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. 

 
Buffalo Chicken & Blue Cheese BBQ Flatbread Pizza

Real Fresh, Real Delicious Game Day Food

 
Looking for the perfect crowd-pleaser that looks fancy, tastes delicious, and comes together in a snap? These flavorful little flatbreads are the answer to your watch party prayers! They're also a great, kid-friendly option for a quick dinner on busy nights, and they can be customized to your heart's delight.
 
For the flatbread, check out the bakery section of your neighborhood Brookshire Brothers. I use Stonefire Tandoori Naan flatbreads for the pizza crust, but any kind of pita flatbread would work. For little pizzas, look for the smaller-sized flatbread or just cut the regular-sized bread into bite-sized pieces. Kick up the nutritional value another notch by using naan that's whole wheat!
 
Read more: No time? No problem. Check out the party trays from our deli.
 

Buffalo Chicken & Blue Cheese BBQ Flatbread Pizza 

A prepared shot of the Buffalo Chicken & Blue Cheese BBQ Flatbread Pizza before it goes into the oven.

 
INGREDIENTS
Naan, Pita, or any other flatbread in desired size
Barbecue Sauce
Shredded cheese (I use cheddar)
Celery, chopped fine
Chicken, cooked and chopped into bite-sized pieces (rotisserie chicken works well or some chicken breasts that have been fully cooked)
Frank's Original Hot Sauce (or other favorite wing sauce)
Blue Cheese Crumbles
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
DIRECTIONS 
  • 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:
Visit your local Brookshire Brothers for all big game 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. 
 
 
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!
 
No-Fuss Side Dishes (Plus a Fun Dessert!)
I love Thanksgiving-style sides so much that I cook them year-round. Why not? Everyone needs healthy, delicious, no-fuss side dishes that can please the whole family. As you’ll soon see, oven roasting is my absolute favorite way to prepare any vegetable. It can bring out their magical qualities enough to lure even the wariest eaters to the table. Even better, roasting veggies means I can toss them in a hot oven while I’m working on something else. A giant piece of foil on the sheet pan makes clean-up a cinch too.
 
So, here’s the run-down on my family’s go-to Thanksgiving sides (plus a special dessert).
 

Roasted Veggies

Roast your green beans instead of casserolizing them this year (“casserolizing” is my new word contribution to English language—you’re welcome). If you prefer another veggie over green beans (Brussels sprouts, asparagus, etc.), this roasting recipe will still do the trick; your choice greens will come out of the oven spotty brown with a few crisp edges. Yum. Top the roasted vegetables with a little chopped bacon (cooked) or a sprinkle of cheese, and you’ll be in side dish heaven. 
This is more of a method than an exact recipe, so have fun with it and enjoy!
 
A bowl of roasted Brussels sprouts
 
INGREDIENTS
    • 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
DIRECTIONS
    • 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. 
Pro Tip: Sometimes it works best to place veggies on very bottom rack for first 10 minutes of cooking time and then move to very top rack of oven for last 10 minutes of cooking to help brown both top and bottom, but this is optional. Check on veggies toward the end of cooking time and look for them to have little brown spots.
 

Roasted Sweet Potatoes

Any time I get sweet potato duty for Thanksgiving, roasted sweet potatoes are my go-to recipe. The prep is a breeze, and they come out caramelized on the outside while still creamy on the inside. Moreover, they’re perfectly delicious left as is, or you can jazz them up even further with a drizzle of maple syrup, fresh herbs, or chopped pecans. You can also easily substitute with butternut squash for another spin on this delicious recipe.
 
Several sweet potatoes on a cutting board with some slices and a knife
 
INGREDIENTS
    • 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
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
DIRECTIONS
This recipe starts in a cold oven.
    • 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

This super simple fruit salad is a family favorite recipe. Everyone is always fighting for the last serving, and the best part is it’s portable, healthy, and oh-so-easy to make. We always double (or triple) the recipe to make it go a little further and help settle any fights over who gets the last spoonful.
 
A young girl enjoying fruit salad at the table
 
INGREDIENTS
    • 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) 
Read more: Check out this Honey Lime Fruit Salad recipe too (as featured in a recent Cooking with Kate post).
 
DIRECTIONS
    • Mix together all ingredients and serve.

Pecan Pie with Maple Syrup and Brown Sugar

Dessert is always a highly anticipated part of any Thanksgiving celebration. This dietitian isn’t going to tell you to skip the dessert table because that’s just cruel. Instead, what I recommend is to contribute a delicious dessert made of real fresh, real delicious ingredients from your neighborhood Brookshire Brothers. Above all, enjoy your dessert fully without any guilt. There’s a time and a place for restraint and Thanksgiving ain’t it. 
 
My favorite recipe is a pecan pie that skips corn syrup in favor of brown sugar and maple syrup. The flavors are out of this world.
 
A delicious homemade pecan pie in a glass dish. 

Adapted from America’s Test Kitchen “Old-Fashioned Pecan Pie”

 
INGREDIENTS
    • 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
Read more: What to do with Thanksgiving leftovers? Try these tricks from Catering Coordinator Kate Rudasill.
 
DIRECTIONS
    • 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!
 

 
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. 
 
 
 
The Trick to Handling the Treats
Halloween is serious business for the little ones. After they don the perfect costume, they are ready to hit the neighborhood in search of some tasty treats. Since Halloween only happens once a year, it's fun to indulge a little and eat some of that hard-earned candy. Help your little ones avoid a tummy ache by taking advantage of kids' innate ability to regulate their appetites. One of the easiest ways is a well-timed and nutritious snack before heading out to trick-or-treat. Young children tend to naturally regulate their appetites, so they will usually slow down on eating sweets if they begin to feel overly full. Here are some of my favorite snack ideas to help!
 
A group of three trick-or-treaters walking down the driveway
 
  • 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!
And if you're looking for some unique options with a healthy twist to pass out in your neighborhood this Halloween, try some of these ideas. 
 
  • 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!)
 
Read more: Don't miss Angela's other nine tips for keeping Halloween healthy
 

 
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. 
 
 
 
Real Fresh, Real Delicious Charred Chile and Corn Salsa
In the mood for something sweet, salty, and a little spicy?  I have just the thing to satisfy cravings for all things fresh, simple, and delicious—Charred Chile and Corn Salsa! Whether you’re tailgating with friends or enjoying #TacoTuesday with family, this corn salsa is a guaranteed crowd-pleaser. Plus, it’s easy and quick to prepare, and it’s a great way to enjoy seasonal produce!
 

Charred Chile and Corn Salsa

A hand reaching into a clear bowl of salsa
 
Ingredients
2 ears fresh corn, husked
1 poblano or hatch chile - Catch more hatch chile recipes on the blog!
2 large tomatoes or 3 medium, cored and chopped
1 fresh jalapeno, seeds and ribs removed, chopped fine (optional)
½ red onion, chopped fine
½ teaspoon of salt, plus more to taste
¼ cup fresh cilantro leaves, chopped
2 tbs fresh lime juice
Pepper to taste
Tortilla chips for serving
 
Salsa ingredients on a wooden background (corn, hatch chile, cilantro, tomatoes, onion, and lime)
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
  • 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!
 

 
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. 
 
 
 
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. 
 
 
Real Fresh, Real Delicious Orange-Lime Margarita
Looking for a light and festive drink for your Cinco de Mayo celebration? Try making a classic margarita from scratch with this simple, refreshing recipe featuring some bright and fun citrus—perfect to kick the party off!
 
Real Fresh, Real Delicious Orange-Lime Margarita
 
I was inspired by the beautiful “Cara Cara” oranges I spotted at my local Brookshire Brothers the other day. These pink oranges are only available for a short season, so keep an eye out! If you're not able to find them, navel oranges (and even grapefruit) work just as well in this recipe.
 
Not seeing a product you're looking for? Talk to your local store director or make a product request online!
 
Another special find was the Himalayan pink rock salt I used to garnish the rim to match the pink hue of the Cara Cara oranges. Bonus: the pink salt is also rich in healthy minerals! If salty isn't your style though, feel free to skip the salted rim. 
 
Real Fresh, Real Delicious Orange-Lime Margarita
 
If you’d like to sweeten things up a bit, add a little agave nectar (a great natural sweetener option). For any kids or any people with non-alcoholic preferences, skip the liquor and squeeze a few extra oranges to make a beautiful glass of fresh juice instead.
 
Recommended pairing: Chips and your favorite dips.
Check out these two salsa recipes recently featured in our $100 giveaway!
 
Don't forget to garnish with mint sprigs to make your celebration feel extra special.
 

Real Fresh, Real Delicious Orange-Lime Margarita

Makes 1 Cocktail
 
Real Fresh, Real Delicious Orange-Lime Margarita
 
Ingredients
1 ½ ounce freshly squeezed navel or Cara Cara orange juice
¾ ounce freshly squeezed lime juice
½ ounce orange liqueur such as Cointreau or triple sec
1 ½ ounces tequila
Garnish of orange wedge and mint sprig
Optional: 1 teaspoon agave nectar to sweeten to taste
Optional: salt for glass rim
 
Don't forget to check your weekly ad or our digital coupons for special savings on these ingredients!
 
Directions
    • 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.
    • Enjoy! 

 


 
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. 
 
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.

 

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