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Hatch Green Chile Chicken Thighs

Tags: market street, APLK, Hatch Chile Fest, Hatch, chicken

Friday, August 4, 2017 3:12:00 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.

Bone-in, skin-on chicken thighs is one of my favorite parts of this commonly cooked bird. However, too often it is the thigh that undeservedly gets the shaft.

Some cringe—It’s dark meat! It’s near the bone! There’s skin attached! …
» Read More
The Teal Pumpkin Project

Tags: Teal Pumpkin Project, Food Allergies, Halloween, Market Street Registered Dietitians

Thursday, October 5, 2017 2:54:00 PM

What is the Teal Pumpkin Project?

The Teal Pumpkin Project launched in 2014 by Food Allergy Research and Education (FARE). This project encourages people to raise awareness for food allergies and promote inclusion of all trick-or-treaters throughout the Halloween season. Managing food allergies during Halloween can be tricky for families because many of the traditional treats …
» Read More
Sheet Pan Gochujang Chicken and Broccoli

Tags: A Pleasant Little Kitchen

Monday, May 21, 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.

Feeling the need to branch-out a bit with your weeknight dinner routine? Then let me introduce you to gochujang.

Gochujang is Korean red chile paste and it is all things delicious, spicy and addictive. It’s been a recent favorite …
» Read More
Hatch Pork Chili

Tags: A Pleasant Little Kitchen, Hatch Chile Fest, Hatch Chiles

Thursday, August 16, 2018 10:00:00 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.

Hatch Chiles — just saying these two words makes my heart skip a beat. I know it does the same for you.Market Street knows exactly what Hatch Chile season means to those who love this season and that’s why I love this grocery store. …
» Read More
Salmon Burgers

Tags: APLK, market street

Tuesday, July 25, 2017 5:43:00 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.

For half of this year my little family of four was obsessed with a newly established burger joint down the road from our house. Every Friday when we venture out as a family to eat dinner we would ask the kids, “where do you want to eat …
» Read More
How To Preserve Hatch Chiles

Tags: market street, APLK, Hatch Chile Fest, Hatch Chiles

Friday, August 11, 2017 11:45:00 AM

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

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

When August hits, Randy and I roll up our sleeves and know it’s Hatch go time.

Prepping Hatch chiles to freeze for the months outside of August isn’t a work of art. All it takes is a little bit of heat and a few hours of your time…and …
» Read More
Shrimp Tostada

Tags: A Pleasant Little Kitchen

Monday, July 9, 2018 1:30:00 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.

I’ve been wanting to make shrimp tostada for a while now. What’s been holding me back? A few things.

First, I’m not a big fan of frying and second, my son has a shellfish allergy. These are my two large deterrents. But then, there’s that …
» Read More
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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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
Roasted Turkey

Tags: A Pleasant Little Kitchen, thanksgiving

Wednesday, November 15, 2017 11:52:00 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.

Roasting a turkey for the first time is a BIG deal.

Let me restart. Cooking a turkey, whether it’s your first time or 50th time is a BIG deal. There’s many reasons for the enormity of this project.

First off, a turkey is a large piece …
» Read More

10 Information Results For pineapple juice

Hatch Green Chile Chicken Thighs

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Bone-in, skin-on chicken thighs is one of my favorite parts of this commonly cooked bird. However, too often it is the thigh that undeservedly gets the shaft. Some cringe—It’s dark meat! It’s near the bone! There’s skin attached! All the reasons that makes this cut of chicken the tastiest and the best. Due to the varied opinions of this cut of chicken, the thighs tend to be a bit cheaper. Frequently you will find it on sale at Market Street and so frequently I’ll grab a few packs and put it in my grocery cart. Not only are chicken thighs tasty and inexpensive (and frequently on sale!), but they are also easy to prep and quick to cook. A bit of salt and olive oil and then a hot roast in the oven for 35 minutes and dinner is done. However, if you’re feeling fancy and want to utilize all the gorgeous Hatch green chiles Market Street has available---because it is that glorious time of the year, let me give you a nudge in the right direction. Hatch Green Chile Tomatillo Tequila Marinade + Chicken Thighs = ☺ ☺ ☺ A quick blitz with the food processor, an overnight marinade and a high-heat roast in the oven will yield one of the tastiest chicken thigh dinners you’ve ever had. If you want a nice little side with this dinner, double the marinade and set it aside to eat with Market Street’s addictive freshly made tortilla chips. Hatch heaven. Chicken thigh heaven. Dinner heaven.   Hatch Green Chile Chicken Thighs Serves 4-6   Ingredients 8 chicken thighs, fat trimmed Hatch green chile tomatillo tequila marinade (see recipe below) extra-virgin olive oil 1 teaspoon kosher salt fresh cilantro, chopped   Directions 1) Make the marinade and reserve 1 1/2 cups for later use. 2) Place the chicken into a container and cover with the marinade. Cover the container and place in the fridge for at least 8 hours. 3) Thirty minutes before roasting, take the chicken from the fridge. Remove the chicken from the marinade, pat dry and place on a rimmed baking sheet. 4) Lightly drizzle the thighs with olive oil and evenly distribute the salt on the thighs. 5) Heat the oven to 450 degrees. 6) Roast the chicken for 35 minutes or until the internal temperature reaches 165 degree (if the tops of the chicken began to burn while roasting, cover them with a piece of foil). 7) Remove from the oven, top with reserved marinade and chopped cilantro.   for the hatch green chile tomatillo tequila marinade Ingredients 2 cups roasted Hatch green chiles, peeled and seeded 1 1/2-2 cups tomatillos, rough chopped 1 bunch cilantro (bottom stems removed) 1 cup scallions, rough chopped 1 garlic clove, quartered 2 teaspoons cumin 2 teaspoons kosher salt 1 1/2 teaspoons ground coriander 5 tablespoons Mexican crema 1 tablespoon tequila juice of 1 lime   Directions 1) Place all ingredients into a food processor. Pulse to the desired consistency. Read More

The Teal Pumpkin Project

What is the Teal Pumpkin Project? The Teal Pumpkin Project launched in 2014 by Food Allergy Research and Education (FARE). This project encourages people to raise awareness for food allergies and promote inclusion of all trick-or-treaters throughout the Halloween season. Managing food allergies during Halloween can be tricky for families because many of the traditional treats are not safe for children with these life-threatening food allergies. The Teal Pumpkin Project is designed to promote safety, inclusion, and respect of individuals managing food allergies. Why teal? This is the color of food allergy awareness. How to Participate:  By placing a Teal Pumpkin on your porch you are letting friends, family and neighbors know you have non-food and/or food allergy friendly treats available. You can purchase a painted Teal Pumpkin at Market Street, paint your own with one of Market Street’s teal pumpkin painting kits or simply print and place a sign on your front door. Click and print the downloads below! Download Now Download Now  Non-food treats provide a safe, fun alternative for children with food allergies and for other children, such as those with diabetes or celiac disease, for whom candy may present a problem. However, there are a few considerations when choosing which non-food items to hand out. Some non-food items still contain food allergens, such as some brands of moldable clay or play-doh, which may contain wheat. Also, try to choose latex-free items for those with latex allergies. You are more than welcome to still pass out candy, just do it safely by keeping the candy and non-food items in separate bowls. You can ask trick-or-treaters if they have any food allergies, or simply give them a choice of which treat they would like. It's easy to get started! Market Street has a great selecton of both non-food treats and allergy-friendly food treats that you can have on hand this Halloween. Check out some of our favorite ideas below or download the full shopping list here. Non-Food Treats: -Black spider rings -Halloween games and books -Neon stretch skeletons -Martian or witch fingers -Plastic fang whistle -Skeleton warrior figures -Vampire teeth -Halloween tatooos -Halloween pencils -Disc shooters -Glow in the dark sticky eyes   Allergy-Friendly Food Treats: The following products are free of the top-8 allergens (dairy, egg, soy, wheat, peanut, tree nut, fish and shellfish). But remember, ALWAYS check the label for the allergies you manage! -Enjoy Life Bars (Smores, Cinnamon Bun, Chocolate Sunbutter, Cocoa Loco Chewy, Caramel Apple, Very Berry, Milk Chocolate Crispy Rice, Boom Choco Boom Dark Chocolate) *Note: All Enjoy Life products are free from the top 8 allergens - Stretch Island Fruit Leather (Apricot, Apple, Grape, Raspberry, Cherry, Strawberry -Fruigee Organic Fruit Snack Pouch (Kalefornia Grape, 24 Carrot Orange) -Skinny Pop Halloween Multi Pack -Applesauce (Knudsen, Santa Cruz) - Honest Tea Juice Pouches (Tropical Tango, Goodness Grapeness, Super Fruit Punch, Berry Lemonade, Appley Ever After) -Boxed raisins, clementines, lunch box apples and oranges Read More

Sheet Pan Gochujang Chicken and Broccoli

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Feeling the need to branch-out a bit with your weeknight dinner routine? Then let me introduce you to gochujang. Gochujang is Korean red chile paste and it is all things delicious, spicy and addictive. It’s been a recent favorite ingredient of mine and I want to pass this excitement on to you. Not sure how to use this ingredient? No worries, I’ve got you covered. Gochujang Chicken and Broccoli is the perfect dinner to incorporate this spicy Korean condiment. Take a quick jaunt down Market Street’s abundant International Aisle and you will find a selection of Asian ingredients. Pick up the gochujang, soy sauce, rice wine vinegar and some sesame oil and you will have begun to stock your pantry with flavor-packed Asian ingredients to create delicious homemade Korean food. Sheet Pan Gochujang Chicken and Broccoli is essentially a one pan wonder. Add chicken, broccoli, red bell peppers, onions into a large bowl and then toss with delicious gochujang sauce. Pop it into the oven let it cook for 35 minutes. Serve this simple and scrumptious Korean inspired dish over a bed of cooked jasmine rice. This recipe is one-of-a-kind and one of my new favorites not just because the flavors are so on-point but also because it is an easy meal to put together. Plus if you have a busy night ahead, it’s incredibly easy to prepare in advance. Once everything is prepped and placed on a baking sheet, just cover with foil and place into the fridge up to 24 hours before cook time. Easy, peasy. Don’t let the unfamiliarity of this word or ingredient deter you from pressing on to try something new. Gochujang is a trending food condiment that many home cooks are getting excited about. You can find this ingredient in the comfort of your local market Street. And my guess is that you’ll find yourself adding gochujang to many of your weeknight meals (like stir frys, grilled chicken, scrambled eggs and my personal favorite hot wings). Add this one-pan wonder to your weekly rotation next week. It will become a kitchen staple in no time. Sheet Pan Gochujang Chicken and Broccoli Serves 8   3 1/2 pounds chicken thighs and drumsticks (with skin on and bone-in) 1 pound of broccolini, woody ends and leaves removed 1-2 red bell peppers, seeds removed and thinly slice 1 onion, cut into bite-size chunks 9 tablespoons gochujang sauce 5 tablespoons soy sauce 1 teaspoon ground ginger 2 teaspoons sesame oil 2 tablespoons honey 4 teaspoons of rice wine vinegar cooked jasmine rice, for serving lime wedges, for topping chopped fresh cilantro, for topping   1) Heat the oven to 450 degrees. 2) Place the vegetables and chicken into a large bowl. 3) Place the gochujang, soy sauce, ground ginger, sesame oil, honey and rice wine vinegar into a medium-size bowl. Whisk well to incorporate. Set aside. 4) Pour 3/4 to 1 cup of gochujang sauce on top of the chicken and vegetable mixture. Stir well to thoroughly coat the chicken and vegetables. Set aside the remaining sauce to use later on. 5) Pour the chicken and vegetable mixture onto a foil lined baking sheet. Be sure that the chicken is on top of the vegetables to evenly cook the chicken. 6) Place baking sheet into the oven and cook for 35 minutes or until the chicken reaches 165 degrees. 7) Remove the chicken from the oven and serve on top of cooked jasmine rice. Top each serving with a bit of remaining gochujang sauce, a squeeze of fresh lime juice and chopped fresh cilantro. Season to taste with soy sauce. Read More

Hatch Pork Chili

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Hatch Chiles — just saying these two words makes my heart skip a beat. I know it does the same for you.Market Street knows exactly what Hatch Chile season means to those who love this season and that’s why I love this grocery store. When walking into Market Street during August there is an element of excitement and buzz that surrounds this small yet powerful season. The weekends are dedicated to roasting and showcasing a vast assortment of Hatch Chile goods— pies, tortillas, pico de gallo, pork sausage, cheddar and cheese bread, burgers, guacamole. These Hatch options make my heart skip another beat. Now, add the word chili to Hatch chile and I might explode with food giddiness. Chili itself is one of those powerful meals that makes me think of cool days and a giant bowl of comfort. Add Hatch chiles to the mix, and well, it becomes bliss. I agree with you that it’s August, it’s hot outside and chili in August seems like a very heat-filled experience. But I want you to think on this scene: roasted Hatch chiles, freshly puréed Hatch chiles, jalapeños, bell peppers, and onions all simmering with pork shoulder and spices. The meal fills your kitchen with a tantalizing Hatch chili aroma. It’s essentially a wafting hug. Tempting? Yes it is! Let me be the one to tell you that this chili is well worth an August slow simmer. Turn down the A.C. and start planning to make this all-star Hatch Chile Chili. Don’t forget to grab some Hatch cheese bread to go with the chili— and an hatch apple pie to end it all on a sweet note. Happy Hatching! Hatch Pork Chili   3 pounds boneless pork shoulder, cut into 1 1/2 inch pieces 2 1/2 teaspoons kosher salt 4 Hatch chiles, seeded and halved 1 green bell pepper, seeded and quartered 2 jalapenos, seeded and quartered 2 tablespoons canola oil 1 yellow onion, diced 4 cups roasted Hatch chiles, skins and seeds removed and rough chopped 2 tablespoons tomato paste 12 ounce lager beer 1/2 teaspoon ground allspice 1 teaspoon dry mustard 2 tablespoons chili powder 2 tablespoons cumin 5 cups low-sodium chicken stock 1 teaspoon red wine vinegar sour cream, for topping chopped fresh cilantro, for topping lime wedges, for topping   1) 30 minutes before cooking, evenly distribute 1 1/2 teaspoons salt onto the pork. Let sit for 30 minutes. 2) Place the 4 fresh Hatch chiles, jalapenos and bell pepper into a food processor. Puree until the vegetables are smooth. Set aside. 3) Place the canola oil into a large Dutch oven and warm over high heat. Once the pan is hot brown the pork shoulder in two to three batches, about 3-4 minutes per side for a total of 6-8 minutes. Remove the pork and set aside. 4) Decrease the temperature to medium and cook the onions and roasted Hatch chiles for about 8 minutes. Stir frequently to prevent burning. Add the tomato paste and brown for 3- 4 minutes. 5) Deglaze the pan by pouring the beer into the Dutch oven. Scrape up any brown bits. 6) Add the pureed vegetables, spices, chicken stock and pork (with all the juices) into the Dutch oven. Bring to a boil and reduce to a simmer. Simmer half-covered for about 2 to 2 1/2 hours or until the pork is tender. 7) Serve warm with sour cream, cilantro and fresh lime juice.   Read More

Salmon Burgers

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  For half of this year my little family of four was obsessed with a newly established burger joint down the road from our house. Every Friday when we venture out as a family to eat dinner we would ask the kids, “where do you want to eat tonight?” The answer was almost always the beloved new restaurant. When it comes to eating out I’m not one to stick with repeating a menu item. With every repeat restaurant visit I tend to bounce around the menu to sample all the meal offerings to best decide how well I like the food of the restaurant. With Randy’s assistance, I made it through most of the “land” burgers (beef, chicken and lamb) at the new burger joint. So one day I wandered over to the burgers of the sea and there was one that caught my attention: salmon burger with horseradish. It struck a craving I didn’t know existed. Mmmmm…salmon burger with horseradish. Yes and yes. Great anticipation grew in me during those moments I waited for dinner to arrive. I had actually never had a salmon burger before. It was just too exciting. When my dinner was plonked down in front of me, my excitement halted. Quickly. What I ordered was a salmon burger, but what I got was a salmon sandwich with a sad piece of ice berg lettuce and a sorry spread of horseradish. Bummer. I was so not impressed. I politely ate the sandwich but slowly built within myself determination to one day eat the salmon burger of my dreams. However, I knew I was going have to make it. That wasn’t going to be a problem. All I needed was a grocery store to make all my salmon burger dreams come true. Easy peasy. Off to Market Street I went. After a conversation with the fish monger I determined the type of salmon needed to make the burger (fresh Atlantic salmon that had already been deboned!). He politely skinned the fish for me (because I asked, which I suggest you do the same…they want to help make your kitchen prep easier) and I was off to gather the other ingredients. There wasn’t many items to get, because this recipe contains some of the most basic ingredients: mayonnaise, salt, lemon, rosemary. Then time to pick up the toppings, which will make the burger even better: green onions, green apples, horseradish and cream cheese. I’m in salmon burger heaven just thinking about all of it. Finally, there’s the buns--- the heavenly slider buns made fresh from Market Street’s bakery. Dinner time couldn’t come fast enough. Once home, it was a matter of minutes before I had the salmon burgers prepped and on standby to cook up in a cast iron skillet come dinnertime. This meal was homemade goodness and one that finally fulfilled my salmon burger dreams just like I imagined.   Salmon Burgers with Green Onion, Green Apple and Horseradish Makes 10 burgers Author note: Be sure the salmon used is deboned. Use an instant read thermometer to guarantee perfectly cooked salmon burgers.   Ingredients 2 pounds salmon, skin removed and deboned 1 1/2 teaspoon kosher salt 1/2 cup mayonnaise 3 rosemary sprigs, leaves removed zest of 1-2 lemons 1 tablespoon canola oil 2 bunches green onions, ends trimmed off and the green parts halved 3 green apples, thinly sliced slider buns, toasted horseradish cream, for topping (see recipe below)   Directions 1. Cut the salmon into large chunks. Place in a food processor with the salt, mayonnaise, rosemary leaves and lemon zest. Pulse 10-12 times. 2. Line a rimmed baking sheet with parchment paper. Make 6 inch wide patties with the salmon mixture. Place on the baking sheet. 3. Place the baking sheet into the refrigerator for at least 2 hours. 4. In a skillet, heat the canola oil over moderately high heat. Once the pan is thoroughly heated and the oil shimmering, add the salmon patties to the skillet (about 3 to 4 patties, depending on the size of the skillet). 5. Cook the patties for 3-4 minutes per side, for a total of 6-8 minutes or until the internal temperature reaches 145 degrees. 6. While the patties are cooking, add the green onions in small batches. Cook until they are softened and browned. Set aside. 7. Add a generous smear of horseradish cream to a toasted bun, top with a salmon patty, a handful of green onions and apple slices.   For the horseradish cream 2 tablespoons prepared horseradish 3/4 cups whipped cream cheese 1/4 teaspoon kosher salt zest of 1 lemon juice of 1/2 lemon Place all ingredients into a bowl and stir to combine. Read More

How To Preserve Hatch Chiles

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  When August hits, Randy and I roll up our sleeves and know it’s Hatch go time. Prepping Hatch chiles to freeze for the months outside of August isn’t a work of art. All it takes is a little bit of heat and a few hours of your time…and if you like, a few friends accompanied with some tasty drinks. Make Hatch preservation an experience that makes you want to do it every year. Buy a case, invite friends over and grill. While we buy the pre-roasted Hatch chiles at Market Street for ease of use, we also enjoy stocking up on fresh chiles and roasting our own. Rest assured and know Hatch chiles are easy to preserve and worth the time it takes. If you follow our lead and stock up (whichever method you choose), come January when you crave the unmistakable Hatch flavor, all you’ll have to do is forage in the freezer, thaw and enjoy. A few pointers when roasting chiles: Flat chiles are the easiest to roast. An oven or a grill is all you need. It takes time to work through the steps. Rubber gloves can be helpful when peeling and seeding the chiles to keep hands from getting too “Hatchy.” A Hatch Margarita makes this experience even more enjoyable (see below for the recipe). Pop on over to your local Market Street and load up your cart with Hatch green chiles. Whether you’re roasting your own or letting Market Street do the roasting work, it’s well worth it to freeze fresh Hatch green chiles to enjoy all year long. Happy Hatching! How to Grill Hatch Green Chiles 1) Heat the grill to 450-500 degrees. Be sure that the coals (or burners) are ignited everywhere that you want to place the chiles. This process works best with direct heat. 2) Wash and dry the chiles. 3) Arrange the chiles on the grate leaving space between them. Be sure to lay them perpendicular to the grate to keep them from sliding through. 4) Roast for about 5 minutes. Flip the chiles and rearrange if needed for even cooking. Roast for another 5 minutes. You are looking for a good char on most of the chile and should see the skin bubbling up from the meat. Remove any that are done roasting and continue to flip and rearrange until the whole batch is done. How to Broil Hatch green chiles 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.   The final steps to preparing Hatch green chiles: 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. *If you bought your chiles already roasted and don’t plan on roasting your own, you can skip straight to here.* Once cool to the touch, remove the chiles from the container and peel off the outer layer of skin. This process, if the chile skins are well blistered, is simple. Take any loose bit of blistered chile skin and begin to pull. The outer layer will come off in a two to three peels, or if well charred the skin will flake off. Be sure to remove as much as the skin as possible. Next, cut off the stem and slice the chile down the middle (hot dog style). Be sure not to cut through the chile, just the top portion of it. Using your hands or a paring knife, gently remove the seeds. Place the chiles in an airtight container and place in the fridge to use throughout the week. How to freeze Hatch green chiles: Once the skin, stem and seeds have been removed, let the chiles come to room temperature. Place the chiles into a freezer safe bag and remove as much air from the bag as you can before sealing. Lay flat in the freezer. *an optional freezing technique is to vacuum seal the Hatch green chiles. Hatch Green Chile Margarita Author note: The amount of agave needed may vary depending upon the sweetness of the limeade used. Adjust accordingly.   Ingredients: ice 2 ounces Hatch infused tequila (see below) 1/2 ounce grand marnier 2 1/2 ounce limeade juice of 1/2 lime 1 teaspoon agave syrup   Directions: 1) Add all ingredients into a cocktail shaker (or a cup) and shake. 2) Strain and pour over ice, serve immediately.   for the Hatch infused tequila Author note: The heat level of the infused tequila will be determined by the chile.   Ingredients: 1 Hatch green chile, stem removed and seeded 1 1/2 cups Tequila   Directions: 1) Place the green chile into a glass container. Pour the tequila over the chile. 2) Seal and let infuse for 24 hours. 3) Remove chile and strain tequila into an glass airtight container. Read More

Shrimp Tostada

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  I’ve been wanting to make shrimp tostada for a while now. What’s been holding me back? A few things. First, I’m not a big fan of frying and second, my son has a shellfish allergy. These are my two large deterrents. But then, there’s that craving that won’t.go.away. Do you know that feeling? I’m sure you do. And let me tell you, this recipe is worth it. When it comes to frying I always make sure to use a thermometer to measure the temperature. Frying at the appropriate heat reduces the splatters (and that mess I have hard time with) AND creates a safe frying environment. Market Street wants you to cook smart too—that’s why they carry cooking thermometers. Pick one up, people! It will make your kitchen safer. Also, there’s the shellfish allergy element. I do cook with shellfish occasionally in my kitchen even with a child with shellfish allergy. I do so in the safest way possible. It first begins with Market Street and purchasing the shrimp. I tell the fishmonger my son has a shellfish allergy and they IMMEDIATELY know what to do. They bag the shrimp, remove their gloves, wash their hands, place NEW gloves on and wrap the bag of shrimp in a separate bag—they go above and beyond to protect my people and this is a sign of attention. Come dinner time, I cook up chicken, (using the same marinade recipe) instead of shrimp for my son and all are happy (and safe!). The two tricky elements of this recipe are taken care of because Market Street is a grocer that cares. And they want to help my food dreams come true—like making shrimp tostada. A few other thoughts on shrimp tostada: 1. There’s not much “cooking.” The tortillas are fried and the shrimped sautéed. The other two elements—avocado crema and black beans are really toss together and serve kinda toppings. 2. The toppings listed in the recipe are optional. Go with what sounds good to you! 3. This is a perfect party food. Fry up the tortillas and cook the shrimp in advanced. Serve everything buffet style. 4. If you’re serving vegetarian diners, this is a great meal to use. The refried black beans (be sure to use Amy’s it is a vegetarian brand!) and the avocado crema are filling and tasty enough on their own without the shrimp. 5. The leftover shrimp is PERFECT to eat chilled in a salad or on a bed of warm rice. Enjoy it the next day but in a new way. Now that I can check shrimp tostada off my to-do list, I’m actually putting it back on my to-make list. It’s a repeat recipe for sure that everyone in the family gets excited about. Shrimp Tostada Author note: The marinade used for the shrimp also works well with chicken. Use caution when frying with oil. Use a thermometer to make sure the temperature of the oil is not too hot. The amount of tortillas used is dependent upon how many people you plan to feed.   1 1/2 pounds raw shrimp, peeled and deveined 3 tablespoons dijon mustard 3 tablespoons mayonnaise 1/2 teaspoon kosher salt 1/2 teaspoon garlic powder 2 teaspoons chili powder 2 teaspoons cumin 2 teaspoons canola oil corn or flour tortillas 1/4 cup canola or vegetable oil (for frying) canned refried beans avocado crema (recipe below), for topping butter lettuce, chopped, for topping cilantro, chopped, for topping lime wedges, for topping Mexican cream, for topping queso fresca, for topping   1) In a large bowl add the dijon, mayonnaise, salt, garlic powder, chili powder and cumin. Mix well. Add the shrimp and stir well to coat. Cover and place in the fridge up to eight hours before cook time. 2) Place 1/4 cup canola oil into a medium-sized skillet. Bring to 350 degrees over medium heat. Use a thermometer to accurately measure the temperature of the oil. When the oil has reached the appropriate temperature, place one to two tortillas into the oil. Cook for 30 seconds to 1 minute per side. Flip and repeat on the other side of the tortilla. 3) Place the crisp and golden tortillas onto a paper towel-lined plate. Continue until all tortillas are fried. 4) Meanwhile, add 2 tablespoons of canola oil into a skillet and cook over medium-high heat. Add the shrimp into the skillet and cook for about 4-6 minutes, flipping once, until the shrimp is cooked all the way through. 5) On the fried tortilla add a layer of beans and avocado crema. Top with shrimp and then your favorite toppings. Serve immediately.   for the avocado crema avocados salt creamy dairy product (whipping cream, sour cream, crème fraiche, plain yogurt, etc.) fresh lime juice chopped cilantro (optional) chopped serrano or jalapeno peppers (optional) cayenne (optional) cumin (optional) chili powder (optional)   1) Add the avocado and mash with a fork or potato masher. 2) Combine the remaining three ingredients. 3) Once the four items are thoroughly mixed, add optional extras if more flavor is desired. 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

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

Roasted Turkey

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Roasting a turkey for the first time is a BIG deal. Let me restart. Cooking a turkey, whether it’s your first time or 50th time is a BIG deal. There’s many reasons for the enormity of this project. First off, a turkey is a large piece of meat. Whether you’re a seasoned cook or not, cooking it to perfection is a tricky endeavor because of the size. The size affects thawing time, ease of handling (let’s face it, 16 pounds of anything can be a little cumbersome to pick up, twirl around, brine and stuff), cooking time and ease of carving. The turkey might be the one of the most intimidating items to prepare for the American cook. Second, individuals are in the kitchen increasingly less these days. To automatically jump into the kitchen and whip up a deliciously cooked bird (and multiple side dishes) can be daunting simply for the fact that cooking is something people are not comfortable with. Thanksgiving requires A LOT of time in the kitchen and the turkey is often the center piece. Third, the turkey (and this is my opinion) is probably one of the least eaten pieces of the Thanksgiving spread. While there is ritual involved in the turkey preparation, removal from the oven and carving of the golden turkey, this large bird can be unenjoyable to eat because it is overcooked, under seasoned, etc. etc…. This all goes back to my main point. The turkey, while a nostalgic symbol of American pride and history, is a BIG piece of meat to cook. It can be tricky. Plus when you add in all the other delicious and irresistible side dishes, Thanksgiving can be overwhelming. Today, with the many conveniences of prepared food it has become common for many families (mine included) to allow others to prepare the turkey for you while the side dishes and desserts are prepared at home. I have seen Market Street’s turkeys and they look spectacular and I will say it is very tempting to allow their skilled cooks to tackle this project. Not this year though. This year is YOUR year to make the turkey and make it well. Let me throw a curve ball. Let Market Street prepare the sides (because have you tried their praline sweet potatoes and green been casserole?) this year and let this recipe guide you to a beautifully and easily cooked turkey. I mean, Thanksgiving is about American tradition and cooking a turkey is something more than likely a long line of your family members have done. Let this bird be an homage to family memories in the kitchen. To bypass all the craziness that is grocery shopping around Thanksgiving, you can even let Market Street shop for you. All you need to do is pick it up at the store (OR have it dropped off on your doorstep). The beauty of online shopping with Market Street is that your 15 pound organic turkey will be delivered to your door step along with all the brining ingredients (which I’ve detailed below). Now, take a deep breath. You’ve got this. Market Street’s got this. We’re all here to support you on your big turkey day. Good luck and Happy Thanksgiving. Roasted Turkey   Author note: The first roasted turkey recipe my husband and I ever cooked was Alton Brown’s. His method of roasting is complete and thorough. We have never roasted a turkey any other way. While the brine and stuffing recipe is A Pleasant Little Kitchen’s, the cooking method is 100% Alton Brown’s.   Ingredients for the brine 2 gallons cold water 1 apple juice 1 1/3 cups kosher salt 1 cup brown sugar 2 tablespoons peppercorns 1 tablespoon allspice berries 2 tarragon sprigs 4 thyme sprigs 4 rosemary sprigs 2 garlic cloves, halved 1 onion, halved 1 apples, quartered 2 inch fresh ginger pieces, peeled 1 12-18 pound turkey   Directions 1. Place all ingredients in a large stock pan. Heat the brine until sugar and salt have dissolved, stir occasionally. Remove the brine from the heat and bring to room temperature. 2. Remove the turkey from the packaging. If there is anything inside the turkey cavity (neck, giblets, etc.) remove these items as well. 3. Place the turkey in a 32 quart plastic container. Pour the cooled brine over the turkey. 4. Place the turkey into the fridge and let brine for at least 12 hours, up to 24 hours.   Ingredients for the turkey 1 garlic, halved 1 onion, halved 1 apple, quartered 1 tablespoon peppercorns 1 tablespoon allspice berries 2 tarragon branches 3 thyme sprigs 3 rosemary sprigs canola oil   Directions 1. Heat the oven to 500F. 2. Remove the turkey from the brine. Rinse the turkey and pat dry with paper towels. 3. Place the turkey on a large rimmed baking sheet. 4. Sprinkle the peppercorns and allspice berries in the bottom of the turkey cavity. Stuff the cavity with the remaining aromatics. After stuffing the turkey, truss the wings and legs to form a compact shape. This will help with even cooking and makes for a better presentation. 5. Place the turkey on a roasting pan and lather the turkey with canola oil. 6. Roast the turkey at 500F for 30 minutes. 7. After 30 minutes, reduce the oven temperature to 350. 8. Remove the turkey from the oven and insert an oven-safe thermometer into the thickest part of the breast. 9. Return the turkey to the oven and cook until the internal temperature reaches 155F. 10. This will take 2 - 2 1/2 hours, depending on the exact weight of the turkey. 11. Peek at the turkey (without opening the oven) with about 30 minutes to go. If the breast skin is getting too dark, place a double piece of foil over it to shield it from the heat during the remainder of the cooking. 12. Remove the turkey from the oven and allow to cool for at least 20 minutes prior to carving. Read More

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