Tag:

gluten free

All of the flavor you’d expect from a delicious piece of southern fried chicken made healthier!

Unfried Chicken Thighs

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 6
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Ingredients:
 
  • 2 pounds chicken thighs
  • 2 tsp poultry seasoning
  • 1 Tbsp herbes de provence
  • ½ tsp cayenne
  • 1 Tbsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp pepper
  • 2 Tbsp olive oil
Instructions:
  • Preheat your oven to 425°F
  • On a baking sheet combine chicken, olive oil, and all seasonings.
  • Toss them together with your hands coating both sides of the chicken well.
  • Place the chicken in a single layer spaced evenly apart on the baking sheet.
  • Bake for 40 minutes to 1 hour. This will depend on how large your chicken thighs are and how crispy you want them. Cooked chicken should be no less than 165°F.
  • Enjoy with your favorite sides!

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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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This one skillet meal is indulgent, fast, and delicious! Serve it over roasted potatoes, your favorite pasta, zoodles, or enjoy it all on it’s own for a easy weeknight dinner the whole family will love.

The secret to getting those beautiful picture perfect fillets is a super simple cooking method. Most people plop their salmon in the pan skin side down first. STOP! SWERVE! HALT! You’re doing it backwards! By placing the salmon in the pan rounded side (or presentation side) down first you can stop cooking the fillets when they’re perfectly golden brown. This is how restaurants get you that beautiful golden photogenic salmon every time. You can finishing cooking the fillets completely on the side the skin would usually be (the side no one looks at) without sacrificing the pic for the ‘gram. Now get in there chef, you got this!

Creamy Salmon Pesto Skillet

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
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Ingredients:
 
  • 4 portions of salmon (I used 6 oz fillets, skin removed)
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp Italian herbs blend
  • 1 tsp olive oil
  • 16 oz baby spinach
  • 3 Tbsp pesto
  • 6 cloves garlic (minced)
  • 1 large shallot (sliced)
  • 1 cup cherry tomatoes (halved)
  • 1 cup Parmesan cheese (shredded)
  • 1/2 cup heavy cream
  • 1 cup white wine (I used pinot grigio)
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
Instructions:
  • In a small bowl mix together: 2 tsp garlic powder, 1 tsp salt, 1 tsp pepper, 2 tsp Italian herbs blend.
  • Rub your salmon fillets with 1 tsp olive oil and the coat with spice blend on both sides. Set aside.
  • In a large skillet over medium-high heat pour in 1 Tbsp olive oil.
  • When oil is ready place the fillets into the pan presentation side down (the side you want to see while eating).
  • Cook for 4-5 minutes or until the salmon releases from the pan on it's own.
  • When salmon is golden brown on one side reduce the heat to medium and place the second Tbsp of olive oil into the pan. Cook on the other side for 7-10 minutes. Or until your salmon flakes easily with a fork (145 degrees Fahrenheit).
  • When your salmon is fully cooked remove the fillets from the pan and set the aside.
  • Raise the heat to medium-high and add the sliced shallots.
  • Cook until soft, about 2 minutes, and then add the garlic.
  • Cook the garlic until fragrant or roughly one minute. If you want to snap a great pic reserve a few cherry tomato halves for garnishing.
  • Add the cherry tomatoes to the pan, and cook until soft, about 2 minutes.
  • Add the white wine to the hot pan and deglaze your pan scraping up all those delicious browned bits. Reduce your heat to medium.
  • When pan has been deglazed add the spinach to your pan in manageable amounts wilting completely each time before adding more.
  • When all spinach has been wilted add one tsp salt and stir well.
  • Next add the Parmesan cheese to the pan with the spinach and tomatoes and stir to melt. After the Parmesan has melted, stir in all of the heavy cream and pesto. Mix well.
  • Place the salmon fillets back into the pan and reduce the heat to medium-low.
  • Sprinkle 1 tsp pepper evenly over the top. Cover your skillet and simmer gently for 2-3 minutes more. Serve and enjoy!

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Carne asada- Is there anything more sunshine worthy than juicy grilled meats and tacos? Not in my book! “Carne asada” literally translates to grilled meat so feel free to use whatever cut of beef you want, or to even use chicken or pork! If you choose not to use skirt steak your cook times will vary, but the marinade time will stay the same.

Overnight is a must to allow it to fully tenderize the meat and to let all those delicious flavors sink in. I like this the most wrapped in a hot corn tortilla and loaded with guacamole and corn salad it’s a meaty paradise for your mouth! BTW- This recipe is scaled to serve 12 (1/4th pound meat each) because we always want leftovers the next day…and the next…and the next. No regrets!

Carne Asada

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Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 12

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Ingredients:

 

  • 3 lbs beef skirt steak
  • 2 cups orange juice
  • 1/2 cup pineapple or pineapple juice
  • 1 bottle Gluten free beer or cider
  • 10 cloves garlic
  • 1 bunch cilantro
  • 6 limes (juiced)
  • 4 lemons (juiced)
  • 1 Tbsp salt
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 3 large shallots
  • 1 jalapeno pepper (trimmed of stems)
  • 1 serrano pepper (trimmed of stems)
  • 1/2 cup oil
Instructions:

  • Combine all ingredients except beef into a blender and pour over the meat in a large container.
  • Marinate overnight.
  • When ready to cook grill over high heat (400-450 degrees Fahrenheit) for 5-8 minutes per side.
  • Allow to rest for 5 minutes and slice thinly against the grain.
  • Enjoy topped with all your favorite taco fillings or as a main dish all on it’s own!

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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 rub is ahhhhh-mazing on red meat and pork. Don’t worry when it turns black in the pan or on the grill that deep dark color is some badass flavor (coffee turns black)! If you don’t have coconut sugar you can totally substitute with light brown sugar. I use coconut sugar in all my rubs because it doesn’t clump or harden, you should try it sometime!

Coffee Rub

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Seasoning
Cuisine: American
Servings: 1 Cup (approx)
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Ingredients:
 
  • 1/4 cup ground coffee
  • 1/4 cup coconut sugar (or light brown sugar)
  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp paprika
  • 1 tsp cayenne
Instructions:
  • Mix all that stuff together yo!
  • Store in an air tight container for 3 months (the coffee can get stale).
  • If you’re using brown sugar instead of coconut sugar place a marshmallow in the container to help prevent the sugar from getting hard (lol).

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This salad is fresh, cool, and creamy! It’s perfect enjoyed in the bright warm sun with some grilled chicken, a cold drink, and all your friends on Zoom because #socialdistancing. Enjoy y’all!

Tomato and Avocado Salad

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 8 roma tomatoes (sliced)
  • 1 to 2 large hass avocados (chopped)
  • 1 recipe french dressing
  • salt and pepper (as desired)
  • parsley or cilantro (finely chopped for garnish)
Instructions:
  • Wash and slice your tomatoes, and peel and chop the avocado.
  • Place the tomato and avocado in a medium sized bowl and toss with as much dressing as desired.
  • Add extra salt and pepper if that’s your jam, and garnish with cilantro or parsley.
  • Enjoy in the sunshine!

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The chicken may come out with a faint white coating as it dries down. This happens to me occasionally and is just extra cornstarch accumulating in the oil as you fry and is no cause for concern. If you want to ensure you’ll avoid the potential white coating you’ll need fresh oil with every batch you fry- which is a real hassle, but you live your life!

Popcorn Chicken Adobo

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Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Filipino
Servings: 4
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Ingredients:
 
  • 2 lbs boneless skinless chicken thighs
  • 2 cups cornstarch
  • Oil for frying
  • 1 cup tamari
  • 1 cup white vinegar
  • 2 crumbled or ground bay leaves
  • 1/4 tsp ground cinnamon
  • 1 Tbsp ground black pepper
  • 2 Tbsp sugar
  • 1 head garlic (minced)
  • 1 serrano chile (sliced)
Instructions:
  • In a small saucepan combine all ingredients except for the chicken thighs, cornstarch, and oil and bring to a boil.
  • Reduce heat to medium-low. Allow to simmer for 5 minutes and cool- we’re just mellowing out the bay leaf flavor.
  • While sauce is cooling cut the chicken thighs into bite sized pieces, and place in the container you wish to marinate your chicken in.
  • When marinade has cooled reserve one 1/2 to 1 cup for dipping and set aside.
  • Pour the remaining sauce over chicken making sure all chicken is submerged and coated.
  • Marinate your chicken for at least 1 hour, but up to overnight in the refrigerator.
  • When chicken has marinated, begin to heat your oil in a heavy bottomed pan. The oil should remain between 350 and 400 degrees Fahrenheit while frying.
  • While oil is heating place the cornstarch into a large bowl.
  • Remove chicken from marinade and working in batches roll around in the cornstarch. You don’t want any spots undercoated. Mo’ coated mo’ betta’!
  • If your oil isn’t ready by the time they’re all coated just let your chicken hang out in the cornstarch until it is.
  • When oil is ready fry the chicken in batches. This should be really fast. Mine cook in about 2-4 minutes, but please cook them until the chicken reaches 165 degrees Fahrenheit- ain’t nobody got time for salmonella.
  • Enjoy as is or dipped in the reserved sauce!

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This is one of my favorite salads ever! It’s sweet, savory, nutty, and when paired with my french dressing has the perfect amount of tang. *chef kiss* We eat this as a side salad at home, but to serve as a main dish double everything and add a protein. Some herbed chicken breast, pan fried tofu, or even some cooked quinoa or amaranth would all pair nicely!

Sometimes I add a teaspoon of honey to the dressing for a sweeter take. Feel free to mix it up! Use your favorite dressing, try spring mix instead, add crispy prosciutto, try different cheeses, make some croutons with your favorite GF bread! All solid choices.

Pear, Parmesan, and Pine Nut Salad

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 8 oz baby spinach and arugula mix
  • 1 pear thinly sliced
  • 3 oz shaved Parmesan cheese
  • 1/2 cup pine nuts
  • 1/2 recipe French Dressing
Instructions:
  • In a small dry skillet over low heat, toast pine nuts. You’ll see them start to release their natural oils. Once this happens they will brown QUICKLY. Keep an eye on them. Don’t do anything else while these are toasting or you will burn them. Learn from me!
  • In a large bowl add the baby spinach and arugula mix, and shave the Parmesan on top.
  • Slice the pear and add it on top of the salad.
  • When the pine nuts are toasted sprinkle them on top, and pour the dressing over.
  • Toss to coat everything and enjoy!

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