Category Archives: Appetizers

Cranberry Salsa

Salsa is my go-to snack and always such a crowd pleaser when you’re entertaining. This just LOOKS like the holidays, doesn’t it?? Gorgeous cranberry red, green from cilantro and jalapeño and green onions….It combines simmered, softened cranberries with the crunch of fresh cranberries chopped in the food processor. You have to add some sugar so they’re not too bitter. The recipe is easy and you can always get creative and fold it into rice for a little cranberry flavor. I love serving it with shrimp to dip into the delish!

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 Salsa

Ingredients

2 cups fresh cranberries
3 Tb water
Juice and zest from 1/2 an orange
1/2 cup sugar
1 jalapeno chopped
3 scallions chopped
handful of fresh cilantro chopped
juice from 1/2 lime
pinch of kosher salt to taste

Instructions

Combine 1 cup cranberries, water, sugar and orange juice and zest in a small saucepan. Bring to a simmer and keep on low/medium until cranberries soften and pop, about 30 minutes.
Add jalapeño, scallions, cilantro, lime juice and salt.
Chop the second cup of cranberries in food processor. Add fresh chopped cranberries to salsa.
Combine and serve with chilled shrimp or chips.

https://whatsonparkersplate.flywheelsites.com/2014/11/cranberry-salsa/

Mark Bittman’s Broken Wonton Soup

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OK, so, I was seriously awestruck meeting Mark Bittman. He’s my favorite New York Times columnist and an award winning cookbook author! His cookbook, “How to Cook Everything,” is my Go-To in the kitchen– I call it my Bible. Well, Mark came on my show to talk about his newest cookbook, “How to Cook Everything Fast” and demo a recipe. OMG!

Mark whipped up what he calls, “Broken Wonton Soup”– and what makes it so FAST, is that you don’t have to wrap the wontons at all– you make the broth and just drop the wontons into the soup. You don’t even need to roll the pork balls, just pinch off some small pieces and drop them into the pot! BAM. Fast and easy. AND, it’s Mark Bittman, y’all. OMG. If you click the video link below, you’ll notice I also made his cookies and “Parker-ized” them a bit— it’s the perfect marriage of a Parker and Bittman recipe– I think he seemed to agree!

Mark Bittman’s Broken Wonton Soup

Ingredients

8 cups chicken or vegetable stock
4 ounces shiitake mushrooms
2 garlic cloves
4 scallions
1/2 inch fresh ginger (or 1 tsp fresh ginger from Gourmet Garden's Tube)
1 pound ground pork
1 egg
1 Tb soy sauce plus more for serving
2 tsp sesame oil plus more for serving
1/4 tsp Chinese 5 Spice powder
salt
24 wonton skins

Instructions

Put 8 cups stock in large pot over medium heat
Twist off mushroom stems and discard. Thinly slice caps and add them to the pot.
Peel and mince 2 garlic cloves and 1/2 inch ginger.
Trim and chop the scallions-- separate the white and green parts.
Combine the ground pork, egg, soy sauce, sesame oil, 5 spice powder, ginger, white parts of the scallion and a sprinkle of salt in a medium bowl. Mix gently with a rubber spatula or your hands until just combined.
When the stock boils, adjust heat so it bubbles steadily.
Pinch of and shape a walnut-sized piece of the pork mixture; drop it in the stock. Repeat until all the mixture is used.
Cook, adjusting the heat so bubbles are steady but not vigorous, until meatballs firm up a bit, 1-2 minutes.
Separate 24 wonton skins (refrigerate what remains for another use). Drop them into the pot, stirring carefully after every few to prevent them from sticking together. Cook until meatballs are cooked through and the wonton skins are just tender, another minute or two.

https://whatsonparkersplate.flywheelsites.com/2014/11/mark-bittmans-broken-wonton-soup/

Pumpkin Bread with Pecan and Ginger Snap Crust

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This is a recipe from my Grandma Ronnie’s cookbook. Her sister, whom we called, Aunt Marj, was a phenomenal bread baker. I modified her recipe slightly by adding the pecan and ginger snap crust— OMG. Pumpkin Heaven. Slather a little salted butter on that hot bread—- LIGHTS OUT. I made it for my segment on The Weather Channel this morning and the crew completely devoured it! Sign of a successful recipe if all you have are crumbs to clean up!

Pumpkin Bread with Pecan and Ginger Snap Crust

Ingredients

For the bread

2/3 cup butter softened
2 2/3 cup sugar
4 eggs
1 (15oz) can pumpkin
2/3 cup water
3 1/2 cup flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger

For the crust

1 stick butter
1/2 cup chopped pecans
1/2 cup ginger snap cookies pulsed in the food processor
2 Tb brown sugar
1/2 tsp cayenne

Instructions

Preheat oven to 350. Grease 2 (9x5x3 inch) loaf pans.
In a standing mixer, cream butter, sugar, eggs, pumpkin and water.
Sift and blend into wet mixture: flour, baking soda, baking powder, slat, cinnamon, cloves, nutmeg and ginger.

For the crust: Melt stick of butter in sauce pan and combine pecans, ginger snaps, brown sugar and cayenne. Set aside.

Pour into pans and bake for 30 minutes. Take out of oven and scoop crust ingredients onto top of each loaf. Continue baking for another 30-35 minutes until a toothpick comes out clean.

https://whatsonparkersplate.flywheelsites.com/2014/10/pumpkin-bread-with-pecan-and-ginger-snap-crust/

Grandma Ronnie’s Popovers

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popover
In honor of “National Yorkshire Pudding Day,” I thought it would be the perfect time to share my grandmother’s signature recipe. “Ronnie,” as she was lovingly called by our family, was the original culinary goddess…her roasts were legendary, and so were the popovers (or Yorkshire Pudding) that she made with them. The key is adding some of the drippings from the roast to the batter– and then baking them until they are golden and popping out of the pan! Remember to turn the temperature down after the first 25 minutes and then continue baking for another 15 minutes. I have forgotten that little step before and then realized my popovers had deflated and wilted! When they are baked to perfection, they stay “popped” in the pan after you take them out of the oven.

popovers

These golden gems are stand alone delicious, but the real food heaven happens when you drench them in gravy, in between bites of tender roast beef. Just thinking about that decadent meal, I am totally transported back to Ronnie’s kitchen in Connecticut, the rich smells wafting through the grand rooms of my grandparent’s house. I used to lie on the kitchen couch (yes, she actually had a COUCH in her kitchen!) and watch her deftly wielding multiple pressure cookers while putting the finishing touches on her apple pie. Ronnie LOVED to cook for a crowd (sound like someone else you know??) I miss her every single day. I just wish she had lived to see me turn into a great cook– her passion for all things delicious continues to inspire my own culinary dreams. I hope this recipe will inspire you!

In Ronnie’s kitchen

Grandma Ronnie’s Popovers

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Ingredients

4 eggs
2 cups milk
2 cups flour
1 tsp salt
drippings from roast turkey/beef

Instructions

Heat oven to 450. Grease 12 deep popover cups or 15 medium muffin cups. With hand beater, beat eggs slightly, add mil, flour and salt and beat until just smooth.
Add a tablespoon of drippings to each cup.
Fill popover cups 1/2 full, muffin cups 3/4 full. Bake for 25 minutes.
Lower oven temperature to 350 and bake for 15-20 minutes longer until deep golden brown. Immediately remove from pan and serve hot.

https://whatsonparkersplate.flywheelsites.com/2014/10/grandma-ronnies-popovers/

Seared Duck Breast, Roasted Fall Root Vegetables, Herb Raspberry Vinaigrette

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duck salad

I had a chance to cook up some “duck delish” with Chef Michael Deihl, to promote the Cheer for Children Gala next weekend. Duck can be super intimidating, but cooked the right way (always medium rare, y’all!) it is the perfect protein. Chef D combined it with root veggies and a yummy raspberry vinaigrette— scrumptious! And it’s all for such a great cause. For more info on the event, you can check out the site here.

Seared Duck Breast, Roasted Fall Root Vegetables, Herb Raspberry Vinaigrette

Ingredients

5 Duck breasts (remove skin)
4 heads Baby lettuces (washed and patted dry)
3 carrots, peeled and cut diagonally
2 golden beets, peeled and cubed after roasting
3 parsnips, peeled, cut diagonally
2 tomatoes, seeded and diced
1 Tb fresh basil chopped
2 Tb fresh cilantro, chopped
1 jalapeno, sliced
2 cloves garlic, crushed
1 shallot, diced
1 cup raspberries
2 oz raspberry vinegar
1 tsp dijon mustard
salt and pepper to taste

Instructions

Remove skin from raw duck breast and render skin to clarify duck fat.
Marinate duck breast in 2 oz olive oil with cilantro, jalapeno and garlic for 2 hours.
Remove duck breast from marinade and sear in rendered duck fat on both sides until browned. Remove to paper towel.
Roast duck breast in 400 degree oven for 5-7 minutes until medium rare. Let rest to room temperature.
Toss carrots, parsnips and golden beets in olive oil and salt and pepper. Place in 375 degree oven for 30 minutes and roast until tender. (Beets will need a total of 1-2 hours to roast, so start earlier).
Mix tomatoes, shallots, dijon, basil, vinegar, olive oil and salt and pepper and let sit for 30 minutes.
Strain tomato mixture and add to raspberries. Puree in a blender or food processor.
Slice duck breast thin, on the bias.
Taste everything and check seasoning.
Arrange lettuce leaves, top with duck breast, add tomato and root vegetable mixture. Drizzle duck breast and lettuce with raspberry vinaigrette.

https://whatsonparkersplate.flywheelsites.com/2014/10/seared-duck-breast-roasted-fall-root-vegetables-herb-raspberry-vinaigrette/

Peanut Butter Halloween Treats

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It’s almost Halloween– but don’t just load up on the sugary candy alone– mix it up with some peanut butter– packing some protein and goodferya stuff into the Halloween treats! Don Koehler from the Georgia Peanut Commission showed me how to whip up easy, delish morsels in the Atlanta Plugged In Kitchen….my fave? The no bake Mandarin Orange Peanut Butter Pie. OMG.

And the prep isn’t scary at all!

Goober-ry Trail Mix

Ingredients:

1 cup roasted peanuts

1 cup peanut butter morsels

1 cup candy corn

1 cup Reese’s Pieces

5oz. bag dried cherries

5 oz. bag dried mixed berries

1 cup golden raisins

Directions: Mix all ingredients in a mixing bowl. Put a generous serving in snack size zipper bags.

Mandarin Orange Peanut Butter Pie

Ingredients

¼ cup creamy peanut butter

8 oz. lite cream cheese

¼ cup granulated sugar

8 oz. lite whipped topping

1 graham cracker pie crust

11 oz. can mandarin oranges

2 TBSP granulated sugar

1 TBSP corn starch

Directions: Combine first 4 ingredients together and pour into pie crust. Refrigerate while you prepare the topping. Drain oranges saving juice in a small saucepan. Add sugar and cornstarch and cook on high constantly stirring with a wire whisk until it comes to a boil. Reduce heat and continue stirring for another 3 minutes as it boils. Remove from heat and let it cool. Meanwhile, arrange orange slices on top of pie. Stir glaze until it thickens and cools and pour over pie. Refrigerate pie for at least 3 hours. Serve with additional whipped topping if desired.

Halloween Haystacks

Ingredients

½ cup peanut butter morsels

1 cup candy corn

½ cup salted, skinless peanuts

½ cup chow mein noodles

Directions: Microwave together the peanut butter morsels and candy corn for 1 minutes. Stir. Microwave for 30 more seconds. Stir in the peanuts and chow mein noodles. Drop by spoonfuls onto wax paper and let set. Store in an airtight container.

Roasted Corn and Muscadine Salsa

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Muscadines are a southern favorite, y’all! They’re the grape of the south, most famous for being the base for sweet, muscadine wine. I had the opportunity to partner with the North Carolina Muscadine Association to learn the whole process— from vine to wine! I spent the day in Monroe, North Carolina, at Treehouse Vineyards with the Nordans who have made muscadines the family business….They are incredible people and so committed to creating not just a great product– but an entire muscadine experience at their vineyard.

More pics and recipes to come later, y’all! This salsa is to die for….combining the sweet muscadines with the spicy jalapenos and the smokiness of the corn is slam dunk delish!

Roasted Muscadine Salsa

Ingredients

For the muscadine and roasted corn salsa

2 cups chopped muscadines (seeds removed)
3 cups chopped fresh tomatoes
2 cups corn cut off the cob and roasted
1/2 cup chopped cilantro
1/2 cup chopped red onion
1 jalapeño chopped (no seeds)
juice from 1/2 lime
pinch of salt to taste

Instructions

For the roasted corn and muscadine salsa

Combine ingredients and serve

https://whatsonparkersplate.flywheelsites.com/2014/09/roasted-corn-and-muscadine-salsa/

Hoisin and Ginger Glazed Meatballs

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hoisin meatballs

Remember those grape jelly marinated meatballs your Grandma used to make? Well, lovelies, these aren’t your Grandma’s meatballs! Let me introduce you to beefy, gingery, hoisin glazed delish. Tailgating never looked (or tasted) so good! I had a chance to cook these up in the Atlanta Plugged In Kitchen with Suzanne Bentley, from the Georgia Beef Board!

Hoisin and Ginger Glazed Meatballs

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Ingredients

For the meat

2 pounds ground beef
3-4 garlic cloves chopped
½ cup spring onion
½ cup cilantro
1 jalapeno chopped up
1 egg
2 Tb fresh ginger
(1 Tb butter and 1 Tb oil for browning)

For the Sauce

¾ cup hoisin sauce
¼ cup soy
¼ rice vinegar
2 Tb sriracha
1 Tb sesame oil
3 Tb fresh garlic
Sesame seeds for garnish

Instructions

Mix ground beef with garlic, onion, cilantro, jalapeno, egg and fresh ginger.
Roll into golf ball sized balls and brown the outside of the meatballs in 1 Tb butter and 1 Tb oil in a large non stick pan for 2-3 minutes. (They will still be raw in the middle).
Put browned meatballs into the crockpot, cover with sauce and set to LOW for 2-3 hours.
Sprinkle with sesame seeds and more spring onions before serving.

https://whatsonparkersplate.flywheelsites.com/2014/09/hoisin-and-ginger-glazed-meatballs/

Video: Low Carb Bacon Bowls Stuffed With Caeser Salad

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Bacon bowls? Wha-what?? Oh yes, lovelies. This is my idea of low carb perfection! And you don’t need anything fancy to make them– just some bacon, tinfoil and a muffin tin. The caeser salad is absolutely fabulous— extra garlicky by design, but if you don’t want the kick, you can just cut down a bit on the garlic. This is major delish– and major WOW factor if you’re serving dinner to guests. Edible bacon bowls stuffed with caeser? You’re welcome.

Low Carb Bacon Bowls Stuffed With Caeser Salad

Hosted by imgur.com " title="Low Carb Bacon Bowls Stuffed With Caeser Salad" alt="Low Carb Bacon Bowls Stuffed With Caeser Salad" />

Ingredients

For the bacon bowls

3 slices of bacon for each bacon bowl
Muffin tins

For the Caeser salad

2 egg yolks
4 anchovy filets
4 garlic cloves (if you don’t want it this garlicky, reduce to 2 garlic cloves)
1 Tb Dijon mustard
2 Tb water
Juice from ½ lemon
¼ cup fresh grated parmesan (plus a little extra to top on salad)
Fresh grated pepper
1/2 cup olive oil
Romaine lettuce

Instructions

For the bacon bowls

Take large muffin tins, turn upside down and coat with tin foil.
Cut one slice of bacon in half and lay over first muffin cup. Put the second half over the first half so it forms an "X".
Repeat with another slice of bacon cut in half so you have covered the outside of the muffin cup with a "bacon star."
Wrap a third piece of bacon around the outside of the muffin cup.
Repeat with more bacon for additional bacon bowls.
Bake at 400 for 20-30 minutes (watch to see if they are getting crispy.)
Take out of oven, slip bacon bowls off muffin cups and place INSIDE muffin tins. Bake for another 5 minutes to crisp up the inside of the bacon bowls.

For the Caeser salad

In food processor, blend egg yolks, anchovies, mustard, water, lemon juice and parmesan cheese. While food processor is on, add 1/2 cup olive oil to emulsify.
Toss dressing with romaine and add cracked pepper and extra parmesan.
Fill bacon bowls with caeser salad.

https://whatsonparkersplate.flywheelsites.com/2014/07/video-low-carb-bacon-bowls-stuffed-with-caeser-salad/

Chilled Cucumber Avocado Soup

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I never have been a fan of gazpacho– to me, it kinda feels like you’re just eating salsa…but as the weather gets warmer, there’s nothing like a chilled cucumber avocado soup. Without the cucumber addition, the texture is thicker and you might as well be shoveling guacamole into your pie hole. (Not that there’s ANYTHING wrong with that, btw). Love the fresh factor that the Cuke’s add!

This is a great soup to serve before a heavier meal– or if you’re doing a little spring cleaning and opting for a detox menu, it is filling and super nutritious. And, unlike most of my posts, (ahem, BACON) it qualifies as vegan/vegetarian, SHOCKER!

It kept well in the fridge for an additional 24 hours after I made it. If you want a thinner consistency, just add more of the coconut “water” from the coconut milk can.

Cucumber Avocado Soup

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Ingredients

2 peeled cucumbers
2 garlic cloves
3 avocados
2 Tb coconut cream (the thick cream that floats to the top of a can of coconut milk)
2 Tb coconut water (the residual "water" under the coconut cream)
2 slices pineapple (fresh or canned)
1 Tb fresh pineapple juice
1 tsp salt plus more to taste
juice from 1/2 lime
kosher salt to taste
fresh cilantro for garnish

Instructions

Blend everything together in a blender or food processor. Serve chilled.

https://whatsonparkersplate.flywheelsites.com/2014/04/chilled-cucumber-avocado-soup/