Category Archives: Appetizers

Wings Two Ways

2 times the Tailgating fun with 2 times the flavor!

The biggest complaint I have (and hear) about most chicken wings is that they just aren’t crispy enough. Most people think that the only way to get that perfect “crisp” is by frying. That is a wing MYTH! The key to making these wings super crispy is to simply baste them in flour (no other seasoning required because the punch of flavor comes from the sauce) and bake them at a high temperature. Remember, the sauce goes on after they come out of the oven. If you put it on before, the wings will be rubbery and won’t crisp up! Just make sure you have extra sauce on the side so you can get in some extra dipping action! And don’t forget to bring some extra napkins, because these bad boys will have you smacking your chops and licking those fingers! The duo of flavors is just freaking fantastic– the buttery herb sauce has an Asian flair, while the more traditional hot honey BBQ is always a crowd favorite. Crack open a cold one and dig in, y’all!

Pair these crispy, juicy wings with an IPA for maximum flavor.

Pair your Wings Two Ways with an IPA. An English-style or milder American IPA will transform these wings into a different flavor experience, complementing both the buttery herb sauce and the tangy, honey BBQ. The IPA has a juicy, malty backbone that mirrors the tender, juicy wings. The milder malt character with spicy hops intensifies the layers of zesty, tropical flavor.

Wings Two Ways

2015-09-13 18:48:31

Double your flavor with these 2 scrumptious recipes for crispy, juicy wings.

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For the wings

1 family pack of chicken wings
flour for dredging

For the Vietnamese Buttery Herb Sauce

1 1/2 cups cilantro
1/2 cup Thai Basil (regular basil is fine)
1/2 cup mint
3 garlic cloves
2 Tb fish sauce
2 Tb honey
1 lime squeezed
1 stick butter melted

For the Hot Honey BBQ Sauce

2 shallots chopped
4 garlic cloves diced
2 Tb butter
1 chopped jalapeño
1 1/2 cups BBQ Sauce (I use Sweet Baby Ray’s)
1 cup Buffalo Wing Sauce (I use Frank’s Red Hot Wings)
1/2 cup chili garlic sauce (I use Sriracha Hot Garlic Chili Sauce, aka “Rooster” sauce)
1/4 cup honey
1/4 cup brown sugar
1/4 Jack Daniel’s Bourbon

For the Wings

Preheat oven to 425.
Grease a rimmed baking sheet with canola oil.
Dredge wings in flour and put on baking sheet.
Bake for 50-55 minutes, flipping over after 30 minutes.

For the Vietnamese Buttery Herb Sauce

In a food processor, blend cilantro, basil, mint, garlic cloves, fish sauce, honey and lime juice. Add 1 stick on melted butter slowly until emulsified. Keep sauce warm until wings are done or butter will start to solidify.

For the Hot Honey BBQ Sauce

Saute shallots (substitute a medium onion if you need to) and garlic cloves in 2 TB butter on medium heat until soft but not browned, about a minute.
Add chopped jalapenos and saute for another minute.
Add the rest of the ingredients and stir until well combined.
Let simmer on stove top on low heat until wings are done.
Dip wings in sauce after they come out of the oven and serve immediately with additional BBQ sauce on the side.

By Parker Wallace

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

White Cheddar and Gruyere Mac and Cheese Cups

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Turn ordinary Mac&Cheese into mini bites of delish

There’s nothing that says comfort food like Mac and Cheese! I have tried dozens of variations of recipes over the years and there are 2 key parts to success: 1. Making a roux and 2. Using really, really good cheese. Yeah, the orange stuff out of the box is easy, but a few simple steps can take ordinary Mac to Mac Daddy level! These are baked in cupcake or muffin tins and are easy to transport to any tailgating party. You can even make them in large quantities, freeze and reheat before the big game.

Sprigs of rosemary can add color and a beautiful, fresh touch to any platter.

For added color, pop a mini sprig of rosemary in the middle of your Mac and Cheese Muffin!

Looking for a great beer pairing? Serve Mini Mac & Cheese Cups with a Belgian Blond Ale.

The creamy, full flavor of these Mac & Cheese cups need a beer to compliment it, so try a Belgian blond ale that is dry, fruity and lightly spiced. The smooth malt sweetness extends over the whole palate with a balance of subtle bitterness that lingers and enhances the nutty notes of the Gruyere cheese.

Pair Mac & Cheese cups with a Belgian Blond Ale that is fruity and lightly spiced.

White Cheddar and Gruyere Mini Mac and Cheese Cups

2015-09-13 18:19:15

Take ordinary Mac and Cheese to the next level with really great cheese and a presentation your guests will eat up!

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Ingredients

1 stick butter
3 cups milk
1 cup heavy cream
pinch of kosher salt plus more to taste.
1/2 cup flour
1 cup gruyere
2 cups white cheddar (plus more for sprinkling on top)
1 box of macaroni

Instructions

Cook macaroni according to package directions to al dente. Make sure to salt your pasta water! Drain and set aside.
Melt 1 stick of butter in a large saucepan.
Add 1/2 cup flour and stir until roux thickens.
Slowly add in milk, cream and salt. Continue stirring until mixture is smooth, about 3-5 minutes on medium heat.
Add in gruyere and white cheddar and stir until cheese melts.
Pour in drained macaroni to cheese mixture and coat all the pasta.
Scoop mac and cheese into greased muffin/cupcake tins.
Sprinkle extra cheddar on each cup.
Bake at 375 degrees for 25 minutes until browned on top.

By Parker Wallace

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

Hot Bacon and Artichoke Dip

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Cheesey, smoky, gooey Bacon Artichoke Dip

This is the kind of dip you want to sneak downstairs for in the middle of the night and lick right off your fingers! It’s got the smoky flavor from bacon, the earthiness of artichokes and the cheesy goodness of 2 different types of cheese– mozzarella and parmesan. This is the kind of dip you can pop into a crock pot and take to the big game– just make sure you double the recipe, because it’s going to go faster than Odell Beckham heading toward the one yard line! Whoop!

Pair Bacon Artichoke Dip with a Belgian Witbier.

Looking for a good beer pairing? Try a Belgian-Style Witbier. The crisp coriander and citrus notes of a Belgian-style Witbier help cut through the richness of the cheese while letting the flavors of creamy artichoke and bacon take center stage. This Witbier’s effervescence also helps cleanse the palate with a zesty, slightly spicy touch.

Top with some extra parmesan to create a crispy, cheesy crust.

Hot Bacon and Artichoke Dip

2015-09-12 18:40:54

Smoky bacon, earthy artichoke and 2 cheeses make this the perfect game day dip!

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Ingredients

1/2 sweet onion
6 slices of bacon cup up
8oz full fat cream cheese
1/2 cup mayo
1 can drained artichoke hearts roughly chopped
3/4 cup mozzarella
1/3 cup grated parmesan (plus more to sprinkle on top of casserole)
dash worcestershire sauce
squeeze of lemon
1/2 tsp lemon zest

Instructions

Saute onion and bacon together until bacon is cooked through.
Combine the rest of ingredients until mixed. (Using paddle attachment on the mixer is easiest).
Spoon into a casserole dish and top with extra parmesan.
Bake at 375 for 20-25 minutes until lightly browned on top.
Serve immediately or put into a crock pot to keep warm on game day.

By Parker Wallace

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

Labor Day Weekend Entertaining

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Things to do, drink and eat on Labor Day Weekend!

Hard to believe the summer is already over…feels like just yesterday, we were talking about Memorial Day Delish! Now that the kiddos are back in school and it’s almost time to put the cover on the pool, let’s get the party started with some Labor Day weekend entertaining ideas and enjoy these last breaths of summer lovin’!

If you want to take the “Labor” out of Labor Day, forget the cooking and order from my favorite BBQ restaurant in town, 521 Kitchen & Que, helmed by the talented Drew Kirkland. Here are a few of his speciality BBQ dishes (and while I don’t have a pic, his kale coleslaw is so freaking good, I was literally eating it with my hands in the studio! OMG. Scrumptious!) Check out the perfect beer pairings as suggested by my friends at Let’s Grab a Beer!

Smoked Chicken from 521 Kitchen & Que

If you’re serving grilled or smoked chicken this Labor Day, consider pairing with an American Lager, the most versatile of all beers. Lagers have a malty sweetness, which will accentuate the juicy tenderness of chicken. Bud Light has some subtle fruit notes and a crisp finish which pairs perfectly with this dish.

Can you smell the delicious wafting up from this hot tray of wings?

Who doesn’t love wings at a Labor Day party? By the way, if you’re making your own, try this insanely good version I came up with recently with a Vietnamese flair! If you’re serving hot wings, try pairing them with an English style IPA which has a crisp, zesty hoppiness. Goose IPA is a hop lovers’ dream! It has a fruity aroma, a dry malt middle and a long hop finish.

BBQ Pork Sliders from 521 Kitchen & Que

Pulled Pork would rank right up there on the, “if I had to pick a last meal” list. Drizzled (not drenched) in reallllllly good BBQ sauce….The pic above is food-gasmic. I just wish y’all could have tasted it! Serve this sammy with a Farmhouse Saison, which has spicy notes and a fruity tartness. It brings together the smoky and spicy seasoning of the sliders. Atalanta, from local Orpheous Brewing has acidity and fruitiness to make it an ideal compliment.

Melt-in-your-mouth Brisket at 521 Kitchen & Que

Everyone on set yesterday was freaking out over the brisket from 521 Kitchen and Que! Recently, when I’ve sampled brisket from other joints, it’s been way salty and not super tender. This brisket was smoked perfection. It’s rich and tender and melt-in-your-mouth, just the way brisket is meant to be! Pair this with a Bock style dark lager which has a balance of hoppiness and roasted caramel sweetness. This bring out that deliciously smoked meat. Michelob Amber Bock is a perfect compliment because of the dark, roasted malts.

photo courtesy www.visitmyrtlebeach.com

If you’re looking for a last minute beach getaway for Labor Day weekend, look no further than Myrtle Beach, South Carolina! TravelChannel.com recently named Myrtle Beach as one of the Best East Coast Beaches. There are 60 miles of sandy beaches, an assortment of great live entertainment and family friendly attractions, world-class golf and delicious Carolina Coastal cuisine and fresh seafood.

Plus, the bonus is, it’s only about a five and half hour drive from Atlanta or a 45-minute plane ride and boom— you’re right at the beach. This weekend, there are 2 fabulous events going on– especially enticing for foodies!

The Beach Boogie and Barbeque Festival is the Official BBQ Festival of South Carolina and is a free event that runs on Friday and Saturday. A $10 wristband gets you unlimited barbeque samples. They will also have a wing competition, a car show, corn hole tournament and other kids activities and games for the whole family.

Myrtle Beach’s annual food and wine festival Coastal Uncorked is also taking place Friday through Sunday. There will be a moonshine mixology and dessert event with a competition of local bartenders, a craft beer festival and a large wine tasting with food and local music.

If you can’t make it this weekend, Myrtle Beach just kicked off a “Relax and Unwind” initiative for the fall meant to combat stats revealed by the U.S. Travel Association showing that 40% of Americans don’t use all of their paid time off (PTO). To help encourage people to take their time off, Myrtle Beach has created some incentives for those traveling to the area this fall. Things like budget friendly lodging and attraction deals, perks for vacationers willing to temporarily disconnect from their phones at restaurants and other ideas for relaxing and unwinding in the area. There are ideas for every kind of traveler – from girlfriend getaways to family vacations, cultural enthusiasts to romantics – make sure to visit www.visitmyrtlebeach.com for all of the details!

The Great Plate– and the ONLY plate you’ll ever need.

I already introduced you guys to The Great Plate last week, but it’s such an incredible product, I have to share again. The past 2 times I’ve done TV segments with the plates, people keep coming up to me on set asking to take one (or 3!) home with them! It really is that cool. And, you can now order an assortment of colors and in packages of 4. It’s shareable, it’s portable, it flies and it floats! Check out all of The Great Plate’s incredible (and unlimited) uses here.

Watch Labor Day Entertaining on Atlanta & Company below!

*This is a sponsored post, but all opinions are my own!

National Eat a Peach Day: Peach Salsa, Honey Peach & Walnut Sundae

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Add peaches to your salsa for sweet, fresh flavor

On National Peach Day, get creative with Georgia’s favorite fruit! I never get tired of salsas, because you can switch up the flavor by swapping out a few simple ingredients. Instead of tomatoes, dice up fresh peaches, then add in red onion, cilantro, red bell pepper, jalapeno and lime juice. It’s a perfect topping for salmon, shrimp or to top onto tacos. I love the crunch factor of crostinis, so I just toasted slices of a loaf of french bread with some butter, spread some goat cheese on each piece and then topped with the salsa. Scrumptious!

Peach Salsa on Toasted Crostinis with Goat Cheese

2015-08-22 14:55:24

A healthy salsa packed with flavor! The sweetness of the peaches compliments the heat of the jalapenos and the fresh pop of cilantro.

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For the salsa

3 peaches, peeled and diced
1 jalapeno diced (no seeds)
1/2 red onion diced
handful of fresh cilantro chopped
1 red bell pepper diced
juice from one lime
pinch of kosher salt

For the crostinis

1/2 stick butter
french bread crostinis toasted
goat cheese

For the salsa

Combine ingredients and top on goat cheese crostinis

For the crostinis

Slice a loaf of french bread into crostinis
Melt butter and toss crostinis in melted butter
Bake at 350 for 30 minutes or until lightly browned (flip over after 15 minutes for even browning)
When slightly cooled, spread goat cheese on top of crostinis and top with salsa

By Parker Wallace

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

A great accompaniment to the salsa is a new bubbly from Barefoot Wine— appropriately titled “Barefoot Bubbly Peach Fusion.” It’s made with natural peach flavor– think Georgia Peach with hints of honesuckle and fresh nectar. Pretty much summer in a glass, y’all! Sipping this with the peach salsa really brings out the sweetness of the peaches and the creaminess of the goat cheese.

Barefoot Bubbly Peach Fusion

It also goes beautifully with grilled peaches drizzled with lavender honey. (Just add some lavender blossoms to a cup of honey and let them add fragrance to the honey for a couple hours. Pull out the lavender and drizzle honey on the grilled peaches. Keep the skins on the peaches when you grill them so they stay together….I brush a little butter (and sometimes some brown sugar on top), then grill face down for 3-5 minutes until you get those gorgeous grill marks!

Blue Bunny Vanilla Ice Cream with fresh peaches, raspberries and toasted walnuts drizzled with honey

Ready for dessert yet? here’s my spin on ‘peaches and cream’– it’s a delicious, melt in your mouth Honey Peach Vanilla Ice Cream Sundae with toasted walnuts and a sprinkling of raspberries and hints of cinnamon and cloves.

Blue Bunny is celebrating the last stretch of summer with “The Final Cone-down,” with awesome prizes. You can get more details on Blue Bunny’s Facebook page. And fun fact, Blue Bunny is made in Le Mars, Iowa, which is the ice cream capital of the world!

Build your favorite sundae with Blue Bunny Ice Cream and all the fixings

Here’s the recipe!

Honey-Peach Vanilla Ice Cream Sundaes

1/3 cup walnut halves

2 medium peaches, peeled and sliced

1/4 cup honey

1/4 teaspoon ground cinnamon

Pinch ground cloves

4 scoops (1/2 cup each) Blue Bunny vanilla ice cream, divided into four dishes

2/3 cup fresh raspberries

Directions:

In a medium skillet over medium heat, cook walnuts until toasted, about 5 minutes, stirring constantly. I like to add in a touch of butter when I’m toasting them. Let walnuts cool. Chop coarsely. Set aside.

In same skillet over medium heat, combine peaches, honey, cinnamon, and cloves. Cook and stir until peaches soften. Cool several minutes before spooning over four cups of ice cream. Top with nuts and berries.

*This post was sponsored by Blue Bunny and Barefoot Wine but all opinions are my own.

Tailgating & Beer Pairings

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Take your tailgating party to a whole new level with beer pairings!

Football season means tailgating and tailgating means it’s time to get your eat and drink on! I’m so over burgers and brats— you can really impress your party people with some unique twists on the classic tailgate. I’ve learned so much in the last couple months about beer since partnering with Let’s Grab a Beer– I now qualify as the “BEER BABE,” y’all! In terms of versatility, lagers are a great choice – they offer crisp and well balanced flavors with malty sweetness and complex hopping, which accentuate the flavors in foods without being overpowering. Read: They make everything taste better. And lagers come in all flavors and styles, including pale, golden, amber or dark.

Go to LetsGrabA.Beer for more expert tips on beer and food pairings, beer trends and more.

Here are a few of my fave tailgating snacks and the perfect pairings:

Chocolate Chipotle Chili and Cornbread layered in a mini mason jar:

An American Lager, like Bud Light, will bring down the heat of chili and be refreshing.

Hello, fabulous! Look how stinkin’ cute this presentation is?!! I made my “award winning” (it’s true, 3 trophies, people!) Chocolate Chipotle Chili with Jalapeno Cornbread. And, not to get all braggy, but friends of mine have won their neighborhood competition with my recipe for 2 years running!)

It’s an award winner, y’all!

You want to pair the chili with an American Style Lager like Bud Light. An American style lager will allow you to enjoy the chili and cornbread flavors because it will cool the burn of the heat and open up a whole new flavor experience with the right balance of crisp hoppiness that doesn’t overpower the dish.

Glassware: Pint Glass. A Pint glass will keep the lager colder for longer and releases the natural carbonation quicker, keeping it crisp and refreshing.

Mini Mac and Cheese with Bacon Cups:

Mac & Cheese pairs with a Belgian Blonde

Pair Mac & Cheese with a Belgian Blonde Ale like Leffe Blond

The creamy, smokiness of this dish needs a beer which can mirror it, so try it with a Belgian Blond Ale like Leffe Blonde that is dry, fruity and lightly spiced for a perfect balance of strength and subtlety. The bitterness is delicate, extending over the whole palate and lingering as a subtle aftertaste that will complement the dish and enhance your normal Mac & Cheese experience

Glassware: Goblet or Chalice Glass. The glass helps preserve the beer’s aroma and creates the perfect, creamy head.

Mini Mac & Cheese Bacon Cups

2015-08-19 17:00:19

Smoky bacon and Gruyere takes this Mac & Cheese to a whole new level of delish.

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Ingredients

1 box macaroni
6 slices of bacon
1 Tb bacon fat
1 stick butter
3 cups milk
1 cup heavy cream
1/2 cup flour
1 1/2 cups Gruyere cheese grated
2 cups white cheddar grated
1/2 cup Parmesan grated

Instructions

Preheat oven to 375.
Snip bacon into bite size pieces and saute until cooked. Reserve 1 Tb bacon fat and set aside.
Cook macaroni according to package directions, drain and set aside.
Melt 1 stick of butter in a large sauce pan and add flour, stirring for a minute.
Pour in milk and heavy cream slowly and keep whisking-- mixture will seem thick but will even out as you pour in the rest of the liquid.
Stir butter/flour/milk/cream mixture until smooth, bringing to a simmer, about 2 more minutes on medium/high heat.
Add in all cheese (except parmesan) and stir until smooth.
Combine with cooked macaroni, bacon and 1 Tb bacon fat.
Once macaroni is thoroughly and evenly coated, spoon mixture into greased muffin tins/cupcake tins, filling to the top.
Sprinkle parmesan cheese on top of mac & cheese muffins and then bake for 30 minutes until browned on top.
Let cool slightly before scooping them out and serving.

Notes

You can also put this entire recipe into a casserole dish and bake it the traditional way.

By Parker Wallace

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

Mini Meatball Sliders

Pair meatball sliders with an IPA like Goose IPA

I freaking LOVE sliders. It’s the mouth feel, it’s the bite size delish, it’s the fact that I can eat one and not feel stuffed, while still saving room for the good stuff, like BEER. Specifically, pairing meatball sliders with An English-style or milder American IPA like Goose IPA. The IPA will transform these mini meatball sandwiches into a different flavor experience, bringing out all the seasoning & spices while complementing both the sweetness of the sauce and meatballs to add another layer of zesty and spicy hop notes.

Glassware: Tulip glass. IPAs have a great color and aroma that are best displayed in a stemmed tulip glass allowing you to admire the walnut and amber colors, topped off with a creamy head. Glasses that curve inwards toward the top, such as tulips, focus beer aromas at the rim of the glass so the shape releases the warming aromas.

I had a hard time deciding what meatballs to make for this segment— I did a spin on Rachael Ray’s Florentine Meatballs with Cheese Sauce, but instead of using parmesan in the balls, I used Gruyere. OMG. They’re YUMMO, as Rach would say! But check out some of my other signature meatball recipes, like Thai Meatballs with a Coconut Green Curry Sauce, Hoisin and Ginger Glazed Meatballs, and Asian Meatballs with a Soy Ginger Dipping Sauce. Apparently, I kinda have an Asian theme going with my favorite meatball recipes!

Walking Taco

Pair your walking taco with a Mexican lager like Montejo

Hello, taco in a bag! This is also known in tailgating circles as The Walking Taco and it’s so dang easy (and fun to make) you’ll never go classic taco shell again! Just make all your favorite taco fixings, open up a bag of Fritos (or your favorite corn chip) dump it all in and shake it up! Bam. You’re welcome. Pair your Walking Taco with a Mexican-style Lager like Montejo. Mexican lagers have a great balance of refreshing sweetness and crisp hoppiness that will cleanse your palate and provide the refreshment you need to ensure you get all the flavors that pop with your walking taco.

Glassware: Pint Glass. A Pint glass will keep the lager colder for longer and releases the natural carbonation quicker, keeping it crisp and refreshing.

Check out my segment in Greenville on Studio 62!

*This was a sponsored post by Let’s Grab a Beer, but all opinions are my own.

Balsamic Cherries with Whipped Goat Cheese on Crostinis

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Tangy and sweet balsamic cherries on crostinis slathered with goat cheese, sprinkled with almonds

I love cherries in the summer— and as I learned from my research on “foods that cool”– not only are cherries water dense, they are very anti-inflammatory, so they decrease the bloat! This recipe has just a few simple ingredients, and if you don’t have goat cheese, you can substitute cream cheese instead. I just love the tangy, sweet flavor of the balsamic vinegar/brown sugar combination and the goat cheese gives the bite a luscious earthiness. Sprinkling the almonds on top adds some texture– I used a package of honey glazed almond slivers that are usually sold by the salad fixins at the grocery store. You can make your own crostinis simply by slicing french bread, melting salted butter on the stove top, and to make it easy, I pour it all into a big bowl and stir until the bread is soaked with butter. Then, just spread the pieces out on a baking sheet with a sprinkle of garlic powder (not garlic salt since the butter is salted already) and baking at 375 for about 30 minutes until crisp. I usually flip them over after 15 minutes to make sure they get browned evenly.

These were a hit on my AMHQ segment!

My Balsamic cherry appetizer featured on The Weather Channel

The great thing about this recipe is that you can make the cherries, the crostinis and the whipped goat cheese ahead, then put together and serve before your guests come over!

Balsamic Cherries with Whipped Goat Cheese and Almonds on Crostinis

2015-08-02 18:34:58

An easy summer appetizer that you can prep ahead and wow your guests with!

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For the balsamic cherries

3 cups pitted cherries
1/4 cup balsamic vinegar
Drizzle of olive oil
1 Tb brown sugar
pinch of kosher salt
honey almond slivers for topping

For the whipped goat cheese

6 oz of goat cheese
1/4 cup creme fraiche (or sour cream)
1/2 tsp honey
For the crostinis
1 loaf sliced french bread
1 stick salted butter
garlic powder

For the cherries

Preheat oven to 400
Roughly chop the cherries (don't make the pieces too small)
Mix cherries with vinegar, olive oil, brown sugar and salt in a bowl.
Spread mixture on a rimmed baking sheet.
Bake for 30 minutes-- move cherries around on the pan about half way through to ensure even cooking.

For the whipped goat cheese

Put goat cheese, creme fraiche and honey into food processor or mixer and whip together until smooth.

For the crostinis

Preheat oven to 375.
Put french bread slices into a bowl and pour butter on top, making sure all pieces are buttered.
Spread out on a baking sheet and sprinkle with garlic powder.
Bake for 30 minutes, flipping crostinis after about 15 minutes.
Top crispy crostinis with whipped goat cheese, balsamic cherries and sprinkle almonds on top.

Notes

You can substitute cream cheese for goat cheese and sour cream for the creme fraiche.

By Parker Wallace

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

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.

Shaved Fennel and Honeybell Salad

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I recently discovered the deliciousness of fresh fennel soaked in a little lemon and olive oil. It makes the licorice flavor a bit more subtle and is such a a great accompaniment to a rich meal. Just use a veggie peeler and slowly shave the bulb. It’s a bit high maintenance, but worth it! I use a peeler like this to make a job a bit easier. The addition of cut up Honeybell pieces, some red onion and mint takes this salad to a whole new level of awesome. Keep it chilled in the fridge until serving…you won’t even need dessert.

I had the chance to spend the day with the family who runs Countryside Citrus, in Vero Beach, Florida. They were featured in my segment for The Weather Channel and taught me so much about the history of this unique fruit….(It’s a hybrid between a grapefruit and a tangerine, by the way!) You can’t walk through the grove without picking and eating the Honeybells at every turn….OMG. Delish.

The Countryside Citrus Honeybell Grove in Vero Beach, Florida.

Shaved Fennel and Honeybell Salad

Ingredients

1 bulb of fennel shaved
2 Tb fresh mint
2 Honeybells (cut up, white pith and seeds removed)
1/2 red onion sliced into thin rings
1/2 lemon juiced
1/2 Honeybell juiced
2 Tb olive oil
sprinkle of kosher salt

Instructions

Combine mint, Honeybells pieces, shaved fennel, and onion in a bowl.
Mix lemon and Honeybell juice with olive oil and fold into salad. Mix to combine. Put in fridge and let it marinate for 20-30 minutes before serving.

https://whatsonparkersplate.flywheelsites.com/2015/01/shaved-fennel-and-honeybell-salad/

Cranberry Bacon Jam

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Bacon. Jam. Now that’s my jam. OMG. Seriously, y’all, you’ll never go Smuckers again. You’ll want to put this on EVERYTHING, from toast to tacos. OMG. Sweet, caramelized bacon meets cranberries. You can make it without the cranberries and it’s just as (if not more delicious) but since we’re cooking with cranberries this week, it is a perfect addition to the bacon jam. Enjoy! To order the incredible cranberries showcased in my “What’s in Season” segment on AMHQ, check out Cape Cod Select who ships cranberries all year long!

Cranberry Bacon Jam

Ingredients

1 pack center cut bacon
brown sugar
3 Tb cranberry sauce
1 red onion
2 Tb sherry
2 Tb butter

Instructions

Lay out individual slices of bacon on a rimmed bacon sheet and press brown sugar into each slice from top to bottom.
Cook at 250 for an hour, turning over at the half way mark.
While bacon is cooking, chop onion in slices and cook in 2 Tb of butter in a saucepan on low/medium heat for 30 minutes until soft and caramelized. Add sherry and crank up heat until alcohol cooks off, about 5 minutes. Turn heat down and continue cooking another 10 minutes. Let cool.
Once bacon cools, combine all the bacon, the onion and the cranberry sauce in the food processor and pulse until bacon is completely combined with onion and cranberry.
Top onto sweet potatoes, or serve with turkey or beef.

https://whatsonparkersplate.flywheelsites.com/2014/11/cranberry-bacon-jam/