Tag:

fall

I love recipes that cook themselves. Go ahead and buy your favorite GF bread or make whatever it is that you love to smear apple butter on because you’re not going to be able to resist when you wake up to the incredible smell! As always you can sub light brown sugar for the coconut sugar, but y’all really should get on team coconut sugar. It’s bomb! Btw- sometimes during the fall I cook my pork chops in apple butter as a twist on classic pork chops and applesauce. SO GOOD!

Crock-Pot Apple Butter

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 16 hours
Total Time: 16 hours 5 minutes
Course: sauce
Cuisine: American
Servings: 6 cups
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Ingredients:
 
  • 4 pounds golden delicious apples
  • 2 pounds honeycrisp apples
  • 1 Tablespoon cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp ground mace
  • 1/2 tsp ground nutmeg
  • 2 Tablespoons maple syrup
  • 1 cup coconut sugar (or light brown sugar)
  • 1 cup white sugar
  • 2 Tbsp apple cider vinegar
Instructions:
  • Dice the apples into one inch pieces and place into a large bowl. Do not include the cores. Also there’s no need to peel the apples, unless you want it suuuuuper smooth. It’s your ship captain. Sail!
  • Add cinnamon, cloves, ginger, mace, nutmeg, coconut sugar, and white sugar. Toss to coat, then add the maple syrup and vinegar. Toss again and add to your Crock-Pot set for 12 hours on low with the lid on.
  • I start this before bed so the majority will be done while sleeping. Easy Peasy. For example if I get up at 6 am I start this at 6 pm the night before.
  • When you wake up give the apple butter a good stir, and enjoy the blessed fall aroma of your kitchen.
  • Blend the apple butter until smooth by either adding the mixture to a standing blender or using an immersion blender directly in the Crock-Pot.
  • If you used a standing blender add the mixture back to the Crock-Pot.
  • Remove the lid from the Crock-Pot and cook on low until the butter is as thick as you want it. This part of the process is about cooking off the water so the longer you cook it the thicker it will get, but the less butter it will make. I cook it for about 4 more hours with the lid off.
  • When the apple butter is ready allow it to cool slightly and place into mason jars. You can also cool it completely and freeze it in Ziploc bags for a delightful treat all year. Keep unfrozen apple butter in the fridge.
  • Enjoy!

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

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

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Real gumbo takes a long time and there’s just no way around that. Sure you can find quicker recipes, but you and I both know that those hour or less gumbos (delicious as they may be) aren’t real gumbo. Give this recipe a shot when you’ve got some free time- it’s worth it!

A twist on gumbo

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Course: Main Course
Cuisine: Cajun
Servings: 8
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Ingredients:
 
  • 3 Quarts chicken stock
  • 2 bay leaves
  • 2 Tbsp tamari
  • 2 tsp Szechuan peppercorns or black peppercorns
  • 2 inches fresh ginger (peeled and sliced thin)
  • 1 head garlic (halved)
  • 2 bunches green onion
  • 2 star anise pods
  • 1 cinnamon stick
  • 1/8 th tsp Chinese five spice
  • 1 cup Bob’s Redmill cup for cup or favorite gluten free flour
  • 1/2 cup Avocado oil or vegetable oil
  • 2 Tbsp bacon fat
  • 1 large onion (diced)
  • 1.5 cups celery (diced)
  • 1.5 cups green bell pepper (diced)
  • 2 tsp dried thyme
  • 4 cloves minced garlic
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 tsp cayenne pepper
  • 3 Tbsp Louisiana hot sauce
  • 1 pound andouille sausage (sliced)
  • 2 pounds chicken
  • 1 pound shrimp (tails and shells removed, devained)
  • green onions and hot sauce for serving
Instructions:
  • In a stock pot combine chicken stock, bay leaves, tamari, ginger, whole peppercorns, halved head of garlic, two bunches green onion, two star anise pods, one cinnamon stick, Chinese five spice, and chicken breasts. Bring to boil then reduce heat and simmer for one hour.
  • When chicken breast is cooked through remove from pot, shred, and set aside in a large bowl- you’ll be adding more to this bowl later.
  • Strain broth through a fine mesh strainer and into a bowl to remove all solids. Set the broth aside.
  • Wipe the stock pot dry (Why use a new dish here? I’m not into extra dishes, but you live your best life.)
  • In stock pot over medium high heat, add the sliced andouille and brown. When browned remove from pan and set it in the bowl with your chicken.
  • With the heat still on, add the onion, bell pepper, celery, and dried thyme to the stock pot. When the vegetables have softened and caramelized a bit add in the four cloves of minced garlic and cook until fragrant (about a minute).
  • Remove the vegetable mixture from the pot and add to your chicken bowl.
  • Reduce the heat on your stock pot to low and add 1/2 cup vegetable oil, two Tablespoons bacon fat, and 1 cup of gluten free flour. Whisk together and simmer.
  • The flour and oil mixture you just made is called a roux and they’re a real P.I.T.A. you’ll be here for about 45 minutes stirring. I stir my roux every 5- 10 minutes depending upon how hot my oil is. Your objective here is to get the roux to a dark brown (burnt sienna to be precise) WITHOUT burning it. If it starts to smell burned stop cooking it and move on to the next step. You’ll do better next time champ.
  • If you burn your roux you can start over, but why? Enough hot sauce can cover anything lol.
  • When your roux is finished, keep the heat on low- add all the ingredients in your chicken bowl: vegetables, chicken, and sausage. Stir to coat with your roux.
  • Slowly add all of your homemade stock stirring to create a smooth and thick sauce around your ingredients.
  • Add garlic powder, onion powder, cayenne, and three tablespoons hot sauce. Stir and taste. Add more seasonings to taste if needed. At this point you can add salt and pepper to taste as well.
  • Simmer for 45 minutes over low heat stirring until rich and thick, Be sure to scrape the bottom of the pan well to prevent burning. Add shrimp and cook for 10 minutes longer or until shrimp are cooked through.
  • When shrimp are cooked your gumbo is ready! Serve over white short grained rice, and garnish with green onion and hot sauce. Enjoy!

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

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

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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 kosher 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.

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

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