Category Archives: Dude Food Dishes

7 Layer Turkey Bake

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? https://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? https://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.

Steak and Potato Omelet from Memorial Day Grill Leftovers

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Why wait for dinner to have your grilled leftovers? Hello delish breakfast! (Photo Credit: Michelle Stuckey, WXIA)

Hope you guys had a fabulous Memorial Day weekend! Got steak leftovers? No need to wait for another dinner….this is the perfect, protein packed breakfast for the next day! You can crisp up your taters, warm up your veggies and fold that perfectly cooked steak into an omelet or scramble topped with your favorite cheese. Steak Leftover tip: Don’t cut up all of your steak at dinner— it will be easier to reheat without drying out it out. Pop your meat into some tin foil (it will steam a bit while in the oven) and reheat at 400 for 5-7 minutes.

Steak and Potato Omelet

2015-05-26 12:11:31

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Ingredients

Leftover steak, potato and veggies
3 eggs
Cheese
salt and pepper to taste

Instructions

Warm up your leftover steak, potato and vegetables wrapped in foil for 5-7 minutes at 400.
Whisk together 3 eggs and pour into a hot omelet pan coated with nonstick cooking spray.
When one side is done, flip omelet and cook on other side.
Fold in warmed up steak, potatoes and veggies.
Top with your favorite cheese.
Season with salt and pepper.

By Parker Wallace

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

I’m wrapping up a statewide tour for Georgia Beef Month– here’s my latest segment in Atlanta with Suzanne Bentley from the Georgia Beef Board.

A huge thank you to the super talented Michelle Stuckey for the great photo featured in this recipe!

Chicken Tikka Masala

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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? https://whatsonparkersplate.flywheelsites.com/

Candied Strawberry Bacon (with salad if ya want it)

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Behold, Candied Strawberry Bacon. It might be the best thing, since, well, my low carb peanut butter and chocolate dipped candied bacon. Seriously, y’all, it’s some melt-in-your-mouth crazy town. The easy way to candy bacon is to cook it on a low temperature for about an hour with something sugary on top— like brown sugar. I added Parkesdale Farms Strawberry Syrup to the mix and, well, just call it Strawberry Heaven.

I had the chance to partner with the Parke family for my latest Weather Channel segment and these strawberries are seriously the sweetest, juiciest berries I’ve ever tasted. Below is a shot of me with Matthew Parke, after he picked me a long stem red strawberry!

The caption should just be “WHOAH.”

After my candied strawberry bacon experiment, I added it to some candied walnuts and then feeling guilty for all the candied things happening, I threw in some more strawberries and a little feta and spinach for good measure. My kind of salad.

Candied Strawberry Bacon (with salad if ya want it)

Ingredients

For the bacon

1 package of center cut bacon
brown sugar
Parkesdale Strawberry syrup

For the candied walnuts

1 bag of walnut pieces (about 2 cups)
2 Tb butter
1 Tb brown sugar
1 tsp cumin
1 tsp kosher salt
sprinkle of cayenne pepper

For the balsamic vinaigrette

2 garlic cloves
1/4 cup balsamic vinegar
1 Tb brown sugar
3/4 cup olive oil

For the rest of salad

Fresh spinach leaves
sliced strawberries
feta

Instructions

For the bacon

Preheat oven to 250
Lay out bacon on a rack over a large rimmed baking pan
Press brown sugar into each slice of bacon from top to bottom.
Drizzle strawberry syrup over each slice.
Bake for one hour.
When cool, cut up bacon and put on salad

For the walnuts

Heat up butter on medium heat in a large frying pan and add walnuts. Add brown sugar, cumin, salt and cayenne and stir to coat. Toast in pan for another 5 minutes and set aside.

For the dressing

Add garlic, brown sugar and balsamic vinegar to food processor and pulse till combined. Turn processor back on and slowly add olive oil to emulsify.
Toss spinach with dressing.

Make the salad

Add feta, strawberries, walnuts and bacon to dressed spinach and serve.

https://whatsonparkersplate.flywheelsites.com/2015/03/candied-strawberry-bacon-with-salad-if-ya-want-it/

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!

https://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.

The “Honey, Ring My Bell” Bourbon Cocktail

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I’m a bourbon girl at heart. Especially in the winter, there’s nothing better than the smoky, deep flavors of a good bourbon cocktail. My favorite dark spirit is Makers Mark– it never disappoints. Thanks to my friend Tyler, a very talented mixer of bourbon cocktails, I have this recipe to share. I added in the Honeybell juice and peel– and it really brings a fresh, light element to the drink. I also bought those nifty sphere ice cube thingies that make for a gorgeous cocktail!

Honeybells are only in season in January, so there are literally less than 2 weeks left to order them. Go to Countryside Citrus and treat yourself!! I spent the day with the talented family who runs the Countryside Citrus business while I shot my segment for The Weather Channel at their grove in Vero Beach, Florida. They are so humble and taught me everything about the Minneola Tangelo, aka the Honeybell! It’s the love child of the grapefruit and the tangerine…the juice is so sweet. I seriously am freaking out about how awesome they are. You’ll be bragging on them too as soon as you try this cocktail and my other Honeybell recipes!

Learning about Honeybells from Rusty Banack, owner of Countryside Citrus in Vero Beach, Florida.

The “Honey, Ring My Bell” Bourbon Cocktail

Ingredients

3 shots Makers Mark (or your favorite bourbon)
1 shot of Honeybell juice
1 shot of lemon juice
1 shot Aperol (or Campari)
1 shot Amaro Nonino
Honeybell peel
Splash of Grand Marnier

Instructions

Pour bourbon, Honeybell and lemon juice, Aperol, and Amaro Nonino over ice. Shake and pour into glasses (this should fill 2-3 high ball glasses). Add a splash of GM and put in a slice of Honeybell peel. Bottoms up!

https://whatsonparkersplate.flywheelsites.com/2015/01/the-honey-ring-my-bell-bourbon-cocktail/

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!

https://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

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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.

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