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Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Tags: A Pleasant Little Kitchen

Monday, September 18, 2017 3:17:00 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.

Confession: I regularly feed my children sweet potatoes and never eat them myself.

gasp

I know. Making children eat vegetables that you won’t eat yourself seems a bit…dishonest? tricky? not right? Well I do this frequently when it comes …
» Read More
Salty Spicy Roasted Pumpkin Seeds

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

Friday, October 20, 2017 1:15:00 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.

If you grew up carving pumpkins during October, there is likely a pumpkin seed memory that goes along with this hallowed activity.

My father was proficient at creating the perfect jack o lantern. He and my sisters and I would gather on …
» 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
Shrimp Tostada

Tags: A Pleasant Little Kitchen

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

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

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

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

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

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

Thursday, August 9, 2018 4:10:00 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 time to slide into August with one of the tastiest Hatch chile bites there ever was.

Hatch Green Chile Meatball Sliders with Sriracha Coleslaw is the perfect vessel to deliver delicious Hatch chile flavor. Between two toasted golden …
» Read More

5 Information Results For stubbs texas butter

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Confession: I regularly feed my children sweet potatoes and never eat them myself. gasp I know. Making children eat vegetables that you won’t eat yourself seems a bit…dishonest? tricky? not right? Well I do this frequently when it comes to sweet potatoes, because…confession: I don’t really like sweet potatoes. As a recipe developer, one who loves food and one that encourages people to try new foods, it’s hard to fess up to food dislikes. So I’m just going to tell you now the foods I flat out refuse to eat: peanut butter bananas nuts (except pine nuts) canned artichokes capers green olives And of course, there’s sweet potatoes. However, recently I decided to act on what I frequently tell people to do: Try something new. Eat something you thought you didn’t like. Be open to new food. I felt like it was time to revisit the sweet potato and give it another try. In hopes to enjoy it, I knew the sweet potato needed pizzazz. But what? I needed Market Street. Sometimes all it takes for inspiration is to wander around the grocery store and look for something that sounds good. This is what I did for the great sweet potato revival. I walked the aisles of Market Street (sans kids, because…school) and found what I hoped to find. Delicious inspiration. The potatoes were going to be roasted with thyme, I knew that much. I also knew something green needed to top the roasted veg because a pop of color always helps make a recipe shine. Green onions were my original choice for this topper, but while browsing the fresh produce I saw a little yellow discount sticker on the organic arugula. Mmmmm….chopped arugula to top the potatoes will not only add color, BUT also more of a bite and fresh spice. Plus I could have a few salads this week for lunch. Oh, and did I mention the price drop was also appealing? The dish was well on its way, but it still needed crunch and a bit of acid. I must continue to wander. Aisle after aisle I looked and considered. Oooooooh, balsamic vinegar. The acidic element is now fulfilled. But crunch, what about crunch? During this Market Street treasure hunt I was briefly distracted by chocolate chips in the baking aisle (because…chocolate). This distraction almost felt serendipitous, because while perusing the chocolate chips I spied out of the corner of my eye the only nut I enjoyed eating. Pine nuts. Done and done. Market Street gave me all the inspiration I needed to make a side dish that was going to mark a new phase in my food journey: enjoying sweet potatoes. Once home, the potatoes roasted while the pine nuts toasted and the balsamic vinegar reduced. It was a new way to show my children that yes…mommy does eat her sweet potatoes…just like you should too.   Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze Serves 4 Author note: This recipe is easily doubled. Serve it as a side, or even as a main dish with quinoa and a runny egg.   Ingredients: 7 cups sweet potatoes, peeled and cut into 2 inch pieces 1 1/2 teaspoon extra-virgin olive oil 1 1/2 teaspoon kosher salt 1/2 teaspoon red pepper flakes 10 thyme branches, tied 1/2 cup pine nuts 1 1/2 cups arugula, chopped 2/3 cups balsamic   Directions: 1) Heat oven to 450 degrees. 2) Place the olive oil, salt and red pepper flakes into a large bowl. Stir. 3) Add the sweet potatoes to the olive oil mixture and stir well to coat the potatoes. 4) Place the potatoes and thyme on a rimmed baking sheet. Spread evenly into one layer. Cook for 25 minutes, stirring every 10 minutes. Remove the potatoes from the oven once roasted. 5) Meanwhile, place the pine nuts into a small skillet and cook over medium low heat for 5-8 minutes. Shake the skillet frequently to prevent burning. Set aside. 6) Place the balsamic vinegar into a small sauce pan. Heat on high and let boil uncovered for 7-10 minutes, or until the vinegar is reduced and coats the back of a spoon. 7) Remove the thyme from the potatoes. Place the potatoes onto a platter. Top with the toasted pine nuts and chopped arugula. Drizzle the preferred amount of balsamic glaze on top. Serve warm. Read More

Salty Spicy Roasted Pumpkin Seeds

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  If you grew up carving pumpkins during October, there is likely a pumpkin seed memory that goes along with this hallowed activity. My father was proficient at creating the perfect jack o lantern. He and my sisters and I would gather on the back patio to watch him carve the pumpkin with ease. There are many smiles and laughs attached to this event, but those memories are slightly hazy these days. However, it is the removal of the seeds that is still vividly memorable. The orange stringy pumpkin interior attached to the cream colored seeds as they were pulled from the pumpkin was an indescribable (and impressionable) sight. As a child I couldn’t quite quantify the experience. It was slightly scary, slightly disgusting and highly engrossing. I still experience the same emotions when handling a freshly opened pumpkin. There was one year when my oldest sister exclaimed that the pumpkin seeds should be roasted and salted. I don't know who assisted her or if she handled this roasting experiment on her own but what was produced was one of the tastiest fall treats I had ever experienced as a child. For some reason I don’t recall roasting pumpkin seeds besides just that one time. Maybe it was too arduous of a task to remove, clean, dry and roast the seeds. Or maybe we just forgot about it. However every Halloween when the jack o lanterns begin to appear on porches I still think about those delicious salty bites. Pumpkin season is one of the most exciting times--- not only for the decorative opportunities to beautify homes but also for the various culinary opportunities. So many delicious recipes use pumpkins and sweets tend to be the crown jewel of pumpkin season. Unfortunately the savory crunch of pumpkin seeds tend to be an afterthought. Perhaps it's because pumpkin seeds are easily available at Market Street throughout the year. It doesn't have to be fall to easily access a delicious ready to eat healthy snack. However this year while enjoying Market Street's Pumpkin Perfected celebration with its beautiful pumpkin displays I got a hankering for home roasted pumpkin seeds. Not knowing what pumpkin to use I deferred to my Market Street rewards to guide my gourd selection...I could use a few of my earned reward points for a free jack o lantern pumpkin. It was as if Market Street was confirming my decision to roast pumpkin seeds. Once the pumpkin was cut into I had a flashback to those cool October evenings with my dad and sisters, carving pumpkins and celebrating fall together. What a wonderful tradition of family time and seasonal celebration. I called in the kids and together we pulled out the seeds. There were squeals, screams and giggles. The goopy interior invoked in my children the same reactions I once had. This filled my heart. It was truly a pumpkin perfected moment. Salty Spicy Roasted Pumpkin Seeds   Author note: To make the seeds a bit more decadent, substitute the olive oil for melted butter. If you prefer a lot of heat, use 1/2 teaspoon cayenne pepper   Ingredients 1 1/2 (to 1 2/3 cups) raw pumpkin seeds 1 tablespoon extra-virgin olive oil 1/4 teaspoon cayenne pepper 1/2 teaspoon dried thyme leaves 1/2-3/4 teaspoon kosher salt (adjust according to preferred saltiness) 1/2 teaspoon dried thyme leaves   Directions 1. Heat the oven to 300 degrees. 2. Remove the seeds from one large carving pumpkin. Wash the seeds and pat dry with a paper towel. 3. Place the oil, cayenne, salt and thyme into a medium sized bowl. Stir well. 4. Add the pumpkin seeds into the oil mixture. Stir well and coat the pumpkin seeds. 5. Evenly spread out the seeds onto a rimmed baking sheet. Place in the oven and roast for 20-25 minutes, stirring the seeds once, after 12 minutes of roasting. 6. Remove from the oven and immediately pour into a bowl. Let cool. 7. Serve warm or at room temperature. 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

Shrimp Tostada

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

Hatch Green Chile Sliders

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 time to slide into August with one of the tastiest Hatch chile bites there ever was. Hatch Green Chile Meatball Sliders with Sriracha Coleslaw is the perfect vessel to deliver delicious Hatch chile flavor. Between two toasted golden buns lies a Hatch filled pork meatball with spicy sriracha coleslaw. Every bite contains crunch, salt and Hatch chile goodness. What makes this meal so great besides the flavor? The two major components of this meal (the meatball and the coleslaw) are both make-ahead friendly and versatile. The meatballs can be prepared up to a day before and then baked right before service. The coleslaw can be made up to 2 days in advance, and actually, develops more flavor the longer it sits in the fridge. What’s not to love? Now you might be wondering, is this recipe just for sliders? No, it is not. Like mentioned before, it is versatile. Here are a few other ways to use the meatballs and coleslaw: 1. Cook egg noodles, toss with butter and parmesan, and serve the meatballs with the noodles. 2. Eat the meatballs with the coleslaw as a side for a low-carb free option. 3. Serve the coleslaw with jasmine rice and top with a runny egg. 4. Freeze the meatballs for a rainy day. 5. Top your favorite tacos with the sriracha coleslaw. You also might be wondering how the meatballs have so much Hatch chile flavor. For this, I defer to Market Street and their annual Hatch chile extravaganza. Market Street takes Hatch season seriously, as any food connoisseur should. They know the delicious chile flavor that Hatch chiles possesses and they celebrate it. One of my favorite parts of this month-long Hatch party are the fire-roasted chiles available for purchase. These meatballs contain those FRESHLY roasted peppers that Market Street is diligently roasting outside the entrance. And that unique roasted chile flavor permeates the meatball. Which again, brings me back to my first point; this slider is one of the tastiest Hatch chile bites there ever was. Hatch Green Chile Sliders with Sriracha Coleslaw Author note: This recipe is easily halved.   2 tablespoons extra-virgin olive oil 1 cup diced onion 2 carrots, finely diced 3 garlic cloves, chopped 2 1/2 teaspoons kosher salt 1 cup Hatch green chiles (peeled and seeded) 1/2 cup lager beer 2 pounds ground pork 2 teaspoons cumin 1/4 cup panko bread crumbs 2 eggs 2 teaspoons mayonnaise 2 tablespoons crème fraîche 1/4 cup freshly grated parmesan 2 cups water chopped fresh cilantro, for topping slider buns, for topping mayonnaise, for topping   1) Heat the oven to 400 degrees. 2) Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes. 3) Add the green chiles and continue to cook for an additional 4-5 minutes. 4) Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and the vegetables are slightly sticking to the pan. 5) Remove the vegetables from the stove top and let cool for about 15 minutes. 6) In a large bowl, combine the pork, cumin, bread crumbs, eggs, mayonnaise, crème fraîche, parmesan and cooled vegetable mixture. Stir well to combine. 7) Line a rimmed baking sheet with parchment paper. Form 18 large meatballs. 8) Place in the oven and bake for 20-25 minutes, or until the meatballs are cooked thru (temperature reaches 160 degrees). 9) Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a generous amount of coleslaw on the bottom layer of the bun. Top with a meatball, a sprinkling of cilantro and the top bun.   for the Sriracha Coleslaw: 4 cups shredded cabbage 4 cups shredded broccoli stems and carrot mix 1 cup radishes, thinly sliced and slivered ½ cup cilantro, roughly chopped 2 teaspoons Dijon mustard 2 teaspoons red wine vinegar 4 tablespoons sriracha juice of 1 lime 3/4 teaspoon kosher salt 1/4 teaspoon granulated garlic 3 tablespoons extra-virgin olive oil   1) Combine the cabbage, broccoli, carrots, radishes and cilantro in a large bowl and mix well. 2) In a medium-sized bowl, add the mustard, red wine vinegar, sriracha, lime juice, salt and garlic. Whisk well until combined. 3) Slowly whisk the olive oil into the sriracha dressing (a few drops 1 drip at a time and then a steady stream). Whisk until well combined. 4) Pour the dressing on top of the coleslaw and mix well. Serve chilled or at room temperature. Read More

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Salty Spicy Roasted Pumpkin Seeds

Pumpkin Puffs

Shrimp Tostada

Hatch Green Chile Sliders

5 Information Results For stubbs texas butter

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Salty Spicy Roasted Pumpkin Seeds

Pumpkin Puffs

Shrimp Tostada

Hatch Green Chile Sliders

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