Tag:

summer

This picture, although a little blurry, captures the bright vibrant nature of the humble beet. Often over looked or thought of as a fall or winter vegetable beets can be delicious year round! This roasted beet pasta is fresh and beautiful way to get dinner to the table. I’ve chosen to top my bowl with a poached egg, Parmesan cheese, basil, and leftover roasted beets.

For a vegan version try toasting some walnuts, sprinkling some nutritional yeast, adding an extra drizzle of olive oil and topping with the leftover beets. Delicious!

Roasted Beet Pasta

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 3 Cups Chopped fresh beets
  • 4 Portions of your favorite GF pasta
  • 1 Tbsp Olive oil
  • 2 Tbsp sun dried tomatoes (finely minced)
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey (or agave nectar)
  • 1 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 poached eggs (for topping *optional)
  • ½ cup Parmesan cheese (for topping *optional)
Instructions:
  • Preheat your oven to 425°F
  • On a baking tray place the chopped beets, olive oil, sun dried tomato, balsamic, honey, red pepper, salt, and black pepper. Toss to coat the beets evenly and roast for 40 minutes.
  • As the beets are roasting begin boiling your water for your pasta and cook in salted water according to your packages directions. When cooked, strain and set aside.
  • When the beets are roasted and soft reserve one cup for topping and scoop the rest into a blender.
  • Blend the beets until smooth, adding a little water as necessary and toss into the drained and cooked pasta. Stir to coat the pasta well. Top with the reserved roasted beets and toppings of your choice. Enjoy!

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What’s summer time without a creamy scoop of ice cream? Not a summer I want to think about! 

This vegan ice cream checks all the boxes for vegans and omnivores alike. Creamy, dreamy, coconutty goodness ready in about an hour! I like to top this ice cream with extra toasted coconut flakes, toasted almonds and walnuts, and sometimes even some pureed mango. 

It’s everything summer dreams are made of!

*swoon*

Vegan Toasted Coconut Ice Cream

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Prep Time: 10 minutes
Churn Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 4 cups
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Ingredients:
 
  • 2 Cans coconut cream (13.5 oz each)
  • Cup white or coconut sugar
  • 1 Tbsp vanilla extract
  • 1 Cup sweetened coconut flakes (toasted)
  • ¼ tsp salt
  • 1 tsp coconut extract (*optional)
Instructions:
  • Preheat your oven to 350°F
  • Spread sweetened coconut flakes on a baking sheet, and when the oven is ready toast 'em. Times will vary so keep an eye on those flakes! They won't take longer than 10 minutes. When toasted set aside to cool.
  • In a blender combine all ingredients except toasted coconut flakes and blend until well combined. This is your ice cream base so taste it to see if it's rocking your world, and adjust it as you like!
  • If you have an ice cream maker: Mix the toasted coconut flakes into the ice cream base and pour into your machine. Mix according to your machine's instructions. I used my Kitchen Aid mixer ice cream attachment and it took roughly 40 minutes. You'll know it's done when it's reached soft serve texture. When it's done you can eat as a soft serve or freeze it for a more authentic ice cream experience.
  • If you do not have an ice cream maker: Pour the ice cream base into a freezable container and freeze just until soft. You should be able to leave an indent in the ice cream with your finger, but not have any liquid flowing free underneath the indent. This will take a few hours and times will definitely vary. When your ice cream is soft but not frozen transfer back to the blender and give it a good whirl. You're trying to incorporate air into the ice cream so get it nice and frothy! Pour the base back into the freezer safe container. Mix the coconut flakes into the ice cream base and refreeze. This time allowing the ice cream to harden to your liking.
  • This ice cream keeps in the freezer for about a week. Top with all your favorite things and enjoy!

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Being a military spouse I’ve lived from coast to coast and one of the things I know I can get everywhere is decent guacamole. Who can mess that up right? Except….one of my BIGGEST pet peeves with guacamole is when you take a big ol’ scoop and bite down then -BAM- raw onion is now all you can taste. This is great if onion is all you *want* to taste, but since I’m not the Grinch your girl did not just throw down eight dollars on some table side guac to taste a fifty cent onion. So I’ve brought to you my method of softening the ingredients in lime juice before mixing into the avocado. Essentially making a quick pico de gallo. This method mellows out the onion while also allowing the flavors to intermingle for a bit which makes for a more delicious guacamole overall. I think you’ll be pleased!

Tex-Mex Guacamole

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Prep Time: 5 minutes
rest time: 15 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: Tex-Mex
Servings: 4 cups
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Ingredients:
 
  • 4 ripe avocados
  • 1 cup red onion (chopped)
  • 1 cup tomato (seeds removed, chopped)
  • 2 Tbsp cilantro (chopped)
  • 1 large jalapeno (seeds removed, minced)
  • 4 cloves garlic (minced)
  • 3 limes (juiced)
  • 1 tsp kosher salt
  • ¼ tsp cumin
  • ¼ tsp cayenne
Instructions:
  • Combine all prepped ingredients except avocado into a bowl and mix. Allow to sit for 10 to 20 minutes. This is a pico de gallo. Feel free to taste it to see if the onion has mellowed enough for your liking.
  • When the onion has chilled TF out scoop the avocado out of it's peel and mash directly into the pico until the avocado is as smooth or as chunky as you prefer. Give it a good stir and enjoy on everything!

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I know it’s a little out of the norm, but summer time in our house screams schnitzel! When I was school-aged my mom and grandma (we call her nanny) would, and still do, go out to lunch and spend the day together every Monday. When school was out and summer was in session my sister and I would get to go with! Often we would go to a little German restaurant in Kirby, TX simply named “The Bavarian Restaurant”. It was run by the SWEETEST German couple and jagerschnitzel was my go to order. Every time. Without Fail. So when I got married and moved away from home summer schnitzel became a bit of a tradition. Since schnitzel is traditionally fried in lard (#noregrets) I wanted to make a summer bod friendly version that’s still rakes in the nostalgia. I hope y’all enjoy this little taste of my childhood as much as we do!

Jagerschnitzel

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: German
Servings: 4
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Ingredients:
 
  • 2 thick cut pork chops ((at least 1 inch thick))
  • 2 tsp course German mustard ((or brown mustard))
  • 2 cups GF panko breadcrumbs
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 16 oz sliced white mushrooms
  • ½ large yellow onion (thinly sliced or diced)
  • 3 cups beef stock
  • 1 tsp Worcestershire sauce (ensure your brand is GF)
  • 3 Tbsp butter
  • 2 Tbsp GF flour blend (I use Krusteaz)
  • 2 cloves garlic (minced)
  • 1/8 tsp dried thyme
  • salt and pepper to taste (for gravy)
  • parsley and lemon for garnish
Instructions:
  • Trim your pork chops of extra fat.
  • Set your pork chops on their side and slice in half to create 4 thinner ½ inch pork chops.
  • In a large zip-lock bag working one at a time pound your pork chops into ¼ inch thick cutlets. Set your pounded cutlets aside.
  • When all your cutlets are thin- break two eggs into a shallow dish and add 2 tsp mustard, 1 tsp pepper and 1 tsp salt. Scramble together. In a separate shallow dish pour in the breadcrumbs. Preheat your air fryer to 400°F for 5 minutes.
  • Coat both sides of the pork cutlets in the egg mixture and then immediately into the breadcrumbs working one at a time.
  • When all the cutlets are ready divide the remaining tsp of salt and sprinkle over the cutlets.
  • Taking care not to overcrowd your air fryer place the prepared cutlets into the fryer for 10 minutes. You do not want them to overlap, so you may have to work in batches depending upon the size of your basket.
  • While the cutlets are cooking, place a skillet over medium-high heat and add 1 tbsp butter. When butter is melted add the sliced mushrooms and onion. Do not add any salt yet. We want the mushrooms and onions to brown, not sweat. Cook until the onion is translucent and the mushrooms have a golden hue. About 5 to 7 minutes.
  • Add the garlic, Worcestershire, and thyme to the skillet and stir until garlic is fragrant, or about a minute. Add the remaining butter and allow to melt, stir to coat everything in the skillet. Add the GF flour, again stirring to coat and cook one minute.
  • Pour in the beef stock one cup at a time whisking together with the ingredients in the pan to form a thick gravy. Use as much beef broth as you need to get your desired gravy consistency. Add salt and pepper to taste.
  • When all the cutlets are cooked and ready, top with the hot mushroom gravy, garnish with parsley and lemon wedges. We usually serve this with red cabbage and hot buttered noodles. Enjoy!

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When blending smoothies the way to get the best result is to put the liquids in the bottom of the blender and work your way up to solids. So for this smoothie we would put the orange juice in first. Then milk if using, vanilla, yogurt, mango, and then the ice. Silky smooth every time!

This orange mango smoothie is sweet, tart, creamy and a healthy treat! With no added sugar, ten grams of protein a serving, and fiber to spare it’s a guaranteed hit anytime of the day! I enjoy this smoothie T-H-I-C-C, but if you want to thin it simply add one cup of milk into the mix and enjoy.

Orange Mango Smoothie

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Drinks
Cuisine: American
Servings: 4 (10 oz)

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Ingredients:

 

  • 3 cups mango (fresh or frozen)
  • 2 cups plain Greek yogurt
  • 1/2 cup ice
  • 1 cup orange juice
  • 2 tsp vanilla extract
  • 1 cup milk (to thin *optional)
Instructions:

  • Toss everything into your blender and make it smooth! You got this Travis! BOOM. Smoothie! Enjoy cold.

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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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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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