Roasted Garlic Mashed Potatoes Recipe | Club Foody

As I’ve often said, most dishes need a side to wrap them up deliciously. It can be a creamy Mac and Cheese to go along with burgers, Couscous to accompany grilled chicken, Rice with kebabs, Baked Beans with pork chops or eggs, Asparagus or Sautéed Mushrooms next to a steak, and so on.
 
When it comes to potatoes, there are so many ways of serving them as a side dish like French fries, Aloo Gobi, Croquettes, Duck fat Roasted , Potato Skins, Hash Browns, Cottage Fries, Twice Baked, Gratin Dauphinois, Poutine, Olivier salad or the classic one, and more. When it comes to mashed, I have a few that I like depending on my main course. It can be my Mixed Mashed Potatoes, Creamy Robuchon style or this one… Roasted Garlic Mashed Potatoes!
 
I love garlic and this easy recipe is a popular one at our house. Within 30 minutes, this side is ready as long as your roasted garlic is already done especially if you use the oven method. There are also other ways to roast garlic so to find out more, click on this link… Roasted Garlic. Another flavorful alternative you can do is to use my compound Garlic Herb Butter and skip the roasting
 
Talking about butter, when I make these Roasted Garlic Mashed Potatoes, I use butter and a lot of it– everything tastes better with butter! Besides using the regular salted one, I also add my Chive Butter which gives a nice “oniony” flavor to the side dish. To make the task easier, take your butter out of the fridge a good 15 to 20 minutes prior to mashing the potatoes so they’re soft and incorporate better. I do that when I start boiling the potatoes.
 
After a good scrubbing, I leave the skin of the potatoes on not only for visual appeal but because they’re healthy. That’s right! Red potato skins have fiber, iron, potassium and also vitamin B. The skin is so thin, it’s barely noticeable plus you have the benefits from it.
 
These Roasted Garlic Mashed Potatoes are so tasty! They’re a good accompaniment for many proteins and certainly a delicious change from regular mashed. This great recipe is a must try!
Bon Appétit!
 
Here are more great side dish recipes for you to try…
– Green Beans with Chili-Orange Oil
– Vegetable Medley
– Jicama Mango Pepper Salad
– Smoky Bacon Creamed Corn
– Mushroom Risotto
– Tabbouleh
– Squash à la Canadienne
and for even more side dish recipes, click on this link… Recipe Category • Vegetables & Sides

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/roasted-garlic-mashed-potatoes/

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Smoky Mac & Cheese Beef Recipe • Tastier Version! | Club Foody

 

When it comes to food, I admit that I have a few weaknesses. One of them is pasta! I find it so versatile. Pasta has so many shapes and with all the possible sauces and proteins that can be added to it, there’s never a boring meal made with pasta. It’s also easy to cook plus it has a long shelf life. If you like to make pasta from scratch, add different flavors to it like beets, carrots, spinach, squid ink, saffron, herbs, etc.
 
The selection of pasta dishes goes on and on. I have dozens and dozens of recipes like Penne alla Vodka, Lamb Ragù with pappardelle, Pastitsio, Tuna Casserole, Spaghetti alla Carbonara, Meat Lasagna and many more. There’s a popular one that I make often and it’s Mac and Cheese. Although we love it as is, I came up with another version… Smoky Mac & Cheese Beef!
 
The base is just like my regular recipe but with a few added ingredients, this incredible pasta dish is elevated to a new whole level of yumminess! With onions, red peppers (you can always substitute poblano), ground beef and great seasoning, this is certainly an original recipe to make!
 
I’m sure you’ve heard many times that “fat is flavor”, right? This applies very well for this Smoky Mac & Cheese Beef. After all the ingredients of the meat mixture are in, it simmers until the liquid and fat is gone which takes a good 25 to 30 minutes. The ingredients absorb the fat and in return, intensify the taste of the mixture. Now, if you want to make it faster, after the meat is cooked and before adding the garlic, drain it but I’m telling you you’ll be missing out on the flavor.
 
Either you leave it in or drain the fat, start cooking the noodles while the meat mixture is simmering. Then start the cheese sauce which takes maybe 6 to 7 minutes to make. Just a quick trick… If the pasta is ready before using it, pour a little bit of oil over, gently toss it around to coat. This will prevent the noodles from sticking together and drying out.
 
This elevated version is so delicious plus it’s a meal on its own! Surprise your family by serving this flavorful Smoky Mac & Cheese Beef tonight for dinner… they’ll love it! Here’s another macaroni recipe to add to your folder… Frankie’s Macaroni Casserole
Bon Appétit!
 
Here are several more delicious pasta recipes for you to enjoy…
– Creamy Shrimp Linguine
– Lady Athena’s Rockin’ Crab Shell Pasta
– Zucchini Pork Penne
– Turkey Tetrazzini
– Fettuccine alle Vongole – Clam Fettuccine
– Gnudi aka Malfatti
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/smoky-mac-cheese-beef/

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

Stuffed Cabbage Rolls Recipe • A Tastier Version! | Club Foody

 

When my brother and I were kids, we ate what our parents made for us. Whatever was in front of us, we had to eat it. There wasn’t a situation of “no, I don’t like it, I don’t want it”. We weren’t acting like spoiled brats and actually, it helped us to open up our minds and develop our taste buds for a wider variety of foods.
 
Although I wasn’t difficult (or couldn’t be difficult), there were a few dishes I really didn’t like and one of them was Stuffed Cabbage Rolls! I’m not sure how my mother made it but that meal wasn’t my cup of tea. Every fall, it was on the menu and each year, it was a painful moment for me. Interesting enough, David was the same when he was a child so when we moved in together, we decided to try making a better version than our parents… I’m glad we did!
 
I think most recipes out there lack flavor and the results are bland. The filling plays an important role in this dish and we made sure to amplify its taste. What did we do different than they did? Not much besides adding hot Italian sausage to the lean ground beef. Is the mild one an option? NO! We also added “seasoned” Panko breadcrumbs – again more flavor! Now we’re not too sure if our mothers used “Minute Rice” for the stuffing but we prefer using basmati.
 
Another important ingredient to enhance these Stuffed Cabbage Rolls is the tomato sauce. Plain is boring so we brought it up a little bit by using San Marzano tomatoes along with tomato paste, tomato sauce, onions and garlic. A surprising ingredient added to the sauce is balsamic vinegar – it gives some sweetness as well as acidity. When it comes to seasonings, there’s not an endless list… just some Italian seasoning, brown sugar to balance the sauce, some black pepper and parsley. As you see, it’s not a complicated sauce in terms of flavor but certainly much better than the plain ones…
 
This Stuffed Cabbage Rolls recipe makes about 14 rolls but depending on the size of the cabbage, you might make less or more as long as you use up all of the meat mixture. They’re a great comfort food and freeze well for up to 6 months.
Bon Appétit!
 
Here are more tasty comfort food recipes for you to try…
– Turkey à la King on Toast
– Swedish Meatballs
– Pepper & Sausage Casserole
– Meat Lasagna
– Coffee Beef Stew
– Fisherman’s Pie
– Quattro Formaggi Pizza – Four Cheese Pizza
and for even more comfort food recipes, click on this link… Recipe Category • Comfort Food

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/stuffed-cabbage-rolls/

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Best Beef Borscht Recipe • A Tasty Twist on a Classic! | Club Foody

 

When we started living together, I introduced David who’s now my husband, to a lot of my favorite recipes which were mostly French, Latin, Italian, Levantine and African. He did the same with German as well as many Eastern European dishes that he grew up with like Beef Rouladen, Schnitzel, Olivier Potato Salad, Chocolate Babka, Zwiebelrostbraten, Spätzle, Bratkartoffeln, Pierogi, Torte, Apple Strudel, Stollen, etc. It was a delicious way to learn from each other.
 
We also shared our soup recipes with each other. His list was quite short. Mine, on the other hand, was quite extensive. The one he introduced me to was okay until I put my own little touch to it and then it became the Best Beef Borscht ever! This recipe is simply incredible! With beets, beef, vegetables, and seasonings, this is a healthy and nutritious soup to make this season.
 
Why is it the Best Beef Borscht? Because it has seasonings along with fresh ingredients! I use primarily beef broth and some vegetable broth which brings a flavorful complexity to the mix. When it comes to beets, many slice them… I prefer dicing them. I do the same with my onions, carrots and celery therefore the sizes are similar making a better soup to enjoy instead of big awkward pieces here and there. While the traditional recipe uses white vinegar, I add balsamic vinegar giving another dimension to the soup.
 
Sunflower and safflower oil are the most popular ones use in Ukraine, Poland, Lithuania, Russia, Latvia, Moldova, and others. In our house, I rarely use them so my next best alternative is canola because it’s flavorless and its smoke point is at 400ºF/204ºC. It’s a great all-purpose oil to substitute. To get more info about oils, click on this link… Know Your Oils and Their Smoke Points
 
Besides this featured recipe, I also have many soup recipes with beef including Picadillo, Corn Beef and Cabbage, Italian Wedding Soup, Solyanka, Carne en su Jugo, Beef Barley, Pasta e Fagioli, Vegetable Beef, Lasagna, Asian Beef, Beef Tortellini, and many others…
 
This fall, try this classic soup! Before serving, add a big dollop of sour cream and garnish with some chopped dill… yum! To make a complete meal, I like to serve this Best Beef Borscht with crusty bread. Easy to make, your family will love it!
Bon Appétit!
 
Check out these other delicious soup recipes…
– Italian Wedding Soup
– Wonton Soup
– French Onion Soup Gratinée
– Chicken Tortilla Soup
– West Coast Smoked Salmon Chowder
– Split Pea & Ham Soup
and for even more soup and chowder recipes, click on this link… Recipe Category • Soups
 

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/best-beef-borscht/

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

Zwiebelrostbraten Recipe • Delicious German Beef! | Club Foody

 

Before meeting David who’s now my husband, German cuisine was probably my least favorite. After going to German restaurants a few times, my verdict: the food was “bland and lacked flavor”. I also made that comment to him when we met… he kind of agreed. Although I got disappointed a few times, I didn’t give up on German food and after his mother introduced me to some recipes, I decided it was time for me to add my personal touch to them.
 
German desserts are incredible. I’m thinking of delicious Stollen, Zwetschgenkuchen, Coffee Cake, Kirschenmichel, Black Forest Cake, Pfeffernüsse, etc. When it comes to savory dishes, most need a boost in the flavor department and that includes Beef Rouladen, Hasenpfeffer, Schnitzel, Sauerbraten, Flammkuchen, Eisbein, and others as well as Zwiebelrostbraten!
 
What is Zwiebelrostbraten?, you may ask. It’s a dish from Austrian and Swabian (southwest Germany) cuisine. Technically, it’s roast beef served with a brown gravy, topped with Crispy Fried Onion Strings along with a side of Spätzle noodles, mashed or roasted potatoes. My mother-in-law loved serving it on Sunday.
 
When I have roast beef that’s what I use otherwise I use eye of round steaks. After seasoning them generously with salt and pepper, I let them rest for 20 minutes – always let your meat come back to room temperature. After it’s cooked until nicely browned, I set them aside while making the gravy.
 
This is where I put my own touch by adding flavor to the gravy. Besides the beef broth, I add red wine. I also add tomato paste, some hot German mustard – the brand I use is Löwensenf which can be found in most European specialty stores -, brown sugar and balsamic vinegar… not traditional but certainly a good one to add. All combined, these ingredients give a beautiful taste to the gravy perfect for the Zwiebelrostbraten!
 
As I mentioned earlier, this dish is served with fried onions and either spätzle noodles, mashed or roasted potatoes. Last week, I posted my quick and easy Crispy Fried Onion Strings and those are what I use to top the meat. I prefer serving it with my homemade Spätzle Noodles but if you prefer, mashed or roasted potatoes are a great alternative.
 
This flavorful German recipe is just incredible! With a few added ingredients, my elevated version of Zwiebelrostbraten is absolutely delicious! If you’ve never had it before, you have to put this on your list… trust me, it’s that good!
Bon Appétit!
 
Here are more incredible beef recipes for you to enjoy…
– Filet Mignon • How to Cook Perfectly
– Hungarian Beef Goulash
– Mediterranean Eggplant Casserole
– Beef Stroganoff
– Frankie’s Macaroni Casserole
– Veal Ossobuco
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/zwiebelrostbraten/

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

Oatmeal Apple Cookies Recipe • A Tasty Treat! | Club Foody

 

September is a busy month for many folks. Summer is on its way out and most people are back to work including the little ones who returned to school for another year. This is also the month to get ready to close the cottage and/or store the patio furniture. If you grew a garden this summer, you’ll be busy harvesting it which more than likely means you’ll end up canning your fruits and vegetables.
 
September also means “apples” to me… I know I can buy them all year round but I make an excuse to visit my local orchards. Of course I buy a lot so I can make my favorite apple recipes like Apple Cheese Soufflés, Apple Betty, Apple Butter, Apple Crisp, Apple Cheese Pie, Apple Strudel, Oliebollen, Stuffed Pork Tenderloin and many others including this featured one… my Oatmeal Apple Cookies!
 
Crispy on the outside and tender inside, these are a delicious snack to enjoy mid-afternoon, after school, for dessert or simply anytime you crave them! This is an easy recipe and to intensify the flavor, I add some of my Homemade Apple Sauce in the batter… yummy!
 
To get the best results making these tasty Oatmeal Apple Cookies, here are a few points I’d like to highlight…
– I use rolled oats also known as old-fashioned oats for my cookies – DO NOT use quick oats or instant oats… they’re not the right ingredient for this recipe.
– Like any other ingredients in your kitchen, baking powder and baking soda also have an expiration date so make sure they’re still usable.
– DO NOT overmix the dough. As soon as the dry ingredients are blended, stop.
– Cover the dough with wax paper to prevent it from drying out and chill it for 24 hours and up to 2 days. Chilling the dough is important for a couple things; your cookies won’t spread as much when baking in the oven plus the texture will be perfect… crunchy on the outside and soft inside.
– Darker baking sheets will cook the cookies faster. If using them, decrease the oven temperature by 25ºF. Depending on your oven, you might want to check them 2 to 4 minutes prior to when the baking time is over.
– Don’t overcrowd the baking sheet.
– Use parchment paper or a silicone mat. NEVER and I repeat NEVER use butter otherwise the bottom will burn. Another alternative is to use cooking spray instead.
– Don’t be a cat and let your cookies bake without opening the oven door. I know it’s tempting but resist doing it because each time that door opens, you’re cooling off the oven drastically.
 
Every September, I like baking these tasty Oatmeal Apple Cookies! They’re easy to make and certainly a great recipe to have on hand! With all these tips, you’re now ready to make and enjoy them this fall…
Bon Appétit!
 
Here are more delicious cookie recipes for you to try…
– Lemon Rosemary Madeleines
– Fig Newtons Cookies
– Biscotti
– Chocolate Chip Cookies
– Spicy Gingerbread Cookies
– Powerhouse Cookies
– Butter Pecan Cookies
– Thumbprint Cookies
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/oatmeal-apple-cookies/

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