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An easy and flavorful side dish perfect for warm summer days spent with friends. Dairy not your thing? Try it with olive oil or vegan butter!

Grilled Garlic Butter Zucchini

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dish, Snack
Cuisine: American
Servings: 4
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Ingredients:
 
  • 4 zucchini
  • 4 Tbsp butter (melted)
  • 4 cloves garlic (minced)
  • 1 tsp kosher salt
  • 1 tsp pepper
Instructions:
  • Heat your grill to high or about 400°F.
  • Wash and trim the ends from your zucchini, and slice length wise.
  • In a small bowl melt the butter, and stir in the salt, pepper, and minced garlic.
  • Brush both sides of the zucchini slices with the seasoned garlic butter and grill for 5 minutes per side, or until the zucchini is as soft and charred as your prefer. Feel free to baste again as desired, and enjoy!

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A vegan version of this popular spicy and vinegar filled curry! Thought to be an Indian interpretation of the Portuguese dish “vinh d’ahlo” this dish was originally created by Portuguese travelers as a way to preserve meat by using chiles and vinegar for long voyages. When made correctly the heat will not hit you immediately and instead will slowly build as you eat it. So be sure to keep lots of water near by or serve it with this delicious mango smoothie to tame the heat!

This dish requires two specialty ingredients: Kashmiri chiles and curry leaves. Both of these ingredients are very affordable and easily found on Amazon or at your local Indian market. If you absolutely cannot find Kashmiri chiles you can substitute half paprika and half cayenne pepper, but use this substitution as a last resort as the end result will lack the unique flavor the chile provides and will be substantially hotter!

Chickpea Vindaloo

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
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Ingredients:
 
  • 2 15 oz can chickpeas (drained)
  • 2 large yellow onions (roughly chopped)
  • 1 head garlic (about 10-12 cloves)
  • 4 Tbsp Kashmiri chile powder
  • 1 Tbsp black pepper
  • 1 Tbsp ground cumin
  • 1 Tbsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp mustard powder (can sub prepared yellow mustard)
  • ½ tsp ground clove
  • ½ cup rice vinegar
  • 2 limes (juice and zest)
  • 2 Tbsp brown sugar
  • ¼ cup vegetable oil
  • 2 tsp kosher salt
  • 2 cups vegetable stock
  • 20 dried curry leaves
Instructions:
  • In a small bowl combine: Kashmiri chile powder, cumin, cinnamon, black pepper, ginger, salt, mustard powder, clove, brown sugar, lime juice and zest, brown sugar, vinegar, and stir into a paste. *Phew!*
  • In a blender or food processor finely minced or puree the onion and garlic together, and set aside.
  • In a large skillet over medium-high heat add all of the vegetable oil, and the onion/garlic mixture. Stir well, and cook for roughly 5-10 minutes or until the water is cooked out of the onions.
  • NOTE: Because we're cooking the onion and garlic together as a paste your garlic may turn BLUE!!! SO weird! Don't worry though, it just means you have strong garlic and onions and the chemicals between the two are reacting. It is in no way dangerous and will be covered by the strong color of the spice mixture. Enjoy the cool science experiment!
  • When the water has cooked off of the onions reduce the heat to medium and add the spice paste. Stir the paste into the onions, and cook 3-5 minutes stirring constantly. Do not allow the mixture to burn.
  • Add the chickpeas to the pan and coat well in the onion and spice mixture. Crumble in the curry leaves, and add the vegetable stock. Stir well, and cook through for 5 minutes longer. If you want a thinner broth feel free to add more vegetable stock as desired.
  • Enjoy with steamed rice and a cooling smoothing!

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Translating directly to “old clothes” this beef dish resembles torn cloth when cooked, but the national dish of Cuba is anything but old! Full of vibrant and flavorful ingredients this dish is an easy and versatile dinner. Made in the Crock-Pot it can be made ahead of time, and is even better the next day! Use this dish in tacos, quesadillas, served along side rice and beans, or eat it straight out of the slow cooker (no judgement). 

In the traditional Cuban recipe flank steak is used as it breaks down into long tender strips resembling strips of cloth, but don’t feel married to it. Any large cut of beef works here really. I would recommend flank steak, chuck roast, rump roast, brisket, tri-tip, or even stew meat if you don’t mind the shape. Just use what you have and let the slow cooker do the work!

Slow Cooker Ropa Vieja

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Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Course: Main Course
Cuisine: Cuban
Servings: 6
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Ingredients:
 
  • 2 lbs Flank steak, or chuck roast (Or beef cut of your choice*)
  • 2 bay leaves
  • 2 large yellow onions (sliced)
  • 2 bell peppers (sliced, any color)
  • 1 carrot (peeled, roughly chopped)
  • 2 ribs celery (roughly chopped)
  • 12 cloves garlic
  • 1 jalapeno
  • 1 bunch cilantro (leaves and stems, chopped finely)
  • 4 oz pimentos (drained)
  • 5 oz green olives with pimentos (drained)
  • 10 oz Rotel
  • 2 Tbsp tomato paste
  • 2 Tbsp paprika
  • 1 Tbsp cumin
  • 1 ½ Tbsp Mexican oregano
  • 1 Tbsp kosher salt
  • 2 tsp black pepper
  • 2 cups chicken or beef stock
Instructions:
  • In a slow cooker lay down the sliced onions and bell pepper and place the beef on top.
  • In a blender or food processor combine the garlic, carrot, celery, jalapeno and ½ cup of chicken or beef stock and pour the puree over and around the beef.
  • Over top of the beef add the salt, pepper, paprika, oregano, cumin, and tomato paste and rub into the beef.
  • Add all remaining ingredients evenly around the beef into the slow cooker. Place the lid on the slow cooker and cook on high for 8 hours or until the beef is fall apart tender. Enjoy!

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I like to use this seasoning for hard shell tacos. It makes quick work of seasoning for a delicious dinner in minutes! When cooking I mix two Tablespoons of seasoning, two Tablespoons tomato paste, and a 1/4 cup water into one pound of raw ground meat. Comes out perfect every time!

Homemade Taco Seasoning

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Seasoning
Cuisine: Tex-Mex
Servings: 1 cup
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Ingredients:
 
  • 3 Tbsp dehydrated chopped onions
  • 2 Tbsp onion powder
  • 2 Tbsp paprika
  • 1 ½ Tbsp kosher salt
  • 1 ½ Tbsp cumin
  • 1 ½ Tbsp garlic powder
  • 1 Tbsp sugar
  • 1 tsp ground coriander
  • 1 tsp mexican oregano
  • ¾ tsp chipotle powder
  • ½ tsp cayenne
  • ½ tsp black pepper
  • ¼ tsp ground allspice
  • ¼ tsp ground clove
Instructions:
  • Combine all ingredients and mix together well. Store in an airtight container up to one year.
  • To use measure 2 Tablespoons of seasoning per pound of meat.

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If you’ve searched your local supermarket here in the U.S. then you know that gluten free wonton or dumpling wrappers are next to impossible to find. Making them (which I have done) is a real chore and still does not live up to the chewy glory that is pre-made wonton wrappers. Not worth it.

So what is worth it? Our faithful friend Vietnamese rice paper offers a surprisingly chewy and delicious wonton wrapper! Do they hold up 100% like wheat wrappers? No, and you should definitely expect some of them to break apart in the pot. It’s the nature of the beast. This soup offers all the same chew, flavor, and nostalgia as your favorite wonton soup. It’s perfection.

Shrimp not your thing? No problem. Use whatever filling you want to make your perfect dumpling. You won’t be disappointed!

Chicken Wonton Soup

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Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Course: Soup
Cuisine: Chinese
Servings: 4
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Ingredients:
 
  • 1 lb chicken thighs
  • ¼ lb shrimp (cleaned, shells and tails removed)
  • 24 rice paper wrappers
  • 8 cups chicken broth
  • 4 cups baby bok choy (chopped *optional)
  • 1 tsp lemongrass (chopped)
  • 1 Tbsp ginger (grated or minced + 1 tsp)
  • 4 Tbsp GF soy sauce
  • 4 cloves garlic (peeled)
  • 2 bunches green onions (roots trimmed)
  • 1 Tbsp ground black or white pepper
  • 1 Tbsp sesame oil
  • 2 Tbsp rice wine vinegar
  • 3 Tbsp mirin
  • 1 tsp vegetable oil
Instructions:
  • In a food processor or blender combine: chicken thighs, shrimp, lemongrass, 1 Tbsp ginger, 4 cloves garlic, 2 Tbsp GF soy sauce, 1 bunch green onions, 2 tsp pepper, 2 tsp sesame oil, 1 Tbsp mirin, 1 Tbsp rice wine vinegar. Puree until a paste is formed.
  • In a pot over high heat place the chicken broth, 1 tsp ginger, 1 Tbsp rice wine vinegar, 2 Tbsp GF soy sauce, 2 Tbsp mirin, 1 tsp pepper, 1 tsp sesame oil, and 1 bunch green onions. Bring the broth to a boil and stir, allow the green onions to soften and then discard them. Turn off the heat.
  • Fill a shallow bowl or pie pan with warm water and prepare a flat surface to fold dumplings on. Grease a baking sheet with the vegetable oil.
  • Soften the rice paper in the warm water, and when pliable move to the flat surface. Fill each wrapper with 1 Tbsp filling. Allow the wrapper to get slightly sticky before you begin folding.
  • To fold the dumplings: Fold the dumpling in half so it looks like a taco, and press all the air out.
  • Fold one corner of the dumpling over to form a flat side in the filling. The corners to do not need to meet, but likely will.
  • Take the remaining corner and wrap it around the filling so it sits underneath the dumpling.
  • Lastly twist the top so your dumpling resembles a coin purse. The stickiness of the wrapper will hold the twist together. Place finished dumplings on the greased baking sheet not touching each other.
  • When you have finished wrapping the dumplings bring the chicken broth back to a boil and add your baby bok choy if using. Boil for 5 minutes, and reduce the heat to a simmer.
  • Add the dumplings to the pot and cook for 10 minutes in the broth. Don't be surprised if some of them break it is normal and totally fine.
  • When the dumplings are cooked divide them evenly between four bowls and spoon the broth and bok choy over them. Enjoy alone or with steamed or fried rice and enjoy!

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One of my favorite parts of summer are all the fresh grown vegetables! There’s no better time to make these vegetable kebabs than while the sun is bright, shining, and feeding all that delicious produce. Since we’re not using meat in this recipe I’ve used butternut squash as a grill friendly and filling alternative.

I marinade these for at least two hours prior to grilling and up to overnight. Since you’re only marinating vegetables feel free to reuse the marinade for up to a week! Sometimes I’ll make extra chopped veggies and leave them in the marinade to snack on all week. It’s so good and a great way to make boring vegetables an interesting snack!

Butternut Squash Veggie Kebabs

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Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 large red onion
  • 1 small butternut squash
  • 2 zucchini
  • 2 yellow squash
  • 2 bell peppers (I used red and orange)
  • 16 cherry tomatoes
  • 8 oz mushrooms
  • 1 cup vegetable oil (I used avocado)
  • 1 cup GF soy sauce (*or coconut aminos)
  • ¾ cup red wine vinegar
  • 1 Tbsp brown sugar
  • ¼ cup Worcestershire sauce (Double check yours is GF)
  • 6 cloves garlic (minced)
  • ½ cup whole grain mustard
  • 1 Tbsp Montreal Steak Seasoning
  • 1 Tbsp ground black pepper
  • ½ tsp cayenne pepper
  • 1 Tbsp dried parsley
Instructions:
  • In a large bowl or bag mix together the oil, GF soy sauce, red wine vinegar, brown sugar, Worcestershire sauce, garlic, mustard, steak seasoning, black pepper, cayenne, and parsley. Mix well to combine and set aside.
  • Wash and prepare all your vegetables. Chop and slice them into bite sized pieces. When the vegetables are ready place them in the bowl or bag with the marinade and coat them well.
  • Allow to marinate for at least 2 hours or up to overnight in the fridge. If using wooden skewers soak them in water for at least 1 hour prior to grilling.
  • When ready, skewer your vegetables and set your grill to high (around 400° F). Grill your kebabs for 6 minutes on each side or until the butternut squash is soft and the vegetables are as dark and soft as you prefer. We serve these kebabs with rice pilaf or beans. Enjoy!

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A quick weeknight meal sure to please! Replacing chicken with scallops shaves ten minutes off the weeknight rush and puts a fun coastal spin on a usual dish. The addition of spinach rounds out this meal and has you serving up a complete meal in under 30 minutes. 

Scallops Marsala

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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
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Ingredients:
 
  • 1 lb sea scallops
  • 12 oz GF pasta of your choice
  • 16 oz mushrooms (thinly sliced)
  • 4 cups spinach
  • 4 cloves garlic (minced)
  • 4 Tbsp butter
  • 2 Tbsp heavy cream (*optional)
  • 2 Tbsp GF flour blend
  • 1 tsp olive oil
  • 1 cup dry Marsala wine
  • ¼ cup dry sherry wine
  • 1 cup chicken broth
  • ¼ tsp dried thyme
  • 1 tsp dried parsley (or ¼ cup fresh chopped parsley)
  • 1 ½ tsp kosher salt
  • 1 tsp ground pepper
Instructions:
  • Pat scallops dry, and season with ½ tsp each salt and pepper.
  • In a pot over high heat begin boiling water for the pasta. Add the pasta when the water has boiled and cook according to your packages directions. Set aside.
  • In a large pan over high heat add 1 tsp olive oil and 1 Tbsp butter. Allow the butter to melt, and when the pan is hot add the scallops. Sear on each side for 2 minutes or until golden brown in color.
  • When scallops have cooked remove from the pan and set aside. Add 1 Tbsp butter to the pan and add the sliced mushrooms, and thyme. Cook the mushrooms over high heat until they are cooked through and beginning to brown. This should take 5 to 10 minutes.
  • When mushrooms have cooked add the garlic and cook for 2 minutes or until fragrant. Add the remaining 2 Tbsp butter and allow to melt, reduce the heat to medium.
  • Add the GF flour and whisk together with all the ingredients in the pan. Cook for 2 minutes stirring constantly just to cook off the raw flour taste.
  • Add the Marsala wine, sherry, chicken broth, parsley, and heavy cream if using. Whisk vigorously until the liquids thicken to form a sauce. Add the remaining salt and pepper. Taste and adjust as desired.
  • When sauce has formed stir in the spinach and allow to wilt. Stir in the pasta and scallops coating everything well in the sauce. Reduce the heat to low and cover for 2 to 5 minutes just to rewarm the scallops. Serve and enjoy!

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Love caprese? Then you’ll love this delicious twist on the famous Italian salad. Using fresh summer fruit in place of tomatoes give this well known dish an unexpected twist. Sweet and crunchy watermelon pairs so well with traditional caprese ingredients you’ll ask yourself why you didn’t think of this sooner!

Watermelon Caprese Salad

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 4 cups watermelon
  • 4 oz fresh mozzarella
  • ¼ cup basil leaves
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 2 Tbsp balsamic vinegar
Instructions:
  • Remove the rind of the watermelon, and chop the flesh into bite sized pieces. Place into a large bowl.
  • Cut the fresh mozzarella into a bite sized pieces, and slice the basil leaves into thin strips. Place both into the bowl with the watermelon.
  • Season the watermelon and cheese with the salt, pepper, and balsamic vinegar. toss to coat, and enjoy!

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Made in rice cooker or on the stove top the perfect flavors of summer collide in this coconut lime rice. It’s a great side dish for kebabs, grilled meats, and curries. Coconut milk absorbs quicker than water so you’ll want to keep a close eye on this rice if making it on the stove top!

Toasted Coconut Lime Rice

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: Caribbean
Servings: 4
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Ingredients:
 
  • ½ cup sweetened coconut flakes
  • 2 cups long grain white rice
  • 13.5 oz can coconut milk
  • 2 limes (juiced)
  • 1 Tbsp sugar
  • water
Instructions:
  • Preheat an oven to 400°F
  • Toast for five minutes or until the coconut is golden brown.
  • While the coconut is toasting wash the rice until the water runs clear. When the coconut is toasted remove from the oven and set side.
  • In a pot over medium-heat or in a rice cooker combine the washed rice, coconut milk, ¼ cup of the toasted coconut, sugar, and water. Stir well. To measure the water press your index finger lightly to the top of the rice and fill until the water reaches the first line or joint on your finger.
  • If using a rice cooker close the lid and allow it to do all the work! It should take roughly 25 to 30 minutes.
  • If using the stove top method allow the water to come to a boil and the reduce the heat to low. Cover and cook for 10-15 minutes or until the water and coconut milk are absorbed and the rice is cooked and fluffy.
  • Plate your rice and top with the remaining toasted coconut, and squeeze the limes over top. Enjoy!

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A fun twist on standard roasted eggplant this Greek roasted eggplant makes for an easy and delicious side dish. This pairs well with a grilled protein and a nice glass of chilled white wine or as the star of the show in a gluten free grain bowl!

Greek Roasted Eggplant

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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 ½ pounds eggplant ((about 2 large eggplants))
  • cup olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp dried oregano
  • 2 tsp garlic powder
  • 1 tsp dried parsley
  • 1 lemon (juice and zest)
Instructions:
  • Preheat your oven to 400°F
  • Slice the green tops off the eggplants and chop into bite sized pieces.
  • On a large baking sheet combine all ingredients and coat the eggplant well tossing with your hands.
  • When the oven is ready roast the eggplant for 45 minutes or until the skin is lightly browned and the flesh is soft. Enjoy!

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