Category Archives: Main Dishes

Chicken Tikka Masala

Chicken Tikka Masala

Traditionally, Chicken Tikka Masala is marinated in a yogurt blend to tenderize the chicken. I didn’t have any on hand, so I made do without and the finished product tasted so authentic and delish! When I was at the farmer’s market the last time, I picked up a box of Chicken Tikka spice mix— normally I always mix my own spice mixes, but this looked so, well, authentic, I decided to give it a shot.

Found this at the Farmer’s Market

So glad I did! If you make your own mix, there are a ton of recipes out there— it’s usually a blend of cumin, coriander, ginger, mint, garam masala, paprika, chili powder and garlic powder. I did a little research on the origin of Chicken Tikka Masala, (I used to be news reporter, so color me curious!) and this is an interesting tid bit from the Food Detective’s Diary:

To fathom the extraordinary fable of Chicken Tikka Masala, we should travel to 5000 years ago when tandoor clay ovens were invented. Locals were beginning to raise chickens at the same time and realized both made an awesome combination. But the small bite sized pieces which we now call ‘Tikka’ came into existence- thanks to the nitpicking of an emperor, Babur, the founder of the Mughal dynasty in South Asia was so sick (or afraid) of choking on the chicken bones, he ordered his Punjabi chefs to remove the bones before cooking the meat in the tandoor. The resulting delicacy was called – Joleh, Persian for Tikka.

Delicacy indeed!

I squeezed the juice of 4 lemons, mixed with the spice mix, added a few squeezes of ginger and garlic paste from my favorite Gourmet Garden products and cut up an onion. Then, I sealed it all in a ziploc and let it marinate for 3 hours. Boom.

You could skewer the chicken and grill it, but #aintnoonegottimeforthat so I threw those bad boys on my stove top skillet and in 10 minutes they were done. That fast, that perfect! I served it with some roasted potatoes and asparagus— my man was HAPPY. And so am I, to share the recipe with you!

Chicken Tikka Masala

2015-03-30 16:37:52

Serves 4

Quick and Easy Chicken Tikka Masala Recipe

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For the marinade

1 package of Chicken Tikka Masala spice mix (or make your own-- about 1/4 cup of spices total)
1 package of boneless chicken tenders
juice of 4 lemons
1 onion cut up
2 Tb fresh ginger (I use the fresh paste from Gourmet Gardens)
2 Tb fresh garlic (paste from Gourmet Gardens)

To cook

1 Tb butter
1 Tb canola oil
Chopped cilantro for garnish

For the marinade

Mix marinade ingredients together and coat chicken. Place in a ziploc baggie and chill in the fridge for 3 hours.

To cook the Chicken Tikka Masala

If using a grill pan, heat up the butter and oil on medium high heat.
Add the chicken but don't crowd the pan.
Cook for 5 minutes on each side.
Let rest for 5 minutes and serve.
Garnish with chopped cilantro.

By Parker Wallace

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

St. Patrick’s Day Sips, Snacks & Style

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If you’re local in Atlanta, the GO-TO spot for the Saturday before St. Patrick’s Day is Shamrock The Station, in Atlantic Station. We’re talking, bring the whole fam for face painting, cookie decorating and a whole pot of gold kinda fun! And, if you’re a foodie, you’re in luck. Literally! Check out the food and drink specials from Meehan’s and The Pig and the Pearl Smokehouse and Raw Bar….

Meehan’s St. Patrick’s Day Drink Specials:

Guinness, Harp and Smithwicks for $6
32 oz beer for $11 and $9 refill in Meehan’s Cup
Car Bombs and O Bombs for $7
Clover Cosmo : Absolut Citron + Cranberry $7
Leprechaun Libation : Absolut, Pineapple, Splash Melon Liquor $7
Shot of Jack Fire $7
$13 double cocktail $11 refill in Meehan’s Cup

Chef Todd Richards from The Pig & The Pearl Smokehouse and Raw Bar will be featuring his famous Smoked Corned Beef Brisket and crispy Brussels sprouts with a mustard jus. Can I get a yum, yum, y’all? He’s promised me the recipe…..stay tuned.

Chef Todd’s Brisket

Pig & The Pearl is 0pen Tuesday-Thursday and Sunday from 11:30am-10pm

Fridays & Saturdays 11:30 am-11 pm

Shamrock The Station fun!

Face painting for the kiddos

outside view of ShamRock Station

Next up, the world’s favorite Irish beer, GUINNESS. Guinness has recently launched GuinnessHooley.com – Hooley being an Irish word for ‘party’ – (like, duh!) where Guinness fans of legal drinking age can find great cocktail and food recipes and beer pairings.

Guinness

On St. Patrick’s Day, over 13 million pints of Guinness are enjoyed around the world. From the iconic stout to the recently released Guinness Blonde American Lager, there is a Guinness beer for everyone this St. Patrick’s Day. Guinness Blonde American Lager, brings together American and Guinness brewing techniques for a distinctly awesome, Guinness beer. What better combo than black with blonde, right? So, check out this modern version of a half and half.

Guinness Black & Blonde

10 oz. Guinness Blonde American Lager
10 oz. Guinness Draught

And, my new favorite bourbon is Bulleit. Check this cocktail out– guaranteed to put a little green hair on your chest….Or get you some green beads. Wait, Mardi Gras is over. OK, it’s really good, just take my word for it. It’s called the Wilde Oscar for a reason….

Wilde Oscar

1 oz. Guinness Extra Stout
1.5 oz. Bulleit Bourbon
.5 oz. Rich Simple Syrup
Dash of Botanical Bitters

Stir all ingredients in an ice filled mixing glass. Strain cocktail over a large ice cube. This cocktail is also delicious when made with the signature Guinness Draught. Garnish with a large orange peel and maraschino cherry.

In its third consecutive year partnering with The Leary Firefighters Foundation, Guinness is continuing its support for local firefighters nationwide by trying to raise $1 million by St. Patrick’s Day. Guinness celebrates those who are Made of More and go above and beyond to help their communities without the expectation of anything in return such as firefighters. Day in and day out, firefighters make tremendous sacrifices for the betterment of others and embody the same spirit and character founder Arthur Guinness instilled into the brand more than 250 years ago.

From now until St. Patrick’s Day, Guinness is raising money for local firefighters with the release of limited-edition firefighter-inspired t-shirts available for a $20 donation at www.GuinnessGivesBack.com. All net proceeds go towards The Leary Firefighters Foundation in support of firefighters nationwide.

Guinness Blonde Logo Now it’s time to get down with some of Ireland’s most delicious and cool products, y’all. They’re from The Irish Store.

The Irish Store Logo

This afternoon, it felt like Christmas, because a massive box with The Irish Store’s USA Deluxe Family Breakfast Hamper arrived on my door step. OMG. It’s filled with just a few of my favorite things– namely, sausage, bacon, cheese and Irish butter. Can anyone say Bulletproof coffee???

Check it out! Pop in the promo code when you order it and you get the 20% discount from $189.95 to $151.95. Deal!

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The Basket Includes, (in addition to the 2lbs of Irish sausages…

1 lbs Cocktail Sausages
2 8oz Black Pudding
2 8oz White Pudding
3 8oz Irish Bacon
1 Pack of Scones
1 x 8oz of Irish Butter
1 Box of Barry’s Gold Blend Tea
1 Jar of Irish Jam
1 Kerrygold Cheese (7oz)

And, now let’s get into some cool style for your St. Patrick’s Day party…The Irish Store is offering gorgeous jewelry and yummy knitwear….

Marcasite & Connemara Marble Celtic Cross – Now $99.95, with 20% promo code discount: $79.95

Marcasite & Connemara Marble Celtic Cross Sterling Silver Trinity Knot Half Pearl Pendant – Now $74.95, with promo code: $59.95

Sterling Silver Trinity Knot Half Pearl Pendant NATURAL Medium Ladies Hooded Zip Coat – Now $99.95, with 20% promo code discount: $79.95

NATURAL Medium Ladies Hooded Zip Coat
So, here’s wishing for your favorite Leprechaun to bestow some presents that will last long after the Green Beer runs out! Remember, drink responsibly and have a fabulous St. Patrick’s Day!

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

Pecan Encrusted Shrimp with Strawberry Horseradish Sauce

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One of the first “date meals” I learned from my friend Lynne who is a stellar cook, is a pork tenderloin recipe with caramelized onions and a raspberry horseradish sauce. Seedless jam is the base of the sauce recipe– when it’s heated, it melts down and the horseradish gives it a kick and cuts the sweet.

Since pork is tough to make ahead of time to have live on set at The Weather Channel, I experimented with shrimp. Even my man, JP, was like, “Yeah, not sure that’s going to go together.” One taste and he was convinced! And you will be too…..The texture of the pecans on the shrimp and the not-too-sweet sauce is peeeeeeerfect.

Pecan Encrusted Shrimp with Strawberry Horseradish Sauce

Ingredients

For the shrimp

1 pound large shrimp peeled and deveined
1 cup roasted pecans ground up in the food processor (I saute the pecans in a pan on low with butter and a bit of brown sugar, cumin, salt and a sprinkle of cayenne)
1/2 cup bread crumbs
flour and eggwash for the dipping
1 Tb butter
1 Tb canola oil

For the sauce

1 tsp olive oil
3 cloves garlic minced
1 jar of seedless strawberry jam (make sure it's seedless!)
2 Tb prepared horseradish (not horseradish cream)
1 Tb red wine vinegar
2 Tb port

Instructions

For the shrimp

Make a triple batter station with bowls of flour, eggwash and the pecan/breadcrumb mixture.
Dip shrimp in flour first, then eggwash, then pecan/breadcrumb mixture
Heat up a frying pan on medium high heat (I use heavy duty non-stick) and add butter and canola oil
When butter is bubbly, add shrimp. Don't crowd pan, so cook in 2 batches if necessary
Cook for 3 minutes on one side, flip and 2 minutes on the other side. (If using smaller shrimp, reduce saute time and only cook for 2 minutes on the first side, 2 minutes on the other side).
Remove from pan and put on a plate until serving.

For the sauce

In a medium sauce pan, saute garlic in olive oil on medium heat until fragrant, about a minute.
Add jelly and stir until it melts.
Add horseradish, red wine vinegar and port.
Keep warm until ready to serve.
Serve sauce on side with shrimp.

http://whatsonparkersplate.flywheelsites.com/2015/03/pecan-encrusted-shrimp-with-strawberry-horseradish-sauce/

Parker’s Super Bowl Sunday Food and Beverage Picks

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I’m very excited to be showcasing my Superbowl picks for food and cocktails on NBC’s Atlanta & Co. today! Y’all know this girl likes to eat and certainly enjoys her cocktails! Here are the steals, deals and delish details for Atlantans…

Let’s talk drinks first…Capital City Wine and Spirits has some awesome prices on your favorite adult beverages for Superbowl Sunday! Starting with Bourbon, baby…Bulleit Bourbon is only $19.99 for a 750mL bottle. Check out my Honey Ring my Bell bourbon cocktail recipe for inspiration…

I know you may not remember that Fireball shot your had at last call, but you will want to remember this…Cuervo Singe. It’s like the love child of Fireball and Tequila. Mucho bueno! So knock some back when you have your peeps over Sunday!

Next up…Red Brick Brewing. You get a cool (and FREE) koozie with any purchase. They even have them in the colors of your competing teams– blue for Patriots and green for Seahawks. Score!

My all-time favorite vodka and poison of choice….Tito’s. This big ‘ol bottle is only $25.99. Mix it up with some Bloody Mary Mix to start your game day out right…or try swilling it with some ginger beer and a little fresh lime juice for the super trendy cocktail of choice these days, the Moscow Mule.

Image courtesy: oliveandcocoa.com

Moscow Mule

Ingredients

1 shot of Tito's Vodka
1 can Gosling's Ginger Beer
squeeze of fresh lime juice

Instructions

Pour a shot of Tito's over ice and fill the rest of your cup with Gosling's Ginger beer. Squeeze some lime juice into your Moscow Mule and enjoy!

http://whatsonparkersplate.flywheelsites.com/2015/01/parkers-super-bowl-sunday-food-and-beverage-picks/

Capital City even has these super cool authentic hammered copper cups you can buy to serve the Moscow Mules in…the copper keeps the ice from melting so you don’t get a watered down drink. Plus they look pretty awesome.

Location: Capital City Wine and Spirits

784 Collier Road Northwest, Atlanta, GA 30318
(404) 351-7579

Jim ‘N Nick’s motto is “We Give you Our Best.” If this isn’t the best, I don’t know what is….Um, HELLLLO DELICIOUS. This is the Mac Daddy of BBQ platters. Meet the Mr. Jim Tailgate To Go Platter.

Hungry yet? We’re talking classic pulled pork, pulled chicken, beef brisket, turkey breast, pork hot links, spare ribs, baby back ribs AND you get three sides plus some fluffy cheese biscuits. All that scrumptiousness for $85. This is “GETINMYMOUTHRAWTNOW” kinda good. OMG.

What I love about Jim ‘N Nick’s is that they smoke their meat for 24 hours and everything is made from scratch. The joint doesn’t even have freezers, they use such fresh ingredients! I’m a huge BBQ fan and this will not disappoint. It’s supposed to feed 6-8 people, but I don’t think this would last in my house between JP and me for more than an hour. #bbqbingers

You can go to their website for more deets on the menu and find out the location nearest to you. They have this BBQ hotspot in 5 Atlanta locations: South Cobb, Hiram, Suwanee, Forsyth and Conyers.

What Superbowl party is complete without PIZZA?? Marco’s Pizza has 3 amazing pies they are promoting for Superbowl Sunday….Get ready, set…EAT:

This is the White Cheesy Pizza…which takes white pizza to a whole new level of Yum. There’s a garlic sauce base loaded with a parmesan cheese blend, fresh tomatoes, feta and BACON. Yup, bacon on a white pizza. Brilliant.

The Deluxe Uno has everyone’s classic supreme toppings: pepperoni, sausage, green pepper, onion and mushrooms, with some extra cheese on top. Of course. Because Marco’s does not skimp on the cheese, y’all.

Meat Supremo. The name pretty much says it all. Pepperoni, (a LOT of pepperoni!) sausage, ham, bacon and extra cheese. A carnival for carnivores with a super yummy crust. Sign. Me. Up.

The dough is made fresh every day and they use authentic Italian sausage. The best part, (besides that insane bacon on white pizza???) The prices. Yup– you get a SUPER deal for you Superbowl party pies…Each of these 3 specialty pizzas are just $10.99 for a Medium or $24 for 2 Larges. You can go to Marco’s website to find a location near you….pick up OR delivery!

Enjoy your Super Bowl parties and stay safe!

*This is a sponsored post.

Spicy, Smoky, Sweet Chili Wings

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I’m a huge fan of wingsmand already have several versions posted on this site, including Mardi Gras Wings and my White Girl Can Cook Wings, (gotta read the story on that one, LOL!) But I am always game for a new version, so this one is another keeper. We’re moving into a new pad this week, and I’m trying to get rid of half used bottles of stuff in my fridge, and this was one of the delicious creations that resulted. You can alternatively bake the wings– just dredge in flour and bake for 30 minutes at 450, then flip and bake for another 20-25 until crispy.

Spicy, Smoky, Sweet Chili Wings

Ingredients

1 family pack of chicken wings (large attached wings, not the drummettes)
flour to dredge
canola, peanut or vegetable oil for frying
1/2 onion diced
3 garlic cloves diced
1 Tb butter
1 jalapeno chopped
1 cup bottled BBQ sauce
1/2 cup Heinz chili sauce
1/4 cup Sriracha sauce
1/4 cup honey
5 Tb adobo sauce but not the actual peppers (from the can of chipotles in adobo sauce in the Mexican section of the grocery store)
5 drops of liquid smoke

Instructions

Dredge wings in flour.
Heat up 2 inches of oil in large, wide rimmed frying pan on medium high. When oil sizzles, wings are ready to fry.
Fry wings until crispy and cooked through, about 15 minutes total. I usually flip them at the 8 minute mark. **If you are frying drummettes, cooking time will be closer to 8-10 minutes.
Meanwhile make the sauce.
Saute onion, garlic and jalapeno in butter in a medium sauce pan until soft, about 3 minutes. Add the rest of ingredients and stir to combine. Simmer on low until ready to dip.
When you take wings out of the oil, shake off excess oil and put on paper towels. Then dip into sauce and serve!

http://whatsonparkersplate.flywheelsites.com/2014/12/spicy-smoky-sweet-chili-wings/

Hoisin Glazed Spare Ribs with Roasted Radishes

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I can only take partial credit for this recipe duo— my friend and fave culinary King, Chadwick Boyd provided the roasted radish recipe.

Wait, I know what you’re thinking…..”Are roasted radishes REALLY good?” In a word, ABSOLUTELY. They take on the flavor and texture of roasted potatoes with a little bit of a peppery kick. They’re also low-carb, ya’ll! You can check out Josie’s Organic’s site for more awesome veggie recipes. Chadwick will be in the kitchen with me on Atlanta Plugged In the entire week of November 17th, so tune in for lots of delish. I was so blown away by his healthy, (but still decadent) vegetable recipes that I planted a big fat kiss on him while we were cooking together! Teaser: That Rosemary, kale and white bean salad in the pic below is ah-mazing.

Speaking of lip smacking, let’s talk ribs. They’re super easy– you marinate them overnight, and pop them into the crockpot for 6-8 hours on low. You don’t even add the marinade to the crockpot– you just prop them upright against the sides of the pot and they get fall off the bone tender. Brushing them with hoisin sauce and broiling them for just a few minutes before serving adds that crusty, caramelized outer coating that is to die for.

Hoisin Glazed Spare Ribs with Roasted Radishes

source: imgur.com " title="Hoisin Glazed Spare Ribs with Roasted Radishes" alt="Hoisin Glazed Spare Ribs with Roasted Radishes" />

Ingredients

For the roasted radishes

1 bunch radishes, washed, roots and stems/leaves removed and set aside*, cut in half
2 Tablespoons olive oil
¾ teaspoon Kosher salt
3 Tablespoons unsalted butter
2 Tablespoons fresh rosemary, finely chopped

For the ribs

2 full rack of spare ribs, fat trimmed
3/4 cup soy sauce
2 Tb brown sugar
3 scallions chopped
2 Tb fresh ginger
3 Tb rice vinegar
Hoisin sauce for glazing
1 Tb orange zest

Instructions

For the radishes

*Radish leaves tend to be extra gritty. Rinse thoroughly in cold, clean water and let rest on layers of paper towels to dry.
Preheat oven to 425°.
Toss radishes in olive oil and salt in a medium mixing bowl.
Place cut side down on a large baking sheet. Roast in the oven for 25-30 minutes until cut sides just begin to brown and radishes are tender with a knife.
Five minutes before the radishes finish roasting, prepare the brown butter sauce. You want it hot to wilt the radish tops.
Heat a skillet on medium-high heat until hot. Add butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4-5 minutes. The butter will begin to darken. Add rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook another 3-4 minutes until it turns a beautiful, deep brown color yet not burned. Remove from heat.
Place the radishes and leaves in a large mixing bowl. Pour over the brown butter and gently toss. Place on a platter. Season with salt and pepper.
Serve immediately.
DRESS IT UP! If you’re planning a brunch or dinner party, you can easily double or triple this recipe to serve a large group of guests. The pinkish red radishes and bright green leaves look particularly stunning on a big white platter. They are sure to turn heads on your buffet or at the table. Different salts, like Pink Himalayan or truffle salt, are a great way to finish it off.

For the ribs

Mix soy sauce, brown sugar, scallions, ginger and rice vinegar together until combined. Put ribs in a Ziplock bag and pour sauce in to cover ribs. Keep in fridge overnight.
Discard sauce and put ribs upright in the crockpot. Turn on low for 6-8 hours.
Remove ribs from crockpot and put on a baking sheet. Add orange zest to hoisin sauce.
Brush top of ribs with hoisin sauce so they are totally coated and put under the broiler (on High) for 3-4 minutes until they crisp us and sauce caramelizes. (Make sure ribs are about 6-8 inches from broiler so they really get some heat).
Serve with additional sauce on the side.

http://whatsonparkersplate.flywheelsites.com/2014/11/hoisin-glazed-spare-ribs-with-roasted-radishes/

Crispy Pork Balls in a Spicy Coconut Curry Sauce

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Inspired by Mark Bittman’s Broken Wonton soup recipe, I modified his ground pork mixture to create these crispy, flavorful balls of delish, swimming in a spicy coconut curry sauce. I used green chili paste which I buy at a specialty Asian grocery store, but you can use red chili paste as well. Just go easy, cuz it’s a bit spicy! If you go overboard, just add some more coconut milk or heavy cream to tone it down.

The frying of the meatballs is just to add the crispy outer layer– panko works best. You’ll end up cooking them through in the oven for a half hour or so. Loved how easy this was– and the sauce can be heated back up and put on chicken or pasta….if you have any left, that is!

Crispy Pork Balls in a Spicy Coconut Curry Sauce

source: imgur.com " title="Crispy Pork Balls in a Spicy Coconut Curry Sauce" alt="Crispy Pork Balls in a Spicy Coconut Curry Sauce" />

Ingredients

For the pork balls

1 pound ground pork
1 egg
2 garlic cloves diced
2 scallions diced
2 tsp sesame oil
1 Tb soy sauce
1/2 tsp Chinese 5 spice powder
½ tsp ginger
Sprinkle of salt
Panko for coating meatballs
Canola oil for frying

For the sauce

2 garlic cloves chopped
1 Tb fresh ginger
1 tsp butter
1 Tb green chili paste
1 can full fat coconut milk
½ tsp cumin
½ tsp coriander
½ tsp ginger
1 Tb curry powder
Pinch of kosher salt to taste
Chopped cilantro for garnish

Instructions

For the meatballs

Combine ground pork, garlic, egg, soy sauce, sesame oil, 5 spice powder, ginger, scallions and salt in a bowl. Mix gently until combined. Roll into golf ball sized balls and coat in panko. Heat up canola oil in a large, wide rimmed frying pan (about an inch of oil) on medium heat. When oil sizzles, add meatballs and brown on all sides, about 3 minutes.
Preheat oven to 400. Drain and put meatballs on a baking sheet and bake for 30 minutes or until cooked through.

For the sauce

Saute garlic cloves and ginger in butter for a minute or so and add green chili paste. Stir until fragrant, another 2 minutes. Add coconut milk, and spices and stir to combine. Let simmer on low/medium heat until ready to serve.
Serve meatballs over rice noodles, with sauce ladled on top.

http://whatsonparkersplate.flywheelsites.com/2014/11/crispy-pork-balls-in-a-spicy-coconut-curry-sauce/

Gambas al Ajillo (That’s Garlic Shrimp, y’all!)

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I do call myself a culinary goddess, but there are times when true chefs, the kind that are trained in real culinary school (not just the goddess kitchen!) can actually teach me techniques and about rare ingredients. In this segment, I got to throw down some delish with Chef Michael Lugo, from Michael’s Tasting Room in St. Augustine, Florida. Chef Michael introduced me to datil peppers, which I’d never heard of before! Think habanero– lots of heat, so you only need a little! Chef Michael was fantastic –and so was his recipe! See video below for the tutorial…

Gambas al Ajillo (That’s Garlic Shrimp, y’all!)

Hosted by imgur.com " title="Gambas al Ajillo (That’s Garlic Shrimp, y’all!)" alt="Gambas al Ajillo (That’s Garlic Shrimp, y’all!)" />

Ingredients

3 Tablespoon of our savory sea salt blend (It is a blend of sea salt, black pepper, rosemary, and citrus zest)
1/2 lb Jumbo Shrimp (We use U15, local St. Augustine shrimp, so it’s around 8 shrimp)
Season shrimp to allow flavors to develop before cooking
2 cloves thinly sliced garlic
¼ cup Florida Orange Juice
Spanish Olive Oil
Datil Peppers
Sweet Onion
Fresh Italian Parsley

Instructions

Always start by seasoning your pan. Shrimp are very delicate and require minimal cooking, but we want to impact as much flavor into them.
Turn on your skillet to medium high heat. When pan is warm add 3-4 table spoons of olive oil and continue to heat.
Add sliced garlic, be sure and remove as soon as the garlic begins to turn golden. Use a slotted spoon to remove garlic chips, and drain on paper towel for later. Reserve oil for later.
In the same pan add seasoned shrimp and sauté for about 1-2 min on one side without moving too much. Flip shrimp over and add 1 teaspoon of fresh chopped garlic, ½ teaspoon of chopped datils, and ¼ thinly sliced sweet onion.
Remove shrimp after around 1-2 minutes or when they are red and firm, but not well done. Reserve shrimp on plate. Add a tablespoon or 2 of garlic oil to help onions soften. Deglaze pan with Florida orange juice and reduce by ½.
Add shrimp back to pan and allow flavors to meld together. Serve on a plate and top with garlic chips and chopped fresh herbs.
Serve with crusty bread and a cold glass of Albariño, which is one of the best Spanish white wines.

http://whatsonparkersplate.flywheelsites.com/2014/09/gambas-al-ajillo-thats-garlic-shrimp-yall/

Sausage Tortellini with a Creamy, Cheesy Thyme Sauce

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This is pretty much the Holy Grail of pasta….Savory sausage stuffed tortellini with a creamy, cheesy thyme sauce. Slam. Dunk. Delish.

It ain’t on my low carb diet, y’all, but sometimes a girl just needs a taste! I served it with bone in, skin on chicken thighs cooked like these and they were scrumptious!

Sausage Tortellini with a Creamy, Cheesy Thyme Sauce

Hosted by imgur.com " title="Sausage Tortellini with a Creamy, Cheesy Thyme Sauce" alt="Sausage Tortellini with a Creamy, Cheesy Thyme Sauce" />

Ingredients

1 package of sausage tortellini or your favorite pasta
3 garlic cloves chopped
1 Tb butter
1 Tb olive oil
1 box cherry tomatoes halved
2 Tb fresh thyme
2 cups heavy cream
1 cup fresh grated parmesan
salt and pepper to taste

Instructions

Make pasta according to package directions. Drain and set aside.
In large saucepan on medium heat, saute garlic and tomatoes in butter and oil for 5 minutes.
Add cream and turn up heat to bring to a simmer.
Lower heat and continue to stir until cream thickens a bit, another 5 minutes.
Add parmesan and stir to melt.
Fold in drained pasta to the cream sauce.
Add fresh thyme, salt and pepper before serving.

http://whatsonparkersplate.flywheelsites.com/2014/08/sausage-tortellini-with-a-creamy-cheesy-thyme-sauce/

Spicy Sesame Shrimp with Chili Rice Noodles

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This was simply awesome. Light, spicy and packed with flavor! This is the perfect summer meal– you get the freshness of the cilantro and red pepper with the shrimp, the heat from the jalapeno and chili paste and great texture with the rice noodles. If you want to low carb it, you can sub out the rice noodles for zucchini “noodles” or daikon radish “noodles.” The other bonus, is only takes about 15 minutes to prepare, start to finish. Winner, winner, shrimp noodle dinner!

Spicy Sesame Shrimp with Chili Rice Noodles

Hosted by imgur.com " title="Spicy Sesame Shrimp with Chili Rice Noodles" alt="Spicy Sesame Shrimp with Chili Rice Noodles" />

Ingredients

For the sauce

1/2 onion diced
3 garlic cloves diced
1-2 Tb red chili paste
1 jalapeno sliced into rings
1 red bell pepper diced
2 Tb Tamari or soy sauce
2 Tb honey or agave
1 Tb sesame oil
1 Tb butter
1/4 cup heavy cream or coconut milk
1 package rice noodles
handful of chopped cilantro
handful of chopped scallions

For the shrimp

1 pound medium shrimp (peiled and deveined)
1 Tb butter
1 Tb sesame oil
1 tsp coriander
1/2 tsp kosher salt plus more to taste
1/2 tsp black pepper
1/2 tsp cayenne

Instructions

For the sauce

In 1 Tb butter and 1 Tb sesame oil, saute onion, garlic, jalapeno and red pepper until soft on medium heat, about 5 minutes.
Add 1-2 Tb chili paste (I like it super spicy so I made this with 2 heaping Tb!)
Stir to combine and continue stirring occasionally for another 5 minutes.
Add 2 Tb honey, 1/4 cup cream, 2 Tb Tamari, stir to combine and turn heat to low.
Boil water for pasta and toss rice noodles in. Let cook for 5-7 minutes until you like the texture. Watch the time on these, because they can get mushy if you leave in them in much longer than 7 minutes!

For the shrimp

Mix together coriander, salt, pepper and cayenne and sprinkle on the shrimp.
Heat a frying pan (I like using a cast iron skillet) with 1 Tb butter and 1 Tb sesame oil until butter is bubbling.
Add shrimp and do not move around pan. Set your timer for 3 minutes and turn over.
Set your timer for another 2 minutes and turn over. Take out of hot pan immediately and set aside until ready to serve. (Get these on the plate quick so they're super fresh!)

To put together your dish