Oven Baked Chili Cheese Dogs

Fast Feast: Buy 2, GET 5 FREE

 • November 28 through December 11, 2018 • 
 
Fast Feast Nov. 28 - Dec. 11
Don't forget to view your weekly ad for more great deals!
 
A classic crowdpleaser, chili dogs are an easy fix for almost any occasion—football watch parties, family dinners, friendly potlucks, and more. Go for the win-win with hot & ready savings on this delicious dish, now through December 11! 
 
FAST FEAST: When you buy one (1) Ball Park Franks (Beef, Meat or Turkey / Regular or Bun Size / 14-15 oz) and one (1) Wolf Brand Chili (No Beans / 19 oz), you get these foods FREE:
 
1 - Food Club Corn or Potato Chips (8.5-14 oz)
1 - Food Club Squeeze Mustard (8 oz)
1 - Shasta Soda (2 liter bottles)
1 - Fresh Harvest Hot Dog Buns (11 oz)
1 - Food Club Shredded Cheese (8 oz)
 
Save big and feast big TODAY—find a store near you. Check out the recipe below to get started!
Can't find one of these items? Talk to your local store director!
 

Oven-Baked Chili Cheese Dogs

 Prep: 15 min | Total: 1 hr
 

Ingredients

7-8 Ball Park Franks (depending on how many you can fit into your pan)
7-8 Fresh Harvest Hot Dog Buns
1 cup Food Club mayonnaise
1/2 cup Food Club Relish
1 can Wolf Brand Chili (19 oz)
1 cup Food Club Shredded Cheese
1 onion, diced
Optional: Mustard, to taste
 
Serve with chips, soda, and any other sides you enjoy! 
 

Directions 

    • Preheat your oven to 350*F. 
    • Spread 2 tablespoons of mayonnaise and 1 tablespoon of relish into each hot dog bun (mustard optional)
    • Add a hot dog (uncooked) to each bun, then place in a 9×13 baking dish.
    • Evenly top each with chili, followed by shredded cheese and diced onion. 
    • Cover with foil, place in preheated oven, and bake for 45 minutes.
    • Enjoy!  
Visit your local Brookshire Brothers for all your chili dog bake needs!

 

No-Fuss Side Dishes (Plus a Fun Dessert!)
I love Thanksgiving-style sides so much that I cook them year-round. Why not? Everyone needs healthy, delicious, no-fuss side dishes that can please the whole family. As you’ll soon see, oven roasting is my absolute favorite way to prepare any vegetable. It can bring out their magical qualities enough to lure even the wariest eaters to the table. Even better, roasting veggies means I can toss them in a hot oven while I’m working on something else. A giant piece of foil on the sheet pan makes clean-up a cinch too.
 
So, here’s the run-down on my family’s go-to Thanksgiving sides (plus a special dessert).
 

Roasted Veggies

Roast your green beans instead of casserolizing them this year (“casserolizing” is my new word contribution to English language—you’re welcome). If you prefer another veggie over green beans (Brussels sprouts, asparagus, etc.), this roasting recipe will still do the trick; your choice greens will come out of the oven spotty brown with a few crisp edges. Yum. Top the roasted vegetables with a little chopped bacon (cooked) or a sprinkle of cheese, and you’ll be in side dish heaven. 
This is more of a method than an exact recipe, so have fun with it and enjoy!
 
A bowl of roasted Brussels sprouts
 
INGREDIENTS
    • Brussels sprouts, fresh green beans, or asparagus—trimmed and washed (amount can vary based on needs but it should still be able to fit in a single layer on a large sheet pan)
    • Extra virgin olive oil
    • Salt and pepper, to taste
    • Optional toppings: chopped pecans or walnuts, parmesan cheese, chopped cooked bacon
DIRECTIONS
    • Preheat oven to 425F degrees. Cover a large sheet pan with heavy-duty foil. 
    • Take prepped veggies and place them on the sheet pan with a good drizzle of olive oil for a light coating. Add salt and pepper to taste. Add other seasonings and spices as desired.
    • Place veggies in the oven and roast for about 20-25 minutes. 
    • Optional (if you’d like them to be even more browned): Before removing from the oven, turn the broiler on high and place on top rack for a minute or two. Watch closely as they turn even more spotty brown and caramelized. 
    • Top with any other optional toppings and serve immediately. 
Pro Tip: Sometimes it works best to place veggies on very bottom rack for first 10 minutes of cooking time and then move to very top rack of oven for last 10 minutes of cooking to help brown both top and bottom, but this is optional. Check on veggies toward the end of cooking time and look for them to have little brown spots.
 

Roasted Sweet Potatoes

Any time I get sweet potato duty for Thanksgiving, roasted sweet potatoes are my go-to recipe. The prep is a breeze, and they come out caramelized on the outside while still creamy on the inside. Moreover, they’re perfectly delicious left as is, or you can jazz them up even further with a drizzle of maple syrup, fresh herbs, or chopped pecans. You can also easily substitute with butternut squash for another spin on this delicious recipe.
 
Several sweet potatoes on a cutting board with some slices and a knife
 
INGREDIENTS
    • 5 pounds of sweet potatoes (about 8 medium potatoes)
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons butter, cut into small pieces
    • 1 ¾ teaspoon salt
    • Pepper, to taste
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
DIRECTIONS
This recipe starts in a cold oven.
    • Peel potatoes (or scrub well) and trim ends. Cut into ¾ inch thick rounds. 
    • Toss potatoes in a large bowl with olive oil, salt, and pepper to taste until evenly coated. Line an 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray (my favorite is coconut oil spray). Arrange potatoes in a single layer on two baking sheets, dotting evenly with pieces of butter, and cover tightly with aluminum foil. Adjust oven racks to upper and lower middle positions and place potatoes in cold oven. Turn oven to 425 degrees and cook potatoes 30 minutes.
    • Remove baking sheets from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown (reversing and rotating pans halfway through cooking time), 15 to 25 minutes. 
    • Remove baking sheets from oven and, using a thin metal spatula, flip slices over. Continue to roast until the bottom edges of the potatoes are golden brown, 18 to 22 minutes longer. Remove from oven and let potatoes cool 5 to 10 minutes, then transfer to platter and serve.
    • Optional toppings: If desired, drizzle lightly with real maple syrup, chopped toasted pecans, or fresh/dried thyme leaves, to taste.

Five Cup Fruit Salad

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

Pecan Pie with Maple Syrup and Brown Sugar

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

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

 
INGREDIENTS
    • 1 cup maple syrup
    • 1 cup packed light brown sugar
    • ½ cup heavy cream
    • 1 tablespoon regular molasses
    • 4 tablespoons unsalted butter, cut into ½ inch pieces
    • ½ teaspoon salt
    • 6 large egg yolks, lightly beaten
    • 2 cups toasted and chopped pecans
    • One 9-inch unbaked pie shell, chilled in the pie plate for 30 minutes
Read more: What to do with Thanksgiving leftovers? Try these tricks from Catering Coordinator Kate Rudasill.
 
DIRECTIONS
    • Make Filling: Adjust oven rack to lowest position and heat oven to 450 degrees. Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally until sugar dissolves (about 3 minutes). Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
    • Bake Pie: Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven (on a sheet pan covered with foil in case of spills) and immediately reduce oven temperature to 325 degrees. Bake until filling is set and the center jiggles slightly when pie is gently shaken (45 to 60 minutes). Cool pie on rack for 1 hour, then refrigerate until set (about 3 hours and up to 1 day). Bring to room temperature before serving.
    • Serve: Serve with homemade whipped cream and go to dessert heaven.
Visit your local Brookshire Brothers for all your Thanksgiving needs!
 

 
Angela Larson
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 
 
 
 
Cooking With Kate: Hispanic Heritage Month
Hispanic Heritage Month celebrates the long and important presence of Hispanic and Latino Americans in North America – beginning with the Spanish colonial settlement of St. Augustine, Florida in 1565 and continuing through the 1600s, 1700s, and 1800s with the Spanish colonization of Texas, New Mexico, Nevada, Arizona, and the founding of San Francisco in California. As a result, Hispanic and Latino cuisine has heavily influenced American dishes for hundreds of years. This is especially true in the southwest region where tortillas and salsa are as common as sliced bread and peanut butter. Tex-Mex and more traditional Mexican dishes are incredibly popular here in Texas, but many Spanish and South American specialties are virtually unknown. To celebrate Hispanic Heritage Month, I am sharing with you two recipes that you might not know, but you should definitely try!
 
More to celebrate: October is also National Breast Cancer Awareness Month, and we have 5 recipes perfectly pink for supporting the cause!
 
Cropped shot of a young Hispanic woman cooking in the kitchen at home
 

Spanish Chorizo-Filled Dates Wrapped in Bacon

Spanish chorizo differs from Mexican chorizo. The Spanish variety is a smoked, hard sausage similar to hard salami and the Mexican variety is often ground meat and spicier.  
 
Ingredients
2-3 ounces Spanish chorizo, casing removed
24 Medjool dates, pitted
12 slices raw bacon, cut in half crosswise
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
    • Cut the chorizo into 24 small sticks. Tuck 1 piece of chorizo into each date. Wrap each stuffed date with a half slice of bacon. Secure with a toothpick. Heat a large skillet over medium heat. Add stuffed dates to the hot skillet and cook, turning often, until bacon is browned and cooked through. Drain on paper towels and serve hot.
Homemade Stuffed Chicken Empanadas on a background
 In case you missed it: We covered six dishes, four countries, and one kitchen in last year's Celebrating Hispanic Heritage 2017 blog.
 

Salteῆas Bolivianas (Bolivian-Style Empanadas)

I was fortunate to get to try these from a street vendor in El Alto, Bolivia during a trip last year. There are many different variations of salteῆas with beef, chicken, and pork, but my favorite was similar to this recipe—a rich chicken stew with potatoes, peas, and raisins encased in a slightly sweet, flaky pastry. 
 
Ingredients
For the dough:
4 cups all purpose flour
½ cup white sugar
½ teaspoon salt
2 eggs, beaten
1 stick butter, melted
1 cup warm water
 
For the filling:
1 russet potato, cut into ½” cubes                                                
¼ cup butter                                                                                      
2 tablespoons yellow pepper paste                                            
½ teaspoon cumin                                                                           
½ teaspoon oregano                                                                       
¼ teaspoon salt                                                                               
½ teaspoon black pepper, or to taste
1 green onion, sliced
½ yellow onion, small diced
3 boneless, skinless chicken breasts, cooked and shredded
¼ cup green peas, frozen
¼ cup plain or golden raisins
1 tablespoon sugar
¼ teaspoon white vinegar
1 tablespoon chopped fresh parsley
4 cups chicken stock
1 packet unflavored gelatin
 
Sweet tooth? Try Kate's recipe for traditional Argentine tarts with quince jam.
 
Directions 
Make the dough:
    • In a large bowl, mix together the flour, sugar, and salt. Add the beaten eggs and melted butter. Add a little less than 1 cup warm water, mixing until a soft dough forms. Cover the bowl with a clean towel, and let the dough rest on the counter for 20-30 minutes while you start the filling.
Make the filling:
    • Add the diced potato to a small pot of boiling water and cook for 5 minutes (potatoes will not be fully cooked). Drain the potatoes and set aside.
    • Melt the butter with the yellow pepper in a large saucepan over medium heat for about 4 minutes. Turn the temperature to low and add the spices (cumin, oregano, salt and pepper) and let everything cook together for 10 minutes. Add the diced green and yellow onion and cook until onions soften, about 3-4 minutes. Add the shredded chicken, partially cooked potatoes, green peas, raisins, sugar, vinegar, parsley, and chicken broth. Cook over medium heat for 5 minutes until the mixture is heated throughout. Stir in the packet of gelatin to the mixture and then transfer to a large bowl and cool completely in the refrigerator before filling pastry. The gelatin will partially set the broth mixture as it cools in the fridge.
To assemble:
    • Divide dough into 18 equal portions. Roll each portion into a 7-8” circle, about 1/8” thick. Add a generous scoop of the chilled and gelatinous filling to the center of each circle of dough. To seal the salteῆas, lightly dampen the dough along the edges. Bring the edges of the dough together over the top of the filling. Starting at one side, pinch and twist the dough together to ensure a strong seal. Freeze the sealed salteῆas until ready to bake.
    • Preheat oven to 500°F. Line a cookie sheet with foil and spray with non-stick spray. Transfer the frozen salteῆas to the foil-lined sheet and brush the salteῆas with a little beaten egg. Bake in the preheated oven for 12-18 minutes or until dough is golden brown and the filling is heated through. Let cool for 5 minutes before serving.
Visit your local Brookshire Brothers for all your Hispanic Heritage Month 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.

 

 
Cooking With Kate: Slow Cooker Saves
Cooking trends reveal that parents want less prep time and less cleanup because time is short and convenience is best. We hear you! Save your valuable time during this busy season with these slow cooker shortcuts from Kate Rudasill, our 1921 Catering Coordinator.
 
Cooking With Kate: Slow Cooker Saves
 
September is National Family Meals Month—a nationwide movement to raise awareness about the benefits of eating meals together as a family. Brookshire Brothers believes that FAMILY MEALS MATTER, and so do I. To celebrate, I’m sharing three of my own family’s favorite recipes for this month’s “Cooking With Kate” blog. These recipes are delicious and affordable, plus they’re all prepared in a slow cooker—the ultimate time-saver! 
 
As an added bonus, these recipes are easy enough that the kids can join you in the kitchen! Whether it is breakfast, lunch, or dinner, I hope these recipes inspire you to gather around the table and share one more meal with your family!
 

Slow Cooker Overnight Steel Cut Oats

 Rustic handmade pottery bowl filled with oatmeal made from steel cut oats. Garnished with apples, honey, and cinnamon.
INGREDIENTS
Oatmeal Base Recipe
2 cups milk or almond milk 
1 ½ cups water
1 cup uncooked steel-cut oats
3 tablespoons Food Club brown sugar
2 tablespoons Food Club butter 
1 tablespoon ground flax seed
¼ teaspoon Food Club salt
 
Apple Pie Steel Cut Oats
1 tablespoon cinnamon
½ teaspoon apple pie spice
2 apples, peeled, cored, cut into ½-inch pieces (2 ½ to 3 cups chopped)
 
Cherry Almond Steel Cut Oats
½ cup Food Club unsweetened applesauce
¾ cup dried cherries
1 teaspoon almond extract
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
DIRECTIONS
  • Generously coat the inside of slow cooker with cooking spray. Add all ingredients for the oatmeal base recipe to slow cooker. Stir to combine. Add additional ingredients depending on which flavor of oatmeal you are making (Apple Pie, Cherry Almond, etc). Stir to mix, cover, and cook on low for approximately 6-7 hours (slow cooker times can vary).
  • Serve with additional milk, brown sugar, maple syrup, and/or toasted nuts.
  • Cooked oatmeal stores great in the refrigerator for up to 5 days. Reheat in the microwave with a splash of milk.
  • Recipe can easily be doubled in 6-quart or larger slow cooker. Increase cooking time by 1 hour.

Beef Stroganoff Meatballs

 Buy 1, choose any 4 FREE!
INGREDIENTS
4 tablespoons salted butter, melted
1 large onion, halved and thinly sliced
2 cans beef broth or consommé
1 can golden mushroom condensed soup
1 can sliced mushrooms, drained
½ tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet
1 packet dry Lipton onion soup mix
1 large bag frozen meatballs (original flavored, not Italian)
2 tablespoons cornstarch
¼ cup water
8 ozs sour cream
 
DIRECTIONS
  • In a large slow cooker, add the melted butter and sliced onions. Cover with the lid, and cook on high for 15-20 minutes or until onions begin to soften. Add the broth/consommé, golden mushroom soup, sliced mushrooms, Worcestershire sauce, Kitchen Bouquet, and onion soup mix. Mix well. Add frozen meatballs and toss to coat in the sauce. Cover and cook on low for 4-6 hours. In a small bowl, mix cornstarch and water to make a thin paste. Add cornstarch mixture to slow cooker and stir well. Continue to cook, covered, for 45 minutes - 1 hour or until sauce is thick and glossy. Stir in sour cream just before serving.
  • Spoon over mashed potatoes or buttered egg noodles.

Slow Cooker Red Beans and Rice

 Happy mother talking to her small son while cooking meal in the kitchen. Focus is on boy.
INGREDIENTS
1 pound uncooked (dry) red kidney beans OR 6 cans kidney beans, drained and rinsed
1 (12 ounce) package Andouille (or other smoked) sausage, sliced
5 garlic cloves, minced
4 celery stalks, diced
1 large white onion, peeled and diced
1 bell pepper, cored and diced
2 teaspoons Creole seasoning
1 teaspoon hot sauce, more/less to taste
½ teaspoon dried thyme
2 bay leaves
7 cups chicken or vegetable stock* 
*NOTE: If using canned beans, reduce to 2 cups chicken stock
Kosher salt and freshly-cracked black pepper
cooked white or brown rice
thinly-sliced green onions blades
 
DIRECTIONS
  • For dry or canned beans, rinse the kidney beans thoroughly under water.
  • Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves, and chicken stock to a large slow cooker, sprayed with non-stick spray. Stir to combine. Cook on high for 6-8 hours*, or until the kidney beans are soft and cooked through. *NOTE: If using canned beans, reduce cooking time to 3-4 hours. 
  • Taste and season with salt and pepper. For additional spice, add in more hot sauce. Remove and discard the bay leaves before serving. Serve over cooked rice, garnished with green onions.
Visit your local Brookshire Brothers for all your slow cooker needs!
 

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
 
 
 
Real Fresh, Real Delicious 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. 
 
Cooking with Kate: Dinner Ideas for Busy School Nights
Are you ready? The start of school and the busy fall season are just around the corner! As the schedules ramp up, spending hours in the kitchen preparing dinner is not at the top of anyone’s to do list. Here is one of my go-to meals for busy nights when I have little time to prep but want to have a healthier option than the drive-thru!
 
A broiled white fish on a bed of rice with a side of asparagus
 

Broiled Parmesan White Fish

White fish is an excellent source of low-fat protein, niacin, vitamin B12, phosphorus, and potassium. Paired with wild rice or quinoa alongside roasted asparagus or green beans, this 30-minute meal is sure to hit the spot!
 
Ingredients
2 pounds tilapia, swai, cod, or skate fillets, thawed
2 tablespoons Old Bay seasoning
½ cup fresh grated parmesan cheese
¼ cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
¼ teaspoon dried basil
¼ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon celery salt
 
Reel in another deal this week: Celebrate members get 20% off ANY shrimp now through next Tuesday! To redeem, enter your phone number at the register. Expires 8/21/18.
 
Directions
    • Preheat the broiler in your oven to medium/high or high. Spray a broiling pan or baking sheet with lots of non-stick spray. In a small bowl, mix the cheese, butter, mayonnaise, and lemon juice. Add all the spices and blend well. Set aside. 
    • Arrange fish fillets in a single layer on the prepared pan. Sprinkle evenly with half of the Old Bay seasoning. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, sprinkle with remaining Old Bay seasoning and broil for 2 to 3 more minutes. Remove the fillets from the oven and spread evenly with the parmesan cheese mixture. Broil for 2 to 3 minutes or until the topping is browned and fish flakes easily with a fork. Depending on the thickness of your fish fillets, they will finish cooking in varying amounts of time. Be careful not to overcook the fish. Serve immediately.
 

Roasted Asparagus or Green Beans

A quick side dish for fish, chicken, or beef – these roasted vegetables add a healthy, bright, and fresh pop of flavor to any meal.
 
Ingredients
1 pound fresh asparagus or green beans
3 tablespoons olive oil
2 tablespoons grated parmesan cheese
1 clove of garlic, minced
1 teaspoon sea salt or table salt
½ teaspoon black pepper
1 lemon, juiced
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
For asparagus – Wash and trim bottom ends from asparagus. Peel any tough skin from bottoms of spears with a vegetable peeler.
For green beans – Wash and trim ends from green beans. Remove strings from beans, if desired.
    • Preheat an oven to 425°F. Place the asparagus or green beans onto baking sheet and drizzle with olive oil. Toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. Spread vegetables on the baking sheet in a single layer.
    • Bake in the preheated oven until just tender, 12 to 15 minutes. Sprinkle with lemon juice just before serving. Serve immediately.
 
Visit your local Brookshire Brothers for all your quick dinner 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.
 
Back to the Hatch

New Season, New Recipes

It’s that hot time of the year again! Hatch chile peppers have come into their summer season, and we have a few refreshers as well as a whole batch of new recipes to celebrate! Think: Roasted Hatch Chile Mac ‘N’ Cheese, Bleu Cheese Stuffed Hatch Chile Burgers, and Quick Hatch Chile Salsa Fresca—all courtesy of our vendor-friends at Melissa's Produce.
 
Hatch Chile Grilled Quesadilla
 
But first, a quick nutrition and how-to recap from last year’s "Cooking with Kate: All About Hatch."
 

Fun Hatch Facts: 

  • One fresh medium-sized green chile has as much Vitamin C as six oranges.
  • Green chiles are also a great source of Vitamin A, Vitamin B, and fiber.
  • Capsaicinoids—the chemical that make chile peppers spicy—are used in muscle patches for sore and aching muscles, as well as pepper spray!
  • You might think that green and red chiles are different types of peppers, but they are in fact fruit of the same plant picked at different times. The red chile is the fully ripened version of the green chile.
  • These spicy peppers are finding their way into everything—sauces, breads, cheeses, even ice cream! Check your local store for all the available Hatch chile products.
For a brief refresher on the nutritional merits of other summer produce, check out the blog post “Summer Fruit: A Delicious Problem” by our local registered dietitian, Angela Larson!
 

How To: Roasted Hatch Chiles

Roast green chiles using one of the methods below:
  • Broiler: Preheat broiler on high. Place chiles on a baking sheet and place under the broiler for 6-10 minutes, turning often, until chile skins blacken and blister.
  • Charcoal or Gas Grill: Preheat grill and place chiles 4-6 inches from heat. Cook, turning often, until chile skins blacken and blister.
  • Gas Stove: Turn stove to high. Using tongs, hold chiles over flames, turning often, until skins blacken and blister.
Once chiles are roasted, place in a plastic or paper bag for about 10 minutes to steam. Wearing gloves, take the chiles out of the bag and remove the skins by rubbing gently. Use a sharp knife to cut pepper open and remove the stems, membranes, and seeds. Use chiles immediately or let cool completely, package in airtight freezer bags and place in the freezer until ready to use.
 
You can find other tips on storing produce and groceries in your fridge with these “Keepin’ it fresh” guidelines!
 
And now, the spicy fun part: easy Hatch Chile recipes you can put together quickly to spice up your next dinner! Recipes courtesy of vendor partner Melissa's Produce.
 

Roasted Hatch Chile Mac ‘N’ Cheese

by Chef Tom Fraker

Roasted Hatch Chile Mac 'N' Cheese
 Prep Time: 25 min. / Total Time: 1 hr. 15 min. / Serves: 12 (1¼ cups) 
 
Ingredients
One 16-ounce box cavatappi or macaroni pasta
3 tablespoons olive oil, divided
8 tablespoons unsalted butter (½ cup)
½ cup all-purpose flour
2 cups milk
1 cup crema or crème fraîche
½ teaspoon freshly grated nutmeg
2 cups preshredded cheddar-Jack cheese (about 8 ounces) 
2 cups preshredded Gouda cheese (about 8 ounces)
1½ teaspoons smoked paprika, divided
Salt
Freshly ground white pepper
4 fresh Hatch Chile peppers, charred, peeled, stems and seeds removed, finely diced
¾ cup panko (Japanese breadcrumbs) 
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
Special note: If you don’t have foil loaf pans, use other small baking dishes
    • Prepare pasta according to package directions; drain. Drizzle with about 1 tablespoon oil to keep pasta from sticking.
    • Preheat oven to 350°F. 
    • Coat insides of 6 (6x2-inch) foil loaf pans with cooking spray. 
    • Melt butter in a large saucepan over medium heat; whisk in flour until a smooth paste is formed, about 3 minutes. Whisk in milk, crema, and nutmeg until smooth; whisk in cheeses until completely melted. Whisk in 1 teaspoon paprika; whisk in salt and white pepper to taste. Remove from heat. 
    • Add pasta and Hatch Chile to cheese mixture; toss together. Pour evenly into prepared pans. 
    • In a bowl, combine remaining 2 tablespoons oil, remaining ½ teaspoon paprika, and breadcrumbs; stir in salt to taste. 
    • Sprinkle evenly over pasta mixture. 
    • Bake at 350°F until bubbly and lightly browned, about 25 minutes. Let rest 5 minutes. Serve.

Bleu Cheese Stuffed Hatch Chile Burgers

By Chef Tom Fraker
 
Bleu Cheese Stuffed Hatch Chile Burgers
Makes 4 burgers
 
Ingredients 
1 pound Lean Ground Beef
1 cup Crumbled Bleu Cheese to taste
Salt and Freshly Ground Pepper
4 slices Cheddar Cheese
2 Hatch Chiles — roasted, peeled, seeded, halved 
4 Hamburger Buns
 
Directions
Special note: These burgers can also be done on the grill.
    • In a bowl, combine the beef, bleu cheese and salt and pepper until well mixed.
    • Form the mixture into 4 patties.
    • Place the patties onto a wire rack and place it onto a sheet pan.
    • Place 1 piece of cheddar cheese onto each burger and then top each with one half of a Hatch chile.
    • Place under the broiler and cook to your desired doneness.
    • Add your favorite condiments and enjoy.

Quick Hatch Chile Salsa Fresca

By Chef Tom Fraker
 
Quick Hatch Chile Salsa Fresca
 
Ingredients
2 cups Organic Roma Tomatoes diced
½ Red Onion, diced
1½ Hatch Chiles — roasted, skinned, seeded, and diced
½ bunch Cilantro chopped
6 Key Limes, juice freshly squeezed
Freshly Ground Black Pepper to taste
 
For some fruity fun, check out Kate's Roasted Hatch Chile and Peach Salsa recipe as well!
 
Directions
    • Mix all the ingredients together in a small bowl. Season with salt and pepper according to your desired taste. Chill and serve with chips or as desired.
    • Keep in refrigerator up to 2 days.

 

Visit your local Brookshire Brothers for your all your Hatch Chile fun!

 

Cooking with Kate: National Cheesecake Day
From bacon to baking soda, there seems to be a national day celebrating some food or other every day, including National Cheesecake Day coming up on July 30! I don’t always observe National Days, but this one deserves a celebratory slice (or two). Want to join me in the festivities? Here are two of my favorite recipes! All the ingredients you need to whip up this classic treat can be found at your local Brookshire Brothers.
 
Small Girl Baking Cheesecake With Her Grandmother
 

Quick Vanilla Bean Cheesecake Parfaits

An easy, no-bake cheesecake “pudding” that comes together in minutes!
 
Ingredients
4 tablespoons butter or margarine, melted
5 ounces (about half a box) vanilla wafers
20 ounces cream cheese, softened
¼ cup heavy whipping cream
6 tablespoons powdered sugar
1 teaspoon vanilla bean paste (or ½ teaspoon good quality vanilla + the inner scrapings of a vanilla bean pod)
 
No time? No worries! Pick up a slice (or a whole cheesecake) at a bakery near you!
 
Directions
    • Crush vanilla wafers by hand or in a food processor.
    • Add melted butter or margarine and mix until it looks like damp sand.
    • Spoon the buttery cookies into the bottom of 4-6 serving dishes.
    • In a large bowl, beat cream cheese, whipping cream, powdered sugar, and vanilla bean paste with an electric mixer until smooth and creamy.
    • Divide the cheesecake mixture evenly into the serving dishes.
    • Chill in the fridge for at least 30 minutes before serving.
 
Save on the spread with this weekend's text offer: FREE Food Club Margarine (45oz) when you spend $20 (some exclusions apply). 
Not signed up for our text offers? Text JOIN [insert your store #] to 59652. 
Don't know your store number? Shoot us an email at customerexperience@brookshirebros.com and we'll help you out!
 
Slices of margarine on a kitchen counter with a woman in the background getting an item out of the fridge.
 

Amaretto Mascarpone Cheesecake with Almond Crust 

This is hands-down my favorite cheesecake recipe. I love the creaminess of the filling, the crunch of the crust, and the lingering sweet almond flavor from the topping! Baked cheesecake is a bit of a hassle and fairly time consuming… but oh so worth it!
 
Ingredients:
Crust:
1 cup slivered almonds, lightly toasted
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons unsalted butter or margarine, melted
 
Filling:
2 (8 ounce) packages cream cheese, room temperature
2 (8 ounce) containers mascarpone cheese, room temperature 
1¼ cups sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
4 large eggs, room temperature
 
Topping:
2 cups sour cream
3 tablespoons sugar
2 tablespoons amaretto liquor
½ cup sliced almonds
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
For the crust: 
    • Preheat oven to 350°F.
    • Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.
    • Finely grind the almonds, graham cracker crumbs, and sugar in a food processor.
    • Add the butter and process until moist crumbs form.
    • Press the almond mixture onto the bottom and ½” up the sides of the prepared pan.
    • Bake the crust until it is set and beginning to brown, about 12 minutes. Cool completely.
    • Decrease the oven temperature to 325°F.
    • Add a roasting pan or baking dish of hot water to the bottom rack of the oven. The steam from this pan of water will help prevent the cheesecake from cracking when baked.
For the filling: 
    • Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
    • Beat in the vanilla and almond extracts. Add the eggs, 1 at a time, beating just until blended after each addition.
    • Pour the cheese mixture over the crust in the pan, spreading evenly with the back of a spoon or spatula.
    • Bake in the preheated oven until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 15 minutes. Increase the oven temperature to 450°F.
    • While the cheesecake is cooling, whisk the sour cream, sugar and amaretto together until smooth.
    • Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or spoon, smooth out the surface. Sprinkle the outside edge with the sliced almonds.
    • Place cheesecake back into the oven (remember the heat should have been increased to 450° F) and bake for 8-10 minutes, watching closely so that the almonds do not burn.
    • Remove from the oven and place on a cooling rack to let cool to room temperature. Refrigerate until the cheesecake is cold, at least 8 hours, before serving.
Visit your local Brookshire Brothers for all your #NationalCheesecakeDay needs!
 

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
 
Real Fresh, Real Delicious Summer Salad
Summer is in full swing, which also means cucumbers and tomatoes are at the peak of freshness and flavor. Take advantage of the seasonal nutrition with a colorful summer salad like this Cucumber, Mint, Tomato, and Fresh Mozzarella Salad recipe. It’s packed with fresh, flavorful produce you can find at your neighborhood Brookshire Brothers. Better yet, it comes together in minutes and always delights everyone, whether it’s the out-of-towners at your next summer shindig or just the kids excited for something new at dinner. 
 
Cucumber Mint, Tomato, and Fresh Mozzarella Salad
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 

Cucumber, Mint, Tomato, and Fresh Mozzarella Salad

Cucumber, Mint, Tomato, Fresh Mozzarella Salad

Ingredients

    • 1 large cucumber, seeded, and diced (peeling optional)
    • 1 cup cherry tomatoes, halved
    • 4 ounces fresh mozzarella “pearls”
    • 1 sprig of mint, chopped fine
    • 2 tablespoons white wine vinegar
    • 1 tablespoon extra-virgin olive oil
    • ½ teaspoon salt
    • Pepper to taste 
Find a nearby Brookshire Brothers to get started today!
 
Directions
    • Add all ingredients to a large bowl and toss gently to combine.  Serve.
Look up more quick and easy healthy menu options on the blog.
 

 
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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