Best Eggplant & Mushroom Veggie Burgers Recipe | Club Foody

 

I never dated a vegetarian or vegan and wouldn’t be able to… same with David. Many times, we both agree that it would be impossible to do so. We totally respect people’s choices but when it comes to food, my husband and I are true carnivores 🐂🐓🐖!
 
We have a friend in our circle that is vegetarian… boy, it’s tough sometimes to figure out 🤔 the main course. I have many vegetarian and vegan appetizers but not so much when it comes to the entrée. That is when I have to step outside my comfort zone and create something more “vegetarian”.
 
With BBQ season 🔥 in full swing, you might wonder what to make and here is the perfect tasty solution for them. It’s the Best Eggplant & Mushroom Veggie Burgers! David and I are carnivores and we love them! From the nuttiness of the eggplant and the earthiness of the mushrooms, these are outstanding!
 
It’s not like I have no vegetarian or vegan recipes… I do 😉. I think of my Cauliflower Fried Rice, Caponata, Aloo Gobi, Samosas, Beluga Black Lentil Salad, Sesame Snaps, Vietnamese Summer Rolls, Tabbouleh, Spanish Gazpacho, Breakfast Quinoa Cereal with Mixed Berries, and many more.
 
They’re the Best Eggplant & Mushroom Veggie Burgers for a reason… they’re AMAZING! Both, tops and bottoms of the hamburger buns are topped with my homemade Louisiana-Style Rémoulade Sauce before placing a nice golden fried slice of eggplant 🍆, then some cheese followed by the sautéed mushrooms.
 
We can stop right there but nooo, let’s make them even better…
A slice of tomato 🍅 goes right on top. I like placing a raw onion ring and fill the center of it with chopped onions and last but not least, lettuce… either Boston or iceberg, your choice! Depending on how I feel, sometimes I add some avocado to the burgers.
 
Just a quick tip…
When using raw onions 🧅 in a recipe, there’s a way to mellow out the flavor. Simply soak the amount you need in very cold water or even in ice water. Leave them there for at least 10 minutes, stirring a couple times, making sure they’re submerged. Drain well and proceed with your recipe.
 
Being meat eaters, both David and I were pleasantly surprised by how good they were! These Best Eggplant & Mushroom Veggie Burgers 🍔 are certainly a must try for the season. Piled high with tasty ingredients, these burgers will surprise you and your taste buds!
Bon Appétit! 🍽
 
Here are several more vegan & vegetarian recipes for you to try 😀
– Avocado Sweet Pea Toast
– Best Foolproof Cauliflower Pizza Dough
– Healthy Lentil Soup
– Baked Autumn Veggighetti
– Pisto Manchego
– Easy Falafel
– Easy Baba Ghanoush
and for even more BBQ recipes 🔥, click on this link… Recipe Category • BBQ & Grilling

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/best-eggplant-mushroom-veggie-burgers/

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

Crêpes • Make Them Ahead - Tips & Tricks | Club Foody

 

We entertain often! We both like having people over and cooking them a nice meal 🧆. Although it’s great to host friends and family, I still like to do as much as I can so I can enjoy my time with them. There’s nothing more unpleasant than being stuck in the kitchen while everyone’s having a great time!
 
Many dishes can be prepared before the guests arrive. Appetizers and desserts 🍰 are mostly done prior to their arrival unless I need to do a last-minute touch-up like garnishing. Many side dishes can also be ready and kept warm until ready to serve.
 
When it comes to food items, breads 🍞🥖 are baked ahead of time, crudités are washed, cut and kept in the fridge, casseroles are ready to be baked in the oven, and so on. Another food item that can surprisingly be done in advance is this featured one… Crêpes • Make Them Ahead!
 
Crêpes are best when freshly made but they’re still delicious when done prior. After being cooked, they’re layered between wax paper to keep them from sticking together – parchment paper is another alternative.
 
From there, these thin pancakes can be stored in a large re-sealable plastic bag (with the paper layered between each of them). They can either be refrigerated for up to 2 days or frozen for up to 2 months 📅.
 
If frozen, thaw these Crêpes • Make Them Ahead by removing them from the bag and reheating in the microwave on HIGH for 12 to 15 seconds ⏳. If they’re simply refrigerated, leave them out on the counter before reheating and filling.
 
To reheat them in the oven, they can be placed on a large baking sheet covered with foil. Set the temperature to 300ºF and leave them there until warmed, about 7 to 10 minutes. You’ll know just by the touch.
 
Here’s another tip…
When making a big batch, place the cooked ones in the oven at 170ºF while making the others. Do not place a damp paper towel over because this will create moisture and turn your crêpes’ texture soggy. By leaving them in the oven layered with wax or parchment paper, it will protect them from getting dry as long as you don’t leave them in too long.
 
Crêpes • Make Them Ahead is a great tip to know especially when entertaining or having guests staying over. It’s also a great way to have them on hand for any of your favorite crêpe recipes.
Bon Appétit! 🍽
 
Here are a few tips and tricks that can be quite helpful… 😀
– How to Poach & Shred Chicken the Easy Way
– Secret to Better Freezer Meat Storage
– Perfect Meringue
– How to Reheat Mashed Potatoes
– Prepping Lemongrass – How to
– Green Beans • How to Blanch
– How to Revive Stale Bread
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

Orange Flan Recipe • A Decadent Dessert! | Club Foody

 

From one country to the next, many dishes and ingredients can be named another way. Let’s take as an example French Fries 🍟 which are called “chips” in the UK. On the other hand, our North American chips (potato chips) are call “crisps” in Britain. UK and Ireland say “porridge” when referring to oatmeal.
 
Eggplant and “aubergine” 🍆, arugula and “rocket”, cilantro and “coriander leaves” are all the same… just named differently. In Europe, our famous hot dogs turn into “frankfurters” or “Vienna sausages”. The Dutch say “peanut cheese’ when talking about peanut butter, and it goes on and on…
 
Another one is Crème Caramel also called “flan” or “caramel pudding”. It’s a custard poured over a caramel sauce and baked in the oven in a water bath. When done, it’s inverted onto a plate and the caramel becomes the topping. Other countries 🌏 refer to “flan” as a type of savory tart not the dessert itself.
 
My take on this classic French sweet is incredibly delicious… it’s my Orange Flan! With a subtle citrus note 🍊 in the background, this impressive dessert is perfect to serve for any occasion. It’s a rich and creamy custard covered with a gorgeous caramel sauce! It’s so scrumptious… certainly a must try!
 
As sumptuous and elegant as it looks 😍, it’s actually quite easy to make! It takes less than 15 minutes to make the caramel, the ingredients for the custard are mixed in a blender and then everything is popped in the oven for 75 to 90 minutes… that’s it!
 
What really takes time ⏰ is the caramel which is still easy peasy! I use a skillet versus a saucepan because the bottom is wider therefore it takes less time to make it. Sugar and water are stirred until moistened and, without stirring, bring it to a boil.
 
When the color looks like honey, we start swirling the skillet gently until the mixture turns into a nice dark amber. After the color is reached, it’s poured quickly in a cake pan and swirled to cover the bottom. As it cools off, the caramel will harden and that’s perfectly normal.
 
Orange Flan is rich and I prefer using a 9-inch round cake pan for this application. If you want your flan to be thicker, you can use a smaller size of cake pan or ramekins. I certainly don’t recommend using a loaf pan as the center might not be thoroughly cooked.
 
Making the custard is easy as can be! Put everything (except orange zest) in a blender and process for 30 seconds ⏳ or until everything is well-mixed. To ensure there are no small particles of egg shells, strain the mixture through a sieve.
 
From there, I add my orange zest which boosts the citrus taste. It’s optional but I strongly recommend adding it. To prevent the custard from having chunks in it after it’s cooked, let the batter sit until there’s no bubbles on the surface.
 
As mentioned above, the custard is cooked in a water bath and it’s a must…
After being covered tightly with foil so the top doesn’t brown or crack and transfer to a large baking dish or roasting pan, hot water is poured to an inch deep or halfway up the sides of the cake pan. The “hot” water prevents the eggs 🥚 from curdling while evenly distributing the heat.
 
Each ovens temperature is not equal therefore it can take 75 to 90 minutes to cook the custard. To know when it’s done is when the edges are set but the middle is still slightly jiggly when gently shaking the cake pan.
 
After carefully removing the baking sheet or roasting pan from the oven, uncover the custard and let it cool in the water bath for 1 hour 🕐. Just like cheesecake or Pavlova, the change of temperature goes down gradually so the edges or top don’t crack due to the abrupt temperature change.
 
Sixty minutes later, remove from the water bath, wipe the bottom off and cover with plastic wrap. Chill for a few hours but for best results, leave it in the fridge overnight. The custard will still be creamy but will hold its shape better when it’s time to unmold.
 
The next day, run a knife 🔪 with a thin blade around the edges of the cake pan. To make the edges “neater”, rinse the knife often. Using a serving plate with a rim, place it on top of the cake pan and quickly invert it. If the flan doesn’t release, shake the pan gently.
 
There will be some caramel left in the pan so what I like to do is to pour it on top of the custard. You can always spoon the sauce on individual plates when serving. I decorate it with mixed berries 🍓 as a final touch.
 
This Orange Flan is an elevated version of a traditional one. With a beautiful citrus note in the background, it’s a decadent dessert that’s perfect to highlight any special occasion like Mother’s Day 👩‍🦰! Cover the plate with the leftover flan loosely with plastic wrap and refrigerate for up to 3 days.
Bon Appétit! 🍽
 
Here are several more delicious dessert recipes for you to enjoy… 😀
– Maple Walnut Cake
– Mille-Feuille
– Coconut Cream Pie
– Red Velvet Cake
– Chocolate Éclairs
– Poires Belle Hélène
– Biscoff Icebox 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/orange-flan/

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

Buffalo Chicken Salad Recipe • Fresh and Tasty! | Club Foody

 

I love salads 💖! They’re simple and yet so delicious! Before I met my husband David, I used to have at least a couple meals of salad per week. It could’ve been a Caesar Salad, Israeli Salad, Quinoa Beet Salad, Greek Salad, Winter Citrus Salad, etc.
 
Not all salads 🥗 are created equally therefore when adding protein, it can turn into an amazing and substantial main dish. I think of a nice Julienne Salad with turkey leftovers, Crab Louie with delicious poached prawns, Salade Niçoise with tuna and anchovy filets, and so on.
 
Another one that is incredibly tasty is my Buffalo Chicken Salad! Colorful and easy to make, this is a salad that will please everyone including those little “picky” eaters 👧👱‍♂️! Loaded with fresh ingredients along with homemade dressing, these crispy little chicken bites are a mouthful of yumminess!
 
We love our wings night but I have to say, this became another one of our favorites! It’s like eating chicken wings well… without the wings! This is another way to enjoy this famous finger food without having sticky, orange fingers 🖐.
 
Buffalo Chicken Salad is pretty quick to make. Before starting, make sure your “mise en place” is done which means all the veggies are cut 🔪 including the lettuce. I use my Buffalo Wing Sauce which has some serious flavor to it, hence, it’s made ahead as well.
 
As mentioned, the recipe goes pretty fast. After the chicken cubes are dredged in a flour mixture, they’re placed on a baking sheet. To get them crispy on the outside, I use cooking spray to coat before transferring them to the oven.
 
From there, they’re quickly baked for 7 minutes ⏰, removed from the heat, flipped over and returned to the oven for 4 minutes or until the internal temperature reaches 165ºF . They go into a large bowl where I pour my Buffalo Sauce over and stir until well coated.
 
The next step is not necessary but I like doing it. I put them back on the baking sheet in a single layer, return the coated chicken 🐓 to the oven for 10 minutes WITHOUT the heat on. This helps the sauce to dry out a little bit. I do the same when making my regular wings… out of force of habit I presume!
 
I prefer using Romaine lettuce over iceberg. When it comes to dressing, most of the time, I go for my Zippy Ranch recipe as it gives a nice balance to the dish. You can opt for my Blue Cheese if you want but remember that there’s already some crumbled blue cheese that goes on top of the salad 🥗.
 
With fresh ingredients along with your favorite dressing, this delectable Buffalo Chicken Salad is totally a must try! It’s a nontraditional tasty meal to enjoy anytime! I like serving it during any sporting event like the Super Bowl 🏉, the Masters 🏌️‍♂️, World Series ⚾, etc. or parties… even potlucks!
Bon Appétit! 🍽
 
Check out these other delicious salad recipes… 😀
– Pittsburgh Steak Salad
– Glass Noodle Salad
– Grilled Shrimp Summer Salad
– Spring Pea Salad
– Moroccan Potato Salad
– Cucumber Salad
– Salade Lyonnaise ~ Lyonnaise Salad
and for even more salad recipes 🥗, click on this link… Recipe Category • Salads & Dressings

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/buffalo-chicken-salad/

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

Kentucky Oaks Lily Cocktail Recipe • So Refreshing! | Club Foody

 

I have a long bucket list of events that I want to attend that take place here in North America …
There’s the Calgary Stampede 🤠, Montréal Jazz Festival 🎷 (I’m from there and never went), The Masters, Mardi Gras, St Patrick’s Day in Chicago, World Series, Super Bowl, Day of the Dead 💀 in Mexico, Macy’s Parade, New Year’s Eve in Times Square, the Rose Parade, Quebec Winter Festival ⛄, and so on.
 
There’s another one that takes place in Louisville and is held on the 1st Saturday of May. Of course, you can guess what it is… the Kentucky Derby 🐴! However, there’s also another race that is the day before the Derby and it’s the Kentucky Oaks.
 
Both races are the oldest sporting events in the United States but the oldest of all in North America is held in Newfoundland, Canada 🍁. It’s the Royal St. John’s Regatta that started way back in 1816 although the boat races could’ve started prior to that year.
 
Going back to the Kentucky Oaks and Derby…
Both events have their signature drinks 🍹. I think of Mint Julep, Brown Derby, Man O’War, Whiskey Smash, Kentucky Mule, Jockey Club which is a close version of the famous Manhattan, Horseshoe Margarita and many others including this one… Kentucky Oaks Lily Cocktail!
 
Served at the Kentucky Oaks Race on the day before the Derby, it’s incredibly refreshing! With Vodka and orange liqueur along with other ingredients, this drink is so tasty! It’s the official cocktail of this particular Bluegrass State’s horse race 🐎🐎!
 
Like the majority of mixology recipes, this Kentucky Oaks Lily Cocktail takes just a couple of minutes ⏳! Add all the ingredients in the glass of a Boston Shaker, place the metal tumbler, secure it, shake for a few seconds and pour it in a rock glass… done!
 
Another bonus is to make it ahead especially when entertaining. Put everything together except the ice cubes, stir very well and transfer to the fridge until ready to serve. Add a couple ice cubes 🧊🧊 to old fashioned glasses, garnish with an orange or lemon wheel and everyone is ready to party!
 
This light, refreshing Kentucky Oaks Lily Cocktail is sure to win the prize tomorrow 🏆! It’s the signature drink for the race and ideal to sip on a hot summer day! With its pink color, not only does it represent the lilies placed on the winning horse but also the race being associated with breast cancer awareness 🎗.
Cheers! 🥂
 
Check out these other great cocktail recipes… 😀
– Paloma Cocktail
– Hurricane Cocktail
– Mixed Berry Margarita
– Peach Bellini
– Spanish Sangria
– Strawberry Daiquiri
– Cosmocello
and for even more cocktail recipes 🍹🍸, click on this link… Recipe Category • Beverages

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