Category Archives: Main Dishes

Tailgating & Beer Pairings

Take your tailgating party to a whole new level with beer pairings!

Football season means tailgating and tailgating means it’s time to get your eat and drink on! I’m so over burgers and brats— you can really impress your party people with some unique twists on the classic tailgate. I’ve learned so much in the last couple months about beer since partnering with Let’s Grab a Beer– I now qualify as the “BEER BABE,” y’all! In terms of versatility, lagers are a great choice – they offer crisp and well balanced flavors with malty sweetness and complex hopping, which accentuate the flavors in foods without being overpowering. Read: They make everything taste better. And lagers come in all flavors and styles, including pale, golden, amber or dark.

Go to LetsGrabA.Beer for more expert tips on beer and food pairings, beer trends and more.

Here are a few of my fave tailgating snacks and the perfect pairings:

Chocolate Chipotle Chili and Cornbread layered in a mini mason jar:

An American Lager, like Bud Light, will bring down the heat of chili and be refreshing.

Hello, fabulous! Look how stinkin’ cute this presentation is?!! I made my “award winning” (it’s true, 3 trophies, people!) Chocolate Chipotle Chili with Jalapeno Cornbread. And, not to get all braggy, but friends of mine have won their neighborhood competition with my recipe for 2 years running!)

It’s an award winner, y’all!

You want to pair the chili with an American Style Lager like Bud Light. An American style lager will allow you to enjoy the chili and cornbread flavors because it will cool the burn of the heat and open up a whole new flavor experience with the right balance of crisp hoppiness that doesn’t overpower the dish.

Glassware: Pint Glass. A Pint glass will keep the lager colder for longer and releases the natural carbonation quicker, keeping it crisp and refreshing.

Mini Mac and Cheese with Bacon Cups:

Mac & Cheese pairs with a Belgian Blonde

Pair Mac & Cheese with a Belgian Blonde Ale like Leffe Blond

The creamy, smokiness of this dish needs a beer which can mirror it, so try it with a Belgian Blond Ale like Leffe Blonde that is dry, fruity and lightly spiced for a perfect balance of strength and subtlety. The bitterness is delicate, extending over the whole palate and lingering as a subtle aftertaste that will complement the dish and enhance your normal Mac & Cheese experience

Glassware: Goblet or Chalice Glass. The glass helps preserve the beer’s aroma and creates the perfect, creamy head.

Mini Mac & Cheese Bacon Cups

2015-08-19 17:00:19

Smoky bacon and Gruyere takes this Mac & Cheese to a whole new level of delish.

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Ingredients

1 box macaroni
6 slices of bacon
1 Tb bacon fat
1 stick butter
3 cups milk
1 cup heavy cream
1/2 cup flour
1 1/2 cups Gruyere cheese grated
2 cups white cheddar grated
1/2 cup Parmesan grated

Instructions

Preheat oven to 375.
Snip bacon into bite size pieces and saute until cooked. Reserve 1 Tb bacon fat and set aside.
Cook macaroni according to package directions, drain and set aside.
Melt 1 stick of butter in a large sauce pan and add flour, stirring for a minute.
Pour in milk and heavy cream slowly and keep whisking-- mixture will seem thick but will even out as you pour in the rest of the liquid.
Stir butter/flour/milk/cream mixture until smooth, bringing to a simmer, about 2 more minutes on medium/high heat.
Add in all cheese (except parmesan) and stir until smooth.
Combine with cooked macaroni, bacon and 1 Tb bacon fat.
Once macaroni is thoroughly and evenly coated, spoon mixture into greased muffin tins/cupcake tins, filling to the top.
Sprinkle parmesan cheese on top of mac & cheese muffins and then bake for 30 minutes until browned on top.
Let cool slightly before scooping them out and serving.

Notes

You can also put this entire recipe into a casserole dish and bake it the traditional way.

By Parker Wallace

What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/

Mini Meatball Sliders

Pair meatball sliders with an IPA like Goose IPA

I freaking LOVE sliders. It’s the mouth feel, it’s the bite size delish, it’s the fact that I can eat one and not feel stuffed, while still saving room for the good stuff, like BEER. Specifically, pairing meatball sliders with An English-style or milder American IPA like Goose IPA. The IPA will transform these mini meatball sandwiches into a different flavor experience, bringing out all the seasoning & spices while complementing both the sweetness of the sauce and meatballs to add another layer of zesty and spicy hop notes.

Glassware: Tulip glass. IPAs have a great color and aroma that are best displayed in a stemmed tulip glass allowing you to admire the walnut and amber colors, topped off with a creamy head. Glasses that curve inwards toward the top, such as tulips, focus beer aromas at the rim of the glass so the shape releases the warming aromas.

I had a hard time deciding what meatballs to make for this segment— I did a spin on Rachael Ray’s Florentine Meatballs with Cheese Sauce, but instead of using parmesan in the balls, I used Gruyere. OMG. They’re YUMMO, as Rach would say! But check out some of my other signature meatball recipes, like Thai Meatballs with a Coconut Green Curry Sauce, Hoisin and Ginger Glazed Meatballs, and Asian Meatballs with a Soy Ginger Dipping Sauce. Apparently, I kinda have an Asian theme going with my favorite meatball recipes!

Walking Taco

Pair your walking taco with a Mexican lager like Montejo

Hello, taco in a bag! This is also known in tailgating circles as The Walking Taco and it’s so dang easy (and fun to make) you’ll never go classic taco shell again! Just make all your favorite taco fixings, open up a bag of Fritos (or your favorite corn chip) dump it all in and shake it up! Bam. You’re welcome. Pair your Walking Taco with a Mexican-style Lager like Montejo. Mexican lagers have a great balance of refreshing sweetness and crisp hoppiness that will cleanse your palate and provide the refreshment you need to ensure you get all the flavors that pop with your walking taco.

Glassware: Pint Glass. A Pint glass will keep the lager colder for longer and releases the natural carbonation quicker, keeping it crisp and refreshing.

Check out my segment in Greenville on Studio 62!

*This was a sponsored post by Let’s Grab a Beer, but all opinions are my own.

7 Layer Turkey Bake

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Inspired by a Mexican 7 Layer Dip, this is an easy, weeknight meal!

I love to get creative with simple ingredients. When I was invited to come on Charlotte Today as a guest, the producer told me the theme was “Easy, Weeknight Meals.” Now that I’m traveling so much, the easier the prep is, the better! Don’t get me wrong, I love to plan elaborate meals– but only when I have the time to pull them off without stress. I may not have kiddos, but I know all too well the feeling of coming home after a long day and not having the energy or the imagination to figure out dinner.

This dish is inspired by my love of Mexican food and 95% of the ingredients are probably already in your pantry. Cans make homemade easy! A combo of canned black beans, refried beans, southwestern corn, and Mexican style chopped tomatoes are layered with tortillas, taco seasoned ground turkey, and cheese. You can make this ahead so all you need to do is put the casserole dish in the oven when you get home. 30 minutes later, you’ve got a delicious dinner that tastes like you’re out at your favorite neighborhood cantina– add in a cold margarita for the adults, and you’re guaranteed to keep this in your “Easy Weeknight Meals” rotation. And, you can add more layers to make a bigger casserole– it doesn’t matter what order you put the ingredients in. This is the perfect dish to have your kids help with– they’ll love building up the layers of delish!

Charlotte Today host Eugene Robinson was pretty stoked when he tasted the final product! Check out the video below…

Get in My Belly! With Charlotte Today host, Eugene Robinson

You can also check out Cans Get You Cooking for more easy, healthy delish!

*This is a sponsored post, but the recipe and the opinions expressed are my own.

7 Layer Turkey Bake

2015-08-18 17:43:38

Inspired by 7 Layer Mexican Dip, this meal has ingredients that you probably already have in your pantry!

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Ingredients

1 pound ground turkey
1 package taco seasoning
⅔ cup water
1 Tb canola oil
package of corn or flour tortillas
1 can refried beans
½ cup sour cream
1 can fiesta corn with red peppers (drained)
1 can chopped Mexican style tomatoes (drained)
1 can black beans (drained)
1 can red enchilada sauce
1 can pickled jalapenos (optional if kids don’t like it too spicy)
1 package of Mexican style cheese
Cilantro, avocado and black olives for garnish.

Instructions

Preheat oven to 375.
In a large skillet, brown turkey in canola oil. Add ⅔ cup water and taco seasoning. Bring to a simmer and reduce heat, cooking until thickened, about 6-7 minutes. (Unlike ground beef, you won’t need to drain the turkey because it’s so lean).
Spread tortillas out on a casserole dish that’s been sprayed with cooking spray.
Mix can of refried beans with sour cream and spread on top of tortillas.
Layer with seasoned ground turkey, corn, tomatoes, black beans, jalapenos and cheese. Pour can of enchilada sauce over entire casserole. You can add additional cheese to another layer if you want!
Bake uncovered for 30 minutes until cheese bubbles.
Garnish with fresh cilantro, sliced avocado and black olives.

By Parker Wallace

What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/

Thai Meatballs in a Coconut Green Curry Sauce

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Juicy, savory pork meatballs in a spicy Thai green curry sauce

I’m pretty much a fan of all things Thai, spicy and slathered in coconut milk. It’s like Asian comfort food that is actually good for you. (Sorry, General Tso!) There’s a fabulous little Asian market located conveniently on the same street as my favorite farmers market so I swing by to pick up my curry pastes there every time I’m running low. Nowadays, you can usually find some kind of curry paste at a regular grocery store, but I prefer the more authentic version. For this recipe, I used the GREEN curry paste, but the pic below is the same brand.

Adding the fresh factor by using cilantro and Thai Basil to both the meatballs and the sauce is absolutely necessary to get the authentic flavor. If you can’t find Thai Basil, regular basil works fine, but the Thai basil has a peppery taste to it that’s divine. I am so happy I planted it in my garden this spring! And for the love of Thai goddesses everywhere, PLEASE use full fat coconut milk. The low fat crap is just that….crap! As for the meatballs, for all you non-pork eaters, feel free to substitute ground beef, turkey or chicken and you’ll still max out the flavah! Adding the cooked rice to the mixture binds the meat instead of using breadcrumbs and/or egg.

You can even turn the meat mixture into a meatloaf to change it up— just be careful not to dry it out in the oven. What makes these meatballs so great is that they’re browned in a pan with a bit of butter and canola oil to get that nice caramelized outside, then finished off in the oven.

The sauce is fantastic, (if not even better) the next day, so sometimes I double the recipe to have more for leftovers, since the hungry man I live with doesn’t exactly leave much in the pan after his, uh, 3rd helping!

This dish is beautiful to look at and is always a show stopper for guests!

Thai Meatballs in Coconut Green Curry

2015-08-11 14:04:59

An authentic Thai recipe with pork meatballs in a spicy coconut green curry sauce

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For the meatballs

1 pound ground pork (you can sub turkey, beef or chicken)
3 garlic cloves minced
2 Tb fresh cilantro
2 Tb fresh Thai Basil (regular basil is fine if you can't find Thai Basil)
1 Tb fresh ginger
1 Tb soy sauce or Tamari
2 Thai chilis minced
1 tsp fish sauce
1/2 cup cooked Jasmine rice
1 tsp coriander
pinch of kosher salt
1 Tb butter
1 Tb canola oil
Rice noodles/Pad Thai noodles

For the sauce

1 Tb canola oil
4 garlic cloves minced
1-2 Tb green curry paste (if you don't like too much spice, start with 1 Tb, you can always add more)
1 can full fat coconut milk
1/4 cup heavy cream (optional)
2 Tb brown sugar
1/2 lime juiced
1/4 lime zested
1 Tb soy sauce

For the meatballs

Preheat oven to 375
Add all the ingredients (except the butter and oil) to the ground pork. Gently fold to mix, but do not overwork or the mixture will get tough.
Shape into meatballs (golf ball size or smaller)
Heat up butter and oil in frying pan on med/high heat until butter is bubbly.
Add meatballs to the pan the brown on all sides, about 5 minutes. (They will not be cooked through)
Put meatballs onto a rimmed baking sheet and bake for 10-15 minutes until cooked through. The smaller the meatballs, the faster they'll cook.

For the sauce

While meatballs are cooking, saute garlic cloves and green curry paste in 1 Tb canola oil in a saucepan for about a minute on medium/high heat until you start to smell the curry. Stir frequently so garlic doesn't burn!
Add in coconut milk, heavy cream, ginger, brown sugar, soy, lime juice and zest. Bring to a simmer so sauce thickens.
Serve sauce over rice noodles/Pad Thai noodles and put meatballs on top.
Garnish with extra chopped mint and cilantro.

Notes

Heavy cream is optional, but I think it gives the sauce a better mouth feel-- it's a bit thicker and richer.

By Parker Wallace

What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/

The 3 Best Hot Dogs of the Summer

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The Nacho Mama’s Dog, The Hotlanta Dog and The Charm City Dog

I had the pleasure of coming up with 3 scrumptious hot dog recipes for National Hot Dog Day and wanted to share the delish! These are totally IMHO the 3 BEST hot dogs of the summer. So let’s start with a hot dog near and dear to my heart….

The HOTLANTA Dog: Hot Dog in a Garlic Bun with Fried Okra and Pimento Cheese drizzled with a Sweet Tea Sauce

The Hotlanta Dog is layered with Pimento cheese, fried okra and a sweet tea drizzle, y’all!

There were 3 things I’d never tried before moving to Atlanta:

Fried Okra
Pimento Cheese
Sweet Tea

Now, after nearly 10 years living in the Capital of the South, I’ve not only earned the right to slip y’all into conversation, I’ve tried and fallen in love with all three. Putting them together onto a hot dog? It’s perfect. It’s what they call “Slap Yo Momma” good down here!

I’m a huge fan of texture and a combination of salty and sweet. The crispiness of the okra, the creamy and salty mouth feel of the pimento (it’s pronounced puh-mennah by the way) cheese and the sweet of the tea sauce…. It’s a hot, sweet diggity dog!

To get some garlic flavor on the bun, (because who doesn’t love garlic bread??) brush some butter on the outside of the bun and sprinkle a little garlic salt on, then bake the bun in the oven at 350 for a few minutes to crisp up the outside.

Layer that bad boy with the fried okra, pimento cheese and a little drizzle of sweet tea heaven. For the sauce, take a couple cups of sweet tea, add 1/4 cup sugar, squeeze of lemon, pinch of salt and a few sprigs of fresh thyme. Simmer and reduce until thickened to a syrupy consistency. Drizzle on top and get busy eatin’ y’all!

Pair the Hotlanta dog with Leffe Brun, which is a brown ale. It’s going to mellow the kick of the pimento cheese and the intensity of the okra.

Another city that has a special place in my heart is Baltimore, or as they say in Charm City, ‘Bawlmor, Hon!” Crab is a Maryland delicacy, so I came up with winner recipe:

The Charm City Dog: Hot Crab Dip, Old Bay candied bacon and topped it off with some crushed Old Bay potato chips on top for a little crunch. OMG.

Pair this dog with a Baltimore favorite, like a Golden Ale by Heavy Seas Beer. The lively hops will bring out the creamy, lusciousness of the crab dip and compliment the Old Bay flavor.

The Charm City Dog is loaded with hot crab dip, Old Bay candied bacon and crushed Old Bay chips on top!

The Charm City Hot Dog

2015-07-29 17:26:24

A Baltimore favorite! This hot dog is layered with hot crab dip, Old Bay candied bacon and crushed Old Bay potato chips on top

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For the Hot Crab Dip

16oz lump crab, shells removed (or sub 2 cans canned crab)
1/4 sweet onion grated or finely diced
3 cloves garlic chopped
2 Tb worcestershire
1 tsp dry mustard
1 tsp garlic powder
8oz full fat cream cheese
1/4 cup sour cream
1/4 cup mayo
1/4 lemon squeezed
dash of cayenne
1 tsp hot sauce
sea salt to taste
1 cup grated parmesan cheese
Hot Dogs
Buns
Crushed up Old Bay potato chips

For the Old Bay Candied Bacon

1 package of center cut bacon
brown sugar
Old Bay

For the Hot Crab Dip

Combine all ingredients and spread into a casserole dish.
Bake at 375 for 25 minutes.

For the Old Bay Candied Bacon

Preheat oven to 300 degrees.
Spread bacon out on a rimmed baking sheet.
Sprinkle brown sugar all over bacon strips, pressing sugar into the bacon.
Sprinkle Old Bay over the brown sugar.
Bake for 45 minutes.
Let cool and crumble onto hot dog.
Layer how you like it-- I put the candied bacon inside the bun, then topped with the hot dog, crab dip and Old Bay chips crushed up.

By Parker Wallace

What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/

Next up, the hot dog I nicknamed, “Nacho Mama’s Dog!”

Nacho Mama’s Dog is layered with a combination of my favorite canned food: Black beans, corn, jalapenos and topped off with cheese

The Nacho Mama’s Dog: This bad boy is layered with all of my favorite Nacho toppings— all of which can come right from your pantry! Black beans, Diced tomatoes, Chipotle peppers, Roasted or Fiesta style Corn, Pickled Jalapenos and some Nacho Cheese.

Stock your pantry with your favorite canned goods to make food prep super easy!

I drained the beans and added a couple Tablespoons of the adobo sauce from the can of chipotle peppers, a bit of chopped garlic, onion, chopped cilantro and a dash of chili powder and salt. Mix up the rest of the ingredients with some Nacho Cheese (shredded or queso dip) and slather the dog with spicy, creamy deliciousness! I always keep my pantry stocked with essential cans like this, so it’s convenient and makes prepping super easy. Plus, lots of people don’t know this, but any fruits and veggies that are canned are actually picked and canned at the peak of ripeness, sealing in flavor and nutrients. You can find out more info and dive into recipes on the Cans Get You Cooking site.

Pair the Nacho Mama’s Hot Dog with an American Lager like Rolling Rock. Lagers are the most versatile of all beers– the sweet, crisp flavor will go with practically anything! The Let’s Grab a Beer campaign has so many great details about beer pairings, entertaining and beer facts.

Check out the video here:

*This is a sponsored post but all opinions are my own.

Hebrew National 4th of July Rocket Dogs

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Hebrew National 100% Kosher Beef Hot Dogs turned “Rocket Dogs”

How super cute are these “Rocket Dogs,” y’all?! I had a chance to do a 4th of July entertaining segment on WPIX in New York yesterday and showcased some delicious ideas on set! I also kept my theme of pairing various grill items with specific beers to bring out the flavor of your party spread. When you’re serving Rocket Dogs, try pairing with an Amber lager which is going to have a malty backbone and a slightly soft bitterness which will really bring out the beef flavor. On set, I used Toasted Lager, from New York’s Blue Point Brewing Company.

When entertaining for Fourth of July weekend, it is important to start with a premium quality base like Hebrew National 100% kosher beef franks. Their hot dogs are made of only premium cuts of beef and contain no artificial colors, fillers, flavors or by-products.

And they have variety for every hot dog lover— including their regular, quarter pound dinner frank, bun-length, 97% fat free, reduced fat, franks in a blanket and bagel dogs. For the health conscious grillers out there, Hebrew National offers a 97% Fat Free Frank that tastes great and is 45 calories and 1.5 grams of fat per serving. Yes, hot dogs can be delicious and guilt-free!

The first thing you need to do is get some wooden skewers (I found them at the grocery store) and soak them in some water for about 5 minutes. This is going to prevent them from burning when you bake them. Skewer through the entire Hebrew National hot dog and wrap with crescent roll dough to create a spiral effect. Then, just bake for 10 minutes at 350. Cut a triangle of cheddar (or your favorite cheese) and pop it on top of the dog. Such a fun recipe to make with the kids! (And even easier to get picky eaters to enjoy them!)

And congrats to the lucky WPIX viewer who won this amazing grill from Kenmore– It’s pretty sweet! The Kenmore Elite 5 Burner Dual Fuel Stainless Steel Grill has everything you need for grilling success! You can slow cook sauces and sides while you’re grilling your main dishes. There’s an infrared rotisserie, and 2 halogen lights so you can keep rocking the grill long after the sun goes down! A huge thank you to Kenmore for providing such a phenomenal product for the show!

Kenmore Elite 700 Series 5 Burner Dual Fuel Stainless Steel Gas Grill

Here it is on set before the Give Away!

On set with the Kenmore Grill before the Give Away

Get your grill on and enjoy your 4th of July!

*This is a sponsored post but all opinions are my own.

Rocket Dogs with Hebrew National Hot Dogs

2015-07-03 13:31:05

A fun and creative way to turn hot dogs into 4th of July Rocket Dogs

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Ingredients

one pack of Hebrew National Beef Franks
wooden skewers
Cheese cut into triangles
Pillsbury crescent rolls

Instructions

Preheat oven to 350
Soak skewers in water for 5 minutes to prevent them burning in the oven.
Skewer through hot dogs, leaving about 2 inches at the top of the hot dog.
Lay out crescent rolls-- each one will be in the shape of a long triangle. Using a knife, cut off the ends of the triangle so the dough is one long rectangle. (This makes them easier to wrap around the hot dog evenly.)
Skewer the end of the dough to secure it to the rocket dog and wrap around the hot dog in a spiral pattern.
Repeat with the rest of the dough and hot dogs.
Lay down on a cookie sheet sprayed with cooking spray.
Bake for 10 minutes until dough is golden.
Let cool and skewer triangles of cheese on top.
Serve and enjoy!

By Parker Wallace

What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/

4th of July Entertaining

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Beer, Food, Fashion. Repeat.

The 4th of July is right around the corner and it’s the #1 Beer Drinking Holiday of the year, y’all!

And that’s great news because it’s one of sumer’s most versatile beverages. When it comes to summer entertaining, beer pairings are really hot right now— it’s a great way to not only taste new beers but learn more about how certain beers can really bring out the flavor of your grilled foods.

Gotta have your flame broiled burger, right? Pair grilled burgers with an American Lager like a classic Bud Light – lagers offer crisp and well balanced flavors with malty sweetness which accentuate the rich, juicy flavors of a burger, even served with spicy chili sauce or cheese. And serve a Lager in a Tumbler or Pint glass.

Nothing says summer liked BBQ chicken seasoned with your favorite spice rub, marinades and BBQ sauce— Pair it with an IPA. An India Pale Ale has floral notes and a distinct bold hoppy character, which accentuates the spices and creates a really dimensionalized flavor combination. If you’re local to Altanta, check out Hopsecutioner IPA from local Atlanta Terrapin Beer Company here today. Serve IPA’s in a Snifter glass.

One of my favorites from the grill, Spicy Pork Sausage: Pair with an Amber Lager like Michelob AmberBock that has a malty backbone, with a soft bitterness from the hops that goes great with meat like spicy pork sausage that has a kick to it. Pour that baby into a Tulip Glass and have a toasty cheers! You can find more info if you click on Lets Grab a Beer.

And, of course, what goes better with beer than Pizza?! Domino’s has an entire spread for your 4th of July Party if you don’t feel like cooking and you want to concentrate on the party! Domino’s has a two-fer. Choose two of the following for $5.99 each: 2 Topping Medium Pizza, Crispy Bacon and Tomato Specialty Chicken, Pasta Primavera, Chicken Habanero Sandwich and Parmesan Bread Bites.

Domino’s Carryout special just got a day better. Now Monday thru Thursday you can carryout large three-topping pizzas for just $7.99 each. Remember, you must ask for this offer. Availability and charges may vary.

Conveniently order Domino’s from anywhere on your iPhone, iPad or iPod touch. Build your pizza just the way you like it or choose one of their specialty pizzas. And with the Domino’s Tracker ® you can follow your order from the moment you place it until it’s out for delivery or ready for pickup!

My Go-To Party Snack? Wonderful Pistachios. This is a super healthy way to satisfy those salty snack cravings. This is a flavor fiesta, for reals. Sweet Chili and Salt & Pepper are so delicious and even better— Crack open 30 pistachios for about 100 calories! Pistachios are one of the lowest calorie, lowest fat nuts and offer more nuts per serving compared to any other snack nut.

A Harvard University study even suggests a daily handful of nuts, such as pistachios may have a role in health and longevity. And last time I checked, they were pretty smart at Harvard, so Get Crackin’!

Now, let’s talk Star Spangled Style…

My new favorite Atlanta boutique, The Bilt-House (and my new favorite OWNER of my favorite Atlanta Boutique, Shannon Kotze) talked 4th of July fashion and I am obsessed with her finds. Not only did I buy my SECOND pair of UPP Pants (they’re a Canadian brand and I swear make you look a size smaller) but I was gifted this gorgeous necklace by Theia Jewelry. Gorg. Just GORG!

White UPP Pants paired with an Aum Couture silk top and Theia necklace from The Bilt-House

Johnny Was Clothing Tunic, Henry and Belle Dress

And, for all of you Atlanta & Company fans, hhgregg has a very special offer for viewers! This Thursday is the Great Grill Giveaway! Tune in to the show on Thursday at 11am to find out how you can win this Monarch Broil King Gas Grill to bring home for your 4th of July party!

Monarch Broil King Gas Brill

Check out the segment below!

*This was sponsored content, but all opinions are my own.

Spicy Red Curry Shrimp with Jumbo Scallops and Shiitakes

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Spicy, creamy Thai red curry with shrimp, shiitakes and jumbo scallops

I’ve been on a spicy, Thai kick all week! I’m so inspired to use the newly sprouted hot peppers in my garden and the Thai Basil that has been in full bloom— so here’s my latest incarnation…. Meet Spicy Red Curry Shrimp and Jumbo Scallops with Shiitakes. Whenever I post a recipe, I have to check whether it’s a dinner, low carb, gluten free, etc….The big check here is the ‘GET IN MY MOUTH RAWT NOW’ category. OMG. It’s pretty freaking awesome. JP loved it and I know you will too!

I get my red curry paste at the Dekalb Farmers Market here in Atlanta, but you can find red curry paste in most health food stores or Asian markets. It is NOT the same as Sriracha, folks! This is the kind I love:

Spicy Red Curry Paste is the base of the sauce

The great thing about this sauce is that you can make it 100% vegetarian, because the shiitakes stand on their own….OR, you can do any protein– sometimes to save on time, I just chop up a rotisserie chicken, or cut up some leftover porkchop and add it to the sauce– it’s so versatile. Make sure you do not overcook the shrimp and scallops. My fool proof cooking technique is to use a combination of butter and canola oil on medium/high heat. Make sure the shrimp and scallops are not wet when you put them in the pan. When you lay down the shrimp and scallops, leave them alone! Let them sear. Medium size shrimp only need 2 minutes on either side. The scallops need a bit more butter in the pan to get that gorgeous caramelization. Because they are jumbo, cook them on one side for 3 solid minutes (no moving around in the pan) and then 2 minutes on the other side. I use tongs to flip the shrimp, but a spatula to flip the scallops because you don’t want to break open that delicate skin and let all the moisture out. BOOM. Perfectly cooked.

I mentioned this in my last Thai recipe— make sure you use FULL FAT UNSWEETENED coconut milk. NOT the kind that’s sold in the dairy section, like Silk. You’ll find these cans by the soy sauce and Asian pantry ingredients. It’s also super easy to double the sauce, which I would if you are serving more than 3 people.

Spicy Red Curry Shrimp with Shiitakes and Jumbo Scallops

2015-06-12 16:37:02

Serves 3

An authentic tasting Thai curry dish with a combination of shiitake mushrooms, shrimp and jumbo scallops.

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Ingredients

2 jumbo scallops per person
1 1/2 pounds of medium sized shrimp peeled and deveined
Curry powder and ground ginger (for shrimp)
3 garlic cloves chopped
4 Tb butter, 3 Tb canola oil (divided for sauteing sauce, shrimp and scallps)
2 cups shiitake mushrooms, stems removed, sliced
2 Tb red curry paste
1 can full fat, unsweetened coconut milk
1 Tb fresh ginger (I love the tubes of Gourmet Garden Ginger in the produce aisle)
1 serrano or jalapeno pepper chopped
1 Tb soy sauce or Tamari
1/2 lime juiced and zested
pinch of kosher salt
2 Tb brown sugar
Thai basil chopped or regular basil and/or cilantro
Chopped cashews
Bean Sprouts (optional)
Jasmine rice or rice noodles

For the sauce

In a large sauce pan, heat up 1Tb butter with 1 Tb canola oil and saute chopped fresh garlic for about 30 seconds until fragrant on medium heat.
Add shiitakes and jalapeno or serrano pepper and continue sauteing on medium heat until water is released from mushrooms, about 5 minutes.
Add red curry paste and stir to combine, letting the curry paste blend into the garlic and mushrooms. Continue stirring for another 2 minutes.
Add coconut milk, ginger, soy sauce or Tamari, brown sugar, lime juice/lime zest and salt.
Simmer on low/medium heat until sauce thickens, about 15-20 minutes.

For the shrimp

Dry off shrimp after peeling and deveining. Sprinkle with ginger and curry powder.
Heat up a frying pan (non-stick, cast iron or grill pan) with 1 Tb butter and 1 Tb canola on medium/high heat until butter gets bubble.
Add shrimp to pan and DO NOT MOVE AROUND. Let shrimp sear in the heat for 2 minutes and then flip. Continue cooking on the other side for another 2 minutes. Remove from heat and set aside on a plate.

For the scallops

Remove the little "foot" from the side of each scallop. It looks like a small rectangular patch that sticks out from the side of the scallop.
Dry off each scallop and season with a bit of kosher salt.
In a non stick or cast iron or grill pan, heat up 2 Tb butter and 1 Tb canola oil on medium high heat. When butter is bubbly, lay scallops down in pan and DO NOT MOVE. Set your timer for 3 minutes. Turn them over at the 3 minute mark and saute for another 2 minutes. The butter will give them a beautiful caramelized sear. Scallops should be slightly translucent inside when cooked to perfection!
Remove from heat and serve immediately.

To serve

Fold shrimp into the sauce and spoon over rice or noodles. Top with scallops, basil, chopped cashews and bean sprouts.

Notes

Great tip for rice to serve with this dish-- use 1 cup water and 1 cup coconut milk to cook 1 cup of Jasmine rice. Squeeze juice from 1/2 a lime and zest the 1/2 lime into the rice before serving.

By Parker Wallace

What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/

Thai Green Curry with Chicken and Coconut Milk

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Spicy green curry with creamy coconut milk and a pop of fresh Thai basil

Let’s “THAI” one one, shall we? I am obsessed with the flavors of Thai cuisine because it usually combines my favorite elements– spicy, sweet, savory, creamy and fresh. In this dish, all 4 elements are represented…Spicy: Green Curry Paste. Sweet: A bit of brown sugar. Savory: Shiitake Mushrooms. Creamy: Full fat, unsweetened coconut milk. Fresh: Thai Basil from my garden. This is easy to make and you can find all of the ingredients at your local grocery store in the International or Asian section.

Make sure when you buy the coconut milk, you don’t get the kind that’s sold in the dairy aisle– like Silk Coconut that you would put on your cereal. The consistency is too thin. You need to get the can of coconut milk– and make sure it’s the full fat, unsweetened version. And don’t freak out when you look at the fat content. Coconuts provide fat that is mostly in the form of medium chain saturated fatty acids (MCFA’s) that serves as an antiviral and antibacterial in the body. MCFA’s are also used up more quickly by the body and less likely to be stored as fat. Translation– you can still fit into your skinny jeans with regular coconut milk consumption. Just don’t throw back the Pina Coladas and think you’re on a diet— those cocktails are loaded with sugar!

You can serve this dish over rice or rice noodles, or even thin out the coconut milk with a bit of chicken stock and turn it into a spicy soup. Whatever your pleasure, lovelies! To save time, I picked up a rotisserie chicken and chopped it up instead of cooking chicken myself. If you can’t find Thai basil, regular basil works fine, or cilantro— or even a combination of the two.

Enjoy!

Thai Green Curry Chicken

2015-06-10 13:23:41

Combining all of the best textures and flavors of Thai cuisine: Spicy, sweet, savory, creamy and fresh!

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Ingredients

2 cloves garlic chopped
1 Tb canola oil
1 Tb butter
1 cup shiitake mushrooms, stems removed and sliced
1 jalapeno chopped (seeds removed) *You can omit if you don't like it hot
1/2 red bell pepper
1 Tb Thai Green Curry paste (add more for super spicy!)
1 can full fat coconut milk
1 Tb fresh ginger
1 Tb soy sauce or Tamari
1 Tb brown sugar (you could use honey or agave as well)
1 cup chopped, cooked chicken
palmful of fresh Thai (or regular basil) chopped

Instructions

In a large saucepan, saute garlic in butter and oil on medium heat until it's fragrant, about 30 seconds. Add shiitakes and stir until water from the mushrooms is released, about 5 minutes. Add chopped jalapeno and red pepper and saute for another 3 minutes.
Add Green Curry paste and continue to stir until combined, about another minute. Then add the coconut milk, ginger, soy sauce and brown sugar. Let simmer on low to thicken.
Fold chicken into the sauce right before serving.
Serve over jasmine rice or rice noodles. Top with fresh basil

By Parker Wallace

What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/

Pesto Salmon

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Baked Salmon with Homemade Pesto

I have always been a salmon lover, whether it’s lox or sushi rolls— it’s really a fish you can take in any direction in terms of cooking. My grandma Ronnie used to put a coat of mayo on top, sprinkle with paprika and bake it in the oven. Because salmon is a stronger tasting fish, you can rock out a more flavorful sauce or topping without losing the essence of the fish. Inspired by my garden, I pulled a combo of fresh basil and Thai basil (which is a little more “peppery”) and turned it into homemade pesto.

Fresh basil in my garden

I like my pesto a little bit more garlicky, so I add more than typical recipes call for. Seriously, y’all, I could eat pesto on anything! Fold it into pasta with a little heavy cream for a rich sauce, top it on your eggs, bake it with your chicken— it’s multi-purpose and multi-delicious!

Pesto Salmon

2015-06-03 00:29:02

Easy, homemade pesto topped on fresh salmon

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Ingredients

2 Salmon Filets
2 cups fresh basil
3 garlic cloves
1/4 cup pine nuts
2/3 cup olive oil
1/2 cup freshly grated Parmesan
salt and pepper to taste

Instructions

Preheat oven to 400.
Lay out the salmon filets on a baking pan.
Put basil, pine nuts, parmesan, and garlic in food processor and pulse until combined. Slowly add olive oil while food processor is on until pesto is smooth. Add salt and pepper to taste.
Spoon pesto over salmon filets.
Bake for 15 minutes.
Serve with more pesto on the side.

By Parker Wallace

What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/

Charred Lemon Chicken Piccata

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Buttery, Lemony Chicken Delish

I love Italian dishes, but they tend to be super carb heavy (read: pasta) and the sauces often use loads of flour to thicken them up. This piccata dish is a version of a Cooking Light recipe I found online and modified a bit– I cut the flour and sugar in half to make it more low-carb friendly. I also cooked the lemons longer to caramelize them, so instead of just adding some lemony flavor, you can eat them and they practically melt in your mouth. OMG, they’re so good! No need to pound the chicken down, just get the thinly sliced cutlets and it saves you the work.

Charred Lemon Chicken Piccata

2015-04-13 17:18:58

Serves 4

Buttery, Lemony Chicken Piccata

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Ingredients

4 garlic cloves, halved
2 lemons sliced into thin rounds
1/2 tsp sugar
4 (6-ounce) skinless, boneless thinly sliced chicken cutlets
Pinch of kosher salt and pepper for chicken
1 Tb olive oil
4 Tb unsalted butter (divided)
1 Tb chopped shallot or onion
1 Tb chopped garlic
1 thyme sprig
1/2 cup dry white wine
1 cup chicken stock
1/2 tsp all-purpose flour
2 Tb capers, rinsed and drained
2 Tb chopped fresh sage

Instructions

Combine lemon slices, sugar, and garlic cloves in a medium bowl.
Dry chicken on a paper towel and sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add 1 Tb oil and 1 Tb butter; swirl to coat.
Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 Tb butter oil to pan; swirl to coat. Add lemon mixture to pan; cook 5-6 minutes until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.
Wipe pan with paper towels. Heat pan over medium heat. Add 1 Tb butter to pan; swirl until butter melts. Add shallot, garlic, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining stock and flour to pan, stirring with a whisk.
Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat, discarding thyme sprigs.
Stir in remaining 1 Tb butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with chopped sage.

By Parker Wallace

Adapted from Cooking Light

What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/