Breakfast Sausage Croissant Casserole Recipe | Club Foody

 

Some of our family and friends live outside of British Columbia. When they come to visit, they obviously stay with us. With the Holidays 🎄 coming up soon, I’m sure we will have some of them spending a few days at our house.
 
Of course, I’ll be serving them lovely dinners 🍲 but also amazing breakfasts. I have a few favorites when there are guests staying over. It can be Breakfast Burritos, Georgian Cheese Bread, Waffles, Pancakes, Farmer’s Sausage Skillet, Breakfast Scramble Vol-au-vent, Quiche, Omelets, Eggs Benny Poutine, etc.
 
Besides my regular Breakfast Casserole, there’s another one I enjoy making 👩‍🍳… my Breakfast Sausage Croissant Casserole! Very delicious and super quick to put together, this amazing recipe is perfect to serve the morning after when there’s people staying over.
 
The bonus with the dish is that it can mostly be made ahead. After cooking the hot Italian sausage and sautéing the vegetables 🧅, they can be stored in a container and transferred to the fridge until ready to bake – I suggest not chilling them more than a day.
 
The next day, everything is mixed together with the torn croissants. The mixture is dropped into a 3-quart greased baking dish before the egg mixture 🥚 is poured over. The two cheeses are sprinkled on top as well as the smoked paprika and the dish is baked for 40 minutes… done!
 
I use 6 large croissants 🥐 for this recipe. I prefer tearing them into large bite-sized pieces. I find that when they’re torn smaller, it turns the dish into a mushier texture which is really not enjoyable. I personally don’t like it but everyone’s taste is different so go for what you like!
 
I like using hot Italian sausage but mild is another option. For the veggies, there’s onions, bell peppers and poblano peppers. In the video 🎥, I used an orange pepper. Visually, red would’ve been better but that orange one needed to be looked after before it got too soft so it went into the dish.
 
That’s the beauty when making this Breakfast Sausage Croissant Casserole. Just like in a Quiche, you can use different vegetables from your crisper. Zucchini 🥒, mushrooms, spinach, kale, peas, etc., are all great choices.
 
I don’t use a lot of seasonings as the sausage already has a lot. On the other hand, if you’re using mild instead of hot, definitely add more seasonings like red pepper flakes, fennel, garlic 🧄, paprika, etc. Here’s the link for my homemade Hot Italian Sausage recipe… Hot Italian Sausage
 
A casserole won’t be complete without cheese 🧀! I use two kinds: sharp Cheddar cheese and Havarti which gives a nice creamy and buttery flavor. Once again, use the ones you prefer like Mozzarella, Fontina, Monterey Jack, Gruyère, smoked Gouda, etc.
 
The rest is easy peasy! The dish is covered with foil and baked at 350ºF for 40 minutes ⏰. Halfway through cooking though, the foil is removed and continue baking for the remaining 20 minutes or until the top is golden. After it has cooled for 10 minutes, the casserole is garnished with chopped green onions…
 
This flavorful Breakfast Sausage Croissant Casserole is ideal when you have company 👨‍👩‍👧‍👦 staying overnight. With a gorgeous combination of ingredients, it’s a satisfying meal to make. Don’t spend too much time prepping breakfast and serve your guests this delightful meal…
Bon Appétit! 🍽
 
Here are more scrumptious breakfast recipes for you to try… 😀
– Pancetta Vegetable Frittata
– Old Fashioned Baked Beans with Bacon
– Creamy French Eggs
– Ham & Asparagus Crêpes with Cheese Sauce
– Apple Cheese Soufflés
– Mini Mexican Tortilla Quiche
– Healthy Homemade Granola
– Hard-Boiled Eggs
– Shakshouka
and for even more breakfast and brunch recipes 🍳🥞, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/breakfast-sausage-croissant-casserole/

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

Sweet Potato Pie Recipe • A Southern Classic! | Club Foody

 

Depending on the season, sweet pies are always a favorite 💖! During fall and winter, there’s Chocolate Bourbon Pecan Pie, Raisin Pie, Tarte Tatin, Apple Cheese, Silk & Satin Chocolate, and many others.
 
One that is pretty similar to Pumpkin Pie 🎃 is the famous Sweet Potato Pie! This Southern staple has a gorgeous flavor profile. It’s sweeter and creamier than its counterpart with a nice background of warm spices.
 
Both, sweet potato and pumpkin pies, are popular during the cooler months, particularly during Thanksgiving 🦃 and the Holiday season. This featured dessert is less dense and also doesn’t require as many spices as the pumpkin one.
 
To get the most natural sweetness from the potatoes 🥔, it’s important to bake them in their skin. After letting them cool off, the skin separates easily from the flesh therefore no need to smash them!
 
To make the best Sweet Potato Pie 🥧, it’s important to break down the strings from the spuds. The best way is to use a food processor and mix until they turn into a very smooth texture with no strings in it. When doing this step, make sure they’re still warm… they mix better.
 
After poking 🍴 the bottom and the sides of a pie crust (homemade or store-bought), crumple a piece of parchment paper before placing it in the crust. The reason is it makes it more pliable and helps to take the shape of the crust especially the sides.
 
To prevent the dough from puffing up and keeping it in place, pie weights are dropped in the crumpled parchment paper. If you don’t have any, simply use dried beans or even rice 🍚 but keep them for a few times for that purpose only, otherwise if incorporated in other recipes as an ingredient, they’ll taste horrible.
 
The pie crust is partially baked for 15 minutes ⏳. This is called “blind baking” which means baking a pie crust without any filling. Doing this step will prevent the bottom from getting soggy especially when the filling is pretty thin or “liquidy”.
 
The rest of the recipe is very easy. Mix 🥄 all the ingredients in a large bowl. Turn the reserved egg whites into foam and gently fold it in with the potato mixture. Pour the filling into the partially baked pie crust and bake.
 
Just a quick note about the egg whites…
You don’t have to do this step and simply add the whole eggs 🥚 along with the other ingredients in the potato purée. I separate them because it makes the pie airier and taller but again, it’s not necessary to turn the whites into foam.
 
At first, the pie is baked at 400ºF for only 15 minutes before decreasing the temperature to 350ºF, letting it bake for 45 to 50 minutes ⏰ or until the center slightly jiggles and the top is dry. The pie needs to cool completely before serving or refrigerated.
 
This traditional Southern Sweet Potato Pie is a scrumptious change from the pumpkin one! Served with a dollop of whipped cream, this delicious classic dessert is sure to please your family and friends for this coming Thanksgiving and Holiday season 🎄!
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Pumpkin Cheesecake with Biscoff Crust
– Black Forest Cake
– Orange Flan
– Bumbleberry Pie
– Maple Walnut Cake
– Grasshopper Pie
– Red Velvet Cake
– Bread Pudding with Bourbon Sauce
– Chocolate Beet 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/sweet-potato-pie/

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

Shrimp & Vegetable Tempura Recipe • Japanese Style | Club Foody

 

Contrary to many families back in the 70s, our parents often made recipes 🥮 from other cuisines. This encouraged both my brother and I to be more adventurous and open-minded, trying new dishes and foreign ingredients.
 
Our culinary curiosity increased as Daniel and I got older. Besides savoring exotic restaurants in our respective cities, we both have enjoyed traveling 🛫 outside Canada, discovering new cultures, scenery, as well as tasting their local dishes.
 
As a young adult, I had a friend who was curious too. Taking turns, once a month, we chose an unfamiliar restaurant from the yellow section of the Montréal phone book 📞. We experienced Indian cuisine, Polish, Thai, Turkish, etc.
 
The next one on that list was Japanese but we never went together as I got a job in southern Ontario as a newswriter for Radio-Canada. After a couple months living in a new city, someone from my work took me to one of those restaurants and it became my favorite spot 💖 for the next 3 years.
 
I clearly remember my first order. I had plum wine along with California rolls 🍣 – I was a rookie and my date highly recommended that I start slowly with sushi. Then for my main course, I had the most amazing dish… Shrimp & Vegetable Tempura!
 
What’s not to like about this dish?
With a light, airy, and crispy batter, this amazing recipe is simply fabulous. The method is uncomplicated and you’ll end up with a gorgeous crispy, thin coating! The beauty of this recipe is you can enjoy it in the comfort of your home 🏡 without paying the big bill at the end of dinner…
 
Incredibly delicious, this became one of my favorite Japanese dishes. Each time I went to a Japanese restaurant, nine out of ten, I ordered it. I never entertained the idea 💡 of making it from scratch until the pandemic back in 2020. It forced me to duplicate this Shrimp & Vegetable Tempura…
 
One thing I would like to highlight is about the prawns 🍤…
It’s important to get the large ones and leave the tails on. To prevent them from curling up in the hot oil when frying, I make a few incisions 🔪 along the belly, making sure to not cut through. When this is done, I flip it, belly side down, and gently push down over each cut to break the muscle… that way they won’t curl up!
 
After this step is done, the dry ingredients for the batter are mixed and transferred to the fridge along with the prepared prawns. When it’s time to fry, ice-cold carbonated water 💦 is poured into the batter and mixed until combined. The cold batter is what makes that crispy coating.
 
The choice of vegetables is at your discretion. I like using lotus root, carrots 🥕, broccoli, and mushrooms but sweet potatoes, eggplant and bell peppers are also delicious options. You can start by frying the vegetables and then move on with the protein.
 
The cooking times vary from one veggie to the next…
The root vegetables (lotus root, carrots, sweet potatoes) take the most time: about 3 to 4 minutes. Then come the softer vegetables (eggplant 🍆, zucchini, mushrooms, bell peppers) which take about 2 to 3 minutes. The broccoli is the fastest one… 1 to 2 minutes. For the prawns, it takes only 3 minutes or until golden brown.
 
As soon as they’re fried, scoop them onto a wire rack to remove any excess oil and leave them for a couple minutes ⏳. Nobody wants to eat cold so this is a recipe where you want to serve the ingredients as they come out especially the prawns.
 
Served with a Tempura Dipping Sauce (Tentsuyu), this delicious Shrimp & Vegetable Tempura recipe is perfect when entertaining! Enjoy this succulent meal in the comfort of your home without spending a lot of money 💰 at the restaurant!
Bon Appétit! 🍽
 
Check out these other incredible seafood recipes… 😀
– Clams Casino
– Moules (Mussels) à la Provençale
– Lobster Newberg
– Blood Orange Miso Scallops
– Shrimp Fra Diavolo
– Bouillabaisse à la Marseillaise
– Oysters Bienville
– Crab Stuffed Mushrooms
– Prawn Saganaki
and for even more international Asian recipes 🍜, click on this link… Recipe Category • International – Asian Cuisine

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/shrimp-vegetable-tempura/

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

 

Tempura Dipping Sauce (Tentsuyu) Recipe | Club Foody

 

I love Asian cuisine but one of them I got pretty hooked on 🥰 back in the mid-eighties was Japanese! I couldn’t get enough! When a man was asking me out for dinner, Japanese was my first choice. Date or no date, I was eating its foods at least 4 times a month.
 
Each visit, I was trying a new dish. This is when I discovered Miso Soup, Edamame, Yakitori, Ramen, Sushi 🍣, Takoyaki, Udon, Jiaozi, Soba noodles, and others. One that I really enjoyed till this day is Tempura but it won’t be the same without Tempura Dipping Sauce also known as Tentsuyu!
 
This fabulous condiment can be duplicated from your favorite Japanese restaurant. It’s super quick to make 👩‍🍳👨‍🍳 and requires only 4 ingredients – okay 5 if water is included. Although typically served with Tempura, this sauce can be used for stir fries, noodles, rice bowls, etc.
 
All the ingredients are easy to find at your Asian supermarket however, depending on where you live, finding hondashi can be a challenge. Thanks to online shopping 💻, this item is available unless you decide to make dashi stock from scratch which is pretty simple as long as you can find dried bonito flakes aka katsuobushi.
 
First, let’s demystify hondashi…
This food item is sold in a small jar. It’s made from dried bonito extract, salt 🧂, flavor enhancers, and other seasoning. It’s basically the Japanese version of our instant stock powder, either chicken or beef. Like ours, this instant dashi powder is convenient and dissolves well in hot water.
 
Now, let’s talk about dashi…
It’s like making chicken broth from scratch. Instead, this stock is made with water, kelp and dried bonito flakes which are paper-thin shavings of dried, smoked, and fermented skipjack tuna 🐡. This is an item that is sold at any Asian grocery store as it’s an important staple in Japanese cuisine
 
To make this Tempura Dipping Sauce (Tentsuyu), all the ingredients are combined together in a small saucepan and brought to a gentle simmer, stirring until the sugar is dissolved. It takes 5 minutes ⏳ and it’s done. It’s allowed to cool before serving or storing in the fridge.
 
My take on this condiment is slightly more concentrated. I use ¾ cup water instead of other recipes that call for 1 cup. If using dashi stock, substitute it for the water 💧. If you prefer a “lighter” dipping sauce, increase to 1 cup but if using for stir fries, leave it at ¾ cup.
 
When serving the sauce with my Shrimp 🍤 & Vegetable Tempura, I don’t use all the sauce therefore, after it’s at room temperature, I either serve it right away or store it in a glass jar before transferring to the fridge for a couple days.
 
On the other hand, if I know I won’t use it all or make a bigger batch, I portion the cooled sauce into an ice cube tray and freeze it. Once frozen, I put the cubes into a re-sealable freezer bag and transfer to the freezer for up to 4 months 📆.
 
This delicious Tempura Dipping Sauce (Tentsuyu) is insanely quick and easy to make! It’s as flavorful 😋 as any Japanese restaurants and, by making it from scratch, you can always enhance the flavor by increasing the ingredients’ amounts.
Bon Appétit!🍽
 
Note: Some like adding grated daikon radish to the sauce. I don’t but if you do, it keeps for only a day in the refrigerator. Don’t freeze sauce and radish together. Separate the daikon from the sauce and freeze them separately…
 
Check out these other delicious Asian recipes… 😀
– Easy Egg Rolls in a Bowl
– Hunan Chicken
– Teriyaki Beef Noodles
– Glass Noodle Salad
– Sambal Green Beans
– Hot & Sour Soup
– Sweet Chili Chicken Bites
– General Tso’s Chicken
– Spicy Pork Gyoza
and for even more international recipes 🌏, click on this link… Recipe Category • International

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/tempura-dipping-sauce-tentsuyu/

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

How To Toast Sesame Seeds - Tips & Tricks | Club Foody

 

If as a child, you stick around the kitchen watching 👀 your mother, grandma, father, or other, you know there are a lot of basics to know. It’s a long learning process. There are so many little things to know to make magic in the kitchen!
 
When I was growing up, the kitchen was the last place I wanted to be. It didn’t help that my mother gave me the chore of washing 🧼 the dishes after each meal. I was staying away as much as I could from that room, escaping outside to play with my friends.
 
Although the kitchen wasn’t my favorite spot in the house, when visiting one of my grandmothers 👵 or other relatives, I was really enjoying myself being in that room. I was watching them and often, offering to help. The fact that there were no dishes to do probably played a big factor in my enthusiasm!
 
I actually learned a few things the rare times I spent helping my aunts or grandmas. One of them taught me how to blanch tomatoes, another one how to make buttermilk from scratch, my aunt Huguette by lining parchment paper for cakes 🎂 while my aunt Marthe by straining yogurt, and so on.
 
Another basic I learned was How to Toast Sesame Seeds! Stirring them was an easy task to do as a child 👧 until I tried to flip them in the small skillet… then it became a little messy! In my 20s’, I eventually got the hang of it.
 
My preferred method is on the stovetop. I’m not a fan of toasting in the oven for a couple reasons. Starting the oven draws too much energy 🔋 for such a simple task plus the chance to have a few burnt ones is pretty high as you don’t have the same control. It’s also faster on the stovetop than the oven.
 
How to Toast Sesame Seeds applies to the black ones as well. Obviously, the color won’t change much therefore you have to rely on another sense… your nose 👃! After 5 minutes or so, they’ll became fragrant which means they’re done. Immediately, transfer them to a plate to cool completely… don’t leave them in the skillet as they can burn.
 
Found in many Asian dishes as a garnish, toasting the seeds releases their natural oils thus enhancing their gorgeous nutty fragrant aroma. It also improves both taste and presentation. I like using them for toppings, as an ingredient for dips, sauces as well as baked goods 🥯.
 
Sesame seeds are rich in healthy fats 💚, antioxidants, fiber, proteins and minerals. They help to lower blood pressure and cholesterol. Another plus is they reduce inflammation, improve digestion and support the immune system.
 
I normally toast what I need but if you want to make a bigger batch and keep them around for further uses, store them in an airtight container and place in a cool dark spot for up to 3 months 📆. For longer storage, keep them in the fridge or even the freezer for up to a year.
 
How to Toast Sesame Seeds is another important basic to know. It’s super easy to do and will enhance your dishes. Don’t spend your money 💰 buying them already done and take 5 minutes to toast these tasty little gems…
Bon Appétit! 🍽
 
Here are a few tips and tricks that can be quite helpful… 😀
– Pears • How to Core
– Leftover Evaporated Milk Ideas
– Seed a Pomegranate without the Mess
– Hard-Boiled Eggs • Perfect Every Time!
– Remove Tarnish from Silverware in 10 minutes
– Pearl Onions • Easiest Way to Peel
– How to Shuck Oysters
– Turnip vs Rutabaga
– How to Set a Table; Casual to Formal
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