Author Archives: Parker

White Chocolate Kissed Gingerbread Cookies

Kissed with White Chocolate!

Christmas may be over, but my cravings for Christmas cookies are not….

2 of my favorite things are white chocolate and gingerbread, so why not combine them?! This is a great recipe to make with kids– they’ll love pressing the Hershey’s kisses onto the cookies! It’s also the perfect recipe for a date…Only rule is to eat as you kiss. Or kiss while you eat. Melty delish is always romantic.

White Chocolate Kissed Gingerbread Cookies

Ingredients

3 cups flour
2 tsp ginger
1 tsp cinnamon
1 tsp baking soda
½ tsp nutmeg
¼ tsp salt
1 ½ sticks butter softened
¾ cup firmly packed brown sugar
½ cup molasses
1 egg
1 tsp vanilla extract
¼ cup sugar
White and milk chocolate swirled Hershey’s kisses

Instructions

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
Beat butter and brown sugar in large bowl with electric mixer until light and fluffy. Add molasses, egg and vanilla. Mix well.
Gradually beat in flour mixture on low speed until combined. Refrigerate dough for a few hours or overnight.
Preheat oven to 350. Shape dough into 1 inch balls. Roll in sugar to coat. Place 2 inches apart on ungreased cookie sheet.
Bake 8-10 minutes. Immediately press a Hershey’s kiss candy into center of each cookie. Let cool on wire racks.

https://whatsonparkersplate.flywheelsites.com/2013/12/white-chocolate-kissed-gingerbread-cookies/

Low-Carb, Gluten-Free Kahlua Cheesecake

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Light and fluffy, like a mousse

I’ve been on a cheesecake kick lately and when I had some extra Kahlua, it got me thinking about all sorts of ~~cheesecake food porn~~ delish. I decided to go the healthier route and make it low-carb AND gluten-free. The consistency is more of a mousse cake– really light and fluffy, not as dense as classic cheesecake. I loved it! In the past when I’ve made cheesecake, I’ve avoided the high maintenance “water bath” that most chefs suggest using. This time, I went for it, and the results were superb. It’s worth the extra step! Enjoy….

Low-Carb, Gluten-Free Kahlua Cheesecake

Ingredients

For the Crust:

2 cups pecans
1 tsp cinnamon
1 stick butter

For the Ganache:

1/2 cup heavy cream
4 oz unsweetened bakers chocolate
1 tsp vanilla
2 Tb Kahlua
1 Tb truvia
pinch of kosher salt

For the Filling:

3 (8oz each) packages of full fat cream cheese
1 pint sour cream
3 eggs
2 egg yolks
4 tsp instant coffee (sugar free)
2 tsp vanilla
1/2 cup truvia
1/4 cup kahlua

Instructions

For the Crust:

Grind up pecans in food processor until they are fine crumbs.
Melt the stick of butter and combine with pecan crumbs and cinnamon. Press into the bottom of a springform pan.

For the Ganache:

Bring cream to a boil on stovetop in a small saucepan. Stir in bakers chocolate and vanilla, Kahlua, truvia and the pinch of salt.
Stir until smooth and glossy. Spread over pecan crust.

For the Filling:

Bring cream cheese to room temperature and combine in standing mixer with all the ingredients. Beat until smooth.
Pour over ganache and pecan crust.
Put tin foil around entire springform pan and bring a large pasta pot of water to a boil. Put the cheesecake pan in a large roasting pan and pour the boiling water into the roasting pan. (The tin foil will prevent the water from seeping in.)
Bake at 325 for 1 hour. Cool for 30 minutes, then chill in fridge for atleast 2 hours before serving.

https://whatsonparkersplate.flywheelsites.com/2013/12/low-carb-gluten-free-kahlua-cheesecake/

Spread ganache over pecan crust

Wrap the unbaked cheesecake pan in foil and place in a roasting pan. Pour boiling water in around cheesecake.

Double the ganache recipe so you have more to decorate the top of the cheesecake

Use extra ganache to decorate the top of the cheesecake

Christmas Cocktail: Santa’s Little Helper

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a little Christmas pick-me-up

Merry Christmas, y’all! So, the fam is in town and Aunt Gertie is putting you to sleep with her umpteenth story about her bridge club. Need a little eye opener? This is guaranteed to wake you up and put a little tingle in your jingle!

Christmas Cocktail: Santa’s Little Helper

Ingredients

1 shot Van Gogh Dutch Chocolate Vodka
1 shot 3am Vodka
1 shot Kahlua
1 shot Espresso
1 shot 1/2 and 1/2

Instructions

Serve chilled. Garnish with raspberry.

https://whatsonparkersplate.flywheelsites.com/2013/12/christmas-cocktail-santas-little-helper/

Merry Christmas!

Cornmeal Encrusted Catfish with Cajun Remoulade

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Buttermilk soaked, cornmeal encrusted catfish

It’s Southern fried, y’all! After 7 years down here in Hotlanta, it’s been kind of by osmosis that I’ve learned some secrets of Southern cooking. #1: Buttermilk is one of the best marinades for fish and chicken. It tenderizes whatever the protein is it’s soaking in and lends a rich buttery texture to the meat or fish. A lot of people complain about catfish because they’re bottom feeders– but with the right seasoning, you’ll be looking to “top” off your meal with a second helping.

Cornmeal Encrusted Catfish with Cajun Remoulade

Ingredients

Catfish

1 cup buttermilk
4 catfish filets
kosher salt
cayenne pepper
1 tsp garlic powder
1 cup cornmeal (finely ground, not course)
canola oil

Remoulade

1/4 cup full fat mayo
1 Tb sriracha sauce
1 tsp honey or agave
1 Tb fresh lemon juice

Instructions

For the Catfish:

Marinate catfish in buttermilk for 20 minutes. Dredge in cornmeal. Sprinkle fish with cayenne on both sides.

Heat up canola oil in large rimmed frying pan on medium high heat– about 2 inches high in pan. When oil sizzles, put fish in pan and turn down heat to medium. Fry for about 2 minutes on each side until done.

For the Remoulade:

Stir to combine ingredients. Top onto fish or serve on the side.

https://whatsonparkersplate.flywheelsites.com/2013/12/cornmeal-encrusted-catfish-with-cajun-remoulade/

The cajun remoulade is super easy and packs some majah Flavah!

I served the fish with my all-time fave veggie combo– cannelini beans, roasted red pepper, spinach, onions and garlic, aka Tuscan beans and Spinach. (Oh yeah, and some spicy sausage!)

Golden Graham Stuffed Pancakes

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Love my Golden Grahams!

Growing up, my parents didn’t believe in “sugar cereals” so Golden Grahams were a big treat when I’d visit my grandparents in Connecticut every summer. I loved when the cereal would start to get soft in the milk and then I’d tip the bowl back and slurp up the rest– before going back for bowl #2.

I picked up a box of GG recently and an idea popped into my head when I was making pancakes– why not make them Golden Graham cakes? YEEEEEES.

They have that subtle, honey flavor with crunches in all the right places!

Golden Graham Stuffed Pancakes

Ingredients

Biscuick (or your favorite pancake mix with eggs/milk)
1 cup of smashed up Golden Grahams
Butter
Syrup

Instructions

Make pancake batter according to package directions (I like Bisquick best) and add 3/4 cup of the smashed up cereal to the batter.

Then mix to combine.

Once your frying pan is hot (I use about 1 Tb of butter and let it get bubbly), pour batter into the pan and sprinkle a few more Golden Grahams on top.

The result is crunchy, golden delish.

https://whatsonparkersplate.flywheelsites.com/2013/12/golden-graham-stuffed-pancakes/

Low-Carb, Sugar Free Mistletoe Margarita (and a snake story)

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Parker’s Skinny Margarita

I have a love/hate relationship with tequila. It all started with a trip to Mexico back in 1998 involving a snake and a dive bar. Let me explain…

The boy toy back then and I ended up in a smoky hole of a bar outside Rosarito Beach, where it appeared not even the locals dared venture into. But I wanted a cocktail, and this place looked, well, authentic.

My polite Spanish request of, “Por favor, nos gustamos margaritas de fresas” (Please, we would like some strawberry margaritas,” was answered with, “No tengo margaritas and no tengo nada para Americanos.” No bueno.

When I asked the crusty old bartender what the strongest tequila he had was, he pointed to a vat in the corner. All of the dusty bottles stashed behind the bar looked like Mexican moonshine so I figured it would be strong. I ordered 3 shots. Note to self: When the bartender refuses to take a shot with you, don’t drink what he’s pouring.

Boy toy who was near the vat of tequila on the other side of the bar said, “Uh, yeah, Parker, there’s some thing in here….this isn’t good. This isn’t good at all.”

“It’s probably just the worm!” I shot back (and threw another shot back, literally.)

“Nope, it’s not a worm.”

“Well then, what the hell is it???”

“A cobra.”

(GULP.) Snake bite shots! Awesome.

Montezuma and his revenge visited me shortly after said shots were consumed. All that said, Tequila and I didn’t meet again for another 5 years. When we got to know each other again — this time, we took it slow. But inevitably, Tequila would leave me by daylight with a gnarly hangover and early morning regrets. Then I realized, it wasn’t the Tequila. It was the sugary, syrupy MIX!

Not being a huge fan of the taste of Bethenny’s Skinny Girl Margarita, I decided to come up with my own.

Enjoy with your current boy toy and this yummy Marg. Handle snakes at your own risk.

Courtesy: mbgb on Tumblr

Low-Carb, Sugar Free Mistletoe Margarita

Ingredients

2 Tequila shots
1 Tb Grand Marnier
1/8 cup pomegranate juice
1/4 cup unsweetened lime seltzer (I prefer LaCroix)
1 tsp Truvia
juice of 1/2 a lime
1 1/2 cups ice

Instructions

Blend everything in a blender and serve it up with a smile and a kiss! Garnish with a lime.

https://whatsonparkersplate.flywheelsites.com/2013/12/low-carb-sugar-free-mistletoe-margarita-and-a-snake-story/

Tuscan Beans and Spinach

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Hearty, earthy delish

I came up with this recipe when I was working as a personal chef and was trying to think of alternatives to rice and potato sides. It’s inspired by a Giada salad recipe that combines cannelini beans with parmesan cheese. And for all you veg heads, you can make it vegetarian by simply leaving out the sausage! (Why you would want to is beyond me, but just giving you options!)

Tuscan Beans and Spinach

Ingredients

1/2 onion diced
3 garlic cloves diced
1 Tb olive oil
1 Tb butter
1 large roasted red pepper (about 1/4 cup chopped up)
1 tsp garlic powder
4 oz spicy sausage sliced (or pancetta)
1 can drained cannelini beans
1/2 bag of spinach (about 4 large handfuls)
1/4 cup fresh grated parmesan
kosher salt to taste

Instructions

Saute onion and sausage on medium heat in butter and oil until sausage is cooked through, about 7 minutes. Add garlic and saute until fragrant, about a minute. Add beans, roasted red pepper and garlic powder. Stir to combine and let simmer on low/medium heat for another 5 minutes.

Add spinach about 5 minutes before you're ready to serve and sprinkle with parmesan. Stir together to melt cheese.

I love serving this dish with my cornmeal encrusted catfish-- perfect flavor combo!

https://whatsonparkersplate.flywheelsites.com/2013/12/tuscan-beans-and-spinach/

Coconut Curry Mussels

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even better than the dish I used to order at THAT restaurant that stopped serving it….

Aaaaahhhh muscles. I love them rippling on my man’s beefcake bod…(see yummy pic below!)

Muscles..mmmmm.

Oh wait, I mean, MUSSELS. And for cake, well, uh, check the dessert section of this site! I got distracted.

Where were we? Oh yeah, MUSSELS. One of my favorite meals at one of my (formerly) favorite restaurants is no longer available…after a few disappointing meals in recent months, it’s no longer my go-to spot and shall remain nameless. But, they used to serve an absolutely decadent dish of juicy mussels bathed in a slightly sweet and spicy curried coconut milk. I thought I’d try to recreate it since I no longer have the luxury of ordering it!

Coconut Curry Mussels

Ingredients

3 pounds cleaned mussels (toss any with shells that aren't tightly shut)
1 Tb butter
1 Tb olive oil
1 Tb chili paste
4 garlic cloves diced
1 large shallot diced
2 cans full fat coconut milk
juice from 1/2 lime
1 Tb curry powder
1 tsp cumin
1 tsp coriander
2 Tb honey
1 Tb fresh ginger
1 cup chopped cherry tomatoes
chopped cilantro for garnish

Instructions

In a large saucepan (use one that has a lid), saute chopped garlic and shallot in butter and olive oil on medium heat until soft, 5-7 minutes. Add in the 1 Tb of chili paste and stir until fragrant, about a minute. Make sure chopped shallots and garlic are coated with the chili paste. Add in the rest of the ingredients until combined.
Put mussels in the coconut milk broth, cover the pan and cook on medium heat for 5-8 minutes, until all the mussels are opened. (Discard any that don't open).
Garnish with some chopped cilantro and serve with crusty bread or coconut rice.

https://whatsonparkersplate.flywheelsites.com/2013/12/coconut-curry-mussels/

Now it’s time to return focus to the muscles and the beef(cake).

Chocolate Covered Pretzels

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Drizzle with your favorite melting chocolate and toppings

When my favorite camera dude’s birthday was coming up, I asked him what he wanted me to make him….Nutella stuffed cupcakes? Guiltless lemon cheesecake? OMG Bars?

Nope. He just wanted chocolate covered pretzels…cuz as he put it, “there’s nothing like the combo of sweet and salty.” Indeed.

You really only need 2 ingredients– pretzels and melting chocolate, but feel free to decorate them with your favorite toppings– sprinkles, nuts, toffee, whatevah your little heart desires. You can get bags of melting chocolate wafers at Michael’s Craft store, or if you’re local in Atlanta, at Cake Art in Tucker.

You can use pretzel rods for a cool effect— just dip the ends in chocolate and roll them in sprinkles.

Chocolate Covered Pretzels

Ingredients

Pretzels
Bag of melting chocolate wafers
Sprinkles (or your favorite topping)

Instructions

Melt chocolate wafers in 30 second increments in microwave (melt, stir, nuke, melt, stir, nuke) or in a double boiler. Spread melted chocolate over pretzels.

As you can see from the above pic, the chocolate was a bit thick, so I just dumped everything into a big bowl to mix the chocolate over the pretzels evenly.

Then spread on parchment or wax paper and decorate with your favorite toppings. (The chocolate dries quickly, so decorate as soon as you spread them out.) There's an assortment of colored melting chocolates that you can have a blast with-- you could drizzle them in red, white and green chocolate or dip in white chocolate and sprinkle with red and green glitter. The possibilities are endless.

Wait about 10 minutes while the chocolate hardens. Then dive into sweet/salty yum.

https://whatsonparkersplate.flywheelsites.com/2013/12/chocolate-covered-pretzels/

These make great holiday gifts for friends and co-workers….Just put them in a cello bag with some festive ribbon!

Meaty Monday: Jalapeño Bison Burger with Low-Carb Fried Onions

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Jalapeño and garlic stuffed burger topped with crispy crunchy onions

Jalapeño and garlic stuffed burger topped with blue cheese and crispy, crunchy onions

This is the first time I’ve not only eaten a bison burger, but cooked one. I may not go back to beef for a while! It was so juicy and tender (and lean!) Because it is such an un-fatty cut, you need to add a punch of flavor and texture, in my humble opinion. I roasted 2 jalapeños and chopped them up (with the seeds) into the ground bison as well as a few chopped garlic cloves.

While burgers are cooking, fry up your onions. I have a bad ass fried onion recipe with 2 parts buttermilk, 1 part flour, but it is definitely not gluten free or low carb. I think it’s the wet batter that makes them so rich, so I decided to experiment with a gluten free/low carb version. It took twice as much liquid to create the same consistency when using coconut flour as the base…but it worked! And JP said he might like these better than the real deal….not bad, eh?

I put some crumbled blue cheese on the burgers and then topped with the fried onion rings…DIVINE.

Meaty Monday: Jalapeño Bison Burger with Low-Carb Fried Onions

Ingredients

Bison Burgers

1.5 pounds ground bison
2 jalapeños roasted and chopped up (I drizzled with a bit of olive oil and roasted them on high broil until blistered on all sides (about 5-7 minutes total)
4 garlic cloves chopped
1 tsp kosher salt
a few grinds of black pepper
2 Tb butter
1 Tb olive oil

Onion Rings

1/2 cup coconut flour
1 cup buttermilk
1 cup water
1 tsp baking powder
1/2 tsp salt
canola or corn oil

Instructions

For the Bison Burgers:

Mix the garlic and roasted jalapeños into the meat.

Shape into patties and heat up a grill pan with the butter and oil.
When butter gets bubbly, add burgers and cook until medium rare, about 4 minutes on each side.

For the Onion Rings

Heat up 2-3 inches of oil in a large saucepan or dutch oven on medium high heat. When oil sizzles, onions are ready to fry.

Mix wet and dry ingredients until batter is smooth. Dip onions in batter and pop into the oil. Turn over with tongs and fry until crispy on all sides.

https://whatsonparkersplate.flywheelsites.com/2013/12/meaty-monday-jalapeno-bison-burger-with-low-carb-fried-onions/