Smithfield Spiral Sliced Ham is always a crowd pleaser!
Nothing says the holidays like a spiral sliced ham! Specifically, when you don’t have to bake, baste, roast or slice it! I partnered with Smithfield for my recent holiday entertaining segment on Atlanta & Company and I almost had to fight to take MY ham home, since so many folks on set were eyeballing it! The classic spiral sliced ham is in their signature red wrapper, but they now have 7, yes, 7 flavors: Hickory Smoked, Brown Sugar, Brown Sugar Bacon, Caramel Apple, Crunchy Glaze, Pecan Praline and Orchard Peach.
Let me repeat– there is BROWN SUGAR BACON available and PECAN PRALINE…Wha-what??! OH yeah, baby. Tasting this ham transports me back to my Grandma Ronnie’s kitchen when she would serve our Christmas ham with her famous raisin sauce. It was so fragrant, rich and just melted in your mouth– I can still picture her stirring her saucepan and adding her secret ingredient– currant jelly!
In Ronnie’s kitchen
Smithfield hams are available at your local Walmart and other retailers. What I love about these hams is that they are affordable and easy to prep, so that means you can spend more time with your guests, and less time working in the kitchen!
The combo of Grandma Ronnie’s raisin sauce with Smithfield’s Spiral Sliced ham will bring major holiday CHEER to your table!
Ronnie's Raisin Sauce for Ham
2015-12-21 17:13:30
A fragrant, sweet and savory sauce for your holiday ham.
Everyone looks forward to Thanksgiving and all the trimmings….and then, by Saturday, EVERYBODY is sick of Thanksgiving and all the trimmings. Gag me with a turkey sandwich, again, right?? The key to leftovers is making them feel like a completely different meal. This year, I wanted to experiment ahead of time so there would be no question about the “Leftover Delish” factor! When I was testing out these recipes, I wanted to create a different texture and flavor profile for each….
Give leftover stuffing a crunchy panko crust– inside these yummy croquettes is a tender piece of turkey!
Turkey and stuffing transformed into crispy croquettes.
Crisp up leftover mashed potatoes by frying them up with cheese and chives…
Crispy, cheesy potato pancakes.
Turn butter into a whole new condiment by adding a few spoonfuls of leftover cranberry sauce…
Bourbon Pecan Pie balls made with SkinnyPop and drizzled with dark chocolate.
Popcorn creates a visceral reaction for most people….the drizzled butter kind of reaction that transports you to a movie theater from your childhood, or a fidgety first date when salty fingers innocently tangle in the popcorn box, going in for another handful of delicious. But let’s admit, it’s a guilty pleasure because that kind of popcorn is, well…..not exactly helping with the waistline, right?
Let me introduce you to my newest snack obsession….SkinnyPop. It is pure, popped perfection!
Here’s the Skinny… (see what I did there??)
SkinnyPop Popcorn starts with three simple ingredients: Popcorn, sunflower oil, and just the right amount of salt. It’s a great tasting snack you can feel good about eating everyday– translation: all of the flavor, none of the guilt!
SkinnyPop contains no artificial ingredients, colors, flavors or preservatives and are free of all major allergens including peanuts, tree nuts, dairy, and soy. SkinnyPop is Non-GMO, Gluten Free, Kosher, Vegan, and Whole Grain certified.
It’s available at a number of popular stores– you can find a location near you by going to SkinnyPop.com
It wouldn’t be my style if I didn’t “Parkerize” SkinnyPop in some creative way….even though there is no need to add a THING to this popcorn, it’s so dang delish! In the spirit of my grandma Ronnie’s pecan pie, and my favorite dark chocolate dipped pecan pie balls, this is the love child of pecan pie and SkinnyPop!
Bourbon Pecan Pie Popcorn Balls dipped in Dark Chocolate. Oh yeah!
I used Original SkinnyPop, but you could also use the Naturally Sweet SkinnyPop. (Black Pepper and White Cheddar are scrumptious on their own!)
This is also the perfect excuse to invite a bunch of friends over for movie night and make a Popcorn Bar. Just fill canisters with your favorite movie snacks (like gummy bears, sour worms and Milk Duds) to serve along with your SkinnyPop. I found these canisters at At Home and love the the little chalkboard labels!
Melt butter in a large saucepan on medium heat and add corn syrup, brown sugar, vanilla, bourbon and salt.
Add marshmallows and stir until they melt. Fold in popcorn and pecans and stir to combine.
Let cool slightly.
Ball into small balls and put on a sheet lined with parchment paper.
Melt chocolate and drizzle over popcorn balls.
By Parker Wallace
What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/
Keurig’s new cold beverage system makes still and sparkling drinks.
Gotta have a cold beverage with your popcorn! Keurig has been a pioneer in the coffee industry. Now they’ve just introduced a revolutionary system with on-demand, cold beverages you can make at home— both still and sparkling beverages are served chilled with the push of a button.
Keurig KOLD the first cold beverage system that offers a wide variety of our favorite drinks, like Dr. Pepper and Coca-Cola plus new discoveries with the push of a button. Beverages are perfectly carbonated WITHOUT using a CO2 canister.
Drinks are chilled to an ideal temperature of around 39 degrees. And they’re perfectly portioned– 8oz most of which are 100 calories or less.
Similar to the K-cup Pods we’re all familiar with when it comes to coffee, Keurig KOLD has KOLD PODS that have exclusive brands, including new brands of craft colas and coming soon….wait for it…COCKTAIL MIXERS.
It’s also a huge space saver because you store the KOLD pods in your pantry– not your fridge.
This is absolutely going to be the perfect holiday gift for people who love to entertain!
So, let’s talk fashion….As you guys know, it’s not my strong suit, as in, major fashion challenged! But this is my favorite time of year, so I’m using this as an excuse to discover some new pieces and I enlisted the help of my friend Shannon Kotze, who owns the coolest boutique in town, The Bilt-House. Shannon says, “This is a great time of year to have fun with your wardrobe, layer pieces all while looking FABULOUS!” I’m sold already!
With Shannon Kotze, owner of The Bilt-House and Christine Pullara, host of Atlanta & Company.
For our segment, Shannon outfitted me in a yummy faux shearling Dylan vest, Hudson jeans, and EXCLUSIVE to The Bilt-House, these awesome Bone Mayra Old Gringo boots.
LOVE this whole ensemble, especially the Old Gringo boots!
I’m crazy about these boots– and they’re so comfortable! Shannon only has a few pairs left in stock, but there’s enough time to put in your special order in time for them to arrive before the Holidays. They take about 6 weeks to ship.
Christine is wearing a Bailey 44 dress, which is an easy transition from work to dinner!
The Mannequin is wearing an awesome seller for The Bilt-House this season— Luii Leopard Print Coat with a Bailey 44 dress. Jewelry is by Bittersweet.
This is such a cool, 60’s inspired look: Luii Leopard Print Coat with Bailey 44 dress.
Shannon is wearing gorgeous and comfortable ultra suede leggings with a blouse from Fifteen Twenty , and vegan fringe jacket from SW3.
The Bilt-House store hours are Mon-Sat., 10a-6p, with special Holiday Sunday Hours 12-5p, the months of Nov./Dec. in BUCKHEAD: 3201 Paces Ferry Place, Atlanta, GA 30305 & ROSWELL: 1035 Canton Street, Roswell, GA 30075.
*This is a sponsored post but all opinions are my own.
Chewy, Gooey, Chocolate Cookies with a hint of cinnamon and chili.
I admit it– I really don’t have a sweet tooth. I know, I know– please don’t hate me. I used to, though. Now, if I had to choose between french fries and chocolate for my last meal, I’d go french fries every time. (Dipped in tartar sauce. Weird, right?) But every so often, a recipe drives me back to the chocolatey, sugary cravings of my childhood. These Mexican Hot Chocolate cookies did just that. When I think about “Mexican chocolate”- it gives me visions of cocoa mixed with cinnamon and a hint of spice. The secret ingredients here are crushed up Cocoa Pebbles, cinnamon and chili powder. HOLY DELISH. Adding yummy to the delicious is the fact that once you make the batter, you roll these morsels of scrumptious in another dipping of cocoa pebble crumbs, sugar, cinnamon and chili powder. Then, hit them with a sprinkle of coarse kosher salt. Ohhhhhheeeeeeemmmmmggggggg. Like, seriously, y’all. Drop the mic. You’ll never be partial to an ordinary chocolate chip cookie again. If you’re really averse to anything spicy, you can omit the chili powder, but I really, really recommend you keep it in. It adds that “Je ne sais quoi” element. The “what is that flavor that I can taste but can’t quite figure out what it is that makes it so awesome??” Make these. You’ll thank me!
You can’t have just one!
Now let’s have some coffee talk. It is the FIRST thing I think about when I wake up in the morning. I actually wake up in the middle of the night sometimes, just wishing it was time to get up and brew my coffee. As a present for my 40th birthday, JP’s mom gave me the Keurig 2.0 K250. This is the Cadillace of Coffeemakers. Not only does it brew whatever signature flavor you want, (there are hundreds of flavors that are compatible with Keurig’s system) but it also has a 4 carafe option that makes entertaining super easy. You don’t have to wait for an entire pot of coffee to brew, just push the button and then 4 cups are brewed instantly. It’s that easy! In addition to the delicious coffee bonus, Keurig offers this particular machine in 6 gorgeous colors. I’m partial to “Orange Zest.” How many times do you try to hide the appliances on your countertop? This is counter Eye Candy!
A super cute idea to do when you’re entertaining with these Mexican Hot Chocolate cookies and the Keurig 2.0 is to set up a hot chocolate bar. You can fill canisters with yummy treats to stir into your hot chocolate (or coffee!) These jars with the chalkboard labels are from At Home, the home decor superstore, my current obsession!
You can find these canisters at At Home. I love the chalkboard labels!
Fall Entertaining on the Studio 62 set.
This is another opportunity to dress up your dinner/entertaining table with fun accessories. I took a turquoise bird cage and stuffed it with apples that brought out the orange tone of the Keurig and some of the hues of the glass pumpkins, also found at At Home. I love this particular combination of colors– the chocolates, turquoises and oranges!
Sometimes just a few key items can really set the tone for your whole party!
*This is a sponsored post but all opinions are my own.
Mexican Hot Chocolate Cookies
2015-11-12 16:32:28
Yields 52
Delicious Chocolate cookies with a cinnamon and chili twist.
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, divided
2 large eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1/4 teaspoon chili powder
Instructions
Preheat oven to 350 degrees. In a food processor, crush cereal. (About 1 cup of Cocoa Pebbles will yield ½ cup of ground cereal.)
In a medium bowl, combine flour, ground cereal, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
Chill dough for 1 -2 hours.
In a small bowl, combine remaining ¼ cup ground cereal, remaining 1/4 cup sugar, cinnamon, and chili powder (if using). Using a tablespoon to measure, form balls of dough and roll in cinnamon-sugar cereal mixture.
Place, about 2 inches apart, on parchment-lined baking sheets. Press down lightly with a glass. Bake until cookies are set about 8-10 minutes.
Transfer cookies to racks to cool completely. Store in airtight container, up to 1 week. Makes about 52 cookies.
By Parker Wallace
What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/
Turns into yummy…….LEFTOVERS! (wait, wait! Keep reading! These leftovers are reallyreallyreallyreally goooooooood!)
Hoisin glazed short ribs have been a staple in my entertaining rotation. You pretty much can’t mess them up! As long as you sear them in a pan with some oil and brown them on all sides before popping them into the crock pot, you will have fall off the bone, slam dunk DELISH.
I teamed up with the North Carolina Cattlemen’s Association to showcase a “two-fer” — a beef dinner recipe turned into a second meal for the next day. Translation: LEFTOVERS! I promise y’all, it’s not going to taste like leftovers. Which by the way, I never have understood why there is such an aversion to leftovers. I swear, no matter how scrumptious my meals are and how much my family loves them, if I heat up the exact same meal the next night, there’s a groan that echoes around the room. Like, REALLY? I’m pretty sure everyone loved this last night….but no go for round 2? I think it’s an emotional thing– as in, it’s never going to be as good as the first time, right?
Now, I’ve learned with a little creativity and a few fresh ingredients, you can transform your dinner into leftovers they’ll all love!
I actually discovered the hoisin glazed taco recipe on a fluke. I was catering for a small dinner party and my short ribs were soooooo fall off the bone tender, that they had done just that. They fell off the bone! And they didn’t look stunningly gorgeous on the plate. Like this pic which I snapped on the WCNC Charlotte Today set yesterday…
Hoisin Glazed Short Ribs on the Charlotte Today set.
So, I made some quick decisions, grabbed some tortillas, some cilantro, jalapenos and cheese and transformed my short ribs into gourmet tacos. My dinner party guests never knew about the swap out! But necessity is the mother of invention, right? Now, I had the perfect plan for my segment on Charlotte Today with my friends at the North Carolina Cattlemen’s Association.
Get creative with your taco toppings! I love adding cilantro, scallions, cheese and lime!
Beef is big business in North Carolina — there are 810,000 cattle throughout North Carolina’s 100 counties.
There are over 800,000 of these guys in North Carolina!
And there are big benefits to having beef as a regular part of your diet:
A single 3-ounce serving of beef – about the size of an iPhone or a deck of cards – provides more than 10 essential nutrients and about half of your Daily value for protein in around 170 calories.
Protein-rich foods – like beef – can help you satisfy your hunger and maintain a healthy weight.
Research shows spreading protein intake evenly throughout the day may be the most beneficial for overall health & wellness. Aim for around 25-30 grams per meal, plus snacks, to start feeling the benefits of protein.
Plus, short ribs are affordable— they average just over $5 bucks a pound. That’s a deal!
1 cup hoisin sauce (plus an entire bottle of hoisin for the glaze)
2 Tb fresh ginger (or fresh from the Gourmet Gardens tube)
Chopped scallions and sliced orange for garnish
For the glaze
1 jar of hoisin sauce
3 garlic cloves chopped
1 Tb butter
Juice from ½ an orange
Orange zest from ½ an orange.
3 Tb rice wine vinegar
For the tacos
Leftover short ribs
Leftover glaze
flour tortillas (taco size)
fresh chopped cilantro
fresh chopped jalapeños
Mexican Cotija cheese (or your favorite shredded cheese)
Chopped tomato or pico de gallo
For the short ribs
Pat the ribs with paper towel to dry them off. Season liberally with kosher salt and pepper. Heat the oil in a large heavy pot with a lid over high heat. Brown the ribs on both sides, in batches, about 3 minutes per side. (Don't crowd them or they won't brown evenly) . Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
Meanwhile set crockpot to low. Put unpeeled garlic cloves, quartered onion and jalapeño and sprinkle a pinch of sea salt.
Put ribs in the pot. Add all of the other ingredients. Ribs and veggies should be submerged in the liquid-- if not, add a bit more beef broth.)
Cook on low for 5-6 hours.
For the glaze
Saute chopped garlic cloves in butter on medium heat in a saucepan. Add entire bottle of hoisin sauce, rice wine vinegar, juice from ½ an orange and the zest from ½ an orange. Stir until combined and warmed.
After the ribs have cooked in the crock pot, remove and put on a rimmed baking sheet. Brush glaze on ribs and broil for one minute to caramelize the sauce.
Garnish with scallions and sliced oranges.
For the tacos
Spread a spoonful of glaze on each tortilla
Shred leftover short ribs with 2 forks (like you would do with pork bbq)
Top tortillas with shredded short ribs, cilantro, jalapeños, cheese, tomatoes and any other of your favorite taco toppings.
By Parker Wallace
What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/
On set with Sam and his signature cocktail on his last AMHQ show.
I’ve been coming on as a guest on Sam Champion’s AMHQ show on The Weather Channel for over a year. If you know me, you know that one of my greatest pleasures is feeding people, especially people who give me a lot of verbal affirmation that they love what I’ve prepared. Verbal affirmation as in, “OHMYGODPARKERTHISISSOAMAZINGOHMYGODPARKER!!!” Sam Champion has been, well, a CHAMPION for me and for my cooking. He has done so much for my on-camera culinary career by his support, his encouragement, his positive energy and his repeated invitations to come back on his show. To say it’s bittersweet that Sam is moving on from the AMHQ morning show he launched a year and a half ago, is an understatement.
A look back at my segments with Sam and the AMHQ crew!
As a thank you and as a tribute to Sam, I teamed up with my friends from Bulleit Bourbon to create a signature cocktail for his last show. I appropriately named it, “The Champion.” Sam is a Kentucky boy and this Kentucky Straight Bourbon is as good as it gets! What sets Bulleit apart is its high rye content (approximately 2/3 corn, 1/3 rye) – making for a spicy bourbon perfect for cocktails. Combining the flavors of orange and lemon with ginger takes this cocktail to a whole different level of delish! What I love about this drink is that it goes well with savory dishes and sweet ones. I served it with butternut squash pie that tastes just like pumpkin pie– OMG yum. Recipe coming later this week for the pie!
“The Champion” with Bulleit Bourbon.
“The Champion” is the perfect fall cocktail.
Bulleit founder, Tom Bulleit, had a special bottle engraved for Sam!
A gift to Sam from Bulleit founder, Tom Bulleit.
I had the honor of presenting the bottle (and the cocktail) to him on live TV!
Presenting Sam with his engraved bottle alongside Anaridis Rodriguez and Jennifer Delgado.
Bulleit is smooth enough to drink neat or on the rocks (my preference!) but the addition of the honey and ginger with the fresh citrus is just sublime. It’s my new favorite fall drink for my all-time favorite meteorologist. Cheers!
*This is a sponsored post but all opinions and recipes are my own.
"The Champion" Cocktail with Bulleit Bourbon
2015-11-01 19:19:59
A honey ginger bourbon cocktail that is like sipping the best flavors of fall.
Barking Bloody Mary with Seared Smoked Brats and Fresh Okra.
Bloody Mary’s are the perfect cocktail to personalize and make utterly unique, because it’s all about the garnish. And this tailgate season, sausage is the stand out! (Bacon Bloody Mary’s are so last year!) I teamed up with Johnsonville to come up with team themed Bloody Mary recipes and this might be my favorite Bloody Mary EVER. It helps that the signature ingredient is Sweet Tea Vodka. I mean, Georgia is the Sweet Tea State, after all! I’m all about the combo of sweet and savory, so the the sweet tea flavor with the savory bite of the smoked brats is Bloody Mary perfection.
If you’ve spent any time in Georgia, you’ll know that okra is a favorite ingredient– so paying homage to the southern veggie, I’ve used it as a fresh garnish, along with a little bit of spicy, tangy okra juice.
Pairing with this Georgia favorite is a honey brushed ham and cheese biscuit. Can I get an AMEN, y’all? I mean, seriously. In my humble opinion, the best biscuit recipe on the planet is from Southern Phenom Chef, Virginia Willis. But, if you’re not up to the task to make them homemade, then grab a DIY ready bake version, slather on some honey mustard, a little shaved black forest ham and some swiss cheese. Just make sure you brush a little melted butter and a drizzle of honey on the top of the biscuits and no one will notice they’re not homemade!
But don’t think I’m partial to Georgia just cuz I’ve lived here for the last 9 years….Yesterday, I told you about my favorite Florida recipe for a Bloody Mary and Gator Eggs. No matter who you’re rooting for this weekend in the Georgia/Florida match-up, these recipes are going to keep your friends and family cheering (to make you the full-time game day caterer!)
Sweet honey biscuits with melty swiss cheese, ham and slathered with honey mustard.
*This is a sponsored post but opinions are my own.
Barking Bloody Mary and Sweet Honey Biscuits with Ham and Cheese
2015-10-28 02:58:05
Serves 4
Taste of the South! Signature Georgia Bloody Mary with Flaky biscuits slathered with honey mustard and melty swiss cheese and ham.
Fans will be “chompin’ at the bit” when they taste this delicious Bloody Mary!
Nothing like a creamy, melt-in-your-mouth Gator Egg washed down with a delish Bloody Mary!
It’s one of the most famous college rivalries EVER. Florida vs. Georgia. Georgia vs. Florida. The game was first played in 1915 and has been played every season since 1926 with the exception of a war interruption in 1943. Pretty cool history, eh? The match up attracts huge crowds to Jacksonville, Florida (because the Dawgs and the Gators need to play on neutral ground!) which happens to be where I am spending a couple days showcasing some scrumptious “rival team inspired” drinks and dishes!
I actually got accepted to the University of Florida back in 1993, but I didn’t get assigned on-campus housing and my parents weren’t about to let my 18 year old self live off campus (and out of state) so young! So, I never became a Gator– and by default, after living in Atlanta for almost a decade, I’m this close to being considered a Georgia fan! (Just don’t call me a DAWG, y’all!!)
I teamed up with my friends at Johnsonville to make a Bloody Mary spread that will have you cheering with capital TEAM SPIRIT! You know I have called myself the Bacon Babe from time to time…well, I have a new title. Sausage Siren. Oh yeah, baby! Bacon Bloody Mary’s are soooooo last tailgate season. Adding some smoky sausage as a garnish adds so much flavor to the drink, combined with a bit of Gatorade (emphasis on the GATOR!) makes it a smoky, citrus concoction that will have you and all your friends “chompin’ at the bit!” What’s great about these Johnsonville sausages are that they’re already cooked, so it makes prepping so simple– you can just slice and go! Garnishes are what make Bloody Mary’s so unique and such a stand out cocktail….the sausages look so good skewered on the top of the glass, don’t they?
Garnishes make a Bloody Mary a signature cocktail – I love the skewered Johnsonville sausage with cocktail onions.
Deviled eggs are one of my favorite things on the planet— if I’m at a restaurant and they have deviled eggs, I always have to order them and sample a new version, a different flavor. When I make them at home, I add in a secret ingredient: Soft, salted butter. It makes the yolk filling super velvety and rich! Give these gator eggs a try– I loved them so much I scarfed down a few in my car on the way to my cooking segment at The Chat! See video below and stay tuned for the Barking Bloody Mary tomorrow— I’m not playing favorites, y’all!
*This is a sponsored post but all opinions are my own.
Chompin' at the Bit Bloody Mary and Gator Eggs
2015-10-27 11:10:55
Serves 4
Florida fans will be chompin' at the bit with this smoky, citrus infused Bloody Mary and melt-in-your-mouth deviled eggs.
4 JOHNSONVILLE Beddar with Cheddar Smoked Sausage Links, grilled and sliced in one inch pieces
1 lime, sliced into wedges
1 orange, sliced into wedges
8 gimlet onions
4 skewers
For the Gator Eggs
12 eggs
2 Tb softened, salted butter
1/4 cup mayo
1 Tb dijon mustard
pinch kosher salt
2 Tb sweet red pepper relish
black olives for garnish
smoked paprika for garnish
For the Bloody Mary
In a shaker or pitcher, mix vodka, Bloody Mary mix or tomato juice, Gatorade and hot sauce.
Pour into 4 glasses with ice.
For the garnish, assemble each of the four skewers with pieces of Johnsonville Beddar with Cheddar Smoked Sausage and gimlet onions on a skewer. Place a lime and orange slice on rim of the glass.
For the Gator Eggs
Put eggs in a large sauce pan and cover with water.
Bring to a boil and then turn heat off.
Let sit in simmering water for 12 minutes.
Take shells off and slice hard boiled eggs in half.
Scoop yolks into a bowl and mix with butter, mayo, mustard, salt and red pepper relish.
(I like to use an electric hand beater to really whip it all together for a nice texture.)
Put filling in a plastic bag and pipe into hard boiled egg whites.
Garnish with black olives and a sprinkle of smoked paprika.
By Parker Wallace
What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/
Creamy, tangy buffalo chicken stuffed into crispy wontons topped with blue cheese and scallions.
There’s nothing quite like a juicy, tangy buffalo chicken wing dipped into blue cheese dressing. It’s like a little morsel of Americana and I just love to dig in– whether it’s while I’m watching the big game or having a late afternoon snack. I love the flavors, so it inspired me to create a different version of my old fave. Meet buffalo chicken and cheese wonton bites. That signature spicy, chicken kick is combined with the smooth texture of cream cheese with the crunch of wontons.
This tailgate season, I’ve been making a lot of bite size recipes, because they’re easy to serve and even easier to eat. These can be served hot or cold– I prefer them warmed up so the cheese gets all melty and delish! Instead of cooking chicken, I make it easy by picking up a rotisserie chicken and chopping it up.
The perfect buffalo chicken bite!
When you want to pair these munchy little morsels with a beer, go with an IPA. The buffalo chicken bites are big on flavor so they need a beer that can stand up to it! An IPA has juicy hop notes that accentuate the spicy kick of the buffalo sauce and the earthiness of the blue cheese.
Pair buffalo chicken and cheese bites with an IPA beer.
Buffalo Chicken and Cheese Wonton Bites
2015-10-24 13:53:55
Tangy, creamy buffalo chicken and cheese stuffed into crunchy wontons
8 oz cream cheese (use 4oz if you want less creamy/cheesy and more chunky chicken)
2 Tb butter
2 cups chicken chopped
1 tsp white vinegar
1/2 cup buffalo sauce
pinch of kosher salt
wonton cups
Blue cheese crumbled
2-3 scallions chopped up
Instructions
Preheat oven to 350. Lightly spray muffin/cupcake tins with cooking spray and press wonton wrapper into each cup. Bake for 8-10 minutes until lightly browned.
Melt butter in a large saucepan, add cream cheese, vinegar, salt and buffalo sauce and stir until melted and combined on medium heat. Add chicken and stir to coat.
Stuff wonton cups with buffalo chicken cheese mixture and top with blue cheese and scallions.
By Parker Wallace
What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/
Turn your tailgate ON with gorgeous team themed trees and decorations from At Home!
Christmas in October? Nope! It’s Tailgate Season, y’all! This is the hottest trend since bacon stuffed burgers! At Home is selling these 4′ trees in multiple colors for only $24.99 that you can decorate in licensed decorations in both NFL and SEC team colors and logos. Score!
At Home Tree decorated in Dallas Cowboys licensed decorations.
At Home tree decorated in Texas Longhorns licensed decorations.
Not only does At Home have all the licensed team decorations (check out the adorable Tailgate Trailer in the above pic!) but they have lots of tailgating accessories like this 18″ football grill.
18″ Football grill from At Home.
Aaaaaaaand, just consider At Home your one-stop-shop for plates, platters, beer mugs, and table accessories. I mean, football shag rug, anyone? Hello Man Cave!
Check out the video here from Daytime @ 9 in San Antonio….
*This is a sponsored post but all opinions are my own.
