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:
Visit your local Brookshire Brothers for all big game needs!
Real Fresh, Real Delicious: Roast Chicken
- 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.
- 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.
- 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.
- Allow chicken to rest for at least 10 minutes before carving. Serve with potatoes and pan juices on the side.
Mediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme
Peruvian Roast Chicken with Cilantro and Jalapeno Sauce
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.
Balsamic Roast Chicken and Potatoes
Visit your local Brookshire Brothers for all holiday needs!
(Adapted from America’s Test Kitchen)
- 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)
- 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.
- 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.
- 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.
- 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.
- 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!
- Brussels sprouts, fresh green beans, or asparagus—trimmed and washed (amount can vary based on needs but it should still be able to fit in a single layer on a large sheet pan)
- Extra virgin olive oil
- Salt and pepper, to taste
- Optional toppings: chopped pecans or walnuts, parmesan cheese, chopped cooked bacon
- Preheat oven to 425F degrees. Cover a large sheet pan with heavy-duty foil.
- Take prepped veggies and place them on the sheet pan with a good drizzle of olive oil for a light coating. Add salt and pepper to taste. Add other seasonings and spices as desired.
- Place veggies in the oven and roast for about 20-25 minutes.
- Optional (if you’d like them to be even more browned): Before removing from the oven, turn the broiler on high and place on top rack for a minute or two. Watch closely as they turn even more spotty brown and caramelized.
- Top with any other optional toppings and serve immediately.
Roasted Sweet Potatoes
- 5 pounds of sweet potatoes (about 8 medium potatoes)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter, cut into small pieces
- 1 ¾ teaspoon salt
- Pepper, to taste
- Peel potatoes (or scrub well) and trim ends. Cut into ¾ inch thick rounds.
- Toss potatoes in a large bowl with olive oil, salt, and pepper to taste until evenly coated. Line an 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray (my favorite is coconut oil spray). Arrange potatoes in a single layer on two baking sheets, dotting evenly with pieces of butter, and cover tightly with aluminum foil. Adjust oven racks to upper and lower middle positions and place potatoes in cold oven. Turn oven to 425 degrees and cook potatoes 30 minutes.
- Remove baking sheets from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown (reversing and rotating pans halfway through cooking time), 15 to 25 minutes.
- Remove baking sheets from oven and, using a thin metal spatula, flip slices over. Continue to roast until the bottom edges of the potatoes are golden brown, 18 to 22 minutes longer. Remove from oven and let potatoes cool 5 to 10 minutes, then transfer to platter and serve.
- Optional toppings: If desired, drizzle lightly with real maple syrup, chopped toasted pecans, or fresh/dried thyme leaves, to taste.
Five Cup Fruit Salad
- 1 cup drained pineapple chunks
- 1 cup grapes (any variety)
- 1 cup mandarin orange segments, canned or fresh
- 1 cup shredded coconut, sweetened or unsweetened
- 1 cup sour cream (regular or light)
- Mix together all ingredients and serve.
Pecan Pie with Maple Syrup and Brown Sugar
Adapted from America’s Test Kitchen “Old-Fashioned Pecan Pie”
- 1 cup maple syrup
- 1 cup packed light brown sugar
- ½ cup heavy cream
- 1 tablespoon regular molasses
- 4 tablespoons unsalted butter, cut into ½ inch pieces
- ½ teaspoon salt
- 6 large egg yolks, lightly beaten
- 2 cups toasted and chopped pecans
- One 9-inch unbaked pie shell, chilled in the pie plate for 30 minutes
- Make Filling: Adjust oven rack to lowest position and heat oven to 450 degrees. Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally until sugar dissolves (about 3 minutes). Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
- Bake Pie: Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven (on a sheet pan covered with foil in case of spills) and immediately reduce oven temperature to 325 degrees. Bake until filling is set and the center jiggles slightly when pie is gently shaken (45 to 60 minutes). Cool pie on rack for 1 hour, then refrigerate until set (about 3 hours and up to 1 day). Bring to room temperature before serving.
- Serve: Serve with homemade whipped cream and go to dessert heaven.
Visit your local Brookshire Brothers for all your Thanksgiving needs!
- Turkey and cheese roll-ups (Turkey mummies, if you will!)
- Fruit of any kind, but especially easy finger foods like grapes, oranges, apple slices, or bananas
- Yogurt cups
- Cheese sticks of all kinds (There are tons of different flavors to choose from at your local Brookshire Brothers!)
- Cucumber slices with a little vinegar, salt, and pepper
- Cinnamon toast with butter on whole wheat bread
- Or see some of my favorite grab-and-go snack options here!
- Fruit snacks and gummies, especially with natural flavors and colors (These fruit-filled recipes are frightfully good—and healthy!)
- Inexpensive trinkets such as stickers, temporary tattoos, or bouncy balls
- Simple chocolates
- 100% fruit juice in small boxes or pouches
- Snack-sized bags of freeze dried fruit, raisins, or pretzels (Another wicked-good snack to try: Rice Krispies Treats with fall flavors and fun topping ideas!)
- Small bags of pre-popped popcorn (Make your scary movie night really pop with these three fun popcorn recipes!)
15 Flavorful Facts On Spices
- All spices are rich in various types of antioxidants, making them a tasty way to bolster the body’s defenses against different diseases and illnesses.
- Those living in hot climates tend to cook with more spices because the spices inhibit spoilage. Taste preferences are passed on genetically, and those who eat the most seasoned food tend to be healthiest, live longer, and have more offspring.
- Herbs come from the leaves of plants while spices are produced from other parts (bark, buds, roots, seeds, etc). Some herbs and spices with very different flavors can come from the same plant, such as cilantro leaves and coriander seeds.
- The best all-around anti-microbial spices are thyme, cinnamon, tarragon, and cumin. Spicy chilies and hot peppers kill up to 75% of bacteria, while black pepper, ginger, celery seed, and lemon juice kill about 25% of bacteria.
- Some spices—especially cinnamon and garlic—appear to have a pronounced beneficial effect on blood lipids, making them a good choice for heart health.
- Nutmeg and mace come from the same seed, but nutmeg is the seed while mace is the lacy reddish covering on the seed. Mace has a similar flavor to nutmeg but is slightly more pungent.
- Fenugreek can safely help increase milk supply in nursing mothers.
- Saffron threads are stigmas from flowers cultivated in the Middle East. The flowers bloom for only one week of the year, and each flower produces only three threads that must be hand-harvested; it’s no wonder that saffron is expensive! Saffron has a unique flavor that adds a distinctive and sophisticated touch to dishes.
- Oregano has strong anti-microbial properties, improves blood sugar, kills cancer cells, and can even function as a powerful antiseptic used in food packaging and the medical industry.
- Researchers in Brazil found an antioxidant in parsley, thyme, chamomile, and red pepper that improves neuron formation and strengthens the connections between brain cells.
- Historically, spices were a valuable currency for trade. They were prized for not just food seasoning, but also medical purposes. Many modern pharmaceuticals are based on compounds originally found in spices and plants.
- Cinnamon has many benefits including blood sugar management, anti-microbial properties, heart benefits, cancer prevention, and even brain-boosting properties.
- Cayenne and other spicy peppers have been shown to increase metabolic rate and aid weight loss. Spicy peppers also aid digestion and have been shown to cut cancer risk.
- Turmeric contains powerful antioxidants that work well as an anti-inflammatory and can even act as an alternative to traditional over-the-counter pain relievers. With a slightly pungent and sweet flavor, Tumeric is very popular in Indian cuisine. Its vibrant golden hue works well as a natural alternative to food coloring—you might just see it in organic macaroni and cheese!
- Foods that are well-seasoned can be more palatable with less salt. Before reaching for the saltshaker, see first that your food is seasoned well with herbs, spices, and something sour such as vinegar or lemon juice. These alternatives can enhance a salty flavor without adding more salt.
Visit your local Brookshire Brothers to find your spice!
Charred Chile and Corn Salsa
- Sprinkle ½ teaspoon of salt over chopped tomatoes and place in a fine mesh strainer to drain excess juice while preparing the rest of the recipe.
- Place the fresh ears of corn and whole chile in a large cast iron or stainless skillet over high heat, turning occasionally until corn is charred in places and chile is blistered all over, about 10-14 minutes. Reduce heat as needed to prevent scorching.
- Allow corn and chile to cool for a few minutes, then slice corn kernels off the cob with a sharp knife. Remove the stem, core, and seeds from the chile, and roughly chop.
- Discard tomato juice. In a medium bowl, combine tomatoes, corn, chile, and all remaining ingredients (except chips) and stir gently to mix. Add additional salt and pepper to taste. Serve and enjoy!
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!
SHARE A MEAL TOGETHER
MODIFY THE FOOD TALK
LET EVERYONE HELP
• 11 Kid-Friendly Healthy Options for the Morning Menu •
Bacon, Sausage, and Biscuits
Hatch Chile Baked Eggs
- Preheat oven to 350F. Lightly grease an 8-inch square casserole dish.
- In a large bowl, beat the eggs. Stir in the flour, mustard, baking powder, and salt. Stir in all the cheese, butter, and diced chile and mix until incorporated.
- Pour the egg mixture into the casserole dish and bake for 25-30 minutes, or until top is lightly browned and the center is firm. Serve warm with toppings as desired.