Easy Slow Cooker Pinto Beans
A lot of people are a bit apprehensive about making pinto beans in a pot on the stove, well we've got this easy alternative for you that you literally just let sit in your slow cooker.
Easy Slow Cooker Pinto Beans

Easy Slow Cooker Pinto Beans

Ingredients
      • 1 pound dried pinto beans
      • 1 teaspoon cumin
      • 1 teaspoon garlic powder
      • 1 teaspoon onion powder
      • 1 teaspoon salt
Directions
      • Add pinto beans to slow cooker and cover with water to at least and inch above top of beans. Cover but do not turn on slow cooker.  
      • Soak for 8-12 hours
      • Drain water.
      • Add fresh water plus seasonings
      • Cover and cook on low for 8-10 hours until beans reach desired tenderness.
      • Drain and add additional seasonings to taste
      • Allow to cool completely before adding to containers or bags for storage 
For all of your pinto bean needs, visit your local Brookshire Brothers.
POSTED BY brookshire-blog
CATEGORIES: Products We Carry
Cooking With Kate: One-Pot Chicken Fajita Pasta
One-Pot Chicken Fajita Pasta
Ingredients
      • 2 tablespoons olive oil
      • 1 lb. chicken breasts, thawed
      • 1 package taco seasoning or 3 tablespoons fajita seasoning
      • 1 medium onion, small diced
      • 2 bell peppers (green, red, orange, or yellow), small diced
      • 3 cloves garlic, minced
      • 2 cups chicken broth
      • ½ cup heavy cream or half and half
      • 1 (10 oz) can diced tomatoes and green chiles (Rotel)
      • 8 oz uncooked pasta (penne, rotini, fusilli, gemelli, farfalle, campanelle, cavatappi, or orecchiette)
      • ½ teaspoon salt
      • ½ teaspoon fresh ground pepper
Directions
      • Cut the chicken into bite-sized pieces. Season with half of the taco seasoning. Heat 1 tablespoon olive oil over high heat in a large skillet with a lid. Add the chicken to the skillet and cook, without stirring, until one side is browned, about 1-2 minutes. Turn the chicken to the other side and cook until browned. Remove the chicken from the skillet and set aside.
      • In the same skillet, heat the remaining olive oil over high heat. When the oil is very hot again, add the onions, bell peppers, and the rest of the taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate/bowl with the chicken.
      • In the same skillet, add the chicken broth, cream or half and half, diced tomatoes, uncooked pasta, salt and pepper. Stir to combine and bring to a boil; cover, reduce heat to medium-low, and cook for 10-12 minutes (depending on your pasta shape) until pasta is al dente and liquid is mostly absorbed. Add the chicken, peppers, and onion back to the skillet and stir to combine. Cook an additional 2-3 minutes until everything is heated through.
      • Serve immediately with steamed/roasted vegetables or a green salad.
Visit your local Brookshire Brothers for all your fajita 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 Pot Roast with Tomatoes and Rosemary
Everyone should have an easy pot roast recipe up their sleeve. Okay, not literally up their sleeve, because that would just be weird. Or perhaps, it would be genius. But back to the topic at hand, a yummy pot roast recipe is seriously one of the easiest, yet most satisfying savory crowd-pleasers that exist. This is my absolute favorite pot roast recipe that I’ve made many times for my family over the years.  The tomatoes add a wonderful sweet acidity to the dish that brings all the flavors together. The mushrooms are like juicy little flavor bombs and add a wonderful texture to the dish. Turnips or parsnips can easily be swapped out for the potatoes for a lower carb version. The slow cooker can be used as well to make this an easy weeknight dinner.
Pot Roast with Tomatoes and Rosemary

My Favorite Pot Roast with Tomatoes and Rosemary

Ingredients
      • 1 boneless chuck roast, about 3 ½ pounds
      • Salt and pepper
      • 2 tablespoons extra-virgin olive oil
      • 1 medium onion, chopped medium
      • 12 ounces petite baby carrots
      • 1 rib celery, chopped
      • 10 ounces white mushrooms, cleaned and quartered
      • 4 medium garlic cloves, minced
      • ½ cup low sodium chicken stock
      • ½ cup low sodium beef stock
      • ½ cup dry red wine (or additional beef/chicken stock if wine isn’t your thing)
      • 1 teaspoon dried thyme
      • 1 28-ounce can diced tomatoes
      • 1 ¾ cups water or additional chicken stock
      • 1 sprig fresh rosemary
      • 1 pounds small red potatoes, scrubbed and chopped into ¾” dice
Directions
      • Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
      • Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, celery, and mushrooms to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken and beef broths, dry red wine, dried thyme, and diced tomatoes, with juice, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water or chicken stock to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.  (Alternately, place in the slow cooker on low heat for 4-6 hours.)  About 1 hour before roast is finished, add diced red potatoes to the cooking liquid.  
      • Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface. Add sprig of fresh rosemary and boil liquid over high heat until reduced to 1 1/2 cups; discard rosemary and thyme sprigs. Season to taste with salt and pepper.
      • Using chef’s or carving knife, cut meat into 1/2-inch-thick slices, or pull apart into large pieces; transfer meat to warmed serving platter or bowl, pour sauce and vegetables over meat, and serve.
*My family likes this dish served alongside steamed brown rice.
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.
Real Fresh, Real Delicious Chicken Pot Pie
Pot pie - the humblest of titles, but it is so much more than it sounds.  Creamy filling studded with vegetables and chicken topped with savory crust – it is the ultimate one-pot dinner.  I have always enjoyed pot pie, but shied away from making it because I thought it would be complicated to prepare at home.  I’m so glad I gave it a go because I was wrong.  It was so easy and delicious that this recipe will definitely be part of my regular dinner rotation.  This recipe is a little “fancier” than your typical pot pie, but this only means it has more amazing flavor but without any extra fuss.  The vegetables can easily be swapped out for your favorites to use whatever you have on hand.  I also love it with roasted cherry tomatoes or cauliflower, or you could go with the traditional favorites, peas and carrots.  Give homemade pot pie a try, and I promise you won’t be disappointed.
Chicken Pot Pie with Roasted Vegetables and Sage

Chicken Pot Pie with Roasted Vegetables and Sage

Adapted from Half-Baked Harvest – Super Simple by Tieghan Gerard

Ingredients

      • 3 tablespoons extra-virgin olive oil
      • 12 ounces petite baby carrots
      • 2 cups of broccoli florets, washed and chopped in bite-sized pieces
      • 2 stalks of celery, diced (optional)
      • 1 ¼ pounds boneless, skinless chicken tenders (or 1 ½ cups cooked rotisserie chicken shredded)
      • 3 tablespoons butter
      • 2 shallots, chopped fine
      • 2 tablespoons fresh sage leaves, chopped, plus whole leaves for serving
      • 1 ½ teaspoons dried thyme leaves
      • 1/3 cup all-purpose flour
      • 3 cups low-sodium chicken stock (I prefer high protein type)
      • 1 cup whole milk
      • ¼ cup fresh parsley, chopped
      • 1 frozen or refrigerated prepared roll-out style pie crust, thawed
Directions
      • Move oven rack to middle position and preheat oven to 425 degrees. 
      • Cover a large rimmed baking sheet with a piece of aluminum foil and toss carrots, broccoli, and celery with 3 tablespoons of olive oil and sprinkle with salt and pepper.  Spread in an even layer on baking sheet.
      • Roast vegetables in the oven until they are lightly browned and beginning to get tender, about 20 to 25 minutes.  When finished, remove from oven, reduce oven temperature to 375 degrees, and set vegetables aside while preparing filling. 
      • (If using shredded rotisserie chicken, skip to step 5.)  While vegetables roast, heat a large 12-inch oven-safe skillet over medium high heat.  After pan is hot, add chicken tenders to dry pan and cook without moving for 3-4 minutes.  When they are well browned, they will release easily from the pan and then flipped to cook for an additional 3-4 minutes.  Remove chicken from the pan and set aside to cool slightly before chopping into bite sized pieces.
      • Reduce heat to medium and add butter to skillet.  After butter has melted add shallots, chopped sage, and thyme.  Cook, stirring often, until shallot is fragrant and butter is lightly browned with a nutty aroma, about 3-5 minutes. 
      • Add flour to pan, and cook for about 1 minute, stirring constantly.  Gradually whisk in broth and milk.  Bring to a simmer then reduce heat to medium-low.  Season with salt and pepper to taste.  Simmer until slightly thickened, about 10 minutes. 
      • Remove skillet from the heat and add chopped chicken, roasted vegetables, and chopped parsley.  Stir to combine.
      • Roll out prepared pie crust until it is large enough to cover filling in pan, and lay over the top of the filling in the skillet.  Cut a few slits in the top of the crust.  Brush with a little bit of melted butter or whole milk, if desired. 
      • Bake until pastry is golden brown, 40-45 minutes.  Let cool for 10 minutes, sprinkle with remaining fresh sage leaves, and serve. 
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.
Our Recipes. Our Brands.
Our Brands = Your SAVINGS! The recipes below are filled with ingredients from our private label products. From paper goods to frozen grocery items, our brands offer quality and great prices for all customers. BONUS: Celebrate Members earn 1 reward point per every dollar spent on our family of brands!! Not a member yet? Learn more or sign up today!
 
  Nashville Hot Chicken Sliders 
 

Nashville Hot Chicken Sliders

Grab a rotisserie chicken from your local Brookshire Brothers deli for an easy week night meal.  

 
One-Pot Smoky Shrimp Linguine
 

One-Pot Smoky Shrimp Linguine 

This dish is perfect for a Lent season dinner.

 

Red Velvet Brownies with Cookies and Cream Frosting 

Here is a sweet to impress your sweetheart this Valentine's Day! 

GET RECIPE 
 
 

Mushroom Leek Stuffed Pork Loin

This meal is sure to be a regular request around your Easter table. 

 
  
 

Irish Nachos with Crispy Brussels Sprouts

 Get in the St. Paddy's Day spirit by adding a 'wee bit' of green into your dinner. 

 
 
 Citrus Molasses Glazed Ham
 

Citrus Molasses Glazed Ham  

This sweet and savory take on ham will have your guests begging for seconds.

 
 
 Classic Chili Con Queso
 

Classic Chili Con Queso

This recipe is sure to bring life to your potluck or game-day watch party.

 
 

Get ingredients for these yummy recipes and more at your local Brookshire Brothers!! 

 

 

 

POSTED BY brookshire-blog
CATEGORIES: Products We Carry
Chia Yogurt Cantaloupe Boats
These delicious CantaGold Chia Yogurt Cataloupe Boats are sure to make your weekend brunch plans perfect.
Chia Yogurt Cantaloupe Boats
For all of your CantaGold Cantaloupe needs visit your local Brookshire Brothers!
Oven-Baked Nashville Hot Chicken Sliders Recipe
Grabbing a rotisserie chicken from your local Brookshire Brothers deli for these Oven-Baked Nashville Hot Chicken Sliders will make you the winner of the big game this weekend!
Nashville Hot Chicken Sliders Recipe

Nashville Hot Chicken Sliders

Ingredients
      • Food Club® Non-Stick Vegetable Oil Cooking Spray
      • 2½ cups shredded skinless rotisserie chicken breast meat
      • ½ cup Food Club® Ready To Serve Chicken Broth
      • 2 tablespoons Food Club® Light Brown Sugar
      • 1 tablespoon Food Club® Cayenne Pepper
      • 1 teaspoon Food Club® Garlic Powder
      • 1 teaspoon Food Club® Paprika
      • ½ teaspoon Food Club® Texas Style Chili Powder
      • 1 package (12 rolls) King’s Hawaiian Sweet Rolls, split lengthwise
      • 12 Food Club® Bread & Butter Chips plus additional for garnish (optional)
      • 1 cup pimento cheese spread
      • 1 tablespoon Food Club® Sweet Cream Unsalted Butter, melted
      • ½ teaspoon poppy seeds
Directions 
      • Preheat oven to 350°. Spray 11 x 7-inch baking dish with cooking spray.
      • In large skillet, cook chicken, broth, sugar, cayenne pepper, garlic powder, paprika and chili powder over medium-high heat 4 minutes or until heated through, stirring occasionally.
      • Place bottom rolls, cut side up, in prepared dish; top with chicken mixture, pickles, cheese and top rolls, cut side down. Brush tops of rolls with butter and sprinkle with poppy seeds; cover dish with aluminum foil.
      • Bake sliders 15 minutes or until heated through; uncover and bake 5 minutes or until tops of sliders are lightly browned. Let stand 5 minutes; cut into sliders and serve with additional pickles, if desired. Makes 12 sliders.  
Visit your local Brookshire Brothers for you watch party needs!
POSTED BY brookshire-blog
TAGS: recipes
CATEGORIES: Products We Carry
Classic Chili Con Queso Recipe
Be the MVP of the Big Game when you serve this Classic Chili Con Queso recipe at your watchparty this weekend!
Classic Chili Con Queso Recipe

Classic Chili Con Queso

Ingredients
      • 1 tablespoon Food Club® Vegetable Oil
      • 2 poblano peppers, chopped
      • ½ small white onion, chopped
      • 1 garlic clove, minced
      • 1 pound ground chuck
      • 1 teaspoon Food Club® Texas Style Chili Powder
      • 1 teaspoon Food Club® Ground Cumin
      • 2 cups Fresh Harvest™ Vitamin D Whole Milk
      • ½ cup heavy cream
      • 2 tablespoons cornstarch
      • 2 cups Food Club® Shredded Mild Cheddar Cheese
      • 2 cups Food Club® Finely Shredded Monterey Jack Cheese
      • 1 teaspoon kosher salt
      • 1 can (14.5 ounces) Food Club® Diced Tomatoes in Juice, drained
      • 2 teaspoons chopped fresh chives
      • 1 bag (11.5 ounces) Food Club® Yellow Corn Tortilla Chips
Directions
      • In large skillet, heat oil over medium-high heat. Add peppers and onion; cook 5 minutes or until tender, stirring occasionally.
      • Add garlic; cook 1 minute, stirring frequently.
      • Add ground chuck, chili powder and cumin; cook 8 minutes or until browned, breaking up meat with side of spoon.
      • In medium saucepot, heat milk and cream to a simmer over medium-high heat.
      • In small bowl, whisk cornstarch and ¼ cup cold water; whisk into milk mixture and cook 4 minutes or until thickened, whisking frequently. Remove saucepot from heat; gradually whisk in cheeses and salt, whisking until smooth.
      • Stir in tomatoes.
      • Makes about 9 cups.
      • Serve queso topped with ground chuck mixture and chives along with chips.
POSTED BY Sharon Mayes
TAGS: recipe
CATEGORIES: Products We Carry
Classic Chili Con Queso Recipe
Be the MVP of the Big Game when you serve this Classic Chili Con Queso recipe at your watchparty this weekend!
Classic Chili Con Queso Recipe

Classic Chili Con Queso

Ingredients
      • 1 tablespoon Food Club® Vegetable Oil
      • 2 poblano peppers, chopped
      • ½ small white onion, chopped
      • 1 garlic clove, minced
      • 1 pound ground chuck
      • 1 teaspoon Food Club® Texas Style Chili Powder
      • 1 teaspoon Food Club® Ground Cumin
      • 2 cups Fresh Harvest™ Vitamin D Whole Milk
      • ½ cup heavy cream
      • 2 tablespoons cornstarch
      • 2 cups Food Club® Shredded Mild Cheddar Cheese
      • 2 cups Food Club® Finely Shredded Monterey Jack Cheese
      • 1 teaspoon kosher salt
      • 1 can (14.5 ounces) Food Club® Diced Tomatoes in Juice, drained
      • 2 teaspoons chopped fresh chives
      • 1 bag (11.5 ounces) Food Club® Yellow Corn Tortilla Chips
Directions
      • In large skillet, heat oil over medium-high heat. Add peppers and onion; cook 5 minutes or until tender, stirring occasionally.
      • Add garlic; cook 1 minute, stirring frequently.
      • Add ground chuck, chili powder and cumin; cook 8 minutes or until browned, breaking up meat with side of spoon.
      • In medium saucepot, heat milk and cream to a simmer over medium-high heat.
      • In small bowl, whisk cornstarch and ¼ cup cold water; whisk into milk mixture and cook 4 minutes or until thickened, whisking frequently. Remove saucepot from heat; gradually whisk in cheeses and salt, whisking until smooth.
      • Stir in tomatoes.
      • Makes about 9 cups.
      • Serve queso topped with ground chuck mixture and chives along with chips.

Visit your local Brookshire Brothers for you watch party needs!

POSTED BY brookshire-blog
TAGS: recipe
CATEGORIES: Products We Carry
Spread Holiday Magic with Magic Reindeer Food
Oh deer! What a magical time of year! We've crafted this Magic Reindeer Food for the kids that is sure to keep Santa's reindeer happy while Santa delivers gifts this Christmas. Be sure to follow the recipe below and put some outside on Christmas Eve!
Magic Reindeer Food

Magic Reindeer Food

Magic Reindeer Food Supplies
Supplies
For a single bag:
      • 1/4 cup of Food Club Old Fashioned Oats
      • 1 tsp each of red and green Betty Crocker Decorating Decors
For a bulk amount:
      • Food Club Old Fashioned Oats (42 oz can)
      • 2 each bottles of each of red and greenBetty Crocker Decorating Decors (2.25 oz)
      • Small cellophane bags
      • Stickers to seal bags
      • Printed poem to staple to the front (we've got a handy printable poem sheet here!)
 Directions
Single bags:
  • Mix oats and red and green decorating decors in cellophane bag for Chrstmas eve.
Bulk amount:
  • In a large bowl mix the entire can of oats and all four bottles of Decorating Decors. The Decorating Decors like to settle so use hands to mix them well.
  • With a 1/4 cup distribute mixture into cellophane bags and seal with a sticker and staple the poem to the front for distribution.
These are super fun and the kids will love to sprinkle them in the yard for the reindeer to enjoy while Santa delivers their gifts!
 

And for some extra fun this Christmas holiday season, the Brookshire Brothers Charitable Foundation is proud to be the Presenting Sponsor of Rudolph the Red-Nosed Reindeer - The Musical at the Angelina Arts Alliance on Friday, December 13 at 7pm. Take the family and your favorite holiday special live on stage!
Rudolph the Red-Nosed Reindeer - The Musical

Get your tickets today!

 

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