Cooking With Kate: Hispanic Heritage Month
Hispanic Heritage Month celebrates the long and important presence of Hispanic and Latino Americans in North America – beginning with the Spanish colonial settlement of St. Augustine, Florida in 1565 and continuing through the 1600s, 1700s, and 1800s with the Spanish colonization of Texas, New Mexico, Nevada, Arizona, and the founding of San Francisco in California. As a result, Hispanic and Latino cuisine has heavily influenced American dishes for hundreds of years. This is especially true in the southwest region where tortillas and salsa are as common as sliced bread and peanut butter. Tex-Mex and more traditional Mexican dishes are incredibly popular here in Texas, but many Spanish and South American specialties are virtually unknown. To celebrate Hispanic Heritage Month, I am sharing with you two recipes that you might not know, but you should definitely try!
 
More to celebrate: October is also National Breast Cancer Awareness Month, and we have 5 recipes perfectly pink for supporting the cause!
 
Cropped shot of a young Hispanic woman cooking in the kitchen at home
 

Spanish Chorizo-Filled Dates Wrapped in Bacon

Spanish chorizo differs from Mexican chorizo. The Spanish variety is a smoked, hard sausage similar to hard salami and the Mexican variety is often ground meat and spicier.  
 
Ingredients
2-3 ounces Spanish chorizo, casing removed
24 Medjool dates, pitted
12 slices raw bacon, cut in half crosswise
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
    • Cut the chorizo into 24 small sticks. Tuck 1 piece of chorizo into each date. Wrap each stuffed date with a half slice of bacon. Secure with a toothpick. Heat a large skillet over medium heat. Add stuffed dates to the hot skillet and cook, turning often, until bacon is browned and cooked through. Drain on paper towels and serve hot.
Homemade Stuffed Chicken Empanadas on a background
 In case you missed it: We covered six dishes, four countries, and one kitchen in last year's Celebrating Hispanic Heritage 2017 blog.
 

Salteῆas Bolivianas (Bolivian-Style Empanadas)

I was fortunate to get to try these from a street vendor in El Alto, Bolivia during a trip last year. There are many different variations of salteῆas with beef, chicken, and pork, but my favorite was similar to this recipe—a rich chicken stew with potatoes, peas, and raisins encased in a slightly sweet, flaky pastry. 
 
Ingredients
For the dough:
4 cups all purpose flour
½ cup white sugar
½ teaspoon salt
2 eggs, beaten
1 stick butter, melted
1 cup warm water
 
For the filling:
1 russet potato, cut into ½” cubes                                                
¼ cup butter                                                                                      
2 tablespoons yellow pepper paste                                            
½ teaspoon cumin                                                                           
½ teaspoon oregano                                                                       
¼ teaspoon salt                                                                               
½ teaspoon black pepper, or to taste
1 green onion, sliced
½ yellow onion, small diced
3 boneless, skinless chicken breasts, cooked and shredded
¼ cup green peas, frozen
¼ cup plain or golden raisins
1 tablespoon sugar
¼ teaspoon white vinegar
1 tablespoon chopped fresh parsley
4 cups chicken stock
1 packet unflavored gelatin
 
Sweet tooth? Try Kate's recipe for traditional Argentine tarts with quince jam.
 
Directions 
Make the dough:
    • In a large bowl, mix together the flour, sugar, and salt. Add the beaten eggs and melted butter. Add a little less than 1 cup warm water, mixing until a soft dough forms. Cover the bowl with a clean towel, and let the dough rest on the counter for 20-30 minutes while you start the filling.
Make the filling:
    • 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.
To assemble:
    • 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!
 

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.

 

 
Cooking With Kate: Slow Cooker Saves
Cooking trends reveal that parents want less prep time and less cleanup because time is short and convenience is best. We hear you! Save your valuable time during this busy season with these slow cooker shortcuts from Kate Rudasill, our 1921 Catering Coordinator.
 
Cooking With Kate: Slow Cooker Saves
 
September is National Family Meals Month—a nationwide movement to raise awareness about the benefits of eating meals together as a family. Brookshire Brothers believes that FAMILY MEALS MATTER, and so do I. To celebrate, I’m sharing three of my own family’s favorite recipes for this month’s “Cooking With Kate” blog. These recipes are delicious and affordable, plus they’re all prepared in a slow cooker—the ultimate time-saver! 
 
As an added bonus, these recipes are easy enough that the kids can join you in the kitchen! Whether it is breakfast, lunch, or dinner, I hope these recipes inspire you to gather around the table and share one more meal with your family!
 

Slow Cooker Overnight Steel Cut Oats

 Rustic handmade pottery bowl filled with oatmeal made from steel cut oats. Garnished with apples, honey, and cinnamon.
INGREDIENTS
Oatmeal Base Recipe
2 cups milk or almond milk 
1 ½ cups water
1 cup uncooked steel-cut oats
3 tablespoons Food Club brown sugar
2 tablespoons Food Club butter 
1 tablespoon ground flax seed
¼ teaspoon Food Club salt
 
Apple Pie Steel Cut Oats
1 tablespoon cinnamon
½ teaspoon apple pie spice
2 apples, peeled, cored, cut into ½-inch pieces (2 ½ to 3 cups chopped)
 
Cherry Almond Steel Cut Oats
½ cup Food Club unsweetened applesauce
¾ cup dried cherries
1 teaspoon almond extract
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
DIRECTIONS
  • 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

 Buy 1, choose any 4 FREE!
INGREDIENTS
4 tablespoons salted butter, melted
1 large onion, halved and thinly sliced
2 cans beef broth or consommé
1 can golden mushroom condensed soup
1 can sliced mushrooms, drained
½ tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet
1 packet dry Lipton onion soup mix
1 large bag frozen meatballs (original flavored, not Italian)
2 tablespoons cornstarch
¼ cup water
8 ozs sour cream
 
DIRECTIONS
  • 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

 Happy mother talking to her small son while cooking meal in the kitchen. Focus is on boy.
INGREDIENTS
1 pound uncooked (dry) red kidney beans OR 6 cans kidney beans, drained and rinsed
1 (12 ounce) package Andouille (or other smoked) sausage, sliced
5 garlic cloves, minced
4 celery stalks, diced
1 large white onion, peeled and diced
1 bell pepper, cored and diced
2 teaspoons Creole seasoning
1 teaspoon hot sauce, more/less to taste
½ teaspoon dried thyme
2 bay leaves
7 cups chicken or vegetable stock* 
*NOTE: If using canned beans, reduce to 2 cups chicken stock
Kosher salt and freshly-cracked black pepper
cooked white or brown rice
thinly-sliced green onions blades
 
DIRECTIONS
  • 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!
 

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.
 
 
 
Cooking with Kate: Take the Labor Out of Labor Day, PART II
BACK BY POPULAR DEMAND—recipes you can make ahead for your Labor Day get together! Whether you’re hosting a backyard barbeque with family or enjoying a day at the lake with friends, your local Brookshire Brothers has everything you need for some fun, make-ahead recipes that are sure to please any crowd! 
 
Labor Day Weekend Make-Ahead Recipes
Don’t forget to check out last year’s recipes for Ultimate Baked Potato Salad and Honey Lime Fruit Salad!
 

Cobb Salad Dip

Makes 8-12 servings
This quick, layered dip incorporates all of the flavorful ingredients of the traditional Cobb salad!
 
Ingredients
2 (8 oz) pkgs cream cheese 
16 oz sour cream 
2 packets dry ranch dressing mix 
1 (8 oz) package shredded lettuce 
1 (8 oz) shredded cheddar cheese 
1 (6 oz) cup crumbled blue cheese 
1 (9 oz) package crumbled bacon pieces 
1 carton grape tomatoes, halved 
1 can grilled corn, drained well 
 
Directions
    • 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.
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 

Quick Grilled Asian Chicken

Makes 4 servings
This succulent grilled chicken is delicious paired with fried rice and stir-fried vegetables or chilled and shredded for Asian chopped salad.
 

Buckley Farms Boneless Skinless Chicken Breasts

Ingredients
¼ cup regular or low sodium soy sauce
1 ½ tablespoons sesame oil
1 tablespoon seasoned rice vinegar
2 tablespoons honey
1 teaspoon fresh ginger root, grated
2 cloves fresh garlic, minced
4 boneless, skinless chicken breasts
 
Directions
    • 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.
Sweet tooth? Check out the cheesecake recipes in "Cooking with Kate: National Cheesecake Day" — a perfect make-ahead dessert!
 

Crunchy Asian Chopped Salad

Makes 8-12 servings
 
Ingredients
1 recipe Quick Grilled Asian Chicken, cooked and chilled, small diced or shredded
4 cups shredded coleslaw or romaine lettuce or a combination of both
4 green onions, thinly sliced
2 cups shredded carrots
½ bunch fresh cilantro, stems removed and roughly chopped
2 cups cooked, shelled edamame
1 cup slivered almonds, toasted
2 cups crunchy chow mein noodles
 
Sesame Dressing:
½ cup olive oil
¼ cup seasoned rice vinegar
2 tablespoons regular or low sodium soy sauce
2 tablespoons sesame oil
2-3 tablespoons honey, to taste
1-2 tablespoons toasted sesame seeds
 
Directions
    • 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.
To make salad in advance – Mix and chill all ingredients – waiting to add the dressing and chow mein noodles until right before serving.
 
Visit your local Brookshire Brothers for all your Labor Day needs!
 

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. 
 
 
Cooking with Kate: Dinner Ideas for Busy School Nights
Are you ready? The start of school and the busy fall season are just around the corner! As the schedules ramp up, spending hours in the kitchen preparing dinner is not at the top of anyone’s to do list. Here is one of my go-to meals for busy nights when I have little time to prep but want to have a healthier option than the drive-thru!
 
A broiled white fish on a bed of rice with a side of asparagus
 

Broiled Parmesan White Fish

White fish is an excellent source of low-fat protein, niacin, vitamin B12, phosphorus, and potassium. Paired with wild rice or quinoa alongside roasted asparagus or green beans, this 30-minute meal is sure to hit the spot!
 
Ingredients
2 pounds tilapia, swai, cod, or skate fillets, thawed
2 tablespoons Old Bay seasoning
½ cup fresh grated parmesan cheese
¼ cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
¼ teaspoon dried basil
¼ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon celery salt
 
Reel in another deal this week: Celebrate members get 20% off ANY shrimp now through next Tuesday! To redeem, enter your phone number at the register. Expires 8/21/18.
 
Directions
    • 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

A quick side dish for fish, chicken, or beef – these roasted vegetables add a healthy, bright, and fresh pop of flavor to any meal.
 
Ingredients
1 pound fresh asparagus or green beans
3 tablespoons olive oil
2 tablespoons grated parmesan cheese
1 clove of garlic, minced
1 teaspoon sea salt or table salt
½ teaspoon black pepper
1 lemon, juiced
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
For asparagus – Wash and trim bottom ends from asparagus. Peel any tough skin from bottoms of spears with a vegetable peeler.
For green beans – Wash and trim ends from green beans. Remove strings from beans, if desired.
    • 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!
 

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.
 
Cooking with Kate: National Cheesecake Day
From bacon to baking soda, there seems to be a national day celebrating some food or other every day, including National Cheesecake Day coming up on July 30! I don’t always observe National Days, but this one deserves a celebratory slice (or two). Want to join me in the festivities? Here are two of my favorite recipes! All the ingredients you need to whip up this classic treat can be found at your local Brookshire Brothers.
 
Small Girl Baking Cheesecake With Her Grandmother
 

Quick Vanilla Bean Cheesecake Parfaits

An easy, no-bake cheesecake “pudding” that comes together in minutes!
 
Ingredients
4 tablespoons butter or margarine, melted
5 ounces (about half a box) vanilla wafers
20 ounces cream cheese, softened
¼ cup heavy whipping cream
6 tablespoons powdered sugar
1 teaspoon vanilla bean paste (or ½ teaspoon good quality vanilla + the inner scrapings of a vanilla bean pod)
 
No time? No worries! Pick up a slice (or a whole cheesecake) at a bakery near you!
 
Directions
    • 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.
 
Save on the spread with this weekend's text offer: FREE Food Club Margarine (45oz) when you spend $20 (some exclusions apply). 
Not signed up for our text offers? Text JOIN [insert your store #] to 59652. 
Don't know your store number? Shoot us an email at customerexperience@brookshirebros.com and we'll help you out!
 
Slices of margarine on a kitchen counter with a woman in the background getting an item out of the fridge.
 

Amaretto Mascarpone Cheesecake with Almond Crust 

This is hands-down my favorite cheesecake recipe. I love the creaminess of the filling, the crunch of the crust, and the lingering sweet almond flavor from the topping! Baked cheesecake is a bit of a hassle and fairly time consuming… but oh so worth it!
 
Ingredients:
Crust:
1 cup slivered almonds, lightly toasted
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons unsalted butter or margarine, melted
 
Filling:
2 (8 ounce) packages cream cheese, room temperature
2 (8 ounce) containers mascarpone cheese, room temperature 
1¼ cups sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
4 large eggs, room temperature
 
Topping:
2 cups sour cream
3 tablespoons sugar
2 tablespoons amaretto liquor
½ cup sliced almonds
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
For the 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.
For the filling: 
    • 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!
 

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.
 
Cooking with Kate: A Batch Made in Heaven
Fun eats often come from inventive pairings (Exhibit A: Nacho Popcorn), but it's hard to beat one of the most classic pairings of all: cookies and ice cream. These treats are perfect for satisfying your every sweet tooth need: hot + cold, sweet + salty, crunchy + creamy, and more. Have some fun in the kitchen using these easy recipes for homemade ice cream sandwiches—especially with hot summer days just around the corner!
 
A Batch Made in Heaven
Visit your local Brookshire Brothers for all your ice cream sandwich needs today!
 
Not to mention, ice cream sandwiches are party perfect: just make them ahead of time, wrap them in plastic wrap or individual sandwich bags, and freeze them until you need them. As for the ice cream, be sure to check out Fresh Harvest Ice Cream, our very own private label brand of ice cream here at Brookshire Brothers! You can find every flavor you need for any of these yummy combinations:
    • Cowboy or Oatmeal Chocolate Chip Cookies (see below for recipe!) with Homestyle Vanilla Ice Cream rolled in Mini Chocolate Chips
    • Snickerdoodle Cookies with Butter Pecan Ice Cream rolled in Chopped Pecans
    • Soft Peanut Butter Cookies (see below for recipe!) with Dutch Chocolate or Moose Tracks Ice Cream rolled in Chopped Peanut Butter Cup Candies
    • Sugar Cookies with Strawberries & Cream Ice Cream Rolled in Colorful Sprinkles
Read more: Go beyond the classic ice cream sandwich combo and try The Mini S'more Cookie Taco
 
To make cookie ice cream sandwiches: Allow the cookies to cool completely. Spoon 1 scoop (about ¼ cup) of softened ice cream (depending on the size of your cookies) onto 1 cookie and sandwich with another cookie. Immediately wrap in plastic wrap, wax paper, or an individual sandwich bag and place in the freezer for 2-3 hours to freeze firm. If you want to store them for longer, place the frozen cookie sandwiches into a gallon or larger freezer bag. Enjoy these straight from the freezer on really hot summer days!
 
SWEET DEAL: Get FREE Food Club Chocolate Syrup when you purchase Fresh Harvest Ice Cream (64 oz)! To sign up for this offer, text JOIN [insert your store number] to 59652.
Don't know your store number? You can use our store locator or shoot us an email at customerexperience@brookshirebros.com
 

  
Quick 3 Ingredient Peanut Butter Cookies
 

Quick 3 Ingredient Peanut Butter Cookies

This cookie recipe is not overly sweet so they are a great combination with sweet ice cream when you make these into ice cream sandwiches!
 
Ingredients
1 cup creamy peanut butter
1 cup white sugar
1 egg, room temperature
 
Be sure to check your weekly ad for any special savings on these ingredients!
 
Directions
    • Preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray.
    • In a medium bowl, mix peanut butter, sugar, and egg until smooth and fully incorporated. Scoop tablespoons of dough onto the prepared sheets. Roll the scoops in your palms to smooth them out and then slightly flatten with a cup dipped in a little sugar (so they don’t stick). Use the tines of a fork to crosshatch mark the cookies.
    • Bake in the pre-heated oven for 7-9 minutes or until just lightly browned. Cool completely on wire racks.
Making Cookies
 

William’s Family Oatmeal Cookies

This family cookie recipe is my go to for cookies and can easily be adapted with your favorite ingredients. My sister, Elaine, loves these with butterscotch chips instead of chocolate.
 
Ingredients
½ cup butter, softened
½ cup firmly packed brown sugar
¼ cup white sugar
1 egg, room temperature
1 tablespoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup old-fashioned rolled oats
 
Optional Additions (1 – 1 ½ cup total):
butterscotch chips, dark or semi-sweet chocolate chips, raisins, chopped almonds, pecans, or walnuts
 
Directions
    • Preheat oven to 375 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray. In a large mixing bowl, combine butter and sugars and beat until light and creamy, scraping down the sides of the bowl often. Add egg and vanilla and continue mixing until blended. In a small bowl or measuring cup, mix flour with baking soda and salt. Add dry ingredients to butter mixture and blend slightly. Add rolled oats and any of the optional additions and mix until fully incorporated.
    • Drop tablespoons of the dough 2 inches apart on prepared cookie sheets. Flatten slightly with the palm of your hand. Bake in preheated oven for 8-12 minutes or until lightly browned. Be careful not to overbake. Enjoy!
 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill. 
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

 

 
Cooking with Kate: A Little Bit of Love, A Whole Lot of Yummy

Surf and Turf Dinner Menu: Two Easy Side Dish Recipes

 
If you are cooking dinner for your significant other or a gathering with friends, here are two great recipes that will make your Valentine’s Day celebration extra special. These quick and easy side dishes pair perfectly with grilled steaks and sautéed shrimp for an unforgettable meal.
 
Steak and Lobster
Check out our Valentine's ad for special savings on Surf & Turf—and more! 
 

Quick Bacon-Wrapped Green Bean Bundles

Ingredients
1 ½ pounds fresh or frozen whole green beans
6-10 slices uncooked thick-sliced bacon, cut in half
1 tablespoon brown sugar
½ tablespoon Worcestershire sauce
½ teaspoon garlic powder
salt and pepper to taste
 
Directions
    • Preheat oven to 375 degrees. Lay bacon strips on a baking sheet and bake in the preheated oven for 10 minutes. Remove from oven (bacon will not be fully cooked!)
    • For fresh green beans: trim off the ends and wash the beans. Bring a large pot of water to a boil. Add green beans and cook 3 minutes until tender crisp. Immediately remove the beans from boiling water and place in a bowl of ice water to stop cooking. Drain well and blot dry with a kitchen or paper towel. For frozen green beans, proceed straight to the next step.
    • Wrap ½ slice of bacon around 6-8 green beans, secure with a toothpick and place on a parchment lined pan. Repeat with remaining bacon slices and green beans. In a small bowl, mix brown sugar, Worcestershire sauce, garlic powder, salt and pepper. Brush mixture evenly over each bundle. Roast in preheated oven for 20-22 minutes or until bacon is crisp and beans are lightly roasted. Keep warm to serve.
 
Read more: We vote chocolate is also a side dish on Valentine's Day. Here's how to enjoy your sweets while staying healthy too.
 

Cajun Corn Maque Choux

Ingredients
32 oz fresh or frozen sweet corn kernels
½ pound uncooked bacon, cut into ½” pieces
1 large sweet onion, small diced
1 large red bell pepper, small diced
1 large green bell pepper, small diced
3 cloves fresh garlic, minced
1 cup heavy cream
1 bunch green onions, thinly sliced
1 teaspoon Tony Cachere’s or Cajun seasoning
Salt and black pepper, to taste
 
Directions
    • In a large pot or skillet, cook bacon pieces over medium-high heat until browned and crispy. Remove from pan with a slotted spoon and set aside.
    • Add the diced onion and bell peppers to the bacon grease and cook over medium heat 4-5 minutes until softened.
    • Add the minced garlic and cook for 2 minutes.
    • Add the cooked bacon, frozen corn, Tony Cachere’s, and salt and pepper. Cook for 3-5 minutes until corn begins to warm.
    • Add the heavy cream and stir well to coat all the vegetables. Cover and bring the mixture to a low simmer. Continue cooking over medium-low heat until the cream begins to thicken – about 10 minutes.
    • Taste and add additional seasoning, as needed. Stir in the sliced green onions before serving.

Find a nearby Brookshire Brothers to get started today!

 


View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill. 
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

 

Cooking with Kate: 6 Easy Steps for Organizing Your Freezer
I love the start of a new year. It’s a great opportunity to organize and start fresh after the busy holidays, especially when it comes to the kitchen. In particular, cleaning out your freezer and/or deep freeze gives you a chance to free up a too-full freezer and make plans to re-stock for the busy months ahead. Here are some tips and tricks for keeping your freezers organized, plus a recipe for a yummy freezer-ready meal:
 
Opening the Freezer
 

How to Keep Your Freezer Organized in 6 Easy Steps

Label EVERYTHING
Always include what the food is, the date it was prepared, and recommended cooking instructions.
 
Freeze individual servings
No more thawing an entire bag or container of something you just need a little of. Portion out your meals or ingredients ahead of time, freeze them individually, and then just use what you need.
 
Freeze things flat
Using gallon or quart sized freezer storage bags is a GREAT way to store a lot of things. Fill the bag, remove the air, and lay it flat to freeze. Once frozen, you can stand it up on its side where it’s only an inch or two wide—a great space saving technique!
 
Inventory (right on your freezer!)
Keep a regular inventory of what you have in your freezer by keeping a list on the door of your pantry or where you write out your grocery list. BONUS: dry erase markers work on most freezer doors so you can write your inventory right where you need it! If you don’t want to write directly on the surface in your kitchen, purchase a small magnetic dry erase board and attach it to the side. Review and revise your list each time you use up or add something.
 
Keep a list of how long food lasts in the freezer
With a full freezer, it may be hard to decide what you need to eat your way through first. Find a good printable, like the FDA's guide or this easy to read sheet, to keep on hand so you always know which foods should be at the top of your list.
 
Remove or rearrange freezer shelves
Freezer shelves can sometimes get in the way instead of helping to keep things organized. Most shelves and drawers are adjustable and can be rearranged (or removed) to make the most of available space.
 
Keepin it fresh: How to store groceries: Tackle your fridge next with these tips and tricks for organization.
 

Tomato Basil Chicken

Ingredients
8 chicken breasts, boneless with skin
Salt and pepper to taste
3 tablespoons olive oil
1 tablespoon butter
½ cup dry white wine
1 can (28 oz) diced tomatoes
1 can (14 oz) whole tomatoes
2 tablespoons (heaping) tomato paste
1 package fresh basil, torn into small pieces
8 cloves garlic, peeled and left whole
 
DON'T FORGET: Check your weekly ad for special prices on these ingredients!
 
Directions
  • Preheat oven to 400 degrees. Salt and pepper chicken breasts.
  • Heat ovenproof skillet or Dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
  • Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add fresh basil, 8 cloves of peeled (but whole) garlic, and the chicken. Toss to coat the chicken in the sauce. Place the lid on the pot or skillet and cook in the oven for 1 hour.
  • Remove lid and check sauce. If it's overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and add salt and pepper, as needed.
  • Serve with buttered noodles, steamed rice or roasted potatoes, fresh grated mozzarella and parmesan, a green salad, and crusty garlic bread.
  • To freeze: Let chicken cool and place in foil pan, baking dish, or gallon freezer storage bag. Cover tightly, label and freeze. Thaw overnight in the fridge before re-heating in the oven or on the stove for 30-45 minutes or until warm.

Find a nearby Brookshire Brothers to get started today!

 


View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

 

 
Cooking with Kate: A Little Bit of Luck

Traditional Recipes for New Year's Lunch

 
It’s almost 2018—Happy New Year! Have you ever wondered why we eat black-eyed peas, cornbread, and collard greens or cabbage on New Year’s Day? Here in the South, this traditional New Year’s Day meal is thought to bring good luck, prosperity, and good health in the coming year! Regardless if you hold to this tradition or not, black-eyed peas and cornbread is a hearty and comforting meal after all the rich Christmas food. My family likes to prepare our peas with this delicious and spicy chowchow relish. If you missed any friends or neighbors on your Christmas list or need a quick thank you, a jar of this chowchow makes a fantastic gift!
 
Black Eyed Peas
 

The Rudasills’ Black-Eyed Peas

Ingredients
½ pound uncooked bacon, diced
½ stick salted butter
1 medium-large white onion, diced small
2 cloves garlic, minced
1 ½ - 2 pounds shelled black-eyed peas, fresh or frozen
2 cups chicken broth
salt and pepper to taste
 
Find a nearby Brookshire Brothers to pick up any ingredients you don't already have on hand!
 
Directions
    • In a large pot with a lid, sauté the bacon pieces over medium heat until the bacon grease begins to render and the bacon is barely cooked. Remove the bacon from the pot with a slotted spoon and reserve for later.
    • Increase the heat to medium-high, and add the butter to the pot. Add the diced onion and garlic to the pot and sauté for 3-5 minutes until the onions are translucent. Add the peas, cooked bacon, and chicken broth to the pot. Add enough water so that the peas are covered by about one inch of liquid.
    • Bring the peas to a low simmer over medium-high heat, reduce the heat to low, cover the pot halfway with the lid, and continue cooking for 1 to 1 ½ hours until the peas are soft, stirring every 10-15 minutes.
    • Taste the peas and season with freshly ground black pepper and salt, if needed. Serve warm with fresh cornbread and spicy chowchow!
 #TBT: Take a look back at Kate's tips and recipes for keeping the winter blues away during this holiday time!
 

Old Fashioned Spicy Chowchow Relish

Ingredients
¼ cup water
1 tablespoon salt
¾ cup white sugar
2 garlic cloves, finely minced
¾ teaspoon dry mustard
1 ½ teaspoon mustard seed
½ teaspoon crushed red pepper
¼ teaspoon celery seed
¼ teaspoon turmeric
¼ teaspoon ground ginger
½ cup apple cider vinegar
2 cups green bell pepper, diced
2 cups sweet red bell pepper, diced
1 ½ cups firm green tomatoes, diced
2 cups sweet onion, diced
1 ½ cups green cabbage, diced
 
Don't forget to check your weekly ad for special savings on all these great ingredients!
 
Directions
    • In a large non-reactive pot, bring water, salt, sugar, garlic, and spices to a low simmer.
    • Add cider vinegar and bring to a gentle boil. Add all the diced vegetables and toss to coat vegetables in the spice liquid.
    • Reduce heat to medium and continue to cook, stirring occasionally, for approximately 5-10 minutes until the vegetables become tender.
    • Transfer mixture to glass jars with lids and refrigerate. Chowchow will keep chilled for 2-3 weeks in the refrigerator.

Happy New Year to you and your family and many wishes for good luck, prosperity, and good health in 2018!

 
Happy New Years 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.
 
Thanksgiving may be over but the leftovers are not...

Cooking with Kate: Quick and Easy Thanksgiving Leftover Recipes

 
Thanksgiving may be over, but that leftover turkey is probably still taking up valuable space in your fridge or freezer. Make room for Christmas baking and party food prep by putting your Thanksgiving favorites to good use with these two easy recipes. Even those who are tired of turkey will chow down on these dishes!
 
Read more: How long should you keep that turkey anyways? Here's ten tips for storing Thanksgiving leftovers.
 

Quick Turkey Chowder

Girl eating soup
Serving size: 1 cup | Yield: 8 servings
Ingredients
1 cup green onion, thinly sliced
1 cup celery, thinly sliced
4 tablespoons butter
2 (10.5 oz) cans condensed cream of potato soup
2 (16.5 oz) cans cream-style corn
2 cups turkey or chicken stock (not broth)
½ teaspoon nutmeg
Salt and pepper, to taste
2 cups cooked turkey, ½ inch pieces
2 tablespoons fresh parsley, minced
 
Find a nearby Brookshire Brothers to pick up any ingredients you don't already have on hand!
 
Directions
    • In a large pot over medium-high heat, sauté green onion and celery in butter until celery is almost tender.
    • Add potato soup, corn, turkey or chicken stock, and nutmeg. Season generously with salt and black pepper.
    • Stirring constantly, bring to a gentle boil. Reduce heat to low and add turkey and parsley.
    • Simmer for 5-10 minutes or until turkey is heated through.
Read more: Get the full scoop on how to prepare this soup as a freezer meal. It's quite the rewarding weekend project!
 

Loaded Mashed Potato Cakes

Woman frying potato cakes
Ingredients
2 cups cold mashed potatoes
1 cup shredded cheese (cheddar or pepper jack)
½ cup flour
6 strips bacon - Check out our special prices on Wright Bacon in this week's ad!
1 bunch green onion, thinly sliced – white and green divided
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
2 tablespoon fresh parsley , minced
2 eggs
4 tablespoons butter
 
Read more: These cakes can be a GREAT party appetizer. Don't forget to also visit our deli for other great appetizers and holiday deli trays!
 
Directions
    • In a skillet, cook the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl. Pour off all but 2 tablespoons of bacon grease from the frying pan and cook the garlic and white parts of the green onion over medium heat until translucent. Add garlic and onions to the bacon along with mashed potatoes, cheese, flour, green onions, spices, parsley, and eggs. Blend well with a spoon or your hands; the mixture will be thick and sticky.
    • Wash and dry your frying pan, then melt 1 tablespoon of butter over medium heat.
    • Scoop up about ¼ cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it is ½ – ¾″ thick. Fry for about 3 minutes on each side, until they are lightly golden brown.
    • For best results, serve immediately, while hot and crispy, with sliced green onions, sour cream, or ketchup.
 
 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

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