Market Street

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Coffee Cake Muffins

Tags: market street, Coffee Cake Muffins, A Pleasant Little Kitchen

Saturday, December 3, 2016 9:40:00 AM

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

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

My children get a lot more excited when I'm baking then when I'm cooking.

Even in their young years they know baking = treats, while cooking = dinner.

When I cook, I don't get as many assistants. When I bake, both little bodies want to …
» Read More
Broiled Eggs with Goat Cheese and Arugula

Tags: market street, A Pleasant Little Kitchen, breakfast

Saturday, December 10, 2016 7:00:00 AM

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

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

My first introduction to baked eggs was from Ina Garten. The ease of the recipe was appealing and the flavors were everything I craved. When I wanted to impress guests at breakfast, I would make her creation.

It was an addictive …
» Read More
Our Top 10 Pumpkin Faves

Tags: pumpkin

Friday, October 6, 2017 4:04:00 PM

1. Baileys Pumpkin Spice Coffee Creamer

2. Pillsbury Grands! Pumpkin Spice Rolls

3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf

4. Gevalia Kaffe Pumpkin Spice Latte Espresso K-cups

5. Pumpkin Spice Cereal

6. Bulk Roasted & Salted Pumpkin Seeds

7. Bakery Pumpkin Cake Roll

8. Holidrizzle Boom Chicka Pop Pumpkin Spice Kettle …
» Read More
Our Top 12 Pumpkin Faves

Tags: market street, Pumpkin Perfected, pumpkin

Friday, September 23, 2016 9:30:00 AM

1. Baileys Pumpkin Spice Coffee Creamer

2. Pillsbury Grands! Pumpkin Spice Rolls

3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf

4. Food Should Taste Good Harvest Pumpkin Chips

5. Birch Benders Pumpkin Spice Pancake Mix

6. Harry & David Pumpkin Butter

7. The Republic of Spice Tea Pumpkin Spice Tea

8. Holidrizzle Boom …
» Read More
Chocolate Espresso Bread Pudding

Tags: A Pleasant Little Kitchen, Dessert, Chocolate Bread Pudding

Wednesday, April 25, 2018 11:15:00 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.

Have you ever walked by Market Street’s bakery and thought “I want it all”?

You have too? YES!!

Market Street’s assortment of freshly baked breads makes any bread lover's heart skip a beat. One bread that I’ve always found beautiful is …
» Read More
Naturally Dye Your Easter Eggs

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Blue, Frozen Foods Month, National Nutrition Month

Wednesday, March 23, 2016 9:30:00 AM

This month happens to be National Nutrition Month, Frozen Foods Month and Easter. When we were planning out our blogs, we kept asking ourselves “Is there something that would fit all 3?” As we were sitting around, eating copious amounts of fruit (as you’d imagine any dietitian meeting going), it literally popped into our head (and mouth): BLUEBERRIES! It’s the perfect …
» Read More
Strawberry Blackberry Chia Jam

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

Wednesday, March 30, 2016 9:30:00 AM

When leading our Diabetes Tours it is not uncommon for the conversation to turn to seeds when we talk about healing foods. There are sunflower seeds, pumpkin seeds, flax seeds and chia seeds. Flax has been popular for a while and chia has become popular more recently. The chia seed is exactly what you are thinking - that terracotta figurine that sprouts hair or fur on …
» Read More
Dietitian Spotlight: Pumpkin Pizza

Tags: market street, Market Street Registered Dietitians, Food Allergies, Pumpkin Recipes, Pumpkin Perfected

Thursday, October 19, 2017 4:42:00 PM

The best thing about fall for many people is pumpkin flavored everything, and we mean, EVERYTHING. From coffee and cereal to cookies and pizza, everything can be pumpkin flavored. We know it might sound crazy, but we have the perfect recipe for pumpkin pizza (don’t worry, it’s just the crust).

The best thing about this pizza (second best only to the pumpkin flavor) is that …
» Read More
Strawberry Waffles

Tags: A Pleasant Little Kitchen, Easter, breakfast

Wednesday, March 28, 2018 11:15:00 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 the weekend starts off with fluffy, slightly sweet bread and a warm cup of coffee it’s hard not to feel like the next 48 hours are sure to be a success.

The weekend feels better when waffles are involved. Sure, it does take a bit of …
» Read More
Nacho Party

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

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

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

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

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

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

10 Information Results For pete's coffee

Coffee Cake Muffins

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  My children get a lot more excited when I'm baking then when I'm cooking. Even in their young years they know baking = treats, while cooking = dinner. When I cook, I don't get as many assistants. When I bake, both little bodies want to help. I like my kitchen buzzing with conversation and activity-- it's what makes the space pleasant. Christmas. It brings out the sentimental, ritual and tradition seeking part of my inner being. I want the days to be filled with expectation and a sense of coming joy. As a young family, we already have a few holiday rituals in place-- however there is still a slot to fill in the kitchen tradition department. We are missing the "baking together" holiday tradition. This fall I started to brainstorm what exactly this goodie could be. It needed to have cinnamon, cloves and brown sugar. Cleanup needed to be fairly easy. Most importantly, the kids needed to be a part of the process. I landed on a baked good that could not only could be eaten for breakfast, but could also be considered a treat (did I mention freezer friendly too?). It's my intention that it will become a recipe my children anticipate yearly, and hopefully pass on to their little assistants. Coffee Cake Muffins. Fluffy, buttery, cinnamon-y, the kind of baked goods that make people smile and not secretly wish they never received it (you know what I'm talking about). Luckily, I had almost everything needed to bake in my pantry from weekly (okay, bi-weekly...it's just so much fun!) trips to Market Street. Pasture raised eggs. Normally I go for Vital Farms, but have noticed another brand of these beautiful eggs available, Handsome Brook Farm. Unsalted butter. There is always a nice selection of butter. Challenge Butter is appealing because it is not treated with rBST and the price point is attractive. And the other pantry basics of sour cream, sugar, flour and spices. The only thing missing was cupcake liners. After school I took the little ones to the bakery aisle at Market Street and had them pick out the liners they felt were the most “Christmas-y.” I had to agree to pink and blue, even though I begged for red. We were now ready for the test kitchen. Coincidently, a recipe test for the coffee cake muffins occurred the night we were decorating the Christmas tree. The house was a buzz. Football was playing and Randy was retrieving Christmas treasures from the attic. Katherine and Eli couldn't decide what was more entertaining-- going through boxes of Christmas decorations or helping with the muffins. They kept ping ponging their way between the kitchen and living room. It didn't matter. The fact that both activities got them excited and they were participating in both was all I needed. This is how traditions start. Serendipitous moments you want to repeat. The muffins came out of the oven. My audience cheered. I smiled. To keep little paws from their dessert, we hopped into the car for Tex-Mex. Once back home we put on Christmas pajamas, decorated the tree and nibbled on coffee cake muffins. I can't wait to do it all over again, next year. And the next. And the next.    Coffee Cake Muffins Author note: My daughter suggested adding icing to this muffin. I agree with her. These muffins are freezer friendly.   for the batter Ingredients 1 1/2 sticks room temperature unsalted butter 1 1/2 cups sugar 2 cups flour 1/2 teaspoon baking soda 1 teaspoon cinnamon 2 teaspoon baking powder 1/4 teaspoon kosher salt 3 eggs 2 teaspoons vanilla extract 1/2 cup sour cream brown cinnamon streusel (recipe below)   Instructions 1) Heat the oven to 350 degrees. 2) In a bowl, sift the flour, baking soda, cinnamon and baking powder. Add the salt. 3) With a stand mixer (or an electric mixer) cream the butter and sugar for 3 minutes. 4) Add the eggs one at a time while continuing to mix. 5) Slowly mix in the flour mixture in small batches to the creamed butter and eggs. 6) Once the flour is well incorporated add the vanilla extract and sour cream. 7) Line a muffin tin with cupcake liners. Place a small scoop in each liner and then add a sprinkle of streusel. 8) Add another small dollop of batter on top of the streusel. Top again with streusel. Continue this process until batter is gone. Be sure not to fill the cupcake liners full of batter. Aim to fill them a little less then 3/4 full. 9) Place in oven and bake for 15-17 minutes, or until the muffins are cooked through. 10) Let cool and serve.   for the streusel Ingredients 1/2 stick unsalted butter (cold), cubed 1 cup brown sugar 1/2 cup sugar 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon kosher salt   Instructions 1) In a medium bowl, combine all ingredients for the streusel. Mix well by hand. Place in the fridge until ready to use. Read More

Broiled Eggs with Goat Cheese and Arugula

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  My first introduction to baked eggs was from Ina Garten. The ease of the recipe was appealing and the flavors were everything I craved. When I wanted to impress guests at breakfast, I would make her creation. It was an addictive combination of eggs, butter, cream, garlic, fresh herbs and parmesan. French perfection. The more I made this recipe, the more it transformed into my own...as many recipes should in your kitchen as well. To perfect my recipe, I read up on French baked eggs (with the assistance of the hallowed Julia Child). I kept the traditional flavor profile of French shirred eggs of butter and cream but maintained a broiling method like Ina. However I abandoned individual thin gratin dishes for one to two large tart pans and opted for a different flavor profile. Goat cheese, arugula and hot sauce. When it comes to the ingredients for these broiled eggs, the selections available at Market Street are easily accessible and full of variety. From basic to fancy, the options are well-priced and varied. While hot sauce may seem like the cherry on top, it can affect the overall taste of the final dish. These sauces contain different ingredients that yield different flavor profiles. Have fun with what you top these eggs with. The hot sauce selection at Market Street contains some of the most expected varieties: Texas Pete, Louisiana, Tabasco. However, if you focus a little more on the shelf, you will see a vast array of hot sauces. Orange Label Habanero! Wildfire Hot Sauce! Creamy Hatch! There is also my old faithful. The hot sauce that always has a place in my pantry. Cholula. For the first few rounds of testing, I went with Cholula. On the last test I went with Frankie V’s Orange Label Habanero. It did not disappoint. Take a peek at the variety of hot sauces that your Market Street has to offer. With all the flavors combined in one dish, the result is exactly what I crave in my breakfast. Rich. Creamy. Tart. Salty. Spicy. Once the cream and butter are broiled, the eggs quickly go into the pan and are then topped with more ingredients (salt, goat cheese and freshly chopped garlic) to create poignant flavor. Back into the oven to cook the eggs and brown the cheese. Patience is the only thing required. The warmth and aroma float from the oven and it's hard not to get excited. Out of the oven the pan comes for a final touch of freshly chopped arugula and an artistic  splash of hot sauce. Ohh and ahh your way to a fast, delicious and impressive breakfast. Serve with crusty bread, a cup of coffee and a giant smile.    Broiled Eggs with Goat Cheese and Arugula Author note: A glass or ceramic pie pan also works for this recipe. If you want to double the recipe, use two pie pans. This is a easy way to serve breakfast to a crowd.   Ingredients 3 tablespoons unsalted butter 1/4 cup cream 6 eggs 1/4 teaspoon kosher salt 4 garlic cloves, chopped 1/4 cup crumbled goat cheese 1/2 cup arugula, chopped hot sauce   Instructions 1) Heat the broiler to 500 degrees. 2) Crack the eggs and set aside. Prepare all other ingredients (chop garlic, chop arugula, crumble goat cheese). 3) In a 9 inch tart pan, add the butter and cream. Adjust the oven rack so the pan is 6 inches from the broiler and broil for 3 minutes. 4) Remove pan. Add the eggs and then evenly distribute the salt, garlic and goat cheese. Place back into the oven. 5) Broil for 4-5 minutes and remove (4 minute for a runny egg, 5 minutes to a cooked egg). 6) Top with arugula and hot sauce. Serve warm with crusty bread. Read More

Our Top 10 Pumpkin Faves

1. Baileys Pumpkin Spice Coffee Creamer 2. Pillsbury Grands! Pumpkin Spice Rolls 3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf 4. Gevalia Kaffe Pumpkin Spice Latte Espresso K-cups 5. Pumpkin Spice Cereal 6. Bulk Roasted & Salted Pumpkin Seeds 7. Bakery Pumpkin Cake Roll 8. Holidrizzle Boom Chicka Pop Pumpkin Spice Kettle Corn 9. Cucina Antica Tuscany Pumpkin Pasta Sauce 10. Freshpet Healthy Pumpkin Recipe Dog & Cat Food Read More

Our Top 12 Pumpkin Faves

1. Baileys Pumpkin Spice Coffee Creamer 2. Pillsbury Grands! Pumpkin Spice Rolls 3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf 4. Food Should Taste Good Harvest Pumpkin Chips 5. Birch Benders Pumpkin Spice Pancake Mix 6. Harry & David Pumpkin Butter 7. The Republic of Spice Tea Pumpkin Spice Tea 8. Holidrizzle Boom Chicka Pop Pumpkin Spice Kettle Corn 9. Cucina Antica Tuscany Pumpkin Pasta Sauce 10. Purely Elizabeth Pumpkin Fig Granola 11. Hometown Bagel Pumpkin Spice Bagel Chips 12. Freshpet Healthy Pumpkin Recipe Dog & Cat Food Read More

Chocolate Espresso Bread Pudding

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Have you ever walked by Market Street’s bakery and thought “I want it all”? You have too? YES!! Market Street’s assortment of freshly baked breads makes any bread lover's heart skip a beat. One bread that I’ve always found beautiful is the challah bread. Challah bread is a traditional Jewish bread that is served on the Jewish Sabbath. It is a golden, light and sweet bread that is easily recognizable by its braided exterior. Typically I reach for a baguette or sourdough, but not on this occasion. I have decadent plans for this golden beauty: Chocolate Espresso Bread Pudding with homemade chocolate syrup. Challah bread is perfect for a dessert bread pudding because the bread itself is sweet. It also has an airy texture that when combined with custard (a half and half egg mixture) and baked results in an irresistible dessert. Besides chocolate, one of the other key components of this bread putting is the espresso. Instant espresso powder is used to create coffee flavor throughout the desert. Not sure where to find instant espresso? No worries! It is easily found next to the ground coffee and coffee beans at Market Street. Chocolate Espresso Bread Pudding is a warm, comforting dessert. It’s perfect for a sweet bite at lunch or after dinner. Pair with vanilla ice cream and top with a homemade chocolate syrup (or store bought if making chocolate syrup isn’t your thing). It will become a go-to dessert that everyone will love. Now, next time you walk past the array of bread at the Market Street bakery no doubt you will lock eyes on the Challah bread and think about this Chocolate Espresso Bread Pudding.   Chocolate Espresso Bread Pudding Yield: makes 6 servings   For the Bread Pudding 4 eggs 3/4 cup sugar 2 cups Lucerne half and half 1 teaspoon vanilla extract 4 tablespoons cocoa powder 2 tablespoons instant coffee 6 cups challah bread, crust removed and cubed into 1 inch pieces chocolate syrup, for topping (see recipe below) vanilla ice cream, for serving   1) Heat the oven to 350 degrees. 2) In a large bowl, whisk the eggs and sugar until well combined. Set aside. 3) In a small saucepan, warm the half and half and vanilla over low heat for 15 minutes. 4) After 10 minutes of warming the half and half, place the cocoa in a small bowl. Add 1/2 cup of warm half and half. Whisk well until the cocoa powder is fully combined to the half and half. 5) Add the cocoa slurry and the instant coffee to the half and half mixture. Stir well to combine. Continue to cook for 5 minutes. 6) Strain the cocoa half and half into a medium sized bowl. 7) While whisking the egg and sugar mixture, add a spoonful of warm cocoa half and half. Continue to whisk to prevent scrambling of the eggs. Continue this process three more times until the custard is warmed. 8) In a steady stream pour the remaining cocoa half and half into the custard, whisking continually. 9) Stir well and set aside. 10) Place the challah into a square baking pan. Pour the custard over the challah bread. Be sure that the tops of the bread are coated by the custard. Place in the oven and cook for 50 minutes, or until the custard is set. 11) Remove the bread pudding. Let cool for 5 minutes. 12) Serve with a scoop of vanilla ice cream and chocolate syrup (see recipe below).   For the Chocolate Syrup 1 cup cocoa powder pinch of salt 1 cup sugar 1 teaspoon vanilla extract 1 tablespoon light corn syrup 1 cup water   1) Place the sugar and water into a small saucepan, and make a simple syrup. Cook on low heat until the sugar has dissolved, about 10-15 minutes. Stir occasionally. 2) Combine the vanilla and salt into the simple syrup. Stir well. 3) Place the cocoa powder into a large bowl. In three batches, whisk the simple syrup into the cocoa powder. Mix thoroughly. 4) Strain the cocoa mixture back into the pan. Add corn syrup and cook over medium heat for 10 minutes. Stir occasionally. 5) Remove from the stovetop and bring to room temperature. Place in an airtight container and store in the fridge, up to three weeks. Read More

Naturally Dye Your Easter Eggs

  This month happens to be National Nutrition Month, Frozen Foods Month and Easter. When we were planning out our blogs, we kept asking ourselves “Is there something that would fit all 3?” As we were sitting around, eating copious amounts of fruit (as you’d imagine any dietitian meeting going), it literally popped into our head (and mouth): BLUEBERRIES! It’s the perfect food to fit all that this month has to offer.     National Nutrition Month March is National Nutrition Month. The theme for 2016 is "Savor the Flavor of Eating Right," which encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives.   Blueberries are the perfect way to Savor the Flavor with friends, with family, at work and on the road.  And, as an added bonus, eating these plump pearls can improve memory, cognition, mood and lower risk for heart disease.     Frozen Foods Month Frozen blueberries often get overlooked. Buying these blue beauties frozen is an affordable way to Savor the Flavor year round.   FUN FACT: You might be surprised to know that thawing blueberries in the microwave retains twice as many of their antioxidants than being thawed at room temperature or in the refrigerator.     Easter We love that you can use the juice from thawed blueberries to naturally dye your Easter eggs. Check out this fun recipe!      Materials: White eggs and carton 1 1/2 cups frozen blueberries Coffee filter Wide mouth mason jar White vinegar Slotted spoon Coconut or olive oil (optional)   Instructions 1) Start with boiled eggs. Set eggs aside and let cool while you make the dyes. (Tip: Try hard boiled eggs in the oven. Place one egg in each of 12 muffin cups. Bake at 350 degrees for 30 minutes. Submerge the baked eggs in ice water for 10 minutes. They peel easily and taste like "butter"!) 2) To make blueberry dye, pour the blueberries into a medium sauce pot and add 1 1/2 cups of water or enough to cover the berries by about an inch.  3) Bring the mixture to a boil, cover and then let simmer on low for 30 minutes.  4) Strain the mixture through the coffee filter into the mason jar. Fill the jar only up to an inch below the brim.  5) Add 1 tablespoon of vinegar to the mixture. Stir and let cool.  6) Once the dye reaches room temperature, lower up to two eggs into the mixture, making sure that they are fully submerged. Add more dye if needed. 7) Refrigerate eggs in the covered mason jar until the desired color is reached. Plan for at least two hours, although overnight is recommended.  8) Carefully remove the eggs with the slotted spoon and let dry, preferably in an egg carton.  9) Optional: to give the dried eggs a nice sheen, use a paper towel to gently polish them with a small amount of vegetable oil. 10) Refrigerate dyed eggs until ready to use. Read More

Strawberry Blackberry Chia Jam

  When leading our Diabetes Tours it is not uncommon for the conversation to turn to seeds when we talk about healing foods. There are sunflower seeds, pumpkin seeds, flax seeds and chia seeds. Flax has been popular for a while and chia has become popular more recently. The chia seed is exactly what you are thinking - that terracotta figurine that sprouts hair or fur on your favorite character. Go ahead and sing it - “Cha-cha-cha chia”.     Despite being a great coffee table conversation starter, chia seeds are also tiny little nutrient powerhouses, perfect for anyone managing blood sugars or diabetes. Chia seeds are high in fiber, rich in healthy plant based omega-3s and are also high in calcium and antioxidants. In a study of 20 humans with diabetes, one variety of chia helped participants control blood glucose, reduce blood pressure and lower C-reactive protein, a major marker of heart disease risk. The study was published in the journal Diabetes Care. So back to the tour, after a laugh or two about the nostalgia of a chia pet and the realization that one probably does not eat the chia pet, the question then turns to “how do I use the flax or chia seed?”   We’re glad you asked. Very simply, you could sprinkle chia seed in your oatmeal, soups, bread doughs, muffins or salads. You could also make a chia pudding (simply soak chia seeds in almond milk with a dash of almond or vanilla extract and a drizzle of honey overnight). But, today we want to share a delicious and vibrant Strawberry Blackberry Chia Jam. The ingredients are a perfect way to Color Your Basket purple this month!      Ingredients: Yield: 1 small jar   1 cup frozen or fresh strawberries 1 cup frozen or fresh blackberries 1/4 cup water 3 tbsp chia seeds 2 tbsp honey, maple or agave syrup (optional)   Directions 1) Combine the berries, water and honey in a food processor or blender. Pulse until just blended (this helps to get the juices going. You can also do this in a large bowl, using a potato masher or fork).  2) Transfer to a glass jar. Add the chia seeds and mix well making sure they are well incorporated into the fruit.  3) Place in the fridge to set. This takes at least an hour or so. Jam will last 2-3 weeks in the fridge. Read More

Dietitian Spotlight: Pumpkin Pizza

The best thing about fall for many people is pumpkin flavored everything, and we mean, EVERYTHING. From coffee and cereal to cookies and pizza, everything can be pumpkin flavored. We know it might sound crazy, but we have the perfect recipe for pumpkin pizza (don’t worry, it’s just the crust). The best thing about this pizza (second best only to the pumpkin flavor) is that the crust is made in less than 5 minutes. It takes almost no time at all which makes it perfect for those hectic fall evenings. All you have to do is combine the Gluten Free Bisquick Mix and canned pumpkin. It’s that easy! The pumpkin in this recipe adds filling fiber, cancer fighting beta-carotene and cardioprotective potassium, so you’re getting pumpkin flavor and adding a bulk of nutrition to an already great dish. Not only is this recipe quick, easy and delicious, it’s also free from the top 8 allergens, which means you can worry a little less about what you’re feeding your family on a crazy night. Food allergies are definitely on the rise and to help spread awareness and food allergy safety, FARE (Food Allergy Research & Education) has created the Teal Pumpkin Project. This initiative was created to help raise awareness and promote a safe Halloween for little monsters with food allergies. It’s as easy as placing a teal pumpkin at your door to let everyone know you have allergy-friendly candy or non-food items for kids to enjoy. We wouldn’t want them to be left out of the fun! Finding a good allergy-friendly meal is pretty difficult and that’s why we have worked hard to bring you this amazing recipe. This October, we want to bring awareness to food allergies, so help us by sharing this delicious allergy-friendly recipe so we can Build a Better Meal together.   Pumpkin Pizza   Ingredients: • 1 ⅓ cup Gluten Free Bisquick Mix • 1 ⅓ cup canned pumpkin puree • ½ tsp salt • 1 cup marinara sauce • 1 ½ cups Go Veggie mozzarella cheese • ¼ cup chopped fresh basil   Directions: 1. Heat oven to 425 degrees. Grease 12 inch pizza pan. 2. Stir Bisquick mix, pumpkin puree and ½ salt together until well combined; spread in pan. 3. Spread marinara over crust; top with cheese and basil. 4. Bake 20-30 min. Read More

Strawberry Waffles

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 the weekend starts off with fluffy, slightly sweet bread and a warm cup of coffee it’s hard not to feel like the next 48 hours are sure to be a success. The weekend feels better when waffles are involved. Sure, it does take a bit of work, but the pay-off is oh so delightful. Now that winter is on its way out and spring is rolling in I’m craving a breakfast that reflects this new season. A breakfast that is cheery, tart and sweet. With the beginning of spring comes the first batch of strawberries that Market Street always happily and proudly displays. Walking in to this land of goods, I’m always greeted by the pinks and reds of the beginning of strawberry season (cupcakes! breads! so many tasty options!). It’s a very happy time to be shopping at Market Street when the strawberries start appearing and it happens to occur during one of my favorite times of the year: spring. Naturally I wanted to combine these two delightful elements of weekend, waffles and strawberries. Most importantly I thought the waffles needed to mimic the sensation that is found in each bite of a perfectly ripe strawberry—tartness and sweetness. Not only are these golden waffles cheery weekend greeters, but they are also vessels for freshness. I’ve skipped the obligatory whipped cream and maple syrup toppers. Instead, these beauties are topped with fresh strawberries and local Texas honey. The honey, instead of syrup, provides an unexpected sweet flavor that balances out the tartness of the cooked strawberry. The ripe strawberries give the soft waffles a bit of texture. With all of these components combined, you’ve got yourself a charming breakfast. These waffles are perfect to welcome in spring and the weekends. Start your 48 hours of rest with a delightful pop of spring—strawberries and Market Street.   Strawberry Waffles Author note: This recipe is based off of 1 cup of pancake mix. Adjust the ingredients according to how much pancake mix is needed.   1 pound fresh strawberries 1 teaspoon dry marsala wine 2 teaspoons sugar pancake mix honey   1. Finely, chopped 1 cup of strawberries. Place the strawberries into a bowl and cover with 1 teaspoon of sugar and 1 teaspoon of marsala wine. Set aside for 10 minutes. 2. Slice the remaining strawberries and place into a bowl. Toss with the remaining 1 teaspoon of sugar. 3. Meanwhile, warm a waffle iron. 4. Follow the instructions on the pancake mix selected. Add the 1 cup of finely cut strawberries into the mixture. 5. Stir well to incorporate the pancake batter and the strawberries. 6. Placed the batter into a waffle iron and cook until golden brown. 7. Remove the waffle from the waffle iron. Top with honey and sliced strawberries. Serve immediately. Read More

Nacho Party

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

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