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A Pleasant Little Football Menu

Tags: A Pleasant Little Kitchen, football, menu

Thursday, September 14, 2017 10:49:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

There is a question that seems to circulate in our household every week during football season…

“What are we making for the game?”

I dunno. What sounds good to you?

“Wanna grill?”

Absolutely I want to grill.

Yup. Almost every …
» Read More
Red Meat and Heart Health Month

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Red, Red Foods, Heart Healthy

Wednesday, February 17, 2016 9:30:00 AM

Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to …
» Read More
Breakfast How To: Runny Egg

Tags: market street, APLK, Mother's Day, breakfast

Friday, May 12, 2017 11:35:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

She’s unique among the other women in your life. Honor her this weekend and make her feel like there’s none other but her.

What does this look like? Intentional love.

Let me at least nudge you in the right direction on how to start the …
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Shortbread Cookies with Cherry Jam Buttercream Frosting

Tags: APLK, market street, 4th of july, cookies, cherries

Sunday, July 2, 2017 8:00:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Cookies.

It’s such a powerful word. Just a whisper of it can move mountains and turn a weary heart to joy. At least it does in my house.

“If you pick up ALL the toys in the living room, you can have a cookie.”

Mountains moved.

…
» Read More
Salmon Burgers

Tags: APLK, market street

Tuesday, July 25, 2017 5:43:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

For half of this year my little family of four was obsessed with a newly established burger joint down the road from our house. Every Friday when we venture out as a family to eat dinner we would ask the kids, “where do you want to eat …
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How To Preserve Hatch Chiles

Tags: market street, APLK, Hatch Chile Fest, Hatch Chiles

Friday, August 11, 2017 11:45:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

When August hits, Randy and I roll up our sleeves and know it’s Hatch go time.

Prepping Hatch chiles to freeze for the months outside of August isn’t a work of art. All it takes is a little bit of heat and a few hours of your time…and …
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Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Tags: A Pleasant Little Kitchen

Monday, September 18, 2017 3:17:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Confession: I regularly feed my children sweet potatoes and never eat them myself.

gasp

I know. Making children eat vegetables that you won’t eat yourself seems a bit…dishonest? tricky? not right? Well I do this frequently when it comes …
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A Pleasant Little Leftover Thanksgiving

Tags: A Pleasant Little Kitchen, thanksgiving

Friday, November 24, 2017 11:36:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Ahhhh, the thrill of the Thanksgiving feast…that quickly turns into the meal no one wants.

Isn’t it amazing how just a few hours post-Thanksgiving feast (the one that everyone oooed and awed over), the meal quickly turns into a “leftover” …
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Turkey & Dumplings

Tags: dumplings, fall favorites, gnocchi, market street, quick meal, registered dietitians, rotisserie chicken, thanksgiving leftovers, turkey

Friday, November 27, 2015 9:30:00 AM

My Fall Favorites (Quick, Easy & Delicious Soups)

This week's recipe is a great idea of how to use that leftover turkey from Thanksgiving. I love chicken and dumplings, but I don't have time (and I'm too lazy) to make them the way mom does (she hand rolls the dumplings). So last year, I came up with this version of Turkey and "Dumplings". As I mentioned before, I'm lazy; …
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Heart Healthy Parmesan Oat Crusted Chicken

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Brown

Wednesday, April 13, 2016 9:30:00 AM

We are all familiar with old fashioned rolled oats and you’ve probably fixed it for breakfast at one point in time. This is a pretty common use for oats, but us dietitians are all about being creative with traditional ingredients. We thought it would be fun to take a very common breakfast item and breathe new life into it. Have you ever tried using oats to bread …
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10 Information Results For rain fresh water

A Pleasant Little Football Menu

  Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There is a question that seems to circulate in our household every week during football season… “What are we making for the game?” I dunno. What sounds good to you? “Wanna grill?” Absolutely I want to grill.  Yup. Almost every Wednesday when I’m headed to Market Street for weekly grocery shopping this question is tossed into the air and waits a reply. The answer is typically some form of grilling along with other grab and go types of food. I love this about football season. What I also love about football season is the culture of food and gathering it creates. There’s nothing quite like watching a game with friends and family while eating food that’s just as exciting as the game (or in some cases, better than the game). If you’ve experienced (or plan to experience) the same question I get asked weekly, today is your lucky day. Now you have an immediate answer. This weekend you’ll be cooking: green onion bacon dip + Market Street tortilla chips sirloin, sweet potato and garlic kebabs loaded fries cinnamon brown sugar popcorn with dark chocolate drizzle Now it’s your turn to pop on over to Market Street and make all your football watching, food grazing dreams come true. Oh! And don’t forget to throw in some Austin Eastciders Texas Honey, one of my favorite local beverages Market Street’s wine and beer department has available.  Soooooo… Wreck ‘Em Tech! Hook ‘Em Horns! Sic ‘Em Bears! Gig ‘em Aggies! Whatever your rally cry may be—happy watching AND eating!  Green Onion Bacon Dip    Ingredients 2 cups green onions, roughly chopped 1/2 cup chives, roughly chopped juice of 1/2 a lemon 12 ounces cream cheese, at room temperature 1 cup heavy cream zest of 1 lemon 1/2 teaspoon kosher salt 1 pound bacon chives, finely chopped (for topping)   Directions 1. In a food processor, puree the green onions, chives and lemon juice. 2. With a stand mixer or hand-held mixer, whip the cream cheese until smooth. 3. While mixing the cream cheese, slowly pour in the cream. 4. Add the onion and chive puree, lemon zest and salt to the cream cheese mixture. Mix well to combine. 5. Line a sieve with a few layers of cheese cloth (with excess hanging over the sieve). Pour the dip into the sieve, cover with the excess cloth, and place over a small bowl. Chill overnight. 6. The following day, cook the bacon until crispy and set aside on a paper towel-lined plate. 7. Once the bacon has cooled, chop it into bite-sized chunks. 8. Remove the dip from the fridge and uncover. Take the desired serving plate and place it on top of the sieve (make sure to align the sieve in the center of the serving plate). Holding both pieces together, carefully flip the sieve upside down (recruit a helping hand the first time you do this; it makes it easier). The dip will fall onto the serving plate. Remove the cheese cloth. 9. In large handfuls, cover the exposed surface of the dip with bacon. Continue this process until the entire cheese ball is coated. Sprinkle with chives. Serve chilled with tortilla chips or crackers. Sirloin, Sweet Potato and Garlic Kebabs   Ingredients 1 1/2 pounds sirloin steak, cut into 1 inch cubes 1 sweet potato, peeled cut into 1/4 inch thick and 1 inch long slices 1 onion, cut into 1x 1 1/2 inch pieces garlic cloves, peeled 1 teaspoon kosher salt extra-virgin olive oil pepper skewers yogurt sauce, for dipping (see recipe below)   Directions 1. 1 hour before grilling, soak the skewers in water (if using wooden skewers). 2. Heat the grill to 350-400 degrees. 3. On a skewer, alternate the pieces of meat, sweet potato, onions and garlic. Up to 3 pieces of meat per skewer. Be sure to leave a little room between each ingredient to help them cook evenly. 4. Coat each skewer with 1/2 teaspoon of oil, salt and pepper. 5. Grill 6-7 minutes per side. 6. Serve warm with garlic red pepper yogurt sauce. For the garlic red pepper yogurt sauce: Ingredients 1 cup plain yogurt 2 garlic cloves, rough chopped 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1 tablespoon olive oil juice of 1 lemon   Directions 1. Combine all ingredients into a small bowl and stir to combine. Store in an airtight container in the fridge. Loaded Fries Author note: Be creative with toppings for these fries. Guacamole, pimento cheese, brisket, shredded pork shoulder, brown gravy or fried onion strings could also be decadent toppers. If serving a crowd, set up a bar of toppings and let each guest decide how they want to top their french fries. There are no measurements listed on the amount of cheese to give you the flexibility to add as much as you would like.   Ingredients 1 bag frozen crinkle cut french fries shredded cheese 1 package of bacon, fried and chopped 1/2 red onion, diced sour cream 1 bundle of green onions, chopped 1/2 bundle of cilantro, chopped hot sauce   Directions 1. Cook the french fries according to the instructions on the back of the package. 2. Once the fries are cooked, lower the oven to 400 degrees and top the fries with a generous amount of cheese, bacon and red onions. 3. Place back into the oven until the cheese is melted. Finish the fries with dollops of sour cream, green onions, cilantro and hot sauce. Cinnamon and Brown Sugar Popcorn with Dark Chocolate Drizzle Author note: I prefer to pop my own popcorn for this snack, but when time is short and I use purchased popped popcorn.   Ingredients 2 tablespoon unsalted butter 1/4 cup light corn syrup 1/2 teaspoon cinnamon extract 1/2 teaspoon vanilla extract 1/4 cup brown sugar 10 cups popped popcorn 3/4 cup dark chocolate candy coating   Directions 1. Heat the oven to 250 degrees. 2. In a small sauce pan, combine the butter, corn syrup, cinnamon extract and vanilla extract. Bring to a boil and cook for 5 minutes. 3. Place the popcorn in a large bowl. Pour the corn syrup mixture on top of popcorn and stir to coat. 4. Next sprinkle the sugar evenly over the popcorn and stir to coat. 5. Lay the popcorn on one large parchment-lined baking sheet (or two small ones). Place in the oven and cook for 1 hour, stirring every 15 minutes. 6. Remove from the oven and let cool completely. 7. Melt the chocolate candy coating per the instructions. 8. Drizzle on top of the popcorn to the desired amount. Let harden and serve. Read More

Red Meat and Heart Health Month

  Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to some fatty cuts of poultry. To take it a step further, studies have shown that grass-fed red meats contain more omega 3 fatty acids (heart healthy fats) as compared to grain-fed red meats. This recipe also includes delicious and filling red kidney beans, because we wanted to add even more red to your basket and your plate. Studies show that including fiber in your diet is an effective way to protect your heart and lower cholesterol. Be sure to rinse and drain your canned beans to reduce sodium by nearly 50% - another heart healthy habit!     While this recipe is a heart healthy option, the benefits don’t stop there! If someone is gluten intolerant, has Celiac Disease or is simply avoiding gluten, this recipe is also gluten-free! Sometimes it can be hard to find ways to spice up your meals when you are gluten-free, but this recipe makes a for a wonderful dinner that is naturally gluten-free and a simple heart healthy meal that all will love!   Chili-Lime Beef and Red Kidney Bean Bowls with Avocado Cream Sauce    4 Servings   Ingredients 1/4 cup freshly squeezed Lime Juice (about 4 medium limes) 1 tablespoon Chili Powder 1/2 teaspoon ground Chipotle Pepper 1 teaspoon Kosher salt 1 pound boneless thin beef sirloin tip steak 1 can Red Kidney Beans, rinsed and drained 2 ripe medium Tomatoes, diced ¼ cup fresh Cilantro, chopped 1 ripe Avocado 5 tablespoons Fat Free Half and Half ¼ tsp. Salt ¼ tsp. Pepper 2 cups Brown Rice, cooked (1 cup uncooked= 2 cups cooked) Sliced fresh Jalapeno and Lime Wedges (garnish)   Directions 1) Combine Lime Juice, Chili Powder, Chipotle Pepper and Kosher Salt in a medium bowl. Set aside 1 teaspoon of mixture for later use. 2) Place half of remaining Lime juice mixture in a large zip-top bag. Add Beef to bag and shake to coat meat. Marinate meat in refrigerator at least 2 hours or up to overnight. 3) Add Kidney Beans, Tomato and Cilantro to reserved Lime Juice mixture in medium bowl; toss and store in refrigerator until ready to serve. 4) Slice Avocado in half and remove pit. Scoop flesh into bowl of a small food processor. Add the reserved 1-teaspoon of Lime Juice mixture, Half-and-Half, Salt, Pepper and a sprinkle of finely chopped Cilantro and pulse just until combined and creamy in food processor. Store covered in refrigerator until ready to serve. 5) When ready to prepare, heat a grill pan over medium-high heat. Remove meat from bag (discard marinade). Grill Beef 2 - 3 minutes on each side or until desired degree of doneness. Remove from pan and let rest 5 minutes. Slice into ¼-inch strips.   6) Arrange Rice among serving bowls. Top evenly with beans and beef. Drizzle with Avocado Cream Sauce.   Today’s Blog is provided by Jessica Thorman, Texas Woman’s University Dietetic Intern. Jessica is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University.   Inspired by: http://healthyaperture.com/blog/post/chili-lime-beef-and-black-bean-bowls-with-avocado-crema Read More

Breakfast How To: Runny Egg

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  She’s unique among the other women in your life. Honor her this weekend and make her feel like there’s none other but her. What does this look like? Intentional love. Let me at least nudge you in the right direction on how to start the day: breakfast with fresh flowers. This Mother’s Day, surprise the woman in your life with a perfectly cooked runny egg on toasted rosemary garlic toast and a bowl of fresh fruit. Throw in a few favorite photos of you two together with a handwritten note on why she is a treasure. To make this morning happen, first swing by Market Street to pick up the goods. Everything you need is waiting to be found. Grab a dozen pasture raised eggs, pop over to the bakery and select the perfectly baked loaf of bread (be sure to ask the baker to slice it for you!), and then select an array of pre-sliced watermelon and berries. Then meander to the floral department and pick, pick, pick to your heart’s content. Food, flowers and love. That’s the start to a beautiful, meaningful day. Next is cooking the breakfast. A perfectly cooked egg is one of my love languages. When made for me, I know the person that cooked it took the time to pay attention to the details of this delicate ingredient. When I’m craving a fried egg, I want the yolk to be the star and melt out of the whites when pierced. Eggs are delicate and require minimal cook time but are prone to being over-cooked-- which is why achieving the perfect runny egg is simple but tricky. To make the perfect run there are only a few requirements to keep in mind: the pan, heat, egg and cook time.  The Pan: Go for a thick, flat bottomed pan that efficiently distributes heat. Non-stick is not necessary as long as the pan is well heated and oiled properly. Size matters. For one to two eggs, choose a smaller sized skillet. When I want a runny egg, I reach for a de Buyer Blue Steel Crepe Pan. It has a flat thick base that’s efficient for heating, and with more use, it becomes more nonstick. Heat: To achieve a runny yolk, the heat needs to be minimal and well distributed throughout the pan. To achieve this state of heat, set the pan at medium low heat for about 3 minutes before adding the egg.  Eggs: I don’t want to spend a fortune on a dozen eggs, but I do want to eat quality products. I tend to buy pasture-raised eggs from Vital Farms. Spending a bit extra for eggs translates to a tastier and prettier yolk, and cleaner eating. When ready to cook, don’t crack the egg directly into the pan but into a small bowl. When the pan is ready, add the egg from the bowl to the pan. This will help prevent a broken yolk in the pan (which can be quite upsetting) and an unsightly shell or two. Cook Time: Cook time varies depending on the stovetop, how well-heated the pan is and the type of pan used. Anywhere between 2 ½ to 3 minutes of cook time, and 30 seconds off the heat will do the trick for a nice runny yolk. But keep in mind that cook time also requires watch time. Watch the yolk and the whites. When the whites are cooked and the clear coating that covers the yolk is almost gone, remove the pan from the heat. The egg will continue to cook once off the heat. If you remove the egg from the stovetop when you think it’s finished cooking, you may be too late. There are several tricks to creating the perfect run. One in particular is covering the pan while it cooks. This move will steam the yolk and lead to a more evenly cooked egg. Sometimes I omit this step out of laziness. I don’t need any more dishes to clean, why add another element when the proper pan, heat and watch time achieve the same goal? These four methods lead to a pleasantly runny egg void of fuss.   Mother's Day Runny Egg Makes 1   Author note: Depending on the size of pan, a tad bit of oil might be necessary.    Ingredients 1 teaspoon extra-virgin olive oil 1 egg pinch of salt    Directions 1) Place the oil in a small skillet. Place the skillet on the stovetop over medium-low heat. Let the pan warm up for 3 minutes. 2) Meanwhile, crack the egg into a small ramekin or bowl. 3) Once the pan is evenly heated gently pour the egg into the skillet and salt. Set a timer for 2 ½ minutes. 4) After 2 ½ minutes examine the egg. Continue to cook for 30 seconds if the whites are not cooked all the way and the clear coat covering the yolk is still present. 5) Remove from the heat and let sit in the pan for 30 seconds. 6) Carefully remove the egg from the pan with a spatula. Serve on top of toast. Read More

Shortbread Cookies with Cherry Jam Buttercream Frosting

  Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Cookies. It’s such a powerful word. Just a whisper of it can move mountains and turn a weary heart to joy. At least it does in my house.   “If you pick up ALL the toys in the living room, you can have a cookie.” Mountains moved.   “Please. Stop crying. If you get your emotions together, I’ll give you a cookie.” Hearts turned from weariness to joy. Cookies, what would I do without you?    Because this little bribe, I mean treat, is going to the people I love the most shouldn’t I make sure it’s the best quality? Absolutely yes. The best quality you can provide varies for each family and this is okay. For us it’s homemade. King Arthur’s All-Purpose flour from Market’s Street baking aisle, along with Neilson-Massey Pure Vanilla Extract and Imperial Sugar: quality, trustworthy products.   Don’t get me wrong, I do buy boxed cookies and divvy out with joy, but when I can give my children homemade baked goods it’s an even bigger sugar rush. One of my favorite and easiest cookie recipes involves only five ingredients and about 15 minutes of my time. Plus, the dough is freezer friendly and is likened to the slice-and-bake variety that is oh so fun.     Shortbread cookies. Gently cream sugar and room temperature butter. Add flour, salt and vanilla extract. Separate into two dough balls and place onto parchment. Roll into a cylinder and freeze for 30 minutes. Slice. Bake. The world rejoices. Warm, fresh homemade cookies--- ready to treat your family. This cookie is a shortbread cookie. Simple, delicious and full of eating options. Crumble and add it to homemade ice cream. Or smear ice cream between two cookies and, viola, an ice cream sandwich. Even better, now that July 4th is right around the corner, grab some cherries from the produce section at Market Street and whip up a cherry butter cream frosting. Serve with a side of blueberries and there’s a patriotic dessert waiting to be enjoyed by all your American patriots. Cookies. Mountain movers, joy givers--- lovingly made by you.   Shortbread Cookies with Cherry Buttercream Frosting Makes about 28 cookies Ingredients: 2 cups butter, room temperature 3/4 cups sugar 2 1/4 cups flour 1/4 teaspoon kosher salt 2 teaspoon vanilla extract cherry butter cream frosting, optional (see recipe below)   Directions: 1) Heat the oven to 375 degrees. 2) With an electric mixer, cream the butter and sugar on low until incorporated, about 30 seconds. 3) Add the flour, salt and vanilla extract. Continue to mix until just incorporated, about 30-40 seconds. 4) Turn off the mixer and form two dough balls. 5) Rolls the dough into parchment paper or plastic wrap, forming a cylinder. 6) Place in the freezer and freeze for 30 minutes. 7) Remove from the freezer and slice the cookies about ¼ inch thick. Place on a parchment lined baking sheet. 8) Cook for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and place on a cooling rack for 2 hours. 9) Once the cookies are room temperature. Add the cherry butter cream frosting on top of the cookies.   for the cherry buttercream frosting 1/2 cup (1 stick) unsalted butter, room temperature 1 cup confectioners’ sugar 1 tablespoon cream 1/4 teaspoon vanilla extract 4 tablespoon cherry jam (see recipe below)   1)With an electric mixer cream the butter and sugar. Slowly add the remaining ingredients until fully incorporated.   for the cherry jam 3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   1) In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. 2) Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking. 3) Remove from the heat and cool to room temperature. Store in the fridge. Read More

Salmon Burgers

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  For half of this year my little family of four was obsessed with a newly established burger joint down the road from our house. Every Friday when we venture out as a family to eat dinner we would ask the kids, “where do you want to eat tonight?” The answer was almost always the beloved new restaurant. When it comes to eating out I’m not one to stick with repeating a menu item. With every repeat restaurant visit I tend to bounce around the menu to sample all the meal offerings to best decide how well I like the food of the restaurant. With Randy’s assistance, I made it through most of the “land” burgers (beef, chicken and lamb) at the new burger joint. So one day I wandered over to the burgers of the sea and there was one that caught my attention: salmon burger with horseradish. It struck a craving I didn’t know existed. Mmmmm…salmon burger with horseradish. Yes and yes. Great anticipation grew in me during those moments I waited for dinner to arrive. I had actually never had a salmon burger before. It was just too exciting. When my dinner was plonked down in front of me, my excitement halted. Quickly. What I ordered was a salmon burger, but what I got was a salmon sandwich with a sad piece of ice berg lettuce and a sorry spread of horseradish. Bummer. I was so not impressed. I politely ate the sandwich but slowly built within myself determination to one day eat the salmon burger of my dreams. However, I knew I was going have to make it. That wasn’t going to be a problem. All I needed was a grocery store to make all my salmon burger dreams come true. Easy peasy. Off to Market Street I went. After a conversation with the fish monger I determined the type of salmon needed to make the burger (fresh Atlantic salmon that had already been deboned!). He politely skinned the fish for me (because I asked, which I suggest you do the same…they want to help make your kitchen prep easier) and I was off to gather the other ingredients. There wasn’t many items to get, because this recipe contains some of the most basic ingredients: mayonnaise, salt, lemon, rosemary. Then time to pick up the toppings, which will make the burger even better: green onions, green apples, horseradish and cream cheese. I’m in salmon burger heaven just thinking about all of it. Finally, there’s the buns--- the heavenly slider buns made fresh from Market Street’s bakery. Dinner time couldn’t come fast enough. Once home, it was a matter of minutes before I had the salmon burgers prepped and on standby to cook up in a cast iron skillet come dinnertime. This meal was homemade goodness and one that finally fulfilled my salmon burger dreams just like I imagined.   Salmon Burgers with Green Onion, Green Apple and Horseradish Makes 10 burgers Author note: Be sure the salmon used is deboned. Use an instant read thermometer to guarantee perfectly cooked salmon burgers.   Ingredients 2 pounds salmon, skin removed and deboned 1 1/2 teaspoon kosher salt 1/2 cup mayonnaise 3 rosemary sprigs, leaves removed zest of 1-2 lemons 1 tablespoon canola oil 2 bunches green onions, ends trimmed off and the green parts halved 3 green apples, thinly sliced slider buns, toasted horseradish cream, for topping (see recipe below)   Directions 1. Cut the salmon into large chunks. Place in a food processor with the salt, mayonnaise, rosemary leaves and lemon zest. Pulse 10-12 times. 2. Line a rimmed baking sheet with parchment paper. Make 6 inch wide patties with the salmon mixture. Place on the baking sheet. 3. Place the baking sheet into the refrigerator for at least 2 hours. 4. In a skillet, heat the canola oil over moderately high heat. Once the pan is thoroughly heated and the oil shimmering, add the salmon patties to the skillet (about 3 to 4 patties, depending on the size of the skillet). 5. Cook the patties for 3-4 minutes per side, for a total of 6-8 minutes or until the internal temperature reaches 145 degrees. 6. While the patties are cooking, add the green onions in small batches. Cook until they are softened and browned. Set aside. 7. Add a generous smear of horseradish cream to a toasted bun, top with a salmon patty, a handful of green onions and apple slices.   For the horseradish cream 2 tablespoons prepared horseradish 3/4 cups whipped cream cheese 1/4 teaspoon kosher salt zest of 1 lemon juice of 1/2 lemon Place all ingredients into a bowl and stir to combine. Read More

How To Preserve Hatch Chiles

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  When August hits, Randy and I roll up our sleeves and know it’s Hatch go time. Prepping Hatch chiles to freeze for the months outside of August isn’t a work of art. All it takes is a little bit of heat and a few hours of your time…and if you like, a few friends accompanied with some tasty drinks. Make Hatch preservation an experience that makes you want to do it every year. Buy a case, invite friends over and grill. While we buy the pre-roasted Hatch chiles at Market Street for ease of use, we also enjoy stocking up on fresh chiles and roasting our own. Rest assured and know Hatch chiles are easy to preserve and worth the time it takes. If you follow our lead and stock up (whichever method you choose), come January when you crave the unmistakable Hatch flavor, all you’ll have to do is forage in the freezer, thaw and enjoy. A few pointers when roasting chiles: Flat chiles are the easiest to roast. An oven or a grill is all you need. It takes time to work through the steps. Rubber gloves can be helpful when peeling and seeding the chiles to keep hands from getting too “Hatchy.” A Hatch Margarita makes this experience even more enjoyable (see below for the recipe). Pop on over to your local Market Street and load up your cart with Hatch green chiles. Whether you’re roasting your own or letting Market Street do the roasting work, it’s well worth it to freeze fresh Hatch green chiles to enjoy all year long. Happy Hatching! How to Grill Hatch Green Chiles 1) Heat the grill to 450-500 degrees. Be sure that the coals (or burners) are ignited everywhere that you want to place the chiles. This process works best with direct heat. 2) Wash and dry the chiles. 3) Arrange the chiles on the grate leaving space between them. Be sure to lay them perpendicular to the grate to keep them from sliding through. 4) Roast for about 5 minutes. Flip the chiles and rearrange if needed for even cooking. Roast for another 5 minutes. You are looking for a good char on most of the chile and should see the skin bubbling up from the meat. Remove any that are done roasting and continue to flip and rearrange until the whole batch is done. How to Broil Hatch green chiles 1) Heat the broiler to 500 degrees. 2) Wash and dry the chiles. 3) Place the chiles on a foil lined baking sheet on the top rack. Broil for 6 minutes. 4) Once blackened and blistered, flip the chiles over and continue to broil for an additional 5 minutes. If not blistered enough, broil for an addition 1 minute.   The final steps to preparing Hatch green chiles: Once the chiles are well blistered (the chiles need to be blistered all over, this helps to loosen the skin) place in a airtight container (or zip-close bag) and let cool for about 15 minutes. This process captures steam and continues to loosen the skin from the meat. *If you bought your chiles already roasted and don’t plan on roasting your own, you can skip straight to here.* Once cool to the touch, remove the chiles from the container and peel off the outer layer of skin. This process, if the chile skins are well blistered, is simple. Take any loose bit of blistered chile skin and begin to pull. The outer layer will come off in a two to three peels, or if well charred the skin will flake off. Be sure to remove as much as the skin as possible. Next, cut off the stem and slice the chile down the middle (hot dog style). Be sure not to cut through the chile, just the top portion of it. Using your hands or a paring knife, gently remove the seeds. Place the chiles in an airtight container and place in the fridge to use throughout the week. How to freeze Hatch green chiles: Once the skin, stem and seeds have been removed, let the chiles come to room temperature. Place the chiles into a freezer safe bag and remove as much air from the bag as you can before sealing. Lay flat in the freezer. *an optional freezing technique is to vacuum seal the Hatch green chiles. Hatch Green Chile Margarita Author note: The amount of agave needed may vary depending upon the sweetness of the limeade used. Adjust accordingly.   Ingredients: ice 2 ounces Hatch infused tequila (see below) 1/2 ounce grand marnier 2 1/2 ounce limeade juice of 1/2 lime 1 teaspoon agave syrup   Directions: 1) Add all ingredients into a cocktail shaker (or a cup) and shake. 2) Strain and pour over ice, serve immediately.   for the Hatch infused tequila Author note: The heat level of the infused tequila will be determined by the chile.   Ingredients: 1 Hatch green chile, stem removed and seeded 1 1/2 cups Tequila   Directions: 1) Place the green chile into a glass container. Pour the tequila over the chile. 2) Seal and let infuse for 24 hours. 3) Remove chile and strain tequila into an glass airtight container. Read More

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Confession: I regularly feed my children sweet potatoes and never eat them myself. gasp I know. Making children eat vegetables that you won’t eat yourself seems a bit…dishonest? tricky? not right? Well I do this frequently when it comes to sweet potatoes, because…confession: I don’t really like sweet potatoes. As a recipe developer, one who loves food and one that encourages people to try new foods, it’s hard to fess up to food dislikes. So I’m just going to tell you now the foods I flat out refuse to eat: peanut butter bananas nuts (except pine nuts) canned artichokes capers green olives And of course, there’s sweet potatoes. However, recently I decided to act on what I frequently tell people to do: Try something new. Eat something you thought you didn’t like. Be open to new food. I felt like it was time to revisit the sweet potato and give it another try. In hopes to enjoy it, I knew the sweet potato needed pizzazz. But what? I needed Market Street. Sometimes all it takes for inspiration is to wander around the grocery store and look for something that sounds good. This is what I did for the great sweet potato revival. I walked the aisles of Market Street (sans kids, because…school) and found what I hoped to find. Delicious inspiration. The potatoes were going to be roasted with thyme, I knew that much. I also knew something green needed to top the roasted veg because a pop of color always helps make a recipe shine. Green onions were my original choice for this topper, but while browsing the fresh produce I saw a little yellow discount sticker on the organic arugula. Mmmmm….chopped arugula to top the potatoes will not only add color, BUT also more of a bite and fresh spice. Plus I could have a few salads this week for lunch. Oh, and did I mention the price drop was also appealing? The dish was well on its way, but it still needed crunch and a bit of acid. I must continue to wander. Aisle after aisle I looked and considered. Oooooooh, balsamic vinegar. The acidic element is now fulfilled. But crunch, what about crunch? During this Market Street treasure hunt I was briefly distracted by chocolate chips in the baking aisle (because…chocolate). This distraction almost felt serendipitous, because while perusing the chocolate chips I spied out of the corner of my eye the only nut I enjoyed eating. Pine nuts. Done and done. Market Street gave me all the inspiration I needed to make a side dish that was going to mark a new phase in my food journey: enjoying sweet potatoes. Once home, the potatoes roasted while the pine nuts toasted and the balsamic vinegar reduced. It was a new way to show my children that yes…mommy does eat her sweet potatoes…just like you should too.   Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze Serves 4 Author note: This recipe is easily doubled. Serve it as a side, or even as a main dish with quinoa and a runny egg.   Ingredients: 7 cups sweet potatoes, peeled and cut into 2 inch pieces 1 1/2 teaspoon extra-virgin olive oil 1 1/2 teaspoon kosher salt 1/2 teaspoon red pepper flakes 10 thyme branches, tied 1/2 cup pine nuts 1 1/2 cups arugula, chopped 2/3 cups balsamic   Directions: 1) Heat oven to 450 degrees. 2) Place the olive oil, salt and red pepper flakes into a large bowl. Stir. 3) Add the sweet potatoes to the olive oil mixture and stir well to coat the potatoes. 4) Place the potatoes and thyme on a rimmed baking sheet. Spread evenly into one layer. Cook for 25 minutes, stirring every 10 minutes. Remove the potatoes from the oven once roasted. 5) Meanwhile, place the pine nuts into a small skillet and cook over medium low heat for 5-8 minutes. Shake the skillet frequently to prevent burning. Set aside. 6) Place the balsamic vinegar into a small sauce pan. Heat on high and let boil uncovered for 7-10 minutes, or until the vinegar is reduced and coats the back of a spoon. 7) Remove the thyme from the potatoes. Place the potatoes onto a platter. Top with the toasted pine nuts and chopped arugula. Drizzle the preferred amount of balsamic glaze on top. Serve warm. Read More

A Pleasant Little Leftover Thanksgiving

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Ahhhh, the thrill of the Thanksgiving feast…that quickly turns into the meal no one wants. Isn’t it amazing how just a few hours post-Thanksgiving feast (the one that everyone oooed and awed over), the meal quickly turns into a “leftover” that family members turn their noses at? Not this year, folks. Take those leftovers and turn them into the second phase of the Thanksgiving smorgasbord that everybody wants a bite of. Bacon Cornbread Dressing Skillet Sweet Potato Pomegranate Crostini Turkey Manchego Sliders Apple Cider Popsicles So while you’re at Market Street (or at home ordering your groceries online via STREETside) doing your Thanksgiving shopping add these few additional items to your list to be ready to serve up a second feast. bacon parmesan cheese pomegranates french baguette manchego cheese Sir Kensington’s Special Sauce (or your favorite sandwich condiment) popsicle sticks small plastic cups What is so great about these four recipes is that little brain power is needed to execute them. Which, let’s face it, is a mandatory post-Thanksgiving requirement. Bacon Cornbread Dressing Skillet leftover cornbread dressing, diced bacon eggs parmesan cheese, freshly grated   1. In a cast iron skillet fry the bacon until crispy and cooked. 2. Remove the bacon from the skillet and place on a paper towel to dry. 3. Leave about 2-3 tablespoons of bacon fat in the skillet and drain the rest. 4. Add the cornbread into the skillet and stir to coat the dressing with the bacon fat. Cook over medium heat until the dressing is lightly toasted. Turn off the heat. 5. Chop the bacon into bite sized pieces. Set aside. 6. Meanwhile cook the eggs to your preference. Top the eggs with a sprinkling of parmesan at the end of the cooking process. 7. Add the bacon to the dressing and stir well. 8. Top with runny eggs or stir in the scrambled eggs. 9. Top with hot sauce and serve warm. Sweet Potato Pomegranate Crostini Be on the lookout at Market Street for special savings on pomegranates. I snagged two for only $4! There’s also packaged pomegranate seeds available in case opening a pomegranate seems a bit too daunting. french baguette, sliced thin leftover sweet potato casserole (or roasted sweet potatoes) pomegranates fresh thyme leaves   1. Toast the slices of baguette. 2. Spoon dollops of sweet potato casserole onto the baguettes. Top with pomegranates and fresh thyme. Turkey Manchego Sliders If there’s any Market Street Bakery dinner rolls left from the Thanksgiving feast fill them with leftover turkey, manchego cheese and Sir Kensington’s special sauce (or your favorite sandwich condiment). Oh and let’s be honest there will be no dinner rolls leftover, so go ahead and grab an additional package— they’re just so good! leftover turkey meat, chopped or sliced leftover dinner rolls, sliced in half Sir Kensington’s Special Sauce manchego cheese, sliced cooking spray   1. Heat the oven to 350 degrees 2. Spray the interior of a baking dish or rimmed baking sheet with cooking spray. 3. Spread a thick layer of special sauce onto the bottom half of the dinner roll. 4. Line the baking dish with the dinner roll bottoms. 5. Add the turkey to the dinner roll halves, then top the turkey with manchego cheese slices.Place the tops of the rolls onto each bottom half. 6. Place in the oven and bake until the rolls are golden and the cheese melted. Serve warm. Apple Cider Popsicles Don’t toss that batch of Apple Cider that barely anyone drank. Freeze them in small cups and then place popsicle sticks halfway through the freezing process. And don’t worry! You won’t need to make a run to the crafting store. Market Street carries popsicle sticks! leftover apple dider small plastic  cups popsicle sticks   1. Line a rimmed baking sheet with the paper cups. 2. Fill the cups 3/4 of the way with cider. 3. Place the tray into the freezer and freeze. 4. Add the popsicle sticks into the cider 1 1/2 to 2 hours into freezing. Continue to freeze until the cider is frozen solid. 5. Remove the frozen cider from the cup and serve immediately. Read More

Turkey & Dumplings

My Fall Favorites (Quick, Easy & Delicious Soups)   This week's recipe is a great idea of how to use that leftover turkey from Thanksgiving. I love chicken and dumplings, but I don't have time (and I'm too lazy) to make them the way mom does (she hand rolls the dumplings). So last year, I came up with this version of Turkey and "Dumplings". As I mentioned before, I'm lazy; therefore, I am always trying to find a shortcut. I have tried various quick dumpling recipes, but they still took more time than I wanted to spend or I just didn't love them. So, last year I decide to try using gnocchi instead and the result was pretty good. I used the regular size ones which were a bit doughy, so this year I tried the minis and they were perfect! For this recipe, you can use leftover chicken or stop and pick up a rotisserie chicken on your way home. Also try adding whatever veggies you have on hand: broccoli, spinach, asparagus, etc. Also feel free to be as lazy as you want- purchase pre-sliced/chopped veggies. Turkey and Dumplings1 Tablespoon olive oil1 medium onion, diced3 celery stalks, diced2-3 carrots, shredded3 cloves garlic, minced2 cups leftover turkey or chicken (or however much you have)5 cups low sodium chicken broth1 pkg gnocchi (I like the mini potato gnocchi)1 cup half-and-half (or 1 C cream or 1-2 T Greek yogurt)   fresh cracked pepper to taste1. Heat oil in a stockpot or Dutch Oven over medium heat2. Add veggies, saute about 5-7 minutes3. Add chicken and broth, bring to low boil4. Add gnocchi, simmer about 3 minutes (or per package directions)5. Add half and half and pepper, simmer about 5 minutesYield: 8 servingsCost: $1.31* per serving; $10.49* per recipe*does not include turkey, oil, or pepper   Inspired by My Mom (Jodie Loven)Today’s Blog provided by Vicki Bailey, Texas Woman’s University Dietetic Intern. Vicki is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Vicki loves experimenting in the kitchen, using what’s on hand and making it up as she goes along. Her other passion is animals; so when she’s not studying or cooking, she is relaxing with her husband and their three furbabies (dogs). Read More

Heart Healthy Parmesan Oat Crusted Chicken

  We are all familiar with old fashioned rolled oats and you’ve probably fixed it for breakfast at one point in time. This is a pretty common use for oats, but us dietitians are all about being creative with traditional ingredients. We thought it would be fun to take a very common breakfast item and breathe new life into it. Have you ever tried using oats to bread chicken breasts? Preparing chicken like this is a simple and healthy swap that has great health benefits! By adding the oats, you have amped up the fiber content of the chicken without making sacrifices in the flavor department.    Typically breaded foods have a connotation for being unhealthy, high in fat, and not something included in a heart healthy diet. BUT, this recipe uses oats instead of white flour to bread the chicken. And instead of deep frying the chicken, the filets are simply baked in the oven. Since oats are considered a whole grain, the fiber content of the meal is increased significantly. These two simple swaps can take a fat-packed meal and turn it into a heart healthy powerhouse!   Eating foods that are high in fiber increases the feeling of fullness and decreases your risk of chronic disease. In a study by Harvard, it was found that diets higher in fiber reduced the risk of heart disease by up to 40% (JAMA). Further, oats are considered a whole grain and provide vital nutrients like B Vitamins (Thiamin, Niacin, Riboflavin and folate), Magnesium, Selenium, and Iron. All of these combine to help the body function at its optimum and protect your heart from chronic diseases. Pair the chicken with a side of fresh, frozen, or low sodium canned vegetables for a well-balanced dinner tonight! The beauty of this recipe is you get to see all the wonderful foods that come in hues of brown. This delicious recipe gives you a taste of all the flavors you can get from Coloring Your Basket Brown!    Parmesan Oat Crusted Chicken Ingredients: 3 garlic cloves, minced 2 c uncooked old fashioned rolled oats 2/3 cup grated parmesan 1 tsp salt 1 tsp smoked paprika 1 tsp ground black pepper ½ teaspoon dried basil ½ teaspoon dried oregano 1 teaspoon dried parsley ½ c olive oil 6-8 boneless, skinless chicken breasts   Directions 1) Preheat oven to 400 F. 2) Combine all ingredients, except oil and chicken, in a food processor or blender and process until a coarse flour texture. 3) Coat chicken breasts in olive oi, then roll in oat flour mixture. Place chicken on sheet pan or baking dish, coated with cooking spray. Pat the remaining oat mixture on top of chicken. 4) Bake uncovered for 20-25 minutes, depending on thickness of chicken. 5) Remove from oven and allow to rest for 5-10 minutes for maximum juiciness.   Read More

A Pleasant Little Football Menu

Red Meat and Heart Health Month

Breakfast How To: Runny Egg

Shortbread Cookies with Cherry Jam Buttercream Frosting

Salmon Burgers

How To Preserve Hatch Chiles

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

A Pleasant Little Leftover Thanksgiving

Turkey & Dumplings

Heart Healthy Parmesan Oat Crusted Chicken

10 Information Results For rain fresh water

A Pleasant Little Football Menu

Red Meat and Heart Health Month

Breakfast How To: Runny Egg

Shortbread Cookies with Cherry Jam Buttercream Frosting

Salmon Burgers

How To Preserve Hatch Chiles

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

A Pleasant Little Leftover Thanksgiving

Turkey & Dumplings

Heart Healthy Parmesan Oat Crusted Chicken

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