Real Fresh, Real Delicious Blueberry Smoothie Bowls
I’m all about blueberries right now.  I always get a little antsy waiting for blueberry season, and when it finally arrives I get a little carried away.  After filling my fridge with the tiny little blue orbs of delight, I realize that I might need to get a little creative to use them all up.  This isn’t a bad problem to have though, because most things blueberry-themed are A-OK in my book.  A favorite easy go-to recipe is always going to be a smoothie.  They are satisfying, easy to make, pretty, and best of all, delicious.  What could possibly be more fun than drinking a smoothie?  I’m glad you asked.  Well, putting it in a bowl and adding toppings turns a plain-Jane smoothie into a full out experience.  Perhaps it’s my childhood daydream of getting all the toppings I could dream of at the ice cream shop, but I’m always looking for an excuse for toppings for most everything I eat.  The toppings make it feel extra special for kids too, and my kids love to get involved in making (or as they call it “decorating”) their own bowls when the toppings are laid out buffet style.  If you make the optional chia seed pudding to put on top, you’ll have an over the top smoothie bowl nirvana-like experience.  I dare you to try it – no, really, double-dog dare you. 
What are you waiting for?  Let’s make smoothies! 
Happy Blueberry Season!

Blueberry Smoothie

Blueberry Smoothie Bowls with All the Toppings

Smoothie Ingredients
      • 4 cups blueberries, fresh or frozen, washed and picked over
      • 1 ripe banana, fresh or frozen
      • 1 14-ounce can coconut milk
      • 5-6 large ice cubes
      • Additional milk or juice, as needed to thin
Toppings
      • Fresh blueberries (or other types of fruit, as desired) 
      • Nuts and seeds (I love toasted pecans and shelled sunflower seeds)
      • Plain yogurt
      • Honey
      • Chia seed pudding (see recipe below)
Directions
      • Put all smoothie ingredients into blender and blend for 30-60 seconds until smooth. 
      • Thin, as needed with additional milk or juice to desired consistency. 
      • Place smoothie into a bowl and top with desired toppings. 
Chia Seed Pudding
Ingredients
      • 1 can coconut milk
      • 2 Tbs chia seeds
      • 1 tablespoon pure maple syrup or honey
      • 1 teaspoon vanilla extract
      • A pinch of salt
Directions
      • Mix all ingredients and allow to thicken for at least two hours or overnight. 
Note:  Recipe was adapted from “Buddha Smoothie Bowl” as featured in Half-Baked Harvest by Tieghan Gerard.
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.

Cooking with Kate: Cheesy Beef and Potato Casserole Recipe
 It may be summertime, but the truth is comfort food never goes out of style. We hope you enjoy this comfort filled casserole from our Director of Catering Kate Rudasill.
 
 

Cheesy Beef and Potato Casserole

Ingredients
      • 1 pound ground beef
      • 1 medium onion, finely diced
      • 3 cloves fresh garlic, minced
      • 4 pounds potatoes, washed
      • Salt and black pepper
      • 2 cups shredded cheddar cheese
      • 1 (10.75 oz) can condensed cheddar cheese soup
      • 1 (12 oz) can evaporated milk
      • ½ teaspoon salt
      • ½ teaspoon black pepper
      • ¼ teaspoon cayenne pepper
Directions
      • Preheat oven to 350°F. Spray a 9X13 baking dish with nonstick spray.
      • In a large skillet over medium-high heat, cook ground beef and diced onions until beef is fully cooked, about 8-10 minutes. Add minced garlic and cook an additional 2 minutes. Drain meat mixture to remove grease.
      • Peel and thinly slice potatoes (less than ¼” slices).
      • Layer ¼ of the potato slices in the bottom of the sprayed baking dish. Season with salt and pepper. Add ¼ of beef/onion mixture evenly over the potatoes. Sprinkle with ½ cup shredded cheese.
      • Repeat potato, beef/onion, and cheese layers two times. On the last layer, use only the potatoes and beef/onion mixture. Set aside the remaining ½ cup of shredded cheese.
      • In a medium bowl, combine cheese soup, evaporated milk, salt, pepper, and cayenne. Whisk until smooth.
      • Pour soup mixture evenly over casserole.
      • Cover baking dish tightly with aluminum foil. Bake in preheated oven for 1 hour.
      • Remove foil, sprinkle with reserved ½ cup of shredded cheese, and continue baking for 15-20 more minutes or until potatoes are tender and casserole is bubbly and lightly browned.
      • Serve with seasoned green beans.
View other recipes from Kate Rudasill,  Director of Catering for 1921 Catering by Brookshire Brothers.

 

Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Cooking with Kate: Bread is Life
Brookshire Brothers is excited to announce some added flavors in our Fresh Harvest bread line. With options like Honey Wheat, Texas Toast, 100% Whole Wheat, as well as hamburger buns and brown-and-serve rolls, you are sure to find a new Fresh Harvest favorite. Check out your local Brookshire Brothers and Brookshire Brothers Anywhere for these new products!
Cheesy Ham Sandwiches

Ultimate Cheesy Garlic Toast

Makes 12 servings
Ingredients
      • 12 slices Fresh Harvest Texas toast
      • 1 stick butter, softened
      • 4 cloves garlic, minced
      • 3 cups shredded cheddar cheese
      • 1 cup shredded Monterey jack cheese
      • ½ cup grated Parmesan cheese
      • ½ cup mayonnaise
      • 4 green onions, minced
      • Salt and black pepper
Directions
      • Preheat oven to 425°F.  
      • In a small bowl, mix shredded cheeses, mayonnaise, and green onions. Set aside.
      • Mix softened butter and minced garlic.
      • Divide between 12 slices of Texas toast and spread evenly.
      • Place buttered Texas toast on a large baking sheet.
      • Bake in preheated oven for 4-6 minutes or until beginning to turn golden. Remove from the oven.
      • Divide cheese mixture evenly between all bread slices, spreading to the edges.
      • Return pan to oven and bake for 8-10 minutes or until cheese is hot and bubbly.
      • Let cool slightly before serving.

Hot Ham or Beef & Cheddar Sandwiches

Makes 12 sandwiches
Ingredients
      • 12 Fresh Harvest Jumbo Sesame Buns
      • 1 ½ lbs thinly shaved deli roast beef or deli ham
      • 12 slices deli provolone or Swiss cheese
      • 1 jar Cheese Whiz
      • For sandwich spread:
      • ¼ cup mayonnaise
      • 1 tablespoon dried minced onion
      • 1 tablespoon poppy seeds
      • 1 tablespoon spicy mustard
      • 1 teaspoon prepared horseradish
      • 1 teaspoon Worcestershire sauce
      • 1 teaspoon Frank’s Hot Sauce or Tabasco
Directions
      • In a small bowl, mix all sandwich spread ingredients. Set aside.
      • Tear 12 squares of aluminum foil. Separate Fresh Harvest buns.
      • Divide sandwich spread between all top and bottom buns.
      • Add one slice of cheese to each bottom bun.
      • Layer on sliced roast beef or ham and add 1-2 tablespoons of Cheese Whiz.
      • Add top bun to each sandwich; wrap each sandwich tightly in a foil square. Sandwiches can be kept in the fridge for up to 24 hours.
      • To bake – lay foil-wrapped sandwiches on a baking sheet.
      • Bake in 350°F preheated oven for 15-20 minutes or until buns are toasty and cheese is melted.
      • Serve immediately.

Get a loaf of this - 13 varieties of Fresh Harvest Bread to choose from

Try out the new line of Fresh Harvest Bread at your local Brookshire Brothers today!
 

View other recipes from Kate Rudasill,  Director of Catering 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 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.

Extend the Life of Your Produce
From pickled vegetables to homemade sauce we've got four ways to Extend the Life of Your Produce for you!
Extend the Life of Your Produce
 

 

Pickled Vegetables

Ingredients
      • 2½ cups sliced carrots (about ¼-inch thick)
      • 2 cups sliced cucumbers (about ¼-inch thick)
      • 2 bay leaves
      • 2 garlic cloves, thinly sliced 
      • 3 cups distilled white vinegar 
      • 2 cups granulated sugar 
      • 1 cup water
      • 3 tablespoons salt
      • 2 teaspoons dried dill 
      • 1½ teaspoons whole black peppercorns 
      • 1½ teaspoons yellow mustard seed
      • 1 teaspoon coriander seed 
Directions
      • Fill 2 (1-quart) glass jars with carrots and cucumbers.
      • In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.
Chef Tip
      • Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Fruit Ice Cubes

Ingredients
      • 2 cups raspberries, blueberries strawberries or blackberries
      • 1½ teaspoons granulated sugar
      • 1½ teaspoons fresh lemon juice
      • 2 tablespoons water
Directions
      • In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Vegetable Soup

Ingredients
      • 2 cans (19-ounces each) vegetable soup
      • 3 cups greens such as baby arugula or chopped kale or spinach
      • ¼ cup shaved or grated Parmesan cheese
Directions
      • In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Homemade Tomato Soup

Ingredients
      • 5 garlic cloves, crushed with press
      • ¼ cup extra virgin olive oil
      • ½ teaspoon crushed red pepper flakes
      • 1 medium yellow onion, chopped 
      • 1½ teaspoons salt 
      • 5½ cups chopped tomatoes (about 7 medium)
      • 1 tablespoon Italian seasoning 
      • 1 teaspoon ground black pepper 
      • 1 tablespoon granulated sugar 
      • 1 tablespoon red wine vinegar 
Directions
      • In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
      • Stir in sugar and vinegar; transfer to blender and purée.
Visit your local Brookshire Brothers for all of your produce needs.
POSTED BY brookshire-blog
CATEGORIES: Products We Carry
Easy Slow Cooker Pinto Beans
A lot of people are a bit apprehensive about making pinto beans in a pot on the stove, well we've got this easy alternative for you that you literally just let sit in your slow cooker.
Easy Slow Cooker Pinto Beans

Easy Slow Cooker Pinto Beans

Ingredients
      • 1 pound dried pinto beans
      • 1 teaspoon cumin
      • 1 teaspoon garlic powder
      • 1 teaspoon onion powder
      • 1 teaspoon salt
Directions
      • Add pinto beans to slow cooker and cover with water to at least and inch above top of beans. Cover but do not turn on slow cooker.  
      • Soak for 8-12 hours
      • Drain water.
      • Add fresh water plus seasonings
      • Cover and cook on low for 8-10 hours until beans reach desired tenderness.
      • Drain and add additional seasonings to taste
      • Allow to cool completely before adding to containers or bags for storage 
For all of your pinto bean needs, visit your local Brookshire Brothers.
POSTED BY brookshire-blog
CATEGORIES: Products We Carry
Cooking With Kate: The Luck of the Irish…
Did you know that St. Patrick’s Day has been celebrated in the United States since 1601 before the US was a country? Now, more than 1600 years after the life of St. Patrick, we commemorate Irish and Irish-American culture on March 17th by wearing green clothing, eating green foods, and having a pint of Guinness, Harp, or Smithwick’s. Here are two St. Patrick’s Day inspired recipes! Check out your local Brookshire Brothers and Brookshire Brothers Anywhere for great deals!
 Spinach Artichoke Dip

Spinach Artichoke Dip

Makes 12-15 servings.
 Ingredients
      • 2 tablespoons minced garlic, fresh or jarred
      • 1 (10 oz) package frozen chopped spinach, thawed and drained
      • 3 (6.5 oz) jars marinated artichoke hearts, drained and chopped
      • 1 (10 oz) jar premade Alfredo sauce
      • 8 ozs. shredded mozzarella cheese
      • 3 ozs. shredded Parmesan cheese (not the grated cheese in the can!)
      • 4 ounces cream cheese, softened
      • Pretzels, crostini, crackers, and/or chips, for serving
Directions
      • Preheat oven to 350°F. Lightly grease an 8” X 8” glass baking dish.
      • In a large bowl, mix all ingredients until well blended. Spread mixture in the greased baking dish.
      • Bake at 350°F for 20-30 minutes or until dip is hot and bubbly and the cheese is melted.
      • Serve warm with pretzels, crackers, chips, and/or crostini.

Irish Coffee Cupcakes

Rich, espresso-infused chocolate cupcakes with Whiskey Irish Cream Buttercream Frosting
Makes 24 cupcakes
Ingredients
      • 1 (15.25 oz) box Dark Chocolate Fudge cake mix
      • 3 large eggs
      • 1 cup warm water
      • 2 tablespoons instant espresso powder (Medaglia D’Oro is a good brand!)
      • 1/3 cup vegetable oil
Frosting Ingredients 
      • 3 sticks (12 ozs.) salted butter, room temperature
      • 1 ½ lbs. (24 ozs.) powdered sugar, sifted
      • 1 tablespoon good quality vanilla extract or vanilla bean paste
      • ¼ cup Bailey’s Irish Cream liquor
      • ¼ cup Jameson Irish Whiskey
Directions
Preheat oven to 350°F. Line a 24-count muffin cup pan with paper cupcake liners.
To make the cupcake batter – In a small bowl or measuring cup, mix warm water and espresso powder until dissolved. In a large bowl, whisk eggs, espresso, and vegetable oil until blended. Add cake mix and mix until combined. Divide batter evenly between the 24 cupcake liners (they should be about ¾ full). Bake in the preheated oven for 18-25 minutes or until the cupcake springs back slightly when gently pressed. Let cool completely before frosting.
To make the buttercream frosting – In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 7-8 minutes. Change the speed to low and slowly add in the sifted powdered sugar. Continue mixing until the sugar is fully incorporated. Add in vanilla, Bailey’s and Jameson whiskey and mix until incorporated. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 7-8 minutes. If the buttercream is too thick, add in more Bailey’s, one teaspoon at a time until you reach the desired consistency. Frost cooled cupcakes and serve.
Note: Frosting can be stored for up to three days in the refrigerator in an airtight container. Before using, bring frosting to room temperature and beat with an electric mixer until smooth.
 For all of your St. Patrick's Day needs visit your local Brookshire Brothers.
 

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 Pot Roast with Tomatoes and Rosemary
Everyone should have an easy pot roast recipe up their sleeve. Okay, not literally up their sleeve, because that would just be weird. Or perhaps, it would be genius. But back to the topic at hand, a yummy pot roast recipe is seriously one of the easiest, yet most satisfying savory crowd-pleasers that exist. This is my absolute favorite pot roast recipe that I’ve made many times for my family over the years.  The tomatoes add a wonderful sweet acidity to the dish that brings all the flavors together. The mushrooms are like juicy little flavor bombs and add a wonderful texture to the dish. Turnips or parsnips can easily be swapped out for the potatoes for a lower carb version. The slow cooker can be used as well to make this an easy weeknight dinner.
Pot Roast with Tomatoes and Rosemary

My Favorite Pot Roast with Tomatoes and Rosemary

Ingredients
      • 1 boneless chuck roast, about 3 ½ pounds
      • Salt and pepper
      • 2 tablespoons extra-virgin olive oil
      • 1 medium onion, chopped medium
      • 12 ounces petite baby carrots
      • 1 rib celery, chopped
      • 10 ounces white mushrooms, cleaned and quartered
      • 4 medium garlic cloves, minced
      • ½ cup low sodium chicken stock
      • ½ cup low sodium beef stock
      • ½ cup dry red wine (or additional beef/chicken stock if wine isn’t your thing)
      • 1 teaspoon dried thyme
      • 1 28-ounce can diced tomatoes
      • 1 ¾ cups water or additional chicken stock
      • 1 sprig fresh rosemary
      • 1 pounds small red potatoes, scrubbed and chopped into ¾” dice
Directions
      • Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
      • Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, celery, and mushrooms to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken and beef broths, dry red wine, dried thyme, and diced tomatoes, with juice, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water or chicken stock to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.  (Alternately, place in the slow cooker on low heat for 4-6 hours.)  About 1 hour before roast is finished, add diced red potatoes to the cooking liquid.  
      • Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface. Add sprig of fresh rosemary and boil liquid over high heat until reduced to 1 1/2 cups; discard rosemary and thyme sprigs. Season to taste with salt and pepper.
      • Using chef’s or carving knife, cut meat into 1/2-inch-thick slices, or pull apart into large pieces; transfer meat to warmed serving platter or bowl, pour sauce and vegetables over meat, and serve.
*My family likes this dish served alongside steamed brown rice.
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.
Chia Yogurt Cantaloupe Boats
These delicious CantaGold Chia Yogurt Cataloupe Boats are sure to make your weekend brunch plans perfect.
Chia Yogurt Cantaloupe Boats
For all of your CantaGold Cantaloupe needs visit your local Brookshire Brothers!
Classic Chili Con Queso Recipe
Be the MVP of the Big Game when you serve this Classic Chili Con Queso recipe at your watchparty this weekend!
Classic Chili Con Queso Recipe

Classic Chili Con Queso

Ingredients
      • 1 tablespoon Food Club® Vegetable Oil
      • 2 poblano peppers, chopped
      • ½ small white onion, chopped
      • 1 garlic clove, minced
      • 1 pound ground chuck
      • 1 teaspoon Food Club® Texas Style Chili Powder
      • 1 teaspoon Food Club® Ground Cumin
      • 2 cups Fresh Harvest™ Vitamin D Whole Milk
      • ½ cup heavy cream
      • 2 tablespoons cornstarch
      • 2 cups Food Club® Shredded Mild Cheddar Cheese
      • 2 cups Food Club® Finely Shredded Monterey Jack Cheese
      • 1 teaspoon kosher salt
      • 1 can (14.5 ounces) Food Club® Diced Tomatoes in Juice, drained
      • 2 teaspoons chopped fresh chives
      • 1 bag (11.5 ounces) Food Club® Yellow Corn Tortilla Chips
Directions
      • In large skillet, heat oil over medium-high heat. Add peppers and onion; cook 5 minutes or until tender, stirring occasionally.
      • Add garlic; cook 1 minute, stirring frequently.
      • Add ground chuck, chili powder and cumin; cook 8 minutes or until browned, breaking up meat with side of spoon.
      • In medium saucepot, heat milk and cream to a simmer over medium-high heat.
      • In small bowl, whisk cornstarch and ¼ cup cold water; whisk into milk mixture and cook 4 minutes or until thickened, whisking frequently. Remove saucepot from heat; gradually whisk in cheeses and salt, whisking until smooth.
      • Stir in tomatoes.
      • Makes about 9 cups.
      • Serve queso topped with ground chuck mixture and chives along with chips.
POSTED BY Sharon Mayes
TAGS: recipe
CATEGORIES: Products We Carry

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