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Dietitian Spotlight: Classic Blended Burgers

Tags: market street, Market Street Registered Dietitians, Gluten-Free

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

These burgers are cooked in the skillet or on the grill - perfect for some late fall football watching! The star in this recipe is the mushrooms which are a great addition to meals, and can be a nice alternative to meat products such as ground beef.

Mushrooms are often substituted for some of the ground beef in hamburger patties because they can have a meaty flavor and …
» Read More
Dietitian Spotlight: Buffalo Chicken Quinoa Salad

Tags: market street, Market Street Registered Dietitians

Monday, June 19, 2017 10:36:37 AM

Summer is here! What better way to celebrate than to make a simple, fresh and great-tasting Buffalo Chicken Quinoa Salad? Your family can enjoy this nutritious recipe in 30 minutes or less making it a surefire way to earn a stamp of approval.

Quinoa is a nutritious seed that is often prepared and consumed like a grain. It has a crunchy texture and nutty flavor. As a …
» Read More
Grilled Avocado with Fruit Salsa

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

Wednesday, January 27, 2016 9:30:00 AM

As most of you know by now, our dietitians are helping you Color your Basket. January is all about green foods, and we can’t leave out the ever-popular avocado. This delicious fruit is a powerhouse of nutrition and can be used in so many unique ways! Avocados are a great source of the heart-healthy monounsaturated fats and are high in potassium and Vitamin C. Vitamin C …
» Read More
Pumpkin Playdough

Tags: market street, Pumpkin Perfected, Kids Club

Saturday, October 22, 2016 10:00:00 AM

Pumpkin spice makes everything nice, including playdough for the littles (or for yourself, we won't tell!).

Ingredients:

3 cups Signature Select white flour

1 1/2 cups salt

1 tablespoon cream of tartar

2 tablespoons pumpkin pie spice

1 teaspoon Signature Select cinnamon

3 cups water

2 tablespoons oil

food coloring: 20 drops red, 45 drops yellow

…
» Read More
One Pan Autumn Chicken Dinner

Tags: market street, Market Street Registered Dietitians, One-Pan Dinner, Autumn Dinner

Wednesday, October 19, 2016 9:30:00 AM

Blog post by the Market Street Dietitian Team. Find out more about them here.

Fall is in full swing - the days are (a little) cooler, the sun sets earlier, and the nights are longer. This One Pan Autumn Chicken Dinner is the perfect meal for a fall day. It’s easy to put together and the best part is that it's all cooked in one pan! Easy prep, easy cooking and easy …
» Read More
Tomato and Burrata Panzanella

Tags: market street, APLK

Tuesday, July 18, 2017 9:30:00 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.

Summer salads seem to be a way of life during the hot season-- which in Texas tends to be July, August and September.I love the freshness and ease of veggies chopped and tossed in the most basic of dressings: olive oil and vinegar. …
» Read More
Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

Tags: market street, Market Street Registered Dietitians

Thursday, October 5, 2017 11:53:31 AM

This recipe for baked apple pork chops with green beans is a quick and easy meal that combines so many delicious fall flavors. A change in seasons brings a whole new assortment of fresh fruits and vegetables. This include grapes, pears, butternut squash, turnips and new crop apples! If you’re looking for a little inspiration and a great way to enjoy crisp and sweet new crop …
» Read More
Dinner For One

Tags: market street, Dinner Recipes, A Pleasant Little Kitchen

Friday, January 20, 2017 7:18:00 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.

Just because there's one mouth to feed doesn't mean dinner needs to be void of tastiness. A meal for one can be just as delicious as a meal for five.

On several occasions I have conversations with those that want recipes for one. The …
» 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
Strawberry Tomato Salsa

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Red, Strawberries, weight management

Wednesday, February 24, 2016 9:30:00 AM

Did you know that Strawberries are considered a superfood and are ranked second among the top ten antioxidant containing fruits? They are packed full of vitamin C, potassium, folate, phytonutrients and fiber, which aid in a healthy heart. One of the best things about strawberries is how unique and versatile they can be! They make a great addition to any salad, …
» Read More

10 Information Results For coconut oil

Dietitian Spotlight: Classic Blended Burgers

These burgers are cooked in the skillet or on the grill - perfect for some late fall football watching! The star in this recipe is the mushrooms which are a great addition to meals, and can be a nice alternative to meat products such as ground beef. Mushrooms are often substituted for some of the ground beef in hamburger patties because they can have a meaty flavor and texture. If you are feeling a bit more adventurous, you could even substitute mushrooms in place of all of the ground beef in a hamburger. The reason mushrooms are such a great alternative to meat products is because of the many nutrients provided by this vegetable. They are low in calories, fat, cholesterol and sodium. Mushrooms are also a good source of B vitamins including riboflavin, niacin and pantothenic acid. Additionally, minerals such as selenium, copper and potassium are abundant in mushrooms. Blending mushrooms with ground beef can serve as a transition towards incorporating more meatless dishes into your recipe rotation, while still giving you the familiarity of the well-loved hamburger! If you have a gluten allergy or sensitivity, using a gluten free hamburger bun is a great option. Whether you are looking to decrease the amount of meat you eat or just want to try a new twist on a traditional hamburger, this Blended Burger recipe is easily adaptable! If you have Celiac Disease or have a gluten intolerance, simply replace the bun with a gluten-free bun. Classic Blended Burger Ingredients 1/2 pound crimini or white button mushrooms 2 tablespoons olive oil, divided 1 pound ground beef 1/2 teaspoon salt 4 gluten-free buns Directions Finely dice mushrooms or gently pulse in food processor. In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, sautéing 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make 4 patties. Add remaining tablespoon of olive oil to pan and cook burger patties on medium-high heat until desired doneness. Plate and add desired toppings to bun. Topping recommendations: feta cheese, romesco sauce, sweet peppers and sautéed red onions. Recipe adapted from the Mushroom Council Read More

Dietitian Spotlight: Buffalo Chicken Quinoa Salad

Summer is here! What better way to celebrate than to make a simple, fresh and great-tasting Buffalo Chicken Quinoa Salad? Your family can enjoy this nutritious recipe in 30 minutes or less making it a surefire way to earn a stamp of approval. Quinoa is a nutritious seed that is often prepared and consumed like a grain. It has a crunchy texture and nutty flavor. As a bonus, it’s also gluten-free so it can be enjoyed by those who are sensitive to gluten or wheat. Quinoa contains 8 grams of protein per cup and is a good source of manganese, phosphorus, folate, iron and zinc. Now you might be asking what some of these minerals do for your body? Phosphorus is needed for bone health. Folate, one of the B-vitamins, is essential for cell function and tissue growth. Getting adequate folate is particularly important for pregnant women. Iron is an essential mineral that transports oxygen in red blood cells and zinc is important for your overall health. So, while you’re at the pool or watching sports in your favorite chair, enjoy this nutritious and spicy salad. It’s perfect as an appetizer, snack, lunch or dinner - the options are limitless!     Buffalo Chicken Quinoa Salad Serves 4-6   Ingredients 3 cups cooked quinoa 1 tablespoon vegetable oil 2 boneless skinless chicken breasts, cubed (or 2 grilled chicken breasts, cubed) 1 cup broccoli florets1 ½  cup cabbage and carrot mix (coleslaw mix), shredded1/2 cup blue cheese crumbles, plus more for garnish1/2 cup green onions, chopped, plus more for garnish2 tablespoons vegetable oilSalt and pepper, to taste  for the dressing1/4 cup olive oil3/4 cup buffalo hot sauce1 teaspoon onion powder   Directions 1.In a large skillet add vegetable oil, chicken, salt and pepper, and saute over medium‐high heat until chicken is just cooked through, about 5 minutes. 2. Add broccoli and sauté an additional 3‐4 minutes or until broccoli starts to soften, but is still al dente. In a small bowl combine olive oil, buffalo sauce, and garlic powder. Stir in about half of dressing mixture into chicken, and cook until mostly absorbed, about 5 minutes. 3. In a large bowl, add chicken mixture, quinoa, carrots, cabbage, bleu cheese crumbles, green onions, and dressing,and toss well until evenly combined. 4. Serve with additional bleu cheese crumbles and green onions, and enjoy! Read More

Grilled Avocado with Fruit Salsa

As most of you know by now, our dietitians are helping you Color your Basket. January is all about green foods, and we can’t leave out the ever-popular avocado. This delicious fruit is a powerhouse of nutrition and can be used in so many unique ways! Avocados are a great source of the heart-healthy monounsaturated fats and are high in potassium and Vitamin C. Vitamin C helps build up your immune system to help fight off infections and sickness which is especially important during cold and flu season! With heart disease being the leading cause of death in the United States, there has been a huge effort to promote a heart healthy diet. As previously mentioned, avocados are full of the heart healthy fats, but they are also very low in the dangerous saturated fats. Evidence shows that replacing foods filled with these fats with avocados has heart-healthy benefits through lowering LDL (bad) cholesterol levels. Also, avocados are naturally cholesterol and sodium free. This combination is a mega win nutritionally and for people looking to follow a heart healthy diet. Apart from being nutritionally good for you, avocados are also delicious and can be used in many unique ways. We personally love to create a delicious dip for vegetables or a whole grain chip. You can even get creative with avocados and try stuffing them with chicken, salsa, and cheese and then grilling them. Especially during the big game this year, this is a great way to enjoy snacking without sacrificing a ton of calories. If you’re looking for a sweeter version, try stuffing the avocado with a fruit salsa. This pumps up the antioxidant power of any meal! However you decide to eat your avocados, you can count on these to help protect you from heart disease. The more creative you are with it, the better!   Grilled Avocado with Fruit Salsa Yield: 4 servings Ingredients: 4 firm ripe fresh avocados ¼ cup olive oil ¼ cup honey 1 medium mango, peeled, pitted, and cut into ½ inch cubes ½ lb. strawberries, cut into ½ inch cubes 1 tbsp. balsamic vinegar 1/3 cup orange juice 2 Tbsp. lemon juice   Instructions 1) Preheat the barbecue to medium-high (300-400 degrees F), making sure the grill is well oiled 2) Slice the avocados in half lengthwise and carefully remove the seeds. In a small bowl, mix together the honey and olive oil. Brush the exposed flesh with the honey and olive oil mixtures, cover with plastic wrap and set aside in a cool place. 3) In a medium bowl, combine the mango, strawberries, vinegar, orange juice, and lemon juice. Let sit for at least 20 minutes, stirring occasionally, so the flavors can blend. 4) Grill the avocados, skin side down, for 2 to 3 minutes, or until the skin begins to lightly char and take on grill marks. Brush the flesh side of the avocados again with the honey-oil mixture and place them flesh side down on the grill for 2 to 3 minutes. 5) With a spatula, carefully remove the avocados from the grill and place them on beds of lettuce on warm serving plates, 2 halves per person. Fill the seed cavity of each avocado half with the mango-strawberry salsa. Serve with spoons to scoop out the avocado flesh and salsa. Read More

Pumpkin Playdough

Pumpkin spice makes everything nice, including playdough for the littles (or for yourself, we won't tell!). Ingredients:  3 cups Signature Select white flour 1 1/2 cups salt 1 tablespoon cream of tartar 2 tablespoons pumpkin pie spice 1 teaspoon Signature Select cinnamon 3 cups water 2 tablespoons oil food coloring: 20 drops red, 45 drops yellow   Directions: 1. Combine all ingredients and mix in a saucepan.  Cook over medium heat and stir constantly for about 3 to 5 minutes until it forms into a ball. 2. After ball is formed and and you can no longer stir it (it will get very thick), remove from heat.   3. Remove the dough from the pan and knead well.  You may need to add a small amount of flour to get it to just the right consistency. 4. Cool dough and store in an airtight container.   Recipe adapted from www.artfulhomemaking.com Read More

One Pan Autumn Chicken Dinner

Blog post by the Market Street Dietitian Team. Find out more about them here. Fall is in full swing - the days are (a little) cooler, the sun sets earlier, and the nights are longer. This One Pan Autumn Chicken Dinner is the perfect meal for a fall day.  It’s easy to put together and the best part is that it's all cooked in one pan!  Easy prep, easy cooking and easy clean-up makes for a great meal in our book!  Oh, and did we mention it’s delicious and nutritious? Sometimes finding that balance of protein, carbs, fiber, fats and good taste can seem like a big challenge. The chicken brings some great protein to this dish. The sweet potato provides some great vitamin A and the Brussel sprouts, apples, and shallots add potassium, vitamin C and fiber. Even the olive oil adds nutrients to this dish by providing good fats and some vitamin E. So what about taste? That’s where the vinegar, herbs, salt, pepper and even a little bacon come in to do their job. What a great way to sneak in a ton of nutrition while serving up lots of flavor. Enjoy! One Pan Autumn Chicken Dinner Ingredients: 4  5 (6  7 oz) bonein, skinless chicken thighs 4 Tbsp olive oil, divided 1 1/2 Tbsp red wine vinegar 3 cloves garlic, minced 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving Salt and freshly ground black pepper 1 large sweet potato (peeled if desired), chopped into 3/4inch cubes 1 lb Brussels sprouts, sliced into halves 2 fuji apples, cored and chopped into cubes 2 shallot bulbs, peeled and sliced about 1/4inch thick 4 slices hickory smoked bacon, chopped into 1inch pieces Directions  1) Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies. 2) Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. 3) Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 degrees in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately. Read More

Tomato and Burrata Panzanella

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Summer salads seem to be a way of life during the hot season-- which in Texas tends to be July, August and September.I love the freshness and ease of veggies chopped and tossed in the most basic of dressings: olive oil and vinegar. However, some days I want more than just veggies in my salad and on those days I'm thankful I know the joys of panzanella -- Italian bread salad. If you're thinking crouton let me redirect your mind. I'm talking bite-sized crusty Italian bread tossed with a variety of ingredients or flavors.The bread is the star of the panzanella show and the veggies are just the extras. Recently, I was inspired to whip a summer bread salad when passing through the bakery at Market Street. The friendly bakers were busy arranging freshly baked loaves and the temptation was too great.I was torn between the sourdough and the organic Italian loaf, so the natural solution was to grab both. And conveniently located right below the loaves of freshly baked bread was a variety of exceptional olive oils and vinegars, perfect for my highly anticipated dinner salad. At this moment I instantly knew I needed mozzarella, tomatoes and basil to finish of the panzanella so off I went to grab some ciliegene (small mozzarella balls) from the glorious cheese haven at Market Street.Hold up. Change of plans. As I was reaching for the fresh mozzarella I paused. There it was, an ample supply of burrata. How in the world have I missed this delicious extravagant cheese with all my trips to Market Street's cheese department? Burrata would be the cherry on top of this dish, because burrata is cheese heaven. Let me explain. Burrata is fresh mozzarella with a surprise inside---cream and more cheese. When sliced in half there is a cheesy buttery goodness that flows from the burrata ball. It's perfect on pizza and all sorts of pasta… and in that instant I knew it was going to be even better in my panzanella come dinner time.I couldn't think of a more perfect salad to add to my list of summer no cook meals-- toasted crusty Italian bread, covered in red wine vinegar and then tossed with tomatoes, burrata, basil and olive oil. Summer salad at its finest. Tomato and Burrata Panzanella    Ingredients 4 cups Italian bread, crust removed and cubed 2 tablespoons red wine vinegar 2 cups seeded and diced tomatoes 20 basil leaves, chopped 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 4 2-ounce burrata balls, quartered  Instructions 1. Turn the broiler on to 500 degrees. 2. Place the cubed bread on a rimmed baking sheet and place in oven. Broil for 1 minute. Remove and stir the bread to prevent burning. Place back into the oven and broil for 1 minute. 3. Place the toasted bread into a bowl. Evenly coat the bread with the vinegar and let sit for 10 minutes. 4. Add the tomatoes and basil leaves to the bread. Toss with the olive oil. 5. Evenly sprinkle the kosher salt on top of the salad. Toss well to make sure the salt is distrusted evenly. 6. Add the burrata to the salad and stir. 7. Serve immediately. Read More

Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

This recipe for baked apple pork chops with green beans is a quick and easy meal that combines so many delicious fall flavors. A change in seasons brings a whole new assortment of fresh fruits and vegetables. This include grapes, pears, butternut squash, turnips and new crop apples! If you’re looking for a little inspiration and a great way to enjoy crisp and sweet new crop apples, this recipe has everything you’ll need to satisfy your cravings. Apples are obviously a great option for snacking and a great addition to any lunchbox because they provide important fiber, vitamins and minerals, but they also make a great, healthy addition to your dinners. A 2013 study by Harvard School of Public Health found that people who eat apples regularly had a 23% reduced risk of developing Type 2 Diabetes. Apples are also considered to be low on the glycemic index which measures how different foods impact blood sugar levels. This means that a medium sized apple can have lasting positive effects on your blood sugar levels. So, an apple a day really does keep the doctor away! Apples are only part of what makes this recipe healthy and delicious. It also includes a good source of lean protein. Including 25-30 grams of lean protein in each meal will help keep you full and satisfied longer throughout the day. Quick, easy and healthy - pretty much everything you could need from a family dinner! Baked Apple Pork Chops and Green Beans   Ingredients: • 4 tablespoons olive oil, divided • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick • 1 tablespoon chopped fresh sage • Kosher salt and freshly ground black pepper, to taste • 16 ounces green beans, trimmed • 3 cloves garlic, minced • 2 tablespoons unsalted butter • 2 apples, peeled, cored and sliced • 2 tablespoons brown sugar • 1/4 teaspoon ground cinnamon • Pinch of nutmeg • 3 tablespoons maple syrup • 2 tablespoons chopped fresh parsley leaves   Directions: 1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 2. In a large skillet over medium high heat, add 1 tablespoon olive oil. Rub both sides of the pork chops with sage; season with salt and pepper, to taste. Add to the skillet and sear both sides until golden brown, about 2-3 minutes. 3. Place pork chops and green beans in a single layer onto the prepared baking sheet. Drizzle green beans with olive oil and sprinkle with garlic; season with salt and pepper, to taste.  Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 145 degrees F, about 12-15 minutes. 4. Return skillet to medium high heat and melt butter. Add apples, brown sugar, cinnamon and nutmeg. Cook, stirring occasionally, until apples just begin to soften, about 3-4 minutes. Stir in maple syrup, stirring occasionally, until the sauce thickens, about 5 minutes. Serve pork chops immediately, topped with apple mixture, garnished with parsley, if desired. Read More

Dinner For One

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Just because there's one mouth to feed doesn't mean dinner needs to be void of tastiness. A meal for one can be just as delicious as a meal for five. On several occasions I have conversations with those that want recipes for one. The reason varies. "My husband travels and I don't want to eat hot dogs at 4:45 pm with my children." "I'm single, but I still want to eat a nice dinner." "My spouse works nights and I'm left to fend for myself at dinner time." Whatever it is, take heart. I'm here to help make those dinners for one flavorful and something to get excited about. This menu involves recipes that can feed many. As cook and controller of the kitchen, it will be your job to halve some of the recipes (which will be noted) and then repurposed in following meals. I encourage you to take these leftovers for lunch the following day. You'll not only eliminate a sad desk lunch, but you will also save a little money. Take a peek at this week's cooking adventure: Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples Tomato Fettuccini with Balsamic Flank Steak Flank Steak Tacos with Chimichurri and Black Bean Puree Spicy Garlic Shrimp and Black Bean Puree with Chimichurri Black Bean Puree, Runny Egg and Tortillas   Monday Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples When it comes to the crusty bread, have fun! The bakery at Market Street provides a variety of small rolls so you don't have to purchase a giant loaf. One of my favorites is the garlic rosemary bread. Want the bread sliced to order? Just ask, the bakers are happy to help! Tuesday Pair Fettuccini with Simmered Tomatoes and Balsamic Marinated Skirt Steak I recently perused the pasta section and was amazed at the selection of pasta. It ranges from the basic spaghetti to the more unique shape, tortiglioni (from the Mario Batali line of pasta). *for the skirt steak, halve all ingredients* Wednesday Skirt Steak Tacos with Chimichurri and Black Bean Puree Slice the leftover skirt steak into thin strips, place in tortillas, top with sour cream and chimichurri. *black bean puree, halve all ingredients* Thursday Spicy Garlic Shrimp with Black Bean Puree and Chimichurri *for the spicy garlic shrimp, halve all ingredients* Friday Black Bean Puree and Runny Egg Skillet with Tomatoes and Tortillas Heat up the black beans in a skillet alongside sliced cherry tomatoes. Add an egg with three minutes left to cook. Serve warm with tortillas.   Recipes   Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples Author note: the addition of kalamata olives would give this olive oil dip a salty punch. Ingredients:  ½ cup extra-virgin olive oil 1 rosemary sprig 2 large garlic cloves, chopped 1 cup cherry tomatoes, cut into bite sized pieces 1 tablspoon balsamic vinegar ½ teaspoon kosher salt cracked black pepper   Directions:  1) Heat the extra-virgin olive oil, garlic, rosemary and salt on medium-low heat for about five to eight minutes. Stir occasionally in order to prevent the garlic from burning. 2) Next, add the tomatoes and increase to medium heat. Cook for an additional three to four minutes. 3) Pour into a bowl, add the vinegar and top with cracked pepper. Serve with warm, crusty toasted bread. Adding Prosciutto, Manchego Cheese and Apples to this meal would be a delicious touch!   Balsamic Marinated Skirt Steak Author note: When cooking steak, consider the thickness of the cut for cooking time. For a thicker cut of meat, increase the cooking time. For a thinner cut of meat, reduce the cooking time. Ingredients:  3/4 cup balsamic vinegar 1 tablespoon Dijon mustard 4 garlic cloves, rough chopped 2 teaspoons koshers salt 1 tablespoon lemon juice 1 teaspoon red pepper flakes 1/4 cup extra-virgin olive oil 2 branches of rosemary 2-3 pounds skirt steak   Directions:  1) In a rectangular baking dish, combine the vinegar, mustard, garlic, salt, lemon juice and red pepper flakes and stir to combine. 2) Slowly add the oil in a steady stream, whisking constantly. Add the rosemary sprigs. 3) Place the skirt steak in the marinade. Cover and place in the fridge. Marinate for four hours (or overnight). Flip occasionally. 4) Remove the steak from the fridge about 30 minutes before cooking. Pat dry and set aside. Pour the marinade into a saucepan and reduce until the thickness coats the back of a spoon. 5) Place the oven rack to the upper most level. Heat the broiler to 500 degrees. 6) Place the steak on a broiling pan and broil 6 minutes per side (for a medium doneness) for a total of 12 minutes. Remove from the oven, wrap in foil and let rest for 10 minutes. 7) Cut the skirt steak in thin slices, against the grain. Serve with reduced marinade.   Chimichurri Author note: Chimichurri is an Argentinian condiment. It’s traditionally served on top of grilled meats and vegetables. I also enjoy using it on nachos, pizza and runny eggs. It works deliciously as a marinade as well. This food processor method makes for a very quick cooking process. Note that the longer the chimichurri marinates, the tastier it becomes. Ingredients:  3/4 cup fresh parsley, lightly packed (leaves and thin stems only) 2 tablespoons fresh oregano, lightly packed 1 tablespoon fresh thyme 5 garlic cloves, quartered 1 1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil 1/3 cup red wine vinegar 1 teaspoon dry red pepper flakes   Directions:  1) Place all ingredients into a food processor, except for the red pepper flakes. Puree until herbs and garlic is chopped and the ingredients are well incorporated. 2) Pour into a glass container and stir in the red pepper flakes. Cover and store in fridge for at least 1 hour.   Black Bean Puree Author note: This recipe is the perfect make-ahead dish. It can be stored in the fridge for three to four days. It is a versatile recipe — serve it as a side dish, a condiment for tacos or a dip for tortilla chips. Use less liquid for a bean dip or more liquid to serve it as soup. Ingredients:  1 ½ cups dried black beans 2 tablespoons extra-virgin olive oil 1 green bell pepper, core removed and rough chopped ½ yellow onion, rough chopped 1 teaspoon oregano 1 teaspoon paprika 1 ½ teaspoon cumin 1 ½ teaspoon kosher salt (or 2 teaspoons if you prefer beans a little salty) ½ teaspoon red wine vinegar ½ bunch of cilantro, chopped three to four times   Directions:  1) Rinse and sort the beans to remove any undesirable pieces. Then, in a large pan, soak the beans with 8 cups of cold water for 6 to 8 hours or overnight and cover with a lid. 2) Drain the beans and then rinse with cold water. Place the beans back into the pan and cover with 6 cups of water. 3) Bring the beans to a boil and lower the heat to a simmer. Simmer the beans with the lid tilted for 1 ½ hours or until soft. Stir occasionally and , if necessary, add water to keep the beans submerged. 4) Meanwhile, heat the olive oil over medium heat in a medium-sized skillet. Add the pepper, onion and salt and saute until the vegetables are softened, about 8 to 10 minutes. 5) Once the vegetables are softened add the oregano, paprika and cumin to the pan. Stir in the spices to evenly cover and coat the vegetables. Cook for an additional 2 to 4 minutes or until fragrant. 6) When the beans are finished cooking and are soft and tender, drain all but 1 ½ cups of cooking liquid. 7) Add the cooked vegetables and cilantro. With an immersion blender (or a food processor or blender) puree the beans until smooth. 8) Once the beans are smooth, add the vinegar and heat through at a low heat for five minutes. Stir occasionally to prevent the beans from sticking to the bottom of the pan. 9) Salt to taste and serve warm.   Spicy Garlic Shrimp Author note: Two mixing bowls are required for this recipe. Ingredients:  3 tablespoons extra-virgin olive oil 4 garlic cloves, chopped 1 teaspoon kosher salt ½ teaspoon cayenne ½ teaspoon paprika zest of 1 lemon juice of 1 lemon ¼ cup chopped chives 1 pound shrimp   Directions:  1) Heat the oven to 400 degrees. 2) In a medium sized mixing bowl place 2 tablespoons of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika and the lemon zest. Stir well to combine 3) In a second medium sized bowl place 1 tablespoon of of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika, juice of 1 lemon and the chives. Stir well to combine and set aside. 4) Add the shrimp to the first bowl (the bowl without the chives) and turn the shrimp several times to coat. 5) Pour the shrimp mixture onto a foil-lined baking sheet. Spread the shrimp out into an even single layer. 6) Place the shrimp into the oven and cook until pink, about 8 to 10 minutes. 7) Remove the shrimp from the oven and with a slotted spoon place the cooked shrimp into the second bowl. 8) Turn the shrimp several times to coat well.  *This dish is delicious topped with a crumbly cheese and served warm with black bean puree. However it is also a tasty dish served cold with chilled avocado and cucumber soup. 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

Strawberry Tomato Salsa

  Did you know that Strawberries are considered a superfood and are ranked second among the top ten antioxidant containing fruits? They are packed full of vitamin C, potassium, folate, phytonutrients and fiber, which aid in a healthy heart. One of the best things about strawberries is how unique and versatile they can be! They make a great addition to any salad, smoothie, yogurt, dessert and so much more. Did you know that eating strawberries with a little something sweet can be a great way to watch your waistline too? We are all still hanging onto our healthy New Year’s resolutions, so don’t let a craving for something sweet stand in your way! This Stawberry Tomato Salsa recipe will help you get all the superfood benefits from the strawberries and tomatoes, while still letting you enjoy the pleasures of a sweet and savory salsa.     Strawberries and tomatoes both contain phytonutrients (plant nutrients) that can reduce overall inflammation in the body and help reduce the risk of heart disease. But here’s the kicker, most of the benefits don’t show up until we consume them 3-4 times per week. Get started by trying this delicious salsa with cinnamon pita chips. It’s a great way to satisfy that sweet tooth and get the heart health benefits without spending too many calories. Most importantly, it will be coloring your basket RED!     Strawberry Tomato Salsa   Ingredients: 6 Tbsp. Olive Oil 2 Tbsp. Balsamic Vinegar ½ tsp. Salt 2 cups Strawberries, coarsely chopped 2 cups Cherry Tomatoes, chopped ½ cup Cilantro   Instructions 1) Dressing: Whisk together Olive Oil, Balsamic Vinegar and Salt. 2) Chop up Strawberries, Tomatoes and Cilantro. 3) Mix ingredients together, serve and enjoy!   Today’s recipe is provided by Jessica Thorman, Texas Woman’s University Dietetic Intern. Jessica is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Recipe Inspired by http://www.lemonsforlulu.com/strawberry-tomato-salsa/ Read More

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