Smoky BBQ Rub • Great for Grilling! - Tips & Tricks | Club Foody

 

Without spices, most dishes would be boring. I can’t stand bland food therefore I always season my food with herbs and spices. Throughout the years, I’ve been sharing many of my homemade blends and rubs such as Creole Seasoning Mix, Homemade Old El Paso Taco Seasoning, Za’atar Spice Blend, Fish Rub and many more.
 
We love barbecuing and years ago, David and I came up with this beautiful recipe… our Smoky BBQ Rub! Like any other blends and rubs, it’s very easy and quick to make. It’s also another smart way to recycle your spices before they go off.
 
I use this tasty blend when I make my Canadian Smoky Pork Ribs. This Smoky BBQ Rub recipe is only good for 1 rack so if you use 2 racks, you simply have to double it. Although it’s perfect on ribs, we also like to rub it on other proteins like fish, chicken, pork chops, brisket, etc.
 
I know the stores sell a bunch of them that are not too bad but how fresh are they?
When making this blend from scratch, you know exactly what went in, the freshness of your spices and also, you’re in control of the ingredient amounts as well as the sodium intake – you know too much sodium is not good for us, right?
 
As I mentioned above, it’s a good way to recycle your spices before they pass their expiration date. Seriously, I’m sure you can find 5 minutes to make this flavorful Smoky BBQ Rub recipe…
Bon Appétit!
 
Here are the ingredient amounts for Smoky BBQ Rub
– 2 tbsp. brown sugar
– 2 tbsp. smoked paprika
– 1 tbsp. kosher salt
– 1 tbsp. chili powder
– 1 tbsp. onion powder
– 1/2 tbsp. garlic powder
– 1/2 tbsp. freshly ground black pepper
 
Mix all the ingredients together and store it in an airtight container. Makes 1/2 cup
 
Check out these other spice mix recipes…
– Italian Seasoning • Homemade Blend
– Pumpkin Pie Spice ~ Homemade Blend
– Greek Seasoning • Homemade Blend
– Homemade Mixed Spice – Épices Mélangées
– Jamaican Jerk Seasoning
– Herbes de Provence • Make your own
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
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Crispy Fried Onion Strings Recipe • A Must Have! | Club Foody

 

Everything in life has to be balanced and that includes cooking. Throwing a bunch of food together and hoping the results will be fabulous is risky. I’m not saying it never works but let’s face it, a delicious combination of ingredients along with the right amount of seasoning gives the dish a better chance.
 
Many times, a dish needs a little more flavor and that is when condiments come into play. A hot dog without all the delicious trimmings won’t taste as good and the same applies to French Fries without mayo, salt or ketchup. The list is endless… Ones that take less than 15 minutes to make and are always requested are Crispy Fried Onion Strings! These little guys just add another layer of flavor to your food. They’re a tasty additions to burgers, sandwiches, or salads, and can also be a quick appetizer to make along with a nice aioli.
 
Crispy Fried Onion Strings are also amazing as a topping when making Steaks, Zwiebelrostbraten, Mac and Cheese or even for casseroles. Many times, I like to add a handful of them on my grilled steak and the same goes for pork chops. What about baked potatoes… yummy!
 
What type of onion to use? Honestly any of them. Again it all depends on what purpose you’ll be using them for. For my Zwiebelrostbraten, I use yellow while for my salad I prefer red. White is perfect for burgers and hot dogs, and so on. One important thing is the onion has to be thinly sliced and what better tool to use than a mandolin. It’s not expensive and does the job evenly just like a pro. You can always do it by hand which is called a Lyonnaise cut. Although I’m pretty precise with this knife skill, I still prefer using my mandolin because it’s faster!
 
My version is probably the simplest recipe out there. I don’t make a batter and I only add “a” spice to my flour. It might shock you as you know how important it is for me to add flavor to foods. The reason behind it is I want the onion flavor to shine when I pair it with other dishes. The same applies when I serve it as an appetizer. If you want to add more to the flour, go ahead but keep in mind that if you’re going to use it as a condiment for other dishes, keep it simple… too many flavors is as bad as not enough!
 
These Crispy Fried Onion Strings are so tasty! They don’t need much to please anyone’s taste buds! Thin and crispy, these are great condiments to add to your food. The beauty of this easy recipe is from start to finish, it takes less than 15 minutes… incredible for such a crowd pleaser?
Bon Appétit!
 
Here are more delicious condiment recipes for you to try…
– Homemade Tzatziki Sauce
– Blue Cheese Dressing
– Sweet & Savory Homemade Ketchup
– Enchilada Sauce
– Bread & Butter Pickles
– Mornay Sauce
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/crispy-fried-onion-strings/

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Creole Couscous with Andouille & Shrimp Recipe | Club Foody

 

Time… we’re constantly dealing with it. It seems that there are never enough minutes in a day. We’re constantly running and hurrying up just to try to catch up with it! You would think that with all the technology, time wouldn’t be an issue but au contraire, it’s seems worse than ever!
 
Summer is on its way out and the kids went back to school. For those of you who have little ones, time is largely restricted along with a crazy schedule. Unfortunately many of you will neglect to make a nice homemade meal because of a lack of time and sadly opt for convenience buying processed foods which are certainly not ideal.
 
I have many “30 minutes or less” recipes like Zucchini Pork Penne, Chicken in Creamy Jalapeño Cheese Sauce, Pacific Coast Salmon on the BBQ, Veal Piccata, Chipotle Chicken Tortilla Pizza, Crab Louie Salad, Easy Chicken Quesadillas or Beef Nacho Supreme. What about a nice Tarragon Limoncello Halibut, Pad Thai Noodles, Stuffed Baguettes, Maple Ginger Scallops, Filet-O-Fish Sandwich, and so on…
 
Now if you really want convenience, here are a few “one pot meals” that are also “30 minutes or less” such as Chop Suey, Shrimp Maque Choux, Orzo with Chicken & Asiago, Prawn Saganaki, Hamburger Helper, Cauliflower Fried Rice, Red Snapper en Papillote, and many more including this featured one… Creole Couscous with Andouille & Shrimp!
 
This is the perfect weeknight recipe when time is in short supply. After your mise en place is done (prep all the ingredients prior to cooking), the rest is easy peasy! With fresh ingredients, this is a satisfying meal you really want to serve your family no matter how oppressed your schedule is…
 
In the Creole Couscous with Andouille and Shrimp as the title suggests, I use andouille sausage. Like anyone else, I get lazy once in a while and I don’t always feel like making my homemade recipe. I buy the smoked ones to save some time in the cooking process and warm the meat for a few minutes. If you decide to make the Andouille recipe, you’ll have to cook the sausage longer, about 7 minutes.
 
When it comes to vegetables, I use a variant of mirepoix called “Holy Trinity” which is the base for many Cajun and Creole dishes like Gumbo, Red Beans and Rice, Jambalaya, Étouffée, and so on. The ratio consists of one to two parts onions, one part of bell pepper and one part celery. In this recipe, I use red peppers but go ahead if you prefer green.
 
One ingredient that I always have on hand is my Creole Seasoning and this is the blend I use. Besides this one, there is not that much added seasoning – salt and pepper, that’s all! The proteins and the other ingredients are enough to wrap up this dish deliciously!
 
Next time you run out of time, don’t bother buying junk or processed food and make this tasty Creole Couscous with Andouille & Shrimp instead! This one pot dish is packed with flavor and can be enjoyed in just 30 minutes… no excuses for not making it!
Bon Appétit!
 
Here are several more delicious “30 minutes or less” recipes to try…
– Fettuccine alle Vongole – Clam Fettuccine
– Turkey à la King on Toast
– Spicy Pumpkin Pork Chops
– Rack of Lamb with Herbes de Provence
– Sole Almondine
– Gnudi aka Malfatti
– Thai Chicken Curry
– Panko Breaded Fish Fillet
and for even more quick & easy recipes, click on this link… Recipe Category • Quick & Easy

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/creole-couscous-with-andouille-shrimp/

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Pesto 8 Ways - Part Two • Versatile & Healthy! | Club Foody

 

When the end of April arrives, David and I are ready to start our herb garden unless the weather is not cooperative. It’s not just a hobby, it’s a MUST! I can’t imagine cooking without fresh herbs. Rosemary, chives, basil, oregano, mint, parsley, sage, and others are our favorites that we grow every year. We also cultivate fruits and vegetables.
 
Although there’s still a few weeks before the fall season steps in, David and I will slowly start to harvest our garden by doing canning, recipes, and so on. I make Basil Lemon Butter, Tabbouleh, and Mint Jelly along with some spice blends like Italian Seasoning, Herbes de Provence, etc. A sauce that I make annually is Pesto. It’s a great versatile condiment that can be used in pasta, over roasted vegetables, in sandwiches, bread or pizza, in salad dressings, and so on. Last year, I shared 4 amazing recipes and now here’s the second segment of Pesto 8 Ways – Part Two!
 
In this episode, I’m sharing my Greek, Thai, Moroccan and Picada which is the Spanish version of pesto. Like the previous ones that are Basic, Italian, Mexican and Asian, these are deliciously different, giving you an assortment of tastes to choose from. Each recipe is super easy to make and also freezes very well for later use.
 
When most people think of pesto, right away basil is the herb that comes to mind. Although it’s a common one for the making of this sauce, other herbs can be used instead like parsley, cilantro, spinach, kale, mint, sage, etc. The components for pesto are basically the same; herb, acid, nuts and oil. From there, it’s just a matter of letting your imagination do the rest like I did when I created these Pesto 8 Ways – Part Two recipes…
 
As I mentioned above, all these flavors give you a wider range to create recipes. A couple of days ago, I posted my Mediterranean Chicken Pasta and the pesto I used in this dish is my Italian one. In the near future, I’ll be sharing more recipes using the other ones so it gives you an idea on how diversified these sauces can be…
 
Pesto 8 Ways – Part Two as well as Part One brings you a beautiful selection to choose from. Although the Basic one is the most popular, making the others opens up new horizons of inspiration for many tasty recipes…
Bon Appétit!
 
Here are several more healthy recipes for you to enjoy…
– Creamy Tahini Sauce
– Pisto Manchego
– Polynesian Smoothie
– Mixed Tomato Salad
– Sopa Ajoblanco ~ White Gazpacho
– Cauliflower & Celery Root Purée
and for even more sauces recipes, click on this link… Recipe Category • Sauces & Marinades

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/pesto-8-ways-part-two/

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

Eggplant Rollatini Recipe • Stuffed Eggplant Rolls | Club Foody

 

I find it interesting sometimes how things happen. One day, you’re doing something and then an event occurs or a person crosses your path and “bam”, the route you had earlier has been changed. My motto is “everything happens for a good reason” although many times, we don’t realize it right away.
 
One day, I was at my supermarket in the produce department looking for a nice eggplant – that night, I was planning on making my Mediterranean Eggplant Casserole… love that dish! A woman stood next to me and we started talking. Next thing you know, I was making this featured recipe… Eggplant Rollatini! This Italian dish is incredible! Made with thin slices of eggplant and rolled with a beautiful mixture of Ricotta, Mozzarella and Parmesan cheese, this is a delicious casserole to serve your family and friends. It’s fairly easy to make and a nice change for your menu.
 
When this lady at the supermarket shared her recipe, she was breading the slices. Although I was tempted to do it, I went for an easier version – never made it before and here I was tweaking it, lol! Another twist I put on her recipe was to add Mozzarella and Parmesan to the filling – hers was strictly ricotta with some herbs. When it comes to seasoning, I obviously added my homemade Italian Seasoning along with lemon zest to brighten it up and some freshly ground black pepper. The end result was fabulous!
 
Also known as Involtini di Melanzane, this Eggplant Rollatini is a lovely dish to make. In the video, I strictly stuffed the slices with a cheese mixture but I also made it by adding a slice of ham which was extremely flavorful. One thing I never change though is to top my slices with my Marinara Sauce and after it has cooked for 20 minutes, I sprinkle on more Mozzarella and Parmesan cheese before returning the casserole back to the oven for an additional 15 minutes. When it comes to the Parmesan cheese, you can easily substitute it for Pecorino, Parmigiano-Reggiano, Asiago, or Grana Padano – they’re all a nice choice.
 
For you eggplant & cheese lovers out there, this is an amazing recipe to add to your folder. This Eggplant Rollatini is easy to make and another way to enjoy this “fruit” – just like tomato, eggplant is botanically a fruit. It’s a nice meal to make and when it’s time to serve, don’t forget to add some fresh chopped basil… yum!
Bon Appétit!
 
Check out these other tasty Italian inspired recipes…
– Veal Marsala
– Italian Wedding Soup
– Lamb Ragù
– Tiramisu
– Smoked Salmon Fettuccine Alfredo
– Veggie Orzo Risotto
– Gnudi aka Malfatti
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/eggplant-rollatini/

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

Plum Jam Recipe • Great Condiment Without Pectin | Club Foody

 

I love canning and when a certain vegetable or fruit is at its peak, I like to buy a large quantity and preserve them by pickling, making sauces, jams and jellies. When it comes to jam, there are so many flavors that can be made like Raspberry, Strawberry, Apricot, Peach, Black & Blue, Rhubarb, Marmalade, Kiwi, Fig, Grape, and so on.
 
Another one I really enjoy making is my Plum Jam! This condiment tastes so good! Slightly tart with a nice deep color, this is so delicious when spread on toast or croissants but also as a topping for pancakes and French toast. I also like to add some on my vanilla ice cream… yum! Using exactly the same Fig Newton based recipe, I switch my filling with this jam and it becomes a Plum Newton Cookies.
 
I enjoy making this Plum Jam for a couple of reasons. First, this easy recipe only uses 3 ingredients… that’s right… pretty simple, right! Second, there’s no added pectin. Certain fruits contain a large amount of pectin such as quince, apples, pears, oranges, and others including plums. By leaving the skin on the plums, its natural pectin will help to set the jam.
 
After the fruit is macerated with orange juice for 15 minutes, I transfer only a ¼ of the mixture into a large pot and then cover with 1 cup of sugar. I repeat the same step until all the fruit and sugar is in. When there’s a large amount of fruit – there’s about 11 cups of plum pieces for this recipe -, I want to make sure the sugar is well distributed so that’s the reason why I lay out these two ingredients. When it comes to sugar, you might want to adjust it to your liking but also for how sweet your plums are.
 
In the video, I don’t show you how to do canning because I posted a full episode on it. Make sure to leave about ½-inch of head space and when the water returns to a full boil, process the jars in the water bath for 10 minutes. Transfer them to a wire rack to cool for a good 12 hours before storing them in a cool dark place.
 
When the damson plums are in season, the first thing I make is this Plum Jam. This recipe makes 8 -250 ml jars enough to last a few months. If you have a few foody friends in your circle, these little guys make great Christmas gifts but that’s only if you don’t eat them all before the Holidays…
Bon Appétit!
 
Here are more easy canning recipes for you to try…
– Bread & Butter Pickles
– Sweet & Savory Homemade Ketchup
– Dill Pickles
– Mango Chutney
– Spicy Red Pepper Jelly
– Pickled Beets
and for even more breakfast recipe ideas, click on this link… Recipe Category • Breakfast & Brunch

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

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