Slow Cooker Chicken Marsala
Back to school is upon us and that means fast-paced days and evenings full of after-school activities. Take a little extra stress off your plate with this easy-to-make Slow Cooker Chicken Marsala that will give your dinner an Italian flair while keeping your kitchen cool in the August heat.

Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala
      • 6 boneless skinless chicken breasts
      • 1 tablespoon olive oil
      • 2 teaspoons minced garlic
      • 1/2 cup marsala wine
      • Salt and pepper to taste
      • 1/2 cup chicken broth
      • 1 1/2 cups sliced mushrooms
      • 1/4 cup heavy cream
      • 2 tablespoons chopped parsley
      • 1/4 cup cornstarch
      • Optional: Baguette, toasted and sliced. 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
      • Heat the olive oil in a large pan over medium high heat.
      • Season the chicken breasts on both sides with salt and pepper.
      • Cook the chicken in the pan for 4-5 minutes on each side or until golden brown.
      • Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
      • Cook on low for 5 hours, or until the chicken is done.
      • Remove the chicken from the slow cooker.
      • Whisk together the cornstarch with 1/3 cup cold water.
      • Pour the cornstarch into the slow cooker and stir to combine.
      • Add the chicken back to the slow cooker, turn the heat to high and cook for 30 minutes or until sauce has thickened.
      • Stir in the heavy cream and season the sauce with salt and pepper to taste.
      • Sprinkle with parsley and serve. Optional: Serve over toasted baguette, sliced (as pictured).
Visit your local Brookshire Brothers for your Italian recipe needs and more!
Cooking With Kate: Summer Produce Bounty
Happy National Fresh Fruit and Vegetables Month! I LOVE this time of the year for the sheer abundance and variety of fresh fruits and vegetables! Celebrate the bounties of summer by visiting your local Brookshire Brothers to pick up all the produce for one of these three great recipes!

Italian Roasted Vegetables

Roasted Vegetables in a glass pan on a blue table
*Makes 8-10 servings
      • 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

*Makes 12-16 servings
      • 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
For the dressing:
      • 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.
*NOTE: If making this salad ahead of time, mix together but omit the avocado and cheese. Chill until ready to serve and add the avocado and cheese right before serving.

Spicy Pineapple Mango Salsa

*Makes 12 servings
      • 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