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Chocolate Espresso Bread Pudding

Tags: A Pleasant Little Kitchen, Dessert, Chocolate Bread Pudding

Wednesday, April 25, 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.

Have you ever walked by Market Street’s bakery and thought “I want it all”?

You have too? YES!!

Market Street’s assortment of freshly baked breads makes any bread lover's heart skip a beat. One bread that I’ve always found beautiful is …
» 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
Fast Dinners

Tags: market street, APLK, Fast Dinners, Weeknight Meals

Friday, May 19, 2017 12:27:49 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.

All evenings are not created equal and the dinner cooked each night needs to fit the need of each day.

An intricate recipe doesn't work on those busy weekday nights, but take-out doesn't always have to be an option either.

Quick, …
» Read More
Corn Frittata

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Yellow, Diabetes Management

Wednesday, June 22, 2016 9:30:00 AM

Corn is a staple summer vegetable for most families in the south and can be used in many different ways. Corn sometimes gets a bad reputation for being a starchy vegetable, but it actually has some great health benefits! Corn supplies the body with carbohydrates which give your body energy to get you through those hot summer days! Along with carbohydrates, according …
» Read More
One Pan Autumn Chicken Dinner

Tags: market street, Market Street Registered Dietitians, One-Pan Dinner, Autumn Dinner

Wednesday, October 19, 2016 9:30:00 AM

Blog post by the Market Street Dietitian Team. Find out more about them here.

Fall is in full swing - the days are (a little) cooler, the sun sets earlier, and the nights are longer. This One Pan Autumn Chicken Dinner is the perfect meal for a fall day. It’s easy to put together and the best part is that it's all cooked in one pan! Easy prep, easy cooking and easy …
» Read More
Dietitian Spotlight: Ricotta Flatbread

Tags: market street, Market Street Registered Dietitians, Date Night

Friday, February 10, 2017 9:25:00 AM

Spare the headache of waiting for a table or braving the crowded restaurants - whether it's for girls night or date night, this recipe for Ricotta Flatbread with Pomegranate Salsa is a delicious treat.

It doesn’t require a ton of ingredients or lengthy prep time. Plus, it's packed with many healthy benefits.

The base of this dish is Flatout flatbread which can be found …
» Read More
Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

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

Friday, March 10, 2017 3:06:00 PM

Have you ever wanted to get away from the daily hustle and bustle and go for a trip? Give this recipe for salmon with creamy lemon-dill sauce with orzo asparagus a try. This Mediterranean-inspired dish will make you feel as though you traveled halfway around the globe, while getting to enjoy the comfort of your own kitchen. Furthermore, this delicious recipe is packed with …
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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 …
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Nacho Party

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

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

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

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

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

The amount of time available to prepare dinner is limited so not only does the meal need to be easily prepared and …
» Read More
Family Meals Month Meets Breakfast Month

Tags: breakfast, Family Meals Month, market street, National Breakfast Month, recipe, registered dietitian, Wholly Guacamole

Wednesday, September 23, 2015 9:30:00 AM

In continuation of Family Meals month AND National Breakfast month we offer Breakfast for Dinner! There's nothing faster, more affordable or delicious as eating breakfast for dinner. Here's a speedy dinner just for your family this week.

Omelet Quesadilla

Ingredients

3 Eggs

1/4 tsp. Chili Powder

2 Tbsp. Whole Milk

1 tsp. Canola Oil

1/2 cup Shredded 3 Cheese …
» Read More

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Chocolate Espresso Bread Pudding

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Have you ever walked by Market Street’s bakery and thought “I want it all”? You have too? YES!! Market Street’s assortment of freshly baked breads makes any bread lover's heart skip a beat. One bread that I’ve always found beautiful is the challah bread. Challah bread is a traditional Jewish bread that is served on the Jewish Sabbath. It is a golden, light and sweet bread that is easily recognizable by its braided exterior. Typically I reach for a baguette or sourdough, but not on this occasion. I have decadent plans for this golden beauty: Chocolate Espresso Bread Pudding with homemade chocolate syrup. Challah bread is perfect for a dessert bread pudding because the bread itself is sweet. It also has an airy texture that when combined with custard (a half and half egg mixture) and baked results in an irresistible dessert. Besides chocolate, one of the other key components of this bread putting is the espresso. Instant espresso powder is used to create coffee flavor throughout the desert. Not sure where to find instant espresso? No worries! It is easily found next to the ground coffee and coffee beans at Market Street. Chocolate Espresso Bread Pudding is a warm, comforting dessert. It’s perfect for a sweet bite at lunch or after dinner. Pair with vanilla ice cream and top with a homemade chocolate syrup (or store bought if making chocolate syrup isn’t your thing). It will become a go-to dessert that everyone will love. Now, next time you walk past the array of bread at the Market Street bakery no doubt you will lock eyes on the Challah bread and think about this Chocolate Espresso Bread Pudding.   Chocolate Espresso Bread Pudding Yield: makes 6 servings   For the Bread Pudding 4 eggs 3/4 cup sugar 2 cups Lucerne half and half 1 teaspoon vanilla extract 4 tablespoons cocoa powder 2 tablespoons instant coffee 6 cups challah bread, crust removed and cubed into 1 inch pieces chocolate syrup, for topping (see recipe below) vanilla ice cream, for serving   1) Heat the oven to 350 degrees. 2) In a large bowl, whisk the eggs and sugar until well combined. Set aside. 3) In a small saucepan, warm the half and half and vanilla over low heat for 15 minutes. 4) After 10 minutes of warming the half and half, place the cocoa in a small bowl. Add 1/2 cup of warm half and half. Whisk well until the cocoa powder is fully combined to the half and half. 5) Add the cocoa slurry and the instant coffee to the half and half mixture. Stir well to combine. Continue to cook for 5 minutes. 6) Strain the cocoa half and half into a medium sized bowl. 7) While whisking the egg and sugar mixture, add a spoonful of warm cocoa half and half. Continue to whisk to prevent scrambling of the eggs. Continue this process three more times until the custard is warmed. 8) In a steady stream pour the remaining cocoa half and half into the custard, whisking continually. 9) Stir well and set aside. 10) Place the challah into a square baking pan. Pour the custard over the challah bread. Be sure that the tops of the bread are coated by the custard. Place in the oven and cook for 50 minutes, or until the custard is set. 11) Remove the bread pudding. Let cool for 5 minutes. 12) Serve with a scoop of vanilla ice cream and chocolate syrup (see recipe below).   For the Chocolate Syrup 1 cup cocoa powder pinch of salt 1 cup sugar 1 teaspoon vanilla extract 1 tablespoon light corn syrup 1 cup water   1) Place the sugar and water into a small saucepan, and make a simple syrup. Cook on low heat until the sugar has dissolved, about 10-15 minutes. Stir occasionally. 2) Combine the vanilla and salt into the simple syrup. Stir well. 3) Place the cocoa powder into a large bowl. In three batches, whisk the simple syrup into the cocoa powder. Mix thoroughly. 4) Strain the cocoa mixture back into the pan. Add corn syrup and cook over medium heat for 10 minutes. Stir occasionally. 5) Remove from the stovetop and bring to room temperature. Place in an airtight container and store in the fridge, up to three weeks. 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

Fast Dinners

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  All evenings are not created equal and the dinner cooked each night needs to fit the need of each day. An intricate recipe doesn't work on those busy weekday nights, but take-out doesn't always have to be an option either. Quick, delicious and satisfying meals can be attainable on those hectic nights--- and you might walk away feeling better satisfied because a home cooked meal was served. A few ways I accomplish quick weeknight meals are by: Purchasing premade ingredients: Whether it's store bought pizza dough, or pre-sliced fruit, some nights it takes a village to get dinner on the table. Check out Market Street's refrigerated section for Brooklyn’s Pizza Dough. Also don't forget to take a peek at the variety of sliced fruit in the produce section for a quick fruit salad. Making breakfast for dinner: A quick frittata makes an easy dinner. Crack the eggs, add some cheese, give a good whisk and pop in the oven. Prep is a breeze and cook time is about 15 minutes. Using quick cook-time proteins: Shrimp and scallops have extremely low cook times, which makes getting dinner on the table much easier. Be sure to chat up the fish monger next time at Market Street. Their assistance is a great help to point you to whatever seafood item fits your need (and budget). Doing some prep work ahead of time: If I know a busy day is on the horizon, I will do a quick five to ten minute prep the night before or the morning of. For example, I will dice vegetables or even cook sausage and let it sit in the fridge before it's time to cook. Tricks like this will save you minutes when it's cook time. Say it with me, I CAN cook dinner on a busy weeknight...I CAN cook dinner on a busy weeknight. Well said, my friends. Start this week with these three fast dinners that will leave you with time to spare on those busy weeknights: chive and cheese frittata + Market Street’s fresh fruit slices + crusty bread from Market Street’s bakery spicy garlic shrimp and avocado salad + Market Street’s fresh made tortilla chips + two-minute margarita roasted radish and sausage pizza + arugula salad Recipes:  Chive and Cheese Frittata Serves 2-4 Author note: I used to resort to the “flip” method of frittatas until I read Marcella Hazan’s Essentials of Classic Italian Cooking. Hazan preferred the “non-flip” method that simply leaves the frittata in the oven until it is completely cooked. I have since resorted to this method. Also, I don’t find it necessary to have a non-stick pan to have a successful frittata. With enough butter or olive oil to coat the skillet, the frittata comes out nicely. Finally, don’t be afraid to eat this anytime of the day– breakfast, lunch or dinner. It’s great with crusty bread and a nice salad.   Ingredients    5 eggs ¼ teaspoon kosher salt ¼ cup chives, chopped ¼ cup shredded mozzarella ¼ cup grated parmesan 2 tablespoons unsalted butter   Directions 1) Heat the oven to 350 degrees. 2) Meanwhile, place the eggs and salt in a medium size bowl and lightly beat. 3) Next, add the chives and cheese. Lightly beat to incorporate. Set aside. 4) In an 8-inch skillet, melt the butter on the stovetop. Once melted, swirl the butter around the pan to coat the bottom and sides. 5) Add the egg mixture into the skillet and then place in the oven. 6) Cook for 16 minutes, or until the eggs are cooked all the way through. Run a spatula carefully around the edges of the frittata to loosen it from the pan. Slide onto a cutting board, slice and serve.   Spicy Garlic Shrimp and Avocado Cucumber Salad Author note: Eat this salad with a side of tortillas to scoop up all the goodness.   Avocado Cucumber Salad Ingredients 1 pound spicy garlic shrimp (see recipe below), chilled 2 cups cucumber, peeled,seeds removed and sliced into bite sized-sticks 1/4 cup red onion, diced 2 avocados, cubed 1/4 teaspoon kosher salt juice of 1 lime   Directions 1) In a large bowl, combine the cucumber, red onion, avocado, salt and lime. Stir to combine. Place in the fridge and let chill for 30 minutes. 2) Pour onto a platter, top with the chilled spicy garlic shrimp. Serve immediately.   Spicy Garlic Shrimp Author note: Two mixing bowls are required for this recipe. This recipe is easily doubled. Ingredients 3 tablespoons extra-virgin olive oil 4 garlic cloves, chopped 1 teaspoon kosher salt ½ teaspoon cayenne ½ teaspoon paprika zest of 1 lemon juice of 1 lemon ¼ cup chopped chives 1 pound shrimp   Directions 1) Heat the oven to 400 degrees. 2) In a medium sized mixing bowl place 2 tablespoons of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika and the lemon zest. Stir well to combine 3) In a second medium sized bowl place 1 tablespoon of of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika, juice of 1 lemon and the chives. Stir well to combine and set aside. 4) Add the shrimp to the first bowl (the bowl without the chives) and turn the shrimp several times to coat. 5) Pour the shrimp mixture onto a foil-lined baking sheet. Spread the shrimp out into an even single layer. 6) Place the shrimp into the oven and cook until pink, about 8 to 10 minutes. 7) Remove the shrimp from the oven and with a slotted spoon place the cooked shrimp into the second bowl. 8) Turn the shrimp several times to coat well. Place in the fridge and chilled   Two Minute Margarita Author note: This recipe is a combination of several margarita recipes that I’ve used over the years. When there is time, I juice the limes myself, but in most instances, I use store-bought fresh limeade. For this recipe, seek out the freshest store-bought limeade and rid yourself of the unnecessary packaged premade margarita mix. It doesn’t take long to whip up this margarita; in fact, it takes about 2 minutes. Ingredients 3 ice cubes (plus more for the individual drink) 2 ounces tequila 1/2 ounce orange liquor 3 ounces fresh limeade 1/2 teaspoon agave syrup squeeze of lime juice pinch of salt lime slices   Directions 1) Place the ice cubes into a cocktail shaker (or plastic cup as I do), and pour the tequila and orange liquor over the ice. Shake or stir to chill. 2) Pour the chilled liquor in a glass filled halfway with ice. 3) Add the limeade, agave, lime juice and salt into the glass. Stir well. 4) Finish with a slice of lime and serve.   Roasted Radish and Sausage Pizza Author note: This is a non-recipe simply because pizza is a personal creation. Adjust the toppings to your liking. Additional cheese, like parmesan or pecorino, would work well with this pizza. Ingredients pizza dough tomato sauce 1 1/2 -2 cups radishes, sliced 1 teaspoon extra-virgin olive oil pinch kosher salt 1 shallot, thinly sliced uncased sausage (I prefer spicy), about 3 links worth mozzarella cheese   Directions 1) Heat the oven to 400 degrees 2) In a small bowl combine the radishes, oil and salt. Evenly distribute on a foil-lined baking sheet. Roast for 10 minutes, until tender. Remove from the oven. 3) Increase the heat to 500 degrees. 4) Meanwhile, cook the sausage until slightly underdone. 5) Roll out the pizza dough. Place a layer of tomato sauce on the dough. Next add a handful of cheese to cover the sauce. 6) Add the sausage, radishes and shallots. Top with a sprinkling of cheese. 7) Place in the oven and cook until the dough is golden and the cheese melted and browned.   Arugula Salad Author note: This salad is incredibly flexible. Add whatever bits of herbs and vegetables you have lying in the fridge. Nuts or a boiled egg would turn this side dish into a protein rich meal. Gruyere, manchego, goat cheese or feta also work very well with this salad. Ingredients 6 cups arugula 2 shallots, chopped 3/4 grated parmesan cheese 3 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil juice of 1 lemon juice 1/4 teaspoon kosher salt   Directions 1) Add the arugula, shallots and cheese into a large bowl. 2) Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately. Read More

Corn Frittata

  Corn is a staple summer vegetable for most families in the south and can be used in many different ways. Corn sometimes gets a bad reputation for being a starchy vegetable, but it actually has some great health benefits! Corn supplies the body with carbohydrates which give your body energy to get you through those hot summer days! Along with carbohydrates, according to the USDA, corn is also a great source of potassium, niacin, and even vitamin A. Depending on your cheese preference, this dish will also provide you with plenty of protein and will help you build strong muscles and bones. Watching your portion sizes is one of many ways to help manage and regulate blood sugar levels, and when the correct amounts of carbohydrates and protein are consumed, your body will get exactly what it needs to perform your daily tasks.   Despite corn being a starchy vegetable, this recipe can be considered diabetes friendly. A frittata is an egg-based dish that can be served as an entree at breakfast, lunch and dinner. With the primary ingredient being eggs, this meal packs a protein punch. Protein is essential for people watching their blood sugar levels because it helps to slow down digestion in the body. Even though this recipe calls for corn, the combination of protein helps to make this a complete dish and even a great option for people with diabetes. The best part though is that you are Coloring your Basket Yellow this June!    Corn Frittata Ingredients: 1 tablespoon olive oil 1 cup chopped red onion (about ½ large onion) 8 large eggs 1 cup shredded (such as Manchego, swiss, cheddar, or queso fresco) ½ cup 2% milk ¼ teaspoon salt ¼ teaspoon ground red pepper 1 cup grilled corn kernels (from approximately 1 and ¼ ears) ½ cup basil, chopped    Directions 1) Preheat oven to 350°. 2) Heat the oil in an ovenproof 10-12-inch pan over medium-high heat. Add the onion and cook for about 6 minutes, until translucent. 3) Meanwhile, in a large bowl, whisk the eggs. Add the cheese, milk, salt, ground red pepper, corn and basil and whisk again. 4) Pour the egg mixture into the pan with the onions. Cook for 6 minutes over medium-high heat until the edges are set. 5) Transfer the sauté pan to the oven and cook for 15-18 minutes, until the top looks dry and the egg mixture is completely set. Carefully remove from oven, cut into 6 wedges and serve. Leftovers can be kept in the refrigerator for up to 3 days.   Adapted from Frances Largeman-Roth   This recipe is provided by Kelsey Jones; she is a dietetic intern from Texas Tech University. Kelsey graduated with a BS in Nutritional Sciences and Dietetics from Texas Tech University where she is also working on a MS degree. She enjoys attending TTU football games and cheering on the Red Raiders. Wreck Em!    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

One Pan Autumn Chicken Dinner

Blog post by the Market Street Dietitian Team. Find out more about them here. Fall is in full swing - the days are (a little) cooler, the sun sets earlier, and the nights are longer. This One Pan Autumn Chicken Dinner is the perfect meal for a fall day.  It’s easy to put together and the best part is that it's all cooked in one pan!  Easy prep, easy cooking and easy clean-up makes for a great meal in our book!  Oh, and did we mention it’s delicious and nutritious? Sometimes finding that balance of protein, carbs, fiber, fats and good taste can seem like a big challenge. The chicken brings some great protein to this dish. The sweet potato provides some great vitamin A and the Brussel sprouts, apples, and shallots add potassium, vitamin C and fiber. Even the olive oil adds nutrients to this dish by providing good fats and some vitamin E. So what about taste? That’s where the vinegar, herbs, salt, pepper and even a little bacon come in to do their job. What a great way to sneak in a ton of nutrition while serving up lots of flavor. Enjoy! One Pan Autumn Chicken Dinner Ingredients: 4  5 (6  7 oz) bonein, skinless chicken thighs 4 Tbsp olive oil, divided 1 1/2 Tbsp red wine vinegar 3 cloves garlic, minced 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving Salt and freshly ground black pepper 1 large sweet potato (peeled if desired), chopped into 3/4inch cubes 1 lb Brussels sprouts, sliced into halves 2 fuji apples, cored and chopped into cubes 2 shallot bulbs, peeled and sliced about 1/4inch thick 4 slices hickory smoked bacon, chopped into 1inch pieces Directions  1) Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies. 2) Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. 3) Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 degrees in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately. Read More

Dietitian Spotlight: Ricotta Flatbread

Spare the headache of waiting for a table or braving the crowded restaurants - whether it's for girls night or date night, this recipe for Ricotta Flatbread with Pomegranate Salsa is a delicious treat. It doesn’t require a ton of ingredients or lengthy prep time.  Plus, it's packed with many healthy benefits. The base of this dish is Flatout flatbread which can be found in the deli section at your local Market Street store.  Using a flatbread is a good source of complex carbohydrates. This means it is more likely to keep you feeling full and satisfied long after your dinner is over. Flatbread is also higher in fiber.  Choosing foods high in fiber will help to keep you regular and can maintain blood sugar levels.  It is recommended that men should consume at least 35 grams of fiber and women should consume more than 25 grams. On top of the flatbread sits the reduced-fat ricotta cheese. We're big cheese fans, so we were excited to be able to incorporate a lower fat cheese option that is also high in protein.  This protein combined with a complex carbohydrate (flatbread) will further keep your after-dinner hunger at bay.  Ricotta also has many essential nutrients, such as calcium, vitamin A and vitamin B-12. Add the pomegranate salsa and it's a perfect pairing  Pomegranates give a sweet flavor to balance the savory ricotta cheese and flatbread, while containing additional health benefits.  They are packed with antioxidants that can help to prevent chronic diseases (i.e. diabetes, heart disease, cancer). The benefits do not stop there.  They have high amounts of vitamin C, vitamin K, potassium and provide another great source of fiber.  By themselves, the sweet flavor can also feel like you’re indulging in a dessert without the excess calories, fat and sugar. Have a little fun and spend some quality time together making this recipe! The combination of ingredients will make your taste buds happy, while you reap the health benefits.    Ricotta Flatbread with Pomegranate Salsa Ingredients         ½ cup pomegranate seeds (fresh or frozen)         ½ cup dried, sweetened cranberries; roughly chopped         1 shallot; finely chopped         1 tablespoon olive oil         1 tablespoon balsamic vinegar         1 tablespoon honey         2 tablespoons chopped, fresh parsley         1 tablespoon fresh orange zest strips         Pinch salt         1 Flatout flatbread         8 ounces reduced fat ricotta cheese         ½ cup baby arugula Directions      Place baking stone or sheet pan in oven and heat to 450°F.  Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest, and salt in a bowl.      Place flatbread on baking stone or pan.  Toast until warm and edges are lightly toasted- 5 to 10 minutes.      Spoon ricotta over warm flatbread and spread lightly.  Arrange arugula over ricotta.      Cut into serving pieces.  Top each slice with pomegranate salsa.    This blog was written by Zelle Morefield - a Texas Tech dietetic intern working with us.  She is also completing her Master's degree in Clinical Nutrition through Texas Tech. Read More

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Have you ever wanted to get away from the daily hustle and bustle and go for a trip? Give this recipe for salmon with creamy lemon-dill sauce with orzo asparagus a try. This Mediterranean-inspired dish will make you feel as though you traveled halfway around the globe, while getting to enjoy the comfort of your own kitchen. Furthermore, this delicious recipe is packed with numerous health benefits. In general, foods commonly on a Mediterranean menu are rich in nutrients important to one’s health. A typical plate has a large amount of vegetables, fruits, whole grains, legumes, beans, fish and seafood. These foods also tend to be unprocessed, so they retain even more of their nutritional value. They contain different nutritional components that help to keep chronic diseases at bay, such as diabetes, heart disease, Alzheimer’s and cancer. People of the Mediterranean region are known to live longer, healthier lives with their diets playing a large factor.   People with diabetes are at a higher risk for developing heart disease. It is important to consider eating foods that are heart healthy. Many people have a negative perspective on fat and do not consider them good for heart health. There are definitely less healthy versions of fat that we can find in fast foods and junk/processed foods, which are called saturated fats and trans fat, but not all fat is bad for you. Some healthier fats include olive oil, avocados, canola oil, nuts and omega 3s found in fish. It is important to include these in your diet as they keep the body functioning normally, provide a source of energy, help to absorb some vitamins and keep skin and tissues healthy. You’ll get a source of healthy fats in this recipe from the salmon (source of omega 3s) and olive oil. This recipe is a great heart healthy option, while still full of flavor. The Greek yogurt and salmon give this dish a kick of protein. When paired with the orzo, it provides a winning protein-carbohydrate combination. The whole grain orzo used in the recipe is a complex carbohydrate and a great source of fiber. This pairing helps to keep you feeling full long after the meal is over. Furthermore, the steady energy provided will limit blood sugar spikes and feeling drowsy after eating. The recipe is a Mediterranean treat full of essential nutrients and health benefits. Enjoy your Mediterranean adventure!     NOTE:  If you’re in a hurry or do not like preparing fish, let Market Street help you.  We can season and steam the salmon while you shop.    Salmon with Creamy Lemon-Dill Sauce with Orzo Asparagus Saute Ingredients: 3/4 lb salmon, fillet, skinned 1 Tbsp butter, melted 1/2 tsp + 1/2 tsp bottled minced garlic, divided 1/4 tsp and 1/4 tsp salt and pepper, divided 1/2 lemon 1/2 cup plain greek yogurt 1 Tbsp chopped fresh dill (or 1 tsp dried) 1 lb asparagus 1 cup orzo 1 Tbsp olive oil Instructions Preheat oven to 425 F. Place salmon on a foil-lined baking sheet. Stir together melted butter, garlic, salt and pepper; brush over salmon. Bake 10 to 15 minutes or until salmon flakes with a fork. Meanwhile, cut asparagus into 3-inch pieces. Cook orzo according to package directions, adding asparagus during last 2 minutes of cooking. Drain orzo, and place in a serving bowl. Add oil, garlic, salt and pepper; toss. Grate rind from lemon; juice lemon. Stir together yogurt, lemon rind, lemon juice, and dill. Serve with salmon and orzo. 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

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

Family Meals Month Meets Breakfast Month

In continuation of Family Meals month AND National Breakfast month we offer Breakfast for Dinner! There's nothing faster, more affordable or delicious as eating breakfast for dinner. Here's a speedy dinner just for your family this week. Omelet Quesadilla Ingredients 3 Eggs 1/4 tsp. Chili Powder 2 Tbsp. Whole Milk 1 tsp. Canola Oil 1/2 cup Shredded 3 Cheese Blend 1/4 cup WHOLLY GUACAMOLE dip Pico Style Instructions Heat a medium sized skillet over medium-low heat. Add the oil to the skillet and allow to warm up for 3-4 minutes. Whisk together the chili powder, eggs and milk to make a uniform batter. Add the batter to the skillet and cover with a lid for 3 minutes. Add half of the cheese blend to half of the omelet and cover for 1 minute so cheese can start to melt. Keep the heat low to avoid excessive browning or burning of the eggs. Add the WHOLLY GUACAMOLE dip Pico Style then cover with the rest of the cheese before folding over the omelet. Be careful and don't break it! Thanks to Wholly Guacamole for the recipe and picture. Read More

Chocolate Espresso Bread Pudding

Roasted Turkey

Fast Dinners

Corn Frittata

One Pan Autumn Chicken Dinner

Dietitian Spotlight: Ricotta Flatbread

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Linguine with Shrimp Arugula Mascarpone Cream Sauce

Nacho Party

Family Meals Month Meets Breakfast Month

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Chocolate Espresso Bread Pudding

Roasted Turkey

Fast Dinners

Corn Frittata

One Pan Autumn Chicken Dinner

Dietitian Spotlight: Ricotta Flatbread

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Linguine with Shrimp Arugula Mascarpone Cream Sauce

Nacho Party

Family Meals Month Meets Breakfast Month

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