Market Street

1 - 10 of 94 results

A Pleasant Little Leftover Thanksgiving

Tags: A Pleasant Little Kitchen, thanksgiving

Friday, November 24, 2017 11:36:00 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.

Ahhhh, the thrill of the Thanksgiving feast…that quickly turns into the meal no one wants.

Isn’t it amazing how just a few hours post-Thanksgiving feast (the one that everyone oooed and awed over), the meal quickly turns into a “leftover” …
» Read More
Thanksgiving Tips, Tricks and Recipes

Tags: market street, thanksgiving, A Pleasant Little Kitchen

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

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

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

Thanksgiving.

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

There’s nothing like gathering around a table with loved ones and continuing the traditions of the past. There is not one …
» Read More
Turkey & Dumplings

Tags: dumplings, fall favorites, gnocchi, market street, quick meal, registered dietitians, rotisserie chicken, thanksgiving leftovers, turkey

Friday, November 27, 2015 9:30:00 AM

My Fall Favorites (Quick, Easy & Delicious Soups)

This week's recipe is a great idea of how to use that leftover turkey from Thanksgiving. I love chicken and dumplings, but I don't have time (and I'm too lazy) to make them the way mom does (she hand rolls the dumplings). So last year, I came up with this version of Turkey and "Dumplings". As I mentioned before, I'm lazy; …
» Read More
Roasted Turkey

Tags: A Pleasant Little Kitchen, thanksgiving

Wednesday, November 15, 2017 11:52:00 PM

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

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

Roasting a turkey for the first time is a BIG deal.

Let me restart. Cooking a turkey, whether it’s your first time or 50th time is a BIG deal. There’s many reasons for the enormity of this project.

First off, a turkey is a large piece …
» Read More
Jalapeno and Caramelized Onion Mashed Potatoes

Tags: A Pleasant Little Kitchen, thanksgiving

Monday, November 20, 2017 3:56:00 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 ate a lot of mashed potatoes growing up. Once a week our family would have a roast at Granny’s house and instead of roast potatoes she would serve mashed potatoes.

I still remember the hand held potato masher my grandfather would man as …
» Read More
Gobble Without the Wobble

Tags: calories, healthy eating tips, holidays, market street, portions, registered dietitians, thanksgiving, weight management

Monday, November 23, 2015 9:30:00 AM

On Thanksgiving the average American consumes 4,500 calories (more than two entire days’ worth!) and gains an average of 1-2 pounds. This might not seem like a ton of weight, but including the holiday’s through-out the year your weight gain can add up. There are many easy fixes that can be done to enjoy Thanksgiving meals without all the calories included. A balanced …
» Read More
A Cranberry FriendsGiving!

Tags: contest, cranberries, market street, recipe, registered dietitians, thanksgiving

Monday, November 16, 2015 9:30:00 AM

Friendsgiving is all about celebrating Thanksgiving with your closest friends – either on Thanksgiving or the weeks before or after. Whether your family is far away, or you just love to throw a dinner party with pals, Friendsgiving is the perfect excuse to enjoy delicious cranberry dishes and cocktails with your besties!

The Friendsgiving Planner Checklist: (also …
» Read More
Cheddar Bacon Scallion Drop Biscuits

Tags: A Pleasant Little Kitchen, thanksgiving

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

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

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

Fry. Chop. Stir. Drop. Bake.

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

Truth be told, I’m not much of a biscuit girl. I don’t know why though. Every time I make a batch I think, ”why don’t I bake biscuits …
» Read More
Dietitian Spotlight: One Pan Chicken and Rice

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

Tuesday, February 28, 2017 1:00:00 PM

A study released in 2013 found that the number of children with food allergies has increased by 50% between 1997 and 2011. There are several hypotheses for the cause of this sudden increase in food allergies, but the definite cause is still unknown. The only treatment for food allergies is complete elimination of the allergen. There are 8 foods that make up 90% of food allergies …
» Read More
Dietitian Spotlight: Steak and Cheese Wraps

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

Friday, February 24, 2017 6:23:49 PM

We’ve all been there, sitting down to plan out meals for the week, but having no inspiration for what to prepare. After perusing some cookbooks, blogs, or Pinterest, you finally resort to those recipes you know by heart and can prepare in your sleep. However, the more you make these recipes, the more lackluster they taste. We dietitians can definitely relate to that feeling, so …
» Read More

10 Information Results For thanksgiving meal

A Pleasant Little Leftover Thanksgiving

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Ahhhh, the thrill of the Thanksgiving feast…that quickly turns into the meal no one wants. Isn’t it amazing how just a few hours post-Thanksgiving feast (the one that everyone oooed and awed over), the meal quickly turns into a “leftover” that family members turn their noses at? Not this year, folks. Take those leftovers and turn them into the second phase of the Thanksgiving smorgasbord that everybody wants a bite of. Bacon Cornbread Dressing Skillet Sweet Potato Pomegranate Crostini Turkey Manchego Sliders Apple Cider Popsicles So while you’re at Market Street (or at home ordering your groceries online via STREETside) doing your Thanksgiving shopping add these few additional items to your list to be ready to serve up a second feast. bacon parmesan cheese pomegranates french baguette manchego cheese Sir Kensington’s Special Sauce (or your favorite sandwich condiment) popsicle sticks small plastic cups What is so great about these four recipes is that little brain power is needed to execute them. Which, let’s face it, is a mandatory post-Thanksgiving requirement. Bacon Cornbread Dressing Skillet leftover cornbread dressing, diced bacon eggs parmesan cheese, freshly grated   1. In a cast iron skillet fry the bacon until crispy and cooked. 2. Remove the bacon from the skillet and place on a paper towel to dry. 3. Leave about 2-3 tablespoons of bacon fat in the skillet and drain the rest. 4. Add the cornbread into the skillet and stir to coat the dressing with the bacon fat. Cook over medium heat until the dressing is lightly toasted. Turn off the heat. 5. Chop the bacon into bite sized pieces. Set aside. 6. Meanwhile cook the eggs to your preference. Top the eggs with a sprinkling of parmesan at the end of the cooking process. 7. Add the bacon to the dressing and stir well. 8. Top with runny eggs or stir in the scrambled eggs. 9. Top with hot sauce and serve warm. Sweet Potato Pomegranate Crostini Be on the lookout at Market Street for special savings on pomegranates. I snagged two for only $4! There’s also packaged pomegranate seeds available in case opening a pomegranate seems a bit too daunting. french baguette, sliced thin leftover sweet potato casserole (or roasted sweet potatoes) pomegranates fresh thyme leaves   1. Toast the slices of baguette. 2. Spoon dollops of sweet potato casserole onto the baguettes. Top with pomegranates and fresh thyme. Turkey Manchego Sliders If there’s any Market Street Bakery dinner rolls left from the Thanksgiving feast fill them with leftover turkey, manchego cheese and Sir Kensington’s special sauce (or your favorite sandwich condiment). Oh and let’s be honest there will be no dinner rolls leftover, so go ahead and grab an additional package— they’re just so good! leftover turkey meat, chopped or sliced leftover dinner rolls, sliced in half Sir Kensington’s Special Sauce manchego cheese, sliced cooking spray   1. Heat the oven to 350 degrees 2. Spray the interior of a baking dish or rimmed baking sheet with cooking spray. 3. Spread a thick layer of special sauce onto the bottom half of the dinner roll. 4. Line the baking dish with the dinner roll bottoms. 5. Add the turkey to the dinner roll halves, then top the turkey with manchego cheese slices.Place the tops of the rolls onto each bottom half. 6. Place in the oven and bake until the rolls are golden and the cheese melted. Serve warm. Apple Cider Popsicles Don’t toss that batch of Apple Cider that barely anyone drank. Freeze them in small cups and then place popsicle sticks halfway through the freezing process. And don’t worry! You won’t need to make a run to the crafting store. Market Street carries popsicle sticks! leftover apple dider small plastic  cups popsicle sticks   1. Line a rimmed baking sheet with the paper cups. 2. Fill the cups 3/4 of the way with cider. 3. Place the tray into the freezer and freeze. 4. Add the popsicle sticks into the cider 1 1/2 to 2 hours into freezing. Continue to freeze until the cider is frozen solid. 5. Remove the frozen cider from the cup and serve immediately. Read More

Thanksgiving Tips, Tricks and Recipes

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

Turkey & Dumplings

My Fall Favorites (Quick, Easy & Delicious Soups)   This week's recipe is a great idea of how to use that leftover turkey from Thanksgiving. I love chicken and dumplings, but I don't have time (and I'm too lazy) to make them the way mom does (she hand rolls the dumplings). So last year, I came up with this version of Turkey and "Dumplings". As I mentioned before, I'm lazy; therefore, I am always trying to find a shortcut. I have tried various quick dumpling recipes, but they still took more time than I wanted to spend or I just didn't love them. So, last year I decide to try using gnocchi instead and the result was pretty good. I used the regular size ones which were a bit doughy, so this year I tried the minis and they were perfect! For this recipe, you can use leftover chicken or stop and pick up a rotisserie chicken on your way home. Also try adding whatever veggies you have on hand: broccoli, spinach, asparagus, etc. Also feel free to be as lazy as you want- purchase pre-sliced/chopped veggies. Turkey and Dumplings1 Tablespoon olive oil1 medium onion, diced3 celery stalks, diced2-3 carrots, shredded3 cloves garlic, minced2 cups leftover turkey or chicken (or however much you have)5 cups low sodium chicken broth1 pkg gnocchi (I like the mini potato gnocchi)1 cup half-and-half (or 1 C cream or 1-2 T Greek yogurt)   fresh cracked pepper to taste1. Heat oil in a stockpot or Dutch Oven over medium heat2. Add veggies, saute about 5-7 minutes3. Add chicken and broth, bring to low boil4. Add gnocchi, simmer about 3 minutes (or per package directions)5. Add half and half and pepper, simmer about 5 minutesYield: 8 servingsCost: $1.31* per serving; $10.49* per recipe*does not include turkey, oil, or pepper   Inspired by My Mom (Jodie Loven)Today’s Blog provided by Vicki Bailey, Texas Woman’s University Dietetic Intern. Vicki is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Vicki loves experimenting in the kitchen, using what’s on hand and making it up as she goes along. Her other passion is animals; so when she’s not studying or cooking, she is relaxing with her husband and their three furbabies (dogs). Read More

Roasted Turkey

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Roasting a turkey for the first time is a BIG deal. Let me restart. Cooking a turkey, whether it’s your first time or 50th time is a BIG deal. There’s many reasons for the enormity of this project. First off, a turkey is a large piece of meat. Whether you’re a seasoned cook or not, cooking it to perfection is a tricky endeavor because of the size. The size affects thawing time, ease of handling (let’s face it, 16 pounds of anything can be a little cumbersome to pick up, twirl around, brine and stuff), cooking time and ease of carving. The turkey might be the one of the most intimidating items to prepare for the American cook. Second, individuals are in the kitchen increasingly less these days. To automatically jump into the kitchen and whip up a deliciously cooked bird (and multiple side dishes) can be daunting simply for the fact that cooking is something people are not comfortable with. Thanksgiving requires A LOT of time in the kitchen and the turkey is often the center piece. Third, the turkey (and this is my opinion) is probably one of the least eaten pieces of the Thanksgiving spread. While there is ritual involved in the turkey preparation, removal from the oven and carving of the golden turkey, this large bird can be unenjoyable to eat because it is overcooked, under seasoned, etc. etc…. This all goes back to my main point. The turkey, while a nostalgic symbol of American pride and history, is a BIG piece of meat to cook. It can be tricky. Plus when you add in all the other delicious and irresistible side dishes, Thanksgiving can be overwhelming. Today, with the many conveniences of prepared food it has become common for many families (mine included) to allow others to prepare the turkey for you while the side dishes and desserts are prepared at home. I have seen Market Street’s turkeys and they look spectacular and I will say it is very tempting to allow their skilled cooks to tackle this project. Not this year though. This year is YOUR year to make the turkey and make it well. Let me throw a curve ball. Let Market Street prepare the sides (because have you tried their praline sweet potatoes and green been casserole?) this year and let this recipe guide you to a beautifully and easily cooked turkey. I mean, Thanksgiving is about American tradition and cooking a turkey is something more than likely a long line of your family members have done. Let this bird be an homage to family memories in the kitchen. To bypass all the craziness that is grocery shopping around Thanksgiving, you can even let Market Street shop for you. All you need to do is pick it up at the store (OR have it dropped off on your doorstep). The beauty of online shopping with Market Street is that your 15 pound organic turkey will be delivered to your door step along with all the brining ingredients (which I’ve detailed below). Now, take a deep breath. You’ve got this. Market Street’s got this. We’re all here to support you on your big turkey day. Good luck and Happy Thanksgiving. Roasted Turkey   Author note: The first roasted turkey recipe my husband and I ever cooked was Alton Brown’s. His method of roasting is complete and thorough. We have never roasted a turkey any other way. While the brine and stuffing recipe is A Pleasant Little Kitchen’s, the cooking method is 100% Alton Brown’s.   Ingredients for the brine 2 gallons cold water 1 apple juice 1 1/3 cups kosher salt 1 cup brown sugar 2 tablespoons peppercorns 1 tablespoon allspice berries 2 tarragon sprigs 4 thyme sprigs 4 rosemary sprigs 2 garlic cloves, halved 1 onion, halved 1 apples, quartered 2 inch fresh ginger pieces, peeled 1 12-18 pound turkey   Directions 1. Place all ingredients in a large stock pan. Heat the brine until sugar and salt have dissolved, stir occasionally. Remove the brine from the heat and bring to room temperature. 2. Remove the turkey from the packaging. If there is anything inside the turkey cavity (neck, giblets, etc.) remove these items as well. 3. Place the turkey in a 32 quart plastic container. Pour the cooled brine over the turkey. 4. Place the turkey into the fridge and let brine for at least 12 hours, up to 24 hours.   Ingredients for the turkey 1 garlic, halved 1 onion, halved 1 apple, quartered 1 tablespoon peppercorns 1 tablespoon allspice berries 2 tarragon branches 3 thyme sprigs 3 rosemary sprigs canola oil   Directions 1. Heat the oven to 500F. 2. Remove the turkey from the brine. Rinse the turkey and pat dry with paper towels. 3. Place the turkey on a large rimmed baking sheet. 4. Sprinkle the peppercorns and allspice berries in the bottom of the turkey cavity. Stuff the cavity with the remaining aromatics. After stuffing the turkey, truss the wings and legs to form a compact shape. This will help with even cooking and makes for a better presentation. 5. Place the turkey on a roasting pan and lather the turkey with canola oil. 6. Roast the turkey at 500F for 30 minutes. 7. After 30 minutes, reduce the oven temperature to 350. 8. Remove the turkey from the oven and insert an oven-safe thermometer into the thickest part of the breast. 9. Return the turkey to the oven and cook until the internal temperature reaches 155F. 10. This will take 2 - 2 1/2 hours, depending on the exact weight of the turkey. 11. Peek at the turkey (without opening the oven) with about 30 minutes to go. If the breast skin is getting too dark, place a double piece of foil over it to shield it from the heat during the remainder of the cooking. 12. Remove the turkey from the oven and allow to cool for at least 20 minutes prior to carving. Read More

Jalapeno and Caramelized Onion Mashed Potatoes

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 ate a lot of mashed potatoes growing up. Once a week our family would have a roast at Granny’s house and instead of roast potatoes she would serve mashed potatoes. I still remember the hand held potato masher my grandfather would man as he mashed the boiled potatoes. As he mashed he would generously add milk, butter and salt. They were delicious potatoes and part of my weekly diet. It’s the only thing I ever remember him making and he mastered it. Needless to say as I’ve gotten older, mashed potatoes has been on my list of sides to perfect. However just eating potatoes is not enough to understand the art of the potato. It requires a bit more research. Cooking with and reading about potatoes is also important. I’ve learned a handful of important pieces of information about potatoes from Marcella Hazaan, Jaques Pepin, Julia Child and through trial and error in my kitchen. I’d like to share them with you. 1) Not all potatoes are created equal. For mashed potatoes, go with a large Yukon gold potato (for baking select Russet potatoes). 2) Potatoes absorb liquid easily, so the less boil time the better. Slice or dice your potatoes in smaller sizes and decrease your cook time. 3) For the perfect mashed potato, do not whip your potatoes with a mixer, instead mash the potatoes with a hand held masher. 4) While the potato is being mashed salt the potato first before adding any liquid. 5) Potatoes and butter are best friends. Be generous with the butter. 6) Do not add cold liquid and butter to the hot potato. Cold ingredients will cool the potatoes. The goal is to keep the potatoes hot at the beginning of the mashing process. Add the cold ingredients (like cheese or sour cream) at the very end. 7) Warm the liquid (like whole milk, half and half or cream) and melt the butter together in a sauce pan before adding to the mashed potato. When using this method, a variety of flavors can be infused into the mashed potato. For example, add a few pieces of crushed garlic cloves to the liquid and the liquid butter mixture will have a hint of garlic flavor. Eureka! For a few years now I’ve longed to incorporate a Texas spin on Thanksgiving. At the heart of Thanksgiving is embracing the land in which you live and celebrating its culture on your table with loved ones. I live in Texas, so let’s honor Texas. No Thanksgiving table is complete without mashed potatoes and Texas would not be the same without jalapenos. Soooooooo….. Jalapenos + Caramelized Onions + Jalapeno Infused Cream and Butter = Everything I Want to Eat in My Potatoes It was even as if Market Street confirmed this Texas flavor profile in mashed potatoes. While gathering the ingredients at Market Street I was pleasantly surprised at the proximity of all the key ingredients. The potatoes, onions (grown in Texas too!) and garlic were all situated on the same stand. All I had to do was spin 180 degrees and there were the jalapenos. I win! Once home boiling potatoes and caramelizing onions, I decided that sautéed jalapenos weren’t enough jalapeno flavor for these potatoes. To infuse an additional layer of flavor into the mashed goodness I threw in the tops and bottoms of the jalapenos to the half and half butter mixture that was warming. Might have been the best decision yet because Jalapeno infused half and half is a treat. These mashed potatoes were filled with caramelized onions and sautéed jalapenos. It hit the bullseye on creating a hearty side dish that has a taste of Texas incorporated into it. So surprise the ones you love this Thanksgiving and serve them mashed potatoes that have a little bit of Texas “pop” to them. Jalapeno and Caramelized Onion Mashed Potatoes   Author note: These potatoes can be made up to three days in advance. To reheat, add additional half and half while heating on the stovetop, microwave or oven.   Ingredients 2 tablespoons extra-virgin olive oil 2 onions, halved then thinly sliced 7 jalapenos, seeded and diced (set aside the stems to be used) 2 1/2 teaspoons kosher salt 8 cups Yukon Gold potatoes, peeled and diced 2 garlic cloves, crushed 1 cup half and half 8 tablespoons unsalted butter 1/4 cup sour cream   Directions 1. In a small saucepan warm the half and half, butter, garlic and jalapeno stems over low heat. Heat through for 15-20 minutes. Set aside. 2. Place the olive oil into a medium sized skillet. Add one layer of onions and season evenly with 1/2 teaspoon kosher salt. Add another layer of onions and season evenly with 1/2 teaspoon kosher salt. Cook on medium-low heat for 45 minutes. Stir occasionally. 3. Add the jalapenos and stir well. Cook for an additional 15 minutes. Set aside. 4. Meanwhile bring a large pan of water to boil and add the potatoes. Cook until tender. Strain the water. 5. Place the potatoes onto the stovetop. With a potato masher, mash the potatoes. Add 1 1/2 teaspoon kosher salt and stir. 6. Strain the half and half and butter mixture into the mashed potatoes. Stir well and continue to mash out any chunks of boiled potatoes. 7. Add the jalapeno onion mixture and sour cream to the mashed potatoes. Stir well until all the ingredients are well incorporated. Salt to taste and serve warm. Read More

Gobble Without the Wobble

On Thanksgiving the average American consumes 4,500 calories (more than two entire days’ worth!) and gains an average of 1-2 pounds. This might not seem like a ton of weight, but including the holiday’s through-out the year your weight gain can add up. There are many easy fixes that can be done to enjoy Thanksgiving meals without all the calories included. A balanced plate contains the right portion sizes for a healthy meal.     Healthy Eating Tips   Get Active Eat less and exercise more is a healthy mindset going into the Thanksgiving holiday.   Slowly Savor Eating slowly allows you to enjoy the meal and only being satisfied with one plate instead of two.  Lighten Up Make dishes that contain less fat, sugar and calories. Eat Breakfast  Instead of saving the calories for the big meal, experts say that you can control your appetite better by eating a small meal in the morning.   Police Your Portions Don’t waste your calories on foods that you can have all year long. Fill your plate with small portions of holiday favorites that only come around once a year.   Compare your meal to commonly used items for accurate consumption of portion sizes. Vegetables = Size of a rounded handful  Turkey = Size of a deck of cards Gravy = Size of golf ball Potatoes = Size of half of tennis ball Stuffing = Size of standard ice cream scoop Cornbread = Size of a personal bar of soap Butter = Size of 1 dice Cranberry sauce = Size of a golf ball Pie = Size of light bulb   Thanks to Texas Tech Dietetic Intern, Holli McNeill, for today's blog post. Read More

A Cranberry FriendsGiving!

Friendsgiving is all about celebrating Thanksgiving with your closest friends – either on Thanksgiving or the weeks before or after. Whether your family is far away, or you just love to throw a dinner party with pals, Friendsgiving is the perfect excuse to enjoy delicious cranberry dishes and cocktails with your besties!   The Friendsgiving Planner Checklist: (also available here) • Create an invite list. Include your nearest and dearest friends. The more, the merrier! • Plan the menu. Potluck is the popular choice for Friendsgiving, so ask your friends to bring their favorite dishes, desserts and drinks! Challenge their cooking skills by encouraging them to incorporate cranberries into their recipes for a chance to enter and win the #FriendsgivingCranberryContest. • Incorporate cranberries. Cranberries are America’s Original Superfruit® and a perfect fit for your Friendsgiving celebration. Fresh, frozen, dried, juice or sauce – you can use them in any type of recipe. Try them in a salad, or bake them in pie. You can surprise your friends with a cranberry mojito, or even use them for decoration! For more information on incorporating cranberries into your Friendsgiving, follow @uscranberries on Twitter, Instagram, Pinterest, and Facebook . • Decide on décor. Set the celebratory tone with a festive tablecloth or stunning centerpiece – or create your own party decorations with some fresh or dried cranberries. • Plan ahead. Whether fancy or disposable, make sure you have enough utensils, plates, glasses and napkins. Don’t forget to have plenty of ice on hand. Try freezing fresh cranberries with water into ice cubes to dress up your drinks. • Don’t forget entertainment. A fun post-dinner game that accompanies cranberry cobbler is never a bad idea. • Always have an extra pie handy (preferably cranberry!). You never know who else will stop by. • Enter to win! Tag your pictures with #FriendsgivingCranberryContest and remind your friends to enter their favorite cranberry creations in the Cranberry Friendsgiving Photo Contest. One winner will receive a $2,000 dinner party!! (www.cranberryfriendsgiving.com).   Check out some of these cranberry recipes on our Market Street website for inspiration. Whether you celebrate Thanksgiving, Friendsgiving or both, cranberry dishes, decor and drinks are a vibrant and delicious tradition at the table. Read More

Cheddar Bacon Scallion Drop Biscuits

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

Dietitian Spotlight: One Pan Chicken and Rice

A study released in 2013 found that the number of children with food allergies has increased by 50% between 1997 and 2011. There are several hypotheses for the cause of this sudden increase in food allergies, but the definite cause is still unknown. The only treatment for food allergies is complete elimination of the allergen. There are 8 foods that make up 90% of food allergies and intolerances. These are dairy, wheat, soy, peanuts, tree nuts, fish, shellfish and eggs. With the growing rate of food allergies, our dietitian team hopes to bring awareness to this growing population as well as provide meal solutions for those families adapting to life with food allergies. As one of those meal solutions, try this quick and easy recipe that pulls dinner together in less than 30 minutes. The best part though, it only requires one pan to complete the meal - which means less dishes. This recipe also doesn’t require a fully stocked pantry and uses several common pantry ingredients that you probably have already. However, this dinner is not lacking in flavor! Your family is sure to love this recipe, and it doesn’t require hours in the kitchen. That's a win-win to us! And finally, this recipe is also free of those top 8 allergens previously discussed. This meal is a tasty solution for your family, especially if you must avoid allergens. Enjoy this meal idea from the dietitians, and let us help you Build a Better Meal for your family this year!    One Pan Chicken, Rice and Artichoke Ingredients 2 tablespoons Extra Virgin Olive Oil 4 chicken pieces (thighs, breast, legs, etc...) salt and fresh ground pepper, to taste 3 to 4 cloves garlic, minced 1 cup long grain rice 1-1/2 cups organic, low sodium chicken broth 1 jar (14.75 ounces) artichoke hearts, drained ½ teaspoon dried Italian Seasoning ½ teaspoon dried oregano    Directions 1) Preheat oven to 400F. Heat olive oil in a cast iron skillet. Add chicken pieces and cook for 4 minutes per side over medium-high heat. Remove chicken from skillet and set aside. 2) Add garlic to the skillet and stir for 10 to 15 seconds, or until fragrant. Stir in rice; stir for about 30 seconds. DON'T BURN THE RICE. 3) Place prepared chicken pieces over rice, and add the chicken broth. Arrange artichokes around the pan; season with Italian Seasoning and oregano, and bring to a boil. Carefully cover the skillet with aluminum foil and transfer to preheated oven. Cook for 25 minutes, or until liquid is absorbed. Remove foil and continue to cook for 5 more minutes. 4) Remove from oven and serve.    Recipe adapted from diethood.com Read More

Dietitian Spotlight: Steak and Cheese Wraps

We’ve all been there, sitting down to plan out meals for the week, but having no inspiration for what to prepare. After perusing some cookbooks, blogs, or Pinterest, you finally resort to those recipes you know by heart and can prepare in your sleep. However, the more you make these recipes, the more lackluster they taste. We dietitians can definitely relate to that feeling, so we're working hard to bring you recipe ideas that you can have on the table in 30 minutes or less, perfect for those times when you're recipe searching. These simple, but tasty lettuce wraps really satisfy without making you feel stuffed. The steak is flavorful, simply seasoned with just salt and pepper, but can easily be jazzed up with your favorite marinade or seasoning. Still missing those complex carbohydrates? Substitute the lettuce leaves with small corn or whole-wheat tortillas. Not only is this recipe quick and super simple, it is very versatile and can easily be customized with your favorite veggies or cheese. Change up the toppings with fresh pico de gallo and cojita cheese, cherry tomatoes and crumbled blue cheese or your favorite peppers and pepper jack cheese. Remember to let the steak rest for 5-10 minutes before cutting to retain the juices and to cut against the grain to increase the tenderness. Keep an eye out in the coming months for more of our dietitian-approved meal ideas that can add a little flare to your weeknight meals and help you Build a Better Meal this year!   Steak and Cheese Wraps Serves 4 Prep time: 10 minutes Cook time: 10 minutes Ingredients 1 ½ lb flank steak salt and pepper to season 12 butter lettuce leaves ½ cup thinly sliced white or yellow onion 1 cup shredded mozzarella 1 cup diced tomatoes    Directions 1) Coat grill pan with cooking spray and preheat to medium-high. 2) Season both sides of steak with salt and pepper. Place steak on hot pan and cook 3-5 minutes on each side. Note: Steak may also be broiled in the oven on high for 3 minutes on each side for medium-rare. 3) Stuff each lettuce leaf or tortilla with steak, onion, tomato and cheese.   Nutritional Information Calories 373 Fat 23 g Sat fat 11 g Protein 36 g Carbohydrate 4 g Sugars 4 g Fiber 1 g Sodium 346 mg Cholesterol 104 mg Read More

A Pleasant Little Leftover Thanksgiving

Thanksgiving Tips, Tricks and Recipes

Turkey & Dumplings

Roasted Turkey

Jalapeno and Caramelized Onion Mashed Potatoes

Gobble Without the Wobble

A Cranberry FriendsGiving!

Cheddar Bacon Scallion Drop Biscuits

Dietitian Spotlight: One Pan Chicken and Rice

Dietitian Spotlight: Steak and Cheese Wraps

10 Information Results For thanksgiving meal

A Pleasant Little Leftover Thanksgiving

Thanksgiving Tips, Tricks and Recipes

Turkey & Dumplings

Roasted Turkey

Jalapeno and Caramelized Onion Mashed Potatoes

Gobble Without the Wobble

A Cranberry FriendsGiving!

Cheddar Bacon Scallion Drop Biscuits

Dietitian Spotlight: One Pan Chicken and Rice

Dietitian Spotlight: Steak and Cheese Wraps

Company Information

Guest Services

Resources