- Use “aged” eggs! In older eggs, the outside membrane has started loosening from the shell which makes them easier to peel once cooked.
- Boil the water first, and then add your eggs (gently!). The shock of the hot water causes the egg proteins to seize up and set more quickly away from the shell (and thus makes for easier peeling!)
- Simmer the eggs for just 11-12 minutes. Overcooked eggs = dried out yolks and whites.
- Give them a soak in an ice bath. PRO TIP: Gently crack the shells before adding the boiled eggs to the cold water. This will allow a little water to seep between the egg and shell before you peel them.
- For stuffed eggs, chill completely (at least 2-3 hours) before slicing. Egg whites that are slightly warm will tear easily.
Cajun Deviled Eggs with Bacon
- 1 dozen eggs, preferably not fresh
- ½ teaspoon Dijon mustard
- 2-3 tablespoons mayonnaise
- 2-3 tablespoons sour cream
- 1-2 teaspoons red wine vinegar
- 2 tablespoons chives or green onion, minced
- 3 ozs. cooked bacon pieces, finely chopped
- 1 teaspoon Cajun or Creole seasoning
- Salt and pepper, to taste
- Smoked paprika, for garnish
- Boil eggs, using the tricks above, to hard cook.
- Remove shells by peeling.
- Chill at least 2 hours before cutting in half and removing the yolks.
- Place the yolks in a medium bowl; add mustard, mayonnaise, sour cream, and red wine vinegar.
- Use a fork or whisk to mash the yolks with the other ingredients. (Note: Depending on the size of your eggs, you might need to add more/less mayo and sour cream to get to a creamy consistency.)
- Add chives or green onions, chopped bacon, Cajun or Creole seasoning, and salt and pepper, to taste. Mix well.
- Spoon or pipe into egg white halves.
- Sprinkle with smoked paprika.
- Refrigerate at least 1 hour before serving.
- 8 ozs. mayonnaise
- 8 ozs. sour cream
- 1 (8 ounce) package shredded sharp cheddar cheese
- 12 ozs. sliced bacon, cooked, drained, and crumbled, divided
- 4-5 green onions, finely sliced
- ¼ teaspoon garlic powder
- ½ teaspoon (or more) ground black pepper
- 2 cups finely shredded lettuce
- 1 cup cherry or grape tomatoes, cut in half
- Set aside ½ cup crumbled bacon for top of dip.
- In a medium bowl, combine mayonnaise, sour cream, shredded cheese, remaining crumbled bacon, green onions, garlic powder, and black pepper.
- Mix until well combined, add more seasoning if desired.
- Spread sour cream mixture onto a large serving platter or into a glass serving dish.
- Sprinkle with shredded lettuce, tomatoes, and reserved crumbled bacon.
- Refrigerate until ready to serve.
- Serve with assorted crackers, pita chips, or bagel crisps.
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Australian Sausage Roll
Ingredients1 pound pork sausage¾ cup onion, finely chopped2 teaspoons fresh basil, finely chopped1 tablespoon fresh chives, thinly sliced3 garlic cloves, minced1 teaspoon paprika or smoked paprika¼ teaspoon salt¼ teaspoon pepper¼ cup flour, reserved for rolling out pastry1 sheet frozen puff pastry, thawed1 egg, beaten with 1 tablespoon water
- 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.
- 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.
Real Fresh, Real Delicious, and Real Satisfying
Slow-Roasted Extra Juicy Whole Chicken
Feeling adventurous? Here are three more takes on roast chicken: Mediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme, Peruvian Roast Chicken with Cilantro and Jalapeño Sauce, Balsamic Roast Chicken and Potatoes
- 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.
Double Protein Veggie Wrapper’s Delight
- 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
- 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.
Sweet and Crunchy Chicken Salad
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Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas.
Real Fresh, Real Delicious Game Day Food
Buffalo Chicken & Blue Cheese BBQ Flatbread Pizza
- 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:
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Baked Potato Dip
- 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.
Southwest Egg Roll Dip
- 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.
Four more easy & epic crowd pleasers (with lots of bacon):
Courtesy of our vendor partner Bar-S Foods
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Real Fresh, Real Delicious: Roast Chicken
- 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.
- 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.
- 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.
- 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
Peruvian Roast Chicken with Cilantro and Jalapeno Sauce
Cilantro and Jalapeno 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
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(Adapted from America’s Test Kitchen)
- 1¼ cups dried cranberries or cherries
- ¾ cup pecans, toasted and chopped fine
- 6 tablespoons unsalted butter
- ¾ cup apple cider
- 2/3 cup buttermilk
- 2 large eggs
- 1 tablespoon vanilla extract
- ¼ teaspoon grated orange zest
- 2 1/3 cup all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1½ teaspoon cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon table salt
- ¼ teaspoon ground cloves
- 1 ¼ cups peeled and shredded sweet potato (about 1 small potato)
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 12-cup muffin tin with parchment liners or grease well. Finely chop ¼ cup cranberries and combine with ¼ cup toasted pecans. Set aside for topping.
- Melt butter in a 10-inch stainless skillet over medium-high heat until it begins to turn golden brown, about 2 minutes.Cook, stirring pan constantly until has a nutty aroma and is dark golden brown, another 1 minute or so.Set aside to cool slightly.
- Whisk apple cider, buttermilk, eggs, vanilla, and orange zest into the browned butter until smooth. In a separate large bowl, whisk flour, baking powder, baking soda, cinnamon, allspice, salt, and cloves together. Using rubber spatula, stir the butter mixture until combined.Fold in sweet potato and remaining 1 cup cranberries and remaining ½ cup pecans.
- Divide batter evenly among muffin cups and sprinkle with reserved topping mixture.Bake 18-20 minutes until golden brown and toothpick inserted in center of a muffin comes out with a few moist crumbs attached but no wet batter.Rotate muffin tin halfway through baking.
- Let muffins cool for 10 minutes before turning them out of muffin tin and transfer to a wire rack to finish cooling.Serve.
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Fast Feast: Buy 2, GET 5 FREE
Oven-Baked Chili Cheese Dogs
- 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.
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- 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
- 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.
Roasted Sweet Potatoes
- 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
- 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
- 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)
- Mix together all ingredients and serve.
Pecan Pie with Maple Syrup and Brown Sugar
Adapted from America’s Test Kitchen “Old-Fashioned Pecan Pie”
- 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
- 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.
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Spanish Chorizo-Filled Dates Wrapped in Bacon
- 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.
Salteῆas Bolivianas (Bolivian-Style Empanadas)
- 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.
- 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.
- 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.
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