Market Street

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A Pleasant Little Grilling Menu

Tags: APLK, market street, grilling, 4th of july

Friday, June 30, 2017 1:41:00 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.

The heat is on, people. Literally. It's summer and it's hot outside.

Summer days are long and hot which means balmy late nights are in full swing. Those long evenings can be chock full of outdoor fun-- swimming, gathering, laughing …
» Read More
Pumpkin Apple Bread Pudding

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

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

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here.

You’re joking.

“Nope.”

This was one of the first conversations I had with Randy, my then boyfriend now husband, when I saw him make up a monstorrous bowl of cookies and ice cream for the first time. I had never seen such a huge serving. …
» 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
Shortbread Cookies with Cherry Jam Buttercream Frosting

Tags: APLK, market street, 4th of july, cookies, cherries

Sunday, July 2, 2017 8:00:00 AM

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

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

Cookies.

It’s such a powerful word. Just a whisper of it can move mountains and turn a weary heart to joy. At least it does in my house.

“If you pick up ALL the toys in the living room, you can have a cookie.”

Mountains moved.

…
» Read More
Turkey & Dumplings

Tags: dumplings, fall favorites, gnocchi, market street, quick meal, registered dietitians, rotisserie chicken, thanksgiving leftovers, turkey

Friday, November 27, 2015 9:30:00 AM

My Fall Favorites (Quick, Easy & Delicious Soups)

This week's recipe is a great idea of how to use that leftover turkey from Thanksgiving. I love chicken and dumplings, but I don't have time (and I'm too lazy) to make them the way mom does (she hand rolls the dumplings). So last year, I came up with this version of Turkey and "Dumplings". As I mentioned before, I'm lazy; …
» Read More
Sopa de Fideos

Tags: easy recipe, fall favorites, market street, quick meal, registered dietitians, soup

Wednesday, December 2, 2015 9:30:00 AM

My Fall Favorites (Quick, Easy & Delicious Soups)

A family member posted a picture of her version of Fideo on Facebook a few weeks ago, which inspired me to try it for myself. I consulted her, as well as a friend for tips. I took their recipes and added my own twist. This is the result. My husband was quite impressed; he went back for seconds and didn’t even mention the lack …
» Read More
Chicken Chili

Tags: chicken, chili, Delicious, fall favorites, market street, quick meal, registered dietitians, soup

Wednesday, December 9, 2015 9:30:00 AM

My Fall Favorites (Quick, Easy & Delicious Soups)

As the holiday season approaches, we get busier and busier and finding time and energy to prepare meals becomes more difficult. Quick soups and stews are a great option during this hectic time. They do not take long to prepare and you can enjoy them for a few days or freeze them for the next hectic day, when there is no time …
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Dietitian Spotlight: Salmon Skewers

Tags: market street, Market Street Registered Dietitians, Salmon, Seafood Recipes

Wednesday, December 28, 2016 5:05:53 PM

Skewers can be a fun way to combine meat and vegetables, but have you tried making skewers with fish, such as salmon? Rainbow salmon skewers are packed with flavor and nutrition, making them a delicious dinner option or the perfect party food.

Salmon is a protein that is both flavorful and also a great source of omega-3 fats, which can help reduce inflammation in the body. …
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Flourless Pumpkin Gingerbread Blondies

Tags: market street, Market Street Registered Dietitians, Wellness Wednesday, Pumpkin Perfected

Wednesday, October 5, 2016 9:30:00 AM

It's pumpkin time and our foodie hearts are happy! Pumpkin is a unique vegetable that many families enjoy, especially during the fall. Although it’s considered to be a starchy vegetable, the bright orange color of pumpkin is a giveaway that it’s loaded with an important antioxidant, beta-carotene.

Beta-carotene is converted to vitamin A in the body, which allows many …
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Coffee Cake Muffins

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

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

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

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

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

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

When I cook, I don't get as many assistants. When I bake, both little bodies want to …
» Read More

10 Information Results For stubbs texas butter

A Pleasant Little Grilling 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.  The heat is on, people. Literally. It's summer and it's hot outside. Summer days are long and hot which means balmy late nights are in full swing. Those long evenings can be chock full of outdoor fun-- swimming, gathering, laughing and GRILLING.   One thing about A Pleasant Little Kitchen is that the cooking is not limited to indoors. Outdoor cooking and dining is one thing that makes APLK a little more special. Let me encourage you to get outdoors (bug spray and all) and cook. This menu captures what I love most about the hot months of the year: summer's bounty. This season's produce provides the best inspiration for outdoor dining and when summer arrives I can't wait to fill my table with its harvest.   If you're looking for a bit of inspiration, allow this pleasant little menu to help you turn on the grilling heat: peach and sage rosé sangria all purpose dry rub pimento cheese on grilled bread chilled sliced and salted cucumbers and tomatoes smoked chicken thighs grilled hatch green chile baked beans   Yearly, Market Street provides the best tastes of summer. One of my favorite pastimes is walking into the produce section to see a variety peaches waiting to be placed in brown bags. The sweet smell is mesmerizing. From Peach Cobbler peaches to local east Texas orchards, Market Street knows how to offer the tastes of summer through several peach varieties. One of my favorite ways to enjoy this summer delicacy is through an aromatic sangria. The crisp flavor of peaches with the dryness of rosé and the earthiness of sage is the perfect summer sip.   If you don't garden and fresh cucumbers and tomatoes are not waiting to be plucked, no worries, the produce section at Market Street provides you with the same backyard garden quality. Grab a few tomatoes and cucumbers to bring back those memories of childhood summers. Grill and dine this week. Make an evening of it by inviting friends over or make it an intimate night with just you and your tribe.     Peach and Sage Rosé Sangria Author note: If a smaller batch of sangria is desired, the recipe is easily halved.    Ingredients 6 cups Rosé (about two bottles) 3 ounces cognac 6 ounces sage simple syrup (recipe below) 3 peaches, diced   Directions 1. Place the peaches into a large pitcher. Pour the remaining ingredients over the fruit. Stir well. 2. Let the sangria marinate over night (or at least 6-8 hours) in the fridge before serving. 3. Serve over ice and top each drink with a sage leaf.   Sage Simple Syrup Ingredients 1 1/2 cups water 1 cup sugar 30-40 sage leaves and stems, tied (about 5 branches of sage)   Directions 1. In a small saucepan, combine all ingredients and cook over medium-low heat. Stir occasionally. Let the syrup simmer for about 15 minutes. 2. Remove from heat, bring to room temperature and store in an airtight container in the fridge. All Purpose Dry Rub Author note: This spice rub requires large quantities of spices. When purchasing spices, opt for the larger size. When mixing the ingredients, be sure to break up any clumps that form. This rub can be used for a variety of meats and cooking styles.   Ingredients 1 cup brown sugar ½ cup chili powder ¼ cup smoked paprika ¼ cup dried oregano ¼ cup ground cumin 2 tablespoons kosher salt 1 tablespoon granulated garlic 1 tablespoon cayenne powder 1 tablespoon ground mustard 1 teaspoon freshly ground black pepper   Directions 1. Place all ingredients into a large airtight container and stir to combine. Seal tight and store in a dry cool place. Pimento Cheese Author note: This recipes uses a combination of mild cheddar and smoked gouda. If you are not a fan of smoked gouda, simply do not use it and use additional mild cheddar cheese. Add the salt at the every end. The saltiness will differ depending on the mayonnaise and type of cheese used.   Ingredients 1 tablespoon unsalted butter 1/2 cup leeks, finely chopped (white part only) 1/2 cup red bell pepper, seeded and finely chopped 1/2 cup smoked gouda, shredded 1/2 cup whipped cream cheese 1/3 cup mayonnaise 1  1/2 cup mild cheddar, shredded 4 ounces jarred pimentos, drained and chopped 1/4 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/2 teaspoon kosher salt   Directions 1. In a skillet, melt the butter. Cook the leeks and bell pepper until softened, about 5 minutes. Place on a paper towel lined plate to dry and cool. 2. Place the smoked gouda, cream cheese, mayonnaise, cheddar cheese, pimentos, paprika and garlic powder into a medium sized bowl. Stir to combine. Once the leeks and bell pepper have slightly cooled, add them to the pimento cheese mixture. 3. Stir and taste. Add salt according to preference. Place in fridge. 4. Serve in sandwiches or as a dip. Smoked Chicken Thighs Author note: This is one of my most favorite ways to eat chicken thighs. It takes just a little extra effort and time compared to grilled chicken thighs, but the results are well worth it. Serve by themselves or with a range of dipping sauces (buffalo, barbecue, green chile aioli, etc.). This recipe is easily doubled, but it may take two rounds of smoking to complete (depending on grill size). To reheat, place the chicken in the oven heated to 350 degrees and heat thru, about 10 to 15 minutes.   Ingredients 8 bone-in and skin-on chicken thighs 3 tablespoons all-purpose dry rub (recipe above) 1 teaspoon kosher salt   Directions 1. Thirty minutes to 1 hour before smoking the chicken, remove from the fridge and bring to room temperature. 2. Lay the chicken thighs onto a flat pan or baking sheet and evenly distribute the spices and salt. 3. Heat the grill to medium-high, around 300 to 350 degrees. Once the grill has come up to temperature, follow your preferred method for introducing smoke to your grill. Either wood chips or bulk smoking wood work fine. 4. Place the chicken onto the grill and smoke for 1 hour. Halfway through the smoking process, turn and rotate the chicken for even cooking. 5. Remove from the heat and cover for 10 minutes. Serve warm. Hatch Green Chile Baked Beans   Ingredients 3 slices bacon, cut into 1/2 inch pieces 3 cloves garlic, chopped 1 1/2 cups yellow onion, diced 3 teaspoon tomato paste 8 ounces lager beer (I used Shiner Bock) 4 ounces water 1/2 teaspoon ground mustard seed 1 1/2 teaspoon kosher salt 2 teaspoon dijon mustard 1 tablespoon maple syrup 1 tablespoon apple cider vinegar 2 tablespoon brown sugar 1 1/2 cups chopped broiled Hatch green chiles (recipe below) 2 cans navy beans, rinsed and drained   Directions 1. Heat oven to 350 degrees. 2. In a large cast iron skillet, combine bacon, garlic and onion. Cook on medium heat for 10 minutes, stir occasionally. 3. Add tomato paste and green chiles to the skillet. Cook for an additional 5 minutes, stir occasionally. 4. Pour beer and water into the skillet, and deglaze the pan. Bring to a boil. 5. Add mustard seed, salt, dijon, syrup, vinegar, brown sugar, green chiles and beans. Stir well to combine. Bring to a boil. 6. Place the skillet into the oven and cook for 1 hour, stir once. Serve warm.   Broiled Hatch Green Chiles Author note: Hatch green chiles appear in August. It is easy to preserve Hatch green chile season through freezing. Come January when you crave the unmistakable Hatch flavor, forage in the freezer, thaw and enjoy.   Directions 1. Heat the broiler to 500 degrees. 2. Wash and dry the chiles. 3. Place the chiles on a foil lined baking sheet on the top rack. Broil for 6 minutes. 4. Once blackened and blistered, flip the chiles over and continue to broil for an additional 5 minutes. If not blistered enough, broil for an addition 1 minute. 5. Once the chiles are well blistered (the chiles need to be blistered all over, this helps to loosen the skin) place in a airtight container (or zip-close bag) and let cool for about 15 minutes. This process captures steam and continues to loosen the skin from the meat. 6. Once cool to the touch, remove the chiles from the container and peel off the skin, cut off the stem and remove the seeds. 7. Place the chiles in an airtight container and place in the fridge to use throughout the week. Read More

Pumpkin Apple Bread Pudding

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

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

Shortbread Cookies with Cherry Jam Buttercream Frosting

  Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Cookies. It’s such a powerful word. Just a whisper of it can move mountains and turn a weary heart to joy. At least it does in my house.   “If you pick up ALL the toys in the living room, you can have a cookie.” Mountains moved.   “Please. Stop crying. If you get your emotions together, I’ll give you a cookie.” Hearts turned from weariness to joy. Cookies, what would I do without you?    Because this little bribe, I mean treat, is going to the people I love the most shouldn’t I make sure it’s the best quality? Absolutely yes. The best quality you can provide varies for each family and this is okay. For us it’s homemade. King Arthur’s All-Purpose flour from Market’s Street baking aisle, along with Neilson-Massey Pure Vanilla Extract and Imperial Sugar: quality, trustworthy products.   Don’t get me wrong, I do buy boxed cookies and divvy out with joy, but when I can give my children homemade baked goods it’s an even bigger sugar rush. One of my favorite and easiest cookie recipes involves only five ingredients and about 15 minutes of my time. Plus, the dough is freezer friendly and is likened to the slice-and-bake variety that is oh so fun.     Shortbread cookies. Gently cream sugar and room temperature butter. Add flour, salt and vanilla extract. Separate into two dough balls and place onto parchment. Roll into a cylinder and freeze for 30 minutes. Slice. Bake. The world rejoices. Warm, fresh homemade cookies--- ready to treat your family. This cookie is a shortbread cookie. Simple, delicious and full of eating options. Crumble and add it to homemade ice cream. Or smear ice cream between two cookies and, viola, an ice cream sandwich. Even better, now that July 4th is right around the corner, grab some cherries from the produce section at Market Street and whip up a cherry butter cream frosting. Serve with a side of blueberries and there’s a patriotic dessert waiting to be enjoyed by all your American patriots. Cookies. Mountain movers, joy givers--- lovingly made by you.   Shortbread Cookies with Cherry Buttercream Frosting Makes about 28 cookies Ingredients: 2 cups butter, room temperature 3/4 cups sugar 2 1/4 cups flour 1/4 teaspoon kosher salt 2 teaspoon vanilla extract cherry butter cream frosting, optional (see recipe below)   Directions: 1) Heat the oven to 375 degrees. 2) With an electric mixer, cream the butter and sugar on low until incorporated, about 30 seconds. 3) Add the flour, salt and vanilla extract. Continue to mix until just incorporated, about 30-40 seconds. 4) Turn off the mixer and form two dough balls. 5) Rolls the dough into parchment paper or plastic wrap, forming a cylinder. 6) Place in the freezer and freeze for 30 minutes. 7) Remove from the freezer and slice the cookies about ¼ inch thick. Place on a parchment lined baking sheet. 8) Cook for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and place on a cooling rack for 2 hours. 9) Once the cookies are room temperature. Add the cherry butter cream frosting on top of the cookies.   for the cherry buttercream frosting 1/2 cup (1 stick) unsalted butter, room temperature 1 cup confectioners’ sugar 1 tablespoon cream 1/4 teaspoon vanilla extract 4 tablespoon cherry jam (see recipe below)   1)With an electric mixer cream the butter and sugar. Slowly add the remaining ingredients until fully incorporated.   for the cherry jam 3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   1) In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. 2) Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking. 3) Remove from the heat and cool to room temperature. Store in the fridge. Read More

Turkey & Dumplings

My Fall Favorites (Quick, Easy & Delicious Soups)   This week's recipe is a great idea of how to use that leftover turkey from Thanksgiving. I love chicken and dumplings, but I don't have time (and I'm too lazy) to make them the way mom does (she hand rolls the dumplings). So last year, I came up with this version of Turkey and "Dumplings". As I mentioned before, I'm lazy; therefore, I am always trying to find a shortcut. I have tried various quick dumpling recipes, but they still took more time than I wanted to spend or I just didn't love them. So, last year I decide to try using gnocchi instead and the result was pretty good. I used the regular size ones which were a bit doughy, so this year I tried the minis and they were perfect! For this recipe, you can use leftover chicken or stop and pick up a rotisserie chicken on your way home. Also try adding whatever veggies you have on hand: broccoli, spinach, asparagus, etc. Also feel free to be as lazy as you want- purchase pre-sliced/chopped veggies. Turkey and Dumplings1 Tablespoon olive oil1 medium onion, diced3 celery stalks, diced2-3 carrots, shredded3 cloves garlic, minced2 cups leftover turkey or chicken (or however much you have)5 cups low sodium chicken broth1 pkg gnocchi (I like the mini potato gnocchi)1 cup half-and-half (or 1 C cream or 1-2 T Greek yogurt)   fresh cracked pepper to taste1. Heat oil in a stockpot or Dutch Oven over medium heat2. Add veggies, saute about 5-7 minutes3. Add chicken and broth, bring to low boil4. Add gnocchi, simmer about 3 minutes (or per package directions)5. Add half and half and pepper, simmer about 5 minutesYield: 8 servingsCost: $1.31* per serving; $10.49* per recipe*does not include turkey, oil, or pepper   Inspired by My Mom (Jodie Loven)Today’s Blog provided by Vicki Bailey, Texas Woman’s University Dietetic Intern. Vicki 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. Vicki loves experimenting in the kitchen, using what’s on hand and making it up as she goes along. Her other passion is animals; so when she’s not studying or cooking, she is relaxing with her husband and their three furbabies (dogs). Read More

Sopa de Fideos

My Fall Favorites (Quick, Easy & Delicious Soups)   A family member posted a picture of her version of Fideo on Facebook a few weeks ago, which inspired me to try it for myself. I consulted her, as well as a friend for tips. I took their recipes and added my own twist. This is the result. My husband was quite impressed; he went back for seconds and didn’t even mention the lack of meat! Hope you’re impressed too! FYI, Sopa de Fideos translates to Noodle Soup, but sounds way fancier! You can get even fancier if you add chicken or beef and call it “Sopa de Fideos con Pollo" (with chicken) or “Sopa de Fideos con Carne" (with meat).   Sopa de Fideos (Noodle Soup) 2 Tablespoons olive oil 1 package fideo (vermicelli), broken 1 medium onion, chopped 3 cloves garlic, minced 2 large tomatoes, diced 1 jalapeno, whole 5-6 cups water 2-3 tomato bouillon (adjust with water) 1 avocado, sliced Cilantro   1) Heat oil in stockpot or dutch-ovenover medium heat 2) Add fideo and sauteuntil lightly golden 3) Add onion, garlic, and jalapeno to fideo and saute 3-5 minutes or until fideo dark golden 4) Add tomatoes, water and bouillon, reduce heat and simmer 8 minutes or until fideo is al dente 5) Serve with fresh cilantro leaves and sliced avocado Tip: add cooked, shredded chicken or ground beef to recipe, if desired Yield: 6 servings Cost: $1.25* per serving; $7.47* per recipe *does not include cost of oil   Inspired by Pam Hagan and Gabriella Solis   Today’s Blog provided by Vicki Bailey, Texas Woman’s University Dietetic Intern. Vicki 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. Vicki loves experimenting in the kitchen, using what’s on hand and making it up as she goes along. Her other passion is animals; so when she’s not studying or cooking, she is relaxing with her husband and their three furbabies (dogs). Read More

Chicken Chili

My Fall Favorites (Quick, Easy & Delicious Soups) As the holiday season approaches, we get busier and busier and finding time and energy to prepare meals becomes more difficult. Quick soups and stews are a great option during this hectic time. They do not take long to prepare and you can enjoy them for a few days or freeze them for the next hectic day, when there is no time to cook. Every year when the first cool snap hits, I make a family favorite “Chicken Chili”. This is a recipe I found over 15 years ago in the Dallas Morning News and I have tweaked it a bit over the years to fit my taste. I recall mentioning the title to my husband and his response was “Gross! Chili is made with beef!” Well, I made it anyway and... he tried it and loved it! Now when the weather starts getting cooler and he’s on his way home from work, he will call to make sure I have an onion and bell pepper on hand to make his cold weather favorite. I hope this becomes one of your family’s favorite as well. Chicken Chili Ingredients: 2 Tablespoons vegetable oil 1 pound boneless, skinless chicken breasts, cubed 1 medium onion, coarsely chopped 1 medium green bell pepper, coarsely chopped 1 medium jalapeno or serrano pepper, finely chopped (optional) 2 cans pinto beans, drained & rinsed 2 cans diced tomatoes 2 cups low-sodium chicken broth 2 Tablespoons chili powder 1 Tablespoon garlic salt 2 teaspoons ground cumin 2 teaspoons oregano 2 teaspoons sugar          Directions: 1) Heat oil in stock pot or Dutch-oven over medium-high heat.   2) Add chicken, onion and bell pepper. Sauté 8-10 minutes. 3) Stir in remaining ingredients. Simmer 15 minutes. 4) Enjoy!   Yield: 6 servings Cost: $1.74* per serving; $10.42* total meal * does not include cost of spices or oil   Inspired by Dallas Morning News Recipe Today’s Blog provided by Vicki Bailey, Texas Woman’s University Dietetic Intern. Vicki 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. Vicki loves experimenting in the kitchen, using what’s on hand and making it up as she goes along. Her other passion is animals; so when she’s not studying or cooking, she is relaxing with her husband and their three furbabies (dogs). Read More

Dietitian Spotlight: Salmon Skewers

Skewers can be a fun way to combine meat and vegetables, but have you tried making skewers with fish, such as salmon? Rainbow salmon skewers are packed with flavor and nutrition, making them a delicious dinner option or the perfect party food.  Salmon is a protein that is both flavorful and also a great source of omega-3 fats, which can help reduce inflammation in the body. Protein from salmon also helps to slow down the absorption of carbs eaten in the meal. Bell peppers and red onions are a great way to add in more color to your meal and also pack an extra punch of vitamins and minerals. Red, yellow, orange and green bell peppers are all rich in vitamin C as well as fiber. Did you know that a red bell pepper actually contains about twice as much vitamin C as an orange? Using a variety of bell peppers as well as red onions adds bright colors to this recipe as well as increasing the different type of nutrients in your meal. This recipe does not contain any grains or starches and has minimal carbs from the vegetables, so it's a great choice if you are looking for a low carb meal. If you would like to add a serving of grains, you could add a ½ cup of steamed rice on the side for a reasonable portion of carbs to complement the protein and vegetables. Rainbow Salmon Skewers   INGREDIENTS    12 oz salmon fillet    1/2 each of a red, green yellow, and orange bell pepper    1/4 large red onion    olive oil    salt and fresh cracked black pepper    1 lemon   DIRECTIONS 1) Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces. Do the same with the peppers and red onion. 2) Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily. 3) Brush the skewers liberally on both sides with olive oil, and sprinkle with salt and fresh ground black pepper. Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit. Don't overcook! 4) Serve with a squeeze of lemon.   Recipe inspired by http://theviewfromgreatisland.com   Contributor: Marian Browning, Texas Woman’s University Dietetic Intern. Marian is working to complete a Dietetic Internship and M.S. in Nutrition, in pursuit of becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Marian enjoys trying new recipes as well as cooking family favorites to share with others. Read More

Flourless Pumpkin Gingerbread Blondies

It's pumpkin time and our foodie hearts are happy! Pumpkin is a unique vegetable that many families enjoy, especially during the fall. Although it’s considered to be a starchy vegetable, the bright orange color of pumpkin is a giveaway that it’s loaded with an important antioxidant, beta-carotene. Beta-carotene is converted to vitamin A in the body, which allows many important functions to be performed that benefit overall health. A diet rich in foods containing this antioxidant may reduce the risk of developing certain types of cancers, and can protect against some diseases, including heart disease. Beta-carotene has even been shown to protect us from degenerative aspects of aging.   Pumpkins are also fat, cholesterol and sodium free, and provide vitamin C which helps boost our immune systems to help prevent us from getting sick. Including pumpkin into meals, snacks and desserts will give some added nutrients with every bite! A typical blondie is a rich, sweet dessert usually in the form of a bar and is sometimes referred to as a white or vanilla brownie.  Like many desserts, blondies are made from flour, sugar, butter and eggs, give or take a few ingredients. However, these Flourless Pumpkin Gingerbread Blondies are a fun twist on the typical treat and contain just four, healthy ingredients. These blondies also help us get some fruits and vegetables in and are a great option for anyone who is gluten-free, vegan or paleo. Give these bars a try this pumpkin season! Flourless Pumpkin Gingerbread Blondies Ingredients: 3/4 cup mashed banana (approximately 1 large) 1/4 cup canned pumpkin 1/2 cup smooth almond or cashew butter 1 T gingerbread spice (a mixture of nutmeg, allspice, cloves, cinnamon and ginger) 1 T + granulated sweetener of choice (optional)*   Directions  1) Preheat the oven to 350 degrees, grease a small cake pan or loaf pan and set aside. 2) In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the banana, pumpkin, nut butter, spices and optional sweetener and mix very well. 3) Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces. Read More

Coffee Cake Muffins

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

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Turkey & Dumplings

Sopa de Fideos

Chicken Chili

Dietitian Spotlight: Salmon Skewers

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Coffee Cake Muffins

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A Pleasant Little Grilling Menu

Pumpkin Apple Bread Pudding

Strawberry Tomato Salsa

Shortbread Cookies with Cherry Jam Buttercream Frosting

Turkey & Dumplings

Sopa de Fideos

Chicken Chili

Dietitian Spotlight: Salmon Skewers

Flourless Pumpkin Gingerbread Blondies

Coffee Cake Muffins

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