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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
Mediterranean Crescent Ring

Tags: healthy, market street, meatless, mediterranean diet, october, recipe, registered dietitians, vegetarian, vegetarian awareness month, vegetarian meals

Wednesday, October 21, 2015 9:30:00 AM

Our last recipe for Vegetarian Awareness month is the Mediterranean Crescent Ring. Filled with spinach, artichokes, olives peppers and of course cheese, it's a delicious and filling way to provide a vegetarian meal for you and your family.

Mediterranean Crescent RingYield: Serves 16 portionsFor the filling:1 (10 oz) package chopped spinach, thawed and water …
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Strawberry Tomato Salsa

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Red, Strawberries, weight management

Wednesday, February 24, 2016 9:30:00 AM

Did you know that Strawberries are considered a superfood and are ranked second among the top ten antioxidant containing fruits? They are packed full of vitamin C, potassium, folate, phytonutrients and fiber, which aid in a healthy heart. One of the best things about strawberries is how unique and versatile they can be! They make a great addition to any salad, …
» 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
Honey Grilled Peaches

Tags: A Pleasant Little Kitchen, grilling, Dessert, summer

Monday, June 18, 2018 10:53:00 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.

If the grill is hot, why stop the cooking fun when the main dish is finished. Grill dessert too.

Why, you ask? Because you can, it’s fun AND it’s unexpected.

The perfect dessert recipe to start with is honey grilled peaches.

Grab a …
» Read More
Dietitian Spotlight: Breakfast Stir-Fry

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

Friday, September 8, 2017 11:52:47 AM

Jumpstart your day with a unique twist on a traditional breakfast with this yummy and hearty Breakfast Stir-Fry.

We often think of rice as a part of a lunch or dinner entrée, however, several countries around the world use rice for many of their meals, including breakfast. Rice is an excellent staple to add to meals because it is packed with the energy you need to power …
» Read More
Baked Salmon with Garlic and Dijon

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Yellow, Heart Healthy

Wednesday, June 15, 2016 9:30:00 AM

Condiments are a fun way to spice up any recipe! For the month of June we are celebrating the color yellow, and what better ingredient to highlight than MUSTARD. Mustard has been around for thousands of years and was first used by the ancient Greeks for medicinal reasons. Mustard is made from mustard seeds which are considered to be high in antioxidants, omega-3 fatty …
» 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
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
Ham and Blueberry Cheddar Grilled Cheese Sandwich

Tags: APLK, market street, Kids Club

Wednesday, April 19, 2017 4:49:00 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.

Cheese melted between two slices of buttered bread has powerful effect. That’s why this lovely meal has its own month of celebration. April is National Grilled Cheese month.

It’s easy to find cheesy inspiration when walking through …
» Read More

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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

Mediterranean Crescent Ring

Our last recipe for Vegetarian Awareness month is the Mediterranean Crescent Ring. Filled with spinach, artichokes, olives peppers and of course cheese, it's a delicious and filling way to provide a vegetarian meal for you and your family. Mediterranean Crescent RingYield: Serves 16 portionsFor the filling:1 (10 oz) package chopped spinach, thawed and water squeezed out1 (12 oz) jar marinated artichoke hearts, chopped1 cup shredded mozzarella cheese1/2 cup feta cheese1/2 cup diced roasted red bell pepper1/4 cup finely chopped kalamata olives2 tablespoon pine nuts, lightly toasted1 teaspoon fresh cracked pepper1/2 cup mayonnaise ( I used roasted corn aioli)2 tablespoons fresh chopped sageFor the dough:2 (8 oz) packages of crescent rolls1 egg white, lightly beaten2 tablespoons mozzarella cheesecooking spray1. Heat oven to 375 degrees F2. In a bowl, use a fork to toss together the filling ingredients, in any order. Set aside.3. On a large baking sheet sprayed lightly with cooking spray, arrange the crescent dough, separating the dough into triangles along the perforations: lay the dough triangles, overlapping slightly at the corners, so that the short end of the triangles form a circle.4. Spoon the spinach filling around the circle formed by the overlapping dough triangles. Gently fold the long end of each triangle over the filling to form the ring.5. Brush the dough lightly with egg white and sprinkle with mozzarella cheese.6. Bake at 375 degreed F for 20 minutes or until filling is heated through and the crescent dough is browned and toasty. Slice and serve!Cost: $1.29 per serving/ $ 20.73 totalNot including spices, egg white, cheese topping, or cooking sprayRecipe inspired by Ericasrecipes.com Today's blog provided by Breanna Brinkley, Texas Woman's University Dietetic Intern. Breanna is a dietetic intern and currently working on a M.S. in Nutrition Sciences at TWU with a B.S. in Nutrition Sciences from Baylor University.  Read More

Strawberry Tomato Salsa

  Did you know that Strawberries are considered a superfood and are ranked second among the top ten antioxidant containing fruits? They are packed full of vitamin C, potassium, folate, phytonutrients and fiber, which aid in a healthy heart. One of the best things about strawberries is how unique and versatile they can be! They make a great addition to any salad, smoothie, yogurt, dessert and so much more. Did you know that eating strawberries with a little something sweet can be a great way to watch your waistline too? We are all still hanging onto our healthy New Year’s resolutions, so don’t let a craving for something sweet stand in your way! This Stawberry Tomato Salsa recipe will help you get all the superfood benefits from the strawberries and tomatoes, while still letting you enjoy the pleasures of a sweet and savory salsa.     Strawberries and tomatoes both contain phytonutrients (plant nutrients) that can reduce overall inflammation in the body and help reduce the risk of heart disease. But here’s the kicker, most of the benefits don’t show up until we consume them 3-4 times per week. Get started by trying this delicious salsa with cinnamon pita chips. It’s a great way to satisfy that sweet tooth and get the heart health benefits without spending too many calories. Most importantly, it will be coloring your basket RED!     Strawberry Tomato Salsa   Ingredients: 6 Tbsp. Olive Oil 2 Tbsp. Balsamic Vinegar ½ tsp. Salt 2 cups Strawberries, coarsely chopped 2 cups Cherry Tomatoes, chopped ½ cup Cilantro   Instructions 1) Dressing: Whisk together Olive Oil, Balsamic Vinegar and Salt. 2) Chop up Strawberries, Tomatoes and Cilantro. 3) Mix ingredients together, serve and enjoy!   Today’s recipe is provided by Jessica Thorman, Texas Woman’s University Dietetic Intern. Jessica 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. Recipe Inspired by http://www.lemonsforlulu.com/strawberry-tomato-salsa/ 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

Honey Grilled Peaches

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 the grill is hot, why stop the cooking fun when the main dish is finished. Grill dessert too. Why, you ask? Because you can, it’s fun AND it’s unexpected. The perfect dessert recipe to start with is honey grilled peaches. Grab a brown paper bag full of peaches at Market Street and let them ripen at home (if they’re not already ripe). Cut these golden beauties in half and then drizzle with local honey. Place face down onto the grill and warm them up for about six minutes. What’s wonderful is that the steps to this summer-fresh dessert are few and the outcome is a sweet dessert that is healthy and appealing to many. Looking for something a little more indulgent? Not a problem! Take a jaunt down the freezer aisle at Market Street and pick up some Tillamook vanilla ice cream to pair with the grilled peaches. If you’re craving a little bit more goodness with your grilled peaches and vanilla ice cream snag a freshly baked pound cake from the Market Street Bakery. Easy peasy. Honey Grilled Peaches (with ice cream and pound cake) is a summer-fresh dessert that carries on the beauty of outdoor cooking— no mess inside and a sweet summer experience. Honey Grilled Peaches Serves 4-8 Author note: The more ripe the peaches are, the less grilling time is necessary.   4-8 peaches honey pound cake, sliced (optional) vanilla ice cream (optional) fresh mint, for topping (optional)   1) Heat the grill to 350-400 degrees. 2) Slice the peaches in half. Remove the pit. 3) Drizzle the peach halves with honey. Place on the grill face down and grill for 4-6 minutes. 4) Remove and top with fresh mint. Serve immediately. Or place 1-2 peaches into a bowl with a slice of pound cake and a scoop of ice cream. Top with mint, serve immediately. Read More

Dietitian Spotlight: Breakfast Stir-Fry

Jumpstart your day with a unique twist on a traditional breakfast with this yummy and hearty Breakfast Stir-Fry. We often think of rice as a part of a lunch or dinner entrée, however, several countries around the world use rice for many of their meals, including breakfast. Rice is an excellent staple to add to meals because it is packed with the energy you need to power through your day. Breakfast is called “the most important meal of the day” for a reason and this Breakfast Stir-Fry will help you to make it through that mid-morning slump. This recipe is also a great way to participate in National Rice Month! Nearly 85% of all rice Americans eat is actually grown right here on American soil, with Texas being one of the biggest rice-producing states. It has many nutrients including vitamin B, folate, iron and zinc. It’s also gluten-free and a great source of energy and fiber. Lastly, rice is pretty affordable and easy to cook, so you can enjoy these health benefits without breaking the bank. As if all the nutrients in rice aren’t enough, this recipe calls for Jennie-O lean turkey sausage which is a great source of quality protein to add to your morning routine. Just one serving provides 13 grams of protein to help keep you fueled throughout the day. This recipe could make your most important meal also your favorite one. Note: This recipe does not contain gluten, fish, shellfish, peanuts, or tree nuts.   Breakfast Stir-fry Yield: 4-5 servings   Ingredients: • 3 XL eggs • 2 Tbsp milk • Cooking spray • 8 oz cooked Jennie-O Lean Turkey Breakfast Sausage • 1/3 cup chopped Red onion • 1/3 cup chopped Yellow bell pepper • 1/3 cup chopped Orange bell pepper • Olive oil • 1/4 cup Sliced almonds • 2 cups cooked Brown Rice • 1/2 - 3/4 packet Kikkoman Stir Fry Seasoning • 4 cups kale, chopped • 3/4 cup feta Cheese •Salt and Pepper   Directions: 1. Heat skillet over medium-low heat and spray with cooking spray. Whisk eggs and milk in a bowl. Cook to a soft scramble. Set aside. 2. Cook turkey and break into medium sized crumbles. Drain excess fat and/or pour into bowl lined with paper towel. 3. Saute onion in olive oil until lightly cooked. Add bell peppers, almonds, and rice. Toss with stir fry seasoning.   4. Add turkey and eggs to rice mixture. Stir in kale and let rest for 2 minutes. Pour into bowl and top with feta cheese. Add salt and pepper to taste. Read More

Baked Salmon with Garlic and Dijon

  Condiments are a fun way to spice up any recipe! For the month of June we are celebrating the color yellow, and what better ingredient to highlight than MUSTARD. Mustard has been around for thousands of years and was first used by the ancient Greeks for medicinal reasons. Mustard is made from mustard seeds which are considered to be high in antioxidants, omega-3 fatty acids, magnesium, phosphorus, copper, and selenium, which is known to have anti-inflammatory properties. Also, the magnesium found in mustard seeds can help lower blood pressure and benefit those with heart issues. Not only does mustard provide multiple health benefits, but it also packs a lot of sharp flavor for very few calories. One tablespoon of mustard is only 5 calories!! Ironically enough, Dijon mustard originated in Dijon, France, and is very different from your typical yellow “American” mustard. Dijon mustard is made with white wine in addition to vinegar which is found in regular mustard.   There are many ways to reduce your risk of cardiovascular disease and making small changes to your diet can have long-term benefits to your health. A few tips to remember are to include a variety of foods such as whole grains, vegetables, fruit, lean poultry and fish, low-fat dairy products, nuts and non-tropical vegetable oils. Foods to limit include saturated fat, trans fat, sodium, red meats and sweets. Because fish is a heart healthy protein option, this recipe is a great choice for those wanting to fight cardiovascular disease. Salmon is not only super tasty but also a great source of omega-3 fatty acids which help prevent your blood from clotting, improving your circulatory system and stabilizing your blood pressure. High blood pressure causes your heart to overwork and can eventually lead to a weakened heart. The American Heart Association recommends eating fish twice a week. Try to make sure your salmon is wild caught and not farm raised. For this recipe we recommend trying the Copper River Salmon! This fish has a season that stretches from May-September with the peak hitting during June. These salmon are top notch in flavor AND health benefits. Get Copper River Salmon while you can!    Baked Salmon with Garlic and Dijon Ingredients: 4 Copper River Salmon portions 2 Tbsp parsley, freshly chopped 3 garlic cloves, pressed or minced ½ Tbsp whole grain Dijon Mustard or Dijon Mustard ½ tsp salt ⅛ tsp ground black pepper ⅛ cup mild olive oil (not extra virgin) 2 Tbsp of fresh lemon juice Lemon slices    Directions 1) Preheat the oven to 450° F. Line a rimmed baking sheet with foil. 2) In a small bowl, mix together the parsley, garlic, Dijon mustard, salt, pepper, cup of olive oil and lemon juice. 3) Lay salmon portions skin side down on foil lined baking sheet. Generously brush all sides of salmon with sauce and top with fresh slices of lemon. 4) Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook or it will be dry.   Adapted from natashaskitchen.com   This recipe is provided by Kelsey Jones; she is a dietetic intern from Texas Tech University. Kelsey graduated with a BS in Nutritional Sciences and Dietetics from Texas Tech University where she is also working on a MS degree. She enjoys attending TTU football games and cheering on the Red Raiders. Wreck Em! 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

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

Ham and Blueberry Cheddar Grilled Cheese Sandwich

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Cheese melted between two slices of buttered bread has powerful effect. That’s why this lovely meal has its own month of celebration. April is National Grilled Cheese month. It’s easy to find cheesy inspiration when walking through Market Street. The selection is outstanding. I could easily wander back and forth to look at the variety of flavors and types of cheese. As a parent to two small children I feel motivated to educate them on the importance of experiencing food through tasting flavors and textures they wouldn’t naturally select themselves. I also want them to explore tastes they are naturally drawn to. When Market Street presented the Kids Club Grilled Cheese Showdown in honor of the Wisconsin Cheese Grilled Cheese Recipe Showdown, I knew Katherine and Eli needed to participate. I made up my mind not to interject an opinion about what cheese, condiments or bread they would choose. I wanted to see where their tastebuds would lead them. However, my foot was planted on incorporating a deli meat to the final product. It’s an easy way to sneak a bit more protein into their diet through this cheesy vessel. Boar’s Head Simplicity Applewood Smoked Uncured Ham was the only ingredient mandated on their selection. Katherine, as the oldest child took the lead. Little brother Eli followed. She resolved to have no mustard or mayonnaise. He wanted ketchup, but older sister trumped younger brother. He didn’t seem to mind, sweet boy. We meandered through the bakery and “oooed and awed” over the bread selections. Both children were torn between the Sweet Hawaiian Rolls and the Wheat Loaf. After a few renditions of “eeny, meeny, miny, moe” the Wheat Loaf won. Then, as we made our way to the Wisconsin cheese cases, Katherine immediately zeroed in on one particular cheese. It contained beautiful purple striations set within the white cheese. It was Henning’s Blueberry Cheddar Cheese. “Blueberries? I want blueberries!” Eli exclaimed as Katherine reached for the triangular piece of cheddar. There they were, two peas in a pod, bouncing up and down in excitement for their ham and blueberry cheddar grilled cheese sandwich. I had my doubts, so I grabbed two other varieties: Henning’s Aged Cheddar with Peppercorn and Maple Leaf Smoked Gouda. I kept telling myself this wasn’t my sandwich and it certainly wasn’t the flavor profile I’m drawn to. But that was okay. Maybe their palate could enlighten mine? Off we went to make our sandwiches. I buttered the bread and sliced the cheese. Little paws reached up to sample the selection of Wisconsin cheeses. The cheese melted. The blueberries warmed and coated the salty sliced ham. The bread crisped to a buttery perfection. I was pleasantly surprised. Katherine, my picky eater and one whose palate is vastly different from mine, created a delicious sweet and salty grilled cheese sandwich. The food lover in me swelled with pride. Well done baby girl, this is one tasty grilled cheese. Maybe we should enter it into the Wisconsin Cheese Grilled Cheese Recipe Showdown too (click here for link). To enter the Kids Club Grilled Cheese Showdown: - Submit an original recipe and optional photo between April 4-May 14th via the online entry form (click here for link). - Submissions are accepted through May 14th. The United Family Marketing team will select finalists after the entry period has ended. At that point, people will be encouraged to vote for their favorite from among the finalists and the recipe with the most votes wins. - First Plate Prize: $100 gift card and Kids Club goodie basket - Second and Third Prize: Kids Club goodie basket   Ham and Blueberry Cheddar Grilled Cheese Sandwich Serves 1   Ingredients 2 tablespoons unsalted butter, softened 2 slices of __________ bread Henning’s Blueberry Cheddar Cheese, thinly sliced 3 slices of deli ham   Directions Heat cast iron skillet over medium-low heat. Meanwhile, butter one side of each slice of bread. Place one slice of bread in the skillet, buttered side facing down. Add a layer of cheese and top with the ham. Add a few more pieces of sliced cheese on top of the ham. Place the remaining piece of bread on top, buttered side facing up. Heat until the bottom piece of the bread is golden and the cheese is melted. Flip and continue to heat the sandwich until golden and the cheese is melted. Read More

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Broiled Eggs with Goat Cheese and Arugula

Ham and Blueberry Cheddar Grilled Cheese Sandwich

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Gobble Without the Wobble

Mediterranean Crescent Ring

Strawberry Tomato Salsa

Jalapeno and Caramelized Onion Mashed Potatoes

Honey Grilled Peaches

Dietitian Spotlight: Breakfast Stir-Fry

Baked Salmon with Garlic and Dijon

Breakfast Quesadillas

Broiled Eggs with Goat Cheese and Arugula

Ham and Blueberry Cheddar Grilled Cheese Sandwich

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