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fresh

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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Store bought curry paste can be bland. You practically have to use the whole bottle to get any real flavor and get no control over ingredients or sodium levels. That’s lame! This curry paste is less of a paste and more a salsa texture, but nails the flavor of restaurant style curry and costs only a little more than the bottled stuff. You’ll be glad you did it! If you want a spicier curry leave the seeds in the peppers and bring on the heat!

Thai Green Curry Paste

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Seasoning
Cuisine: Thai
Servings: 3 Cups
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Ingredients:
 
  • 2 bunches green onion (trimmed of roots)
  • 10 cloves garlic
  • 2 jalapenos (seeds removed)
  • 2 Serrano peppers (seeds removed)
  • 2 large shallots (roughly chopped)
  • 1 bunch cilantro (stems and leaves)
  • 4 limes (one zested and all juiced)
  • 4 inches ginger
  • 1 Tbsp kosher salt
  • 2 Tbsp fish sauce
  • 2 Tbsp tamari
  • 1 Tbsp lemongrass (paste or fresh)
  • 2 Tbsp coconut sugar
Instructions:
  • In a blender combine all ingredients, and blend.
  • One and half cups of paste serves as a base for a curry for four people.
  • When making your curry be sure to saute the curry paste in the pan with a tablespoon of oil over high heat until fragrant the way you would store bought paste.
  • Freeze any remaining paste for your next curry night!

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This creamy shrimp salad is bright, fresh, cool, and perfect for beating the heat! Try it served over a bed of chopped crunchy greens, rolled up in lettuce wraps, shrimp taco style, on a roll, or even over crackers. No matter how you serve it you’re sure to love it!

Creamy Shrimp Salad

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 tsp cayenne
  • 1 Tbsp olive oil
  • 2 lbs raw or cooked shrimp (thawed, peeled, veins and tails removed)
  • 1/2 cup mayo
  • 2 Tbsp sour cream
  • 1 lemon (juiced)
  • 1 lime (juiced)
  • 1 avocado (diced or sliced)
  • 1 jalapeno (seeds removed and minced)
  • 1 medium carrot (peeled and minced)
  • 1 large shallot (minced)
  • 1 large rib celery (minced)
  • 1/4 cup cilantro (minced)
Instructions:
  • Preheat your oven to 400 degrees Fahrenheit.
  • On a baking tray toss shrimp, olive oil, salt, pepper, and cayenne. Mix together, and spread into an even layer.
  • Roast 20 minutes.
  • While shrimp are roasting, mix together all sauce ingredients except avocado, and stir well. Taste for seasoning, and adjust as desired.
  • If you want a warm shrimp salad feel free to toss the shrimp and avocado directly into the sauce and serve. If you want a cooler salad allow the shrimp to cool slightly before stirring in the shrimp and avocado.
  • This salad can totes be made the day before and kept in the fridge for a well-chilled option.

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Everyone’s loves an enchilada, but have you heard of entomatadas? They’re the lesser known sibling to the enchilada here in America, but just as delicious! You know, the younger sibling who can basically get away with murder, and gets to do everything before you and somehow still gets all the same praise as the enchiladas EVEN THOUGH THE ENCHILADAS WEREN’T ALLOWED TO SHAVE THEIR LEGS AND WEAR MAKEUP UNTIL 8TH GRADE AND THE ENTOMATADAS WERE WALKING AROUND SMOOTH, HAIRLESS, AND BEAUTIFUL IN 5TH GRADE?!?!?!

….I digress…..

Give these easy entomatadas a go! They’re fresh, delicious, and although lacking the same “personality development” the enchiladas got in their swamp monster years- will garner you all the same praise at the dinner table. Enjoy!

Entomatadas

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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
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Ingredients:
 
  • 5 roma tomatoes (quartered)
  • 1 serrano pepper (seeds removed)
  • 1 jalapeno pepper (seeds removed)
  • 3 garlic cloves
  • 1 cup vegetable or chicken broth
  • 1 tsp diced chile en adobo
  • 1 large shallot (quartered)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp cornstarch
  • 2 Tbsp water
  • 8 corn tortillas
  • 10 oz queso fresco
  • 5 oz panela cheese
  • 1 cup vegetable or avocado oil
  • Sliced jalapeno (garnish)
  • sour cream (garnish)
  • lettuce (garnish)
  • avocado (garnish)
  • cilantro (garnish)
Instructions:
  • In a blender combine: tomatoes, serrano, jalapeno, shallot, garlic, broth, salt, pepper, and chile en adobo. Blend until smooth.
  • Pour into a small saucepan and simmer over medium heat for 15 minutes. It will begin to turn a darker red.
  • While sauce is simmering mix together the cornstarch and water in a small bowl and set aside.
  • In a separate bowl crumble together the queso fresco and panela cheese and mix. Reserve 1/2 cup for garnish and set aside.
  • Allow sauce to finish simmering, and stir in the cornstarch mixture. It should thicken almost immediately. Turn off the heat.
  • From this point you’ll be working in an assembly fashion (this is not as scary or as overwhelming as it sounds). You’ll be assembling one entomatada at a time, doing this method: frying the corn tortillas slightly, dipping in sauce, removing from sauce into a 9 x 13 baking dish, stuffing with cheese, folding over, and layering into a baking dish. So prepare however/whatever you need to to make this possible.
  • In a small skillet heat 1 cup of oil over medium-high heat. You’ll know the oil is ready when you see it ripple at the bottom of the pan.
  • Turn heat to medium.
  • With a pair of tongs or a slotted spatula, lightly fry the corn tortilla, just long enough to soften it. This should take only a couple seconds.
  • Drain excess oil.
  • Immediately dip the softened tortilla into your tomato sauce coating both sides well, and move your coated tortilla into your baking dish.
  • Fill the tortilla with 1/8th of the cheese mixture and fold in half like a flat taco. You did it! #YAAASGAGA #SLAY
  • Scoot the flat side of the entomatada against the left or right side of your baking dish and move on to the next one! Slightly overlap your entomatadas in the pan.
  • When you have finished all the entomatadas pour any remaining sauce over them. You can either serve as-is with your desired toppings including the reserved cheese, or broil them for 3 minutes before topping and serving. Enjoy!

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

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