Real Fresh, Real Delicious, and Real Satisfying
Slow-Roasted Extra Juicy Whole Chicken
Feeling adventurous? Here are three more takes on roast chicken: Mediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme, Peruvian Roast Chicken with Cilantro and Jalapeño Sauce, Balsamic Roast Chicken and Potatoes
- Preheat oven to 325 degrees. Rub chicken all over with extra virgin olive oil. Generously season with salt and pepper. Sprinkle on added seasoning, as desired.
- Roast, breast side up for 70-90 minutes, until breast registers 160 degrees on a thermometer.
- Let cool and shred meat. Shredded meat may be stored in the refrigerator for up to 4 days.
Double Protein Veggie Wrapper’s Delight
- Assemble wraps by placing turkey on top of wrap following by guacamole, lettuce, shredded carrots, snap peas, shredded chicken, and cherry tomatoes.
- Drizzle with salad dressing if desired.
- Roll up and take a walk while you eat!
Garden Salad with Shredded Chicken and Homemade Balsamic Vinaigrette
- Assemble salad with lettuce and vegetables, topping with chicken and nuts, as desired. Add black pepper to salad as desired.
- To prepare dressing, add equal parts balsamic vinegar and olive oil to a mason jar with a pinch of salt, seal tightly with lid and shake until emulsified.
- Drizzle salad with dressing and serve.
Sweet and Crunchy Chicken Salad
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Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas.
Real Fresh, Real Delicious Game Day Food
Buffalo Chicken & Blue Cheese BBQ Flatbread Pizza
- Preheat oven to 375 degrees.
- Toss cooked chicken in Frank's hot sauce until coated.
- Assemble pizzas by spreading barbecue sauce on the flatbread, sprinkling evenly with shredded cheese and celery, and topping with chicken and blue cheese.
- Place pizzas on baking sheet and bake for 5-8 minutes until warmed through and cheese is melted. Serve warm, drizzling with additional hot sauce as desired.
More easy & epic crowd pleasers:
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Cheezy Does It Chicken Spaghetti
- 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!!
Fast Feast: Buy 2, GET 5 FREE
- Brussels sprouts, fresh green beans, or asparagus—trimmed and washed (amount can vary based on needs but it should still be able to fit in a single layer on a large sheet pan)
- Extra virgin olive oil
- Salt and pepper, to taste
- Optional toppings: chopped pecans or walnuts, parmesan cheese, chopped cooked bacon
- Preheat oven to 425F degrees. Cover a large sheet pan with heavy-duty foil.
- Take prepped veggies and place them on the sheet pan with a good drizzle of olive oil for a light coating. Add salt and pepper to taste. Add other seasonings and spices as desired.
- Place veggies in the oven and roast for about 20-25 minutes.
- Optional (if you’d like them to be even more browned): Before removing from the oven, turn the broiler on high and place on top rack for a minute or two. Watch closely as they turn even more spotty brown and caramelized.
- Top with any other optional toppings and serve immediately.
Roasted Sweet Potatoes
- 5 pounds of sweet potatoes (about 8 medium potatoes)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter, cut into small pieces
- 1 ¾ teaspoon salt
- Pepper, to taste
- Peel potatoes (or scrub well) and trim ends. Cut into ¾ inch thick rounds.
- Toss potatoes in a large bowl with olive oil, salt, and pepper to taste until evenly coated. Line an 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray (my favorite is coconut oil spray). Arrange potatoes in a single layer on two baking sheets, dotting evenly with pieces of butter, and cover tightly with aluminum foil. Adjust oven racks to upper and lower middle positions and place potatoes in cold oven. Turn oven to 425 degrees and cook potatoes 30 minutes.
- Remove baking sheets from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown (reversing and rotating pans halfway through cooking time), 15 to 25 minutes.
- Remove baking sheets from oven and, using a thin metal spatula, flip slices over. Continue to roast until the bottom edges of the potatoes are golden brown, 18 to 22 minutes longer. Remove from oven and let potatoes cool 5 to 10 minutes, then transfer to platter and serve.
- Optional toppings: If desired, drizzle lightly with real maple syrup, chopped toasted pecans, or fresh/dried thyme leaves, to taste.
Five Cup Fruit Salad
- 1 cup drained pineapple chunks
- 1 cup grapes (any variety)
- 1 cup mandarin orange segments, canned or fresh
- 1 cup shredded coconut, sweetened or unsweetened
- 1 cup sour cream (regular or light)
- Mix together all ingredients and serve.
Pecan Pie with Maple Syrup and Brown Sugar
Adapted from America’s Test Kitchen “Old-Fashioned Pecan Pie”
- 1 cup maple syrup
- 1 cup packed light brown sugar
- ½ cup heavy cream
- 1 tablespoon regular molasses
- 4 tablespoons unsalted butter, cut into ½ inch pieces
- ½ teaspoon salt
- 6 large egg yolks, lightly beaten
- 2 cups toasted and chopped pecans
- One 9-inch unbaked pie shell, chilled in the pie plate for 30 minutes
- Make Filling: Adjust oven rack to lowest position and heat oven to 450 degrees. Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally until sugar dissolves (about 3 minutes). Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
- Bake Pie: Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven (on a sheet pan covered with foil in case of spills) and immediately reduce oven temperature to 325 degrees. Bake until filling is set and the center jiggles slightly when pie is gently shaken (45 to 60 minutes). Cool pie on rack for 1 hour, then refrigerate until set (about 3 hours and up to 1 day). Bring to room temperature before serving.
- Serve: Serve with homemade whipped cream and go to dessert heaven.
Visit your local Brookshire Brothers for all your Thanksgiving needs!
- Turkey and cheese roll-ups (Turkey mummies, if you will!)
- Fruit of any kind, but especially easy finger foods like grapes, oranges, apple slices, or bananas
- Yogurt cups
- Cheese sticks of all kinds (There are tons of different flavors to choose from at your local Brookshire Brothers!)
- Cucumber slices with a little vinegar, salt, and pepper
- Cinnamon toast with butter on whole wheat bread
- Or see some of my favorite grab-and-go snack options here!
- Fruit snacks and gummies, especially with natural flavors and colors (These fruit-filled recipes are frightfully good—and healthy!)
- Inexpensive trinkets such as stickers, temporary tattoos, or bouncy balls
- Simple chocolates
- 100% fruit juice in small boxes or pouches
- Snack-sized bags of freeze dried fruit, raisins, or pretzels (Another wicked-good snack to try: Rice Krispies Treats with fall flavors and fun topping ideas!)
- Small bags of pre-popped popcorn (Make your scary movie night really pop with these three fun popcorn recipes!)
Charred Chile and Corn Salsa
- Sprinkle ½ teaspoon of salt over chopped tomatoes and place in a fine mesh strainer to drain excess juice while preparing the rest of the recipe.
- Place the fresh ears of corn and whole chile in a large cast iron or stainless skillet over high heat, turning occasionally until corn is charred in places and chile is blistered all over, about 10-14 minutes. Reduce heat as needed to prevent scorching.
- Allow corn and chile to cool for a few minutes, then slice corn kernels off the cob with a sharp knife. Remove the stem, core, and seeds from the chile, and roughly chop.
- Discard tomato juice. In a medium bowl, combine tomatoes, corn, chile, and all remaining ingredients (except chips) and stir gently to mix. Add additional salt and pepper to taste. Serve and enjoy!
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!
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!
Real Fresh, Real Delicious Orange-Lime Margarita
- Moisten the rim of a glass with orange wedge and add salt to the rim if desired.
- Add orange juice, lime juice, orange liqueur, tequila, and agave nectar to a cocktail shaker filled with ice.
- Shake until cold and then strain over crushed ice into glass.
- Garnish with an orange wedge and sprig of mint.
- 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
Quick 3 Ingredient Peanut Butter Cookies
- 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.
William’s Family Oatmeal Cookies
- 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!
Surf and Turf Dinner Menu: Two Easy Side Dish Recipes
Quick Bacon-Wrapped Green Bean Bundles
- 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.
Cajun Corn Maque Choux
- 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.
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