Cinco de Mayo Fast Feast: Slow Cooker Chicken Fajitas
Cinco de Mayo is a wonderful way to bring together people, food, and culture in a celebration of Mexican heritage. This weekend, round up all your best amigos and try out this slow-cooker spin on a fiesta favorite—fajitas! Easy-to-make and delicious, these Slow Cooker Chicken Fajitas are perfect for your Cinco de Mayo menu.
 
PLUS: No party is complete without a real fresh, real delicious Orange-Lime Margarita.
 
Chicken Fajitas with a lime
 

Slow Cooker Chicken Fajitas

Ingredients:
      • 1.5 lbs Mama Julia's Marinated Chicken Fajitas
      • 1 green bell pepper*
      • 1 yellow bell pepper*
      • 1 red bell pepper*
      • 1 small onion*
      • 1 package of Fresh Harvest Flour Tortillas (10 ct)

*In a hurry? Pick up a package of fresh, pre-cut fajita vegetables at your local Brookshire Brothers Brothers!

Toppings:
      • Shredded cheese
      • Sour cream
      • On the Border salsa
Don't forget to check your weekly ad or our digital coupons for special savings on these ingredients!
 
Directions:
      • Slice chicken into 1/4 inch strips.
      • Place chicken in bottom of slow cooker.
      • Slice up bell peppers and onion, place on top of chicken.
      • Cook on low for 4-6 hours.
      • Serve on tortillas with choice of toppings.

 But wait, there's MORE!!  

We've prepared a feast of savings perfect to pair with this delicious dish—don't miss out!
 
Fajita Fast Feast for Cinco de Mayo
 

Fast Feast: Buy 1, Get 3 Free

May 1 through May 14, 2019

When you buy one package of Mama Julia Marinated Beef Skirt, Chicken Thighs or Breast Fajitas (1.5 lb), you get 3 items FREE! The best part? You can mix and match your free products, or get three of the same particular product free!
 
1 - On the Border Cafe Style Chips (10-12 oz)
1 - On the Border Salsa (16 oz)
1 - Fresh Harvest Flour Tortillas (10 ct)
 
Save fast and feast big TODAY—find a store near you.* Can't find one of these items? Talk to your local store director or make a product request online!
 
*Promotion is not available at the following stores: 
One Chicken, Three Easy Meals

Real Fresh, Real Delicious, and Real Satisfying

 
Need some meal ideas that are protein-rich, veggie-packed, quick-n-portable, and top-of-the-line DELICIOUS? With one roast chicken, you can make all three of these healthy dishes below. Pick up a tasty rotiserrie chicken from your neighborhood Brookshire Brothers or make time over the weekend to slow roast a chicken yourself. From there, try one (or all three) of these crowdpleasing variations for an easy lunch or a no-fuss dinner.
 
Get even more meal mileage out of your chicken with this thrifty and delicious idea: save the chicken bones and scraps (before and after roasting) and add them to a crockpot with water to cover and simmer on low for 24 hours. The result? Real fresh, real delicious chicken bone broth for a soup later in the week!
 
Someone carving a delicious roast chicken
 

Slow-Roasted Extra Juicy Whole Chicken

Note: I used red pepper flakes and fennel seeds for a hint of spice and an herby flavor, but it tastes great with just salt and pepper or any spice mix of your choosing.
 
Ingredients
1 whole chicken, giblets removed
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
(Optional) ½ teaspoon red pepper flakes
(Optional) 2 teaspoons fennel seeds
 

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

 
Directions
  • 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.

A coconut wrap filled with veggies and turkeyDouble Protein Veggie Wrapper’s Delight

Ingredients
Wraps, such as tortilla, pita, etc. (I used coconut wraps for a grain-free option)
Turkey slices
Guacamole (I love the single serving cups for individual wraps)
Spring mix lettuce
Shredded carrots or broccoli carrot slaw
Sugar snap peas, split in half
Cherry tomatoes, halved
Shredded chicken pieces
Salad dressing (as desired)
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
  • 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

Ingredients
Spring mix lettuce or baby spinach
Cherry tomatoes
Shredded carrots
Fresh broccoli cut into small pieces
Shredded chicken
Pine nuts, slivered almonds, chopped walnuts, or chopped pecans
Balsamic vinegar
Extra virgin olive oil
Salt and pepper to taste
 
For another option, check out this Crunchy Asian Chopped Salad recipe previously featured in "Cooking with Kate: Take the Labor Out of Labor Day, PART II"
 
Directions
    • 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.

A delicious looking plate of chicken salad on lettuceSweet and Crunchy Chicken Salad

Ingredients
Shredded chicken, chopped fine
Golden raisins
Dates, pitted and chopped
Pecans, toasted and chopped fine
Mayonnaise
Applesauce
Salt and pepper, to taste
Lettuce, tortillas, bread, or other wrap for serving
 
Directions
Mix shredded chicken, golden raisins, dates, and pecans in a bowl (proportioned as desired).
Add mayonnaise and a spoon full of applesauce for sweetness and stir until desired consistency is achieved.
Serve.
Visit your local Brookshire Brothers to get cookin' today! 
 

 

Angela Larson

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. 

 
Cheezy Does It Chicken Spaghetti
With the weather turning chilly, Chicken Spaghetti is officially on the menu. This go-to comfort food is easy-peasy and great for all occasions, whether you're gearing up for championship football games, preparing for a friendly potluck, or just putting together a quick family dinner.
 
A cute little boy eating chicken spaghetti at home
Visit your local Brookshire Brothers for all your chicken spaghetti needs!
 

Cheezy Does It Chicken Spaghetti

Yield: 8 servings, 1 cup each
 

Ingredients

8 oz Food Club spaghetti, uncooked
8 oz Food Club Cheezy Does It Loaf, cut into 1/2-inch cubes
1 can (10oz) Food Club Diced Tomatoes with Green Chilies
2 tablespoons milk
1 lb. Tyson Boneless SKinless Chicken Breast or Tenderloins, cut into bite-sized pieces
1 can (10.5oz) Food Club Cream of Chicken Soup
1 can (4oz) mushroom pieces and stems, drained
 
Serve with Food Club Garlic Breadsticks or Toast and any other sides you enjoy! 
 

Directions 

    • Preheat your oven to 350*F.
    • Cook spaghetti as directed on package, omitting salt.
    • Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until Cheezy Does It Loaf is completely melted and mixture is well blended.
    • Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 9-inch square pan sprayed with cooking spray.
    • Bake 30 to 35 min. or until heated through.

But wait, there's MORE!!  

We've prepared a feast of savings perfect for this delicious dish—don't miss out!
 
Fast Feast Jan 16 - Jan 29, 2019
Don't forget to view your weekly ad for more great deals! 
 

Fast Feast: Buy 2, GET 5 FREE

January 16 through January 29, 2019
 
When you buy one (1) Tyson Boneless Skinless Chicken Breast or Tenderloins (Sold in a 2.5lb bag) and one (1) Food Club Cheezy Does It Loaf (32 oz), you get these foods FREE:
 
1 - Food Club Diced Tomatoes with Green Chilies (10oz)
2 - Food Club Cream Soups (10.5 oz)
1 - Food Club Pasta (12-16 oz)
1 - Food Club Garlic Breadsticks or Toast (10.5-11.25oz)
 
Save fast and feast big TODAY—find a store near you. Can't find one of these items? Talk to your local store director!
 
Have Yourself A Healthy Little Christmas

Real Fresh, Real Delicious: Roast Chicken

 
Looking for a Christmas dinner that’s a little different from the traditional fare but just as special and delicious? Try a variation of one of my go-to nutritious dishes—roast chicken and potatoes! This meal is even better when it’s prepped a day ahead, which can ease some of your stress with all the holiday hustle and bustle. When it’s chow time, all you have to do is throw the feast in the oven and spend some time with the ones you love. The instructions are the same for each recipe, so pick the variation that suits your holiday mood, fix up the marinade, prep the chicken (up to a day in advance), and let the oven do all the hard work. Easy, healthy, and satisfying!
 
Roast chicken with vegetables and sauce on a festive plate setting. 
For a bigger crowd, this recipe can be easily doubled with the chickens placed side by side on the same large sheet pan. While the chicken is resting after coming out of the oven, I like to work on a family-favorite all-purpose side dish: roasted cauliflower. Quick and simple, all this takes is fresh or frozen cauliflower pieces plus a drizzle of olive oil and a sprinkle of salt and pepper. I put the veggies in the oven to roast at 475℉ for 20-25 minutes until the tips are caramelized and golden brown. And that’s it! Dinner is served.
 
Cheers to real fresh, real delicious food with the ones you love! Merry Christmas and Happy New Year!
 
A shot looking down on a plate of roast chicken with vegetables and a green sauce, plated in a festive way.
 
DIRECTIONS FOR ALL VARIATIONS
  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.  
 

Mediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme

 
A pan of roasting potatoes next to a bowl of mixed ingredients.
Adapted from The Perfectly Roasted Chicken by Mindy Fox
 
INGREDIENTS
1 3½ to 4 pound chicken
3 lbs red or gold potatoes, washed and cut into 1/2 inch pieces
 
For the marinade:
1 cup pitted green olives
2 Tbs dried thyme
2 teaspoons fennel seeds
3 garlic cloves, peeled
2 tsp lemon zest
1 Tbs fresh lemon juice
3 Tbs extra virgin olive oil
2 Tbs kosher salt (or 1 Tbs table salt)
 
Follow directions above.
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 

Peruvian Roast Chicken with Cilantro and Jalapeno Sauce

A roast chicken fresh out of oven, surrounded by potatoes and marinade  
INGREDIENTS
1 3½ to 4 pound chicken
3 lbs red or gold potatoes, washed and cut into 1/2 inch pieces
 
For the marinade:
3 Tbs extra-virgin olive oil
1/3 cup lightly packed fresh mint leaves
6 garlic cloves, peeled
1 Tbs ground black pepper
1 Tbs sugar
2 Tbs ground cumin
3 ½ teaspoons smoked paprika
1 Tbs dried oregano
2 ½ tsp fresh lime zest
¼ cup fresh lime juice
1 habanero chile, seeds and ribs removed (use gloves when handling)
1 red bell pepper, seeds and ribs removed and chopped coarse
2 Tbs kosher salt (or 1 Tbs table salt)
 
Follow directions above.
 
 

Cilantro and Jalapeno Sauce

A food blender full of a green sauce.
 
Ingredients
¾ cup mayonnaise
¼ sour cream
1 teaspoon onion powder
1 Tbs fresh lime juice
½ cup jarred pickled jalapenos (mild variety is best)
2 tsp pickled jalapeno juice
1 medium bunch cilantro leaves and tender stems (use entire bunch)
1 garlic clove, peeled
2 tsp yellow mustard
1 teaspoon kosher salt (or ½ teaspoon of kosher salt)
 
Instructions for 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

A seasoned roasting chicken with a pan of roasting potatoes in the background 
Adapted from The Italian Country Table by Lynne Rossetto Kasper
 
INGREDIENTS
1 3½ to 4 pound chicken
3 lbs red or gold potatoes, washed and cut into 1/2 inch pieces
For the marinade:
1 medium onion, peeled and chopped coarse
6 cloves garlic, peeled
1/2 tightly packed cup of fresh basil leaves
3/4 teaspoon dried basil
1 teaspoon dried oregano
6 slices of bacon or pancetta, chopped
1/2 cup high quality balsamic vinegar (thicker, well-aged varieties are best)
2 Tbs kosher salt (or 1 Tbs table salt)
 
Follow directions above.
 
Visit your local Brookshire Brothers for all holiday needs! 
 

 
Angela Larson
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. 
 
 
 
 
 
 
Build Your Own Taco Bar

Crunchy or soft...beef or chicken...make your taco how you like it! Invite your friends, neighbors and family over for everyone's favorite, taco night!

Planning & Preparation

  • Get a head count. Once everyone RSVPs, start a list of who will bring what. Sides are easy for one couple/family, but you may suggest for two couples or families to split the cost of the meat. We're planning for a large crowd, so you don't want someone to feel overwhelmed!
  • Have variety. Your hot scale may be totally different than mine. So have mild, medium, and hot salsas available for everyone. Having a variety of flour, corn, and flavored tortillas and taco shells can be fun too. 
  • Embrace the theme. If you're planning the food to such detail, don't leave out the decor and drinks! Run to your local Brookshire Brothers or David's and grab some balloons and margarita mix. While you're out, try to find some fun margarita glasses too. You can send them home as a party favor, or keep them for your next taco night!

The Setup

  • Be strategic and create a flow. When your guests arrive, have a cocktail area where they can mingle and socialize before moving on to the food.
  • Invest in heavy duty! Let's be honest...everyone's eyes will be bigger than their stomachs. If you're going for paper and plastic, invest in heavy duty plates. 
  • Labels are important. Make sure you have labels in front of each station and/or food item. We wouldn't want anyone to confuse "mild" and "hot" salsa!

Enjoy 

You did it! You made your taco the way you want it and enjoyed your company along the way. Taco Tuesday may be when everyone wants tacos, but don't limit yourself to one day a week! Make taco night any night you're craving something salty and savory. 

Brookshire Brothers Weighs in on Eggs

Egg production has been a hot button in the food industry recently.  Some companies throughout the egg supply chain have made public announcements about working toward ‘cage-free’ egg production.  Brookshire Brothers joins with other retailers in promoting an industry-wide evolution toward more cage-free egg production.

Jerry Johnson, President and CEO of the Lufkin, Texas-based grocery chain, stated, “The industry is moving in the direction of ‘cage-free’ egg production, and we have been moving with it. A goal of 2025 has been used by most as a target, but wouldn’t it be great to beat that? We must however, first ensure that there is a safe, adequate and affordable supply of eggs for our customers.”  

Mr. Johnson also stressed, “The current production of ‘cage-free’ eggs is not sufficient to satisfy consumer demand at an affordable price. These are issues the industry must work through.”  Currently, most Brookshire Brothers stores throughout Texas and Louisiana offer several brands of cage-free eggs and egg substitutes for its customers who prefer them.

The Brookshire Brothers CEO also added,  “In addition, current food subsidy programs do not provide reimbursement for the expense of ‘cage free’ eggs. Cooperation from state and governmental agencies that handle these programs will be necessary so that all of our customers have access to these products.”

In closing, Mr. Johnson states,  “We look forward to working with all parties in a reasoned and rational way toward a common goal.”

Founded in 1921, Brookshire Brothers is 100% employee-owned. Its assets include 111 retail outlets incorporating grocery stores, convenience stores, as well as free standing pharmacy, tobacco and petro locations. Its market stretches east to Lake Charles, Louisiana, west to Canyon Lake, Texas, north to Whitesboro, Texas, and south to Ganado, Texas.  For more information about Brookshire Brothers and its family of brands please visit www.brookshirebrothers.com.