Category:

Beef

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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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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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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These quesos are delicious and will satisfy your craving for your favorite bowl of hot cheese no matter where you’re from. Feel free to play with the seasonings and make it your own! With no Velveeta in sight you’ll taste the difference right away, and since it comes together so quickly you may never go back to the yellow brick of mystery product again.

For a queso blanco version of the Tex-Mex version use white American cheese, and Monterrey jack.

For a queso blanco version of the California style use a blend of Monterrey and pepper jack.

Feel free to thin the queso to your desired consistency with more milk.

American Cheese (Tex-Mex Style)

Restaurant Style Queso – Tex-Mex

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dip
Cuisine: Tex-Mex
Servings: 8 Cups
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Ingredients:
 
  • 1 lb ground beef or chorizo
  • 1 tsp oil
  • 16 oz American cheese (Kraft deli slices NOT Velveeta)
  • 8 oz shredded Mexican 4 cheese blend or cheese of your choice
  • 2 1/2 cups whole milk
  • 15 oz can Rotel
  • 2 Tbsp diced green chile
  • 2 cloves garlic (minced)
  • 2 tsp chili powder
  • 1/2 tsp cayenne
  • 1/4 tsp cumin
  • 1 Tbsp cornstarch
  • 1 tsp salt (omit if using chorizo)
  • 1 tsp pepper
Instructions:
  • Mix cornstarch into 1 cup milk until dissolved and set aside.
  • In a large skillet over medium-high heat brown ground beef or chorizo with 1 tsp oil, and garlic. When browned add salt (if using), pepper, chili powder, cayenne, and cumin. Stir well.
  • If you want a chunky queso dip, dump the Rotel or salsa, and green chile directly into the pan with the browned meat. If you want a smooth queso you’ll need to combine the Rotel or salsa and green chile in a blender and blend until smooth before adding to the meat.
  • Turn heat to medium-low. Roughly tear all of the American cheese and toss it into the skillet stirring frequently until melted.
  • Add the cornstarch mixture and stir to combine.
  • When the cornstarch mixture and American cheese have blended together add all of the Mexican shredded cheese and stir until well incorporated.
  • Add the remaining milk, and stir until creamy and smooth. Taste for salt and seasonings with a chip (the chips are salty you want to taste them together), and adjust as desired.
  • Serve with your favorite tortilla chips, on tacos, fajitas, or whatever floats your boat. Enjoy!

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No American Cheese (California style)

Restaurant Style Queso – Cali

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dip
Cuisine: Mexican
Servings: 8 Cups
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Ingredients:
 
  • 1 lb ground beef or chorizo
  • 1 tsp oil
  • 5 cups shredded Mexican 4 cheese blend or cheese of your choice
  • 2 Tbsp GF cup for cup flour blend
  • 2 Tbsp butter
  • 2 1/2 cups whole milk
  • 15 oz can Rotel OR 1 cup salsa
  • 2 Tbsp diced green chile
  • 2 cloves garlic (minced)
  • 2 Tbsp cilantro (minced)
  • 2 tsp chili powder
  • 1/2 tsp cayenne
  • 1/4 tsp cumin
  • 1 tsp salt (omit if using chorizo)
  • 1 tsp pepper
Instructions:
  • In a small skillet over medium-high heat add ground beef or chorizo, 1 tsp oil, garlic, cilantro, 1 tsp salt (if using), and pepper. Brown the meat.
  • If you want a chunky queso dip, dump the Rotel or salsa, and green chile directly into the pan with the browned meat and warm through. If you want a smooth queso you’ll need to combine the Rotel or salsa and green chile in a blender and blend until smooth before adding to the ground meat.
  • Heat through and set aside.
  • In a separate large skillet over medium heat add butter and allow to melt. Whisk in flour. Cook for 2-3 minutes. Add 1 cup milk, and whisk together. Mixture should thicken slightly (this is called a bechamel).
  • Reduce heat to low and add cheese 1 cup at a time to the bechamel- stirring to melt completely each time before adding the next cup. Add the meat, and stir well.
  • When all the cheese and meat have been combined add the remaining milk and all remaining seasonings, taste for salt with a chip (the chips are salty you want to taste them together) and adjust seasonings as desired.
  • Serve with your favorite tortilla chips, on tacos, fajitas etc. Enjoy!

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Time: 1 hour and 30 minutes

Serves: 6

Ingredients:

  • 1/2 recipe 30-minute meat sauce or 8 cups favorite pasta sauce *see notes
  • 1 lb uncooked gluten-free ziti or penne pasta (or whatever you have on hand)
  • 2 tsp fresh or dried parsley
  • 15 oz ricotta cheese
  • 8 oz sliced or shredded provolone
  • 8 oz shredded mozzarella
  • Foil to cover & and oil to lightly coat

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In an oven safe 9 x 13 dish add one pound uncooked pasta, 8 cups 30-minute meat sauce or pasta sauce, and 15 oz ricotta. Stir to combine.
  3. Cover the pasta with with provolone, and top the provolone with mozzarella.
  4. Sprinkle the top of the cheese with parsley.
  5. Lightly grease the side of the foil that will touch the cheese and cover the 9 x 13 dish tightly.
  6. Bake for one hour or until pasta is soft and serve for a delicious easy meal.

Notes:

If you don’t want to make the 30-minute meat sauce and don’t have a jarred sauce that contains meat just brown one pound of a meat of your choice in a pan and add the jarred sauce to it. Kablam! 10 minutes to a meaty sauce with ingredients you had on hand #winning. Find your family and flex on ’em. You earned it.

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Don’t be discouraged by the length of the ingredient list. It’s full of basic pantry staples you likely already have laying around, and makes a rich full-bodied sauce in no time!

If you don’t have Montreal steak seasoning at home substitute:

1 tsp dried dill, 1/4 tsp cayenne, 1 Tbsp yellow mustard, 1 tsp fennel seeds, and 1 tsp paprika.

30 Minute meat Sauce

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: sauce
Cuisine: Italian
Servings: 16 Cups
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Ingredients:
 
  • 1 lb Italian sausage
  • 1 lb ground beef (optional)
  • 1/4 cup olive oil
  • 2 28 oz cans crushed tomatoes
  • 18 oz tomato paste
  • 2 cups chicken stock
  • 1.5 cups of white wine
  • 1 large onion (roughly chopped)
  • 1 large carrot (roughly chopped)
  • 1 rib celery (roughly chopped)
  • 8 cloves garlic
  • 2 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 1 Tbsp Italian seasoning
  • 2 tsp black pepper
  • 1 Tbsp Montreal Steak Seasoning
  • salt to taste
Instructions:
  • In a blender combine onion, carrot, celery, garlic cloves and white wine. Blend until smooth and set aside.
  • In a large pot over medium-high heat add olive oil, Italian sausage, and beef if using. Brown meat in the oil and if using beef add 1 tsp salt.
  • Reduce heat to medium and add onion and wine puree to meat, stir to combine, and cook for 5 minutes.
  • Add remaining ingredients and stir to combine.
  • Reduce heat to medium-low simmer for 20 minutes or until warmed through, and serve over your favorite pasta. This sauce is also the perfect sauce for lasagna!

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Crock-Pot Carne Guisada

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Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Course: Main Course
Cuisine: Tex-Mex
Servings: 8
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Ingredients:
 
  • 2 Tbsp bacon fat or oil/butter of your choice
  • 3 lbs cubed beef (I used a rump roast, but use what you have!)
  • 1 large onion (diced)
  • 2 bell peppers (sliced)
  • 1 jalapeno pepper (diced)
  • 1 15 oz can Rotel or canned tomatoes
  • 2 cups chicken broth
  • 1 Tbsp montreal steak seasoning
  • 1 Tbsp beef boullion
  • 6 cloves garlic (minced)
  • 1 tsp epazote
  • 2 tsp Mexican oregano
  • 1.5 Tbsp ground cumin
  • 1 tsp black pepper
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1 Tbsp cornstarch
  • 2 Tbsp water
Instructions:
  • In a large pan over medium-high heat add bacon fat, onion, jalapeno, and bell peppers. Cook until onions are brown and bell peppers have softened.
  • When vegetables are ready remove them from the pan and add to the bottom of the Crock-Pot.
  • Using the same pan return to medium-high heat add remaining bacon fat, cubed beef, and 1 tsp salt.
  • Stir and brown on all sides. When your beef has browned add the minced garlic to the beef and continue to cook until garlic is fragrant. (1-2 minutes).
  • When garlic is ready turn your pan to high heat and add 1 cup chicken broth to the pan making sure to scrape the bottom to pull up all of those delicious browned bits stuck to the bottom.
  • Add your seasoned browned beef mixture to your Crock-Pot.
  • In a small bowl combine cornstarch and water, mix until smooth. Set aside.
  • Add remaining ingredients; including cornstarch mixture to your crock-pot and stir well.
  • Cook on low for 8-10 hours covered or until beef is tender and a gravy has formed.
  • Taste for flavor, and adjust as needed to your preference.
  • Enjoy in tacos with lettuce and tomato, with rice and beans, or side dish of your choice!

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First introduced to me by my sister from another mister Luana- this recipe is traditionally made with pork (and lots of it!), but since she’s allergic I’ve adapted a pork free version. Thankfully for us this recipe is very flexible and delicious with any substitute you can think to toss in! Give it a try!

With Pork:

Feijoada with pork

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Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 2 slices bacon OR 1 Tbsp bacon fat
  • 2 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (pork, chicken, or beef)
  • 1 lb diced (1″ pork (Literally anything you’ll eat: bacon, pork shoulder, roast, loin, chops, ham- seriously. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/4 tsp salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add bacon slices. When crispy remove the bacon from the pan, crumble, and set aside. Leave the bacon fat in the pan and the heat on, add the olive oil.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced pork, and 1/4 tsp salt. Stir and brown the sausage, pork, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, crumbled bacon, and orange juice.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

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Without Pork:

Feijoada (no pork)

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Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 3 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (chicken or beef)
  • 1 lb diced (1″ beef (Literally anything you’ll eat: steak, roasts, leftover corned beef, stew meat, lengua. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 4 cups chicken broth
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/2 tsp salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add oil of choice.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced beef, and 1/4 tsp salt. Stir and brown the sausage, beef, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, and orange juice, and chicken broth.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water or chicken broth to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

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A recipe given to me by my grandmother. It’s easy, reliable, and filling!

Sausage Bake

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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: German
Servings: 8
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Ingredients:
 
  • 4 pounds yellow potatoes (diced bite size)
  • 5 green bell peppers (chopped)
  • 2 large yellow onions (chopped)
  • 1/4 cup olive oil
  • 2 Tbsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 stick butter
  • 2.5 pounds polish sausage (sliced)
Instructions:
  • Preheat oven to 400°F
  • Chop the onion, bell peppers, potatoes, and sausages into bite sized pieces.
  • Mix together in an oven safe 9 x 13 baking dish.
  • Mix the olive oil, garlic powder, onion powder, salt, and pepper. Pour over the chopped mixture, and toss again.
  • Cut butter into 16 pieces and arrange evenly on the top of the mixture.
  • Cover dish with aluminum foil and bake for 1 to 1.5 hours or until potatoes are fork soft.
  • When done, remove from the oven and carefully remove the foil. There will be steam!
  • Mix everything in the sauce that has been made at the bottom of the pan until coated.
  • Tuck into this immediately with no regard for anyone else or calorie counts. There is no one else. Only sausage bake. Enjoy!

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Craving a Brazilian steakhouse quality meal, but not so keen on the prices? Try this quick flank steak. Serve it with Brazilian cheese bread, fresh salads, fried sweet plantains, and licor 43 for the perfect night in!  

Flank Steak With Chimichurri

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Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 1 bunch Italian flat leaf parsley
  • 1 bunch cilantro
  • 1/2 cup fresh oregano
  • 2 large shallots
  • 4 Tbsp red wine vinegar
  • 1/4 cup olive oil
  • 2 tsp salt
  • 6 cloves garlic
  • 2 pounds flank or skirt steak
  • 2 Tbsp olive oil
  • 2 Tbsp Brazilian steakhouse seasoning (McCormick)
Instructions:
  • Heat a large skillet or grill to 450°F.
  • While your skillet or grill is heating prepare your steak.
  • Rub the steak with 2 Tbsp olive oil and sprinkle on all of the steak seasoning.
  • Pat the seasoning into the steak coating evenly. Grill for 7-12 minutes a side depending upon the doneness you prefer.
  • While Steak is grilling combine all remaining ingredients into a blender or food processor and blend until a smooth mixture is formed.
  • When steak is done, allow it to rest for 5 minutes before cutting.
  • Slice the steak against the grain and spoon chimichurri over the top. Enjoy!

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