Category Archives: Dude Food Dishes

Chipotle Gouda Stuffed Chicken

Chipotle Gouda Stuffed Chicken with Cream Sauce

Chipotle Gouda Stuffed Chicken

What’s that old saying about feeding a man for a lifetime if you teach him how to fish?  Well, in my case, give me a chicken and I’ll teach you how to stuff it….Give me a chicken with chipotle gouda cheese and you’ll be getting requests for it for a lifetime, LOL!  This is one of those recipes where I tested it out on my man, JP, and he put down his fork, threw back his head and uttered something along the lines of, “OOOOOOOOMYGODPARKERTHISISTHEBESTCHICKENEVER!!!”

In the last 8 years, I have fed this man many a chicken dish, so I promise you, this one’s a keeper!

Stuffed chicken sounds fancy and complicated, but this recipe is really easy– you just need to pay attention to your cook time to make sure you don’t dry out the chicken.  I think the best way to cook chicken like this is frying it on the stove top and then finishing it off in the oven for a few minutes.  Always, always test it first to make sure it’s cooked through.

I created this deliciousness for the Western Dairy Association, who works on behalf of dairy farm families in Colorado, Montana and Wyoming.  WDA is celebrating 80 years of helping dairy farm families tell their stories. Check out the Western Dairy Blog  to read about the families who have been dairying for over eight decades!  A whopping 97% of dairy farms in the US are family owned and operated, so it’s pretty cool that every dairy purchase supports those hard working families!  And, at about 25 cents a glass, few foods deliver milk’s powerhouse of nutrients in such an affordable and available way.

You can make this recipe with any cheese you like– sharp cheddar would be delish, swiss cheese would be scrumptious, but I wanted to really take the flavor to a new level with the hint of chipotle peppers. The subtle spiciness of the chipotle gouda doesn’t overpower the dish at all– it’s actually really balanced.  I also really dig the textures of this meal– the crunch of the panko breaded chicken and the smooth, velvety cheese sauce are guaranteed to impress.

And, I mean, just look at that creamy, melty cheese in the middle!  

Chipotle stuffed chicken  I prefer frying the rolled up cutlets first, but you can bake them as well— just keep them in an oven at 375 degrees for about 30 minutes.  If you do decide to fry them, make sure the oil is not too hot.  I keep it on medium heat, just hot enough to hear a sizzle, but not snapping, popping hot.  If the heat is cranked too high, you’ll end up with a burned outside and raw inside– no bueno!

I suggest serving a simple salad with these— they’re rich enough and loaded with enough veggies on the inside that you really don’t even need another side dish!

chipotle stuffed chicken

Chipotle Gouda Stuffed Chicken with Cream Sauce
Chicken breasts stuffed with chipotle gouda, roasted red peppers and spinach with a creamy, cheese sauce.
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For the Chicken
  1. 4 chicken cutlets (or breasts pounded thin)
  2. 4 roasted red peppers drained
  3. handful of fresh spinach
  4. 4 slices of chipotle gouda (or chipotle cheddar) *not too thinly sliced!
  5. Italian seasoned panko or breadcrumbs
  6. flour
  7. egg wash
  8. canola oil
  9. toothpicks
For the sauce
  1. 1/2 cup chipotle gouda
  2. 1/2 cup full fat mayo
  3. 1/2 cup milk
  4. 1-2 Tb adobo sauce (the sauce that's in a can of chipotle peppers)
  5. kosher salt to taste
For the chicken
  1. Preheat oven to 375.
  2. Wash and dry the cutlets.
  3. Lay out the chicken flat and layer with spinach leaves, then roasted red pepper, then cheese. The peppers won't be a perfect fit on the chicken, so cut them in pieces to lay flat on top of the chicken.
  4. Roll up the cutlets and secure with toothpicks.
  5. Dredge rolled chicken in flour first, then egg wash, then panko
  6. Heat up about an inch of canola oil in a wide rimmed frying pan on medium heat.
  7. Using tongs, place rolled chicken in oil and fry on all sides until golden brown, about 7-10 minutes total.
  8. Drain on paper towels and put chicken on a baking sheet.
  9. Bake for 10-12 minutes until cooked through. Make sure to test chicken before you put it in oven, and then again after 10 minutes or so. If the cutlets are super thin, they'll cook faster.
For the sauce
  1. Combine cheese, mayo, milk and adobo sauce in a small saucepan until melted and combined. Season with kosher salt to taste.
  2. Pour sauce over chicken when ready to serve.
Notes
  1. If you prefer to bake the rolled chicken without frying, bread the roll ups, then bake at 375 for 25-30 minutes until cooked through.
What's on Parker's Plate? http://whatsonparkersplate.com/
 Happy National Dairy Month!  For the perfect dairy delicious dessert, check out my mini no bake key lime cheesecakes.

*This recipe and post were created for the Western Dairy Association but all opinions are my own.

Bacon Cheddar Burgers

Bacon Cheddar Burgers

Bacon Cheddar Burgers

A Star Studded Memorial Day is pretty awesome.  But a BACON and CHEDDAR studded Memorial Day is even better.  Better with cheddar…. see what I did there?  Of course you did, because resident Burger Bacon Babe is here with the delish!  Introducing bacon cheddar burgers…

Just look at those beefy nooks and crannies with cheese and bacon!  OMG.bacon cheddar burger

bacon cheddar burger

Just look at that cheese crust that forms on the burger patty!  ^^^^^  Aw, yeah, baby, that’s my kinda burger!

Bacon Cheddar Burgers
Bacon and Cheddar studded beef burgers
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Ingredients
  1. 2 pounds ground beef
  2. 3/4 cup shredded sharp cheddar
  3. 6 slices bacon thinly snipped with kitchen shears
  4. kosher salt and pepper to taste
Instructions
  1. Fold cheddar and bacon pieces into ground beef. Do not over work or the meat will get tough. Form into patties and sprinkle salt and pepper on each one.
  2. Grill until cooked through to desire temperature.
What's on Parker's Plate? http://whatsonparkersplate.com/
Seriously, you can mix up the flavors and do any kind of cheese your little heart desires– swap up with blue cheese and mushrooms, or a spicy havarti with jalapeno– the options are endless. I found these adorable star ramekins at Target and created a little burger bar on set when I was doing my segment at NBC in Macon. 

What a perfect way to wrap up my tour with the Georgia Beef Board and to pay tribute to the 15,000 beef cattle operations in Georgia– there are cattle in every single one of Georgia’s 159 counties, believe it or not!  

And don’t forget the health benefits of beef…(OK, so bacon and cheddar aren’t exactly a health benefit– I consider them an accessory to the healthy part!)  But the stats are legit:  There are 29 lean cuts of beef and only 160 calories in 3 oz of beef.  Plus, it’s loaded with protein, iron and Vitamin B12. 

B also stands for Burger.  And Bacon.  And the next letter is C.  Which stands for Cheddar.  You see where I’m going with this, right?

Happy Memorial Day!  Get your grill on!

NBC Macon

Meatball Lollipops

lollipopmeatball

Can we talk for a minute about meat on a stick?  This is not the carnival style version or boring old shish kebabs.  These are meatball lollipops, people!  And they will make everyone at your party come back for seconds– including the kiddos.

My grandma Ronnie taught me the best trick for tender meatballs while avoiding those chunks of onion and garlic and parsley that can sometimes ruin the mouth feel of the best bite.  Instead of doing the work to chop and dice, simply pop the onion, garlic and the parsley together into the food processor (or blender) and pulverize it.  You get a savory puree that gives the ground beef all of the flavor without all the chunks.  Brilliant!  Granda Ronnie was a baller in the kitchen– she LOVED making Italian food and I’m still working to replicate her sauce recipe.

You can sear off the meatballs in a fry pan before putting them in the oven, but I’ve found baking them is easiest and super low maintenance.  You can also make a larger portion of the meatball batter and freeze it for a later date. Or add some variety to the menu and pop the meatballs into slider rolls to serve at your next party.  They’re always a hit!

meatballslider

Meatball Lollipops
Tender, savory meatballs dressed up with sauce and lollipop sticks for easy eating.
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Ingredients
  1. 2 pounds ground beef
  2. 1/2 large sweet onion
  3. 3 garlic cloves
  4. handful of parsley (about a cup loosely packed)
  5. 3/4 cup grated parmesan (not the bottled fake stuff)
  6. 1/4 cup tomato pesto (sub tomato paste if you can't find the pesto)
  7. 1/4 cup cream
  8. 1 egg
  9. 1 Tb Italian seasoning
  10. 1 Tb garlic powder
  11. 1 tsp kosher salt and pepper, plus more to taste
  12. 3/4 cup seasoned panko breadcrumbs
  13. Lollipop sticks (you can find them at your nearest craft store like Michael's or Hobby Lobby)
Instructions
  1. Preheat oven to 375.
  2. Put onion, garlic and parsley in food processor or blender and pulverize until pureed.
  3. Add puree to beef mixture and fold in the rest of the ingredients.
  4. Shape into golf ball sized meatballs.
  5. Spray a rimmed baking pan with cooking spray and bake meatballs for 30 minutes or until cooked through. Flip over half way through cooking.
  6. Insert lollipop sticks and lay out on a tray.
  7. Spoon your favorite tomato sauce on top of meatballs lollipops (and more cheese if you'd like) before serving.
  8. Garnish with chopped parsley.
What's on Parker's Plate? http://whatsonparkersplate.com/

Beef Burrito Bowls

beefbowltortillaGet out of the taco box and INTO THE BURRITO BOWL, y’all!  

These are my new favorite dish because they’re simple, but the homemade burrito bowls make your guests feel special– and you can eat the whole thing without a fork, a knife or a plate!

This month is National Beef Month and Georgia Beef Month, and I’ve partnered with the Georgia Beef Board and the North Carolina Cattlemen’s Association to create some outstanding beef recipes in May.  Twist my arm, why don’t you….you know I’m a low-carb lover and beef is something I crave for breakfast, lunch and dinner. Believe it or not, 3oz of lean beef only has 160 calories so you can power your day with protein and won’t get that dreaded snack attack mid-morning.  

For the burrito bowl, mix and match your favorite toppings– from sour cream to guacamole and black beans.  If you have a crowd coming over, it’s awesome to set up a “burrito bar” and let people help themselves and build their own bowls.  I cooked New York strip medium rare and then diced it up into bite size pieces for the mini burrito bowls, but feel free to change it up with another cut of steak– or even ground beef with taco seasoning.

Click here for a look at the burrito bowls live on WTVM in Columbus, GA!

Beef Burrito Bowls
Layers of burrito delicious inside an edible tortilla bowl.
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Ingredients
  1. taco size flour tortillas (corn tortillas don't hold their shape as well)
  2. sliced New York strip steak, cooked medium rare
  3. Mexican rice
  4. black beans
  5. guacamole
  6. roasted corn
  7. chopped cherry tomatoes
  8. chopped jalpenos (seeds removed)
  9. cotija cheese (or Mexican crumbling cheese)
  10. Hellman's Chipotle mayo
For the bowls
  1. Preheat oven to 375. Spray muffin tins with cooking spray and press tortillas into tins. Sides of the tortillas will fold inward a little-- just press them to the side and they'll end up in a cool shape.
  2. Bake for 10-12 minutes until hardened and slightly browned.
To build the bowls
  1. Layer with rice, beans, corn, guacamole and assorted toppings in whatever order you prefer.
  2. Drizzle with chipotle mayo.
  3. *To make your own chipotle mayo, mix 2 Tb adobo sauce from a can of chipotles into 3/4 cup mayo. Add 1 Tb honey and stir to combine.
What's on Parker's Plate? http://whatsonparkersplate.com/

Super Bowl Sammies: The Peyton Manwich vs. The Ham Newton

WhichWich?

2sams

I had soooo much fun coming up with these recipes for my segment on Good Day Atlanta!  Little secret here, when the Super Bowl comes around, I’m usually far more interested in what the menu is– than what teams are playing.  Sandwiches are one of my favorite things on the planet– so in the spirit of “SUPER BOWL,” here are some SUPER sized Sammies paying tribute to the quarterbacks on each team:  Peyton Manning from the Denver Broncos inspired The Peyton Manwich and Cam Newton from the Carolina Panthers inspired the HAM Newton.  See what I did there??

Since Colorado is famous for both buffalo and green chilies, I thought I would add some cheesy, crunchy glory and create the love child between a burger and burrito– Burgerito, anyone?  First, you start with 2 buffalo burgers topped with green chilies and pepper jack cheese.  Then, you wrap the burgers (buns and all) with a large flour tortilla, then top with cheese, and bake till the cheese is melty and the burrito is crunchy.  Then add green chili sauce and jalapenos.  Oh, yeah, meet the Peyton Manwich….

Burgerito!

Burgerito!

Gooey, cheesy, crunchy yum!

Gooey, cheesy, crunchy yum!

Burritofromabove

The Peyton Manwich
A Double Buffalo Burger with cheese wrapped in a burrito and topped with green chili sauce.
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For the Buffalo Burgers and Tortilla Wrap
  1. 1 1/2 pounds ground buffalo
  2. 1/2 pound ground chuck
  3. 3 Tb crunchy onions (in spice aisle)
  4. kosher salt and pepper to taste
  5. slices of pepper jack cheese
  6. green chilis
  7. Large flour tortilla
  8. shredded cheese
  9. pickled jalapenos
For the Green Chili Sauce
  1. 2 Tb canola oil
  2. 3/4 cup diced sweet onion
  3. 2 garlic cloves chopped
  4. 4 Tb flour
  5. 1 cup water
  6. 1 (27 ounce) can roasted green chills (diced)
  7. 1/2 cup white wine vinegar
  8. 1 tsp kosher salt
  9. 1 tsp black pepper
  10. 2 TB fresh lime juice
  11. 2 Tb honey
For the burgers
  1. Combine buffalo and chuck, fold in crunchy onions.
  2. Form into patties and season with salt and pepper.
  3. Cook until rare (they will cook more in the oven)
  4. Put 2 patties in buns and top with diced green chilis and pepper jack cheese.
  5. Wrap in a large flour tortilla and top with shredded cheese.
  6. Bake for 15 minutes at 400 until cheese has melted. Top with green chili sauce and jalapenos.
For the Green Chili Sauce
  1. In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions, garlic and jalapeno and saute until soft, about 4 minutes.
  2. Reduce the heat to medium, add the flour and stir constantly until lightly browned, about 2 minutes. Add the can of chilis 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved and sauce begins to thicken, about 10 minutes.
  3. Add honey, lime juice, salt and pepper. Puree in a blender or food processor. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.
To serve
  1. Spoon green chili sauce onto tortilla after it comes out of the oven.
Notes
  1. Green Chili sauce adapted from a Guy Fieri recipe.
What's on Parker's Plate? http://whatsonparkersplate.com/
Next on our Super-sized menu, The Ham Newton!  Years ago, I did a BBQ story at a local joint in South Georgia and they had a massive sandwich called The Big Jim.  It was loaded with various BBQ meats and topped with coleslaw and onion rings!  Like, Heart Attack on a Platter kinda sandwich!  Here we go….

TheHamNewton That’s 7 layers, y’all:  Texas Toast, Ham steak, pork BBQ, beef brisket, bacon, coleslaw and crispy onion rings.  OHHHHHEEEEEEMMMMMMMGGGGGGGEEEEEE.

HDSammy

The Ham Newton
7 layers of meaty delish
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Ingredients
  1. 2 pieces Texas Toast buttered and toasted
  2. 2 Tb mayo
  3. 1 small ham steak
  4. 1/4 pound pork BBQ
  5. 1/4 pound beef brisket
  6. 4 pieces of bacon
  7. 1/4 cup coleslaw
  8. 5 crunchy onion rings
Instructions
  1. Toast bread and spread with mayo.
  2. Layer with ham, pork BBQ, beef brisket, bacon, coleslaw and onion rings.
What's on Parker's Plate? http://whatsonparkersplate.com/
 And, there I am, stuffing the Whole Ham Newton into my pie hole on live TV.  SCORE!  The sandwich is actually bigger than Fox 5 anchor, Denise Dillon… ( :

Enjoy the game– and the sandwiches, folks! 

EatingSandwich

Short Ribs

Hoisin Glazed Short Ribs 2 Ways

Short Ribs

Tender, juicy hoisin glazed short ribs.

Dinner the night before….

Short rib tacos

Yummy, tender short rib tacos!

Turns into yummy…….LEFTOVERS! (wait, wait!  Keep reading!  These leftovers are reallyreallyreallyreally goooooooood!)

Hoisin glazed short ribs have been a staple in my entertaining rotation.  You pretty much can’t mess them up!  As long as you sear them in a pan with some oil and brown them on all sides before popping them into the crock pot, you will have fall off the bone, slam dunk DELISH.

I teamed up with the North Carolina Cattlemen’s Association to showcase a “two-fer” — a beef dinner recipe turned into a second meal for the next day.  Translation:  LEFTOVERS!  I promise y’all, it’s not going to taste like leftovers.  Which by the way, I never have understood why there is such an aversion to leftovers.  I swear, no matter how scrumptious my meals are and how much my family loves them, if I heat up the exact same meal the next night, there’s a groan that echoes around the room.  Like, REALLY?  I’m pretty sure everyone loved this last night….but no go for round 2?   I think it’s an emotional thing– as in, it’s never going to be as good as the first time, right?

Now, I’ve learned with a little creativity and a few fresh ingredients, you can transform your dinner into leftovers they’ll all love!

I actually discovered the hoisin glazed taco recipe on a fluke.  I was catering for a small dinner party and my short ribs were soooooo fall off the bone tender, that they had done just that.  They fell off the bone!  And they didn’t look stunningly gorgeous on the plate.  Like this pic which I snapped on the WCNC Charlotte Today set yesterday…

Charlotte Today set

Hoisin Glazed Short Ribs on the Charlotte Today set.

So, I made some quick decisions, grabbed some tortillas, some cilantro, jalapenos and cheese and transformed my short ribs into gourmet tacos.  My dinner party guests never knew about the swap out!  But necessity is the mother of invention, right?  Now, I had the perfect plan for my segment on Charlotte Today with my friends at the North Carolina Cattlemen’s Association.

Taco toppings

Get creative with your taco toppings! I love adding cilantro, scallions, cheese and lime!

Beef is big business in North Carolina — there are 810,000 cattle throughout North Carolina’s 100 counties.

NC Cattle

There are over 800,000 of these guys in North Carolina!

And there are big benefits to having beef as a regular part of your diet:

  • A single 3-ounce serving of beef – about the size of an iPhone or a deck of cards – provides more than 10 essential nutrients and about half of your Daily value for protein in around 170 calories.
  • Protein-rich foods – like beef – can help you satisfy your hunger and maintain a healthy weight.
  • Research shows spreading protein intake evenly throughout the day may be the most beneficial for overall health & wellness. Aim for around 25-30 grams per meal, plus snacks, to start feeling the benefits of protein.

Plus, short ribs are affordable— they average just over $5 bucks a pound.  That’s a deal!

Check out the recipe here on Charlotte Today.

*This is a sponsored post, but all opinions and recipes are my own.

 

Hoisin Glazed Short Ribs Turned into Tacos
The perfect dinner of tender, juicy, short ribs turned into the perfect leftovers...Tacos!
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For the short ribs
  1. 2-3 pounds of short ribs (about 10 ribs)
  2. Kosher salt and fresh ground pepper
  3. 5 Tb vegetable oil
  4. 6 garlic cloves unpeeled
  5. 1 whole jalapeno
  6. 1 large sweet onion peeled and quartered
  7. 1 bottle of amber or dark beer
  8. 2-3 cups beef stock
  9. 3 Tb rice wine vinegar
  10. 3 Tb molasses
  11. 1 Tb soy sauce
  12. 1 cup hoisin sauce (plus an entire bottle of hoisin for the glaze)
  13. 2 Tb fresh ginger (or fresh from the Gourmet Gardens tube)
  14. Chopped scallions and sliced orange for garnish
For the glaze
  1. 1 jar of hoisin sauce
  2. 3 garlic cloves chopped
  3. 1 Tb butter
  4. Juice from ½ an orange
  5. Orange zest from ½ an orange.
  6. 3 Tb rice wine vinegar
For the tacos
  1. Leftover short ribs
  2. Leftover glaze
  3. flour tortillas (taco size)
  4. fresh chopped cilantro
  5. fresh chopped jalapeños
  6. Mexican Cotija cheese (or your favorite shredded cheese)
  7. Chopped tomato or pico de gallo
For the short ribs
  1. Pat the ribs with paper towel to dry them off. Season liberally with kosher salt and pepper. Heat the oil in a large heavy pot with a lid over high heat. Brown the ribs on both sides, in batches, about 3 minutes per side. (Don't crowd them or they won't brown evenly) . Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
  2. Meanwhile set crockpot to low. Put unpeeled garlic cloves, quartered onion and jalapeño and sprinkle a pinch of sea salt.
  3. Put ribs in the pot. Add all of the other ingredients. Ribs and veggies should be submerged in the liquid-- if not, add a bit more beef broth.)
  4. Cook on low for 5-6 hours.
For the glaze
  1. Saute chopped garlic cloves in butter on medium heat in a saucepan. Add entire bottle of hoisin sauce, rice wine vinegar, juice from ½ an orange and the zest from ½ an orange. Stir until combined and warmed.
  2. After the ribs have cooked in the crock pot, remove and put on a rimmed baking sheet. Brush glaze on ribs and broil for one minute to caramelize the sauce.
  3. Garnish with scallions and sliced oranges.
For the tacos
  1. Spread a spoonful of glaze on each tortilla
  2. Shred leftover short ribs with 2 forks (like you would do with pork bbq)
  3. Top tortillas with shredded short ribs, cilantro, jalapeños, cheese, tomatoes and any other of your favorite taco toppings.
What's on Parker's Plate? http://whatsonparkersplate.com/

Barking Bloody Mary and Sweet Honey Ham & Cheese Biscuit

Barking Bloody Mary

Barking Bloody Mary with Seared Smoked Brats and Fresh Okra.

Bloody Mary’s are the perfect cocktail to personalize and make utterly unique, because it’s all about the garnish.  And this tailgate season, sausage is the stand out!  (Bacon Bloody Mary’s are so last year!)  I teamed up with Johnsonville to come up with team themed Bloody Mary recipes and this might be my favorite Bloody Mary EVER.  It helps that the signature ingredient is Sweet Tea Vodka.  I mean, Georgia is the Sweet Tea State, after all!  I’m all about the combo of sweet and savory, so the the sweet tea flavor with the savory bite of the smoked brats is Bloody Mary perfection.

If you’ve spent any time in Georgia, you’ll know that okra is a favorite ingredient– so paying homage to the southern veggie, I’ve used it as a fresh garnish, along with a little bit of spicy, tangy okra juice.

Pairing with this Georgia favorite is a honey brushed ham and cheese biscuit.  Can I get an AMEN, y’all?  I mean, seriously.  In my humble opinion, the best biscuit recipe on the planet is from Southern Phenom Chef, Virginia Willis.   But, if you’re not up to the task to make them homemade, then grab a DIY ready bake version, slather on some honey mustard, a little shaved black forest ham and some swiss cheese.  Just make sure you brush a little melted butter and a drizzle of honey on the top of the biscuits and no one will notice they’re not homemade!  

But don’t think I’m partial to Georgia just cuz I’ve lived here for the last 9 years….Yesterday, I told you about my favorite Florida recipe for a Bloody Mary and Gator Eggs.  No matter who you’re rooting for this weekend in the Georgia/Florida match-up, these recipes are going to keep your friends and family cheering (to make you the full-time game day caterer!)

Ham and cheese biscuit

Sweet honey biscuits with melty swiss cheese, ham and slathered with honey mustard.

*This is a sponsored post but opinions are my own.

Barking Bloody Mary and Sweet Honey Biscuits with Ham and Cheese
Serves 4
Taste of the South! Signature Georgia Bloody Mary with Flaky biscuits slathered with honey mustard and melty swiss cheese and ham.
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Prep Time
15 min
Prep Time
15 min
For the Barking Bloody Mary
  1. 1 cup sweet tea vodka
  2. 3 cups Bloody Mary mix or tomato juice
  3. 1/4 cup okra juice
  4. 1/4 cup worcestershire sauce
  5. 2 teaspoons hot sauce
  6. 1 teaspoon celery salt
  7. 1 teaspoon ground black pepper
  8. 4 JOHNSONVILLE Smoked Beef Brats Links , grilled
  9. 4 okra spears
  10. 1 lime, sliced into wedges
  11. 1 lemon, sliced into wedges
  12. 4 skewers
For the Honey Ham and Cheese Biscuits
  1. 8 biscuits
  2. 1/2 pound black forest ham shaved
  3. 1/4 pound swiss cheese sliced thin
  4. honey mustard
  5. 1/4 cup melted butter
  6. honey to drizzle
For the Barking Bloody Mary
  1. In a shaker or pitcher, mix vodka, Bloody Mary mix or tomato juice, okra juice, worcestershire sauce, hot sauce, celery salt and black pepper.
  2. Pour into 4 glasses with ice.
  3. For the garnish, place Johnsonville Smoked Beef Brat link and okra into glass. Place a lime and lemon slice on rim of the glass.
For the Biscuits
  1. Preheat oven to 350.
  2. Prepare biscuits.
  3. Spread honey mustard on top and bottom insides of biscuits.
  4. Layer with shaved ham and swiss.
  5. Brush with melted butter
  6. Drizzle tops of biscuits with honey.
  7. Bake for 15 minutes or until cheese is melted.
What's on Parker's Plate? http://whatsonparkersplate.com/
Gator Eggs

Chompin’ at the Bit Bloody Mary and Gator Eggs

Chompin at the Bit

Fans will be “chompin’ at the bit” when they taste this delicious Bloody Mary!

Gator Eggs

Nothing like a creamy, melt-in-your-mouth Gator Egg washed down with a delish Bloody Mary!

It’s one of the most famous college rivalries EVER.  Florida vs. Georgia.  Georgia vs. Florida.  The game was first played in 1915 and has been played every season since 1926 with the exception of a war interruption in 1943.  Pretty cool history, eh?  The match up attracts huge crowds to Jacksonville, Florida (because the Dawgs and the Gators need to play on neutral ground!) which happens to be where I am spending a couple days showcasing some scrumptious “rival team inspired” drinks and dishes!

I actually got accepted to the University of Florida back in 1993, but I didn’t get assigned on-campus housing and my parents weren’t about to let my 18 year old self live off campus (and out of state) so young!  So, I never became a Gator– and by default, after living in Atlanta for almost a decade, I’m this close to being considered a Georgia fan!  (Just don’t call me a DAWG, y’all!!)

I teamed up with my friends at Johnsonville to make a Bloody Mary spread that will have you cheering with capital TEAM SPIRIT!  You know I have called myself the Bacon Babe from time to time…well, I have a new title.  Sausage Siren.  Oh yeah, baby!  Bacon Bloody Mary’s are soooooo last tailgate season.  Adding some smoky sausage as a garnish adds so much flavor to the drink, combined with a bit of Gatorade (emphasis on the GATOR!) makes it a smoky, citrus concoction that will have you and all your friends “chompin’ at the bit!”  What’s great about these Johnsonville sausages are that they’re already cooked, so it makes prepping so simple– you can just slice and go!  Garnishes are what make Bloody Mary’s so unique and such a stand out cocktail….the sausages look so good skewered on the top of the glass, don’t they?

Bloody Mary and Gator Eggs

Garnishes make a Bloody Mary a signature cocktail – I love the skewered Johnsonville sausage with cocktail onions.

Deviled eggs are one of my favorite things on the planet— if I’m at a restaurant and they have deviled eggs, I always have to order them and sample a new version, a different flavor.  When I make them at home, I add in a secret ingredient: Soft, salted butter.  It makes the yolk filling super velvety and rich!  Give these gator eggs a try– I loved them so much I scarfed down a few in my car on the way to my cooking segment at The Chat!  See video below and stay tuned for the Barking Bloody Mary tomorrow— I’m not playing favorites, y’all!

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

Chompin' at the Bit Bloody Mary and Gator Eggs
Serves 4
Florida fans will be chompin' at the bit with this smoky, citrus infused Bloody Mary and melt-in-your-mouth deviled eggs.
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Total Time
15 min
Total Time
15 min
For the Bloody Mary
  1. 1 cup Vodka
  2. 3 cups Bloody Mary Mix or tomato juice
  3. 3/4 cup lemon lime Gatorade
  4. 2 teaspoons hot sauce
  5. 4 JOHNSONVILLE Beddar with Cheddar Smoked Sausage Links, grilled and sliced in one inch pieces
  6. 1 lime, sliced into wedges
  7. 1 orange, sliced into wedges
  8. 8 gimlet onions
  9. 4 skewers
For the Gator Eggs
  1. 12 eggs
  2. 2 Tb softened, salted butter
  3. 1/4 cup mayo
  4. 1 Tb dijon mustard
  5. pinch kosher salt
  6. 2 Tb sweet red pepper relish
  7. black olives for garnish
  8. smoked paprika for garnish
For the Bloody Mary
  1. In a shaker or pitcher, mix vodka, Bloody Mary mix or tomato juice, Gatorade and hot sauce.
  2. Pour into 4 glasses with ice.
  3. For the garnish, assemble each of the four skewers with pieces of Johnsonville Beddar with Cheddar Smoked Sausage and gimlet onions on a skewer. Place a lime and orange slice on rim of the glass.
For the Gator Eggs
  1. Put eggs in a large sauce pan and cover with water.
  2. Bring to a boil and then turn heat off.
  3. Let sit in simmering water for 12 minutes.
  4. Take shells off and slice hard boiled eggs in half.
  5. Scoop yolks into a bowl and mix with butter, mayo, mustard, salt and red pepper relish.
  6. (I like to use an electric hand beater to really whip it all together for a nice texture.)
  7. Put filling in a plastic bag and pipe into hard boiled egg whites.
  8. Garnish with black olives and a sprinkle of smoked paprika.
What's on Parker's Plate? http://whatsonparkersplate.com/
 

Buffalo Blue Cheese Bites

Buffalo Chicken and Cheese Wonton Bites

Buffalo Blue Cheese Bites

Creamy, tangy buffalo chicken stuffed into crispy wontons topped with blue cheese and scallions.

There’s nothing quite like a juicy, tangy buffalo chicken wing dipped into blue cheese dressing.  It’s like a little morsel of Americana and I just love to dig in– whether it’s while I’m watching the big game or having a late afternoon snack.  I love the flavors, so it inspired me to create a different version of my old fave.  Meet buffalo chicken and cheese wonton bites.  That signature spicy, chicken kick is combined with the smooth texture of cream cheese with the crunch of wontons.  

This tailgate season, I’ve been making a lot of bite size recipes, because they’re easy to serve and even easier to eat.  These can be served hot or cold– I prefer them warmed up so the cheese gets all melty and delish!  Instead of cooking chicken, I make it easy by picking up a rotisserie chicken and chopping it up.

buffalo chicken bites

The perfect buffalo chicken bite!

buffalocloseup

When you want to pair these munchy little morsels with a beer, go with an IPA.  The buffalo chicken bites are big on flavor so they need a beer that can stand up to it!  An IPA has juicy hop notes that accentuate the spicy kick of the buffalo sauce and the earthiness of the blue cheese.

IPA with Buffalo Chicken Bites

Pair buffalo chicken and cheese bites with an IPA beer.

Buffalo Chicken and Cheese Wonton Bites
Tangy, creamy buffalo chicken and cheese stuffed into crunchy wontons
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Ingredients
  1. 8 oz cream cheese (use 4oz if you want less creamy/cheesy and more chunky chicken)
  2. 2 Tb butter
  3. 2 cups chicken chopped
  4. 1 tsp white vinegar
  5. 1/2 cup buffalo sauce
  6. pinch of kosher salt
  7. wonton cups
  8. Blue cheese crumbled
  9. 2-3 scallions chopped up
Instructions
  1. Preheat oven to 350. Lightly spray muffin/cupcake tins with cooking spray and press wonton wrapper into each cup. Bake for 8-10 minutes until lightly browned.
  2. Melt butter in a large saucepan, add cream cheese, vinegar, salt and buffalo sauce and stir until melted and combined on medium heat. Add chicken and stir to coat.
  3. Stuff wonton cups with buffalo chicken cheese mixture and top with blue cheese and scallions.
What's on Parker's Plate? http://whatsonparkersplate.com/
Asian Meatballs

Asian Meatball Sliders with a Hoisin Glaze

Asian Meatballs

Juicy Asian Meatballs get a fresh boost from Thai Basil, cilantro and hot peppers.

These meatballs are a show stopper tailgating dish, just sayin’.  I mean, hello, tender, juicy meatballs with an Asian Persuasion vibe that makes you wanna shout, “Kanpai!”  Yup.  Your welcome!  You can do all pork, all beef or even a turkey or chicken version.  The combo of flavor power is going to deliver, no matter what meat you choose!

CUSliders

And when you decide you want to throw back a cold one?  

Beer Pairing

Pair the Asian sliders with an Amber Ale.

Pair Asian Meatball Sliders with a Hoisin Glaze with an Amber Ale.  An American Amber Ale has a malty backbone which brings together the exotic, spicy flavor of  the sliders.  Fruity, caramel notes accentuate the sweet, tartness of the Hoisin sauce while the fuller body of this beer balances each bite.

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Asian Meatballs with a Hoisin Glaze
Juicy Asian meatballs with a fresh pop from Thai Basil, cilantro and hot peppers with a savory Hoisin glaze.
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For the meatballs
  1. 1 pound ground pork
  2. 1 pound ground beef
  3. 2 Tb fresh ginger
  4. 1/4 cup plus 1 Tb chopped scallions
  5. 1 jalapeno chopped (no seeds)
  6. 4 garlic cloves minced
  7. 1 cup shiitake mushrooms (sauteed until browned in 1 Tb butter)
  8. 1/2 cup chopped cilantro
  9. 1/4 cup chopped fresh mint
  10. 1 egg
  11. 1 Tb tamari or soy sauce
  12. 1 Tb chili garlic sauce
  13. 1/2 cup panko
  14. sesame seeds for garnish
For the sauce
  1. 1 cup hoisin sauce
  2. 1 Tb chili garlic sauce
  3. 1 Tb tamari
  4. 1 Tb rice wine vinegar
  5. Slider buns (optional)
For the meatballs
  1. Preheat oven to 400 degrees.
  2. Fold in ingredients until well mixed (do not over handle the meat or it will get tough)
  3. Shape into golf size balls.
  4. Bake for 30 minutes until cooked through. (Turn over after 15 minutes to brown evenly).
  5. Sprinkle with sesame seeds before serving.
For the sauce
  1. Mix ingredients together and spoon onto meatballs when ready to serve.
  2. Top onto slider buns.
What's on Parker's Plate? http://whatsonparkersplate.com/