Real Fresh, Real Delicious July 4th Broccoli Salad
The 4th of July is such a relaxed holiday, and one of my favorite parts of every holiday is of course, the food.  Picnic fare is what the 4th is famous for, and I can’t say I’m mad about it.  Picnic food should be simple, portable, fun, and most of all, delicious.  That’s where my broccoli salad comes in.  Once upon a time, I whipped this salad up on a whim and my kids gobbled it up in a day.  Better yet, this salad is so easy to adjust to fit your style.  There’s really no way to get this wrong.  Best of all, this dish will be the hit of the picnic as it makes the perfect accompaniment to almost anything.  And I wouldn’t blame you one bit if you sneaked a bowl for breakfast, lunch, or dinner. 
Happy Fourth!
Broccoli Salad

Broccoli Salad

Ingredients
Pickled Shallots
      • 2 shallots, sliced thinly
      • 3 tablespoons red wine vinegar
      • ½ teaspoon salt
      • ½ teaspoon sugar
Dressing
      • ½ cup plain Greek yogurt (I like Fage best)
      • 1/3 cup mayonnaise
      • 1 tablespoon apple cider vinegar
      • 1/2 cup unsweetened applesauce
      • 1 tablespoon honey
      • 1 teaspoon salt
      • ½ teaspoon black pepper
Salad
      • One 12-ounce bag of pre-washed broccoli florets, chopped into small bite-sized pieces
      • ¾ cup pecans, chopped and toasted
      • ½ cup dried cranberries
      • ½ cup raisins (I like golden raisins)
      • 1 cup purple grapes, sliced in half
      • 6 slices bacon, cooked and chopped roughly
Directions
      • Stir salt and sugar into red wine vinegar until dissolved. 
      • Add shallots and stir to combine. 
      • Set aside for at least 10 minutes while preparing other salad ingredients. 
      • Whisk together all dressing ingredients in a large bowl until well combined. 
      • If a thinner dressing is desired, add additional applesauce. 
      • Add all salad ingredients to the bowl with the dressing and toss to combine. 
      • Discard pickling liquid and add pickled shallots. 
      • Toss to combine and serve. 
 *Adapted from Smitten Kitchen’s “Broccoli Slaw.”
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.

Real Fresh, Real Delicious Rice Noodles with Roasted Sweet Potatoes, Spinach, and Sesame Seeds
Noodle bowl.  Need I say more? 
Okay, I’ll say more.  I always have plenty to say about everything (much to my husband’s dismay).  There are so many options for noodle bowls that makes my heart sing.  Need a place to use up random produce left in the fridge?  Noodle bowl.  Need a quick dinner that’s filling and made with pantry staples?  Noodle bowl.  Have chicken?  Add it.  A random head of broccoli?  Add it.  A half-empty week old jar of baby food?  Don’t add that.  Don’t add that to anything. 
Sorry, I am easily distracted.  But, back to noodles.  I love them.  But, you say, what if I don’t have rice noodles on hand?  This recipe also works great with rice as a starchy stand-in.  Have only half the ingredients on hand?  Just go with it.  That’s how easy it is to not mess up this recipe. 
And, yes, I know it looks like a lot of ingredients, but you can totally swap things in as desired or omit things if certain ingredients aren’t available.  As long as you have rice noodles or rice, some kind of vegetable, soy sauce, and some kind of tahini or peanut butter, then you’ve got dinner.  All the other ingredients are just a bonus (and a great opportunity for using up some odds and ends, as outlined above.) 
And did I mention that this dish is totally plant-based?  That is, as long as you don’t decide to add any non-plant-based ingredients.  (If you’re a strict vegan, feel free to omit the honey.)
So, what are you waiting for?  Let’s eat some noodles!
 Rice Noodles

Rice Noodles with Roasted Sweet Potatoes, Spinach, and Sesame Seeds

Equipment Needed
      • Medium mixing bowl
      • 1 large sheet pan
      • Parchment paper
      • Extra-wide aluminum foil
      • 1 medium saucepan
      • Food processor or blender
Ingredients
Roasted Sweet Potatoes
      • 5 small sweet potatoes, peeled and sliced into ½ inch thick rounds
      • 3 tablespoons extra-virgin olive oil
      • 1 tablespoon sesame seeds
      • 1 teaspoon salt
      • ¼ teaspoon red pepper flakes
      • 1 tablespoon honey
Sauce
      • 3-inch section of fresh ginger, peeled and roughly chopped (Alternately 1 teaspoon of ginger powder can be used.)
      • 2 cloves of fresh garlic (or 1 teaspoon garlic powder)
      • ½ cup tahini (or creamy peanut butter, if preferred)
      • ½ cup low sodium soy sauce or tamari
      • 2 tablespoons toasted sesame oil
      • 3 tablespoons honey
      • 1 tablespoon of red chili paste (I used Thai chili paste)
      • Zest of 1 lime
      • Juice of 1 lime
      • Water, as needed to thin consistency
      • ½ cup of a combination of fresh cilantro and fresh basil leaves (use more or less of either depending on availability and taste)
Noodles
      • 8 ounces of rice noodles
      • 2 cups fresh baby spinach
Optional Toppings (mix and match as desired)
      • Toasted sesame seeds
      • Peanuts
      • Cucumber, sliced
      • Sweet bell pepper, cut into strips
      • Sliced green onions
Instructions
For the sweet potatoes:
      • Cover a large sheet pan with a piece of parchment paper.
      • Toss sweet potatoes in a medium bowl with olive oil, sesame seeds, salt, and red pepper flakes.
      • Spread sweet potatoes out on the prepared baking sheet, making sure that the flat side is down and none are touching. 
      • Cover the sheet pan tightly with extra-wide aluminum foil.  Place oven rack at top position and place sheet pan with sweet potatoes in the cold oven.
      • Turn on oven to 425 degrees and cook for 20 minutes.
      • Remove foil after 20 minutes and return to the top rack of the oven, roasting for an additional 25-30 minutes, rotating pan halfway through (drizzle the 1 tablespoon honey on potatoes when rotating pan).
      • Cook until golden brown around the top and bottom edges.
      • If top edges are not caramelized, turn the broiler on high for 2 minutes until browned, and watch carefully to prevent burning.
      • Remove from the oven and set aside. 
For the sauce:
      • Add fresh ginger and garlic (if using) to the food processor or blender, and pulse several times until chopped finely.
      • Add all other ingredients except fresh herbs to the blender, and blend until sauce is smooth and uniform in appearance (about 30 seconds).
      • Thin with water as needed to achieve the right consistency (should drizzle off a spoon).
      • Add fresh herbs and pulse 7-8 times until coarsely chopped within the sauce.
      • Set sauce aside. 
For the noodles: 
      • Meanwhile, bring a large pot of salted water to a boil.
      • Cook the rice noodles according to package directions.
      • Add spinach to pot with noodles during last 1 minute of cooking time.
      • Drain noodles and spinach in a colander and set aside.  (If noodles stick together after cooking, rinse gently with cool water to separate before serving.) 
To serve:
      • Plate spinach and noodles, drizzle with sauce as desired, and top with roasted sweet potatoes. Serve warm or at room temperature.
      • Finish with optional toppings. 
Recipe adapted from Half-Baked Harvest “Saucy tahini noodles with honey’d sweet potatoes” and America Test Kitchen’s “Roasted Sweet Potatoes.” 
 
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.

Real Fresh, Real Delicious Chicken Pot Pie
Pot pie - the humblest of titles, but it is so much more than it sounds.  Creamy filling studded with vegetables and chicken topped with savory crust – it is the ultimate one-pot dinner.  I have always enjoyed pot pie, but shied away from making it because I thought it would be complicated to prepare at home.  I’m so glad I gave it a go because I was wrong.  It was so easy and delicious that this recipe will definitely be part of my regular dinner rotation.  This recipe is a little “fancier” than your typical pot pie, but this only means it has more amazing flavor but without any extra fuss.  The vegetables can easily be swapped out for your favorites to use whatever you have on hand.  I also love it with roasted cherry tomatoes or cauliflower, or you could go with the traditional favorites, peas and carrots.  Give homemade pot pie a try, and I promise you won’t be disappointed.
Chicken Pot Pie with Roasted Vegetables and Sage

Chicken Pot Pie with Roasted Vegetables and Sage

Adapted from Half-Baked Harvest – Super Simple by Tieghan Gerard

Ingredients

      • 3 tablespoons extra-virgin olive oil
      • 12 ounces petite baby carrots
      • 2 cups of broccoli florets, washed and chopped in bite-sized pieces
      • 2 stalks of celery, diced (optional)
      • 1 ¼ pounds boneless, skinless chicken tenders (or 1 ½ cups cooked rotisserie chicken shredded)
      • 3 tablespoons butter
      • 2 shallots, chopped fine
      • 2 tablespoons fresh sage leaves, chopped, plus whole leaves for serving
      • 1 ½ teaspoons dried thyme leaves
      • 1/3 cup all-purpose flour
      • 3 cups low-sodium chicken stock (I prefer high protein type)
      • 1 cup whole milk
      • ¼ cup fresh parsley, chopped
      • 1 frozen or refrigerated prepared roll-out style pie crust, thawed
Directions
      • Move oven rack to middle position and preheat oven to 425 degrees. 
      • Cover a large rimmed baking sheet with a piece of aluminum foil and toss carrots, broccoli, and celery with 3 tablespoons of olive oil and sprinkle with salt and pepper.  Spread in an even layer on baking sheet.
      • Roast vegetables in the oven until they are lightly browned and beginning to get tender, about 20 to 25 minutes.  When finished, remove from oven, reduce oven temperature to 375 degrees, and set vegetables aside while preparing filling. 
      • (If using shredded rotisserie chicken, skip to step 5.)  While vegetables roast, heat a large 12-inch oven-safe skillet over medium high heat.  After pan is hot, add chicken tenders to dry pan and cook without moving for 3-4 minutes.  When they are well browned, they will release easily from the pan and then flipped to cook for an additional 3-4 minutes.  Remove chicken from the pan and set aside to cool slightly before chopping into bite sized pieces.
      • Reduce heat to medium and add butter to skillet.  After butter has melted add shallots, chopped sage, and thyme.  Cook, stirring often, until shallot is fragrant and butter is lightly browned with a nutty aroma, about 3-5 minutes. 
      • Add flour to pan, and cook for about 1 minute, stirring constantly.  Gradually whisk in broth and milk.  Bring to a simmer then reduce heat to medium-low.  Season with salt and pepper to taste.  Simmer until slightly thickened, about 10 minutes. 
      • Remove skillet from the heat and add chopped chicken, roasted vegetables, and chopped parsley.  Stir to combine.
      • Roll out prepared pie crust until it is large enough to cover filling in pan, and lay over the top of the filling in the skillet.  Cut a few slits in the top of the crust.  Brush with a little bit of melted butter or whole milk, if desired. 
      • Bake until pastry is golden brown, 40-45 minutes.  Let cool for 10 minutes, sprinkle with remaining fresh sage leaves, and serve. 
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Angela Larson
Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.
Real Fresh, Real Delicious Popcorn Three Ways – A Perfect Holiday Gift to Make with Kids
Popcorn is the perfect snackable, giftable food with a million possible variations. Kids adore it, and it’s a fun a memorable food to make together during the holidays. When my kids spot the popcorn maker, they always get excited to watch the kernels pop, and they always sneak a few kernels from the bowl before there are even any toppings. Butter and salt and of course our easy default choices, but I’ve been known to put a few fancy spins on popcorn that can make it into a dessert or an awesome savory snack. My kids never even suspect that I’m happy for them to dig into some popcorn, since it’s a great source of fiber. Even better, popcorn can be packed up into cute little airtight containers or bags, and it makes a wonderful holiday gift that’s easy to make in a big batch. You can even add a few festive holiday-colored sprinkles to sweet versions to make it look like a million bucks too.
 
Ready for all things popcorn this season?  Try a few of our family favorite recipes that are easy for kids and so delicious you’ll be fighting over the popcorn bowl.
Savory Cajun-Spiced Popcorn in front of a Christmas Tree

Savory Cajun-Spiced Popcorn

Ingredients
      • 12 cups plain popcorn (about 2/3 cup kernels unpopped)
      • 2 tablespoons extra virgin olive oil
      • ½ teaspoon garlic powder
      • ½ teaspoon paprika
      • ½ teaspoon cumin
      • ¼ teaspoon ground thyme (or ½ teaspoon dried thyme leaves)
      • 1/8 teaspoon white pepper or black pepper
      • 1/8 teaspoon cayenne pepper
      • Salt to taste
Directions
      • Spread popcorn on a large sheet pan. 
      • Drizzle with olive oil. 
      • Mix all spices together in a small bowl and sprinkle over popcorn. 
      • Season with salt to taste. 
      • Toss to combine and serve.

Chocolate Peanut Butter Popcorn

Peanut Butter and Chocolate Drizzle Popcorn

Ingredients
      • 12 cups plain popcorn (about 2/3 cup kernels unpopped)
      • 2/3 cup chocolate chips, semi-sweet or milk chocolate
      • 1 teaspoon coconut oil or other neutral tasting cooking oil
      • 2/3 cup no-stir peanut butter (creamy or crunchy, as desired)
Directions
      • Spread popped popcorn out on a large sheet pan.
      • Warm chocolate chips and oil in a microwave-safe bowl for 1 minute on 50% power.
      • Stir and then warm for an additional 15-30 seconds at a time at 50% power, stirring after each time, until chocolate chips are fully melted.
      • Drizzle chocolate over popcorn with a spoon.
      • Warm peanut butter in a microwave-safe bowl until warm enough to drizzle, about 30-60 seconds. Drizzle peanut butter over popcorn.
      • Allow chocolate and peanut butter to cool enough to harden (can be done in the refrigerator), and enjoy!

Cookie Butter Popcorn

Cookie Butter Popcorn

Ingredients
      • 12 cups plain popcorn (about 2/3 cup kernels unpopped)
      • 1/3 cup white chocolate chips
      • 2/3 cup Biscoff cookie butter
      • Optional:  Sprinkles for decoration
Directions
      • Spread popped popcorn out on a large sheet pan.
      • Warm white chocolate chips and cookie butter in a microwave-safe bowl for 1 minute on 50% power.
      • Stir and then warm for an additional 15-30 seconds at a time at 50% power, stirring after each time, until mixture is fully melted.
      • Drizzle mixture over popcorn with a spoon.
      • Add sprinkles as desired.
      • Allow topping to cool enough to harden (can be done in the refrigerator), and enjoy! 
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.

 

 

 

Real Fresh, Real Delicious Sides to Serve With Steak

Round out your steak night with these three nutritious dishes from Angela Larson, RD: Roasted Potato Wedges, Roasted Squash, and Grilled Mushrooms. 

Looking for some tasty sides to accompany your special steak dinner? Check out some of my tried-and-true favorites, perfect quick and easy sides that will cook while your steaks are on the grill!

Grilled Button Mushrooms

Mushrooms champignons being cooked on the grill

Ingredients
      • 2 pounds white button mushrooms
      • 2 tablespoons extra virgin olive oil
      • Salt and pepper
Instructions
      • Wash mushrooms.
      • Trim stems.
      • Toss with 2 tablespoons olive oil, and salt and pepper to taste. 
      • Place on grill gill side down and grill for 6 minutes until charred. 
      • Flip and grill for an additional 4-6 minutes until charred and tender. 
      • Serve.

Roasted Potato Wedges

Notes:  Choose potatoes that are somewhat uniform in size, about four to six inches long. 
Ingredients
      • 3 tablespoons extra virgin olive oil
      • 2 pounds Russet potatoes, scrubbed
      • Salt, to taste
Instructions
      • Position oven racks to top and bottom of oven. 
      • Preheat oven to 425 degrees. 
      • Prepare a sheet pan with parchment paper or spray generously with cooking spray. 
      • Prepare potatoes by cutting into 8 even wedges. 
      • Toss potatoes with extra virgin olive oil and salt to taste. 
      • Cover baking sheet tightly with aluminum foil and place in the oven for 10 minutes on bottom rack. 
      • Remove foil move potatoes to top rack of oven and roast for additional 10-13 minutes until tender and lightly golden brown, rotating pan halfway through cooking time.

Roasted Summer Squash

Ingredients
      • 5-6 medium summer squash - zucchini and/or yellow squash will work (as much as can fit in a single layer on a rimmed sheet pan can be used)
      • 2 tablespoons extra virgin olive oil
      • Salt and pepper
      • Optional: freshly grated parmesan cheese
Instructions
      • Position oven racks to top and bottom of oven.
      • Preheat oven to 425 degrees.
      • Prepare a sheet pan with parchment paper or spray generously with cooking spray. 
      • Prepare squash by washing, drying, and cutting into slices about ¼ inch thick.
      • Place in a single layer on sheet pan and drizzle with olive oil.
      • Season to taste with salt and pepper. 
      • Place in oven on bottom rack and cook for 10 minutes.
      • Rotate pan and move to top rack for an additional 10-12 minutes, until tender and starting to brown on bottom. 
      • Turn broiler on high and cook for an additional 1-2 minutes until spotty brown on top.
      • Monitor closely to prevent burning.
      • Remove from oven and serve immediately with optional grated parmesan cheese.
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

 

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.

 

Play All Day With Healthy Summer Snacks

30+ Snack Ideas For A Real Fresh, Real Delicious Summer

 
Summer has a certain type of informality to it—lazy days, swimming pools, vacations, and more flexible schedules. However, all the fun and adventure can leave you feeling a bit hungry if you forget to plan ahead. Snacks are to summer like soup is to winter. You need snacks to keep you going through all those long summer days. Let’s run through some of my favorite snack ideas that will keep you refreshed all summer long.
 

A fridge packed full of fruit.Feelin' Fruity?

 
Summer has its very own kind of special bounty for us all to enjoy. In summer, fresh seasonal fruit is some of the most varied and abundant of the entire year. A favorite local option is the Texas blueberry. They are fresh, plump, and out-of-this-world delicious. If I’m in need of a more filling snack, I throw some blueberries in a bowl of delicious plain Greek yogurt with a drizzle of honey. Don’t let blueberries steal all of the berry spotlight though; blackberries, strawberries, and raspberries are awesome and nutritious treats too.
 
There’s more to this season than just berries though! This is the time for cherries, peaches, and—the true summer classic—watermelon. Start searching through the watermelon display at your neighborhood Brookshire Brothers in search of the perfect selection! Whether you thump, spank, or sing to the watermelon to help you choose just the right one, one thing’s for sure—you’ll definitely enjoy that first bite of sweet and juicy watermelon on a hot day. Tropical fruits like sweet golden mangos, fresh pineapple, and kiwi are another fantastic option to shake up your fruit routine or to add into a colorful fruit salad.
 
Did you know strawberries are a good source for vitamin C and blackberries are full of folate? Read more about the nutrition in summer fruit here!
 

A halfway peeled banana with a spoonful of peanut butterSomething a Little More Savory

 
Need a quick and simple snack that’s more filling than just fruit? Try adding nut butter to your fruit for some rib-sticking power in your snack. Bananas and apples are tried-and-true favorites that pair up beautifully with nut butters. The most popular nut butter is peanut butter, but almond and cashew butter products are a delicious—and nutritious—way to change things up. 
 
Popcorn is another classic snacking choice for a crunchy and salty treat. There are plenty of ready-to-eat options available in a variety of flavors, or you can do it the old-fashioned way and make plain popcorn at home with a drizzle of melted butter and a sprinkle of salt.
 
Dips like hummus, guacamole, or salsa are also excellent snacking options, especially for summer gatherings. Just grab chips, crackers, pita or fresh veggies for dipping. Whether you choose homemade or pre-made, everything you need to make it happen is waiting for you at your neighborhood Brookshire Brothers.
 
For a less traditional snacking option, why not give homemade kale chips a shot?  It’s as easy as washing a bunch of kale, tossing them in olive oil, salt and pepper, and putting them in the oven on a sheet pan at 350 degrees for 15 to 18 minutes until crispy but not browned.
 

Lower-Carb & Protein Packed

 
Nuts and seeds are a quick and easy, low-carb option for snacking that also gives a shot of protein and healthy fat. The more variety, the better since all the different nuts and seeds have different special nutritional qualities. Try walnuts for omega-3, almonds for vitamin E, brazil nuts for selenium, and pumpkin seeds for iron and magnesium.
 
Looking for a high protein snack to stay full longer? Try cottage cheese! Did you know that cottage cheese is even higher in protein per serving than Greek yogurt?  Try it plain, with fruit, or even savory-style with salt and pepper. Kefir smoothies are another favorite dairy-based snack option in my house. Similar to yogurt-based smoothies, kefire smoothies are packed with healthy live probiotic cultures. Lastly, don't forget beef jerky! This perfectly portable, high-proteins nack is available at your neighborhood Brookshire Brothers in plenty of flavors to keep you satisfied.
 
Need some snacking inspiration?  Try this family favorite homemade salsa recipe, made with summer’s freshest ripe tomatoes.
 
Fresh Homemade Salsa  w/ chips
 

Fresh Homemade Salsa

 *Adapted from Cook’s Country
 
Ingredients:
      • 2 pounds ripe tomatoes, cored, seeded, and chopped medium
      • 2 teaspoons salt
      • ½ small red onion, chopped fine
      • 1 jalapeño chile, seeded and minced
      • ¼ cup chopped fresh cilantro leaves
      • ¾ teaspoon cumin powder
      • 1 tablespoon lime juice

Instructions:

      • Combine tomatoes with salt. 
      • Place tomatoes in strainer set over bowl and let drain 30 minutes.Discard liquid.
      • Meanwhile, combine remaining ingredients in medium bowl.
      • Combine drained tomatoes with remaining ingredients.
      • Allow to sit at room temperature for one hour for flavors to combine (if you can wait that long!)
      • Serve with chips for dipping.  
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!
 

 

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.
 
 
 
Real Fresh, Real Delicious: Crawfish Boil

17 Pro Tips, Creative Fixins, Nutritional Fun Facts & More

 
Crawfish season is here! I love that a crawfish boil brings people together in an old-fashioned "food ritual” where everyone participates in the cooking before joining together to eat. The community part of it is almost as much fun as the eating!
 
My husband is from south Louisiana, and he can work through a pile of crawfish in short order. PRO TIP: For veteran crawfish eaters, plan for 4-5 pounds of live crawfish per person. For crawfish-eating amateurs, estimated 2-3 pounds and have plenty of fixins for filling tummies. 
 
A graphic feature with a blue-brick background as well as crawfish and fixins pictured in the corners. The text reads "Live Louisiana Crawfish. Bring on the boil!"
See your local Brookshire Brothers about ordering live Louisiana crawfish!
 
While eating crawfish is mostly about having fun, they're pretty nutritious too! DID YOU KNOW these little critters are rich in a variety of vitamins and minerals? Specifically, mudbugs provide B vitamins, folate, vitamin E, and other minerals such as selenium (an antioxidant mineral).
 
Getting creative with the “fixins” can be a wonderful way to make the meal more filling, delicious, colorful, and nutritious. The boiling liquid makes a tasty “stock” that can be used to flavorfully cook a variety of sides. Mesh bags are available for keeping veggies and other sides separated from the crawfish in the boil. Some pros use frozen corn to help cool the water down and allow the crawfish to cook gently.
 
Need some inspiration for the fixins? Try some of these options for a fun and festive crawfish feast. Just remember to add sturdier sides with potatoes at the beginning of the boil and add more delicate veggies later in the cooking process.
 A southern crawfish boil with potatoes, sausage, corn, and other fixins in a large pot.
    • Sausage, especially smoked or andouille varieties
    • Potatoes
    • Garlic bulbs, cut in half
    • Corn on the cob
    • Onions, sliced in half
    • Celery
    • Lemons, cut in half
    • Asparagus
    • Mushrooms
    • Brussels sprouts
    • Cauliflower
    • Broccoli
    • Fresh green beans
    • Carrots
Don't forget to check your weekly ad or the latest digital coupons for extra savings on ingredients & more!
 
Let the good times roll! Or, as the Louisiana French migh say "Laissez les bons temps rouler!"
 

First crawfish boil? Here is everything you need to know!

 
Cooking crawfish is an art with many questions: How long do you boil crawfish? How much water do you need? How many pounds of crawfish do you need per person? We're here to help with this guide featuring the Nothing to Mix – Just Pour and Boil recipe from our vendor partner Louisiana Fish FryWith just the right amount of the finest garlic, onion, paprika, and lemon, this powdered boil guarantees a perfect result every time.
 
Before you begin, keep your crawfish fresh in a cooler full of ice. When you're ready to start cooking, rinse them with fresh water.
 
A 16oz packet of Louisiana Fish Fry Crawfish, Shrimp, & Crab Boil SeasoningDIRECTIONS
  • Fill a large pot with enough water to cover seafood. We recommend cooking (and eating) outside using a 19-quart stockpot with an interior basket; alternatively, you can cook smaller batches on the stovetop instead.
  • Add LA Fish Fry Crawfish, Shrimp & Crab Boil and any other fixins. Stir well and bring to a rolling boil.
  • Add crawfish. Return to a rolling boil, and boil for 5 minutes.
  • Turn fire or stove off and let the crawfish soak for 15-25 minutes. NOTE: The longer seafood soaks, the spicier it will be.
  • Serve drained crawfish & fixins over a large table covered in newspapers. Keep paper towels handy and use an extra plate or bucket to dispose of the shells.
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. 

 
Real Fresh, Real Delicious: Spice It Up
As seen in Charm East Texas
 
Columbus sailed the ocean blue in 1492, and it's time to commemorate the occasion this Columbus Day! When Columbus set sail, one of his primary aims was to locate the "spice islands" along the Asian coast; exotic spices were rare and valuable commodities in those days. Columbus may have missed the mark in his search for the spice islands (landing on Cuba instead!), but in its place he discovered a whole new world where culinary inspiration awaited.
 
Spices are a quintessential component in the diversity of food and culture all around the world. In honor of Columbus Day this year, let's do a little of our own exploring and celebrate the diverse world of spices with all their delicious culinary magic.  They were magical enough to make Columbus sail across the ocean to find them, but luckily they are as easy to find as a quick trip to your neighborhood Brookshire Brothers.  
 
Cinnamon sticks with cinnamon powder on wooden background
 

15 Flavorful Facts On Spices 

  • All spices are rich in various types of antioxidants, making them a tasty way to bolster the body’s defenses against different diseases and illnesses.  
  • Those living in hot climates tend to cook with more spices because the spices inhibit spoilage.  Taste preferences are passed on genetically, and those who eat the most seasoned food tend to be healthiest, live longer, and have more offspring. 
  • Herbs come from the leaves of plants while spices are produced from other parts (bark, buds, roots, seeds, etc).  Some herbs and spices with very different flavors can come from the same plant, such as cilantro leaves and coriander seeds.
Charred Chile & Corn Salsa Recipe: Who doesn’t love cilantro?
 
  • The best all-around anti-microbial spices are thyme, cinnamon, tarragon, and cumin.  Spicy chilies and hot peppers kill up to 75% of bacteria, while black pepper, ginger, celery seed, and lemon juice kill about 25% of bacteria.  
  • Some spices—especially cinnamon and garlic—appear to have a pronounced beneficial effect on blood lipids, making them a good choice for heart health.  
  • Nutmeg and mace come from the same seed, but nutmeg is the seed while mace is the lacy reddish covering on the seed. Mace has a similar flavor to nutmeg but is slightly more pungent.
Get cooking: Fall in love with this winter squash recipe—featuring nutmeg and other herbs!
 
  • Fenugreek can safely help increase milk supply in nursing mothers.  
  • Saffron threads are stigmas from flowers cultivated in the Middle East. The flowers bloom for only one week of the year, and each flower produces only three threads that must be hand-harvested; it’s no wonder that saffron is expensive!  Saffron has a unique flavor that adds a distinctive and sophisticated touch to dishes. 
  • Oregano has strong anti-microbial properties, improves blood sugar, kills cancer cells, and can even function as a powerful antiseptic used in food packaging and the medical industry.
Wooden Spoon with shredded Oregano
Feelin’ chili: Oregano puts the comfort in this cold-weather recipe
 
  • Researchers in Brazil found an antioxidant in parsley, thyme, chamomile, and red pepper that improves neuron formation and strengthens the connections between brain cells.
  • Historically, spices were a valuable currency for trade. They were prized for not just food seasoning, but also medical purposes.  Many modern pharmaceuticals are based on compounds originally found in spices and plants.
  • Cinnamon has many benefits including blood sugar management, anti-microbial properties, heart benefits, cancer prevention, and even brain-boosting properties.
Think cinnamon: ‘Tis the season for apple butter!
 
  • Cayenne and other spicy peppers have been shown to increase metabolic rate and aid weight loss. Spicy peppers also aid digestion and have been shown to cut cancer risk.   
  • Turmeric contains powerful antioxidants that work well as an anti-inflammatory and can even act as an alternative to traditional over-the-counter pain relievers. With a slightly pungent and sweet flavor, Tumeric is very popular in Indian cuisine.  Its vibrant golden hue works well as a natural alternative to food coloring—you might just see it in organic macaroni and cheese! 
  • Foods that are well-seasoned can be more palatable with less salt.  Before reaching for the saltshaker, see first that your food is seasoned well with herbs, spices, and something sour such as vinegar or lemon juice. These alternatives can enhance a salty flavor without adding more salt.  
Visit your local Brookshire Brothers to find your spice!
 

 
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. 
 
 
 
Real Fresh, Real Brilliant Breakfast Ideas

• 11 Kid-Friendly Healthy Options for the Morning Menu • 

 
As summer winds down and schedules start filling up again, a fresh rotation of healthy breakfast ideas can make a great start to everybody’s day. Here are some of my favorite choices for keeping energy levels up and spirits high with the early mornings and busy days ahead.
 
Back to school items laid out flat in a ring around a banana.
 

Cereal

If you’re a fan of breakfast cereal, look for options that are low in sugar. You can always sweeten it with healthier alternatives, such as honey and fresh fruit mixed with plain Cheerios. Granola-style cereals are another filling and nutritious option with plenty of flavor combinations to mix it up.  
 

Bacon, Sausage, and Biscuits

Need a little down-home southern style breakfast to lift your spirits?  There’s a great selection of bacon, sausage, and biscuits at your neighborhood Brookshire Brothers to help you create a breakfast feast that is sure to please. I like to make little breakfast sandwiches with bacon, egg, cheese, and a biscuit; they're portable and delicious!
 

Breakfast Tacos 

Everybody loves breakfast tacos. With so many different options for fillings, you’re sure to please even the pickiest of eaters. Refried beans, cooked potatoes, shredded cheese, tomatoes, salsa, chorizo, sausage, or bacon—there’s no shortage of fillings (or happy feelings).
 
Banana muffins on a cooling rack
 

Eggs

Eggs are the quintessential breakfast superstar—and for good reason! Whether scrambled, fried, poached, boiled, or even baked, they are packed with protein, heaps of vitamins and minerals, and healthy fats to keep your energy levels steady throughout the day. Not to mention, they’re carb-free! Even better, eating eggs provides a great opportunity to get some greens into your morning routine; eggs pair well with a wide range of veggies including chiles, bell peppers, onions, tomatoes, avocados, and more. In particular, one of the easiest way to add veggies to your eggs is to keep some salsa hand for a flavorful combination on the ready! Lastly, if there's only time for a grab-and-go breakfast, boiled eggs are a great option.
 

Easy Oatmeal

Oatmeal is another filling and nutritious breakfast option! I cook mine with milk for more rib-sticking power. Try this basic recipe:
 
Use twice the amount of milk as oatmeal (for example, ½ cup oatmeal and 1 cup milk), a pinch of salt, a sprinkle of cinnamon, a handful of raisins, and a a drizzle of real maple syrup to sweeten. Put on the stove over medium heat until it simmers, turn it off for a minute or two, and eat!  For a decadent finish, try a splash of heavy cream for some healthy fat to help fill tummies for long busy days.  
 

Grits

For a savory hot breakfast cereal, try some delicious cooked grits with a pat of butter, salt, pepper, and a sprinkle of shredded cheese. That’s as real fresh, real simple, and real delicious as it gets! 
 

Muffins

If you’re in need of more portable breakfast options, a big batch of muffins can be just the ticket. Muffins freeze well too, so make extra and keep a stash in the freezer for busy days ahead. Try my favorite banana nut muffin recipe for the ultimate portable breakfast.
 

A green smoothie in a mason jarSmoothies

Smoothies are one of the most versatile breakfast options since so many different things can work in a smoothie. Keep a variety of frozen and fresh fruit on hand. Freeze overripe bananas for an ever-ready smoothie ingredient. For the liquid component, I like options with protein such as milk, nut milk, yogurt, and even kefir (a dairy-based probiotic drink). Extra flourishes can be added like coconut oil, coconut flakes, chia or flax seeds. For more veggie power, check out this green smoothie recipe
 

Toast

If you enjoy toast, focus on fun combinations like peanut butter with banana, butter with cinnamon, or avocado with egg.
 

Waffles

I always keep a stock of frozen waffles on hand as a quick option that can be popped in the toaster and ready in minutes. My neighborhood Brookshire Brothers has a great selection of frozen waffles to make shopping easy. Some of my family’s favorites are Nature’s Path Organic and Van’s gluten-free waffles. You can also prepare an extra batch of homemade waffles (and pancakes!) to freeze and reheat another morning. Keep real maple syrup and butter on hand for wholesome and delicious finishing touches!
 

Yogurt

Yogurt is a fantastic all-in-one food that has a healthy balance of carbohydrates, protein, and fat to keep energy levels stable, not to mention the healthy probiotic bacteria that's wonderful for digestion as well! Keep big tubs of plain yogurt and toppings on hand such as fresh or dried fruit, nuts and seeds (like pumpkin or sunflower seeds), dried coconut, granola, muesli, chia or flax seeds for healthy omega-3 fats, and honey to sweeten it up.  
 
And to celebrate both breakfast and the arrival of Hatch Chile season, try this family favorite recipe for ooey-gooey cheesy baked egg goodness with a little Hatch Chile flair.
 

Hatch Chile Baked EggsA serving of breakfast casserole on a plate

 
Ingredients
6 eggs
¼ cup all-purpose flour
1 ½ teaspoons powdered mustard
¾ teaspoon baking powder
½ teaspoon salt
½ cup cottage cheese
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
3 tablespoons unsalted butter, softened and cut into small pieces
1 Hatch or poblano chile, peeled, stemmed, seeded, and diced
 
Toppings as desired: salsa, avocado, sour cream
 
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
 
Directions
    • Preheat oven to 350F.  Lightly grease an 8-inch square casserole dish.  
    • In a large bowl, beat the eggs.  Stir in the flour, mustard, baking powder, and salt.  Stir in all the cheese, butter, and diced chile and mix until incorporated.  
    • Pour the egg mixture into the casserole dish and bake for 25-30 minutes, or until top is lightly browned and the center is firm.  Serve warm with toppings as desired.
Find a nearby Brookshire Brothers to get started 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. 
 

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