Fruity Fresh Mozzarella Salad

• • • Toss together the watermelon, mozzarella, basil, scallions and oil.
    • Season with salt and pepper to taste.
    • Serve over a bed of baby greens with crostini on the sides.
    • Drizzle a bit of balsamic vinegar over if desired.

 Watermelon Dippers

• • • 8 ounces sour cream
    • 4 tablespoons sugar
    • 1 teaspoon vanilla extract
    • 1 serving watermelon stix or small wedges

• • • Blend together the sour cream, sugar and vanilla in a small serving bowl.
    • Use as a dip for the watermelon.

Watermelon Lemonade

• • • 1/2 cup lemon juice
    • 2 1/2 cups water
    • 2/3 cups agave syrup
    • 2 cups watermelon chunks

• • • Place all the ingredients in a blender and blend until smooth.
    • Serve over ice. 

Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Round out your steak night with these three nutritious dishes from Angela Larson, RD: Roasted Potato Wedges, Roasted Squash, and Grilled Mushrooms. 

Looking for some tasty sides to accompany your special steak dinner? Check out some of my tried-and-true favorites, perfect quick and easy sides that will cook while your steaks are on the grill!

• • • 2 pounds white button mushrooms
    • 2 tablespoons extra virgin olive oil
    • Salt and pepper

• • • Wash mushrooms.
    • Trim stems.
    • Toss with 2 tablespoons olive oil, and salt and pepper to taste. 
    • Place on grill gill side down and grill for 6 minutes until charred. 
    • Flip and grill for an additional 4-6 minutes until charred and tender. 
    • Serve.

Roasted Potato Wedges

• • • 3 tablespoons extra virgin olive oil
    • 2 pounds Russet potatoes, scrubbed
    • Salt, to taste

• • • Position oven racks to top and bottom of oven. 
    • Preheat oven to 425 degrees. 
    • Prepare a sheet pan with parchment paper or spray generously with cooking spray. 
    • Prepare potatoes by cutting into 8 even wedges. 
    • Toss potatoes with extra virgin olive oil and salt to taste. 
    • Cover baking sheet tightly with aluminum foil and place in the oven for 10 minutes on bottom rack. 
    • Remove foil move potatoes to top rack of oven and roast for additional 10-13 minutes until tender and lightly golden brown, rotating pan halfway through cooking time.

Roasted Summer Squash

• • • 5-6 medium summer squash - zucchini and/or yellow squash will work (as much as can fit in a single layer on a rimmed sheet pan can be used)
    • 2 tablespoons extra virgin olive oil
    • Salt and pepper
    • Optional: freshly grated parmesan cheese

• • • Position oven racks to top and bottom of oven.
    • Preheat oven to 425 degrees.
    • Prepare a sheet pan with parchment paper or spray generously with cooking spray. 
    • Prepare squash by washing, drying, and cutting into slices about ¼ inch thick.
    • Place in a single layer on sheet pan and drizzle with olive oil.
    • Season to taste with salt and pepper. 
    • Place in oven on bottom rack and cook for 10 minutes.
    • Rotate pan and move to top rack for an additional 10-12 minutes, until tender and starting to brown on bottom. 
    • Turn broiler on high and cook for an additional 1-2 minutes until spotty brown on top.
    • Monitor closely to prevent burning.
    • Remove from oven and serve immediately with optional grated parmesan cheese.

Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

30+ Snack Ideas For A Real Fresh, Real Delicious Summer

Feelin' Fruity?

Something a Little More Savory

Lower-Carb & Protein Packed

• • • 2 pounds ripe tomatoes, cored, seeded, and chopped medium
    • 2 teaspoons salt
    • ½ small red onion, chopped fine
    • 1 jalapeño chile, seeded and minced
    • ¼ cup chopped fresh cilantro leaves
    • ¾ teaspoon cumin powder
    • 1 tablespoon lime juice

Instructions:

• • • Combine tomatoes with salt. 
    • Place tomatoes in strainer set over bowl and let drain 30 minutes.Discard liquid.
    • Meanwhile, combine remaining ingredients in medium bowl.
    • Combine drained tomatoes with remaining ingredients.
    • Allow to sit at room temperature for one hour for flavors to combine (if you can wait that long!)
    • Serve with chips for dipping.  

• • • 8 large slices hearty white sandwich bread
    • 1 ½ cups whole milk, warmed
    • 3 large egg yolks
    • 2 tablespoons brown sugar
    • ¾ teaspoon ground cinnamon
    • 2 tablespoons unsalted butter, melted (plus additional butter for cooking)
    • ¼ teaspoon table salt
    • 1 tablespoon vanilla extract
    • Maple syrup for serving
    • Optional: Fresh fruit for serving. Try sliced bananas, strawberries, or blueberries.

• • • Adjust oven rack to middle position and heat oven to 300 degrees.
    • Place bread on wire rack set in rimmed baking sheet.
    • Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking.
    • Remove bread from rack and let cool 5 minutes.
    • Return baking sheet with wire rack to oven and reduce temperature to 200 degrees for keeping cooked French toast warm. 
    • Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, and vanilla in large bowl until well blended.
    • Transfer mixture to 13- by 9-inch baking pan.
    • Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side.
    • Using slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices.
    • Heat ½ tablespoon butter in 12-inch skillet over medium-low heat.
    • When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes.
    • Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. 
    • Adjust temperature as needed if cooking too quickly.
    • Transfer to baking sheet in oven to keep warm.
    • Wipe out skillet with paper towels.
    • Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch.
    • Serve warm, passing maple syrup separately and fresh fruit on top, as desired. 

Visit your local Brookshire Brothers to get cookin' today! 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

Real Fresh, Real Delicious Graduation Party Dish

Lemony Roasted Artichoke Dip

(Adapted from Cook’s Illustrated – Serves 10 to 12)

• • • 2 slices white sandwich bread, quartered
    • 3 tablespoons grated Parmesan cheese
    • 1 tablespoon unsalted butter, melted

• • • 2 (9-ounce) boxes frozen artichokes (unthawed)
    • 1 tablespoon olive oil
    • Salt and pepper
    • 1 onion, diced
    • 1 cup mayonnaise
    • 4 oz cream cheese, AT ROOM TEMPERATURE
    • ½ cup grated Parmesan
    • 2 tablespoons lemon juice
    • 1 teaspoon dried thyme leaves
    • Pinch of cayenne powder

• • • Pulse the bread in a food processor to coarse crumbs, about 6 pulses.
    • Toss the bread crumbs with the Parmesan and butter.
    • Set aside.

• • • Adjust an oven rack to the middle position and heat the oven to 450 degrees.
    • Line a baking sheet with foil.
    • Toss the artichokes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and spread out over the prepared baking sheet.
    • Roast the artichokes, stirring occasionally, until browned at the edges, about 25 minutes.
    • Let the artichokes cool and then chop coarsely.
    • Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until just shimmering.
    • Add the onion and cook until softened, 5 to 7 minutes.
    • Stir in the garlic and cook until fragrant, about 30 seconds.
    • Transfer the onion mixture to a large bowl and set aside.
    • Stir the mayonnaise, cream cheese, Parmesan, lemon juice, thyme, and cayenne into the onion mixture until uniform, smearing any lumps of cream cheese against the side of the bowl with a rubber spatula.
    • Gently fold in the chopped artichokes and season the mixture with salt and pepper to taste.
    • Transfer the mixture to an ungreased 8-inch square baking dish and smooth the top.
    • Sprinkle the bread crumbs evenly over the top.

• • • Adjust an oven rack to the middle position and heat the oven to 400 degrees.
    • Unwrap the dip and bake, uncovered, until hot throughout and the bread crumbs are golden brown, 20 to 25 minutes.
    • Let cool for 5 minutes before serving.

Visit your local Brookshire Brothers to get cookin' today! 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

17 Pro Tips, Creative Fixins, Nutritional Fun Facts & More

 

• • Sausage, especially smoked or andouille varieties
  • Potatoes
  • Garlic bulbs, cut in half
  • Corn on the cob
  • Onions, sliced in half
  • Celery
  • Lemons, cut in half
  • Asparagus
  • Mushrooms
  • Brussels sprouts
  • Cauliflower
  • Broccoli
  • Fresh green beans
  • Carrots

First crawfish boil? Here is everything you need to know!

DIRECTIONS

• Fill a large pot with enough water to cover seafood. We recommend cooking (and eating) outside using a 19-quart stockpot with an interior basket; alternatively, you can cook smaller batches on the stovetop instead.
• Add LA Fish Fry Crawfish, Shrimp & Crab Boil and any other fixins. Stir well and bring to a rolling boil.
• Add crawfish. Return to a rolling boil, and boil for 5 minutes.
• Turn fire or stove off and let the crawfish soak for 15-25 minutes. NOTE: The longer seafood soaks, the spicier it will be.
• Serve drained crawfish & fixins over a large table covered in newspapers. Keep paper towels handy and use an extra plate or bucket to dispose of the shells.

Visit your local Brookshire Brothers to get cookin' today! 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

Real Fresh, Real Delicious, and Real Satisfying

Slow-Roasted Extra Juicy Whole Chicken

Feeling adventurous? Here are three more takes on roast chicken: Mediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme, Peruvian Roast Chicken with Cilantro and Jalapeño Sauce, Balsamic Roast Chicken and Potatoes

• Preheat oven to 325 degrees. Rub chicken all over with extra virgin olive oil. Generously season with salt and pepper. Sprinkle on added seasoning, as desired.
• Roast, breast side up for 70-90 minutes, until breast registers 160 degrees on a thermometer.
• Let cool and shred meat. Shredded meat may be stored in the refrigerator for up to 4 days.

Double Protein Veggie Wrapper’s Delight

• Assemble wraps by placing turkey on top of wrap following by guacamole, lettuce, shredded carrots, snap peas, shredded chicken, and cherry tomatoes.
• Drizzle with salad dressing if desired.
• Roll up and take a walk while you eat!

Garden Salad with Shredded Chicken and Homemade Balsamic Vinaigrette

• • Assemble salad with lettuce and vegetables, topping with chicken and nuts, as desired. Add black pepper to salad as desired.
  • To prepare dressing, add equal parts balsamic vinegar and olive oil to a mason jar with a pinch of salt, seal tightly with lid and shake until emulsified.
  • Drizzle salad with dressing and serve.

Sweet and Crunchy Chicken Salad

Visit your local Brookshire Brothers to get cookin' today! 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

Real Fresh, Real Delicious Game Day Food

Buffalo Chicken & Blue Cheese BBQ Flatbread Pizza 

• Preheat oven to 375 degrees.
• Toss cooked chicken in Frank's hot sauce until coated.  
• Assemble pizzas by spreading barbecue sauce on the flatbread, sprinkling evenly with shredded cheese and celery, and topping with chicken and blue cheese. 
• Place pizzas on baking sheet and bake for 5-8 minutes until warmed through and cheese is melted.  Serve warm, drizzling with additional hot sauce as desired.

 More easy & epic crowd pleasers:

• • Baked Potato Dip & Southwest Egg Roll Dip
  • Cheddar-Bacon-Ranch Layered Dip
  • Sweet & Salty Chex Mix Recipe

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Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

 

 

Real Fresh, Real Delicious: Roast Chicken

 

1. Combine all ingredients except chicken and potatoes in a food processor or blender and blend, scraping down sides as needed, until a thin paste forms, about 30 seconds.  
2. Cut out chicken's backbone with a sharp knife or kitchen shears and open the chicken out flat with skin side up. With your palm, firmly press down the breast area to flatten (you should hear a snap when the breast bone breaks).  Stuff most of the herb paste under skin (separate skin from meat gently with a spoon if needed), and spread remaining marinade all over the rest of the chicken (the easiest way to do this is in a casserole dish). Cover casserole dish and place in the refrigerator to marinate until ready to cook, up to 24 hours. The longer marinade time will make a more flavorful dish.
3. When ready to begin cooking, adjust oven rack to middle position and preheat oven to 400F. Scatter potatoes evenly on a sheet pan. Sprinkle potatoes evenly with salt pepper to taste. Place chicken, skin side up, on top of potatoes.  Pour any excess marinade from chicken over potatoes. Roast 70-90 minutes until the thigh meat reaches 175℉ on an instant read thermometer and the juices run clear.  Check potatoes about halfway through cooking; if pan is dry, add 1/2 cup of water.  
4. Allow chicken to rest for at least 10 minutes before carving. Serve with potatoes and pan juices on the side.  

Peruvian Roast Chicken with Cilantro and Jalapeno Sauce

  

Blend all ingredients in a food processor or blender for about 1 minute until all ingredients are smooth and well blended. Taste to adjust seasoning. Serve with Peruvian chicken.

 

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Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

• • 1¼ cups dried cranberries or cherries
  • ¾ cup pecans, toasted and chopped fine
  • 6 tablespoons unsalted butter
  • ¾ cup apple cider
  • 2/3 cup buttermilk
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ¼ teaspoon grated orange zest
  • 2 1/3 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1½ teaspoon cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon table salt
  • ¼ teaspoon ground cloves
  • 1 ¼ cups peeled and shredded sweet potato (about 1 small potato)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 12-cup muffin tin with parchment liners or grease well. Finely chop ¼ cup cranberries and combine with ¼ cup toasted pecans. Set aside for topping.
2. Melt butter in a 10-inch stainless skillet over medium-high heat until it begins to turn golden brown, about 2 minutes.Cook, stirring pan constantly until has a nutty aroma and is dark golden brown, another 1 minute or so.Set aside to cool slightly.
3. Whisk apple cider, buttermilk, eggs, vanilla, and orange zest into the browned butter until smooth. In a separate large bowl, whisk flour, baking powder, baking soda, cinnamon, allspice, salt, and cloves together. Using rubber spatula, stir the butter mixture until combined.Fold in sweet potato and remaining 1 cup cranberries and remaining ½ cup pecans.
4. Divide batter evenly among muffin cups and sprinkle with reserved topping mixture.Bake 18-20 minutes until golden brown and toothpick inserted in center of a muffin comes out with a few moist crumbs attached but no wet batter.Rotate muffin tin halfway through baking.
5. Let muffins cool for 10 minutes before turning them out of muffin tin and transfer to a wire rack to finish cooling.Serve.

Visit your local Brookshire Brothers for all holiday needs! 

 

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Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas.