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Squash casserole is a well loved dish in the south. You would expect to see it at family gatherings, weddings, funerals, parties, potlucks etc…. you get the idea! Squash casserole is versatile in that substitutions almost always happen depending upon what you have on hand, and are always delicious! This versatility is what is what allows me to make this dish gluten free!

Enjoy this dish on its own as a filling vegetarian meal or crowd pleasing side dish! You can also brown up a pound of ground or shredded meat to up the protein for you and your family. Simply fry up a protein of your choice with a little salt and pepper and add it to the dish before topping and baking. 

Southern Squash Casserole

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 6
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Ingredients:
 
  • 10 cups yellow squash (sliced roughly ¼" thick)
  • 1 large white onion (chopped)
  • ¼ cup whisky, chicken broth, or water
  • 1 Tbsp garlic powder
  • ½ cup mayo
  • 2 eggs
  • 3 cups sharp cheddar cheese (shredded)
  • 2 ½ cups GF panko bread crumbs
  • 1 ½ tsp salt
  • 1 Tbsp ground black pepper
  • 3 Tbsp butter
  • 1 pound ground or shredded meat (*optional)
Instructions:
  • Preheat your oven to 400°F
  • Prep your onion and squash. In a large pot over med-high heat add 1 Tbsp butter and chopped onion. Saute until lightly browned, about 5 minutes. If using raw meat, go ahead and brown it with the onions. Just add a little salt and pepper to taste to season the meat.
  • Deglaze the pan with ¼ cup whisky, chicken broth, or water.
  • After the onion is browned, add the sliced squash and cook stirring frequently until all squash is soft. Cook time will depend upon how thick you sliced the squash. I tend to slice mine roughly a quarter inch thick. When squash is cooked turn off the heat and set aside.
  • In a large bowl combine the mayo, salt, pepper, eggs, garlic powder, 2 cups of cheese, and 1 ½ cups GF panko. Whisk together.
  • Using a large slotted spoon to drain the excess liquid transfer the cooked squash and onions (and meat if using) into the bowl with your mayo mixture. Stir well to combine and pour into a 9 x 13 baking dish.
  • Melt the remaining 2 Tbsp butter and mix with 1 cup shredded cheddar and 1 cup GF panko. Stir together and spread evenly over top of your squash.
  • Bake uncovered for 20-30 minutes or until breadcrumbs are golden brown and cheese is melted. Enjoy!

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You’ve likely seen this type of corn all over the internet lately, and that’s for good reason. It’s incredible! Elote has caught quite some attention recently, but frequently I see it labeled as “Mexican street corn”.

With much love – stop that shit lol.

It’s called elote (ee-low-teh) and this type of corn is sold all around Texas, New Mexico, California (and obviously Mexico) by street vendors pushing silver carts filled with incredible Mexican treats! If you’re ever lucky enough to spot one you should 100% stop and buy all the things.

Elote is a roasted or steamed corn slathered in mayo, salty cheese, fresh lime, and spicy chile. Once you’ve tasted it it’s something you’ll crave for the rest of your life! A couple things I do differently- Queso Fresco; traditionally cojita cheese is used I personally just don’t like the taste of cojita. Any salty crumbly cheese is fair game grated Parmesan can and is frequently used! Next, I make my own chile blend. The only thing you actually need is something you like the taste of. Some prefer hot sauce, tajin, cayenne, or even one of my personal favorites *crushed hot cheetos*. No matter how you make yours you’ll be thankful you gave this snack a try!

Happy snackin’ FlavorSluts!

Elote

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Side Dish, Snack
Cuisine: Mexican
Servings: 4
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Ingredients:
 
  • 4 ears corn (In the husk)
  • ½ cup mayo
  • 10 oz queso fresco (crumbled)
  • 2 tsp chili powder
  • ½ tsp cayenne
  • 1 tsp paprika
  • 2 limes (quartered)
Instructions:
  • Preheat your oven to 350°F
  • When the oven is preheated place your ears of corn, still in the husk, directly on the middle rack of your oven and bake for 30 minutes.
  • While corn is roasting crumble your cheese in a small bowl, and quarter your limes.
  • In a separate container or shaker mix together the chili powder, cayenne, and paprika. Set aside.
  • When the corn has finished, carefully peel back the husks, but don't remove them completely. The husks act as a handle to eat the corn with. The silt (the stringy stuff) should peel clean off with the husk. If it doesn't a quick rinse will remove it.
  • Slather all sides of each ear of corn with lots of mayo, and then sprinkle generously with the queso fresco. After your corn is well coated in mayo and cheese sprinkle the chile blend on top and finish with a squeeze of lime.
  • It's perfection. Enjoy your elote with lots of napkins! You'll need them lol!

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Unlike most fried rice recipes which are about the perfect balance of flavors crab fried rice is all about featuring the crab! This dish, originally from Thailand, is fried rice at it’s finest. Fast, delicious, and filled with crab it’s an easy winning weeknight meal.

 Crab a little pricey right now? Canned tuna would also work surprisingly well here!

Crab Fried Rice

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Thai
Servings: 4
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Ingredients:
 
  • 12 oz crab meat
  • 4 eggs
  • 6 cups day old cooked rice
  • 2 Tbsp avocado or vegetable oil
  • 2 Tbsp garlic (minced)
  • 2 Tbsp ginger (grated or minced)
  • 2 Tbsp GF soy sauce
  • 2 Tbsp fish sauce
  • 2 Tbsp garlic chili paste (sambal)
  • 1 Tbsp mirin or sake
  • 1 bunch green onions (greens and whites sliced)
  • 2 tsp white pepper
  • limes (for serving)
Instructions:
  • Prep your ingredients. In a small bowl or mug combine eggs, GF soy sauce, fish sauce, mirin, garlic chili paste, white pepper and scramble well.
  • In a wok or large nonstick skillet over med-high heat add 2 Tbsp oil and the garlic, green onion, and ginger. Saute for 3-4 minutes or just until the garlic begins to lightly brown, add the crab meat and saute 2 minutes longer.
  • Add the rice to the pan and try to break the rice into small clumps. Allow the rice to slightly warm through about 3 to 5 minutes. Cold rice is challenging to break up so don't sweat it too hard, adding the egg mixture will loosen everything up completely.
  • Turn your heat to high, and pour in the egg mixture working through until all rice is coated. Cook for 5 minutes moving constantly or until the egg is completely cooked (you won't see any clear egg whites). Stir well and enjoy with a squeeze of lime and more chili paste!

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Provencal is a style of food in France that showcases certain ingredients at their peak in season. Traditionally this style consists of tomato, peppers, olives, capers, and herbs of your choice. This simple dish is light on ingredients, but big on flavors. I’ve used cod here to stay true to the French style, but any firm white fish, shrimp, or even salmon would work.

I lined the bottom of my baking dish with asparagus for a full one dish meal, but feel free to use whatever vegetable you choose or to forgo the vegetables entirely. 

Cod Provencal

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: French
Servings: 2
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Ingredients:
 
  • 2 Cod fillets (6 oz each, thawed)
  • 1 bundle asparagus (trimmed)
  • ½ cup kalamata olives (halved)
  • 2 Tbsp capers
  • 1 orange (juice and zest)
  • 1 red or yellow bell pepper (sliced thinly or diced)
  • 2 shallots (sliced thin)
  • 4 cloves garlic (minced)
  • 1 cup cherry tomatoes (halved)
  • 1 ½ tsp salt (divided)
  • 1 ½ tsp pepper (divided)
  • 2 tsp herbes de provence
  • ½ cup white wine
  • 2 Tbsp olive oil
Instructions:
  • Preheat your oven to 400°F
  • Prep all ingredients. In a bowl combine bell pepper, olives, capers, shallots, cherry tomatoes, garlic, 1 tsp salt, 1 tsp pepper, orange juice and zest, 2 tsp herbes de provence, white wine, and olive oil. Mix well.
  • In a baking dish (I used a 9 x 9) lay asparagus or vegetables of your choice and place the cod fillets on top. Sprinkle the top of the fillets with remaining salt and pepper.
  • Pour the bowl of seasoned peppers, tomatoes etc. over top of your fish fillets and spread across the dish evenly. Cover your dish tightly with foil and bake for 40 minutes.
  • Fish should flake easily with a fork when done or if using a meat thermometer should reach 145°F. Enjoy alone or serve with a salad or starch of your choice. Enjoy!

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Scallops are a hit and miss food for me since I consider them one of the trickier seafood options to prepare. How a scallop is cooked changes EVERYTHING about them! Cook them too long and they’re tough and rubbery- under cook them and they’re a bizarre gooey texture. However, when a scallop is cooked just right they’re beautifully tender, perfectly crisp, and one of the best proteins around!

Luckily for us, scallops are nearly impossible to undercook since they cook up so quickly. If you can sear a scallop well once you can do it again and again and again! I believe in you! My favorite way to serve this is by sauteing spinach in the leftover sauce.  

Seared Scallops Poblano

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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 pound sea scallops (thawed, room temp)
  • 1 bunch cilantro (leaves and stems, roughly chopped)
  • 1 tsp salt
  • ¼ cup water
  • 1 lemon (juiced)
  • 2 poblano peppers (seeds and tops removed)
  • 2 Tbsp butter (melted)
  • 1 Tbsp olive oil
Instructions:
  • Pat the sea scallops dry. Using ¼ tsp salt lightly season both sides of the scallops and set aside.
  • In a large dry skillet over high heat, char all sides of both prepped poblano peppers and do not peel the skin. This should be quick. roughly 2-3 minutes.
  • In a food processor or blender combine all remaining ingredients with the charred peppers except the olive oil and scallops, and blend until smooth.
  • Set the skillet you charred the peppers in over med-high heat and allow to heat up, add the Tbsp of olive oil.
  • To the hot pan and oil quickly add the scallops. If it doesn't sizzle immediately your pan is not hot enough. Cook the scallops for 2 minutes per side. When you flip the scallop over it should have a golden brown crust.
  • That crust means you did it right you seafood cookin' rockstar! Yass!! If it's not golden brown cook for a minute longer over high heat.
  • Remove the cooked scallops from the pan and pour in the poblano sauce. Allow to heat through, this should only take a minute or two.
  • Plate your scallops and spoon a little sauce over top of them. If you want, leave some of the sauce in the pan and saute your favorite vegetable in it to serve with the scallops. It's delicious! Enjoy!

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Rainbow cauliflower is the perfect way to add a little fun to a dinner time favorite. Cauliflower comes in three colors: white, purple, and orange. There is a green pointy vegetable that looks like cauliflower called Romanesco- it belongs to the broccoli family, but would be a welcomed addition here for the sake of color. When chopping your cauliflower remember to cut it into bite sized pieces because like most things in life- the smaller something is… the easier it is to roast.  

Gremolata is traditionally made by hand by finely mincing each ingredient and whisking in the liquids. I personally do not have the patience for that which is why I make it in a food processor, but if that’s your jam then live your best life!

Roasted Rainbow Cauliflower with Gremolata

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: Italian
Servings: 6
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Ingredients:
 
  • 1 head purple cauliflower (chopped, bite sized)
  • 1 head orange cauliflower (chopped, bite sized)
  • 1 head white cauliflower (chopped, bite size)
  • 1 bunch Italian flat leaf parsley (leaves and stems, chopped)
  • 3 cloves garlic
  • 1 cup Extra virgin olive oil
  • 1 large shallot (chopped)
  • 2 lemons (juice and zest)
  • cup red wine vinegar
  • 2 tsp salt
  • 2 tsp pepper
  • ¼ tsp crushed red pepper flakes
Instructions:
  • Preheat your oven to 400° F.
  • Clean and chop your cauliflower into bite sized florets. Divide it between two large baking trays.
  • Toss each tray of cauliflower with 2 Tbsp of olive oil and ½ tsp salt and ½ pepper.
  • Roast your cauliflower for 40 minutes or until the bottoms and edges are nicely browned.
  • While your cauliflower is roasting combine all remaining ingredients together in a food processor or blender, and taste for salt and pepper. This is your gremolata!
  • When your cauliflower has finished pour the gremolata over the top and toss to coat the cauliflower well. Enjoy!

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Love Italian food, but craving some spice? Literally translating to “Brother Devil” this rub will leave your tongue tingling with delight! This spice level here is relatively mild- just enough to leave a little tickle. If you’re craving a more serious heat double the crushed red pepper and enjoy the fire!

This rub can be used generously on anything and everything that needs some spice, and is especially delicious when seasoning your favorite tomato sauce. 

Fra Diavolo Rub

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Seasoning
Cuisine: Italian
Servings: 1 cups (approx)
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Ingredients:
 
  • 1 ½ Tbsp kosher salt
  • 3 Tbsp garlic powder
  • 3 Tbsp onion powder
  • 1 ½ Tbsp paprika
  • 1 Tbsp smoked paprika
  • 1 ½ Tbsp dried oregano
  • 1 ½ Tbsp dried basil
  • 1 Tbsp dried parsley
  • 1 Tbsp dried rosemary
  • 1 Tbsp dried thyme
  • 2 tsp fennel seeds
  • 1 Tbsp sugar
  • 1 Tbsp crushed red pepper
  • 1 ½ Tbsp black pepper
Instructions:
  • Mix all ingredients together and store in an airtight container up to a year. Makes 1 ¼ cups.

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Filled with warm quinoa and fresh kernels of sweet corn this fresh take on a classic southwestern salad will leave you smiling. Try it with my poblano ranch for a delicious summer meal!

Wrangler Salad

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 2 heads hearts of romaine (8 cups, chopped)
  • 8 oz spinach and arugula blend
  • 3 cups fresh sweet corn kernels
  • 1 ½ cups cherry tomatoes (halved)
  • ½ cup pecan halves
  • 1 avocado (chopped)
  • 2 cups cooked quinoa
  • ¼ cup cilantro leaves (finely chopped)
Instructions:
  • Rinse and cook your quinoa according to your package directions, and let cool slightly.
  • Prepare your ingredients as necessary, and add all ingredients to a large bowl.
  • With your hands toss together all the ingredients and top with dressing of your choice or my recommended poblano ranch.
  • If serving as a main divide into four portions and enjoy!

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Inspired by one of my favorite restaurants in San Antonio, Green Vegetarian, this poblano ranch is vegan, unique, craveable, and delicious!

This dressing is not only wonderful on your favorite salad, but makes a show stopping dip as well!

Poblano Ranch (V)

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Prep Time: 10 minutes
Total Time: 15 minutes
Course: dressing
Cuisine: American
Servings: 2 cups
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Ingredients:
 
  • ¾ cup coconut cream (well shaken)
  • ½ cup mayo
  • ½ cup basil leaves (tightly packed)
  • ¼ cup pecans
  • 1 large poblano pepper
  • 2 cloves garlic
  • 1 ½ tsp onion powder
  • ½ tsp dill
  • ½ tsp paprika
  • ½ tsp salt
  • 1 tsp black pepper
Instructions:
  • Slice the top off of the poblano pepper and remove the seeds.
  • In a dry skillet over high heat place the poblano pepper in the pan and burn on all sides. The skin should be very well charred. Leave the skin on, and do not peel the pepper.
  • In a blender combine all ingredients and blend until smooth.
  • Let sit for 10 minutes to allow all the flavors to fully develop. Taste for salt and adjust as necessary. Enjoy!

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Is there anything more refreshing on a hot summer day than a glass of lemonade?

Today I’ve put a fun twist on the iconic American classic by incorporating basil and strawberry for a uniquely addictive flavor that’ll keep you coming back for more. I enjoy my lemonade slighty more tart than the averge bear, but if after you’ve tasted it you decide it’s too tart for you go ahead and add an extra cup of sugar or a few cups of water and it’ll bring the acidity right on down and have you sippin’ sweetly!

For an even better twist add a few shots of vodka and finish with sparking water or club soda to get the party going right!

Strawberry Basil Lemonade

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Drinks
Cuisine: American
Servings: 1 Gallon
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Ingredients:
 
  • 2 pounds strawberries (halved)
  • 4 ½ cups lemon juice (fresh or half fresh, half bottled. )
  • 3 cups sugar
  • 10 cups water
  • 3 cups basil leaves (packed)
  • Cheese cloth or a fine mesh strainer
Instructions:
  • Preheat your oven to 425°F, and if needed get to squeezin' those lemons!
  • When oven is preheated place strawberry halves on a baking tray and roast for 30 minutes. The strawberries will darken in color and give up some of their juices.
  • While strawberries are roasting, in a small sauce pan combine 3 cups of sugar, 2 cups of water, and 3 cups basil leaves. Allow to melt over medium to medium-low heat without stirring. You're creating a simple syrup! Look at you getting down in the kitchen!
  • The syrup is done when all the sugar crystals have melted, about 10 minutes. Remove from heat and set aside allowing the basil leaves to continue to steep.
  • Add your lemon juice to your serving container.
  • When strawberries have finished puree them in a blender or food processor with 2 cups water.
  • Strain the strawberry puree through a cheese cloth or fine mesh strainer and into your serving container. This removes any seeds and makes a smooth tasty lemonade.
  • Remove the basil leaves from the simple syrup and add the syrup to your lemonade.
  • Add the remaining 6 cups of water and stir well. Taste for sweetness and adjust as desired. Enjoy with family and friends!

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