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Find out what's fresh, tasty and new at Parkesdale!

  • Color of the day: Green

    It's been a "green" kinda day around here.  This morning I finally got the courage had fresh spinach at home to make a green smoothie for breakfast.  It seems like lately, everyone has been talking about these green smoothies.  I read another green smoothie post by Eating Bird Food in which she made the "green Elvis".  A green smoothie with spinach, bananas and peanut butter.  Once I saw peanut butter on the ingredient list, I was sold!  This was my breakfast after a 2.74 mile run and it kept me full until lunch time.

     

    Lunch consisted of a visit to the corner store.  Usually, I get one of these wraps: chicken pesto, chicken goat or "veggie the greek".  I almost always get some of Cynthia's freshly made soups.  But today, was a green day.  I ordered the Greek Salad.  Oh my!  They were so many toppings!

     

    Greek Salad from the corner store, Downtown Plant City, FL

     

    Tonight's dinner consisted of steamed candy corn, Kale chips, roasted butternut squash, avocado and grilled grouper.  I was planning on a spinach salad, but I saw we had kale at the market and had to get it.  If you've never had kale, you should try it.  It is by far the easiest and tastiest green leafy vegetable to cook.  According to webmd, kale is full of Vitamins A, C, and K along with important phytonutrients making it a "powerhouse" vegetable.

    To make "kale chips" all you need to do is wash the kale, tear it off the thick stems, put them on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper.  This time, I drizzled juice from 1/2 lemon over it before putting it in the oven.  I like to broil mine for about 10 minutes, or when they start turning brown.  And that's it.  It's really crunchy and it melts in your mouth.  If you need more details, here's a good kale chip recipe.

    Have you had a green smoothie?  

    Do you like Kale?

  • Meatless Thursdays - Breaded eggplant, green beans and couscous

    Last night's menu came together as we were about to close the market and I remembered nothing was defrosting at home.  Eggplant to the rescue!  I grabbed a couple of eggplants to cook for dinner.  My youngest daughter grabbed a couple of green beans.  My challenge for the night was to make edible fresh green beans.

    Eggplant is easy.  Cut the eggplant into thin slices, pass through an eggwash (beaten egg), then bread with your breading of choice.  I prefer to fry our breaded eggplant in a cast iron pan for about 3 minutes on each side.

    Here comes the challenge.  This was my first time preparing fresh green beans.  Growing up we've always had canned green beans, so cooking fresh green beans has always seemed unnecessary.  Boy was I wrong!  Best thing was Zoe ate them.  I'm always fighting with her to eat her green beans.  Turns out, she likes fresh green beans like the ones her pre-K teacher makes!  Thanks, Mrs. Cannon!

    For the couscous, I just followed the instructions on the package.  Boil 2 cups of water, add 1 tablespoon of butter, then add couscous and let it stand for 5 minutes.  Easiest side dish ever.  I added lemon juice, extra virgin olive oil and grape tomatoes.

    I'm thinking next time I cook eggplant, I'll try our Whistle Stop breading mixture instead.

    Have you tried our Whistle Stop batter mix?

    Do you have Meatless Dinners for your family?

     

     

     

     

     

     

     

  • Spinach stuffed chicken wrapped with Troyer Bacon

    It has been a while since the last time I tried making stuffed chicken breast.  In all honesty, I could never get the chicken breast flat enough to roll them up and keep them together while cooking.  It was always a complete gooey disaster.  After watching the cooking segment on Despierta America, I was inspired by their stuffed chicken breast recipe.  After you've taken all your frustrations out on the chicken breast, sprinkle with salt, pepper and dried oregano.  If you have fresh oregano, even better.  Due to my lack of planning, I had to use dried oregano.   The original recipe had more ingredients like corn and cream cheese.  We are not big fans of cream cheese, so I sprinkled shredded mozzarella and chopped spinach for the stuffing.

    After stuffing the chicken breasts, you roll them up and use Troyer bacon like a ribbon around the chicken breast.  I used two slices for each chicken breast.  Make sure to oil your baking tray so the chicken doesn't stick to the tray.

    Into the oven at 350 for 30 minutes.  While the chicken was in the oven, it was time to make the sweet potatoes.  At our home, we often prepare sweet potato fries by baking them.  I decided to use our "potato bags" to cook up the sweet potatoes in the microwave.  They come out super fluffy in less than half the time it would take to bake them!

    They are really easy to use.  All you do is wash your potato or sweet potato, wrap it in a paper towel, put it inside the potato bag and in your microwave it goes.  Depending on your microwave and the size of the potato, they should be done in 5 - 10 minutes.  Have you seen them at our market?

    Thirty minutes later, dinner was ready.  I had some left over yellow rice, so a quick spinach salad with avocado, cucumber and grape tomatoes finished this meal.

    The thick sliced Peppered Troyer bacon was a great addition to the otherwise "boring" chicken breast.  If you are more adventurous you can try it with the Cajun Troyer Bacon.  In the show, they topped the chicken breasts with salsa.  Sadly, I forgot that step.  I think next time I make this dish I'll remember to use our Five Amigos Roasted Salsa.  What's your favorite bacon recipe?

     

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