vanilla ice cream white powdered donuts 2 bottles of red, white and blue sprinkles blue and red cupcake frosting
Powdered Doughnut Ice Cream Sandwiches
vanilla ice cream
white powdered donuts
2 bottles of red, white and blue sprinkles
blue and red cupcake frosting
2 English cucumbers (about 2 pounds), thinly sliced 1/2 cup fresh dill, chopped 1 1/4 cup plain whole milk yogurt 1/2 cup sour cream 1/4 red onion, thinly sliced 4 tablespoons white wine vinegar 1 1/4 teaspoons kosher salt
Creamy Cucumber Dill Salad
2 English cucumbers (about 2 pounds), thinly sliced
1/2 cup fresh dill, chopped
1 1/4 cup plain whole milk yogurt
1/2 cup sour cream
1/4 red onion, thinly sliced
4 tablespoons white wine vinegar
1 1/4 teaspoons kosher salt
Pick one or all eight, and remember– have fun!
A Welsh Rarebit is a traditional British cheddar and mustard opened-faced sandwich. What makes these sandwiches so delicious is the combination of white cheddar, mustard, Worcestershire, Stout beer and egg yolks. The flavors are bold and the bites are addictive.Not only do I have fun making this sandwich but I also have fun shopping for the ingredients at Market Street.
To truly make a quality sandwich, one needs delicious bread. That’s a quick and easy find at Market Street. The bakery is full of freshly baked breads ready to satisfy your sandwich cravings. I prefer a crusty white bread for this sandwich, but you may like a sour dough! Get creative!The cheese department is full of cheddars to try. From Wisconsin to Irish, Market Street has not just a phenomenal stateside selection but also a nice offering of world-wide cheeses.The next ingredient to have fun with is the mustard. I’ve made Welsh Rarebit using Dijon or liquid based mustards. I have found that powdered mustard’s give the cheese mixture the biggest, brightest bite. For this British sandwich I like to go with a powdered mustard, which makes the mustard choice obvious: Coleman’s Mustard.
Lastly, the beer selected for this sandwich is important. Some recipes may direct you to any type of beer, but to be authentic go for a Stout. A stroll down the beer aisle will deliver a great selection for you to choose from! Remember, the Wine and Beer Steward is available to answer any questions you may have.The combination of these warm and bold ingredients make for a delicious and quick sandwich. Make your first batch of sandwiches today and you’ll feel like you’re experiencing a vacation in London and sampling the goods at a local pub!
6-8 quality white bread slices 3 tablespoons unsalted butter, melted 2 tablespoons unsalted butter 1 tablespoon flour 2 1/2 teaspoons dry mustard 1/3 cup Stout beer 3 heaping teaspoons Worcestershire 1 cup Irish White Cheddar cheese, grated 2 egg yolks 1/4 teaspoon kosher salt
6-8 quality white bread slices
3 tablespoons unsalted butter, melted
2 tablespoons unsalted butter
1 tablespoon flour
2 1/2 teaspoons dry mustard
1/3 cup Stout beer
3 heaping teaspoons Worcestershire
1 cup Irish White Cheddar cheese, grated
2 egg yolks
1/4 teaspoon kosher salt
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.
2 3-4 ounce milk chocolate bars, broken into pieces 1 16-ounce bag thawed frozen cherries (pitted), strained brown sugar fresh mint leaves
Cherry Chocolate Crostini
2 3-4 ounce milk chocolate bars, broken into pieces
1 16-ounce bag thawed frozen cherries (pitted), strained
fresh mint leaves
Asparagus and Bell Pepper Couscous Salad
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 red bell pepper, seeded and diced
1/2 cup yellow onion, diced
1 bunch of asparagus (woody end removed), cut into bite sized pieces
3/4 teaspoon kosher salt
1 cup uncooked Pearl Couscous
2 teaspoons red wine vinegar
1/2 cup crumbled goat cheese
1/2 cup fresh basil, chopped
1/2 teaspoon red pepper flakes
- Add the 2 tablespoons of olive oil into a skillet and warm over medium heat. Add the bell pepper and onion and cook for 5 minutes.
- Add the asparagus and 1/4 teaspoon of salt to the bell pepper. Continue to cook for an additional 4 minutes (or until the asparagus is tender, but not soft). Remove from the heat and cool.
- Meanwhile, warm a saucepan of 1 1/2 cups of water over high heat. Bring to a boil. Add the 1 teaspoon olive oil, 1/2 teaspoon salt to the water and the couscous. Bring to a simmer and cover. Once cooked (about 10-12 minutes) stir in the red wine vinegar.
- Pour the couscous onto a sheet pan. Let the couscous cool to room temperature, about 20 minutes.
- Combine the couscous and the vegetables. Place into the fridge and chill for 4 hours or overnight.
- Before service, add the goat cheese, red pepper flakes and basil into the bowl. Toss to combine and serve chilled. Add additional basil, goat cheese and salt to taste.
pizza dough 2 cloves fresh garlic, chopped pizza seasoning (a combination of oregano, dried garlic flakes, red pepper, sea salt) polpa (or unsalted diced or crushed tomatoes) grated parmesan shredded mozzarella crumbled goat cheese prosciutto, torn into bite sized pieces basil leaves, torn into pieces arugula
Prosciutto and Sundried Tomato Pizza
2 cloves fresh garlic, chopped
pizza seasoning (a combination of oregano, dried garlic flakes, red pepper, sea salt)
polpa (or unsalted diced or crushed tomatoes)
crumbled goat cheese
prosciutto, torn into bite sized pieces
basil leaves, torn into pieces
I love it when I can dive into the imagination of my children. This happens in a variety of ways—stumbling upon their play worlds, coloring alongside them and asking them open ended questions. Their minds are so colorful, cheerful and welcoming.
Cooking and baking is another way to experience their imagination. When I make intentional time to cook and create together, I love to ask them…
“If you could cook anything what would it be?”I’ve received many answers from Cherry Chocolate Chunk Ice Cream to Blueberry Cheddar and Ham Grilled Cheese Sandwiches to “Skip-It” Sauce (a condiment that combines ketchup and ranch, developed and named by my six year old). I try my hardest to create what they want to see come to life.
Another way I try to make “food dreams come true” is by taking them to Market Street. I ask them what sounds good, give them a little grocery cart and let them “shop.” *I do guide them to select certain ingredients to help make their recipe ideas a reality and to prevent a cart full of goodies.*Recently I gave them freedom in the candy aisle to create a certain sweet treat: Candy Kebabs.
Candy Kebabs are a child’s dream come true: wooden skewers, loaded from end to end with bright sour gummy candy. This sweet treat is a magical and a sugary extravaganza; one that your children can easily participate in.These sweeties are perfect for an end of the school year celebration. Load the kids up in the car (or let them shop online!) and take them to Market Street’s most sugary location: the candy aisle.
Allow your children to select gummy sour candies like sour patch kids, gumdrops, apple rings and gummy worms. Then, pop over to the utensil aisle and grab wooden skewers and plastic treat bags. Once home, you and your kids will be adding patterns of mulit-colored and multi-shaped candies to the skewers.Bag them all up and prepare to use them in a variety of ways from teacher and neighbor gifts to last-day-of-school celebration fun.
These Candy Kebabs are the perfect way to let your children create in the kitchen and to show you how magically sweet their little worlds can be.
wooden skewers Air Heads Xtremes Rainbow Berry Bites Apple Rings Candy Dots Sour Gummi Worms Sour Path Kids “Strawberry”
Air Heads Xtremes Rainbow Berry Bites
Apple Rings Candy
Sour Gummi Worms
Sour Path Kids “Strawberry”
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.
Mushroom and Brie Grilled Cheese
2 tablespoons of extra-virgin olive oil
2 garlic cloves, crushed
1 1/2 cups of a variety of mushrooms (crimini, shiitake, portabello)
pinch ground ginger
1 teaspoon kosher salt
French bread (or thick white bread), sliced
whole grain mustard
brie, with the outer layer removed
fresh basil leaves, torn
- In a skillet, heat the extra-virgin olive oil and garlic over medium heat. Once the pan is hot and the garlic fragrant, add the mushrooms. Add the ginger and salt. Stir well to coat. Cook over medium heat until the mushrooms are softened, about 10 minutes. Stir occasionally. If the mushrooms begin to stick to the pan, add a splash or two of water to deglaze the pan. Remove the mushrooms from the heat.
- Cut the brie into thin slices. Set aside.
- Take one piece of bread. Smear a generous portion of mayonnaise on one side and a generous smear of whole grain mustard on the other side. With the mayonnaise side facing down, add a layer of brie on top of the mustard. Place a spoonful of mushrooms on top of the mushrooms. Top the mushrooms with the torn basil. Repeat this step until the amount of sandwiches desired is constructed. These sandwiches should be “open-faced” at this step. The top piece will be added later in the cooking process.
- Meanwhile, in a cast iron skillet, melt a thin slice of butter over medium heat. Once the butter is melted, swirl the butter in the pan to evenly coat the skillet.
- Once the pan is hot, move the opened-face sandwiches to the skillet (two to three pieces of bread at a time, depending on the size of the pan).
- Add another layer of brie to top each sandwich on the skillet.
- Take the second piece of bread and add a generous layer of mayonnaise to one side. Place this slice on top of the “open-faced” sandwich that is now cooking in the skillet. The mayonnaise side should be facing up. Repeat this step until all sandwiches are now topped with a slice of bread.
- Continue to cook the sandwich until the bottom side is golden brown, about 5-8 minutes. Gently flip the sandwich and cook the remaining side until golden and the cheese is melted. Serve immediately.