Category Archives: Breakfast

Peanut Butter bites

Peanut Butter and Cranberry Energy Bites

I like to consider EVERY MONTH National Peanut Month, but to celebrate Georgia’s most famous legume, I partnered with the Georgia Peanut Commission to do my favorite thing:  Make scrumptious recipe videos and, well, taste test.  Just give me a jar of peanut butter and I’m a happy girl– it’s what I consider breakfast most days!

Eating a nutritious breakfast packed with peanut powered protein really sets the tone for the day and can even help with weight loss by keeping your blood sugar stable and fueling your metabolism.  This super easy breakfast idea will keep you fuller longer– plus they can be prepped ahead of time — and they taste amazing!  Hello, Peanut Butter Cranberry Energy Bites!

These are no bake, no hassle, prep ahead delish!  And, you can feel even better about your peanut inspired breakfast because it’s loaded with protein and potassium which lowers your risk of blood pressure and heart disease. For more great recipes and information, check out the Georgia Peanut Commission’s website.  Click the video below for the yummy recipe!

 

*This post was sponsored by the Georgia Peanut Commission

Peanut Butter Cranberry Energy Bites
Perfect energy bite for breakfast, snack or on-the-go!
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Ingredients
  1. 1 cup old fashioned oats
  2. 1/2 cup peanuts roughly chopped
  3. 1/3 shredded unsweetened coconut
  4. 1/3 dried cranberries (or dried fruit of your choice)
  5. 1/4 teaspoon ground cinnamon
  6. 3/4 cup peanut butter
  7. 1/4 honey
Instructions
  1. In a large mixing bowl mix together the dry ingredients: oat, peanuts, coconut, cranberries, and cinnamon.
  2. Add the peanut butter and honey and fold the ingredients together.
  3. Put wax paper on a baking sheet.
  4. Using a cookie scoop or Tablespoon shape each energy bite and roll with your hands and place on the baking sheet.
  5. Refrigerate the energy bites for a couple hours to help them harden.
What's on Parker's Plate? http://whatsonparkersplate.com/

Ground Beef and Spinach Mini Quiches

groundbeefquiches

There’s nothing like a meat pie for breakfast…I mean, hello delicious!  I’m on a “small bites” kick lately because, well, frankly, I want a taste of everything, and the smaller portions make it easier to do just that.  These mini beef and spinach quiches are perfect for entertaining and also for breakfast on the go.  You can make them ahead of time and freeze them– then pop them into the oven when you need breakfast on the run.  And, you can swap out whatever kinds of veggies or cheese you want– I personally am a fan of ground beef and sharp cheddar, but brie is rich and fabulous– or swiss cheese, or a combination that suits your fancy.

What’s also great about these is that because the little pie shells are pre-made and frozen, you can make individual quiches or an entire party portion!

quiche close upjpg

Feel free to change up the seasoning of the ground beef as well– for a Mexican twist, add taco seasoning to the beef and swap out the spinach for roasted chiles, or if you’ve got Greek on the brain, keep the Spinach and add feta.  The options are limitless!  This is another one of the recipes I’ve developed while on my tour with The Georgia Beef Board.  Stay tuned for more delish while I’m on the road for National (and Georgia) Beef Month!

Ground Beef and Spinach Quiches
Serves 12
A perfect "small bite" breakfast on the go or a no-hassle dish for easy entertaining.
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Ingredients
  1. 1 pound ground beef
  2. 1/2 sweet onion diced
  3. 2 cups spinach chopped (fresh or frozen- if frozen, cook and drain)
  4. 1 cup grated sharp cheddar cheese
  5. 12 eggs
  6. 3/4 cup heavy cream
  7. 1 tsp smoked paprika
  8. 1 tsp garlic powder
  9. pinch of kosher salt plus more to taste
  10. 1 tsp ground black pepper
  11. Mini frozen pie shells
Instructions
  1. Saute ground beef and onion until beef is cooked through.
  2. Add spinach and stir until wilted.
  3. Add smoked paprika, garlic powder and salt.
  4. Drain fat from pan and set aside.
  5. Whisk eggs and cream together, add pinch of kosher salt and ground black pepper.
  6. Set out mini pie shells and first spoon some cheddar on bottom of shell, then a spoonful of beef/onion/spinach mixture.
  7. Pour egg on top and then sprinkle with a little more cheddar
  8. Bake at 375 for 12-15 minutes until egg is cooked through.
Notes
  1. If making individual portions, one egg with 2 Tb cream is about the perfect amount per mini pie shell.
What's on Parker's Plate? http://whatsonparkersplate.com/

Peanut Butter, Banana & Bacon Monte Cristo

montecristoLadies and gentlemen…Elvis has left the building.  With this Peanut Butter, Banana and Bacon Monte Cristo.

elvisLet’s talk peanut butter, banana and bacon, y’all.  It was Elvis’ favorite combination, and I assure you, once you taste this show stopper sandwich, it’ll be yours too!

I’ve been having so much fun coming up with peanut recipes during my month long tour with The Georgia Peanut Commission!  And, any excuse I have to combine bacon and peanut butter— I mean, hello!  Adding peanut butter to your morning routine is an awesome way to get your day started because it’s packed with protein and fiber, which means you’ll stay fuller longer and won’t be as inclined to hit the vending machine mid-morning!  If you want to reduce the calorie count, substitute turkey bacon and don’t sprinkle the powdered sugar.  A little drizzle of honey would be sublime.  Just sayin’.

Peanut Butter, Banana and Bacon Monte Cristo
The Elvis Special! A melty, yummy mix of peanut butter, banana, bacon and french toast.
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Ingredients
  1. Peanut butter (crunchy or
  2. 1 banana thinly sliced
  3. 4 slices of thick bread (Texas Toast or Country White)
  4. 8 slices cooked bacon
  5. Egg wash (3-4 eggs beat together with a ¼ cup cream and a dash of cinnamon)
  6. 2 Tb butter
  7. Powdered sugar for garnish
Instructions
  1. Spread peanut butter on slices of bread
  2. Layer with sliced banana and bacon and make into a sandwich.
  3. Heat up the butter in a frying pan on medium heat.
  4. Whisk together the egg wash ingredients.
  5. Dip the sandwiches into the egg wash, making sure to soak the entire thing.
  6. Fry on medium heat until cooked through and browned on both sides.
  7. Garnish with powdered sugar.
What's on Parker's Plate? http://whatsonparkersplate.com/

Easter Entertaining Part 2

onset

First of all, how awesome does this set look?  Big shout out to Party City for the Egg-celent Easter decorations!  Now, let’s talk about what I like to call “deceptively delicious” menu planning.  I don’t have kids (yet!) but I do know from my experience with children that sometimes you have to get them to be creative when it comes to eating the “good for you” stuff.  It’s as easy as swapping out milk for Premier Protein in this delicious recipe.  They come out thin and crispy and super delish!  I added just a touch of Grade B maple syrup.

proteinpancakes

Then, the whole family gets a boost of energy without all the sugar.  The recipe calls for Premier Protein’s Vanilla Shake – which is packed with 30g of protein, only 1g of sugar and 160 calories.  It’s a yummy and healthy option for your family’s Easter brunch.

In the mood for a smoothie instead?  You can make a Carrot Cake smoothie that you, the kids (and the Easter Bunny) will rave about!

Carrot Cake Smoothie
A healthy alternative to carrot cake all packed into a smoothie with 30 grams of protein
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Ingredients
  1. 1 Premier Protein vanilla shake
  2. 1 medium carrot, peeled and chopped
  3. 1/2 frozen banana
  4. 1 cup spinach
  5. 1 1oz box of raisins
  6. 1/2 tsp ground cinnamon
  7. Dash of ground nutmeg
  8. Dash of ground cloves
  9. Splash of honey
  10. 3 ice cubes
Instructions
  1. Blend until smooth and enjoy!
What's on Parker's Plate? http://whatsonparkersplate.com/
Filling the kiddos’ eggs with sweets?  Swap out junk food for scrumptious, healthy Honey Bunches of Oats Crunch O’s.  Fill your kids’ Easter basket with colorful eggs stuffed with the cereal. It makes the perfect snack — as well as traditional cereal.

honeybunchesoats

New Honey Bunches of Oats Crunch O’s is made with the addition of whole grain O’s to to the traditional mix of flakes and bunches, which adds more crunch, texture and variety in every spoonful.  My favorite is the Honey Crunch O’s!  You know when you finish a bowl of cereal and then there’s milk left over that the cereal has been soaking in?  OMG. Creamy, yummy sips of honey! 

hellmansonset

Now let’s talk Farm to Table Sandwiches with Hellmann’s Organic Original Mayonnaise.  Specifically, Asiago & Prosciutto Toasts with Hellmann’s Organic Garlic Mayonnaise and an Open-Faced Salmon Sandwiches with Herb Cucumber Relish.  Can anyone say, Easter Brunch?  

Hellmann’s just introduced 2 new products – the first-ever organic mayonnaise and plant-based, eggless spread – both of which make great bases for lighter twists on classic spring and summer recipes– from salads to dips.  The organic mayo is USDA-certified with no artificial flavoring or preservatives and is available in 3 delicious flavors: Original, Roasted Garlic, and Spicy Chipotle.  This creamy delish from Hellmann’s, free from cholesterol, eggs, and artificial colors and flavors.

asiagoclose

This is going to be my new GO-TO entertaining appetizer– I was literally licking the melty mayo cheese off the toasts after the segment on Atlanta & Company!  

Asiago & Prosciutto Toasts
A creamy, melty, savory topping with asiago, prosciutto and garlic mayo on crostinis.
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Ingredients
  1. 1 cup grated Asiago cheese
  2. 1/3 cup Hellmann's® or Best Foods® Organic Garlic Mayonnaise
  3. 2 ounces thinly sliced prosciutto, about 5 slices, chopped
  4. 1 loaf (12-in.) French baguette, sliced into 18 pieces
  5. 3 Tbsp. balsamic glaze
  6. 2 Tbsp. chopped fresh basil leaves
Instructions
  1. Combine Asiago, Hellmann's® or Best Foods® Organic Garlic Mayonnaise and prosciutto in small bowl.
  2. Spread cheese mixture evenly on baguette slices, then arrange on baking sheet.
  3. Broil until golden, about 3 minutes. Arrange toasts on serving platter, then drizzle with balsamic glaze and sprinkle with basil.
Notes
  1. Tip: To make your own balsamic glaze, simmer balsamic vinegar over medium heat until thickened and it coats the back of a spoon.
What's on Parker's Plate? http://whatsonparkersplate.com/
 The open faced salmon sandwich has an herb cucumber relish that takes it to a whole new level of awesome.  It’s so refreshing and tastes like spring!

salmon open faced

Open-Faced Salmon Sandwiches with Herb Cucumber Relish
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Ingredients
  1. 1/2 cup Hellmann's® or Best Foods Organic Original Mayonnaise
  2. 1/4 cup finely chopped cucumber
  3. 3 Tbsp. finely chopped red onion
  4. 1 Tbsp. finely chopped fresh herbs, (dill, tarragon or parsley)
  5. 1 tsp. Dijon mustard
  6. 4 slices pumpernickel bread, toasted
  7. 1 cup lightly packed arugula
  8. 4 slices beefsteak tomato
  9. 8 ounces salmon fillet, broiled or poached, cut into 4 pieces
Instructions
  1. Combine Hellmann's® Organic Original, cucumber, onion, herbs and mustard in small bowl.
  2. Spread 1 tablespoon cucumber relish on each toast slice. Evenly top with arugula, tomato, salmon, then remaining relish.
What's on Parker's Plate? http://whatsonparkersplate.com/
Now that the little ones have had their fill of the Easter candy, it’s time to get them to brush their teeth!  The dreaded before bed task!  Hello Toothpaste has flavors the kids will LOVE: choose from hello’s bubble gum, blue raspberry or fluoride free natural watermelon.

hello

When I was a kid, my parents would always give us stockings filled with toiletries, like toothpaste, toothbrushes and shampoo.  Easter is the perfect opportunity to do a “Clean and Healthy Teeth” basket!  And, hello’s flavors not only get the kid’s teeth clean (after eating that chocolate Easter Bunny) the flavors tastes so good that they won’t argue with you!

Each toothpaste is as natural as can be with products free from dyes, parabens, microbeads or artificial sweeteners.

Just don’t be surprised when they start going through the tubes faster than normal!  On that note, hello and Happy Easter!

*This is a sponsored post by Premier Protein, Honey Bunches Of Oats, Hellman’s and hello toothpaste, but all opinions are my own.

Protein Pancakes

Protein Pancakes with Premier Protein

Protein Pancakes with Premier Protein

Who doesn’t love pancakes?  When I was a kid, my Grandma Ronnie would sometimes make us pancakes for dinner and it was always the best treat!  Since I started eating healthier and cut out a lot of the sugary, carb heavy foods from my diet, pancakes are something I’ve (*sob!) given up for the most part.  But, when I partnered with Premier Protein for a segment on recipes you can make with their yummy shakes, I was blown away by the taste, texture and how good for you these pancakes really are!  My favorite kind get crispy on the edges and these are utter perfection!  (I did put a little bit of butter in my frying pan, btw.)

Perfectly golden with crispy edges

Perfectly golden with crispy edges

The shakes are pretty awesome on their own– and with only 1 gram of sugar, 160 calories and a whopping 30 grams of protein, there’s zero guilt and none of that chalky aftertaste you sometimes get with protein shakes.  I made this recipe on set for my friend Tony Pagnotti from Fox 45 in Baltimore– he loved them so much he came back into the studio after our segment was done, looking for more!!

Now that is a man who LOVES his pancakes!

Now that is a man who LOVES his pancakes!

By the way, not many people make me look tiny (I’m almost 6 feet tall!)  Tony is the kind of guy I love cooking for because he tells you how much he loves your food!  The pancakes (and pizza) definitely did not disappoint.

Who's hungry, y'all?

Who’s hungry, y’all?

Here’s the recipe— feel free to add in blueberries, chocolate chips or nuts for even more texture and flavor.  Check out the segment on Fox 45 below!

 

*This post was sponsored by Premier Protein, but all opinions are my own.

 

 

Steak Omelet

Steak and Potato Omelet from Memorial Day Grill Leftovers

Why wait for dinner to have your grilled leftovers?   Hello delish breakfast!

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

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

Steak and Potato Omelet
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Ingredients
  1. Leftover steak, potato and veggies
  2. 3 eggs
  3. Cheese
  4. salt and pepper to taste
Instructions
  1. Warm up your leftover steak, potato and vegetables wrapped in foil for 5-7 minutes at 400.
  2. Whisk together 3 eggs and pour into a hot omelet pan coated with nonstick cooking spray.
  3. When one side is done, flip omelet and cook on other side.
  4. Fold in warmed up steak, potatoes and veggies.
  5. Top with your favorite cheese.
  6. Season with salt and pepper.
What's on Parker's Plate? http://whatsonparkersplate.com/
I’m wrapping up a statewide tour for Georgia Beef Month– here’s my latest segment in Atlanta with Suzanne Bentley from the Georgia Beef Board.

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

 

Honeybell Marmalade

unnamed-2This is my first attempt at making jelly.  Getting knee deep in pectin and the whole process always freaked me out, but this is super easy and no pectin is needed to get the jelly to set up.  I was so inspired after spending the day with the family who runs Countryside Citrus, in Vero Beach, Florida.  They brought me down to their gorgeous grove to shoot a segment for The Weather Channel.

With Rusty Banack from Countryside Citrus, shooting my segment for AMHQ.

With Rusty Banack from Countryside Citrus, shooting my segment for AMHQ.

I’ve never see a fruit like this— Honeybells are basically the love child of tangerines and grapefruit.  Super juicy and sweet– nectar of the Gods kinda good!  And they’re only in season in January, so order yours now!  You’ll be so happy you did!

And, um, by the way, this marmalade was so dang good, I gave up my low-carb mantra for 3 days and feasted on grilled, buttered bread with the Honeybell marmalade.  OOOHHHHHEEMMMMGGGGG.

Honeybell Marmalade

Ingredients

  • 5-6 Honeybells
  • 1 cup Honeybell rind cut into matchsticks
  • 1 cup water
  • 2 cups sugar
  • 1 Tb vanilla
  • 2 Tb fresh ginger

Instructions

  1. With a sharp paring knife, remove the peel and white pith of the Honeybells. Cut the peel into thin matchsticks. Cut up the Honeybells and remove the seeds. Place Honeybells in food processor and pulse for 2 minutes. Pour the pulp into a pool, add the peel and put in the fridge for 3 hours-- overnight is fine.
  2. Pour the pup, peel and water into a heavy pot. Add sugar, vanilla and ginger and bring to a boil. Keep boiling for 30 minutes, making sure the bottom of the pan doesn't burn.
  3. Prepare the jars. Sterilize 3 half pint jars and bands. I just simmered them in hot water for about 5 minutes. Spoon the marmalade into jars, leaving about 1/2 inch from the top.
  4. Place in a pot with a rack and cover with 2-3 inches of water. Bring to a boil and boil for 10 minutes. Remove the jars and place on a rack to cool.
http://whatsonparkersplate.com/2015/01/honeybell-marmalade/

Pumpkin Bread with Pecan and Ginger Snap Crust

pumpkinbreadThis 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

  1. Preheat oven to 350. Grease 2 (9x5x3 inch) loaf pans.
  2. In a standing mixer, cream butter, sugar, eggs, pumpkin and water.
  3. Sift and blend into wet mixture: flour, baking soda, baking powder, slat, cinnamon, cloves, nutmeg and ginger.
  4. For the crust: Melt stick of butter in sauce pan and combine pecans, ginger snaps, brown sugar and cayenne. Set aside.
  5. 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.
http://whatsonparkersplate.com/2014/10/pumpkin-bread-with-pecan-and-ginger-snap-crust/

 

 

 

Maple Peanut Butter Waffle and Peanut Butter Breakfast Wrap

peanut kitch

I had the pleasure of cooking up some peanut butter delish in the Atlanta Plugged in Kitchen with Don Koehler, from the Georgia Peanut Commission….his recipes are phenomenal– and I want to share them with you here!  Also, click above for video as we “spread the love” with peanut butter!

Peanut Butter Breakfast Wrap

2 – 8 inch sandwich wraps

4 eggs

4 TBSP peanut butter

4 bacon slices, cooked

½ cup shredded cheese

Cooking Spray

Spread 2 TBSP of peanut butter on one side of each wrap.  Sprinkle half the cheese on one half of each wrap on the peanut butter side.  In a small greased skillet, scramble the eggs.  Spread scrambled eggs on top of the cheese on the wrap and sprinkle the balance of the cheese on top of the eggs. Top with 2 bacon slices.  Roll up the wraps and put in a larger greased skilled and brown on both sides.  Slice in half and serve.

Maple Peanut Syrup

½ cup maple syrup

¼ cup creamy peanut butter

In a saucepan, combine the syrup and peanut butter.  Whisk over medium heat until peanut butter is melted and blended thoroughly.  Serve over waffles, pancakes or French toast and top with whipped cream, berries and chopped peanuts.

Blackberry Ginger Detox Smoothie

blackberry smoothieYou know by now that as Resident Bacon Babe, I normally opt for fatty pork for breakfast….BUT, my dude is sick with some sort of cold/upper respiratory thing so I decided to make him a delish smoothie to help flush out the crud.  Poor guy couldn’t really taste anything, but I did, and this is pretty freaking awesome.  Maybe even enough to convince me to give up my bacon a couple days a week.  I added a Tb of coconut oil for the countless medicinal properties….you could also add some spinach for green effect, but I didn’t have any in the fridge.

And notice the multiple uses for the mason jar….Just this weekend I was sipping a big ‘ol margarita while painting our living room!  Another reason for the uh, DETOX necessity!

Parker marg

Blackberry Ginger Detox Smoothie

Ingredients

  • 1 cup fresh or frozen blackberries
  • 1 heaping Tb fresh ginger (I like using the tubes of Gourmet Garden)
  • 1 apple peeled and quartered
  • 1 Tb coconut oil
  • 1/2 cup apple or fruit juice
  • 3/4 cup water
  • 1 cup ice

Instructions

  1. Put everything in a blender and puree into a delish smoothie!
http://whatsonparkersplate.com/2014/08/blackberry-ginger-detox-smoothie/