8/29/14

Tailgaiting Kickoff: Sweet and Spicy Steak Kabobs

Are you ready for some football?!  I am!  I'm so excited to watch the game, to hear the marching bands play, to usher in the cooler weather, and of course, the tailgaiting and fun parties that often go with football!  I'm also really excited for the new tailgaiting promotion in our stores that starts today: Game Night Bites!  Go check it out!
 

As I was deciding what to make this weekend, I was perusing our ad.  On the front page are the New York Strip Steaks - buy one get one free!  But I hesitated to use these for a few reasons.  For one thing, it's red meat.  But I wanted to show that you can, in moderation, fit this into a healthy diet.  After all, many people will chose to eat it, so why not show a great way to fit it into their meal.  Another thing, steak can be an item that may be cost prohibitive to serve at a party.  However, if we can stretch the meat to serve several people, it becomes something that can be served.  The solution?  Shish Kebabs! But not just any shish kebabs.  I wanted to kick it up a notch.  Enter a molasses chile marinade. And a bonus - the fresh cut pineapple and onions are also on sale!  Now we have a great dish that is sure to satify a crowd.  Here is how it came together:

First, I gathered my ingredients to make the marinade: rice vinegar, soy sauce, molasses, ginger, pepper, chopped garlic, chile powder, and brown sugar.
 
 
In a medium bowl, whisk the all of the above together; set aside.
 
 
Next, gather all of the ingredients to place on your skewars.  (Note: if you are using wood skewars, don't forget to place them in water and let them soak).  I also, used onions, but forgot to put them in the picture..guess I was so excited to get started!  
 
 
Cut up the meat and vegetables (and pineapple if you need to, but I saved time and the mess by buying some of our fresh cut pineapple). Place the fruit and vegetables in a bowl; set in the refridgerator.  Toss the meat in the marinade and let marinate in the refridgerator for 4-6 hours, covered: toss occasionally.  When you are ready to cook them, gather the meat, fruit, vegetables and skewars; begin building your kebabs.

 

 
 
Heat grill to medium-high heat and grill for 8-10 minutes or until done, rotating a few times during cooking time.  
 
 

 Remove and serve!



Steak Kebabs with Molasses Chile Marinade

Ingredients:
1/4 cup brown sugar
1/4 cup molasses
3 Tbsp soy sauce
2 Tbsp rice vinegar
5 cloves garlic, peeled and smashed
1/2 teaspoon ground ginger
1 Tbsp chili powder
1/4 tsp freshly ground black pepper
2 lbs steak, cut in 1 inchcubes
3 bell peppers, cut into 1 inch pieces
1 onion, cut into 1 inche pieces
1 24oz. container fresh cut pineapple or 1 whole pineapple, cubed
 
Directions:
1.    In a medium bowl whisk together brown sugar, molasses, soy sauce, rice vinegar, garlic, ginger, chili powder and freshly ground black pepper until the sugar is dissolved.
2.    Place steak cubes in the marinade and toss them around with your hands until well coated.
3.    Let marinate for 1-4 hours, covered, tossing occasionally.
4.    If using wooden skewers soak them in water for at least 30 minutes.
5.    After meat has marinated, slide alternating piences of meat, onion, bell pepper and pineapple onto skewars.
6.    Heat grill to medium-high heat and grill for 8-10 minutes, or until done, rotating while cooking.
7.    Serve and enjoy!
 
adapted from Cookin Canuk
 
 


8/26/14

Potluck Tuesday: Teaching Your Kids to Make Their Own Healthy Lunch

Imagine with me...you are sitting at the breakfast table watching your beloved child purposefully open the refrigerator and grab some fruits, vegetables, and a few other things. She closes the fridge and begins to assemble her lunchbox for school. After a few quiet minutes and minimal mess, she calls you over to approve her selection. You closely look for all the food groups and give her an approving nod and a wink. She smiles from ear to ear and zips up her Doc McStuffins lunchbox, ready for the day.

A dream? Maybe not. It's never too early to start teaching our kids responsibility and good nutrition. No doubt you've seen the MyPlate graphic - a visual guide for planning your meals. This is a great tool to help your kids pick out foods from each food group for their lunch: vegetables, fruit, grains, protein and dairy. Let them know you get final say on the lunchbox - this ensures that they don't take Skittles as the fruit selection of their lunch. If they have a less than desirable option, use it as a teaching moment to find a better choice.


See link below to download


Give kids ownership of their lunch. They'll be more likely to eat it if they made it. They'll learn responsibility and good nutrition and you won't have to make lunches! Win-win-win!

Download MyPlate Your Lunch (PDF)

You can use a Ziploc divided container or we found a mini-tackle box that you can reuse. 

Fill a mini-tackle box with fruit, veggies, whole grains,
protein and dairy for a homemade "lunch-able".

Ziploc divided container. Check out the Market Street Pinterest Page for ideas on filling the Ziploc.

Need some ideas to start you off? Check out our Market Street Pinterest page for some Quick and Easy Lunches.


Market Street Pinterest - Quick and Easy Lunches


8/22/14

Foodie Friday: Skillet Pork Chop Saute' with Peaches



As the summer winds down you may find yourself tired of grilled chicken breasts, hamburgers and steaks. It's the perfect time to throw in a pork chop to vary your menu. We have a pretty hot ad this week (DFW ad, West Texas ad) and it just so happens to have pork chops, peaches and nectarines on sale!

We want to help you take advantage of this great sale with this oh-so-delicious recipe adapted from Cooking Light - Skillet Pork Chop Saute' with Peaches (or Nectarines). We made a few changes here and there and we think you are going to love it.

Skillet Pork Chop Saute with Peaches
Time: 20-25 minutes

Ingredients:
2 teaspoons olive oil
4 (4 oz) pork chops (bone in or center cut) - each one is about the size of your palm
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons thinly sliced shallots
2 teaspoons chopped fresh thyme
2 peaches (or nectarines), each cut into 8 wedges
1 cup low sodium chicken broth, divided (or 1/2 cup dry white wine and 1/2 cup chicken broth)
2 teaspoons honey
2 teaspoons butter

Only a few ingredients needed to make such a delicious meal.
(This picture is missing the honey - sorry!)


Instructions:
1. Heat a large skillet over medium-high heat. While heating, season pork chops with salt and pepper.
2. Add oil to the pan. Add the pork chops and cook 3 minutes on each side or until done. Remove the chops and set aside in a warm place.


3. Add shallots, thyme and peaches to the skillet and cook for 2 minutes. Add 1/2 cup of the chicken broth, stirring continuously to loosen browned bits. Bring the broth to a boil. Cook down until reduced to 1/3 cup (approximately 2 minutes). Stir in remaining broth and honey. Bring back to a boil. Reduce down to 1/3 cup (about 2 minutes). Remove from heat and stir in the butter. Spoon over the chops and serve over your favorite grain.


Nutrition facts:
Serving size: 1, 4 oz pork chop with 4 peach or nectarine wedges
Calories: 235
Total Fat: 8.6g
Saturated Fat: 2.8g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 0.8g
Cholesterol: 83mg
Sodium: 433mg
Carbohydrates: 13.6g
Fiber: 1.1g
Protein: 26.2g