Hoppin' John Recipe • New Year's Good Luck Dish! | Club Foody

 

Most countries have their unique New Year superstitions to bring luck for the following 12 months. People in Spain and Portugal have to eat 12 grapes at midnight while Japanese eat long noodles 🍜 for longevity. In Germany and Austria, they eat a marzipan pigs’ confection for good fortune…
 
In the Southern part of United States, they enjoy black-eyed peas which symbolize pennies (or coins), along with collard greens because of its color that coincides with the US currency shade 💵. These two important ingredients are combined together in this popular dish… Hoppin’ John!
 
This delicious one-pot recipe is served on January 1st. It apparently brings prosperity and luck throughout the year. It’s often served with cornbread, another traditional food item, because of its “gold” color, adding further wealth 💰.
 
Making Hoppin’ John is pretty easy…
After the peas have soaked overnight, they’re drained and rinsed. To save time, cans of black-eyed peas can be used but you’ll need 3 standard 15-ounces cans of cooked peas to equal 1 pound of dried. If you decide to go with the cans, they’re added at the same time as the baby spinach leaves 🍃.
 
After the bacon is cooked, the veggies are sautéed for a few minutes before adding a bay leaf, Creole seasoning and pepper. When using cans of cooked peas, skip the two 45-minute cooking times and go straight to adding the tomatoes 🍅. Bring to a simmer before adding ham and bacon and cook for another 15 minutes.
 
My version of Hoppin’ John slightly differs because collard greens are not easily available here in Canada 🍁. I chose spinach but kale is another option. As I mentioned above, if using cans, the peas are added to the pot at the same time as the spinach and simmered for 5 minutes.
 
There are two ways of making this recipe. Either you take the long road by soaking the dried legumes or you take a super shortcut by using the cans. The dried peas take 2:15 hours ⏰ to cook while the cans take only 40 minutes.
 
Whether you’re a superstitious person or not, this one-pot Hoppin’ John could change your luck 🍀. Loaded with yumminess, it can be served as a side dish or as a main with white rice. It’s always nice to start the year off on the right foot so don’t take the chance and make this recipe for New Year’s Day!
Bon Appétit! 🍽
 
Check out these other delicious legume/bean recipes… 😀
– White Bean Purée
– Texas Cowboy Stew
– Old Fashioned Baked Beans with Bacon
– Split Pea & Ham Soup
– Bunny Chow
– Calico Beans
– Egyptian Farro Salad
– Pumpkin Chili
– Healthy Lentil Soup
and for even more legume recipes 🍛, click on this link… Recipe Category • Legumes/Beans

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/hoppin-john/  

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EGGNOG BREAD PUDDING with RUM SAUCE

 

We all have our favorite liqueurs and also the ones we dislike…
I have a long list of the ones I enjoy like Vodka, CC which stands for Canadian Club Whisky not carbon copy, Cognac – the best is Louis XIII 🤴, Limoncello, Grand Marnier, Aperol, Kahlúa, and it goes on. Now, the ones I tried so far and cannot stand are Gin, Pernod, Chartreuse and Absinthe.
 
David is pretty much like me except Rum is his preferred 💖 liqueur. He’s a serious rum drinker and although he pouts when I use his liquor, he truly enjoys the recipes that has some in it. There’s Chocolate Rum Snowballs, Baba au Rhum, Bananas Foster, Rum Balls, Caribbean Rum Mousse, Fruitcake, etc.
 
Another one that is totally out of this world is this fabulous Eggnog Bread Pudding with Rum Sauce! This is beyond OMG… it’s insanely scrumptious! With a lovely hot buttered rum sauce over eggnog brioche bread, this stunning dessert is perfect for the Holidays 🎄!
 
Although my husband will say that rum is the main component of this dish, bread is 🍞. Homemade or store-bought stale Brioche is what I prefer using but Challah, Hawaiian or French loaf are all great options! I mention in the video that my 3-day old loaf was still super moist so what I did is to let the cubes sit in the bowl for an hour to help dry them out.
 
The first “rum” usage in this recipe is when the dried cranberries are macerated in the liqueur. After it’s warmed up, the fruit is left in the rum for 30 minutes ⏰, enough time to absorb it and plump up, before being transferred to a bowl. There will be some leftover rum that is reserved for later…
 
When making the custard, it’s important to not bring the eggnog mixture to a simmer but simply warm it up. Make sure that the butter 🧈 is melted and the sugar is dissolved before tempering the eggs. If you let it simmer, it’s okay but you’ll have to let it sit to cool off.
 
When the eggs 🥚 are tempered and added to the eggnog mix saucepan, the leftover rum used to rehydrate the dried cranberries, vanilla extract and nutmeg are joining the pool party! It’s a combination of yumminess!
 
Making this amazing Eggnog Bread Pudding with Rum Sauce is a great recipe to involve everyone… including your pouting husband 👱‍♂️! After layering bread cubes and cranberries in a 3-quart baking dish greased with butter, the gorgeous custard is poured over the bread and baked for 40 minutes.
 
While baking, the rum sauce can be started…
When butter is melted, a sugar-cornstarch mixture is added which will help thicken the sauce. Then comes half-and-half – DON’T substitute for whole milk. I admit, this is a very rich dessert and it’s not the time to calculate 📝 the calories. It’s the Holidays so allow yourself to indulge!
 
Sinfully divine, this Eggnog Bread Pudding with Rum Sauce is totally a must try. Served warm with a spoonful 🥄 of that delicious sauce, this Holiday-inspired dessert is perfect for the season. This decadent recipe is sure to please everyone… Here’s a similar recipe… Bread Pudding with Bourbon Sauce
Bon Appétit! 🍽
 
Check out these other incredible dessert recipes… 😀
– Orange Flan
– Black Forest Cake
– Sweet Potato Pie
– Pumpkin Cheesecake with Biscoff Crust
– Crêpes Suzette
– Mango Cake
– Grand-Pères (Maple Syrup Dumplings)
– Chocolate Bourbon Pecan Pie
– Pavlova
and for even more Holiday recipes 🎄, click on this link… Recipe Category • Holidays & Events

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

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/eggnog-bread-pudding-with-rum-sauce/  

GARLIC & WHITE WINE STEAMED CLAMS

 

Did you ever wonder which one between Black Friday or Boxing Day is the craziest?
In my book, they’re both insane! There are way too many people who are either looking for great deals or returning gifts 🎁 they didn’t like. I have more of a modern approach when looking for bargain as I do it online. For the returning gifts situation… it hasn’t happened since I’m with David!
 
Whichever, it’s still the day after an important event and if you party 🥳 a bit too much or went to bed later than usual, cooking the next day might seem overwhelming unless you opt for something quick, easy and also very tasty like this featured recipe… Garlic & White Wine Steamed Clams!
 
This one-pot dish is incredibly delicious! Perfectly steamed, these little gems can be enjoyed as an appetizer or a nice meal with crusty bread 🍞 (or even garlic bread) to soak up that lovely broth! From start to finish, it takes 15 minutes to make… bonus!
 
This is how I enjoy my Garlic & White Wine Steamed Clams…
I pour myself a nice glass of chilled Pinot Grigio, spoon these little guys into a big bowl, topped with that gorgeous broth, have my seafood fork and my tablespoon 🥄 right next to me and a basket of sliced Artisan bread. By the time I’m done with it, there’s not a drop of broth left in that bowl.
 
On the West Coast, there are a few varieties of clams to choose from 🙂 such as Manila, Littleneck, Butter Clam which are slightly bigger than Manila, and Varnish clams. There’s also Geoduck which are too big for this recipe or the Cockle ones that are way too small.
 
For the white wine, I like my Pinot Grigio with its crisp, citrus fruit flavor. On the other hand, I won’t say no to a vibrant Sauvignon Blanc. I’m not really a fan of Chardonnay unless it’s unoaked. Definitely, any sweet wines are not ❌ an option…
 
The rest of the ingredients are pretty straightforward…
I use regular butter 🧈 as I want the saltiness to shine for this seafood dish but use unsalted if you prefer. Shallots are a better choice than any other onions as they’re milder and sweeter. As I mentioned often – “we eat with our eyes first”, and adding some red peppers brings sweetness and color to it.
 
Then here comes what makes Club Foody such a popular destination… seasonings! Besides the obvious which is garlic 🧄, there’s also tarragon and red pepper flakes mixed in. With its subtle anise flavor, tarragon complements these mollusks while red pepper flakes give a little kick in the background.
 
After the clams are steamed, discard the unopened ones. They were most likely dead before cooking and can pose a risk of food poisoning 🤢. I prefer buying them fresh from the tank versus already packaged in a net as I can inspect them one by one and gently tap them to see if they’re still alive.
 
Holidays 🎄 can be tiring and as we lack energy, we need something quick and easy to make without compromising on flavor. This Garlic & White Wine Steamed Clams is the perfect recipe to serve either as an appetizer or a main course. After a frenzy of shopping, enjoy yourself with this succulent one-pot dish!
Bon Appétit! 🍽
 
Check out these other delicious quick seafood/fish recipes… 😀
– Shrimp Bruschetta
– Creamy Tuscan Salmon
– Scallops with Smoky Cream Corn Sauce
– Cod in Puttanesca Sauce
– Oysters Bienville
– Shrimp & Vegetable Tempura
– Moules Marinière
– Lemon Caper Haddock with Pimiento
– Coquilles St Jacques
and for even more quick & easy recipes ⏳, click on this link… Recipe Category • Quick & Easy

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/garlic-white-wine-steamed-clams/ 😉

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Marry Me Chicken Recipe • Proposal Booster!! | Club Foody

 

December is a very busy month. Besides a bunch of parties to attend, there’s Christmas 🎄 and New Year’s Eve plus another event that takes place often during this month… proposals! If you’re looking for your partner to finally pop the big question, you should make this outstanding recipe… Marry Me Chicken!
 
I grew up with women in my family saying to me – “the way to a man’s heart 💖 is through his stomach!”. It was a typical idiom every girl heard back then although, with all honesty, it was slightly sexist. They forgot to mention that the same could apply to us, females.
 
When I came to visit 🛫 David in Vancouver after we’d been dating a few months, he charmed me even more when he made his Pacific Coast Salmon on the BBQ! He wowed me through my stomach with his recipe. In return, I did the same with many of my recipes…
 
It took a while but yes, he finally asked for my hand after my father’s blessing 👴. When I made Marry Me Chicken for the first time back in 2020, as a joke, I told him that if I only knew, I would’ve made this dish earlier instead of waiting 10 years before getting hitched!
 
Joking aside, this dish is incredibly tasty! With chicken thighs, sun-dried tomatoes 🍅, mushrooms and seasonings in a creamy, cheesy sauce, this is a meal that can win a lot of bonus points! It’s elegant enough to serve at dinner parties but also great for date nights or simply as a weeknight meal!
 
The thighs are seasoned on one side with salt 🧂 and pepper before being dredged with flour. Working in batches, they are seared in the skillet, floured side down, while seasoning and dredging the top as well. It takes 3 to 4 minutes per side to get a nice golden color.
 
When I dredge meat, I like putting a couple tablespoons 🥄 of flour in a small sieve and simply tap the side – that way, I use exactly what I need without contaminating it. By coating the protein with flour, it helps to thicken the sauce, creating a thin roux.
 
As you can see, my version of this recipe has a lot of mushrooms that go in the skillet. They add a nice earthy flavor profile to the dish. I use button mushrooms 🍄 but porcini is another fabulous option. I’m a mushroom lover but you can go with less of them if you prefer.
 
Chicken broth and heavy cream wrap everything together! They give the right texture and creaminess to this rich sauce. When it comes to the broth, you can cut the amount in half and use dry white wine for the other half. I personally don’t think it’s necessary but anything can help, right 😉?
 
There’s also cheese 🧀! I like using Grana Padano which has a nutty and slightly sweet flavor to it. Other substitutes can be Parmesan, Asiago or Pecorino Romano. After mixing half of it into the sauce, the remaining ¼ cup of cheese is sprinkled on top before being baked.
 
Prior to transferring the skillet to a 350ºF preheated oven, it’s important to cover the thighs with the sauce. It will prevent them from drying out. It takes about 15 to 20 minutes ⏰ to cook or until the internal temperature reaches 165ºF.
 
This Marry Me Chicken recipe is definitely a keeper! With a lovely, creamy sauce, it’s so amazingly delicious, your partner will ask for your hand in marriage 💍! Proposal booster or not, this is a dish to make anytime. Serve it over rice, pasta or mashed potatoes.
Bon Appétit! 🍽
 
Check out these other fabulous chicken recipes… 😀
– Chicken Marengo
– Creamy Tuscan Chicken
– Bunny Chow
– Mediterranean Lemon Olive Chicken
– Chicken Divan
– Chicken Vesuvio
– Peri Peri Chicken
– Chicken Cordon Bleu
– Chicken Sorrentino
and for even more poultry recipes 🐓🦃🦆, click on this link… Recipe Category • Poultry

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/marry-me-chicken/ 😉

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

 

Pfeffernüsse • German Peppernut Cookies Recipe | Club Foody

 

As we know, sweets symbolize joy and the Holidays would not be complete without them! Cakes, pies 🥧, custards, pastries, and candies are among those found during the month of December. Let’s not forget another favorite… cookies!
 
There’s a long list of popular ones 🍪 like Gingerbread Cookies (Santa’s favorite!), Snickerdoodles, Orange Ricotta, Linzer, Biscotti, Viennese Whirls, Thumbprint, Pizzelle, Butter Pecan, and many more including this one… Pfeffernüsse which are German Peppernut Cookies!
 
David and I love them 💖! These are one of our Christmas favorites! Similar to gingerbread cookies, these beloved treats have a lovely peppery background! Coated with a sugar glaze, this is another delicious recipe to make this season.
 
Before meeting my husband, I never heard of Pfeffernüsse • German Peppernut Cookies. As I mentioned on my German Plum Cake • Pflaumenkuchen page, David took me to a very cool market called Goats on the Roof. I’m not kidding you… there’s literally real goats 🐐 sitting on the roof, munching grass growing on it.
 
We came out from that adorable place with a couple of shopping bags filled with yumminess 🥰. Besides Stollen and Linzer cookies, there were these featured ones. It took me a couple years before I decided to make them from scratch. They have been a tradition ever since…
 
In my version, I use almond meal mixed with all-purpose flour. I don’t mind the texture but almond flour is another option or stick only to regular flour. One ingredient that cannot be skipped is German gingerbread spice and here’s the link to make it 👩‍🍳👨‍🍳 from scratch… German Gingerbread Spice • Lebkuchengewürz
 
It won’t be called Pfeffernüsse • German Peppernut Cookies without peppercorns in it…
Traditionally, white pepper is used in these treats but I personally prefer mixed peppercorns. While white has a delicate, floral, and pungent flavor, the mixed has a more complex profile with different layers of heat 🔥, and aroma.
 
I shape the cookies using a 1 ½-tablespoon portion scoop – the brand I use is EZ Disher Zeroll Plum. These are normally small in size but make them larger if you prefer. From there, I roll them between my hands 🤲 and make them into balls.
 
In the video 🎥, I place my cookies on a couple nonstick Circulon baking sheets. They don’t need parchment paper. If you don’t own one, you’ll have to line yours with parchment paper otherwise, they’ll stick and probably bake unevenly too.
 
After they’re baked for 15 minutes ⏰, they rest on the baking sheets for 5 minutes before being transferred onto a wire rack. It’s important to allow the cookies to cool completely before icing them or else the glaze will become too runny and won’t stick to them.
 
Making glaze is super easy. To achieve a smooth icing, sifting the powdered sugar is always a good idea 💡. I know it’s another step to do but if you don’t want to end up with a lumpy consistency, that’s the smart way to go.
 
To glaze the cookies, use a couple forks and flip them until well coated. Lift them above the bowl so the excess icing drips off and transfer them to a wire rack sitting on a baking sheet lined with parchment paper – it makes it easier to clean 🧼.
 
Before storing them in an airtight container or a cookie tin lined with parchment paper, it’s imperative to let them dry completely. I normally leave them, undisturbed on the rack overnight 🌜. If I see they’re still slightly sticky, I let them sit for another day…
 
These Pfeffernüsse • German Peppernut Cookies are just fabulous! With a gorgeous hint of spice and heat in the background, these classic Christmas treats are certainly a must bake for the Holidays 🎄. Start a new tradition by making them this year…
Bon Appétit! 🍽
 
Check out these other scrumptious sweet treat recipes… 😀
– Saffron Buns
– Nutella Fudge
– Chocolate Rum Snowballs
– Mendiants
– Cranberry Eggnog Bread
– Grandma’s Peanut Brittle
– Holiday Fruitcake
– Oliebollen
– Spicy Holiday Chocolate Bark
and for even more holiday recipes 🎄, click on this link… Recipe Category • Holidays & Events

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/pfeffernusse-german-peppernut-cookies/

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