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flavorslutofficial

You know what cereal I absolutely LOVE? Fruity Pebbles. 

You know what cereal I just found out is gluten-free? Mother truckin’ FRUITY PEBBLES!!!!

Fruity Pebble Treats

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Cook Time: 10 minutes
Resting Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8
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Ingredients:
 
  • 10 Tbsp salted butter
  • 15 oz Fruity Pebbles
  • 16 oz mini marshmallows (for melting)
  • 2 cups mini marshmallows (for stirring *optional)
Instructions:
  • In a large pot over medium heat add 8 Tbsp of butter and melt.
  • When the butter has melted add the 16 oz of mini marshmallows and stir constantly until melted. A rubber spatula or wooden spoon works best.
  • When the marshmallows have melted add all of the Fruity Pebbles and stir until combined.
  • When combined stir in the additional 2 cups of mini marshmallows.
  • Using 1 Tbsp butter grease a tray of your choice. For thinner treats use a 9 x 13 pan or for thicker treats use an 8 x 8.
  • Use the remaining butter to grease your hands and press the treats into the pan until the top is flat buttering your hands as necessary. Allow to cool for an hour, cut, and enjoy!

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If you have a pulse and eyes you’ve no doubt seen the taco pictures and videos circling the web. The rich red orange colored tortillas packed with beef and melted cheese dipped in a luscious red sauce. It’s truly food porn at it’s finest. That dish is called beef birria (beer-ya) and is just as delicious as it looks! Thick cuts of beef are traditionally cooked for 8-10 hours in a flavorful chile sauce until it falls apart like melted butter. We’re just speeding that process up by using the pressure cooker. Use your birria in tacos, enchiladas, migas, breakfast tacos, stews etc. the possibilities are endless!

Pro tip: Save the consomme (the chile broth) and freeze it. Mix in a tablespoon or two of cornstarch when you’re ready to cook with it and use it as a life changing enchilada sauce. YUM!

Instant Pot Beef Birria

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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
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Ingredients:
 
  • 1 large yellow onion (chopped)
  • 2 jalapenos (stems removed, chopped)
  • 4 large shallots (chopped)
  • 4 dried Hatch chiles (stems and seeds removed)
  • 4 dried California chiles (stems and seeds removed)
  • 4 dried guajillo chiles (stems and seeds removed)
  • 2 dried ancho chiles (stems and seeds removed)
  • 10 cloves garlic
  • 1 Tbsp cumin
  • 5 whole cloves
  • 1 cinnamon stick (broken in half)
  • 4 bay leaves
  • 1 Tbsp Mexican oregano
  • 1 Tbsp Epazote
  • 18 oz cherry tomatoes
  • 4 cups beef or chicken broth
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 bunch cilantro (stems and leaves chopped)
  • 1 orange (juiced)
  • 2 limes (juiced)
  • 2 lemons (juiced)
  • 2 pounds beef rump roast
Instructions:
  • In your Instant Pot using the saute function place the all ingredients except the rump roast, citrus juices, cherry tomatoes, and broth. Cook stirring constantly until the onions and garlic have begun to brown and the dried chiles have softened slightly- about 5- 10 minutes.
    Beware! You're technically toasting chiles in this step and if you do it right you'll definitely cough a bit. It's normal. Accept your fate. It'll be worth it!
  • Pour in the broth, citrus juices, and cherry tomatoes. Stir well, and add the beef.
  • Lock the lid of your Instant Pot and set the tab to sealing, press the meat function and set the timer for 1 hour.
  • After one hour release the pressure (watch out for steam) remove the beef from the pot and set aside. Remove the bay leaves and cinnamon stick halves and discard them.
  • Using and immersion blender or working in batches in a standing blender puree the liquid left in your Instant Pot until smooth and add the beef back to the pot.
  • Lock the lid once more, set the tab back to sealing, press the meat function and cook for an hour longer.
  • When done release the pressure once more and shred the beef into the juices. It's ready to serve!
  • If you want to make the famous 'gram worthy tacos - dip both sides of a tortilla into the broth (GF flour tortillas work best) and lay the tortilla on a lightly greased griddle, stuff the tortilla with your birria and queso fresco and fold it over. Cook both sides of the taco until lightly browned and enjoy dipped in the consomme!

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If you would prefer to make this dish in a slow cooker you totally can. Follow the above steps and cook on high for 8-10 hours. Before you want to serve – puree the sauce together and allow the meat to simmer in the sauce for a full hour. Enjoy!

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These summer rolls are fresh, crunchy, and filled with the flavors of crisp summer vegetables. If tofu isn’t your thing feel free to use whatever protein floats your boat! You can also change the vegetables, add avocado, rice noodles, basil, mint, cilantro etc. Your only limit is your imagination.

Real talk- this is a whole lot of chopping and if I was smarter I totally would have bought shredded carrots, and prechopped veggies to take out some of the work. Learn from me, absorb my wisdom! Unless you’re into an odd amount of chopping then you know…go on with your bad self!

Crispy Tofu Summer Rolls

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Prep Time: 30 minutes
Cook Time: 10 minutes
Assembly Time: 20 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Vietnamese
Servings: 16 rolls
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Ingredients:
 
  • 16 rice paper wrappers
  • 14 oz brick extra firm tofu
  • 2 Tbsp sesame oil
  • 1 tsp black pepper
  • 2 large red bell peppers (julienned)
  • 2 large carrots (peeled, julienned)
  • 1 large english cucumber (julienned)
  • 1 head green leaf or butter lettuce (chopped)
  • ½ cup peanut butter (crunchy or smooth)
  • 2 Tbsp tamari
  • ½ cup water
  • 2 tsp sugar
  • 1 Tbsp garlic chili paste or sriracha
Instructions:
  • Drain and press the water from your tofu and slice it into 16 equal pieces.
  • In a small bowl mix together the peanut butter, ½ cup water, 1 Tbsp sesame oil, 1 Tbsp sugar, 1 Tbsp garlic chili paste or sriracha, and 2 Tbsp tamari. If you want this to be a thinner consistency just continue to thin with water until you like it. This is your dipping sauce!
  • In a nonstick skillet over medium-high heat pour 1 Tbsp sesame oil and swirl around the pan. Add the tofu slices and cook for roughly 5 minutes per side or until they are golden brown on each side. Sprinkle the warm tofu with 1 tsp black pepper, and allow the tofu to cool. Set aside.
  • Prepare your vegetables and fill a pie dish or shallow bowl half way with warm water. Prepare an assembly line with the lettuce, carrot, bell pepper, cucumber, and tofu. You will also need a work area large enough to roll your wrappers that you aren't afraid to get wet.
  • Working one at a time submerge your rice paper into the warm water soaking the wrapper until it is soft enough to bend without cracking. This should take no more than one minute. The wrapper will continue to soften as you fill your summer rolls so there's not need to soften it completely.
  • Lightly wet your working surface and spread the wrapper flat.
  • In the center of the softened wrapper lay down your lettuce, then carrot, cucumber, bell pepper, and top with the crispy tofu.
  • Fold the sides of the wrapper in, then the bottom up towards the center overlapping the sides, and tightly roll the rest of the roll towards the top to close. Just like wrapping a burrito! The wrapper will become sticky and remain closed on it's own. Follow the same directions for the remaining rolls.
  • When all the rolls are finished pat yourself on the back for doing all that work and enjoy your summer rolls dipped in the sauce! Way to go champ!

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This Brazilian fish stew- pronounced moo-KAY-kah (thanks Luana) is a delicious summer stew packed with seafood and a slight tingle from the variety of chiles used. The coconut milk and citrus take this dish to the next level making this an easy, but special feeling, dish to share with friends and family. To bump up the presentation value add whole mussels or clams in the shell -I just couldn’t find any. Serve with rice or farofa to round out the meal!

Moqueca (Brazilian Fish Stew)

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: Brazilian
Servings: 4
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Ingredients:
 
  • 1 Tbsp coconut oil
  • 1 Tbsp olive oil
  • 1 medium yellow onion (chopped, bite size)
  • 1 bunch green onion (roughly chopped)
  • 1 red bell pepper (chopped, bite size)
  • 6 cloves garlic (minced)
  • 1 Serrano chile (sliced thinly)
  • 1 tsp chile en adobo (minced)
  • 1 tsp chili powder
  • ¼ tsp crushed red pepper flakes
  • 1 Tbsp paprika
  • 1 Tbsp sugar
  • 1 bay leaf
  • 1 cup white wine
  • 15 oz coconut milk (full fat)
  • 2 cups chicken broth
  • 1.5 cups cherry tomatoes (halved)
  • 1 bunch cilantro (chopped, leaves only)
  • 1 lemon (juice and zest)
  • 1 lime (juice and zest)
  • 16 oz raw shrimp (peeled and veins removed)
  • 12 oz raw halibut (bones and skins removed)
  • 16 oz mussels or clams (*optional)
  • 2 tsp salt
  • 2 tsp black pepper
Instructions:
  • In a large soup pot over medium-high heat add the coconut oil and olive oil. Add the yellow onion, green onion, red bell pepper, Serrano, garlic, chile en adobo, cilantro, 1 tsp black pepper, and 1 tsp salt. Saute until onions and peppers are soft. About 3-5 minutes.
  • To the sauteed veggies add the crushed red pepper flakes, chili powder, paprika, sugar, lemon and lime zest and juice, bay leaf, and remaining black pepper. Saute for 2-3 minutes longer.
  • Add the coconut milk to the pot and saute for 2 minutes or until the coconut milk is bubbling and hot and the spices and coconut milk have become one. Add the tomato halves and stir.
  • Add the cup of wine, remaining salt, and the shrimp to the pot allowing the shrimp to cook slightly, roughly 2 minutes. Just some time to really absorb the flavors before everything else goes in.
  • Cut your halibut into bite sized pieces and add the chicken broth, halibut, and mussels or clams if using to the pot and bring to a boil. Reduce to a simmer and allow to cook for 10-12 minutes covered or until fish flakes easily with a fork and the mussels and/or clam shells have opened. Enjoy with a squeeze of lemon or lime and a fresh sprinkle of cilantro!

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Tender marinated pork, crispy grilled bread, and quick-pickled vegetables come together to make this unforgettable Vietnamese sandwich. Load it with cilantro or lettuce, and slather it in mayo, no matter what you chose it’s a crowd pleaser! Feel free to change the vegetables to whatever your favorites are. The veggies I used are considered traditional to a banh mi, but food shouldn’t always be about tradition. Sometimes it’s just about what you love!

Pork Loin Banh Mi

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Prep Time: 10 minutes
Cook Time: 10 minutes
Marinade Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Vietnamese
Servings: 4
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Ingredients:
 
  • 1 pound pork loin (sliced in ¼" slices)
  • 1 Serrano pepper (thinly sliced)
  • 1 large carrot (peeled, cut into matchsticks )
  • 1 English cucumber (cut into matchsticks)
  • ½ white onion (sliced thin)
  • 1 bunch green onion (thinly sliced, greens and whites separated. )
  • 1 cup red radish (sliced thin)
  • 2 cups white vinegar
  • 1 cup rice vinegar (+ 2 Tbsp)
  • cup sugar (+ 2 Tbsp)
  • 1 Tbsp salt
  • 1 tsp pepper
  • ¼ cup tamari
  • 1 Tbsp lemongrass paste (or fresh, thinly sliced)
  • 1 Tbsp ginger (grated)
  • 4 cloves garlic (minced)
  • 2 tbsp fish sauce (I use Red Boat)
  • 1 tsp sriracha
  • ¼ cup water
  • 2 GF baguettes (I used Schar brand)
  • mayo (for serving)
  • cilantro (for topping, chopped. )
  • lettuce (for topping, chopped)
  • 1 Tbsp vegetable oil
Instructions:
  • In a small pot combine 2 cups of the white vinegar, 1 cup rice vinegar, 1 Tbsp salt, 1 tsp pepper, and ⅓ cup sugar. Bring to a boil over high heat.
  • While waiting for your vinegar to boil prep your vegetables and combine carrot, cucumber, white onion, radish, green onion greens, and serrano pepper together in a heat proof container.
  • When the vinegar has boiled give it a good stir and pour directly over the vegetables and into your chosen container. Stir again, and make sure all the vegetables are fully submerged in the pickling liquid. Set aside and allow to pickle for one hour on your counter.
  • In a separate bowl combine the water, tamari, lemongrass, ginger, garlic, 2 Tbsp sugar, 2 Tbsp fish sauce, sriracha, green onion whites, and 2 Tbsp rice vinegar. Stir well, and add the sliced pork. Cover and refrigerate for one hour.
  • When one hour has passed shake off excess marinade from the pork and cook on a grill over direct heat or in a skillet with 1 Tbsp vegetable oil at med-high heat for 4 minutes per side or until the pork is cooked to 145°F.
  • When the pork has finished cooking set aside and allow to rest. Slice the baguettes in half lengthwise, and then again down the middle to form 4 sandwiches. Toast on a grill or under a broiler until lightly charred.
  • When the bread has toasted slather both halves with mayo and divide the pork and pickled vegetables between the four sandwiches. Top with cilantro or lettuce if desired and enjoy!

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These smoked ribs use pomegranate juice instead of the BBQ standard apple or grape and a foil wrapping method called “The Texas Crutch” to achieve perfectly tender finger licking ribs in just 3 hours. Also I really do try to stop the dog hair, but if you have a fuzzy animal well…you know the struggle lol. Y’all come here for good food, not perfect pictures and I’m okay with that!

A standard portion of ribs is considered a half rack, but you know how much your family will eat so be sure to portion accordingly. I seasoned these ribs using my homemade rib rub. It’s legit!

Honey Pomegranate Smoked Ribs

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Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 2 racks baby back ribs
  • ¼ cup your favorite BBQ rub (*at least)
  • 2 cups pomegranate juice
  • 1/4 cup honey
  • 1 tbsp sriracha (*optional, but really delicious)
  • 2 cups your favorite BBQ sauce (I used a mustard based BBQ sauce)
  • Foil for wrapping
Instructions:
  • Preheat your smoker or grill to 325°F
  • Remove the silver skin (the shiny membrane) from the back of your ribs and discard it.
  • Liberally season both sides of the ribs with the BBQ seasoning of your choice.
  • When your grill or smoker is ready place the ribs on the heat and cook for 1 hour.
  • While the ribs are cooking mix the pomegranate juice, honey, sriracha if using, and set aside.
  • When an hour has passed remove your ribs from the grill and flip them upside down. Place the ribs on a large sheet of foil and wrap each rack individually to form liquid-tight packets, but don't close them just yet! It doesn't have to be pretty just effective -sometimes I have to double wrap them because the ribs tear the foil and that's okay! Double wrap away baby!
  • Pour half of your pomegranate juice mixture over the ribs and into each packet. Close the packets tightly.
  • Cook the wrapped ribs for another hour at the same heat.
  • When the hour has passed unwrap your ribs and poke them with a fork to see if they're tender. Your fork should easily pierce through the flesh. If it doesn't close them up and continue to cook for another 30 minutes or until they're tender. Don't fret if they need more time. Grilling and smoking is never an exact science. Shotgun a hard cider and keep going it's the Texas way!
  • When the ribs are tender remove the foil and discard any juices. Turn the heat up to 400°F and slather both sides of your ribs with your BBQ sauce. Cook the ribs for 10-15 minutes on each side coating with BBQ sauce again before flipping.
  • Remove the ribs from the heat, allow to cool slightly, cut, and serve. Enjoy with your favorite drinks and people!

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Real talk- you don’t have to peel the apples, but it does make for a tougher bite. Peeling the apples makes for a soft easy to munch pastry, but if you’re lazy like me, it tastes the same at the end and sometimes you just can’t be bothered. Serve these drizzled with honey, sprinkled with powdered sugar, or eat them warm with a cold scoop of vanilla ice cream!

Apple Pie Puffs

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 4
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Ingredients:
 
  • 2 large apples (honeycrisp or granny smith)
  • 2 Tbsp light brown sugar (packed)
  • 2 Tbsp white sugar
  • 2 Tbsp melted butter
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • tsp ground mace or nutmeg
  • ¼ tsp salt
  • 1 sheet GF puff pastry (thawed, I used Schar brand)
  • honey (for drizzling *optional)
  • powdered sugar (for sprinkling *optional)
Instructions:
  • Preheat the oven to 400°F. Once the oven has reached 400° allow it to stay for there for 10 minutes before putting your pastries in.
  • While the oven preheats peel and thinly slice your apples.
  • In a bowl combine, brown and white sugar, cinnamon, mace, melted butter, salt, and stir together. Add the apple slices to the bowl and toss in the sugar mixture to coat each slice evenly.
  • Line a baking tray with parchment or a silicone baking mat.
  • Cut your puffed pastry into 4 even pieces, and place on your prepared baking try spaced evenly apart. Brush each piece lightly with your beaten egg and water.
  • Divide your slices evenly, and lay your apples down the middle of your pastry squares tightly overlapping each slice.
  • Bake the puffs for 25-30 minutes on the middle rack of your oven.
  • Pastries are ready when the apples are soft and the pastry is a deep golden brown, allow to cool slightly and enjoy drizzled with honey and powdered sugar.

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I use pureed mango in this tea instead of using mango nectar to control the sugar. If sugar isn’t a worry you can use two cups of mango nectar instead of blending the mango. If you’ll be using mango nectar taste for sweetness before adding the honey. 

We’re using 1 cup more water than a true gallon because the tea bags absorb about a cup of water. This way you have a full gallon for serving!

Mango Lady Grey Ice Tea

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Cook Time: 15 minutes
Steeping Time: 15 minutes
Total Time: 30 minutes
Course: Drinks
Cuisine: American
Servings: 1 Gallon
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Ingredients:
 
  • 16 bags earl grey tea
  • 16 bags lady grey tea
  • 16 oz fresh or frozen mango
  • 2 cups mango nectar (*if not using fresh mango)
  • 1 cup honey
  • 17 cups water
Instructions:
  • Bring 17 cups of water to a boil and turn off the heat.
  • Add all the tea bags and steep for 15 minutes.
  • While the tea is steeping puree the mango in a blender.
  • When the tea has finished steeping remove the tea bags and stir in the pureed mango, or mango nectar if using and add the honey. If using mango nectar taste the tea for sweetness before stirring in the honey.
  • You can strain the tea through cheese cloth or a fine mesh strainer if you want a clearer tea that's lighter in appearance. In the picture the tea on the left has not been strained while the two on the right have been strained so you can see the difference.
  • Enjoy over ice and garnish with a spring of mint or a fresh slice of mango!

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Loaded with the bright fresh flavors of lemon, garlic, and oregano this Greek chicken bake is an easy weeknight dinner. Feel free to add your favorite vegetables to the marinade and bake right along side everything else. Some yellow squash, asparagus, onions, and zucchini would all be great additions to this dish!

Green Chicken Bake

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Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Marinade time: 1 day
Total Time: 1 day 1 hour 30 minutes
Course: Main Course
Cuisine: Greek
Servings: 4
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Ingredients:
 
  • 8 Chicken drumsticks
  • 4 Cups small yellow potatoes (quartered)
  • 2 Cups cherry tomatoes
  • Cup olive oil
  • Cup white wine
  • 1 head garlic (peeled)
  • 2 large shallots (peeled)
  • 3 lemons (zest, and juice)
  • 2 Tbsp dried oregano
  • 1 Tbsp dried dill
  • 1 Tbsp salt
  • 2 tsp black pepper
Instructions:
  • Toss the olive oil, wine, lemon juice and zest, shallots, garlic, dill, oregano, salt and pepper into a blender and blend until smooth. This is your marinade.
  • Place marinade in a ziploc bag or container large enough to marinate your chicken and vegetables over night in.
  • Place your chicken, potatoes, and tomatoes in the marinade and toss to coat. Marinate overnight or for at least 3 hours.
  • Preheat your oven to 425°F
  • Place the entire contents of your marinade in to a 9x13 baking dish. Placing the drumsticks on top of the potatoes and veggies. This forms a roasting rack of sorts and allows your chicken to cook all over, so you don't get soggy chicken skin. No one likes that- it's the worst.
  • Bake uncovered for 1 to 1.5 hours or until potatoes are soft and the chicken has begun to brown. Chicken is done when it reaches 165°F.
  • This bake is delicious served along side a cool refreshing salad, or marinated cucumbers. Enjoy!

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The secret to that perfect slice of meatloaf isn’t in the resting time after it’s baked- it’s in the resting time before! By resting your loaf before you bake it you’re giving the breadcrumbs time to really absorb all those flavors and any additional moisture that would make a soggy fall apart loaf.  I also use sliced cheddar right off the block instead of shredded because the slices keep their shape and allow me to preportion the meatloaf instead of guessing while cutting.  

Buffalo Cheddar Turkey Meatloaf

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Cook Time: 1 hour 30 minutes
Rest time: 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: American
Servings: 8
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Ingredients:
 
  • 2 pounds ground turkey (90-99% lean)
  • 1 cup buffalo wing sauce -divided (Frank's red hot is GF)
  • 1 cup panko bread cumbs (Kikkoman makes GF)
  • 8 slices white cheddar cheese (or 1 cup shredded)
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp salt
  • 1 Tbsp black pepper
Instructions:
  • Preheat oven to 350°F
  • In a bowl mix together the ground turkey, ¾ cup buffalo wing sauce, panko, eggs, garlic powder, onion powder, salt and pepper.
  • Combine until everything has just come together and allow to rest for 30 minutes.
  • When resting time is over the meat mixture will be very firm, mold it into a bread loaf pan and pat the top flat, or an 8x8 baking dish.
  • Pour the remaining sauce over the top of the loaf and spread to cover then place the cheese over the sauce. Cover and bake for one hour.
  • After one hour uncover the meatloaf and turn the heat to 400°F, bake your loaf for 30 minutes more or until the meatloaf is cooked to 165°F and your cheese has delicious brown marks.
  • Your meatloaf will be firm right out of the pan and there is no need to wait to cut into it. Enjoy!
  • P.S. This makes amazing meatloaf sandwiches the next day.

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