Grandma's Peanut Brittle Recipe • A Tasty Treat! | Club Foody

 

Once in a while, I have a craving for something sweet. David and I don’t have children and our families live in other provinces. Unless we have friends coming over for dinner, it’s just the two of us therefore making dessert like a cake 🍰 or a pie is a lot to consume for us… The other option is to make candies!
 
Any major holiday such as Halloween, Christmas 🎄, and Easter give me an excuse to make homemade confectionaries. It can be Reese’s Peanut Butter Cups, Divinity, Paçoca, Potato Bonbons, Mendiants, Cherry Blossom, etc.
 
One we both enjoy a lot is my Grandma’s Peanut Brittle! This homemade buttery candy is such a delicious treat! It’s a lovely classic sweet to serve during Thanksgiving, the Holidays and also for Easter! It can be wrapped or placed in little tins as a gift 🎁 for your family and friends.
 
When I was a child 👧 and went visiting my grandma, she always made some. She knew I loved this confection. Although peanuts were my favorite, she surprised me with other nuts like pecans and almonds. When I was in my teens, we made it together – that’s a lovely memory I’ll always cherish!
 
Making my Grandma’s Peanut Brittle is a simple process as long as your “mise en place” is ready. This French term means prep all your ingredients before starting! Although it takes a good 35 minutes ⏳ to cook, everything has to be ready for the next step. It’s all about timing!
 
On the video 🎥, I mention a step I forgot to do and it’s to place my baking sheet and silicone mat in the oven at low temperature (170ºF) while making the brittle. By warming it up, it makes spreading the mixture easier. It was still spreadable but not as smooth as when the silicon mat is warmed.
 
To make the brittle, the heat is on medium and I highly suggest not increasing to make this process go faster. If the brittle is cooked at higher temperature 🔥, it may scorch or turn into a bitter flavor which is the last thing we want. “Patience is a virtue” so it’s time to apply it!
 
I use granulated sugar and also brown sugar which gives another layer of yumminess from the molasses. After the white corn syrup, also known as light corn syrup, is in, the mixture is stirred 🥄 until the sugars are dissolved. By the way, use this trick when handling sticky ingredients… Measuring Honey, Syrup or Molasses without Sticking
 
An important thing to do is to lightly brush the sides of the pot with water… The reason behind this is at one point, the sugar will start to crystalize on the sides and if it dissolves back into the mixture, it will turn the brittle into a grainy texture and ruin it. By brushing the sides, the water 💦 washes it away which prevents this from happening. This step has to be repeated whenever there are some sugar crystals forming.
 
Each step about this recipe is based on temperatures so it’s important to have a well-calibrated thermometer, making sure it doesn’t touch the bottom of the pot. Just before filming, I dropped my candy thermometer and broke it but, in the video, I use another one and it worked just fine 😀.
 
When the 250ºF mark is reached, salted butter 🧈 goes in and stir until melted. Then the next temperature to get to is 280ºF and this is when the dry roasted peanuts go in. While stirring constantly, the final one to obtain is between 305ºF and 310ºF.
 
The pot is removed from the heat and without waiting, sifted baking soda and pure vanilla extract are stirred in. Finally, the mixture is poured onto the prepared “warmed” silicone mat and spread out evenly. Then we allow the brittle to cool completely, about 1 hour ⏰, before breaking it into pieces… done!!!
 
Now here are the major points to successfully make brittle…
– If it’s humid outside, forget about making brittle! The high moisture in the air will be absorbed by the mixture which in return, the texture will get extremely sticky and soft instead of hard.
– Don’t use flavored peanut 🥜 or any other nuts… Keep it simple.
– Sift the baking soda which will create a light, airy and crispy texture.
– Have your “mise en place” ready before starting. Remember that timing is crucial to make the perfect brittle
– Don’t forget (like me) to heat up the baking sheet lined with the silicone mat. It makes spreading much easier.
– Don’t rush and keep it at medium heat. It takes a little more time but it’s worth it!
 
With many Holidays and events in front of us, what better treat to enjoy than this Grandma’s Peanut Brittle! After trying this homemade version, you’ll never purchase it from the store again! Like my grandma 👵, you can use other nuts to make your brittle… they’re all yummy!
Bon Appétit! 🍽
 
Check out these other tasty confectionary recipes… 😀
– Nutella Fudge
– Maple Glazed Walnuts
– Chocolate Rum Snowballs
– Dulce de Leche Turtles
– Puffed Wheat Squares
– Sucre à la Crème – Butter & Cream Fudge
– Bounty Chocolate Bites
– Sesame Snaps
– Spicy Holiday Chocolate Bark
and for even more dessert recipes 🧁🍩, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/grandmas-peanut-brittle/

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

Curry Fish Stew Recipe • Quick & Tasty! | Club Foody

 

With our insanely busy schedules 😵, who doesn’t like 30-minute recipes? They’re convenient especially when time is in short supply or when we don’t feel like cooking. These recipes are generally pretty simple to make…

 

I love making them and it shows as I have over 150 recipes on the website 💻! I think of Easy Egg Rolls in a Bowl, Creamy Tuscan Salmon, Mediterranean Lemon Olive Chicken, Shrimp Fra Diavolo, Veal Milanese, Asian Pork Tenderloin, Penne alla Vodka, etc.

 

Another one that joins this list is my Curry Fish Stew! Full of flavor, this dish is so easy to make 👩‍🍳👨‍🍳. With baby potatoes and firm white fish of your choice, simmered in a gorgeous broth along with vegetables, this is a satisfying meal to make anytime!

 

I like this recipe because I use whatever firm white fish 🐟I have on hand. It can be red snapper, cod, halibut, or haddock. Unless you prefer bigger pieces, I cut them into 2-inch cubes, pat them dry before generously seasoning with sea salt and freshly ground mixed peppercorns.

 

This dish is very uncomplicated. The veggies are sautéed until mostly tender before baby potatoes go in with either chicken or fish broth, cook for a short while, then the seasonings and fish are added to the skillet to simmer for 6 minutes. This whole process in less than 30 minutes ⏰!

 

There are only 2 cups of broth that goes in the mixture so when it comes to cook the potatoes 🥔, I like to flip them… flesh side down. I always do that when spuds are cooked in a small amount of broth and are not entirely covered with liquid.

 

As I often say – “We eat with our eyes first!” – and this Curry Fish Stew is another recipe that truly delivers! It’s a rainbow of yumminess! There are cherry tomatoes, which bring sweetness, that go in so I use yellow pepper instead of red. Besides being visually appealing, it’s also healthy 💚!

 

After the coconut milk is poured in, there’s Thai Red Curry Paste and coconut sugar that are added to the mixture. Don’t go and buy 🛒 some if you don’t have any… simply use either brown sugar or maple sugar. I certainly don’t recommend using granulated sugar, it’s not the right application.

 

When our preferred fish fillets go into the skillet, it’s important to baste them with the sauce. Not only does it keep them moist but also adds flavor to them. Then they’re covered and poached gently for 3 minutes before flipping them and continue poaching along with the cherry tomatoes for another 3 minutes ⏳.

 

As I mentioned above, I cut my fish 🐡 into 2-inch pieces. After poaching for 3 minutes, they’re flipped and, sometimes, the fillets can fall apart. I honestly don’t mind but if you don’t want that from happening, cut them bigger like 3 to 4-inch squares instead.

 

There’s no right or wrong way to serve this dish. It can be just as is with crusty bread 🥖 – that is a must to soak up that incredibly delicious sauce -, along with cooked rice, or even on noodles. I prefer rice but enjoy it the way you like!

 

Colorful and tasty, this aromatic Curry Fish Stew is so comforting 🥰! With baby potatoes and firm white fish of your choice, simmered in a gorgeous broth along with vegetables and seasoning, this 30-minute recipe is a satisfying meal that everyone will love…

Bon Appétit! 🍽

 

Check out these other delicious fish recipes… 😀

– Cod in Puttanesca Sauce

– Grilled Marlin Steaks

– Ahi Tuna Poke Bowl

– Sole Almondine

– Fisherman’s Pie

– Easy Miso Glazed Salmon

– Spanish Paella

– Blackened Grilled Fish

– Cornflake Crusted Fish

and for even more quick & easy recipes 🍲, click on this link… Recipe Category • Quick & Easy

For ingredient amountsm directions, and much more, visit https://clubfoody.com/curry-fish-stew/

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

 

Southern Corn Pepper Pudding Recipe • Delish Side! | Club Foody

 

My mother used to make many sides for the same meal. There were always a couple vegetable dishes – for sure potatoes 🥔 because my father is a “meat & potato” type of guy plus another veggie or two. Bread was always on the table as well.
 
When we were visiting my grandmother, it was insane! She was serving at least 4 to 7 side dishes with the main course plus all the condiments on the table (my aunts were the same) such as pickles or cornichons, relish, mustard, etc. Of course, bread 🍞 was always there. The table was loaded!
 
Later on, eating more than one side, influenced me as an adult. Like the women in my family, I always enjoy serving more than just one side dish unless the meal is completed with just one or really doesn’t need any like certain pasta dishes 🍝 (Cacio e Pepe) as an example – although bread can also be served with it.
 
On the website 💻, there are over 100 recipes to choose from and they keep on coming. There’s North African Vegetable Couscous, Broccoli & Cauliflower Casserole, Bok Choy, Aloo Gobi, Roasted Garlic Mashed Potatoes,Pilau Rice, etc., and also this featured one… my Southern Corn Pepper Pudding!
 
This dish is gorgeous! With both, red and poblano peppers, along with corn and seasoning, this is a recipe that everyone loves! Baked until nicely brown, this Southern classic compliments many proteins 🦃🥩🐖. It’s a dish that you can make any time throughout the year!
 
When I serve my Southern Corn Pepper Pudding during the summer months, I obviously use fresh corn 🌽, and frozen when they’re not in season. I like playing with the ingredients too. In the video, I use red and poblano peppers while other times, I swap poblano for jalapeño.
 
Monterey Jack 🧀 is another example of how versatile this recipe can be. If I want a little zip to it, I switch to Pepper Jack cheese. The same when it comes to cilantro which can be replaced by either fresh chopped parsley or chopped green onions.
 
Besides its customizability, this recipe has other pluses. It can be made 👩‍🍳👨‍🍳 ahead! Simply mix all the ingredients, cover, and transfer to the fridge for up to a day. When ready to cook, pour the mixture into the prepared 9×13-inch baking dish and bake for 40 minutes…
 
As I often say – “We eat with our eyes 👀 first!” – and this dish truly delivers! With a sprinkle of smoked paprika on top, the presentation is colorful and inviting plus the aroma helps to trigger the appetite. This is a beautiful side to place in the center of the table.
 
This Southern Corn Pepper Pudding is perfect for any occasion! It’s quick to prep with tasty results! This is an amazing comfort food that you can enjoy all year round. It’s great for potlucks, Thanksgiving, Christmas Holidays 🎄, Easter, or whenever you feel like having an incredible side to serve to your guests!
Bon Appétit! 🍽
 
Check out these other amazing side dish recipes… 😀
– Quick & Easy Sautéed Broccolini
– Smoky Bacon Creamed Corn
– Vegetable Tian
– Fondant Potatoes
– Green Bean Mushroom & Almond Casserole
– Herb & Butter Rice
– Brussels Sprouts with Bacon and Onions
– Roasted Rainbow Carrots
– Cauliflower & Celery Root Purée
and for even more side dish recipes 🍟🍆, click on this link… Recipe Category • Sides & Vegetables

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/southern-corn-pepper-pudding/

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

Creamy Leftover Turkey Soup Recipe | Club Foody

 

Another Thanksgiving went by and we survived! Everything went well without any major disasters ! Now, we have to deal 🤦‍♀️ with all the leftover sides including that big pile of turkey meat sitting in the fridge. As much as we all enjoy it, nobody wants to eat it as is for the next 5 days.
 
I don’t mind the pile because I repurpose it to make 👩‍🍳 other tasty recipes like Turkey Tetrazzini, Turkey Croquettes, Turkey Zucchini Boats, Brunswick Stew, Turkey Pasta Casserole, Turkey Chili Tex-Mex Style, Turkey à la King on Toast, and more…
 
One that I like making is my Creamy Leftover Turkey Soup! Besides my Turkey Noodle Soup, this is another dish that is so comforting! It’s a lovely recipe to make with vegetables, spices, and potatoes along with the star 🦃 of the recipe. It’s simple and yet so tasty!
 
Who doesn’t like a nice bowl of hot soup during the colder months of the year! It can be enjoyed as an appetizer, for lunch, or as a light meal with crusty bread. Although turkey is the protein, nothing is stopping you from using chicken 🐓 instead.
 
This Creamy Leftover Turkey Soup is an easy recipe…
Mirepoix, which consists of onion, carrot 🥕 and celery, is sautéed in butter and oil for 10 minutes on medium heat… not on high. Technically, to get the most out of the flavor, the vegetables should be cooked on low heat so they have time to “sweat”, resulting in a deeper and more concentrated taste.
 
When the veggies are mostly tender, more butter 🧈 is added and then I use a French technique called the “Singer Method”. Instead of making a roux first and then add our vegetables, the flour is sprinkled directly on top of them that have been cooked in fat. It’s basically creating a light roux.
 
After reducing the heat to medium-low and stirring constantly for 2:30 to 3 minutes to cook the flour and remove its raw taste, garlic 🧄 and seasonings go in, sautéed for 30 seconds and then the broth. It’s very important that your mise en place is done prior to this crucial step.
 
Before the chicken broth is poured into the mixture, I call this step the “Danger Zone”. If your heat is too high or you’re not stirring constantly, the ingredients might burn 🔥 so it’s super important to follow the directions to a “T”.
 
When the “Singer Method” and the “Danger Zone” are done, the rest is easy peasy… well, except one little, tiny step!
After the potatoes 🥔 are cooked, I like tempering my heavy cream as it can be finicky. When added to a hot mixture, it can separate and curdle so to prevent this from happening, we simply add a few ladles of the hot broth and whisk it in before incorporating it into the soup.
 
From here, the turkey meat is added along with frozen peas and simmered for 5 minutes. One important thing I kept repeating is to make sure to taste your food! It might need a little salt, pepper, etc. Just before serving, some fresh chopped parsley is sprinkled on. This herb is super good 💚 for us!
 
Velvety, delish and well-seasoned, this Creamy Leftover Turkey Soup is loaded with deliciousness 😋! It’s a great way to use up your leftover meat. Don’t get overwhelmed with that pile sitting in your fridge and make this recipe soon…
Bon Appétit! 🍽
 
Check out these other great comforting soup recipes… 😀
– Cauliflower Cheese Soup
– Scallops and Roasted Chestnut Soup
– Hot & Sour Soup
– Bay Scallop Chowder
– Lasagna Soup
– Creamy Tomato Basil & Parmesan Soup
– French Onion Soup Gratinée
– Kartoffelsuppe • German Potato Soup
– 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/creamy-leftover-turkey-soup/

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

Ras el Hanout Spice Blend - Tips & Tricks | Club Foody

 

I’m all about seasonings – I can’t stand “blah” food. Most recipes out there are lacking spice and concentrate more on salt 🧂. There are other tasty options than sodium. Over the last 4 decades, I’ve been experimenting with spices from around the world and enjoying it!
 
I love my parents 👴👵 but their perspective on spices was just the basics, common to their era. Salt, pepper, oregano, garlic and onion powder, mixed spice, maybe basil, red pepper flakes, allspice, and cloves were probably the most seasonings they had in their pantry.
 
My brother and I have been completely different from them. We both like experimenting with ingredients and spices we never had before. Where is that coming from? We don’t know as we like to giggle about it – maybe it’s something in the genes 🧬 that created that side of us.
 
As we’re both curious and so is my husband, David – I’m lucky he’s not restricted in that field and willing to try as well. Because of world trade 🌍, I believe it gives us a chance to open up our minds to other culinary possibilities plus the internet is another big plus!
 
Throughout my life, I discovered many exotic spice blends from around the world such as Garam Masala, Berberé (berbere), Za’atar, Chinese Five Spice, Adobo, Old Bay Seasoning, Curry Powder, Creole Seasoning, Star Anise ⭐, etc.
 
One that I fell in love 💖 with is Ras el Hanout Spice Blend! With warm, earthy flavors, this popular Moroccan spice blend is used across North Africa. It’s found in many authentic Moroccan recipes like tajines, stews, soups, couscous, and others.
 
My version has a lot of spices that go in – 14 in total. After trying a few different brands, none of them taste the same. It varies from different regions throughout Morocco. If there’s someone claiming to have the true original West African blend … they’re lying 🤥!
 
I like making my own spice blends for a few reasons. I can adjust the amount of ingredients to my liking plus I can repurpose my spices before they lose their potency. Also, I save money 💰 in the process by recycling what I have on hand without spending more…
 
Like any other recipe, making 👨‍🍳👩‍🍳 Ras el Hanout Spice Blend from scratch takes just a few minutes. After whisking the ingredients until very well blended, the mix is transferred to an airtight container and stored in a cool, dark place. It makes about 3 ½ tablespoons.
 
I use this spice in many of my recipes such as Moroccan Lamb Couscous, Mediterranean Leg of Lamb, when making my Moroccan Pesto 🍃, Merguez, North African Chicken Thighs with Dates & Pomegranate Molasses, Moroccan Potato Salad, and others.
 
With a gorgeous combination of complex earthy notes and a subtle sweetness in the background, this Ras el Hanout Spice Blend is definitely a seasoning that should be in your pantry. Take 5 minutes ⏳ and save money by repurposing your spices to make this tasty, exotic blend…
Bon Appétit! 🍽
 
Here’s the ingredient amounts of Ras el Hanout Spice Blend…
– 1 tsp. ground cumin
– 1 tsp. ground ginger
– 1 tsp. ground turmeric
– 1 tsp. mild paprika
– 1 tsp. freshly ground mixed peppercorns
– 1/2 tsp. ground coriander
– 1/2 tsp. ground cinnamon
– 1/2 tsp. ground cardamon
– 1/2 tsp. ground allspice
– 1/2 tsp. ground nutmeg
– 1/2 tsp. ground cayenne pepper
– 1/2 tsp. ground Himalayan pink salt
– 1/4 tsp. white pepper
– 1/4 tsp. ground cloves

Add all the ingredients in a small bowl and whisk until well blended.

Transfer to an airtight container and store in a dark, cool area. Males 3 1/2 tbsp.
 
Here are more blends and seasonings for you to try… 😀
– Greek Seasoning • Homemade Blend
– Fish Rub • Homemade Blend
– Homemade Old El Paso Taco Seasoning
– Pumpkin Pie Spice ~ Homemade Blend
– Italian Seasoning • Homemade Blend
– Montréal Steak Spice
– Coffee Cocoa Rub
– German Gingerbread Spice • Lebkuchengewürz
– Jamaican Jerk Seasoning
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

Mini Cheesy Sausage Balls Recipe • A Great Bite! | Club Foody

 

It’s the time of the year when most of us start entertaining more often. With Canadian and American Thanksgiving 🦃 ahead of us plus the Holidays, these give us a reason to have people over. Besides the main course, we definitely have to serve our guests some hors d’oeuvres!
 
It can be Gougères, Mediterranean Bites, Tea Sandwiches, Grissini, Croquetas de Jamón, Antipasto Skewers, Middles East Labneh with Raincoast Crisps, Mini Elote Cups (Elote en Vaso) 🌽, Crab Stuffed Mushrooms, Pinwheels, Sardine Cups, and many more…
 
Among them, there’s also these Mini Cheesy Sausage Balls! So delicious, these little guys 🧆 are always a hit! They’re easy to make plus they can be prepped ahead… bonus! These bouchées can be paired with several different dipping sauces.
 
I use mild Italian sausages and add seasoning to them. Although there is some Italian seasoning in the sausage, I want to intensify the flavor. I also like adding red pepper flakes. If you choose to go with hot Italian sausages instead, dismiss the seasonings… it will be too much 🥵!
 
Another ingredient that goes in is self-rising flour. Without using any eggs, this helps to bind everything together, preventing the meatballs from falling apart. You don’t need to buy it 🛒 as you can make it from scratch. Here’s the link… Homemade Self-Rising Flour
 
As easy as it is to make this recipe, one important key is to have all the ingredients at room temperature especially the cream cheese. After mixing it by hand 🖐 which is the best way to blend everything together, the mixture is covered with cling film and transferred to the fridge for a minimum of 1 hour or until needed.
 
Many people get grossed out when it comes to using their clean hands. If you’re that type of person then wear gloves 🧤! I’m telling you… If you try to mix it with a spoon or spatula, it will take forever to get the job done properly as you have to squeeze the ingredients so they’re nicely incorporated.
 
Later, when the flavors had time to mingle together, it’s time to form the Mini Cheesy Sausage Balls. I use a tablespoon-sized scoop to make them with my wet hands which prevents the mixture from sticking. Unless your children 👧👱‍♂️ or partner is helping you, this step takes a little time. You should have 40 little guys.
 
There are two options from this point…
Either you go ahead and continue with the recipe or simply cover them nicely with plastic wrap and transfer them to the fridge until needed. If you opt with the second option, make sure to take them out a good 30 minutes ⏰ before baking or until they get to room temperature.
 
After they’re shaped or get to room temperature, they’re transferred to a 425ºF preheated oven and baked for 18 minutes, rotating the baking sheet halfway through cooking. Then the heat is turned on broil and they’re cooked for about 2 minutes ⏳, just enough to give them a nice color.
 
After being removed from the heat, without waiting, place the meatballs on a large plate or baking sheet lined with paper towels to absorb any excess fat. From there, they’re transferred to a serving plate with a dipping sauce 🥣 or two.
 
Which sauce to use, you may ask 🤔? As my husband likes to call them “stuffing in a ball” because they taste a lot like stuffing (Italian & Old Fashioned), Cranberry sauce, Honey Mustard, Zippy Ranch, or Chipotle Mayo are all great choices.
 
Whether you’re hosting a soirée or a dinner party, these tasty Mini Cheesy Sausage Balls are guaranteed to be a success with your guests! Besides being an easy recipe, they can be made 👩‍🍳👨‍🍳 ahead of time which is perfect when putting on an event. This fun food is a must for any occasion… Here’s another similar recipe for you to try… Korean Meatballs
Bon Appétit! 🍽
 
Here are more scrumptious canapés recipes for you to try… 😀
– Greek Eggplant Dip • Melitzanosalata
– Shrimp Bruschetta
– Kentucky Hot Brown Sliders
– Asian Cucumber Salmon Rolls
– Brie en Croûte
– Olive Tapenade
– Hot Spinach Artichoke Dip
– Beet Hummus
– Pico de Gallo
and for even more hors d’oeuvre recipes 🍣🍢, click on this link… Recipe Category • Hors d’Oeuvres/Antipasto, Canapés/Dips

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/mini-cheesy-sausage-balls/

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