Pumpkin Pie Croissant Cups

Pumpkin Pie Croissant Cups

Author note: Chopped pecans would be a nice addition to add to the top of the pumpkin pie cups before baking.

1 15-ounce can pumpkin

1/4 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 14-ounce can condensed milk

2 eggs

2 packages of Pillsbury Crescent Dough Sheet

marshmallow fluff or cool whip, for serving

  1. Heat the oven to 350 degrees.
  2. In a large bowl combine the pumpkin, salt, cinnamon, nutmeg, cloves, ginger, condensed milk and eggs. Stir well.
  3. Generously spray a muffin tin with canola oil.
  4. On a cutting board roll out one package of crescent dough. Cut the dough into six squares (a pizza cutter makes this task easier). Place the squares into the muffin cups by pressing the center of the dough square into the muffin tin first and letting the four corners come to rest on the perimeter of each muffin cup. Repeat steps with the second package of crescent dough.
  5. Fill each dough cup 3/4 of the way with the pumpkin pie mixture. Place into the oven and bake for 35 minutes, or until the pumpkin filling is cooked all the way. After 12 minutes of baking, cover the top of the pan with foil to prevent the dough from burning.
  6. Remove from the oven and let cool completely, about 2 hours, before removing the cups from the muffin tin.
  7. Serve with marshmallow fluff or cool whip.

Instant Pot Chicken Stock

Thanksgiving is a holiday season that requires a lot of chicken stock.

Thankfully, Market Street has you covered in this department during this festive season. Ample ready-made chicken stock is waiting for you to purchase and use this holiday season.

Chicken stock can be used for variety of recipes whether it’s braised meats, dressing, or gravy– chicken stock is a must for Thanksgiving. Market Street knows that stock is a holiday kitchen staple and that’s one of the reasons I love shopping at my local store; they know my cooking needs!This year while “stocking” (I couldn’t help myself!) up, I want to encourage you to not only purchase ready-made stock but to also make homemade chicken stock for those extra special savory dishes.

Chicken stock is an easy task. It may sound intimidating and labor intensive, but it’s not. All that is required is chicken, onion, water and time.I typically use the cooktop when making my chicken stock—not because it’s easier, but because I love the warmth and cozy atmosphere it creates. If I need an efficient (and quick!) chicken stock experience I use the Instant Pot.

The beauty of using the Instant Pot for homemade chicken stock is that it is a quick process and it doesn’t heat up the house. Most importantly for this time of the year, using the Instant Pot for stock frees up burners on the cooktop so I can get knock out more of my Thanksgiving side dishes.Pull out the Instant Pot this Thanksgiving and quickly make homemade chicken stock. Market Street is waiting. All you need is one onion and three pounds of bone-in chicken (the Market Street butcher has a wonderful selection of chicken to choose from!) If you’re lucky, you might even stumble across one of the wonderful discounts Market Street offers this time of the year. That’s something to celebrate too!

Instant Pot Chicken Stock

  • Servings: makes 7 cups
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Author note: Be sure to allow the full 30 minutes of pressure release time before releasing the pressure. Anything earlier may result in chicken stock spewing out from the pressure release valve.

3-pounds bone-in chicken thighs and legs

1 onion, peeled and halved

7 cups water

  1. Place all ingredients into the Instant Pot insert. Secure the lid. Cook with high pressure for 45 minutes. After 45 minutes, natural pressure release for 30 minutes. After 30 minutes, use the pressure release valve to release any remaining pressure. Keep a towel handy in case any liquid is released.
  2. Remove the lid and skim the surface of any foam. Strain the stock into a large bowl and let cool. Pour the stock into an airtight container and place into the fridge. Use stock within 3 days or freeze for up to 3 months. Salt to taste when cooking.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.


Pizza is not just a weekend meal, it’s a any day of the week meal. Here are a few (eight, actually) homemade pizza recipes that will make you want to make a different ‘Za every day of the week.










Savory Pumpkin Casserole

Savory Pumpkin Casserole

3 tablespoons unsalted butter

1 cup onion, diced

5 rosemary sprigs

2 15-ounce cans of pumpkin

4 ounces mascarpone

1/4 teaspoon ground nutmeg

1 1/2 teaspoons kosher salt kosher salt

2 eggs

4 ounces pancetta, diced

1 cup panko breadcrumbs

1/2 cup heavy cream

1 cup Gruyere cheese, grated

2 egg yolks

1/2 cup dry white wine (I use Pinot Grigio)

  1. Heat the oven to 375 degrees.
  2. Place 2 tablespoons butter, onion and 2 rosemary branches into a skillet and cook for 5 minutes over medium heat. Remove from the heat and let cool for 10 minutes. Remove the rosemary.
  3. While the onions are cooking, combine the pumpkin, mascarpone, nutmeg, salt and eggs in a large bowl. Stir well to mix. Once the onion mixture has cooled, add the onions to the pumpkin mixture. Stir well to combine.
  4. In a medium sized bowl combine the egg yolks, cream and gruyere. Mix well. Set aside.
  5. Place the skillet back onto the cooktop (it’s okay if a few onions remain in the pan) and add 1 tablespoon of butter, pancetta and 3 rosemary sprigs. Over medium to medium-high heat let the pancetta crisp, about 8 minutes.
  6. Add the panko to the skillet and let them absorb the butter and pancetta fat, about 30 seconds. Remove the panko pancetta mixture from the heat and add to the egg yolks mixture. Stir to combine.
  7. Place the skillet back onto the heat and deglaze the pan with the wine. Bring to a simmer and let reduce by half. Pour the wine mixture into the pumpkin puree and stir well to combine.
  8. Pour the pumpkin mixture into a medium-sized baking dish. Top with the panko pancetta mixture. Bake in the oven for 35-40 minutes or until the top is browned and bubbly and the pumpkin is set. Serve warm.

Bourbon Banana Pops

Bourbon Banana Pop

  • Servings: makes 1 drink
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Author note: Store bought banana popsicles also work for this cocktail.


2 ounces bourbon

2-3 dashes Angostura bitters

banana bourbon popsicle (see recipe below)

  1. Place the ice into a cocktail shaker. Add the bourbon and bitters. Shake until chilled.
  2. Place the popsicle into a serving glass.
  3. Strain the bourbon mixture over the popsicle. Serve immediately.

for the Banana Bourbon Popsicle

makes 14-16 popsicles

Author note: Remember, alcohol does not freeze at the same temperature as water. The more alcohol used the more “slushy” the popsicle will be. Anything more than listed below result in a slush instead of a popsicle. This popsicle mixture also works well frozen into ice cubes to be served in cocktails or orange juice.

3 cups water

2 cups sugar

1 teaspoon banana imitation extract

1/4 to 1/2 cup bourbon (depending on preference)

yellow food coloring (optional)

  1. Combine the water, sugar and extract into a saucepan. Cook over medium-low heat until the sugar is dissolved. If using food coloring, add drops of yellow food coloring to achieve desired yellow color.
  2. Remove the banana popsicle mixture from the cooktop. Let cool for 15 minutes. Stir in the bourbon and mix well.
  3. Pour the mixture into popsicle molds and place into the freezer until frozen solid.
  4. Remove when ready to serve.

Roasted Caesar Salad

Roasted Caesar Salad

2 bunches broccolini, leaves removed

1 head green cabbage, cut into wedges

1 large leak (white part only) rough chopped

1 bunch green onions

4 tablespoons extra virgin olive oil

1/4 teaspoon kosher salt

creamy Caesar dressing

freshly grated parmesan cheese

  1. Heat the oven to 500 degrees.
  2. Place the broccolini, cabbage and leaks onto a foil lined rimmed baking sheet. Evenly distribute the olive oil and salt over the vegetables. Cover the baking sheet with foil, sealing the sides well.
  3. Roast for 15 minutes. Reduce the heat to 425 degrees and remove the foil cover. Continue to cook for 30 minutes, or until the vegetables are browned. The last 15 minutes of cooking add the green onions.
  4. Remove from the heat and let cool for five minutes. Add parmesan cheese and Caesar dressing to taste. Serve warm or cold.

Roasted Chili-Garlic Red Snapper

Red snapper has been on my meal rotation for a few months now. I think it should be on yours too.

Red snapper has become a recent fish go-to instead of salmon and tilapia. Found fresh at the fish department at Market Street, red snapper is a healthy and versatile weeknight meal that’s will help you change up your fish cooking game. It is buttery, slightly fatty and an easy roast.A quick jaunt down Market Street’s international aisle will yield a variety of Asian condiment options from gochujang to red chili garlic sauce the varieties seem endlessly delicious. Chili Garlic Red Snapper is an Asian inspired dish that incorporates a few ingredients that pack a punch of flavor: chili-garlic sauce, sesame oil and soy sauce.
Chili garlic red snapper is a delightful and unexpected easy dish that can be created using all the wonderful flavors and ingredients found at Market Street. Bok choy, green onion and shiitake mushrooms are also incorporated into this weeknight meal to create a sheet pan of goodness!

Pro Tip: While the fish is roasting for 15 minutes. Sauté the bok choy with shiitake mushrooms in a bit of canola and sesame oil. Add the bok choy leaves at the very end so they can be slightly wilted.
With Market Street and this red snapper recipe you will have a unique and Asian inspired dinner on the table in under 30 minutes. I say that is a midweek item to celebrate.

Roasted Chili-Garlic Red Snapper

1 1/2 pounds red snapper (2 filets)

2 teaspoons sesame oil

2 tablespoons soy sauce

1 teaspoon ground ginger

2 tablespoons chili-garlic sauce

1 bunch green onions

2 tablespoons canola oil

5 garlic cloves, thinly sliced

1 cup bok choy (set aside green leaves to use later)

1/2 teaspoon kosher salt

3/4 pounds shiitake mushrooms, stems removed and rough chopped

1 cup bok choy leaves

3 teaspoons rice vinegar

  1. Heat the oven to 375 degrees.
  2. Place the red snapper onto a parchment-lined rimmed baking sheet pan. Add 1 teaspoon of sesame oil to each filet. Gently spread the oil over the fish. Add 1 tablespoon of soy sauce over each filet. Then, evenly distribute 1/2 teaspoon of ginger to each fish. Top each filet evenly with 1 tablespoon chili-garlic sauce each.
  3. Place the green onions onto the sheet pan next to the red snapper.
  4. Place into the oven and bake for 15-20 minutes, or until the red snapper has reached 145 degrees. (If the filets are not even in size and one filet reaches 145 degrees before the other, remove the done fish from the oven). Remove from the oven.
  5. While the fish is baking, place the canola oil and garlic pieces into a medium skillet. Over low heat, infuse the oil with the garlic, about 4-5 minutes. Stir occasionally.
  6. Increase the heat to medium and add the mushrooms and bok choy to the skillet and cook for 15 minutes, stir occasionally. Add the boy choy leaves and rice vinegar into the skillet and stir until wilted and combined, about 1 minute.
  7. Serve the red snapper with the mushrooms and bok choy.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

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