Apples and Pumpkins Feed

There is no cozier time than when the seasons begin to shift and your world begins to cool. This glorious change in seasons is occurring and with that comes fall flavors. While there is a score of APLK apple and pumpkin recipes the following few are just some of my favorites. Be on the look-out for more cozy-fall recipes in the months to come.

Happy cooking,


Apple-Honey Roasted Chicken

Baked Pumpkin-Spiced Donuts

Apple Tea Punch

Savory Pumpkin Casserole

Spiced Apple Upside Down Cake


Steak and Gruyere Nachos

Steak and Gruyere Nachos

Author note: If you would like a tutorial on how to make the best nachos, click here. For an easy clean-up, line the sheet pan with foil and spray the foil with canola oil. There are few measurements in this recipe to allow you to build nachos according to a single to multiple person serving. The creamy hot sauce can be easily doubled.

steak, sliced into bite-sized pieces (for a reverse sear beef tenderloin recipe, click here)

white onions, diced

gruyere, grated

mozzarella, grated

tortilla chips

cilantro, chopped

2 tablespoons sour cream

2 tablespoons favorite hot sauce, I prefer Cholula (this is not an ad, just an honest preference)

1 tablespoon ranch dressing

  1. Heat the oven to 375 degrees.
  2. On a rimmed sheet pan or a cast iron skillet, add one layer of tortilla chips. Top with cheese, steak, and onions. Repeat this step one to two times depending on how many layers of nachos are desired. Be sure to be generous with the cheese.
  3. Place the nachos in the oven and bake for 15 minutes, or until the cheese is melted and slightly browned.
  4. While the cheese melts, place the sour cream into a small bowl. Add the hot sauce and stir until incorporated. Thin out this creamy hot sauce mixture with the ranch. Set aside.
  5. Top the nachos with cilantro and the creamy hot sauce. Serve immediately.

Lunch Kebabs

School lunches are in full swing, and what better way to throw in something FUN and unexpected than with a themed lunch?

May I suggest a “Kebab Lunch.” Yes, kebabs—I’m talking about lunch on a stick… and EVERY aspect of the lunch would be served on a stick. How fun is that?!Chicken and Sausage Kebab! Tomato Salad Kebab! Cutie Berries Kebab! Dessert Kebab! This lunch, whether packed in a lunch box or plated up at home, is the perfect mid-day break for our little learners.

Kebab Lunch How-ToFirst, buy the supplies for the kebabs. A quick shop at Market Street (instore or order online for delivery or curbside pick-up) to grab the essentials is a must. Below is your grocery list.

1—toothpicks and fun napkins (from Market Street’s Dish Department! There’s always a cute napkin pack available that quickly brightens any kid’s lunch)

2—frozen chicken nuggets and sausage (I love Applegate Farms Gluten-Free chicken nuggets and their savory turkey sausage)

3—Cuties and strawberries

4—cherry tomatoes and mozzarella (BelGioiso Bocconcino Fresh Mozzarella is the perfect size!)

5—bakery fresh brownies and chocolate chip cookies

Next, build the Kebabs. Lastly, pack or plate the kebabs. It’s super simple! Let Market Street help you make your kid’s lunches extra-memorable this school season.

Chicken and Sausage Kebab

frozen chicken nuggets

frozen sausage links

  1. Heat the chicken nuggets and sausage together on a sheet pan according to the product’s instructions.
  2. Remove and let cool for five minutes. Slice the sausage links into bite sized pieces.
  3. Take one chicken nugget and place onto the toothpick. Follow with sausage and continue to make a pattern with the cooked nuggets and sausage that you think your child will enjoy.
  4. Serve with favorite dipping sauces.

Tomato Salad Kebab

Author note: Bocconcino Fresh Mozzarella are little mozzarella balls. If you can’t find these, use a fresh mozzarella ball and cut into bite sized pieces.

cherry tomatoes

bocconcino fresh mozzarella, quartered

  1. Place the tomatoes and mozzarella in an alternating pattern onto the toothpick. Place in a covered container until ready to use.

Cutie and Berries Kebab

Cuties, peeled and slices pulled apart

strawberries, quartered

  1. Place the Cuties and strawberries in an alternating pattern onto the toothpick. Place in a covered container until ready to use.

Dessert Kebab

Author note: Make sure the chocolate chip cookies used are chewy and soft, not hard and crumbly.

brownies, cut into bite sized pieces

chocolate chip cookies, cut into bite-sized pieces

  1. Place the brownies and chocolate chip cookies in an alternating pattern onto the toothpick. Place in a covered container until ready to use.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Smoked Salmon Dip

Smoked Salmon Dip

Author note: This dip is cream cheese forward. If you prefer a more smoked salmon flavor, reduce the cream cheese to 6 ounces. The flavor of this dip will develop the longer it stays in the fridge. Letting it marinade for 24 hours will yield the best flavor.

8 ounces smoked salmon

8 ounces cream cheese, room temperature

3 tablespoons prepared horseradish

1/4 cup sour cream

1 shallot, chopped

juice of 1 lemon juice

capers, to top

  1. Place all ingredients into a food processor (except the capers) and puree until smooth. Place into the fridge and chill for at least 3 hours before serving.
  2. Serve topped with capers and with toasted crusty bread.

Hatch Green Chile Feed

The end of summer is in sight, which means that the Hatch green chiles are readily available.

This season has become very special to my family (click here to read more) and today I wanted to pop by with a few favorite Hatch recipes.

Don’t fret, if you can’t get ahold of fresh Hatch chiles, canned will work (for some of the recipes below), as well fresh Poblano or Anaheim chiles.



Bacon Wrapped Stuffed Hatch Green Chile

Hatch Green Chile Tequila

Hatch Green Chile Sliders with Sriracha Coleslaw

Hatch Green Chile Tomatillo Salsa

Hatch Green Chile Chicken Pizza

Hatch Green Chile Cheese

Hatch Green Chile Baked Beans


Prosciutto Gruyere Grilled Cheese Roll-Ups

Prosciutto Gruyere Grilled Cheese Roll-Ups

Author note: There are no measurements on these ingredients. All amounts are based off of preference and how many are being served. Please note that because the slices of bread are rolled out thin, be sparse in adding the ingredients. A light smear of mustard and one slice of prosciutto is perfectly sufficient.

quality white bread, crusts removed

whole grain mustard

gruyere, grated

prosciutto slices, stringy fat removed from the edge

red pepper flakes

lemon zest

fresh thyme


unsalted butter

  1. On a cutting board and using a rolling pin, roll out the slices of bread to 1/4 inch thickness.
  2. Place the light a smear of mustard onto the slices of bread. Top each slice with fresh thyme and red pepper flakes. Then add a light layer of the gruyere and mozzarella cheeses. Lay one slice of prosciutto on top the cheese.
  3. Tightly roll up the ingredient topped bread. Place seam side down. Continue this process until desired amount of roll-ups are made.
  4. Add a small smear of mayonnaise onto all sides of the roll-up.
  5. Melt the butter in a cast iron skillet over medium heat. Add up to six roll-ups into the skillet, seam side down. Cook for two minutes and then rotate the roll-up. Proceed with cooking each side for 1-2 minutes or until all sides are golden brown. (These roll-ups can be made up to 3 hours in advanced and then gently reheated in the oven).
  6. Serve warm by itself or with a cup of Creamy Tomato Soup (click here for recipe).

Hatch Green Chile-Lime Sherbet

Hatch Green Chile-Lime Sherbet

Author note: Don’t fret it you can’t find Hatch Green Chiles. These peppers are seasonal and regional produce. They can be found in late summer, early fall in New Mexico and its surrounding areas. Anaheim or poblano peppers can be used to substitute the Hatch chile in this recipe.

1 1/2 cups whole milk

1 1/2 cups cream

2 Hatch green chiles, seeded

2/3 cup sugar

2 tablespoons agave syrup

3/4 cup freshly squeezed lime juice, strained

pinch of salt

  1. Place the milk, cream and Hatch chiles into a saucepan. Cook over medium low heat for 20 minutes. Increase the heat to medium and simmer for an additional 5 minutes. Remove from the heat and let the chiles steep for 10 minutes.
  2. Remove the chiles and place the cream into a blender along with the sugar, agave, lime juice and salt. Blend until fully incorporated.
  3. Pour the sherbet mixture into a glass container. Place into the fridge and let chill for 4-6 hours or until it reaches 40 degrees F.
  4. Place into an ice cream maker and process until it has reached a soft serve consistency. Pour into a container and place into the freezer until firm.

Alfredo Broccoli and Mushroom Bake

There’s joy to be found in a pan full of baked pasta, creamy alfredo sauce and … you got it… cheese.

What makes this type of meal even better is when it’s enjoyed after a long day. Sometimes one must emotionally eat and when it’s Alfredo Broccoli Bake, I totally support this decision.One element I appreciate about this meal is that there’s only two pans involved. One pan always seems like the goal, but if I can get by with two dirty pans post-dinner, I’m still pretty happy about the clean-up.

Another part to this recipe that I appreciate is the alfredo sauce. If you don’t feel like making homemade alfredo, as instructed in the recipe, you as head cook, can substitute with one of Market Street’s several jarred alfredo sauces. While the homemade alfredo sauce is simple in construction AND life changing, I get not wanting to do an extra step.

Allow this recipe to meet you where you are at for the day.My last reason for loving this meal are two of the ingredients: broccoli and mushrooms. When these two get together it’s an earthy, savory party—one that you’ll want to be a part of. Not only are these two ingredients wonderful pairings they also require minimal prep for the recipe, thanks to Market Street.Broccoli: Purchase the florets and run a quick chop through them when ready to add to the pan. Easy peasy.

Mushrooms: Purchase the sliced mushrooms for this recipe. When rough chopping the broccoli, add the mushrooms to the cutting board. All the sliced mushrooms need is a rough chop to become bite-sized for the pasta bake.

With August comes school and the beginning of oven meals. Let this delicious and easy Alfredo Broccoli Brake ring in the season.

Alfredo Broccoli and Mushroom Bake

Author note: If you cannot find dried porcini feel free to omit this ingredient and step. When the instructions say to add the 1/2 cup of porcini broth, use water or chicken stock instead. This instructions in this recipe is written to limit the use of pots and pans used. The goal is to only use one large pan (I use a stock pot) and one large baking pan (I use a 9×13 inch ceramic baking dish).

1/2 ounce dried porcini

1 cup hot water

1 pound rigatoni pasta

4 tablespoons extra-virgin olive oil, divided

1 12-ounce bag broccoli florets, rough chopped

8 ounces sliced mushrooms, rough chopped

1 1/2 teaspoons kosher salt, divided

3 ounces prosciutto, diced

1/2 cup porcini broth (see step 1 on how to make this simple broth)

8 tablespoons unsalted butter

1 large (or 2 small) shallot, finely diced

1 1/2 cups cream

1 1/2 cups grated parmesan

pinch of nutmeg

1/2 cup panko breadcrumbs

2 egg yolks

3/4 to 1 cup shredded mozzarella

  1. Add the porcini to 1 cup of hot water. Set aside for 20-30 minutes while the mushrooms rehydrate. Once rehydrated, gently scoop out the mushrooms and set the porcini broth aside to be used later in the recipe.
  2. Heat the oven to 350 degrees. Fill a large stock pot with water, bring to a boil and add the rigatoni. When the pasta is al dente, about 10 minutes, strain the water and empty the pasta into a large rectangular baking dish.
  3. While the water is coming to a boil and the pasta is cooking, rough chop the broccoli and mushrooms (don’t forget to include the rehydrated porcini). Once the mushrooms are chopped, dice the shallots and prosciutto.
  4. Place the 2 tablespoons of olive oil into the stock pot and warm over medium heat. Add the broccoli, mushrooms and 1 teaspoon of salt to the oil. Stir to coat. Cover and let cook for 5 minutes, stir occasionally.
  5. After 5 minutes, add the diced prosciutto and porcini broth. Porcini broth will contain grit that sinks to the bottom of the soaking dish (when pouring the porcini broth do so gently in order to keep the grit from being poured into the cooked ingredients). Stir and cover. Continue to cook for 3 minutes.
  6. Add the broccoli and mushroom mixture to the baking dish with the cooked rigatoni. Make sure the majority of the contents of the pot are cleaned out. Return the stock pot to the cooktop.
  7. Place the butter into the stock pot and melt over low heat. Add the shallots and let cook for 3-5 minutes. Pour the cream into the stock pot and stir to combine.
  8. Add the parmesan, 1/2 teaspoon salt and nutmeg to the cream mixture. Stir to combine and continue to cook until the cheese is completely melted and the sauce is smooth, about 2-3 minutes.
  9. Return the pasta and vegetable mixture to the stock pot. Stir to combine with the alfredo sauce, be sure to thoroughly coat the pasta. Pour the mixture back into the large baking dish.
  10. In a small bowl combine the egg yolks, breadcrumbs and 2 tablespoons of oil. Stir to combine. Top the pasta with the breadcrumbs and mozzarella. Place into the oven and bake for 30 minutes. Serve warm.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Green Chile Creamed Corn

Green Chile Creamed Corn

8 ears of fresh corn on the cob, divided

2 tablespoons unsalted butter

1/2 yellow onion, rough chopped

2 cups heavy cream

2 cups Hatch green chiles, (roasted, peeled and seeded) chopped

1 1/2 teaspoon kosher salt


  1. Remove the corn from 4 corncobs.
  2. In a large flat-bottomed skillet, melt the butter over medium heat on the stovetop. Add the onions, the corn from 4 cobs and 1 cup of Hatch chiles. Cook for 10 minutes. Stir occasionally.
  3. After the 10 minutes of cooking, add the cream and salt to the corn mixture. Stir to combine. Let simmer for 5 minutes on low heat. Place this mixture into a blender or food processor and puree until smooth. Add the corn puree back to the skillet.
  4. Remove the corn from the other remaining four cobs. Add the remaining corn and 1 cup of Hatch chiles to the pureed corn mixture. Stir until combined. Bring to simmer over medium-low heat and let cook, covered, for 15-20 minutes. Stir occasionally to prevent browning.
  5. Top with fresh cilantro and serve warm.

Seafood Rice Stew

Seafood Rice Stew

2 tablespoons extra-virgin olive oil

1/2 cup yellow onion, diced

1 green bell pepper, diced

3/4 cup long-grain rice

1 15 ounce can crushed tomatoes

1/2 teaspoon cayenne

1/2 teaspoon oregano

2 teaspoons kosher salt

5 cups low-sodium chicken stock

1 1/2 cups okra, cut into slices

1 can unsweetened coconut milk

1 pound shrimp, halved

6 ounce cod filet

2 tablespoons lemon juice

1/2 cup fresh cilantro, chopped

  1. In a large pan add the oil, onion and bell pepper and cook over medium heat until softened, about 8-10 minutes. Add the rice and stir to combine. Cook the rice for 2-3 minutes, stirring occasionally.
  2. Add the crushed tomatoes, cayenne, oregano and salt, chicken stock and okra. Bring to a simmer and cook until the rice and okra is tender, about 10 minutes. Add the coconut milk, shrimp and white fish. Bring to a simmer and cook for an additional 10 minutes, or until the fish and shrimp are cooked all the way through.
  3. Turn off the heat. Stir in the lemon juice and cilantro. Salt to taste and serve warm.

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