Cooking with Kate: Easter Potluck Recipes
It’s finally springtime and Easter is right around the corner! Both are wonderful reasons to round up friends and family for a potluck lunch. One of my favorite potluck dishes? Deviled eggs! What I don’t love? Peeling the boiled eggs to make deviled eggs! Here are some tips for foolproof peeling:
 
    • Use “aged” eggs! In older eggs, the outside membrane has started loosening from the shell which makes them easier to peel once cooked.
    • Boil the water first, and then add your eggs (gently!). The shock of the hot water causes the egg proteins to seize up and set more quickly away from the shell (and thus makes for easier peeling!)
    • Simmer the eggs for just 11-12 minutes. Overcooked eggs = dried out yolks and whites.
    • Give them a soak in an ice bath. PRO TIP: Gently crack the shells before adding the boiled eggs to the cold water. This will allow a little water to seep between the egg and shell before you peel them.
    • For stuffed eggs, chill completely (at least 2-3 hours) before slicing. Egg whites that are slightly warm will tear easily.

Cajun Deviled Eggs with Bacon

Deviled Eggs on a Platter

Ingredients
    • 1 dozen eggs, preferably not fresh
    • ½ teaspoon Dijon mustard
    • 2-3 tablespoons mayonnaise
    • 2-3 tablespoons sour cream
    • 1-2 teaspoons red wine vinegar
    • 2 tablespoons chives or green onion, minced
    • 3 ozs. cooked bacon pieces, finely chopped
    • 1 teaspoon Cajun or Creole seasoning
    • Salt and pepper, to taste
    • Smoked paprika, for garnish
Leftover hardboiled Easter eggs? Use them up in these top five recipes.
 
 Directions
    • Boil eggs, using the tricks above, to hard cook.
    • Remove shells by peeling.
    • Chill at least 2 hours before cutting in half and removing the yolks.
    • Place the yolks in a medium bowl; add mustard, mayonnaise, sour cream, and red wine vinegar.
    • Use a fork or whisk to mash the yolks with the other ingredients. (Note: Depending on the size of your eggs, you might need to add more/less mayo and sour cream to get to a creamy consistency.)
    • Add chives or green onions, chopped bacon, Cajun or Creole seasoning, and salt and pepper, to taste. Mix well.
    • Spoon or pipe into egg white halves.
    • Sprinkle with smoked paprika.
    • Refrigerate at least 1 hour before serving.
 *Makes 24 deviled eggs
 

A mom and dad with two young daughters sitting down to an Easter meal outside. One of the girls is excitedly reaching to take the most beautiful Easter egg out of a basket on the table.

Stroll into spring with more potluck recipes from Kate!
 

BLT Dip

Ingredients
    • 8 ozs. mayonnaise
    • 8 ozs. sour cream
    • 1 (8 ounce) package shredded sharp cheddar cheese
    • 12 ozs. sliced bacon, cooked, drained, and crumbled, divided
    • 4-5 green onions, finely sliced
    • ¼ teaspoon garlic powder
    • ½ teaspoon (or more) ground black pepper
    • 2 cups finely shredded lettuce
    • 1 cup cherry or grape tomatoes, cut in half
Check out these five recipes for Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
 Directions
    • Set aside ½ cup crumbled bacon for top of dip.
    • In a medium bowl, combine mayonnaise, sour cream, shredded cheese, remaining crumbled bacon, green onions, garlic powder, and black pepper.
    • Mix until well combined, add more seasoning if desired.
    • Spread sour cream mixture onto a large serving platter or into a glass serving dish.
    • Sprinkle with shredded lettuce, tomatoes, and reserved crumbled bacon.
    • Refrigerate until ready to serve.
    • Serve with assorted crackers, pita chips, or bagel crisps.
*Makes 8-10 servings
 
Visit your local Brookshire Brothers for all your Easter needs!
  

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
 
Cooking with Kate: Pour and Explore – A Trip Down Under…
We recently partnered with a vineyard in Australia for a multi-course dinner where we were able to research Australian cuisine and food culture. These two popular recipes from the dinner are simple to put together, with readily available ingredients. Try a small taste of Australia sometime soon!
 
 

Australian Sausage Roll

Popular in Australia and New Zealand, these sausage rolls are eaten for breakfast, lunch, and as appetizers at parties. They are delicious warm or room temperature.
 
Ingredients
1 pound pork sausageAustralian Sausage Rolls
¾ cup onion, finely chopped
2 teaspoons fresh basil, finely chopped
1 tablespoon fresh chives, thinly sliced
3 garlic cloves, minced
1 teaspoon paprika or smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
¼ cup flour, reserved for rolling out pastry
1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions 
    • Preheat oven to 350°F.
    • In a large bowl, mix together the sausage, onion, basil, chives, garlic, paprika, salt and pepper until thoroughly combined. 
    • Lightly dust the counter with a small amount of flour. Roll out the sheet of puff pastry into a 12x15 inch rectangle.
    • Slice it across the middle so you have two 6x15 inch rectangles. Brush each longer edge with the egg wash.
    • Using your hands, divide the sausage mixture in half. Form a long log of sausage along the edge of the dough of each rectangle.
    • Roll it up and press the edge to seal. No need to seal the ends because you want the grease to cook out.
    • Place each roll on a cookie sheet lined with parchment paper.  
    • Brush the entire roll with the egg wash and then sprinkle the tops with paprika, white and black sesame seeds.
    • Place in oven and bake at 350°F for 20 minutes.
    • When the 20 minutes is up, remove from oven and tip pan to drain grease.  
    • Increase heat to 375°F and bake for another 8-10 minutes, or until the tops are golden brown.
    • Remove from oven and let cool for at least 15 minutes.
    • Slice into 2 inch pieces and serve.
 *Don't worry the sausage cooks in the pastry.
 

Anzac Biscuits

These nationally-famous cookies have a long-standing history with Australia’s ANZAC Day – originally a day of remembrance for the members of the Australian and New Zealand Army Corps who fought in the first World War, it is now a day of remembrance to honor all servicemen and women.
 
Australian Anzac Biscuits / Cookies
 
Ingredients 
1 cup old-fashioned rolled oats
1 cup all-purpose flour
¾ cup sugar
1/8 teaspoon salt
¾ cup shredded or flaked sweetened coconut
½ cup (1 stick) butter
2 tablespoons golden syrup or dark corn syrup
1 ½ teaspoons baking soda
2 tablespoons boiling water
 
Directions
    • Preheat the oven to 350°F.
    • Line sheet pans with parchment paper.
    • In a large bowl, stir together the oats, flour, sugar, salt, and coconut.
    • In a saucepan over medium-high heat, melt the butter and dark corn/golden syrup until mixture is bubbling.
    • In a large bowl, combine the baking soda and boiling water, then stir in the hot butter mix. Be prepared: the mixture will bubble up energetically.
    • Stir the butter mixture into the dry ingredients until mixed.
    • Drop the dough, by teaspoonful, onto the prepared baking sheets. Leave at least 1 1/2" between them; they will spread quite a bit.
    • Bake the cookies for 12 to 15 minutes, until they are a deep mahogany brown; the cookies are meant to be crisp/crunchy and dark brown, not chewy/light brown.
    • Remove the cookies from the oven, and cool them on the baking sheets.
    • Store, well wrapped, for a week or so at room temperature; freeze for longer storage.
    • Yield: about 3 dozen 2 1/2" cookies.
Visit your local Brookshire Brothers for all your cooking adventures!
 

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.

 

 

  
 
Cooking with Kate: Game-Day Dips
The biggest game in football is coming up soon on Sunday, February 3. Whether you watch the game for the sport, the halftime show, or mute the game and just watch the commercials—one thing that makes a great watch party is the food! These two party-perfect dips will keep your game-day guests coming back for more. Both can be made a day or two early so that you can relax during the game!
 
 

Baked Potato Dip

Platter of potato chips and fresh vegetables with dip.Contrary to how it sounds, this dip does not contain potatoes… but is absolutely delicious served with our Food Club Wavy Potato Chips!
 
Ingredients 
2 (8 oz) pkgs cream cheese
16 ozs. container sour cream
2 cups shredded sharp cheddar cheese
8 green onions, finely chopped
1 (9 oz)  package cooked crumbled bacon
2 large bags Food Club Wavy Potato Chips
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions 
    • Preheat oven to 350°F. In a large bowl, beat cream cheese and sour cream until smooth. Add cheddar cheese, chopped green onions, and bacon and mix well.
    • Spread in a lightly greased 9X13-inch baking dish. Cover with aluminum foil and bake in preheated oven for 25-30 minutes until hot and bubbly around the edges.
    • Serve warm with potato chips. 
Read more: No time? No problem. Check out the party trays from our deli.
 

Southwest Egg Roll Dip

This flavorful dip steals its ingredient list from a popular appetizer… but is much less work than assembling egg rolls!
 
Ingredients  
2 cups cooked, cubed chicken breast or shredded rotisserie chicken
2 cups frozen corn, thawed
1 can black beans, rinsed and drained well
1 red bell pepper, finely chopped
1 cup Monterrey cheese, shredded
4 green onions, thinly sliced
1 box frozen spinach, thawed and drained well 
2 avocados
1 (12 oz) bottle ranch dressing
½ bunch cilantro, finely chopped
3 limes, juiced
1 tablespoon cumin 
1 tablespoon chili powder 
¼ teaspoon cayenne pepper
salt and pepper to taste 
 
Directions
    • In a large bowl, mix chicken, corn, beans, diced pepper, green onion, spinach, and shredded cheese.
    • In a separate bowl, smash the avocados to a smooth paste. Add the ranch dressing, cilantro, lime juice, cumin, chili powder, cayenne, salt and pepper, and mix until smooth.
    • Combine the dressing with the chicken mixture. Cover and refrigerate for at least 4 hours.
    • Serve dip with assorted chips and crackers.
Hot wings, with pretzels, nachos, and beer in the background.
Read more: Score big with this tried and true Sweet & Salty Chex Mix Recipe 
 
Four more easy & epic crowd pleasers (with lots of bacon):

Courtesy of our vendor partner Bar-S Foods

Visit your local Brookshire Brothers for all your game-day needs!
 

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.

 

 

 
Cooking With Kate: Hispanic Heritage Month
Hispanic Heritage Month celebrates the long and important presence of Hispanic and Latino Americans in North America – beginning with the Spanish colonial settlement of St. Augustine, Florida in 1565 and continuing through the 1600s, 1700s, and 1800s with the Spanish colonization of Texas, New Mexico, Nevada, Arizona, and the founding of San Francisco in California. As a result, Hispanic and Latino cuisine has heavily influenced American dishes for hundreds of years. This is especially true in the southwest region where tortillas and salsa are as common as sliced bread and peanut butter. Tex-Mex and more traditional Mexican dishes are incredibly popular here in Texas, but many Spanish and South American specialties are virtually unknown. To celebrate Hispanic Heritage Month, I am sharing with you two recipes that you might not know, but you should definitely try!
 
More to celebrate: October is also National Breast Cancer Awareness Month, and we have 5 recipes perfectly pink for supporting the cause!
 
Cropped shot of a young Hispanic woman cooking in the kitchen at home
 

Spanish Chorizo-Filled Dates Wrapped in Bacon

Spanish chorizo differs from Mexican chorizo. The Spanish variety is a smoked, hard sausage similar to hard salami and the Mexican variety is often ground meat and spicier.  
 
Ingredients
2-3 ounces Spanish chorizo, casing removed
24 Medjool dates, pitted
12 slices raw bacon, cut in half crosswise
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
    • Cut the chorizo into 24 small sticks. Tuck 1 piece of chorizo into each date. Wrap each stuffed date with a half slice of bacon. Secure with a toothpick. Heat a large skillet over medium heat. Add stuffed dates to the hot skillet and cook, turning often, until bacon is browned and cooked through. Drain on paper towels and serve hot.
Homemade Stuffed Chicken Empanadas on a background
 In case you missed it: We covered six dishes, four countries, and one kitchen in last year's Celebrating Hispanic Heritage 2017 blog.
 

Salteῆas Bolivianas (Bolivian-Style Empanadas)

I was fortunate to get to try these from a street vendor in El Alto, Bolivia during a trip last year. There are many different variations of salteῆas with beef, chicken, and pork, but my favorite was similar to this recipe—a rich chicken stew with potatoes, peas, and raisins encased in a slightly sweet, flaky pastry. 
 
Ingredients
For the dough:
4 cups all purpose flour
½ cup white sugar
½ teaspoon salt
2 eggs, beaten
1 stick butter, melted
1 cup warm water
 
For the filling:
1 russet potato, cut into ½” cubes                                                
¼ cup butter                                                                                      
2 tablespoons yellow pepper paste                                            
½ teaspoon cumin                                                                           
½ teaspoon oregano                                                                       
¼ teaspoon salt                                                                               
½ teaspoon black pepper, or to taste
1 green onion, sliced
½ yellow onion, small diced
3 boneless, skinless chicken breasts, cooked and shredded
¼ cup green peas, frozen
¼ cup plain or golden raisins
1 tablespoon sugar
¼ teaspoon white vinegar
1 tablespoon chopped fresh parsley
4 cups chicken stock
1 packet unflavored gelatin
 
Sweet tooth? Try Kate's recipe for traditional Argentine tarts with quince jam.
 
Directions 
Make the dough:
    • In a large bowl, mix together the flour, sugar, and salt. Add the beaten eggs and melted butter. Add a little less than 1 cup warm water, mixing until a soft dough forms. Cover the bowl with a clean towel, and let the dough rest on the counter for 20-30 minutes while you start the filling.
Make the filling:
    • Add the diced potato to a small pot of boiling water and cook for 5 minutes (potatoes will not be fully cooked). Drain the potatoes and set aside.
    • Melt the butter with the yellow pepper in a large saucepan over medium heat for about 4 minutes. Turn the temperature to low and add the spices (cumin, oregano, salt and pepper) and let everything cook together for 10 minutes. Add the diced green and yellow onion and cook until onions soften, about 3-4 minutes. Add the shredded chicken, partially cooked potatoes, green peas, raisins, sugar, vinegar, parsley, and chicken broth. Cook over medium heat for 5 minutes until the mixture is heated throughout. Stir in the packet of gelatin to the mixture and then transfer to a large bowl and cool completely in the refrigerator before filling pastry. The gelatin will partially set the broth mixture as it cools in the fridge.
To assemble:
    • Divide dough into 18 equal portions. Roll each portion into a 7-8” circle, about 1/8” thick. Add a generous scoop of the chilled and gelatinous filling to the center of each circle of dough. To seal the salteῆas, lightly dampen the dough along the edges. Bring the edges of the dough together over the top of the filling. Starting at one side, pinch and twist the dough together to ensure a strong seal. Freeze the sealed salteῆas until ready to bake.
    • Preheat oven to 500°F. Line a cookie sheet with foil and spray with non-stick spray. Transfer the frozen salteῆas to the foil-lined sheet and brush the salteῆas with a little beaten egg. Bake in the preheated oven for 12-18 minutes or until dough is golden brown and the filling is heated through. Let cool for 5 minutes before serving.
Visit your local Brookshire Brothers for all your Hispanic Heritage Month needs!
 

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.

 

 
Cooking With Kate: Slow Cooker Saves
Cooking trends reveal that parents want less prep time and less cleanup because time is short and convenience is best. We hear you! Save your valuable time during this busy season with these slow cooker shortcuts from Kate Rudasill, our 1921 Catering Coordinator.
 
Cooking With Kate: Slow Cooker Saves
 
September is National Family Meals Month—a nationwide movement to raise awareness about the benefits of eating meals together as a family. Brookshire Brothers believes that FAMILY MEALS MATTER, and so do I. To celebrate, I’m sharing three of my own family’s favorite recipes for this month’s “Cooking With Kate” blog. These recipes are delicious and affordable, plus they’re all prepared in a slow cooker—the ultimate time-saver! 
 
As an added bonus, these recipes are easy enough that the kids can join you in the kitchen! Whether it is breakfast, lunch, or dinner, I hope these recipes inspire you to gather around the table and share one more meal with your family!
 

Slow Cooker Overnight Steel Cut Oats

 Rustic handmade pottery bowl filled with oatmeal made from steel cut oats. Garnished with apples, honey, and cinnamon.
INGREDIENTS
Oatmeal Base Recipe
2 cups milk or almond milk 
1 ½ cups water
1 cup uncooked steel-cut oats
3 tablespoons Food Club brown sugar
2 tablespoons Food Club butter 
1 tablespoon ground flax seed
¼ teaspoon Food Club salt
 
Apple Pie Steel Cut Oats
1 tablespoon cinnamon
½ teaspoon apple pie spice
2 apples, peeled, cored, cut into ½-inch pieces (2 ½ to 3 cups chopped)
 
Cherry Almond Steel Cut Oats
½ cup Food Club unsweetened applesauce
¾ cup dried cherries
1 teaspoon almond extract
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
DIRECTIONS
  • Generously coat the inside of slow cooker with cooking spray. Add all ingredients for the oatmeal base recipe to slow cooker. Stir to combine. Add additional ingredients depending on which flavor of oatmeal you are making (Apple Pie, Cherry Almond, etc). Stir to mix, cover, and cook on low for approximately 6-7 hours (slow cooker times can vary).
  • Serve with additional milk, brown sugar, maple syrup, and/or toasted nuts.
  • Cooked oatmeal stores great in the refrigerator for up to 5 days. Reheat in the microwave with a splash of milk.
  • Recipe can easily be doubled in 6-quart or larger slow cooker. Increase cooking time by 1 hour.

Beef Stroganoff Meatballs

 Buy 1, choose any 4 FREE!
INGREDIENTS
4 tablespoons salted butter, melted
1 large onion, halved and thinly sliced
2 cans beef broth or consommé
1 can golden mushroom condensed soup
1 can sliced mushrooms, drained
½ tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet
1 packet dry Lipton onion soup mix
1 large bag frozen meatballs (original flavored, not Italian)
2 tablespoons cornstarch
¼ cup water
8 ozs sour cream
 
DIRECTIONS
  • In a large slow cooker, add the melted butter and sliced onions. Cover with the lid, and cook on high for 15-20 minutes or until onions begin to soften. Add the broth/consommé, golden mushroom soup, sliced mushrooms, Worcestershire sauce, Kitchen Bouquet, and onion soup mix. Mix well. Add frozen meatballs and toss to coat in the sauce. Cover and cook on low for 4-6 hours. In a small bowl, mix cornstarch and water to make a thin paste. Add cornstarch mixture to slow cooker and stir well. Continue to cook, covered, for 45 minutes - 1 hour or until sauce is thick and glossy. Stir in sour cream just before serving.
  • Spoon over mashed potatoes or buttered egg noodles.

Slow Cooker Red Beans and Rice

 Happy mother talking to her small son while cooking meal in the kitchen. Focus is on boy.
INGREDIENTS
1 pound uncooked (dry) red kidney beans OR 6 cans kidney beans, drained and rinsed
1 (12 ounce) package Andouille (or other smoked) sausage, sliced
5 garlic cloves, minced
4 celery stalks, diced
1 large white onion, peeled and diced
1 bell pepper, cored and diced
2 teaspoons Creole seasoning
1 teaspoon hot sauce, more/less to taste
½ teaspoon dried thyme
2 bay leaves
7 cups chicken or vegetable stock* 
*NOTE: If using canned beans, reduce to 2 cups chicken stock
Kosher salt and freshly-cracked black pepper
cooked white or brown rice
thinly-sliced green onions blades
 
DIRECTIONS
  • For dry or canned beans, rinse the kidney beans thoroughly under water.
  • Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves, and chicken stock to a large slow cooker, sprayed with non-stick spray. Stir to combine. Cook on high for 6-8 hours*, or until the kidney beans are soft and cooked through. *NOTE: If using canned beans, reduce cooking time to 3-4 hours. 
  • Taste and season with salt and pepper. For additional spice, add in more hot sauce. Remove and discard the bay leaves before serving. Serve over cooked rice, garnished with green onions.
Visit your local Brookshire Brothers for all your slow cooker needs!
 

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
 
 
 
Cooking with Kate: Take the Labor Out of Labor Day, PART II
BACK BY POPULAR DEMAND—recipes you can make ahead for your Labor Day get together! Whether you’re hosting a backyard barbeque with family or enjoying a day at the lake with friends, your local Brookshire Brothers has everything you need for some fun, make-ahead recipes that are sure to please any crowd! 
 
Labor Day Weekend Make-Ahead Recipes
Don’t forget to check out last year’s recipes for Ultimate Baked Potato Salad and Honey Lime Fruit Salad!
 

Cobb Salad Dip

Makes 8-12 servings
This quick, layered dip incorporates all of the flavorful ingredients of the traditional Cobb salad!
 
Ingredients
2 (8 oz) pkgs cream cheese 
16 oz sour cream 
2 packets dry ranch dressing mix 
1 (8 oz) package shredded lettuce 
1 (8 oz) shredded cheddar cheese 
1 (6 oz) cup crumbled blue cheese 
1 (9 oz) package crumbled bacon pieces 
1 carton grape tomatoes, halved 
1 can grilled corn, drained well 
 
Directions
    • In a medium bowl, mix cream cheese, sour cream, and ranch dressing mix until smooth.
    • Spread evenly into the bottom of a medium-large serving dish.
    • Layer on top – shredded lettuce, shredded cheese, blue cheese crumbles, bacon pieces, tomatoes, and corn.  
    • Refrigerate for at least 2 hours or until ready to serve. Serve dip with assorted chips and crackers.
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 

Quick Grilled Asian Chicken

Makes 4 servings
This succulent grilled chicken is delicious paired with fried rice and stir-fried vegetables or chilled and shredded for Asian chopped salad.
 

Buckley Farms Boneless Skinless Chicken Breasts

Ingredients
¼ cup regular or low sodium soy sauce
1 ½ tablespoons sesame oil
1 tablespoon seasoned rice vinegar
2 tablespoons honey
1 teaspoon fresh ginger root, grated
2 cloves fresh garlic, minced
4 boneless, skinless chicken breasts
 
Directions
    • In a medium microwave-safe bowl, combine all ingredients except the chicken breasts. Cook for 1 minute in the microwave; stir well.
    • Heat for an additional 30 seconds, watching closely so that the mixture does not boil over. Let marinade cool for 5 minutes.
    • Add chicken breasts and cooled marinade to a gallon zipper bag. Seal tightly and shake bag to ensure that all the chicken is coated in the mixture.
    • Marinate the chicken for 15-20 minutes. Preheat your grill to medium-high heat or heat a skillet or griddle pan on your stove over medium-high heat.
    • Remove chicken from marinade and cook chicken on preheated grill or skillet for 6-8 minutes on each side or until chicken is cooked through and browned. Chicken should be cooked to an internal temperature of 165°F.
Sweet tooth? Check out the cheesecake recipes in "Cooking with Kate: National Cheesecake Day" — a perfect make-ahead dessert!
 

Crunchy Asian Chopped Salad

Makes 8-12 servings
 
Ingredients
1 recipe Quick Grilled Asian Chicken, cooked and chilled, small diced or shredded
4 cups shredded coleslaw or romaine lettuce or a combination of both
4 green onions, thinly sliced
2 cups shredded carrots
½ bunch fresh cilantro, stems removed and roughly chopped
2 cups cooked, shelled edamame
1 cup slivered almonds, toasted
2 cups crunchy chow mein noodles
 
Sesame Dressing:
½ cup olive oil
¼ cup seasoned rice vinegar
2 tablespoons regular or low sodium soy sauce
2 tablespoons sesame oil
2-3 tablespoons honey, to taste
1-2 tablespoons toasted sesame seeds
 
Directions
    • In a small bowl or Mason jar, combine all the dressing ingredients. If using a jar, screw lid on tightly. Whisk or shake dressing until combined. Set aside.
    • In a large bowl, mix chopped/shredded chicken, coleslaw, lettuce, green onions, carrots, cilantro, edamame, and almonds. Add enough of the sesame dressing to lightly coat all ingredients. (Leftover dressing can be stored in an airtight container in the fridge for up to one week.)
    • Serve immediately with crunchy chow mein noodles sprinkled on top.
To make salad in advance – Mix and chill all ingredients – waiting to add the dressing and chow mein noodles until right before serving.
 
Visit your local Brookshire Brothers for all your Labor Day needs!
 

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal. 
 
 
Cooking with Kate: Dinner Ideas for Busy School Nights
Are you ready? The start of school and the busy fall season are just around the corner! As the schedules ramp up, spending hours in the kitchen preparing dinner is not at the top of anyone’s to do list. Here is one of my go-to meals for busy nights when I have little time to prep but want to have a healthier option than the drive-thru!
 
A broiled white fish on a bed of rice with a side of asparagus
 

Broiled Parmesan White Fish

White fish is an excellent source of low-fat protein, niacin, vitamin B12, phosphorus, and potassium. Paired with wild rice or quinoa alongside roasted asparagus or green beans, this 30-minute meal is sure to hit the spot!
 
Ingredients
2 pounds tilapia, swai, cod, or skate fillets, thawed
2 tablespoons Old Bay seasoning
½ cup fresh grated parmesan cheese
¼ cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
¼ teaspoon dried basil
¼ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon celery salt
 
Reel in another deal this week: Celebrate members get 20% off ANY shrimp now through next Tuesday! To redeem, enter your phone number at the register. Expires 8/21/18.
 
Directions
    • Preheat the broiler in your oven to medium/high or high. Spray a broiling pan or baking sheet with lots of non-stick spray. In a small bowl, mix the cheese, butter, mayonnaise, and lemon juice. Add all the spices and blend well. Set aside. 
    • Arrange fish fillets in a single layer on the prepared pan. Sprinkle evenly with half of the Old Bay seasoning. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, sprinkle with remaining Old Bay seasoning and broil for 2 to 3 more minutes. Remove the fillets from the oven and spread evenly with the parmesan cheese mixture. Broil for 2 to 3 minutes or until the topping is browned and fish flakes easily with a fork. Depending on the thickness of your fish fillets, they will finish cooking in varying amounts of time. Be careful not to overcook the fish. Serve immediately.
 

Roasted Asparagus or Green Beans

A quick side dish for fish, chicken, or beef – these roasted vegetables add a healthy, bright, and fresh pop of flavor to any meal.
 
Ingredients
1 pound fresh asparagus or green beans
3 tablespoons olive oil
2 tablespoons grated parmesan cheese
1 clove of garlic, minced
1 teaspoon sea salt or table salt
½ teaspoon black pepper
1 lemon, juiced
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
For asparagus – Wash and trim bottom ends from asparagus. Peel any tough skin from bottoms of spears with a vegetable peeler.
For green beans – Wash and trim ends from green beans. Remove strings from beans, if desired.
    • Preheat an oven to 425°F. Place the asparagus or green beans onto baking sheet and drizzle with olive oil. Toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. Spread vegetables on the baking sheet in a single layer.
    • Bake in the preheated oven until just tender, 12 to 15 minutes. Sprinkle with lemon juice just before serving. Serve immediately.
 
Visit your local Brookshire Brothers for all your quick dinner needs!
 

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
 
Cooking with Kate: National Cheesecake Day
From bacon to baking soda, there seems to be a national day celebrating some food or other every day, including National Cheesecake Day coming up on July 30! I don’t always observe National Days, but this one deserves a celebratory slice (or two). Want to join me in the festivities? Here are two of my favorite recipes! All the ingredients you need to whip up this classic treat can be found at your local Brookshire Brothers.
 
Small Girl Baking Cheesecake With Her Grandmother
 

Quick Vanilla Bean Cheesecake Parfaits

An easy, no-bake cheesecake “pudding” that comes together in minutes!
 
Ingredients
4 tablespoons butter or margarine, melted
5 ounces (about half a box) vanilla wafers
20 ounces cream cheese, softened
¼ cup heavy whipping cream
6 tablespoons powdered sugar
1 teaspoon vanilla bean paste (or ½ teaspoon good quality vanilla + the inner scrapings of a vanilla bean pod)
 
No time? No worries! Pick up a slice (or a whole cheesecake) at a bakery near you!
 
Directions
    • Crush vanilla wafers by hand or in a food processor.
    • Add melted butter or margarine and mix until it looks like damp sand.
    • Spoon the buttery cookies into the bottom of 4-6 serving dishes.
    • In a large bowl, beat cream cheese, whipping cream, powdered sugar, and vanilla bean paste with an electric mixer until smooth and creamy.
    • Divide the cheesecake mixture evenly into the serving dishes.
    • Chill in the fridge for at least 30 minutes before serving.
 
Save on the spread with this weekend's text offer: FREE Food Club Margarine (45oz) when you spend $20 (some exclusions apply). 
Not signed up for our text offers? Text JOIN [insert your store #] to 59652. 
Don't know your store number? Shoot us an email at customerexperience@brookshirebros.com and we'll help you out!
 
Slices of margarine on a kitchen counter with a woman in the background getting an item out of the fridge.
 

Amaretto Mascarpone Cheesecake with Almond Crust 

This is hands-down my favorite cheesecake recipe. I love the creaminess of the filling, the crunch of the crust, and the lingering sweet almond flavor from the topping! Baked cheesecake is a bit of a hassle and fairly time consuming… but oh so worth it!
 
Ingredients:
Crust:
1 cup slivered almonds, lightly toasted
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons unsalted butter or margarine, melted
 
Filling:
2 (8 ounce) packages cream cheese, room temperature
2 (8 ounce) containers mascarpone cheese, room temperature 
1¼ cups sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
4 large eggs, room temperature
 
Topping:
2 cups sour cream
3 tablespoons sugar
2 tablespoons amaretto liquor
½ cup sliced almonds
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
For the crust: 
    • Preheat oven to 350°F.
    • Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.
    • Finely grind the almonds, graham cracker crumbs, and sugar in a food processor.
    • Add the butter and process until moist crumbs form.
    • Press the almond mixture onto the bottom and ½” up the sides of the prepared pan.
    • Bake the crust until it is set and beginning to brown, about 12 minutes. Cool completely.
    • Decrease the oven temperature to 325°F.
    • Add a roasting pan or baking dish of hot water to the bottom rack of the oven. The steam from this pan of water will help prevent the cheesecake from cracking when baked.
For the filling: 
    • Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
    • Beat in the vanilla and almond extracts. Add the eggs, 1 at a time, beating just until blended after each addition.
    • Pour the cheese mixture over the crust in the pan, spreading evenly with the back of a spoon or spatula.
    • Bake in the preheated oven until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 15 minutes. Increase the oven temperature to 450°F.
    • While the cheesecake is cooling, whisk the sour cream, sugar and amaretto together until smooth.
    • Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or spoon, smooth out the surface. Sprinkle the outside edge with the sliced almonds.
    • Place cheesecake back into the oven (remember the heat should have been increased to 450° F) and bake for 8-10 minutes, watching closely so that the almonds do not burn.
    • Remove from the oven and place on a cooling rack to let cool to room temperature. Refrigerate until the cheesecake is cold, at least 8 hours, before serving.
Visit your local Brookshire Brothers for all your #NationalCheesecakeDay needs!
 

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
 
Cooking with Kate: Make Brunch for Mom
With Mother’s Day just around the corner (May 13), get the kiddos involved with these delicious, kid-friendly recipes that pare down the time in the kitchen so that you and your family can spend more time celebrating the wonderful moms, step-moms, grandmas, and aunts in your life!
 
Ultimate Blueberry Streusel Muffins, Honey Lime Fruit Salad, Quick Breakfast Quiche
 
View our special Mother's Day ad for great savings on brunch ingredients!
 

Ultimate Blueberry Streusel Muffins

Don’t be alarmed if the batter for these muffins looks dry…they will bake beautifully and be rich and moist on the inside!
 
INGREDIENTS
For the muffins:
2¼ cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon fresh lemon zest
12 ounces (about 1 ½ cups) fresh or frozen blueberries. If using frozen, do not thaw the blueberries!
2 eggs
¾ cup sugar
½ stick butter, melted
1 tablespoon vanilla extract
½ cup (4 ounces) plain Greek yogurt
 
For the streusel:
¾ cup all purpose flour
½ cup sugar
¼ cup brown sugar
6 tablespoons (¾ of a stick) salted butter, softened
 
THE BLUEBERRIES ARE HERE, THE BLUEBERRIES ARE HERE: Our stores have just received the first crop of the season from local growers! Find your fresh blueberries in store today!!
 
DIRECTIONS
    • Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with non-stick cooking spray. Set aside.
    • For the streusel: In a small bowl, mix the flour and sugars with the softened butter until crumbly. Set aside.
    • For the muffins: In a large mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest. Gentle toss the blueberries in the flour mixture. In a separate large bowl, whisk the eggs for 30 seconds until foamy and lighter in color. Add the sugar and melted butter and whisk to combine. Fold in the vanilla extract and Greek yogurt until well mixed. Add the dry ingredients to the wet ingredients and fold until just combined. The batter will be very thick.
    • Divide batter evenly into the sprayed muffin pan. Generously sprinkle with the streusel mixture. Bake in the preheated oven for 25-30 minutes or until golden brown and a toothpick inserted into a muffin comes out clean. Cool for 3-5 minutes in the pan before removing and cooling completely on wire racks. Enjoy warm or room temperature. Muffins will keep in an airtight container for up to a week. 

Honey Lime Fruit Salad

This sweet and citrusy fruit salad is perfect for a brunch! The salad will keep for a couple of days in the fridge without the fruit getting mushy or discolored.
 
Honey Fruit Lime Salad
 
INGREDIENTS
1 large pineapple, peeled, cored, and diced
2 cups red or green grapes, washed and cut in half
1 pint strawberries, washed, stemmed, and cut in half
1 cantaloupe, peeled, cored, and cut into bite-sized pieces
4 stone fruits, pit removed and cut into bite-sized pieces (Think: mangoes, nectarines, plums, pluots, or peaches)
3 apples, cored and cut into bite-sized pieces (Pink Lady, Cameo, Gala, Fuji, Granny Smith, Honeycrisp, or your favorite)
1 pint fresh blueberries
¼ cup good quality honey
Zest and juice of 2 limes

DIRECTIONS
Wash and cut up all fruit and place in a large bowl. Add honey, lime zest, and lime juice. Gently toss to coat. Cover and chill for at least 2 hours before serving. Store leftovers in the refrigerator. 
 
Mother's Day pairs well with flower arrangements—learn how to make your own beautiful bouquet!
 

Quick Breakfast Quiche

Quiche is a flavorful and versatile egg pie that can easily be made a day or two in advance to save time.
 
INGREDIENTS
1 (9” or 10”) deep-dish pie shell, unbaked
3 eggs
1 cup half and half
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon dried dill weed
1 dash cayenne pepper
 

VARIATIONS  

The listed measurements are per quiche.
 
Ham and Cheddar:
1 cup diced cooked ham
½ cup diced green onions
1 cup shredded cheddar cheese
½ cup shredded Monterrey jack cheese
 
Denver Quiche:
1 cup diced cooked ham
½ cup green pepper, diced and sautéed
½ cup onion, diced and sautéed
1 cup shredded Cheddar cheese
 
Bacon and Onion:
1 cup crumbled cooked bacon 
½ cup caramelized diced onion
1 cup shredded Monterrey jack cheese
½ cup shredded mozzarella cheese
 
Spinach Florentine:
8–10 oz frozen chopped spinach, thawed (drain spinach very well once thawed)
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
¼ teaspoon ground nutmeg
 
Vegetarian:
½ cup green pepper, diced and sautéed in a little butter just until soft
½ cup white onion, diced and sautéed in a little butter just until soft
1 ½ cup shredded cheese (Cheddar, Monterrey jack, Swiss, or combination)
 
DIRECTIONS
    • Preheat oven to 350 degrees F.
    • In a large mixing bowl, combine the eggs, half & half, and spices. Whisk until well blended. Add desired variation ingredients to unbaked pie shell. Toss gently to mix. Pour egg mixture evenly over meat/cheese/veggie mixture. Use the back of a spoon to gently push all ingredients underneath the surface of the egg mixture. Bake for 40-55 minutes until the quiche is light and golden brown on top and puffed. Quiche might jiggle slightly, but should not be runny. Let sit for 5-10 minutes before slicing and serving warm.
 

Visit your local Brookshire Brothers for all your Mother's Day needs today!

 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill. 
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.
Cooking with Kate: A Batch Made in Heaven
Fun eats often come from inventive pairings (Exhibit A: Nacho Popcorn), but it's hard to beat one of the most classic pairings of all: cookies and ice cream. These treats are perfect for satisfying your every sweet tooth need: hot + cold, sweet + salty, crunchy + creamy, and more. Have some fun in the kitchen using these easy recipes for homemade ice cream sandwiches—especially with hot summer days just around the corner!
 
A Batch Made in Heaven
Visit your local Brookshire Brothers for all your ice cream sandwich needs today!
 
Not to mention, ice cream sandwiches are party perfect: just make them ahead of time, wrap them in plastic wrap or individual sandwich bags, and freeze them until you need them. As for the ice cream, be sure to check out Fresh Harvest Ice Cream, our very own private label brand of ice cream here at Brookshire Brothers! You can find every flavor you need for any of these yummy combinations:
    • Cowboy or Oatmeal Chocolate Chip Cookies (see below for recipe!) with Homestyle Vanilla Ice Cream rolled in Mini Chocolate Chips
    • Snickerdoodle Cookies with Butter Pecan Ice Cream rolled in Chopped Pecans
    • Soft Peanut Butter Cookies (see below for recipe!) with Dutch Chocolate or Moose Tracks Ice Cream rolled in Chopped Peanut Butter Cup Candies
    • Sugar Cookies with Strawberries & Cream Ice Cream Rolled in Colorful Sprinkles
Read more: Go beyond the classic ice cream sandwich combo and try The Mini S'more Cookie Taco
 
To make cookie ice cream sandwiches: Allow the cookies to cool completely. Spoon 1 scoop (about ¼ cup) of softened ice cream (depending on the size of your cookies) onto 1 cookie and sandwich with another cookie. Immediately wrap in plastic wrap, wax paper, or an individual sandwich bag and place in the freezer for 2-3 hours to freeze firm. If you want to store them for longer, place the frozen cookie sandwiches into a gallon or larger freezer bag. Enjoy these straight from the freezer on really hot summer days!
 
SWEET DEAL: Get FREE Food Club Chocolate Syrup when you purchase Fresh Harvest Ice Cream (64 oz)! To sign up for this offer, text JOIN [insert your store number] to 59652.
Don't know your store number? You can use our store locator or shoot us an email at customerexperience@brookshirebros.com
 

  
Quick 3 Ingredient Peanut Butter Cookies
 

Quick 3 Ingredient Peanut Butter Cookies

This cookie recipe is not overly sweet so they are a great combination with sweet ice cream when you make these into ice cream sandwiches!
 
Ingredients
1 cup creamy peanut butter
1 cup white sugar
1 egg, room temperature
 
Be sure to check your weekly ad for any special savings on these ingredients!
 
Directions
    • Preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray.
    • In a medium bowl, mix peanut butter, sugar, and egg until smooth and fully incorporated. Scoop tablespoons of dough onto the prepared sheets. Roll the scoops in your palms to smooth them out and then slightly flatten with a cup dipped in a little sugar (so they don’t stick). Use the tines of a fork to crosshatch mark the cookies.
    • Bake in the pre-heated oven for 7-9 minutes or until just lightly browned. Cool completely on wire racks.
Making Cookies
 

William’s Family Oatmeal Cookies

This family cookie recipe is my go to for cookies and can easily be adapted with your favorite ingredients. My sister, Elaine, loves these with butterscotch chips instead of chocolate.
 
Ingredients
½ cup butter, softened
½ cup firmly packed brown sugar
¼ cup white sugar
1 egg, room temperature
1 tablespoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup old-fashioned rolled oats
 
Optional Additions (1 – 1 ½ cup total):
butterscotch chips, dark or semi-sweet chocolate chips, raisins, chopped almonds, pecans, or walnuts
 
Directions
    • Preheat oven to 375 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray. In a large mixing bowl, combine butter and sugars and beat until light and creamy, scraping down the sides of the bowl often. Add egg and vanilla and continue mixing until blended. In a small bowl or measuring cup, mix flour with baking soda and salt. Add dry ingredients to butter mixture and blend slightly. Add rolled oats and any of the optional additions and mix until fully incorporated.
    • Drop tablespoons of the dough 2 inches apart on prepared cookie sheets. Flatten slightly with the palm of your hand. Bake in preheated oven for 8-12 minutes or until lightly browned. Be careful not to overbake. Enjoy!
 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill. 
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

 

 

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