Fourth of July Recipe: Cut Fruit and Berry American Flag Cake
This July 4th weekend may not look like the typical holiday gathering this year, but there’s still reason to celebrate and enjoy family time at home! Celebrate American independence and all who’ve fought for our freedom with this patriotic and fun recipe your whole family will love.
Fruit Flag Cake  

Sliced Fruit and Berry American Flag Cake

Ingredients

      • 1 (18.25oz) Food Club Butter Recipe Yellow Deluxe Cake Mix (plus needed ingredients to prepare by package directions)
      • 1 Pint Blueberries
      • 2 Pints Cut Strawberries
      • 8oz Food Club Frozen Whipped Topping
      • (Optional) Food Club Extra Creamy Whipped Topping

Directions

      • Prepare cake according to package directions and bake in a 9x13 inch pan and let cool.
      • Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag.
      • Optional: Dispense Food Club Extra Creamy Whipped Topping in between lines of strawberries for extra icing.
      • Chill until serving.

 

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Real Fresh, Real Delicious July 4th Broccoli Salad
The 4th of July is such a relaxed holiday, and one of my favorite parts of every holiday is of course, the food.  Picnic fare is what the 4th is famous for, and I can’t say I’m mad about it.  Picnic food should be simple, portable, fun, and most of all, delicious.  That’s where my broccoli salad comes in.  Once upon a time, I whipped this salad up on a whim and my kids gobbled it up in a day.  Better yet, this salad is so easy to adjust to fit your style.  There’s really no way to get this wrong.  Best of all, this dish will be the hit of the picnic as it makes the perfect accompaniment to almost anything.  And I wouldn’t blame you one bit if you sneaked a bowl for breakfast, lunch, or dinner. 
Happy Fourth!
Broccoli Salad

Broccoli Salad

Ingredients
Pickled Shallots
      • 2 shallots, sliced thinly
      • 3 tablespoons red wine vinegar
      • ½ teaspoon salt
      • ½ teaspoon sugar
Dressing
      • ½ cup plain Greek yogurt (I like Fage best)
      • 1/3 cup mayonnaise
      • 1 tablespoon apple cider vinegar
      • 1/2 cup unsweetened applesauce
      • 1 tablespoon honey
      • 1 teaspoon salt
      • ½ teaspoon black pepper
Salad
      • One 12-ounce bag of pre-washed broccoli florets, chopped into small bite-sized pieces
      • ¾ cup pecans, chopped and toasted
      • ½ cup dried cranberries
      • ½ cup raisins (I like golden raisins)
      • 1 cup purple grapes, sliced in half
      • 6 slices bacon, cooked and chopped roughly
Directions
      • Stir salt and sugar into red wine vinegar until dissolved. 
      • Add shallots and stir to combine. 
      • Set aside for at least 10 minutes while preparing other salad ingredients. 
      • Whisk together all dressing ingredients in a large bowl until well combined. 
      • If a thinner dressing is desired, add additional applesauce. 
      • Add all salad ingredients to the bowl with the dressing and toss to combine. 
      • Discard pickling liquid and add pickled shallots. 
      • Toss to combine and serve. 
 *Adapted from Smitten Kitchen’s “Broccoli Slaw.”
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.

July 4th Picnic Fun

The fourth of July may be a little different this year, but we got savings and delicious recipes to make your fourth spectacular.

Happy July 4th 

July 4th Deals

 Check out your weekly ad for cookout and picnic-ready savings for your patriotic celebration.

Flag Cut Fruit Cake 

We've got this patriotic Cut Fruit and Berry American Flag Cake on our blog to add some red, white, and blue to your Fourth of July meal. 

4th of July Broccoli Salad

We also have this wonderful Broccoli Salad recipe that is perfect for your Independence Day Celebration from Angela Larson, RD.

Visit your local Brookshire Brothers for all of your 4th of July picnic needs!

POSTED BY Sharon Mayes
CATEGORIES: Products We Carry
Real Fresh, Real Delicious Blueberry Smoothie Bowls
I’m all about blueberries right now.  I always get a little antsy waiting for blueberry season, and when it finally arrives I get a little carried away.  After filling my fridge with the tiny little blue orbs of delight, I realize that I might need to get a little creative to use them all up.  This isn’t a bad problem to have though, because most things blueberry-themed are A-OK in my book.  A favorite easy go-to recipe is always going to be a smoothie.  They are satisfying, easy to make, pretty, and best of all, delicious.  What could possibly be more fun than drinking a smoothie?  I’m glad you asked.  Well, putting it in a bowl and adding toppings turns a plain-Jane smoothie into a full out experience.  Perhaps it’s my childhood daydream of getting all the toppings I could dream of at the ice cream shop, but I’m always looking for an excuse for toppings for most everything I eat.  The toppings make it feel extra special for kids too, and my kids love to get involved in making (or as they call it “decorating”) their own bowls when the toppings are laid out buffet style.  If you make the optional chia seed pudding to put on top, you’ll have an over the top smoothie bowl nirvana-like experience.  I dare you to try it – no, really, double-dog dare you. 
What are you waiting for?  Let’s make smoothies! 
Happy Blueberry Season!

Blueberry Smoothie

Blueberry Smoothie Bowls with All the Toppings

Smoothie Ingredients
      • 4 cups blueberries, fresh or frozen, washed and picked over
      • 1 ripe banana, fresh or frozen
      • 1 14-ounce can coconut milk
      • 5-6 large ice cubes
      • Additional milk or juice, as needed to thin
Toppings
      • Fresh blueberries (or other types of fruit, as desired) 
      • Nuts and seeds (I love toasted pecans and shelled sunflower seeds)
      • Plain yogurt
      • Honey
      • Chia seed pudding (see recipe below)
Directions
      • Put all smoothie ingredients into blender and blend for 30-60 seconds until smooth. 
      • Thin, as needed with additional milk or juice to desired consistency. 
      • Place smoothie into a bowl and top with desired toppings. 
Chia Seed Pudding
Ingredients
      • 1 can coconut milk
      • 2 Tbs chia seeds
      • 1 tablespoon pure maple syrup or honey
      • 1 teaspoon vanilla extract
      • A pinch of salt
Directions
      • Mix all ingredients and allow to thicken for at least two hours or overnight. 
Note:  Recipe was adapted from “Buddha Smoothie Bowl” as featured in Half-Baked Harvest by Tieghan Gerard.
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.

Cooking with Kate: Cheesy Beef and Potato Casserole Recipe
 It may be summertime, but the truth is comfort food never goes out of style. We hope you enjoy this comfort filled casserole from our Director of Catering Kate Rudasill.
 
 

Cheesy Beef and Potato Casserole

Ingredients
      • 1 pound ground beef
      • 1 medium onion, finely diced
      • 3 cloves fresh garlic, minced
      • 4 pounds potatoes, washed
      • Salt and black pepper
      • 2 cups shredded cheddar cheese
      • 1 (10.75 oz) can condensed cheddar cheese soup
      • 1 (12 oz) can evaporated milk
      • ½ teaspoon salt
      • ½ teaspoon black pepper
      • ¼ teaspoon cayenne pepper
Directions
      • Preheat oven to 350°F. Spray a 9X13 baking dish with nonstick spray.
      • In a large skillet over medium-high heat, cook ground beef and diced onions until beef is fully cooked, about 8-10 minutes. Add minced garlic and cook an additional 2 minutes. Drain meat mixture to remove grease.
      • Peel and thinly slice potatoes (less than ¼” slices).
      • Layer ¼ of the potato slices in the bottom of the sprayed baking dish. Season with salt and pepper. Add ¼ of beef/onion mixture evenly over the potatoes. Sprinkle with ½ cup shredded cheese.
      • Repeat potato, beef/onion, and cheese layers two times. On the last layer, use only the potatoes and beef/onion mixture. Set aside the remaining ½ cup of shredded cheese.
      • In a medium bowl, combine cheese soup, evaporated milk, salt, pepper, and cayenne. Whisk until smooth.
      • Pour soup mixture evenly over casserole.
      • Cover baking dish tightly with aluminum foil. Bake in preheated oven for 1 hour.
      • Remove foil, sprinkle with reserved ½ cup of shredded cheese, and continue baking for 15-20 more minutes or until potatoes are tender and casserole is bubbly and lightly browned.
      • Serve with seasoned green beans.
View other recipes from Kate Rudasill,  Director of Catering 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: Bread is Life
Brookshire Brothers is excited to announce some added flavors in our Fresh Harvest bread line. With options like Honey Wheat, Texas Toast, 100% Whole Wheat, as well as hamburger buns and brown-and-serve rolls, you are sure to find a new Fresh Harvest favorite. Check out your local Brookshire Brothers and Brookshire Brothers Anywhere for these new products!
Cheesy Ham Sandwiches

Ultimate Cheesy Garlic Toast

Makes 12 servings
Ingredients
      • 12 slices Fresh Harvest Texas toast
      • 1 stick butter, softened
      • 4 cloves garlic, minced
      • 3 cups shredded cheddar cheese
      • 1 cup shredded Monterey jack cheese
      • ½ cup grated Parmesan cheese
      • ½ cup mayonnaise
      • 4 green onions, minced
      • Salt and black pepper
Directions
      • Preheat oven to 425°F.  
      • In a small bowl, mix shredded cheeses, mayonnaise, and green onions. Set aside.
      • Mix softened butter and minced garlic.
      • Divide between 12 slices of Texas toast and spread evenly.
      • Place buttered Texas toast on a large baking sheet.
      • Bake in preheated oven for 4-6 minutes or until beginning to turn golden. Remove from the oven.
      • Divide cheese mixture evenly between all bread slices, spreading to the edges.
      • Return pan to oven and bake for 8-10 minutes or until cheese is hot and bubbly.
      • Let cool slightly before serving.

Hot Ham or Beef & Cheddar Sandwiches

Makes 12 sandwiches
Ingredients
      • 12 Fresh Harvest Jumbo Sesame Buns
      • 1 ½ lbs thinly shaved deli roast beef or deli ham
      • 12 slices deli provolone or Swiss cheese
      • 1 jar Cheese Whiz
      • For sandwich spread:
      • ¼ cup mayonnaise
      • 1 tablespoon dried minced onion
      • 1 tablespoon poppy seeds
      • 1 tablespoon spicy mustard
      • 1 teaspoon prepared horseradish
      • 1 teaspoon Worcestershire sauce
      • 1 teaspoon Frank’s Hot Sauce or Tabasco
Directions
      • In a small bowl, mix all sandwich spread ingredients. Set aside.
      • Tear 12 squares of aluminum foil. Separate Fresh Harvest buns.
      • Divide sandwich spread between all top and bottom buns.
      • Add one slice of cheese to each bottom bun.
      • Layer on sliced roast beef or ham and add 1-2 tablespoons of Cheese Whiz.
      • Add top bun to each sandwich; wrap each sandwich tightly in a foil square. Sandwiches can be kept in the fridge for up to 24 hours.
      • To bake – lay foil-wrapped sandwiches on a baking sheet.
      • Bake in 350°F preheated oven for 15-20 minutes or until buns are toasty and cheese is melted.
      • Serve immediately.

Get a loaf of this - 13 varieties of Fresh Harvest Bread to choose from

Try out the new line of Fresh Harvest Bread at your local Brookshire Brothers today!
 

View other recipes from Kate Rudasill,  Director of Catering 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.
Wood Blueberry Farm
So we started a Blueberry Farm... What were we thinking?
After a trip to the California wine country in 2005, we decided we wanted to plant a vineyard. We had the available land, had the soil tested, and realized it was not suitable so much for wine grapes as it would be for blueberries. After some research, talking to other blueberry farmers, and the help of family and friends we started planting just one year later. We both had full-time careers away from the farm, Craig a Veterinarian, and Julie the Director of Food Service at a local school district. It was our plan that this venture would be our part-time retirement hobby to keep us active and outdoors. Luckily, we had 3 teenage boys that were able to help us run the farm during harvest in the summer. Without their help, we could not have managed it. 
 
An image of blueberry farmers , Craig and Julie Wood Craig and Julie Wood of Wood Blueberry Farm in Burke, TX. 
 

We were so excited when we harvested the first fruit in 2007, it was enough to make a really nice cobbler. Now our field totals nearly 8,000 plants and will produce 35,000 pounds of fruit in a good year.

 Find fresh blueberries from Wood Blueberry Farm and more local products at your nearest Brookshire Brothers
 

The farmer’s life is interesting and should be highly respected by those that enjoy the harvest. The weather all year long determines the quality and quantity of fruit produced. We spend many hours watching the weather forecasts and predicting how it will affect our crop. 

Harvest time is highly anticipated. We cannot wait for the first buds to pop and flower! Once we get into full-blown harvest it is long hard exhausting days of work - daylight till dark. This is the time of year we say, “What were we thinking?”. But the harvest is short term and makes us appreciate the vacation we usually plan at the end of each season.

And by the way, we did plant that small vineyard that grows really pretty grapes; we just make really bad wine - So thankfully our blueberry crop is plentiful and delicious!

Wood Blueberry Farm is proud to be Aggie owned & operated and to be a hometown partner of Brookshire Brothers. 

Julie Wood ’85, is now retired from Hudson ISD and manages the farm full time.

Dr. Craig Wood ’85, is still a full-time Veterinarian at Lone Star Veterinary Clinic in Lufkin.

Their three boys all graduated from Texas A&M, ’13, ’15, ‘15, and now work in the Houston area.

 An image of blueberries with the text " Click here for blueberry recipes!"

 

 

POSTED BY brookshire-blog
TAGS: blueberries
CATEGORIES: Products We Carry
Cooking With Kate: French Fried Onion Chicken with Mashed Potatoes and Roasted Broccoli
How about this stress-free chicken dinner? Director of Catering Kate Rudasill has come up with this simple., yet tasty dish for your weeknight dinners. 

French Fried Onion Chicken with Mashed Potatoes and Roasted Broccoli

Ingredients
      • 4 boneless, skinless thin-sliced chicken breasts       
      • ¼ cup Food Club honey mustard dressing
      • 2 large cans Food Club French fried onions
      • 2 lbs. red potatoes
      • ½ - 1 cup half and half
      • 4 tablespoons (½ stick) butter
      • salt and pepper
      • ½ teaspoon Cajun seasoning
      • 1 head fresh broccoli
      • 2 tablespoons olive oil
      • salt and pepper
      • ½ teaspoon garlic powder
Directions
French Fried Chicken
      • Preheat oven to 375˚F. Line a cookie sheet or a 9” X13” baking dish with foil and spray with cooking spray.
      • Add the fried onions to a gallon-size zipper bag. Seal the bag and use a rolling pin or large can to smash the onions into small crumbs.
      • Sprinkle a light layer of the smashed onions on the foil-lined sheet or baking dish.
      • Lightly coat the chicken breasts in the honey mustard. Use your hands to remove excess dressing (yes, it's very messy!).
      • Lay the coated chicken breasts on the onions on the sheet and sprinkle remaining onions to completely cover.
      • You want to be sure to have enough for the top of the chicken, so go with a light layer on the bottom.
      • All the chicken should be completely covered, including the edges.
      • Bake in preheated oven for 30-45 minutes or until chicken reaches an internal temperature of 165˚F and the onions are nicely browned and crispy.
      • Cooking time will vary depending on your oven and the size of the chicken pieces.
Mashed Potatoes
      • Cut washed potatoes into large pieces.
      • Add to a large pot and cover with cold water.
      • Bring to a boil over high heat and cook until potatoes are tender, 10-13 minutes.
      • Drain potatoes and return to the pot. Mash the potatoes over low heat to release the steam [this prevents the mashed potatoes from becoming gummy].
      • Add butter, half and half, and season. Continue mashing until the potatoes are your desired consistency – adding more half and half, if needed.
      • Keep warm until ready to serve.
Roasted Broccoli
      • Rinse broccoli and remove excess water.
      • Cut broccoli into large florets and place them on a large baking sheet.
      • Drizzle with olive oil and season with salt, pepper, and garlic.
      • Toss to coat. Roast broccoli into a 425˚F oven for 15-20 minutes or until broccoli is tender and slightly charred.
      • Keep warm until ready to serve.
Visit your local Brookshire Brothers for all your dinner needs!
 

View other recipes from Kate Rudasill,  Director of Catering 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.
Real Fresh, Real Delicious Rice Noodles with Roasted Sweet Potatoes, Spinach, and Sesame Seeds
Noodle bowl.  Need I say more? 
Okay, I’ll say more.  I always have plenty to say about everything (much to my husband’s dismay).  There are so many options for noodle bowls that makes my heart sing.  Need a place to use up random produce left in the fridge?  Noodle bowl.  Need a quick dinner that’s filling and made with pantry staples?  Noodle bowl.  Have chicken?  Add it.  A random head of broccoli?  Add it.  A half-empty week old jar of baby food?  Don’t add that.  Don’t add that to anything. 
Sorry, I am easily distracted.  But, back to noodles.  I love them.  But, you say, what if I don’t have rice noodles on hand?  This recipe also works great with rice as a starchy stand-in.  Have only half the ingredients on hand?  Just go with it.  That’s how easy it is to not mess up this recipe. 
And, yes, I know it looks like a lot of ingredients, but you can totally swap things in as desired or omit things if certain ingredients aren’t available.  As long as you have rice noodles or rice, some kind of vegetable, soy sauce, and some kind of tahini or peanut butter, then you’ve got dinner.  All the other ingredients are just a bonus (and a great opportunity for using up some odds and ends, as outlined above.) 
And did I mention that this dish is totally plant-based?  That is, as long as you don’t decide to add any non-plant-based ingredients.  (If you’re a strict vegan, feel free to omit the honey.)
So, what are you waiting for?  Let’s eat some noodles!
 Rice Noodles

Rice Noodles with Roasted Sweet Potatoes, Spinach, and Sesame Seeds

Equipment Needed
      • Medium mixing bowl
      • 1 large sheet pan
      • Parchment paper
      • Extra-wide aluminum foil
      • 1 medium saucepan
      • Food processor or blender
Ingredients
Roasted Sweet Potatoes
      • 5 small sweet potatoes, peeled and sliced into ½ inch thick rounds
      • 3 tablespoons extra-virgin olive oil
      • 1 tablespoon sesame seeds
      • 1 teaspoon salt
      • ¼ teaspoon red pepper flakes
      • 1 tablespoon honey
Sauce
      • 3-inch section of fresh ginger, peeled and roughly chopped (Alternately 1 teaspoon of ginger powder can be used.)
      • 2 cloves of fresh garlic (or 1 teaspoon garlic powder)
      • ½ cup tahini (or creamy peanut butter, if preferred)
      • ½ cup low sodium soy sauce or tamari
      • 2 tablespoons toasted sesame oil
      • 3 tablespoons honey
      • 1 tablespoon of red chili paste (I used Thai chili paste)
      • Zest of 1 lime
      • Juice of 1 lime
      • Water, as needed to thin consistency
      • ½ cup of a combination of fresh cilantro and fresh basil leaves (use more or less of either depending on availability and taste)
Noodles
      • 8 ounces of rice noodles
      • 2 cups fresh baby spinach
Optional Toppings (mix and match as desired)
      • Toasted sesame seeds
      • Peanuts
      • Cucumber, sliced
      • Sweet bell pepper, cut into strips
      • Sliced green onions
Instructions
For the sweet potatoes:
      • Cover a large sheet pan with a piece of parchment paper.
      • Toss sweet potatoes in a medium bowl with olive oil, sesame seeds, salt, and red pepper flakes.
      • Spread sweet potatoes out on the prepared baking sheet, making sure that the flat side is down and none are touching. 
      • Cover the sheet pan tightly with extra-wide aluminum foil.  Place oven rack at top position and place sheet pan with sweet potatoes in the cold oven.
      • Turn on oven to 425 degrees and cook for 20 minutes.
      • Remove foil after 20 minutes and return to the top rack of the oven, roasting for an additional 25-30 minutes, rotating pan halfway through (drizzle the 1 tablespoon honey on potatoes when rotating pan).
      • Cook until golden brown around the top and bottom edges.
      • If top edges are not caramelized, turn the broiler on high for 2 minutes until browned, and watch carefully to prevent burning.
      • Remove from the oven and set aside. 
For the sauce:
      • Add fresh ginger and garlic (if using) to the food processor or blender, and pulse several times until chopped finely.
      • Add all other ingredients except fresh herbs to the blender, and blend until sauce is smooth and uniform in appearance (about 30 seconds).
      • Thin with water as needed to achieve the right consistency (should drizzle off a spoon).
      • Add fresh herbs and pulse 7-8 times until coarsely chopped within the sauce.
      • Set sauce aside. 
For the noodles: 
      • Meanwhile, bring a large pot of salted water to a boil.
      • Cook the rice noodles according to package directions.
      • Add spinach to pot with noodles during last 1 minute of cooking time.
      • Drain noodles and spinach in a colander and set aside.  (If noodles stick together after cooking, rinse gently with cool water to separate before serving.) 
To serve:
      • Plate spinach and noodles, drizzle with sauce as desired, and top with roasted sweet potatoes. Serve warm or at room temperature.
      • Finish with optional toppings. 
Recipe adapted from Half-Baked Harvest “Saucy tahini noodles with honey’d sweet potatoes” and America Test Kitchen’s “Roasted Sweet Potatoes.” 
 
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.

Summer Cooking With Our Brands
It's that time of year! Grilling, campfires, and picnics are on the agenda and we have a slew of delicious summer recipes to wet your summer appetite featuring our brands
Summer cooking with our brands
 

Bacon-Ranch Cauliflower Steaks

Cauliflower is one of those vegetables that can be eaten as cauliflower rice or mashed cauliflower, we've got it fresh on the grill in the form of cauliflower steaks. You can get this recipe that features bacon and ranch here
 

Grilled Jalapeno Popper Bacon-Wrapped Hot Dogs

Hot dogs are an American pastime and jalapeno poppers are also a cookout favorite. Grab this recipe to make your next picnic pop with excitement here.

No-Bake Strawberry-Lime Bars

This no-bake treat is perfect for cooling off on a summer afternoon. Grab this sweet recipe here.
 

Cheeseburger-Stuffed Portobello Mushrooms

Try this low-carb option by making Cheeseburger-Stuffed Portobello Mushrooms on the grill this summer! Print out the recipe here!
 

Grilled Salmon & Asparagus Pasta Salad

Add salmon fresh off the grill to pasta salad with asparagus to make this light and creamy summertime dish. Grab the recipe here.
 

S'mores Truffle Pops

Try this campfire favorite in a truffle pop for a less messy version of the summertime favorite. Start cooking here.
 

Chipotle-Rubbed Skirt Steak

Make your grill the talk of the neighborhood with this flavorful steak seasoned with chipotle and topped with garlic-lime butter. Mix up the seasonings here.
Grab all of your summer cooking essentioals at your local Brookshire Brothers.

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