Category Archives: Desserts

Beach Bag Winner Announced!

Hannah winnerCongratulations to Hannah Pfoutz Grieco!

I asked y’all to submit a pic with a body part that you love— and a few sentences why…This incredible Mom to 3, mega-half marathoner (soon to be marathoner) and super cool chick submitted this:

“It’s so easy to be frustrated, trying to lose the baby weight.  But after baby #3 was born, I found a new love of running!  And for the first time in my life, I am starting to love my thighs.  These quads will carry me through my first marathon this October!” 

CONGRATS HANNAH!

And here’s another reminder of what the goods are inside the beach bag!

Your “Toes in the Sand Basket” includes:

Trio of Parrano Cheeses–  Parrano Originale:  I love the smooth, creamy finish.  This cheese lasted about 11 seconds before it was totally inhaled.   Hollandse Chevre:  Um, hello buttery delish!  Put this on a cracker with some Pâté and OMG! Melkbus 149: This is my favorite of the three and totes melt-in-your-mouth decadence.  Ridiculously good.

Simply Balanced Apple Slices: These freeze dried fruits have the crunch factor that I crave!  Super healthy and a great substitute for chips—and this snack won’t wreck your bikini diet!

Neutragena Ultra Sheer Body Mist – A girl’s got to protect her skin!  This is the best protection against UVA-aging and UVB-burning rays in a spray that’s super light and isn’t greasy.  Plus, it’s sweatproof and is easy to apply….

Gleam Body Radiance:  Developed by superstar makeup artist Melanie Mills who headed up the makeup department for Dancing With the Stars….Now she’s bottled her beautiful bronze for the masses—and it’s incredible.  Adding a little “gleam” to your sun kissed bod never looked so good!

O.N.E. Coconut water:  Low in calories, naturally fat- and cholesterol free, more potassium than four bananas, and super hydrating— coconut water is loaded with benefits. It’s also a great thirst quencher when you’re lounging in the sand!

Beach Accessories- Towel, Frisbee, oversized beach hat: Gotta have a Frisbee on the beach to show off that gorg bod!  When you’re ready to relax, sport an oversized, stylish hat on your lush beach towel.

Cameron Diaz’s The Body Book:  One of my favorite actresses, Cameron Diaz, tells an inspiring personal story backed by science about the mind/body connection.  A must-have beach read!

Guenoc Cabernet: One of my fave big reds! Hints of vanilla and black cherry make this a perfect pairing with Parrano cheeses…or, turn it into a pitcher of delish Sangria with fresh fruit.

Yummy Beach Bag Giveaway!

basketI was pretty stoked when the folks from Parrano Cheese contacted me about being part of a select group of foodie bloggers to take part in their delish giveaway!  We were given themes to participate in Parrano’s Picnic Campaign— I chose to put together a “Toes in the Sand Basket” now that I’ve got my bikini body back, y’all!   Check out the yummy compilation– from wine and cheese to the most perfect bronzer on the planet and some inspiration from the gorgeous Cammy Diaz.  I consider this a LOVE MY BODY BAG…this is all about embracing our inner goddess and feeling good about what we’re putting in our bodies (delish low carb Parrano cheese!) and on our bodies– (hello sunscreen!)

So, how do you win?

I want to know: What body part do you love and what do you do for yourself to feel beautiful inside and out?   So often we focus on what we want to change– our thighs, our stretch marks, our blotchy skin tone…instead of relishing in our gorgeously flawed selves.  Email me a selfie with a sign that says “I LOVE MY (*blank*)” and a couple sentences about what you do to feel beatiful!  Send submissions to: parker at whatsonparkersplate.com.

Deadline to enter is Wednesday, June 18th at 12:00am EST.

Winner will be announced Wednesday,  June 25th at 12pm EST.

Your “Toes in the Sand Basket” includes:

Trio of Parrano Cheeses—  Parrano Originale:  I love the smooth, creamy finish.  This cheese lasted about 11 seconds before it was totally inhaled.   Hollandse Chevre:  Um, hello buttery delish!  Put this on a cracker with some Pâté and OMG! Melkbus 149: This is my favorite of the three and totes melt-in-your-mouth decadence.  Ridiculously good.

Simply Balanced Apple Slices: These freeze dried fruits have the crunch factor that I crave!  Super healthy and a great substitute for chips—and this snack won’t wreck your bikini diet!

Neutragena Ultra Sheer Body Mist – A girl’s got to protect her skin!  This is the best protection against UVA-aging and UVB-burning rays in a spray that’s super light and isn’t greasy.  Plus, it’s sweatproof and is easy to apply….

Gleam Body Radiance:  Developed by superstar makeup artist Melanie Mills who headed up the makeup department for Dancing With the Stars….Now she’s bottled her beautiful bronze for the masses—and it’s incredible.  Adding a little “gleam” to your sun kissed bod never looked so good!

O.N.E. Coconut water:  Low in calories, naturally fat- and cholesterol free, more potassium than four bananas, and super hydrating— coconut water is loaded with benefits. It’s also a great thirst quencher when you’re lounging in the sand!

Beach Accessories- Towel, Frisbee, oversized beach hat: Gotta have a Frisbee on the beach to show off that gorg bod!  When you’re ready to relax, sport an oversized, stylish hat on your lush beach towel.

Cameron Diaz’s The Body Book:  One of my favorite actresses, Cameron Diaz, tells an inspiring personal story backed by science about the mind/body connection.  A must-have beach read!

Guenoc Cabernet: One of my fave big reds! Hints of vanilla and black cherry make this a perfect pairing with Parrano cheeses…or, turn it into a pitcher of delish Sangria with fresh fruit.

**Disclaimer: As a blogger chosen to participate in this contest, I was provided with Parrano products and $100 to choose items for my basket.  The basket items were chosen by me and not suggested by anyone else.  I was not given any additional compensation to participate in this contest.

 

 

Memorial Day Delish

Happy Memorial Day weekend, y’all!  Time to fire up the grill and throw back a cocktail (or three!)

Here are some of my all-time favorite ‘kick-off to summer’ recipes….

Fresh Mozzarella, Basil and Watermelon Skewers

Skewers

 Marinated Flank Steak

flank steak

Jalapeno Poppers

These poppers are hotties.

These poppers are hotties.

Grilled Mahi Mahi with Tarragon Butter Sauce

mahiLow Carb Margarita

Parker's Skinny Margarita

Parker’s Skinny Margarita

 Mardi Gras Wings

mardi gras

 Guilt-Free Lemon Cheesecake

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

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

 

Blueberry Chocolate Crumble Pie

blueberry pie

Low carbers, look away now….This is majah dangerous, y’all!

I wanted to make a special dessert for my favorite camera dude and his awesome wife….She said she likes desserts you can warm up and put ice cream on.  This is chocolate-y, creamy, blueberry yum in a pie plate.  Carb overload?  Fuh-gettaboutit.  Just get your butt to the gym in the morning. It’s worth it!

Blueberry Chocolate Crumble Pie

" title="Blueberry Chocolate Crumble Pie" alt="Blueberry Chocolate Crumble Pie" />

Ingredients

    For the pie filling
  • One Pillsbury Pie Crust
  • 3 cups fresh blueberries
  • 3/4 cup sugar
  • 3 Tb flour
  • 1/2 tsp cinnamon
  • sprinkle of nutmeg
  • pinch of kosher salt
  • 1 tsp fresh lemon juice
  • 1 cup chocolate chips
  • For the crumb crust
  • 1 stick of butter plus 3 Tb for topping
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup flour
  • sprinkle of cinnamon and nutmeg

Instructions

    For the pie filling
  1. Preheat oven to 400
  2. Line a 9 inch pie dish with one pre-made crust (I like Pillsbury best)
  3. Sprinkle 1 cup of chocolate chips on top of the crust and bake for 10 minutes.
  4. In a bowl, mix berries with sugar, flour, salt, spices and lemon juice.
  5. Take pie out of the oven and pour in the berry mixture on top of the melted chocolate chips.
  6. For the crumb crust
  7. Using fingers, mix ingredients until crumbly and sprinkle over the blueberry filling. Place 3 Tb of butter on top of crumb crust before you place in oven.
  8. Bake at 400 for 35 minutes.
https://whatsonparkersplate.flywheelsites.com/2014/05/blueberry-chocolate-crumble-pie/

And on a sentimental note, the filling is my Grandma Ronnie’s recipe– the crumb topping is my Grandma Parker’s recipe!  Best combo of Grandma legacies!

Post Cinco de Mayo Pineapple Coconut Smoothie

coconut pineaple smoothieI don’t know about y’all, but this little Gordita overdid it with the booze and cheese lastnight. Copious amounts of cheese, guacamole, margaritas and more cheese– and more tequila.  Someone may have even put some bacon on her taco, just sayin’.

seis

So, this morning, I made the most refreshing pineapple coconut detox (non)cocktail.  I mixed 2 cups of fresh pineapple with a few Tb of coconut cream– that yummy, thick cream that you find at the top of a can of coconut milk when you open it up.  (Not the coconut milk in the carton– you have to get the full fat cans of the good stuff. Thai Kitchen is my favorite brand.)  Put that in a food processor or blender and chill it— DIVINE.  Feeling no bueno about that Cinco de Mayo bender?  This is the best Seis de Mayo detox drink ever.  (Although Malibu rum might be a nice addition, but that’s just me being an enabler….)

Pineapple Coconut Smoothie

Ingredients

  • 2 cups fresh coconut
  • 3 Tb coconut cream (from the can)
  • 1/4 cup coconut water (more if you want to thin it out)

Instructions

  1. Blend ingredients together until smooth.
https://whatsonparkersplate.flywheelsites.com/2014/05/post-cinco-de-mayo-pineapple-coconut-smoothie/

 

Coconut Mango Sorbet

mango sorbetWhen I was planning the menu for my last cooking class, I wanted to showcase a simple, healthy dessert that would compliment the spicy Thai peanut sauce entree we were making.

Introducing: Coconut Mango Sorbet!

You don’t need an ice cream machine to make it– just a blender or a food processor.  It’s super refreshing and was a huge hit with my class.  It’s easy to make ahead or in bulk, so you can keep dessert or a healthy snack frozen for the kiddos!  There’s a hint of turmeric in this sorbet which accents the beautiful yellow mango color– and adds a really exotic flavor profile.  Plus, it’s packed with antioxidants.  DEEEEEELISH!

Coconut Mango Sorbet

" title="Coconut Mango Sorbet" alt="Coconut Mango Sorbet" />

Ingredients

  • 1 (16oz) bag of frozen mango
  • 3 Tb coconut cream
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • 5 Tb honey
  • 1/2 tsp turmeric
  • 1/2 tsp fresh ginger (Gourmet Gardens tube)
  • 1 tsp fresh lemon juice
  • 2 Tb coconut meat
  • shredded coconut and mint for garnish

Instructions

  1. Put all of the ingredients in a food processor and blend until smooth. Put sorbet in the freezer until ready to serve. Top with shredded coconut and mint. (4-6 servings)
https://whatsonparkersplate.flywheelsites.com/2014/04/coconut-mango-sorbet/

 

Low Carb Peanut Butter Cheesecake Muffins

bites

This picture does not do these little morsels of delish justice.  They are reeeeeeaaaaallllllly good.  It’s a recipe I modified from Smitten Kitchen’s sugary carb version….I didn’t sub out sugar free chocolate chips, but if you want ULTRA low carb, opt for that instead of the semi-sweet chocolate chips.

If you can picture me at 2am, the night before my first cooking class, I was totally stressing about prepping and realized at that late hour that I needed to make something for the ladies to munch on when they arrived.  So, with copious amounts of peanut butter and cream cheese in my kitchen, this seemed like a winner.  I converted Smitten Kitchen’s recipe into muffins– and by the Grace of Low Carb Gods, it all worked out.  The women in my class went nuts over these!!  The ganache is to die for.  You can make the muffin or the regular cheesecake version– both were sublime.

Low Carb Peanut Butter Cheesecake

Ingredients

    For the Almond Crust
  • 1 cup raw sliced almonds
  • 1 Tb Brown Sugar Splenda
  • 1 tsp cinnamon
  • 1 stick of butter melted
  • For the Fudge Layer
  • 1 cup heavy whipping cream
  • 13oz semisweet chocolate
  • 2 Tb smooth peanut butter
  • For the Cheesecake Layer
  • 2 (8oz) packages of full fat cream cheese, at room temperature
  • 1 ¼ cups smooth peanut butter
  • ½ cup Truvia
  • ¾ cup sour cream
  • 3 large eggs
  • 2 tsp vanilla extract
  • For the Ganache Topping
  • ½ cup heavy whipping cream
  • 5 oz semisweet chocolate
  • 1 Tb smooth peanut butter

Instructions

  1. Make almond crust: In a food processor, blend almonds, brown sugar and cinnamon together until finely ground. Drizzle in melted butter and process until crumbs begin to stick together.
  2. Transfer crumbs to prepared pan. Press crumb mixture into muffin tins or on bottom of springform pan. Chill crust until next step.
  3. Make fudge layer: Bring cream to simmer in large saucepan. Remove from heat; whisk in chocolate and peanut butter until chocolate is melted and mixture is smooth. Pour into bottom of chilled crust and spread in an even layer. Freeze until ganache layer is firm, about 30 minutes.
  4. Heat oven: To 325°F.
  5. For the cheesecake layer: Using an electric mixer or a standing mixer, beat cream cheese, peanut butter, and Truvia until well-blended and fluffy. Beat in sour cream, then eggs, one at a time, and vanilla. Mix until smooth. Pour over fudge layer that has set in the freezer.
  6. If using a springform pan, wrap foil around it and place on middle baking rack. If using muffin tins, just place on middle baking rack.
  7. To bake: Bake cake until slightly firm to the touch and the top appears dry, about one hour. The center two inches should only move slightly when pan is gently shaken. Transfer cheesecake to rack in the fridge until fully cool, at least three hours.
  8. For the ganache topping: Heat cream in a small saucepan until simmering.
  9. Off the heat, whisk in choocolate and peanut butter, if using. Pour onto chilled cheesecake and spread to the edges. Return cheesecake to the fridge until the ganache sets, about 30 minutes.
https://whatsonparkersplate.flywheelsites.com/2014/04/low-carb-peanut-butter-cheesecake-muffins/

Peanut Butter Goodness

amhq

Parker’s Plate went national for the first time, y’all!  Whoohoo!!  Here’s a link to the segment on AMHQ, the Weather Channel’s new banner show.

Posing with one of my favorite TV personalities of all time-- Sam Champion

Posing with one of my favorite TV personalities of all time– Sam Champion

When I landed my first on-air TV job back in 2002, I kicked it as a one-man-band for News 12 The Bronx and was also working as an overnight writer at WNBC in Manhattan.  It was a brutal schedule, but I was determined to climb up the TV News ladder.  I’ll never forget driving my clunker Oldsmobile to work every day (and night).  The Delta ’88 had a red leather interior and I had to use safety pins to hold up the sagging headliner.  Fancy!!!  I sooo wish I had a pic!!  Back then, Sam Champion was the meteorologist for the local ABC station, WABC. He was always one of my favorite on-air personalities– and continued to be when he moved on to Good Morning America.

So, fast forward 12 years, I was absolutely honored to be a guest on AMHQ, Sam Champion’s new show on the Weather Channel.  It was National PB&J day, so I got to tout the benefits of peanut butter and join the hosts in making their favorite peanut butter and jelly sandwiches!  It was freaking awesome.  Talk about an adrenalin rush!!  A live national spot is pretty much this girl’s dream come true.  It’s hopefully the first of many to come! ( :

To pay homage to peanut butter, here are my Top 3 peanut butter recipes….And if you want my favorite sam’wich, you gotta slather on peanut butter, Nutella and stuff it with bananas.  Boom.

bombs 2Low carb, Sugar Free Chocolate Peanut Butter Bombs

pb cookiesLow Carb, Gluten Free Peanut Butter Cookies

bacon candyLow Carb  Candied Bacon Dipped in Peanut Butter

 

 

Super Tender Chicken Tenders with Sriracha Mayo

chicken tenders

This recipe puts the TENDER in chicken tenders.  It’s so easy, y’all.  In my cooking experience, it’s all about using a combo of butter and oil in a grill pan with the right timing.

One of the most common mistakes people make when cooking chicken on the stove top is putting it into the pan wet.  You will never get a good sear on any meat if it’s wet.  As soon as you take the chicken out of the package, dry it off on paper towels.  I season both sides with steak seasoning and a sprinkling of paprika.

Heat up a grill pan on medium/high heat and make sure your butter is “melty and bubbly” when you put your chicken in the pan.  I have 2 of these Circulon 12″ grill pans and use them almost every night.  They are awesome!!!

grill pan

Those ridges make beautiful sear marks!

Once you put your chicken in the grill pan, take the Beatles advice and just “let it be.”  For 7 minutes, DO NOT TOUCH IT.  Let it get a good sear– put your timer on and after 7 minutes, flip it. Then DO NOT TOUCH IT for another 7 minutes.  Turn the heat off, let it rest for 5 minutes and dig in.  It’s tender, tender, tender!!  I love the Sriracha mayo– you can make it even spicier by adding more of the hot stuff.

Super Tender Chicken Tenders with Srirachi Mayo

" title="Super Tender Chicken Tenders with Srirachi Mayo" alt="Super Tender Chicken Tenders with Srirachi Mayo" />

Ingredients

  • 1 package of boneless, skinless chicken tenders
  • Paprika
  • Steak seasoning
  • 2 Tb butter
  • 1 Tb olive or canola oil
  • 1/4 cup full fat mayo (I like Duke's best)
  • 2 Tb Sriracha Rooster sauce
  • 1 tsp garlic or garlic puree in the tube (I use the tube of Gourmet Garden)

Instructions

    For the chicken tenders
  1. Dry off chicken with paper towels.
  2. Sprinkle both sides of chicken tenders with steak seasoning and paprika
  3. Heat up butter and oil in a grill pan on medium/high heat
  4. When butter is bubbly, put chicken tenders into grill pan (don't overcrowd- you may need to do 2 batches)
  5. Put timer on for 7 minutes and don't move chicken around in the pan!
  6. Flip over and let sear on the other side for another 7 minutes.
  7. Turn off heat and let chicken rest for 5 minutes.
  8. For the Sriracha Mayo
  9. Mix together the mayo, Sriracha sauce and garlic until combined.
  10. Serve with chicken.
https://whatsonparkersplate.flywheelsites.com/2014/03/super-tender-chicken-tenders-with-sriracha-mayo/

Chocolate Kahlua Banana Bread

Chocolate Kahlua Banana Bread Finished

 

Feast your eyes on that picture, lovelies.  Hot, buttery, melt-in-your-mouth chocolate-y, Kahlua-y, yumyum.

I may, just may have broken my low carb diet for a piece.  Or three.

I didn’t think it could get any better than my Bourbon Banana Bread.  It did.

You’re welcome.

Delicious Banana Bread

Chocolate Kahlua Banana Bread

Chocolate Kahlua Banana Bread

Ingredients

  • 1 cup sugar
  • 1/2 cup butter
  • 3 ripe bananas
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 1 Tb vanilla extract
  • 2 Tb Kahlua
  • pinch of kosher salt
  • 1 cup semi-sweet chocolate chunks or chocolate chips

Instructions

  1. Preheat oven to 350.
  2. Cream butter and sugar with the paddle attachment in a standing mixer.
  3. Add the rest of the ingredients and blend on medium speed until smooth, about 2 minutes.
  4. Bake in a greased bread pan for 55 minutes.
  5. Slather with butter and eat it up!
https://whatsonparkersplate.flywheelsites.com/2014/02/chocolate-kahlua-banana-bread/