Market Street

51 - 60 of 146 results

A Pleasant Little Grilling Menu

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

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

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

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

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

Summer days are long and hot which means balmy late nights are in full swing. Those long evenings can be chock full of outdoor fun-- swimming, gathering, laughing …
» Read More
A Pleasant Little Rotisserie Chicken Menu

Tags: A Pleasant Little Kitchen

Thursday, January 11, 2018 3:15:00 PM

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

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

It’s a question I often hear, and one that I always have an answer for:

“What types of dinners can I make from a rotisserie chicken from the grocery store?”

My response is always the same:

You can make SO many meals at all kinds of …
» Read More
Coffee Cake Muffins

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

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

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

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

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

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

When I cook, I don't get as many assistants. When I bake, both little bodies want to …
» Read More
Shortbread Cookies with Cherry Jam Buttercream Frosting

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

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

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

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

Cookies.

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

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

Mountains moved.

…
» Read More
Breakfast Cookies

Tags: market street, APLK, breakfast

Tuesday, August 22, 2017 8:57:00 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.

Oatmeal is always a sure-fire way to fill up my babies in the morning, which means this nutritional grain is a favorite of mine.The six and four year old never complain when a warm bowl of oatmeal is placed in front of them. I think it's …
» Read More
Pumpkin Puffs

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

Thursday, October 26, 2017 11:45:00 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.

Puff pastries may be one of my favorite breads.

They are fluffy, buttery and crispy; a perfect standalone treat or if done right, a brilliant vessel with which to serve savory or sweet ingredients.

Since it is October, and Market …
» Read More
Thai Broccoli Rice

Tags: A Pleasant Little Kitchen

Thursday, January 11, 2018 3:15:00 PM

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

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

Ricing veggies at home is as easy as, well, rice.

Riced veggies (typically cauliflower, broccoli and sweet potato) are essentially vegetables that have been pulsed in a food processor and left small and "rice sized." Easy peasy.

If you’ …
» Read More
Strawberry S’mores Tart

Tags: A Pleasant Little Kitchen, Valentine's Day

Friday, February 9, 2018 11:15:00 AM

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

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

I live with three humans whose love language revolves around sweets... and even more specifically, chocolate. And it’s not just my immediate family that tends to feel loved when given a sweet treat, even my best friend is fueled by …
» Read More
Grilled Pork Taco Bar

Tags: A Pleasant Little Kitchen, grilling, summer, Smithfield

Wednesday, June 27, 2018 10:35:00 AM

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

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

When cooking for a crowd I always take a few moments to consider the meal as a whole. I also ask myself a few questions:

1. How many people am I feeding?

2. What are my guests food preferences?

3. How can I fulfill everyone’s food …
» Read More
Nacho Party

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

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

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

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

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

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

10 Information Results For xbox one fc points cheap Visit Buyfc26coins.com for latest FC 26 coins news..b92Q

A Pleasant Little Grilling Menu

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

A Pleasant Little Rotisserie Chicken Menu

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  It’s a question I often hear, and one that I always have an answer for: “What types of dinners can I make from a rotisserie chicken from the grocery store?” My response is always the same: You can make SO many meals at all kinds of skill level. Soups! Lasagnas! Pizza! Salads! Taquitos! Typically the question is two part though… what can I make from a rotisserie chicken and what can I make from a rotisserie chicken that is weeknight friendly (and let’s face it makes for great leftovers for the rest of the week). My answer never changes. You can make SO many meals that are weeknight friendly from a rotisserie chicken. From that point on the conversation varies depending on the person’s time availability, level of cooking skills and food preferences. I tend to always insert one piece of advice though. Get the rotisserie chicken from Market Street. It’s never dried out and there is a wonderful variety of seasoned rotisserie chickens that are nice to choose from that help enhance the flavors of the meal. Lemon Pepper! Simply Seasoned! Garlic! Southwest! Market Street knows how to cook a chicken. Now, not knowing your particular level of cooking, food preferences and time available in the kitchen I want to share with you some of my favorite recipes that I enjoy making with a rotisserie chicken: Linguini with Tomatoes and Chicken | weeknight | time in the kitchen: minimal Hatch Chile Chicken Lasagna | weekend | time in the kitchen: more than average Chicken Salad with Whole Grain Mustard and Thyme | weeknight | time in the kitchen: minimal Chicken Red Pepper Soup | weeknight | time in the kitchen: average One thing that all of these recipes have in common is that they make enough leftovers for the following night (or for lunch the next day). Now, add a few of these recipes to your menu this week and pop over to Market Street to pick up a rotisserie chicken--or two, because they are the best in the city. Linguini with Chicken, Tomatoes and Garlic Oil Author note: This dish is one that can be made in the time it takes the linguine to cook. This recipe serves 2 to 3 but could easily feed more by increasing the amount of extra-virgin olive oil, tomatoes and chicken. Feel free to increase the amount of garlic and cheese if a more vibrant flavor is desired. Red pepper flakes and fresh spinach would also make good additions to this dish.    Ingredients 1/4 cup extra-virgin olive oil 1 small shallot, roughly chopped 5 garlic cloves, crushed pinch of red pepper flakes (optional) 1 cup small tomatoes, halved (or larger tomatoes, diced) 1/4 tsp kosher salt 1 cup rotisserie chicken 1/4 cup pasta water 1/2 cup grated Pecorino Romano (or Parmesan) handful of linguine noodles (enough for 2 to 3 servings) lemon zest kosher salt   Directions 1. Fill a medium sized pan with water and bring to boil, pour a generous amount of kosher salt into the water and add the linguine. Cook the pasta to al dente according to the package's directions and reserve ¼ cup of pasta water. 2. Meanwhile, add the oil, garlic and shallots (and red pepper if using) to a medium-sized saute pan and cook over medium-low heat. Cook for about 8-10 minutes, stirring occasionally to prevent the garlic from burning. 3. Next, add the tomatoes to the garlic oil and cook for an additional 5-8 minutes. 4. Then, reduce the heat to low and add the chicken, pasta water and cheese. Stir well to combine and continue to heat through. 5. Once the pasta is cooked to al dente, add the linguine to the saute pan. Stir well to coat the noodles with the garlic oil. 6. Divide the linguine, chicken and tomatoes between 2 or 3 bowls, spoon the remaining garlic oil over each dish and then top with freshly grated lemon zest.   Hatch Chile Chicken Lasagna Author note: For a more laid back approach to lasagna, this recipe can be broken down into two days of cooking. Cook the sauce and prep the chicken on day one. Make the béchamel and build the lasagna on day two. Use a rotisserie chicken from your local grocery store to make the cooking process a bit easier. Depending on how cheesy you prefer lasagna, feel free to add more parmesan and fontina cheese. Be sure to evenly distribute all components of the lasagna.   for the lasagna Ingredients Hatch chile tomato sauce (recipe below) Hatch-lime chicken (recipe below) béchamel (recipe below) lasagna noodles, cooked 1/2 cup parmesan cheese, grated 1/2 cup fontina cheese, grated 2 cups of mozzarella, grated 1 cup cilantro (and more for topping), chopped lime wedges for serving   Directions 1. Heat the oven to 350 degrees 2. In a 9x13 baking dish add a thin layer of tomato sauce. 3. Place a layer of cooked lasagna on top of the tomato sauce (be sure to cover the whole pan). 4. Evenly spread a layer of béchamel on top of the pasta. 5. Add a layer of Hatch-lime chicken on top of the béchamel. 6. Sprinkle a layer of cilantro on top of the béchamel. 7. Evenly distribute a portion of the cheeses on top of the cilantro. 8. Finish with a layer of Hatch tomato sauce. 9. Repeat all steps beginning with step number 2. 10. Add a final layer of pasta, red sauce, béchamel, parmesan, fontina and mozzarella. 11. Place in the oven and bake for 30 minutes. In the final five minutes, turn the oven to broil at 500 degrees and cook until the top of the lasagna is browned, up to 5 minutes. 12. Top with chopped cilantro and serve with lime wedges.   for the Hatch chile tomato sauce Ingredients 28 ounces crushed tomatoes 1 teaspoon cumin 1 teaspoon kosher salt 4 tablespoons unsalted butter 1 cup roasted Hatch green chiles, chopped (skins and seeds removed) 2 garlic cloves, crushed 1/2 onion   Directions 1. Place all ingredients into a saucepan. Simmer for 35-45 minutes. Salt to taste. Set aside.   for the Hatch-lime chicken Ingredients 4 cups rotisserie chicken, chopped 1 1/2 cups Hatch green chiles, chopped (skins and seeds removed) 1 jalapeno, stem removed, seeded and chopped 1/2 teaspoon cayenne 1 teaspoon kosher salt 1 1/2 teaspoon ground cumin juice of 1 lime   Directions 1. Place all ingredients into a bowl. Stir well to incorporate. Set aside.   for the béchamel Ingredients 3 tablespoons unsalted butter 3 tablespoons flour 2 cups whole milk, warmed 3/4 cups Hatch green chiles, chopped (skin and seeds removed) pinch of cinnamon 1 teaspoon ground cumin 1 teaspoon kosher salt   Directions 1. In a medium-sized sauce pan, melt the butter on medium heat. Once melted, whisk in the flour. Continue to whisk until the roux (the butter flour combination) is golden. 2. Pour in the warmed milk and continue to whisk. Simmer until the béchamel is thickened, about 5 to 10 minutes. Stir frequently to prevent the béchamel from burning. 3. Add the chiles, cinnamon, cumin and salt. Stir well to incorporate. Decrease the heat to low.   Chicken Salad with Whole Grain Mustard and Thyme Ingredients 4 cups rotisserie chicken, cut into bite sized chunks 1/2 cup red onion, diced 2 teaspoons fresh thyme 2 tablespoons whole grain mustard 1/3 cup toasted pine nuts (toasted optional) 1 tablespoon sherry vinegar 1 tablespoon extra-virgin olive oil 1/4 teaspoon kosher salt   Directions 1. Combine all the ingredients and stir to combine. Serve on crusty bread or by itself.   Chicken Red Pepper Soup Serves 6-8 Author note: The addition of cornmeal makes this soup heartier than your average soup. While this soup may appear to be spicy, it has only a low heat element. This soup is a perfect make-ahead meal because it reheats nicely. If you prefer a meatless soup, omit the chicken and top with a runny egg.    Ingredients 2 tablespoons extra-virgin olive oil 1 jalapeno or serrano, seeded and quartered 1 garlic clove, quartered 1 4 ounce can hatch green chiles 1 small yellow onion, quartered 1 green bell pepper, seeded and quartered 2 red bell peppers, seeded 1 14 ounce can unsalted diced tomatoes 2 ¼ teaspoons kosher salt ½ teaspoon oregano 2 teaspoons cumin 2 teaspoons chili powder 1 bay leaf 6 cups low-sodium chicken stock 2/3 cup cornmeal 3 cups rotisserie chicken, shredded and chopped cilantro, chopped, for topping plain yogurt, sour cream or for topping lime wedges, for topping   Directions 1. Place the olive oil in a large pan and bring to medium-high heat. 2. Meanwhile, in a food processor puree the jalapeno (or serrano), garlic, green chiles, onion, green bell pepper and 1 quartered red bell pepper. 3. Add the pureed vegetables to the heated oil and cook for 10 minutes. 4. While the vegetables cook, seed and dice the remaining red bell pepper. 5. Add the diced bell pepper to the pureed vegetables and cook until tender (about 3 minutes) 6. Next add the tomatoes, salt, oregano, cumin, chili powder and bay leaf to the pureed vegetables. Simmer for 10 minutes. 7. Add the chicken stock, bring to a boil and boil for 10 minutes. 8. Remove 2 cups of the soup to a large bowl. Slowly whisk in the cornmeal into the hot soup, whisk well. 9. Slowly whisk the cornmeal mixture back into the soup. Whisk the soup until the soup is smooth and there are no cornmeal clumps. 10. Simmer on low for 30 minutes. Stir frequently to prevent the cornmeal from sticking to the bottom of the pan. 11. With 10 minutes remaining, place the shredded chicken into the soup and heat through. 12. Top with cilantro, sour cream and spritz of fresh lime juice. Serve warm. Read More

Coffee Cake Muffins

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

Shortbread Cookies with Cherry Jam Buttercream Frosting

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

Breakfast Cookies

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Oatmeal is always a sure-fire way to fill up my babies in the morning, which means this nutritional grain is a favorite of mine.The six and four year old never complain when a warm bowl of oatmeal is placed in front of them. I think it's because they know what follows.Peanut butter and an array of their favorite toppings normally attend the oatmeal party. The pb and brown sugar is spooned into their bowl. They stir. Then all the toppings are placed in front of them, buffet style: raisins, bananas, chocolate chips and sometimes sprinkles if I'm feeling generous. Sometimes if I'm feeling extra-fun I place them in cupcake tins. They go bonkers for it.However there are weeks when putting together this somewhat simple meal seems too daunting.It's not fast enough! It takes too much time! I have to get ALL these toppings out? During these moments I’ve thought "I need an oatmeal cookie. One that contains all these pieces balled up together so I can just toss them to my kids and still know I've given them a hearty breakfast.After multiple instances of wishing I had made oatmeal cookies and had a stash stored in the pantry and freezer I finally bit the bullet. Okay. I'll bake. Thankfully this didn't require a trip outside my house. I had everything in my kitchen...including the over-ripe bananas.Out comes the stand mixer and all the measuring cups. The kids pull up their cooking stools and we go to baking town.The kids add the over-ripe bananas and brown sugar. I add the freshly ground peanut butter from Market Street. The local Texas honey is squeezed out of the container in turns. And then I add the oatmeal. Ugh.Let me retract the earlier statement I did NOT have enough ingredients. There wasn't enough oatmeal which means 1) I could toss what we've mixed up or 2) just pop into the car and make a quick trip to the grocery store.To Market Street we go.The kids didn't mind because that meant they got a free cookie from the bakery and a piece of fruit from the kids’ club station in the produce department. They were happy. I grabbed the oatmeal and decided that these cookies would be eaten up in jiffy so I probably should just pick up more items to make another batch of cookies. I threw in a gallon of organic milk for good measure because...cookies and milk.This was the cherry on top for the little ones. More cookies meant they got to turn on the peanut butter contraption. Down the baking aisle we went and they each took turns turning on the grinder as it pumped out freshly ground unsalted peanut butter.Once home the cookie batter was completed with the newly purchased oatmeal. Then the batter was scooped into perfectly sized balls using an ice cream scoop. 20 minutes later I had 30+ cookies filled with oatmeal, peanut butter, bananas and honey ready to help me with the morning scramble. Breakfast Cookies Makes 30 cookies Author note: These cookies are very basic. Raisins, nuts and chocolate chips would be great additions. Additional salt sprinkled on top of the cookies is a nice finishing touch. These cookies are freezer friendly.   Ingredients: 1/4 c unsalted butter, melted 1/2 c brown sugar 4 over-ripe bananas 2 eggs 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 1/4 teaspoon baking soda 1/2 cup honey 1 cup peanut butter 6 cups rolled oats   Directions: 1) Heat the oven to 350 degrees. 2) In a large bowl cream the butter, sugar and bananas using a paddle attachment until the bananas are well mashed and all ingredients are well mixed. 3) Add the eggs, vanilla extract, salt and baking soda. Mix well. 4) Add the peanut butter and honey. Continue to mix. 5) Add the oats and mix until well incorporated. 6) With an ice cream scoop, scoop out the batter onto a lightly oiled baking sheet. 7) Bake for 22-25 minutes. Read More

Pumpkin Puffs

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Puff pastries may be one of my favorite breads. They are fluffy, buttery and crispy; a perfect standalone treat or if done right, a brilliant vessel with which to serve savory or sweet ingredients. Since it is October, and Market Street is celebrating all things pumpkin, why not combine pumpkin and puff pastries? More than likely this lovely combination will come in handy when the invitations to fall gatherings start arriving. Recently I wanted to bake something similar to pumpkin pie for a get together with my friends, but I didn't exactly want pie. It was a confusing craving to tackle. While wandering the aisles of Market Street to remedy this situation I found myself in the freezer section staring at all of the puff pastry options. I zeroed in on puff pastry shells. Not to be confused with a tart shell, this is in fact a puff pastry that when baked it pops up and the tops are removable to expose an empty interior. Eureka! Market Street had once again offered me exactly what my culinary heart desired. This little puff pastry shell was the perfect partner for my spin on pumpkin pie. Not only will it satisfy that pumpkin pie craving, but it will also fulfill my goal of being a bit of a pumpkin pie non-traditionalist. Another benefit of this darling of a treat, is that Pumpkin Puffs are quick to make (and make-ahead friendly). Pop the frozen puff pastry shells into the oven and meanwhile, heat up a spiced pumpkin filling. After about 15 minutes of cook time for both, they are ready to be removed from heat to cool. Now, the next step is as easy as pie. Fill the puff pastry with the pumpkin pie filling and top with whipped cream and cinnamon sugar. 20 minutes total and you’ve just won the prize for best pumpkin dessert of the season. Serve these Pumpkin Puffs warm, at room temperature or even chilled the next day. So go ahead and reply to the next fall celebration get-together. You’re bringing the pumpkin dessert that everyone is going to love. Pumpkin Puffs Serves 12   Author note: This recipe is easily halved if you’re making Pumpkin Puffs for a smaller crowd. Feel free to use store bought whipped cream and cinnamon sugar if time is limited.   Ingredients 2 15 ounce cans of pumpkin puree pinch of ground ginger pinch of nutmeg 1/4 teaspoon cloves 1/2 teaspoon kosher salt 1 teaspoon cinnamon 1 teaspoon vanilla extract 2 teaspoons half and half 1 tablespoon unsalted butter 1/2 cup sugar 3/4 cup brown sugar 2 boxes frozen puff pastry shells whipped cream (see below recipe) cinnamon sugar (see below for recipe)   Directions 1. Bake the puff pastries according to the directions on the back of the box. Once baked, remove from the oven and let cool on a wire rack for 5 minutes. 2. In a medium sauce pan combine the remaining ingredients and cook over medium-low heat for 15-20 minutes. Stir occasionally to prevent browning. 3. Spoon in the spiced pumpkin filling into the puff pastries. Top with whipped cream and cinnamon sugar. Serve warm, at room temperature or chilled the next day.   For the Whipped Cream Author note: This recipe is easily halved if you’re making Pumpkin Puffs for a smaller crowd. Feel free to use store bought whipped cream and cinnamon sugar if time is limited.   Ingredients 1 cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   Directions 1. Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes. 2. Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl. 3. With a whipping attachment, whip the cream mixture on medium until peaks form. 4. Place in an airtight container and keep in the fridge until ready to use.   For the Cinnamon Sugar Ingredients 3/4 cup sugar 1 1/4 teaspoon ground cinnamon 1 cinnamon stick (optional)   Directions 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

Thai Broccoli Rice

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Ricing veggies at home is as easy as, well, rice. Riced veggies (typically cauliflower, broccoli and sweet potato) are essentially vegetables that have been pulsed in a food processor and left small and "rice sized." Easy peasy. If you’re still wondering about the concept of riced vegetables let me expound. The beauty of the “riced” concept is it takes some not so lovable vegetables, like cauliflower and broccoli, and chops them until they are not so recognizable while still maintaining their nutritional value. Genius. Plus, it’s a different spin on how to eat your veggies and that’s always fun.There are a few approaches to making and using the riced vegetables: 1) Cut the vegetables into florets, place into the food processor and puree until it is broken into rice-like consistency. Serve raw.2) Repeat the above steps, however add an additional step, sauté for about 3-5 minutes with your favorite oils, spices and vegetables. Serve cooked.3) Cut the broccoli or cauliflower (or combination of the two) into florets, sauté on the stovetop and then puree in food processor until rice like consistency develops. Serve cooked. These three steps are just the very basics. Incorporating flavor is up to you. However just a bit of salt, fresh herbs, and your favorite oil can make these bites full of flavor. Here are a few other ideas to make the riced vegetable a staple in your kitchen: 1) Combine with favorite herbs, nuts and other chopped vegetables. Toss with olive oil and salt. Serve chilled or warm.2) Add soft cheese, like goat or feta, to the riced vegetables.3) Add a runny egg on top to make a warm bowl of riced veggies into a protein packed meal. To make this experience of ricing veggies at home even easier, let Market Street provide the cut veggies, like broccoli and cauliflower. One of my favorite riced vegetable dish is Thai Broccoli Rice. This recipe requires broccoli florets (that I pick up in the produce department already cut, washed and bagged) and shredded cabbage (which is also readily available near the broccoli). The only chopping I have to do is for fresh ginger, garlic, onion and serrano, all of which infuse the cooking oil with a punch of flavor for this recipe. A few dashes of fish and soy sauce from the international food aisle from Market Street and additional layers of flavor. Fresh cilantro, mint and lime juice finish off this easy meal with flavor and color. Start the new year off right with fresh ingredients and veggies from Market Street. Give them all a quick blitz in the food processor and let the new year bring a new spin on vegetables. Thai Broccoli Rice Serves 6 Author note: The level of heat is up to you. If you prefer a lot of heat, do not seed the serrano pepper. If you prefer a little bit of heat, remove a bit of the stem and seeds. Use a low sodium tamari, this will allow you to control the salt level a bit more.    Ingredients 8 cups broccoli florets 2 tablespoons canola oil 1/2 cup onion, diced 3 cloves garlic, chopped 2 tablespoons fresh ginger, chopped 1 serrano pepper, chopped 4 cups cabbage, shredded juice of 1 lime 8 basil leaves 1 cup cilantro, chopped 1 tablespoon fish sauce 2 tablespoons low sodium tamari (or low sodium soy sauce) 1/2 teaspoon of salt (optional)   Directions 1. In a food processor, puree the broccoli until a rice-like consistency develops. This may have to be done in two batches depending on the size of your food processor. 2. In a large flat bottomed skillet, add the oil, onion, garlic, ginger and serrano and cook over medium heat for 7 minutes. Stir occasionally. 3. Add the cabbage and coat with the infused oil. Cook for 4 minutes. 4. Add the riced broccoli and continue to cook for 3-4 minutes. Stir occasionally. 5. Add the fish sauce and soy sauce and cook for 1 minute. 6. Remove from the heat and add the basil, cilantro and lime juice. Stir well. Serve warm. Read More

Strawberry S’mores Tart

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  I live with three humans whose love language revolves around sweets... and even more specifically, chocolate. And it’s not just my immediate family that tends to feel loved when given a sweet treat, even my best friend is fueled by chocolate. I’ve come to accept this fate to shower favorites with chocolate love. For my love-inspired Valentine’s Day recipe I went with a dessert that my favorite people would appreciate. One particular sweetie I’ve always wanted to make at home is marshmallow fluff. It does seem a bit intimidating, but after a bit of research I realize that marshmallow fluff is in fact: 1. marshmallow crème. 2. easy to make. In order to create marshmallow crème just a few ingredients and a little bit of boiling and whipping time is needed. Corn syrup, water, sugar, egg whites, and vanilla extract is all that’s needed to make a delectably gooey marshmallow fluff. There are so few ingredients that I think it would be just an 8 minute pop in to Market Street to make this marshmallow crème dream come true. (OK if you bring the kids along it’ll probably be 15 minutes because there’s always a need to get a free cookie at the bakery and a free piece of fruit from the Kids Club produce stand in the produce department. Either way, you’re going to have a quick trip to a delightful grocery store.) Once home add about 20 minutes of work time and homemade marshmallow crème “fluff” will be yours. So why all this talk around marshmallow fluff? Well because it is the topper to a decadent Strawberry S’mores Tart that I plan to create for my loved ones on Valentine’s Day. The tart contains a graham cracker crust (I opted for a store bought crust) that’s filled with homemade chocolate ganache. Once the chocolate is chilled and hardened, the tart is topped with a layer of strawberry jam and homemade marshmallow crème “fluff”. It is a delightful treat that is rich, decadent and perfect for celebrating those you love to love on Valentine’s Day…. …especially those dears who fill their love tank with chocolate. Strawberry S’mores Tart Serves 8    Ingredients graham cracker pie crust chocolate ganache filling (recipe below) strawberry jam marshmallow crème “fluff” (recipe below)   Directions 1. Fill a graham cracker pie crust with the warm chocolate ganache. Place in the fridge and chill until the filling is hardened, about 2 to 3 hours. 2. Remove the tart from the fridge. Spread a generous amount of strawberry jam on top of the chocolate ganache almost covering the entire top of the tart. Leave a little bit of space between the jam and the top edge of the crust. 3. Spread a generous amount of marshmallow fluff on top of the jam. Serve chilled. for the chocolate ganache filling Ingredients 12 ounce unsweetened chocolate, broken into pieces 2 tablespoons unsalted butter, cut into 1/8ths pinch of salt 1 1/4 cup heavy cream 1/2 teaspoon vanilla extract   Directions 1. Place the chocolate, butter and salt into a large mixing bowl. Set aside. 2. Place the cream into a saucepan and bring to a boil over high heat. Immediately remove the cream from the heat and strain into the mixing bowl over the chocolate. 3. Stir until the chocolate and butter has melted and is smooth. Stir in the vanilla extract. Use as directed in recipe. (For the s’mores tart pour the chocolate ganache into a graham cracker pie crust. Place into the fridge and chill until hardened, about 2-3 hours).   for the marshmallow crème “fluff” Author note: This recipe requires a candy thermometer.   Ingredients 1 cup sugar 1 cup corn syrup 1/3 cup and 1 tablespoon water 4 egg whites 3/4 teaspoon cream of tartar 1 1/2 teaspoons vanilla extract   Directions 1. Combine the water, sugar and corn syrup into a sauce pan. Stir to combine. Cook over high until it reaches 240 degrees (about 15 minutes). Do not stir while the corn syrup mixture is cooking. 2. Meanwhile, with an electric mixer on high whip the egg whites and cream of tartar in a large stainless steel bowl until stiff peak forms, about 3-4 minutes. 3. Add the vanilla extract to the egg whites. 4. Once the corn syrup mixture has reached 240 degrees, remove it from the heat. Lower the mixer speed to low and slowly pour the corn syrup mixture into the egg white peaks. Once the syrup has been poured into the egg whites, increase the speed to medium high and continue to whip until the marshmallow crème is fluffy, about 7 to 8 minutes. 5. Let the marshmallow crème “fluff” cool. Place in airtight containers and store in the fridge up to two weeks. Read More

Grilled Pork Taco Bar

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  When cooking for a crowd I always take a few moments to consider the meal as a whole. I also ask myself a few questions: 1. How many people am I feeding? 2. What are my guests food preferences? 3. How can I fulfill everyone’s food cravings? 4. Will this meal make them content? 5. Will they want to try to make this at home? Welcoming others into my home is something I take seriously and am honored to do— that’s why I ask these questions. I want anyone who walks through my door to feel welcomed, loved, special and… well-fed. For my upcoming July 4th grilling menu I plan to grill Smithfield Marinated Pork Tenderloins in the form of kebabs to be used for a taco bar. The answers to those questions listed above for this 4th of July gathering would be: 1. I’m feeding a handful of people. 2. The food preferences are minimal (i.e. not very many picky eaters) with my guests. 3. There needs to be options to meet all the cravings—must have lots of taco toppings! 4. This meal will make them very happy and satisfied. 5. Absolutely yes! Anyone could totally make this at home especially with the ease and tastiness of Smithfield Marinated Pork Tenderloins. It all started when I noticed the Smithfield pork tenderloins at Market Street. These were not the average plain pork tenderloins. I noticed they were pre-marinated and there were several options. Applewood Smoked Bacon! Smoked Mesquite! Roasted Garlic and Herb! Hooooray! With Smithfield by my side, I know I can easily provide multiple options of deliciously marinated pork for my dinner guests. The variety of marinades are great which means everyone will be happy with the selection of the protein. Plus with a trusted friend like Smithfield I don’t have to worry about the outcome. I know the pork is going to be perfect. To make the grilling experience a little bit unique I opted to not just grill the pork tenderloin but to cube the tenderloin and place it on skewers with alternating vegetables. The vegetables on the kebabs will vary—red onion, asparagus and garlic or bell pepper, potato, and white onion, just to name a few combinations. This taco bar will include not only a variety of Smithfield marinated pork but also a variety of veggies. Guest can grab the skewers that have their favorite pork flavor and vegetable combination. There will also be corn tortillas, flour tortillas, salsa, guacamole, fresh onions, fresh cilantro, queso fresca and Mexican crema to finish off the tacos. Grilling with Smithfield and Market Street by my side makes for a happy and a much anticipated meal. Removing one of the most involved elements, creating several different marinades, allows me to be a more involved with the different vegetables and toppings for the tacos. Ultimately my dinner guests will feel welcomed, loved, happy and…well-fed. What a great find! Market Street and Smithfield are the perfect partners for this grilling season. Delicious fresh pork combined with quality fresh produce-- it makes my dinner-hosting grill-loving heart extremely happy. I know it will do the same for you.   Save big on the star of the show and download your digital coupon here for $3 off Smithfield Fresh Pork. Just search "Smithfield." Expires 7/10/18 Grilled Pork Taco Bar Serves 4-8 Author note: Smithfield offers a variety of marinated pork cuts and flavors that work wonderfully for this recipe. I prefer to choose 2-3 different marinated pork tenderloins to provide a variety of flavors for this meal. The marinated pork options are: roasted garlic and herb, slow smoked mesquite, applewood bacon and sweet teriyaki. Remember, the amount of vegetables used is dependent upon how many people you plan to serve and how many kebabs you plan to make. I’ve listed the vegetables that I like to use in ingredient list below. Have fun with the toppings for the tacos too! The more options there are, the more taco varieties that can be created.   Smithfield Marinated Pork Loin Filet or Tenderloin, cut into bite-sized pieces yellow onion, cut into bite-sized pieces red onion, cut into bite-sized pieces asparagus, tough ends removed and remaining pieces quartered yellow squash, cut into bite-sized pieces bell peppers, seeded and cut into large chunks small golden potatoes, halved or quartered garlic cloves, peeled flour tortillas corn tortillas salsa, for topping guacamole, for topping queso fresca, for topping Mexican crema, for topping yellow onions, diced, for topping chopped fresh cilantro, for topping   1) Heat the grill to 350-400 degrees. 2) Assemble the kebabs. I prefer four pieces of meat per kebab with two to three veggie combinations. For example: onion, asparagus, pork, bell pepper. 3) Place the kebabs on the grill. Cook for 6-7 minutes per side, or until the pork reaches 140 degrees. 4) Remove the kebabs and place on a rimmed baking sheet. Cover with foil and let rest for 10 minutes. 5) Heat up the tortillas in a skillet, microwave or oven. 6) Serve the kebabs with the tortillas and an assortment of toppings. Read More

Nacho Party

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There’s an impending large crowd to feed on Super Bowl Sunday and they are coming to your home expecting food and fun. The amount of time available to prepare dinner is limited so not only does the meal need to be easily prepared and make-ahead friendly, but it also needs to be delicious. Within this hungry football crowd are sleeping food dragons. These are the difficult eaters—smug ‘foodies’ or an adult with a picky palate. May I suggest a nacho bar? A “Nacho Night” get-together is a winner for all, regardless of the team you root for. For the host, it is easy to plan and prepare. Meats and sauces can be made ahead, or even purchased from Market Street the night before and gently reheated before service. Clean-up is a cinch (disposable foil pie pans for all!). Toppings can be chopped and refrigerated a few hours before everyone arrives. You’ll be casually sipping on a margarita when everyone arrives…and silently laughing. You’re actually making them do the cooking. And they’ll love you for it. It’s a win for the guests because they are pleasantly surprised. Conversations become livelier as the diners dive into the nacho building process. There’s food options for the pickiest eaters. But the overarching point of a nacho bar is that it’s tasty, memorable fun. You’ll be adding a memory to their food story and that’s awesome. When people come knocking at your door ready for kick-off, you’ll be ready to score big with your fans. Offer up chips, a selection of toppings and lots of cheese. It’s nacho night in America! Here’s a brief game plan to follow for the nacho building: Chips- make sure the tortilla chip is thick, not thin. Also, open the tortilla chip bag at the bottom instead of at the top. This allows all the small chips to be on the bottom of the nacho pile instead of on top. Market Street provides an abundant selection of tortilla chips that are perfect for nachos. It ranges from Tia Rosa to Xochitl to Market Street's very own, house-made seasoned deli chips (that make my heart skip a beat). Cheese- Goopy “queso” is not invited to this nacho party. This makes the chips soggy and undesirable. Use a neutral blend of shredded cheese (Monterey Jack is a good option). Be very generous when adding the cheese. If your nachos are based on a theme (like Greek or Italian) use a meltable cheese that compliments the other ingredients. Meat- offer a variety of meats or just stick to one. Market Street’s premade rotisserie chicken is perfect for nachos. Shred and then season with a bit of salt and lime juice—it’s an easy way to add flavor. BBQ brisket is also another excellent option. Layers- When building the nachos, think lasagna: chips, meat, cheese and repeat. I generally go with two layers, you may want more. Simplicity- Keep it simple on what initially goes on the chips and into the oven. Meat and cheese is all that’s needed at first (add beans and diced onions at the most). Leave the rest of the show up to your party guests and the toppings you put on your nacho bar. Toppings- This is where the fun begins and Market Street’s deli and premade sections are the perfect place to grab a few goodies. Go BIG when it comes to nacho toppings, here are a few suggestions. raw onions: white, red, green. crumbly cheeses: blue cheese, feta, goat cheese. greens: cilantro, parsley, chopped romaine lettuce. sauces: buffalo sauce, ranch dressing, pesto, tzatziki. vegetables: pico de gallo (also available in the Market Street ready to eat section), radishes, cabbage, bell peppers, jalapeños. beans (canned and drained): black, pinto, cannellini. Or if you prefer to skip the nacho bar and stick with pre-made nacho options, try these recipes for Buffalo Chicken Nachos or Chicken Pesto Nachos. Happy Nacho-ing! Buffalo Chicken Nachos Author note: This recipe is a non-recipe. The ingredients are listed; however, the amount of chicken, chips, cheese and toppings is really up to you. The buffalo sauce is adapted from Alton Brown's Buffalo Wing Sauce. Feel free to use store bought buffalo sauce and ranch dip if time is limited. For the nachos:  Ingredients:  canola spray thick tortilla chips roasted chicken, shredded Lucerne shredded three-cheese blend cheese For the toppings: red onion, diced radishes, thinly sliced fresh cilantro leaves, lightly chopped buffalo sauce (see recipe below) buttermilk ranch sour cream drizzle (see recipe below)   Directions:  1) Heat the oven to 350 degrees. 2) Line a large baking sheet with foil and spray with canola oil. 3) Make 1 even layer of chips on the baking sheet and top with chicken. Then add a generous amount of cheese (and I mean a lot of cheese). Repeat this step one more time (think lasagna). 4) Place the nachos in the oven and cook for 10 to 15 minutes or until the cheese is nicely melted and slightly browned. 5) Remove from the oven and top (to your liking) with the red onions, radishes, cilantro, buffalo sauce and sour cream drizzle.   For the buttermilk ranch sour cream drizzle: Ingredients: 1/2 cup buttermilk ranch dip (see below) water   Directions:  1) In a small bowl, add the buttermilk ranch dip and water (1 tablespoon of water at a time) until the dip is a nice, drizzly consistency. For the Buttermilk Ranch Dip: Author note: This recipe is adapted from Food52’s Basil Buttermilk Ranch Dressing. If you plan to serve this with salty chips, decrease the salt content to 1 teaspoon to 3/4 teaspoon. 1 cup sour cream ¾ cup buttermilk 2 tablespoons chives, finely chopped 2 tablespoons parsley, finely chopped 2 tablespoons shallot, finely chopped 2 tablespoons garlic (about 3 cloves), chopped ¼ teaspoon paprika 1 teaspoon kosher salt zest of ½ lemon   Ingredients:  1.Combine all ingredients into a bowl and stir well to combine.   For the buffalo sauce: Author note: If you love buffalo sauce, like I do, double the recipe. Ingredients: 3 tablespoons unsalted butter 2 garlic cloves, finely chopped 1/2 cup hot sauce (such as Texas Pete or Cholula) 1/2 teaspoon kosher salt   Directions: 1) In a small bowl, melt the butter in the microwave. 2) While the butter is still very hot, add the garlic, hot sauce and salt. Stir well to combine.   Chicken Pesto Nachos Author Note: Nachos are a personal creation, preferences for meat, cheese and toppings differ from person to person. Because of that this recipe has no measurements for the ingredients, it is a non-recipe. Be prepared to be addicted. After I make a batch, I’m already planning when to make them next. Keep in mind when making these, the more cheese the better. Store bought pesto also works if time is limited.   Ingredients: tortilla chips roasted chicken, shredded or diced mozzarella cheese goat cheese basil arugula pesto (for recipe, see below) tomato and red bell pepper salad (for recipe, see below) crème fraiche drizzle (for recipe, see below)   Directions: 1) Set the oven to 350 degrees and spray a rimmed baking sheet with canola spray. 2) Place one layer of tortilla chips, (evenly distributed and not a jumbled mess) onto the baking sheet. Top with a hearty sprinkling of mozzarella. 3) Top the mozzarella with 1/2 the chicken and then place chunks of goat cheese evenly over the top. 4) Continue steps 2-3 one more time. 5) Finish the nachos with a final sprinkling of mozzarella. Place the nachos into the oven and bake for about 15 minutes, or until the cheese is bubbly and slightly browned. 6) Before serving top the nachos with the tomato red bell pepper salad, spoonfuls of pesto and drizzles of creme fraiche.   Basil and Arugula Pesto Ingredients: 2 cups basil 1 cup arugula 1/3 cup pine nuts 3/4 cup finely grated fresh parmesan 2 garlic cloves, chopped 1/3 cup pine nuts juice of half a lemon 1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil   Directions: 1) Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth. 2) While the pesto is still being pureed, pour the olive oil into the mixture in a steady stream. 3) Remove from the food processor and store in an airtight container.   Tomato and Red Bell Pepper Salad Ingredients: 1 cup red bell pepper, seeded and diced 1 cup tomatoes, diced 1/4 cup shallot, finely diced 2 tablespoon parsley, finely chopped 2 tablespoons basil, finely chopped 1/2 teaspoon kosher salt 1 teaspoon extra-virgin olive oil   Directions: 1) Place all ingredients into a small bowl, stir to combine.   Crème Fraiche Drizzle Ingredients: 2 tablespoons crème fraiche 1 tablespoon water   Directions: 1) Combine the two ingredients into a small bowl. Mix well. Read More

A Pleasant Little Grilling Menu

A Pleasant Little Rotisserie Chicken Menu

Coffee Cake Muffins

Shortbread Cookies with Cherry Jam Buttercream Frosting

Breakfast Cookies

Pumpkin Puffs

Thai Broccoli Rice

Strawberry S’mores Tart

Grilled Pork Taco Bar

Nacho Party

10 Information Results For xbox one fc points cheap Visit Buyfc26coins.com for latest FC 26 coins news..b92Q

A Pleasant Little Grilling Menu

A Pleasant Little Rotisserie Chicken Menu

Coffee Cake Muffins

Shortbread Cookies with Cherry Jam Buttercream Frosting

Breakfast Cookies

Pumpkin Puffs

Thai Broccoli Rice

Strawberry S’mores Tart

Grilled Pork Taco Bar

Nacho Party

Company Information

Guest Services

Resources