Author

flavorslutofficial

Sweet potato casserole is a Southern holiday dish that packs plenty of warming autumn spices and brown sugar into one deliciously sweet casserole. Feel free to top with lots of mini marshmallows double or omit the pecans or use both. You’re the boss chef! Get it!

Sweet Potato Casserole

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Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Course: Holidays, Side Dish
Cuisine: American
Servings: 4
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Ingredients:
 
  • 3 lbs sweet potatoes (peeled, chopped bite size)
  • 10 Tbsp butter
  • ¾ cup light brown sugar (loosely packed)
  • 2 Tbsp vanilla extract
  • 1 tsp kosher salt
  • 1 ½ tsp cinnamon
  • 4 Tbsp maple syrup or pancake syrup
  • 2 eggs
  • ½ tsp ground clove
  • ½ cup pecans (*optional)
  • mini marshmallows (*optional)
Instructions:
  • Wash and peel your sweet potatoes, and cut them into bite sized pieces. Boil until easily pierced with a fork.
  • Drain the sweet potatoes and mash until semi-smooth. If you have a kitchen aid mixer you can use the paddle attachment to quickly mash them!
  • To the mash add 8 Tbsp butter, ½ cup brown sugar, 1 Tbsp vanilla, ½ tsp salt, 1 tsp cinnamon, ½ tsp ground clove, and 3 Tbsp maple syrup. Continue mashing until well combined. At this point taste your casserole for seasoning and adjust as desired. When you are satisfied with the taste add the eggs and stir to completely combine.
  • Preheat your oven to 350°F and pour your sweet potato mash into an oven safe baking dish. Using the back of a large spoon smooth the top of the casserole leaving swirls through the top.
  • In a small pot over low heat melt 2 Tbsp butter. When the butter has melted remove the pot from heat and add ¼ cup brown sugar, 1 Tbsp maple syrup, ½ salt, ½ cinnamon, 1 Tbsp vanilla, and ½ cup chopped pecans if using.
  • Pour your butter mixture over the top of the casserole and top with mini marshmallows if desired.
  • Bake uncovered for 20 minutes in the middle rack of the oven.
  • Allow to cool slightly before serving. This casserole is delicious warm or at room temp. Enjoy!

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This classic and simple holiday dressing uses Canyon Bakehouse gluten free bread to make a comforting and delicious side dish everyone at the table can enjoy! 

**I know dressing is a fierce battle between dry and wet styles. Pictured are 1 inch cubes producing a dry style dressing. If you prefer a wet dressing cut your cubes into 1/4 inch or smaller pieces.**

Holiday Dressing

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Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Course: Holidays, Side Dish
Cuisine: American
Servings: 4
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Ingredients:
 
  • 24 oz loaf sliced GF bread, thawed if frozen (I used Canyon Bakehouse Honey White)
  • 4 ribs celery (thinly sliced)
  • ½ large yellow onion (finely chopped -approx. 1.5 cups)
  • 2 shallots (finely chopped)
  • 1 leek (whites and light green only) (thinly sliced)
  • 4 cloves garlic (minced)
  • 6 Tbsp salted butter
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 2 eggs
  • 2 tsp poultry seasoning
  • 1 tsp rubbed sage
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 4 cups chicken or turkey stock
Instructions:
  • Preheat your oven to 350°F and cut your bread into bite sized pieces. If you prefer a wet dressing cut smaller pieces (¼ inch) if you prefer a dry dressing cut larger pieces. (1 inch).
  • On a dry baking tray place all your bread cubes and cook for 20-40 minutes to dry the bread out. Timing will depend on the size you cut the bread to. You are aiming for a stale bread feel. The bread cubes should feel slightly hard to the touch, but should remain pale. Check the bread cubes often while in the oven.
  • When your bread cubes are ready remove them from the oven and set aside. Do not turn the oven off.
  • In a large skillet over medium-high heat add your butter and allow to melt. To the melted butter add the prepared yellow onion, leek, shallot, celery, and ½ tsp salt . Stirring often allow to cook for 20 minutes or until the vegetables begin to brown. When the vegetable are ready add the garlic and cook just until fragrant, about 1-2 minutes.
  • Pour the contents of the skillet into a large bowl and allow to cool enough to be able to mix with your hands.
  • When the vegetables are just cool enough to handle add the dried bread cubes to the bowl along with all remaining seasonings, and the chicken or turkey broth. Mix together and taste for seasoning- adjust to taste as necessary. When you are satisfied with seasoning levels mix in the eggs and combine well.
  • Mix the dressing together with your hands squeezing the bread cubes as you go allowing them to break slightly and absorb more broth. Combine well. There will still be unabsorbed stock at the bottom of the bowl. This is totally okay!
  • Pour the dressing and stock from the bowl into an ungreased 9 x 9 baking dish. Cover with foil and cook for 40 minutes at 350°F. Remove the foil and cook the dressing uncovered for 10 minutes. Allow to cool slightly before serving and enjoy!

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Lumpia are a seriously delicious blessing upon us all from the Philippines made specifically to bring us a taste of the heavens. I’m not really sure of their history, but I am sure that I’m super thankful they exist lol. Lumpia come in all shapes and sizes, and are similar to an eggroll in fillings. If you can find them- gluten free lumpia wrappers do exist, usually made of cornstarch, and can be subbed for the rice paper here. Just follow the directions on your package when rolling. I personally can never find them so we’re turning to rice paper because it never does us wrong and has ALL the versatility!! 

I make my lumpia larger (think eggrolls) because I’m lazy and don’t want to wrap more of them, but feel free to use less filling per and use more rice paper (2 per lumpia) to make them skinnier and more snack size. The filling can also be made several days ahead of time before rolling to save on time!

Air Fryer Lumpia

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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Filipino
Servings: 10 lumpia
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Ingredients:
 
  • 1 lb ground pork
  • 2 bunches green onions
  • 1 shallot
  • 1 carrot
  • 8 oz mushrooms
  • 10 oz cabbage
  • 1 tsp fresh ginger
  • 6 cloves garlic
  • 1 Tbsp GF soy sauce
  • 1 Tbsp vegetable oil ((anything BUT olive))
  • 1 Tbsp rice wine vinegar
  • 1 tsp salt
  • ½ tsp white pepper
  • 20 rice paper wrappers
  • cooking spray
Instructions:
  • In a food processor combine all ingredients except the pork, vegetable oil rice paper, and cooking spray. Pulse until all the ingredients are a fine mince. If you don't have a food processor you can mince or finely shred the same ingredients by hand and then stir it all together. It's pretty quick either way!
  • In a large pan over medium high heat add the vegetable oil and brown your pork. When browned add the minced ingredients from the food processor and cook until the vegetables are soft, fragrant, and there is no liquid in the pan. Liquid in your filling will make your lumpia soggy! This should take about 10-15 minutes.
  • Fill a shallow dish with warm water (I use a pie pan) and working one at a time soak the rice paper. When the rice paper becomes soft and pliable set it on a hard flat surface and fill with approximately 2 Tbsp of filling in the center of the rice paper. Fold the sides in, then bring the bottom of the wrapper up to cover the filling, and then roll until closed.
  • Preheat your air fryer for 10 minutes at 400°F
  • Because rice paper tears easily I elected to double wrap the lumpia. This is optional, but does make a crispier and sturdier final product and takes away the potential of leaked fillings when air frying.
  • Place the wrapped lumpia on a baking sheet sprayed with cooking spray, and spray the tops lightly with cooking spray.
  • When ready to air fry cook each side at 400°F for 10 minutes per side do not allow the lumpia to touch in the fryer or they will stick together. Lumpia will have a white crunchy shell with hints of golden brown when done. Enjoy with soy sauce or sweet chili sauce!

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Bibimbap

by flavorslutofficial

A vibrant Korean dish that features easy to find ingredients, loads of vegetables, and steaming hot rice. Short on time? The vegetables can be prepared a few days in advance as they only get tastier the longer they sit! Yum!

Bibimbap

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Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: main
Cuisine: Korean
Servings: 4
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Ingredients:
 
  • 1 lb ground beef
  • 3 Tbsp GF soy sauce
  • 2 tsp sesame oil
  • 2 Tbsp sesame seeds (plus 1 teaspoon)
  • 1 Tbsp rice wine vinegar (plus 1 teaspoon)
  • 4 Tbsp sugar (plus 1 teaspoon)
  • 8 cloves garlic (minced)
  • 1 tsp mirin
  • 3 Tbsp Korean fermented red pepper paste (ensure yours is GF!)
  • 1 large bunch green onions (sliced)
  • 12 oz mung bean or soy bean sprouts
  • 16 oz baby spinach
  • 1 oz dried shiitake mushrooms
  • 1 large English cucumber (also called hot house)
  • 1 large carrot (julienned, matchstick cut)
  • 4 eggs
  • 2 tsp vegetable oil
  • 2 ½ tsp kosher salt
  • 4 portions short grain white rice (cooked, should be hot for serving)
Instructions:
  • fill a large pot with water and 2 tsp kosher salt, bring to a boil. While waiting for the water to boil thinly slice the English cucumber leaving the seeds and skin on. Place the sliced cucumber into a bowl and add ½ tsp kosher salt. Toss the cucumbers so they're all coated with the salt and set aside.
  • When the water has come to a boil move 2 cups of the boiling water into a heat proof bowl or mug and add the dried shiitakes to it. Allow to sit for 20 minutes.
  • While the shiitakes are rehydrating add the bean sprouts to the boiling water and cook for 2 minutes. When cooked using a spider, a fine mesh strainer, or tongs move the bean sprouts to a colander. Do not drain the boiling water from the pot.
  • Rinse the bean sprouts under cool water and when they are cool enough to handle squeeze the water from them. Add the squeezed bean sprouts to a bowl and add 2 cloves minced garlic, 2 sliced green onions, 2 tsp gf soy sauce, and 1/2 tsp sesame oil. Mix together so the bean sprouts are coated and set aside.
  • Next add the spinach to the boiling water and cook for 2 minutes or until the spinach has turned bright green and has become soft. Pour the spinach into a colander over the sink draining the boiling water. Save the pot for cooking the beef. Rinse the spinach with cold water and squeeze the water from the spinach. Move the squeezed spinach to a bowl and add 2 tsp gf soy sauce, 1 tsp sugar, 2 cloves minced garlic, 1 Tbsp sesame seeds, and 1 tsp sesame oil. Mix together well, and set aside.
  • Remove your shiitake mushrooms from the water and trim the stems off. Slice the mushrooms into strips and place them into a bowl and add 1 tsp gf soy sauce. Set aside.
  • Your cucumbers by now should have water surrounding them in the bowl. Rinse the cucumbers and squeeze the water from them. Move the squeezed cucumbers to a bowl and add 1 tsp gf soy sauce, 1 tsp mirin, 1 tsp rice wine vinegar, ½ tsp sesame oil, and 1 tsp sesame seeds. Mix together well, and set aside.
  • Julienne your carrots. Place in a bowl and set aside.
  • In the pot used to boil your water wipe the pot dry. and add 1 tsp vegetable oil. Over medium-high heat add the ground beef, remaining sliced green onion, and 4 cloves minced garlic, and 1 Tbsp soy sauce. Brown the beef and then add 1 Tbsp fermented red pepper paste, 1 Tbsp rice wine vinegar, 2 Tbsp sugar, 1 Tbsp sesame seeds and stir well. Cook for 2 minutes longer and remove from heat. Taste for seasoning and adjust as necessary.
  • In a small bowl whisk together 2 Tbsp fermented red pepper paste, 2 Tbsp sugar and 2 Tbsp water. This is a sauce to drizzle over the top. Thin with more water as desired.
  • In a small skillet over medium-high heat add 1 tsp vegetable oil and crack your eggs into the pan. Fry your eggs until desired doneness and remove from the pan.
  • To assemble: Place rice at the bottom of the bowl and top with desired amount of each of your prepared vegetables, meat, and a fried egg. Drizzle the sauce over and mix everything together before eating. Enjoy!

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Growing up one of my favorite places to eat was this little Thai restaurant near our house called Thai O’cha. If you’re in San Antonio you should 100% go eat there. The staff are friendly, the food is delicious, the atmosphere is cozy, and every time I visit home I make a point of eating there. It’s that good!

My mom’s favorite dish before she became a vegan was Thai Beef Salad ordered “Thai hot” which really just means that shit was SPICY and mom was a real one. My version brings back all the flavors of that dish, which quickly became one of my favorites as well, but makes the spice level tolerable for those of us who could never handle the heat of Thai hot or *ahem* the aftermath lolol. 

Thai Beef Salad (Yum Nua)

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Thai
Servings: 4
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Ingredients:
 
  • 2 10oz steaks, cut of your choice (I used ribeyes, sliced )
  • 1 tsp vegetable oil
  • ¼ cup fish sauce
  • 2 Tbsp GF soy sauce
  • 8 cloves garlic (minced)
  • 1 Tbsp ground black pepper
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp sugar
  • 1 tsp ground lemongrass paste
  • 1 bunch cilantro (leaves only, finely chopped)
  • 2 English cucumbers (sliced ¼" thick)
  • 4 tomatoes (cut into 6 wedges each)
  • ½ cup red onion (sliced *optional)
  • 2 Serrano peppers (minced)
  • 2 limes (juiced)
  • 4 portions cooked white rice (I used jasmine)
Instructions:
  • In a small bowl combine 1 Tbsp fish sauce, 1 Tbsp GF soy sauce, 2 cloves minced garlic, 1 Tbsp black pepper, and 1 Tbsp rice wine vinegar. Whisk together and add your sliced steak, coat well, and marinate for 10 minutes.
  • While steaks are marinating in a large bowl combine 6 cloves of minced garlic, 1 Tbsp GF soy sauce, 3 Tbsp fish sauce, 2 minced serrano peppers, 1 Tbsp sugar, 1 tsp lemongrass paste, lime juice, and cilantro. Whisk together and add the red onion if using, cucumber, and tomatoes. Toss together and set aside.
  • In a pan over medium high heat add the tsp vegetable oil. Remove your sliced steak from the marinade and shake off the excess. Cook your sliced steak until done to your liking. About 5 minutes.
  • Add the cooked steak to the bowl with the seasoned cucumbers, onion, and tomatoes. Toss together to coat everything in the juices at the bottom of the bowl.
  • Divide into four portions and serve over hot rice. Pour any extra juices over top and enjoy!

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Shashouka is a popular and delicious Mediterranean egg dish eaten at anytime of the day! If spice is your thing you could easily dial it up!

Feel free to customize this dish to suit your tastes as the only must have ingredients are the eggs, tomatoes, and accompanying spices. Goat cheese is a delicious tangy option, but if it isn’t your style feta, queso fresco, and leaving the cheese out completely all work beautifully here as well!

Shakshouka

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Main Course
Cuisine: Mediterranean, Middle Eastern
Servings: 4
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Ingredients:
 
  • 8 eggs
  • 28 oz can whole San Marzano tomatoes
  • 1 cup water
  • 1 large onion (chopped)
  • 1 lb eggplant (chopped)
  • 6 cloves garlic (minced)
  • ¼ cup olive oil
  • 15 oz cherry peppers in brine (chopped, stems removed)
  • 2 Tbsp cherry pepper brine
  • 1 ½ tsp ground cumin
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 oz goat cheese (*optional)
  • 2 Tbsp fresh parsley (chopped *optional)
Instructions:
  • In a bowl add the whole canned tomatoes with their juices and squeeze the tomatoes with your hands to break them up, add the paprika, 1 tsp cumin, chopped cherry peppers, and 2 Tbsp cherry pepper brine. Stir and set aside.
  • In a large pan over medium-high heat add 1 Tbsp olive oil and the chopped onion. Cook until the onion is soft and beginning to brown about 5 minutes.
  • Add the remaining 3 Tbsp oil and eggplant and continue to cook until the eggplant is soft about 7-10 minutes. When the eggplant is soft add 1 tsp salt, 1 tsp black pepper, and the garlic. Toss to coat the eggplant and onion. Cook until the garlic is fragrant, about 1 minute.
  • Reduce your heat to medium and add your bowl of tomatoes and peppers to the pan. Allow to simmer for 5 minutes, stirring occasionally. Add 1 cup of water and stir again.
  • In the pan with the back of a spoon or rubber spatula gently make holes in the sauce and crack one egg into each hole. When all the eggs have been added cover your pan and simmer for 5-7 minutes or until the egg whites are fully cooked.
  • When ready to serve sprinkle the goat cheese, ½ tsp cumin, and parsley over top. I serve this dish with GF tortillas, flat bread, or rolls. Enjoy!

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Pronounced “SO-pays” sopes are a delicious Mexican dish that utilizes leftovers to make a quick meal that helps to stretch the budget! Since sopes use corn masa as the base the texture lies between the chew of an arepa and the softness of a tamal (tamale). They cook up in just ten minutes, and can be filled with whatever your heart desires!

For these sopes I used the leftovers from taco night (taco meat, refried beans, lettuce, pico de gallo, and queso fresco). Other common fillings include shredded meat, salsas, cheeses, shredded cabbage, radish, pickled onions. Let your imagination run wild!

Sopes

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4

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Ingredients:

 

  • 2 ½ cups instant masa harina
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp vegetable oil or lard/bacon fat
Instructions:

  • In a bowl combine the masa harina, salt and vegetable oil or lard/bacon fat. With your hands crumble the fat into the masa harina until it has the texture of sand.
  • Slowly pour the warm water into your masa one cup at a time. The water should dissolve into the masa completely before adding the next cup. Your masa should be the texture of fresh play-doh when it's ready! Masa is not an exact science so you may need more masa harina or water to achieve the correct texture, don't sweat it!
  • Divide the prepared masa into 8 even balls. Lightly wet your hands and press the balls into approximately ½" thick circles with your palms re-wetting your hands after each circle. This prevents the masa from sticking to your hands.
  • Heat a large skillet over med-high heat or 400°F if you're using an electric skillet. Lightly grease the skillet, and when it's hot begin cooking the sopes. Cook for 2-4 minutes per side. You're looking for a *slight* golden color.
  • When your sopes have achieved the correct color move them to a baking tray, and while still warm pinch the edges to form a rim around the outside of the sopes. They should look like tiny pie crusts. This step must be done while the sopes are still warm, but be careful not to burn yourself!
  • At this point the sopes are technically done, but I like to place them back on the griddle for just a minute or two to allow the bottoms to crisp up a little more. This step is completely optional though. You do you boo!
  • Fill the sopes with whatever you've chosen. The traditional way is to begin with a smear of beans, then top with meat, cheese, and additional toppings. Enjoy!

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Much like in my chickpea vindaloo recipe you’ll need Kashmiri chile to provide the appropriate amount of heat and color. Kashmiri chile powder is easily found online or at your local Indian market place.

Since tandoori chicken uses a yogurt based marinade it needs lots of time to be able to penetrate the chicken. Allowing the chicken to marinate overnight is best, but at the minimum you will need eight hours. Thankfully the marinade comes together in less than 5 minutes, so you can mix it up and forget about it until dinner time!

Tandoori Chicken

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Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 1 day
Total Time: 1 day 15 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
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Ingredients:
 
  • 8 boneless skinless chicken thighs
  • 1 Tbsp vegetable oil
  • 1 cup whole milk yogurt
  • 1 Tbsp grated fresh ginger
  • 6 cloves garlic (minced)
  • 1 Tbsp ground fenugreek
  • 1 lemon (juiced)
  • 1 Tbsp curry powder or garam masala
  • 1 tsp ground cumin
  • ¼ tsp celery seed
  • ¼ tsp ground clove
  • 1 tsp ground coriander seed
  • ½ tsp mustard powder
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 limes (*optional for squeezing over when done)
Instructions:
  • In a large bowl combine all ingredients and coat the chicken thighs well. Cover and allow to marinate in the fridge overnight or for 8 hours minimum.
  • When ready to cook heat a grill to roughly 425°F and cook the chicken thighs for 5-7 minutes per side or until the internal temperature has reached 165°F.
  • When the thighs are fully cooked remove them from the grill and allow them to rest 2 minutes before serving and squeeze lime juice over top. Enjoy!

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Fresno peppers are a delicious pepper that grows out here in California. They resemble a jalapeno, but are fruitier in flavor and rest somewhere between the heat level of a jalapeno and a serrano. They’re so good!

That being said they are a little on the pricier side sometimes soaring as high as almost nine dollars a pound. Ouch! So if Fresno chiles aren’t in the budget feel free to use green or red jalapenos and mix 2 teaspoons of sriracha into the goat cheese mix. Since sriracha is made from Fresnos you’ll get the flavor without the high price. Fig jam would also be a delicious addition here if apricot isn’t…your jam lol.

California Poppers

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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4
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Ingredients:
 
  • 8 large Fresno chiles
  • 8 strips bacon
  • 6 oz goat cheese
  • 2 oz cream cheese
  • 2 Tbsp apricot preserves
  • 16 toothpicks (*optional)
Instructions:
  • Preheat your oven to 400°F
  • Slice the tops off of your Fresno peppers and slice in half length wise. Discard the seeds.
  • In a bowl mix together the goat cheese, cream cheese, and apricot preserves.
  • Slice the bacon in half, leaving you with 16 short slices of bacon.
  • Fill the hollowed out peppers with the cheese mixture and wrap each pepper with bacon. You can secure the bacon with toothpicks if desired.
  • Bake for 20 minutes or until the bacon is cooked to your liking. If you own a smoker you can also smoke these bad boys for one hour at 300°F for a delicious smokey treat. Enjoy!

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This light and fresh salad provides a delicious hit of lemon and texture in every bite. By using breadcrumbs instead of croutons and shredding the Parmesan instead of shaving it the salad stays consistent throughout.

If you can’t find prepackaged baby super greens using Arugula in it’s place is a great substitute. We chose to top this salad with grilled chicken, but the simple marinade also works beautifully on salmon, and even white beans and avocado!

Lemon Super Greens Salad

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, main, Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 lb chicken breast
  • 5 oz baby super greens
  • 5 oz arugula
  • 4 lemons
  • 1 cup Shredded Parmesan cheese
  • ½ cup GF panko breadcrumbs
  • 1 Tbsp salted butter (melted)
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp pepper
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp mustard powder
  • 1 ½ tsp garlic powder
  • 1 tsp dried parsley
Instructions:
  • Preheat your oven to 350°F and if you are making the chicken to top the salad, set your grill to high. Around 400°F.
  • On a baking tray combine the breadcrumbs, melted butter and ½ tsp garlic powder. Combine and spread into and even layer. Bake for 10 minutes until a deep golden brown and set aside.
  • In a small bowl combine the juice and zest of one lemon, the balsamic vinegar, dried parsley, remaining garlic powder, ½ tsp salt, and ½ tsp pepper. Whisk together and add the chicken breast. Coat both sides of the chicken breast and set aside.
  • In a small jar with a lid or small bowl combine: the zest of one lemon, the juice of two lemons, 3 Tbsp olive oil, chili powder, mustard powder, cumin, and remaining salt and pepper. Shake or whisk together, and taste for seasoning. This is your salad dressing.
  • Grill your chicken breast for 7-10 minutes per side or until the internal temperature in the thickest part of the breast has reaches 165°F. When cooked remove from the grill and allow to rest for 2 minutes, and slice.
  • In a large bowl add the arugula and baby super greens. Sprinkle on the toasted breadcrumbs, and the shredded Parmesan. Mix or shake together your dressing and pour the entire contents over the salad. Mix the salad together with your hands coating everything well.
  • Plate your dressed salad and top with the sliced chicken breast. Squeeze the remaining lemon over top and enjoy!

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