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All of the flavor you’d expect from a delicious piece of southern fried chicken made healthier!

Unfried Chicken Thighs

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 6
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Ingredients:
 
  • 2 pounds chicken thighs
  • 2 tsp poultry seasoning
  • 1 Tbsp herbes de provence
  • ½ tsp cayenne
  • 1 Tbsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp pepper
  • 2 Tbsp olive oil
Instructions:
  • Preheat your oven to 425°F
  • On a baking sheet combine chicken, olive oil, and all seasonings.
  • Toss them together with your hands coating both sides of the chicken well.
  • Place the chicken in a single layer spaced evenly apart on the baking sheet.
  • Bake for 40 minutes to 1 hour. This will depend on how large your chicken thighs are and how crispy you want them. Cooked chicken should be no less than 165°F.
  • Enjoy with your favorite sides!

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Crunchy, sweet, sour, citrus-y, and a little spicy this slaw has it all! Feel free to adjust the measurements, and knife cuts to accommodate your own tastes! I left the apple and radish in larger bites because I’m lazy and hate cutting things into matchsticks, but if you want everything the same size you’re the boss. Want it more acidic? Add more lime or apple cider vinegar. Sweeter? Up the sugar. Need more heat? Add some red chili flakes or cayenne to the mix. Food is meant to be personal and fun to YOU, so play with it!

Apple Cabbage Slaw With Jalapeno Citrus Dressing

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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American
Servings: 6
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Ingredients:
 
  • 1/2 a small red cabbage (about 4-5 cups, thinly sliced)
  • 2 granny smith apples (cored and thinly sliced)
  • 4 radishes (thinly sliced)
  • 1 bunch green onion (thinly sliced)
  • 1/4 cup extra virgin olive oil
  • 6 Tbsp Apple cider vinegar
  • 2 Tbsp pickled jalapeno brine
  • 1 Tbsp chili powder
  • 2 limes (juiced)
  • 1 orange (juiced)
  • 1 Tbsp salt
  • 2 tsp black or pink pepper
  • 1 Tbsp sugar
Instructions:
  • In a large bowl combine the olive oil, vinegar, brine, lime juice, orange juice, salt, pepper, sugar, and chili powder. Whisk together.
  • Add the cabbage, radish, onion, and apple to the bowl and toss together with your hands coating everything well.
  • Let the slaw sit for 10 minutes before serving as the dressing will soften everything up.
  • Taste for seasonings, and adjust as desired. Toss again just before serving and enjoy!

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These can be made with or without bacon to accommodate your needs without sacrificing flavor. They can also be sprinkled with your favorite BBQ seasoning or brushed with your favorite hot sauce for a fun kick! No matter which direction you choose, these giant mounds of flavor will be great along side your dinner (or as your dinner – no judgement here).

Jalapeno Popper Stuffed Portobellos

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Servings: 6
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Ingredients:
 
  • 6 giant portobello mushroom caps
  • 1 brick cream cheese
  • 1 cup GF panko bread crumbs
  • 1 cup shredded cheddar cheese
  • 6 jalapenos (Seeds removed, minced)
  • 1 package bacon (cooked and crumbled *optional)
  • 1 Tbsp olive oil
Instructions:
  • Preheat your oven to 400 degrees Fahrenheit
  • Wash and clean your mushroom caps removing the stems, and scraping out the gills.
  • Place the caps on a baking try and brush olive oil over the backs of the mushrooms so they don't stick to the pan.
  • Combine all remaining ingredients, and divide evenly between the mushrooms.
  • Spread the mixture to fill the entire cap, and bake for 20 minutes. Enjoy!

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This one skillet meal is indulgent, fast, and delicious! Serve it over roasted potatoes, your favorite pasta, zoodles, or enjoy it all on it’s own for a easy weeknight dinner the whole family will love.

The secret to getting those beautiful picture perfect fillets is a super simple cooking method. Most people plop their salmon in the pan skin side down first. STOP! SWERVE! HALT! You’re doing it backwards! By placing the salmon in the pan rounded side (or presentation side) down first you can stop cooking the fillets when they’re perfectly golden brown. This is how restaurants get you that beautiful golden photogenic salmon every time. You can finishing cooking the fillets completely on the side the skin would usually be (the side no one looks at) without sacrificing the pic for the ‘gram. Now get in there chef, you got this!

Creamy Salmon Pesto Skillet

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
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Ingredients:
 
  • 4 portions of salmon (I used 6 oz fillets, skin removed)
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp Italian herbs blend
  • 1 tsp olive oil
  • 16 oz baby spinach
  • 3 Tbsp pesto
  • 6 cloves garlic (minced)
  • 1 large shallot (sliced)
  • 1 cup cherry tomatoes (halved)
  • 1 cup Parmesan cheese (shredded)
  • 1/2 cup heavy cream
  • 1 cup white wine (I used pinot grigio)
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
Instructions:
  • In a small bowl mix together: 2 tsp garlic powder, 1 tsp salt, 1 tsp pepper, 2 tsp Italian herbs blend.
  • Rub your salmon fillets with 1 tsp olive oil and the coat with spice blend on both sides. Set aside.
  • In a large skillet over medium-high heat pour in 1 Tbsp olive oil.
  • When oil is ready place the fillets into the pan presentation side down (the side you want to see while eating).
  • Cook for 4-5 minutes or until the salmon releases from the pan on it's own.
  • When salmon is golden brown on one side reduce the heat to medium and place the second Tbsp of olive oil into the pan. Cook on the other side for 7-10 minutes. Or until your salmon flakes easily with a fork (145 degrees Fahrenheit).
  • When your salmon is fully cooked remove the fillets from the pan and set the aside.
  • Raise the heat to medium-high and add the sliced shallots.
  • Cook until soft, about 2 minutes, and then add the garlic.
  • Cook the garlic until fragrant or roughly one minute. If you want to snap a great pic reserve a few cherry tomato halves for garnishing.
  • Add the cherry tomatoes to the pan, and cook until soft, about 2 minutes.
  • Add the white wine to the hot pan and deglaze your pan scraping up all those delicious browned bits. Reduce your heat to medium.
  • When pan has been deglazed add the spinach to your pan in manageable amounts wilting completely each time before adding more.
  • When all spinach has been wilted add one tsp salt and stir well.
  • Next add the Parmesan cheese to the pan with the spinach and tomatoes and stir to melt. After the Parmesan has melted, stir in all of the heavy cream and pesto. Mix well.
  • Place the salmon fillets back into the pan and reduce the heat to medium-low.
  • Sprinkle 1 tsp pepper evenly over the top. Cover your skillet and simmer gently for 2-3 minutes more. Serve and enjoy!

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Smoked BBQ Sweet Potatoes

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: American
Servings: 4

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Ingredients:

 

  • 2 Large sweet potatoes
  • 2 Tbsp avocado oil
  • 2 Tbsp rib rub (or BBQ seasoning of your choice)
  • 1 tsp liquid smoke (if baking in the oven)
Instructions:

  • Smoker:
  • Preheat your smoker to 350 degrees Fahrenheit.
  • Wash your sweet potatoes and leave the peel on.
  • Slice the ends of either side, and slice into 1/4 inch rounds.
  • Toss the sweet potato rounds in the oil and seasoning and toss to coat completely.
  • Smoke for 30 minutes or until soft, and enjoy!
  • Oven:
  • Preheat your oven to 350 degrees Fahrenheit.
  • Wash your sweet potatoes and leave the peel on.
  • Slice the ends of either side, and slice into 1/4 inch rounds.
  • Toss the sweet potato rounds in the oil, liquid smoke, and seasoning. Toss to coat.
  • Place on a lightly greased baking tray and bake for 30 minutes or until soft.

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Raspberry Chipotle Roasted Brussels Sprouts

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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American
Servings: 6
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Ingredients:
 
  • 8 cups Brussels sprouts (halved)
  • 2 Tbsp olive oil
  • 2 Tbsp raspberry preserves
  • 2 tsp chipotle powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp salt
  • 1 tsp black pepper
Instructions:
  • Preheat the oven to 400 degrees Fahrenheit.
  • In a small bowl whisk together the olive oil, raspberry preserves, chipotle powder, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasonings if desired.
  • Place the sprouts on a large baking sheet and pour the raspberry sauce over it.
  • Toss together with your hands and evenly coat all the sprouts.
  • Spread the sprouts into a single even layer.
  • Roast at 400 for 40 minutes, or until the flat side is soft and golden brown. Enjoy!

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Served as a salad or a salsa it’s delicious either way!

Tequila Lime Corn Salsa

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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: Tex-Mex
Servings: 8
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Ingredients:
 
  • 8 large ears fresh corn
  • 1/2 red bell pepper (finely diced)
  • 1 jalapeno (seeds removed, finely diced)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp chili powder
  • 2 Tbsp avocado oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp tequila
  • 2 limes juiced
Instructions:
  • In a small bowl combine the salt, pepper, chili powder, avocado oil, red wine vinegar, tequila, and lime juice. Whisk together, and set aside.
  • Husk the corn and remove the silt (those string things that get stuck in your teeth) slice the kernels off and place in your serving dish.
  • Add the bell pepper, and jalapeno to the corn and mix.
  • Pour the tequila lime dressing over the corn, mix well, serve with tortilla chips, and enjoy!

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Carne asada- Is there anything more sunshine worthy than juicy grilled meats and tacos? Not in my book! “Carne asada” literally translates to grilled meat so feel free to use whatever cut of beef you want, or to even use chicken or pork! If you choose not to use skirt steak your cook times will vary, but the marinade time will stay the same.

Overnight is a must to allow it to fully tenderize the meat and to let all those delicious flavors sink in. I like this the most wrapped in a hot corn tortilla and loaded with guacamole and corn salad it’s a meaty paradise for your mouth! BTW- This recipe is scaled to serve 12 (1/4th pound meat each) because we always want leftovers the next day…and the next…and the next. No regrets!

Carne Asada

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Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 12
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Ingredients:
 
  • 3 lbs beef skirt steak
  • 2 cups orange juice
  • 1/2 cup pineapple or pineapple juice
  • 1 bottle Gluten free beer or cider
  • 10 cloves garlic
  • 1 bunch cilantro
  • 6 limes (juiced)
  • 4 lemons (juiced)
  • 1 Tbsp salt
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 3 large shallots
  • 1 jalapeno pepper (trimmed of stems)
  • 1 serrano pepper (trimmed of stems)
  • 1/2 cup oil
Instructions:
  • Combine all ingredients except beef into a blender and pour over the meat in a large container.
  • Marinate overnight.
  • When ready to cook grill over high heat (400-450 degrees Fahrenheit) for 5-8 minutes per side.
  • Allow to rest for 5 minutes and slice thinly against the grain.
  • Enjoy topped with all your favorite taco fillings or as a main dish all on it’s own!

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Store bought curry paste can be bland. You practically have to use the whole bottle to get any real flavor and get no control over ingredients or sodium levels. That’s lame! This curry paste is less of a paste and more a salsa texture, but nails the flavor of restaurant style curry and costs only a little more than the bottled stuff. You’ll be glad you did it! If you want a spicier curry leave the seeds in the peppers and bring on the heat!

Thai Green Curry Paste

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Seasoning
Cuisine: Thai
Servings: 3 Cups
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Ingredients:
 
  • 2 bunches green onion (trimmed of roots)
  • 10 cloves garlic
  • 2 jalapenos (seeds removed)
  • 2 Serrano peppers (seeds removed)
  • 2 large shallots (roughly chopped)
  • 1 bunch cilantro (stems and leaves)
  • 4 limes (one zested and all juiced)
  • 4 inches ginger
  • 1 Tbsp kosher salt
  • 2 Tbsp fish sauce
  • 2 Tbsp tamari
  • 1 Tbsp lemongrass (paste or fresh)
  • 2 Tbsp coconut sugar
Instructions:
  • In a blender combine all ingredients, and blend.
  • One and half cups of paste serves as a base for a curry for four people.
  • When making your curry be sure to saute the curry paste in the pan with a tablespoon of oil over high heat until fragrant the way you would store bought paste.
  • Freeze any remaining paste for your next curry night!

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When blending smoothies the way to get the best result is to put the liquids in the bottom of the blender and work your way up to solids. So for this smoothie we would put the orange juice in first. Then milk if using, vanilla, yogurt, mango, and then the ice. Silky smooth every time!

This orange mango smoothie is sweet, tart, creamy and a healthy treat! With no added sugar, ten grams of protein a serving, and fiber to spare it’s a guaranteed hit anytime of the day! I enjoy this smoothie T-H-I-C-C, but if you want to thin it simply add one cup of milk into the mix and enjoy.

Orange Mango Smoothie

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Drinks
Cuisine: American
Servings: 4 (10 oz)
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Ingredients:
 
  • 3 cups mango (fresh or frozen)
  • 2 cups plain Greek yogurt
  • 1/2 cup ice
  • 1 cup orange juice
  • 2 tsp vanilla extract
  • 1 cup milk (to thin *optional)
Instructions:
  • Toss everything into your blender and make it smooth! You got this Travis! BOOM. Smoothie! Enjoy cold.

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