Onion Rings Recipe • Crisp & Crunchy! | Club Foody

 

The biggest annual sporting event is coming up this weekend… Super Bowl! Every year, I like sharing different recipes to highlight it like Zucchini Sticks, Salsa, Chicken Wings, Tacos, Dips, Egg Rolls, Potato Skins, Jalapeño Poppers, Sweet Chili Chicken Bites, etc. If you’re hosting, I’m sure you can make at least one of them.
 
Another recipe that should be on that list is my Onion Rings! They’re so delicious! With a smooth and tasty batter, they are perfect to serve as is, along with ketchup or as a side dish for your burgers, steaks, fried seafood, sandwiches, and so on.
 
Originally from the United Kingdom before becoming popular in North America, this deep fried recipe is inexpensive to make just like French Fries. Now if you go to a burger joint and want Onion Rings instead of fries, they will charge you extra for them. Isn’t that crazy or what! That’s the reason why I started making them at home over 25 years ago and never ordered any since then…
 
Some like to soak the Onion Rings in cold water so they taste milder with some sweetness in the background. I love the strong flavor of them therefore I don’t bother with it. If you want yours the other way, soak them for one hour prior to dredging them in batter and breadcrumbs.
 
For one big onion, I use 2 cups of Panko® breadcrumbs. I keep 1 1/3rds cups coarse and grind the rest in a spice grinder. I find it adheres better plus it gives some crunch from the coarse breadcrumbs.
 
Extra crispy, golden and delicious, these Onion Rings are so amazing! You can serve them on their own, with a dipping sauce or as a side. Don’t be surprised that after you make your first batch, you might turn your back on those burger joints charging extra cost…
Bon Appétit!
 
Here are several more great finger food recipes for you to enjoy…
– Pepper Jack Cheese Sticks
– French Fries
– Baked Chicken Drumettes and Wings
– Sombrero Pizza
– Spicy Beef Nacho Supreme
– Pull-Apart Garlic Bread
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/cf-recipes/onion-rings/

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Eggs Benny Poutine Recipe • A Tasty Twist on a Classic! | Club Foody

 

Canada is a great big country and each province has its own charm. From East coast to West coast, there’s a variance of culture and traditions and food reflects these differences. Québec is probably the most unique province. The language is the biggest difference but so are its dishes. There’s Split Pea & Ham Soup, Tourtière, Fèves au Lard, Creton, Ragoût de Boulettes & Pattes de Cochon, Sucre à la Crème, Grand-Pères, Tarte au Sucre, Pouding Chômeur, etc. Another dish that became a worldwide favorite is Poutine. Besides the traditional recipe, I also created Cajun Poutine as well as this one… Eggs Benny Poutine!
 
It all started when we went to a restaurant for brunch with friends and I saw Eggs Benedict on their breakfast menu section which is a favorite of mine. I then flipped some more pages and saw Poutine. I just couldn’t decide and then the light bulb went off…why anyone didn’t make a dish by combining the two together. The next weekend, I made this scrumptious recipe for David and I.
 
There’s not a whole lot of difference between the classic breakfast item and my Eggs Benny Poutine. I use the same delicious Hollandaise Sauce, the poached eggs, and smoked ham with a sprinkle of smoked paprika on top. What differs from one to another is instead of using English muffins, French Fries are the base for the dish with some added cheese curd.
 
Back to my Hollandaise Sauce… My homemade recipe yields 1 cup but for this recipe,you might need more depending how much sauce you like on your eggs. Simply increase the ingredient amounts to adjust the volume accordingly.
 
Last year, I posted my homemade French Fries recipe and this is what I use for this featured recipe. Can you use frozen fries? Of course but making those from scratch taste much better and obviously fresher! I never was a frozen food fanatic as I found that everything tastes “odd”. There are very little I bought from the frozen department such as vegetables and fruits… and that’s about it!
 
This Eggs Benny Poutine is so flavorful! This dish brings a new dimension to a favorite breakfast/brunch item. If you are torn between having a poutine or Eggs Benedict, don’t suffer and have both at the same time…
Bon Appétit!
 
Check out these other delicious breakfast & brunch recipes…
– Coconut Waffles
– Marbled Chocolate Pecan Banana Bread
– Soft Boiled Eggs
– Homemade Pancake Mix
– White Omelet
– Ooey-Gooey Cinnamon Buns
and for even more breakfast & brunch recipes, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/eggs-benny-poutine/

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Coffee Beef Stew Recipe • The Best Ever! | Club Foody

 

As much as I can’t stand winter and its cold months, there’s an advantage that comes with the season… cooking nice hearty dishes with bold flavors! Recipes like chilies, hot soups, pasta, roasts, and stews simmering slowly for hours are perfect for this time of year! I think of Fish Stew, Bouilli, Slow Cooker Beef Stew, Chicken Paprikash, Beef Goulash, Pork Stew with Meatballs, and others including this featured one… my Coffee Beef Stew! Flavorful and tasty, this satisfying dish is exactly what you’re looking for to serve your family.
 
As the title indicates, there’s coffee in it which brings a delicious complexity to this dish! Besides its flavor, coffee also helps to tenderize the meat due to the acidity level. I like to treat coffee as a spice in many of my savory & sweet recipes like in this Coffee Beef Stew, Espresso Roast Beef, Turkish Coffee Pork Chops, Roasted Lamb in Minted Coffee Sauce, Coffee Dressing, or my Chocolate Raspberry Cake with Mirror Glaze, Mocha Orange Cupcakes, Coffee Cake, Cappuccino Cookies, Coffee Ice Cream as well as beverages like Spanish Coffee, Carajillo, Vietnamese Iced Coffee, Affogato, etc.
 
Here’s a brief history of these amazing beans…
Coffee… what a fabulous ingredient! These little beans are so flavorful! The earliest indication of coffee consumptions goes back to the 15th century in Yemen. Hundreds of years later, this beverage had made its way to the rest of the Middle East and North Africa before spreading over Europe, becoming popular across the continent.
 
By the mid-1600’s, coffee arrived in the port of New York which back then was called New Amsterdam. Unfortunately tea was the preferred beverage until the protest back in 1773 known as the Boston Tea Party due to a heavy tax on tea imposed by King George III. That is when coffee became the favored drink. Thomas Jefferson even quoted back in 1824 – “Coffee… the favorite drink of the civilized world”
 
Coffee plants are cultivated in over 70 countries and have been one of the most profitable international commodities. Besides becoming the favorite beverage worldwide, cooking and baking with coffee is also a delicious way to enjoy it. It’s a great versatile ingredient that home chefs should use regularly.
 
During the colder months, make this comforting and easy Coffee Beef Stew recipe! With vegetables and delicious ingredients in a deep rich sauce, this dish is perfect for the season. Served with crusty bread, I’m sure this will become a family favorite!
Bon Appétit!
 
Check out these other delicious comfort food recipes…
– Slow Cooker Chicken Cacciatore
– Beef Meatloaf
– Tuna Casserole
– Meat Manicotti
– Ultimate Slow Cooker Chili
– Frankie’s Macaroni Casserole
– Shepherd’s Pie
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/coffee-beef-stew/

Penne alla Vodka Recipe • The Best Tasty Pasta Sauce! | Club Foody

 

I absolutely loved the ‘80s! The music was awesome, the clothing was elegant and original – (think of the TV show Dallas) – the people were respectful (it’s seems like it’s almost obsolete these days), and the movies were innovative. When it comes to food as well as drinks, they were so delicious and fun! It seemed like each country opened up to the world so everyone could enjoy the flavor of their own culture!
 
What comes to mind is Seven Layer Chip Dip and Pumpernickel Spinach Dip, Potato Skins, Rillettes or Baked Brie, Pasta Salad, Beef Stroganoff, Chicken Kiev, Pizza Rolls and Barbecue Chicken Pizza, Chicken Française as well as Chicken Marbella, Chicken Pot Pie, Veal Tonnato, Sloppy Joes, Swedish Meatballs, some Asian dishes like Sushi, Chicken Satay with Peanut Sauce, or a flair of Cajun/Creole cuisine with Blackened Fish, and let’s not forget Pesto, Tiramisu (remember Sleepless in Seattle?), Vol-au-vents, Bagels, Plum Torte & Twinkies, Frozen Yogurt, Sex on the Beach, Wine Coolers, Blue Lagoon Cocktail, Poppy Seed and Ranch Dressing, Quiche, Bran Muffins, and so on… can you tell I’m from that era?
 
Penne alla Vodka was a favorite from that period as well. I remember ordering it the first time and wondering where all the “vodka” flavor was. After ordering it a few times at restaurants and still not being satisfied with the taste, I decided to duplicate it. I’m so happy I did… This dish is made with pancetta, onions and garlic in a nice tomato sauce along with herbs, spices and vodka (not just a little, but lots of it). For the finishing touch I add some heavy cream and Parmesan cheese. It’s so easy to make but my version is packed with much more flavor!
 
As I mentioned above, I use a lot of Vodka because… well isn’t it supposed to be a creamy “vodka” sauce? Most recipes call for 1 ounce of it… you might as well not add any with such a small amount. When dealing with tomatoes, if you want to taste anything else along with them, you have to increase the volume. After I sauté my vegetables, add some seasoning like my Italian one and red pepper flakes, this is when I pour in the vodka. I reduce it to a third before adding my homemade Marinara Sauce and tomato paste. A little cream is added then pasta, cheese and voilà, Penne alla Vodka is done!
 
Although penne is the preferred choice for this dish, if I have some rigatoni on hand, I’ll go for it. Ziti, helix or paccheri are other delicious options. I always have Grana Padano cheese in the refrigerator but feel free to use Parmesan or Parmigiano-Reggiano cheese instead.
 
If you were old enough to experience the 80s, you know that it was a fabulous decade! With all the amazing dishes we enjoyed, Penne alla Vodka was on the top of almost everyone’s list. Try my version of it and you’ll see how incredibly flavorful mine is without tasting “boozy” but still enjoying the vodka in the background…
Bon Appétit!
 
Here are more tasty pasta recipes for you to try…
– Zucchini Pork Penne
– Lady Athena’s Rockin’ Crab Shell Pasta
– Frankie’s Macaroni Casserole
– Italian Stuffed Pasta Shells
– Pastitsio
– Spaghetti alla Carbonara
and for even more pasta recipes, click on this link… Recipe Category • Pasta & Pizza

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/penne-alla-vodka/

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Tropical Pineapple Upside Down Cake Recipe | Club Foody

 

When I was a young lady, I really enjoyed making desserts then I slowed down and now, I serve them only when I have people over for dinner. There was a cake that people loved making back in the 60s, 70s & 80s. To me it was good but after tweaking it a few times, I ended up with an even better version calling it my Tropical Pineapple Upside Down Cake!
 
Yes I know! You’ve probably all had that popular cake before but let me tell you that this improved version is incredible! It tastes almost like a Piña Colada in a dessert form! I still use the “traditional” pineapple rings along with the maraschino cherries but there are a few added ingredients that make this cake sooo good! Curious to find out what they are…
 
I use brown sugar instead of granulated sugar – this alone makes the Tropical Pineapple Upside Down Cake more interesting! To make it moister, buttermilk and sour cream is used as well. Now the two others that make it Piña Colada-ish are dark rum and sweetened shredded coconut. That’s right! With a little of both, it brings this classic dessert to a whole new level of yumminess!
 
To decorate the cake, I use a pineapple ring that I place in the middle and then half slices of pineapple around in a circle before putting maraschino cherries in the middle of each. On the sides of the springform pan, I also place half sliced pineapple rings, upside down. When I pour the batter over the fruits, I put more cherries in the middle of each side ring before gently spreading the batter towards them to secure the cherries on the side. This is how I like to make mine but feel free to decorate yours the way you prefer.
 
This Tropical Pineapple Upside Down Cake is so flavorful! It’s is a delicious twist on an old classic. Easy to make and so colorful, this is a dessert you can serve all year round…
Bon Appétit!
 
Here are more scrumptious cake recipes for you to try…
– Holiday Fruitcake
– Blueberry Cake
– Black Forest Cake
– Coffee Cake
– Cranberry Orange Bundt Cake
– Cream Cheese Carrot 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/tropical-pineapple-upside-down-cake/

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

Fisherman's Pie Recipe • A Flavorful Fish Casserole! | Club Foody

 

Casseroles are the ultimate comfort food. There are so many nice recipes to choose from like my Tuna Casserole, Shepherd’s Pie, Turkey Tetrazzini, Southwest Beef Casserole, Lamb Keema, Hamburger Helper, and many more. There is one that I enjoy making especially during the cold months and it’s my Fisherman’s Pie!
 
This casserole is so easy to make plus the flavors are amazing! It’s a delicious dish to serve your family and a great way to enjoy fish and seafood. There’s nothing elegant about it but it sure is a lovely recipe to add to your folder! With creamy mashed potatoes, vegetables, herbs and spices, this is what I call a “yummy in the tummy” dish!
 
Poaching is one of the steps used for this Fisherman’s Pie recipe. I use whole milk for that and it makes such a big difference. You must wonder why I’m poaching in milk versus broth or plain water. Whole milk contains fat therefore it enhances the flavor of the fillets and adds creaminess to the fish. To amplify both taste and texture, use half-and-half instead.
 
Now depending on the thickness, poaching fillets gently on medium-low doesn’t take that long… 3 minutes is usually what I go for. If they’re poached too long, they might fall apart and that’s not the result we’re looking for. We want to be able to take the fillets whole and then shred them with forks after. When it comes to shrimp, a minute is sufficient otherwise they’ll turn rubbery.
 
After poaching the fish and the shrimp in the milk, don’t throw it out and reserve it. There will be a skin formed due to cooking; skim it off and simply discard it. The total amount of the reserved milk should be around 3 cups and more than likely, you’ll be using about 2 ½ to 2 ¾ cups. After adding the cornstarch, if the texture is way too thick, you can always add a little bit more.
 
Last year I received a potato ricer as a gift… okay a shared gift for both David and I! This is the kitchen tool I use for my potatoes in this recipe and it gives such a nice texture. Prior to this “gift”, I used a potato masher and although I was doing a pretty good job, the potato ricer is much better giving a smoother texture. If you own a food mill, this is another option.
 
Casseroles are a favorite among home cooks and this Fisherman’s Pie is another one to add to your folder. The combination of ingredients goes so well together making it a delicious weeknight dish to serve to your family.
Bon Appétit!
 
Here are more tasty fish & seafood recipes for you to try…
– Mediterranean Fish Fillet with Tapenade
– Bouillabaisse à la Marseillaise
– Shrimp Martini with Robuchon Mashed Potatoes
– Sole Meunière
– Sautéed Scallops with Beurre Blanc
– Fish in Coconut Milk
and for even more fish & seafood recipes, click on this link… Recipe Category • Fish & Seafood

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

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