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Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

Tags: market street, Market Street Registered Dietitians

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

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

Tags: A Pleasant Little Kitchen, breakfast, Mother's Day

Wednesday, May 9, 2018 11:15:00 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.

Morning glories—those small parts at the beginning of the day where joy and cheer reside.

Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories …
» Read More
Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Green, weight management, Hatch Chile Fest

Wednesday, August 3, 2016 9:30:00 AM

As we continue to move through the color wheel this year, August is all about our green foods! The Green chile has a mild, sweet flavor and much less bite than other varieties of chile peppers. However, this chile pepper packs a powerful punch by providing an assortment of essential nutrients and has only 30 calories per 1⁄2 cup serving! Green chile peppers provide well …
» 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
A Pleasant Little Christmas Menu

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

Wednesday, December 21, 2016 4:43:00 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.

Lets be honest. Christmas dinner for many families is kinda like Thanksgiving Repeat. Turkey (or ham), potatoes, gravy, casserole such-and-such... and then pies.

Since this exact meal was cooked a few weeks prior, it's not surprising …
» Read More

5 Information Results For bryan foods

Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

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

Cherry Chocolate French Toast

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Morning glories—those small parts at the beginning of the day where joy and cheer reside. Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories (four if you count the dog) almost daily which makes daybreak that much better for me. Breakfast is the sunshine to their already happy start. It’s a meal that I have had to grow into. A cup of coffee with steamed milk is all I crave. They, on the other hand, will shovel as much food as possible into their systems to get their day rolling. I have grown into the role of morning cook in my (almost) eight years of motherhood. It started off with early morning feedings that evolved into 7:30 am bottle rituals that grew into pureed baby foods and then solid foods. Morning by morning I’ve nourished them to get their day started and I’ve come to love the mornings and their excitement for breakfast. This isn’t the typical Mother’s Day post where I encourage others to make all the mothers a beautiful spread of food to showcase the love you have for the women in your life. Today, I want to showcase what women do, day-in and day-out for the ones they love. They feed them… Physically Spiritually Emotionally Mentally A mother’s job is done in love every day. It comes in the form of embraces, words, chores, errands, silence—there are too many words to choose from that describe the doings of a mom. These actions feed the lives around them and that’s what makes mothers feeders. My mother embodied motherhood. She loved, played and worked hard for her daughters. Her devotion to us never faltered. Cooking was a chore for this lovely woman, but there were a few meals she would get excited to make. One being breakfast for her three morning glories. French toast was one of her specialties. I would remember her cracking the eggs and scrambling them up with a fork. She would always add ground cinnamon to the mixture and a touch of sugar. The bread would be dipped into the mixture and coated on both sides, then browned to golden perfection. We would smother the toast with syrup and smile, sticky faces and all. I see this same excitement with my children when I make them French toast. Every time I make this breakfast I think of my mom and the way she beautifully and lovingly fed her little family. This Mother’s Day I want to embrace the role given to me seven and a half years ago. I want to feed the ones I love. Strolling through Market Street, a job many of us feeders do weekly (or bi-weekly even), it is difficult not to get excited for Mother’s Day. The display of Mother’s Day gifts and floral bouquets is inspiring as are the fresh produce and baked breads. The newly arrived cherries beckoned me to whip up a cherry jam that reminds me of my grandmother and the fresh baked bread from the bakery reminded me of my mother’s French toast. This Mother’s Day I want to honor the woman who poured so much into me with a meal she cooked on several occasions. I grabbed the cherries, bread, eggs and half and half. I couldn’t resist the beautiful flowers from the floral department. These flowers will grace the table that I plan to serve my morning glories French toast on this upcoming Mother’s Day. No breakfast in bed for me today, I want to feed my people and tell them a story about a woman who loved so incredibly well.   This post is dedicated to my mother, Nancy Jo Johnson. July 1st 1954-April 16th 2018 Cherry Chocolate French Toast 8-10 thick slices of French bread 4 large eggs 1 cup half and half 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 tablespoon cocoa powder unsalted butter maple syrup for topping cherry jam for topping, recipe below whipped cream for topping, recipe below   1) Combine the eggs and half and half in a large flat bottomed dish. Whisk until well-mixed. Add the salt, cinnamon and cocoa powder. Continue to whisk until the cinnamon and cocoa powder are thoroughly incorporated. Be sure to break up any pockets of cinnamon and cocoa powder. 2) Heat a large skillet over medium heat. Add 1 1/2 tablespoons of butter and melt. 3) Coat four slices of bread on both sides with the egg and half and half mixture. Place the bread into the skillet and cook until golden on both sides. Turn only once or twice to get the best sear on the toast. 4) Set aside and let cool on a cooling rack. Repeat these steps until all the bread is nicely toasted. 5) Serve warm topped with maple syrup, cherry jam and whipped cream.   Cherry Jam Author note: This recipe is easily halved. If cherries are not in season, frozen cherries also work, but require a bit more simmering time. Serve on your favorite French toast, biscuits, vanilla ice cream or PB&J sandwich. 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.  Whipped Cream 1 cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   1) Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes. 2) Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl. 3) With a whipping attachment, whip the cream mixture on medium until peaks form. 4) Place in an airtight container and keep in the fridge until ready to use. Read More

Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash

As we continue to move through the color wheel this year, August is all about our green foods! The Green chile has a mild, sweet flavor and much less bite than other varieties of chile peppers. However, this chile pepper packs a powerful punch by providing an assortment of essential nutrients and has only 30 calories per 1&frasl;2 cup serving! Green chile peppers provide well over 100% of the recommended daily intake of vitamin C for adults. Vitamin C is an antioxidant that your body needs to synthesize collagen, promote wound healing and aid in the development of strong bones. A diet rich in this vitamin may also lower your risk of hypertension, cancer, heart disease and osteoarthritis. A ½ cup serving of chopped, raw green chile peppers contains nearly 30% of the recommended daily allowance of vitamin A for an adult man and 38% for a woman. Vitamin A is important for healthy hair, skin and eyes. It is also a vital nutrient for the synthesis of red blood cells, proper growth and development and supports the immune system. Combine the green chiles with spaghetti squash and you are boosting your intake of a wide variety of vitamins and minerals including potassium, manganese, B vitamins and more. Spaghetti squash also contains a fair amount of fiber, which may help in weight reduction as it will keep you fuller longer. With only 42 calories and 10 carbs in a 1 cup serving of cooked spaghetti squash, this vegetable is a great addition to any meal. This Hatch green chile chicken enchilada stuffed spaghetti squash recipe is a whole new take on enchiladas. You definitely won’t miss the tortillas or time spent rolling up the enchiladas when you make this low-carb, low-fat recipe. For those of you that are calorie-conscious, this provides a tasty and delicious meal without the guilt.        Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash Ingredients: 1 spaghetti squash 1 1/2 cups cooked shredded chicken breast 10 oz. can Hatch green enchilada sauce 1 green onion, thinly sliced 4 oz. diced Hatch green chiles 1/2 cup frozen corn, defrosted 1 tablespoon chopped cilantro (optional) 1/4 cup plain non-fat Greek yogurt 1/2 cup shredded sharp cheddar or Monterey Jack cheese (can use a combination of both)    Directions  Spaghetti Squash 1) Use a sharp knife to pierce the spaghetti squash in a few places to allow steam out when cooking. Make sure to pierce the squash all the way to the center. 2) Microwave for 5 minutes on high (100% setting); rotate 180 degrees and microwave for another 5 minutes until squash shell is soft to the touch. 3) Remove from the microwave and let it rest for 5 minutes to allow the squash to finish cooking inside. 4) Use a sharp knife to cut the squash in half, lengthwise. Sprinkle the inside with salt and pepper, and spray with cooking spray. Allow the squash to cool for about ten minutes. 5) Using a fork, gently scrape around the inside edge of the spaghetti squash to shred the pulp into strands and place them into a bowl. 6) Reserve the squash skins. 7) Use your hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.   Green Chile Chicken Enchilada Filling 8) Preheat your oven to broil.  9) In a small saucepan over medium heat, stir together the enchilada sauce, green onion, green chiles, corn, cilantro and shredded chicken. 10) Once the mixture is warmed through, remove from the heat and stir in the Greek yogurt.  11) Pour the enchilada filling in with the spaghetti squash strands and stir together until combined. 12) Scoop the filling back into the spaghetti squash shells and top with the shredded cheese. 13) Place the spaghetti squash onto a foil-lined baking sheet and broil in the oven until the cheese is melted, then serve and enjoy! Read More

A Halloween Treat: Soup 4 Supper

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

A Pleasant Little Christmas 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.  Lets be honest. Christmas dinner for many families is kinda like Thanksgiving Repeat. Turkey (or ham), potatoes, gravy, casserole such-and-such... and then pies. Since this exact meal was cooked a few weeks prior, it's not surprising that it's missing the labor of love that goes into Thanksgiving. It moves down on the priority list when gifts and other Christmas festivities are being planned. Growing up we spent many a Christmas in east Tennessee. It is a memory I treasure. However, the moment that always stands out isn't Christmas day...it is the Christmas Eve ritual. A big breakfast in the morning, followed by no lunch (or light snacks for us little ones) and then a most memorable dinner at Aunt Linda's house. This was not a sit-down dining event. It was a mill-around-and-gather meal from a variety of the tastiest finger foods one could imagine. The rooms were filled with love, warmth and some of my most favorite people. We gathered in the living room when Uncle Curt began to play the guitar, dulcimer or harmonica. He lead us in merriment and we joined in carol singing. Mugs of Christmas wassail filled many hands. This Christmas Eve celebration filled my soul so much that it never left space for me to remember what we ate on Christmas day. When given the opportunity to host Christmas for the first time I stepped outside the box. It was not going to be Thanksgiving Repeat. I wanted to own the Christmas meal like my dear aunt who put her stamp on Christmas Eve. My first Christmas dinner involved a salt crusted tenderloin. There was no turkey or ham. Sides included a ginger and garlic infused creamed cabbage and mashed potatoes with caramelized onions. Mulled wine was passed out to open hands. The whole meal was a hit and was even praised for being a nice break from a turkey dinner. It was a success and I felt like I had a new tradition: to be non-traditional. Christmas dining is an opportunity to depart from Thanksgiving Repeat and to look for adventurous recipes. Make it fun. Make it your own. This year, I'm not hosting Christmas Day. Christmas Eve morning will belong to my small family of four. It will be non-traditional...starting with my new cow plates purchased at Market Street’s Dish Department and coffee cake muffins. This year, add one new item to your Christmas meal...or if you're daring, six. A Pleasant Little Christmas Menu Mulled Wine Arugula, Goat Cheese and Proscuitto Puff Pastry Roasted Beets with Goat Cheese and Cilantro Arugula Orange Manchego Salad Beer Braised Short Ribs Dark Chocolate Ice Cream Mulled Wine This drink is a cinch to make and takes little effort. Have fun with what you use to add flavor to the wine. Don't forget to check out Market Street's wonderful selection of wine and the benefits of joining its Wine and Beer Club (click here to read more). Prosciutto Puff Pastry Pick up some pre-made puff pastry from the freezer section at Market Street and then meander to the cheese and meat section. There's a wonderful selection of Italian cured meats to choose from if you are looking to substitute prosciutto. This recipe can be prepared half a day in advance and then baked before serving. Arugula Orange Manchego Salad By December, citrus is in full swing and this salad embraces this delicious season. It is the perfect light side dish to serve alongside the puff pastry, beets and short ribs. Roasted Beets This recipe will catch your diners off guard in a delicious way! Beets are not only tasty but they also offer a purple color that will make every plate pop. Give beets a chance. Beer Braised Short Ribs These bad boys cook low and slow, perfect for a holiday gathering. It can also be made two days in advance and gently reheated in the oven. This recipe is easily doubled.   Dark Chocolate Ice Cream Beautiful and decadent. Enjoy making this dessert with your family a few days before serving. Add a variety of toppings like peppermint, cookies and sprinkles to make this a fun sweet holiday treat!     Recipes:    Mulled Wine Author note: The beauty of mulled wine is that you can be creative with the flavors you add. Choose from star anise, cloves, cinnamon sticks, all spice to an arrangement of herbs and other spices. Have fun and don’t forget a splash (or two) of liquor at the end.   Ingredients:  1 bottle red wine (I prefer an Old Vine Zin) 1/2 teaspoon whole cloves 1/3 cup sugar 1 bay leaf 1 vanilla bean, sliced open 2 cinnamon sticks 2 rosemary sprigs 2 strips of lemon peel (about 3 inches), 3 strips of orange peel (about 3 inches), brandy, rum or whiskey to top   Directions:  1) Combine all ingredients except whiskey, into a large saucepan. Warm through gently for 15-17 minutes. Serve warm with a splash or two of brandy.   Prosciutto Puff Pastry   Ingredients: 1 package of puff pastry, thawed 4 ounces crumbled goat cheese 8 ounces shredded monetary jack 12 ounces thinly sliced prosciutto, 6 cups arugula 1 egg   Directions: 1) Heat oven to 400 degrees 2) Spray bottom of 9 x 13 glass baking pan with cooking spray. 3) On a floured surface roll out one the puff pastry sheets. Lay one of the puff pastry inside the pan. 4) Evenly spread both cheeses on top of the puff pastry dough. 5) Halve the prosciutto pieces (hot dog style) and then scrunch into bite sized balls. Add the prosciutto in evenly spaced rows until there is no more prosciutto. 6) Top the prosciutto with arugula. 7) Roll out the second sheet of puff pastry. Cover the arugula. Try to seal the ends of the puff pastry, however if you can’t that’s okay. Remove excess dough. 8) Place in the fridge and let the dough chill for about 15 minutes. 9) Meanwhile, beat the egg in a small bowl. Brush the the top layer of the puff pastry dough with the egg wash. 10) Place in the oven and cook for 20-23 minutes or until the puff pastry is golden brown and puffy. 11) Serve warm.   Arugula Orange Manchego Salad   Author note: To make this salad ahead of time, slice the toppings and place in an airtight container. Once ready to serve, add the toppings to the arugula and vinaigrette and toss.   For the Salad 1 7 ounce bag of arugula 1/4 cup fresh basil, chiffonade (and more for topping) 3/4 cup shallots, thinly sliced 3/4 cup manchego slices (used with a vegetable peeler) 1 orange, quartered and thinly sliced Basil-Orange Sherry Vinaigrette   Directions: 1) In a large bowl add the arugula. Then top with the basil, shallots, manchego and orange. Add half of the vinaigrette and toss. 2) Add the remaining vinaigrette and toss again. Serve immediately, topped with extra basil.   For the Vinaigrette 2 garlic cloves, rough chopped 2 shallots, rough chopped 1/2 teaspoon kosher salt 2 large basil leaves, chopped 2 tablespoons sherry vinegar zest of 1 orange 5 tablespoons fresh orange juice 3 tablespoons extra-virgin olive oil   Directions: 1) In a medium sized bowl, add the garlic, shallot and salt. Muddle until a rough paste is formed. 2) Combine the vinegar, orange zest, orange juice and stir well. 3) Slowly add the oil to the mixture in a steady stream,  whisking constantly. 4) Place in an airtight container.   Roasted Beets   Ingredients: 3 cups beets, peeled and diced into bite sized pieces 1 tablespoon extra-virgin olive oil 3/4 teaspoon kosher salt 2 cups radishes, sliced (save the leaves) juice of 1 lime 1/4 teaspoon red wine vinegar 1/4 cup chopped cilantro leaves, plus more for topping 1/4 cup chopped radish leaves, plus more for topping 2 ounces goat cheese, plus more for topping   Directions: 1) Heat oven to 400 degrees. 2) In a medium-sized bowl, toss the beets with the olive oil and 1/2 teaspoon of salt. 3) Place on a rimmed baking sheet and roast for 20 minutes. 4) Toss the radishes in the same medium-sized bowl with 1/4 teaspoon of salt. 5) After the beets have cooked for 20 minutes, add the radishes to the baking sheet. Stir well to coat with olive oil and incorporate with the beets. 6) Roast for an additional 20 minutes, stirring after 10 minutes. 7) Remove from the oven, spritz the vegetables with lime juice and vinegar. Then add the cilantro and radish leaves. Stir. 8) Transfer the vegetables into the medium-sized bowl, add the goat cheese and stir to combine. Serve warm or at room temperature topped with additional leaves and goat cheese.   Beer Braised Short Ribs   4 1/2 pounds bone-in short ribs 3 teaspoons kosher salt 2 tablespoons canola oil 1/2 cup shallots, chopped 1/4 cup carrots, chopped 2 garlic cloves, crushed 2 tablespoons tomato paste 2 12-ounce bottles of light amber beer 1/4 cup brown sugar 1 tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce 2 bay leaves   Directions:  1) One hour before cooking, remove the meat from the fridge. 2) Heat the oven to 350 degrees. 3) With 2 1/2 teaspoons of salt, evenly season the short ribs on all sides. 4) In a large Dutch oven, heat the oil over high on the stove top. Once hot add the short ribs and brown for 3 minutes per side, for a total of 6 minutes, and set aside. This should be done in 2 batches. 5) Lower the heat to medium low and remove the Dutch oven from the heat. Add the shallots, carrots and garlic, and continue to cook off the heat for 2 minutes. 6) Add the Dutch oven back to the stove top, and then add the tomato paste and heat for 2 minutes. While cooking the tomato paste, smash it to make sure it’s all being cooked. 7) Add 1/2 cup of the beer to the paste and deglaze the pan. Once the brown bits are scraped from the pan, add the sugar, Dijon, Worcestershire, bay leaves and the remaining 1/2 teaspoon of salt. Mix well. 8) Place the short ribs back into the Dutch oven. Pour the remaining contents of the 12-ounce beer plus an additional 1/2 cup of the second bottle, or more if needed, to submerge the short ribs just over halfway. 9) Bring the beer mixture to a boil, cover the Dutch oven, and place it in the oven. 10) Cook for 3 hours. Serve warm.   Dark Chocolate Ice Cream   Author note: Do not expect all the cocoa powder to dissolve. After heating up the cocoa powder with the cream mixture there will be clumpy bits on the bottom of the pan. Be sure to strain the cooked liquid before tempering the egg yolks. This keeps the clumpy bits from ending up in the ice cream.   Ingredients: 1 1/2 cup heavy cream 1 1/2 cup whole milk 2 teaspoons vanilla extract 6 egg yolks 3/4 cup sugar 1/2 cup dark chocolate cocoa powder   Directions: 1) 24 hours before making ice cream with an electric ice cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions. 2) In a small sauce pan, heat the cream, milk, vanilla extract on medium-low for 5 minutes. Be sure to stir occasionally and not to let it boil. 3) After 5 minutes, add the cocoa powder to the milk mixture. Stir occasionally to keep the chocolate from sticking to the pan. Cook for 10 additional minutes. 4) Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar. 5) Remove the liquid from the stovetop and strain into a bowl. Immediately begin to temper the yolk mixture with the warm 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. 6) Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours. 7) Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency. 8) Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture. Read More

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