Market Street

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Hatch Green Chile Sliders

Tags: A Pleasant Little Kitchen, Hatch Chile Fest, Hatch Chiles

Thursday, August 9, 2018 4:10:00 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.

It’s time to slide into August with one of the tastiest Hatch chile bites there ever was.

Hatch Green Chile Meatball Sliders with Sriracha Coleslaw is the perfect vessel to deliver delicious Hatch chile flavor. Between two toasted golden …
» Read More
28 Day Challenge: Week Two

Tags: market street, Market Street Registered Dietitians, 28 Day Challenge

Wednesday, January 11, 2017 12:02:00 PM

Congratulations, you survived the first week of the 28-Day Challenge! It wasn’t that hard, was it? We hope we have convinced you that these small changes aren’t too difficult to make. Now don’t forget to keep taking your MVI, Omega 3, and probiotic as we move on to the next week. (If you still need to download the 28 Day calendar or need more 28 Day Challenge info, click here). …
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Sparkling Green Tea Lemonade

Tags: market street, Market Street Registered Dietitians, gluten free

Wednesday, August 10, 2016 9:30:00 AM

August is Green Month and stepping out of the produce section and grabbing something off the shelf is a great way to add additional greens to your basket. Today something we're talking about and what you should be looking for is Green Tea! It can be found in the bulk foods section or down the hot beverage aisle.

Green tea is primarily made up of …
» Read More
Earth Day Faves

Friday, April 21, 2017 3:00:14 PM

Happy Earth Day! Here's our top 6 favorite Earth-friendly products you can find in our stores.

1. Natural Life Recycled Gift Bags

These adorable bags are made from 80% recycled water bottles! They're perfect for gifts, groceries and everything in between.

2. Burt's Bees

When it comes to personal care, these natural products are definitely at the top of our list. …
» 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
Roasted Turkey

Tags: A Pleasant Little Kitchen, thanksgiving

Wednesday, November 15, 2017 11:52:00 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.

Roasting a turkey for the first time is a BIG deal.

Let me restart. Cooking a turkey, whether it’s your first time or 50th time is a BIG deal. There’s many reasons for the enormity of this project.

First off, a turkey is a large piece …
» Read More
Pumpkin Playdough

Tags: market street, Pumpkin Perfected, Kids Club

Saturday, October 22, 2016 10:00:00 AM

Pumpkin spice makes everything nice, including playdough for the littles (or for yourself, we won't tell!).

Ingredients:

3 cups Signature Select white flour

1 1/2 cups salt

1 tablespoon cream of tartar

2 tablespoons pumpkin pie spice

1 teaspoon Signature Select cinnamon

3 cups water

2 tablespoons oil

food coloring: 20 drops red, 45 drops yellow

…
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Dietitian Spotlight: Texas Tumble Chicken and Potato Salad

Tags: market street, Market Street Registered Dietitians, Best of Texas, chicken, Dinner Recipes

Wednesday, July 12, 2017 1:43:00 PM

We've always got Texas on the mind, but especially this week as we're gearing up for our Best of Texas Food Fest this weekend. We'll be sampling some delicious eats, y'all! We'll help tide you over to the weekend with this tasty recipe for Texas Tumble Chicken and Potato Salad.

The best part? You can have it on your dinner table in less than 30 minutes! Enjoy! …
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Orange Cream Marshmallows

Tags: A Pleasant Little Kitchen, Halloween

Friday, October 27, 2017 3:52:00 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.

Want to treat someone this Halloween? Give a gift of homemade marshmallows.

Homemade marshmallows have a unique power. They are light as air and sugary sweet. As the creator of the marshmallows you can color them anyway you want, cut them …
» Read More
Coconut-Lime Margarita

Tags: A Pleasant Little Kitchen, summer drinks, drinks

Tuesday, July 24, 2018 3:05:00 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.

It’s that season in Texas when the cicadas (I like to call them hot bugs) are singing all day and the sun makes every slide in the parks too hot to enjoy. It’s just stinkin’ hot all.day.long. and it makes me REALLY thirsty.

This summer I’ …
» Read More

10 Information Results For rain fresh water

Hatch Green Chile Sliders

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  It’s time to slide into August with one of the tastiest Hatch chile bites there ever was. Hatch Green Chile Meatball Sliders with Sriracha Coleslaw is the perfect vessel to deliver delicious Hatch chile flavor. Between two toasted golden buns lies a Hatch filled pork meatball with spicy sriracha coleslaw. Every bite contains crunch, salt and Hatch chile goodness. What makes this meal so great besides the flavor? The two major components of this meal (the meatball and the coleslaw) are both make-ahead friendly and versatile. The meatballs can be prepared up to a day before and then baked right before service. The coleslaw can be made up to 2 days in advance, and actually, develops more flavor the longer it sits in the fridge. What’s not to love? Now you might be wondering, is this recipe just for sliders? No, it is not. Like mentioned before, it is versatile. Here are a few other ways to use the meatballs and coleslaw: 1. Cook egg noodles, toss with butter and parmesan, and serve the meatballs with the noodles. 2. Eat the meatballs with the coleslaw as a side for a low-carb free option. 3. Serve the coleslaw with jasmine rice and top with a runny egg. 4. Freeze the meatballs for a rainy day. 5. Top your favorite tacos with the sriracha coleslaw. You also might be wondering how the meatballs have so much Hatch chile flavor. For this, I defer to Market Street and their annual Hatch chile extravaganza. Market Street takes Hatch season seriously, as any food connoisseur should. They know the delicious chile flavor that Hatch chiles possesses and they celebrate it. One of my favorite parts of this month-long Hatch party are the fire-roasted chiles available for purchase. These meatballs contain those FRESHLY roasted peppers that Market Street is diligently roasting outside the entrance. And that unique roasted chile flavor permeates the meatball. Which again, brings me back to my first point; this slider is one of the tastiest Hatch chile bites there ever was. Hatch Green Chile Sliders with Sriracha Coleslaw Author note: This recipe is easily halved.   2 tablespoons extra-virgin olive oil 1 cup diced onion 2 carrots, finely diced 3 garlic cloves, chopped 2 1/2 teaspoons kosher salt 1 cup Hatch green chiles (peeled and seeded) 1/2 cup lager beer 2 pounds ground pork 2 teaspoons cumin 1/4 cup panko bread crumbs 2 eggs 2 teaspoons mayonnaise 2 tablespoons crème fraîche 1/4 cup freshly grated parmesan 2 cups water chopped fresh cilantro, for topping slider buns, for topping mayonnaise, for topping   1) Heat the oven to 400 degrees. 2) Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes. 3) Add the green chiles and continue to cook for an additional 4-5 minutes. 4) Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and the vegetables are slightly sticking to the pan. 5) Remove the vegetables from the stove top and let cool for about 15 minutes. 6) In a large bowl, combine the pork, cumin, bread crumbs, eggs, mayonnaise, crème fraîche, parmesan and cooled vegetable mixture. Stir well to combine. 7) Line a rimmed baking sheet with parchment paper. Form 18 large meatballs. 8) Place in the oven and bake for 20-25 minutes, or until the meatballs are cooked thru (temperature reaches 160 degrees). 9) Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a generous amount of coleslaw on the bottom layer of the bun. Top with a meatball, a sprinkling of cilantro and the top bun.   for the Sriracha Coleslaw: 4 cups shredded cabbage 4 cups shredded broccoli stems and carrot mix 1 cup radishes, thinly sliced and slivered ½ cup cilantro, roughly chopped 2 teaspoons Dijon mustard 2 teaspoons red wine vinegar 4 tablespoons sriracha juice of 1 lime 3/4 teaspoon kosher salt 1/4 teaspoon granulated garlic 3 tablespoons extra-virgin olive oil   1) Combine the cabbage, broccoli, carrots, radishes and cilantro in a large bowl and mix well. 2) In a medium-sized bowl, add the mustard, red wine vinegar, sriracha, lime juice, salt and garlic. Whisk well until combined. 3) Slowly whisk the olive oil into the sriracha dressing (a few drops 1 drip at a time and then a steady stream). Whisk until well combined. 4) Pour the dressing on top of the coleslaw and mix well. Serve chilled or at room temperature. Read More

28 Day Challenge: Week Two

Congratulations, you survived the first week of the 28-Day Challenge! It wasn’t that hard, was it? We hope we have convinced you that these small changes aren’t too difficult to make. Now don’t forget to keep taking your MVI, Omega 3, and probiotic as we move on to the next week. (If you still need to download the 28 Day calendar or need more 28 Day Challenge info, click here).      This week, the dietitians challenge you to drink more water and to increase your daily fiber intake. First, let’s talk about the importance of staying hydrated and drinking enough fluids. Did you know that the human body is approximately 50% water and humans can only survive a few days without consuming any water? Did you also know that you can get water from drinking it, but you can also get it from foods you eat? Humans get roughly 20% of their daily water intake from the different foods they eat throughout the day. Maintaining good hydration can be hard because each person has different fluid requirements, but the side effects of dehydration are debilitating. For example, studies have found that dehydration can impact cognitive function like concentration, short-term memory and alertness. Also, staying hydrated can also help to keep you regular and prevent constipation. However, determining the right amount of fluids to stay hydrated can be a difficult task and each individual person has different fluid requirements. Fluid status also depends on the temperature, environment, physical activity and health status.   So how do we determine how much fluids we truly need to maintain a healthy life? You’ve probably heard to drink when you’re thirsty and that ensures appropriate hydration. Nine times out of ten, you’re already dehydrated when you start feeling thirsty. What we recommend is trying to drink one 8 oz glass of water every hour. Drinking this frequently meets the problem at the source and prevents any signs or symptoms of dehydration.   We also challenge you to increase how much fiber you eat each day. The current recommendation for total fiber intake is 38 grams for men and 25 grams for women. Fiber is a crucial component for any healthy lifestyle for several reasons. First, fiber is digested much slower than processed grains, and thus is more filling and more likely to keep you full for hours to come. If you're trying to manage your blood sugar levels, a high fiber diet can also help to regulate spikes and drops in blood glucose levels. A high fiber diet has been found to help keep you more regular and reduce transit time from the stomach to the large intestines, which can help lower risk of constipation. Further, research has shown that a diet high in fiber and whole grains can actually help lower the risk of cardiovascular disease through lowering LDL (bad) cholesterol and triglycerides. These are just a FEW of the benefits associated with a high fiber diet!  So this week, focus on drinking zero calorie beverages such as water, sparkling water, coconut water and unsweet teas to help keep you hydrated! Also, don’t forget those high fiber foods like whole grain breads, whole grain tortillas, whole grain pastas, high-fiber bars, beans, legumes, fruits, vegetables and more! Increasing your daily fiber intake can have lasting benefits, especially for those with diabetes or those looking to manage blood sugar levels.    P.S.- Make sure you've entered to win one up to $500 in prizes and don't forget to spread the "health" by sharing your 28 Day Challenge commitment with friends. For each friend that clicks on your post and enters, you'll score an extra entry toward our $500 grand prize drawing! Enter or share your entry by clicking here. Good luck! Read More

Sparkling Green Tea Lemonade

August is Green Month and stepping out of the produce section and grabbing something off the shelf is a great way to add additional greens to your basket. Today something we're talking about and what you should be looking for is Green Tea! It can be found in the bulk foods section or down the hot beverage aisle. Green tea is primarily made up of polyphenols giving it many beneficial health properties. These polyphenols have significant antioxidant effects in the body, which means this tea can help your body kill cancerous cells and stop harmful growth, aiding in the prevention of many different types of cancer. In population studies, green tea is believed to reduce the risk for cardiovascular disease by reducing atherosclerosis. It has also been observed to raise HDL (good cholesterol) and lower LDL (bad cholesterol). Green tea also increases your metabolism during the day to help you burn a few extra calories. Green Tea alone does not contain any calories and the recipe featured below contains only 40 calories for one 8 oz serving. The recommendation, depending on the brand, is 2-3 cups a day. In addition to the health benefits, Green Tea serves as a good way to stay hydrated during these hot August days! This Sparkling Green Tea Lemonade recipe contains a mixture of electorlytes like calcium, magnesium, sodium and potassium making this the perfect beverage to stay hydrated. As if there aren’t enough benefits already, this beverage is gluten-free, easy on the stomach and an all-around great beverage to keep you hydrated and refreshed!    Sparkling Green Tea Lemonade Ingredients: For the Green Tea: 2 cups water 3 bags green tea 2-3 tbsp sugar, to preference   For the Sparkling Green Tea Lemonade: 1 lemon, juiced 1 1/2 cups sparkling water (unflavored or lemon flavor)    Directions  To make the green tea: 1) Bring water to a boil. 2) Once boiling, remove from heat and add tea bags. 3) Let steep for 5 minutes. 4) Remove tea bags, stir in sugar, and refrigerate for 30 minutes.   To make the sparkling green tea lemonade:  5) Combine green tea, lemon juice, and sparkling water.  6) Pour over ice.   Recipe adapted from GreensChocolate.com  Read More

Earth Day Faves

Happy Earth Day! Here's our top 6 favorite Earth-friendly products you can find in our stores.   1. Natural Life Recycled Gift Bags These adorable bags are made from 80% recycled water bottles! They're perfect for gifts, groceries and everything in between.    2. Burt's Bees When it comes to personal care, these natural products are definitely at the top of our list. Made with ingredients such as lavender, honey and cocoa butter, we are proud to have them in our stores.    3. EnviroKidz Rice Bars Our favorite thing about EnviroKidz is that they donate 1% of sales to support endangered species and habitat restoration. All of their products are USDA Certified Organic, Non-GMO Product Verified, Vegetarian and Gluten Free.    4. Natural Life Water Bottles We love these stainless steel, reusable water bottles that will keep your plastic ones out of the landfills. They'll fit perfectly in your Natural Life bags too!   5. Market Street Reusable Bag You can find this and many other designs at your local Market Street. Don't forget to hand them to your sacker and get 5 cents off (per bag)!  6. One Tree Planted Mini Bouquets These mini bouquets will not only help you brighten someone's day, but will also help our planet. With each mini bouquet you buy, one tree will be planted in the United States. Visit our floral department to pick out one (or several) today!  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

Roasted Turkey

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Roasting a turkey for the first time is a BIG deal. Let me restart. Cooking a turkey, whether it’s your first time or 50th time is a BIG deal. There’s many reasons for the enormity of this project. First off, a turkey is a large piece of meat. Whether you’re a seasoned cook or not, cooking it to perfection is a tricky endeavor because of the size. The size affects thawing time, ease of handling (let’s face it, 16 pounds of anything can be a little cumbersome to pick up, twirl around, brine and stuff), cooking time and ease of carving. The turkey might be the one of the most intimidating items to prepare for the American cook. Second, individuals are in the kitchen increasingly less these days. To automatically jump into the kitchen and whip up a deliciously cooked bird (and multiple side dishes) can be daunting simply for the fact that cooking is something people are not comfortable with. Thanksgiving requires A LOT of time in the kitchen and the turkey is often the center piece. Third, the turkey (and this is my opinion) is probably one of the least eaten pieces of the Thanksgiving spread. While there is ritual involved in the turkey preparation, removal from the oven and carving of the golden turkey, this large bird can be unenjoyable to eat because it is overcooked, under seasoned, etc. etc…. This all goes back to my main point. The turkey, while a nostalgic symbol of American pride and history, is a BIG piece of meat to cook. It can be tricky. Plus when you add in all the other delicious and irresistible side dishes, Thanksgiving can be overwhelming. Today, with the many conveniences of prepared food it has become common for many families (mine included) to allow others to prepare the turkey for you while the side dishes and desserts are prepared at home. I have seen Market Street’s turkeys and they look spectacular and I will say it is very tempting to allow their skilled cooks to tackle this project. Not this year though. This year is YOUR year to make the turkey and make it well. Let me throw a curve ball. Let Market Street prepare the sides (because have you tried their praline sweet potatoes and green been casserole?) this year and let this recipe guide you to a beautifully and easily cooked turkey. I mean, Thanksgiving is about American tradition and cooking a turkey is something more than likely a long line of your family members have done. Let this bird be an homage to family memories in the kitchen. To bypass all the craziness that is grocery shopping around Thanksgiving, you can even let Market Street shop for you. All you need to do is pick it up at the store (OR have it dropped off on your doorstep). The beauty of online shopping with Market Street is that your 15 pound organic turkey will be delivered to your door step along with all the brining ingredients (which I’ve detailed below). Now, take a deep breath. You’ve got this. Market Street’s got this. We’re all here to support you on your big turkey day. Good luck and Happy Thanksgiving. Roasted Turkey   Author note: The first roasted turkey recipe my husband and I ever cooked was Alton Brown’s. His method of roasting is complete and thorough. We have never roasted a turkey any other way. While the brine and stuffing recipe is A Pleasant Little Kitchen’s, the cooking method is 100% Alton Brown’s.   Ingredients for the brine 2 gallons cold water 1 apple juice 1 1/3 cups kosher salt 1 cup brown sugar 2 tablespoons peppercorns 1 tablespoon allspice berries 2 tarragon sprigs 4 thyme sprigs 4 rosemary sprigs 2 garlic cloves, halved 1 onion, halved 1 apples, quartered 2 inch fresh ginger pieces, peeled 1 12-18 pound turkey   Directions 1. Place all ingredients in a large stock pan. Heat the brine until sugar and salt have dissolved, stir occasionally. Remove the brine from the heat and bring to room temperature. 2. Remove the turkey from the packaging. If there is anything inside the turkey cavity (neck, giblets, etc.) remove these items as well. 3. Place the turkey in a 32 quart plastic container. Pour the cooled brine over the turkey. 4. Place the turkey into the fridge and let brine for at least 12 hours, up to 24 hours.   Ingredients for the turkey 1 garlic, halved 1 onion, halved 1 apple, quartered 1 tablespoon peppercorns 1 tablespoon allspice berries 2 tarragon branches 3 thyme sprigs 3 rosemary sprigs canola oil   Directions 1. Heat the oven to 500F. 2. Remove the turkey from the brine. Rinse the turkey and pat dry with paper towels. 3. Place the turkey on a large rimmed baking sheet. 4. Sprinkle the peppercorns and allspice berries in the bottom of the turkey cavity. Stuff the cavity with the remaining aromatics. After stuffing the turkey, truss the wings and legs to form a compact shape. This will help with even cooking and makes for a better presentation. 5. Place the turkey on a roasting pan and lather the turkey with canola oil. 6. Roast the turkey at 500F for 30 minutes. 7. After 30 minutes, reduce the oven temperature to 350. 8. Remove the turkey from the oven and insert an oven-safe thermometer into the thickest part of the breast. 9. Return the turkey to the oven and cook until the internal temperature reaches 155F. 10. This will take 2 - 2 1/2 hours, depending on the exact weight of the turkey. 11. Peek at the turkey (without opening the oven) with about 30 minutes to go. If the breast skin is getting too dark, place a double piece of foil over it to shield it from the heat during the remainder of the cooking. 12. Remove the turkey from the oven and allow to cool for at least 20 minutes prior to carving. Read More

Pumpkin Playdough

Pumpkin spice makes everything nice, including playdough for the littles (or for yourself, we won't tell!). Ingredients:  3 cups Signature Select white flour 1 1/2 cups salt 1 tablespoon cream of tartar 2 tablespoons pumpkin pie spice 1 teaspoon Signature Select cinnamon 3 cups water 2 tablespoons oil food coloring: 20 drops red, 45 drops yellow   Directions: 1. Combine all ingredients and mix in a saucepan.  Cook over medium heat and stir constantly for about 3 to 5 minutes until it forms into a ball. 2. After ball is formed and and you can no longer stir it (it will get very thick), remove from heat.   3. Remove the dough from the pan and knead well.  You may need to add a small amount of flour to get it to just the right consistency. 4. Cool dough and store in an airtight container.   Recipe adapted from www.artfulhomemaking.com Read More

Dietitian Spotlight: Texas Tumble Chicken and Potato Salad

We've always got Texas on the mind, but especially this week as we're gearing up for our Best of Texas Food Fest this weekend. We'll be sampling some delicious eats, y'all! We'll help tide you over to the weekend with this tasty recipe for Texas Tumble Chicken and Potato Salad. The best part? You can have it on your dinner table in less than 30 minutes! Enjoy! Texas Tumble Chicken and Potato Salad   Ingredients:  2 lbs potatoes, washed, cubed 1/4 cup shallots, minced 1/2 cup celery, diced finely 1/2 cup Siggi's Plain 0% yogurt 1/4 cup apple cider vinegar 2/3 cup chives, finely minced 2 dashes hot sauce 1 tbsp whole grain mustard Salt and pepper to taste Texas Tumble Chicken, flavor of choice (meat market)   Directions: 1. In a medium saucepan, cover the potatoes with cold water. Season the water with salt and bring the potatoes to a simmer. Simmer until fork tender. Drain and allow potatoes to cool. This can be done the day before. 2. While potatoes are boiling, prepare the grill or preheat a grill pan over medium-high heat. 3. In a medium mixing bowl, combine shallots, celery, yogurt, apple cider vinegar, chives, hot sauce and whole grain mustard. Whisk until smooth and season with salt and pepper to taste. Toss the potatoes into the dressing and season with salt and pepper to taste. 4. Grill chicken roughly 5 minutes per side, depending on thickness. Internal temperature should reach 160-165F. Read More

Orange Cream Marshmallows

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Want to treat someone this Halloween? Give a gift of homemade marshmallows. Homemade marshmallows have a unique power. They are light as air and sugary sweet. As the creator of the marshmallows you can color them anyway you want, cut them into any desired shapes AND give them away to whomever you want (because one family cannot consume an entire batch of marshmallows). This has made me a bit of a marshmallow lady lately and I love it. Let me explain. Batch after batch of tested Orange Cream Marshmallows I bagged up and dropped off to friends, teachers and family members. Smile after smile people graciously accepted the gift of marshmallows and were surprised. “You can make marshmallows at home?” Absolutely! In fact, marshmallows can easily be made at home-- and once you venture down this culinary path you’ll never want to go back to a store-bought marshmallow again. Plus, it adds a bit of cooking empowerment to your repertoire. I CAN make marshmallows! Keep in mind, the process is a bit sticky and sugary, but the results area a sweet bite that is light as air. The only equipment needed to make marshmallows is a candy thermometer and a mixer. Don’t have a candy thermometer? That’s okay, Market Street has several pieces of baking equipment available for purchase. Plus, while you’re grabbing a candy thermometer the entire ingredient list can be easily fulfilled at Market Street’s baking aisle (you bet they have orange extract and plain gelatin!).   If you’re looking to add a bit of seasonal fun to a plate of marshmallows, wander over to the dish department to find an array of decorative plates. Treat your loved ones this Halloween with Orange Cream marshmallows. You too can become a marshmallow lad. It’s the perfect Halloween costume. Orange Cream Marshmallows   Author note: Store the marshmallows in an air-tight container for up to three weeks. A candy thermometer is required for this recipe. Also, a hand-held mixer would work for this recipe, however a stand mixer makes it easier.   Ingredients 3/4 cup corn syrup 1 1/2 cups sugar pinch of kosher salt 1 cup and 2 tablespoons of ice cold water 3 packages plain gelatin 1/2 teaspoon orange extract 1 1/2 teaspoons vanilla extract 5-7 drops of orange food coloring 1/4 cup powdered sugar 3 tablespoons corn starch cooking spray (canola or vegetable oil)   Directions 1. In a large mixing bowl add 1/2 cup water. Sprinkle the gelatin evenly over the water. Add the remaining 2 tablespoons of water to any dry spots of gelatin. Dissolve the gelatin for 10 minutes. 2. Add the corn syrup, sugar, salt and 1/2 cup of water into a small saucepan. Attach the thermometer to the side of the pan. Cook the mixture over high heat until it reaches 250 degrees F. 3. Turn the mixer on to slow speed. Slowly pour the corn syrup mixture down the side of the bowl while the mixer is running. Once the entire mixture is poured into the bowl whisk on high speed for 12 minutes. 4. With one minute remaining add in the orange extract, vanilla extract and food coloring. Whisk until the color is fully incorporated. 5. Meanwhile, combine the powdered sugar and corn starch into a medium sized bowl, stir well. Set aside. 6. Spray the inside of a 13x9 baking pan with canola oil. With a sifter, then add an even layer of powdered sugar inside of the pan. 7. Evenly pour the marshmallow mixture into the pan. Smooth out the top of the marshmallows with a lightly oiled spatula. 8. Spray the top of the marshmallows with canola oil and add another even layer of sifted powdered sugar mixture. Keep the remaining powdered sugar mixture for later use. 9. Let the marshmallows set for 5-8 hours.   To cut the marshmallows: 1. Spray a spatula with canola spray. Move the spatula around the edges and bottom of the marshmallow to loosen it from the pan. 2. Place the marshmallow onto a cutting board lightly covered with powdered sugar. 3. Using a lightly oiled pizza cutter or knife, cut the marshmallows into 1 inch squares. 4. Once the marshmallows are cut, place a few batches of marshmallows at a time into the powdered sugar mixture. Coat the marshmallows on every side. Store in an airtight container.   Read More

Coconut-Lime Margarita

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  It’s that season in Texas when the cicadas (I like to call them hot bugs) are singing all day and the sun makes every slide in the parks too hot to enjoy. It’s just stinkin’ hot all.day.long. and it makes me REALLY thirsty. This summer I’m choosing to let a new mix of margarita cool me down and quench my thirst: Coconut-Lime Margarita. A margarita has a cooling effect all on its own, but add cold coconut and fresh lime to the mix and you won’t be feeling that summer heat at all, my friend. You’ll be embracing the temperature and singing with those hot bugs. When making this margarita all you need to do is a grab a few handfuls of limes at Market Street (I mean, 3 for $1 is quite a deal!) and you’re one step closer to this tart, sweet and creamy elixir. And as the song goes the next step is simply putting the lime in the coconut… coconut cream that is. The key to make this thirst quenching margarita full of coconut flavor is a combination of fresh lime juice and coconut cream—which can easily be found in the international aisle at Market Street. Next up is adding a bit of tequila, orange liqueur and a few squeezes of agave. Blend with ice until smooth or shake with ice until chilled and well combined. What are you waiting for, put that lime in the coconut and beat the heat with this new twist on an old favorite. Coconut-Lime Margarita Author note: There are two approaches to this recipe: frozen or on the rocks. The recipe for each version is below.   frozen serves 2-3 3 1/2 ounces fresh lime juice 4 1/2 ounces coconut cream 1 1/2 ounce agave 1 1/2 ounce Grand Marnier 4 ounces tequila 3 cups ice fresh mint to garnish lime wedges to garnish   1) Place the ingredients into a heavy duty blender (I use a Vitamix) and blend until smooth. Pour into glasses, top with fresh mint and lime wedge. Serve immediately.   on the rocks serves 2 1 1/2 cups ice 1 1/2 ounces fresh lime juice 3 ounces coconut cream 1 ounce agave 1 ounce Grand Marnier 3 ounces tequila fresh mint to garnish lime wedges to garnish   1) Place the ice into a cocktail shaker. Pour the remaining ingredients over the ice. Secure the lid onto the shaker and shake until well combined. 2) Fill two glasses with ice. Strain the margarita into the serving glasses. Top with fresh mint leaves and lime wedge. Serve immediately. Read More

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Sparkling Green Tea Lemonade

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