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. 

 
Create A Fast Feast With Fish
There is nothing better than a good old fish fry. They bring together friends, family and most of all community. At Brookshire Brothers, we love our community and have put together these recipes for this time-honored season of fish frys and lent. BONUS: Keep reading to find out how you can get most of your fish fry ingredients for FREE with our latest Fast Feast!
Fish filet's and french fries on a plate with cutlery and napkins

Crispy Fish With Louisiana Fish Fry

*Recipe courtesy of our vendor partner Louisiana Fish Fry
 
Ingredients
    • 3 or 4 lbs of fish or seafood
    • 10 oz of Louisiana Fish Fry
Directions
    • Rinse fish well in ice cold water. Shake off excess water
    • Roll fish in LA Fish Fry Seafood Breading Mix until coated
    • Deep Fry at 350ºF until internal temperature is 145ºF and until golden brown
* Also good on oysters, shrimp, and vegetables.
Bowl of Honey-Mustard Coleslaw with Apples

 

Honey-Mustard Coleslaw With Apples

Prep: 15 min | Cook: 15 min | Yield: 12 servings 
 
*Recipe courtesy of our vendor partner Pilsbury
 
Ingredients
    • 1 bag (16 oz) coleslaw mix (8 cups)
    • 1/2 cup chopped green onions (8 medium)
    • 2 medium apples, cored and cut into matchstick pieces
    • 1 cup light honey-mustard dressing
Directions
    • In large bowl, toss all ingredients.
    • Serve immediately, or cover and refrigerate up to 24 hours before serving.
Dilled Cucumber and Tomato Salad In A Bowl
 

Dilled Cucumber and Tomato Salad

Prep: 15 min | Cook: 1 hr 15 min | Yield: 8 servings 
 
 *Recipe courtesy of our vendor partner Pilsbury
 
 Ingredients
    • 4 medium tomatoes, each cut into 8 wedges (about 3 cups)
    • 2 medium cucumbers, thinly sliced (about 5 cups)
    • 1/2 cup finely chopped red onion
    • 1/2 cup rice vinegar
    • 4 teaspoons sugar
    • 1 tablespoon finely chopped fresh dill
    • 1/2 teaspoon seasoned salt
 Directions
    • In large glass serving bowl, mix tomatoes, cucumbers and onion.
    • In small bowl, mix all remaining ingredients until blended.
    • Pour vinegar mixture over vegetables; toss to mix.
    • Cover; refrigerate 1 hour to blend flavors.
    • Toss again just before serving. Serve with slotted spoon.
 
 
But wait, there's MORE!!  
We've prepared a feast of savings perfect to pair with these delicious dishes—don't miss out!
Fast Feast Featuring Fish
Don't forget to view your weekly ad for more great deals! 

 

Fast Feast: Buy 1, CHOOSE ANY 4 FREE

March 6 through March 19, 2019
When you buy $15 of Fish or Seafood, you can choose any four of these foods FREE. **NOTE: You can mix and match, or you can get four of the same free item. It's whatever combination you prefer!**
1 - Food Club Ketchup (20 oz)
1 - Food Club Vegetable Oil (48 oz)
1 - Food Club Cooking Spray (6-8 oz)
1 - Louisiana Fish Fry (8.5-10 oz)
1 -Louisiana Crawfish, Shrimp & Crab Boil (16 oz)
1 - Food Club French Fries (24-32 oz)
 
Save fast and feast big TODAY—find a store near you. Can't find one of these items? Talk to your local store director!
Cooking with Kate: Pour and Explore – A Trip Down Under…
We recently partnered with a vineyard in Australia for a multi-course dinner where we were able to research Australian cuisine and food culture. These two popular recipes from the dinner are simple to put together, with readily available ingredients. Try a small taste of Australia sometime soon!
 
 

Australian Sausage Roll

Popular in Australia and New Zealand, these sausage rolls are eaten for breakfast, lunch, and as appetizers at parties. They are delicious warm or room temperature.
 
Ingredients
1 pound pork sausageAustralian Sausage Rolls
¾ cup onion, finely chopped
2 teaspoons fresh basil, finely chopped
1 tablespoon fresh chives, thinly sliced
3 garlic cloves, minced
1 teaspoon paprika or smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
¼ cup flour, reserved for rolling out pastry
1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions 
    • Preheat oven to 350°F.
    • In a large bowl, mix together the sausage, onion, basil, chives, garlic, paprika, salt and pepper until thoroughly combined. 
    • Lightly dust the counter with a small amount of flour. Roll out the sheet of puff pastry into a 12x15 inch rectangle.
    • Slice it across the middle so you have two 6x15 inch rectangles. Brush each longer edge with the egg wash.
    • Using your hands, divide the sausage mixture in half. Form a long log of sausage along the edge of the dough of each rectangle.
    • Roll it up and press the edge to seal. No need to seal the ends because you want the grease to cook out.
    • Place each roll on a cookie sheet lined with parchment paper.  
    • Brush the entire roll with the egg wash and then sprinkle the tops with paprika, white and black sesame seeds.
    • Place in oven and bake at 350°F for 20 minutes.
    • When the 20 minutes is up, remove from oven and tip pan to drain grease.  
    • Increase heat to 375°F and bake for another 8-10 minutes, or until the tops are golden brown.
    • Remove from oven and let cool for at least 15 minutes.
    • Slice into 2 inch pieces and serve.
 *Don't worry the sausage cooks in the pastry.
 

Anzac Biscuits

These nationally-famous cookies have a long-standing history with Australia’s ANZAC Day – originally a day of remembrance for the members of the Australian and New Zealand Army Corps who fought in the first World War, it is now a day of remembrance to honor all servicemen and women.
 
Australian Anzac Biscuits / Cookies
 
Ingredients 
1 cup old-fashioned rolled oats
1 cup all-purpose flour
¾ cup sugar
1/8 teaspoon salt
¾ cup shredded or flaked sweetened coconut
½ cup (1 stick) butter
2 tablespoons golden syrup or dark corn syrup
1 ½ teaspoons baking soda
2 tablespoons boiling water
 
Directions
    • Preheat the oven to 350°F.
    • Line sheet pans with parchment paper.
    • In a large bowl, stir together the oats, flour, sugar, salt, and coconut.
    • In a saucepan over medium-high heat, melt the butter and dark corn/golden syrup until mixture is bubbling.
    • In a large bowl, combine the baking soda and boiling water, then stir in the hot butter mix. Be prepared: the mixture will bubble up energetically.
    • Stir the butter mixture into the dry ingredients until mixed.
    • Drop the dough, by teaspoonful, onto the prepared baking sheets. Leave at least 1 1/2" between them; they will spread quite a bit.
    • Bake the cookies for 12 to 15 minutes, until they are a deep mahogany brown; the cookies are meant to be crisp/crunchy and dark brown, not chewy/light brown.
    • Remove the cookies from the oven, and cool them on the baking sheets.
    • Store, well wrapped, for a week or so at room temperature; freeze for longer storage.
    • Yield: about 3 dozen 2 1/2" cookies.
Visit your local Brookshire Brothers for all your cooking adventures!
 

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.

 

 

  
 
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. 

 
Savory Slow-Cooked Pot Roast
While we're all about surf and turf for Valentine's Day, a classic pot roast is romantic in its own way as well—tender, comforting, and full of flavor. Treat your special someone to a night of sweet nostalgia with this simple and easy recipe. BONUS: Keep reading to find out how you can get most of the ingredients FREE as well with our latest Fast Feast!
 
A delicious savory slow-cooked pot roast on a dinner plate.
Visit your local Brookshire Brothers for all your pot roast needs!
 

Savory Slow-Cooked Pot Roast

Prep: 10 min | Cook: 4 hrs | Yield: 10 servings | 297 calories

*Recipe courtesy of our vendor partner McCormick
 

Ingredients

    • 2 1/2 to 3 pounds boneless chuck roast (for the richest taste) or boneless rump roast well-trimmed (for lower fat)
    • 1 1/2 cups cut-up or baby carrots
    • 1 1/2 cups cut-up potatoes 
    • 1 cup cut-up celery 
    • 1 cup cut-up onions 
    • 1 package McCormick Slow Cookers Savory Pot Roast Seasoning*
    • 1 to 1 1/2 cup water or beef broth

*Possible substitution:

    • 2 (10.75-ounce) cans condensed cream of mushroom soup
    • 1 (1-ounce) packet dry onion soup mix
 Serve with canned veggies, brown-n-serve rolls, and/or any other sides you enjoy! 
 

Directions 

  • Place beef and vegetables in slow cooker.
  • Mix pot roast seasoning mix and water (or broth) until blended. Pour over beef and vegetables. Cover. You can substitute the seasoning mix with the condensed soups and onion soup mix listed above. For this version, combine the condensed soups, onion soup mix, and water or broth. Follow all other directions as stated.
  • Cook 8 hours on LOW or 4 hours on HIGH. Remove roast and vegetables to serving platter. Stir sauce before serving.

But wait, there's MORE!!  

We've prepared a feast of savings perfect for this delicious dish—don't miss out!
 
In the background, there is a delicious pot roast dinner on a plate. The Fast Feast deal and savings are listed in the foreground.
Don't forget to view your weekly ad for more great deals! 
 

Fast Feast: Buy 1, CHOOSE ANY 4 FREE

February 13 through February 26, 2019
 
When you buy one (1) Beef or Pork Roast (3.5 lbs or more, your choice), you can choose any four of these foods FREE. **NOTE: You can mix and match, or you can get four of the same free item. It's whatever combination you prefer!**
 
1 - Food Club Canned Vegetables (14.5-15.25 oz, select varieties)
1 - McCormick Slow Cookers Pot Roast Seasoning Mix (1.3 oz)
1 - Food Club Broth (14.5 oz, Beef or Chicken)
1 - Food Club Onion Soup Mix (2 oz)
1 - Fresh Harvest or Oven Pride Brown 'n Serve Rolls (10 oz)
1 - Baby Peeled Carrots (2 lb bag)
1 - Handi-Foil Cook-N-Carry Aluminum Pan (1-3 pk)
 
Save fast and feast big TODAY—find a store near you. Can't find one of these items? Talk to your local store director!
 
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. 
 
 
Cooking with Kate: Game-Day Dips
The biggest game in football is coming up soon on Sunday, February 3. Whether you watch the game for the sport, the halftime show, or mute the game and just watch the commercials—one thing that makes a great watch party is the food! These two party-perfect dips will keep your game-day guests coming back for more. Both can be made a day or two early so that you can relax during the game!
 
 

Baked Potato Dip

Platter of potato chips and fresh vegetables with dip.Contrary to how it sounds, this dip does not contain potatoes… but is absolutely delicious served with our Food Club Wavy Potato Chips!
 
Ingredients 
2 (8 oz) pkgs cream cheese
16 ozs. container sour cream
2 cups shredded sharp cheddar cheese
8 green onions, finely chopped
1 (9 oz)  package cooked crumbled bacon
2 large bags Food Club Wavy Potato Chips
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions 
    • Preheat oven to 350°F. In a large bowl, beat cream cheese and sour cream until smooth. Add cheddar cheese, chopped green onions, and bacon and mix well.
    • Spread in a lightly greased 9X13-inch baking dish. Cover with aluminum foil and bake in preheated oven for 25-30 minutes until hot and bubbly around the edges.
    • Serve warm with potato chips. 
Read more: No time? No problem. Check out the party trays from our deli.
 

Southwest Egg Roll Dip

This flavorful dip steals its ingredient list from a popular appetizer… but is much less work than assembling egg rolls!
 
Ingredients  
2 cups cooked, cubed chicken breast or shredded rotisserie chicken
2 cups frozen corn, thawed
1 can black beans, rinsed and drained well
1 red bell pepper, finely chopped
1 cup Monterrey cheese, shredded
4 green onions, thinly sliced
1 box frozen spinach, thawed and drained well 
2 avocados
1 (12 oz) bottle ranch dressing
½ bunch cilantro, finely chopped
3 limes, juiced
1 tablespoon cumin 
1 tablespoon chili powder 
¼ teaspoon cayenne pepper
salt and pepper to taste 
 
Directions
    • In a large bowl, mix chicken, corn, beans, diced pepper, green onion, spinach, and shredded cheese.
    • In a separate bowl, smash the avocados to a smooth paste. Add the ranch dressing, cilantro, lime juice, cumin, chili powder, cayenne, salt and pepper, and mix until smooth.
    • Combine the dressing with the chicken mixture. Cover and refrigerate for at least 4 hours.
    • Serve dip with assorted chips and crackers.
Hot wings, with pretzels, nachos, and beer in the background.
Read more: Score big with this tried and true Sweet & Salty Chex Mix Recipe 
 
Four more easy & epic crowd pleasers (with lots of bacon):

Courtesy of our vendor partner Bar-S Foods

Visit your local Brookshire Brothers for all your game-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.

 

 

 
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!
 
Mrs. Lynne's Famous Holiday Party Punch
This holiday, we are delighted to feature Mrs. Lynne Haney with Lufkin Coca-Cola and her famous Holiday Party Punch. Simple to make and spectacular to taste, this punch is everything you and your favorite folks needs for a holiday get-together. Trust us, you'll be thanking Mrs. Lynne later!
 
Lufkin Coca-Cola has always been one of our favorite companies to collaborate with because our stories and values have grown from the same rich Texas roots. We both began as family-owned companies in the early 1900’s and care deeply about our local communities. What an honor it is to live and work alongside another local business always seeking better growth for our community!
 
Mrs. Lynne Haney stirring a bowl of her famous holiday punch
 
And oh by golly, DON'T FORGET: The deals are coming down like confetti this week, one of which is PERFECT for this recipe! Coca-Cola and Dr Pepper products (2 liter bottles) are $0.88,* now through January 1.** THAT'S RIGHT, you better check your RSVP list twice—you might need to double down on this great deal!! 
 
*When you buy 5
**Offer valid at these participating stores: Groveton, Trinity, Apple Springs, Corrigan, Diboll, Huntington, Pollok, Wells, Zavalla, Livingston, Onalaska, and all Lufkin locations.
 
Two litter bottles of Canada Dry Ginger Ale and Sprite with the Christmas punch in the background.
 

Mrs. Lynne's Famous Holiday Party Punch

This recipe is wonderful for any occasion but we especially love it during the holidays! So easy, so yummy, such a great compliment to your holiday party!
 
All the ingredients needed for the Christmas party punch recipe sitting on a kitchen counter.
 
INGREDIENTS
    • One 2 liter bottle of Sprite, chilled
    • One 2 liter bottle of Ginger Ale, chilled
    • 25 ounces (one bottle) Sparkling Cider, chilled
    • 12 ounces Frozen Orange Juice Concentrate, slightly thawed
    • 64 ounces (one bottle) Cranberry Juice, chilled
    • Fresh Cranberries 
A shot of Mrs. Lynne adding ingredients to her punch
DIRECTIONS
Combine all ingredients together, stir… and serve! ENJOY!
 
PRO TIPS
  • Serves approximately 35 one-cup servings. Depending on party size, you may want to double or triple the recipe. When determining amount to make, take into consideration the size of your cups, and keep in mind that guests may want seconds (or even thirds).
  • If you would like your party punch to have a little more “punch”, add champagne!
 
 
 
Have Yourself A Healthy Little Christmas

Real Fresh, Real Delicious: Roast Chicken

 
Looking for a Christmas dinner that’s a little different from the traditional fare but just as special and delicious? Try a variation of one of my go-to nutritious dishes—roast chicken and potatoes! This meal is even better when it’s prepped a day ahead, which can ease some of your stress with all the holiday hustle and bustle. When it’s chow time, all you have to do is throw the feast in the oven and spend some time with the ones you love. The instructions are the same for each recipe, so pick the variation that suits your holiday mood, fix up the marinade, prep the chicken (up to a day in advance), and let the oven do all the hard work. Easy, healthy, and satisfying!
 
Roast chicken with vegetables and sauce on a festive plate setting. 
For a bigger crowd, this recipe can be easily doubled with the chickens placed side by side on the same large sheet pan. While the chicken is resting after coming out of the oven, I like to work on a family-favorite all-purpose side dish: roasted cauliflower. Quick and simple, all this takes is fresh or frozen cauliflower pieces plus a drizzle of olive oil and a sprinkle of salt and pepper. I put the veggies in the oven to roast at 475℉ for 20-25 minutes until the tips are caramelized and golden brown. And that’s it! Dinner is served.
 
Cheers to real fresh, real delicious food with the ones you love! Merry Christmas and Happy New Year!
 
A shot looking down on a plate of roast chicken with vegetables and a green sauce, plated in a festive way.
 
DIRECTIONS FOR ALL VARIATIONS
  1. Combine all ingredients except chicken and potatoes in a food processor or blender and blend, scraping down sides as needed, until a thin paste forms, about 30 seconds.  
  2. Cut out chicken's backbone with a sharp knife or kitchen shears and open the chicken out flat with skin side up. With your palm, firmly press down the breast area to flatten (you should hear a snap when the breast bone breaks).  Stuff most of the herb paste under skin (separate skin from meat gently with a spoon if needed), and spread remaining marinade all over the rest of the chicken (the easiest way to do this is in a casserole dish). Cover casserole dish and place in the refrigerator to marinate until ready to cook, up to 24 hours. The longer marinade time will make a more flavorful dish.
  3. When ready to begin cooking, adjust oven rack to middle position and preheat oven to 400F. Scatter potatoes evenly on a sheet pan. Sprinkle potatoes evenly with salt pepper to taste. Place chicken, skin side up, on top of potatoes.  Pour any excess marinade from chicken over potatoes. Roast 70-90 minutes until the thigh meat reaches 175℉ on an instant read thermometer and the juices run clear.  Check potatoes about halfway through cooking; if pan is dry, add 1/2 cup of water.  
  4. Allow chicken to rest for at least 10 minutes before carving. Serve with potatoes and pan juices on the side.  
 

Mediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme

 
A pan of roasting potatoes next to a bowl of mixed ingredients.
Adapted from The Perfectly Roasted Chicken by Mindy Fox
 
INGREDIENTS
1 3½ to 4 pound chicken
3 lbs red or gold potatoes, washed and cut into 1/2 inch pieces
 
For the marinade:
1 cup pitted green olives
2 Tbs dried thyme
2 teaspoons fennel seeds
3 garlic cloves, peeled
2 tsp lemon zest
1 Tbs fresh lemon juice
3 Tbs extra virgin olive oil
2 Tbs kosher salt (or 1 Tbs table salt)
 
Follow directions above.
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 

Peruvian Roast Chicken with Cilantro and Jalapeno Sauce

A roast chicken fresh out of oven, surrounded by potatoes and marinade  
INGREDIENTS
1 3½ to 4 pound chicken
3 lbs red or gold potatoes, washed and cut into 1/2 inch pieces
 
For the marinade:
3 Tbs extra-virgin olive oil
1/3 cup lightly packed fresh mint leaves
6 garlic cloves, peeled
1 Tbs ground black pepper
1 Tbs sugar
2 Tbs ground cumin
3 ½ teaspoons smoked paprika
1 Tbs dried oregano
2 ½ tsp fresh lime zest
¼ cup fresh lime juice
1 habanero chile, seeds and ribs removed (use gloves when handling)
1 red bell pepper, seeds and ribs removed and chopped coarse
2 Tbs kosher salt (or 1 Tbs table salt)
 
Follow directions above.
 
 

Cilantro and Jalapeno Sauce

A food blender full of a green sauce.
 
Ingredients
¾ cup mayonnaise
¼ sour cream
1 teaspoon onion powder
1 Tbs fresh lime juice
½ cup jarred pickled jalapenos (mild variety is best)
2 tsp pickled jalapeno juice
1 medium bunch cilantro leaves and tender stems (use entire bunch)
1 garlic clove, peeled
2 tsp yellow mustard
1 teaspoon kosher salt (or ½ teaspoon of kosher salt)
 
Instructions for sauce:

Blend all ingredients in a food processor or blender for about 1 minute until all ingredients are smooth and well blended. Taste to adjust seasoning. Serve with Peruvian chicken.

  


Balsamic Roast Chicken and Potatoes

A seasoned roasting chicken with a pan of roasting potatoes in the background 
Adapted from The Italian Country Table by Lynne Rossetto Kasper
 
INGREDIENTS
1 3½ to 4 pound chicken
3 lbs red or gold potatoes, washed and cut into 1/2 inch pieces
For the marinade:
1 medium onion, peeled and chopped coarse
6 cloves garlic, peeled
1/2 tightly packed cup of fresh basil leaves
3/4 teaspoon dried basil
1 teaspoon dried oregano
6 slices of bacon or pancetta, chopped
1/2 cup high quality balsamic vinegar (thicker, well-aged varieties are best)
2 Tbs kosher salt (or 1 Tbs table salt)
 
Follow directions above.
 
Visit your local Brookshire Brothers for all holiday 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. 
 
 
 
 
 
 

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