Category Archives: Vegetarian

Best Onion Rings…EVER.

Onion rings in Heaven

Think you died and went to heaven last time you went to Outback for a blooming onion? Well hold onto your bloomers, lovelies, and get ready for The. Best. Onion. Rings. EVER.

The batter turns out light and crispy– I actually want to experiment with this battered on fish tacos. I’ll report back results…in the meantime, report back to me on Facebook with photos of your success– and I promise, your onion breath will be forgiven.

Ingredients

2 large onions sliced into rings

1 cup flour

2 cups buttermilk

1 tsp baking powder

1 Tb sugar

1/2 tsp kosher salt

Canola oil for frying

Batter: Whisk flour, buttermilk, sugar, baking powder and salt until smooth.

Heat 2 inches of oil on medium high in a Dutch oven or wide rimmed, deep frying pan. The oil is ready when you hear a *sizzle* if you flick a few drops of water in the pan. If you hear a *crackle*, the oil is too hot, so turn that bad boy down.

Dip onion rings in batter, coating well…..Fry till golden.

The batter will puff up in the oil, making it super light and crunchy!

Drain on paper towels, serve immediately!

Salsas “del Toro” and Celebrity Free Passes

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Refreshing and Delicious Mango Salsa

I posted these recipes on my Facebook page over the summer, but these are great year round! Mango salsa is da bomb on fish tacos and the black bean salsa packs a flavor punch to burritos. Think Benecio del Toro on a plate. Is it getting caliente in here, or is it just me?

Delicioso

Benecio is my ‘celebrity free pass,’ by the way…any hot, rugged man with a last name that means “of the bull” is hawt. I won’t go into my personal thoughts about JP’s celebrity free pass choice of Megan (can’t act but sure has cute fake boobs) Fox.

It’s prolly no coincidence that Benecio actually looks like a Latino version of JP– with those brooding, hooded green eyes and full luscious lips. *sigh.

Pretty boys just don’t do it for me.

What’s on Parker’s Plate….

Hungry yet? I am!

MANGO SALSA

2-3 mangos diced

2 pinches of fresh chopped cilantro

1 jalapeño chopped (no seeds)

2 Tb red onion

Squeeze ½ lime

Mix together and top on tacos or eat alone as a mango salad

BLACK BEAN SALSA

1 can of Black Beans drained

½ red bell pepper chopped

2 pinches of fresh chopped cilantro

1 jalapeño chopped (no seeds)

1-2 cloves fresh garlic

1 tsp chipotle chili powder

Sprinkle of sea salt or kosher salt

Mix together and serve hot as a side dish or cold as a salsa. Combine with mango salsa too, for double the delicious!

And Benecio, querido, cariño, lemme know if you ever need a homecooked meal….

Guilt-Free Lemon Cheesecake

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Guilt free, sugar free….and did I mention DELISH on a plate??

Stressed about holiday pounds? Fuhgeddaboutit….Try this lemony, creamy, guilt-free decadence. Gluten free, sugar free and NOT missing any delicious!

Crust

12 oz almonds ground up in food processor
4 Tb melted butter
Mix almonds with melted butter and press into a springform pan.

Filling

Blend in mixer:
Three 8oz blocks of full fat cream cheese
One pint sour cream
Juice from 2 lemons
Zest from one lemon
3 eggs
1/2 cup Truvia
1 Tb vanilla

Mix together until smooth and pour into pan over almond crust. Bake at 350 for one hour. Chill in fridge for several hours before you top with the lemon curd.

Lemon Curd

5 egg yolks
4 lemons juiced and zested
1/2 cup Truvia
1 stick full fat butter cut into pieces

Whisk together in a bowl over a pot of simmering water (or in a double boiler) until the mixture thickens– about 8 minutes. Whisk constantly during those 8 minutes! Turn heat down and add pieces of butter one at a time and stir until the whole stick has been melted and whisked in. Lay a piece of saran wrap ON the curd and chill for 2 hours.

Top chilled cheesecake with lemon curd just before serving.

I’ve served this many times at parties and people are shocked that it’s sugar free and gluten free!

Bourbon Banana Bread

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Bourbon Banana Bread….3 of my favorite things

…Because I always want an excuse to add booze to my bread.

Ingredients

1 c. sugar
1/2 c. butter
3 very ripe bananas mashed
2 beaten eggs
2 c. flour
1 tsp. (teaspoon) baking soda
1 Tb Jack Daniels

Topping (put on after baking for 40 minutes)

3 Tb butter
3 Tb brown sugar
3/4 cup pecans

Melt 3 Tb butter with 3 Tb brown sugar in a sauce pan on medium heat and stir in 3/4 c. pecans. Stir until pecans are lightly toasted, about 5 minutes.

Cream butter and sugar. Add bananas, eggs and Jack Daniels. Combine baking soda with flour and stir into banana mixture. Bake in greased bread pan for 40 minutes in a preheated 350 degree oven. Pull out the pan after 40 minutes, pour on the brown sugar/butter/pecan topping and bake for another 10 minutes.

It turns into a crusty, sugary, buttery, pecan nutty delish of all delish. OMG.

Sugar-free Green Goddess Dressing

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Dressing Fit for a Goddess

No sugar and no heavy oils for THIS goddess. The base of the dressing is made with coconut oil, which contains Medium Chain Triglycerides. Medium chain whaaaat, you ask? According to Wikipedia: “Medium Chain Triglycerides are generally considered a good biologically inert source of energy that is easy to metabolize. Some studies have shown that MCT’s can help in the process of excess calorie burning, and thus weight loss.”

Parker translation: It’ll keep your ass in your skinny jeans!

Green Goddess dressing
Mix in food processor:
2 garlic cloves
1 cup cilantro
1/4 cup parsley
Juice from 1/2 lemon
1 Tb Dijon mustard
2 Tb Truvia
Sprinkle of kosher salt

Melt 1/2 cup coconut oil in microwave for 35 seconds. At room temperature it is congealed, so you have to melt it to mix it. Pour into food processor to emulsify and mix till blended. I prefer the refined coconut oil because if doesn’t have a strong coconut taste like unrefined does. Toss dressing on salad and enjoy! The dressing will congeal again quickly, so if you don’t plan to serve it right away, you may have to melt it down again before serving.

Roasted Brocc-OH-li with Buttered Pecans

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Buttery, crunchy, nutty Brocc-oh-li!

Nuts over Veggies, ya’ll! This dish puts the “OH” in Brocc-OH-Li….If you aren’t a broccoli lover now, you will be after this buttery, crunchy goodness. OHHHHHYEEEEEES.

Roasted Broccoli with Buttered Pecans

2015-03-25 16:38:22

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Ingredients

2 large broccoli crowns
Olive oil
Kosher salt
2 Tb butter
1 cup pecans

Instructions

Cut broccoli stems off so broccoli florets are small and not too chunky. Drizzle with some olive oil and a sprinkle of kosher salt. Roast on a cookie sheet for 15 minutes in an oven preheated to 500. Halfway through roasting, stir broccoli around the pan so there is an even heat distribution.
While broccoli is cooking, heat 2 Tb of butter in a frying pan on medium heat and when it gets bubbly, toss in a cup of pecans. Stir frequently so the pecans are coated in the butter and get an even cook. Toss roasted broccoli together with the buttered pecans and enjoy!

By Parker Wallace

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

Holy Guacamole!

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Holy Guacamole with Holy Homemade chips

Guacamole:

4 avocados
1/4 cup chopped red onion
Palmful of fresh cilantro chopped
1 diced jalapeño (no seeds)
Juice of one lime squeezed
1 tomato chopped
Kosher salt to taste

Mash avocados with lime juice and fold in rest of ingredients.

Homemade Chips:

Corn or flour tortillas
Canola or corn oil

Cut corn or flour tortillas into triangles. Meanwhile, heat 2-3 inches of canola or corn oil in a deep rimmed frying pan or Dutch oven on medium heat until it sizzles if you flick a little water on it. Pop tortillas into oil and flip over when browned on one side. They may bubble up, which I love! Drain on paper towel and sprinkle kosher salt on chips.

Dip in guac and enjoy!

Fresh Mozzarella, Basil and Watermelon Skewers

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Alternate balls of watermelon, fresh mozzarella and basil

Salad on a stick? BAM.

Just get out your melon baller and scoop some juicy, seedless watermelon. Then alternate those delish balls of fresh mozzarella with basil. Drizzle some balsamic vinegar on it if you’re feeling crazy! Your guests will be super impressed, indeed!