Category:

Sides

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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You’ve likely seen this type of corn all over the internet lately, and that’s for good reason. It’s incredible! Elote has caught quite some attention recently, but frequently I see it labeled as “Mexican street corn”.

With much love – stop that shit lol.

It’s called elote (ee-low-teh) and this type of corn is sold all around Texas, New Mexico, California (and obviously Mexico) by street vendors pushing silver carts filled with incredible Mexican treats! If you’re ever lucky enough to spot one you should 100% stop and buy all the things.

Elote is a roasted or steamed corn slathered in mayo, salty cheese, fresh lime, and spicy chile. Once you’ve tasted it it’s something you’ll crave for the rest of your life! A couple things I do differently- Queso Fresco; traditionally cojita cheese is used I personally just don’t like the taste of cojita. Any salty crumbly cheese is fair game grated Parmesan can and is frequently used! Next, I make my own chile blend. The only thing you actually need is something you like the taste of. Some prefer hot sauce, tajin, cayenne, or even one of my personal favorites *crushed hot cheetos*. No matter how you make yours you’ll be thankful you gave this snack a try!

Happy snackin’ FlavorSluts!

Elote

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Side Dish, Snack
Cuisine: Mexican
Servings: 4
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Ingredients:
 
  • 4 ears corn (In the husk)
  • ½ cup mayo
  • 10 oz queso fresco (crumbled)
  • 2 tsp chili powder
  • ½ tsp cayenne
  • 1 tsp paprika
  • 2 limes (quartered)
Instructions:
  • Preheat your oven to 350°F
  • When the oven is preheated place your ears of corn, still in the husk, directly on the middle rack of your oven and bake for 30 minutes.
  • While corn is roasting crumble your cheese in a small bowl, and quarter your limes.
  • In a separate container or shaker mix together the chili powder, cayenne, and paprika. Set aside.
  • When the corn has finished, carefully peel back the husks, but don't remove them completely. The husks act as a handle to eat the corn with. The silt (the stringy stuff) should peel clean off with the husk. If it doesn't a quick rinse will remove it.
  • Slather all sides of each ear of corn with lots of mayo, and then sprinkle generously with the queso fresco. After your corn is well coated in mayo and cheese sprinkle the chile blend on top and finish with a squeeze of lime.
  • It's perfection. Enjoy your elote with lots of napkins! You'll need them lol!

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Rainbow cauliflower is the perfect way to add a little fun to a dinner time favorite. Cauliflower comes in three colors: white, purple, and orange. There is a green pointy vegetable that looks like cauliflower called Romanesco- it belongs to the broccoli family, but would be a welcomed addition here for the sake of color. When chopping your cauliflower remember to cut it into bite sized pieces because like most things in life- the smaller something is… the easier it is to roast.  

Gremolata is traditionally made by hand by finely mincing each ingredient and whisking in the liquids. I personally do not have the patience for that which is why I make it in a food processor, but if that’s your jam then live your best life!

Roasted Rainbow Cauliflower with Gremolata

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: Italian
Servings: 6
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Ingredients:
 
  • 1 head purple cauliflower (chopped, bite sized)
  • 1 head orange cauliflower (chopped, bite sized)
  • 1 head white cauliflower (chopped, bite size)
  • 1 bunch Italian flat leaf parsley (leaves and stems, chopped)
  • 3 cloves garlic
  • 1 cup Extra virgin olive oil
  • 1 large shallot (chopped)
  • 2 lemons (juice and zest)
  • cup red wine vinegar
  • 2 tsp salt
  • 2 tsp pepper
  • ¼ tsp crushed red pepper flakes
Instructions:
  • Preheat your oven to 400° F.
  • Clean and chop your cauliflower into bite sized florets. Divide it between two large baking trays.
  • Toss each tray of cauliflower with 2 Tbsp of olive oil and ½ tsp salt and ½ pepper.
  • Roast your cauliflower for 40 minutes or until the bottoms and edges are nicely browned.
  • While your cauliflower is roasting combine all remaining ingredients together in a food processor or blender, and taste for salt and pepper. This is your gremolata!
  • When your cauliflower has finished pour the gremolata over the top and toss to coat the cauliflower well. Enjoy!

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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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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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I know some of you are looking at canned beans and already rolling your eyes, but let me explain! I prefer canned beans for refried beans because they’re already cooked AND salted. If this was a recipe for borracho beans we would total be soaking from dry, but in refried the extra effort isn’t a must.

That being said if your grandmother would be rolling in her grave seeing you used canned beans feel free to soak 2 cups dried pinto beans and 1/2 cup dried black beans overnight and cook until tender before following the rest of the recipe!

The Best Refried Beans

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Cook Time: 20 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: Tex-Mex
Servings: 8
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Ingredients:
 
  • 2 28 oz cans pinto beans (drained and rinsed )
  • 1 15 oz can black beans (drained and rinsed )
  • 2 Tbsp bacon fat
  • 1 to 1.5 cups chicken broth
  • 1/2 tsp epazote
  • 1/4 tsp mexican oregano
  • 1/2 tsp cumin
  • salt to taste
Instructions:
  • In a large skillet over medium heat add the bacon fat and allow to melt.
  • When fat has melted add all of your drained and rinsed beans.
  • Mix the beans and allow them to coat themselves in the bacon fat. Warm until heated through. About 10 minutes.
  • When the beans have warmed add 1 cup chicken broth and the rest of your ingredients.
  • Mash to the consistency of your choice with a potato masher, fork etc. Some people prefer only a slight mash and others prefer silky smooth beans. You do you!
  • If you want silky smooth beans don’t be afraid to run them through a food processor or to use an immersion blender. Slowly add the remaining chicken broth while you blend until you achieve your desired consistency.
  • When the beans are your desired consistency reduce the heat to low and taste for salt.
  • Add more salt if necessary and allow to simmer while stirring for 5-10 minutes longer or until beans are hot.
  • Serve plain as is, or top with your favorite cheese!

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Let’s make use of what we can find on the shelves in the grocery store to make a warm and filling breakfast or side dish! I know eggs are becoming hard to come by at the store, so if you didn’t know-eggs last 4-5 weeks beyond their sell by date. Don’t be afraid of that date on the carton. Crack your eggs into a bowl and if they look weird or smell bad do not use them. Otherwise they should be good!

I used eggs for moisture in this recipe since GF goods are notoriously dry. They are entirely optional in the recipe, and could be substituted with 2 Tbsp vegetable oil or even a little water just to help hold it together. Olive oil would be too strong here.

https://whatscookingamerica.net/Q-A/EggsSell.htm

Sausage Balls

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 6
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Ingredients:
 
  • 2 cups gluten free Bisquick
  • 2 eggs (optional *see notes)
  • 4 cups shredded sharp cheddar cheese
  • 1 lb raw ground breakfast or Italian sausage
Instructions:
  • Preheat your oven to 350 degrees Fahrenheit.
  • Combine all ingredients in a mixer or by hand. It’s tedious by hand so go the mixer route with the paddle attachment if you have one, or combine in a food processor.
  • Roll into 30 balls. Roughly 1.5 Tbsp each.
  • Bake on a lightly greased cookie sheet for 27 minutes or until sausage is cooked through, and enjoy!

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