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A Pleasant Little Easter Menu

Tags: APLK, Easter, market street

Wednesday, April 12, 2017 2:48:00 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.

Spring is here and Easter is upon us. If an Easter ham is not in your rotation of holiday dining consider another route: roasted chicken.

The beauty of this protein as the main dish is that it's easy to prepare and if done properly can …
» Read More
Linguine with Shrimp Arugula Mascarpone Cream Sauce

Tags: A Pleasant Little Kitchen, lent, shrimp linguine

Tuesday, March 6, 2018 10:10:00 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.

Every meal starts with an empty plate. It’s up to us to fill it with something wanted. Most of the time this meal changes—three times a day.

Of course there are favorites, easy repeats or leftovers that make it into the meal rotation …
» Read More
Braised Stuffed Onions

Tags: A Pleasant Little Kitchen, Onions, Side Dishes

Thursday, November 14, 2019 10:00:00 AM

BLOG: Braised Onions

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

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

Nature provides some of the best vessels to cook with and I want to encourage you to try it out. Pumpkins, peppers, tomatoes and onions—I find joy in stuffing them all with savory goodness and then cooking until …
» Read More
Thanksgiving Tips, Tricks and Recipes

Tags: market street, thanksgiving, A Pleasant Little Kitchen

Monday, November 21, 2016 5:55:00 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.

Thanksgiving.

This word evokes memories unique to your own past experiences and how “it” has always “been done.”

There’s nothing like gathering around a table with loved ones and continuing the traditions of the past. There is not one …
» Read More
Red Meat and Heart Health Month

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

Wednesday, February 17, 2016 9:30:00 AM

Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to …
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Macaroni and Cheese with Cherry Tomatoes and Basil

Tags: market street, APLK

Friday, June 23, 2017 1:36:00 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.

“Mama, can you make the mac and cheese like I like it?”

Done deal, little lady.

“Mama, can you make ME the mac and cheese like I like it?”

Absolutely, little man.

I don’t know about you, but some days I feel like a made to order …
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Cinnamon Marshmallow Pumpkin Bake

Tags: A Pleasant Little Kitchen, Pumpkin Perfected, Pumpkin Recipes

Wednesday, September 27, 2017 12:08:00 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.

Let me check my calendar real fast.

Yep. That's what I thought. This month is....Sepumpkin

It's one of the loveliest months. It's when summer meets fall and pumpkin frenzy occurs.

This pumpkin state of mind is engrained in our …
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Cheddar Bacon Scallion Drop Biscuits

Tags: A Pleasant Little Kitchen, thanksgiving

Wednesday, November 22, 2017 1:00:00 PM

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

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

Fry. Chop. Stir. Drop. Bake.

Then glory is yours. This is also knowns as homemade biscuit greatness.

Truth be told, I’m not much of a biscuit girl. I don’t know why though. Every time I make a batch I think, ”why don’t I bake biscuits …
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Stuffed Acorn Squash with Kale and Mushrooms

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

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

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

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

Stuffed Acorn Squash with Kale and MushroomsYield: …
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Slow Cooker Butternut Squash Soup Recipe with Maple Roasted Chickpeas

Tags: Butternut Squash, crockpot soups, healthy, market street, october, recipe, registered dietitians, slow cooker recipe, squash dishes, vegetarian, vegetarian awareness month, vegetarian meals

Wednesday, October 7, 2015 9:30:00 AM

October is Vegetarian Awareness MonthTo kick off Vegetarian Awareness month, what better way to start the month than to bring warm and hearty dishes that anyone would enjoy!

Vegetarian meals are delicious, fast and easy. Meatless food is far from boring; experimenting with antioxidant-rich herbs, spices and sauces for flavor can be fun for chefs and families alike. Here …
» Read More

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A Pleasant Little Easter 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.  Spring is here and Easter is upon us. If an Easter ham is not in your rotation of holiday dining consider another route: roasted chicken. The beauty of this protein as the main dish is that it's easy to prepare and if done properly can be a work of art. I like to pick up my chicken from the butcher at Market Street. There’s always a conversation to be had and it’s one I look forward to. When I shop, I like to engage those who work with the food I’m about serve my family. After our conversation dies down, I select the chicken and the butcher pulls it out of the glass case, wraps it in brown paper and hands it to me with a smile. The customer service is genuine at Market Street and it makes the grocery shopping experience a happy one--which factors into making the entire cooking experience pleasant. This menu is inspired by the Easters I grew up with: fried chicken, cucumbers in vinegar, a quick salad with homemade ranch, buttered rolls and family time. For our family, time with each other was the most important element of our Easter celebration. There was no set start time, family rolled in as church was let out. No one could change clothes until all pictures were taken in our Easter finest. The goal was to be together and celebrate love. The air was crisp and always a bit windy on those Sundays. There was nothing like an Easter afternoon spent at my grandparents’ house.  Looking back, I realize how magical it was. The boundaries of holiday tradition are less rigid in the spring than in the winter---embrace this. An Easter meal should be laid back, one that can be prepared easily and without fuss. This menu is exactly that. I know that my shopping experience at Market Street will be exactly what I expect. Fresh organic vegetables, organic chicken, local dinner rolls, assortment of quality chocolate and customer service like none other---all of which will make Sunday’s preparation full of quality time with the ones I love. A Pleasant Little Easter Menu Iced Tea with Lemons Cucumbers and Onions in Vinegar Browned Butter Asparagus Grits RoRo Dinn-A-Rolls (available in the freezer section) Garlic Lemon Rosemary Roasted Chicken Fresh Berries and Chocolate   Recipes:    Cucumbers and Onions in Vinegar Author note: This recipe is near to my heart. It takes me back to my grandparents table where a bowl of vinegar with cucumbers and onions were a common occurrence.   Ingredients:  1 hot house cucumber, peeled and thinly sliced 6-8 radishes, ends trimmed and thinly sliced ½ of 1 onion, thinly sliced 1 cup white vinegar (I use a blend of white wine and distilled white) ½ teaspoon kosher salt   Directions:  1) Combine all ingredients into a bowl and let soak one hour before serving. Serve chilled or at room temperature.   Browned Butter Asparagus Author note: This recipe takes about 10 minutes to cook. It’s perfect for a weeknight side dish. I typically chop my vegetables while the butter is browning. This recipe is easily halved for a smaller serving size. Feel free to reduce the amount or omit the red pepper flakes if a spicy flavor is not desired.   Ingredients: 3 tablespoons unsalted butter 2 12 ounce bundles of asparagus (ends trimmed), chopped into 1 inch pieces 2 shallots, halved and thinly sliced 1 teaspoon kosher salt 1 teaspoon red pepper flakes 2 teaspoon red wine vinegar zest of 2 lemons   Directions: 1) In a medium-sized skillet, brown the butter (melt butter on medium heat, and continue to cook until it’s golden brown), about 4 to 5 minutes. 2) Add the shallots, asparagus, salt and red pepper. Stir well to combine. Cook for 4-5 minutes, or until the asparagus is cooked to the desired consistency. Stir once or twice. 3) Add the red wine vinegar and reduce for 30 seconds. 4) Remove from the heat, add lemon zest and stir to incorporate. Serve warm or at room temperature.   Grits  Author note: The method of preparation of grits comes from Sean Brock’s cookbook Heritage.  The measurements of salt, lemon juice and butter have been adjusted to my own preference. There is no cheese in these grits, however, white cheddar or gruyere would be an excellent addition.   Ingredients: 2 cups grits 8 cups water 2 teaspoon kosher salt 2 teaspoon fresh lemon juice 2 tablespoons unsalted butter   Directions: 1) Place the grits and water in a large pan. Cover and let sit overnight, or at least up to 6 hours. 2) Skim the surface and remove the hulls and chaff that have floated to the top. Be sure to not disturb the water too much. 3) Pour the grits and its water into a large pan, enough to allow the grits to double in size. Place the pan on the stovetop. Bring to a rapid boil, and stir constantly. Once it boils and water has turned opaque. Cover and remove from the heat. Let rest for 10 minutes. 4) Place the grits back on the stovetop and cook over low heat, stirring frequently. Cook for about an hour, or until the grits are tender. 5) Add salt, lemon juice and butter, stir well. 6) Serve warm   Garlic Lemon Rosemary Roasted Chicken  Author note: There are several ways to roast a chicken and many opinions on what is the correct way. This recipe is basic in all ways. There are no tricks or special flavors. I roast a chicken every week using these ingredients because they are reliable and already in my pantry. Please note that extra-virgin olive oil is used to coat the chicken. I choose to use this oil because of my child who has a cow’s milk intolerance. Feel free to use 3 tablespoons of unsalted butter (brought to room temperature) in place of the oil. It will add a tastier and more browned crust. The amount of salt used also varies. Adjust the salt according to how large of a bird you are using. Also, purchase the chicken from the butcher and ask the butcher to remove the insides of the chicken (normally in a little bag) and truss (tie) the legs. This will save you time during the cooking process.   Ingredients: 1 3- to 5-pound whole chicken (pasture-roaming chicken preferred) 2 tablespoons kosher salt freshly cracked black pepper (to your taste) 3-4 rosemary sprigs 2 garlic cloves, halved 3 lemons, halved 3 tablespoons extra-virgin olive oil kitchen thermometer   Directions: 1) Thirty minutes to 1 hour before roasting, remove the chicken from the fridge and begin to bring it to room temperature. Placing a cold chicken into a hot oven will increase the cooking time as well as affect the quality of the end product. 2) Meanwhile, set the oven to 425 degrees. 3) In a small bowl, combine the salt and pepper. Mix well. 4) Remove the insides of the chicken, pat the chicken dry and truss the legs. Place in a cast-iron skillet, Dutch oven or small roasting pan. 5) Pour about 1/2 the salt and pepper combination inside the chicken cavity. Then place the rosemary, 2 garlic halves and 2 lemon halves inside the chicken. Don’t worry if all the pieces do not fit inside the chicken. Each chicken is different as are the garlic cloves and lemons. At least get the rosemary, 1 garlic half and 1 lemon half inside the bird. 6) Scatter the remaining garlic and lemon around the chicken. 7) Pour the oil over the chicken and massage it into the skin. Evenly sprinkle the salt and pepper mixture over the chicken. There may be some left over and that is OK. Again, each chicken is sized differently and may not require as much salt and pepper. 8) Cook the chicken for 55-60 minutes. Place the kitchen thermometer between the chicken leg and breast. If the internal temperature has reached 165 degrees, the chicken is done. If not, place the chicken back in the oven and cook for an additional 5 to 15 minutes depending on its temperature. 9) When the chicken is done, remove from the oven, cover the chicken tightly with foil, and let rest for 10 minutes. 10) Break the chicken down and then serve with the pan juices. If you plan on using for later, break the chicken down (removing the bones), place in a glass container and cover with the pan juices. The chicken will keep for about 5 days.   Fresh Berries and Chocolate   Author note: This is one of my favorite ways to end a meal. It requires very little prep time and guests love it. I tend to use a range of dark to semi-sweet chocolate bars. Use seasonal fruit: during the spring and summer I go with berries, during the fall and winter I use apples and oranges. Ingredients: assortment of fresh berries, washed assortment of chocolate bars, broken into medium sized pieces Directions:  1) Place the fresh fruit and chocolate onto a platter. For an extra special treat, melt the chocolate and drizzle over the fresh fruit! Read More

Linguine with Shrimp Arugula Mascarpone Cream Sauce

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Every meal starts with an empty plate. It’s up to us to fill it with something wanted. Most of the time this meal changes—three times a day. Of course there are favorites, easy repeats or leftovers that make it into the meal rotation and we are content. However it’s undeniable that the empty plate beckons…daily. I’m the type of person that is moved to fill this beckoning with special ingredients, new recipes and familiarity. That’s why I shop at Market Street. Not only can I acquire those unique elements I crave for meals but I can also find the familiar. It feels like home. Linguine with Shrimp, Arugula and Mascarpone Cream Sauce has become one of my favorite meals. It combines some of my favorite ingredients (cheese and cream) with a bit of specialty elements (more cheese and spicy greens) and finally a familiar element (shrimp and pasta). Be it weeknight or weekend, for your family or for a friend’s family--- this meal is packed full of flavor, takes minimal time to cook and creates enough to feed a family of five (with plenty of leftovers). What makes it flavorful? • garlic infused butter • mascarpone and parmesan cheese • arugula • lemon juice • red pepper flakes (optional element of heat) Why does it take little time to cook? • two pans are required (for pasta and sauce) • only one ingredient to chop—garlic! • The protein, shrimp, takes minimal time to cook. • the pasta and sauce cook simultaneously It can feed a family of five? • 1 pound of pasta + 2 pounds of shrimp + mascarpone, parmesan and 4 cups of arugula = 3+ pounds of carby, flavorful, protein-filled deliciousness I hope I have convinced you to incorporate this meal into your three-times-a-day empty plate pattern. It’s outstanding. What are you waiting for? Pop on over to your second home, Market Street, and stock up on the ingredients to make this flavorful, simple and comforting meal of pasta, cheese and shrimp. Linguine with Shrimp, Arugula and Mascarpone Sauce Yields: 6 servings    Ingredients 1 pound linguine 2 tablespoons unsalted butter 5 cloves garlic, chopped 1/2 cup water 3/4 cup heavy cream 8 ounces mascarpone 1/4 teaspoon red pepper flakes (optional) 2 teaspoons kosher salt 2 pounds shrimp zest of 1 lemon juice of 1 lemon 1 cup parmesan, freshly grated 3 cups arugula    Directions 1. Melt the butter in a sauté pan over medium-low heat. Add the garlic and sauté for 3-4 minutes, or until the garlic is fragrant. Stir occasionally to prevent burning. After 2 minutes, add the salt, cream and mascarpone. Stir until the cheese is melted and combined with the cream. 2. Increase the heat to medium and bring to a simmer. Reduce to medium-low and let the sauce simmer for 15 minutes, uncovered. 3. Add the shrimp, lemon juice and lemon zest to the sauce. Stir well to combine. Continue to simmer until the shrimp is cooked all the way through, about 6 minutes. Stir occasionally. 4. Once the shrimp is cooked add the parmesan and arugula. Stir well to combine. 5. Meanwhile bring a large pot of water to boil and cook the linguine. Strain the pasta and place back into the pan onto the stovetop over medium-low heat. 6. Pour the shrimp over the pasta. Toss to incorporate. Let the pasta and sauce warm through for five minutes. Serve warm.     Read More

Braised Stuffed Onions

BLOG: Braised Onions Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Nature provides some of the best vessels to cook with and I want to encourage you to try it out. Pumpkins, peppers, tomatoes and onions—I find joy in stuffing them all with savory goodness and then cooking until well softened and full of flavor.   Recently I have began to hollow out and stuff onions with mushrooms, bacon and rice. Then, these orbs are braised in an herb-infused chicken stock. While this delicacy slowly cooks in the oven, the house warms and the scent wafts through the house.   It’s food bliss. Even now, I’m longing to make this recipe over and over again—especially for Thanksgiving.  Braised Stuff Onions is an aromatic, comforting and beautiful dish that needs to be part of your holiday spread. Besides the deliciousness of this recipe, there are a few other reasons to put it on your festive menu.   Make-Ahead: The onions can be stuffed with the filling up to six hours before cook time. Easy to Reheat: Once cooked, the onions can be stored in the fridge and then gently reheated in the oven to serve again. Market Street and KitchenAid: The onions fit beautifully in the KitchenAid 11-inch fry pan that Market Street is offering through its Rewards Program. With 180 e-stickers this fabulous pan can become a part of your kitchen!   Thanksgiving needs Braised Stuffed Onions. You need Braised Stuffed Onions. It will brighten up the holiday as unique and classic dish—one that will probably be made with each passing year. Happy Thanksgiving and enjoy, my friends.   Braised Stuffed Onions Author note: This recipe is an extension of Richard Olney’s Braised Onions from his cookbook, Simple French Food. I added rice and a few different herbs to the recipe. This recipe makes enough filling for at least 6 onions. 4-6 sweet onions          3 tablespoons unsalted butter  1 cup bacon, cut into 1/4 inch pieces (lardons)  1 teaspoon kosher salt  8-10 sprigs fresh thyme 8 ounces mushrooms, finely chopped 1/4 cup arborio rice 1/4 cup panko breadcrumbs     1 1/2 cups low sodium chicken stock 2 bay leaves, torn in half           Cut a quarter off of the top of each onions (the bottom side should have the dried roots exposed). Peel the onions. Using a melon baller carefully scoop out the onion leaving a double wall of onion. Set aside. Finely chop two cups of the removed onion. Place 2 tablespoons of butter into a medium skillet along with the bacon, 2 cups of chopped onions, salt and 4 branches of thyme. Cook for 15 minutes over medium heat, stirring occasionally. Add 1 tablespoon of butter to the onion mixture and let melt. Add the mushrooms and rice to the mixture and cook for 5 minutes. Stir occasionally.  Remove from the heat and remove the thyme. Stir in the breadcrumbs and pour into a bowl.     Pour chicken stock into the skillet and add the 4 thyme springs and bay leaves. Place back onto the heat. With the onion mixture, stuff the onions 3/4 of the way full, lightly packing the filling with a spoon. Place the stuffed onions into the skillet. Bring the stock to a boil and cover. Place into the oven and let cook for 1 hour, basting the onions 3-4 times during the cooking process. Serve warm.            Read More

Thanksgiving Tips, Tricks and Recipes

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Thanksgiving. This word evokes memories unique to your own past experiences and how “it” has always “been done.” There’s nothing like gathering around a table with loved ones and continuing the traditions of the past. There is not one set precedent on what a Thanksgiving celebration looks or tastes like. Each table and food is based off of family size, culture and available time to cook. When you sit down to go over the menu, who is making it and how it’s all going to come together, remember that the best gatherings are done with love. It is a time to be thankful. The food on this menu reflects what I have come to want on my thanksgiving table. Tradition. Color. Variety. Fall. Sage 75 Milk Braised Turkey Breast Thanksgiving Noodles Crème Fraiche Mashed Potatoes Buttered Peas Butternut Squash and Red Lentil Soup Gougeres Pumpkin Panna Cotta This menu includes a treasured family recipe, multiple make ahead dishes, gluten and nut free recipes and meatless options. It is a feast where everyone can participate. A few thoughts on how to make this year’s Thanksgiving smooth: Organize the menu before you go shopping. Write down the menu in detail, along with the ingredients needed and when each item will be made. This will not only make it easier for shopping but will also help with the cooking process. I also like to peruse the Market Street weekly ad to see what’s on sale. Check out what’s happening at your local Market Street by clicking here. Consider all types of diets. The menu below considers that many Thanksgiving celebrations will have guests present that have food allergies or follow a vegetarian lifestyle. Delegate the cooking responsibilities. Many people like to be included on the festivities even if they are not the “host.” Ask your guests who would be willing to bring a dish and even consider offering up a recipe you would like served. Also, it’s okay to delegate some of the cooking. Market Street has an excellent selection of dishes available on the catering menu or available for pick-up at the deli. Call your local store or talk to the concierge to make an order. Prep the food in advance. Several items can be made in advance and reheated the day of the celebration. Utilize all cooking devices in the kitchen from the stovetop, microwave, grill and oven. It will cut back on cooking ‘wait’ time. Add flair to the table even if it’s just one new piece. This season I purchased two wooden serving boards from Market Street’s Dish Department to add to my table top collection. Relax. Thanksgiving is a labor of love that can and should be enjoyed. Choose to enjoy it and start by making a little cocktail to get the celebration started. Sage 75 This cocktail combines clementine juice along with sage infused simple syrup. Top with bubbles. Make Ahead: the sage simple syrup can be made a week in advance. Milk Braised Turkey Breast The flavors of apple and cinnamon infuse this turkey breast with taste of fall. If serving a crowd, make two turkey breasts, you’ll be surprised at the amount of meat that will be available. This recipe is gluten free. Thanksgiving Noodles A treasured family recipe, Thanksgiving Noodles are perfect to go alongside mashed potatoes and turkey. Make Ahead: The noodles will need to be made at least a day before cooking. Crème Fraiche Mashed Potatoes Creamy salty delicious mashed potatoes. There are a few special flavors (like lemon zest) that send these potatoes to the next level. This recipe is gluten free. Make Ahead: These mashed potatoes can be made two days in advance. Buttered Peas One of my favorite and easiest side dishes. It can be made in the microwave and requires only three ingredients. If dairy is a problem, substitute the butter with extra virgin olive oil. This recipe is gluten free and can be adjusted to be dairy free.   Butternut Red Lentil Soup This soup is packed full of protein and vegetables. It would be a nice turkey replacement for diners who may not eat meat (be sure to replace the beef stock with vegetable stock). This recipe is gluten and dairy free. Make Ahead: This recipe can be made three days in advance.  Gougeres One of my favorite ways to make homemade biscuits. 10 minutes on the stove top and 25 minutes in the oven. Make Ahead: These can be made one month in advance. Store in the freezer and reheat in the oven. Pumpkin Panna Cotta Decadent and delicious. This dessert tastes like pumpkin pie and heaven. This recipe is peanut and tree nut free. Make Ahead: The panna cotta can be made two days in advance.     Recipes:    Sage 75 Ingredients:  4 small ice cubes 1 tangelo (or orange) slice 2 ounces gin 1 ounce sage simple syrup, or more to taste 2 ounces sparkling dry wine (prosecco or Champagne) 1 sage leaf, for garnish Directions:  Place the tangelo slice in the glass and lightly muddle the fruit. Add the ice cubes in the glass and then pour the gin over the ice cubes. Add the simple syrup and top with the sparkling wine. Gently stir and top with the sage leaf.   Simple Syrup Author note: This recipe was inspired by a beautifully presented sage simple syrup I saw on Instagram. I am unaware of the creator; however, I give them credit for this idea. This recipe is my translation of the concept of sage simple syrup. Serve in Champagne, prosecco, cocktails and teas – actually, the possibilities are not limited to drinks and they are quite endless. Ingredients: 1 1/2 cups water 1 cup sugar 30-40 sage leaves and stems, tied (about 5 branches of sage) Directions: In a small saucepan, combine all ingredients and cook over medium-low heat. Stir occasionally. Let the syrup simmer for about 15 minutes. Remove from heat, bring to room temperature and store in an airtight container in the fridge.   Milk Braised Turkey Breast   Author note: The cooking time varies depending on the size of the turkey breast. This recipe also works well with a halved boneless turkey breast. The cook time for a boneless breast is 30 minutes.   Ingredients: 1 bone-in turkey breast (about 2 1/2 pounds) 2 teaspoon kosher salt 5 slices of prosciutto 1 tablespoon unsalted butter 1 onion quartered 1 apple quartered 1 cinnamon stick 3 garlic cloves, crushed 5 sage leaves 2 rosemary sprigs 1/4 cup cognac 1 1/2 cups whole milk   Directions: Heat the oven to 300 degrees Evenly salt the turkey breast with 1 1/2 teaspoons of kosher salt. Set aside. Heat the butter and prosciutto over medium high heat. Once the butter is melted, the fat rendered from the prosciutto and the pan is hot, remove the prosciutto and set aside (to be used later). Brown the turkey breasts, about 3 minutes per side (for a total of six minutes). While the turkey is browning, add the onion, apple, garlic, herbs and cinnamon stick. Continue to cook these items for about 1 minute after the removal of the turkey. Stir occasionally. Reduce the heat to medium and add the cognac and scrape up the brown bits on the pan. Let the cognac simmer for 30 seconds to 1 minute. Add the milk, remaining 1/2 teaspoon kosher salt and the turkey breast. Bring the milk to a low simmer. Cover the breast with the cooked prosciutto and baste once. Place in the oven. Cook the turkey for 45-55 minutes, or until the turkey reaches 160 degrees. Baste every 15 minutes. Slice and serve warm with the milk sauce.   Thanksgiving Noodles   Author note: Keep in mind the portioned dough balls will need additional flour when rolled out. This recipe is designed to let the cook use as much (or as little) flour as needed. When I cook the noodles, I use 8 cups of homemade chicken stock and 3 cups of store bought low-sodium chicken stock. If you prefer to use store-bought stock be sure to use less salt than instructed in the recipe.   For the egg noodles (makes about 7 cups) 2 cups unbleached, all-purpose flour (plus 1/2 cup, or more, for rolling out the dough) 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 3 eggs 3 tablespoons heavy cream   Directions: Add 2 cups of flour, salt and baking powder into a large mixing bowl. Stir to combine. Add the eggs and cream to the flour mixture. Using your hands, incorporate the wet ingredients into the flour to form a large dough ball. Divide the dough into five equal portions. Keep in the bowl and cover loosely with plastic wrap. On a floured surface and with a floured rolling pin, roll out one dough ball until thin, flouring as needed to prevent sticking. Lift one edge of the dough and loosely roll the dough into a cylinder. Cut the cylinder into 1/2 inch wide pinwheels. Unravel the pinwheels and separate into thirds or halves (depending on the desired length). Lay flat on parchment paper. Dry for 24 hours and store in an airtight container.   For the Thanksgiving Noodles   Ingredients: 11 cups chicken stock, I prefer 8 cups homemade and 3 cups store-bought 7 cups dried egg noodles 8 tablespoons unsalted butter 2 teaspoons kosher salt (or less depending on what type of chicken stock is used)   Directions: In a large heavy bottomed stock pan bring the chicken stock to a boil. Add the noodles, butter and salt. Cook until the noodles are fall apart tender and the chicken stock is thickened. Stir very frequently to prevent the noodles from sticking to the bottom of the pan. Serve warm with crème fraiche mashed potatoes and turkey.   Homemade Chicken Stock Author note: Chicken stock is one of my most favorite items to cook. When homemade chicken stock is added to meals, it enhances the flavors and gives it a whole new depth. Chicken stock is freezer friendly and is something I always have handy. To tell when the stock is done, take a spoonful of stock, add a pinch of kosher salt and if you want to keep eating it, stop the cooking process. If it tastes watery, continue to let it cook and reduce. Ingredients 1 whole chicken (about 4 ½ to 5 pounds) 2 carrots, quartered 1 celery heart, leaves removed and halved 1 head of garlic, halved 2 leeks, white parts only 2 onions, peeled and quartered 2 tomatoes 2 bay leaves 5 parsley stems 5 branches of thyme 1 teaspoon peppercorns 2 tablespoons extra-virgin olive oil 16 cups water Directions:  Heat the oven to 450 degrees. In a large dutch oven, add chicken, carrots, celery, garlic, leeks, onions and tomatoes. Evenly distribute the oil over the chicken and vegetables. Place the dutch oven into the oven and cook for 30 minutes. Meanwhile, bundle the bay leaves, parsley stems and thyme and tie with kitchen twine. Remove the dutch oven from the oven and place on the stove-top. Add water, herbs and peppercorns to the dutch oven. Bring to a boil. Reduce to a moderate simmer and let cook for 2 ½ hours or until the liquid is reduced by half. Remove the dutch oven from the stove-top. Remove the chicken to a cutting board and let cool. Strain the stock from the vegetables and let cool. Store in an airtight container in the fridge or freeze after cooling completely.   Crème Fraiche Mashed Potatoes   Author note: These mashed potatoes can be made-ahead two days before service. To reheat, place on stovetop with a splash or two of milk and a little butter. Heat on low, stirring occasionally. Be sure to purchase a boiling potato, my favorite is Yukon Gold. Do not use Russet. Lastly, make sure the butter is unsalted. If you choose to use salted butter use less salt to season the mashed potatoes.   Ingredients: 8 cups Yukon Gold potatoes (about 5 large potatoes), diced 8 ounces crème fraiche 2-3 tablespoons heavy cream 8 tablespoons unsalted butter zest of 1 lemon 1 3/4 teaspoons kosher salt finely chopped fresh thyme, for topping (optional)   Directions: Remove the crème fraiche from the fridge and set aside. Bring a large pan of water to boil. Place the potatoes into the water. Boil until soft and easily pierced with a fork, about 15 minutes. Drain the water from the potatoes and remove from the stovetop. Add the butter, salt and lemon zest to the potatoes. Stir well. Add the crème fraiche and heavy cream. With a potato masher, mash the potatoes until creamy and thick. Stir well, once the potatoes are mashed. Serve warm with chopped fresh thyme.   Buttered Peas   Author note: This is one of my favorite and easiest ways to cook peas. On nights that I’m needing a quick vegetable, this is what I make.  Ingredients: 2 cups peas (frozen or fresh) 1 tablespoon unsalted butter kosher salt   Directions:  Bring a pan of water to boil. Add the peas, cook for about 90 seconds. Strain the peas from the water. Place the peas in a medium size bowl, add the butter. Stir until the butter is melted and the peas are thoroughly coated. Salt to taste and serve warm.   Roasted Butternut Squash and Red Lentil Soup   Author note: Vegetable or chicken stock is an acceptable substitute for the beef stock. To make prep time easier, purchase pre-diced butternut squash in the refrigerated section of the produce department. This soup is freezer friendly.   for the soup Ingredients: 2 tablespoons extra-virgin olive oil 2 garlic cloves, crushed 2 bay leaves 3 thyme sprigs 3 cups beef stock 1 cup water 1 cup red lentils 4 cups diced roasted butternut squash (see roasting instructions below) 3/4 teaspoon kosher salt pomegranate seeds, for topping goat cheese, for topping cilantro, for topping   Directions: Rinse the lentils with cold water. Add the oil and garlic to a large pan and cook over medium heat until the garlic becomes fragrant. Meanwhile, heat up the water and beef stock. Add the lentils to the pan and stir to coat with the oil, let cook for about 1 minute. Pour the warmed water and stock over the lentils. Add the bay leaves and thyme. Bring the liquid to a boil and reduce the heat. Cover the pan with a tilted lid. Let simmer for about 20 minutes, or until the lentils have softened. Remove the bay leaves and thyme. Add the roasted butternut squash. With an immersion blender (or a food processor), puree the mixture until it is smooth. Serve warm topped with goat cheese, pomegranates and cilantro.   for the roasted butternut squash Ingredients: 4 cups diced butternut squash 1 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 4 thyme sprigs   Directions:  Heat the oven to 400 degrees. In a bowl, combine the squash, oil, thyme and salt. Mix well to coat. Place on a rimmed baking sheet and roast for 30 minutes, stirring after 15 minutes. After roasting remove the thyme leaves.   Gougères   Author note: Gougères are French cheese puffs. It is one of my favorite ways to make homemade rolls and feel fancy. These little cheese puffs are freezer friendly. Once baked, cool to room temperature and store in a freezer safe plastic bag. Reheat in the oven at 350 degrees for about 5-8 minutes. If you’re feeling fancy, you can pipe the dough into decorative shapes using a pastry bag. I prefer a spoon for a more rustic look.   Ingredients: 3/4 cup whole milk 1/4 cup water 1 stick unsalted butter 3/4 teaspoon kosher salt pinch of nutmeg pinch of paprika 1 cup flour 3 eggs 3/4 cup grated gruyere 3/4 cup grated white cheddar   Directions: Heat the oven to 400 degrees. In a sauce pan, combine the milk, water, butter, salt, nutmeg and paprika. Cook over medium-low heat until the butter is melted. Stir occasionally. Quickly pour the flour into the saucepan and stir vigorously with a wooden spoon. Continue to do this until the dough pulls away from the pan and forms a ball. Stir until the dough begins to slightly stick to the bottom of the pan (about two minutes). Remove from the heat and let cool for 1 minute. Add one egg at a time to the batter, stirring constantly. The dough will get a somewhat shiny gooey exterior. Add the cheese and stir well to combine. Spoon the dough into 1 1/4- 1 1/2 inch rounds onto a parchment lined baking sheet. Baked for 22-25 minutes, or until the gougeres are lightly browned.   Pumpkin Panna Cotta   Ingredients: 4 cups heavy whipping cream 2 cinnamon sticks 4 1/2 teaspoons gelatin 1/2 teaspoon allspice 1 teaspoon vanilla extract 1/4 cup white sugar 3/4 cup brown sugar 1 15 ounce can pumpkin puree graham cracker crumbs, optional topping whipped cream, optional topping   Directions: In a large sauce pan combine the whipping cream and cinnamon sticks. Evenly sprinkle the gelatin on top on the cream. Let it sit for 10 minutes. Place the saucepan on the stovetop. Cook over medium. Stir constantly. Once the cream is warmed (about 5 minutes) add the sugar, allspice and vanilla extract. Continue to stir until the sugar and gelatin has dissolved, for another 5 minutes, for total of about 10 minutes. Add the pumpkin. Cook for an additional 5 minutes. Continue to stir. Strain the panna cotta into a separate bowl. Strain for a second time into another bowl. Add the panna cotta into individual serving bowls and place in the fridge until the panna cotta is set. At least 4 hours. Serve cold topped with graham cracker crumbs and whipped cream. Read More

Red Meat and Heart Health Month

  Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to some fatty cuts of poultry. To take it a step further, studies have shown that grass-fed red meats contain more omega 3 fatty acids (heart healthy fats) as compared to grain-fed red meats. This recipe also includes delicious and filling red kidney beans, because we wanted to add even more red to your basket and your plate. Studies show that including fiber in your diet is an effective way to protect your heart and lower cholesterol. Be sure to rinse and drain your canned beans to reduce sodium by nearly 50% - another heart healthy habit!     While this recipe is a heart healthy option, the benefits don’t stop there! If someone is gluten intolerant, has Celiac Disease or is simply avoiding gluten, this recipe is also gluten-free! Sometimes it can be hard to find ways to spice up your meals when you are gluten-free, but this recipe makes a for a wonderful dinner that is naturally gluten-free and a simple heart healthy meal that all will love!   Chili-Lime Beef and Red Kidney Bean Bowls with Avocado Cream Sauce    4 Servings   Ingredients 1/4 cup freshly squeezed Lime Juice (about 4 medium limes) 1 tablespoon Chili Powder 1/2 teaspoon ground Chipotle Pepper 1 teaspoon Kosher salt 1 pound boneless thin beef sirloin tip steak 1 can Red Kidney Beans, rinsed and drained 2 ripe medium Tomatoes, diced ¼ cup fresh Cilantro, chopped 1 ripe Avocado 5 tablespoons Fat Free Half and Half ¼ tsp. Salt ¼ tsp. Pepper 2 cups Brown Rice, cooked (1 cup uncooked= 2 cups cooked) Sliced fresh Jalapeno and Lime Wedges (garnish)   Directions 1) Combine Lime Juice, Chili Powder, Chipotle Pepper and Kosher Salt in a medium bowl. Set aside 1 teaspoon of mixture for later use. 2) Place half of remaining Lime juice mixture in a large zip-top bag. Add Beef to bag and shake to coat meat. Marinate meat in refrigerator at least 2 hours or up to overnight. 3) Add Kidney Beans, Tomato and Cilantro to reserved Lime Juice mixture in medium bowl; toss and store in refrigerator until ready to serve. 4) Slice Avocado in half and remove pit. Scoop flesh into bowl of a small food processor. Add the reserved 1-teaspoon of Lime Juice mixture, Half-and-Half, Salt, Pepper and a sprinkle of finely chopped Cilantro and pulse just until combined and creamy in food processor. Store covered in refrigerator until ready to serve. 5) When ready to prepare, heat a grill pan over medium-high heat. Remove meat from bag (discard marinade). Grill Beef 2 - 3 minutes on each side or until desired degree of doneness. Remove from pan and let rest 5 minutes. Slice into ¼-inch strips.   6) Arrange Rice among serving bowls. Top evenly with beans and beef. Drizzle with Avocado Cream Sauce.   Today’s Blog is provided by Jessica Thorman, Texas Woman’s University Dietetic Intern. Jessica is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University.   Inspired by: http://healthyaperture.com/blog/post/chili-lime-beef-and-black-bean-bowls-with-avocado-crema Read More

Macaroni and Cheese with Cherry Tomatoes and Basil

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  “Mama, can you make the mac and cheese like I like it?” Done deal, little lady. “Mama, can you make ME the mac and cheese like I like it?” Absolutely, little man. I don’t know about you, but some days I feel like a made to order chef. Not that I don’t mind making my children the food they enjoy, but sometimes the variables change for each person in my household and it becomes a lot to juggle. For mac and cheese this is especially true. Everyone has a preference for how they want their cheese and pasta…even me. The kids are fairly basic, they want cheese and pasta… and for Eli, well, he wants chopped up bacon (I don’t blame him!). For me though, when it’s mac and cheese night, I like to spruce it up a bit with a hint of summer flavor and adult taste: fresh basil and cherry tomatoes straight from the garden. However, if there’s no garden fresh veggies in your backyard, no problem, Market Street’s produce section is basically the same thing. These two simple ingredients, which only require a few quick chops, enhance a simple bowl of mac and cheese. It suddenly makes the kid friendly meal you’re eating a bit more sophisticated. If you’re a little hesitant to make homemade macaroni and cheese, don’t be. It only takes one additional step to create a beloved, homemade American classic. Not only is it simple, but it also becomes a meal that is tailored to your family’s needs. Everyone wins. Here’s a quick look at what it takes to make the mac and cheese: Step 1: Boil noodles, set aside. Step 2: Melt butter and add flour, whisk until golden (Hurrah! You’ve now made a roux.) Step 3: Add warm milk to the roux and continue to whisk until mixture is thickened. Step 4: Add cheese and salt, stir. Step 5: Combine noodles with cheese mixture, stir. Now, here’s a few pleasant little hints on creating made to order mac and cheese: 1. Don’t just stick to one type of cheese. Get to know different flavors with different assortments of cheeses (gruyere and white cheddar, gouda and parmesan, just to name a few. Take a stroll through my favorite spot at Market Street and fall in love with the amazing cheese assortment. Strike up a conversation with the cheese mongers, they love to talk shop and will direct you to some tasty cheeses.  2. Let your kids get involved with the cooking process. Let them select their favorite cheese, add the ingredients and stir. Maybe even diverge from the typically “elbow” noddle and opt for ___________. 3. Upgrade the macaroni and cheese with unique toppings. Pick up a rotisserie chicken at the _________ department and grab a few canned hatch green chiles. Turn the mac and cheese bowl into a chicken and green chile mac and cheese delight! 4. Save the leftovers and make mac and cheese bites the next day (find this recipe at www.apleasantlittlekitchen.com). These turn into tasty treats that are also freezer friendly. Macaroni and Cheese with Cherry Tomatoes and Basil Serves 4-6 Author note: I prefer to add the cherry tomatoes per individual bowl. This allows me to add as much or as little tomatoes as desired. This makes reheating the mac and cheese the next day for leftovers a bit easier—the noodles warm up easier and the tomatoes and basil stay fresh with every serving. There is nothing fancy about this recipe. It is a basic macaroni and cheese that is essentially a one-pot wonder. Feel free to use whatever cheese you prefer. If limited on time, a shredded cheese blend works wonderfully and makes for an even quicker meal. I warm my milk for about 3 minutes in a measuring cup in the microwave.   Ingredients 2 cups dry macaroni 2 tablespoon unsalted butter 2 tablespoons flour 1 1/2 cups whole milk, warmed 1 1/2 cups shredded manchego cheese 2 tablespoons crème fraiche 1 teaspoon kosher salt cherry tomatoes, sliced basil leaves, torn  Instructions 1. Boil the macaroni per the package directions, strain and set aside. 2. In the same pan that the noodles were cooked in, add the butter and melt over medium heat. 3. Once the butter is melted, add the flour and whisk. Continue to whisk until the flour has turned a light golden color, about 2-4 minutes. 4. Add the milk, whisking constantly until the mixture is thickened, about 2-3 minutes. 5. Add the cheese, crème fraiche and salt. Place the cooked macaroni into the cheese mixture. Stir to combine. 6. Place into individual serving bowls, top with cherry tomatoes and basil. Stir well and serve warm. Read More

Cinnamon Marshmallow Pumpkin Bake

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Let me check my calendar real fast. Yep. That's what I thought. This month is....Sepumpkin It's one of the loveliest months. It's when summer meets fall and pumpkin frenzy occurs. This pumpkin state of mind is engrained in our culture so much that when someone says fall we immediately begin to look for the pumpkins at Market Street--- willing our beloved store to display their beautiful pumpkin varieties for all to see. We begin to scan the aisles for all things pumpkin related: cookies! decorations! bread! mugs! soups! signs! That's why September is basically Sepumpkin for many of us. As someone who has a pumpkin state of mind, I’m grateful for Market Street because it gets the pumpkin frenzy. From the pumpkins outside waiting to greet you when you walk in, to the wonderful displays of pumpkin goods throughout the store, it is evident that Market Street also loves this time of the year. For the home cook there are many options to dive into the world of pumpkin frenzy. From breads to soups to cookies... the ways to cook a pumpkin are endless these days. Pumpkin pie has always been a favorite of mine. Growing up I anticipated my mom’s thanksgiving pumpkin pie with a dollop of cool whip. It was a once-a-year treat that I looked forward to but it was at the end of the pumpkin season, which, to me is sad. This year, I wanted to amp up the pumpkin pie game, give it a twist and serve it at the beginning of the season. No more waiting until Thanksgiving, no more plain pie crust, no more cool whip…instead there will be gingersnaps and marshmallows and cinnamon sugar. It won’t be a pie, but a bake and it will be at the beginning of the season. My friends I give you the Cinnamon Marshmallow Pumpkin Bake to usher in your pumpkin state of mind and to celebrate all things fall.   Cinnamon Marshmallow Pumpkin Bake Author note: When marshmallows bake, they expand and puff up.   Ingredients: 15 ounce can pumpkin - Shop Item Now 1/2 cup brown sugar - Shop Item Now pinch of ground nutmeg - Shop Item Now pinch of kosher salt - Shop Item Now 1/4 teaspoon ground cloves - Shop Item Now 3/4 teaspoon ground cinnamon - Shop Item Now 2 eggs - Shop Item Now 1/2 teaspoon vanilla extract - Shop Item Now 1 cup heavy cream - Shop Item Now zest of 1 orange - Shop Item Now ginger snap pie crust (see recipe below) 5 teaspoons cinnamon sugar (see recipe below) 10 ounce bag of marshmallows (medium-sized) - Shop Item Now   Directions: 1) Set the oven to 425 degrees. 2) In a large bowl, cream the pumpkin, brown sugar, nutmeg, salt, cloves and cinnamon with an electric mixer. 3) Continue to mix and add the eggs one at a time. 4) Next, add the vanilla extract, half and half and orange zest. Mix well to combine. 5) Pour the spiced pumpkin mixture on top of the ginger snap crust and place into the oven. Bake for 15 minutes at 425 degrees. 6) After 15 minutes, reduce the heat to 350 degrees. Cook for an additional 15 minutes. 7) Meanwhile slice the marshmallows in half and place in a bowl. Sprinkle 3 teaspoons of cinnamon sugar on top of the marshmallows. Stir well to coat. Set aside. 8) Remove the pumpkin dip from the oven. Evenly space the marshmallows on top of the pumpkin mixture. Evenly sprinkle the remaining 2 teaspoons of cinnamon sugar on top of the marshmallows and pumpkin mixture. 9) Place back into the oven and cook for an additional 15 minutes or until the pumpkin mixture is cooked through and the marshmallows are golden (total bake time is 45 minutes).   ginger snap pie crust 3 1/2 cups ginger snaps - Shop Item Now 1 stick and 3 tablespoons unsalted butter, melted - Shop Item Now   1) In a food processor blitz the ginger snaps. 2) While the processor is running, add the butter in a steady stream (the amount used will vary depending on the type of ginger snap used). The entire amount of butter may not be used. Use as much butter as needed until the ginger snap crumbs stick together. 3) Remove the crust mixture and place into the pan. Evenly distribute the mixture on the bottom of the pan by pressing with fingertips. 4) Place in the freezer for one hour.    cinnamon sugar 3/4 cup sugar - Shop Item Now 1 1/4 teaspoon ground cinnamon - Shop Item Now 1 cinnamon stick (optional) - Shop Item Now   1) Place the sugar and cinnamon into a bowl. Stir to combine. 2) Place the cinnamon stick into the cinnamon sugar. Store in an airtight container. Read More

Cheddar Bacon Scallion Drop Biscuits

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Fry. Chop. Stir. Drop. Bake. Then glory is yours. This is also knowns as homemade biscuit greatness. Truth be told, I’m not much of a biscuit girl. I don’t know why though. Every time I make a batch I think, ”why don’t I bake biscuits more often?” Every time those warm golden bites emerge from the oven I am sent into a food memory frenzy, remembering the tales of grandmothers and great-grandmothers who made biscuits that were unforgettable. I’ve come to realize that biscuits (especially drop biscuits) only require a few steps. Plus, everyone in my family eats them AND they’re freezer friendly. What’s not to love? Now, let’s talk a little more about biscuits though. I can say that I tend to be a drop biscuit girl instead of a knead and roll out biscuit type of girl. Rolling out dough falls low on my list of favorite activities in the kitchen (but it may be your favorite, so embrace YOUR kitchen rhythm). Drop biscuits literally require stirring and dropping. Also, when I make buttery biscuits I want to dirty up the fewest pieces of equipment. That means one or two bowls max. I also want to utilize the ice cream scoop I picked up at Market Street about a year ago. (sidenote: WHY did it take me so long to bring this piece of equipment into my kitchen— it is a kitchen necessity). The beauty behind the drop biscuit is that it makes minimal mess and I don’t have to get an arm workout by kneading and rolling out the dough (and not dirtying up a surface with lots of flour). I do get bored with the plain biscuit though. Yes, honey is nice...so is butter. But I kinda crave a glutinous biscuit-- one that, with each bite provides me with indescribable food joy. So my dear Market Street, give me all the bacon and all the cheddar cheese (mild though, I don’t want the biscuit to be TOO overwhelming) for these golden dollops of biscuity goodness. Oh, and for good measure let’s not forget the scallions. We need a bit of green beauty. So make biscuits this weekend, but not any biscuit. Make the drop biscuits of all of our dreams. Cheddar Bacon Scallion Drop Biscuits Makes: 18-20 biscuits   2 cups flour pinch of sugar 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 tablespoons baking powder 8 tablespoons melted butter 7 tablespoons whole milk 1 egg 1/4 cup sour cream 1/4 cup scallions, diced 1/2 cup cooked bacon, chopped 1 cup of mild cheddar cheese   1. Heat the oven to 400 degrees. 2. Combine the flour, sugar, baking soda, salt and baking powder into a large bowl. Stir well. 3. Add 7 tablespoons butter, milk and sour cream into the flour mixture. Stir well. 4. In a small bowl, crack the egg and lightly whisk. Add the egg into the biscuit batter. Stir well to combine. 5. Add the scallions, bacon and cheddar to the dough. Stir well to combine. 6. Using an ice cream scoop (or two spoons) out dollops of dough onto a parchment or silpat lined baking sheet. Place the biscuits about 1/2 inch a part. 7. Brush 1 tablespoon of melted butter on top of the biscuits. 8. Place the biscuits into the oven and cook 13-15 minutes (or until the biscuits are golden and cooked all the way through). 9. Remove from the oven and place on a cooling rack. Serve warm. Read More

Stuffed Acorn Squash with Kale and Mushrooms

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

Slow Cooker Butternut Squash Soup Recipe with Maple Roasted Chickpeas

October is Vegetarian Awareness MonthTo kick off Vegetarian Awareness month, what better way to start the month than to bring warm and hearty dishes that anyone would enjoy! Vegetarian meals are delicious, fast and easy. Meatless food is far from boring; experimenting with antioxidant-rich herbs, spices and sauces for flavor can be fun for chefs and families alike. Here is the first of three vegetarian meals we will post this month that are delicious and irresistible for your family and friends.     Slow Cooker Butternut Squash Soup Recipe with Maple Roasted Chickpeas Yield: Serves 6For the Butternut Squash Soup:1 medium yellow onion, chopped3 medium carrots, peeled and chopped1 medium butternut squash, peeled, seeded and chopped into 1 inch cubes1 large granny smith apple, peeled and chopped2 (14 oz) cans low sodium Swanson vegetable broth1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg3 tablespoons of maple syrupsalt and freshly ground black pepper to tasteFor the Maple Roasted Chickpeas:1 (15 oz) can Essential Everyday Chickpeas1 tablespoon canola oil2 tablespoons maple syrup1 tablespoon brown sugar1/4 teaspoon ground cinnamon1/8 teaspoon salt1. Add the onion, carrots, butternut squash and apple to slow cooker. Pour the vegetable broth over all of the ingredients and allow to cook on low for 6 hours or on high for 4 hours.2. Once vegetables are cooked and soft, puree the soup using an immersion blender. Add the cinnamon, nutmeg, and maple syrup. Season with salt and pepper to taste. If you don't have an immersion blender, transfer the soup to a blender in smaller batches and puree until smooth. Combine all of the pureed soup back into the crockpot and season with spices and maple syrup.3. While soup is cooking, make the maple roasted chickpeas. Preheat oven to 375 degrees F. Rinse and drain the chickpeas and pat dry with a towel. Remove the skins by rolling them on the towel or pinch them off between your fingers (this takes longer). In a small bowl, combine the canola oil, maple syrup, brown sugar, cinnamon and salt. Plavce the chickpeas on a large baking sheet in a single layer. Pour the maple syrup mixture over chickpeas and toss until chickpeas are well coated. Place in the oven and bake for 40-45 minutes, stirring every 15 minutes. Bake until chickpeas are crunchy.4. Pour soup into bowls and garnish with maple roasted chickpeas and serve immediately.Cost: $1.41 per serving/ $8.48 totalNot including spices, oil, maple syrup, and sugar Recipe inspired by Two Peas & Their Pod Today's blog provided by Breanna Brinkley, Texas Woman's University Dietetic Intern. Breanna is a dietetic intern and currently working on a M.S. in Nutrition Sciences at TWU with a B.S. in Nutrition Sciences from Baylor University. Read More

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