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    Seared Soy Glazed Mushrooms w/ Mashed Potatoes

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    Recently, we asked you all what recipes you wanted to see more of. There were quite a few mushroom replies, which was surprising (not really sure why). I’m here for the challenge because mushrooms are such an easy food to prepare, and they don’t need much to make them delicious. I decided to whip up this umami rich Seared Soy Glazed Mushrooms recipe with these Creamy Roasted Garlic Mashed Potatoes! 

    This dish is incredibly savory, and the mushrooms pair perfectly with the Creamy Roasted Garlic Mashed Potatoes. By the way, mashed potatoes (really any type of potato dish) are one of my favorite foods. I grew up enjoying mashed potatoes with fried eggs and pickled onions (totally a Dominican thing), and now that I think about it, this dish would work really well with a fried egg added to it! This recipe is great for the holidays too, if you’re looking for ideas for your next gathering. Let’s get started! 

    In a small bowl, mix the oil, soy sauce, and spices. Add the mushrooms to another small bowl, and drizzle the marinade over the mushrooms, massaging it into the mushrooms. Let sit for an hour+. Once ready, heat an oiled non-stick pan, and add the mushrooms. Cook for 2-3 minutes on each side over high heat, until both sides are a deep golden brown. Enjoy with the mashed potatoes or your favorite side! 
     
    But if you’re going the mashed potato route…Chop the potatoes into large chunks (leave skins on) and boil in a small pot with salted water for 25 minutes, or until tender. While that’s happening, roast your garlic** see below. Once the potatoes are cooked, drain out most of the water from the pot, leaving behind 2 tablespoons of the boiling water in the pot. Add the roasted garlic, cheese, milk, and salt. Mash together with a masher or pestle until smooth and creamy. Top with butter, fresh thyme, and black pepper. Enjoy! 
     
    Print
    Seared Soy Glazed Maitake Mushrooms w/ Mashed Potatoes
    Servings: 2
    Ingredients
    For the mushrooms
    • 1/2 lb maitake or oyster mushrooms
    • 2 tablespoons olive oil
    • 1 tablespoon soy sauce
    • 1/4 teaspoon ground paprika
    • 1/4 teaspoon garlic powder
    For the potatoes
    • 2 large or 4 small Yukon gold potatoes
    • 1/2 head roasted garlic
    • 2 ounces havarti cheese, shredded
    • 1/4 cup milk
    • 1/2 teaspoon salt
    • Butter fresh thyme and black pepper, to taste
    Instructions
    For the mushrooms
    1. In a small bowl, mix the oil, soy sauce, and spices. Add the mushrooms to another small bowl, and drizzle the marinade over the mushrooms, massaging it into the mushrooms. Let sit for an hour+.
    2. Once ready, heat an oiled non-stick pan, and add the mushrooms. Cook for 2-3 minutes on each side over high heat, until both sides are a deep golden brown.
    For the mashed potatoes
    1. Chop the potatoes into large chunks (leave skins on) and boil in a small pot with salted water for 25 minutes, or until tender

    2. While that's happening, roast your garlic** see below

    3. Once the potatoes are cooked, drain out most of the water from the pot, leaving behind 2 tablespoons of the boiling water in the pot. Add the roasted garlic, cheese, milk, and salt. Mash together with a masher or pestle until smooth and creamy. Top with butter, fresh thyme, and black pepper. Enjoy as a side to your next meal!

    Recipe Notes

    To roast the garlic, preheat the oven to 400F. Chop about 1/4″ from the top of the garlic head, exposing the cloves. Add this to a sheet of aluminum paper and drizzle 1 teaspoon of olive oil over the exposed head. Cover with the aluminum and bake for 25-30 minutes, or until the garlic is tender. Allow to cool, & remove the garlic cloves from their skins

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    Crispy on the outside, oozy on the inside, we are Crispy on the outside, oozy on the inside, we are using @cabotcheese seriously sharp cheddar to make these bolitas de yuca for your superbowl turn up! A mouthwatering Dominican appetizer made with my favorite root vegetable, these bolitas feed a crowd and pair perfectly with Cabot cheddar, which is naturally aged and 100% lactose free. See below for the full recipe! #cabotcreamery 

Ingredients 
🧀 1 pound yuca, peeled and chopped into small chunks 
Salt
🧀1 tablespoon butter 
🧀1/2 jalapeño, seeded and finely chopped 
🧀1/4 teaspoon of garlic
🧀1/4 teaspoon of paprika 
🧀4 ounces of Cabot Seriously Sharp Cheddar Cheese, cut into small 1/2” chunks 

Directions:
🧀Preheat the oven to 450F.
🧀Bring a medium pot of salted water to boil and add the yuca. Boil for 30 minutes or until tender. Drain the yuca, remove all of the fibrous stems and add to a medium sized bowl. 
🧀Mash the yuca well with butter, jalapeño and spices until completely smooth. Adjust for salt and set aside until cooled. 
🧀Grab about 1 1/2 tablespoons of the yuca mix, put the cheddar cheese in the center and roll it up into a ball. Repeat for the remaining yuca and cheese. 
🧀Add the yuca balls onto a parchment paper lined baking sheet OR air fryer and spray with oil. Bake for 25 minutes (or air fry for 10-12 minutes) until crispy and browned on the outside. Enjoy on their own or with your favorite sauce! 

TIPS: 
👉🏽If the balls are extra sticky, wash and dry your hands throughout the rolling process - this will help. 
👉🏽If your yuca mash is bulky, add a little bit of water while mashing to make it smoother.
    Ya’ll, let’s normalize checking in on people w Ya’ll, let’s normalize checking in on people when we see them versus commenting on their bodies. It’s just not it. Over the holidays, I had to check several family members about this. For many including myself, it’s awkward, uncomfortable and even if well-intentioned, it can be triggering for people. And you just never know what’s going on (maybe they’re sick, maybe they’re on medication, maybe they’re pregnant and don’t want you in their business)

What are some other ones you’ve been told? The latest on my roster has been “damn that ass is fat” 🤣 (can’t make this up)
    NEW MONTH, NEW SERIES. This time we’re talking a NEW MONTH, NEW SERIES. This time we’re talking about relationships. Do you ever wonder what science has to say about maintaining a fulfilling long-term relationship? Today on the podcast, we interviewed acclaimed relationship scientist, #tytashiro. His book, The Science of Happily Ever After, shows how our decision-making abilities falter when choosing mates and how insights from social science can help us make smarter decisions. 

You don’t want to miss an episode of our dating and relationships series! We are going to speak to everyone from @tenneshawood the founder of the first ever matchmaking firm dedicated to black professionals, to @loganury the author of How Not to Die Alone & director of relationship science at the dating app Hinge. And of course we can’t talk about relationships without talking about divorce, so we will interview @chautethompson, a counselor who helps couples and families grow healthier relationships.

What we cover:
What “happily ever after” really means
Why we only get 3 wishes for an idea partner
Why most people wish for the wrong things
Why the seeds of marital conflict can be traced back to your first dates
How to improve the quality of your existing relationship
Why is it so hard to date these days?
What is wrong with online dating?
What is the best age to get married?
What is the worst age to get married?
How to swipe smarter on dating apps.
What traits make a great life partner?
What is the number 1 trait to have in a satisfying relationship?
Is being “nice” a bad thing in relationships?
What is a novelty seeker and why could that be a dealbreaking trait?
3 things to look for successful online dating (hint: it’s not compatible zodiac signs).
Does wealth really matter in relationships?
Are soulmates real?
What does it take to make relationships work?
Should you feel a spark when dating?
1 thing you can do NOW to improve your relationship.

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