montréal Steak Spice to season the steak. For the French fries, I go with my seasoned fries 🍟 which I will post the recipe for in the near future. On the other hand, if I’m short on time, I use our favorite commercial brand. Another key ingredient that makes this Pittsburgh Steak Salad so amazing is using my homemade Ranch Dressing. It’s quick, super easy to make and superior to store bought. Unconventional, this Pittsburgh Steak Salad is deliciously different! The ingredient combination might seem unusual but after you try it, you’ll be shocked by how good it is! Surprise everyone by making this tasty recipe. Bon Appétit! 🍽 Chart: RARE… 6 to 8 minutes cook time = 120ºF and the final temperature after resting = 125ºF MEDIUM-RARE… 8 to 10 minutes cook time = 130ºF and the final temperature after resting = 135ºF MEDIUM… 10 to 12 minutes cook time = 140ºF and the final temperature after resting = 145ºF MEDIUM WELL… 12 to 14 minutes cook time = 150ºF and the final temperature after resting = 155ºF Here are more incredible salad recipes for you to try… 😀 – Pear Pomegranate Blue Cheese Salad – Moroccan Potato Salad – Cran-Apricot California Salad – Waldorf Salad – Bacon Wedge Salad – Tabbouleh – Classic Pasta Salad and for even more salad 🥗 recipes, click on this link… Recipe Category • Salads & Dressings
There’s a reason why “classics” are called classics. It’s because they’re timeless! When it comes to classic cocktails, there’s a long list; Martini 🍸, Old Fashioned, Moscow Mule, Daiquiri, Mint Julep, Gimlet, Mai Tai, Whiskey Sour, Manhattan, Sidecar, Margarita, Negroni, Boulevardier, Aperol Spritz, Mojito, Pisco Sour, Gin & Tonic, Cosmo, and more. There’s one that I enjoy sipping especially after dinner and it’s the White Russian! With a nice subtle coffee liqueur in the background, you can skip dessert and enjoy this instead! Created in Belgium back in the late 40s’, this cocktail is incredibly easy to make! With only 3 ingredients and a couple ice cubes, this is a decadent drink to have… When I was bartending, the White Russian came back alive after “The Big Lebowski” aired in 1998. It was the Dude’s favorite drink – character played by Jeff Bridges – sometimes referred to as a “Caucasian”. We loved making it as it took us just a couple minutes. Another one that is even easier is the Black Russian which is the same ingredients without the heavy cream, garnished with a cherry 🍒. Let’s talk about heavy cream… Many proclaim that it’s the only way to serve it because if using milk, the drink will curdle. Wrong! I worked in bars for years and never used heavy cream. What we had on hand was half-and-half and whole milk. Not once, did the mix curdle. It might not be as rich and thick as opposed to using heavy cream but rest assured, nothing will start to curdle. The way I prefer mine, and so do most of my guests when I make it, is with 2% milk 🥛… really! It’s lighter and not as heavy – no need to add more calories to my diet, lol! Another plus for not using heavy cream is saving money. As you experienced shoppers know, a small 250 ml carton cost about $3 here in Canada 🍁. Unless you have more uses for it, buying heavy cream in a 1-liter carton is cheaper but you have to use it all before it goes bad. A White Russian is a great digestif although many drink it anytime. With a good quality Vodka, coffee liqueur like Kahlúa or Tia Maria with a splash of half-and-half served in an old-fashioned glass 🥃, this is an excellent cocktail to have on your bar menu… Cheers! 🥂 Check out these other great cocktail recipes… 😀 – Spanish Sangria – Chocolate Grasshopper Martini – Shamrock Shake Copycat – Golden Sunset – Spanish Coffee – Peach Bellini – Strawberry Daiquiri coming up on June 8th, 2023 and for even more alcoholic and non-alcoholic beverage recipes, click on this link… Recipe Category • Beverages
When April arrives, I get myself ready for BBQ season 🔥! Oh, you didn’t know there are 5 seasons in a year! Besides making my own sausages like Garlic, Merguez, Hot Italian, Chorizo, Andouille, and so on, there are also some sauces… BBQ Sauce for Chicken, Teriyaki, Caribbean BBQ Sauce, and others. Another thing I make sure is to have all my spice blend jars filled! That’s right, I make many of them from scratch like Fish Rub, Italian Seasoning, Za’atar Spice Blend, Jamaican Jerk Seasoning, Herbes de Provence, Greek Seasoning, Smoky BBQ Rub, Old El Paso Taco Seasoning, etc. There’s another one that is on my annual list and it’s Montréal Steak Spice! It’s tasty, quick and easy to make plus it only takes 10 minutes to make this homemade blend. The beauty of making it from scratch is you can recycle your spices before they go off and lose their potency which includes flavor and color. Another bonus is you’re in control of the sodium amount and other ingredients. It takes only 9 ingredients to make this delicious spice blend (listed below) and are easy to find at most grocery stores. There’s one that I would like to highlight and it’s peppercorns. I use the mixed one in 99% of my recipes and there’s a reason why. There’s white, red, green and black, and each of them have a slightly different taste from one to another. I highly recommend using it versus the plain black one for better results! By making your own Montréal Steak Spice not only will you have a fresh batch on hand but also save money 💰 in the process! You should definitely spend 10 minutes 🕑 to have this flavorful condiment for your grilled food… Bon Appétit! 🍽 Montréal Steak Spice… – 2 tbsp. whole peppercorns, ground – 2 tbsp. dehydrated garlic – 2 tbsp. dehydrated onion flakes, ground – 2 tbsp. mustard seeds, ground – 2 tbsp. dill seeds (substitute dill weed), ground – 2 tbsp. smoked paprika – 1 1/2 tbsp. Himalayan sea salt, or to taste and ground – 1 tbsp. coriander seeds, ground – 1/2 tbsp. cayenne pepper Directions: Grind peppercorns, onion flakes, mustard seeds, dill seeds, sea salt and coriander seeds in a mortar and pestle. Transfer all the ingredients to a small bowl and whisk until nicely blended. Store in an airtight container, in a cool, dark place for up to 3 months. Yields 1 cup. Check out these other great kitchen tips and tricks… 😀 – How to Poach & Shred Chicken the Easy Way – Secret to Better Freezer Meat Storage – Speed Up Avocado Ripening – How to – Tomato Paste Leftover Solution – Freezing Peppers – How to – Blanched Almonds ~ How to – Herb Garden • How to Start One 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
David and I enjoy many different cuisines and that includes Chinese. Each time we we’ve gone to a Chinese restaurant, we order many dishes 🥡 at once like Wonton Soup, Egg Rolls, Sweet Pork Ribs, Cashew Chicken, Chinese Fried Rice, Bok Choy, Crispy Ginger Beef, Singapore Noodles 🍜, and more. It looked like there were 4 dining instead of 2! Of course, whatever we didn’t finish was taken back home with us. We eventually stopped going or ordering from our local Chinese restaurants because there were a few ingredients I wasn’t too fond of… MSG, sugar, and sodium! I’m not saying they were in all our food but after retaining a lot of water each time we were eating some, by precaution, I started duplicating our favorites at home. It has been at least 8 years if not more since the last time we went to one of them. As I mentioned above, we have a long list of favorites and one of them is Hunan Chicken! We love this dish! It’s so flavorful and packed with yumminess! It’s simple and yet so tasty! With a beautiful array of mixed vegetables along with cubed chicken in a complex savory sauce, this one-pot meal is perfect for weeknights as well as weekends! There are a few bonuses to make Hunan Chicken or any other stir fry recipe because it’s a delicious way to clean up the crisper. You can always play around with different ingredients depending on what you have in your fridge. The same applies when it comes to the spice level. You’re in control of how spicy or mild you want. If you want to increase the amount of sambal oelek, fill your boots! I like the way it is; not too spicy and not too mild… perfectly balanced! What makes this one-pot dish so attractive is how fast it’s made. After all the ingredients are prepped, it takes less than 15 minutes to cook. This is ideal when time is in short supply! I like to serve it on a bed of rice 🍚 but again, there’s nothing stopping you from having it on noodles. This Hunan Chicken is so tasty! It’s quick ⏳, easy to make and a great way to use up the produce in your crisper! With lots of colorful vegetables, chicken and a delicious sauce, this one-pot meal is sure to please your taste buds 😋! Bon Appétit! 🍽 Check out these other great Chinese recipes… 😀 – Hot & Sour Soup – General Tso’s Chicken – Mandarin Chicken – Moo Shu Pork Tortillas – Mongolian Beef – Chinese 5 Spice Spare Ribs – Szechuan Ginger Chicken and for even more one-pot meal recipes, click on this link… Recipe Category • One Pot Meals
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