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Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

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

Friday, March 10, 2017 3:06:00 PM

Have you ever wanted to get away from the daily hustle and bustle and go for a trip? Give this recipe for salmon with creamy lemon-dill sauce with orzo asparagus a try. This Mediterranean-inspired dish will make you feel as though you traveled halfway around the globe, while getting to enjoy the comfort of your own kitchen. Furthermore, this delicious recipe is packed with …
» Read More
Breakfast Quesadillas

Friday, April 28, 2017 1:53:00 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.

We are a quesadilla family, hopefully you are too.

Didn’t finish all the steak last night? Roasted cauliflower still not eaten? Leftover chicken? Only cheese and tortillas in the fridge?

Not a problem. Make quesadillas.

Grab some …
» Read More
Hatch Green Chile Chicken Thighs

Tags: market street, APLK, Hatch Chile Fest, Hatch, chicken

Friday, August 4, 2017 3:12:00 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.

Bone-in, skin-on chicken thighs is one of my favorite parts of this commonly cooked bird. However, too often it is the thigh that undeservedly gets the shaft.

Some cringe—It’s dark meat! It’s near the bone! There’s skin attached! …
» Read More
Cherry and Brie Honey Puff Pastry

Tags: A Pleasant Little Kitchen, cherries, Dessert, pastry

Wednesday, May 23, 2018 3:45:00 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.

When I think of fancy cheese, I can’t help but think on brie. Images of Paris, the Seine River, a baguette and bottle of champagne quickly evolve in my imagination. Of course brie would be a part of this food fantasy and perhaps Ina …
» Read More
Braised Stuffed Onions

Tags: A Pleasant Little Kitchen, Onions, Side Dishes

Thursday, November 14, 2019 10:00:00 AM

BLOG: Braised Onions

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

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

Nature provides some of the best vessels to cook with and I want to encourage you to try it out. Pumpkins, peppers, tomatoes and onions—I find joy in stuffing them all with savory goodness and then cooking until …
» Read More
Balsamic Cherry Peach Chicken Skillet

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Orange, Diabetes Management

Wednesday, May 18, 2016 9:30:00 AM

The other day during one of our Easy Diabetes Shopping tours, one of the guests told me that she had come to the tour so that she could learn what to eat besides “plain ol’ chicken and green beans”. While we all had a good chuckle with her, one of the things I told her is that our Health and Wellness team works hard to share how delicious healthy eating can be ( …
» Read More
Herbed Fondue

Tags: market street, A Pleasant Little Kitchen, Fondue, Party Recipes

Saturday, October 29, 2016 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.

If food could be considered a love language, cheese would be mine. If I’m rushed in the morning, what do I grab to eat for an on-the-go breakfast? Cheese. It’s time to make dinner, but I’m hungry. I forage in the fridge and emerge with what? …
» Read More
Broiled Eggs with Goat Cheese and Arugula

Tags: market street, A Pleasant Little Kitchen, breakfast

Saturday, December 10, 2016 7:00:00 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.

My first introduction to baked eggs was from Ina Garten. The ease of the recipe was appealing and the flavors were everything I craved. When I wanted to impress guests at breakfast, I would make her creation.

It was an addictive …
» Read More
Our Texas Favorites

Thursday, July 13, 2017 11:32:00 AM

We've (Always) Got Texas on our Minds

Our annual Best of Texas Food Fest is this weekend, y'all! We are so excited and you should be too. Only the best things come from Texas - The Alamo, cowboys and Dr. Pepper, just to name a few. We've created an entire list of our favorite Texas products that you can find in any Market Street. Pst...you can sample most of these items at Best …
» 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

10 Information Results For rain fresh water

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Have you ever wanted to get away from the daily hustle and bustle and go for a trip? Give this recipe for salmon with creamy lemon-dill sauce with orzo asparagus a try. This Mediterranean-inspired dish will make you feel as though you traveled halfway around the globe, while getting to enjoy the comfort of your own kitchen. Furthermore, this delicious recipe is packed with numerous health benefits. In general, foods commonly on a Mediterranean menu are rich in nutrients important to one’s health. A typical plate has a large amount of vegetables, fruits, whole grains, legumes, beans, fish and seafood. These foods also tend to be unprocessed, so they retain even more of their nutritional value. They contain different nutritional components that help to keep chronic diseases at bay, such as diabetes, heart disease, Alzheimer’s and cancer. People of the Mediterranean region are known to live longer, healthier lives with their diets playing a large factor.   People with diabetes are at a higher risk for developing heart disease. It is important to consider eating foods that are heart healthy. Many people have a negative perspective on fat and do not consider them good for heart health. There are definitely less healthy versions of fat that we can find in fast foods and junk/processed foods, which are called saturated fats and trans fat, but not all fat is bad for you. Some healthier fats include olive oil, avocados, canola oil, nuts and omega 3s found in fish. It is important to include these in your diet as they keep the body functioning normally, provide a source of energy, help to absorb some vitamins and keep skin and tissues healthy. You’ll get a source of healthy fats in this recipe from the salmon (source of omega 3s) and olive oil. This recipe is a great heart healthy option, while still full of flavor. The Greek yogurt and salmon give this dish a kick of protein. When paired with the orzo, it provides a winning protein-carbohydrate combination. The whole grain orzo used in the recipe is a complex carbohydrate and a great source of fiber. This pairing helps to keep you feeling full long after the meal is over. Furthermore, the steady energy provided will limit blood sugar spikes and feeling drowsy after eating. The recipe is a Mediterranean treat full of essential nutrients and health benefits. Enjoy your Mediterranean adventure!     NOTE:  If you’re in a hurry or do not like preparing fish, let Market Street help you.  We can season and steam the salmon while you shop.    Salmon with Creamy Lemon-Dill Sauce with Orzo Asparagus Saute Ingredients: 3/4 lb salmon, fillet, skinned 1 Tbsp butter, melted 1/2 tsp + 1/2 tsp bottled minced garlic, divided 1/4 tsp and 1/4 tsp salt and pepper, divided 1/2 lemon 1/2 cup plain greek yogurt 1 Tbsp chopped fresh dill (or 1 tsp dried) 1 lb asparagus 1 cup orzo 1 Tbsp olive oil Instructions Preheat oven to 425 F. Place salmon on a foil-lined baking sheet. Stir together melted butter, garlic, salt and pepper; brush over salmon. Bake 10 to 15 minutes or until salmon flakes with a fork. Meanwhile, cut asparagus into 3-inch pieces. Cook orzo according to package directions, adding asparagus during last 2 minutes of cooking. Drain orzo, and place in a serving bowl. Add oil, garlic, salt and pepper; toss. Grate rind from lemon; juice lemon. Stir together yogurt, lemon rind, lemon juice, and dill. Serve with salmon and orzo. Read More

Breakfast Quesadillas

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  We are a quesadilla family, hopefully you are too. Didn’t finish all the steak last night? Roasted cauliflower still not eaten? Leftover chicken? Only cheese and tortillas in the fridge? Not a problem. Make quesadillas. Grab some homemade flour tortillas at Market Street, add some Organics shredded cheese (Mexican blend is my favorite) and if there’s a bit of time, sauté a Texas sweet onion or two. What about eggs? Glad you asked. Eggs are a perfect addition to the quesadilla formula. Combine scrambled goodness with crispy bacon, cheese and maybe some green chiles or avocado slices. Serve warm topped with cilantro and sides of sour cream and salsa. Breakfast quesadillas have become a regular in A Pleasant Little Kitchen because they are a tasty, satisfying meal that no one complains about. Plus, quesadilla fillings and toppings can be individualized to each eater’s taste, which helps us out. My family tends to be very opinionated about their food... who would have thought? Recently when shopping for breakfast quesadilla night at Market Street, I looked down into the cart and sighed. The Handsome Brook Farms Pastured Raised Eggs, Pederson’s bacon and tortillas looked lonely. They needed company. So in went the fresh tomato salsa, verde cilantro salsa and creamy jalapeno dip from the chilled prepared case (next to the salad bar). That’s better. What a good decision. Adding this kind of topping variety made the meal even better. Everyone had fun selecting their toppings and it made quesadilla night even more enjoyable. The quesadillas became even more individualized. A few other reasons I love breakfast quesadillas: It works for breakfast, brunch, lunch or dinner. The whole family can get involved with the cooking process (like cracking and scrambling the eggs, and building the quesadillas). Scrambled eggs and bacon can be cooked ahead of time for a quick dinner prep. Leftover quesadillas make great packed lunches for littles the next day. Add breakfast for dinner to your monthly meal rotation, and make sure it’s in the form of a quesadilla. Breakfast Quesadillas Servings vary   Author note: This is a basic recipe without measurements to allow you to make as many or few quesadillas as needed. I typically account 2 eggs and 2 slices of bacon per person for this recipe. If you want to get fancy with the quesadilla filling, consider adding slices of avocado or sautéed bell peppers and onions.   Ingredients scrambled eggs cooked bacon, rough chopped flour tortillas Mexican style shredded cheese Market Street’s chilled salsa (available in the food-to-go department), optional topping sour cream, optional topping   Directions 1. Heat a medium sized skilled over medium heat. 2. Place one tortilla into the skillet. Add a layer of cheese, then a layer of scrambled eggs, then a layer of chopped bacon. Top with a final layer of shredded cheese. 3. Place a second tortilla on top of the egg and cheese layers. Cook until the bottom layer tortilla is golden brown. With a spatula, carefully flip the quesadilla. Cook the remaining side until golden brown. 4. Put the quesadilla onto a cutting board and let cool for 3-4 minutes, then quarter. Serve warm with a side of salsa and sour cream. Read More

Hatch Green Chile Chicken Thighs

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Bone-in, skin-on chicken thighs is one of my favorite parts of this commonly cooked bird. However, too often it is the thigh that undeservedly gets the shaft. Some cringe—It’s dark meat! It’s near the bone! There’s skin attached! All the reasons that makes this cut of chicken the tastiest and the best. Due to the varied opinions of this cut of chicken, the thighs tend to be a bit cheaper. Frequently you will find it on sale at Market Street and so frequently I’ll grab a few packs and put it in my grocery cart. Not only are chicken thighs tasty and inexpensive (and frequently on sale!), but they are also easy to prep and quick to cook. A bit of salt and olive oil and then a hot roast in the oven for 35 minutes and dinner is done. However, if you’re feeling fancy and want to utilize all the gorgeous Hatch green chiles Market Street has available---because it is that glorious time of the year, let me give you a nudge in the right direction. Hatch Green Chile Tomatillo Tequila Marinade + Chicken Thighs = ☺ ☺ ☺ A quick blitz with the food processor, an overnight marinade and a high-heat roast in the oven will yield one of the tastiest chicken thigh dinners you’ve ever had. If you want a nice little side with this dinner, double the marinade and set it aside to eat with Market Street’s addictive freshly made tortilla chips. Hatch heaven. Chicken thigh heaven. Dinner heaven.   Hatch Green Chile Chicken Thighs Serves 4-6   Ingredients 8 chicken thighs, fat trimmed Hatch green chile tomatillo tequila marinade (see recipe below) extra-virgin olive oil 1 teaspoon kosher salt fresh cilantro, chopped   Directions 1) Make the marinade and reserve 1 1/2 cups for later use. 2) Place the chicken into a container and cover with the marinade. Cover the container and place in the fridge for at least 8 hours. 3) Thirty minutes before roasting, take the chicken from the fridge. Remove the chicken from the marinade, pat dry and place on a rimmed baking sheet. 4) Lightly drizzle the thighs with olive oil and evenly distribute the salt on the thighs. 5) Heat the oven to 450 degrees. 6) Roast the chicken for 35 minutes or until the internal temperature reaches 165 degree (if the tops of the chicken began to burn while roasting, cover them with a piece of foil). 7) Remove from the oven, top with reserved marinade and chopped cilantro.   for the hatch green chile tomatillo tequila marinade Ingredients 2 cups roasted Hatch green chiles, peeled and seeded 1 1/2-2 cups tomatillos, rough chopped 1 bunch cilantro (bottom stems removed) 1 cup scallions, rough chopped 1 garlic clove, quartered 2 teaspoons cumin 2 teaspoons kosher salt 1 1/2 teaspoons ground coriander 5 tablespoons Mexican crema 1 tablespoon tequila juice of 1 lime   Directions 1) Place all ingredients into a food processor. Pulse to the desired consistency. Read More

Cherry and Brie Honey Puff Pastry

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  When I think of fancy cheese, I can’t help but think on brie.  Images of Paris, the Seine River, a baguette and bottle of champagne quickly evolve in my imagination. Of course brie would be a part of this food fantasy and perhaps Ina Garten as well. While Parisian cheese stores may not be readily accessible, Market Street is and their selection of soft cheeses are extensive and delicious. Brie, while a fantastic soft cheese, typically needs a vessel of delivery. While a French baguette would be a natural choice, I would like to offer up another suggestion. Puff pastry. I hope you see where I’m taking this brie and puff pastry combination—into the oven. But first, it’s missing another component that notches up the flavor profile. Cherries. Beautiful, fresh, and screaming red—it boasts of summer and tartness. It’s not surprising that the phrase “a bowl full of cherries” is accepted as “cheerful” because cherries are a darn right delight. What about “a puff pastry full of baked brie and sugared honey cherries.” May not roll off the tongue like a bowl full of cherries, buuuuuut it definitely hits the craving bullseye. Cherry season is in full swing at Market Street, and lucky for you, the soft cheeses are easily accessible from the cherries. I mean, I can literally SEE the brie from the cherries at my local Market Street. So, basically, it’s a match made in cheese and bread heaven. Cherry and Brie Honey Puff Pastry Servings vary   2 1/2 cups cherries 1/4 teaspoon kosher salt 3 tablespoons sugar and more for topping 3 tablespoons honey and more for topping zest of 1 lemon juice of 1/2 lemon 1 wheel of brie cheese 2 sheets puff pastry egg wash canola spray   1) Heat the oven to 400 degrees. 2) Remove the cherry stems. Pit and quarter the cherries. Place in a bowl. 3) Add the salt, sugar, honey, lemon zest and lemon juice to the cherries. Stir well. 4) Spray a rimmed baking sheet (or two baking sheets) with canola oil. 5) Lay the puff pastry onto a floured surface (do not roll out the puff pastry) and cut into four equal squares. Place the squares onto the baking sheet, arranged in a diamond. 6) Add two slices of brie cheese (lengthwise) in the middle of the puff pastry. Spoon a generous amount of cherry filling over the top of the cheese, from one end of the diamond point to the other. Top with a sprinkling of sugar and honey. 7) Take the other two ends of the puff pastry and fold them towards the middle. Secure the ends tightly by pressing one dough end over the other. Continue this process until all eight pieces of dough are filled. 8) Lightly brush each side of dough with egg wash. Sprinkle more sugar onto the tops of the dough. Place in the fridge and let cool for 15 minutes. 9) Remove the sheet pans from the fridge and place into the oven. Bake for 35-40 minutes, or until the pastry is golden brown. 10) Remove the sheet pan from the oven. Let cool for 2 minutes. Drizzle additional honey on top of the pastries. Remove the pastries from the pan and place onto a cooling rack. Serve warm or at room temperature. Read More

Braised Stuffed Onions

BLOG: Braised Onions Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Nature provides some of the best vessels to cook with and I want to encourage you to try it out. Pumpkins, peppers, tomatoes and onions—I find joy in stuffing them all with savory goodness and then cooking until well softened and full of flavor.   Recently I have began to hollow out and stuff onions with mushrooms, bacon and rice. Then, these orbs are braised in an herb-infused chicken stock. While this delicacy slowly cooks in the oven, the house warms and the scent wafts through the house.   It’s food bliss. Even now, I’m longing to make this recipe over and over again—especially for Thanksgiving.  Braised Stuff Onions is an aromatic, comforting and beautiful dish that needs to be part of your holiday spread. Besides the deliciousness of this recipe, there are a few other reasons to put it on your festive menu.   Make-Ahead: The onions can be stuffed with the filling up to six hours before cook time. Easy to Reheat: Once cooked, the onions can be stored in the fridge and then gently reheated in the oven to serve again. Market Street and KitchenAid: The onions fit beautifully in the KitchenAid 11-inch fry pan that Market Street is offering through its Rewards Program. With 180 e-stickers this fabulous pan can become a part of your kitchen!   Thanksgiving needs Braised Stuffed Onions. You need Braised Stuffed Onions. It will brighten up the holiday as unique and classic dish—one that will probably be made with each passing year. Happy Thanksgiving and enjoy, my friends.   Braised Stuffed Onions Author note: This recipe is an extension of Richard Olney’s Braised Onions from his cookbook, Simple French Food. I added rice and a few different herbs to the recipe. This recipe makes enough filling for at least 6 onions. 4-6 sweet onions          3 tablespoons unsalted butter  1 cup bacon, cut into 1/4 inch pieces (lardons)  1 teaspoon kosher salt  8-10 sprigs fresh thyme 8 ounces mushrooms, finely chopped 1/4 cup arborio rice 1/4 cup panko breadcrumbs     1 1/2 cups low sodium chicken stock 2 bay leaves, torn in half           Cut a quarter off of the top of each onions (the bottom side should have the dried roots exposed). Peel the onions. Using a melon baller carefully scoop out the onion leaving a double wall of onion. Set aside. Finely chop two cups of the removed onion. Place 2 tablespoons of butter into a medium skillet along with the bacon, 2 cups of chopped onions, salt and 4 branches of thyme. Cook for 15 minutes over medium heat, stirring occasionally. Add 1 tablespoon of butter to the onion mixture and let melt. Add the mushrooms and rice to the mixture and cook for 5 minutes. Stir occasionally.  Remove from the heat and remove the thyme. Stir in the breadcrumbs and pour into a bowl.     Pour chicken stock into the skillet and add the 4 thyme springs and bay leaves. Place back onto the heat. With the onion mixture, stuff the onions 3/4 of the way full, lightly packing the filling with a spoon. Place the stuffed onions into the skillet. Bring the stock to a boil and cover. Place into the oven and let cook for 1 hour, basting the onions 3-4 times during the cooking process. Serve warm.            Read More

Balsamic Cherry Peach Chicken Skillet

The other day during one of our Easy Diabetes Shopping tours, one of the guests told me that she had come to the tour so that she could learn what to eat besides “plain ol’ chicken and green beans”. While we all had a good chuckle with her, one of the things I told her is that our Health and Wellness team works hard to share how delicious healthy eating can be (including chicken)! And, it doesn’t have to be hard to prepare or include fancy ingredients!   Below is a recipe for Balsamic Cherry Peach Skillet. I have to admit, I’m equally excited for both the start of the cherry and peach season. So, I decided to add them both to this dish. Cherries have such great health benefits! They can help boost your immune system, reduce inflammation and may even help you get a better night’s sleep. Peaches also bring plenty to this dish. Just the smell alone can make you feel like you have stepped into summer! Plus, they also have nutrients to help support your eye health and immune system, and they are a great source of fiber. Both fruits help to add a little sweetness to this dish, while the acidity of the balsamic vinegar will help boost the flavor. Enjoy this easy dish for dinner. Try serving with brown rice (you can even grab a bag of plain frozen brown rice if you want to keep cooking to a minimum) and a side salad. It’s much more than just “plain ol’ chicken and green beans”!   Balsamic Cherry Peach Chicken Skillet Ingredients: 2 Tbsp olive oil 1/2 medium yellow onion, sliced (about 3/4 cup) 1 1/4 lbs chicken breast tenderloins Salt and freshly ground black pepper 2 cloves garlic, minced 1/3 cup balsamic vinegar 1 Tbsp honey 1 cup sliced firm but ripe peach (about 1 medium) 1 cup cherries, pitted 1 (14.5) oz can diced tomatoes, drained 1/4 cup thinly sliced basil ribbons   Directions 1) Heat olive oil in a large skillet over medium high heat. Add onion and saute 3 minutes, then push far to the side.   2) Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp). 3) Add garlic to skillet and saute 20 seconds (you can push onions back to center if you haven't already). Add balsamic vinegar and cook and stir until reduced by half, about 1 minute. 4)  Stir in honey, then add in peaches and tomatoes and toss, season lightly with salt and pepper. Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room), cover skillet with lid, reduce heat to medium low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 to 9 minutes. Top with fresh basil and serve.    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Herbed Fondue

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 food could be considered a love language, cheese would be mine. If I’m rushed in the morning, what do I grab to eat for an on-the-go breakfast? Cheese. It’s time to make dinner, but I’m hungry. I forage in the fridge and emerge with what? Cheese. When my husband wants to surprise me with a date-night in, what is one of the things he brings home? Cheese (and wine, of course!). So when I was given an opportunity to develop a recipe for The Dallas Morning News about the 1970s, the first recipe on my list was the cheesiest thing possible. Fondue. Delicious, melty, salty (but not too salty) fondue. Then add some potatoes, cured meats and bread; that’s my kind of food heaven. Developing recipes can be a tricky task at times, especially if the recipe in development is slightly out of your wheelhouse. Fondue was legendary in my mind, a way to consume cheese with multiple vessels. I was slightly intimated by it because…how DO you make fondue? First you need a fondue set. Thankfully, my grandmother gifted me one when I got married. In her wisdom and foresight she knew I would one day need a way to melt cheese. Next, you need sterno to heat the pot. Then there’s cheese, garlic, wine, herbs and the cheese vessels– breads, meats, and vegetables. When I arrived at Market Street to choose the star of the fondue I couldn’t make up my mind. The cheese selection was immense. It not only ranged from gourmet to basic, but it was also nicely arranged in categories: soft, semi-soft, hard. Then I turn around and there was even MORE cheese to choose from in another cold case. Market Street spoke my love language and my heart was full. I went with a traditional blend of swiss cheeses (Swiss and Gruyere), so I wanted the dipping accessories to be a little less tradional. Luckily the bakery was a stone’s throw away from the cheese. I meander over and spoke with the baker behind the counter. We talked shop and after a few samples of the fresh baked bread I went with the one that tasted like a pretzel. I scooped up a bundle of adorable (and delicious!) pretzel sticks and felt satisfied. These babies will give the meal a unique twist to the traditional baguette used with fondue. Four recipe tests later, the fondue recipe was wrapped up. I finalized the recipe with a group of sweet girlfriends. Roasted fingerling potatoes, prosciutto and salami, bell peppers, cherry tomatoes, apples, pretzel bread was served to them with my favorite food star. Cheese. That night we laughed, talked, drank wine and dipped to our hearts’ content in gooey delicious fondue. I hope their love tank was filled that night too. Now I am on a mission to fill more cheese love tanks. This time it’s with my kids, and I know the perfect night to do this. Halloween. I plan to pair the sugary goodness of Halloween with the gooey goodness of fondue. Sweet and salty, the perfect combination and the perfect night to start a new tradition.   Herbed Cheese Fondue Author note: This recipe can be halved. However, use 3/4 teaspoon of kosher salt. Serve with a variety of meats, vegetables and bread. I prefer to make my fondue in a saucepan and then transfer to the fondue pot. Cook according to your preference.   Ingredients:  1 garlic clove, halved 2 cups dry white wine (like pinot grigio) 2 teaspoon lemon juice 1/4 cup cognac 2 teaspoon corn starch 6 sage leaves 2 branches rosemary 6 branches thyme 3 cups gruyere, shredded 3 cups swiss cheese, shredded 1 1/4 teaspoon kosher salt   Directions:  1) Tie the herbs into a bundle with kitchen twine. 2) Place the cornstarch into a small bowl and top with cognac. Stir to dissolve. 3) Rub the halved garlic inside a saucepan (or fondue bowl) covering the bottom and sides. 4) In the saucepan (or fondue bowl), over medium heat, bring the wine, lemon juice and herbs to boil. Remove the herbs. 5) Take 1 tablespoon of the wine mixture and add to the cornstarch and cognac. Stir to incorporate. Pour cognac mixture back into the saucepan. 6) Reduce the heat to medium low. In small batches, add the cheese to the wine mixture. Stirring frequently to prevent burning. Continue to add the cheese until all is melted. Add the salt. 7) Pour the cheese fondue into the fondue bowl, set over heat and serve immediately. Read More

Broiled Eggs with Goat Cheese and Arugula

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  My first introduction to baked eggs was from Ina Garten. The ease of the recipe was appealing and the flavors were everything I craved. When I wanted to impress guests at breakfast, I would make her creation. It was an addictive combination of eggs, butter, cream, garlic, fresh herbs and parmesan. French perfection. The more I made this recipe, the more it transformed into my own...as many recipes should in your kitchen as well. To perfect my recipe, I read up on French baked eggs (with the assistance of the hallowed Julia Child). I kept the traditional flavor profile of French shirred eggs of butter and cream but maintained a broiling method like Ina. However I abandoned individual thin gratin dishes for one to two large tart pans and opted for a different flavor profile. Goat cheese, arugula and hot sauce. When it comes to the ingredients for these broiled eggs, the selections available at Market Street are easily accessible and full of variety. From basic to fancy, the options are well-priced and varied. While hot sauce may seem like the cherry on top, it can affect the overall taste of the final dish. These sauces contain different ingredients that yield different flavor profiles. Have fun with what you top these eggs with. The hot sauce selection at Market Street contains some of the most expected varieties: Texas Pete, Louisiana, Tabasco. However, if you focus a little more on the shelf, you will see a vast array of hot sauces. Orange Label Habanero! Wildfire Hot Sauce! Creamy Hatch! There is also my old faithful. The hot sauce that always has a place in my pantry. Cholula. For the first few rounds of testing, I went with Cholula. On the last test I went with Frankie V’s Orange Label Habanero. It did not disappoint. Take a peek at the variety of hot sauces that your Market Street has to offer. With all the flavors combined in one dish, the result is exactly what I crave in my breakfast. Rich. Creamy. Tart. Salty. Spicy. Once the cream and butter are broiled, the eggs quickly go into the pan and are then topped with more ingredients (salt, goat cheese and freshly chopped garlic) to create poignant flavor. Back into the oven to cook the eggs and brown the cheese. Patience is the only thing required. The warmth and aroma float from the oven and it's hard not to get excited. Out of the oven the pan comes for a final touch of freshly chopped arugula and an artistic  splash of hot sauce. Ohh and ahh your way to a fast, delicious and impressive breakfast. Serve with crusty bread, a cup of coffee and a giant smile.    Broiled Eggs with Goat Cheese and Arugula Author note: A glass or ceramic pie pan also works for this recipe. If you want to double the recipe, use two pie pans. This is a easy way to serve breakfast to a crowd.   Ingredients 3 tablespoons unsalted butter 1/4 cup cream 6 eggs 1/4 teaspoon kosher salt 4 garlic cloves, chopped 1/4 cup crumbled goat cheese 1/2 cup arugula, chopped hot sauce   Instructions 1) Heat the broiler to 500 degrees. 2) Crack the eggs and set aside. Prepare all other ingredients (chop garlic, chop arugula, crumble goat cheese). 3) In a 9 inch tart pan, add the butter and cream. Adjust the oven rack so the pan is 6 inches from the broiler and broil for 3 minutes. 4) Remove pan. Add the eggs and then evenly distribute the salt, garlic and goat cheese. Place back into the oven. 5) Broil for 4-5 minutes and remove (4 minute for a runny egg, 5 minutes to a cooked egg). 6) Top with arugula and hot sauce. Serve warm with crusty bread. Read More

Our Texas Favorites

We've (Always) Got Texas on our Minds Our annual Best of Texas Food Fest is this weekend, y'all! We are so excited and you should be too. Only the best things come from Texas - The Alamo, cowboys and Dr. Pepper, just to name a few. We've created an entire list of our favorite Texas products that you can find in any Market Street. Pst...you can sample most of these items at Best of Texas this weekend. Yay! First on our list is WATERMELON! How could you possibly go wrong with Texas-grown Watermelon? It's deliciously juicy and actually good for you. It's the perfect snack for both kids and adults, so it's a win all the way around. You can even ask one of our produce team members to cut one open for you right there at our store. Talk about ultimate service! Homemade. Vanilla. Wafers. Our mouths are watering just thinking about them and these are even better because they're from Slaton Bakery (yes, from Slaton, Texas)! They've been around for almost 95 years so they've obviously perfected the recipe, making them the best vanilla wafers you'll ever eat. You might as well head on over to Best of Texas and try them for yourself. Just chomp on one, or 20 by themselves, or add them to some homemade banana pudding and you're day is golden.  ZigenBock from Houston, Shiner from Shiner, Revolver Brewing from Granbury and Alamo from San Antonio - How much more Texan can you get? We've picked out just a few of our favorite beers from all across Texas, but our beer department has so much more to choose from. Mix and match with our Build-Your-Own Six Pack section and ask our very knowlegable team members for suggestions if you're stumped. So, crack open a cold one and celebrate all things Texas with us. Chocolate, chocolate, chocolate! Sorry, we're a little hyped up on all this deliciousness. These Texas-sized brownies (no, you don't have to share) are made from scratch every single day in our bakery. They're made with 100% all-natural butter & Ghirardelli® Chocolate, which explains why they're so amazing. You can only find them at Market Street so that makes them even better. ;) Ah, Texas-Grown cantaloupe. Refreshing. We love buying our produce from local growers like these cantaloupes from Dixondale Farms in Carrizo Springs, TX. These beauties are a good source of Vitamins A and C, so what have you got to lose? Come by Best of Texas to sample some and ask our team members for tips on how to find the perfect one. Wella, Wella, Wella, what do we have here? Oh, just a delicious and healthy protein bar! These Wella Bars are organic, gluten-free, NON-GMO verified and are from Lockhart, TX. They come in several varieties, so you'll just have to try all of them to find your favorite! Texas Tea! These tasty Texas Teas are sure to quench your thirst. They're made with real fruit and organic tea, but our favorite thing is that they named every tea after a different town in the Lone Star State. Pecos Cantaloupe White Tea, Fredricksburg Peach Tea and, of course, Sugar Land Sweet Tea are just a few of their amazing, all-about-Texas flavors. All-Natural Jalapeño Cheese Bread fresh from our bakery (insert a thousand heart-eye emojis) - so incredibly delicious with that Texas heat baked right in. Eat it by itself or make it into a gourmet sandwich with a kick; either way, we wouldn't mind if you shared with us. It's made every single day in our Market Street bakery, and you can try some this weekend!  Last, but certainly not least is yellow and orange watermelon. We know we've already covered Texas-grown watermelon, but just listen: this fruit is amazing. It tastes like a regular red watermelon, but with something a little extra...probably magic. Yellow watermelons are definitely sweeter and some people say they taste a bit like honey! Orange watermelons are also super sweet, but they have "crunch." The best part is that they are locally grown by Kinley Sorrels in Comanche, Texas.   Come see us at your local Market Street from 11 a.m. - 5 p.m. this Saturday and Sunday (July 15 and 16) at our Best of Texas Food Fest. We will have so many different Texas products for you to sample that you'll fall in love with Texas all over again. Y'all come back now! Ya hear? 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

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Breakfast Quesadillas

Hatch Green Chile Chicken Thighs

Cherry and Brie Honey Puff Pastry

Braised Stuffed Onions

Balsamic Cherry Peach Chicken Skillet

Herbed Fondue

Broiled Eggs with Goat Cheese and Arugula

Our Texas Favorites

Shrimp Tostada

10 Information Results For rain fresh water

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Breakfast Quesadillas

Hatch Green Chile Chicken Thighs

Cherry and Brie Honey Puff Pastry

Braised Stuffed Onions

Balsamic Cherry Peach Chicken Skillet

Herbed Fondue

Broiled Eggs with Goat Cheese and Arugula

Our Texas Favorites

Shrimp Tostada

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