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Holidays

This dish originates in Ireland and is an easy way to sneak some delicious veggies into dinner. Coming together in just 30 minutes it’s the perfect way to celebrate St. Patrick’s day!

Colcannon

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Irish
Servings: 4
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Ingredients:
 
  • 1 ½ lbs yellow potatoes
  • ½ head green cabbage (about 4 cups, chopped)
  • 1 tsp kosher salt
  • ½ tsp ground black pepper (chopped finely)
  • 3 Tbsp chives
  • 8 Tbsp butter
  • 1 cup milk (any fat %)
Instructions:
  • Cut your potatoes into bite sized pieces and boil until tender. They should be able to be easily pricked with a fork.
  • When potatoes have cooked drain the water, and mash the potatoes with 1 cup of milk. Set aside.
  • Using the same pot you boiled the potatoes in melt all of the butter over high heat and add the chopped cabbage, chives, salt, and pepper. Fry the cabbage until it browns around the edges and becomes soft.
  • When the cabbage is ready add the mashed potatoes to the pot and stir well. Taste for salt and adjust as desired. Serve hot and enjoy!

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A favorite dish for St. Patrick’s day this corned beef and cabbage keeps things simple, easy and delicious! The vegetables here are traditional, but as always you’re welcome to ad and remove the things you love. 

Try roughly mashing the cooked potatoes with lots of butter, salt, and parsley for an extra special treat!

Slow Cooker Corned Beef and Cabbage

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Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Course: Main Course
Cuisine: American, Irish
Servings: 4
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Ingredients:
 
  • 3 lb corned beef brisket (with seasoning packet)
  • 1.5 lb baby yellow potatoes
  • 8 carrots (peeled)
  • 1 head of cabbage
  • water
Instructions:
  • Remove the core from your cabbage and roughly chop into large chunks. The cabbage will shrink quite a bit in the slow cooker so you don't want small slices - they'll dissolve!
  • Peel your carrots and slice the tops and ends off. Roughly chop the carrots into large chunks as well.
  • Open your corned beef brisket and drain off the pink liquid in the package with the meat. Give your brisket a good rinse to remove that slimy feeling and place at the bottom on your slow cooker.
  • Add the potatoes around the corned beef and then add the cabbage and carrots on top. Sprinkle the seasoning packet that came with your corned beef over top of the cabbage and carrots.
  • Fill your slow cooker half way up with water, cover, and set to high for 8 hours.
  • The corned beef is done when it can be easily shredded with a fork and the potatoes are soft. Remove the excess fat from the brisket and shred or slice. Enjoy!

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This key lime panna cotta takes everything we love about key lime pie and makes it easier! Since there’s no crust there’s no gluten to worry about- besides the best part is the filling anyway!

If you can bring something to a simmer you can make this bright, tart, and quick dessert. I believe in you!

Key Lime Panna Cotta

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Prep Time: 10 minutes
Cooling Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 2
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Ingredients:
 
  • ½ cup key lime juice (you can totally use the bottled one!)
  • 2 key limes (zested)
  • ½ cup heavy cream
  • ½ cup sweetened condensed milk
  • 1 pkg gelatin (¼ oz)
Instructions:
  • In a small bowl add the key lime juice and sprinkle over the gelatin. Stir well and set aside. Allow to rest for 5 minutes.
  • In a small pot add the key lime zest, sweetened condensed milk, and heavy cream. Stir well, and bring to a boil.
  • Once boiling shut off the heat and add the key lime juice and gelatin to the pot. Stir until combined and place in 2 small heat proof dishes. I used mini pie dishes, but mugs work well here!
  • Allow to cool in the fridge until firm. Top with whipped cream if desired and enjoy chilled!

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Clams fettuccine is a gluten free take on the classic clams linguini. This dish is made to be simple, bright, and light tasting focusing largely on the fresh and briny flavors of the clams. The sauce is meant to just barely coat the pasta and traditionally bread is used to sop up all those delicious juices. If you want a thicker sauce try adding in some parmesan cheese or making a roux at the beginning using equal parts gf measure for measure flour and butter. 

Clams Fettuccine

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 2
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Ingredients:
 
  • ½ lb GF fettucine pasta
  • 2 lbs little neck clams, in the shell (cleaned and prepped)
  • 2 Tbsp butter
  • 1 head garlic cloves (minced)
  • ½ cup white wine
  • ½ cup clam juice
  • 2 lemons
  • 2 Tbsp fresh parsley (chopped)
  • ¼ tsp crushed red pepper
  • 1 Tbsp white wine vinegar
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 cup pasta water
Instructions:
  • In pot of boiling salted water cook your pasta according to package directions. When done, reserve 1 cup pasta water, drain the pasta and set aside.
  • In a pan over medium high heat add the reserved pasta water, garlic, and the zest of one lemon. Reduce by half so it thickens slightly. You should be able to draw a line in the pan with a spatula and have it remain for just a second or so.
  • When your pasta water has thickened add the clam juice, white wine, vinegar, parsley, red pepper flakes, salt, ground black pepper and bring to a simmer. Add your clams to the pan and cover. Steam for 8-10 minutes depending upon the size of your clams. The clams are ready when they open so keep an eye on them!
  • When the clams have opened remove them from the pot and set aside. Reduce the sauce until you can perform the line test with a spatula like before. When it has thickened stir in the butter. Taste your sauce as adjust as desired.
  • Add your pasta to the sauce and toss to coat. Add the clams back in and squeeze over lemon juice to taste. Enjoy hot!

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This creamy and rich lobster bisque uses whole lobster tail, heaps of aromatics, and heavy cream to bring you that familiar thick and savory soup but better because it’s gluten free!

Since it would take more lobsters than any of us are willing to pay for to make a true lobster stock at home we’re leaning on a combination of chicken stock and clam juice to bring the flavor all the way to the finish line! The lobster shells, tomato paste, and paprika are all what give a lobster bisque that beautiful golden red hue so if you want your bisque to be a deeper color just shake in some more paprika!

Lobster Bisque

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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: French
Servings: 2
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Ingredients:
 
  • 8 oz lobster tail, with shell
  • 2 Tbsp butter
  • 2 Tbsp GF measure for measure flour
  • 3 shallots (chopped)
  • 2 ribs celery (chopped)
  • ½ medium carrot (chopped)
  • 4 cloves garlic (chopped)
  • 1 tsp fresh thyme leaves
  • 1 Tbsp tomato paste
  • ½ tsp paprika
  • 8 oz clam juice
  • 1 cup white wine (I used pinot grigio)
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 2 Tbsp brandy or cognac
  • ½ tsp kosher salt
Instructions:
  • In a small pot over medium heat melt 2 tablespoons of butter and when melted add the chopped shallot, celery, carrot, and kosher salt. Stir well and cook until soft.
  • To the softened vegetables add the garlic, paprika, tomato paste and GF flour- stir well. Pour in the clam juice, chicken stock, white wine, thyme leaves, and cognac and bring to a simmer.
  • When simmering add the whole lobster tail to the pot and submerge completely. Lobster takes about 1 minute per oz to cook. Cook according to your lobster tail weight.
  • When the lobster is cooked the shell will turn bright red and the meat will be solid white. Remove the tail from the pot and slice in half. Remove the meat from the shell and roughly chop. Add the chopped meat, and heavy cream to the pot and simmer 2 minutes longer.
  • Using an immersion blender or a stand blender blend your soup until smooth and enjoy hot! If you want it to look like the picture just use a spoon to drizzle in some heavy cream and sprinkle over a little paprika.

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If there’s one thing I cannot stand when I eat a dip it’s not having enough (or any) of the actual filling and instead just getting a mouth full of hot mayonnaise. 

Gross.

This hot crab dip is jam packed with crab meat so you get a mouthful in every bite! Crab meat, cream cheese, parmesan, and green onion all compliment each other and are then broiled in the oven to form a cheesy crust just begging to be broken through. Try it on your favorite cracker, gluten free toast, or even as a filling stuffed in flounder or salmon for a fun treat!

Hot Crab Dip

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer
Cuisine: American
Servings: 2
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Ingredients:
 
  • 8 oz cooked crab meat
  • 4 Tbsp jalapeno cream cheese
  • ¾ cup shredded parmesan cheese
  • 2 Tbsp mayonnaise
  • 2 Tbsp sour cream
  • 1 tsp soy sauce
  • ½ tsp Worcestershire sauce
  • 4 green onions (sliced thin)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground black pepper
Instructions:
  • Preheat your oven to 350°F
  • Reserve ¼ cup parmesan cheese and set aside.
  • In a small bowl mix together all ingredients and place in a large ramekin or small baking dish. Top with the reserved parmesan cheese and bake for 25 minutes. Turn your ovens broiler to high.
  • For the last 5 minutes place the crab dip under the broiler to brown the parmesan cheese and serve immediately.

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Dark chocolate and coconut cream come together to form a decadent and unbelievably easy treat! I rolled these in honey roasted pistachios, but you definitely don’t have to use those. Almonds, pecans, peanuts, shredded coconut, mini chocolate chips, and even sprinkles all make for a delicious coating. Try a variety of coatings for a beautiful assortment of treats everyone will love!

Vegan Chocolate Truffles

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Prep Time: 20 minutes
Cooling Time: 8 hours
Total Time: 8 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 24 truffles
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Ingredients:
 
  • 13.5 oz can coconut cream
  • 1 ½ cups dark chocolate (at least 63%)
  • 1 cup ground pistachios (or coating of your choice)
Instructions:
  • In a microwave safe bowl stir together the the chocolate chips and coconut cream. Microwave in 30 second intervals until the chocolate is soft enough to dissolve into the coconut cream completely and the mixture is silky smooth. This is a vegan ganache!
  • Place the ganache in the fridge overnight to firm up and cool.
  • When the ganache is solidified, but still soft enough to scoop use a Tablespoon measure to spoon out the ganache and place directly into the ground pistachios. Use a spoon to roll the ball around in the pistachios until the outside is completely covered. When it's covered and the ganache is barely visible you can use your hands to roll them into balls.
  • The truffles will be very soft so be gentle when rolling (this is what you want) but if you prefer a firmer truffle you can place them in the freezer to firm up before serving. Enjoy chilled!

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This citrus avocado salad is light refreshing and sweet! Arugula and spinach strike a perfect balance between honey, citrus, and shallot giving you a sweet and savory contrast in every bite. Saffron adds not only beautiful color and flair to the dressing, but also that certain something people won’t be able to put their finger on. The honey here is used for balance and sweetness so if you don’t have honey on hand agave nectar or even a light tasting maple syrup would be just as tasty!

Citrus Avocado Salad w/ Honey Saffron Dressing

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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: American
Servings: 2
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Ingredients:
 
  • 1 orange (segmented)
  • 1 grapefruit (segmented)
  • 2 blood oranges (segmented)
  • 5 oz spinach and arugula mix
  • 1 ripe avocado ( sliced)
  • 15 oz canned great northern white beans (drained and rinsed)
  • 2 Tbsp olive oil
  • 2 Tbsp champagne vinegar
  • 2 Tbsp honey
  • 1 shallot (minced)
  • ¼ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 pinch saffron
Instructions:
  • In a small bowl combine your saffron, minced shallot, and vinegar. Set aside.
  • To segment your citrus: Slice off the top and bottom of the fruit and cut off the sides. The goal is to try to to leave as much fruit as possible while still removing the pith (the white stuff under the rind) because it's bitter.
  • When the rind and pith are fully removed you should see lines running down the fruit. Those are membranes. Gently slice between each membrane and remove only the fruit. Repeat this process with all the citrus.
  • In a large bowl add the lettuce, sliced avocado, and all the segmented citrus.
  • To the bowl with your vinegar and saffron whisk in the honey, salt, pepper, and olive oil. When combined toss in the white beans and coat well.
  • Pour the dressing and white beans over the salad and toss well. Enjoy!

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This velvety smooth and savory spiced parsnip soup uses parsnips, coconut cream, and curry powder to bring a creamy satisfying flavor that’s vegan to boot! Did you like my rhyme? Eh? Eh? No?

Cool cool cool cool cool. No it’s fine i’m fine, seriously. 

I’m fine. 

Spiced Parsnip Soup

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course, Soup, Starter
Cuisine: American
Servings: 2
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Ingredients:
 
  • 1 lb parsnips (peeled and chopped)
  • 2 Tbsp olive oil
  • 13.5 oz can coconut cream (refrigerated)
  • 2 cups vegetable stock
  • 1 sweet onion (chopped)
  • 1 head garlic cloves (peeled and whole)
  • 1 tsp fresh rosemary (chopped)
  • ½ tsp salt (plus more for sprinkling)
  • ½ tsp ground black pepper (plus more for sprinkling)
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp curry powder
  • ½ cup chopped hazelnuts (plus more for garnish, optional)
Instructions:
  • In a small pan over low heat add your chopped hazelnuts and toast until golden brown in color. When toasted remove from heat and set aside.
  • To a small pot over medium high heat add the olive oil and chopped onion. Add a pinch (about an 1/8 tsp each) of salt and pepper over the onion and stir. Cook until the onions are soft and beginning to brown.
  • When the onions are ready add the chopped parsnips, rosemary, toasted hazelnuts, garlic, salt, pepper, red pepper flakes, and only the thick cream from the coconut cream. We don't want the water at the bottom of the can. Stir well and bring to a boil.
  • Boil until the coconut cream has melted and the parsnips are fork tender.
  • When the parsnips are soft blend the soup until smooth either using an immersion or stand blender. If you're using a stand blender remember to vent the lid so heat can escape from the blender!
  • When smooth stir in the curry powder. Serve garnished with extra hazelnuts, rosemary, and curry powder if desired. Enjoy!

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This olive tapenade uses crispy fried garlic, rosemary and miso in place of traditional anchovies to bring you an umami rich vegan friendly starter. Special enough for both important occasions and easy enough for everyday this tapenade will keep you coming back for more. Try it smeared on your favorite toasted gluten free bread (I used Schar baguettes) or a veggie of your choice tonight!

Olive Tapenade

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: American, French, Italian
Servings: 2
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Ingredients:
 
  • 3 Tbsp olive oil
  • 3/4 cup castelvetrano olives (pits removed)
  • 2/3 cup kalamata olives (pits removed)
  • 8 cloves garlic (sliced)
  • 1 tsp fresh rosemary
  • 2 tsp miso paste
  • ½ tsp ground black pepper
  • 2 Tbsp fresh Italian parsley
Instructions:
  • In a small pan over low heat add the olive oil and sliced garlic. Cook until the garlic becomes golden in color and then add the fresh rosemary. Simmer until wilted (about 45 seconds.)
  • When the garlic and rosemary are cooked remove from the pan from the heat and set aside.
  • In a food processor add the castelvetrano and kalamata olives, the entire contents of your crispy garlic and rosemary pan (yes we want the oil too!), ground black pepper, and parsley. Blend until a paste has begun to form.
  • If you don't have a food processor you can totally mince everything super finely by hand and stir together.
  • To the paste add the miso and process again until the miso is completely incorporated.
  • Spread this tapenade over your favorite toasted bread, cracker, or even veggies and if desired you can garnish with some finely chopped parsley and red pepper flakes. Not a must, but makes it look extra fancy. Enjoy!

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