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Make Ahead After School Snacks

Tags: breakfast, Breakfast Makes Cents, market street, oatmeal, Overnight Oats, recipes, registered dietitians

Wednesday, September 2, 2015 9:30:00 AM

Fall can be a busy time of year as the kids head back to school for the day and after-school activities for the night. Running from school to soccer practice to piano lessons makes it hard to focus on good nutrition for the kids. Take away the pressure by planning ahead and preparing some healthy, kid-friendly snacks to enjoy after school. Here are a few of our favorite …
» Read More
Gnocchi with Creamy Tomato Sauce and Arugula

Tags: market street, APLK, Meatless Recipes

Friday, March 3, 2017 4:06:00 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.

Italian food cravings generally involve pasta.

Flat, ribbed, thin, swirly or thick-- it’s hard to get tired of this dried good. There are many pasta shapes and sauces to consider when making this comforting Italian food.

What about …
» Read More
Breakfast Cookies

Tags: market street, APLK, breakfast

Tuesday, August 22, 2017 8:57:00 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.

Oatmeal is always a sure-fire way to fill up my babies in the morning, which means this nutritional grain is a favorite of mine.The six and four year old never complain when a warm bowl of oatmeal is placed in front of them. I think it's …
» Read More
We're Calling an Audible on Tailgating Snacks!

Tags: Market Street Registered Dietitians, market street

Friday, September 9, 2016 4:30:00 PM

The start of school and the decreasing temperatures brings one of our favorite times of the year, football season! We love spending our Saturdays tailgating and watching our favorite teams take on their opponents! People tend to think that football season is a time to “splurge” in the food department, because let’s be honest, it can be hard to make tailgating a healthy affair. …
» Read More
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
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
A Pleasant Little Football Menu

Tags: A Pleasant Little Kitchen, football, menu

Thursday, September 14, 2017 10:49:00 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.

There is a question that seems to circulate in our household every week during football season…

“What are we making for the game?”

I dunno. What sounds good to you?

“Wanna grill?”

Absolutely I want to grill.

Yup. Almost every …
» Read More
Nacho Party

Tags: market street, APLK, Big Game, Party Recipes, Feeding a Crowd

Tuesday, January 31, 2017 7:22:32 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.

There’s an impending large crowd to feed on Super Bowl Sunday and they are coming to your home expecting food and fun.

The amount of time available to prepare dinner is limited so not only does the meal need to be easily prepared and …
» Read More
Hey There, 2017!

Tags: market street, New Years, Party Ideas

Tuesday, December 27, 2016 8:00:00 AM

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.

1) Texas Brownies

2) Imported Cheese Trays

3) Our Famous Market Street Chips and Dips

4) Bakery …
» Read More
Hey There, 2018!

Tags: market street, New Years, Party Ideas

Tuesday, December 26, 2017 8:00:00 AM

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.

1) Texas Brownies

2) Imported Cheese Trays

3) Our Famous Market Street Chips and Dips

4) Bakery …
» Read More

10 Information Results For stubbs texas butter

Make Ahead After School Snacks

Fall can be a busy time of year as the kids head back to school for the day and after-school activities for the night. Running from school to soccer practice to piano lessons makes it hard to focus on good nutrition for the kids. Take away the pressure by planning ahead and preparing some healthy, kid-friendly snacks to enjoy after school. Here are a few of our favorite nutritious make-ahead snacks that can be whipped up in no time!   Banana Butter Wraps Provides: fruit, healthy fats, protein What you’ll need: 1 large tortilla (choose whole wheat for added fiber or corn for a gluten-free option) 1 banana ¼ cup nut butter Honey Cinnamon Instructions: 1. Place tortilla on a flat surface and spread a thin layer of the nut butter over it. 2. Lightly drizzle some honey and sprinkle some cinnamon on top of the nut butter. 3. Place a banana at one end of the tortilla and tightly roll the tortilla around the banana. 4. Slice the wrap into bite size pieces and store in a plastic container. Oat Cereal BarsProvides: Whole grains, healthy fats, protein, fruit What you’ll need:1/3 cup nut butter1/3 cup honey2 cups whole-grain cereal flakes2 cups oat and bran O's cereal2 tablespoons chopped, unsweetened dried fruit8x8 baking pan and cooking sprayMicrowave-safe bowls Instructions: 1. Spray an 8x8 baking pan with cooking spray and set aside.2. Microwave the nut butter and honey on high for 30 seconds in a microwave safe bowl. Stir until well blended.3. Combine cereals and dried fruit in large microwave-safe bowl. Microwave on high for 1-1 ½ minutes, stirring intermittently.4. Slowly pour and stir the almond and honey mixture into the cereal and fruit mixture until well-combined.5. Press an even layer into your baking pan. Cover and place in refrigerator to let set (about 10 min).6. Cut into 2 inch squares and store in plastic container or plastic bags.Note: the Oat Cereal Bars can be made gluten free by using your favorite gluten free cereals. Veggie & Hummus Kabobs Provides: vegetables, proteinWhat you’ll need:1 large carrot, peeled1 sweet bell pepper1 cucumber1 container cherry tomatoes1 container hummustoothpicks or small skewersInstructions:1. Prepare the vegetables by slicing the cucumber and carrots into ¼ inch round pieces and cutting the bell pepper into 1 inch squares. Leave tomatoes as is.2. Layer a dollop of hummus onto each piece of vegetable. 3. Place a toothpick or skewer through the center of each vegetable to create a layer of hummus between each. Don’t forget to include one of each veggie!4. Layer the kabobs in a storage container and store in the refrigerator until ready to eat.Today's blog provided by guess blogger Shannon Costello. Shannon is a dietetics student at Texas Woman's University with a B.S. in Exercise Sports Science from Howard Payne University. She has experience working in corporate wellness and hosting culinary classes for all ages. In her free time she enjoys running, yoga, crafting, and trying new recipes. Read More

Gnocchi with Creamy Tomato Sauce 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.  Italian food cravings generally involve pasta. Flat, ribbed, thin, swirly or thick-- it’s hard to get tired of this dried good. There are many pasta shapes and sauces to consider when making this comforting Italian food. What about gnocchi though? This billowy dumpling sometimes gets left out of the mainstream Italian game and that’s unfortunate. Gnocchi are Italian dumplings. My favorite variety is made from a combination of flour and potato. Sometimes cheeses and herbs are included in the ingredients. They are delightful and need to be readily stocked in your pantry because: They take just a COUPLE of minutes to cook. The dumpling are filling and easily dressed (sometimes all it takes is some browned butter and chopped sage leaves). They lend itself to being a more “fancy” meal but are actually easier to prepare than dried pasta (which is hard to believe, but true). One of my favorite ways to eat gnocchi is with homemade tomato sauce, Pecorino Romano and chopped arugula. It is a meal that requires minimal effort for a high end result. To make the sauce, combine crushed tomatoes, diced onion, kosher salt, dried oregano and butter. Once the ingredients have simmered for 15 minutes, add an optional dollop of mascarpone for an extra creamy touch. Meanwhile, add the gnocchi to boiling water. After two minutes, they float to the top. Remove the gnocchi, dump the water and then put the gnocchi back into the pan with the cheese and arugula. Stir. Add the sauce. Stir some more. Now smile. This decadent meal took only minutes to prepare and is now a staple for your kitchen. Shopping for this recipe is just as easy as cooking it. When collecting the ingredients at Market Street you don’t have to wander far. On the way to the produce section to pick up the pre-washed arugula and local Texas onions, snag the mascarpone, pre-grated pecorino romano and gnocchi (it’s tucked between the cured meats and imported cheeses).   Hopefully there’s unsalted butter and kosher salt stocked in your pantry. No biggie if not, a stroll through Market Street is always tasty - you never know what delicious samples there will be to enjoy. On your way to check-out, grab a box of diced tomatoes and then you’re golden. Next time you’re craving Italian, think of gnocchi with creamy tomato sauce and arugula. It’s filling, comforting and fancy. Oh, and don’t forget the crusty bread from the Market Street bakery—it’s kinda the cherry on top.   Gnocchi with Creamy Tomato Sauce and Arugula Author note: Spinach can also be used to substitute the arugula. Be generous with the amount of arugula added to the gnocchi. Parmesan can also be substituted for the Pecorino Romano. Toasted pine nuts are a delicious topper for this meal.   Ingredients:  1 17.5 ounce package of gnocchi 1 28 ounce can of diced tomatoes 1/4 cup diced onions 3 tablespoons unsalted butter 1 teaspoon dried oregano 1 1/2 teaspoon kosher salt 2 tablespoon mascarpone cheese 1/4 cup pecorino romano, grated Organics arugula, chopped   Directions:  1) Bring a medium saucepan of water to boil. 2) Meanwhile, combine the tomatoes, onions, butter, oregano and salt into a saucepan. Bring to a simmer and cook uncovered for 10 minutes. 3) Add the mascarpone to the sauce, and stir. Continue to cook for 5 minutes. 4) Add the gnocchi to the boiling water. Once it floats to the top, remove the gnocchi and set aside in a bowl. 5) Discard the water from the pan and add the gnocchi back into the pan. Add the pecorino and chopped arugula to the gnocchi. Stir. 6) Top with the creamy tomato sauce. Stir and serve warm. Read More

Breakfast Cookies

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Oatmeal is always a sure-fire way to fill up my babies in the morning, which means this nutritional grain is a favorite of mine.The six and four year old never complain when a warm bowl of oatmeal is placed in front of them. I think it's because they know what follows.Peanut butter and an array of their favorite toppings normally attend the oatmeal party. The pb and brown sugar is spooned into their bowl. They stir. Then all the toppings are placed in front of them, buffet style: raisins, bananas, chocolate chips and sometimes sprinkles if I'm feeling generous. Sometimes if I'm feeling extra-fun I place them in cupcake tins. They go bonkers for it.However there are weeks when putting together this somewhat simple meal seems too daunting.It's not fast enough! It takes too much time! I have to get ALL these toppings out? During these moments I’ve thought "I need an oatmeal cookie. One that contains all these pieces balled up together so I can just toss them to my kids and still know I've given them a hearty breakfast.After multiple instances of wishing I had made oatmeal cookies and had a stash stored in the pantry and freezer I finally bit the bullet. Okay. I'll bake. Thankfully this didn't require a trip outside my house. I had everything in my kitchen...including the over-ripe bananas.Out comes the stand mixer and all the measuring cups. The kids pull up their cooking stools and we go to baking town.The kids add the over-ripe bananas and brown sugar. I add the freshly ground peanut butter from Market Street. The local Texas honey is squeezed out of the container in turns. And then I add the oatmeal. Ugh.Let me retract the earlier statement I did NOT have enough ingredients. There wasn't enough oatmeal which means 1) I could toss what we've mixed up or 2) just pop into the car and make a quick trip to the grocery store.To Market Street we go.The kids didn't mind because that meant they got a free cookie from the bakery and a piece of fruit from the kids’ club station in the produce department. They were happy. I grabbed the oatmeal and decided that these cookies would be eaten up in jiffy so I probably should just pick up more items to make another batch of cookies. I threw in a gallon of organic milk for good measure because...cookies and milk.This was the cherry on top for the little ones. More cookies meant they got to turn on the peanut butter contraption. Down the baking aisle we went and they each took turns turning on the grinder as it pumped out freshly ground unsalted peanut butter.Once home the cookie batter was completed with the newly purchased oatmeal. Then the batter was scooped into perfectly sized balls using an ice cream scoop. 20 minutes later I had 30+ cookies filled with oatmeal, peanut butter, bananas and honey ready to help me with the morning scramble. Breakfast Cookies Makes 30 cookies Author note: These cookies are very basic. Raisins, nuts and chocolate chips would be great additions. Additional salt sprinkled on top of the cookies is a nice finishing touch. These cookies are freezer friendly.   Ingredients: 1/4 c unsalted butter, melted 1/2 c brown sugar 4 over-ripe bananas 2 eggs 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 1/4 teaspoon baking soda 1/2 cup honey 1 cup peanut butter 6 cups rolled oats   Directions: 1) Heat the oven to 350 degrees. 2) In a large bowl cream the butter, sugar and bananas using a paddle attachment until the bananas are well mashed and all ingredients are well mixed. 3) Add the eggs, vanilla extract, salt and baking soda. Mix well. 4) Add the peanut butter and honey. Continue to mix. 5) Add the oats and mix until well incorporated. 6) With an ice cream scoop, scoop out the batter onto a lightly oiled baking sheet. 7) Bake for 22-25 minutes. Read More

We're Calling an Audible on Tailgating Snacks!

The start of school and the decreasing temperatures brings one of our favorite times of the year, football season! We love spending our Saturdays tailgating and watching our favorite teams take on their opponents! People tend to think that football season is a time to “splurge” in the food department, because let’s be honest, it can be hard to make tailgating a healthy affair. We’re here to tell you that, in fact, you can still attend a tailgate and cheer on your team without sacrificing your health goals.  To make it easy, our dietitian team put together five groups of our favorite tailgating items.  We like to call it a “party in a picture”! Party # 1 1) Boom Chicka Pop Lightly Sweet 2) Garden of Eatin No Salt Added Blue Corn Chips 3) Honeysuckle Ground Turkey 99% Lean 4) La Croix Sparkling Water 5) Fresh Cut Mango Salsa 6) Alexia Sweet Potato Fries   Party # 2 1) Alexia Oven Fries 2) Skinny Pop 3) Way Better Chips, Multigrain 4) Sparkling Water 5) Stubbs BBQ Sauce 6) Pederson Chicken Sausage 7) O Organics Guacamole   Party #3 1) Beanitos Hint of Lime 2) Honest Tea 3) Peas Please 4) Steamed Shrimp 5) Fruit Tray 6) Kylito's Original Salsa   Party #4 1) Brownie Bites or Mini Cupcakes 2) Planters Pistachio Blend 3) Mateos Salsa 4) Water 5) Dasani Water Flavor 6) Jackson Honest Purple Heirloom Chips 7) Chicken Fajita Meat   Party #5 1) Pretzel Thins 2) Kettle Brand Baked Sea Salt Chips 3) Dasani Sparkling Water 4) Orrowheat Sandwich Thins 100% Whole Wheat 5) Veggie Tray 6) Classic Lite Chicken Salad Read More

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

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

A Pleasant Little Football Menu

  Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There is a question that seems to circulate in our household every week during football season… “What are we making for the game?” I dunno. What sounds good to you? “Wanna grill?” Absolutely I want to grill.  Yup. Almost every Wednesday when I’m headed to Market Street for weekly grocery shopping this question is tossed into the air and waits a reply. The answer is typically some form of grilling along with other grab and go types of food. I love this about football season. What I also love about football season is the culture of food and gathering it creates. There’s nothing quite like watching a game with friends and family while eating food that’s just as exciting as the game (or in some cases, better than the game). If you’ve experienced (or plan to experience) the same question I get asked weekly, today is your lucky day. Now you have an immediate answer. This weekend you’ll be cooking: green onion bacon dip + Market Street tortilla chips sirloin, sweet potato and garlic kebabs loaded fries cinnamon brown sugar popcorn with dark chocolate drizzle Now it’s your turn to pop on over to Market Street and make all your football watching, food grazing dreams come true. Oh! And don’t forget to throw in some Austin Eastciders Texas Honey, one of my favorite local beverages Market Street’s wine and beer department has available.  Soooooo… Wreck ‘Em Tech! Hook ‘Em Horns! Sic ‘Em Bears! Gig ‘em Aggies! Whatever your rally cry may be—happy watching AND eating!  Green Onion Bacon Dip    Ingredients 2 cups green onions, roughly chopped 1/2 cup chives, roughly chopped juice of 1/2 a lemon 12 ounces cream cheese, at room temperature 1 cup heavy cream zest of 1 lemon 1/2 teaspoon kosher salt 1 pound bacon chives, finely chopped (for topping)   Directions 1. In a food processor, puree the green onions, chives and lemon juice. 2. With a stand mixer or hand-held mixer, whip the cream cheese until smooth. 3. While mixing the cream cheese, slowly pour in the cream. 4. Add the onion and chive puree, lemon zest and salt to the cream cheese mixture. Mix well to combine. 5. Line a sieve with a few layers of cheese cloth (with excess hanging over the sieve). Pour the dip into the sieve, cover with the excess cloth, and place over a small bowl. Chill overnight. 6. The following day, cook the bacon until crispy and set aside on a paper towel-lined plate. 7. Once the bacon has cooled, chop it into bite-sized chunks. 8. Remove the dip from the fridge and uncover. Take the desired serving plate and place it on top of the sieve (make sure to align the sieve in the center of the serving plate). Holding both pieces together, carefully flip the sieve upside down (recruit a helping hand the first time you do this; it makes it easier). The dip will fall onto the serving plate. Remove the cheese cloth. 9. In large handfuls, cover the exposed surface of the dip with bacon. Continue this process until the entire cheese ball is coated. Sprinkle with chives. Serve chilled with tortilla chips or crackers. Sirloin, Sweet Potato and Garlic Kebabs   Ingredients 1 1/2 pounds sirloin steak, cut into 1 inch cubes 1 sweet potato, peeled cut into 1/4 inch thick and 1 inch long slices 1 onion, cut into 1x 1 1/2 inch pieces garlic cloves, peeled 1 teaspoon kosher salt extra-virgin olive oil pepper skewers yogurt sauce, for dipping (see recipe below)   Directions 1. 1 hour before grilling, soak the skewers in water (if using wooden skewers). 2. Heat the grill to 350-400 degrees. 3. On a skewer, alternate the pieces of meat, sweet potato, onions and garlic. Up to 3 pieces of meat per skewer. Be sure to leave a little room between each ingredient to help them cook evenly. 4. Coat each skewer with 1/2 teaspoon of oil, salt and pepper. 5. Grill 6-7 minutes per side. 6. Serve warm with garlic red pepper yogurt sauce. For the garlic red pepper yogurt sauce: Ingredients 1 cup plain yogurt 2 garlic cloves, rough chopped 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1 tablespoon olive oil juice of 1 lemon   Directions 1. Combine all ingredients into a small bowl and stir to combine. Store in an airtight container in the fridge. Loaded Fries Author note: Be creative with toppings for these fries. Guacamole, pimento cheese, brisket, shredded pork shoulder, brown gravy or fried onion strings could also be decadent toppers. If serving a crowd, set up a bar of toppings and let each guest decide how they want to top their french fries. There are no measurements listed on the amount of cheese to give you the flexibility to add as much as you would like.   Ingredients 1 bag frozen crinkle cut french fries shredded cheese 1 package of bacon, fried and chopped 1/2 red onion, diced sour cream 1 bundle of green onions, chopped 1/2 bundle of cilantro, chopped hot sauce   Directions 1. Cook the french fries according to the instructions on the back of the package. 2. Once the fries are cooked, lower the oven to 400 degrees and top the fries with a generous amount of cheese, bacon and red onions. 3. Place back into the oven until the cheese is melted. Finish the fries with dollops of sour cream, green onions, cilantro and hot sauce. Cinnamon and Brown Sugar Popcorn with Dark Chocolate Drizzle Author note: I prefer to pop my own popcorn for this snack, but when time is short and I use purchased popped popcorn.   Ingredients 2 tablespoon unsalted butter 1/4 cup light corn syrup 1/2 teaspoon cinnamon extract 1/2 teaspoon vanilla extract 1/4 cup brown sugar 10 cups popped popcorn 3/4 cup dark chocolate candy coating   Directions 1. Heat the oven to 250 degrees. 2. In a small sauce pan, combine the butter, corn syrup, cinnamon extract and vanilla extract. Bring to a boil and cook for 5 minutes. 3. Place the popcorn in a large bowl. Pour the corn syrup mixture on top of popcorn and stir to coat. 4. Next sprinkle the sugar evenly over the popcorn and stir to coat. 5. Lay the popcorn on one large parchment-lined baking sheet (or two small ones). Place in the oven and cook for 1 hour, stirring every 15 minutes. 6. Remove from the oven and let cool completely. 7. Melt the chocolate candy coating per the instructions. 8. Drizzle on top of the popcorn to the desired amount. Let harden and serve. Read More

Nacho Party

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There’s an impending large crowd to feed on Super Bowl Sunday and they are coming to your home expecting food and fun. The amount of time available to prepare dinner is limited so not only does the meal need to be easily prepared and make-ahead friendly, but it also needs to be delicious. Within this hungry football crowd are sleeping food dragons. These are the difficult eaters—smug ‘foodies’ or an adult with a picky palate. May I suggest a nacho bar? A “Nacho Night” get-together is a winner for all, regardless of the team you root for. For the host, it is easy to plan and prepare. Meats and sauces can be made ahead, or even purchased from Market Street the night before and gently reheated before service. Clean-up is a cinch (disposable foil pie pans for all!). Toppings can be chopped and refrigerated a few hours before everyone arrives. You’ll be casually sipping on a margarita when everyone arrives…and silently laughing. You’re actually making them do the cooking. And they’ll love you for it. It’s a win for the guests because they are pleasantly surprised. Conversations become livelier as the diners dive into the nacho building process. There’s food options for the pickiest eaters. But the overarching point of a nacho bar is that it’s tasty, memorable fun. You’ll be adding a memory to their food story and that’s awesome. When people come knocking at your door ready for kick-off, you’ll be ready to score big with your fans. Offer up chips, a selection of toppings and lots of cheese. It’s nacho night in America! Here’s a brief game plan to follow for the nacho building: Chips- make sure the tortilla chip is thick, not thin. Also, open the tortilla chip bag at the bottom instead of at the top. This allows all the small chips to be on the bottom of the nacho pile instead of on top. Market Street provides an abundant selection of tortilla chips that are perfect for nachos. It ranges from Tia Rosa to Xochitl to Market Street's very own, house-made seasoned deli chips (that make my heart skip a beat). Cheese- Goopy “queso” is not invited to this nacho party. This makes the chips soggy and undesirable. Use a neutral blend of shredded cheese (Monterey Jack is a good option). Be very generous when adding the cheese. If your nachos are based on a theme (like Greek or Italian) use a meltable cheese that compliments the other ingredients. Meat- offer a variety of meats or just stick to one. Market Street’s premade rotisserie chicken is perfect for nachos. Shred and then season with a bit of salt and lime juice—it’s an easy way to add flavor. BBQ brisket is also another excellent option. Layers- When building the nachos, think lasagna: chips, meat, cheese and repeat. I generally go with two layers, you may want more. Simplicity- Keep it simple on what initially goes on the chips and into the oven. Meat and cheese is all that’s needed at first (add beans and diced onions at the most). Leave the rest of the show up to your party guests and the toppings you put on your nacho bar. Toppings- This is where the fun begins and Market Street’s deli and premade sections are the perfect place to grab a few goodies. Go BIG when it comes to nacho toppings, here are a few suggestions. raw onions: white, red, green. crumbly cheeses: blue cheese, feta, goat cheese. greens: cilantro, parsley, chopped romaine lettuce. sauces: buffalo sauce, ranch dressing, pesto, tzatziki. vegetables: pico de gallo (also available in the Market Street ready to eat section), radishes, cabbage, bell peppers, jalapeños. beans (canned and drained): black, pinto, cannellini. Or if you prefer to skip the nacho bar and stick with pre-made nacho options, try these recipes for Buffalo Chicken Nachos or Chicken Pesto Nachos. Happy Nacho-ing! Buffalo Chicken Nachos Author note: This recipe is a non-recipe. The ingredients are listed; however, the amount of chicken, chips, cheese and toppings is really up to you. The buffalo sauce is adapted from Alton Brown's Buffalo Wing Sauce. Feel free to use store bought buffalo sauce and ranch dip if time is limited. For the nachos:  Ingredients:  canola spray thick tortilla chips roasted chicken, shredded Lucerne shredded three-cheese blend cheese For the toppings: red onion, diced radishes, thinly sliced fresh cilantro leaves, lightly chopped buffalo sauce (see recipe below) buttermilk ranch sour cream drizzle (see recipe below)   Directions:  1) Heat the oven to 350 degrees. 2) Line a large baking sheet with foil and spray with canola oil. 3) Make 1 even layer of chips on the baking sheet and top with chicken. Then add a generous amount of cheese (and I mean a lot of cheese). Repeat this step one more time (think lasagna). 4) Place the nachos in the oven and cook for 10 to 15 minutes or until the cheese is nicely melted and slightly browned. 5) Remove from the oven and top (to your liking) with the red onions, radishes, cilantro, buffalo sauce and sour cream drizzle.   For the buttermilk ranch sour cream drizzle: Ingredients: 1/2 cup buttermilk ranch dip (see below) water   Directions:  1) In a small bowl, add the buttermilk ranch dip and water (1 tablespoon of water at a time) until the dip is a nice, drizzly consistency. For the Buttermilk Ranch Dip: Author note: This recipe is adapted from Food52’s Basil Buttermilk Ranch Dressing. If you plan to serve this with salty chips, decrease the salt content to 1 teaspoon to 3/4 teaspoon. 1 cup sour cream ¾ cup buttermilk 2 tablespoons chives, finely chopped 2 tablespoons parsley, finely chopped 2 tablespoons shallot, finely chopped 2 tablespoons garlic (about 3 cloves), chopped ¼ teaspoon paprika 1 teaspoon kosher salt zest of ½ lemon   Ingredients:  1.Combine all ingredients into a bowl and stir well to combine.   For the buffalo sauce: Author note: If you love buffalo sauce, like I do, double the recipe. Ingredients: 3 tablespoons unsalted butter 2 garlic cloves, finely chopped 1/2 cup hot sauce (such as Texas Pete or Cholula) 1/2 teaspoon kosher salt   Directions: 1) In a small bowl, melt the butter in the microwave. 2) While the butter is still very hot, add the garlic, hot sauce and salt. Stir well to combine.   Chicken Pesto Nachos Author Note: Nachos are a personal creation, preferences for meat, cheese and toppings differ from person to person. Because of that this recipe has no measurements for the ingredients, it is a non-recipe. Be prepared to be addicted. After I make a batch, I’m already planning when to make them next. Keep in mind when making these, the more cheese the better. Store bought pesto also works if time is limited.   Ingredients: tortilla chips roasted chicken, shredded or diced mozzarella cheese goat cheese basil arugula pesto (for recipe, see below) tomato and red bell pepper salad (for recipe, see below) crème fraiche drizzle (for recipe, see below)   Directions: 1) Set the oven to 350 degrees and spray a rimmed baking sheet with canola spray. 2) Place one layer of tortilla chips, (evenly distributed and not a jumbled mess) onto the baking sheet. Top with a hearty sprinkling of mozzarella. 3) Top the mozzarella with 1/2 the chicken and then place chunks of goat cheese evenly over the top. 4) Continue steps 2-3 one more time. 5) Finish the nachos with a final sprinkling of mozzarella. Place the nachos into the oven and bake for about 15 minutes, or until the cheese is bubbly and slightly browned. 6) Before serving top the nachos with the tomato red bell pepper salad, spoonfuls of pesto and drizzles of creme fraiche.   Basil and Arugula Pesto Ingredients: 2 cups basil 1 cup arugula 1/3 cup pine nuts 3/4 cup finely grated fresh parmesan 2 garlic cloves, chopped 1/3 cup pine nuts juice of half a lemon 1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil   Directions: 1) Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth. 2) While the pesto is still being pureed, pour the olive oil into the mixture in a steady stream. 3) Remove from the food processor and store in an airtight container.   Tomato and Red Bell Pepper Salad Ingredients: 1 cup red bell pepper, seeded and diced 1 cup tomatoes, diced 1/4 cup shallot, finely diced 2 tablespoon parsley, finely chopped 2 tablespoons basil, finely chopped 1/2 teaspoon kosher salt 1 teaspoon extra-virgin olive oil   Directions: 1) Place all ingredients into a small bowl, stir to combine.   Crème Fraiche Drizzle Ingredients: 2 tablespoons crème fraiche 1 tablespoon water   Directions: 1) Combine the two ingredients into a small bowl. Mix well. Read More

Hey There, 2017!

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.   1) Texas Brownies 2) Imported Cheese Trays 3) Our Famous Market Street Chips and Dips 4) Bakery Cupcakes 5) Charcuterie Platters 6) Thumbprint Cookies 7) Last But Certainly Not Least...Korbel Champagne (or your favorite brand) and Welch's Sparkling Grape Juice Read More

Hey There, 2018!

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.   1) Texas Brownies 2) Imported Cheese Trays 3) Our Famous Market Street Chips and Dips 4) Bakery Cupcakes 5) Charcuterie Platters 6) Thumbprint Cookies 7) Party Balloons 8) Last But Certainly Not Least...Korbel Champagne (or your favorite brand) and Welch's Sparkling Grape Juice Read More

Make Ahead After School Snacks

Gnocchi with Creamy Tomato Sauce and Arugula

Breakfast Cookies

We're Calling an Audible on Tailgating Snacks!

Gobble Without the Wobble

Broiled Eggs with Goat Cheese and Arugula

A Pleasant Little Football Menu

Nacho Party

Hey There, 2017!

Hey There, 2018!

10 Information Results For stubbs texas butter

Make Ahead After School Snacks

Gnocchi with Creamy Tomato Sauce and Arugula

Breakfast Cookies

We're Calling an Audible on Tailgating Snacks!

Gobble Without the Wobble

Broiled Eggs with Goat Cheese and Arugula

A Pleasant Little Football Menu

Nacho Party

Hey There, 2017!

Hey There, 2018!

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