insta-Tuesday | ham, swiss & poppyseed sliders

ham, swiss & poppyseed sliders | Cody Uncorked

Happy Tuesday and happy December!

This recipe is a party-food classic. They’re always the first to go and can be made ahead for no-stress hosting. They’re also the perfect way to use any leftover ham from Thanksgiving!

Ham, Swiss & Poppyseed Sliders
adapted from The Girl Who Ate Everything

24 King’s Hawaiian dinner rolls
24 slices of deli honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup Greek yogurt
1/2 cup butter, melted
1 tablespoon poppyseeds
1 1/2 tablespoons yellow mustard
1 tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Use a serrated knife to slice the rolls in half, then line a 9×13″ pan with the bottoms. In a small bowl, mix together mayo and Greek yogurt, then spread half onto inside of the bottoms of the rolls. Next, fold each slice of ham into quarters and place on a roll. Repeat with Swiss cheese. Next, spread the remaining mayo mixture on the inside of the tops of the rolls and close the sandwiches up.

In a medium bowl, whisk together the butter, poppyseeds, mustard, onion and Worcestershire. Pour evenly over all of the sandwiches. Let sit for about 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for about 2-3 more minutes, or until the tops are golden brown and slightly crispy. Serve warm and watch your guests lose their minds.


signature | Cody Uncorked.

grilled korean bbq wings.

grilled koran bbq wings | Cody Uncorked.

I love fall – it’s my absolute favorite season for so many reasons. But y’all, it’s still SUMMER! Why are fall clothes being put on display? Pretty soon we’re going to look up and pumpkin spice EVERYTHING will be invading our lives and our Pinterest boards.

AHH! I’m so not ready yet. To make the transition a little easier, I wanted to share a great recipe for both summer and fall – great for backyard cookout and tailgates alike.

When we made this recipe, Hank was so excited he jumped up on the table to see if we left any behind for him:

hank the dachshund | Cody Uncorked.

We didn’t – A) because it would be way too flavorful for his sensitive little tummy and B) they were soooo good that we didn’t even leave one drip of sauce or piece of meat behind!

These wings are jam-packed full of sweet and savory flavor and can be made as spicy (or mild) as you’d like. They’re also a bit healthier than the fried version you’d pick up at most restaurants. Because you sear the meat on the grill, it locks in all of the juiciness, leaving crispy, tender wings that are anything but dry inside.

Instead of panicking about the speed at which time is passing, or feeling sad about another summer come and (almost) gone, make these wings to enjoy every last bit of summer and to ease into fall. They’re great as an appetizer for a small group or as a meal for two.

grilled koran bbq wings | Cody Uncorked.

Grilled Korean BBQ Wings

2 lbs chicken wings, separated with tips removed
16 oz Korean BBQ sauce
Sriracha (optional)
Fresh ginger, grated (optional)
Cilantro, roughly chopped (optional)
Ranch dressing or other creamy sauce for dipping (optional)
2 quart- or 1 gallon-sized Ziploc bags
lots of napkins

The night before you want to make your wings, separate the wingettes from the drumsticks and discarding the tips. Place the wingettes and the drumsticks into your bag(s), then pour enough of the mardinade to cover all of the chicken. You should end up using about half of the marinade in the bottle. (This is when you’ll need patience.)

The next morning, be sure to move the chicken around in each bag and gently massage (gross, sorry) to make sure the marinade is getting all up in there.

When you’re ready to grill your wings, cover the grates of your grill with heavy duty foil to trap in all the delicious flavor. Next, heat your grill to 450-500 degrees. While it’s heating, remove the wings from the bag(s) and shake off the excess marinade. Discard the liquid.
Pour the remaining marinade from the bottle into a medium saucepan. Add whatever extra flavoring you’d like: we added fresh grated ginger, sriracha and minced garlic.

Once the grill is nice and hot, place the wings on the foil with a bit of space between each so they get nice and crispy. Grill on one side for at least 5 minutes, or until the skin is crisp, then flip to the other side. This is when you’ll want to start basting with the remaining reduced marinade – brush it on the chicken while the other side cooks, then flip and brush it on again. Cook until the internal temp of the chicken reached 165 degrees, the skin is crisp and the sauce is thick and coated on each wing.

Serve hot with extra sriracha, cilantro and some sort of creamy sauce for dipping. (A link to some great dressing recipes – including ranch – here!) You’ll also want to make sure and have all those napkins on hand!

grilled koran bbq wings | Cody Uncorked.


signature | Cody Uncorked.

thanksgiving 2013.

Hello there! I’ve missed posting here, but guess what? I’m married!!! Jeff and I tied the knot on November 9. It was the best day of my life so far, and I hope to share some of it here with you.

In the meantime, we’ve got my favorite holiday of the year coming up very soon. For anyone planning a last-minute Thanksgiving meal, and for those of you who are just curious, here is the menu my new husband and I have planned for our very first married Thanksgiving!

Thanksgiving Post


  1. baked brie with balsamic rosemary cranberry sauce, Sarcastic Cooking
  2. homemade caramel popcorn, The Kitchn


  1. herb-roasted turkey – we won’t be following a specific recipe for the turkey, but this is a great place to start (however, I don’t recommend basting as it doesn’t let the skin get crispy… you do you)
  2. HoneyBaked Ham


  1. rolls and butter – we ordered ours from The Fresh Market along with our turkey
  2. homemade cranberry sauce – I’ll be using a combination of a few recipes + personal experience, but this classic cranberry sauce is great
  3. turkey gravy – made from pan drippings; see this recipe for basic instructions
  4. oyster madeleine pan roast, Garden and Gun
  5. balsamic roasted brussels sprouts with mustard vinaigrette, Food52
  6. green bean salad with tomatoes and shallots, Smitten Kitchen
  7. classic sage & sausage stuffing, Serious Eats
  8. sweet potato gratin with garlic & thyme, Fork Knife Swoon 


  1. apple pie, Cody Uncorked
  2. pumpkin s’mores tart, How Sweet It Is
  3. pecan pie rugelach, Buzzfeed Food

Of course we’ll also be having wine, hot cider with bourbon, and lots of other festive beverages.

I would love to know if you try any of these recipes, or if there are any recipes you can’t imagine Thanksgiving without!

It feels so good to be back!


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