Beef Pot Roast Recipe • Boeuf à la Mode | Club Foody

 

One pot dish recipes are great! Everything is thrown into (not literally, thank goodness!) and cooked in one large pot or saucepan plus it gives us a break from washing a lot of dishes. I have many of them including Moules Marinière, Hamburger Helper Copycat, Fish Stew, Bouilli du Québec, and so on.
 
One that David and I enjoy is Beef Pot Roast! After searing the roast and sautéing the ingredients for a few minutes, the Dutch oven is transferred to the oven at low temperature – 275ºF to be exact – and braised for a couple of hours before adding carrots and potatoes. At this point, the pot is returned to the oven and cooked for another hour or until the vegetables are tender. Is that simple or what?
 
The beauty of this recipe is it uses cheaper cuts of meat such as bottom round, chuck steak, 7-bone roast or even short ribs which makes it more economical. As the meat slowly roasts in the oven in a delicious broth, it breaks down the fibers therefore tenderizing the beef. After the cooking time is up, there’s a gorgeous, tender roast ready to be enjoyed!
 
I grew up with what we call “Boeuf à la Mode” in French. Of course, my recipe differs from my mother’s as I always like enhancing the flavors of any of my recipes. We both add carrots and potatoes to our Beef Pot Roasts. As I enjoy making gravy with the broth, my mother removes the lid after adding the veggies and lets most of the liquid evaporate. Again, ours differ from one another.
 
This Beef Pot Roast is an easy and delicious recipe for cheaper cuts of beef. It also doesn’t require too much of your time plus everything is in one pot! It’s a tasty weeknight meal your whole family will enjoy!
Bon Appétit!
 
Check out these other delicious one pot recipes…
– African Lamb Tagine
– Moo Shu Pork Tortillas
– Shakshouka
– Orzo with Chicken & Asiago
– Mussels in Curry Sauce
– Zucchini Pork Penne
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/beef-pot-roast/

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El Diablo Pork Tenderloin Recipe • Flavors of Mexico! | Club Foody

 

David and I enjoy pork a lot which includes ribs, chops, tenderloin, roast, and so on. It’s also been called “the other white meat” although this protein is considered a red meat. It’s a good source of nutrients and also quite a versatile ingredient to cook with.
 
One cut of meat we really like is tenderloin. So far I’ve shared many recipes using this particular cut including Pork Tenderloin with Spicy Pineapple Mango Sauce, Maple Mustard, Pork Tenderloin Vitali, Stuffed Pork Tenderloin and now this featured one… El Diablo Pork Tenderloin!

If I could describe this dish simply it would be… It looks Mexican, it smells Mexican and it tastes Mexican! Should I go any further? I’m serious though. This El Diablo Tenderloin tastes exactly the way it’s been described!
 
First I season the meat with chipotle chili powder which gives it such a lovely smokey flavor. Then after it’s cooked, I move on to the sauce using a couple of peppers; Serrano which originated in Mexico and Fresno from California which is widely used in Mexican cuisine. It’s not overly spicy but has some zip to it! From there, I add more Mexican ingredients including tequila and agave nectar to give this dish it’s flavorful Mexican authenticity.
 
The first time David and I made it, we couldn’t believe how incredible it was! This El Diablo Pork Tenderloin is a meal we like to serve often with Mashed Potatoes and steamed vegetables. It’s a great recipe to have on hand when we’re in the mood for the colors, aromas and flavors of Mexico.
Bon Appétit!
 
Here are several more Mexican inspired recipes for you to enjoy…
– Sombrero Pizza
– Spicy Beef Nacho Supreme
– El Pollo Cinco de Mayo • Slow Cooker Mexican Chicken
– Grilled Fish Tacos
– Fire Roasted Salsa
– Chicken Tortilla Soup
and for even more pork recipes, click on this link… Recipe Category • Pork

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French Vanilla Coffee Creamer Recipe • Perk Up your Coffee! | Club Foody

 

I don’t want to sound like I’m complaining but I do work long, long hours. Sometimes my day starts around 2:30 am and ends around 6:00 pm even 7:00. What really keeps me going in the morning is coffee! I usually drink it black but a few years ago, David and I decided to try some commercial coffee creamers. They were good but I knew I could make them even more flavorful.
 
Sure enough, I started making my own “coffee creamer” recipes. I have a few flavors that we really enjoy like Butterscotch, Hazelnut, Pumpkin Spice, Gingerbread, Caramel Latte, and more including this featured one… French Vanilla Coffee Creamer!

The first time I made it, David and I went through the whole batch within 2 days which makes 2 ½ cups. I’m telling you, it’s totally amazing! It’s rich and creamy with a beautiful taste of vanilla. This is a quick and easy recipe to make plus there are no preservatives; to me that’s a big bonus!
 
When I make my French Vanilla Coffee Creamer, I use a vanilla pod. It brings up the intensity of the vanilla. Yes I know and understand that they can be pricey. The next solution if you don’t want to use a pod is to add more vanilla extract. On the other hand, if you make it like I do, don’t discard your pod after it has been soaked. Set it aside and keep it to make some Vanilla Sugar…
 
The flavor of this French Vanilla Coffee Creamer will certainly enhance your coffee experience in the morning. This is a delicious way to perk up your cup of joe without adding any chemicals to it.
Bon Appétit!
 
Check out these other great beverage recipes…
– Indian Masala Chai
– Agua de Jamaica
– Vietnamese Iced Coffee
– Orange Julius Copycat
– Lemon Iced Tea
– Spanish Coffee
and for even more beverage recipes, click on this link… Recipe Category • Beverages

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French Fries Recipe • Restaurant Quality | Club Foody

 

With a few exceptions, most of the time we need a side dish to pair with our main course. It can be anything from salad, Bread, Pasta, Rice or Vegetables. By adding them to the meal, it completes and wraps up the meal so nicely.
 
When it comes to veggies, potatoes are probably the most popular ones. They can be Mashed, Baked, Grilled, Roasted, boiled, Scalloped, etc. There’s a worldwide favorite way to prepare them that originated in Belgium although the French argue that they created it (the debate is still going on…) and it is French Fries also called “chips” in Great Britain!

They are a food staple in pubs, restaurants, diners and fast food chains. They are crispy on the outside and soft on the inside. Often served as a side dish along with other finger foods like Hot Dogs, Hamburgers, Sandwiches, etc. they’re also a great accompaniment for Steak or Mussels – it’s a French thing…, Grilled Chicken, Fish (fish and chips), and many other dishes.

There are also a few ways to use French Fries in a main dish like Poutine, Chili Fries or Dirty Fries. Yes they can be a side but add some pulled pork with gravy to it or top it off with an egg with brown sauce for breakfast/brunch and you’ve got yourself a meal! Go a step further and turn these potatoes into an Italian dish using a Pasta Sauce with lots of cheese… delizioso!

To make perfect French Fries, it’s extremely important to cut them the same size so they cook evenly. I use a mandolin because it’s not only faster but also does the job perfectly. If you enjoy this type of potatoes, you should definitely invest in one.
 
The next step is to rinse them and drain the water a couple of times to remove as much starch as possible. Then they go into the fridge for a couple of hours to chill them and make them crispier.

Another thing to do after they are drained very well and patted dry is to blanch them. Yes, this step is significant because you’ll get a crispier finish. They are “blanched” at lower temperature and partially cooked. After they are drained on paper towels and cooled completely, they’re returned to hotter oil to finish cooking, getting that beautiful golden brown color and crispy texture.
 
In the video when it comes to the oil temperature, I use 300ºF for blanching but when it’s time to “really” fry them, I bring the oil temperature up to 375ºF. As the cooled blanched potatoes are added to the pot, the temperature will drop considerably and bring it down to the recommended 350ºF. It’s important to not overcrowd the pot as the temperature will go even lower, the fries will absorb more oil and not cook properly. It’s also crucial to use an oil with a higher smoke point. Here’s a great link for that… Know Your Oils and Their Smoke Points

French Fries are a delicious way to enjoy potatoes! Nice and crispy on the outside and tender on the inside, these are just like the ones from many fast food restaurants and diners… a great way to enjoy them in the comfort of your home!
Bon Appétit!
 
Check out these other delicious potato side dish recipes…
– Duck Fat Roasted Potatoes
– Potato Latkes
– Tex-Mex Potatoes
– Mixed Mashed Potatoes
– Scalloped Potatoes
– Patatas Bravas coming on September 29th, 2022
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/french-fries/

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Gnudi aka Malfatti Recipe • Italian Dumplings without Pasta! | Club Foody

 

I find Italians amazing! They have style; fashion, beautiful cars, amazing places, delicious food & wine, culture, arts, history, and much more. When it comes to food (and wine), I simply love their cheese, coffee, Pasta, gelato, Cannoli, etc. Gee, I can’t wait to visit their country… It’s been on my bucket list for a long time!
 
Pasta is one of my weaknesses (although the list seems to be getting longer). Served with a beautiful well-seasoned sauce, this is an incredible meal! Although I enjoy pasta a lot, there are a couple of dishes that I really like and they’re actually “pasta-less” (is that a word?). There’s Gnocchi which is a dumpling made with potato and also this featured one… Gnudi aka Malfatti!
 
What is this dish?
It’s a dumpling made from ricotta cheese, spinach and other fresh ingredients. It’s basically the filling that you’d find in stuffed pasta like ravioli. It’s absolutely delicious! I like to serve them with my Marinara Sauce and sprinkle cheese on top. Some like to serve them with basil butter…
 
Gnudi aka Malfatti is only one recipe with two names depending on which Italian region it’s from. The difference is about the meaning of the dish itself. While the Tuscan gnudi means “naked” referring to not covering the filling with pasta, malfatti means “poorly made”. In fact, I always called them malfatti until one day I ordered gnudi at a restaurant. By the time I got my order, I realized that it was the same thing with two different names.
 
Although it’s a quick recipe to make, there’s a little step to make the day before; it’s to drain the ricotta cheese. Unless you purchase the ricotta cheese impastata which has very low moisture, the regular ricotta has to be drained beforehand. Is it worth it to buy impastata? NO, it’s not! By draining your regular ricotta, you’ll achieve exactly the same results. To learn how to proceed with this step, click on this link… Ricotta Cheese • How to Drain
 
This Gnudi aka Malfatti recipe is unbelievably delicious! These little pillows are light and fluffy. It’s an amazing comfort food plus it’s so quick and easy to make. It can be served as an appetizer or a main course with fresh Crusty Bread… yum!
Bon Appétit!
 
Here are several more delicious Italian recipes for you to enjoy…
– Spaghetti alla Carbonara
– Italian Burgers with Tomato Slaw
– Meat Lasagna
– Cannoli
– Italian Stuffed Pasta Shells
– Quattro Formaggi Pizza ~ Four Cheese Pizza
– Italian Meatballs
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/gnudi-aka-malfatti/

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Italian Seasoning • Home Blend - Tips & Tricks | Club Foody

 

A few years ago, my mother asked me over the phone for a recipe for one person where protein and veggies can be cooked together. Right away I thought of my Red Snapper en Papillote. A couple days later, she called and I asked her how it was. She told me that she didn’t find anything special about it. I was surprised but it’s only when I went to visit her a few months later that I realized why she wasn’t too fond of the recipe.
 
When I was over at her place, we decided to cook together. Making sure we had all the ingredients and seasoning, we took them out. The color of a few of her spices didn’t look right so I opened them to smell… They went bad, lost all their potency including their color. They had no benefits left to enhance any dish and were basically “dead”!
 
That’s the issue with most home cooks using certain spices that have been sitting in their cupboards for a long, long time. They don’t last indefinitely so therefore it’s always a good idea to buy them in smaller volumes or recycle them by making other blends like Pumpkin Pie Spice, Mixed Spices (Épices Mélangées), Za’atar, and so on including this popular one… Italian Seasoning!
 
This spice is amazing and I use it in many of my recipes including Italian Meatballs, Cheesy Breadsticks, Pasta Salad, Meat Lovers Pizza, Baked Goat Cheese with Almonds, Mediterranean Eggplant Casserole, Red Jalapeno Peppers Stuffed with Cream Cheese & Feta, etc.
 
The beauty of making this Italian Seasoning spice blend is you’re using spices that you already have in the cupboard. Instead of letting them sit around until they go off, you can recycle your other spices by making this blend.
 
Here are the ingredients
– 1 tbsp. dried oregano leaves
– 1 tbsp. dried marjoram leaves
– 1 tbsp. dried thyme leaves
– 1 tbsp. dried basil leaves
– 1 tbsp. dried rosemary, medium ground
– 1 1/2 tsp. dried sage leaves
– 1 tsp. savory leaves
– 1/2 tsp. dried parsley

In the jar of a spice grinder, add rosemary and process until fine. In a bowl, combine all the ingredients, whisking very well. Store blend in an airtight container. Makes 1/3 cup

 
I like to cook with fresh ingredients and the same applies when I use dry ingredients. Making this quick and easy Italian Seasoning blend will help to salvage certain spices that haven’t been used for a while plus you’ll be saving money instead of throwing them in the garbage…
Bon Appétit!
 
Check out these other homemade blend recipes…
– Onion Soup Mix – Make your own
– Creole Seasoning Mix
– Homemade Old El Paso Taco Seasoning
– Vanilla Sugar – How to Make It
– Jamaican Jerk Seasoning coming on May 15th, 2021
– Za’atar
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/italian-seasoning-homemade-blend/

Slow Cooker Chicken Cacciatore Recipe • Tasty & Easy Dish! | Club Foody

 

I don’t know about you but I have a crazy schedule! Since last February 2020 when we returned from Mexico after our honeymoon, I haven’t stopped working. When I say working I mean working 7 days a week. With the pandemic, what better choice than to keep busy so I’ve been working hard, creating new recipes, filming, editing, and so on.
 
After a while, I got quite tired therefore I needed a “break” from cooking. That is when I remembered my Slow Cooker Chicken Cacciatore! I haven’t made it for a few years and it was a great recipe to make without too much prep.
 
This is an amazingly flavorful dish! Some recipes can be “blah” but definitely not my version. Besides being so colorful, it has a slight “zip” to it without being too spicy. The combination of ingredients blends really well together. I also like to add black olives, not a traditional ingredient, but it gives the dish more flavor!
 
As I mentioned, there’s little preparation to do for this Slow Cooker Chicken Cacciatore recipe. After browning the chicken thighs and coarsely chopping the veggies, it’s pretty much ready to go. The beauty of using a crock pot is it’s like having your own personal chef at home. You prep, set the time and forget about it… it’s that simple!
 
Like I said, there are great ingredients in this dish. I use red wine but you can always substitute dry white. I also use my own Tomato Purée as well as my lovely homemade Marinara Sauce. When foods are made from scratch, everything tastes better so to get their recipes, click on the links…
 
You’re busy, I’m busy, everybody is busy so don’t compromise by buying processed food or ordering from your local restaurant and simply make this tasty Slow Cooker Chicken Cacciatore! It can be served with rice but I prefer pairing it with pasta. To make your noodles from scratch, click here… Homemade Pasta
Bon Appétit!
 
Check out these other amazing slow cooker recipes…
– Slow Cooker Beef Stew
– Texas BBQ Slow Cooker Pulled Pork
– Slow Cooker Beef Barley Soup
– Slow Cooker Rice Pudding
– Slow Cooker Pepper Beef
– Red Beans and Rice ~ Slow Cooker
and for even more chicken recipes, click on this link… Recipe Category • Poultry

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/slow-cooker-chicken-cacciatore/

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