Fast Feast: Buy 2, GET 5 FREE
Oven-Baked Chili Cheese Dogs
- Preheat your oven to 350*F.
- Spread 2 tablespoons of mayonnaise and 1 tablespoon of relish into each hot dog bun (mustard optional)
- Add a hot dog (uncooked) to each bun, then place in a 9×13 baking dish.
- Evenly top each with chili, followed by shredded cheese and diced onion.
- Cover with foil, place in preheated oven, and bake for 45 minutes.
Visit your local Brookshire Brothers for all your chili dog bake needs!
Don't miss this year's Taste of the Holidays! Our annual tasting event is an easy and convenient way to plan for any occasion—Thanksgiving desserts and side dishes for an office party, a traditional Christmas buffet for a crowd, or just a cozy holiday dinner for friends and family. Here's how it works: sample festive favorites from our deli and bakery, fill out an order form with your top choices, and we'll put together your holiday dinner for you. Time saved? Lots. Tasty fun? Definitely. When and where? Saturday, November 3 from 10:30am-2:30pm at your local Brookshire Brothers.
AND DON'T FORGET: Get $5 OFF when you book a holiday meal with us at Taste of the Holidays!
New Season, New Recipes
Fun Hatch Facts:
- One fresh medium-sized green chile has as much Vitamin C as six oranges.
- Green chiles are also a great source of Vitamin A, Vitamin B, and fiber.
- Capsaicinoids—the chemical that make chile peppers spicy—are used in muscle patches for sore and aching muscles, as well as pepper spray!
- You might think that green and red chiles are different types of peppers, but they are in fact fruit of the same plant picked at different times. The red chile is the fully ripened version of the green chile.
- These spicy peppers are finding their way into everything—sauces, breads, cheeses, even ice cream! Check your local store for all the available Hatch chile products.
How To: Roasted Hatch Chiles
- Broiler: Preheat broiler on high. Place chiles on a baking sheet and place under the broiler for 6-10 minutes, turning often, until chile skins blacken and blister.
- Charcoal or Gas Grill: Preheat grill and place chiles 4-6 inches from heat. Cook, turning often, until chile skins blacken and blister.
- Gas Stove: Turn stove to high. Using tongs, hold chiles over flames, turning often, until skins blacken and blister.
Roasted Hatch Chile Mac ‘N’ Cheese
by Chef Tom Fraker
3 tablespoons olive oil, divided
8 tablespoons unsalted butter (½ cup)
½ cup all-purpose flour
2 cups milk
1 cup crema or crème fraîche
½ teaspoon freshly grated nutmeg
2 cups preshredded cheddar-Jack cheese (about 8 ounces)
2 cups preshredded Gouda cheese (about 8 ounces)
1½ teaspoons smoked paprika, divided
Freshly ground white pepper
4 fresh Hatch Chile peppers, charred, peeled, stems and seeds removed, finely diced
¾ cup panko (Japanese breadcrumbs)
- Prepare pasta according to package directions; drain. Drizzle with about 1 tablespoon oil to keep pasta from sticking.
- Preheat oven to 350°F.
- Coat insides of 6 (6x2-inch) foil loaf pans with cooking spray.
- Melt butter in a large saucepan over medium heat; whisk in flour until a smooth paste is formed, about 3 minutes. Whisk in milk, crema, and nutmeg until smooth; whisk in cheeses until completely melted. Whisk in 1 teaspoon paprika; whisk in salt and white pepper to taste. Remove from heat.
- Add pasta and Hatch Chile to cheese mixture; toss together. Pour evenly into prepared pans.
- In a bowl, combine remaining 2 tablespoons oil, remaining ½ teaspoon paprika, and breadcrumbs; stir in salt to taste.
- Sprinkle evenly over pasta mixture.
- Bake at 350°F until bubbly and lightly browned, about 25 minutes. Let rest 5 minutes. Serve.
Bleu Cheese Stuffed Hatch Chile Burgers
- In a bowl, combine the beef, bleu cheese and salt and pepper until well mixed.
- Form the mixture into 4 patties.
- Place the patties onto a wire rack and place it onto a sheet pan.
- Place 1 piece of cheddar cheese onto each burger and then top each with one half of a Hatch chile.
- Place under the broiler and cook to your desired doneness.
- Add your favorite condiments and enjoy.
Quick Hatch Chile Salsa Fresca
1½ Hatch Chiles — roasted, skinned, seeded, and diced
½ bunch Cilantro chopped
6 Key Limes, juice freshly squeezed
Freshly Ground Black Pepper to taste
- Mix all the ingredients together in a small bowl. Season with salt and pepper according to your desired taste. Chill and serve with chips or as desired.
- Keep in refrigerator up to 2 days.
Visit your local Brookshire Brothers for your all your Hatch Chile fun!
• Make Dad's Day with this Signature Steak Marinade recipe •
Signature Steak Marinade
- Combine all ingredients.
- In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steaks; turn to coat. Marinate in refrigerator for 30 minutes. Remove steaks; discard marinade. Grill or broil steak to preferred doneness.
P.S. - This weekend's text offer will be FREE Buckley Farms Hot Dogs (12oz) and Fresh Harvest buns (11oz) with a $20 purchase (excluding alcohol, tobacco, pharmacy, petro, and giftcards).
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 firstname.lastname@example.org and we'll help you out!
Pulled Pork Sliders
Blackened Salmon with Roasted Corn Salsa
Deli Lunch Specials
Tuesday: Blackened Salmon
Wednesday: Teriyaki Hamburger Patties
Thursday: Macadamia Nut Crusted Tilapa with Mango Salsa
Friday: Teriyaki Chicken with Mango Salsa
Saturday: Pulled Pork Sliders
Teriyaki Chicken with Mango Salsa
Win a trip to PARADISE
Check out more #HawaiianFoodsWeek fun on Pinterest!
• Step-By-Step Guide to DIY Flower Arrangements •
G. Dean Mooney is the Floral Manager at the Brookshire Brothers in Salado, TX—one of the largest floral departments in the company. With 45 years of experience, he is widely respected and his floral designs are immensely popular.
Mary's Mango Pico De Gallo
- Prepare your produce (chop/dice/etc) as needed. For pickled jalapeños, I used three small peppers. If you'd rather use a fresh jalapeño, be sure to scrape out all the seeds and white flesh in the middle (unless you like your pico de gallo extra spicy!). Also, feel free to use only half a jalapeño if you're not a huge fan of spicy (you can always add more later).
- Combine all ingredients in a bowl. For the lemon, salt, and pepper, add according to taste.
Krista's Chuy's Knockoff
- Take the seeds out of the jalapeños.
- Chop the jalapeños and cilantro (you don't have to worry about chopping these super fine; blending them in the food processor will do this for you)
- Add jalapenos, cilantro, and garlic to blender. Use whichever setting necessary to chop/puree/ground these ingredients into small bits. You may have to pause the blender occasionally to scrape the sides.
- Add 16 oz. of sour cream to the blender and blend.
- Add your lime juice to the blender.
- Pulse until creamy.
- Add milk slowly until you’ve reached your desired consistency. I added 2 tsp.