Easy Miso Glazed Salmon Recipe • Tasty & Elegant! | Club Foody

 

What a crazy world we live in. With all the technology out there, we should have more time to ourselves but alas, that’s not the case. We all have busy schedules trying to catch up but this is not a reason to rely on processed foods for dinner let alone take-out.
 
I have a delicious list of recipes that are quick and easy. Some take 30 minutes or less like Creole Couscous with Andouille & Shrimp, Orzo with Chicken & Asiago, Cauliflower Fried Rice, Veal Marsala, Cashew Chicken, Spaghetti alla Carbonara, Maple Ginger Scallops, Hamburger Helper Copycat, and more…
 
I also have the ones that are super quick to prep and cook but need some time to rest or marinate such as Szechuan Ginger Chicken, Dakgangjeong, Shawarma, Asian Sesame Pork Chops, Grilled Tuna Steaks, Shrimp Po` Boy, General Tso’s Chicken, Lamb Chops with Balsamic & Red Wine Reduction, etc. or this one… my Easy Miso Glazed Salmon!
 
I love this particular fish and just like most fish recipes out there, cooking with it is a breeze. It takes 10 minutes to prep and 6 minutes to cook… that’s all! The reason why this Easy Miso Glazed salmon is not categorized under the “Quick & Easy” section of Club Foody is because it marinates in the fridge for at least 2 hours and up to 4. Other than that, this is a great recipe to have when you don’t want to spend too much time in the kitchen.
 
As the name mentions, there’s some miso paste in it. I use the red one also known as akamiso. There are also other types like white miso aka shiromiso and black miso aka mame miso. Besides this featured recipe, I use miso in my ramen, miso soup or in my misoyaki sauce.
 
When making the marinade, sake or mirin is often found as a listed ingredient but I prefer Plum wine which is unusual. I love it! When I make sushi and sashimi at home, this is the wine I like to pair it with. It can be easily found at most liquor stores or online.
 
This Easy Miso Glazed Salmon is a charm to prep and cook! It’s the ideal recipe when entertaining at home or when you want to impress someone! Spoon the reduced marinade over, sprinkle on some toasted sesame seeds and sliced green onions and serve with a side of rice and bok choy… simply beautiful!
Bon Appétit!
 
Check out these other amazing salmon recipes…
– Sausalito Smoked Salmon Dip
– Baked Salmon with Dill Sauce
– Pacific Coast Salmon on the BBQ
– Smoked Salmon Fettuccine Alfredo
– Asian Cucumber Salmon Rolls
– Salmon Pie
– West Coast Smoked Salmon Chowder
and for even more easy fish recipes, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/easy-miso-glazed-salmon/

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Baked Greek Pita Wedges Recipe • A Tasty Appetizer! | Club Foody

 

When I entertain, fast and easy appetizers are what I prefer to make; I spend enough time cooking a beautiful main course and baking a scrumptious dessert, the last thing I need is to focus on the first course. There’s a delicious selection I can choose from like Sweet Chili Chicken Bites, Onion Rings, Sardine Cups, Bruschetta, Oysters Rockefeller, Moo Shu Pork Tortillas, Coquilles St Jacques, Zucchini Sticks, Asian Cucumber Salmon Rolls, Stuffed Buns, Seafood Cocktails, Jalapeño Bacon Cheese Dip, and many others…
 
I love Greek food and I have a few quick & easy appetizer recipes as well including Greek Salad, Saganaki Opa, Olive Tapenade, Greek Pizza, Tzatziki Dip, Dakos, etc. including this featured one… Baked Greek Pita Wedges!
 
As simple as the combination of ingredients is, the results are fabulous! Just to name a few, there’s Greek yogurt, feta cheese, Greek seasoning, garlic, mint leaves, etc. After the topping is nicely blended and spooned over the pita, it takes 10 minutes to cook in the oven… awesome!
 
This is one of my go-to appetizer recipes. It doesn’t matter the time of year or the event, these Baked Greek Pita Wedges are always a hit! To bring them a notch higher in the yumminess department, I like to dress the pita up with pieces of cherry tomatoes and a few slices of black olives… it wraps everything up so beautifully!
 
It doesn’t matter if it’s a party, a get together with friends or a special occasion, I like to make quick and easy appetizers and these Baked Greek Pita Wedges are perfect for that! They also make a great mid-afternoon snack. In 20 minutes or so, they’re ready to eat… is that quick or what?
Bon Appétit!
 
Check out these other quick & easy appetizer recipes…
– Sausalito Smoked Salmon Dip
– Chicken Nuggets
– Moules Marinière
– Stuffed Dates with Gorgonzola
– Roasted Red Pepper Hummus
– Tuna Melt
– Sweet Chili Chicken Bites
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/baked-greek-pita-wedges/

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

Man'oushe Recipe • Lebanese Flatbread | Club Foody

 

Throughout my life, I was fortunate to meet people from all around the world and many became friends. Of course, they loved sharing their culture with me and some even showed me how to prepare and cook some of their favorite foods like one of my friends from Lebanon. Through him, I tasted Ful Medames, Shish Tawook, Mutabbel, Kousa Mahshi, Shawarma, and more. I also learned to make Pita, sweet Kaak and this featured one… Man’oushe (plural is Manakish).
 
I bet you’re wondering what it is, right?
It’s simply a Lebanese flatbread and it can be topped with a za’atar mixture or cheese. It can also be used as a food vessel for ground meat, onions, tomatoes, cheese, and other toppings therefore it’s often referred to as a “Lebanese Pizza” or Sfiha/Sfeeha.
 
In this episode, I’ll show you the flatbread with za’atar recipe which is the traditional dough covered with that incredible spice blend made into a paste! In Levantine cuisine, za’atar Man’oushe is a popular breakfast. I prefer it as a mid-afternoon snack, paired with dishes like Baba Ghanoush, Hummus, Eggplant Caviar, Muhammara, or simply with olives and feta cheese. It’s also a great accompaniment for salads or soups.
 
I love za’atar and use it in many recipes like my Rotisserie Chicken, when roasting vegetables or as a dry rub for meats. Just like the Italians serving a small bowl of olive oil and Italian seasonings for dipping bread, za’atar mixed with oil is enjoyed the same way in the Middle East along with pita bread. Becoming popular in the Western countries, this spice blend can be easily found at most specialty stores but if you can’t find it in your area, here’s my homemade recipe… Za’atar Spice Blend
 
Here’s a little trick…
During winter, my kitchen is cold and when I make breads, it’s not really ideal for rising the dough so this is what I do. Before I start mixing my yeast, lukewarm water and honey, I start the oven at 350ºF. By the time, I’m done mixing those ingredients which takes about 2 to 4 minutes, I turn off the heat. When it’s time to let the dough rise, I place it in the warm oven which is the perfect comfy spot for the process.
 
David got us a couple new kitchen toys a few years ago; a baking steel and pizza peel. I love the baking steel although the cleaning process is nothing to rave about – perhaps after more uses, the texture will get better. The pizza peel on the other hand is a little awkward to handle and I still have some trouble transferring the dough from it to the baking steel. I definitely need more practice by either making weekly pizzas and flatbreads or finding a job at a pizzeria.
 
Flatbreads are an ancient food and have been around civilizations for a very long time dating way back to 5000 years ago. Of course, all the countries around the world have their “own particular” recipes. Here’s a short compilation of flatbreads from around the world…
Italy – Focaccia, Ciabatta, Farinata di Ceci
Austria – Schüttelbrot
Germany – Flammkuchen although the ownership is split with France
France – Fougasse, Socca
Spain – Coca
Greece – Lagana
Poland – Podpłomyk
Norway – Flatbrød
Canada – Bannock
USA -= Frybread
North America – Johnnycake
Mexico – Tortilla
Venezuela & Columbia – Arepa… they still argue about the origin!
Caribbean – Roti
China – Xian Bing
Afghanistan – Bolani
Iran – Taftan
India – Naan, Chapati
Ethiopia – Injera
Egypt –Baladi, Bataw
Israel – Matzah
Turkey – Gozleme
 
Man’oushe is one of my top favorites when it comes to flatbread. It’s easy to make and the results are so flavorful! If you label yourself as a “foody” then you should definitely make this tasty recipe soon
Bon Appétit!
 
Here are more delicious bread recipes for you to try…
– Brioche Bread
– Dinner Rolls
– Cheesy Breadsticks
– Challah
– Mediterranean Olive Bread
– French Baguettes
– Mexican Cornbread
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/manoushe/

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

Stuffed Pork Tenderloin with Spinach Ham & Cheese | Club Foody

 

With the cost of living and inflation, Thanksgiving or the Holidays don’t have to be expensive. I know turkey is the first choice for these occasions but it can be quite pricey! There’s a great cut of meat that is pretty affordable that I like to make often because it’s elegant, delicious and quick to make! It’s pork tenderloin…
 
I have many incredible recipes with this particular cut of meat like El Diablo, Maple Mustard and Pork Tenderloin with Spicy Pineapple-Mango Sauce. There are also the ones that are stuffed; Stuffed Pork Tenderloin with Apples and Pork Tenderloin Vitali, including this featured one… Stuffed Pork tenderloin with Spinach Ham & Cheese!
 
Just by looking at it, the presentation is so festive! With green, red and white, this recipe is perfect for your Thanksgiving or Christmas dinner. It’s easy to make and takes no time at all which is a big bonus when entertaining family and friends. Besides being more affordable than turkey, this is the leanest cut of pork and is apparently equivalent to a skinless chicken breast… you’ve got to like that!
 
The Stuffed Pork Tenderloin with Spinach Ham & Cheese has to be prepped prior to cooking just like other tenderloins either beef or lamb – the same applies to ribs. There’s a thin membrane of connective tissue called silver skin that has to be removed. It’s important to do this step because unlike other connective tissue such as collagen, it doesn’t melt during cooking and the results are far from enjoyable ending up with a tough and chewy piece of meat… eww!
 
What makes this recipe so appetizing is the filling. We eat with our eyes first and as the name suggests, there’s spinach and cheese plus roasted red peppers, garlic and seasonings. It’s a gorgeous and colorful combination of ingredients! I usually serve this cut of meat with a sauce but the filling is so rich and flavorful, I prefer it as is! If you want to make a light sauce or gravy for it, I suggest my Basic Brown Sauce.
 
Stuffed Pork Tenderloin with Spinach Ham & Cheese is easy to make with great results! This is a delicious way to enjoy this cut of meat. With a tasty and colorful combination of ingredients, this is the perfect choice for special occasions or Holidays and the price point is even better…
Bon Appétit!
 
Check out these other incredible pork recipes…
– Pork Vindaloo
– Stuffed Cabbage Rolls
– Canadian Smoky Pork Ribs
– Croque-madame
– Grand Curaçao Orange Glazed Ham
– Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon
– Cassoulet
– Cajun Poutine
and for even more Holidays recipes, click on this link… Recipe Category • Holidays & Events

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/stuffed-pork-tenderloin-with-spinach-ham-cheese/

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

Chocolate Sauce Recipe • Decadently Delicious! | Club Foody

 

Do you know anyone who can live without condiments? I certainly don’t! Either sweet or savory, condiments enhance our foods… they bring them up to another level of deliciousness! When it comes to sweet condiments, there’s a scrumptious list like whipped cream, honey, jams, cream cheese, peanut butter, maple syrup, and much more including this fabulous one… Chocolate Sauce!
 
This condiment is easy to make and very versatile. It can be a dip for fruits such as strawberries or bananas as well as pretzels – sweet and salt together… oh my gosh! – , drizzled over brownies, ice cream, pancakes, stir it into milk, add it when making a milkshake or hot cocoa… the list of possibilities goes on and on.
 
Making it from scratch is so quick. With a few ingredients and less than 10 minutes, you’ve got this beautiful homemade Chocolate Sauce ready to be used. I make it when I serve my Poire Belle Hélène, on a Banana Split or in the morning, I like to dip my Beignets in it, spread it on my toast or croissants, mix it with my Granola or when I go bake my Chocolate Pizza… yummy, yum!
 
I normally don’t go for regular chocolate chips… I prefer using Callebaut from Belgium, the French Valrhona or the Ghirardelli brand. Using a good quality chocolate will make a huge impact on the final results… just like anything else when cooking and baking.
 
In the video, I use pure vanilla extract but nothing’s stopping you from using brandy, maple or coffee extract, some Cointreau or rum, etc. Depending on the use of it, the options are almost limitless!
 
Frankly, there are no reasons for not making it at home plus you can always adjust the ingredients. If there are some leftovers, simply reheat the Chocolate Sauce in a saucepan over low heat for 5 minutes, stirring often or microwave it in a heatproof bowl for 15 seconds at a time until hot.
Bon Appétit!
 
Check out these scrumptious chocolate recipes…
– Chocolate Lava Cake with Caramel
– Chocolate Bourbon Pecan Pie
– Fudgesicles
– Dulce de Leche Chocolate Parfait
– Puffed Wheat Squares
– Chocolate Rum Snowballs
– Chocolate Mint Nanaimo Bars
and for even more condiment recipes, click on this link… Recipe Category • Condiments

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

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