Shamrock Shake Copycat Recipe • A Boozy St Patty's Drink | Club Foody

 

In a couple of days, most of us will be celebrating St Patrick’s Day although we’re not Irish. There will be parades, music, dancing, food and drinking during this event. It’s actually a good excuse to get together with our friends, have a party at our place or simply make some “green” food and beverages. Many will also be wearing something green: hats, clothes, hair (fake or dyed), shoes, makeup and so on. After a couple years of the pandemic, many cities will turn their rivers green – no worries, it doesn’t hurt the environment. Yep, there’s a lot of green that day!
 
As a foody, I like to find excuses to make something “green” in the kitchen. Let’s start the day with a healthy Avocado Toast or a Green Smoothie. A warm bowl of Pea Soup for lunch is so satisfying! What about a mid-afternoon snack with tortilla chips and Guacamole. You could have Gnudi aka Malfatti, a comforting bowl of Pesto noodles or an elegant Rack of Lamb with Herbes de Provence as a main course for dinner along with a lovely Salad. Pair your protein with a side of Creamed Spinach and finish your meal with a gorgeous dessert like Key Lime Pie or Matcha Cheesecake. Throughout the day, snack on some Chocolate Mint Nanaimo Bars and “green” popcorn.
 
When it comes to drinks, there’s the famous green beer that many like so much but sipping an Appletini, Japanese Slipper, Key Lime Gimlet, or a Chocolate Grasshopper Martini can set the mood as well. Another one that would be great is my Shamrock Shake Copycat! Inspired by the ones McDonald’s sells, I created a grown up version and frankly, it’s more fun! It’s a delicious drink to enjoy with friends. Replace Spanish Coffee, Golden Sunset or Tia Maria on the rocks with milk with this featured drink as a digestif after dinner. It takes less than 5 minutes to make unless you want whipped cream from scratch… in that case, it’s a few more minutes. In the video, I don’t show you how to make it but check it out by clicking on this link… Perfect Whipped Cream Every Time – How to
 
The key to making any milkshake is the ice cream. For this recipe, I use my No Churn Vanilla Bean Ice Cream which I let sit at room temperature for 5 to 10 minutes to soften it up. The reason behind this is when the ice cream is too hard, it won’t break down easily and might end up adding more milk to the shake. If there’s too much milk in this Shamrock Shake Copycat, it will be too thin instead of nice and thick.
 
Another important point to bring up is the milk. Never use heavy cream which when processed, can end up with small particles of butter. Whole milk is the perfect ingredient for making milkshakes because it gives just the right creaminess. Some of you might want to use skim or 1%, which is fine but keep in mind that the less fat the milk has, the more “watery” the shake will be so add less and go from there. A big “no-no” is to add ice cubes to it which will also water down the beverage. A quick tip is if the mixture is too thin, add a scoop or two of ice cream and vice versa… too thick, add more milk.
 
The kitchen tool you need for making this is a good ol’ blender. If you don’t own one, an immersion blender is the next best tool to use. When processing, the mixture has to be smooth so 30 seconds is sufficient. The texture of this milkshake won’t be as thick as the traditional ones because of the extra added liquid (Vodka + Crème de Menthe). I don’t mind it… that’s the purpose of making it with booze. For a non-alcoholic version though, omit the vodka and substitute ½ tsp. mint extract for the Crème de Menthe.
 
As soon as the mixture is smooth, immediately pour it in a tall glass. Top it off with whipped cream and sprinkle on some green sanding sugar and a maraschino cherry. Before the end of the year, I’ll have a kitchen tips & tricks on how to make sanding sugar from scratch so stay tuned…
 
The first time I had one in New York, I really enjoyed it but in the back of my mind, making a Shamrock Shake Copycat with alcohol sounded more fun especially during St Patty’s Day. Now with this recipe, not only can you enjoy this iconic McDonald’s beverage all year round but you can have the adult version…
Sláinte!
 
Check out these other great cocktail recipes…
– Dirty Dry Martini
– Spanish Sangria
– Blood Orange Martini
– Mint Julep
– Mixed Berry Margarita
– Cosmocello
and for even more alcoholic and non-alcoholic beverage recipes, click on this link… Recipe Category • Beverage

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

Greek Seasoning • Homemade Blend - Tips & Tricks | Club Foody

 

There are a few reasons why I enjoy making my own spice blends…
– I know my ingredients are fresh and have not been sitting on the grocery store shelves for months
– There are no preservatives
– I’m in control of the sodium amount
 
Salt! Don’t you think there’s too much in certain ones? You might as well just grab the salt shaker and forget about buying it. There’s one in particular that is awfully salty and a few years ago, I decided to ditch it and make it from scratch. I’m referring to my Greek seasoning • Homemade Blend!
 
Yes salt enhances dishes but too much of it and it tastes like the ocean! David and I are not “salt fanatics”. I believe you can enhance any dish with some but more so by adding other herbs and spices bringing together a flavorful combination! Consuming too much salt is not good for us either. It can increase the risk of high blood pressure, kidney disease, osteoporosis, heart disease and strokes…
 
Another thing most home cooks do is use spices that have been sitting in their cupboards for a long, long time. They go off and lose their potency including their flavor and color. They don’t last indefinitely so therefore it’s always a good idea to buy them in smaller volumes or use them up by making other blends like this Greek Seasoning • Homemade Blend.
 
This recipe has a mixture of spices that you probably already have in your spice drawer. When it comes to dried rosemary, I like to chop it up finely or pulse it in a spice grinder so it blends evenly with the rest of the ingredients. Besides that, I like the texture the way it is. If you prefer it finer, add the mixture to a spice grinder and pulse to the desired consistency.
 
This Greek Seasoning • Homemade Blend will definitely enhance many of your dishes. It’s not overly salty and you can enjoy the other herbs and spices as well. When cooking, add a couple tablespoons of it along with olive oil and lemon juice or use it for my Greek Dressing coming soon…
 
Here are the ingredient amounts for my Greek Seasoning • Homemade Spice Blend
– 1 1/2 tbsp. dried oregano leaves
– 1 tbsp. dried basil
– 1 tbsp. garlic powder
– 1 tbsp. onion flakes
– 1/2 tbsp. dill weed
– 1 tsp. dried rosemary, ground
– 1 tsp. dried thyme leaves
– 1 tsp. dried parsley
– 1/2 tsp. freshly ground black pepper
– 1/2 tsp. lemon pepper
– 1/2 tsp. dried mint leaves
– 1/4 tsp. kosher salt
 
Directions:
In a small bowl, combine all the ingredients. Whisk well and transfer to an airtight container. Store in a cool, dark place for up to 3 months. Yields 1/3 cup.
Bon Appétit!
 
Check out these other homemade blend recipes…
– Creole Seasoning Mix
– Za’atar Spice Blend
– Homemade Mixed Spice – Épices Mélangées
– Homemade Old El Paso Taco Seasoning
– Italian Seasoning • Homemade Blend
– Herbes de Provence • Make your own
– Jamaican Jerk Seasoning
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
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HEAD HERE FOR THE KITCHEN TIPS & TRICKS >>>> https://clubfoody.com/tips-tricks/greek-seasoning-homemade-blend/

Veal Marsala Recipe • Incredible Dish in 30 Minutes! | Club Foody

 

If I try to be as objective as possible and pick my top 3 favorite cuisines, they are Italian, French and Indian. From comfort food to classy & elegant with a gorgeous combination of flavors and ingredients, they all deliver. Let’s take Italian for example… There is a nice selection of dishes to choose from like Bruschetta, Insalata Caprese, Spaghetti with Meatballs, Risotto, Polenta, Fettuccine Alfredo, Pork Braciole, Lasagna, Pizza, Ragù, Gnocchi, Penne all’ Arrabbiata, Tiramisu, Gelato, Torrone, and many more.
 
I love veal and there are a few amazing Italian dishes I enjoy making including Ossobuco, Veal Saltimbocca, Cotoletto alla Milanese, Veal Piccata, Veal Florentine and this one… my Veal Marsala!
 
This classic Italian recipe is so fabulous! With just a few ingredients, this dish can be ready in less than 30 minutes! I’m serious… it’s that quick and easy! It’s the perfect meal to have on weeknights but it’s also very elegant to serve for your next dinner party. With a nice creamy mushroom sauce, this is definitely a must try!
 
Veal comes from young calves and with a delicate flavor, the meat is more tender than beef as their muscles are undeveloped. To properly serve Veal Marsala, the meat has to be pounded. Before tenderizing the meat, make sure to remove any fat or silver skin. Where I buy mine, the meat is always nice so I don’t have to do any of that or very little. Why pounding?, you ask. It breaks down the protein fibers in the meat therefore making the meat more tender.
 
After pounding, the cutlets are dredged with seasoned flour. It’s important to do this step just before cooking them as we don’t want the moisture to absorb the flour. Also it’s important to shake any excess flour off to prevent the coating from turning pasty or gummy. When it comes to the sauce, I use a mix of mushrooms like Portobello and cremini.
 
Veal Marsala can be paired with spätzle, egg noodles, mashed potatoes as well as risotto or rice. I prefer it with fettuccine. After the noodles are cooked and drained, I add butter and Parmesan cheese, stir well, add some fresh chopped parsley and place it in warm serving plates. I top it with my meat and spoon the sauce over… yummy!
 
Veal Marsala is a popular item in most Italian restaurants but now with this recipe, you can enjoy it in the comfort of your own home. Although the preferred meat is veal, you can always substitute chicken breasts or boneless pork…
Bon Appétit!
 
Check out these other delicious comfort food recipes…
– Beef Stroganoff
– 3 Cheese Chicken Parmesan
– Pork Schnitzel
– Pastitsio
– Fettuccine alle Vongole – Clam Fettuccine
– Chicken Française
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/veal-marsala/

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Healthy Lentil Soup Recipe • Wholesome & Comforting! | Club Foody

 

Some of us have a month or so that somehow it’s hard to deal with for whatever reason. I’m not a winter person therefore I have two that I find tough to cope with: January and February. When these two are behind, I feel relieve knowing that it’s just a matter of weeks before the nice weather comes up.
 
Having said that, March can be long as well with wonky weather, perhaps a couple snow storms, heavy rain and so on. Before we finally can say goodbye to winter and welcome with open arms spring and summer, there’s still a way to go so in the interim, I make soups… hot of course!
 
Over the years, I shared numerous recipes like Creamy Cabbage, Hot & Sour, Cream of Asparagus, Split Pea & Ham, Avgolemono Chicken, Bay Scallops Chowder, French Onion, Creamy Tomato Basil & Parmesan, Wonton, Beef Barley, and many more. Now let’s add another one to this comforting food list… my Healthy Lentil Soup!
 
Simple and easy to make, this savory soup is so great to enjoy when it’s still chilled outside. With beautiful ingredients along with the right seasonings, this recipe is far to be bland! It can be a nice appetizer but I prefer serving it as a meal with crusty bread that I dip in my bowl… yum!
 
With terrific flavors, this nutritious Healthy Lentil Soup is a must have on your menu rotation. It’s high in fiber and proteins, a great source of iron, rich in mineral, low in fat and good for the heart. Lentils are legume and this recipe is excellent if you want to shred a few pounds. It also freezes very well for up to 3 months.
 
In my recipe, I use two kinds of lentils; red and green. Being small, red lentils don’t need to be soaked. On the other hand, green does. I like to combine them together because red cooks a little faster due to its size. As it breaks down, it adds creaminess to the soup without having to use the immersion blender to achieve similar results. The kind I don’t recommend to use is black lentils as they hold their shape when cooked… save them for salads. Just before serving, I add some freshly squeezed lemon juice just to brighten it up and garnish with some parsley… it’s good for us!
 
Thick and comforting, this soup has great hearty flavor! It definitely falls into “I-feel-good” category! Ladle up a few bowls of this wholesome soup so you and your family can enjoy it on chilly days.
Bon Appétit!
 
Here are more delicious soup recipes for you to try…
– Udon Noodle Soup
– Corn Chowder
– Turkey Noodle Soup
– Minestrone Soup
– Carrot Soup with Mashed Potatoes
– West Coast Smoked Salmon Chowder
and for even more soup and chowder recipes, click on this link… Recipe Category • Soups

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

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

Pierogi Ruskie Recipe • Tasty Potato Cheese Dumplings! | Club Foody

 

What makes someone a foody (yes “y”)? Here’s my explanation…
– likes trying new dishes
– enjoys shopping for food especially in specialty stores
– tries all different ingredients, spices and herbs
– eats mostly homemade meals
– creates new recipes
– pairs food with wine
– watches cooking shows
– reads food magazines
– talks about food/recipes with friends
– grows a garden
– goes to different restaurants often
– loves Club Foody… what? That’s definitely a great destination for delicious recipes!
 
I’ve always been a foody as far as I can remember! As a child, when my parents were making a new recipe, I couldn’t wait to taste it. Later on as a young adult, I preferred going out to a restaurant trying new dishes than party with my friends in a discothèque.
 
When I was living in Toronto, my late friend Brigitte who was a foody like me, and I went to a pub and tried something we never had. We both fell in love with them. A couple weeks later, I invited her over and served exactly the same dish we had at the pub… Pierogi Ruskie!
 
This dish is comfort food at its best! These potato cheese dumplings are so tasty and an amazing recipe to have on hand! It may be a simple dish but it’s so satisfying… certainly worth the time it takes to make them. Served with sour cream, caramelized onions and crispy bacon bits, this is a lovely meal to enjoy anytime.
 
There are a few steps but if you time yourself correctly, everything can be done within 1 ½ to 2 hours. The dough has to be made first so it has time to relax for an hour or two. While resting, the potatoes are boiled (15 to 20 minutes) and the bacon is rendered (10 to 15 minutes). From there, the onions are cooked slowly in a mix of bacon fat and butter until caramelized – this step takes about 35 to 40 minutes. When everything is done, this is when we roll out the dough, make circles, fill them up and form some sort of half-moon. When ready to eat, simply boil the Pierogi Ruskie for 3 to 4 minutes, transfer them to a skillet with sizzling butter and fry them for 4 minutes per side or until done to your liking.
 
I like making my dough with sour cream which gives it a nice taste. After the resting time is done, I roll it out to 1/8 thick because the thinner the dough the more tender the dumplings will be. In my potato filling, I add extra flavors to it which are sour cream, garlic powder and hot paprika but mild can be substituted. The preferred cheese is the Farmer’s one and if you want to go all “polish” with this recipe, try to get your hands on Twaróg which is quark, a soft white cheese usually unsalted. The best substitutes for it are Paneer, fromage Blanc, drained Ricotta, or cream cheese.
 
When it comes to caramelizing the onions, I start by rendering bacon pieces in a skillet on medium-low heat. When cooking bacon, it has to be added to a cold pan and then turn the burner on. This will allow the fat to slowly render which will help the meat crisp up. After 10 minutes or so, the bacon pieces are removed using a slotted spoon and set aside – this is one of the topping ingredients for serving. To the bacon fat left in the skillet, I add butter and when it starts sizzling, this is when I add the chopped onions. After 35 to 40 minutes, the onions should be very soft but not mushy, perfect to add some to the filling and the rest when it’s time to serve. If you’re not using all the filling, place it in the fridge until needed. Before using it, let it get to room temperature otherwise it will be crumbly making it difficult to form the dumplings.
 
This recipe makes 3 ½ dozen and if not using them all, there are two ways to freeze them. Wrapping tightly in cling film, the dough can be frozen without being rolled out. The second option is after they’re filled and shaped, place the half-moon dumplings in a single layer on a baking sheet and transfer them to the freezer. Once frozen, place the pierogi in a re-sealable freezer bag and return them to the freezer until needed. They can be stored for up to 3 months. To thaw them, simply place them in a single layer on a baking sheet lined with a silicone mat or wax paper and transfer them to the fridge for a few hours. Some people like to blanch them first before freezing them but I find that unnecessary.
 
There are so many different filling recipes to choose from but Pierogi Ruskie is the most popular one with its traditional filling of potato, cheese and onion. These delicious dumplings are perfect to serve as a meal or as a side dish…
Bon Appétit!
 
Here are more delicious comfort food recipes for you to try…
– Gnudi aka Malfatti
– Hamburger Helper Copycat
– German Spätzle
– Tuna Casserole
– Spicy Pork Gyoza
– Spanakopita
– Lamb Keema
and for even more International recipes, click on this link… Recipe Category • International

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

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New Orleans Beignets Recipe • A Café du Monde Favorite! | Club Foody

 

Like most of you, I have a bucket list and it’s quite extensive. I have many events I would like to attend, activities I want to experience and also many countries and places I would like to visit. New Orleans is one of them and a couple of years ago, David and I were ready to go, everything was booked and Covid happened. What can I say, c’est la vie! Until we get down to the Big Easy, I still enjoy making their tasty recipes.
 
Today is Mardi Gras and obviously I couldn’t resist to feature one of the city’s famous food staples. Here’s my version of New Orleans Beignets! This is a popular breakfast item at Café du Monde along with its café au lait although nothing stops you from enjoying them as a dessert or a midnight snack!
 
As you already guess, there’s some influence Française to this sweet treat. The method of deep-frying Pâte à Choux (choux pastry) was from the French but the Big Easy version puts a twist on it and adds yeast to the dough making them irresistible. Don’t get me wrong, both are delicious and taste amazing with their differences. My take on it is I add a lovely ingredient to my flour… ground cinnamon! This little touch brings these New Orleans Beignets to a whole new level of scrumptiousness…
 
Like any of my dough recipes, I like to raise it in a draft-free area such as the oven with the temperature off. During the coldest months my kitchen is not as warm so what I like to do is, when my yeast is proofing, I turn the oven to 350ºF for a couple of minutes before turning the heat off. By the time I’m done forming my dough into a ball and placing it in a bowl covered with a clean dish towel, the oven has a comfortable temperature for the dough to rise.
 
After we cut the dough into 2 ½-inch pieces – I use a ruler… why not – we can go ahead and fry them or freeze them. To do so, place the squares in a single layer on a baking sheet lined with parchment paper and transfer them to the freezer. Once hard, place them in a re-sealable freezer bag or airtight container and back to the freezer until needed for up to 1 month. Allow them to thaw out on the counter before frying and dusting.
 
When it’s time to fry them, I use a heavy bottom skillet and bring the temperature to 375ºF. Why not 350ºF, you may ask. As soon as you add food to the hot oil, the temperature will drop drastically so by bringing it up a little higher, you’ll get the perfect cook. Another factor to obtain nice puffy golden doughnuts is to not overcrowd the skillet and work in batches so they have plenty of room to cook evenly. If the beignets don’t rise to the top, it means the oil is not hot enough.
 
Any respectable New Orleans Beignets is buried in powdered sugar. To achieve that, what I like to do is use a paper bag, it’s the same as the one’s our mothers placed our sandwiches and apples in when we were kids – I guess we used to call that a “lunch bag”. Like my skillet, I don’t overcrowd it otherwise they won’t coat properly, place a few hot ones in the bag, close it, give it a good shake and voilà, my little guys are nicely coated… it’s that easy!
 
I can simply close my eyes, imagine I’m sitting on the patio at Café du Monde on Decatur Street right in the French Quarter and take a bite of these delicious New Orleans Beignets. This is what I call the perfect indulgence!
Bon Appétit!
 
Check out these other scrumptious recipes…
– Chocolate Éclairs
– Chocolate Bourbon Pecan Pie
– Mille-Feuille
– Limoncello Crème Brûlée
– Bananas Foster
– Black Forest 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/cf-recipes/new-orleans-beignets/

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