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Rethink Snacking with Salted Dark Chocolate Popcorn

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket White, diabetes

Wednesday, April 27, 2016 9:30:00 AM

Sometimes certain foods can get a bad reputation for various reasons. One food that has definitely been a victim of neglect in the snack world is popcorn! Because popcorn is a product of corn, it is typically thought of as “bad” and high in carbohydrates (sugar). We're here to shed new light on this delicious product! (Now disclaimer here, we are not talking about the …
» Read More
November is National Diabetes Month

Tags: diabetes, glucose screenings, managing diabetes, market street, registered dietitians, national diabetes month

Wednesday, November 4, 2015 9:30:00 AM

November is National Diabetes Month. This year’s theme for American Diabetes Month® is “Eat Well, America!” According to the American Diabetes Association, Diabetes affects nearly 30 million children and adults in the U. S. today – nearly 10 percent of the population. Every 19 seconds someone in the U.S. is diagnosed with diabetes. As dietitians, we want to help …
» Read More
Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Tags: A Pleasant Little Kitchen

Monday, September 18, 2017 3:17:00 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.

Confession: I regularly feed my children sweet potatoes and never eat them myself.

gasp

I know. Making children eat vegetables that you won’t eat yourself seems a bit…dishonest? tricky? not right? Well I do this frequently when it comes …
» Read More
Raspberry Almond Energy Bites

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Red, diabetes, Raspberries, Red Foods

Wednesday, February 3, 2016 9:30:00 AM

One of the keys to maintaining blood sugar is portion control. And thanks to the low-carbohydrate density of berries, you can have a generous amount. Raspberries, for example, have a serving size of one cup! One cup provides just 60 calories, 12 grams of carbohydrates, 8 grams of fiber and 44% of your daily value of Vitamin C.

Raspberries are also a great source of …
» Read More
Tangy Mini Bell Pepper Salad

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

Wednesday, July 6, 2016 9:30:00 AM

Bell peppers are one of the most versatile vegetables. They come with a range of flavors, nutrients, and varying amounts of heat. Bell peppers can be enjoyed raw, cooked or added to a dish. If you can’t already tell, they are definitely a food to keep in your refrigerator! They make for a heart healthy addition to any plate providing vibrant color, nutrients, fiber …
» Read More
Spicy Asian Zucchini

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Green

Wednesday, August 17, 2016 9:30:00 AM

Did you know that the word zucchini comes from the Italian word “zucca” which means squash? Zucchini is in fact a type of squash! Just in time for summer, zucchini is in season, easily available and inexpensive! Not only is zucchini a fun word to say but it's also a fun vegetable to add to any meal or as part of the main dish. Zucchini is low in fat, low in sodium and …
» Read More
Dietitian Spotlight: Pecan Pie Energy Bites

Tags: market street, Market Street Registered Dietitians, weight management

Friday, November 18, 2016 4:56:29 PM

Sometimes nuts get a bad reputation because they are full of calories and fat. And although this is true, there is way more to their story that needs to be told!

For example, it is true that about 80% of the calories in nuts come from fat, however most of the fat found in nuts is monounsaturated and polyunsaturated fat, or what we would consider “good” fat. The fact of the …
» 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
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
Grilled Pork Taco Bar

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

Wednesday, June 27, 2018 10:35:00 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.

When cooking for a crowd I always take a few moments to consider the meal as a whole. I also ask myself a few questions:

1. How many people am I feeding?

2. What are my guests food preferences?

3. How can I fulfill everyone’s food …
» Read More

10 Information Results For food stamps

Rethink Snacking with Salted Dark Chocolate Popcorn

Sometimes certain foods can get a bad reputation for various reasons. One food that has definitely been a victim of neglect in the snack world is popcorn! Because popcorn is a product of corn, it is typically thought of as “bad” and high in carbohydrates (sugar). We're here to shed new light on this delicious product! (Now disclaimer here, we are not talking about the salty, buttery popcorn we get at the movie theater. We’re talking about popcorn that you make yourself at home and you control what you add to it.)   There are so many great benefits to eating popcorn, but one of the best things about this food is that is is diabetic friendly. People who are following a carb-controlled diet are welcome to partake in eating popcorn. Since it is made from corn, it is considered a whole grain and is a good source of fiber. Foods that are higher in fiber spike blood sugar levels less than lower fiber options. Also, popcorn is considered a low glycemic food and is diabetic friendly. One of our favorite things about popcorn is the incredible serving size you get! A 3 cup portion of popped popcorn is only 15 grams of carbohydrates and roughly 100 calories. That’s a lot of popcorn with very little consequence.     Eating popcorn as a sweet, indulgent snack is a great option because you get more bang for your buck. The key to this delicious recipe is moderation! We are adding some dark chocolate to the popcorn to give it a bit of sweetness, but dark chocolate is also high in polyphenols which have heart protective benefits. So we’re indulging, but still eating smart! And as a bonus, it's a great way to Color Your Basket white AND brown this April!   Salted Dark Chocolate Popcorn Ingredients: 1 tablespoon canola oil 1/3 cup popcorn kernels 4 ounces good-quality dark chocolate, chopped 3/4 teaspoon fine sea salt, divided 6 oz. blackberries or blueberries   Directions 1) In a medium pot, heat the oil and 3 kernels of popcorn, covered, over medium heat until all 3 kernels pop. Pour in the remaining kernels, cover pot again and shake to distribute. As the popcorn pops, shake pan occasionally and immediately remove from heat once the popping slows to 2-3 seconds between pops. Pour popcorn into a large bowl, removing any unpopped or partially popped kernels you see. 2) Line a rimmed baking sheet with parchment paper and set aside. Place the chocolate and 1/2 teaspoon salt in a microwave-safe measuring cup or bowl. Heat in the microwave in 30-second increments until chocolate is very soft and becomes completely liquid when stirred gently. Immediately pour over the popcorn and stir to coat as thoroughly as possible. 3) Spread evenly onto the baking sheet and sprinkle with remaining 1/4 teaspoon salt. Let sit at room temperature until chocolate has hardened, about 1 hour.   It keeps for up to 3 days in an airtight container, but if you can keep it around that long, you are a stronger person than we are! Enjoy! Read More

November is National Diabetes Month

  November is National Diabetes Month.  This year’s theme for American Diabetes Month® is “Eat Well, America!”  According to the American Diabetes Association, Diabetes affects nearly 30 million children and adults in the U. S. today – nearly 10 percent of the population.  Every 19 seconds someone in the U.S. is diagnosed with diabetes. As dietitians,  we want to help you learn how to enjoy delicious, healthy food while managing your diabetes.  Learning to manage diabetes is the key to living well with diabetes.  We offer many opportunities to help our guest improve their diabetes management. Take a shopping tour! Let our dietitians show you which foods will help improve your glucose.  This tour is designed to help you make healthier selections and understand carbohydrates, how they impact your blood glucose and reduce your risk of diabetes-related complications. Sign up here: http://bit.ly/dietitiantours Free glucose screenings- All Market Street locations will be offering free glucose screenings every Thursday in November from 1pm-4pm. For more information, visit the American Diabetes Association website at  http://www.diabetes.org   Diabetes can be an overwhelming diagnosis, but learning how to manage it step by step is a great way to control it and live well. Read More

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Confession: I regularly feed my children sweet potatoes and never eat them myself. gasp I know. Making children eat vegetables that you won’t eat yourself seems a bit…dishonest? tricky? not right? Well I do this frequently when it comes to sweet potatoes, because…confession: I don’t really like sweet potatoes. As a recipe developer, one who loves food and one that encourages people to try new foods, it’s hard to fess up to food dislikes. So I’m just going to tell you now the foods I flat out refuse to eat: peanut butter bananas nuts (except pine nuts) canned artichokes capers green olives And of course, there’s sweet potatoes. However, recently I decided to act on what I frequently tell people to do: Try something new. Eat something you thought you didn’t like. Be open to new food. I felt like it was time to revisit the sweet potato and give it another try. In hopes to enjoy it, I knew the sweet potato needed pizzazz. But what? I needed Market Street. Sometimes all it takes for inspiration is to wander around the grocery store and look for something that sounds good. This is what I did for the great sweet potato revival. I walked the aisles of Market Street (sans kids, because…school) and found what I hoped to find. Delicious inspiration. The potatoes were going to be roasted with thyme, I knew that much. I also knew something green needed to top the roasted veg because a pop of color always helps make a recipe shine. Green onions were my original choice for this topper, but while browsing the fresh produce I saw a little yellow discount sticker on the organic arugula. Mmmmm….chopped arugula to top the potatoes will not only add color, BUT also more of a bite and fresh spice. Plus I could have a few salads this week for lunch. Oh, and did I mention the price drop was also appealing? The dish was well on its way, but it still needed crunch and a bit of acid. I must continue to wander. Aisle after aisle I looked and considered. Oooooooh, balsamic vinegar. The acidic element is now fulfilled. But crunch, what about crunch? During this Market Street treasure hunt I was briefly distracted by chocolate chips in the baking aisle (because…chocolate). This distraction almost felt serendipitous, because while perusing the chocolate chips I spied out of the corner of my eye the only nut I enjoyed eating. Pine nuts. Done and done. Market Street gave me all the inspiration I needed to make a side dish that was going to mark a new phase in my food journey: enjoying sweet potatoes. Once home, the potatoes roasted while the pine nuts toasted and the balsamic vinegar reduced. It was a new way to show my children that yes…mommy does eat her sweet potatoes…just like you should too.   Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze Serves 4 Author note: This recipe is easily doubled. Serve it as a side, or even as a main dish with quinoa and a runny egg.   Ingredients: 7 cups sweet potatoes, peeled and cut into 2 inch pieces 1 1/2 teaspoon extra-virgin olive oil 1 1/2 teaspoon kosher salt 1/2 teaspoon red pepper flakes 10 thyme branches, tied 1/2 cup pine nuts 1 1/2 cups arugula, chopped 2/3 cups balsamic   Directions: 1) Heat oven to 450 degrees. 2) Place the olive oil, salt and red pepper flakes into a large bowl. Stir. 3) Add the sweet potatoes to the olive oil mixture and stir well to coat the potatoes. 4) Place the potatoes and thyme on a rimmed baking sheet. Spread evenly into one layer. Cook for 25 minutes, stirring every 10 minutes. Remove the potatoes from the oven once roasted. 5) Meanwhile, place the pine nuts into a small skillet and cook over medium low heat for 5-8 minutes. Shake the skillet frequently to prevent burning. Set aside. 6) Place the balsamic vinegar into a small sauce pan. Heat on high and let boil uncovered for 7-10 minutes, or until the vinegar is reduced and coats the back of a spoon. 7) Remove the thyme from the potatoes. Place the potatoes onto a platter. Top with the toasted pine nuts and chopped arugula. Drizzle the preferred amount of balsamic glaze on top. Serve warm. Read More

Raspberry Almond Energy Bites

  One of the keys to maintaining blood sugar is portion control. And thanks to the low-carbohydrate density of berries, you can have a generous amount. Raspberries, for example, have a serving size of one cup! One cup provides just 60 calories, 12 grams of carbohydrates, 8 grams of fiber and 44% of your daily value of Vitamin C. Raspberries are also a great source of flavonoids.  These help give fruits and vegetables their beautiful color.  But they do much more than that!  They are powerful antioxidants, which help to fight off illness and disease.  Plus, those flavonoids also help Vitamin C to be more effective.    As for handling and storing, always keep the berries in the refrigerator, preferably in their packaging.   When ready to eat, gently rinse in a colander and enjoy. Raspberries are a great combination of tart and sweet.  This makes them easy to  add to a variety of dishes and meals. Think about stirring them into your morning oatmeal or serving them next to your eggs for breakfast.   Top your salad with a handful of these berries.  Serve them for dessert, or just eat them for a snack. When eating for a snack, raspberries pair well with nuts, such as almonds, walnuts or pecans.  Adding those nuts also adds some protein and healthy fats.  All together they make a filling and satisfying snack. Here is a recipe for Raspberry Almond Energy Bites that combines the raspberries with almonds, coconut and dates.  Just a few of these help satisfy hunger and even some of that sweet tooth! RASPBERRY ALMOND ENERGY BITES PREP TIME 15 mins TOTAL TIME 15 mins INGREDIENTS 1¼ cups unsweetened shredded coconut, divided ½ cup raspberries ½ cup almonds 4 medjool dates, seeds removed ¼ cup dried cranberries ¼ cup almond butter   INSTRUCTIONS 1) Add ½ cup of the coconut to a food processor and process until it’s a fine crumb texture. Remove the coconut and set aside. 2) Add ¾ cup of coconut and the remaining ingredients to the food processor. Process on high speed until the ingredients are well broken down and incorporated together. Stop the processor to scrape down its sides and press down the mixture as needed. 3) Grab about 1 tablespoon of the mixture and roll it into a ball. Press the ball into the coconut, coating all sides. Place the ball on a baking sheet lined with parchment paper. Repeat with the remaining raspberry mixture, making 16 balls. 4) Place the baking sheet in the refrigerator for 2 hours before serving. Store in a sealed container in the refrigerator.   NUTRITION INFORMATION Serving size: 1 Calories: 127 Fat: 9.9 Saturated fat: 5.9 Carbohydrates: 10 Fiber: 2.9 Protein: 1.9 Adapted from thewholesomedish.com Read More

Tangy Mini Bell Pepper Salad

Bell peppers are one of the most versatile vegetables. They come with a range of flavors, nutrients, and varying amounts of heat. Bell peppers can be enjoyed raw, cooked or added to a dish. If you can’t already tell, they are definitely a food to keep in your refrigerator! They make for a heart healthy addition to any plate providing vibrant color, nutrients, fiber and antioxidants. They are available throughout the year and peak from August through September. Vitamin C is one of the main nutrients found in bell peppers, and by eating a cup, you receive 100% of your recommended daily intake. Vitamin C supports tissues in the body like skin, blood vessels, bones, and connective tissues. The other vitamins and minerals found in bell peppers vary depending on the color of the pepper. Today’s recipe, Tangy Mini Bell Pepper Salad, is nutritious, light and crisp - making it a great side dish during these summer months. Many salads are healthy, but there are definitely some that are not. Being dietitians, we are very careful at choosing our salads and want to help you be mindful as well! With salads it is easy to add a lot of unhealthy items, making them high in fat, calories and sugar. In fact, some salads can be worse for you than fried fast food meals. The items to avoid include creamy dressings, high fat meats, fried pieces, and large amounts of cheese. In large quantities, these can alter a salad into an unhealthy option. Avoiding these items on a salad can keep it nutritious and fresh, which is perfect for the summer! Share this recipe with family and friends, and stay posted for our next recipe!   Tangy Mini Bell Pepper Salad Ingredients: 1 lb sweet multicolored mini bell pepper ½ medium purple onion, thinly sliced 2 Tbsp Fresh dill, chopped 2½ Tbsp white vinegar 3 Tbsp extra virgin olive oil ½ tsp garlic salt, or to taste Pinch of black pepper   Directions 1) Remove the tops and seeds from bell peppers; cut them in half lengthwise and cut into thin strips. Transfer sliced bell peppers to a large mixing bowl. 2) Thinly slice onion and add it to the bowl along with chopped fresh dill. 3) Combine vinegar with extra virgin olive oil, garlic salt and pepper. Whisk the dressing together with a fork. Pour dressing over salad ingredients and stir well to combine. Read More

Spicy Asian Zucchini

Did you know that the word zucchini comes from the Italian word “zucca” which means squash? Zucchini is in fact a type of squash! Just in time for summer, zucchini is in season, easily available and inexpensive! Not only is zucchini a fun word to say but it's also a fun vegetable to add to any meal or as part of the main dish. Zucchini is low in fat, low in sodium and has no cholesterol, which makes it the perfect heart healthy food! You can easily steam, grill, sauté, bake and season this vegetable. The best aspect of this great veggie is the fact that it has about 30 calories and is nutrient dense! Zucchini is packed with vitamins and minerals that are beneficial to your body and overall health. This vegetable actually contains more potassium than a banana! This load of potassium benefits your heart, brain and muscles. They also contain Vitamin B-6 and Vitamin C which help boost your immune system. Zucchini also contains phytochemicals which play a role in maintaining your vision. Replacing a high fat, high salt food with this low calorie, nutrient dense vegetable is a great option for keeping your heart healthy. When shopping for zucchini, look for one that is medium in size (about the size of a regular flash light) and look for a vibrant color - color equals flavor! Lastly, look for one’s that have the stem attached - these will last longer. If you get it home and you're not ready to cook it right away, store it in a paper bag in the vegetable drawer in your refrigerator. There are endless ways to prepare, season and enjoy this beneficial summer vegetable! If you’re not convinced yet, just one bite of this Spicy Asian zucchini will win you over!    Spicy Asian Zucchini Ingredients: 3 small zucchini, cut into strips 2 cloves garlic, minced 1/4 cup low sodium soy sauce 2 TBSP sriracha sauce 1 teaspoon honey  2 green onions, sliced 2 TBSP sesame oil Salt and pepper to taste 2 TBSP sesame seeds, optional    Directions  1) Heat sesame oil in a skillet on medium high heat. 2) Add the zucchini and garlic and sauté for about 5-7 minutes or until desired tenderness. 3) Place zucchini in a bowl. 4) Combine the soy sauce, sriracha, and honey and whisk together until combined. 5) Pour the mixture over the sautéed zucchini and toss to combine. 6) Sprinkle with green onions and sesame seeds, if desired. 7) Serve warm or at room temperature.   Recipe adapted from ToSimplyInspire.com Read More

Dietitian Spotlight: Pecan Pie Energy Bites

Sometimes nuts get a bad reputation because they are full of calories and fat. And although this is true, there is way more to their story that needs to be told! For example, it is true that about 80% of the calories in nuts come from fat, however most of the fat found in nuts is monounsaturated and polyunsaturated fat, or what we would consider “good” fat. The fact of the matter is that all of us need fat in our diets! We believe that you should get fat from good sources, and if you are anything like us, you like to get the most bang for your buck! That’s why nuts are such a great food to incorporate into your diet, because not only are they full of good fats, but also protein, vitamins and minerals as well! Some of the vitamins and minerals that are found in nuts include Vitamin E, Magnesium, Copper and Folic Acid. All of these nutrients play a part in heart health. In fact, one research study found that consuming greater than 4 servings of nuts per week lowered the risk of heart attacks by 51% and decreased the risk of heart disease by 48% compared to consuming less than 1 serving of nuts per week (Adventist Health Study). However, a healthier heart is not the only benefit of consuming nuts; people with diabetes and those working on weight management may also reap the benefits of adding nuts to their diet. Since November is white/brown month, purchasing pecans, almonds and other nuts are a great way to color your basket white and brown! Eating these Pecan Pie Energy Bites will give you the taste of fall, without all of the guilt. These energy bites made with pecans and flavored with cinnamon have that familiar flavor of Thanksgiving dessert! And because they are full of protein and “good” fats, they will give you sustained energy to get you through these busy holiday months!   Pecan Pie Energy Bites:   Ingredients 1 1/2  cups pecans 1/2 cups almond, cashews, or walnuts 10-11 medjool dates, pitted 2 tsp cinnamon 1 tsp vanilla extract 1/8 tsp sea salt Pecan halves for garnish (optional) Instructions In a food processor, process pecans and almonds until a fine, grain like consistency. Add dates, cinnamon, vanilla and sea salt and process until a dough begins to form. Roll the mixture into balls and then press a pecan on top of each. Chill for about 10 minutes or so to set. Store in the refrigerator for up to a week. Adapted from bewholebeyou.com 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

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

Grilled Pork Taco Bar

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 cooking for a crowd I always take a few moments to consider the meal as a whole. I also ask myself a few questions: 1. How many people am I feeding? 2. What are my guests food preferences? 3. How can I fulfill everyone’s food cravings? 4. Will this meal make them content? 5. Will they want to try to make this at home? Welcoming others into my home is something I take seriously and am honored to do— that’s why I ask these questions. I want anyone who walks through my door to feel welcomed, loved, special and… well-fed. For my upcoming July 4th grilling menu I plan to grill Smithfield Marinated Pork Tenderloins in the form of kebabs to be used for a taco bar. The answers to those questions listed above for this 4th of July gathering would be: 1. I’m feeding a handful of people. 2. The food preferences are minimal (i.e. not very many picky eaters) with my guests. 3. There needs to be options to meet all the cravings—must have lots of taco toppings! 4. This meal will make them very happy and satisfied. 5. Absolutely yes! Anyone could totally make this at home especially with the ease and tastiness of Smithfield Marinated Pork Tenderloins. It all started when I noticed the Smithfield pork tenderloins at Market Street. These were not the average plain pork tenderloins. I noticed they were pre-marinated and there were several options. Applewood Smoked Bacon! Smoked Mesquite! Roasted Garlic and Herb! Hooooray! With Smithfield by my side, I know I can easily provide multiple options of deliciously marinated pork for my dinner guests. The variety of marinades are great which means everyone will be happy with the selection of the protein. Plus with a trusted friend like Smithfield I don’t have to worry about the outcome. I know the pork is going to be perfect. To make the grilling experience a little bit unique I opted to not just grill the pork tenderloin but to cube the tenderloin and place it on skewers with alternating vegetables. The vegetables on the kebabs will vary—red onion, asparagus and garlic or bell pepper, potato, and white onion, just to name a few combinations. This taco bar will include not only a variety of Smithfield marinated pork but also a variety of veggies. Guest can grab the skewers that have their favorite pork flavor and vegetable combination. There will also be corn tortillas, flour tortillas, salsa, guacamole, fresh onions, fresh cilantro, queso fresca and Mexican crema to finish off the tacos. Grilling with Smithfield and Market Street by my side makes for a happy and a much anticipated meal. Removing one of the most involved elements, creating several different marinades, allows me to be a more involved with the different vegetables and toppings for the tacos. Ultimately my dinner guests will feel welcomed, loved, happy and…well-fed. What a great find! Market Street and Smithfield are the perfect partners for this grilling season. Delicious fresh pork combined with quality fresh produce-- it makes my dinner-hosting grill-loving heart extremely happy. I know it will do the same for you.   Save big on the star of the show and download your digital coupon here for $3 off Smithfield Fresh Pork. Just search "Smithfield." Expires 7/10/18 Grilled Pork Taco Bar Serves 4-8 Author note: Smithfield offers a variety of marinated pork cuts and flavors that work wonderfully for this recipe. I prefer to choose 2-3 different marinated pork tenderloins to provide a variety of flavors for this meal. The marinated pork options are: roasted garlic and herb, slow smoked mesquite, applewood bacon and sweet teriyaki. Remember, the amount of vegetables used is dependent upon how many people you plan to serve and how many kebabs you plan to make. I’ve listed the vegetables that I like to use in ingredient list below. Have fun with the toppings for the tacos too! The more options there are, the more taco varieties that can be created.   Smithfield Marinated Pork Loin Filet or Tenderloin, cut into bite-sized pieces yellow onion, cut into bite-sized pieces red onion, cut into bite-sized pieces asparagus, tough ends removed and remaining pieces quartered yellow squash, cut into bite-sized pieces bell peppers, seeded and cut into large chunks small golden potatoes, halved or quartered garlic cloves, peeled flour tortillas corn tortillas salsa, for topping guacamole, for topping queso fresca, for topping Mexican crema, for topping yellow onions, diced, for topping chopped fresh cilantro, for topping   1) Heat the grill to 350-400 degrees. 2) Assemble the kebabs. I prefer four pieces of meat per kebab with two to three veggie combinations. For example: onion, asparagus, pork, bell pepper. 3) Place the kebabs on the grill. Cook for 6-7 minutes per side, or until the pork reaches 140 degrees. 4) Remove the kebabs and place on a rimmed baking sheet. Cover with foil and let rest for 10 minutes. 5) Heat up the tortillas in a skillet, microwave or oven. 6) Serve the kebabs with the tortillas and an assortment of toppings. Read More

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