Category:

Sides

Chipotle Bacon Fat Tortillas

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Prep Time: 3 hours 30 minutes
Cook Time: 30 minutes
Course: Side Dish
Cuisine: Tex-Mex
Servings: 30 Tortillas
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Ingredients:
 
  • 3 cups masa harina
  • 2 cups HOT chicken broth
  • 1/2 tsp salt
  • 2 Tablespoons bacon fat
  • 2 Tablespoons diced chipotles en adobo
Instructions:
  • In a a large bowl add the masa harina and salt. Mix them together well.
  • Whisk the bacon fat and chipotles en adobo into the hot chicken broth and add the liquid into your masa harina slowly. Stirring with a wooden spoon at first because it will be hot hot hot!
  • When your mixture is cool enough for your hands to handle, mix and knead until the mixture is smooth and easily shaped. It should not stick to your hands, but shouldn’t crumble. If your mixture is still a bit dry add a Tablespoon of hot water at a time until it’s the correct consistency (See the featured picture).
  • When mixture is correct allow it to sit for 3 hours under a damp kitchen towel. This setting times allows the harina to absorb all the flavors and moisture it needs to prevent your tortillas from falling apart in the press.
  • When your 3 hours is up roll the masa into rounded 2 tablespoon balls and place onto a baking sheet covered with a damp towel.
  • Wrap the plates of your tortilla press with plastic wrap ( I like press and seal for this) and place one of the balls in the center.
  • Heat your cast iron skillet to medium high heat.
  • Press the balls into tortillas the size of your choosing! The thinner they are they faster they cook, but the more they risk falling apart. Mine are usually 5 to 6 inches across.
  • As they come off the press place them into the skillet and cook for 1-3 minutes per side or until they have those extra delicious dark brown spots on them.
  • Place finished tortillas in a kitchen towel to keep them warm and enjoy!

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Sage Pesto

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Seasoning
Cuisine: American, Italian
Servings: 6 Tbsp
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Ingredients:
 
  • 1/2 cup fresh sage leaves
  • 1/2 cup shredded parmesan cheese
  • 5 cloves garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 Tbsp whole grain mustard
  • 1/4 cup olive oil (optional)
  • 2 Tbsp pine nuts
Instructions:
  • Toss everything together in your blender or processor and blend until it makes a relatively smooth paste.
  • This goes great on pork and basically anything you can put in your mouth. It’s delicious. Like for real lol.

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Garlic and Wine seasoning can be bought from a restaurant called “The Melting Pot”, but if you don’t want to buy it I have a copycat recipe here!

If you’re not into making your own seasoning simply combine 1 tsp salt, 2 tsp garlic powder, 1/2 tsp black pepper, and 1 Tbsp white wine. Toss to coat.

Honey Butter Carrots

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Cook Time: 20 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American
Servings: 5
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Ingredients:
 
  • 32 oz baby carrots
  • 1 tsp garlic and wine seasoning*
  • 2 tsp dried dill
  • 2 tsp dried thyme
  • 1 Tbsp honey
Instructions:
  • Add 2 tsp each dried dill and dried thyme to a pot of boiling water, and add the carrots. This makes a fragrant water that scents the carrots without adding the spice directly.
  • Drain carrots, but do not rinse.
  • Place carrots into a bowl.
  • In the bowl add the butter, honey, and garlic and wine seasoning.
  • Toss carrots to coat and serve while warm. Enjoy!

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I hate recipes that ask you to make a giant batch of a sauce you don’t use all of, but when I make these I also usually make jerk chicken sooooooo it gets used! If you don’t want a double dose of jerk it freezes super well.

BTW we all see the dog hair in these which I did NOT see before posting, my b. So everyone meet my very hairy goodest girl Peanut Butter!

Jerk Sweet Potatoes

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Side Dish
Cuisine: Caribbean
Servings: 8
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Ingredients:
 
  • 4 large sweet potatoes
  • 2 bell peppers
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large yellow onion
  • 4 Tbsp butter (melted)
  • 3 bunches green onions (trimmed of their roots)
  • 1 large red onion
  • 6 cloves garlic
  • 1/4 cup avocado oil
  • 2 tsp cinnamon
  • 1/2 tsp ground clove
  • 1 Tbsp allspice
  • 1.5 tsp ground nutmeg
  • 1 tsp salt
  • 2 tsp ground black pepper
  • 1/2 cup tamari
  • 3 whole serrano peppers (or a whole scotch bonnet if you’re brave!!!)
  • 1 tsp dried thyme
  • 1 tsp fennel seeds
  • 1 tsp anise seeds
  • 1/4 cup lime juice or coconut vinegar
Instructions:
  • Preheat your oven to 400 degrees Fahrenheit In a blender or food processor combine: Green onion, red onion, garlic, avocado oil, cinnamon, clove, allspice, nutmeg, salt, black pepper, soy sauce, serrano peppers, thyme, fennel seed, anise seed, lime juice or vinegar.
  • Blend until smooth, and leave it in the blender. Even if I said “place it in a bowl” you were going to do it anyway. I know it, you know it. Lets move along lol.
  • Dice sweet potatoes into bite sized chunks.
  • Slice bell peppers and the yellow onion.
  • Pour sweet potatoes, peppers, and onion into a 9 x 13 baking dish.
  • Take 1/2 cup of the jerk marinade and melt the butter into it. Then and coat your potato mixture with the jerk marinade butter mixture.
  • Cover your baking dish with foil and bake in the oven for 1 hour or until the sweet potatoes are fork tender. Enjoy!

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Usually I’m all about ease of substitutions, but for this recipe the coconut sugar and vinegar are a must. They lend a unique taste that can’t quite be mimicked.

“Miracle Whip Is The Devil” Pasta Salad

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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: Hawaiian
Servings: 8
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Ingredients:
 
  • 1 12 oz box dried pasta (I used Barilla gluten free elbows)
  • 15 oz mayo of your choice. NOT MIRACLE WHIP
  • 1/2 cup sour cream
  • 8 oz carrots
  • 4 ribs celery
  • 1/2 large yellow onion
  • 1 cup coconut vinegar (divided)
  • 2 tsp salt
  • 3 Tablespoons coconut sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp black pepper
Instructions:
  • Prepare your dried pasta to your packages directions. When pasta is ready, strain it and place it in a large mixing bowl.
  • While the pasta is still warm pour over 1/2 cup of the coconut vinegar, and stir until all the pasta is coated.
  • While the pasta is busy absorbing the vinegar finely chop your carrots, onion, and celery. Really this doesn’t have to be minced, it’s just what I like. You know what size vegetables you like. You do you boo!
  • In a separate bowl mix together the minced vegetables, mayo, sour cream, salt, coconut sugar, onion powder, garlic powder, paprika, and black pepper.
  • Once those have been mixed add the remaining 1/2 cup vinegar to your mayo mixture. If this seems like too much vinegar for your tastes pour in two tablespoons at a time, mix, and taste until it’s to your liking! I like it with a tang!
  • Now that the pasta has cooled slightly. Pour the mayo mixture over the pasta and stir well. Refrigerate immediately and enjoy!

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She’s not winning any beauty contests, but she’s got a great personality!

Fugly Potato Salad

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: American
Servings: 12
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Ingredients:
 
  • 6 lbs red and yellow potatoes (cut into bite sized pieces)
  • 1/2 cup red wine vinegar
  • 1/3 white cooking wine
  • 1/2 cup olive oil
  • 2 Tbsp herbes de provence
  • 2 Tbsp Dijon mustard
  • 1 large bunch chives finely chopped
  • 1 large shallot (minced)
  • 1 Tbsp salt
  • 1 Tbsp white pepper
  • 1 tsp black pepper
  • 2 Tbsp garlic powder
  • 6 cloves fresh garlic (minced)
  • 16 oz Italian blend shredded cheese.
Instructions:
  • In a large pot of salted water add potatoes and bring to a boil.
  • Boil until fork tender. About 30 minutes.
  • While the potatoes cook, in a separate bowl, mix together everything but the cheese to make a vinaigrette.
  • When potatoes have finished cooking drain them and place them in a large bowl.
  • Pour your vinaigrette over the warm potatoes and mix well.
  • When the potatoes have been well dressed add your cheese and mix it up again!
  • It will look like a cheesy, lumpy hot mess, but it will be soooooooo good!!!!!!
  • This can be served warm or cold. Dealers choice.
  • Enjoy those lumps!

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If you can’t find already roasted hazelnuts, simply place some chopped hazelnuts onto a dry sheet pan and stick them in the oven with the zucchini for about 7-10 minutes, or until golden brown and toasty.

Herbed Zucchini With Goat Cheese and Hazelnuts

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American
Servings: 6
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Ingredients:
 
  • 6 zucchinis (1 zucchini per person)
  • 1 bunch chives
  • 1 bunch basil
  • 1 bunch mint
  • 1 bunch parsley
  • 1 bunch dil
  • l2 Tbsp garlic powder
  • 3 oz goat cheese
  • 1/2 cup roasted chopped hazelnuts
  • 2 Tbsp olive oil
  • salt to taste
  • pepper to taste
Instructions:
  • Preheat oven to 425 degrees.
  • Chop zucchini in half and slice each half into sixths.
  • Spread zucchini onto a baking sheet, coat with olive oil, and season generously with salt, garlic powder, and pepper.
  • Chop all herbs finely and sprinkle onto zucchini, reserving 2 Tbsp of the herbs.
  • Roast zucchini for 35-40 minutes or until it is golden brown with small black specks. That's flavor!
  • When zucchini is done roasting, place on a platter and sprinkle with remaining herbs.
  • Crumble the goat cheese over top, and then the hazelnuts. Serve and enjoy!

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