Market Street

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Strawberry Blackberry Chia Jam

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

Wednesday, March 30, 2016 9:30:00 AM

When leading our Diabetes Tours it is not uncommon for the conversation to turn to seeds when we talk about healing foods. There are sunflower seeds, pumpkin seeds, flax seeds and chia seeds. Flax has been popular for a while and chia has become popular more recently. The chia seed is exactly what you are thinking - that terracotta figurine that sprouts hair or fur on …
» Read More
Dietitian Spotlight: Banana Oat Baked French Toast

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Thursday, April 6, 2017 10:47:00 AM

This banana oat baked French toast recipe will put a spin on the traditional French toast that you know and love while providing you with a healthy option to begin your day. If you are tired of eating the same thing for breakfast every morning and want something new to try, this will help you add some variety to your daily morning routine.

Oats and “hearty” choices of bread …
» Read More
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 …
» Read More
Dietitian Spotlight: BBQ Chicken Tostadas

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Friday, May 5, 2017 1:55:00 PM

May is Celiac Awareness Month! In the United States there are approximately 3 million people who have celiac disease and 21 million people are sensitive to gluten. People with celiac disease are sensitive to the protein gluten, which triggers symptoms such as stomach cramps, diarrhea, and muscles spasms. The good news is that celiac disease can be treated right at the grocery …
» Read More
Coffee Cake Muffins

Tags: market street, Coffee Cake Muffins, A Pleasant Little Kitchen

Saturday, December 3, 2016 9:40:00 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.

My children get a lot more excited when I'm baking then when I'm cooking.

Even in their young years they know baking = treats, while cooking = dinner.

When I cook, I don't get as many assistants. When I bake, both little bodies want to …
» Read More
Macaroni and Cheese with Cherry Tomatoes and Basil

Tags: market street, APLK

Friday, June 23, 2017 1:36:00 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.

“Mama, can you make the mac and cheese like I like it?”

Done deal, little lady.

“Mama, can you make ME the mac and cheese like I like it?”

Absolutely, little man.

I don’t know about you, but some days I feel like a made to order …
» Read More
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
Cheddar Bacon Scallion Drop Biscuits

Tags: A Pleasant Little Kitchen, thanksgiving

Wednesday, November 22, 2017 1:00:00 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.

Fry. Chop. Stir. Drop. Bake.

Then glory is yours. This is also knowns as homemade biscuit greatness.

Truth be told, I’m not much of a biscuit girl. I don’t know why though. Every time I make a batch I think, ”why don’t I bake biscuits …
» Read More
Dietitian Spotlight: Pecan Pie Energy Bites

Tags: market street, Market Street Registered Dietitians, weight management

Friday, November 18, 2016 4:56:29 PM

Sometimes nuts get a bad reputation because they are full of calories and fat. And although this is true, there is way more to their story that needs to be told!

For example, it is true that about 80% of the calories in nuts come from fat, however most of the fat found in nuts is monounsaturated and polyunsaturated fat, or what we would consider “good” fat. The fact of the …
» Read More
Breakfast Quesadillas

Friday, April 28, 2017 1:53:00 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.

We are a quesadilla family, hopefully you are too.

Didn’t finish all the steak last night? Roasted cauliflower still not eaten? Leftover chicken? Only cheese and tortillas in the fridge?

Not a problem. Make quesadillas.

Grab some …
» Read More

10 Information Results For Almond flour

Strawberry Blackberry Chia Jam

  When leading our Diabetes Tours it is not uncommon for the conversation to turn to seeds when we talk about healing foods. There are sunflower seeds, pumpkin seeds, flax seeds and chia seeds. Flax has been popular for a while and chia has become popular more recently. The chia seed is exactly what you are thinking - that terracotta figurine that sprouts hair or fur on your favorite character. Go ahead and sing it - “Cha-cha-cha chia”.     Despite being a great coffee table conversation starter, chia seeds are also tiny little nutrient powerhouses, perfect for anyone managing blood sugars or diabetes. Chia seeds are high in fiber, rich in healthy plant based omega-3s and are also high in calcium and antioxidants. In a study of 20 humans with diabetes, one variety of chia helped participants control blood glucose, reduce blood pressure and lower C-reactive protein, a major marker of heart disease risk. The study was published in the journal Diabetes Care. So back to the tour, after a laugh or two about the nostalgia of a chia pet and the realization that one probably does not eat the chia pet, the question then turns to “how do I use the flax or chia seed?”   We’re glad you asked. Very simply, you could sprinkle chia seed in your oatmeal, soups, bread doughs, muffins or salads. You could also make a chia pudding (simply soak chia seeds in almond milk with a dash of almond or vanilla extract and a drizzle of honey overnight). But, today we want to share a delicious and vibrant Strawberry Blackberry Chia Jam. The ingredients are a perfect way to Color Your Basket purple this month!      Ingredients: Yield: 1 small jar   1 cup frozen or fresh strawberries 1 cup frozen or fresh blackberries 1/4 cup water 3 tbsp chia seeds 2 tbsp honey, maple or agave syrup (optional)   Directions 1) Combine the berries, water and honey in a food processor or blender. Pulse until just blended (this helps to get the juices going. You can also do this in a large bowl, using a potato masher or fork).  2) Transfer to a glass jar. Add the chia seeds and mix well making sure they are well incorporated into the fruit.  3) Place in the fridge to set. This takes at least an hour or so. Jam will last 2-3 weeks in the fridge. Read More

Dietitian Spotlight: Banana Oat Baked French Toast

This banana oat baked French toast recipe will put a spin on the traditional French toast that you know and love while providing you with a healthy option to begin your day. If you are tired of eating the same thing for breakfast every morning and want something new to try, this will help you add some variety to your daily morning routine. Oats and “hearty” choices of bread contain good amounts of fiber, a vital nutrient to get your metabolism kicked into drive for the day. You may be wondering what is considered hearty bread. It’s bread filled with good cholesterol and fibrous carbs, making it a healthier option for your heart. Whole grain breads, such as wheat and rye bread, are a good example of this. Need a gluten free-dish? Try switching out the bread to a certified gluten free bread choice!       Fiber will give you the strength and energy needed to carry you through that busy schedule of yours. Eating a good amount of fiber will work to lower the amount of cholesterol in your body, therefore reducing your risk of developing cardiovascular disease and stroke. Plus, the bananas in this recipe add a great source of potassium that also works to promote a healthy heart. Whether you add this to recipe to your Easter brunch menu or you mix it into your weekly breakfast routine, your health goals and your taste buds will be happy you did!    Banana Oat Baked French Toast   Ingredients 1/2 medium sized ripe banana, mashed (50 g or 1/4 cup)1/4 cup (60 ml) unsweetened almond milk1 Tbsp (16 g) nut butter (optional, but recommended)1 tsp (5 ml) maple syrup (or other liquid sweetener)1/2 tsp ground cinnamon1/2 tsp vanilla extract1 slice of hearty bread, cubed1/4 cup (20 g) quick oats   Instructions 1) Preheat oven to 375F (190C) and lightly grease an individually sized oven safe dish. Set aside.2) Combine banana, almond milk, nut butter, maple syrup, cinnamon, and vanilla extract in a large shallow bowl, mixing until fully combined. Pour bread cubes into the mixture and use a fork to lightly press down so that they absorb most of the liquid. Add oats and gently stir until everything is evenly incorporated. If the mix seems too dry, add a splash of extra milk.3) Transfer mixture to your prepared dish, adding a few slices of banana on top if desired. Bake for 20 minutes, until the bake has set and the top has turned golden brown.4) Remove from oven and top with toppings of choice or simply enjoy as is! 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

Dietitian Spotlight: BBQ Chicken Tostadas

May is Celiac Awareness Month! In the United States there are approximately 3 million people who have celiac disease and 21 million people are sensitive to gluten. People with celiac disease are sensitive to the protein gluten, which triggers symptoms such as stomach cramps, diarrhea, and muscles spasms. The good news is that celiac disease can be treated right at the grocery store with the food you buy. Shopping gluten free is much like shopping with a peanut allergy. Reading labels is very important! Gluten is a great thickening agent for many of the products we love, however, for someone who has a food allergy, you may find it hiding in foods that you would never expect. Salad dressing, hard candy, French fries, sauces, and even pepperoni in some cases may contain gluten. Also any foods that contain wheat or flour products. Living with a food allergy or celiac disease doesn’t mean you have to skip out on being a serious foodie. There are tons of fresh foods that are healthy, delicious, and will keep you completely in the clear! These BBQ chicken tostadas are a great recipe because they’re safe from most foods on the allergy list (including gluten)! In fact, most recipes can be made allergy friendly by making very minimal substitutions. For instance, using corn tortillas instead of flour and BBQ sauce that does not have added flour or gluten. Try this recipe next time you're cooking for a friend or family member with a food allergy. They will love the food and feel appreciated that you remembered their food restrictions. Double win! BBQ Chicken Tostadas Recipe Author Note (Mary Younkin, The Weeknight Dinner Cookbook): Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love. Serves: 4   Ingredients:  8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy) 3 cups cooked and shredded chicken 1½ cups of your favorite barbecue sauce, divided 2 cups extra sharp cheddar 3 green onions, very thinly sliced (optional)   Directions: 1. Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets. 2. Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat. 3. Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each)/ 4. Bake for 6 to 8 minutes, just until the cheese is melted. 5. Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired. Read More

Coffee Cake Muffins

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  My children get a lot more excited when I'm baking then when I'm cooking. Even in their young years they know baking = treats, while cooking = dinner. When I cook, I don't get as many assistants. When I bake, both little bodies want to help. I like my kitchen buzzing with conversation and activity-- it's what makes the space pleasant. Christmas. It brings out the sentimental, ritual and tradition seeking part of my inner being. I want the days to be filled with expectation and a sense of coming joy. As a young family, we already have a few holiday rituals in place-- however there is still a slot to fill in the kitchen tradition department. We are missing the "baking together" holiday tradition. This fall I started to brainstorm what exactly this goodie could be. It needed to have cinnamon, cloves and brown sugar. Cleanup needed to be fairly easy. Most importantly, the kids needed to be a part of the process. I landed on a baked good that could not only could be eaten for breakfast, but could also be considered a treat (did I mention freezer friendly too?). It's my intention that it will become a recipe my children anticipate yearly, and hopefully pass on to their little assistants. Coffee Cake Muffins. Fluffy, buttery, cinnamon-y, the kind of baked goods that make people smile and not secretly wish they never received it (you know what I'm talking about). Luckily, I had almost everything needed to bake in my pantry from weekly (okay, bi-weekly...it's just so much fun!) trips to Market Street. Pasture raised eggs. Normally I go for Vital Farms, but have noticed another brand of these beautiful eggs available, Handsome Brook Farm. Unsalted butter. There is always a nice selection of butter. Challenge Butter is appealing because it is not treated with rBST and the price point is attractive. And the other pantry basics of sour cream, sugar, flour and spices. The only thing missing was cupcake liners. After school I took the little ones to the bakery aisle at Market Street and had them pick out the liners they felt were the most “Christmas-y.” I had to agree to pink and blue, even though I begged for red. We were now ready for the test kitchen. Coincidently, a recipe test for the coffee cake muffins occurred the night we were decorating the Christmas tree. The house was a buzz. Football was playing and Randy was retrieving Christmas treasures from the attic. Katherine and Eli couldn't decide what was more entertaining-- going through boxes of Christmas decorations or helping with the muffins. They kept ping ponging their way between the kitchen and living room. It didn't matter. The fact that both activities got them excited and they were participating in both was all I needed. This is how traditions start. Serendipitous moments you want to repeat. The muffins came out of the oven. My audience cheered. I smiled. To keep little paws from their dessert, we hopped into the car for Tex-Mex. Once back home we put on Christmas pajamas, decorated the tree and nibbled on coffee cake muffins. I can't wait to do it all over again, next year. And the next. And the next.    Coffee Cake Muffins Author note: My daughter suggested adding icing to this muffin. I agree with her. These muffins are freezer friendly.   for the batter Ingredients 1 1/2 sticks room temperature unsalted butter 1 1/2 cups sugar 2 cups flour 1/2 teaspoon baking soda 1 teaspoon cinnamon 2 teaspoon baking powder 1/4 teaspoon kosher salt 3 eggs 2 teaspoons vanilla extract 1/2 cup sour cream brown cinnamon streusel (recipe below)   Instructions 1) Heat the oven to 350 degrees. 2) In a bowl, sift the flour, baking soda, cinnamon and baking powder. Add the salt. 3) With a stand mixer (or an electric mixer) cream the butter and sugar for 3 minutes. 4) Add the eggs one at a time while continuing to mix. 5) Slowly mix in the flour mixture in small batches to the creamed butter and eggs. 6) Once the flour is well incorporated add the vanilla extract and sour cream. 7) Line a muffin tin with cupcake liners. Place a small scoop in each liner and then add a sprinkle of streusel. 8) Add another small dollop of batter on top of the streusel. Top again with streusel. Continue this process until batter is gone. Be sure not to fill the cupcake liners full of batter. Aim to fill them a little less then 3/4 full. 9) Place in oven and bake for 15-17 minutes, or until the muffins are cooked through. 10) Let cool and serve.   for the streusel Ingredients 1/2 stick unsalted butter (cold), cubed 1 cup brown sugar 1/2 cup sugar 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon kosher salt   Instructions 1) In a medium bowl, combine all ingredients for the streusel. Mix well by hand. Place in the fridge until ready to use. Read More

Macaroni and Cheese with Cherry Tomatoes and Basil

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  “Mama, can you make the mac and cheese like I like it?” Done deal, little lady. “Mama, can you make ME the mac and cheese like I like it?” Absolutely, little man. I don’t know about you, but some days I feel like a made to order chef. Not that I don’t mind making my children the food they enjoy, but sometimes the variables change for each person in my household and it becomes a lot to juggle. For mac and cheese this is especially true. Everyone has a preference for how they want their cheese and pasta…even me. The kids are fairly basic, they want cheese and pasta… and for Eli, well, he wants chopped up bacon (I don’t blame him!). For me though, when it’s mac and cheese night, I like to spruce it up a bit with a hint of summer flavor and adult taste: fresh basil and cherry tomatoes straight from the garden. However, if there’s no garden fresh veggies in your backyard, no problem, Market Street’s produce section is basically the same thing. These two simple ingredients, which only require a few quick chops, enhance a simple bowl of mac and cheese. It suddenly makes the kid friendly meal you’re eating a bit more sophisticated. If you’re a little hesitant to make homemade macaroni and cheese, don’t be. It only takes one additional step to create a beloved, homemade American classic. Not only is it simple, but it also becomes a meal that is tailored to your family’s needs. Everyone wins. Here’s a quick look at what it takes to make the mac and cheese: Step 1: Boil noodles, set aside. Step 2: Melt butter and add flour, whisk until golden (Hurrah! You’ve now made a roux.) Step 3: Add warm milk to the roux and continue to whisk until mixture is thickened. Step 4: Add cheese and salt, stir. Step 5: Combine noodles with cheese mixture, stir. Now, here’s a few pleasant little hints on creating made to order mac and cheese: 1. Don’t just stick to one type of cheese. Get to know different flavors with different assortments of cheeses (gruyere and white cheddar, gouda and parmesan, just to name a few. Take a stroll through my favorite spot at Market Street and fall in love with the amazing cheese assortment. Strike up a conversation with the cheese mongers, they love to talk shop and will direct you to some tasty cheeses.  2. Let your kids get involved with the cooking process. Let them select their favorite cheese, add the ingredients and stir. Maybe even diverge from the typically “elbow” noddle and opt for ___________. 3. Upgrade the macaroni and cheese with unique toppings. Pick up a rotisserie chicken at the _________ department and grab a few canned hatch green chiles. Turn the mac and cheese bowl into a chicken and green chile mac and cheese delight! 4. Save the leftovers and make mac and cheese bites the next day (find this recipe at www.apleasantlittlekitchen.com). These turn into tasty treats that are also freezer friendly. Macaroni and Cheese with Cherry Tomatoes and Basil Serves 4-6 Author note: I prefer to add the cherry tomatoes per individual bowl. This allows me to add as much or as little tomatoes as desired. This makes reheating the mac and cheese the next day for leftovers a bit easier—the noodles warm up easier and the tomatoes and basil stay fresh with every serving. There is nothing fancy about this recipe. It is a basic macaroni and cheese that is essentially a one-pot wonder. Feel free to use whatever cheese you prefer. If limited on time, a shredded cheese blend works wonderfully and makes for an even quicker meal. I warm my milk for about 3 minutes in a measuring cup in the microwave.   Ingredients 2 cups dry macaroni 2 tablespoon unsalted butter 2 tablespoons flour 1 1/2 cups whole milk, warmed 1 1/2 cups shredded manchego cheese 2 tablespoons crème fraiche 1 teaspoon kosher salt cherry tomatoes, sliced basil leaves, torn  Instructions 1. Boil the macaroni per the package directions, strain and set aside. 2. In the same pan that the noodles were cooked in, add the butter and melt over medium heat. 3. Once the butter is melted, add the flour and whisk. Continue to whisk until the flour has turned a light golden color, about 2-4 minutes. 4. Add the milk, whisking constantly until the mixture is thickened, about 2-3 minutes. 5. Add the cheese, crème fraiche and salt. Place the cooked macaroni into the cheese mixture. Stir to combine. 6. Place into individual serving bowls, top with cherry tomatoes and basil. Stir well and serve warm. 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

Cheddar Bacon Scallion Drop Biscuits

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Fry. Chop. Stir. Drop. Bake. Then glory is yours. This is also knowns as homemade biscuit greatness. Truth be told, I’m not much of a biscuit girl. I don’t know why though. Every time I make a batch I think, ”why don’t I bake biscuits more often?” Every time those warm golden bites emerge from the oven I am sent into a food memory frenzy, remembering the tales of grandmothers and great-grandmothers who made biscuits that were unforgettable. I’ve come to realize that biscuits (especially drop biscuits) only require a few steps. Plus, everyone in my family eats them AND they’re freezer friendly. What’s not to love? Now, let’s talk a little more about biscuits though. I can say that I tend to be a drop biscuit girl instead of a knead and roll out biscuit type of girl. Rolling out dough falls low on my list of favorite activities in the kitchen (but it may be your favorite, so embrace YOUR kitchen rhythm). Drop biscuits literally require stirring and dropping. Also, when I make buttery biscuits I want to dirty up the fewest pieces of equipment. That means one or two bowls max. I also want to utilize the ice cream scoop I picked up at Market Street about a year ago. (sidenote: WHY did it take me so long to bring this piece of equipment into my kitchen— it is a kitchen necessity). The beauty behind the drop biscuit is that it makes minimal mess and I don’t have to get an arm workout by kneading and rolling out the dough (and not dirtying up a surface with lots of flour). I do get bored with the plain biscuit though. Yes, honey is nice...so is butter. But I kinda crave a glutinous biscuit-- one that, with each bite provides me with indescribable food joy. So my dear Market Street, give me all the bacon and all the cheddar cheese (mild though, I don’t want the biscuit to be TOO overwhelming) for these golden dollops of biscuity goodness. Oh, and for good measure let’s not forget the scallions. We need a bit of green beauty. So make biscuits this weekend, but not any biscuit. Make the drop biscuits of all of our dreams. Cheddar Bacon Scallion Drop Biscuits Makes: 18-20 biscuits   2 cups flour pinch of sugar 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 tablespoons baking powder 8 tablespoons melted butter 7 tablespoons whole milk 1 egg 1/4 cup sour cream 1/4 cup scallions, diced 1/2 cup cooked bacon, chopped 1 cup of mild cheddar cheese   1. Heat the oven to 400 degrees. 2. Combine the flour, sugar, baking soda, salt and baking powder into a large bowl. Stir well. 3. Add 7 tablespoons butter, milk and sour cream into the flour mixture. Stir well. 4. In a small bowl, crack the egg and lightly whisk. Add the egg into the biscuit batter. Stir well to combine. 5. Add the scallions, bacon and cheddar to the dough. Stir well to combine. 6. Using an ice cream scoop (or two spoons) out dollops of dough onto a parchment or silpat lined baking sheet. Place the biscuits about 1/2 inch a part. 7. Brush 1 tablespoon of melted butter on top of the biscuits. 8. Place the biscuits into the oven and cook 13-15 minutes (or until the biscuits are golden and cooked all the way through). 9. Remove from the oven and place on a cooling rack. Serve warm. Read More

Dietitian Spotlight: Pecan Pie Energy Bites

Sometimes nuts get a bad reputation because they are full of calories and fat. And although this is true, there is way more to their story that needs to be told! For example, it is true that about 80% of the calories in nuts come from fat, however most of the fat found in nuts is monounsaturated and polyunsaturated fat, or what we would consider “good” fat. The fact of the matter is that all of us need fat in our diets! We believe that you should get fat from good sources, and if you are anything like us, you like to get the most bang for your buck! That’s why nuts are such a great food to incorporate into your diet, because not only are they full of good fats, but also protein, vitamins and minerals as well! Some of the vitamins and minerals that are found in nuts include Vitamin E, Magnesium, Copper and Folic Acid. All of these nutrients play a part in heart health. In fact, one research study found that consuming greater than 4 servings of nuts per week lowered the risk of heart attacks by 51% and decreased the risk of heart disease by 48% compared to consuming less than 1 serving of nuts per week (Adventist Health Study). However, a healthier heart is not the only benefit of consuming nuts; people with diabetes and those working on weight management may also reap the benefits of adding nuts to their diet. Since November is white/brown month, purchasing pecans, almonds and other nuts are a great way to color your basket white and brown! Eating these Pecan Pie Energy Bites will give you the taste of fall, without all of the guilt. These energy bites made with pecans and flavored with cinnamon have that familiar flavor of Thanksgiving dessert! And because they are full of protein and “good” fats, they will give you sustained energy to get you through these busy holiday months!   Pecan Pie Energy Bites:   Ingredients 1 1/2  cups pecans 1/2 cups almond, cashews, or walnuts 10-11 medjool dates, pitted 2 tsp cinnamon 1 tsp vanilla extract 1/8 tsp sea salt Pecan halves for garnish (optional) Instructions In a food processor, process pecans and almonds until a fine, grain like consistency. Add dates, cinnamon, vanilla and sea salt and process until a dough begins to form. Roll the mixture into balls and then press a pecan on top of each. Chill for about 10 minutes or so to set. Store in the refrigerator for up to a week. Adapted from bewholebeyou.com Read More

Breakfast Quesadillas

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  We are a quesadilla family, hopefully you are too. Didn’t finish all the steak last night? Roasted cauliflower still not eaten? Leftover chicken? Only cheese and tortillas in the fridge? Not a problem. Make quesadillas. Grab some homemade flour tortillas at Market Street, add some Organics shredded cheese (Mexican blend is my favorite) and if there’s a bit of time, sauté a Texas sweet onion or two. What about eggs? Glad you asked. Eggs are a perfect addition to the quesadilla formula. Combine scrambled goodness with crispy bacon, cheese and maybe some green chiles or avocado slices. Serve warm topped with cilantro and sides of sour cream and salsa. Breakfast quesadillas have become a regular in A Pleasant Little Kitchen because they are a tasty, satisfying meal that no one complains about. Plus, quesadilla fillings and toppings can be individualized to each eater’s taste, which helps us out. My family tends to be very opinionated about their food... who would have thought? Recently when shopping for breakfast quesadilla night at Market Street, I looked down into the cart and sighed. The Handsome Brook Farms Pastured Raised Eggs, Pederson’s bacon and tortillas looked lonely. They needed company. So in went the fresh tomato salsa, verde cilantro salsa and creamy jalapeno dip from the chilled prepared case (next to the salad bar). That’s better. What a good decision. Adding this kind of topping variety made the meal even better. Everyone had fun selecting their toppings and it made quesadilla night even more enjoyable. The quesadillas became even more individualized. A few other reasons I love breakfast quesadillas: It works for breakfast, brunch, lunch or dinner. The whole family can get involved with the cooking process (like cracking and scrambling the eggs, and building the quesadillas). Scrambled eggs and bacon can be cooked ahead of time for a quick dinner prep. Leftover quesadillas make great packed lunches for littles the next day. Add breakfast for dinner to your monthly meal rotation, and make sure it’s in the form of a quesadilla. Breakfast Quesadillas Servings vary   Author note: This is a basic recipe without measurements to allow you to make as many or few quesadillas as needed. I typically account 2 eggs and 2 slices of bacon per person for this recipe. If you want to get fancy with the quesadilla filling, consider adding slices of avocado or sautéed bell peppers and onions.   Ingredients scrambled eggs cooked bacon, rough chopped flour tortillas Mexican style shredded cheese Market Street’s chilled salsa (available in the food-to-go department), optional topping sour cream, optional topping   Directions 1. Heat a medium sized skilled over medium heat. 2. Place one tortilla into the skillet. Add a layer of cheese, then a layer of scrambled eggs, then a layer of chopped bacon. Top with a final layer of shredded cheese. 3. Place a second tortilla on top of the egg and cheese layers. Cook until the bottom layer tortilla is golden brown. With a spatula, carefully flip the quesadilla. Cook the remaining side until golden brown. 4. Put the quesadilla onto a cutting board and let cool for 3-4 minutes, then quarter. Serve warm with a side of salsa and sour cream. Read More

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