Cheesy Beef and Potato Casserole

• • • 1 pound ground beef
    • 1 medium onion, finely diced
    • 3 cloves fresh garlic, minced
    • 4 pounds potatoes, washed
    • Salt and black pepper
    • 2 cups shredded cheddar cheese
    • 1 (10.75 oz) can condensed cheddar cheese soup
    • 1 (12 oz) can evaporated milk
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne pepper

• • • Preheat oven to 350°F. Spray a 9X13 baking dish with nonstick spray.
    • In a large skillet over medium-high heat, cook ground beef and diced onions until beef is fully cooked, about 8-10 minutes. Add minced garlic and cook an additional 2 minutes. Drain meat mixture to remove grease.
    • Peel and thinly slice potatoes (less than ¼” slices).
    • Layer ¼ of the potato slices in the bottom of the sprayed baking dish. Season with salt and pepper. Add ¼ of beef/onion mixture evenly over the potatoes. Sprinkle with ½ cup shredded cheese.
    • Repeat potato, beef/onion, and cheese layers two times. On the last layer, use only the potatoes and beef/onion mixture. Set aside the remaining ½ cup of shredded cheese.
    • In a medium bowl, combine cheese soup, evaporated milk, salt, pepper, and cayenne. Whisk until smooth.
    • Pour soup mixture evenly over casserole.
    • Cover baking dish tightly with aluminum foil. Bake in preheated oven for 1 hour.
    • Remove foil, sprinkle with reserved ½ cup of shredded cheese, and continue baking for 15-20 more minutes or until potatoes are tender and casserole is bubbly and lightly browned.
    • Serve with seasoned green beans.

Ultimate Cheesy Garlic Toast

• • • 12 slices Fresh Harvest Texas toast
    • 1 stick butter, softened
    • 4 cloves garlic, minced
    • 3 cups shredded cheddar cheese
    • 1 cup shredded Monterey jack cheese
    • ½ cup grated Parmesan cheese
    • ½ cup mayonnaise
    • 4 green onions, minced
    • Salt and black pepper

• • • Preheat oven to 425°F.  
    • In a small bowl, mix shredded cheeses, mayonnaise, and green onions. Set aside.
    • Mix softened butter and minced garlic.
    • Divide between 12 slices of Texas toast and spread evenly.
    • Place buttered Texas toast on a large baking sheet.
    • Bake in preheated oven for 4-6 minutes or until beginning to turn golden. Remove from the oven.
    • Divide cheese mixture evenly between all bread slices, spreading to the edges.
    • Return pan to oven and bake for 8-10 minutes or until cheese is hot and bubbly.
    • Let cool slightly before serving.

Hot Ham or Beef & Cheddar Sandwiches

• • • 12 Fresh Harvest Jumbo Sesame Buns
    • 1 ½ lbs thinly shaved deli roast beef or deli ham
    • 12 slices deli provolone or Swiss cheese
    • 1 jar Cheese Whiz
    • For sandwich spread:
    • ¼ cup mayonnaise
    • 1 tablespoon dried minced onion
    • 1 tablespoon poppy seeds
    • 1 tablespoon spicy mustard
    • 1 teaspoon prepared horseradish
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon Frank’s Hot Sauce or Tabasco

• • • In a small bowl, mix all sandwich spread ingredients. Set aside.
    • Tear 12 squares of aluminum foil. Separate Fresh Harvest buns.
    • Divide sandwich spread between all top and bottom buns.
    • Add one slice of cheese to each bottom bun.
    • Layer on sliced roast beef or ham and add 1-2 tablespoons of Cheese Whiz.
    • Add top bun to each sandwich; wrap each sandwich tightly in a foil square. Sandwiches can be kept in the fridge for up to 24 hours.
    • To bake – lay foil-wrapped sandwiches on a baking sheet.
    • Bake in 350°F preheated oven for 15-20 minutes or until buns are toasty and cheese is melted.
    • Serve immediately.

 

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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.

Italian Roasted Vegetables

• • • 1 large yellow or red onion
    • 1 yellow bell pepper
    • 1 red bell pepper
    • 1 green bell pepper
    • 3 zucchini
    • 3 yellow summer squash
    • 2 bunches asparagus spears
    • 8 ounces mushrooms
    • 1 carton grape tomatoes
    • ¼ cup olive oil
    • 2 tablespoons fresh rosemary, chopped
    • 8 cloves fresh garlic, finely minced
    • Salt and pepper, to taste

• • • Preheat oven to 450ºF.
    • Wash all produce.
    • Cut onion into large chunks.
    • Remove cores from bell peppers and cut into 1-inch pieces.
    • Slice zucchini and squash in half lengthwise, and then slice into ½-inch pieces.
    • Trim asparagus spears and slice into 1-inch pieces.
    • Cut mushrooms in half. Add cut vegetables to 2 large, rimmed cookie sheets.
    • Drizzle with olive oil and sprinkle with rosemary, garlic, salt and pepper.
    • Toss to coat and spread into an even layer.
    • Roast vegetables for 20 minutes.
    • Stir well.
    • Add grape tomatoes to the mix.
    • Continue roasting for an additional 10-25 minutes or until vegetables are crisp tender.
    • Serve warm.

Mexican Street Corn Pasta Salad

• • • 8 ounces miniature Farfalle or other short, shaped pasta, uncooked
    • 2 (15 ounce) cans grilled corn
    • 1 large avocado
    • 3 green onions, sliced thinly
    • ½ bunch cilantro, chopped
    • ½ fresh jalapeno, finely chopped
    • 1 (3 ounce) package cooked bacon pieces
    • ½ cup Queso Fresco, crumbled

• • • ½ cup real mayonnaise
    • 1 lime, zested and juiced
    • 1/8 teaspoon ground cumin
    • ¼ teaspoon paprika
    • ½ teaspoon chili powder
    • 1 teaspoon Sriracha or hot sauce
    • Salt and ground black pepper, to taste

• • • Cook the pasta according to package directions.
    • Drain and rinse under cold water.
    • Lay cooked pasta onto a sheet pan so that it can dry.
    • Open cans of grilled corn and drain well.
    • Peel and chop the avocado into small pieces, thinly slice the green onions, coarsely chop the cilantro, and very finely chop the jalapeno.
    • Crumble the cheese into small pieces.
    • In a large bowl combine the completely dry and cooled pasta, drained corn, avocado, onions, cilantro, jalapeno, bacon, and cheese.
    • In a small bowl, combine all of the dressing ingredients and whisk together until completely combined.
    • Toss dressing with the salad until everything is well-coated.
    • Refrigerate for 20-30 minutes before serving.

Spicy Pineapple Mango Salsa

• • • 1 cup chopped peeled mango, about 2 mangoes
    • 1 fresh pineapple, peeled, cored, and cut into small pieces
    • ½ cup red onion, minced
    • ½ cup diced sweet red, orange, or yellow pepper
    • ¼ cup fresh cilantro, minced
    • 2 green onions, thinly sliced
    • 1 jalapeno pepper, finely chopped
    • 2 limes, juiced
    • Salt, to taste
    • Tortilla chips, for serving

• • • Combine diced mangoes, pineapple, red onion, sweet peppers, cilantro, green onions, and jalapeno.
    • Squeeze in lime juice and add salt.
    • Stir to combine.
    • Chill for at least one hour before serving with tortilla chips or on top of grilled chicken or fish.

Visit your local Brookshire Brothers for all your summer cookin' needs!

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.

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers. 

• • 1 dozen eggs, preferably not fresh
  • ½ teaspoon Dijon mustard
  • 2-3 tablespoons mayonnaise
  • 2-3 tablespoons sour cream
  • 1-2 teaspoons red wine vinegar
  • 2 tablespoons chives or green onion, minced
  • 3 ozs. cooked bacon pieces, finely chopped
  • 1 teaspoon Cajun or Creole seasoning
  • Salt and pepper, to taste
  • Smoked paprika, for garnish

• • Boil eggs, using the tricks above, to hard cook.
  • Remove shells by peeling.
  • Chill at least 2 hours before cutting in half and removing the yolks.
  • Place the yolks in a medium bowl; add mustard, mayonnaise, sour cream, and red wine vinegar.
  • Use a fork or whisk to mash the yolks with the other ingredients. (Note: Depending on the size of your eggs, you might need to add more/less mayo and sour cream to get to a creamy consistency.)
  • Add chives or green onions, chopped bacon, Cajun or Creole seasoning, and salt and pepper, to taste. Mix well.
  • Spoon or pipe into egg white halves.
  • Sprinkle with smoked paprika.
  • Refrigerate at least 1 hour before serving.

BLT Dip

• • 8 ozs. mayonnaise
  • 8 ozs. sour cream
  • 1 (8 ounce) package shredded sharp cheddar cheese
  • 12 ozs. sliced bacon, cooked, drained, and crumbled, divided
  • 4-5 green onions, finely sliced
  • ¼ teaspoon garlic powder
  • ½ teaspoon (or more) ground black pepper
  • 2 cups finely shredded lettuce
  • 1 cup cherry or grape tomatoes, cut in half

• • Set aside ½ cup crumbled bacon for top of dip.
  • In a medium bowl, combine mayonnaise, sour cream, shredded cheese, remaining crumbled bacon, green onions, garlic powder, and black pepper.
  • Mix until well combined, add more seasoning if desired.
  • Spread sour cream mixture onto a large serving platter or into a glass serving dish.
  • Sprinkle with shredded lettuce, tomatoes, and reserved crumbled bacon.
  • Refrigerate until ready to serve.
  • Serve with assorted crackers, pita chips, or bagel crisps.

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View other recipes from Kate Rudasill, Coordinator 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.

 

Spanish Chorizo-Filled Dates Wrapped in Bacon

Salteῆas Bolivianas (Bolivian-Style Empanadas)

• • Add the diced potato to a small pot of boiling water and cook for 5 minutes (potatoes will not be fully cooked). Drain the potatoes and set aside.
  • Melt the butter with the yellow pepper in a large saucepan over medium heat for about 4 minutes. Turn the temperature to low and add the spices (cumin, oregano, salt and pepper) and let everything cook together for 10 minutes. Add the diced green and yellow onion and cook until onions soften, about 3-4 minutes. Add the shredded chicken, partially cooked potatoes, green peas, raisins, sugar, vinegar, parsley, and chicken broth. Cook over medium heat for 5 minutes until the mixture is heated throughout. Stir in the packet of gelatin to the mixture and then transfer to a large bowl and cool completely in the refrigerator before filling pastry. The gelatin will partially set the broth mixture as it cools in the fridge.

• • Divide dough into 18 equal portions. Roll each portion into a 7-8” circle, about 1/8” thick. Add a generous scoop of the chilled and gelatinous filling to the center of each circle of dough. To seal the salteῆas, lightly dampen the dough along the edges. Bring the edges of the dough together over the top of the filling. Starting at one side, pinch and twist the dough together to ensure a strong seal. Freeze the sealed salteῆas until ready to bake.
  • Preheat oven to 500°F. Line a cookie sheet with foil and spray with non-stick spray. Transfer the frozen salteῆas to the foil-lined sheet and brush the salteῆas with a little beaten egg. Bake in the preheated oven for 12-18 minutes or until dough is golden brown and the filling is heated through. Let cool for 5 minutes before serving.

Visit your local Brookshire Brothers for all your Hispanic Heritage Month needs!

Slow Cooker Overnight Steel Cut Oats

 

• Generously coat the inside of slow cooker with cooking spray. Add all ingredients for the oatmeal base recipe to slow cooker. Stir to combine. Add additional ingredients depending on which flavor of oatmeal you are making (Apple Pie, Cherry Almond, etc). Stir to mix, cover, and cook on low for approximately 6-7 hours (slow cooker times can vary).
• Serve with additional milk, brown sugar, maple syrup, and/or toasted nuts.
• Cooked oatmeal stores great in the refrigerator for up to 5 days. Reheat in the microwave with a splash of milk.
• Recipe can easily be doubled in 6-quart or larger slow cooker. Increase cooking time by 1 hour.

Beef Stroganoff Meatballs

• In a large slow cooker, add the melted butter and sliced onions. Cover with the lid, and cook on high for 15-20 minutes or until onions begin to soften. Add the broth/consommé, golden mushroom soup, sliced mushrooms, Worcestershire sauce, Kitchen Bouquet, and onion soup mix. Mix well. Add frozen meatballs and toss to coat in the sauce. Cover and cook on low for 4-6 hours. In a small bowl, mix cornstarch and water to make a thin paste. Add cornstarch mixture to slow cooker and stir well. Continue to cook, covered, for 45 minutes - 1 hour or until sauce is thick and glossy. Stir in sour cream just before serving.
• Spoon over mashed potatoes or buttered egg noodles.

Slow Cooker Red Beans and Rice

 

• For dry or canned beans, rinse the kidney beans thoroughly under water.
• Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves, and chicken stock to a large slow cooker, sprayed with non-stick spray. Stir to combine. Cook on high for 6-8 hours*, or until the kidney beans are soft and cooked through. *NOTE: If using canned beans, reduce cooking time to 3-4 hours. 
• Taste and season with salt and pepper. For additional spice, add in more hot sauce. Remove and discard the bay leaves before serving. Serve over cooked rice, garnished with green onions.

Visit your local Brookshire Brothers for all your slow cooker needs!

 

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View other recipes from Kate Rudasill, Coordinator 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.

 

 

 

Cobb Salad Dip

• • In a medium bowl, mix cream cheese, sour cream, and ranch dressing mix until smooth.
  • Spread evenly into the bottom of a medium-large serving dish.
  • Layer on top – shredded lettuce, shredded cheese, blue cheese crumbles, bacon pieces, tomatoes, and corn.  
  • Refrigerate for at least 2 hours or until ready to serve. Serve dip with assorted chips and crackers.

Quick Grilled Asian Chicken

• • In a medium microwave-safe bowl, combine all ingredients except the chicken breasts. Cook for 1 minute in the microwave; stir well.
  • Heat for an additional 30 seconds, watching closely so that the mixture does not boil over. Let marinade cool for 5 minutes.
  • Add chicken breasts and cooled marinade to a gallon zipper bag. Seal tightly and shake bag to ensure that all the chicken is coated in the mixture.
  • Marinate the chicken for 15-20 minutes. Preheat your grill to medium-high heat or heat a skillet or griddle pan on your stove over medium-high heat.
  • Remove chicken from marinade and cook chicken on preheated grill or skillet for 6-8 minutes on each side or until chicken is cooked through and browned. Chicken should be cooked to an internal temperature of 165°F.

Crunchy Asian Chopped Salad

• • In a small bowl or Mason jar, combine all the dressing ingredients. If using a jar, screw lid on tightly. Whisk or shake dressing until combined. Set aside.
  • In a large bowl, mix chopped/shredded chicken, coleslaw, lettuce, green onions, carrots, cilantro, edamame, and almonds. Add enough of the sesame dressing to lightly coat all ingredients. (Leftover dressing can be stored in an airtight container in the fridge for up to one week.)
  • Serve immediately with crunchy chow mein noodles sprinkled on top.

Visit your local Brookshire Brothers for all your Labor Day needs!

Broiled Parmesan White Fish

• • Preheat the broiler in your oven to medium/high or high. Spray a broiling pan or baking sheet with lots of non-stick spray. In a small bowl, mix the cheese, butter, mayonnaise, and lemon juice. Add all the spices and blend well. Set aside. 
  • Arrange fish fillets in a single layer on the prepared pan. Sprinkle evenly with half of the Old Bay seasoning. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, sprinkle with remaining Old Bay seasoning and broil for 2 to 3 more minutes. Remove the fillets from the oven and spread evenly with the parmesan cheese mixture. Broil for 2 to 3 minutes or until the topping is browned and fish flakes easily with a fork. Depending on the thickness of your fish fillets, they will finish cooking in varying amounts of time. Be careful not to overcook the fish. Serve immediately.

Roasted Asparagus or Green Beans

• • Preheat an oven to 425°F. Place the asparagus or green beans onto baking sheet and drizzle with olive oil. Toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. Spread vegetables on the baking sheet in a single layer.
  • Bake in the preheated oven until just tender, 12 to 15 minutes. Sprinkle with lemon juice just before serving. Serve immediately.

Visit your local Brookshire Brothers for all your quick dinner needs!

 

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View other recipes from Kate Rudasill, Coordinator 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.

 

Quick Vanilla Bean Cheesecake Parfaits

• • Crush vanilla wafers by hand or in a food processor.
  • Add melted butter or margarine and mix until it looks like damp sand.
  • Spoon the buttery cookies into the bottom of 4-6 serving dishes.
  • In a large bowl, beat cream cheese, whipping cream, powdered sugar, and vanilla bean paste with an electric mixer until smooth and creamy.
  • Divide the cheesecake mixture evenly into the serving dishes.
  • Chill in the fridge for at least 30 minutes before serving.

Amaretto Mascarpone Cheesecake with Almond Crust 

• • Preheat oven to 350°F.
  • Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.
  • Finely grind the almonds, graham cracker crumbs, and sugar in a food processor.
  • Add the butter and process until moist crumbs form.
  • Press the almond mixture onto the bottom and ½” up the sides of the prepared pan.
  • Bake the crust until it is set and beginning to brown, about 12 minutes. Cool completely.
  • Decrease the oven temperature to 325°F.
  • Add a roasting pan or baking dish of hot water to the bottom rack of the oven. The steam from this pan of water will help prevent the cheesecake from cracking when baked.

• • Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
  • Beat in the vanilla and almond extracts. Add the eggs, 1 at a time, beating just until blended after each addition.
  • Pour the cheese mixture over the crust in the pan, spreading evenly with the back of a spoon or spatula.
  • Bake in the preheated oven until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 15 minutes. Increase the oven temperature to 450°F.
  • While the cheesecake is cooling, whisk the sour cream, sugar and amaretto together until smooth.
  • Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or spoon, smooth out the surface. Sprinkle the outside edge with the sliced almonds.
  • Place cheesecake back into the oven (remember the heat should have been increased to 450° F) and bake for 8-10 minutes, watching closely so that the almonds do not burn.
  • Remove from the oven and place on a cooling rack to let cool to room temperature. Refrigerate until the cheesecake is cold, at least 8 hours, before serving.

Visit your local Brookshire Brothers for all your #NationalCheesecakeDay needs!

 

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View other recipes from Kate Rudasill, Coordinator 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.