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A Few of our Favorite Things

Tags: market street, Market Street Registered Dietitians, Christmas, Christmas Treats

Wednesday, December 23, 2015 9:30:00 AM

As we’ve mentioned before, we love the Christmas season: the decorations, traditions and food. Being dietitians, we know some great ways to keep eating healthy throughout the holiday season. But that doesn’t mean that we only munch on carrot sticks and celery. So many times we dietitians are not the ones people want to sit by at the Christmas party…they don’t want …
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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
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! …
» Read More
Spring Into Safe Cleaning

Tags: Spring Cleaning, Safe Cleaning

Thursday, May 3, 2018 11:15:00 AM

For many people, spending time in the kitchen offers a chance to step away from our hectic lives and put our creativity to work. Whether it’s a home-cooked chicken cacciatore or a freshly baked blueberry pie, the opportunities are endless.

Food offers so many great benefits aside from the nutrition it provides. Cooking helps relieve stress and gives us an outlet to …
» Read More
Red Meat and Heart Health Month

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

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

Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to …
» Read More
Ham and Blueberry Cheddar Grilled Cheese Sandwich

Tags: APLK, market street, Kids Club

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

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

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

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

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

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

We've (Always) Got Texas on our Minds

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

Tags: APLK, market street

Tuesday, July 25, 2017 5:43:00 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.

For half of this year my little family of four was obsessed with a newly established burger joint down the road from our house. Every Friday when we venture out as a family to eat dinner we would ask the kids, “where do you want to eat …
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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 …
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Cheddar Bacon Scallion Drop Biscuits

Tags: A Pleasant Little Kitchen, thanksgiving

Wednesday, November 22, 2017 1:00:00 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.

Fry. Chop. Stir. Drop. Bake.

Then glory is yours. This is also knowns as homemade biscuit greatness.

Truth be told, I’m not much of a biscuit girl. I don’t know why though. Every time I make a batch I think, ”why don’t I bake biscuits …
» Read More

10 Information Results For food stamps

A Few of our Favorite Things

As we’ve mentioned before, we love the Christmas season: the decorations, traditions and food. Being dietitians, we know some great ways to keep eating healthy throughout the holiday season.  But that doesn’t mean that we only munch on carrot sticks and celery. So many times we dietitians are not the ones people want to sit by at the Christmas party…they don’t want to feel guilty while they indulge.  What they often don’t realize is that we like to indulge sometimes, too!  So we thought it would be fun for all of us today to share a few of our favorite things – indulgent things.  Market Street Chocolate Chip Muffins are a treat for Karleigh to have!  But both Robin and Brenda agree that cheesecake is their favorite dessert. On the more savory side, Brenda really enjoys the Smoked Gouda Pimento Cheese Spread.  In an attempt to make it a bit healthier, she does like it best with the mini bell peppers! For a snack, Alicia loves the Boom Chick A Pop Holidrizzle Popcorns.  She was excited to enjoy some of the Frosted Sugar Cookie variety this year.  And sometimes, a nice glass of Nobilo Savignon Blanc wine is the perfect indulgence for an evening treat according to Robin. So while we all work on eating healthy most of the time, we also do allow a little indulgence for ourselves!  But we will be back soon with some more healthy ideas!  For now, our team of dietitians wishes you a very Merry Christmas!! 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

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

Spring Into Safe Cleaning

For many people, spending time in the kitchen offers a chance to step away from our hectic lives and put our creativity to work. Whether it’s a home-cooked chicken cacciatore or a freshly baked blueberry pie, the opportunities are endless. Food offers so many great benefits aside from the nutrition it provides. Cooking helps relieve stress and gives us an outlet to introduce others to unique food pairings they have never tried before. But despite the time, effort and preparation we put into making our food healthy and delicious, the kitchen itself could still make us sick. Spring is a great time to do a little spring cleaning and learn about the hidden dangers in our kitchens and how to keep ourselves and our loved ones safe.   Cut to the Feeling Cutting boards serve a wide variety of purposes in the kitchen like cutting up raw meat, slicing veggies or acting as a pot holder for a finished meal. But all the wear and tear cutting boards go through makes them a great hiding spot for germs and bacteria to thrive. There are three main types of cutting boards; plastic, wooden and bamboo. For years, plastic was seen as the safest because it can be washed in a dishwasher. In tests performed by the University of Michigan, however, plastic cutting boards held more bacteria than wooden ones and were incredibly difficult to disinfect by hand. Wooden cutting boards are tougher on your knives, but if you get a good hardwood like maple or beech, the wood’s tight grains will trap moisture and bacteria, killing them as it dries. Make sure to wash all wooden cutting boards by hand and have a good disinfectant available to ensure the board is clean. Bamboo cutting boards, like these that we carry by Good Cook, have many of the same benefits as wood, but are actually even harder. The bright side of bamboo is that it absorbs less liquid than wood, so bacteria may have a difficult time thriving on those products.    My Chemical Romance Cleaning a kitchen takes time and, more often than not, a parade of chemicals and cleaners with difficult to pronounce ingredients. While it’s important to make sure the kitchen is safe to cook and eat in, what we use to clean surfaces and scrub with has a big impact on our health. The average person spends about $500 each year on cleaning supplies, but according to the Environmental Working Group, more than half of those products likely contain ingredients that could hurt our lungs. It isn’t just bleach and ammonia that are causing problems, either. Everything from oven cleaners and surface disinfectant sprays to window cleaners and air fresheners all contain toxins capable of causing a variety of respiratory problems. For example, chemicals like formaldehyde, sodium borate and chloroform can cause chronic problems like asthma, coughing, and wheezing, while others are known carcinogens. Some cleaning supplies are also capable of causing eye and lung irritation, dizziness, and nausea. The easiest way to avoid coming into contact with dangerous chemicals is to simply read the labels on your products to see what they contain. The Environmental Working Group allows you to search more than 2500 products and find out how they rank on an A-F scale. You can search products here: https://www.ewg.org/guides/cleaners Market Street carries a large variety of cleaning products that rank well on EWG's scale, like Honest brand dish soap, Seventh Generation multi-surface cleaner, Aunt Fannie's cleaning wipes, Lysol all-purpose cleaner, ECover Zero bleach and many more. Many of these cleaners are made with plant-derived elements, essential oils, and other thoughtfully chosen ingredients to keep your home free of toxic chemicals.   Radioactive Dishes and Asbestos Tiles You’ve probably heard the rumors about old Fiestaware dishes, cups and bowls being radioactive, and the rumors are true! From the 1930s until World War II, Fiesta dishes contained uranium oxide in the glaze, and could leach out of the plates if the food was highly acidic (like spaghetti sauce) or if the plate became damaged. After the war ended, plates were once again made using depleted uranium oxide until the ingredient was finally removed in 1972. Although Fiestaware plates do emit radiation and are likely to do so for many years, it isn’t the only manufacturer to add uranium oxide to its glazes. In fact, many bright red and orange plates, along with yellow, green and brown ones made during that time, all contained uranium to get their color. New Fiestaware and other colored ceramics are completely safe to eat off of and have been so for several decades.   What Have We Learned? Poisons come in all shapes and sizes, including products and items we never would have suspected. It might seem scary to think about, but you can remove a lot of the danger these toxins pose by just avoiding them. Use high-quality cleaning products or make your own to avoid nasty chemicals. To avoid cross-contamination, don’t use the same cutting board for raw chicken as you would for raw veggies and wash everything thoroughly. Put your grandmother’s Fiesta plates back in the cabinet instead of eating off of them, and have your kitchen - and home - checked for asbestos before attempting any kind of remodeling project. By making smarter decisions, you’ll avoid exposing yourself to toxins and find a little more peace of mind in the kitchen. Your body, and your family, will thank you!   Content provided by Mesothelioma + Asbestos Awareness Center Read More

Red Meat and Heart Health Month

  Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to some fatty cuts of poultry. To take it a step further, studies have shown that grass-fed red meats contain more omega 3 fatty acids (heart healthy fats) as compared to grain-fed red meats. This recipe also includes delicious and filling red kidney beans, because we wanted to add even more red to your basket and your plate. Studies show that including fiber in your diet is an effective way to protect your heart and lower cholesterol. Be sure to rinse and drain your canned beans to reduce sodium by nearly 50% - another heart healthy habit!     While this recipe is a heart healthy option, the benefits don’t stop there! If someone is gluten intolerant, has Celiac Disease or is simply avoiding gluten, this recipe is also gluten-free! Sometimes it can be hard to find ways to spice up your meals when you are gluten-free, but this recipe makes a for a wonderful dinner that is naturally gluten-free and a simple heart healthy meal that all will love!   Chili-Lime Beef and Red Kidney Bean Bowls with Avocado Cream Sauce    4 Servings   Ingredients 1/4 cup freshly squeezed Lime Juice (about 4 medium limes) 1 tablespoon Chili Powder 1/2 teaspoon ground Chipotle Pepper 1 teaspoon Kosher salt 1 pound boneless thin beef sirloin tip steak 1 can Red Kidney Beans, rinsed and drained 2 ripe medium Tomatoes, diced ¼ cup fresh Cilantro, chopped 1 ripe Avocado 5 tablespoons Fat Free Half and Half ¼ tsp. Salt ¼ tsp. Pepper 2 cups Brown Rice, cooked (1 cup uncooked= 2 cups cooked) Sliced fresh Jalapeno and Lime Wedges (garnish)   Directions 1) Combine Lime Juice, Chili Powder, Chipotle Pepper and Kosher Salt in a medium bowl. Set aside 1 teaspoon of mixture for later use. 2) Place half of remaining Lime juice mixture in a large zip-top bag. Add Beef to bag and shake to coat meat. Marinate meat in refrigerator at least 2 hours or up to overnight. 3) Add Kidney Beans, Tomato and Cilantro to reserved Lime Juice mixture in medium bowl; toss and store in refrigerator until ready to serve. 4) Slice Avocado in half and remove pit. Scoop flesh into bowl of a small food processor. Add the reserved 1-teaspoon of Lime Juice mixture, Half-and-Half, Salt, Pepper and a sprinkle of finely chopped Cilantro and pulse just until combined and creamy in food processor. Store covered in refrigerator until ready to serve. 5) When ready to prepare, heat a grill pan over medium-high heat. Remove meat from bag (discard marinade). Grill Beef 2 - 3 minutes on each side or until desired degree of doneness. Remove from pan and let rest 5 minutes. Slice into ¼-inch strips.   6) Arrange Rice among serving bowls. Top evenly with beans and beef. Drizzle with Avocado Cream Sauce.   Today’s Blog is provided by Jessica Thorman, Texas Woman’s University Dietetic Intern. Jessica is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University.   Inspired by: http://healthyaperture.com/blog/post/chili-lime-beef-and-black-bean-bowls-with-avocado-crema Read More

Ham and Blueberry Cheddar Grilled Cheese Sandwich

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

Our Texas Favorites

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

Salmon Burgers

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  For half of this year my little family of four was obsessed with a newly established burger joint down the road from our house. Every Friday when we venture out as a family to eat dinner we would ask the kids, “where do you want to eat tonight?” The answer was almost always the beloved new restaurant. When it comes to eating out I’m not one to stick with repeating a menu item. With every repeat restaurant visit I tend to bounce around the menu to sample all the meal offerings to best decide how well I like the food of the restaurant. With Randy’s assistance, I made it through most of the “land” burgers (beef, chicken and lamb) at the new burger joint. So one day I wandered over to the burgers of the sea and there was one that caught my attention: salmon burger with horseradish. It struck a craving I didn’t know existed. Mmmmm…salmon burger with horseradish. Yes and yes. Great anticipation grew in me during those moments I waited for dinner to arrive. I had actually never had a salmon burger before. It was just too exciting. When my dinner was plonked down in front of me, my excitement halted. Quickly. What I ordered was a salmon burger, but what I got was a salmon sandwich with a sad piece of ice berg lettuce and a sorry spread of horseradish. Bummer. I was so not impressed. I politely ate the sandwich but slowly built within myself determination to one day eat the salmon burger of my dreams. However, I knew I was going have to make it. That wasn’t going to be a problem. All I needed was a grocery store to make all my salmon burger dreams come true. Easy peasy. Off to Market Street I went. After a conversation with the fish monger I determined the type of salmon needed to make the burger (fresh Atlantic salmon that had already been deboned!). He politely skinned the fish for me (because I asked, which I suggest you do the same…they want to help make your kitchen prep easier) and I was off to gather the other ingredients. There wasn’t many items to get, because this recipe contains some of the most basic ingredients: mayonnaise, salt, lemon, rosemary. Then time to pick up the toppings, which will make the burger even better: green onions, green apples, horseradish and cream cheese. I’m in salmon burger heaven just thinking about all of it. Finally, there’s the buns--- the heavenly slider buns made fresh from Market Street’s bakery. Dinner time couldn’t come fast enough. Once home, it was a matter of minutes before I had the salmon burgers prepped and on standby to cook up in a cast iron skillet come dinnertime. This meal was homemade goodness and one that finally fulfilled my salmon burger dreams just like I imagined.   Salmon Burgers with Green Onion, Green Apple and Horseradish Makes 10 burgers Author note: Be sure the salmon used is deboned. Use an instant read thermometer to guarantee perfectly cooked salmon burgers.   Ingredients 2 pounds salmon, skin removed and deboned 1 1/2 teaspoon kosher salt 1/2 cup mayonnaise 3 rosemary sprigs, leaves removed zest of 1-2 lemons 1 tablespoon canola oil 2 bunches green onions, ends trimmed off and the green parts halved 3 green apples, thinly sliced slider buns, toasted horseradish cream, for topping (see recipe below)   Directions 1. Cut the salmon into large chunks. Place in a food processor with the salt, mayonnaise, rosemary leaves and lemon zest. Pulse 10-12 times. 2. Line a rimmed baking sheet with parchment paper. Make 6 inch wide patties with the salmon mixture. Place on the baking sheet. 3. Place the baking sheet into the refrigerator for at least 2 hours. 4. In a skillet, heat the canola oil over moderately high heat. Once the pan is thoroughly heated and the oil shimmering, add the salmon patties to the skillet (about 3 to 4 patties, depending on the size of the skillet). 5. Cook the patties for 3-4 minutes per side, for a total of 6-8 minutes or until the internal temperature reaches 145 degrees. 6. While the patties are cooking, add the green onions in small batches. Cook until they are softened and browned. Set aside. 7. Add a generous smear of horseradish cream to a toasted bun, top with a salmon patty, a handful of green onions and apple slices.   For the horseradish cream 2 tablespoons prepared horseradish 3/4 cups whipped cream cheese 1/4 teaspoon kosher salt zest of 1 lemon juice of 1/2 lemon Place all ingredients into a bowl and stir to combine. 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

Cheddar Bacon Scallion Drop Biscuits

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Fry. Chop. Stir. Drop. Bake. Then glory is yours. This is also knowns as homemade biscuit greatness. Truth be told, I’m not much of a biscuit girl. I don’t know why though. Every time I make a batch I think, ”why don’t I bake biscuits more often?” Every time those warm golden bites emerge from the oven I am sent into a food memory frenzy, remembering the tales of grandmothers and great-grandmothers who made biscuits that were unforgettable. I’ve come to realize that biscuits (especially drop biscuits) only require a few steps. Plus, everyone in my family eats them AND they’re freezer friendly. What’s not to love? Now, let’s talk a little more about biscuits though. I can say that I tend to be a drop biscuit girl instead of a knead and roll out biscuit type of girl. Rolling out dough falls low on my list of favorite activities in the kitchen (but it may be your favorite, so embrace YOUR kitchen rhythm). Drop biscuits literally require stirring and dropping. Also, when I make buttery biscuits I want to dirty up the fewest pieces of equipment. That means one or two bowls max. I also want to utilize the ice cream scoop I picked up at Market Street about a year ago. (sidenote: WHY did it take me so long to bring this piece of equipment into my kitchen— it is a kitchen necessity). The beauty behind the drop biscuit is that it makes minimal mess and I don’t have to get an arm workout by kneading and rolling out the dough (and not dirtying up a surface with lots of flour). I do get bored with the plain biscuit though. Yes, honey is nice...so is butter. But I kinda crave a glutinous biscuit-- one that, with each bite provides me with indescribable food joy. So my dear Market Street, give me all the bacon and all the cheddar cheese (mild though, I don’t want the biscuit to be TOO overwhelming) for these golden dollops of biscuity goodness. Oh, and for good measure let’s not forget the scallions. We need a bit of green beauty. So make biscuits this weekend, but not any biscuit. Make the drop biscuits of all of our dreams. Cheddar Bacon Scallion Drop Biscuits Makes: 18-20 biscuits   2 cups flour pinch of sugar 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 tablespoons baking powder 8 tablespoons melted butter 7 tablespoons whole milk 1 egg 1/4 cup sour cream 1/4 cup scallions, diced 1/2 cup cooked bacon, chopped 1 cup of mild cheddar cheese   1. Heat the oven to 400 degrees. 2. Combine the flour, sugar, baking soda, salt and baking powder into a large bowl. Stir well. 3. Add 7 tablespoons butter, milk and sour cream into the flour mixture. Stir well. 4. In a small bowl, crack the egg and lightly whisk. Add the egg into the biscuit batter. Stir well to combine. 5. Add the scallions, bacon and cheddar to the dough. Stir well to combine. 6. Using an ice cream scoop (or two spoons) out dollops of dough onto a parchment or silpat lined baking sheet. Place the biscuits about 1/2 inch a part. 7. Brush 1 tablespoon of melted butter on top of the biscuits. 8. Place the biscuits into the oven and cook 13-15 minutes (or until the biscuits are golden and cooked all the way through). 9. Remove from the oven and place on a cooling rack. Serve warm. Read More

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Ham and Blueberry Cheddar Grilled Cheese Sandwich

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Salmon Burgers

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Cheddar Bacon Scallion Drop Biscuits

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A Few of our Favorite Things

We're Calling an Audible on Tailgating Snacks!

Dietitian Spotlight: Texas Tumble Chicken and Potato Salad

Spring Into Safe Cleaning

Red Meat and Heart Health Month

Ham and Blueberry Cheddar Grilled Cheese Sandwich

Our Texas Favorites

Salmon Burgers

Orange Cream Marshmallows

Cheddar Bacon Scallion Drop Biscuits

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