Texas-Sized Big Game Snacks

Your team is set, but is your menu game day ready? Lucky for you, we’ve got the perfect snacks for your loud and loaded potato skins-loving uncle and delightful sweets for that reminiscing running back. 

  Party Wings and Boneless Wings are the go-to
  protein-packed hors d’oeuvre that will satisfy
  everyone. You can find this and other great party
  trays from your local Brookshire Brothers Deli.

 

 

 

 

For a lighter snack that the Football Wives will appreciate, go for our Fruit Tray with sweet fruit dip. Complement Trays like this can be found when you order from your Deli.

 

 

 


Looking for a personal touch this year? Score big with this tried and true Sweet & Salty Chex Mix Recipe from our Catering Coordinator, Kate Rudasill. With a craft beer favorite from The Beverage Depot, Robert Earl Keen Honey Pilsner, this recipe gives the best of both worlds when it comes to salty and sweet. 

We’ve got everything you need, whether you’re looking for a deli solution or ingredients to make your own creation, at your local Brookshire Brothers. Find a store near you today!

Ditch the Salad Bar

Eat better. That’s what we all plan to do at the start of every year after coming off the holiday binge on all things delicious. If we could just eat better, then we might fit into that pair of jeans we’ve been keeping around just in case. And with all that extra energy we might even get around to finishing those Pinterest projects — all 3,674 of them.

Problem is, what exactly is healthier? Sure, cut back on the fast food, eat less sugar and fried food, but what do you eat instead? Most people head for the holy grail of healthiness: the salad bar. And while the salad bar may appear to be the mecca of healthy eating, I encourage you to look closer and think again.

What is the salad bar’s biggest offense? Lurking among all that beautiful vegetable goodness is that last little thing you drizzle on the salad: the dressing. The problem with dressing? No, it’s not the calories; it’s the soybean oil, which is the majority of practically every commercial salad dressing on the face of the earth. Soy — that’s healthy, right? Well, not exactly. Over 85 percent of the soy grown in the United States is a genetically modified organism (GMO) and new studies have shown that soybean oil likely contributes to other problems like diabetes and heart disease when compared to other dietary oils.

Another thing that can make your salad a little healthier is to go organic.  Whenever possible, buy organic produce when it is available and your budget allows. The next best thing is to peel items like apples and peaches. And if nothing else, wash your produce thoroughly with vinegar and running water to remove as much residue as possible.
 

So, is there any saving grace for salad? If salad’s not healthy, then what is? Salad can be a very healthy choice, if you do it right. Bring your salad savviness home and spruce up the ingredient list with some olive oil and good quality produce.

The last key to solving the salad dilemma is in making your own dressing at home. While soybean oil is a dietary villain, extra virgin olive oil is a dietary hero that is so good for you, it’s ridiculous. Make dressing at home with just two main ingredients: olive oil and something tangy like vinegar or citrus juice. Try this local recipe at home, and you’ll be well on your way to completing at least one of those long overdue Pinterest projects. Maybe.

Simple Salad Dressing

1 tablespoon vinegar of any type or citrus juice
2-3 tablespoons extra virgin olive oil (adjust according to taste)
1 teaspoon Dijon mustard (optional)
Pinch of salt and pepper

Add all ingredients to a Mason jar or well-sealed container. Shake until emulsified. Serve. 

Find other tips to keep your New Year healthy from Angela Larson here.

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious healthy foods and providing nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does community 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. Look for Angela's monthly articles in Charm East Texas.  

Thanksgiving, Pilgrims, and Brussels Sprouts

I love Thanksgiving. It’s truly a holiday focused on love of family, friends, and country. I’ve recently been reading about the hardships the original Pilgrims faced, of which they certainly had their fair share. Yet, they were also exceedingly thankful for the simplest things like health, shelter, vitality, and good food.

We don’t face the same hardships, so at times it can be easy to take even these simplest things for granted. What a tremendous blessing that we don’t have to hunt and plant our food. Instead we have a plethora of delicious and healthy things to choose from in your local Brookshire Brothers Produce Department. After all Thanksgiving is not just about the food, it’s about the people that you get to spend it with.

A Thanksgiving feast is meant to bring families together to celebrate what is really important – love and gratitude for one another. So today, I’d like to share my love of all things brussels sprouts (don’t roll your eyes). They are delicious, and I promise they don’t taste like they smell! When you roast them at a high temperature, the smell dissipates and what is left is a wonderful caramelized bite of happiness.

Brussels sprouts are one of the most delicious and savory vegetables around, and they deserve a place on your Thanksgiving table. As an added bonus, brussels sprouts are cruciferous vegetables, meaning they are antioxidant rich, cancer-fighting ninja veggies. They’re high in vitamin C, B, and K, as well as a good source of folate and fiber.

Give this recipe a try and may your Thanksgiving be filled with deliciousness, love, laughter, family, and a grateful heart for the abundance of blessings God has so graciously bestowed upon us. Happy Thanksgiving! 

Roasted Brussels Sprouts with Bacon

  

Ingredients
- 2 lbs Brussels sprouts, trimmed and halved
- 2 Tbs olive oil
- 2 tsp water
- Salt and pepper
- 3 slices bacon, cooked and chopped fine

 

 

Instructions
Adjust oven rack to middle position. Heat oven to 500 degrees. Line baking sheet with aluminum foil for easy clean-up. Toss Brussels sprouts with olive oil, water, ½ teaspoon of salt, and ¼ teaspoon of black pepper on baking sheet. Spread out Brussels sprouts in a single layer with cut side facing down. Cover baking sheet tightly with aluminum foil and roast for 10 minutes. After 10 minutes, remove foil and continue cook an additional 10 minutes until sprouts are tender and browned. Toss with chopped bacon and season to taste with additional salt and pepper. Serve. 

Note:  An optional ingredient is chopped toasted pecans. 

 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious healthy foods and providing nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does community 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. Look for Angela's monthly articles in Charm East Texas.  

     

 

Cooking with Kate: Happy Halloween!

It’s hard to believe that Halloween is right around the corner...especially when it still feels a bit summery outside. Hopefully the temperature will drop some before the trick-or-treating weekend is upon us! Have some fun this year with your kiddos making these fun after-school and party recipes that are simple, quick, and delicious!

Toothy Apples

  • 3-4 apples – Granny Smith, Gala, or Fuji
  • smooth or crunchy peanut or almond butter
  • mini marshmallows

Slice apples into quarters and remove the core. Slice each quarter in half and spread a small amount of peanut or almond butter on one of the sides. Add 5-7 mini marshmallow “teeth” to one slice and top with another slice, peanut butter side down to hold the marshmallows in place. Refrigerate your “toothy” apples until ready to serve.

Fall Party Snack Mix

  • 6 cups Chex or Crispix cereal
  • 1 cup mini pretzel twists
  • 6 tablespoons butter, melted
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 cup peanut butter pieces or chocolate candies
  • 1 cup mini marshmallows
  • 1 cup candy corn or other fall candy

Pre-heat the oven to 275°F. Line a baking sheet with parchment paper and set aside. Melt the butter in a large bowl. Add the cereal and pretzels and toss evenly to coat. In a small bowl, mix the brown sugar and cinnamon, then toss with the cereal mixture to evenly coat. Spread the cereal mixture onto the baking pan and bake for 20 minutes. Cool the cereal mixture completely. Once cool, add the candy, candy corn and marshmallows. Serve in a large bowl for a party or package into small bags to give out to friends 

Spiced Apple Cider
Makes 16-20 servings

  • 2 ½ quarts apple cider
  • 24 ozs pineapple juice
  • 24 ozs orange juice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 4-6 cinnamon sticks
  • 1 tablespoon whole cloves

In a large crock pot, mix apple cider, pineapple juice, orange juice, ground nutmeg, and ground cinnamon. Add cinnamon sticks and cloves (see note). Heat on high for 1 hour.  Turn heat to low and continue heating for 1-2 hours or until ready to serve. Refrigerate any remaining cider.

NOTE: If you have cheesecloth available, use a small square of cloth to wrap the cinnamon sticks and cloves and then tie with twine. Add to the pot and remove before serving. If cheesecloth is not available, use a slotted spoon to remove the cloves before serving. 

 

Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

     

 

"Push Up" Breast Cancer Awareness

October is Breast Cancer Awareness Month and we want to spread awareness while having fun! "Push up" your girls while making "push-it-up" cake pops with your friends. Spending time baking and focusing on women's health will cause you all to rally and respond to this sisterly need! 

Pretty In Pink Push-It-Up Cake Pops

Recipe courtesy of Betty Crocker

Ingredients

1 box Betty Crocker™ SuperMoist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 container (12 oz) Betty Crocker™ Whipped strawberry mist frosting
12 plastic push-up pop containers
12 small fresh strawberries
12 sprigs fresh mint, if desired

Directions

1. Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.

2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)

3. Bake 10 to 15 minutes or until toothpick instered in center comes out clean. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)

4. Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting. Garnish with strawberry and mint sprig.

Turnip the Volume: Vegetable Beef Soup Recipe
TURNIP the volume on dinner with summer vegetable beef soup, featuring the oft forgotten and lowly turnip.  Turnips are a delicious low-carb alternative to potatoes with less than half the calories and carbs.  They are rich in minerals, B vitamins, and vitamin C, but most importantly in flavor.  Prepare them just like you would a potato by peeling and throwing in the soup pot until they are tender. 
 
 

Turnip the Volume:  Vegetable Beef Soup

 

Ingredients
7-bone steaks or blade steaks- about 2 lbs (2-3 steaks)
2 Tbs Extra-virgin olive oil
1 medium onion, diced
6 oz tomato paste (1 small can or jar)
3 cloves garlic, minced
4 cups beef stock, reduced sodium or homemade
4 cups chicken stock, reduced sodium or homemade
2 stalks celery, small dice
4 medium turnips, peeled and diced
1 ½ cups petite baby carrots
1 28 oz can diced tomatoes
2-3 fresh tomatoes, diced (optional)
10 oz frozen corn (1 small bag)
3-4 sprigs fresh thyme (or ½ teaspoon dried)
2 dried bay leaves
¼ cup minced fresh parsley
Salt and pepper, to taste

 
Instructions
1.  Season steaks with a sprinkle of salt and pepper. Pat steak surface dry with paper towels. Heat olive oil in a large soup pot over medium-high heat until just smoking. Add steak and cook until well browned on all sides, 5-6 minutes per side. Remove steak and set aside.  
2.  Add onion and tomato paste to the pot and sauté for 3 minutes until just softened. Add minced garlic and cook, stirring for 30 seconds. Return steak to the pot. Add beef stock and simmer steak gently for 1 1/2 hours or until tender.  
3.  Remove steak from the pot and set aside. Add chicken stock, celery, turnips, baby carrots, diced tomatoes with juices, fresh tomatoes, frozen corn, fresh thyme, and bay leaves. Allow to simmer until vegetables are tender, about 20 minutes. When steak is cool enough to handle, shred beef, discarding any bones, and return shredded beef to soup pot. Add additional broth or water as needed to thin soup to desired consistency.  
4.  Remove bay leaves, thyme sprigs, and season with salt and pepper to taste. Add fresh parsley off heat. Serve.  
 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious healthy foods and providing nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does community 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. Look for Angela's monthly articles in Charm East Texas.  

     

 

Cooking with Kate: Sweet and Salty Chex Mix Recipe

You'll love this famous mix from Catering Coordinator, Kate Rudasill, featuring Pedernales Brewery's Robert Earl Keen Honey Pilsner!

Sweet and Salty Chex Mix

Ingredients:
1 cup light corn syrup
1 ½ cup light brown sugar
¾ cup butter
1 pinch baking soda
Robert Earl Keen Honey Pilsner syrup (recipe below)
12 cups assorted cereals – Golden Grahams, Cheerios, Chex, Kix, or Crispix
4 cups mini pretzel twists
2 cups assorted nuts – pecans, peanuts, almonds, cashews

Directions:
Preheat the oven to 250°F. Lightly grease a large, rimmed cookie sheet or large roasting pan. In a very large bowl, mix assorted cereals, nuts, and pretzels.

In a medium saucepan over medium heat, bring corn syrup, butter, and brown sugar just to a boil, stirring to dissolve sugar. Remove from heat and add baking soda and beer syrup, mixing well. Carefully pour over cereal mixture and toss to coat.

Spread mixture in greased pans. Bake in preheated oven for 1 hour, stirring every 15 minutes. Remove from oven, spread on waxed paper, and cool completely. Store in airtight containers.

 

Robert Earl Keen Honey Pilsner Syrup
1 (12 oz) can REK honey pilsner (from Pedernales Brewing Company)
½ cup granulated sugar

In a large saucepan over medium-high heat, bring the beer just to a boil, stirring frequently. Reduce the heat to medium, keeping the beer at a low simmer for 30-40 minutes until the beer has reduced to about ½ cup, stirring every couple of minutes so that it does not burn. Remove the saucepan from the heat and add the sugar. Stir until the sugar has completely dissolved. Use immediately or cool completely and store in an airtight container.

Note: Syrup can be stored in the refrigerator for up to 6 weeks. Let come to room temperature before using.

 

Simply Lemonade Ice Pops

Chill out and beat the summer heat with this delicious mix of Simply Lemonade and fresh berries.

Ingredients:

  • Simply Lemonade
  • Fresh blueberries and raspberries
  • Ice pop molds and sticks

Instructions:

  1. Pour Simply Lemonade into ice pop mold.
  2. Add blueberries and raspberries.
  3. Freeze & enjoy.

Also, you can use any of your favorite Simply Beverages. 

Tip: Soak ice pop mold in warm water to loosen and remove the ice pop.

Cooking with Kate: Blackberries, May & Summer

The month of May brings a welcome break from school and lots of anticipation for the summer. The days are getting longer, it is warm enough for swimming, and baseball season is in full swing. With the warmer weather, May also gives us an exciting array of fresh produce. Here are two recipes with the Produce Pick of the Month for May – blackberries!

Mascarpone Dip with Balsamic Basil Blackberries

  • 1 container (8-9 ounces) mascarpone cheese
  • 1/3 cup balsamic vinegar, good quality
  • 1 tablespoon light brown sugar
  • 1 (6 oz) package (1 ½ cups) fresh blackberries
  • 2 tablespoons fresh basil leaves, thinly sliced
  • ½ teaspoon freshly ground black pepper
  • 1 large pinch sea salt
  • Assorted crackers, for serving

Bring vinegar and brown sugar to a simmer in a saucepan over medium-high heat. Simmer until reduced to 2 tablespoons. Pour into a medium bowl and let cool completely. Once cooled, gently stir in blackberries, basil, pepper and salt. Dip the bottom of the mascarpone container in a small bowl of very hot water for about 5 seconds. Using a rubber spatula, unmold mascarpone onto a serving platter. Spoon blackberry mixture over mascarpone, being sure to scrape all the juices out of the bowl. Serve with assorted crackers.

Blackberry Skillet Cake

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine salt
  • 10 tablespoons unsalted butter, room temperature, divided
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon grated lemon zest
  • ½ cup whole milk, room temperature
  • 1/3 cup dark-brown sugar
  • 3 cups fresh blackberries

Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter and sugar on high until light and fluffy. Beat in eggs, vanilla, and zest until combined. With mixer on low, add ½ of the flour mixture, then the milk, then the remaining flour mixture. Blend until combined.

In a 10-inch, oven-proof skillet, melt remaining 4 tablespoons butter over medium heat. Add brown sugar and cook, stirring constantly for until bubbly (about 30 seconds). Remove from heat and arrange blackberries evenly in skillet. Pour cake batter over berries and smooth top. Bake in preheated oven until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cake cool in skillet on a wire rack for 5 minutes. Run a knife around edge and carefully invert cake onto a serving plate. Serve warm or at room temperature with whipped cream.

Nature's Health Food - Asparagus

The perfect addition to any meal this spring and summer - asparagus!

 

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