Market Street DFW

“Market Street is awesome!” “I LOVE Market Street.” “I missed Market Street when I moved from home and was so excited to find out they had them here too!” These are all phrases I’ve heard from many of my friends describing their own personal love affair with the grocery chain.  Having never experienced it myself, I recently decided to give it a try.

The closest Market Street to me is located in Coppell, right off 121. Camera in tow, I headed there first thing Saturday morning.  (Ok, so maybe it was closer to lunch, and maybe I slept in a little later than I planned…) I have to say one of the coolest features I like about this place already (and I hadn’t even been inside one yet) was the section on their website that lists recipes to try, complete with a printable shopping list and everything! They have a Recipe of the Day, a section of Family Recipes Under $15 and a Virtual Recipe Box where you can store your favorites.  Since I was heading to my BFFs house for lunch, and since she loves chips & salsa, I decided to try out Market Street’s Avocado-Corn Salsa.  I printed the recipe (which included the shopping list) and put it in my purse.

The first thing I noticed when I walked in to Market Street was that there were 3 options of carts. Yes 3.  It took me a second to figure out if they really were offering different features or just different colored handle bars. The 3 options are like small, medium and large at drive-thru. The large carts were full sized carts, the medium ones were half size (in length) and the small ones were little-kid sized! Like a play plastic cart, only REAL! OMG. If I wasn’t so close to 30 I’d totally use one because I am a sucker for all things mini-sized!

After convincing myself to bypass the mini-cart, I grabbed a medium one and headed to the produce. I have to admit, it was a food photographers DREAM. Everything was picture-perfect. If there weren’t so many people around, I would have spent the better part of my memory card shooting everything my eyes landed on. But I used restraint and stayed on task.

I grabbed all my ingredients and headed to the front. While doing my shopping, several things really stood out to me. One, every employee who passed me either greeted me in some form (a nod, smile, or hello) and/or asked if I needed any help finding anything. But it wasn’t in the annoying-please-just-leave-me-alone-so-I-can-shop-way. It was in the genuine, helpful but not overbearing way. I really enjoyed feeling welcome and cared for! The second thing I noticed was how clean it looked! Being an almost exclusively-Wal-Mart shopper for about 10 years, I think I’d just gotten used to stained tiles and random crap in the aisles. This was definitely a treat!

I checked out and was about to grab my basket to head to my car when the gentleman who bagged the groceries said, “I’ve got it! Just show me where to go!” WOW. I hadn’t had car-side delivery for groceries since back when I was a kid at the grocery store with my mom. Which let me just say, as a parent going grocery shopping with your kid(s) – getting your groceries escorted and loaded in the car by someone other than you is DEFINITELY like star-treatment!

Note: The Dasani water was on sale 3 24-packs for $11. I have never seen such a deal! Not even at Wal-Mart! I snatched up 3 cases since I pretty much only drink bottled water (sorry Brita! I just don’t have enough reusable water bottles to drink filtered pitcher water!)

Groceries in tow, I headed to Amber’s and we made the salsa! I took out all the ingredients and followed the directions: Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl. SUPER EASY! Note: Yes, the salt was from Wal-Mart, but everything else was from Market Street.

We doubled the recipe since the original only served 4 and there were at least 6 of us, plus Amber loves chunky fresh salsa.  The salsa turned out great! Although we did have a few adjustments: add one clove of finely miced garlic, about 1/4 cup of finely diced red onion, and one minced jalapeno for some added heat. We ate it with Tostitos Rounds and Tostitos Hint of Lime chips (the chips were 2 for $4 on sale).

Enjoy with friends and if you’re in the neighborhood I HIGHLY suggest you try out Market Street for yourself. You won’t leave disappointed!

Where’s the spinach?

I am not a big connoisseur of any type of leafy green vegetable.

Quite honestly, green beans and zucchini are about as far as I am willing to venture into the whole green veggie scene.

While in Kenya one summer, I was often invited into other’s homes to share a meal with them. The invitation was always welcome, the meal a bit feared. A traditional meal in Kenya for those without many pennies to pinch often consisted of chipati (like nan or tortillas…quite delicious), ugali (think rice and wall paper paste combined), and stewed greens. Lots and lots of stewed greens.

The minutes before these dinners often found me silently praying that I would be able to swallow the greens and ugali without displaying any outward appearance of repulsion. I knew my hosts most likely would not eat at the dinner, instead wanting all the food to go to their guests. I also knew food would be sparse the next few days for these lovely people, as they had used up their supplies to feed me.

The Lord indeed answers prayers as I was able to eat large mounds of greens on those occasions without having any serious stomach issues.

Here at casa de phillips I attempt to hide our leafy green veggies inside casseroles or other dishes, mainly so I can trick myself. Friday night is typically pizza night around here. Tonight we will be feasting on Spinach, Chicken, and Cheese Calzone and I thought I might share this easy recipe with you!

Dough:
2 1/2 c. flour
2 tbsp. oil
1 c. warm water
1 tsp. sugar
1 tsp. salt
1 pkg. yeast

In large bowl, dissolve yeast in warm water; add flour, oil, sugar and salt. Mix with wooden spoon until dough loses stickiness. Set aside for 15 minutes, then roll flat to about 1/2 to 3/4 inch thickness.

Filling:
1 cup cooked, shredded chicken
1/2 cup frozen spinach, thawed and squeezed dry
1/2 cup provolone cheese
1/2 cup mozzarella cheese
1/2 cup ricotta cheese
a bit of minced garlic
1/2 tsp Italian seasoning

Mix above ingredients together, spread on dough, and roll up. Place rolled calzone on greased cookie sheet or baking stone (my preference) and cook for 15 minutes in 400 degree oven until golden brown

Harry Potter’s kidsafe Butterbeer Recipe!

If I had a child old enough for a Harry Potter themed birthday party this year… you better believe I’d be serving up some Butterbeer!!

And with Universal Studios opening the Harry Potter Theme Park this summer, there is extra buzz around this frothy and up until now fictional drink!

I think this would be such a fun thing to make for a Harry Potter viewing party, or just as a treat! Although there are several recipes floating around the web, the Butterbeer recipe below comes from Muggle.net and is based on the taste of the Butterbeer approved by JK Rowling at Universal’s Harry Potter theme Park.

Let me know if you like it!

~BUTTERBEER RECIPE~

Ingredients:

• * 1 cup (8 oz) club soda or cream soda
• * ½ cup (4 oz) butterscotch syrup (ice cream topping)
• * ½ tablespoon butter
• *(optional) Heavy Cream

Directions:

Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.

Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.

Step 3: Whip Heavy Cream using an electric mixer until thickened, but not completely stiff (about 2 minutes) Spoon over drinks.

Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!

*According to a Universal spokeman up to 50% of all the people that come through The Wizarding world of Harry Potter – try a Butterbeer before they leave! For those of you not “in the know” the drink is non-alcoholic, and is imbibed by the characters in Harry Potter frequently when they visit “The Three Broomsticks” and “Hog’s Head pub” in the books.

For more Recipes: http://milkandcuddles.com/

Join A Kid’s Cooking Challenge!

I announced this on The Naked Hero last week, but must give props again (’cause when props are due, they’re due). My kids ROCK. Here’s one reason why.

One of my sons has celiac disease and is sick and tired of the food he eats (rice, beans, tofu, and myriad combinations). My daughter loves to cook. We all love Jamie Oliver and his Food Revolution.

They were talking at dinner one night and all the sudden they dreamed up a challenge–cook, using Jamie Oliver’s recipes, and blog about it to encourage other kids to eat healthy, and to empower other kids with celiac disease. For 100 days… or 6 months… whichever comes first

They’re well into their challenge and still fired up (it certainly helps that Jamie Oliver himself has Direct Messaged them on Twitter and is now following THEM!  Yes, Chef Jamie Oliver is following my kids and their challenge and how cool is that?). Plus we just found out they’re going to be in his monthly newsletter AND he commented on their blog!

And let me tell you, Jared and Sophie are regular kids who float through life like the next kid. But they’re not floating this time. They’re motivated, loving the blog, are thrilled every time someone subscribes or follows the blog, and in their minds, are loving their 15 minutes of fame.

They’ve made some great things including Classic Tomato Spaghetti and Chocolate Pudding Bake (SO good!).

They totally think they’re going to meet Jamie Oliver… or at least they really want to! (They were actually invited to come to a Jamie Cooking Project in the UK.  Small problem… we don’t live in the UK.)

We have no small dreams in this household!

This is their dream and they’re doing good for themselves, our family, and anybody who happens across their blog and is inspired by the fact that two kids are cooking healthy and gluten free. And if two kids can do it, surely you can, too.

I’m so proud of them! Please help them by spreading the word about Jared and Sophie and their Kid’s Cooking Challenge!  And join the challenge!

**You don’t have to eat gluten free! Jamie’s recipes aren’t, but we are adapting them, showing both ways.

How to Cube an Apple in One Minute

One of the most time consuming preparations in cooking can be the simple task of cubing fruits and vegetables.

Idealy, when cubing you want each cube to be similar in size and shape. I have tried various methods of cubing, however most have resulted in squished and loppy shaped food.

Don’t you just hate it when that happens?

When I was seventeen, I randomly flipped on the television station one hot summer afternoon. The only show playing at that time was a cooking program. On that show, the chef was preparing various foods for stir frying and I became intrigued at how quickly he seemed to slice his ingredients. That Asian chef was kind of frustrating me–until I figured out his secret by close observation.

Over the past ten or so years I have humbly perfected the method, changing bits here and there to suit me. The following chart gives you my easy instructions for dicing and cubing fruits and vegetables quickly. In no time you’ll be a pro as well.

Use the following instructions on potatoes, tomatoes, pears, cucumbers, zuchinis, peaches, avocados, and of course–apples:

Greek Pasta Chicken Salad

This is one of my favorite recipes to make for summer parties. Enjoy!

• 1 pound Bow Tie Pasta
• 1 bunch Cherry Tomatoes
• 1 Cucumber, Peeled And Sliced
• 1 jar Pitted Calmata Olives, Whole Or Cut (a Small Jar)
• 2 Chicken Breasts, Cooked And Cubed. (I Like To Use Store Bought Rotisserie Chicken)
• 2-½ ounces Balsamic Vinaigrette Dressing (you May Need More, Depending On Your Taste)
• 1-2 teaspoons Black Pepper To Taste
• 1 pinch Salt, Or To Taste
• 1 container Feta Cheese

Directions

Cook 1 lb. bow tie pasta and run cold water over it to chill. Place in refrigerator for 10-15 minutes while you cook chicken.

Mix in a large bowl:

1. Chilled Pasta
2. Cherry Tomatoes (sliced in half)
3. Sliced Cucumber
4. Pitted Calamata Olives (whole or cut)
5. Cubed Chicken
6. Feta Cheese
7. Toss with Balsamic Vinaigrette Dressing
8. Add Salt & Pepper to Taste

Serve cold

Download the printable page to put in a 3 ring binder.

Amy Locurto is a mom of two and graphic designer, Co-Founder of a photography blog iHeartFaces.com and provides free downloads, recipes and creative ideas on her personal blog. She sometimes even gets a little sleep! Visit her site for weekly menu plans with recipes and printable grocery lists!  www.livinglocurto.com

Wafflepalooza

I don’t cook much.

OK, I really don’t cook at all.

BUT I can make a mean waffle.  Waffles at our house are a major food group.  They take special priority and can occasionally be found at the dinner table.

*gasp!*

It isn’t all bad.  The boys enjoy applesauce or a fruit topping on the first one and then the syrup comes out for all to enjoy.  They really are good.

A few Christmases ago a family member gave us the fancy barnyard waffle maker.  I figure that protein is implied when the kids are eating cows and chickens.  The gift is well used.  It probably is used more than my oven.

The waffle recipe I use is originally from the Oster Belgian Waffle maker I received for my wedding 17 years ago.  I have tried a lot of other recipes, but this is by far my favorite:

LIGHT ‘N CRISP WAFFLES

2 egg yolks

2 cups milk

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup oil

2 egg whites, stiffly beaten

Preheat the waffle maker.  I separate the eggs placing the whites into a small mixing bowl and the yolks into a large mixing bowl.  I add all the other ingredients to the large mixing bowl.  I pull out my hand mixer and first whip up the eggs until fluffy.  Then mix the other ingredients with the hand mixer until they are combined.  I then fold in the egg whites with a spatula.

That is it!  Pour the batter into the waffle maker…

Mmmmmm.

Dinner? is served.*

*also works well for breakfast!

When Holly isn’t trying to pass off breakfast food as dinner to her family, she is at June Cleaver Nirvana.

Easy Mexican Chicken Casserole

Here is a yummy recipe for you to try. It’s one of my favorites!

• 1 Tablespoon Olive Oil
• 3 Chicken Breasts
• 1/2 Cup Diced Onion
• 10 oz. Can Enchilada Sauce
• 10.5 oz Can 98% Fat Free Cream of Chicken Soup
• 1 Can Diced Tomatoes & Green Chiles (Rotel)
• Corn or Flour Tortillas (I like corn, hubby likes flour. I do half and half)
• 1 Bag of Shredded Cheddar Cheese
• Handful of Crushed Tortilla Chips

Directions

1. Preheat oven to 350°
2. Heat 1/2 tablespoon of oil in pan and cook chicken
3. Remove chicken from pan
4. Add the remaining oil to pan and cook onions 1 minute.
5. Stir in enchilada sauce and soup
6. Fill empty soup can half full of water and stir that in too.
7. Add Rotel, stir the mixture and let stand on low heat.
8. Shred the chicken with two forks while the mix is warming up.
9. Add shredded chicken to pan and stir.
10. Coat a 13 x 9 baking dish with cooking spray.
11. Rip up small pieces of tortillas for your bottom layer in the dish.
12. Add a layer of chicken mixture, Repeat this twice.
13. Sprinkle the top with cheese and crushed tortilla chips.
14. Cover with foil and bake for 12-15 minutes.
15. Remove foil and bake another few minutes until cheese is melted and it’s bubbling.

Download and print the recipe to put into a 3 ring binder:

Sno in July?

 

Not only is the sno-cone flavor the best, but these folks spoil their customers with all the extras…

Gummy Bears for an added treat and tiny umbrellas to make us feel ah-so-special!

 

Once Upon A Taco

Once Upon A Time…

A husband came home from work with a bag full of tacos. He said to his wife, “These are the best tacos ever created. You will love them. I know you are dieting right now but I love your belly and you will love these tacos – eat one (or two)….(or three).” (ok, he may not have said this, but this is what she heard)

She ate of the tacos and LOVED the tacos. With all of her heart.

One morning, the husband said to the wife, “I bet that my taco place has some delicious breakfast tacos, let’s go get some”

The wife – reluctantly and regretfully – said, “Ok, let’s do it – I DO love those tacos.”

The happy family drove down the road.

They pulled into a gas station.

The husband said to the wife, “Here we are!”

The wife, in utter confusion, looked at the gas station and did not see a Taco Restaurant.

But the wife saw this:

She sat in shock.

The blessed tacos had come from a “hole in the wall” – literally – a hole in the wall of the gas station.

She threw up a little then proceeded to eat some breakfast tacos.

This taco window can be found in Lewisville near the intersection of Business 121 and I35 in the wall of a white gas station!  Please go grab some tacos – I cannot phathom the idea of the window closing!

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