Market Street

71 - 80 of 94 results

Grilled Avocado with Fruit Salsa

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

Wednesday, January 27, 2016 9:30:00 AM

As most of you know by now, our dietitians are helping you Color your Basket. January is all about green foods, and we can’t leave out the ever-popular avocado. This delicious fruit is a powerhouse of nutrition and can be used in so many unique ways! Avocados are a great source of the heart-healthy monounsaturated fats and are high in potassium and Vitamin C. Vitamin C …
» Read More
Strawberry Basil Grilled Cheese with Red Pepper Jelly

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket White, Color Your Basket Brown

Wednesday, April 6, 2016 9:30:00 AM

The dietitians at Market Street have been moving through the color wheel this year, and we’re continuing on with white and brown foods in April. People typically consider these boring and drab colors, especially when it comes to food. This could not be farther from the truth--white and brown foods have great health benefits! For example, they contain flavonoids and …
» Read More
One Bowl Healthy Carrot Banana Muffins

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Orange, weight management

Wednesday, May 4, 2016 9:30:00 AM

One of the most common comments we dietitians hear from people is that they never, or rarely, eat breakfast. Some say they just don’t have time. Others tell us that they get hungry by noon when they eat breakfast in the morning. But that is exactly what is supposed to happen! Breakfast is just that: it breaks the fast! You more than likely have not eaten since the …
» 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
Bagel Quiche

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

Wednesday, July 20, 2016 9:30:00 AM

Looking for a new healthy and delicious breakfast idea? This Bagel Quiche recipe is packed with nutrition and is the perfect way to start your day off right! Plus, if you have diabetes, you know it is important to eat a variety of foods that contain the right amounts of carbohydrates, protein, healthy fats, vitamins, and minerals. This recipe will help you incorporate …
» Read More
Dietitian Spotlight: Cauliflower Fried Rice

Tags: market street, Market Street Registered Dietitians, weight management, Color Your Basket

Friday, December 9, 2016 4:30:00 PM

Pineapple Paleo Cauliflower Fried Rice is a quick, easy and healthy recipe that you can have on the table in about 15 minutes. This new spin on fried rice makes it easy to watch your weight this holiday season.

Cauliflower fried rice trades out the traditional white rice for riced cauliflower, which adds an extra serving of veggies as well as a nutritional boost. Using riced …
» Read More
Arugula Salad

Tags: market street, APLK, Salad

Friday, January 27, 2017 5:28:00 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.

Do you arugula?

If you don't, I hope I convince you to.

It's crunchy, aromatic, slightly spicy and is perfect to eat in salads, warmed in pastas and even chopped as a garnish. It's the green I love most.

Every single week, I grab a …
» Read More
Sheet Pan Gochujang Chicken and Broccoli

Tags: A Pleasant Little Kitchen

Monday, May 21, 2018 11:15:00 AM

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

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

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

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

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

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

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

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

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

Tags: market street, APLK, Rancher's Reserve, Memorial Day

Wednesday, May 24, 2017 5:11:00 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.

Part of the beauty of smoking a brisket is the amount of leftovers available to use in following meals-- and I'm not just talking about leftovers for a few chopped brisket sandwiches.There is a world of recipes to make from this one …
» Read More

10 Information Results For thanksgiving meal

Grilled Avocado with Fruit Salsa

As most of you know by now, our dietitians are helping you Color your Basket. January is all about green foods, and we can’t leave out the ever-popular avocado. This delicious fruit is a powerhouse of nutrition and can be used in so many unique ways! Avocados are a great source of the heart-healthy monounsaturated fats and are high in potassium and Vitamin C. Vitamin C helps build up your immune system to help fight off infections and sickness which is especially important during cold and flu season! With heart disease being the leading cause of death in the United States, there has been a huge effort to promote a heart healthy diet. As previously mentioned, avocados are full of the heart healthy fats, but they are also very low in the dangerous saturated fats. Evidence shows that replacing foods filled with these fats with avocados has heart-healthy benefits through lowering LDL (bad) cholesterol levels. Also, avocados are naturally cholesterol and sodium free. This combination is a mega win nutritionally and for people looking to follow a heart healthy diet. Apart from being nutritionally good for you, avocados are also delicious and can be used in many unique ways. We personally love to create a delicious dip for vegetables or a whole grain chip. You can even get creative with avocados and try stuffing them with chicken, salsa, and cheese and then grilling them. Especially during the big game this year, this is a great way to enjoy snacking without sacrificing a ton of calories. If you’re looking for a sweeter version, try stuffing the avocado with a fruit salsa. This pumps up the antioxidant power of any meal! However you decide to eat your avocados, you can count on these to help protect you from heart disease. The more creative you are with it, the better!   Grilled Avocado with Fruit Salsa Yield: 4 servings Ingredients: 4 firm ripe fresh avocados ¼ cup olive oil ¼ cup honey 1 medium mango, peeled, pitted, and cut into ½ inch cubes ½ lb. strawberries, cut into ½ inch cubes 1 tbsp. balsamic vinegar 1/3 cup orange juice 2 Tbsp. lemon juice   Instructions 1) Preheat the barbecue to medium-high (300-400 degrees F), making sure the grill is well oiled 2) Slice the avocados in half lengthwise and carefully remove the seeds. In a small bowl, mix together the honey and olive oil. Brush the exposed flesh with the honey and olive oil mixtures, cover with plastic wrap and set aside in a cool place. 3) In a medium bowl, combine the mango, strawberries, vinegar, orange juice, and lemon juice. Let sit for at least 20 minutes, stirring occasionally, so the flavors can blend. 4) Grill the avocados, skin side down, for 2 to 3 minutes, or until the skin begins to lightly char and take on grill marks. Brush the flesh side of the avocados again with the honey-oil mixture and place them flesh side down on the grill for 2 to 3 minutes. 5) With a spatula, carefully remove the avocados from the grill and place them on beds of lettuce on warm serving plates, 2 halves per person. Fill the seed cavity of each avocado half with the mango-strawberry salsa. Serve with spoons to scoop out the avocado flesh and salsa. Read More

Strawberry Basil Grilled Cheese with Red Pepper Jelly

  The dietitians at Market Street have been moving through the color wheel this year, and we’re continuing on with white and brown foods in April. People typically consider these boring and drab colors, especially when it comes to food. This could not be farther from the truth--white and brown foods have great health benefits! For example, they contain flavonoids and are high in fiber. This recipe for Strawberry Basil Grilled Cheese with Red Pepper Jelly is the perfect combination of white and brown foods.    What’s better than a grilled cheese?! It’s simplicity and speediness is hard to beat. The crunchy, golden brown sides and warm, gooey cheese beckon even those with the best of resolve. But with an average sandwich containing close to 500 calories and 10 grams of saturated fat, it doesn’t make sense for those watching their waistline. With a few tweaks, enjoying a grilled cheese is still entirely possible. Here are some of the best ways to include grilled cheese without the post grilled guilt.   Include loads of flavor: It keeps your taste buds distracted. With sweet and spicy red pepper jelly or honey, juicy strawberries, fresh basil and peppery arugula your mouth will not miss that extra bit of cheese.   Include a variety of textures: from the chewy bread, soft cheese, smooth jelly and crunchy greens every bite will be an adventure. TIP: to avoid “frying” your grilled cheese in a pan of butter, use a panini press or place another pan on top of your grilled cheese to get that satisfying crunch without the extra calories.   Include a rainbow of colors: You’ve heard it before, we eat with our eyes. This month our goal is to help you Color your Basket white and brown. We’ve got that covered with the goat cheese and bread but adding a few pops of color can take a monochromatic meal and make it kaleidoscopic.   This gourmet grilled cheese meets all the criteria. Here’s to a delicious, colorful and figure friendly sandwich.    Strawberry Basil Grilled Cheese with Red Pepper Jelly Ingredients: Yield: 3 sandwiches   1 (4-oz) goat cheese, feta cheese or queso fresco, softened 6 whole grain bread slices 4 ½ teaspoons red pepper jelly or honey ¾ cup sliced fresh strawberries 15 large fresh basil leaves 1 1/2 cups fresh watercress, arugula or spinach Salt and pepper to taste   Directions 1)Spread goat cheese (or cheese of choice) on 1 side of 3 bread slices. 2)Spread pepper jelly (or honey) on 1 side of remaining bread slices; layer with strawberries, basil leaves, and watercress. 3) Sprinkle with salt and pepper to taste. 4) Top with remaining bread, goat cheese sides down.  5) Cook sandwiches in a large, lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side or until golden brown.   Read More

One Bowl Healthy Carrot Banana Muffins

One of the most common comments we dietitians hear from people is that they never, or rarely, eat breakfast. Some say they just don’t have time.  Others tell us that they get hungry by noon when they eat breakfast in the morning.  But that is exactly what is supposed to happen!  Breakfast is just that: it breaks the fast!  You more than likely have not eaten since the night before.  This means you have probably gone without food for 8-12 hours.  But, your body is made to get you through that time.   Much of that time was resting while you slept.  Your metabolism slows down during that time since your activity also slows.  But, when you get up in the morning and you start moving around, your metabolism should start moving faster again and needs energy to do so.  However, by skipping a meal, your body thinks you are not able to replenish with food.  So, your natural response is to slow down the metabolism in order for your body to still do the things you demand of it in the morning.  Skipping breakfast can often work against us in a quest to lose weight!  Those who do eat breakfast often lose weight faster and/or are able to maintain a healthy weight! Now let’s tackle that other comment we hear:  there is no time for breakfast.   Keeping ready-to-go items on hand is a great way to have a breakfast prepared for those hectic mornings!  These muffins are a great example of something you can make ahead of time.  Plus they are full of great nutrition!  Most people will associate carrots with good eye health.  And that is true, they do help promote vision.  But they also can help promote skin health, prevent cancer and decrease your risk of heart disease!  Good thing they also taste good! This is  an easy way to sneak in more veggies for those who may not be so enthusiastic about eating veggies…it will be our little secret!     One Bowl Healthy Carrot Banana Muffins Ingredients: 1 ripe banana, mashed 1/4 cup unsweetened applesauce 1 cup shredded carrots 1/2 cup unsweetened shredded coconut 1/2 cup milk 1/2 cup brown sugar 1 tsp salt 1 1/2 tsp baking soda 1 tsp cinnamon 1 1/4 cup whole wheat flour  1/2 cup chopped walnuts 1/2 cup dark (or semi sweet if you prefer) chocolate chips or raisins   Directions 1) Preheat your oven to 350 degrees F. Prepare a 12-cup regular muffin tin with nonstick spray or paper liners. Set aside. 2) In a medium mixing bowl, combine the banana, applesauce, carrots, coconut and almond milk. Add the brown sugar and stir to combine. Add the salt, baking soda, cinnamon and flour and stir until just combined -- avoid over stirring to ensure your muffins are light and fluffy. Stir in the waluts and chocolate chips or raisins. 3) Fill each muffin cup ⅔ full. You'll have about ⅓ of the batter left over -- for an additional 6 muffins. Bake the first 12 for about 22 minutes, until a toothpick inserted in the center comes out clean. Remove to a cooling rack and spray half of the tin again with nonstick spray or line with paper liners. Fill with the remaining batter and bake.  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

Bagel Quiche

Looking for a new healthy and delicious breakfast idea? This Bagel Quiche recipe is packed with nutrition and is the perfect way to start your day off right! Plus, if you have diabetes, you know it is important to eat a variety of foods that contain the right amounts of carbohydrates, protein, healthy fats, vitamins, and minerals. This recipe will help you incorporate these into your first meal of the day so you can start your day off right. Eggs have a negligible amount of carbohydrates and approximately 6 grams of protein, making them a diabetes-friendly food and an inexpensive source of high quality protein. They are also nutrient dense and have varying amounts of 14 essential nutrients including choline and vitamin D. Choline has been shown to be essential for optimal brain development, and vitamin D is needed for bone growth and bone remodeling, among many other functions. The egg whites are also rich sources of selenium, vitamin B6, vitamin B12, zinc, iron, and copper, while the egg yolks are the source of dietary cholesterol and fat soluble vitamins A, D, E and K. Adding cheese to your bagel quiche will aid in helping you to receive even more nutrients, like calcium, which is often lacking in American diets. The high quality protein in cheese also provides the body with essential building blocks for strong muscles. Other vital nutrients found in cheese include phosphorus, zinc, vitamin A and vitamin B12. Make sure to add some of your favorite chopped vegetables to this delicious recipe to receive even more health benefits. Bell pepper, tomatoes and even broccoli would make great low-calorie additions to your bagel quiche. This recipe will quickly become one of your favorites.   Bagel Quiche Ingredients: 1 bagel (any flavor that would go well w/ egg) 2 to 3 large eggs desired fillings (such as cheese and chopped vegetables) Cooking spray   Directions 1) Preheat oven to 375 degrees F. Spray a piece of foil with nonstick spray. 2) Slice the very bottom of the bagel off nice and evenly. Set aside to eat, turn into breadcrumbs. 3) Carefully hollow out the bread inside of the cut bagel using your fingers to pull the bread away from the crust of the bagel (turn into breadcrumbs). Set the bagel, cut-side-up on the foil. 4) Whisk 2 eggs and pour them into the hollowed out bagel. Place desired filling choices into the egg. If the egg and filling does not fill the bagel completely, you can add another whisked egg on top. 5) Wrap the bagel up the sides with the foil, but keep the top open to the heat of the oven. Bake 20 to 30 minutes, or until the egg is completely set. Timing will depend on how many eggs used and how large the bagel is. Serve immediately. Read More

Dietitian Spotlight: Cauliflower Fried Rice

Pineapple Paleo Cauliflower Fried Rice is a quick, easy and healthy recipe that you can have on the table in about 15 minutes. This new spin on fried rice makes it easy to watch your weight this holiday season. Cauliflower fried rice trades out the traditional white rice for riced cauliflower, which adds an extra serving of veggies as well as a nutritional boost. Using riced cauliflower to replace grains in recipes has become more popular and it is a great way to decrease calories while increasing nutrition. In addition to cutting calories, the cauliflower and variety of other vegetables are good sources of fiber which can help keep you feeling full longer, both of which aid in managing weight. With the addition of pineapple, peas, carrots and green onion, you have a very colorful meal that is perfect for this month’s Color Your Basket Rainbow. Adding a variety of fruits and vegetables to your meals is a great way to add fiber and a variety of vitamins and minerals, as each food has its own unique set of nutrients. This recipe is also Paleo friendly, meaning it is dairy free and grain free. If you are looking for a quick and simple intro to Paleo that is friendly to your waistline, then try this recipe below.      Pineapple Paleo Cauliflower Fried Rice GF, Dairy Free, vegetarian option Yields: 3 Prep time: 5 min Cook time: 10 min   Ingredients One small head of cauliflower 1 cup frozen peas and carrots mix 2 eggs, beaten 2 tbsp sesame oil 2 garlic cloves (chopped) 3 tbsp tamari sauce (gluten free) 1/2 cup pineapple (diced). Keep a tbsp or two of juice for later. 2/3 cup chopped green onion red pepper flakes 3 oz gluten free spicy or sweet jerky (beef, turkey, or bison), chopped - optional Black pepper/sea salt to taste   Instructions 1) For the cauliflower rice, just chop into sections with knife first then pulse in food processor or blender a few times until "riced" texture forms. Pulse for 1 or 2 seconds each time. 2) In a small bowl, beat your eggs and set aside. 3) Next heat a medium skillet or wok on medium high heat and add in your cauliflower rice, peas/carrots, sesame oil, eggs, and garlic. Stir around for a 2-3 minutes until coated. 4) Add in your tamari sauce, pineapple, and jerky (if using). Stir fry for another 2 minutes then add your onion last. Place on medium to medium high heat until everything is coated and hot. Add in a few tbsp of pineapple juice if you want it more sweet. 5) Mix again then plate or place in serving bowl. Iif there is any sesame/tamari/pineapple juice left in the skillet or wok, then pour that on top of your bowl before serving. 6) Top with crushed red pepper and black pepper/sea salt to taste if desired.   Calories: 335 Total Fat: 20g (5g saturated) Cholesterol: 140mg Sodium: 700 mg Total Carbs: 22g Fiber: 6g Sugars: 11g Protein: 19g   Contributor: Marian Browning, Texas Woman’s University Dietetic Intern. Marian is working to complete a Dietetic Internship and M.S. in Nutrition, in pursuit of becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Marian enjoys trying new recipes as well as cooking family favorites to share with others. Read More

Arugula Salad

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Do you arugula? If you don't, I hope I convince you to. It's crunchy, aromatic, slightly spicy and is perfect to eat in salads, warmed in pastas and even chopped as a garnish. It's the green I love most. Every single week, I grab a bag from the produce section and keep it in my fridge. This tasty green is a pleasant little pantry staple. Shallots, lemons, cheese, olive oil and balsamic vinegar are also kitchen essentials. It's these basic ingredients that help make meals on the fly doable. That's how one of my most favorite go-to side dishes was created...on the fly. Arugula Salad. The ingredients are nothing fancy, but are always in my pantry. And when combined they turn into "I can't stop eating this" salad. arugula chopped shallots grated parmesan fresh lemon juice olive oil balsamic vinegar kosher salt Toss and serve. If I'm in the mood to add more veggies(and they're readily available), I'll add cucumbers, tomatoes and pine nuts. However, these additions are not necessary. This recipe makes my heart skip a beat because there's little effort for huge reward. The arugula is prewashed, the cheese is already grated and the shallot is the only item needed to be chopped. Didn't pick up pre-grated cheese at Market Street this week? That's okay. It will only take a few minutes to grate your own. No shallot? An onion will work just as well. Run out of balsamic vinegar? No problem. Skip this step or use a red wine vinegar instead. If you prefer spinach over arugula, use it! Folks, this salad is versatile. The purpose of this salad is to remind you that a quick side dish can be delicious AND full of quality ingredients. It doesn't have to be frozen or from a box. Before you head to the store this week make a quick inventory of your kitchen. Is there a green in your fridge? Do you have a versatile vinegar and olive oil? Is there at least two onions and two lemons? Is there quality cheese? If not, add it to your list. When you walk the aisles of the store enjoy the delicious variety of the oils and vinegars, the colors of the produce section and the sea of cheese options. Grab a sample or two as well, there's always something tasty to try at Market Street... and they're always happy to share! So let me rephrase that first question. Do you keep a stocked pantry? You should, and make sure you include arugula.   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

Sheet Pan Gochujang Chicken and Broccoli

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

Hatch Pork Chili

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

Brisket Stroganoff

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Part of the beauty of smoking a brisket is the amount of leftovers available to use in following meals-- and I'm not just talking about leftovers for a few chopped brisket sandwiches.There is a world of recipes to make from this one smoked cut of beef and they’re all tantalizing. Off the top of my head these meals come to mind: Chopped Brisket OmeletsBrisket Arugula Salad with BBQ drizzleBrisket TacosBrisket EnchiladasBrisket Mac and CheeseBrisket NachosOpen Faced Brisket Sandwich with a Runny EggBrisket MigasBurnt End Cheese FriesBetter than a sandwich, am I right? The list seems endless. Recently, however, there is one brisket recipe I find myself making every time Randy, A Pleasant Little Kitchen's master griller, fires up the smoker. Brisket Stroganoff. It is play off the traditional Russian comfort food, beef stroganoff and, in my mind, is a perfect way to use leftovers. It utilizes about 2 1/2 cups of smoked brisket and the remaining ingredients are always stocked in my pantry. Did I mention it’s a quick fix? Onions and garlic sautéed in butter. Tomato paste browned and then deglazed with chianti and organic chicken stock. Sour cream and chopped brisket. Stir and serve over egg noodles (or your favorite pasta). Four steps and about 30 minutes later a delicious flavor packed meal is ready to be devoured… and loved. It’s perfect for a weeknight meal following a fun-filled weekend of grilling. To make brisket stroganoff, smoked brisket (recipe at the bottom) is needed. While it’s easy to pop into your favorite smoke house and  pick up some chopped smoked brisket, wouldn’t it be more fun to make it at home? If this makes you hesitate, let me reassure you. Smoking meat is doable. Abandon the fear of backyard smoking. Embrace slow cooking over low flames and approach this Memorial Day weekend with smoking confidence. Here's a breakdown of getting prepped and educated in smoking: If you prefer more crust on brisket, use your favorite grill rub to coat the brisket before smoking. Market Street has an excellent selection of premixed grill rubs if making your own doesn’t sound appealing. A meat thermometer will help guarantee the brisket does not get over cooked. Remember, quality meat makes a difference in the outcome of a smoked brisket. Pop by Market Street and pick up Rancher’s Reserve USDA Choice and Angus beef brisket. It’s the type of quality meat you want for grilling season. Once the brisket reaches 195 degrees, use a wooden skewer to check for doneness. The skewer should slide in and out of the meat with ease. I prefer to use oak as the smoking wood. It is good to periodically check the smoker to make sure it maintains heat properly. There are fancy gadgets that will allow you to monitor the meat temperature via smart phone. When you remove the brisket from the heat, you can wrap it in foil and store in a cooler for up to 3 hours before serving. Blow up the kiddie pool this weekend, grab some chilled beverages and pick up a Rancher's Reserve brisket at Market Street. In the days following you will be reminded of the perfect outdoor grilling weekend with all leftovers available to use. Get creative, but start with brisket stroganoff to get the leftover smoked brisket ball rolling.   Brisket Stroganoff Serves 5-7 Author note: Before cooking, set out the sour cream to bring to room temperature. This helps to keep the sour cream from curdling once it hits the warm sauce.   Ingredients 2 tablespoons unsalted butter 1 cup onion, diced 2 garlic cloves, chopped 1 1/4 teaspoon kosher salt 2 tablespoons tomato paste 2 tablespoons worcestershire sauce 1 1/2 cups Chianti 2 1/2 cups chopped smoked brisket 3/4 cup sour cream (room temperature)  Instructions 1. cooked egg noodles (or your favorite pasta) 2. fresh parsley, chopped (for topping) 3. In a large pan, melt the butter over medium heat. 4. Add the onions and garlic. Cook over medium heat, until softened, about 4 minutes. Smoked Brisket Recipe Author note: If you prefer more crust on brisket, use your favorite grill rub to coat the brisket before smoking. A meat thermometer will help guarantee the brisket does not get over cooked. Remember, quality meat makes a difference in the outcome of a smoked brisket. Once the brisket reaches 195 degrees, use a wooden skewer to check for doneness. The skewer should slide in and out of the meat with ease. I prefer to use oak as the smoking wood. It is good to periodically check the smoker to make sure it maintains heat properly. There are fancy gadgets that will allow you to monitor the meat temperature via smart phone. When you remove the brisket from the heat, you can wrap it in foil and store in a cooler for up to 3 hours before serving.   Ingredients 4 pounds trimmed brisket flat  7 teaspoons salt 4 teaspoons pepper   Instructions 1. Evenly coat the brisket with the salt and pepper combination. 2. Prepare grill or smoker for 225 degrees. Once it reaches 225 degrees allow the grill to maintain this heat for at least 30 minutes before beginning. Adjust as necessary to keep the temperature between 225 and 250. 3. Insert the meat thermometer into the brisket. Place brisket on the grill. 4. Smoking time is about 10 1/2 hours, but once the internal temperature reaches 195 degree, probe for doneness. If the meat is still ‘tight’, wait another 15 minutes and probe again. Read More

Grilled Avocado with Fruit Salsa

Strawberry Basil Grilled Cheese with Red Pepper Jelly

One Bowl Healthy Carrot Banana Muffins

Corn Frittata

Bagel Quiche

Dietitian Spotlight: Cauliflower Fried Rice

Arugula Salad

Sheet Pan Gochujang Chicken and Broccoli

Hatch Pork Chili

Brisket Stroganoff

10 Information Results For thanksgiving meal

Grilled Avocado with Fruit Salsa

Strawberry Basil Grilled Cheese with Red Pepper Jelly

One Bowl Healthy Carrot Banana Muffins

Corn Frittata

Bagel Quiche

Dietitian Spotlight: Cauliflower Fried Rice

Arugula Salad

Sheet Pan Gochujang Chicken and Broccoli

Hatch Pork Chili

Brisket Stroganoff

Company Information

Guest Services

Resources