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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
Snickerdoodle Bread Pudding

Tags: A Pleasant Little Kitchen

Friday, December 8, 2017 1:00:00 PM

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

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

One of the easiest and versatile recipes to make is a bread pudding. And I’ll let you in on a little secret. Once you master the basic foundation of bread pudding, you’ll never need to use a recipe again.

There are many reasons why I …
» Read More
Stuffed Acorn Squash with Kale and Mushrooms

Tags: acorn squash, gluten free, healthy, market street, meatless, october, recipe, registered dietitians, squash dishes, vegetarian, vegetarian awareness month, vegetarian meals

Wednesday, October 14, 2015 9:30:00 AM

October is Vegetarian Awareness MonthTo continue Vegetarian Awareness month, we offer our second recipe: Stuffed Acorn Squash with Kale and Mushrooms!

Even starting with one meatless meal a month can make a difference in your health and your budget. We'dlove to know what you think of this week's recipe.

Stuffed Acorn Squash with Kale and MushroomsYield: …
» Read More
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 …
» 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 …
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28 Day Challenge: Week Four

Tags: market street, 28 Day Challenge, Build A Better Meal, Market Street Registered Dietitians

Wednesday, January 25, 2017 1:59:00 PM

We are concluding our 28-Day Challenge with the fourth and final week. Let’s check in real-quick - Are you still taking those recommended supplements? Have you been drinking more water and eating more fiber? Are you still crunching away at those plants you started eating more of last week? Great! Keep up the good work, you’re almost there! And remember, these 28 days are helping …
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Cabbage and Onion Couscous

Tags: A Pleasant Little Kitchen, Easter, Side Dish

Tuesday, March 27, 2018 11:40:00 AM

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

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

What recipe takes 15 minutes to make, is relatively hands-free and only requires one ingredient to chop?

This one—Cabbage and Onion Couscous Salad

Did I catch your attention?

Excellent.

Whether it’s for a weeknight dinner or a special …
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Nacho Party

Tags: market street, APLK, Big Game, Party Recipes, Feeding a Crowd

Tuesday, January 31, 2017 7:22:32 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.

There’s an impending large crowd to feed on Super Bowl Sunday and they are coming to your home expecting food and fun.

The amount of time available to prepare dinner is limited so not only does the meal need to be easily prepared and …
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Roasted Tomato and Garlic Soup

Tags: market street, APLK, soup

Friday, January 13, 2017 5:53:33 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.

Every winter there’s a point where I begin to crave the bounty of a summer backyard garden.

Fresh okra. Abundant cucumbers. Vibrant Peppers. Sweet tomatoes. There’s nothing quite like the taste of a summer harvest.

While winter …
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A Pleasant Little Wedding Brunch

Tags: A Pleasant Little Kitchen, market street, wedding

Wednesday, June 7, 2017 9:38:33 AM

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

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

There was a season of my life where it seemed like several weekends out of the summer involved parties celebrating the nuptials of dear friends. A few lucky times, I would be one of the friends who got to throw the get together.

The …
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10 Information Results For rain fresh water

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

Snickerdoodle 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.  One of the easiest and versatile recipes to make is a bread pudding. And I’ll let you in on a little secret. Once you master the basic foundation of bread pudding, you’ll never need to use a recipe again. There are many reasons why I enjoy making bread pudding. This recipe can be either sweet or savory. can use fresh or stale bread. can be made the day ahead is easy to reheat for leftovers is one most people are going to enjoy it (let’s face it, you’re never going to satisfy EVERYONE’S cravings) There is a general equation that I follow when making bread pudding: toasted diced bread + flavored custard + 50-60 minute bake time = bread pudding Now this equation can also include accessories depending on whether the bread pudding is sweet or savory. For a sweet pudding the add-ins could be nuts or dried fruit while a savory pudding could include bacon fresh herbs or cheese. A few essential things to remember about the ingredients used in the equation are: 1– quality bread will enhance the overall product. Market Street has a lovely variety of breads from Organic Rustic Italian to Cinnamon Chip to satisfy your bread pudding needs. 2– a robust and flavorful custard will add layers of taste to your bread pudding. The custard (warm milk/cream combined with eggs) is where the overall flavor comes from. Choose pastured eggs with a good yolk. Don’t be afraid to be a little heavy handed with the flavors added (cinnamon, vanilla, herbs). The bread absorbs a lot of this flavor and it’s easy for it to get lost. But wait!! I know you’re super pumped and ready to race over to Market Street to grab all the ingredients to make bread pudding but I haven’t shared the recipe yet. This month, try your hand at Snickerdoodle Bread Pudding. That beloved cookie is now ready to be incorporated into a make-ahead easy to assemble treat. And the accessory to this sweet treat is homemade caramel sauce. But don’t worry if making caramel doesn’t sound appealing, just grab your favorite brand and get baking! NOW you can bolt over to Market Street and grab a few loaves of freshly baked bread and quality ingredients to bake your new favorite dessert. Snickerdoodle Bread Pudding Serves: 6-8   6 cups challah bread, crusts removed and diced into 1 inch cubes 2 cups half and half 1/2 cup heavy cream 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 cinnamon stick 3/4 cup sugar 4 eggs streusel (recipe below) caramel sauce (recipe below)   1. Heat the oven to 350 degrees. 2. Place the bread on a rimmed baking sheet and toast for 8-10 minutes. 3. Remove from the oven and let cool. 4. Meanwhile, in a small sauce pan combine the half and half, cream, ground cinnamon, vanilla extract and cinnamon stick. Warm on low heat for 15 minutes. 5. Place the eggs and sugar into a medium sized bowl. Whisk well to combine. 6. Remove the liquid from the stovetop and temper the sugar egg mixture. To temper, whisk the egg mixture quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. Now you have created a custard. 7. Place the bread into a 9x9 baking pan. Pour the custard over the bread. Be sure the tops of the challah are coated. 8. Place into the oven and cook for 15 minutes. 9. After 15 minutes, open the oven and add the streusel evenly on top of the bread pudding (you will not have to use all of it, just enough to lightly dust the top). 10. Close the oven door and increase the heat to 375 degrees. Bake for another 25-30 minutes, or until the bread pudding is cooked through. 11. Serve warm topped with caramel.   for the streusel 1/4 cup cinnamon sugar (click here for recipe) 1/2 cup brown sugar 1/2 stick unsalted butter, cut into small cubes   1. Place the sugar and butter into a bowl. With your fingers combine until the sugar and butter are well mixed.   for the caramel sauce 1/4 teaspoon cream of tartar 1 1/2 cups sugar 6 tablespoons water 6 tablespoons unsalted butter, cut into small cubes 3/4 cup cream 1 teaspoon kosher salt   1. Add 3/4 cup of sugar, cream of tartar and water into a small saucepan. Cook over medium heat for six minutes, or until the sugar is dissolved. 2. Add the remaining 3/4 cups of sugar to the sauce pan and increase the heat to high. Stir well. Bring to a boil and continue to cook for an additional 7-8 minutes, or until the sugar is a golden amber color. Stir occasionally. 3. Remove from the heat and add the butter, stirring constantly. Slowly add the cream in about 4-5 batches. Stirring constantly. 4. Add the salt and stir to incorporate. 5. Let cool for 5 minutes. Serve warm or at room temperature. 6. Store up to 3-4 weeks.     Read More

Stuffed Acorn Squash with Kale and Mushrooms

October is Vegetarian Awareness MonthTo continue Vegetarian Awareness month, we offer our second recipe: Stuffed Acorn Squash with Kale and Mushrooms!   Even starting with one meatless meal a month can make a difference in your health and your budget. We'dlove to know what you think of this week's recipe.   Stuffed Acorn Squash with Kale and MushroomsYield: Serves 42 small acorn squashes, or 1 large one1/2 cup uncooked quinoa2 tablespoons olive oil1 shallot, chopped1 garlic clove, minced1 1/2 cups portabello mushrooms, chopped2 tablespoons apple cider vinegar2 cups chopped kale1/4 cup chopped fresh sage1/3 cup toasted pecans1/3 cup dried cranberries1/4 cup chopped chivessalt, peppersprinkling of mozzarella cheesedrizzle of honey on top1. Preheat oven to 425 degree F.2. Slice acorn squash in half and scoop out of the middle. You can leave them in half or slice them into wedges. Drizzle with 1 tablespoon olive oil and sprinkle with a few pinches of salt and pepper. Roast flesh side down for 20 minutes, flip them over and roast them flesh side up for another 20 - 30 minutes until golden brown and tender. Remove from oven and set aside.3. Cook the quinoa. Place 1 cup of water into a small saucepan and bring to a boil and add quinoa. Cover and reduce to a simmer for 15 minutes. Turn heat off and let it sit for another 10 minutes (covered). Fluff with a fork and set aside.4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped shallot, a pinch of salt. Let that begin to soften, then add the mushrooms, garlic, another pinch of salt and a grind of pepper. Cook until the mushrooms are soft, stirring occasionally.5. Add the vinegar, stir, then add the kale and chopped sage. Cook until the kale wilts down, then add the cooked quinoa, pecans, cranberries and chives. Taste and adjust seasoning. Scoop the filling onto the roasted squash and serve.6. Sprinkle with cheese and top with a drizzle of honey.Cost: $2.58 per serving/ $10.35 totalNot including olive oil,vinegar, salt, pepper, sprinkle of cheese or honey Recipe inspired by Love and Lemons   Today's blog provided by Breanna Brinkley, Texas Woman's University Dietetic Intern. Breanna is a dietetic intern and currently working on a M.S. in Nutrition Sciences at TWU with a B.S. in Nutrition Sciences from Baylor University.  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

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

28 Day Challenge: Week Four

We are concluding our 28-Day Challenge with the fourth and final week. Let’s check in real-quick - Are you still taking those recommended supplements? Have you been drinking more water and eating more fiber? Are you still crunching away at those plants you started eating more of last week? Great! Keep up the good work, you’re almost there! And remember, these 28 days are helping to form a lifestyle that will propel you towards becoming the best version of yourself. (For more 28 Day Challenge info, click here). This week, we challenge you to eat one more meal at home with your family. Research shows that meals prepared at home tend to be lower in calories, fat and sodium. We know tackling this challenge is probably easier said than done - especially when you think about all of the after-school activities, games and meetings that you have to account for. It’s exhausting just thinking about adding one more thing to your plate. Finding the time to plan out healthy meals for your family is difficult at best and then finding time to actually cook is even more difficult. That’s where we can help! Our team has been hard at work creating the ultimate solution to your problem. We’ve all compiled our favorite ways to feed our families nourishing and satisfying meals in 30 minutes or less. We have even created a list of our favorite “shortcuts” to getting dinner on the table when there is just no time to cook. These are all tried and tested methods that we have found to work best for our families and schedules. Don’t have time to cook? Not to worry! Try a salad kit topped with some chopped lean deli meat from the deli counter. Need a pasta dinner ready, but don’t have time to make a sauce? Try the Modern Table Meals kit for a quick and filling dinner option.   Maybe you have a little bit of extra time one evening and you want to serve up a delicious, home-cooked meal for your family that is also dietitian-approved, but you don’t have the time or desire to meal plan. Not to worry, we’ve also created a solution for this problem too! Each month the dietitians will provide 5 recipes that will have dinner on the table in 30 minutes flat and that don’t require a professional chef’s pantry. Keep an eye out in the aisles, right here on our blog and on Facebook as we help you Build a Better Meal this year! Check out our first recipe of the year below - Asian Pork & Vegetable Stir Fry.    P.S.- Make sure you've entered to win one up to $500 in prizes and don't forget to spread the "health" by sharing your 28 Day Challenge commitment with friends. For each friend that clicks on your post and enters, you'll score an extra entry toward our $500 grand prize drawing which takes place next week! Enter or share your entry by clicking here. Good luck! Asian Pork & Vegetable Stir Fry Ingredients: 1 lb pork tenderloin,boneless, cut 1 inch thick 4 cups assorted fresh vegetables (sugar snap peas, broccoli florets, bell pepper, carrot strips) 1 bell pepper, chopped 1 clove garlic, minced ½ cup prepared stir-fry sauce 1/8 to ¼ teaspoon crushed red pepper 2 cups hot cooked rice 2 tablespoons unsalted dry-roasted peanuts (optional)   Instructions  Cut pork steak lengthwise in half, then crosswise into ¼-inch thick strips  Heat a large pan over medium-high heat until hot. Add pork and garlic; stir-fry 8-10 minutes or until pork is no longer pink. If pan is not large enough, cook pork in batches. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts if desired. Stir Fry recipe adapted from beefitswhatsfordinner.com Read More

Cabbage and Onion Couscous

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  What recipe takes 15 minutes to make, is relatively hands-free and only requires one ingredient to chop? This one—Cabbage and Onion Couscous Salad Did I catch your attention? Excellent. Whether it’s for a weeknight dinner or a special weekend meal (i.e. Easter), this couscous salad hits the mark for several reasons. 1—It’s easy to make (but you already know this). 2—It can be served warmed or at room temperature. 3—It has an unexpected pop of texture and flavor. 4—It is easily doubled to feed a crowd. I love this salad because all I need to grab at Market Street is one onion, a bag of shredded cabbage, beef bouillon cubes and couscous. That’s only 4 items, the remaining ingredients I always have readily available in my kitchen (kosher salt, olive oil, vinegar and water). What’s even better is that while the couscous cooks, the cabbage does too. The two main components are finished at the same time. I LOVE it when this happens. It’s like these two ingredients were meant to be together. And did I mention it’s easy to make. You only have to chop 1 cup of onions, and halleluiah, the cabbage has already been shredded! What’s also nice is that this salad is perfect for a holiday get-together. The salad can be thrown together and set aside to be eaten when all guests arrived. It doesn’t have to be warm, but it is easy enough to toss together when guests are there if you prefer to eat it warm. My favorite parts of this salad are the crunch of the cabbage, the saltiness of the beef bouillon and the tang of red wine vinegar. It is crunchy, salty and sour. What’s also a bit unexpected with this salad is the optional toppings: Greek yogurt and fresh cilantro. Please don’t skip this part, it truly is the cherry on top of this dish. This recipe really feeds 4-5, but if your table will be expecting more do not fear. I’ve doubled this recipe and have even tripled it. The components are basic enough that increasing the amounts doesn’t affect cook time, which is important when it comes to feeding a crowd This is one of my absolute favorite recipes to make. It is flavorful, simple to make but it doesn’t fall short in tastiness. Cabbage and Onion Couscous Salad is a solid recipe and one of my favorites. You’ll find yourself going back to Market Street time and time again to make sure your pantry is stocked and ready to make this tasty side.   Cabbage and Onion Couscous Salad Author note: If you’re looking for a side dish that requires about 15 minutes of cook time, this is the recipe for you. Use pre-shredded cabbage to cut back on prep time. This recipe is easily doubled.   2 cups shredded cabbage ½ onion chopped ¼ teaspoon kosher salt 1 cup couscous 1 beef bouillon cube 2 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil (and more for the couscous) Greek yogurt chopped cilantro   1) Heat the extra-virgin olive oil in a saute pan over medium heat. Add the onions and cook for about 5 minutes, or until barely softened. Next, add the cabbage and kosher salt, turn to coat well with the oil. Cook the cabbage for about 5 to 8 minutes or until softened (but still maintains a slight crunch). 2) Meanwhile, cook the couscous according to the packages instructions. However, use the bouillon cube to flavor the water used to cook the couscous. 3) Once the couscous is cooked, add the red wine vinegar and a splash of extra-virgin olive oil, stir well. Next, add the cabbage and onion to the couscous. Salt to taste and serve with a side of Greek yogurt topped with chopped cilantro. Read More

Nacho Party

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There’s an impending large crowd to feed on Super Bowl Sunday and they are coming to your home expecting food and fun. The amount of time available to prepare dinner is limited so not only does the meal need to be easily prepared and make-ahead friendly, but it also needs to be delicious. Within this hungry football crowd are sleeping food dragons. These are the difficult eaters—smug ‘foodies’ or an adult with a picky palate. May I suggest a nacho bar? A “Nacho Night” get-together is a winner for all, regardless of the team you root for. For the host, it is easy to plan and prepare. Meats and sauces can be made ahead, or even purchased from Market Street the night before and gently reheated before service. Clean-up is a cinch (disposable foil pie pans for all!). Toppings can be chopped and refrigerated a few hours before everyone arrives. You’ll be casually sipping on a margarita when everyone arrives…and silently laughing. You’re actually making them do the cooking. And they’ll love you for it. It’s a win for the guests because they are pleasantly surprised. Conversations become livelier as the diners dive into the nacho building process. There’s food options for the pickiest eaters. But the overarching point of a nacho bar is that it’s tasty, memorable fun. You’ll be adding a memory to their food story and that’s awesome. When people come knocking at your door ready for kick-off, you’ll be ready to score big with your fans. Offer up chips, a selection of toppings and lots of cheese. It’s nacho night in America! Here’s a brief game plan to follow for the nacho building: Chips- make sure the tortilla chip is thick, not thin. Also, open the tortilla chip bag at the bottom instead of at the top. This allows all the small chips to be on the bottom of the nacho pile instead of on top. Market Street provides an abundant selection of tortilla chips that are perfect for nachos. It ranges from Tia Rosa to Xochitl to Market Street's very own, house-made seasoned deli chips (that make my heart skip a beat). Cheese- Goopy “queso” is not invited to this nacho party. This makes the chips soggy and undesirable. Use a neutral blend of shredded cheese (Monterey Jack is a good option). Be very generous when adding the cheese. If your nachos are based on a theme (like Greek or Italian) use a meltable cheese that compliments the other ingredients. Meat- offer a variety of meats or just stick to one. Market Street’s premade rotisserie chicken is perfect for nachos. Shred and then season with a bit of salt and lime juice—it’s an easy way to add flavor. BBQ brisket is also another excellent option. Layers- When building the nachos, think lasagna: chips, meat, cheese and repeat. I generally go with two layers, you may want more. Simplicity- Keep it simple on what initially goes on the chips and into the oven. Meat and cheese is all that’s needed at first (add beans and diced onions at the most). Leave the rest of the show up to your party guests and the toppings you put on your nacho bar. Toppings- This is where the fun begins and Market Street’s deli and premade sections are the perfect place to grab a few goodies. Go BIG when it comes to nacho toppings, here are a few suggestions. raw onions: white, red, green. crumbly cheeses: blue cheese, feta, goat cheese. greens: cilantro, parsley, chopped romaine lettuce. sauces: buffalo sauce, ranch dressing, pesto, tzatziki. vegetables: pico de gallo (also available in the Market Street ready to eat section), radishes, cabbage, bell peppers, jalapeños. beans (canned and drained): black, pinto, cannellini. Or if you prefer to skip the nacho bar and stick with pre-made nacho options, try these recipes for Buffalo Chicken Nachos or Chicken Pesto Nachos. Happy Nacho-ing! Buffalo Chicken Nachos Author note: This recipe is a non-recipe. The ingredients are listed; however, the amount of chicken, chips, cheese and toppings is really up to you. The buffalo sauce is adapted from Alton Brown's Buffalo Wing Sauce. Feel free to use store bought buffalo sauce and ranch dip if time is limited. For the nachos:  Ingredients:  canola spray thick tortilla chips roasted chicken, shredded Lucerne shredded three-cheese blend cheese For the toppings: red onion, diced radishes, thinly sliced fresh cilantro leaves, lightly chopped buffalo sauce (see recipe below) buttermilk ranch sour cream drizzle (see recipe below)   Directions:  1) Heat the oven to 350 degrees. 2) Line a large baking sheet with foil and spray with canola oil. 3) Make 1 even layer of chips on the baking sheet and top with chicken. Then add a generous amount of cheese (and I mean a lot of cheese). Repeat this step one more time (think lasagna). 4) Place the nachos in the oven and cook for 10 to 15 minutes or until the cheese is nicely melted and slightly browned. 5) Remove from the oven and top (to your liking) with the red onions, radishes, cilantro, buffalo sauce and sour cream drizzle.   For the buttermilk ranch sour cream drizzle: Ingredients: 1/2 cup buttermilk ranch dip (see below) water   Directions:  1) In a small bowl, add the buttermilk ranch dip and water (1 tablespoon of water at a time) until the dip is a nice, drizzly consistency. For the Buttermilk Ranch Dip: Author note: This recipe is adapted from Food52’s Basil Buttermilk Ranch Dressing. If you plan to serve this with salty chips, decrease the salt content to 1 teaspoon to 3/4 teaspoon. 1 cup sour cream ¾ cup buttermilk 2 tablespoons chives, finely chopped 2 tablespoons parsley, finely chopped 2 tablespoons shallot, finely chopped 2 tablespoons garlic (about 3 cloves), chopped ¼ teaspoon paprika 1 teaspoon kosher salt zest of ½ lemon   Ingredients:  1.Combine all ingredients into a bowl and stir well to combine.   For the buffalo sauce: Author note: If you love buffalo sauce, like I do, double the recipe. Ingredients: 3 tablespoons unsalted butter 2 garlic cloves, finely chopped 1/2 cup hot sauce (such as Texas Pete or Cholula) 1/2 teaspoon kosher salt   Directions: 1) In a small bowl, melt the butter in the microwave. 2) While the butter is still very hot, add the garlic, hot sauce and salt. Stir well to combine.   Chicken Pesto Nachos Author Note: Nachos are a personal creation, preferences for meat, cheese and toppings differ from person to person. Because of that this recipe has no measurements for the ingredients, it is a non-recipe. Be prepared to be addicted. After I make a batch, I’m already planning when to make them next. Keep in mind when making these, the more cheese the better. Store bought pesto also works if time is limited.   Ingredients: tortilla chips roasted chicken, shredded or diced mozzarella cheese goat cheese basil arugula pesto (for recipe, see below) tomato and red bell pepper salad (for recipe, see below) crème fraiche drizzle (for recipe, see below)   Directions: 1) Set the oven to 350 degrees and spray a rimmed baking sheet with canola spray. 2) Place one layer of tortilla chips, (evenly distributed and not a jumbled mess) onto the baking sheet. Top with a hearty sprinkling of mozzarella. 3) Top the mozzarella with 1/2 the chicken and then place chunks of goat cheese evenly over the top. 4) Continue steps 2-3 one more time. 5) Finish the nachos with a final sprinkling of mozzarella. Place the nachos into the oven and bake for about 15 minutes, or until the cheese is bubbly and slightly browned. 6) Before serving top the nachos with the tomato red bell pepper salad, spoonfuls of pesto and drizzles of creme fraiche.   Basil and Arugula Pesto Ingredients: 2 cups basil 1 cup arugula 1/3 cup pine nuts 3/4 cup finely grated fresh parmesan 2 garlic cloves, chopped 1/3 cup pine nuts juice of half a lemon 1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil   Directions: 1) Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth. 2) While the pesto is still being pureed, pour the olive oil into the mixture in a steady stream. 3) Remove from the food processor and store in an airtight container.   Tomato and Red Bell Pepper Salad Ingredients: 1 cup red bell pepper, seeded and diced 1 cup tomatoes, diced 1/4 cup shallot, finely diced 2 tablespoon parsley, finely chopped 2 tablespoons basil, finely chopped 1/2 teaspoon kosher salt 1 teaspoon extra-virgin olive oil   Directions: 1) Place all ingredients into a small bowl, stir to combine.   Crème Fraiche Drizzle Ingredients: 2 tablespoons crème fraiche 1 tablespoon water   Directions: 1) Combine the two ingredients into a small bowl. Mix well. Read More

Roasted Tomato and Garlic Soup

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Every winter there’s a point where I begin to crave the bounty of a summer backyard garden. Fresh okra. Abundant cucumbers. Vibrant Peppers. Sweet tomatoes. There’s nothing quite like the taste of a summer harvest. While winter yields delicious citrus and sweet apples—there’s nothing like a summer tomato. Those little red beauties may be the produce I miss the most during these colder months. A single tomato slice with a sprinkling of salt takes me back to granny’s house in east Tennessee. She would place a pile of freshly cut tomatoes on our lunch table to eat by themselves or on a slice of bread with mayonnaise. While tomatoes are still accessible in the winter months at grocery stores, they are not quite summer tasty. This past December, the urge to eat tomatoes finally reached the point where I had to take action. Thankfully, I had a game plan since I’ve been down this road before. The tomatoes were to be roasted. Why roast? Because roasting brings out a concentrated tomato flavor that is reminiscent of a ripe summer tomato. While at Market Street, I struck up a conversation with Ricky the produce manager and told him how I was on the hunt for tomatoes. He directed me to the Blushes tomatoes AND pointed out it was buy one, get one free (FYI, they're on sale again, 2 for $4 this week!). Yes! I win! I love it when a craving meets a sale. I loaded up my cart with these little sweet angels. There were visions of warm tomato soup already filling my mind. Once home, I went to work. Rinse, dry and slice. As sure as the setting sun, my little assistants started to peek over the counter and little paws began to creep onto the cutting board. “Can I have that tomato?” Absolutely. “Yum! Tastes like candy!” Candy? How can these little tomatoes taste like candy? It’s not summer. I was intrigued. I popped a Blushes tomato in my mouth and sure enough I was transported back to summer and picking tomatoes fresh off the vine. I’ll take summer produce during winter months any day. This soup is going to taste like a warm summer day on a cold winter night. Hurry up dinner. Author note: This soup is very rustic. Many tomato soups remove the tomato peel to create a smooth final product. That step is omitted in this recipe not only for ease of prep but also to provide a texture to the soup. I used chicken stock for more depth of flavor. Feel free to use vegetable stock or water.   Ingredients:  1 pound roma tomatoes, halved 2 1/2 pounds Blushes tomatoes, halved 1 onion, quartered 1 head of garlic, halved 5 fresh thyme sprigs 1/3 cup extra-virgin olive oil 2 teaspoon kosher salt 1/2 cup half and half 1 cup low-sodium chicken stock 1 teaspoon red wine vinegar 2 tablespoons butter   Directions:  1) Heat the oven to 425 degrees. 2) Place the tomatoes, onion, garlic and thyme on a baking sheet. Evenly distribute the olive oil and 1 teaspoon salt over the vegetables. Place in the oven and roast for 35 minutes. Stir occasionally. 3) Remove the tomatoes and let cool for 10 minutes. 4) Remove the garlic from its peel by squeezing the garlic clove until it pops out. Discard the peels and the thyme branches 5) Place tomatoes and garlic in a food processor and puree until smooth. 6) Add the pureed tomato mixture into a large saucepan. Add 1 teaspoon salt, chicken stock and half and half. Simmer gently for 30 minutes. 7) Add the red wine vinegar and butter. Heat through until the butter is melted. Serve warm. Read More

A Pleasant Little Wedding Brunch

  Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There was a season of my life where it seemed like several weekends out of the summer involved parties celebrating the nuptials of dear friends. A few lucky times, I would be one of the friends who got to throw the get together. The more I hosted, the more I realized being a good hostess is an art form and it takes practice to perfect it. Hosting is hard. But once you’ve figure out the ins and outs, it becomes a blessing not a burden.   Shower after shower my group of college girlfriends and I developed a systematic and successful approach to hosting. A few of the techniques we discovered that made the party successful were: Delegate responsibilities to the proper hostess. For instance: the outgoing hostess should greet, the organized hostess should manage checking off the list of day-of requirements, the creative hostess is in charge of table arrangements, etc. Having everyone at the post they feel most comfortable makes for a more relaxed gathering.   If possible, have two hostesses greet at the door to offer to take purses, jackets and gifts. One can direct the party goer to the gatherine while the other puts up the belongings and gifts. Make sure there is plenty of seating for everyone attending. Cluster the seating in groups of three or four to encourage conversation. Prep the night ahead if possible-- Arrange flowers, set-up the food and drink stations, etc. It makes the day of celebration less stressful.    Add fresh flower arrangements randomly throughout the party rooms. These bursts of color make for a romantic and beautiful touch. Market Street's floral department is full of beautiful prearranged bouquets that make the perfect touch to any gathering. If you're on a budget consider purchasing a few different types of flowers and make your own bouquets.   Aim to have everything set up 30 minutes before the party starts. This way all hostess should be able to catch their breaths AND be ready to smile and celebrate. Have a blend of homemade and pre-made food. Market Street has an excellent concierge service that will help you throw a tasty party. The concierge will assist you in selecting a few tasty add ons from their variety of menu items. If you go with a fresh fruit tray place it on a beautiful platter that you've picked up from one of my favorite spots, the Dish Department.   These days with small children it seems as though the opportunities to host showers, whether wedding or baby, are getting fewer and fewer. However, I have now taken this same approach of shower hosting to dinner party hosting and it still applies-- albeit there is only one hostess versus the five or six that’s offering a helping hand.   Celebrate your loved ones’ milestone with a party that is filled with intentionality, beautiful touches and delicious food. The next time you’re throwing a wedding shower let A Pleasant Little Kitchen be the hostess that arranges the food menu. And as always, these recipes are all make-ahead friendly which is critical to success when it comes to party throwing.   Watermelon Rose Granita Gougeres Fresh Fruit Tray Chive and Cheese Frittata Arugula Salad Cherry Tarts   Watermelon Rose Granita Author note: Another way to prepare this recipe is to pour the mixture into mason jars, cover, place in the freezer and shake every 30 to 45 minutes.   Ingredients 4 cups of fresh watermelon juice (about 6 cups of cut watermelon, that’s been juiced) 1/3 cup plus 1 tablespoon of rose simple syrup (click here for recipe) juice of 1 ½ limes mint for topping   Directions 1. Place all ingredients into a long glass pyrex and stir to combine. 2. Place in the freezer, and every 30 to 45 minutes scrape with a fork until broken up. (About 3 to 4 hours) 3. Continue this process until the juice has turned into a slushy delicious mess. 4. Serve in individual glasses and top with mint. 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 35o 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 1. Heat the oven to 400 degrees. 2. 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. 3. 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). 4. Remove from the heat and let cool for 1 minute. 5. Add one egg at a time to the batter, stirring constantly. The dough will get a somewhat shiny gooey exterior. 6. Add the cheese and stir well to combine. 7. 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. Chive and Cheese Frittata Author note: I used to resort to the “flip” method of frittatas until I read Marcella Hazan’s Essentials of Classic Italian Cooking. Hazan preferred the “non-flip” method that simply leaves the frittata in the oven until it is completely cooked. I have since resorted to this method. Also, I don’t find it necessary to have a non-stick pan to have a successful frittata. With enough butter or olive oil to coat the skillet, the frittata comes out nicely. Finally, don’t be afraid to eat this anytime of the day– breakfast, lunch or dinner. It’s great with crusty bread and a nice salad.   Ingredients 5 eggs ¼ teaspoon kosher salt ¼ cup chives, chopped ¼ cup shredded mozzarella ¼ cup grated parmesan 2 tablespoons unsalted butter   Directions 1. Heat the oven to 350 degrees. 2. Meanwhile, place the eggs and salt in a medium size bowl and lightly beat. 3. Next, add the chives and cheese. Lightly beat to incorporate. Set aside. 4. In an 8-inch skillet, melt the butter on the stovetop. Once melted, swirl the butter around the pan to coat the bottom and sides. 5. Add the egg mixture into the skillet and then place in the oven. 6. Cook for 16 minutes, or until the eggs are cooked all the way through. Run a spatula carefully around the edges of the frittata to loosen it from the pan. Slide onto a cutting board, slice and serve. Arugula Salad Author note: This salad is incredibly flexible. Add whatever bits of herbs and vegetables you have lying in the fridge. Nuts or a boiled egg would turn this side dish into a protein rich meal. Gruyere, manchego, goat cheese or feta also work very well with this salad.   Ingredients 6 cups arugula 2 shallots, chopped 3/4 grated parmesan cheese 3 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil juice of 1 lemon juice 1/4 teaspoon kosher salt   Directions Add the arugula, shallots and cheese into a large bowl. Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately. Cherry Tarts   Ingredients for the filling 3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   Directions In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking. Remove from the heat and cool to room temperature. Store in the fridge.   Ingredients for the whipped cream cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   Directions Place a mixing bowl (stainless steel preferred) in the fridge and let chill for 15 minutes. Once the bowl is chilled, remove it from the fridge and place all ingredients into the bowl. With an electric mixer whip the cream mixture on medium until peaks form. Place in an airtight container and keep in the fridge until ready to use.   Ingredients for the tarts pastry shells cherry filling whipped vanilla cream   Directions Follow the pastry shells baking instructions. Let cool. Add the cherry filling to the baked shells. Top with a dollop of whipped cream. Serve chilled. Read More

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