Looking for something to replace the classic margarita this summer? Want to go beyond the average strawberry daiquiri? These five cocktails are the perfect fix to spice up your life while keeping you cool this summer.
Boozy Sour Watermelon Slushies
Are you a fan of Sour Patch Watermelons? If so, this is the drink for you. With the mixture of Sour Patch Watermelons soaked in vodka, lemonade and sprite, these booze-filled slushies are sure to be a hit at your next cookout.
This sunset-themed drink puts a spin on the classic Tequila Sunrise with a little bit of rum. The beautiful combination of lime garnishes and an orange juice mixture will make you feel like you’re looking at a sunset.
By adding blackberries to the mix, this sweet yet tarty drink adds a fruitful twist to your average mojito. The extra step required of this drink is to muddle blackberries in a bowl and add them on top of your mojito at the end.
A fan favorite, Bahama Mamas are a must have this summer. The mixture of various tropical juices and flavored rums will make you feel like you’re in paradise in the comfort of your own backyard.
This frozen strawberry drink is sure to be your go-to for the summer. Blending rosé, strawberries, vodka and ice, this slushy is sure to keep you cool and hydrated while lounging out by the pool.
With these delicious cocktails, there’s no need to resort to your average wine coolers this summer. Keep cool and relaxed this summer with these quick-and-easy cocktail recipes. They are sure to be a hit at your cookouts or by the pool.
With the kids out of school and summer in full swing, we put together a few healthy frozen treats to cool everyone down on any hot summer day. These treats are easy to make and utilize natural sugars and healthy sweeteners. Enjoy!
Strawberry Watermelon Homemade Popsicles
Homemade pops are a favorite healthy treat on those hot summer afternoons. The key to any good ice pop is the mold. You can find a popsicle mold just about anywhere, but we love Nopro’s ten-pop mold (Amazon, Walmart, Target). The pops look store bought and are easy to remove. For the strawberry watermelon pops, you need two cups of strawberries, two cups of watermelon and one the juice of one lemon. Combine all three ingredients in a blender and blend until they are liquified. Fill the molds and freeze for four to six hours. And there you have it – a sweet summer treat with only natural sugars. This will make 10 pops.
Frozen Yogurt Fruit Bark
Here’s another frozen treat to satisfy anyone’s sweet tooth. You will need a sheet pan that can fit in your freezer. We suggest lining it with wax paper before you begin for easy cleanup. Grab a large container of your favorite plain yogurt and mix it with a tablespoon of vanilla. Pour the yogurt directly on to the pan, evening it out slightly with a knife or spoon. Add fruit directly to the yogurt. Get creative with your combinations! Blackberries, raspberries and strawberries make a good combo as does kiwi, pineapple, blueberries and strawberries. Freeze the bark as-is for four to six hours. Slice and enjoy! For a fun twist, add granola and raisins or used flavored yogurt.
Lemon Raspberry Sorbet
This easy sorbet recipe doesn’t even require an ice cream maker! Simply blend together one cup of frozen raspberries, one-half cup of water, and one-half tablespoon of lemon juice (add a bit more if you like it tart). As these are blending, slowly add up to one-third of a cup of raw honey. This will add a natural sweetness. Taste it regularly as it blends until you reach the desired flavor. Then freeze until the desired consistency is acquired. This only makes one serving but the recipe is easy to double (or triple!).
And there you have it: three quick, easy, and healthy desserts your whole family will love — even the picky eaters! Wondering what’s for dinner, now that dessert is covered? These frozen desserts are the perfect treat to complete a meal begun with one of our fully-prepared freezer meals or meal kits. The One Pan CBG (Chicken, Bacon, and Green Beans) meal kit and the Vegetarian Lasagna freezer meal are both staff family favorites.
Text by Amy Haupt
National Cheese Day may technically be over, but the celebration is never finished at Market Table. That’s why we’re happy to give you another chance to catch our CEO Laurel Mills talking about the wonders of a cheese platter on WBRC Fox 6 News.
You’re going to have some serious cravings after watching, but thankfully, we’ve got your back. At Market Table, every day is National Cheese Day.
What’s meal prepping? The idea is simple: you plan and prepare ingredients for the coming week’s meals. This could be as small as cutting veggies or as much as making a whole meal beforehand. It’s a simple and easy way to make meals effortless — and it’s easy to get started.
If you want to start meal prepping, planning is key. Put together recipes for the meals you want to eat this week. Make a list of the ingredients you’ll need. Go grocery shopping in advance, perhaps on a Saturday so there’s no pressure. Make sure you’re getting the most out of your ingredients. For instance, if you get a can of beans that’s more than one serving, try finding a good way to use the rest. This article offers ten options for leftover beans.
Cover the basics
Once you have recipes and ingredients, do as much in advance as you can. Cut vegetables, season meat and put whatever you can into food storage containers. A good rule of thumb: prepare the ingredients enough so that the actual meal only takes ten minutes to make. That way, you’re not taking up too much time or effort and you’re eating well. Ideally, you can just microwave one bowl and eat it. Sometimes that doesn’t work out, but as long as your meals are easier to make, then you’re benefiting from meal prepping.
Prep for your health
Prepping is a great way to make cooking easier, but also to make meals healthier. Try making a larger meal for lunch. Make your dinner simple and healthy. This is a great way to stay fit. Your body is better at digesting and burning off what you eat for lunch since you do more after eating. Use a template to keep yourself motivated and prevent burn-out while scheduling recipes. Also, plan for nights you want to eat out or to use leftovers from another meal. Try to have a few back-up recipes that you can make with no hassle in case your meal prep gets ruined. It happens to everybody!
Make the most out of it
The great thing about meal prepping is that you don’t have to do it all yourself. Here at Market Table, we do the prep for you with our Light Lunchboxes. Not only are they delicious, but they can fit any diet. Our Southwest Chicken Burrito Bowl is packed with flavor and it’s gluten-free. The Cilantro Lime Chicken with Cauliflower Rice makes for a tasty paleo– or Atkins-friendly meal. You can pre-order our Light Lunchboxes by Wednesday at 6 p.m. and pick them up on Sunday. And if you need a fast, last-minute meal fix, we’ll always have some options in-store.
Text by Cameron Sullivan
For a beginning chef, cooking a steak is a difficult challenge to get over. Questions like Should I season my steak or How long is too long to grill a steak often pop up before preparation. From prep to table, cooking a steak can be as simple and delicious as you want it to be!
Before tossing a steak on the grill or stove, there are a couple of important steps. First, take note of the thickness of the piece of meat. That will determine how long it will take to cook — and how to cook it well. Also, be sure to season the meat lightly. If you want the flavor of the steak itself to stand out, a little salt and pepper would be your best bet. Or, if you’re feeling adventurous, an herb rub will spice up your life. If you’re cooking on stovetop, oil isn’t needed. Oiling a steak inhibits the browning necessary for that scrumptious outer layer.
Time to Toss Your Steak on the Grill Or Stove
Above all, steak needs to be cooked hot and fast. If on a stove top, the steak should be turned about once every minute. This creates that brown, caramelized crust. And the crust is what makes that flavorful, prime steak you’re looking for. During this turning process, add herbs like thyme and rosemary. These herbs enhance the flavor of the steak as well. Check out this list of culinary herbs that taste great with red meat — and are easy to grow in your garden or even your kitchen.
When Is Done Done Right?
Now that the steak is sizzling, how do you know when to take it off the heat? Well, that depends on how you want your steak to be cooked. Since it’s easy to overcook a steak, determining its doneness is important. Doneness relates to temperature. A probe thermometer is your best bet for determining the internal temperature of the steak.
Now, you’ve all heard terms related to doneness: rare, medium rare, and so forth. But what exactly do these terms mean? And how do you know when a steak has reached the desired doneness? Here’s a quick and easy thumbnail guide:
Rare – Cooked from 120-125 Fahrenheit. This is a steak that is brown on the edges and bright red inside. If you’re nervous about food safety, you might want to move up to the next level.
Medium Rare – Cooked from 130-140 Fahrenheit. This steak has a thick brown coat on the outside. Also, it should redden towards the center and house a band of pink. This is the chef’s recommended level of doneness. That’s because it is cooked thoroughly but not overcooked. In other words, it’s cooked just enough to preserve the steak’s flavor.
Medium – Cooked from 140-150 Fahrenheit. This steak is firmly brown on the outer layer with a small band of pink on the inside. It is firm to the touch as well. This steak is cooked through enough to please most eaters.
Well Done – Cooked from 160 Fahrenheit and up. This is a popular steak request. However, many chefs think that cooking a steak to this temperature leads to a loss of flavor. Still, many people prefer their steaks well done.
To Rest Or Not to Rest?
This is a big debate among steak fans. Some prefer to let the steak rest before slicing into it. Some prefer to cut it into strips straight out of the pan. Either way, cutting the steak across the grain is paramount. This makes the steak easier to chew.
Is your mouth watering now? If you’re ready to try your hand at making the perfect steak, head to Market Table for our premium cuts of meat. Our Seared Flank Steak meal kits do the prep work for you. If you’re looking for something a little lighter, our Steak and Blue Cheese Salad will do the trick.
Text by Jonathon Page
If you watch This Is Us, you’ve most likely bawled your eyes out as the beloved Pearson family house burned down in a fire caused by a Crock-Pot, which ultimately killed everybody’s favorite dad, Jack Pearson. After wiping away their last tears, viewers who remembered that they had a slow cooker in their house froze. Some of you even immediately threw it out in fear of a similar tragedy happening in your house. But, was that really necessary?
Almost immediately after the episode aired, the Crock-Pot brand opened a Twitter account for their slow-cookers. The first tweet mourned the events in the episode before clarifying that there was no need to worry about having a slow cooker in the house. They even added that they hadn’t received consumer complaints similar to the events in the episode in nearly fifty years.
Does this mean Crock-Pots aren’t dangerous at all? Not exactly, but it’s not likely that the danger will present itself from a random fuse. In a report on slow-cooker accidents between 1997-2010, most of the incidents occurred from a mishandling of the equipment — i.e., people kept dropping hot food on themselves. So, what happened in the Pearson home is a highly unlikely situation, even if it brought us to buy even more boxes of tissues to wipe away tears during our weekly sobfest.
And, honestly, do you really want to give up that Crock-Pot? You can make some seriously yummy things in a slow cooker. Chicken and vegetables, garlic shrimp, mac and cheese and pinto beans for the vegetarians–there are a variety of meals you can cook up for lunch or dinner (or even breakfast, honestly). But what about dessert, you ask? Well, there’s even a recipe for making the Latin American dessert dulce de leche. If you haven’t tried it, you’re seriously missing out and should pretty much drop whatever you’re doing and make some in your Crock-Pot — provided that you haven’t chucked it out the window yet.
Still, delicious food aside, it’s easy to be scared after experiencing the Pearsons’ tragedy (through the screen, I mean). Luckily, the USDA has safety precautions to make you feel better about the Crock-Pot in your house. Since I know what part you’re all worried about, I’ll only mention one: the USDA actually deems it safe to leave a Crock-Pot on a low setting when you leave the house. So, the chances of your Crock-Pot that’s turned off to suddenly blow up…well, I think it’s safe to say that This Is Not Likely.
Text by Anna Khan