Author

flavorslutofficial

Pistachio salad, watergate salad, pistachio fluff, green stuff- this dessert salad goes by a million names! No matter what you call it it’s an easy last minute dessert filled with fun textures and an addictive flavor.

Pistachio Salad

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Course: Dessert, Holidays
Servings: 6
Pin it!
Ingredients:
 
  • 2 8 oz tubs Cool Whip
  • 2 3.4 oz packages Jell-o instant pistachio pudding mix
  • 1 20 oz can crushed pineapple
  • ½ cup chopped pecans
  • 7 oz mini marshmallows
Instructions:
  • In a large bowl mix together the cool whip and pistachio pudding mix until smooth.
  • Add all remaining ingredients, mix well, and allow to rest in the fridge for an hour or up to overnight.
  • Serve well chilled and enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

A holiday classic done gluten free! By using Pacific brand gluten free cream of mushroom soup and making our own french fried onions we keep all the nostalgia of the classic without the worry of gluten. 

Green Bean Casserole

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Holidays, Side Dish
Cuisine: American
Servings: 4
Pin it!
Ingredients:
 
  • 60 oz french style canned green beans
  • 10.5 oz Pacific brand cream of mushroom soup
  • ½ cup slivered almonds
  • 3 shallots (sliced)
  • ½ cup cup for cup GF flour
  • ½ cup milk
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • oil for frying
Instructions:
  • Preheat your oven to 350°F
  • Peel and thinly slice your shallots. Let your shallots soak in the milk for 5 minutes, drain, and coat in the flour.
  • Fill a shallow frying pan with an inch of a high heat oil of your choice. Canola or vegetable would be a good choice here.
  • Place the pan over medium high heat and when the oil begins to shimmer test a shallot. It should begin to fry immediately. If it does add the remaining shallots.
  • Fry the shallots to a golden brown, or about 5-7 minutes. Remove from the oil and drain on a paper towel.
  • Reserve ¾ cup of canning liquid from the green beans and drain the rest.
  • Add the drained green beans, reserved liquid, cream of mushroom soup, almonds, salt, and pepper to the baking dish and stir well to combine. Taste for salt and pepper, and adjust as desired. Top with the french fried onions and cover with foil.
  • Bake for 40-45 minutes or until the casserole is hot. Serve warm and enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

This quick and easy spread uses just five simple ingredients to make a crowd pleasing appetizer. Try it on a charcuterie board with your favorite crackers to add a sophisticated (and delicious) touch!

Bacon and Bleu Spread

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Pin it!
Ingredients:
 
  • 8 oz cream cheese
  • 4 oz bleu cheese
  • 16 oz bacon
  • 4 oz chives
  • 1 tsp ground black pepper
Instructions:
  • Chop your bacon into ¼" pieces and cook in a skillet over medium low heat until crispy.
  • Remove the bacon from the pan and drain on a paper towel.
  • Finely chop your chives.
  • In a small bowl mix together the cream cheese, bleu cheese, chives, bacon, and pepper making sure everything is well incorporated and no large chunks of bleu cheese remain.
  • Serve chilled and enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

This Italian beef has been a favorite in my family for years and years. The original recipe, although delicious, is LOADED with gluten, so I’ve adapted this recipe to make it gluten free while still keeping all the flavor of the classic. 

Serve this tender shredded beef piled high in your favorite gluten free roll. I used Schar baguettes and they worked beautifully!

Italian Beef

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours 10 minutes
Course: main
Cuisine: American
Servings: 4
Pin it!
Ingredients:
 
  • 3 lbs beef rump roast (sliced in half)
  • 32 oz sliced pepperoncini peppers w/ juice
  • 4 cups beef stock
  • 2 bell peppers (finely chopped)
  • 1 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 2 Tbsp dried minced onion
  • 2 tsp dried thyme
  • 1 tsp celery seed
  • 1 Tbsp Italian herbs seasoning
  • 1 Tbsp sugar
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
Instructions:
  • In a slow cooker place your chopped bell peppers and add your halved rump roast over top.
  • Add all remaining ingredients, stir, and cover.
  • Cook on low for 10 hours or until the beef is cooked and easily shredded with a fork.
  • Serve hot in your favorite gluten free roll loaded with the juice from the meat for an unbelievably delicious sandwich!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

An easy way to turn up this holiday season! 

Caramel Apple Sangria

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Drinks, Holidays
Cuisine: American
Servings: 6
Pin it!
Ingredients:
 
  • 3 chopped apples (I used envy)
  • 1 bottle pinot grigio (or white wine of your choice)
  • 25 oz apple cider (about 3 cups)
  • 1 cup caramel sauce
  • 1 cup vodka
  • 1/3 cup sour apple pucker
  • 1 lemon (juiced)
Instructions:
  • In a large pitcher combine all ingredients and stir well.
  • Enjoy room temp or over ice!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

The cornstarch in this recipe is completely optional. If cornstarch isn’t something that you can eat simply reduce the sauce for 5-7 minutes over medium heat and it will thicken right up!

If you want to make the polenta in the picture I totally just buy those ready made tubes of polenta, chop it up, add one cup of chicken stock and warm over low heat stirring occasionally until the polenta is creamy again. Then I stir in a quarter cup of parmesan cheese and voila! Delicious polenta!

Red Wine Pork Chops

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 8 hours 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Pin it!
Ingredients:
 
  • 4 1/2"-1" thick pork chops (bone-in or boneless, whatever you prefer)
  • 16 oz baby bella mushrooms (quartered)
  • 4 shallots (thinly sliced)
  • 1 Tbsp fresh thyme (finely chopped)
  • 2 Tbsp fresh rosemary (finely chopped)
  • 1 head garlic cloves (finely chopped)
  • 2 cups red wine (full bodied, I used Troublemaker)
  • 1 cup beef broth
  • 1 ½ tsp kosher salt
  • 1 ½ tsp ground black pepper
  • 2 Tbsp avocado oil
  • 2 Tbsp butter
  • 1 Tbsp cornstarch (*optional)
Instructions:
  • The Night Before:
  • To a bowl add the chopped garlic, rosemary, thyme, mushrooms, wine, shallots, oil, salt, pepper, and pork chops. Mix together with your hands coating everything evenly in the wine and herbs.
  • Allow to marinate over night.
  • When ready to cook:
  • In a dry skillet over medium-high heat add only the pork chops to the pan. Sear for 5-6 minutes per side or until they reach an internal temperature of 145°F.
  • Remove the chops from the pan and set aside.
  • Pour in the remaining vegetables and marinade and allow to come to a boil. Cover and cook for 5 minutes.
  • If you're using cornstarch mix together 1 Tbsp of cornstarch into the beef broth and pour into the pan together. If not, pour in the beef broth and allow to simmer over medium heat for 5-7 minutes or until the sauce reduces by about half.
  • Add the butter to the sauce and stir in. Taste for seasoning and adjust as desired. Serve hot over creamy polenta or mashed potatoes and a vegetable of your choice!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

If you have a large slow cooker and love the dark meat (legs and thighs) you could butcher your raw turkey into sections and add the sections to the slow cooker. A whole turkey will be too large for a standard slow cooker.

This recipe also works in an electric roaster set to 300F. If you plan to cook a larger turkey be sure to adjust the gravy ratios accordingly to avoid a dry bird! 

Slow Cooker Turkey and Gravy

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Course: Holidays, Main Course
Cuisine: American
Servings: 4
Pin it!
Ingredients:
 
  • 5 lb turkey breast
  • 2 red onions (chopped)
  • 1 head garlic cloves (about 12)
  • 4 shallots (sliced)
  • 1 cup carrots (sliced)
  • 1 tsp celery seed (or 1 cup chopped celery)
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 2 tsp dried thyme
  • 1 Tbsp dried rosemary
  • 2 tsp rubbed sage
  • 2 tsp dried parsley
  • 2 tsp kosher salt
  • 2 tsp pepper
Instructions:
  • In a slow cooker place your chopped onion, shallot, garlic, carrot, thyme, rosemary, and butter.
  • Nestle your turkey breast in the slow cooker and drizzle the olive oil over top. Sprinkle the parsley, sage, salt and pepper over the turkey breast and rub it in all over the turkey breast.
  • Cover and cook on high for 6 hours or until the internal temperature of the turkey breast has reached 165°F.
  • When the turkey is done remove from the slow cooker, discard the skin, and shred the meat.
  • In a standing blender or by using an immersion blender blend together all the broth and vegetables in the slow cooker until smooth.
  • Place the shredded turkey back into the slow cooker and serve warm with lots of gravy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

A restaurant favorite lightened up! This recipe is not only delicious, but flexible too!

Feel free to use either pork or turkey Italian sausage. Looking for a lower carb option? Try substituting peeled turnips for the potatoes. Coconut milk not your thing? Use what you’ve got in your fridge! Cow’s milk, oatmilk, and almond milk can all be used but will produce a thinner broth. 

Zuppa Toscana (light)

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Italian
Servings: 4
Pin it!
Ingredients:
 
  • 1 lb ground Italian sausage
  • 1 Tbsp olive oil
  • 4 cups russet or yellow potatoes (sliced)
  • 8 cups chicken broth or stock
  • 4 to 6 cups kale (chopped, depending upon your love for kale)
  • 1 large yellow onion (chopped)
  • 1 head garlic (minced)
  • 1 can light coconut milk
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp crushed red pepper flakes
  • 1 tsp Italian seasoning
Instructions:
  • In a soup pot over medium high heat add one tablespoon of olive oil and your ground Italian sausage.
  • Brown the sausage and add the chopped onion the pot. Cook stirring occasionally until the onion has softened. When the onion is soft add the salt, pepper, and crushed red pepper. Stir to coat.
  • Add the minced garlic to the pot, stir and cook until fragrant. About two minutes.
  • Add the sliced potato, chicken broth, and coconut milk to the pot. Stir well, and bring to a boil.
  • When boiling add 4 to 6 cups of kale to the pot, stir and reduce the heat to medium.
  • Add the Italian seasoning, stir, and allow to simmer for 20-30 minutes or until the potatoes are soft. Taste for salt, pepper, and spice level and adjust as desired.
  • The soup is ready when the potatoes can be broken easily with the back of a spoon. Enjoy hot!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

Marinating the chicken overnight takes this dish from an average Italian dinner to a fast and savory weeknight favorite taking only 20 minutes! 

If you have an open bottle of white wine feel free to sub one cup of chicken stock for a cup of white wine. I usually serve this over pasta or steamed veggies for an easy complete meal. 

Chicken Piccata

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Marinade time: 12 hours
Total Time: 12 hours 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Pin it!
Ingredients:
 
  • 4 thinly sliced chicken breast
  • 4 lemons (zest and juice)
  • 4 oz capers in brine
  • 1 shallot (finely chopped)
  • 1 head garlic (finely chopped)
  • 1 bunch parsley leaves (finely chopped)
  • 2 cups chicken stock or broth
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 Tbsp GF cup for cup flour
  • 1 tsp salt
  • 1 tsp pepper
Instructions:
  • The night before:
  • Place your thinly sliced chicken breast in a zip top bag or container.
  • To the bag add the juice and zest of 3 lemons, parsley, garlic, shallot, 4oz of capers with their brine olive oil, salt and and pepper.
  • Toss the ingredients together to mix and coat the chicken well and marinate over night.
  • When ready to cook:
  • Heat a skillet over medium high heat and when heated add the entire contents of the bag or container to the pan. Spread the chicken out so they don't overlap in the pan.
  • Cook the chicken for 5-7 minutes on one side. Don't worry about browning the chicken since that isn't where the majority of flavor is coming from in this recipe. (it's dat sauce)
  • Flip the chicken and cover your pan with a lid. Cook for another 5-7 minutes or until the chicken reaches 165°F.
  • When cooked remove the chicken from the pan and reduce your heat to medium. Stir in the butter and flour and continue to stir until they are combined.
  • When combined add 2 cups of chicken stock and quickly whisk scraping up all the browned bits from the bottom of the pan. That's flava' baby!
  • Continue to whisk until the sauce thickens into a gravy. When thickened, squeeze in the juice of the remaining lemon and taste for salt and pepper. Adjust as desired.
  • Add the chicken back to the pan and coat in the sauce. Serve over a side dish of your choice and enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

Everyone has their trick they swear by for peeling perfect hard boiled eggs…and here’s mine! After cooling your eggs in an ice bath for 20 minutes peel your eggs under cool gently running water using the side of your thumb. Using the side of your thumb prevents accidentally gouging the egg whites with your nail, and peeling under running water helps to loosen the shell from the egg to prevent sticking. 

The ice bath is also a must in my book. Every time I’ve tried to peel a warm boiled egg it’s a war zone- shells everywhere, memories of better times….

Just ice your eggs.

Deviled Eggs

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 20 minutes
Ice bath: 20 minutes
Total Time: 45 minutes
Course: Appetizer, Holidays, Side Dish
Cuisine: American
Servings: 24 egg halves
Pin it!
Ingredients:
 
  • 1 dozen eggs
  • ¼ cup mayo
  • 2 Tbsp finely chopped pickles or relish
  • 2 tsp Dijon or yellow mustard
  • 1 tsp franks red hot (or your favorite hot sauce)
  • 1 tsp sugar
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp smoked paprika
Instructions:
  • Place your eggs in a pot with a lid and fill with water.
  • Bring the pot of water to a boil and when boiling shut off the heat, cover, and allow to sit for 15 minutes. While the eggs sit fill a large bowl with ice water.
  • When the 15 minutes have passed gently scoop the eggs from the pot and place them into the ice water. Allow them to rest for 20 minutes or until they're cool to the touch.
  • When your eggs have cooled peel them and slice in half length wise.
  • Scoop out the egg yolks and place them in a small bowl along with all remaining ingredients. Using a fork mash them together until smooth. This can also be done in a food processor if you're not trying to mash them by hand.
  • Place your smooth egg yolk mixture into a small zip top bag. Cut off a small corner from the bag and presto! You've made a piping bag for your eggs!
  • Fill your egg whites with the yolk mixture and sprinkle with the smoked paprika. Enjoy room temperature or chilled. These can be made and stored in the fridge up to two days in advance.

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail
Newer Posts

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More