Monday, January 30, 2017

Bacon Wrapped Shrimp Poppers

 
We've made Jalapeno Poppers before, but this is a little different variation 
just by adding a shrimp to the jalapeno popper. 

Visit Harter House stores in Springfield, Nixa, Strafford, Kimberling City & Hollister 
 
 
1/2 pound of shrimp
bacon
2 oz cream cheese
 juice of half a lime
5 jalapenos
1/4 tsp onion powder
1/4 tsp garlic powder
salt and pepper
 
 
Peel shrimp. Cut tops off jalapenos and cut in half. Carefully seed jalapenos.
 
 
If cream cheese is not room temp, microwave for about 15 seconds.
Stir in lime juice, onion and garlic powder and salt and pepper.
 
 
Spoon cream cheese into jalapeno halves.
Press 2 shrimp (if using smaller shrimp) into cream cheese
and wrap 1/2 a slice of bacon around the whole thing.
 



 
Use 2 skewers to pierce through the poppers.
 
 
Grill for 6-8 minutes on each side.
 
 
These are incredible!!!!
 
 
LOVE!
 

Friday, January 27, 2017

Baked Greek Shrimp


I have been following Dara at Cookin Conuck for quite some time.  She likes to post healthy meal ideas and I find new and really tasty meals all the time.

This Baked Greek Shrimp with artichokes is fantastic served over rice, pasta or quinoa!

Dara adds, Besides being quick and virtually foolproof, one of the greatest things about this recipes is that it can be tailored to your family’s taste buds. For example, if artichokes aren’t popular at your dinner table, swap them with peppers or zucchini, or simply leave them out and include an extra quarter pound of shrimp.


Half of the cooking is done on the stovetop and the other half in the oven. The herbs, onions and garlic are sautéed in some olive oil in a large nonstick skillet, then simmered with some canned tomatoes. Be sure to use a skillet that’s ovenproof, so that you can pop the whole thing in the oven without needing to pull out a baking dish. Less dishes equals a happy cook!
The final step is to stir in the shrimp, artichokes and parsley before sprinkling the feta cheese over top and baking. It shouldn’t take any more than 7 or 8 minutes for the shrimp to cook. I know you want to avoid overcooked, rubbery shrimp as much as I do, so check them early if you’re shrimp are on the smaller side.


Baked Greek Shrimp Recipe with Artichokes
Prep time -
Cook time -
Total time -
Author:
Serves: Serves 4

Ingredients
2 tsp Olive oil 
1 onion, chopped
3 garlic cloves, minced
¾ tsp dried oregano 
2 (14 oz. each) can petite diced tomatoes 
1 ¼ cup canned (in water) quartered artichoke hearts  (in water) 
¾ lb. large shrimp, peeled & deveined
¼ c minced flat-leaf parsley
¼ tsp salt
¼ tsp ground pepper
¼ cup crumbled feta cheese
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Heat the olive oil in a large nonstick, oven-proof skillet set over medium heat. Add the onions and cook until softened, 4 to 5 minutes. Add the garlic and oregano, cook for 1 minute.
  3. Add the petite diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Stir in the artichoke quarters, shrimp, parsley, salt and pepper. Sprinkle the feta cheese over top.
  5. Bake until the shrimp is just cooked through, 7 to 8 minutes.
  6. Serve over rice, quinoa or pasta.
Notes
Weight Watchers Points: 3 (SmartPoints), 5 (Points+), 4 (Old Points)
Nutrition Information
Serving size: 1¼ cups | Calories: 204.4 cal | Fat: 5.8g | Saturated fat: 2.0g | Carbohydrates: 17.0g | Sugar: 7.3g | Sodium: 871.8mg | Fiber: 5.1g | Protein: 21.5g | Cholesterol: 137.1mg





Tuesday, January 17, 2017

Harter House's Signature Tri-Tip with Cooking Instructions




Starting Wednesday this week, Harter House Supermarkets in Springfield, have Tri-Tips on Sale for $4.99 lb
(Jan 18 - 24, 2017)


The tri-tip is a cut of beef from the bottom sirloin, also known as a triangle steak, it usually weighs 1.5 to 2.5 lbs.

In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when Otto Schaefer marketed it in Oakland, California. Shortly thereafter, it became a local specialty in Santa Maria, California, rubbed with salt, pepper, garlic salt, and other seasonings, cooked over red oak wood and roasted whole on a rotisserie, smoked in a pit, baked in an oven, grilled, or braised by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising. (The tri-tip is still often labeled the "Santa Maria steak".)

Most popular in the Central Coast of California and Central Valley regions of California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

At Harter House Supermarkets, the Tri-Tip has become a signature item,
because of its popularity with our customers. We will season your Tri-Tip FREE at our stores with either a Santa Maria Seasoning, Pappy’s Seasoning or our new Jerry's All Purpose Rub.

















Here is our favorite Tri-Tip recipe;
Soak a handful of hickory chips in water for 30 minutes
Let your seasoned Tri-Tip sit at room temperature for 30 minutes before grilling.
Grill over High Heat fat side down 10-15 minutes, charring the fat.
Turn the Tri-Tip over and place away from direct heat.
Add the damp coals to the fire. And smoke the Tri-Tip for an additional 40 minutes, adjusting time for size of roast.
Remove from grill.
Let rest for 15 to 20 minutes. (The resting period allows the meat’s juices to redistribute back into the meat for added flavor and tenderness.
Slice meat across the grain.
** I will remove the Tri-tip when it reaches an internal temperature of 125 Degrees.  Then wrap it in foil for another 15-20 minutes.  The roast will continue cooking and the juices will redistribute into the meat.


For all the sale items at Harter House locations visit our website at
www.harterhouse.com

Monday, January 16, 2017

Mascarpone Brownies


"All you need is love. But a little chocolate now and then doesn't hurt."


 I can't resist these very decadent brownies.
What makes it SO special is adding Mascarpone cheese and European Plugra Butter.  Find both at Harter House Republic Road and Eastgate locations in Springfield.





Mascarpone is a soft, white, fresh, vegetarian,
cream cheese from the Lombardy region
of southern Italy. In fact, it is not cheese at all,
but rather the result of a culture
being added to the cream skimmed off the milk.





The secret to Plugrá European-Style Butter is a slow-churned process that creates less moisture content and a creamier texture when compared to average table butters.This secret becomes yours for higher, fluffier cakes, flakier pastries, unbelievably creamy sauces, rich enviable risottos, sizzling sautés, and extraordinary flavored butters.

When Should I Use Unsalted Plugrá® European-Style Butter?Unsalted butter is ideally used in recipes because it allows you to control the salt content like a professional baker or chef.

When Should I Use Salted Plugrá Butter?Salted butter is best served at the table. Try serving slices on individual plates for guests or whipped in a small ramekin. For decorative effect, stamp slices with a special design, pipe softened butter through a pastry bag, or curl it with a spoon.

Why is Plugrá Butter Better for Baking?
Plugrá butter contains less water than average table butter. Lower moisture helps you create cakes that rise higher, cookies that crisp more evenly, and flakier pastries.


BROWNIES:


1 cup unsalted butter
3 ounces best-quality semi-sweet chocolate, finely chopped
1 cup granulated sugar
½ cup cocoa powder
½ cup mascarpone cheese, softened
3 large eggs, at room temperature
2 tsp pure vanilla extract
½ cup all-purpose flour
¼ tsp Salt

GANACHE:

6 ounces best-quality semi-sweet chocolate, finely chopped
6 Tbs whipping cream
3 Tbs unsalted butter

Steps:

1. Preheat oven to 325°F. Butter an 8-inch square pyrex pan.

2. Place chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt butter in microwave (take it out before it starts bubbling.) Pour butter over the chocolate and let stand for 30 seconds. Stir until chocolate is completely melted. Sift in sugar and cocoa powder.

3. With a wooden spoon, beat in mascarpone, eggs and vanilla, mixing until smooth. Gently fold in flour and salt.

4. Pour batter into prepared pan and spread evenly. Place into preheated oven and bake 45 to 50 minutes, or until a tester comes out clean.

5. Place pan on cooling rack and let brownies cool 10 to 15 minutes while you make the ganache.

6. Place chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Pour ganache over brownies while still warm, and spread to cover evenly.

7. Let ganache firm up before cutting. It's best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.


Yield: About 16 brownies

Monday, January 9, 2017

Cheesy Chicken Alfredo Soup


I can't think of anything I like better than this Creamy, Parmesan-loaded Tortellini in a chicken broth soup.

It's a super easy recipe that serves a family a four.
I love this fresh Buitoni Tortellini.  At the Republic Road location, where I work, you can find it in a cold case near the Meat Department.






Ingredients

2 tbsp. butter
1 lb. chicken breasts
kosher salt
Freshly ground black pepper
1 large onion, diced
3 cloves garlic, minced
1/4 c. all-purpose flour
4 c. low-sodium chicken broth
1 c. half and half
9 oz. Tortellini
2 tsp. crushed red pepper flakes
Fresh basil for garnish (optional)

Directions

In a large pot over medium-high heat, melt butter. Cook chicken until cooked through and golden, 6 minutes per side. Season with salt and pepper and set aside. Once cool, dice.
Add onion to pot and cook until soft and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 2 to 3 minutes. Add chicken broth and half and half and simmer until thickened, 15 minutes.
Add tortellini to pot and cook until al dente, 10 minutes. Add diced chicken and season with crushed red pepper flakes, salt, and pepper.
Ladle into bowls and garnish with basil.




Sunday, January 1, 2017

"Healthy Eating" by Jack Lalanne


At Harter House Supermarkets, we want to provide you with ALL the healthy food choices that you're looking for.

I've been working out a lot lately and striving to make healthy food choices. I remember Jack Lalanne being on my families black & white TV when I was really young. So I thought I would share this info I just found.

Jack LaLanne, televisions first fitness guru, moved on to that 24-hour gym in the sky just recently. No matter whether you idolized him, dismissed him, or derisively laughed at his utter kookiness, he made a profound impact on the concept of modern fitness. With his long-running fitness and exercise show (starting in 1951) and his innate showmanship, LaLanne became a weekday TV phenomenon (primarily for women) and begged, prodded, and urged America to get moving and shed pounds and numerous bad habits.

While he remains largely known for his adherence to, and enthusiasm for, physical exercise, LaLanne was equally as emphatic about nutrition and eating right. LaLanne liked to say, “Exercise is king. Nutrition is queen. Put them together, and you’ve got a kingdom.” In his youth, LaLanne was a professed “sugar addict” and “troubled.” When he was 15 he had an almost religious revelation surrounding health and nutrition, and he made it his personal mission to disabuse Americans of the notion that a body was built from “cigarettes and coffees and cakes and pies and donuts and French fries,” to wean them from “foods that have been demineralized” and steer them toward the fresh fruits and vegetables that would restore “a youthful tonicity” to their prematurely desiccated flesh. Most famously he did this through the aggressive selling of his Jack LaLanne Power Juicer, which he professed was the most successful thing ever marketed on television and turned just about anything into a healthy juice drink (LaLanne’s favorite was carrot and celery juice).

While many people found LaLanne’s approach to be grating or laughable with his persistent enthusiasm and his one-piece jumpsuit zipped open halfway down his chest, the undeniable fact is that he was, not only a television pioneer, but also a nutrition pioneer. During the 1950s, when LaLanne got his start, his perspective on health and nutrition was not met with universal acclaim. “People thought I was a charlatan and a nut,” LaLanne remembered. “The doctors were against me — they said that working out with weights would give people heart attacks and they would lose their sex drive.” Many health and nutrition gurus followed Jack with elaborations on his approach (think Jane Fonda, Richard Simmons, etc) but none quite reached that iconic realm of health guru that LaLanne attained.