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Orange Cream Marshmallows

Tags: A Pleasant Little Kitchen, Halloween

Friday, October 27, 2017 3:52:00 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.

Want to treat someone this Halloween? Give a gift of homemade marshmallows.

Homemade marshmallows have a unique power. They are light as air and sugary sweet. As the creator of the marshmallows you can color them anyway you want, cut them …
» Read More
Dietitian Spotlight: Cauliflower Fried Rice

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

Thursday, November 30, 2017 4:38:00 PM

Chinese Take-Out — one of the easiest ways to “prepare” dinner for your family and by prepare we mean finding the number, calling the restaurant, placing an order, and driving to pick it up. Although it is easy, this quick dinner often turns into a food coma full of regret for those trying to make healthy eating choices. So, if you’re craving stir-fry, we have the perfect and …
» Read More
A Pleasant Little Christmas Morning

Tags: A Pleasant Little Kitchen, Christmas

Tuesday, December 19, 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.

It’s 6:37 am and the presents have already been torn into and there’s a lingering gift high. The next round of celebration won’t be happening for another 5 hours but the natives are restless.

Santa’s cookies are half-eaten and out of …
» Read More
A Pleasant Little Rotisserie Chicken Menu

Tags: A Pleasant Little Kitchen

Thursday, January 11, 2018 3:15:00 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.

It’s a question I often hear, and one that I always have an answer for:

“What types of dinners can I make from a rotisserie chicken from the grocery store?”

My response is always the same:

You can make SO many meals at all kinds of …
» Read More
Mini Strawberry Pop-Tarts

Tags: market street, Sweet On Strawberry, APLK

Monday, March 20, 2017 5:39:00 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.

Nothing beats a perfect strawberry. The color, flavor and sweetness from this red berry melt together to form the happiest of bites.

By itself, the strawberry is a satisfying treat, but dressed up it can be even more memorable. …
» Read More

5 Information Results For pizza

Orange Cream Marshmallows

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Want to treat someone this Halloween? Give a gift of homemade marshmallows. Homemade marshmallows have a unique power. They are light as air and sugary sweet. As the creator of the marshmallows you can color them anyway you want, cut them into any desired shapes AND give them away to whomever you want (because one family cannot consume an entire batch of marshmallows). This has made me a bit of a marshmallow lady lately and I love it. Let me explain. Batch after batch of tested Orange Cream Marshmallows I bagged up and dropped off to friends, teachers and family members. Smile after smile people graciously accepted the gift of marshmallows and were surprised. “You can make marshmallows at home?” Absolutely! In fact, marshmallows can easily be made at home-- and once you venture down this culinary path you’ll never want to go back to a store-bought marshmallow again. Plus, it adds a bit of cooking empowerment to your repertoire. I CAN make marshmallows! Keep in mind, the process is a bit sticky and sugary, but the results area a sweet bite that is light as air. The only equipment needed to make marshmallows is a candy thermometer and a mixer. Don’t have a candy thermometer? That’s okay, Market Street has several pieces of baking equipment available for purchase. Plus, while you’re grabbing a candy thermometer the entire ingredient list can be easily fulfilled at Market Street’s baking aisle (you bet they have orange extract and plain gelatin!).   If you’re looking to add a bit of seasonal fun to a plate of marshmallows, wander over to the dish department to find an array of decorative plates. Treat your loved ones this Halloween with Orange Cream marshmallows. You too can become a marshmallow lad. It’s the perfect Halloween costume. Orange Cream Marshmallows   Author note: Store the marshmallows in an air-tight container for up to three weeks. A candy thermometer is required for this recipe. Also, a hand-held mixer would work for this recipe, however a stand mixer makes it easier.   Ingredients 3/4 cup corn syrup 1 1/2 cups sugar pinch of kosher salt 1 cup and 2 tablespoons of ice cold water 3 packages plain gelatin 1/2 teaspoon orange extract 1 1/2 teaspoons vanilla extract 5-7 drops of orange food coloring 1/4 cup powdered sugar 3 tablespoons corn starch cooking spray (canola or vegetable oil)   Directions 1. In a large mixing bowl add 1/2 cup water. Sprinkle the gelatin evenly over the water. Add the remaining 2 tablespoons of water to any dry spots of gelatin. Dissolve the gelatin for 10 minutes. 2. Add the corn syrup, sugar, salt and 1/2 cup of water into a small saucepan. Attach the thermometer to the side of the pan. Cook the mixture over high heat until it reaches 250 degrees F. 3. Turn the mixer on to slow speed. Slowly pour the corn syrup mixture down the side of the bowl while the mixer is running. Once the entire mixture is poured into the bowl whisk on high speed for 12 minutes. 4. With one minute remaining add in the orange extract, vanilla extract and food coloring. Whisk until the color is fully incorporated. 5. Meanwhile, combine the powdered sugar and corn starch into a medium sized bowl, stir well. Set aside. 6. Spray the inside of a 13x9 baking pan with canola oil. With a sifter, then add an even layer of powdered sugar inside of the pan. 7. Evenly pour the marshmallow mixture into the pan. Smooth out the top of the marshmallows with a lightly oiled spatula. 8. Spray the top of the marshmallows with canola oil and add another even layer of sifted powdered sugar mixture. Keep the remaining powdered sugar mixture for later use. 9. Let the marshmallows set for 5-8 hours.   To cut the marshmallows: 1. Spray a spatula with canola spray. Move the spatula around the edges and bottom of the marshmallow to loosen it from the pan. 2. Place the marshmallow onto a cutting board lightly covered with powdered sugar. 3. Using a lightly oiled pizza cutter or knife, cut the marshmallows into 1 inch squares. 4. Once the marshmallows are cut, place a few batches of marshmallows at a time into the powdered sugar mixture. Coat the marshmallows on every side. Store in an airtight container.   Read More

Dietitian Spotlight: Cauliflower Fried Rice

Chinese Take-Out — one of the easiest ways to “prepare” dinner for your family and by prepare we mean finding the number, calling the restaurant, placing an order, and driving to pick it up. Although it is easy, this quick dinner often turns into a food coma full of regret for those trying to make healthy eating choices. So, if you’re craving stir-fry, we have the perfect and healthy solution for you. Cauliflower has become one of the most popular alternatives to starchy products such as rice, pasta, potatoes and even pizza crusts. Finely chopped cauliflower acts just like rice without adding high calories and carb amounts to your dinner, making it a perfectly safe alternative for those who have diabetes. This recipe is also loaded with veggies which may help to stabilize your blood sugar. Not only is this recipe diabetes-friendly, it will also help you reach your daily goal of 3-5 servings of veggies. This Cauliflower Fried Rice is the perfect way to satisfy that take-out meal craving, but with increased nutritional benefits and absolutely no feelings of guilt. And while it may not be as easy as calling in a to-go order, it’s still a quick and easy meal to prepare and enjoy.    Cauliflower Fried Rice   Ingredients: • 1 bag Cauliflower crumbles • 3/4 cup chopped onion • 2 1/2 tablespoons oil, divided • 1-2 eggs, lightly beaten • 1/4 cup + 1 tbsp. light, low-sodium soy sauce, divided • 1/2 cup chopped baby carrots • 1/2 cup frozen peas, thawed • 4 green onions, chopped • 2 cups bean sprouts, optional • Salt, to taste   Directions: 1. Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Add the chopped onion and stir fry until light brown, about 8 minutes. Remove from the wok and place in a bowl. Set aside. 2. In a small bowl, mix together the egg (1 or 2, depending on how eggy you like your fried rice) and a few drops of sesame oil and soy sauce. Add a 1/2 tablespoon of oil to the wok and then quickly scramble the egg mixture in it. Remove the egg and add to the bowl with the onion. 3. Add the last 1/2 tablespoon of oil to the wok and add in the cauliflower, peas, carrots, green onions, and bean sprouts. Stir fry for 3 minutes, then reduce the heat to medium-low, mix in the soy sauce, and cover for about 3 more minutes, or until cauliflower is cooked through. Add back in the egg and onion and cook together for one more minute. Season with salt to taste. 4. Garnish with additional chopped green onion. Read More

A Pleasant Little Christmas Morning

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  It’s 6:37 am and the presents have already been torn into and there’s a lingering gift high. The next round of celebration won’t be happening for another 5 hours but the natives are restless. Santa’s cookies are half-eaten and out of the corner of your eye you see the youngest child eye the dessert like he’s about to devour it. Your oldest child keeps trying to open up the remaining presents (that are intended for extended family) under the tree because, why not? You’ve got two options. Pour a bowl of cereal and turn on a Christmas movie and pretend like it’s any other day OR bring the family into the kitchen for a post-present kitchen celebration. I hope you choose option two. Let Market Street help you with a menu and the best ingredients that all your little elves (big or small) will enjoy creating AND eating. Hot Chocolate with Marshmallows Winter Citrus Salad Chocolate Pancakes with Peppermint Whipped Cream Baked Eggs with Crusty Bread Hot Chocolate with Vanilla Marshmallows This recipe will require a little bit of prep work. However if time is short, grab some Organics Cocoa Mix and Dandies All Natural Vanilla Marshmallows from Market Street.   Ingredients chocolate syrup (recipe below) whole milk pinch of kosher salt homemade marshmallows (recipe below)   Directions 1) Place the whole milk and chocolate syrup into a saucepan. Stir well to combine. 2) Warm over low heat until syrup is incorporated with chocolate. Add a pinch of salt and stir. 3) Serve warm with homemade marshmallows   for the chocolate syrup Ingredients 1 cup cocoa powder pinch of salt 1 cup sugar 1 teaspoon vanilla extract 1 tablespoon light corn syrup 1 cup water   Directions 1) Place the sugar and water into a small saucepan, and make a simple syrup. Cook on low heat until the sugar has dissolved, about 10-15 minutes. Stir occasionally. 2) Combine the vanilla and salt into the simple syrup. Stir well. 3) Place the cocoa powder into a large bowl. In three batches, whisk the simple syrup into the cocoa powder. Mix thoroughly. 4) Strain the cocoa mixture back into the pan. Add corn syrup and cook over medium heat for 10 minutes. Stir occasionally. 5) Remove from the stovetop and bring to room temperature. Place in an airtight container and store in the fridge, up to three weeks.   for the vanilla marshmallows Author note: Store the marshmallows in an air tight container for up to three weeks. A candy thermometer is required for this recipe.  Also, a hand held mixer would work for this recipe, however a stand mixer makes it easier.   Ingredients 3/4 cup corn syrup 1 1/2 cups sugar pinch of kosher salt 1 cup and 2 tablespoons of ice cold water 3 packages plain gelatin 2 teaspoons vanilla extract 1/4 cup powdered sugar 3 tablespoons corn starch cooking spray (canola or vegetable oil)   Directions 1) In a large mixing bowl add 1/2 cup water. Sprinkle the gelatin evenly over the water. Add the remaining 2 tablespoons of water to any dry spots of gelatin. Dissolve the gelatin for 10 minutes. 2) Add the corn syrup, sugar, salt and 1/2 cup of water into a small saucepan. Attach the thermometer to the side of the pan. Cook the mixture over high heat until it reaches 250 degrees F. 3) Turn the mixer on to slow speed. Slowly pour the corn syrup mixture down the side of the bowl while the mixer is running. Once the entire mixture is poured into the bowl whisk on high speed for 12 minutes. 4) With one minute remaining add in the vanilla extract. Whisk until fully incorporated. 5) Meanwhile, combine the powdered sugar and corn starch into a medium sized bowl, stir well. Set aside. 6) Spray the inside of a 13×9 baking pan with canola oil. With a sifter, then add an even layer of powdered sugar inside of the pan.Evenly pour the marshmallow mixture into the pan. Smooth out the top of the marshmallows with a lightly oiled spatula. 7) Spray the top of the marshmallows with canola oil and add another even layer of sifted powdered sugar mixture. Keep the remaining powdered sugar mixture for later use. 8) Let the marshmallows set for 5-8 hours.   To cut the marshmallows: 1) Spray a spatula with canola spray. Move the spatula around the edges and bottom of the marshmallow to loosen it from the pan. 2) Place the marshmallow onto a cutting board lightly covered with powdered sugar. 3) Using a lightly oiled pizza cutter or knife, cut the marshmallows into 1 inch squares. 4) Once the marshmallows are cut, place a few batches of marshmallows at a time into the powdered sugar mixture. Coat the marshmallows on every side. Store in an airtight container. Winter Citrus Salad This salad is colorful, simple and healthy. It also can be made a night ahead so when it’s time to start breakfasting there will be something ready to nibble. There are no amounts listed on the fruits. This is to let you add the preferred quantity of whichever citrus is your favorite. If you prefer chunks of fruit opposed to slices of fruit, feel free to prepare the fruit according to your preference. The dressing may need to be doubled depending on how much fruit is used.   Ingredients Oranges Grapefruit Mandarins Tangerines Lemon Limes pomelos (if available) honey lime dressing (recipe below)   Directions 1) Slice each citrus to your preferred thickness. Arrange on a platter and drizzle with honey lime dressing. 2) Serve chilled or at room temperature.   for the Honey Lime Dressing Ingredients 2 tablespoons honey juice of 1/2 a lime zest of 1 lemon pinch salt 2 tablespoons fresh mint leaves, finely chopped   Directions 1) Place all ingredients into a small bowl. Whisk well to combine. Serve chilled or at room temperature. Mini Peppermint Pancake Muffins These mini peppermint pancake muffins will feel like a Christmas morning treat when you bake them up alongside your loved ones. Be sure to pick-up your favorite brand of pancake mix from Market Street (I prefer Stonewall) to make these lovelies. Don’t forget the toppings too-- it might be the best part!   Author note: To make these mini pancake muffins a bit more “minty” add a drop of peppermint extract to the batter.   Ingredients 3/4 cup candy canes, crushed (about 7-8 candy canes) 2 cups pancake batter (use your favorite mix) cooking spray chocolate syrup, for topping maple syrup, for topping whipped cream, for topping sprinkles, for topping   Directions 1) Heat the oven to 400 degrees. 2) Add the crushed candy canes to the pancake batter. Mix well. 3) Coat mini muffin tins with cooking spray. Fill the tins about 2/3 of the way. 4) Place in the oven and bake for 11-12 minutes, or until golden on the edges. Broiled Eggs with Garlic and Goat Cheese Every sweet bite deserves a salty one as well. Speak to your savory breakfast eater with a tantalizing batch of baked pasture raised eggs and toasted crusty bread made fresh from the Market Street bakery. A glass or ceramic pie pan also works for this recipe. If you want to double the recipe, use two pie pans. This is a easy way to serve breakfast to a crowd.   Ingredients 3 tablespoons unsalted butter 1/4 cup cream 6 eggs 1/4 teaspoon kosher salt 4 garlic cloves, chopped 1/4 cup crumbled goat cheese 1/2 cup arugula, chopped hot sauce   Directions 1) Heat the broiler to 500 degrees. 2) Crack the eggs and set aside. Prepare all other ingredients (chop garlic, chop arugula, crumble goat cheese). 3) In a 9 inch tart pan, add the butter and cream. Adjust the oven rack so the pan is 6 inches from the broiler and broil for 3 minutes. 4) Remove pan. Add the eggs and then evenly distribute the salt, garlic and goat cheese. Place back into the oven. 5) Broil for 4-5 minutes and remove (4 minute for a runny egg, 5 minutes to a cooked egg). 6) Top with arugula and hot sauce. Serve warm with crusty bread. Read More

A Pleasant Little Rotisserie Chicken 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.  It’s a question I often hear, and one that I always have an answer for: “What types of dinners can I make from a rotisserie chicken from the grocery store?” My response is always the same: You can make SO many meals at all kinds of skill level. Soups! Lasagnas! Pizza! Salads! Taquitos! Typically the question is two part though… what can I make from a rotisserie chicken and what can I make from a rotisserie chicken that is weeknight friendly (and let’s face it makes for great leftovers for the rest of the week). My answer never changes. You can make SO many meals that are weeknight friendly from a rotisserie chicken. From that point on the conversation varies depending on the person’s time availability, level of cooking skills and food preferences. I tend to always insert one piece of advice though. Get the rotisserie chicken from Market Street. It’s never dried out and there is a wonderful variety of seasoned rotisserie chickens that are nice to choose from that help enhance the flavors of the meal. Lemon Pepper! Simply Seasoned! Garlic! Southwest! Market Street knows how to cook a chicken. Now, not knowing your particular level of cooking, food preferences and time available in the kitchen I want to share with you some of my favorite recipes that I enjoy making with a rotisserie chicken: Linguini with Tomatoes and Chicken | weeknight | time in the kitchen: minimal Hatch Chile Chicken Lasagna | weekend | time in the kitchen: more than average Chicken Salad with Whole Grain Mustard and Thyme | weeknight | time in the kitchen: minimal Chicken Red Pepper Soup | weeknight | time in the kitchen: average One thing that all of these recipes have in common is that they make enough leftovers for the following night (or for lunch the next day). Now, add a few of these recipes to your menu this week and pop over to Market Street to pick up a rotisserie chicken--or two, because they are the best in the city. Linguini with Chicken, Tomatoes and Garlic Oil Author note: This dish is one that can be made in the time it takes the linguine to cook. This recipe serves 2 to 3 but could easily feed more by increasing the amount of extra-virgin olive oil, tomatoes and chicken. Feel free to increase the amount of garlic and cheese if a more vibrant flavor is desired. Red pepper flakes and fresh spinach would also make good additions to this dish.    Ingredients 1/4 cup extra-virgin olive oil 1 small shallot, roughly chopped 5 garlic cloves, crushed pinch of red pepper flakes (optional) 1 cup small tomatoes, halved (or larger tomatoes, diced) 1/4 tsp kosher salt 1 cup rotisserie chicken 1/4 cup pasta water 1/2 cup grated Pecorino Romano (or Parmesan) handful of linguine noodles (enough for 2 to 3 servings) lemon zest kosher salt   Directions 1. Fill a medium sized pan with water and bring to boil, pour a generous amount of kosher salt into the water and add the linguine. Cook the pasta to al dente according to the package's directions and reserve ¼ cup of pasta water. 2. Meanwhile, add the oil, garlic and shallots (and red pepper if using) to a medium-sized saute pan and cook over medium-low heat. Cook for about 8-10 minutes, stirring occasionally to prevent the garlic from burning. 3. Next, add the tomatoes to the garlic oil and cook for an additional 5-8 minutes. 4. Then, reduce the heat to low and add the chicken, pasta water and cheese. Stir well to combine and continue to heat through. 5. Once the pasta is cooked to al dente, add the linguine to the saute pan. Stir well to coat the noodles with the garlic oil. 6. Divide the linguine, chicken and tomatoes between 2 or 3 bowls, spoon the remaining garlic oil over each dish and then top with freshly grated lemon zest.   Hatch Chile Chicken Lasagna Author note: For a more laid back approach to lasagna, this recipe can be broken down into two days of cooking. Cook the sauce and prep the chicken on day one. Make the béchamel and build the lasagna on day two. Use a rotisserie chicken from your local grocery store to make the cooking process a bit easier. Depending on how cheesy you prefer lasagna, feel free to add more parmesan and fontina cheese. Be sure to evenly distribute all components of the lasagna.   for the lasagna Ingredients Hatch chile tomato sauce (recipe below) Hatch-lime chicken (recipe below) béchamel (recipe below) lasagna noodles, cooked 1/2 cup parmesan cheese, grated 1/2 cup fontina cheese, grated 2 cups of mozzarella, grated 1 cup cilantro (and more for topping), chopped lime wedges for serving   Directions 1. Heat the oven to 350 degrees 2. In a 9x13 baking dish add a thin layer of tomato sauce. 3. Place a layer of cooked lasagna on top of the tomato sauce (be sure to cover the whole pan). 4. Evenly spread a layer of béchamel on top of the pasta. 5. Add a layer of Hatch-lime chicken on top of the béchamel. 6. Sprinkle a layer of cilantro on top of the béchamel. 7. Evenly distribute a portion of the cheeses on top of the cilantro. 8. Finish with a layer of Hatch tomato sauce. 9. Repeat all steps beginning with step number 2. 10. Add a final layer of pasta, red sauce, béchamel, parmesan, fontina and mozzarella. 11. Place in the oven and bake for 30 minutes. In the final five minutes, turn the oven to broil at 500 degrees and cook until the top of the lasagna is browned, up to 5 minutes. 12. Top with chopped cilantro and serve with lime wedges.   for the Hatch chile tomato sauce Ingredients 28 ounces crushed tomatoes 1 teaspoon cumin 1 teaspoon kosher salt 4 tablespoons unsalted butter 1 cup roasted Hatch green chiles, chopped (skins and seeds removed) 2 garlic cloves, crushed 1/2 onion   Directions 1. Place all ingredients into a saucepan. Simmer for 35-45 minutes. Salt to taste. Set aside.   for the Hatch-lime chicken Ingredients 4 cups rotisserie chicken, chopped 1 1/2 cups Hatch green chiles, chopped (skins and seeds removed) 1 jalapeno, stem removed, seeded and chopped 1/2 teaspoon cayenne 1 teaspoon kosher salt 1 1/2 teaspoon ground cumin juice of 1 lime   Directions 1. Place all ingredients into a bowl. Stir well to incorporate. Set aside.   for the béchamel Ingredients 3 tablespoons unsalted butter 3 tablespoons flour 2 cups whole milk, warmed 3/4 cups Hatch green chiles, chopped (skin and seeds removed) pinch of cinnamon 1 teaspoon ground cumin 1 teaspoon kosher salt   Directions 1. In a medium-sized sauce pan, melt the butter on medium heat. Once melted, whisk in the flour. Continue to whisk until the roux (the butter flour combination) is golden. 2. Pour in the warmed milk and continue to whisk. Simmer until the béchamel is thickened, about 5 to 10 minutes. Stir frequently to prevent the béchamel from burning. 3. Add the chiles, cinnamon, cumin and salt. Stir well to incorporate. Decrease the heat to low.   Chicken Salad with Whole Grain Mustard and Thyme Ingredients 4 cups rotisserie chicken, cut into bite sized chunks 1/2 cup red onion, diced 2 teaspoons fresh thyme 2 tablespoons whole grain mustard 1/3 cup toasted pine nuts (toasted optional) 1 tablespoon sherry vinegar 1 tablespoon extra-virgin olive oil 1/4 teaspoon kosher salt   Directions 1. Combine all the ingredients and stir to combine. Serve on crusty bread or by itself.   Chicken Red Pepper Soup Serves 6-8 Author note: The addition of cornmeal makes this soup heartier than your average soup. While this soup may appear to be spicy, it has only a low heat element. This soup is a perfect make-ahead meal because it reheats nicely. If you prefer a meatless soup, omit the chicken and top with a runny egg.    Ingredients 2 tablespoons extra-virgin olive oil 1 jalapeno or serrano, seeded and quartered 1 garlic clove, quartered 1 4 ounce can hatch green chiles 1 small yellow onion, quartered 1 green bell pepper, seeded and quartered 2 red bell peppers, seeded 1 14 ounce can unsalted diced tomatoes 2 ¼ teaspoons kosher salt ½ teaspoon oregano 2 teaspoons cumin 2 teaspoons chili powder 1 bay leaf 6 cups low-sodium chicken stock 2/3 cup cornmeal 3 cups rotisserie chicken, shredded and chopped cilantro, chopped, for topping plain yogurt, sour cream or for topping lime wedges, for topping   Directions 1. Place the olive oil in a large pan and bring to medium-high heat. 2. Meanwhile, in a food processor puree the jalapeno (or serrano), garlic, green chiles, onion, green bell pepper and 1 quartered red bell pepper. 3. Add the pureed vegetables to the heated oil and cook for 10 minutes. 4. While the vegetables cook, seed and dice the remaining red bell pepper. 5. Add the diced bell pepper to the pureed vegetables and cook until tender (about 3 minutes) 6. Next add the tomatoes, salt, oregano, cumin, chili powder and bay leaf to the pureed vegetables. Simmer for 10 minutes. 7. Add the chicken stock, bring to a boil and boil for 10 minutes. 8. Remove 2 cups of the soup to a large bowl. Slowly whisk in the cornmeal into the hot soup, whisk well. 9. Slowly whisk the cornmeal mixture back into the soup. Whisk the soup until the soup is smooth and there are no cornmeal clumps. 10. Simmer on low for 30 minutes. Stir frequently to prevent the cornmeal from sticking to the bottom of the pan. 11. With 10 minutes remaining, place the shredded chicken into the soup and heat through. 12. Top with cilantro, sour cream and spritz of fresh lime juice. Serve warm. Read More

Mini Strawberry Pop-Tarts

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Nothing beats a perfect strawberry. The color, flavor and sweetness from this red berry melt together to form the happiest of bites. By itself, the strawberry is a satisfying treat, but dressed up it can be even more memorable. Market Street is celebrating the bounty of the perfect strawberry during March. It’s a tasty feast to behold and to visit. When you make your way to the produce section during this celebration, stop and soak in its sweet goodness. The varieties of strawberries to purchase are ample. Sample what you can and then make your selection… because I have a plan for this beautiful berry. Pop two (or three or four…) cartons of strawberries into your basket and gather a few more ingredients around the store (like some Pilsbury pie dough from the refrigerated section). Today you will be making mini pop tarts filled with homemade strawberry jam. I took my time with developing this strawberry pop tart recipe. I wanted this sweet treat to be familiar, but new. There's a lot of handheld pie recipes out there, but my goal was to make this recipe unique. The strawberry jam needed to be sweet with depths of flavor. The frosting not only needed to compliment the crust and filling, but it also needed to stand out on its own. As I was testing and cooking, the recipe took on its own personality. With each batch tested, the closer I came to developing a treat that was worth getting excited about and worth taking the time to bake. One batch, the jam wasn't sweet enough. Another time I burnt the crust. I waffled with the frosting even: should it be clear and delicate or white and thick? Time and time again I went to Market Street and selected strawberries that were ripe, colorful and ready to be simmered. It took time, but it was fun and worthwhile. With every batch that came out of the oven I made the people I love happy, and THAT makes me happy. The perfect hand held pie was finally created. It is full of concentrated strawberry flavor, with notes of marsala, cinnamon and orange. It’s wrapped in a buttery crust with sugary-orange frosting.  When I think on the personality and flavor of the pop tarts a few words come to mind: colorful, flavorful, and happy…just like a strawberry.   Mini Strawberry Pop-Tarts Author note: I use Cook's Illustrated Foolproof Pie Crust recipe. This recipe can be found at Food52 (click here for the recipe). If you don't have the time or energy to make crust, a store bought dough works well. If you like to be generous with frosting, double the recipe. I use a ravioli stamp to make the pop tarts. A pizza cutter could also be used to make the squares.   Ingredients:  2 pounds strawberries, leaves removed and quartered 1 teaspoon vanilla 1 tablespoon dry marsala 1/2 cup sugar 1 cinnamon stick zest of 1 orange pinch of kosher salt pie crust frosting (see below for recipe) for the frosting 1 cup powdered sugar 3 tablespoons heavy cream 1/4 teaspoon orange extract   Directions:  1) In a medium sauce pan combine the strawberries, vanilla, marsala, sugar, cinnamon stick, orange zest and salt. Stir and cover. Cook over medium-low heat for 20 minutes. 2) Uncover and stir. Increase heat to medium and cook for 20 more minutes, stirring frequently. 3) Once the strawberries have reduced to a jam-like consistency, remove from the heat and bring to room temperature. Store in an airtight container overnight in the fridge. 4) Heat the oven to 350 degrees. 5) On a floured surface, roll out the dough. With a ravioli stamp, cut out the dough. Lay the pieces on a parchment (or silpat) lined rimmed baking sheet. 6) Place a small spoonful of strawberry jam in the middle of each dough square. Cover the jam with another dough square. 7) Using a fork, press to seal the edges of the pop-tart. Then, prick the top of each pop-tart with the fork (this will release air during the cooking process and will prevent the pop-tart from "puffing" up). 8) Place in the oven and cook for 20 minutes, or until the edges of the pop-tart are golden brown. 9) Remove from the oven and let cool. 10) Once the pop-tarts are at room temperature add the frosting and serve. Read More

Orange Cream Marshmallows

Dietitian Spotlight: Cauliflower Fried Rice

A Pleasant Little Christmas Morning

A Pleasant Little Rotisserie Chicken Menu

Mini Strawberry Pop-Tarts

5 Information Results For pizza

Orange Cream Marshmallows

Dietitian Spotlight: Cauliflower Fried Rice

A Pleasant Little Christmas Morning

A Pleasant Little Rotisserie Chicken Menu

Mini Strawberry Pop-Tarts

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