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Although this toilet paper shortage is illogical (and a little funny) here are the CDC’s actual recommendations. As always wash your hands and cover your mouths when coughing and sneezing like decent human beings. Stay safe y’all!

https://www.cdc.gov/coronavirus/2019-ncov/about/prevention.html

Corona Virus Chicken Soup

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Servings: 6
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Ingredients:
 
  • 1 pound chicken breast
  • 16 cups water
  • 1 large yellow onion (diced)
  • 3 ribs celery (diced)
  • 2 carrots (peeled and diced)
  • 1 Tbsp garlic powder
  • 2 tsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 2 Tbsp chopped parsley
  • 1 cup white wine
  • 1 Tbsp tamari
  • 2 tsp dried basil
  • 2 tsp poultry seasoning
  • 1 tsp dried thyme
  • 2 lemons (juiced)
  • 2 tsp grated ginger
  • 2 Tbsp honey
Instructions:
  • In a stock pot or large soup pot add the olive oil and butter and turn the heat to medium-high.
  • Add the diced onion, carrot, and celery, 1 tsp of salt and 1 tsp black pepper.
  • Saute until onions are soft and beginning to brown.
  • Add 1 cup of wine to the pot and stir. Scraping up all those delicious brown bits. This is called deglazing your pan. Look at you. Preppin’ and chefin’. Get it.
  • Add whole chicken breasts to the pot, along with all seasonings except for lemon juice and parsley.
  • Add water and bring to a boil.
  • Boil for 30 minutes or until chicken is fully cooked and carrots are soft.
  • When cooked, remove the chicken from the pot and shred. add shredded chicken back to the pot, and add lemon juice and parsley, stir and enjoy! (p.s this soup freezes super well)

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
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Tikka Masala

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Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 1 hour
Course: Main Course
Cuisine: Indian
Servings: 8
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Ingredients:
 
  • Chicken Marinade
  • 3 pounds chicken breast
  • 1 cup Greek yogurt
  • 5 cloves minced garlic
  • 1 Tbsp dried ginger
  • ½ tsp cayenne
  • 1 tsp tumeric
  • 1 and ½ Tbsp garam masala
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tsp ground nutmeg
  • Sauce
  • 2 onions pureed
  • 2 garlic cloves pureed
  • 1 jalapeno (seeds removed)
  • 2 Tbsp avocado oil
  • 28 oz can pureed can crushed tomatoes
  • 2 Tbsp tomato paste
  • 2 Tbsp kashmir garam masala
  • 1 tsp cayenne powder
  • 2 cups cashews
  • 2 cups boiling water
  • 2 tsp cumin powder
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tsp ground dried ginger
  • 1 Tbsp paprika
Instructions:
  • In a heat proof jar combine cashews and pour boiling water over. Allow to sit together for one hour while chicken marinades. The cashews will soften and swell.
  • Cube the chicken breast and combine with all marinade ingredients. Mix well, and cover. Allow to marinade for one hour.
  • When chicken is marinaded, take one Tablespoon of avocado oil and cook the cubed chicken in a large pan over medium-high, shaking off excess marinade.
  • When chicken is ready remove it from the pan and set aside.
  • Drain the water from the cashews. Add softened cashews and one cup of fresh water together in a high powered blender to make a cashew cream! Look at you making fancy shit! Get it homeslice!
  • In the same pan over medium-high heat add pureed onion, garlic, and jalapeno. Saute until it starts to pop and brown slightly. Reduce heat to medium-low. Add all remaining ingredients except for the cashew cream. Combine well in pot and simmer for 30 minutes longer.
  • Add the chicken and cashew cream and simmer for 20 minutes longer.
  • Serve over basmati rice, and garnish with cilantro if desired.

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
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Named after the largest ranch in America the King Ranch is ironically a cattle ranch! No one really knows how this dish started or who named it first, but it’s a favorite around these parts!

King ranch chicken

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Course: Main Course
Cuisine: Tex-Mex
Servings: 8
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Ingredients:
 
  • 3.5 lbs chicken breasts
  • 2 packages GF taco seasoning
  • 15 oz can green enchilada sauce
  • 12 oz mexican blend shredded cheese
  • 12 oz shredded pepper jack cheese
  • 8 oz shredded sharp cheddar cheese
  • 10 oz bag tortilla chips (I like scoops)
  • 1 12 oz box cream of mushroom soup ((Pacific brand is GF))
  • 1 12 oz box cream of chicken soup ((Pacific brand is GF))
  • 8 oz diced green chiles (drained)
  • 15 oz can rotel (drained)
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 2 Tablespoons garlic powder
  • 2 tsp onion powder
  • 1 tsp dried mexican oregano
  • 1 8 oz container sour cream
  • 1 Tablespoon cumin
  • 2 tsp ancho chile powder
  • 1 Tablespoon green chile powder
  • 1 Tbsp olive oil
  • 1 large onion (diced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 poblano pepper (diced)
Instructions:
  • Preheat your oven to 350°F
  • In a large pot combine chicken breast with taco seasoning and enchilada sauce. Cover with water and simmer over medium heat until chicken is cooked. About 30-45 minutes.
  • When chicken is done reserve one cup of liquid, shred and set aside in a bowl. Add the cup of liquid to the shredded chicken. It will absorb while it sits. Dump out the rest of the liquid and save the pan.
  • In the same pan over medium high heat add olive oil, diced onion, diced bell peppers (red and green), and diced poblano pepper. Saute until soft and onion is translucent. When done place in a bowl and set aside.
  • In the bowl with the pepper and onion mix, add your cream of mushroom soup, cream of chicken soup, diced green chiles, rotel, salt, pepper, oregano, onion powder, garlic powder, cumin, green chile powder, ancho chile powder. Mix it up! Get that wrist twistin’ like it’s stir fry!- and set aside.
  • Mix your shredded cheeses and set aside.
  • In a 9 x 13 pan add enough of your sauce mixture to coat the bottom of the pan. Add 1/3rd of your shredded chicken, then 1/3rd of your sauce mixture, then 1/3rd bag of your tortilla chips- lightly crumbled, and 1/3rd of your shredded cheeses.
  • Repeat layers until you run out.
  • Bake for 45 minutes or until casserole is heated through and cheese is hot and bubbling.
  • Allow to cool slightly and serve.
  • Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut

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Chicken and Mushroom Congee

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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4
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Ingredients:
 
  • 1 pound Chicken breasts
  • 2 oz dried shiitake mushrooms
  • 10 cups chicken stock
  • 1.5 cups sushi rice
  • 2 inches ginger (peeled and sliced,)
  • 3 bunches green onions
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 Tablespoons Mirin
  • 1 Tablespoon black peppercorns
  • 1/4 tsp Chinese five spice
  • 1 head garlic sliced in half
  • 2 Tablespoon tamari + more for drizzling
  • 1 Tablespoon sesame oil + more for dizzling
  • Crushed peanuts for topping
Instructions:
  • In a large stock pot over high heat add 10 cups of chicken stock, 2 bundles of green onion, ginger, star anise, head of garlic, cinnamon, five spice, shiitakes, 1 Tablespoon tamari, 1 Tablespoon sesame oil, and chicken breast. Bring to a boil.
  • Once your stock is boiling reduce the heat to low and allow to simmer for 30 minutes.
  • After your stock is done simmering, remove the mushrooms and chicken from the broth, and set aside. Strain the remaining broth though a fine mesh strainer or colander into a large bowl. Discard the leftover spices and seasonings. They’ve done you well. Feel free to pour up for them as you bid them farewell. Plum wine pairs nicely with this! You should be left with a pure and flavorful broth. Return the broth to the pot.
  • Over medium low heat. Add your rice to the simmering broth, stir and cover. You will need to check on your rice and stir occasionally. I find every 15 to 20 minutes is enough. Simmer for about 45 minutes or until rice is soft and forms a porridge as pictured. If you would like a soupier porridge- while it’s cooking feel free to add water or more chicken broth to thin as desired.
  • When you’ve reached your fave consistency add the mushrooms and chicken back to the pot and mix it up like stir fry. Allow to warm through for 2-3 minutes. Taste for salt remembering you’re going to drizzle with tamari and peanuts.
  • Spoon congee into bowls, and top with tamari, green onion, sesame oil, and peanuts.
  • Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut

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Serves: 8

Time: 10 minutes

Ingredients:

  • 1 stick salted butter, softened.
  • 2 cloves fresh garlic
  • 1 Tablespoon fresh parsley
  • 1 Tablespoon jalapeno (no seeds or stems)
  • 1 Tablespoon green onion
  • 1 Tablespoon fresh basil
  • 1 Tablespoon fresh cilantro
  • 1 Tablespoon shallot
  • 1 Tablespoon lemon juice
  • 1/4 tsp tamari
  • 1/4 tsp green or black pepper

Instructions:

  • Literally the only instruction here is to whirl this around in a food processor until its all blended. Because #winning
  • If you don’t have a food processor you can finely mince everything and mix it all together. It will be chunkier, but just as delicious.

Notes:

But Brittany, I don’t want to do alllllllll that chopping!!!!

No problem! I got you! Take a Tablespoon of butter and a 1/4 teaspoon of everything else. Put everything in your mouth and chew it up. Throw some bread in there. Some chicken. You’ve got yourself a meal! YUMMM-Y!

Just kidding. Don’t do that.

Gross lol.

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