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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
Thanksgiving Tips, Tricks and Recipes

Tags: market street, thanksgiving, A Pleasant Little Kitchen

Monday, November 21, 2016 5:55:00 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.

Thanksgiving.

This word evokes memories unique to your own past experiences and how “it” has always “been done.”

There’s nothing like gathering around a table with loved ones and continuing the traditions of the past. There is not one …
» Read More
Grilled Pork Taco Bar

Tags: A Pleasant Little Kitchen, grilling, summer, Smithfield

Wednesday, June 27, 2018 10:35:00 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.

When cooking for a crowd I always take a few moments to consider the meal as a whole. I also ask myself a few questions:

1. How many people am I feeding?

2. What are my guests food preferences?

3. How can I fulfill everyone’s food …
» Read More
Dietitian Spotlight: Spooktacularly Light Dinner

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

Tuesday, October 25, 2016 9:00:00 AM

It’s that time of year again for tricks, or more likely treats. While enjoying some of those treats can be fun, not all treats have to be full of sugar. Consider this fun lunch or dinner idea to get everyone off to a good start.

These Candy Corn Tostadas have just a few simple ingredients and are easy to make. The cheese is a tasty way to sneak in some protein and calcium. …
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Dietitian Spotlight: Green Chile Turkey Tacos

Tags: market street, Market Street Registered Dietitians, build a better lunchbox

Thursday, August 17, 2017 11:01:55 AM

In Texas and New Mexico, August means Hatch Green Chile season. You can’t turn on the TV or walk through our stores without noticing something new made with Hatch Green Chiles. From Hatch cornbread and stew to Hatch mac n' cheese and meatloaf, you’re likely to leave our stores smelling like a roasted Hatch chile.

August also means going back to school so what better way to …
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Dietitian Spotlight: Avocado Egg Salad Roll Ups

Tags: market street, Market Street Registered Dietitians, build a better lunchbox

Wednesday, August 23, 2017 4:43:00 PM

The basic requirements for any packed lunch: quick, easy, filling and tasty. These Avocado Egg Salad Roll Ups check all the boxes! The classic egg salad takes an unexpected turn as the mayonnaise is replaced with buttery avocado and creamy Greek yogurt.

Quick: For reduced stress in the morning, try boiling the eggs early in the week so they are ready for slicing. Need it …
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Pumpkin Apple Bread Pudding

Tags: market street, A Pleasant Little Kitchen, Pumpkin Perfected, Apples

Friday, October 7, 2016 3:30:00 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.

You’re joking.

“Nope.”

This was one of the first conversations I had with Randy, my then boyfriend now husband, when I saw him make up a monstorrous bowl of cookies and ice cream for the first time. I had never seen such a huge serving. …
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A Halloween Treat: Soup 4 Supper

Tags: chili, halloween dinner, market street, pot pie, recipe, registered dietitians, soup, turkey, winter

Wednesday, October 28, 2015 9:30:00 AM

Halloween is just around the corner. That probably means a busy night filled with fun, trick-or-treating, and of course, lots of candy. Why not fill up on a delicious bowl of soup to help warm and energize your family for the evening?There’s something magical about a homemade pot of soup simmering over the stove or in a slow cooker, with the savory flavors melding …
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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
Gnocchi with Creamy Tomato Sauce and Arugula

Tags: market street, APLK, Meatless Recipes

Friday, March 3, 2017 4:06:00 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.

Italian food cravings generally involve pasta.

Flat, ribbed, thin, swirly or thick-- it’s hard to get tired of this dried good. There are many pasta shapes and sauces to consider when making this comforting Italian food.

What about …
» Read More

10 Information Results For Almond flour

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

Thanksgiving Tips, Tricks and Recipes

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Thanksgiving. This word evokes memories unique to your own past experiences and how “it” has always “been done.” There’s nothing like gathering around a table with loved ones and continuing the traditions of the past. There is not one set precedent on what a Thanksgiving celebration looks or tastes like. Each table and food is based off of family size, culture and available time to cook. When you sit down to go over the menu, who is making it and how it’s all going to come together, remember that the best gatherings are done with love. It is a time to be thankful. The food on this menu reflects what I have come to want on my thanksgiving table. Tradition. Color. Variety. Fall. Sage 75 Milk Braised Turkey Breast Thanksgiving Noodles Crème Fraiche Mashed Potatoes Buttered Peas Butternut Squash and Red Lentil Soup Gougeres Pumpkin Panna Cotta This menu includes a treasured family recipe, multiple make ahead dishes, gluten and nut free recipes and meatless options. It is a feast where everyone can participate. A few thoughts on how to make this year’s Thanksgiving smooth: Organize the menu before you go shopping. Write down the menu in detail, along with the ingredients needed and when each item will be made. This will not only make it easier for shopping but will also help with the cooking process. I also like to peruse the Market Street weekly ad to see what’s on sale. Check out what’s happening at your local Market Street by clicking here. Consider all types of diets. The menu below considers that many Thanksgiving celebrations will have guests present that have food allergies or follow a vegetarian lifestyle. Delegate the cooking responsibilities. Many people like to be included on the festivities even if they are not the “host.” Ask your guests who would be willing to bring a dish and even consider offering up a recipe you would like served. Also, it’s okay to delegate some of the cooking. Market Street has an excellent selection of dishes available on the catering menu or available for pick-up at the deli. Call your local store or talk to the concierge to make an order. Prep the food in advance. Several items can be made in advance and reheated the day of the celebration. Utilize all cooking devices in the kitchen from the stovetop, microwave, grill and oven. It will cut back on cooking ‘wait’ time. Add flair to the table even if it’s just one new piece. This season I purchased two wooden serving boards from Market Street’s Dish Department to add to my table top collection. Relax. Thanksgiving is a labor of love that can and should be enjoyed. Choose to enjoy it and start by making a little cocktail to get the celebration started. Sage 75 This cocktail combines clementine juice along with sage infused simple syrup. Top with bubbles. Make Ahead: the sage simple syrup can be made a week in advance. Milk Braised Turkey Breast The flavors of apple and cinnamon infuse this turkey breast with taste of fall. If serving a crowd, make two turkey breasts, you’ll be surprised at the amount of meat that will be available. This recipe is gluten free. Thanksgiving Noodles A treasured family recipe, Thanksgiving Noodles are perfect to go alongside mashed potatoes and turkey. Make Ahead: The noodles will need to be made at least a day before cooking. Crème Fraiche Mashed Potatoes Creamy salty delicious mashed potatoes. There are a few special flavors (like lemon zest) that send these potatoes to the next level. This recipe is gluten free. Make Ahead: These mashed potatoes can be made two days in advance. Buttered Peas One of my favorite and easiest side dishes. It can be made in the microwave and requires only three ingredients. If dairy is a problem, substitute the butter with extra virgin olive oil. This recipe is gluten free and can be adjusted to be dairy free.   Butternut Red Lentil Soup This soup is packed full of protein and vegetables. It would be a nice turkey replacement for diners who may not eat meat (be sure to replace the beef stock with vegetable stock). This recipe is gluten and dairy free. Make Ahead: This recipe can be made three days in advance.  Gougeres One of my favorite ways to make homemade biscuits. 10 minutes on the stove top and 25 minutes in the oven. Make Ahead: These can be made one month in advance. Store in the freezer and reheat in the oven. Pumpkin Panna Cotta Decadent and delicious. This dessert tastes like pumpkin pie and heaven. This recipe is peanut and tree nut free. Make Ahead: The panna cotta can be made two days in advance.     Recipes:    Sage 75 Ingredients:  4 small ice cubes 1 tangelo (or orange) slice 2 ounces gin 1 ounce sage simple syrup, or more to taste 2 ounces sparkling dry wine (prosecco or Champagne) 1 sage leaf, for garnish Directions:  Place the tangelo slice in the glass and lightly muddle the fruit. Add the ice cubes in the glass and then pour the gin over the ice cubes. Add the simple syrup and top with the sparkling wine. Gently stir and top with the sage leaf.   Simple Syrup Author note: This recipe was inspired by a beautifully presented sage simple syrup I saw on Instagram. I am unaware of the creator; however, I give them credit for this idea. This recipe is my translation of the concept of sage simple syrup. Serve in Champagne, prosecco, cocktails and teas – actually, the possibilities are not limited to drinks and they are quite endless. Ingredients: 1 1/2 cups water 1 cup sugar 30-40 sage leaves and stems, tied (about 5 branches of sage) Directions: In a small saucepan, combine all ingredients and cook over medium-low heat. Stir occasionally. Let the syrup simmer for about 15 minutes. Remove from heat, bring to room temperature and store in an airtight container in the fridge.   Milk Braised Turkey Breast   Author note: The cooking time varies depending on the size of the turkey breast. This recipe also works well with a halved boneless turkey breast. The cook time for a boneless breast is 30 minutes.   Ingredients: 1 bone-in turkey breast (about 2 1/2 pounds) 2 teaspoon kosher salt 5 slices of prosciutto 1 tablespoon unsalted butter 1 onion quartered 1 apple quartered 1 cinnamon stick 3 garlic cloves, crushed 5 sage leaves 2 rosemary sprigs 1/4 cup cognac 1 1/2 cups whole milk   Directions: Heat the oven to 300 degrees Evenly salt the turkey breast with 1 1/2 teaspoons of kosher salt. Set aside. Heat the butter and prosciutto over medium high heat. Once the butter is melted, the fat rendered from the prosciutto and the pan is hot, remove the prosciutto and set aside (to be used later). Brown the turkey breasts, about 3 minutes per side (for a total of six minutes). While the turkey is browning, add the onion, apple, garlic, herbs and cinnamon stick. Continue to cook these items for about 1 minute after the removal of the turkey. Stir occasionally. Reduce the heat to medium and add the cognac and scrape up the brown bits on the pan. Let the cognac simmer for 30 seconds to 1 minute. Add the milk, remaining 1/2 teaspoon kosher salt and the turkey breast. Bring the milk to a low simmer. Cover the breast with the cooked prosciutto and baste once. Place in the oven. Cook the turkey for 45-55 minutes, or until the turkey reaches 160 degrees. Baste every 15 minutes. Slice and serve warm with the milk sauce.   Thanksgiving Noodles   Author note: Keep in mind the portioned dough balls will need additional flour when rolled out. This recipe is designed to let the cook use as much (or as little) flour as needed. When I cook the noodles, I use 8 cups of homemade chicken stock and 3 cups of store bought low-sodium chicken stock. If you prefer to use store-bought stock be sure to use less salt than instructed in the recipe.   For the egg noodles (makes about 7 cups) 2 cups unbleached, all-purpose flour (plus 1/2 cup, or more, for rolling out the dough) 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 3 eggs 3 tablespoons heavy cream   Directions: Add 2 cups of flour, salt and baking powder into a large mixing bowl. Stir to combine. Add the eggs and cream to the flour mixture. Using your hands, incorporate the wet ingredients into the flour to form a large dough ball. Divide the dough into five equal portions. Keep in the bowl and cover loosely with plastic wrap. On a floured surface and with a floured rolling pin, roll out one dough ball until thin, flouring as needed to prevent sticking. Lift one edge of the dough and loosely roll the dough into a cylinder. Cut the cylinder into 1/2 inch wide pinwheels. Unravel the pinwheels and separate into thirds or halves (depending on the desired length). Lay flat on parchment paper. Dry for 24 hours and store in an airtight container.   For the Thanksgiving Noodles   Ingredients: 11 cups chicken stock, I prefer 8 cups homemade and 3 cups store-bought 7 cups dried egg noodles 8 tablespoons unsalted butter 2 teaspoons kosher salt (or less depending on what type of chicken stock is used)   Directions: In a large heavy bottomed stock pan bring the chicken stock to a boil. Add the noodles, butter and salt. Cook until the noodles are fall apart tender and the chicken stock is thickened. Stir very frequently to prevent the noodles from sticking to the bottom of the pan. Serve warm with crème fraiche mashed potatoes and turkey.   Homemade Chicken Stock Author note: Chicken stock is one of my most favorite items to cook. When homemade chicken stock is added to meals, it enhances the flavors and gives it a whole new depth. Chicken stock is freezer friendly and is something I always have handy. To tell when the stock is done, take a spoonful of stock, add a pinch of kosher salt and if you want to keep eating it, stop the cooking process. If it tastes watery, continue to let it cook and reduce. Ingredients 1 whole chicken (about 4 ½ to 5 pounds) 2 carrots, quartered 1 celery heart, leaves removed and halved 1 head of garlic, halved 2 leeks, white parts only 2 onions, peeled and quartered 2 tomatoes 2 bay leaves 5 parsley stems 5 branches of thyme 1 teaspoon peppercorns 2 tablespoons extra-virgin olive oil 16 cups water Directions:  Heat the oven to 450 degrees. In a large dutch oven, add chicken, carrots, celery, garlic, leeks, onions and tomatoes. Evenly distribute the oil over the chicken and vegetables. Place the dutch oven into the oven and cook for 30 minutes. Meanwhile, bundle the bay leaves, parsley stems and thyme and tie with kitchen twine. Remove the dutch oven from the oven and place on the stove-top. Add water, herbs and peppercorns to the dutch oven. Bring to a boil. Reduce to a moderate simmer and let cook for 2 ½ hours or until the liquid is reduced by half. Remove the dutch oven from the stove-top. Remove the chicken to a cutting board and let cool. Strain the stock from the vegetables and let cool. Store in an airtight container in the fridge or freeze after cooling completely.   Crème Fraiche Mashed Potatoes   Author note: These mashed potatoes can be made-ahead two days before service. To reheat, place on stovetop with a splash or two of milk and a little butter. Heat on low, stirring occasionally. Be sure to purchase a boiling potato, my favorite is Yukon Gold. Do not use Russet. Lastly, make sure the butter is unsalted. If you choose to use salted butter use less salt to season the mashed potatoes.   Ingredients: 8 cups Yukon Gold potatoes (about 5 large potatoes), diced 8 ounces crème fraiche 2-3 tablespoons heavy cream 8 tablespoons unsalted butter zest of 1 lemon 1 3/4 teaspoons kosher salt finely chopped fresh thyme, for topping (optional)   Directions: Remove the crème fraiche from the fridge and set aside. Bring a large pan of water to boil. Place the potatoes into the water. Boil until soft and easily pierced with a fork, about 15 minutes. Drain the water from the potatoes and remove from the stovetop. Add the butter, salt and lemon zest to the potatoes. Stir well. Add the crème fraiche and heavy cream. With a potato masher, mash the potatoes until creamy and thick. Stir well, once the potatoes are mashed. Serve warm with chopped fresh thyme.   Buttered Peas   Author note: This is one of my favorite and easiest ways to cook peas. On nights that I’m needing a quick vegetable, this is what I make.  Ingredients: 2 cups peas (frozen or fresh) 1 tablespoon unsalted butter kosher salt   Directions:  Bring a pan of water to boil. Add the peas, cook for about 90 seconds. Strain the peas from the water. Place the peas in a medium size bowl, add the butter. Stir until the butter is melted and the peas are thoroughly coated. Salt to taste and serve warm.   Roasted Butternut Squash and Red Lentil Soup   Author note: Vegetable or chicken stock is an acceptable substitute for the beef stock. To make prep time easier, purchase pre-diced butternut squash in the refrigerated section of the produce department. This soup is freezer friendly.   for the soup Ingredients: 2 tablespoons extra-virgin olive oil 2 garlic cloves, crushed 2 bay leaves 3 thyme sprigs 3 cups beef stock 1 cup water 1 cup red lentils 4 cups diced roasted butternut squash (see roasting instructions below) 3/4 teaspoon kosher salt pomegranate seeds, for topping goat cheese, for topping cilantro, for topping   Directions: Rinse the lentils with cold water. Add the oil and garlic to a large pan and cook over medium heat until the garlic becomes fragrant. Meanwhile, heat up the water and beef stock. Add the lentils to the pan and stir to coat with the oil, let cook for about 1 minute. Pour the warmed water and stock over the lentils. Add the bay leaves and thyme. Bring the liquid to a boil and reduce the heat. Cover the pan with a tilted lid. Let simmer for about 20 minutes, or until the lentils have softened. Remove the bay leaves and thyme. Add the roasted butternut squash. With an immersion blender (or a food processor), puree the mixture until it is smooth. Serve warm topped with goat cheese, pomegranates and cilantro.   for the roasted butternut squash Ingredients: 4 cups diced butternut squash 1 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 4 thyme sprigs   Directions:  Heat the oven to 400 degrees. In a bowl, combine the squash, oil, thyme and salt. Mix well to coat. Place on a rimmed baking sheet and roast for 30 minutes, stirring after 15 minutes. After roasting remove the thyme leaves.   Gougères   Author note: Gougères are French cheese puffs. It is one of my favorite ways to make homemade rolls and feel fancy. These little cheese puffs are freezer friendly. Once baked, cool to room temperature and store in a freezer safe plastic bag. Reheat in the oven at 350 degrees for about 5-8 minutes. If you’re feeling fancy, you can pipe the dough into decorative shapes using a pastry bag. I prefer a spoon for a more rustic look.   Ingredients: 3/4 cup whole milk 1/4 cup water 1 stick unsalted butter 3/4 teaspoon kosher salt pinch of nutmeg pinch of paprika 1 cup flour 3 eggs 3/4 cup grated gruyere 3/4 cup grated white cheddar   Directions: Heat the oven to 400 degrees. In a sauce pan, combine the milk, water, butter, salt, nutmeg and paprika. Cook over medium-low heat until the butter is melted. Stir occasionally. Quickly pour the flour into the saucepan and stir vigorously with a wooden spoon. Continue to do this until the dough pulls away from the pan and forms a ball. Stir until the dough begins to slightly stick to the bottom of the pan (about two minutes). Remove from the heat and let cool for 1 minute. Add one egg at a time to the batter, stirring constantly. The dough will get a somewhat shiny gooey exterior. Add the cheese and stir well to combine. Spoon the dough into 1 1/4- 1 1/2 inch rounds onto a parchment lined baking sheet. Baked for 22-25 minutes, or until the gougeres are lightly browned.   Pumpkin Panna Cotta   Ingredients: 4 cups heavy whipping cream 2 cinnamon sticks 4 1/2 teaspoons gelatin 1/2 teaspoon allspice 1 teaspoon vanilla extract 1/4 cup white sugar 3/4 cup brown sugar 1 15 ounce can pumpkin puree graham cracker crumbs, optional topping whipped cream, optional topping   Directions: In a large sauce pan combine the whipping cream and cinnamon sticks. Evenly sprinkle the gelatin on top on the cream. Let it sit for 10 minutes. Place the saucepan on the stovetop. Cook over medium. Stir constantly. Once the cream is warmed (about 5 minutes) add the sugar, allspice and vanilla extract. Continue to stir until the sugar and gelatin has dissolved, for another 5 minutes, for total of about 10 minutes. Add the pumpkin. Cook for an additional 5 minutes. Continue to stir. Strain the panna cotta into a separate bowl. Strain for a second time into another bowl. Add the panna cotta into individual serving bowls and place in the fridge until the panna cotta is set. At least 4 hours. Serve cold topped with graham cracker crumbs and whipped cream. Read More

Grilled Pork Taco Bar

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 cooking for a crowd I always take a few moments to consider the meal as a whole. I also ask myself a few questions: 1. How many people am I feeding? 2. What are my guests food preferences? 3. How can I fulfill everyone’s food cravings? 4. Will this meal make them content? 5. Will they want to try to make this at home? Welcoming others into my home is something I take seriously and am honored to do— that’s why I ask these questions. I want anyone who walks through my door to feel welcomed, loved, special and… well-fed. For my upcoming July 4th grilling menu I plan to grill Smithfield Marinated Pork Tenderloins in the form of kebabs to be used for a taco bar. The answers to those questions listed above for this 4th of July gathering would be: 1. I’m feeding a handful of people. 2. The food preferences are minimal (i.e. not very many picky eaters) with my guests. 3. There needs to be options to meet all the cravings—must have lots of taco toppings! 4. This meal will make them very happy and satisfied. 5. Absolutely yes! Anyone could totally make this at home especially with the ease and tastiness of Smithfield Marinated Pork Tenderloins. It all started when I noticed the Smithfield pork tenderloins at Market Street. These were not the average plain pork tenderloins. I noticed they were pre-marinated and there were several options. Applewood Smoked Bacon! Smoked Mesquite! Roasted Garlic and Herb! Hooooray! With Smithfield by my side, I know I can easily provide multiple options of deliciously marinated pork for my dinner guests. The variety of marinades are great which means everyone will be happy with the selection of the protein. Plus with a trusted friend like Smithfield I don’t have to worry about the outcome. I know the pork is going to be perfect. To make the grilling experience a little bit unique I opted to not just grill the pork tenderloin but to cube the tenderloin and place it on skewers with alternating vegetables. The vegetables on the kebabs will vary—red onion, asparagus and garlic or bell pepper, potato, and white onion, just to name a few combinations. This taco bar will include not only a variety of Smithfield marinated pork but also a variety of veggies. Guest can grab the skewers that have their favorite pork flavor and vegetable combination. There will also be corn tortillas, flour tortillas, salsa, guacamole, fresh onions, fresh cilantro, queso fresca and Mexican crema to finish off the tacos. Grilling with Smithfield and Market Street by my side makes for a happy and a much anticipated meal. Removing one of the most involved elements, creating several different marinades, allows me to be a more involved with the different vegetables and toppings for the tacos. Ultimately my dinner guests will feel welcomed, loved, happy and…well-fed. What a great find! Market Street and Smithfield are the perfect partners for this grilling season. Delicious fresh pork combined with quality fresh produce-- it makes my dinner-hosting grill-loving heart extremely happy. I know it will do the same for you.   Save big on the star of the show and download your digital coupon here for $3 off Smithfield Fresh Pork. Just search "Smithfield." Expires 7/10/18 Grilled Pork Taco Bar Serves 4-8 Author note: Smithfield offers a variety of marinated pork cuts and flavors that work wonderfully for this recipe. I prefer to choose 2-3 different marinated pork tenderloins to provide a variety of flavors for this meal. The marinated pork options are: roasted garlic and herb, slow smoked mesquite, applewood bacon and sweet teriyaki. Remember, the amount of vegetables used is dependent upon how many people you plan to serve and how many kebabs you plan to make. I’ve listed the vegetables that I like to use in ingredient list below. Have fun with the toppings for the tacos too! The more options there are, the more taco varieties that can be created.   Smithfield Marinated Pork Loin Filet or Tenderloin, cut into bite-sized pieces yellow onion, cut into bite-sized pieces red onion, cut into bite-sized pieces asparagus, tough ends removed and remaining pieces quartered yellow squash, cut into bite-sized pieces bell peppers, seeded and cut into large chunks small golden potatoes, halved or quartered garlic cloves, peeled flour tortillas corn tortillas salsa, for topping guacamole, for topping queso fresca, for topping Mexican crema, for topping yellow onions, diced, for topping chopped fresh cilantro, for topping   1) Heat the grill to 350-400 degrees. 2) Assemble the kebabs. I prefer four pieces of meat per kebab with two to three veggie combinations. For example: onion, asparagus, pork, bell pepper. 3) Place the kebabs on the grill. Cook for 6-7 minutes per side, or until the pork reaches 140 degrees. 4) Remove the kebabs and place on a rimmed baking sheet. Cover with foil and let rest for 10 minutes. 5) Heat up the tortillas in a skillet, microwave or oven. 6) Serve the kebabs with the tortillas and an assortment of toppings. Read More

Dietitian Spotlight: Spooktacularly Light Dinner

It’s that time of year again for tricks, or more likely treats.  While enjoying some of those treats can be fun, not all treats have to be full of sugar.  Consider this fun lunch or dinner idea to get everyone off to a good start. These Candy Corn Tostadas have just a few simple ingredients and are easy to make.  The cheese is a tasty way to sneak in some protein and calcium.  Concerned about the fat and calorie content in cheese?  Choosing the low-fat, 2% cheese is a great option to reduce both of those. Using corn tortillas instead of flour tortillas puts less calories on your plate, while also adding some fiber and magnesium.   Adding Carrot “Pumpkins” is a great way to get your family some veggies. Simply by cutting a few notches in the carrots before slicing, kids have fun with the different shapes and seem more willing to eat them!       The Orange and Black Skewers are easy and fun to make.  Even the younger ones will have fun building these.  And when kids help prepare meals, they are more likely to eat that meal! But this meal isn’t just for kids, it’s for the kid in all of us!  By enjoying a good, nutritious meal that is packed with fiber, protein, vitamins and minerals, it helps all of us to enjoy a few treats, rather than turn those treats into meals! Candy Corn Tostadas Ingredients: 2 cups Orange cheese of your Choice (we liked Cheddar) 2 cups Yellow cheese of your choice (we liked Colby Jack) 2 cups White cheese of your choice (we liked Monterey Jack) 8 Corn tortillas Butter Directions: 1. Heat a skillet over medium heat. Place a single buttered corn tortilla on skillet, butter side down.  Sprinkle ¼ cup of the white cheese in the middle of the tortilla, then 1/4 cup of the orange cheese, then ¼ cup of the yellow cheese on the outside ring. 2. Cook the tostada until the cheese melts.  Remove to a plate.  Cut into triangles and serve. 3. Repeat steps one and two for each tortilla.   Carrot “Pumpkins” Ingredients: 3-4 carrots Directions:  1. Using a sharp knife, cut slits lengthwise down the carrot.   2. Carefully make a perpendicular cup from the edge of the carrot until it just intersects the first cut you made.  Remove the wedge shaped section of the carrot that you just cut.   3. Repeat on the other side of the carrot. 4. Slice the carrots into rounds or little pumpkins!   Orange and Black Skewers Ingredients: 1 (6 oz.) container of blackberries 1 cantaloupe, sliced and cubed Skewers Directions: 1. On one skewer,  place one blackberry and then one cantaloupe cube.  Continue to repeat until the skewer is full. 2. Repeat with each skewer. Read More

Dietitian Spotlight: Green Chile Turkey Tacos

In Texas and New Mexico, August means Hatch Green Chile season. You can’t turn on the TV or walk through our stores without noticing something new made with Hatch Green Chiles. From Hatch cornbread and stew to Hatch mac n' cheese and meatloaf, you’re likely to leave our stores smelling like a roasted Hatch chile. August also means going back to school so what better way to celebrate all things Hatch and at the same time make school lunches a little more exciting, than with a Green Chile Turkey Taco for lunch? When you are picking up supplies to build a better lunchbox for yourself or your kiddos, be sure to buy a case of Hatch Green Chiles (which our stores will roast for free) to whip up this quick and easy lunch recipe. If you are making this for the whole family, you may want to use the mild green chiles for the kids (unless they enjoy the heat). Now this might be heresy to the Hatch Chile purists but, if you don’t have the time to clean the green chiles, you can just pick up a can of chopped green chiles (we won’t tell anyone). This recipe is extremely versatile. The ground turkey and veggie mixture can be used in a soft or crunchy taco shell, rolled into a burrito or made into ground turkey taco salad. In fact, double the mix and make ground turkey taco salad for dinner and then fill tortillas with the remaining mixture for a quick and simple lunch the next day.   Green Chile Turkey Tacos Ingredients 1 lb ground turkey 1 small white onion (or 1/2 of a large), finely chopped 1 package (1 oz) taco seasoning 1-2 fresh hatch green chilies chopped or 1 can (4.5 oz) chopped green chiles 1 can (2.25 oz) chopped black olives corn taco shells or corn tortillas shredded cheese, chopped tomato, avocado Instructions 1) In a large skillet pan cook the ground turkey and white onion over medium high heat until turkey is no longer pink and cooked through. Drain if needed. 2) Add the taco seasoning, green chiles, and black olives into the meat and stir together. Let cook for a few minutes so everything can combine together. 3) Serve with flour tortillas or corn taco shells and the taco toppings that you prefer. Read More

Dietitian Spotlight: Avocado Egg Salad Roll Ups

The basic requirements for any packed lunch: quick, easy, filling and tasty. These Avocado Egg Salad Roll Ups check all the boxes! The classic egg salad takes an unexpected turn as the mayonnaise is replaced with buttery avocado and creamy Greek yogurt. Quick: For reduced stress in the morning, try boiling the eggs early in the week so they are ready for slicing. Need it even quicker? Pick up a package of boiled eggs from Market Street and save yourself 20 minutes. Another time-saver is to use the pre-chopped/packaged parsley available in our produce department. Easy: The hardest part about the recipe is all the dicing. This is another part of the recipe that can be done before the week starts. Chop up all the veggies before hand so all you have to do is throw it together.  Filling: We know that fat, fiber and protein are what keep our stomachs full. The egg and Greek yogurt offer protein, the avocado offers heart healthy fats and fiber, and the whole wheat tortillas can boost the fiber even further. Look for tortillas with at least 3 grams of fiber, but you may want to find some tortillas which contain 10 or more grams of fiber - for maximum fullness. Tasty: The first ingredient is avocado so the tasty part is a given, however, adding the lemon juice (which also keeps the avocado from turning brown) and fresh veggies will elevate this egg salad to gourmet. Lastly, grab some carrot sticks (or some snack crackers for the kids!) and a side of fruit for a lunch that will keep your stomach and taste buds singing well past that 3 o’clock slump!   Avocado Egg Salad Roll Ups  Ingredients 1 avocado-mashed 4-5 hard-boiled eggs chopped in small pieces 1 Tablespoon fresh lemon juice 2-4 Tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry) 1 green onion-thinly sliced 1 Tablespoon red onion-diced (or more to taste) 1 ½-2 Tablespoons fresh parsley-chopped ⅛  teaspoon black pepper ¼ teaspoon salt (or more to taste) 3-4 whole wheat flour tortillas (8 or 10 inch diameter)   Instructions 1) In a large bowl combine all ingredients (except tortillas) and stir with a wooden spoon until evenly blended. 2) Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad. I had enough filling for 3 10 inch diameter tortillas. 3) Slice with serrated knife into ½- 3/4 inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled. 4) Store in the fridge in an airtight container until ready to serve. Read More

Pumpkin Apple Bread Pudding

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here. You’re joking. “Nope.” This was one of the first conversations I had with Randy, my then boyfriend now husband, when I saw him make up a monstorrous bowl of cookies and ice cream for the first time. I had never seen such a huge serving. The man loves his sweets like no one I know and it’s slightly comical that he married a woman who avoids desserts on most occasions. The apples don’t fall far from the tree– our children have inherited his love for sweet treats. With each fall season I find myself more in the kitchen baking goodies to feed my people, because of their love for sugary sweets. Their squeals (yes, even Randy’s) of anticipation and excitement fill my heart. With each successful bake, my level of baking confidence rises and I want to do it more. When I develop desserts my children are more interested in it than when I work on savory meals. They want to be a part of the whole process, so I engage them in their interest through questions. While driving to Market Street the questions begin “Mommy is making pumpkin bread this week– what ingredients do I need?” “Pumpkin!” Yes! “Flour! Eggs!” Correct! “Salt!” Right on. “Chips!” Maybe not with this one. “Apple slices.” Ooooooh I like that idea. We walk into the store, greet our friends and start to pick apples. It was if we were in an orchard– the apple selection at Market Street is abundant and bright. Shades of red fill the boxes in front of the produce section. Apples were the perfect addition to the pumpkin bread. When I bake, I like little paws assisting me. There is one rule when cooking with mommy though “if you don’t follow mommy’s instructions, you aren’t allowed to help.” They take this very seriously. It keeps the chaos to a minimum, BUT don’t fool yourselves; it’s messy and it takes more time. Yet these factors don’t outweigh the benefit of having additional help with the pouring and stirring. When cooking together we’re all learning how to work together as a team, and brother and sister are learning how to interact with one another by: taking turns “Eli, it’s Katherine’s turn to add the brown sugar, you added the flour.” sharing “You both get to stir with this spoon.” patience “There’s raw egg in the batter, we have to wait to taste it.” It also harbors an academic environment– math (measuring out ingredients), science (how different ingredients create particular results) and artistic expression (what would you put in the bread?). Kitchen and kids. The two go together. After an afternoon of baking the house smells of cooked pumpkin and apple. It greets Randy as he walks in from work. “Mmmmm. Whatcha making?” Browned Butter Pumpkin Apple Bread. “How about you turn the leftovers into bread pudding?” Oooooooh, I like that idea too. With some kind of sweet sauce on top? I know exactly what to add. Back to Market Street I go to snag some organic cream, pasture-raised eggs and Stonewall Kitchen Dulce de Leche sauce. This is going to be the best Pumpkin Apple Bread Pudding ever. “Don’t forget the ice cream!”   Pumpkin Apple Bread Pudding *Author Note: Be sure to use a smaller baking pan with this recipe. I use a 2.2 quart baking pan. A larger pan (like 9×13) will result in a thin, over-cooked bread pudding that is not as appealing as a thick one. If you cannot find a Dulce de Leche Sauce, your favorite caramel sauce or sweet topping will work.   Ingredients: 1 cup whole milk 1 cup heavy whipping cream 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 teaspoon whole cloves 2 teaspoon vanilla extract 1 cup sugar 3 eggs 1 egg yolk 6 cups Browned Butter Pumpkin Apple Bread (recipe below), cubed Stonewall Kitchen Dulce de Leche sauce    Directions  1) Heat the oven to 350 degrees. 2) Combine the milk, cream, cinnamon, salt, whole cloves, vanilla extract and sugar into a saucepan. Cook over medium-low heat for 15 minutes, stir occasionally. Do not let this mixture boil. 3) Meanwhile, place the eggs and yolk into a large mixing bowl and set aside. 4) Place the bread cubes into a 2.2 quart baking pan (for Browned Butter Pumpkin Apple Bread, see below). 5) Once the milk mixture is heated, strain it into a bowl. Measure out 2 cups of this milk mixture. 6) With the warm milk mixture, temper the yolk mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. (Congrats! You just made a custard.) 7) Pour the custard over the cubed bread, make sure to evenly distribute the liquid. With your hands, gently press down the bread cubes to absorb the custard and work out air bubbles. 8) Place the bread pudding into the oven and bake for 50-55 minutes, or until the custard is set. 9) Drizzle the Dulce de Leche sauce over the bread pudding. Serve warm.   Browned Butter Pumpkin Apple Bread Author note: If you’re running low on time, don’t brown the butter. Melt it in the microwave. The bread will not have the distinctive browned butter flavor, but the result is still delicious. The size of the dices are up to you. I prefer smaller apple bites. Nuts would also be a nice addition to this bread. However, we are a tree-nut free kitchen due to food allergies and I have not experimented with this addition.    Ingredients 2 cups unbleached all-purpose butter 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 teaspoon ground all spice 1 1/2 teaspoon baking soda 1 1/2 sticks of unsalted butter, plus more for coating baking pan 1 15 ounce can pumpkin puree 1/2 cup white sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups apple, finely diced   Directions 1) Heat oven to 350 degrees. 2) Combine flour, cinnamon, kosher salt, all spice and baking soda into a bowl. Set aside. 3) Coat the inside of a bread pan with unsalted butter. Set aside. 4) In four small batches, brown the butter. To brown butter, use a large skillet, and heat the butter over medium heat. Cook until the butter is golden brown. Pour the browned butter into a small bowl and continue this process until the 1 1/2 sticks of butter are browned. Let the butter cool slightly. 5) With a mixer, cream the pureed pumpkin and sugar for 4 minutes. 6) With the mixer still running, add the butter, vanilla and eggs to the pumpkin mixture. 7) In small batches, add the dry ingredients. Continue to mix until all ingredients are well incorporated. 8) Turn off the mixture and add the apples. Stir well. 9) Pour the batter into the buttered bread pan. Place in the oven and cook for 75-85 minutes (or until the bread is cooked all the way through). If the top of the bread begins to look too brown, place a piece of foil on top of it. I usually do this about 50 minutes into the baking process. 10) Serve warm with butter. Read More

A Halloween Treat: Soup 4 Supper

  Halloween is just around the corner.  That probably means a busy night filled with fun, trick-or-treating, and of course, lots of candy.  Why not fill up on a delicious bowl of soup to help warm and energize your family for the evening?There’s something magical about a homemade pot of soup simmering over the stove or in a slow cooker, with the savory flavors melding together perfectly. From chicken matzo ball soup to a hearty beef stew, it can hit the proverbial “spot” on a cold winter’s day or night. According to a survey on Allrecipes.com, soup was selected as being in the top three favorite comfort foods by 28% of survey respondents.4 Reasons Why Soup Can Be Satisfying As SupperIf you are accustomed to eating light at night, or if this is a change you want to make in the New Year, than a nice bowl of soup can certainly suffice as your “light” but satisfying evening meal. Here are four reasons why: Soup is slow--It’s almost impossible to slam down a bowl of soup—soup forces you to eat slowly and enjoy each spoonful.  Soup contributes water--The high water (liquid) content of most soups does superb job of filling your stomach, more so than drinking a glass of water with your meal. There have been several studies suggesting soup may promote satiety, delay the stomach emptying into the small intestine (so you feel full longer), and reduce the calories eaten in the meal that includes soup. Soup fills you up with fiber--Soup/stew is usually high in fiber from beans and vegetables, adding bulk to your meal as it goes through the stomach and intestinal tract.  COOKING TIP-- Pump up the fiber in your soups by adding beans when possible and use whole grains like barley, brown rice, wild rice, or whole-wheat blend pastas instead of refined grains.  Soup is packed with protein--Soups that feature a lean protein like chicken, turkey, lean beef, and fish, can contribute an impressive amount of protein (and satiating power), about 30 grams of protein per serving.  COOKING TIP-- Opt for leaner cuts whenever. If the recipe calls for sausage, substitute a less fat turkey or chicken sausage and you can usually cut the amountin half and add some beans instead.     Low Cal or Creamy?You can’t get into too much trouble calorie-wise as long as the soup you are slurping is broth or tomato based. One cup of broth, by itself, is around 25 calories with one to two grams of fat and a cup of tomato juice is around 40 calories with one gram of fat.Opt for a cream based soup, however, and all bets are off. Many creamy soup recipes call for light cream and just one cup adds about 700 calories and 74 grams of fat. Others call for half-and-half and one cup adds 315 calories and 28 grams of fat. Switching to whole milk in your creamy soup recipe will give your soup the desirable creamy taste and texture but one cup adds only 150 calories and 8 grams of fat. COOKING TIP--The lower fat options to cream or half-and-half have a tendency to curdle with high heat so avoid boiling, blend a tablespoon of flour or 1/2 tablespoon of cornstarch into each cup of milk, and add milk toward the end when the soup is at a simmer.   Here are 3 quick, hearty and healthful soup recipes to try this winter!     Italian Turkey Sausage SoupMakes: 4 servingsPrep Time: Under 15 minutesTotal Time: Under 40 minutesIngredients12 ounces lean polska kielbasa sausage links  (such as Open Nature Smoked Fresh Turkey Kielbasa), diced1 tablespoon extra virgin olive oil1 tablespoon minced roasted garlic (available in jars in the produce section)3 cups low sodium vegetable or beef broth1 (14.5 ounce) can Italian-style diced stewed tomatoes1 cup diced carrots or sliced baby carrots 2 cups raw cauliflower florets cut into bite-size pieces1 (14.5 ounce) can red kidney beans, undrained (great Northern beans can be substituted)2 cups fresh spinach, packed, rinsed1/4 teaspoon ground black pepperDirections1. In a large nonstick saucepan, brown sausage over medium-high heat with olive oil and minced garlic. Stir in broth, tomatoes, carrots and cauliflower. Cover and simmer about 15 minutes or until cauliflower is tender.2. Stir in beans with liquid, spinach, and black pepper, cover and simmer another 10 minutes.3. Spoon into soup bowls, sprinkle Parmesan shavings over the top and enjoy!Nutrition Per Serving: 405 calories, 16 g fat, 3.5 g saturated fat, 1359 mg sodium, 35 g carbs, 11.5 g fiber, 8 g sugar, 29 g protein   Light Chicken Pot Pie SoupMakes: 6 servingsPrep Time: Under 15 minutesTotal Time: Under 40 minutesIngredients4 cups frozen Potatoes O-Brien 3 cups chicken broth 1 cup chopped celery1 cup chopped onions2 tablespoons finely chopped fresh parsley (or 2 teaspoons dried parsley)1/8 teaspoon freshly ground black pepper (add more to taste)2 tablespoons unbleached white flour (1 tablespoon corn starch can be substituted)1 1/2 cups whole milk (low fat milk can be substituted)3/4 cup shelled edamame (available in freezer section) or frozen petite peas2 heaping cups shredded or diced skinless and boneless roasted chicken (pulled from a rotisserie chicken)1 cup shredded extra sharp cheddar cheese (reduced fat or regular)Salt to taste (optional)Optional Toppings:Celery top sticksShredded extra sharp cheddarShredded rotisserie chicken (leftover from the rotisserie chicken)Directions1. Place potatoes, chicken broth, celery, onions, parsley and pepper in a large nonstick saucepan. Bring to a gentle boil, reduce the heat to low and cover the pan. Simmer until tender (about 10 minutes).2. Meanwhile combine the flour with 4 tablespoons of the milk and whisk until smooth. Whisk in the remaining milk.3. Add the milk mixture and the edamame to the soup mixture; stir well. Cover the saucepan and simmer until the soup thickens (about 6-8 minutes).4. Stir in the chicken and cheddar and simmer to melt the cheese. Add salt to taste and serve with optional toppings.Nutrition Per Serving: 330 calories, 10 g fat, 4.5 g saturated fat, 538 mg sodium, 26 g carbs, 3.5 g fiber, 5 g sugar, 33 g protein   Easy Slow Cooker Chili (or) Beer-Lover’s ChiliMakes: 4 servingsPrep Time: Under 15 minutesTotal Time: From 4 to 8 hours with the slow cooker, depending on whether on LOW or HIGH (under 40 minutes if using the stove)Ingredients1 pound 93% lean grass-fed ground beef1 onion, finely chopped1 tablespoon minced roasted garlic (available in jars in the produce section)1 (15 ounce) can kidney beans (pinto or black beans can be substituted), un-drained1 (14.5 ounce) can Mexican-style stewed tomatoes2 tablespoons tomato paste12 ounces beer of choice (amber, light, nonalcoholic or water can be substituted)3 teaspoons chili powder1 teaspoon smoked paprika (regular paprika can be substituted)1 teaspoon ground cumin1 teaspoon dried oregano flakes1 tablespoon dark brown sugar (optional)1/2 jalapeno pepper, halved, seeded and finely chopped (optional), add more to tasteOptional toppings:Chopped onionShredded extra sharp cheddar cheesePlain Greek nonfat yogurt (use like sour cream)Cornbread waffles (pour your favorite cornbread batter onto a nonstick waffle iron coated with canola cooking spray and cook as usual)Directions1. In large nonstick skillet over medium-high heat, brown the ground beef, onion and garlic, stirring often and breaking the ground beef into crumbles (about 5 minutes).2. Spoon the beef mixture into a slow cooker and stir in the beans, tomatoes (including liquid), beer, chili powder, paprika, cumin, oregano, and brown sugar and jalapeno, if desired. Cover and turn the slow cooker on LOW. 3. Cook for 8 to 10 hours (or 3 to 4 hours on HIGH).  NOTE: If you want to use the stove instead, just combine the rest of the ingredients with the meat mixture in the skillet. Bring to a gentle boil, cover, reduce heat to low and simmer 15 minutes.4. Spoon into soup bowls, sprinkle toppings of choice over the top and enjoy!Nutrition Per Serving: 343 calories, 8 g fat, 2 g saturated fat, 612 mg sodium, 37 g carbs, 8.5 g fiber, 13 g sugar, 30 g protein 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

Gnocchi with Creamy Tomato Sauce and Arugula

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Italian food cravings generally involve pasta. Flat, ribbed, thin, swirly or thick-- it’s hard to get tired of this dried good. There are many pasta shapes and sauces to consider when making this comforting Italian food. What about gnocchi though? This billowy dumpling sometimes gets left out of the mainstream Italian game and that’s unfortunate. Gnocchi are Italian dumplings. My favorite variety is made from a combination of flour and potato. Sometimes cheeses and herbs are included in the ingredients. They are delightful and need to be readily stocked in your pantry because: They take just a COUPLE of minutes to cook. The dumpling are filling and easily dressed (sometimes all it takes is some browned butter and chopped sage leaves). They lend itself to being a more “fancy” meal but are actually easier to prepare than dried pasta (which is hard to believe, but true). One of my favorite ways to eat gnocchi is with homemade tomato sauce, Pecorino Romano and chopped arugula. It is a meal that requires minimal effort for a high end result. To make the sauce, combine crushed tomatoes, diced onion, kosher salt, dried oregano and butter. Once the ingredients have simmered for 15 minutes, add an optional dollop of mascarpone for an extra creamy touch. Meanwhile, add the gnocchi to boiling water. After two minutes, they float to the top. Remove the gnocchi, dump the water and then put the gnocchi back into the pan with the cheese and arugula. Stir. Add the sauce. Stir some more. Now smile. This decadent meal took only minutes to prepare and is now a staple for your kitchen. Shopping for this recipe is just as easy as cooking it. When collecting the ingredients at Market Street you don’t have to wander far. On the way to the produce section to pick up the pre-washed arugula and local Texas onions, snag the mascarpone, pre-grated pecorino romano and gnocchi (it’s tucked between the cured meats and imported cheeses).   Hopefully there’s unsalted butter and kosher salt stocked in your pantry. No biggie if not, a stroll through Market Street is always tasty - you never know what delicious samples there will be to enjoy. On your way to check-out, grab a box of diced tomatoes and then you’re golden. Next time you’re craving Italian, think of gnocchi with creamy tomato sauce and arugula. It’s filling, comforting and fancy. Oh, and don’t forget the crusty bread from the Market Street bakery—it’s kinda the cherry on top.   Gnocchi with Creamy Tomato Sauce and Arugula Author note: Spinach can also be used to substitute the arugula. Be generous with the amount of arugula added to the gnocchi. Parmesan can also be substituted for the Pecorino Romano. Toasted pine nuts are a delicious topper for this meal.   Ingredients:  1 17.5 ounce package of gnocchi 1 28 ounce can of diced tomatoes 1/4 cup diced onions 3 tablespoons unsalted butter 1 teaspoon dried oregano 1 1/2 teaspoon kosher salt 2 tablespoon mascarpone cheese 1/4 cup pecorino romano, grated Organics arugula, chopped   Directions:  1) Bring a medium saucepan of water to boil. 2) Meanwhile, combine the tomatoes, onions, butter, oregano and salt into a saucepan. Bring to a simmer and cook uncovered for 10 minutes. 3) Add the mascarpone to the sauce, and stir. Continue to cook for 5 minutes. 4) Add the gnocchi to the boiling water. Once it floats to the top, remove the gnocchi and set aside in a bowl. 5) Discard the water from the pan and add the gnocchi back into the pan. Add the pecorino and chopped arugula to the gnocchi. Stir. 6) Top with the creamy tomato sauce. Stir and serve warm. Read More

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