5 Meals for $50 - 9/11/2019
Do you dread the process of planning dinners for the week? Do you feel overwhelmed with all the shopping, prepping, and cooking when it comes to feeding your family? Sweat no more. We're here to make it easier for you with this easy guide that will save you time AND money. Keep reading for five complete dinners to feed your family of four—all under $50! You can find all the recipes below, as well as an easy to follow shopping list!
5 Meals for $50 - 9/11/2019

 Meal 1 - Frito Pie

Frito Pie Meal
 Ingredients
      • 4 cups Fritos chips, divided
      • 2 cans (15 oz each) Wolf Brand Chili, heated
      • 1-1/2 cups Food Club Shredded Cheese
      • 3/4 cup chopped onion
      • Sour cream, optional
      • Sliced green onions, optional
Directions
      • Preheat oven to 350°F.
      • Layer 2 cups corn chips, half of the chili, 1 cup cheese and onion in 2-quart casserole dish.
      • Top with the remaining chili.
      • Bake 25 minutes.
      • Top with the remaining 2 cups chips and 1/2 cup cheese.
      • Bake 5 minutes more or until cheese melts.
      • Garnish with sour cream and green onions, if desired.

Meal 2 - Roasted Garlic Pork Tenderloin

Roasted Garlic Pork Tenderloin
Ingredients
      • 3lbs boneless center pork loin
      • 4 cloves garlic minced
      • ½ teaspoon salt
      • ½ teaspoon coarse ground black pepper
      • ¼ teaspoon paprika
Directions
      • Preheat oven to 375 degrees
      • Add the pork loin to a baking pan
      • Coat the pork loin with the garlic
      • Mix the seasonings (salt, pepper, and paprika) and rub it on the pork loin
      • Cook the pork for 60-75 minutes or until it reaches an internal temperature of 150-160 degrees
      • Remove from oven and let it rest for 5-10 minutes before serving
*Serve with Rice A Roni and Green Giant Steamers of choice.

Meal 3 - Hamburger Steaks with Mushroom Gravy

Hamburger Steaks with Mushroom Gravy
Ingredients:
      • 1lb ground beef
      • Garlic powder
      • 1tbsp. Food Club Vegetable Oil
      • 1 package Food Club Mushroom Gravy
      • Fresh Mushrooms and left over onion (thinly sliced) (Optional)
Directions
      • Heat oil in large skillet.
      • In large bowl mix with ground beef with garlic powder to taste.
      • Shape into 4 equal patties.
      • Fry the patties and the optional mushrooms and onions in the oil until patties are nicely browned.
      • Remove the beef patties to a plate, and keep warm.
      • In the skillet prepare the gravy mix following the directions. If you make mushrooms and onions as well, mix it with them.
*Serve with Fresh Harvest Rolls and One Family Size Green Giant Steamers.

Meal 4 - Meatloaf and Mashed Potatoes

Meatloaf
Ingredients
      • 2 eggs
      • 3/4 cup milk
      • 3/4 cup Italian breadcrumbs
      • 2 pounds ground beef
      • 1/3 cup onion diced
      • 1 tablespoon worcestershire sauce
      • 1 teaspoon Italian seasoning
      • 1/2 cup ketchup
Directions
      • Preheat oven to 350°F.
      • Spray a foil lined baking tray with cooking spray and set aside.
      • In a medium bowl combine eggs, milk, and breadcrumbs. Allow mixture to sit for 5-10 minutes.
      • Add the ground beef, onions, 1 tablespoon of worcestershire sauce, and Italian seasoning. Mix until just combined.
      • Form a 8"x4" loaf on the prepared baking tray.
      • Bake for 40 minutes.
      • Spread ketchup over the meatloaf and bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches 160°F.
      • Allow meatloaf to rest for 10 minutes before slicing.
Homemade Mashed Potatoes
Ingredients
      • 4 large russet potatoes (about 3 lb.), peeled, cut into quarters
      • 1 teaspoon salt
      • 2 tablespoons butter, if desired
      • Dash pepper
      • 1/4 cup hot milk
Directions
      • Place potatoes in large saucepan; add enough water to cover.
      • Add 3/4 teaspoon of the salt. Bring to a boil.
      • Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork.
      • Drain well.
      • Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
      • Mash potatoes with potato masher until no lumps remain.
      • Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.
 *Mashed Potato recipe courtesy of our vendor partner Pillsbury!

Meal 5 - Pizza and Salad Dinner

 Pizza and Salad Dinner
 
Ingredients
      • DIGIORNO® Frozen Pizza
Directions
      • Preheat oven to 400°F. Place oven rack in the center position (6 to 8 in. from bottom).
      • Remove pizza from plastic wrap. Discard all plastic wrap and cooking tray. DO NOT USE TRAY  IN TOASTER OVEN, CONVECTION OVEN, OR CONVENTIONAL OVEN!
      • When oven is preheated, place pizza directly on the center rack.
      • Bake 18 to 20 minutes or until cheese is melted and edges are golden brown. 
      • Your oven temperature may vary so adjust baking time and oven temperature as necessary.
      • Remove pizza from oven by holding both sides of the cooking tray.
What to Serve with Pizza:
      • Fresh Express Chopped Salad Kits with favorite salad dressing.
      • New York Style Garlic Knots
Instructions for New York Style Garlic Knots
      • Keep frozen.
      • Preheat oven to 425 degress F
      • When oven is preheated, place Garlic Knots flat on baking sheet and place baking sheet on middle rack.
      • Bake for 4 to 5 minutes or until golden brown.
      • Remove Garlic Knots from oven by holding both sides of the cooking tray.
Be sure to tell us #HowIFeedMyFamily at your local #BrookshireBrothers store and don't forget to download all of the recipes and your shopping list today!
Gather Around For Better Breakfast Month
September is just a fantastic month on top of being Family Meals Month and the start of Fall, it is also Better Breakfast month! So before everything is all pumpkin, let's make breakfast even better with the tasty recipes below.
Better Breakfast Month
 

Ham and Biscuit Egg Bake

Ham and Biscuit Bake*Recipe courtesy of our vendor partner Pillsbury.
Ingredients
      • 2 Pillsbury™ Grands!™ frozen Southern Style Biscuits (from 25-oz bag)
      • 1 cup frozen broccoli cuts
      • 2 eggs
      • 1/2 cup milk
      • 1/4 teaspoon ground mustard
      • 1/2 cup diced cooked ham
      • 1/2 cup shredded sharp Cheddar cheese (2 oz)
Directions
      • Heat oven to 350°F. Place biscuits on cutting board; let stand 10 minutes to thaw.
      • In small microwavable bowl, microwave broccoli uncovered on High 1 minute; drain on paper towel.
      • In medium bowl, beat eggs, milk and mustard with wire whisk until blended.
      • Stir in ham, cheese and broccoli.
      • Spray 8x4-inch (1-quart) glass loaf dish or 1-quart casserole with cooking spray.
      • Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish.
      • Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
      • Bake 30 to 35 minutes or until edges are golden brown and center is set.
      • Let stand 5 minutes before serving.

One Skillet Sausage and Veggie Hash

One Skillet Sausage and Veggie Hash
*Recipe courtesy of our vendor partner Butterball.
Ingredients
      • 2 large russet potatoes, scrubbed, washed and dried
      • 1 package BUTTERBALL® Everyday Smoked Dinner Sausage (13 ounces)
      • 3 medium bell peppers
      • 1 small yellow onion, diced
      • 1 tablespoon olive oil
      • 3 tablespoons unsalted butter
      • 1 teaspoon minced garlic
      • 2 teaspoons dried parsley flakes
      • 1 teaspoon Italian seasoning
      • ½ teaspoon paprika
      • Salt and black pepper
      • Eggs, fresh chopped parsley and chopped green onions (optional)
Directions
      • Poke holes in potatoes with fork. Place potatoes on microwavable dish; microwave on HIGH 5 minutes. Flip and microwave 3 to 5 minutes. Remove and allow to cool.
      • Cut sausage into thin slices and chop bell peppers.
      • Heat oil in large Dutch oven over medium-high heat until sizzling. Add sausage; cook 4 to 5 minutes or until lightly browned. Remove sausage to plate.
      • Add butter; cook and stir 1 minute. Add bell peppers and onion.
      • Meanwhile, dice potatoes (remove skins, if desired). Add potatoes to Dutch oven; cook and stir 4 to 7 minutes or until vegetables are crisp-tender and potatoes have crisp exterior.
      • Add garlic, parsley flakes, Italian seasoning, paprika, salt and black pepper. (If you want eggs, make four "wells" in hash; crack eggs into wells. Add eggs before vegetables are finished so they don't get too browned. Cook until whites are set.)
      • Top with fresh parsley or green onions, if desired. Season with additional salt and black pepper.

 Apple Muffins with NUTELLA® Hazelnut Spread

Apple Muffins with NUTELLA® hazelnut spread
*Recipe courtesy of our vendor partner Nutella.
Ingredients
Muffins:
      • 2 1/4 cups all-purpose flour
      • 1 tsp baking powder
      • 1/2 tsp baking soda
      • 1/2 tsp salt
      • 1 cup firmly packed brown sugar
      • 1 cup unsweetened applesauce
      • 1/3 cup vegetable oil
      • 2 eggs
      • 1 tsp vanilla
      • 1 apple, peeled, cored and diced
      • 1/2 cup Nutella® hazelnut spread
Streusel Topping:
      • 1/4 cup firmly packed brown sugar
      • 1/4 cup all-purpose flour
      • 2 tbsp cold butter, diced
Directions
      • Preheat oven to 350°F. Line 12 muffin cup pan with paper liners.
      • In bowl, whisk flour with baking powder, baking soda and salt.
      • In separate bowl, whisk brown sugar with applesauce, vegetable oil, eggs and vanilla.
      • Add flour mixture to wet ingredients and stir until combined. Fold in apples.
      • Pour mixture into lined muffin cups dividing evenly among the 12 cups.
      • Prepare streusel topping in bowl by whisking brown sugar with flour. Using fingertips or pastry cutter, combine flour mixture with butter until crumbs form.
      • Divide topping evenly over muffins.
      • Bake for 20 minutes, or until golden on top and tester comes out clean when inserted into center of muffin. Let cool completely.
      • Fit pastry bag with plain tip and fill with Nutella® hazelnut spread. Insert tip into center bottom of each muffin. Squeeze to fill each with about 2 tsp of Nutella® hazelnut spread.
      • Squeeze remaining Nutella® hazelnut spread over the top of muffins.

Bananas Foster French Toast

Bananas Foster French Toast
*Recipe courtesy of our vendor partner Betty Crocker.
Ingredients
      • 8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
      • 8 eggs
      • 1 cup milk
      • 2 1/2 cups real maple syrup
      • 1 teaspoon rum extract
      • 6 ripe bananas, cut into 1/2-inch slices
      • 1 cup chopped pecans
Directions
      • Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
      • Arrange bread cubes in baking dish.
      • In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk.
      • Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
      • Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges.
      • Let stand 7 to 10 minutes before serving.
      • Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm.
      • Stir in rum extract.
      • Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture.
      • Serve immediately with remaining syrup.
Visit your local Brookshire Brothers for all your breakfaSt and family meal needs!
5 Meals for $50 - 8/28/2019
Do you dread the process of planning dinners for the week? Do you feel overwhelmed with all the shopping, prepping, and cooking when it comes to feeding your family? Sweat no more. We're here to make it easier for you with this easy guide that will save you time AND money. Keep reading for five complete dinners to feed your family of four—all under $50! You can find all the recipes below, as well as an easy to follow shopping list!
5 Meals for $50
 

Meal 1- Sloppy Joes & Onion Rings

Sloppy Joe Dinner

Ingredients
      • 1 pound of ground beef
      • 1 can (15 oz each) Manwich Original Sloppy Joe Sauce
      • 1 package of Fresh Harvest Hamburger Buns (8 ct)
Instructions
      • Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain.
      • Stir in Sloppy Joe sauce; heat through.
      • Divide meat mixture evenly between buns.
Serve with Ore-Ida Onion Rings. Follow package cooking instructions.
LOW CARB ALTERNATIVE: Sub out the buns and make Sloppy Joe Zucchini Boats!
Ingredients
      • 4 medium zucchini, cut in half lengthwise
      • 1 pound ground beef
      • 1 can (15 oz each) Manwich Original Sloppy Joe Sauce
      • 1 teaspoon garlic powder
      • 1/2 cup cheese
Instructions
      • Preheat the oven to 400 degrees.
      • Using a small spoon (ex: teaspoon), hollow out the zucchini halves to create boats. Make sure to leave about a 1/4 inch thick shell on each half.
      • Chop up the excess zucchini and use a paper towel to drain the excess water. Save about 1/2 cup to 1 cup of the zucchini to add to the sloppy joes.
      • Brown the ground beef in a medium sized skillet. Once the beef is browned, add the garlic powder, excess zucchini, and Manwich sauce and stir to combine. Simmer on low heat for 5-10 minutes or until it is all combined.
      • Spoon about 1/4 cup of the Manwich sauce from the skillet and add to the bottom of a 13x9 pan.
      • Using a spoon evenly fill the hollowed zucchini boats with the sloppy joe mixture. Top each zucchini boats with 1 tablespoon of cheese. Place the zucchini boats in the 13x9 baking dish on top of the sauce.
      • Cover the baking dish with foil and bake for 35 minutes or until the zucchini is tender and cooked through.

 Meal 2 - Oven Baked Barbecue Ribs and Baked Potatoes

Oven Baked Barbecue Ribs
 Oven Baked Barbecue Ribs
Ingredients
      • 2.5 lbs. of Pork Spare Ribs
      • 1 jar barbecue sauce
Dry Rub
      • 1/2 cup brown sugar
      • 1 tablespoon garlic powder
      • 1 tablespoon onion powder
      • 1 teaspoon salt
      • 1 tablespoon chili powder
      • 2 teaspoon cumin
      • 2 tablespoons smoked paprika
      • 1-2 teaspoons cayenne pepper depending on the heat level you like
Instructions
      • Preheat oven to 275 degrees
      • In a small bowl mix dry rub until combined and set aside
      • Rinse pork ribs and pat dry with paper towels
      • Remove the membrane from the back of the ribs, I've provided a how-to link above
      • Spread the dry rub all over the ribs making sure to cover both sides.
      • Wrap ribs tightly in foil meat side up, place on baking sheet
      • Bake for 3 hours for spare ribs, 2 hours for baby back ribs or until fork tender
      • Open foil and drain the liquid from the ribs. Brush your favorite barbecue sauce on the ribs, broil for 5 minutes
      • Remove and let the ribs rest 5-10 minutes before cutting. Serves 4-6
How To Make A Baked Potato in the Oven
A baked potato is very simple to make, just 3 ingredients needed to get a deliciously crisp skin and a fluffy interior perfect for topping! The classic method of making a perfect baked potato is in the oven (although on a hot summer day, I often cook baked potatoes in the slow cooker).
      • WASH: Scrub potatoes to remove any dirt or debris.
      • POKE: Poke holes all over the potato using a fork – about 5 to 6 times. This prevents steam from building up inside of the potatoes while they bake. A potato can explode if steam builds up so make sure you poke right into the potato to create holes, not just pierce the skin.
      • BAKE: Brush the potatoes with olive oil and salt. Place the potatoes directly on the oven rack and bake.
To Foil or Not to Foil?
If you want a softer skin on your baked potatoes, wrap them in foil before they go in the oven. This helps to steam the skin keeping it from crisping up as much (although I prefer the skin to be crispy and skip the foil)!
How Long To Bake A Potato
A baked potato will take 45-60 minutes in the oven. Cooking times can vary depending on the size of the potatoes and the temperature of the oven, so the easiest way to test them is with a fork to make sure they’re soft throughout.
The great thing about baked potatoes is they can be baked at any temperature. If you have other things cooking in the oven, baked potatoes can just be thrown in quickly without too much to worry about.
Cooking Times:
      • 350°F 60 to 75 minutes
      • 375°F 50 to 60 minutes
      • 400°F 40 to 50 minutes
If the temperature is adjusted to match whatever else is cooking, just adjust the cooking time accordingly!
Want to save some time? Bake A Potato in the Microwave
If you are pressed for time (or coveted oven space), the microwave method will be your savior!
      • Scrub the potato and poke it with a fork as above.
      • Place it on a plate and microwave it on HIGH for 5 minutes.
      • Turn it over, and microwave it for 3-5 minutes longer or until fork-tender. Top and enjoy!
REMINDER: Do not to use foil if you are making baked potatoes in the microwave.
SIDE DISH TOPPINGS
      • Butter, salt & pepper – of course!
      • Cheese – cheddar cheese is the best but experiment with your favorites!
      • Sour cream
      • White Onions

 Meal 3 - Taco Dinner with Refried Beans

Taco Dinner

Ingredients
      • 2 teaspoons olive oil
      • 2 lb. ground beef
      • 1 packet of taco seasoning
      • 1 (8 oz) can tomato sauce
      • 1 package of taco shells
Instructions
      • Heat olive oil in a large non-stick sauté pan over medium heat.
      • Add in ground beef and taco seasoning.
      • Cook, breaking up the meat as you go until the beef is no longer pink and cooked through. About 5 minutes.
      • Stir in tomato sauce.
      • Simmer, uncovered, for 3-5 minutes, or until most of the tomato sauce has thickened, stirring occasionally to prevent sticking.
      • Taste and re-season, if necessary
      • Heat taco shells in oven then start building!
What to Serve with Tacos
      • Shredded cheese
      • Onion
      • Sour cream
      • Refried beans
      • Shredded lettuce

 Meal 4 - Crispy Baked Leg Quarters with Vegetable Shish-kabobs

Grilled Leg Quarters

Ingredients
      • 6 chicken leg quarters
      • 2 tsp salt (or to taste)
      • 1 tsp Black pepper (or to taste)
      • 2 tsp garlic powder)
      • 2 tsp granulated onion (or onion powder)
      • 1 tbsp Ancho chile powder
      • 1/2 tsp cayenne pepper (optional, adjust the amount to taste)
      • 1/2 tbsp vegetable oil (for rubbing)
      • 1/2 cup cooking oil (for frying)
Directions
      • Preheat oven to 400F.
      • Dry the chicken quarters with paper towels and rub with oil.
      • Evenly sprinkle the seasonings on both sides of each quarter and gently pat to make the seasonings stick.
      • Heat 1/2 cup of cooking oil in a large skillet over medium-high heat.
      • In two batches, sear the chicken quarters, about 2 minutes per side or until the skin is deep golden brown. 
      • Transfer the chicken onto the baking sheet, fitted with a cooling rack. Pour about 1 Tbsp of the cooking oil from the skillet over each chicken quarter.
      • Bake at 400F for about 35-45 minutes, or until the chicken skin is crispy and deep golden brown. Different ovens bake differently so the exact time may vary.
      • Remove from the chicken from the oven, let rest for 3 minutes and serve with the vegetable shish-kabobs.

*You will cook an extra pound of chicken without the seasoning at the same time for Meal 5's Chicken Pot Pie.

Vegetable Shish Kabobs

Ingredients
      • 1 yellow bell pepper
      • 1 zucchini
      • 1 red onion
      • 1 squash
Directions
      • Preheat oven to 400F.
      • Soak wooden skewers in cold water to prevent them from burning.
      • Rinse and dry the vegetables. Slice the peppers in thick rounds if they are small enough or chunks if they are large. Cut the zucchini and squash in rounds or half-moons. Cut the onion in chunks.
      • Thread them onto skewers, place on a baking sheet lined with baking paper.
      • Roast for about 15-20 minutes or until tender.
 

 Meal 5 - Chicken Pot Pie

Chicken Pot Pie
Ingredients
      • 1lb shredded chicken left over from Meal 4 (Crispy Baked Leg Quarters)
      • 1 pkg PictSweet Farms Mixed Vegetables
      • 1 can Food Club Cream of Chicken Soup
      • 1 Food Club Frozen Deep Dish Pie Shell
Instructions
      • Preheat oven to 400 degrees
      • In a medium size sauce pan mix the chicken, peas and carrots, cream of chicken soup. Heat until bubbling and hot.
      • Place contents of sauce pan in the pie crust.
      • Please second crust over the top venting the center with a fork.
      • Bake for 20 minutes or until golden brown.

Be sure to tell us #HowIFeedMyFamily at your local #BrookshireBrothers store and don't forget to download all of the recipes and your shopping list today!
Slow Cooker Chicken Marsala
Back to school is upon us and that means fast-paced days and evenings full of after-school activities. Take a little extra stress off your plate with this easy-to-make Slow Cooker Chicken Marsala that will give your dinner an Italian flair while keeping your kitchen cool in the August heat.
 

Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala
Ingredients
      • 6 boneless skinless chicken breasts
      • 1 tablespoon olive oil
      • 2 teaspoons minced garlic
      • 1/2 cup marsala wine
      • Salt and pepper to taste
      • 1/2 cup chicken broth
      • 1 1/2 cups sliced mushrooms
      • 1/4 cup heavy cream
      • 2 tablespoons chopped parsley
      • 1/4 cup cornstarch
      • Optional: Baguette, toasted and sliced. 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
      • Heat the olive oil in a large pan over medium high heat.
      • Season the chicken breasts on both sides with salt and pepper.
      • Cook the chicken in the pan for 4-5 minutes on each side or until golden brown.
      • Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
      • Cook on low for 5 hours, or until the chicken is done.
      • Remove the chicken from the slow cooker.
      • Whisk together the cornstarch with 1/3 cup cold water.
      • Pour the cornstarch into the slow cooker and stir to combine.
      • Add the chicken back to the slow cooker, turn the heat to high and cook for 30 minutes or until sauce has thickened.
      • Stir in the heavy cream and season the sauce with salt and pepper to taste.
      • Sprinkle with parsley and serve. Optional: Serve over toasted baguette, sliced (as pictured).
Visit your local Brookshire Brothers for your Italian recipe needs and more!
 
 
Real Fresh, Real Delicious: Delightful Watermelon Treats
Watermelon. I don’t think one word conjures up images of hot summer days quite like that one.  Watermelon is one of the most versatile, well-loved, and affordable fruits at your neighborhood Brookshire Brothers. Even better, watermelon is a nutrition workhorse, perfect for anyone’s diet. And at only 90 calories and 22 grams of net carbs per two cups, it is the perfect un-guilty pleasure.
 
Watermelon is loaded with vitamin C, nearly all the B vitamins, and difficult-to-get-enough-of minerals like iron, magnesium, and potassium. Watermelon makes a great workout recovery drink, plus it is exceptionally hydrating on a hot summer day with a makeup of 92% water. It has a perfect balance of natural carbohydrates, electrolytes, and even some proteins that can be helpful for recovery from strenuous activity while also preventing dehydration.
 
One watermelon can feed a crowd, and every part of the watermelon can be consumed with some preparation—even the rinds and the seeds! Although simple slices and chunks are the most popular ways to get a watermelon fix, watermelon is actually incredibly versatile with recipes spanning from breakfast time to dinner time, and everything in between.  For an amazing compilation of recipe ideas and even more delicious watermelon information, check out Watermelon.org for inspiration—including these three recipes below!
 

Fresh Mozarella Salad on a plate

Fruity Fresh Mozzarella Salad

Ingredients
      • 2 cups seeded small watermelon balls
      • 2 cups fresh mozzarella pieces
      • 1 cup chopped fresh basil (purple or green)
      • Bunch scallions, trimmed and chopped
      • 1/3 cup extra virgin olive oil
      • Pinch salt and pepper to taste
      • Dash balsamic vinegar as desired
 
Directions
      • Toss together the watermelon, mozzarella, basil, scallions and oil.
      • Season with salt and pepper to taste.
      • Serve over a bed of baby greens with crostini on the sides.
      • Drizzle a bit of balsamic vinegar over if desired.

 Watermelon Dippers

Watermelon Dippers
Ingredients
      • 8 ounces sour cream
      • 4 tablespoons sugar
      • 1 teaspoon vanilla extract
      • 1 serving watermelon stix or small wedges
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
      • Blend together the sour cream, sugar and vanilla in a small serving bowl.
      • Use as a dip for the watermelon.

Watermelon Lemonade

Watermelon Lemonade

Ingredients
      • 1/2 cup lemon juice
      • 2 1/2 cups water
      • 2/3 cups agave syrup
      • 2 cups watermelon chunks
Directions
      • Place all the ingredients in a blender and blend until smooth.
      • Serve over ice. 
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!
 

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.
 
 
A Popping 4th of July Side: Red, White and Blueberry Pasta Salad
Fireworks, grilling, and family fun is the ultimate patriotic pastime for celebrating America's birthday. While we know you've got hamburgers, hotdogs, and ribs on the grill, we've got a festive spin on your family's favorite pasta salad.
 
Visit your local Brookshire Brothers for your July 4th grilling needs and more! 
 

Red, White and Blueberry Pasta Salad

Bowl of Red, White and Blueberry Pasta Salad
*Recipe courtesy of our vendor partner Pilsbury
 
Ingredients
      • 1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
      • Water and vegetable oil called for salad mix box
      • 1cup diced red bell pepper
      • 1cup blueberries
      • 1/3cup crumbled feta cheese
Directions
      • Make pasta salad as directed on box.
      • Stir in bell pepper and blueberries.
      • Sprinkle with feta cheese.
      • Refrigerate 30 minutes before serving.
      • Cover and refrigerate any remaining salad.
You can find even more classic 4th of July recipes here!
 
 
Real Fresh, Real Delicious Sides to Serve With Steak

Round out your steak night with these three nutritious dishes from Angela Larson, RD: Roasted Potato Wedges, Roasted Squash, and Grilled Mushrooms. 

Looking for some tasty sides to accompany your special steak dinner? Check out some of my tried-and-true favorites, perfect quick and easy sides that will cook while your steaks are on the grill!

Grilled Button Mushrooms

Mushrooms champignons being cooked on the grill

Ingredients
      • 2 pounds white button mushrooms
      • 2 tablespoons extra virgin olive oil
      • Salt and pepper
Instructions
      • Wash mushrooms.
      • Trim stems.
      • Toss with 2 tablespoons olive oil, and salt and pepper to taste. 
      • Place on grill gill side down and grill for 6 minutes until charred. 
      • Flip and grill for an additional 4-6 minutes until charred and tender. 
      • Serve.

Roasted Potato Wedges

Notes:  Choose potatoes that are somewhat uniform in size, about four to six inches long. 
Ingredients
      • 3 tablespoons extra virgin olive oil
      • 2 pounds Russet potatoes, scrubbed
      • Salt, to taste
Instructions
      • Position oven racks to top and bottom of oven. 
      • Preheat oven to 425 degrees. 
      • Prepare a sheet pan with parchment paper or spray generously with cooking spray. 
      • Prepare potatoes by cutting into 8 even wedges. 
      • Toss potatoes with extra virgin olive oil and salt to taste. 
      • Cover baking sheet tightly with aluminum foil and place in the oven for 10 minutes on bottom rack. 
      • Remove foil move potatoes to top rack of oven and roast for additional 10-13 minutes until tender and lightly golden brown, rotating pan halfway through cooking time.

Roasted Summer Squash

Ingredients
      • 5-6 medium summer squash - zucchini and/or yellow squash will work (as much as can fit in a single layer on a rimmed sheet pan can be used)
      • 2 tablespoons extra virgin olive oil
      • Salt and pepper
      • Optional: freshly grated parmesan cheese
Instructions
      • Position oven racks to top and bottom of oven.
      • Preheat oven to 425 degrees.
      • Prepare a sheet pan with parchment paper or spray generously with cooking spray. 
      • Prepare squash by washing, drying, and cutting into slices about ¼ inch thick.
      • Place in a single layer on sheet pan and drizzle with olive oil.
      • Season to taste with salt and pepper. 
      • Place in oven on bottom rack and cook for 10 minutes.
      • Rotate pan and move to top rack for an additional 10-12 minutes, until tender and starting to brown on bottom. 
      • Turn broiler on high and cook for an additional 1-2 minutes until spotty brown on top.
      • Monitor closely to prevent burning.
      • Remove from oven and serve immediately with optional grated parmesan cheese.
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

 

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.

 

Cooking With Kate: Summer Produce Bounty
Happy National Fresh Fruit and Vegetables Month! I LOVE this time of the year for the sheer abundance and variety of fresh fruits and vegetables! Celebrate the bounties of summer by visiting your local Brookshire Brothers to pick up all the produce for one of these three great recipes!
 

Italian Roasted Vegetables

Roasted Vegetables in a glass pan on a blue table
*Makes 8-10 servings
 Ingredients
      • 1 large yellow or red onion
      • 1 yellow bell pepper
      • 1 red bell pepper
      • 1 green bell pepper
      • 3 zucchini
      • 3 yellow summer squash
      • 2 bunches asparagus spears
      • 8 ounces mushrooms
      • 1 carton grape tomatoes
      • ¼ cup olive oil
      • 2 tablespoons fresh rosemary, chopped
      • 8 cloves fresh garlic, finely minced
      • Salt and pepper, to taste
 Directions
      • Preheat oven to 450ºF.
      • Wash all produce.
      • Cut onion into large chunks.
      • Remove cores from bell peppers and cut into 1-inch pieces.
      • Slice zucchini and squash in half lengthwise, and then slice into ½-inch pieces.
      • Trim asparagus spears and slice into 1-inch pieces.
      • Cut mushrooms in half. Add cut vegetables to 2 large, rimmed cookie sheets.
      • Drizzle with olive oil and sprinkle with rosemary, garlic, salt and pepper.
      • Toss to coat and spread into an even layer.
      • Roast vegetables for 20 minutes.
      • Stir well.
      • Add grape tomatoes to the mix.
      • Continue roasting for an additional 10-25 minutes or until vegetables are crisp tender.
      • Serve warm.
 

Mexican Street Corn Pasta Salad

*Makes 12-16 servings
 Ingredients
      • 8 ounces miniature Farfalle or other short, shaped pasta, uncooked
      • 2 (15 ounce) cans grilled corn
      • 1 large avocado
      • 3 green onions, sliced thinly
      • ½ bunch cilantro, chopped
      • ½ fresh jalapeno, finely chopped
      • 1 (3 ounce) package cooked bacon pieces
      • ½ cup Queso Fresco, crumbled
For the dressing:
      • ½ cup real mayonnaise
      • 1 lime, zested and juiced
      • 1/8 teaspoon ground cumin
      • ¼ teaspoon paprika
      • ½ teaspoon chili powder
      • 1 teaspoon Sriracha or hot sauce
      • Salt and ground black pepper, to taste
 Directions
      • Cook the pasta according to package directions.
      • Drain and rinse under cold water.
      • Lay cooked pasta onto a sheet pan so that it can dry.
      • Open cans of grilled corn and drain well.
      • Peel and chop the avocado into small pieces, thinly slice the green onions, coarsely chop the cilantro, and very finely chop the jalapeno.
      • Crumble the cheese into small pieces.
      • In a large bowl combine the completely dry and cooled pasta, drained corn, avocado, onions, cilantro, jalapeno, bacon, and cheese.
      • In a small bowl, combine all of the dressing ingredients and whisk together until completely combined.
      • Toss dressing with the salad until everything is well-coated.
      • Refrigerate for 20-30 minutes before serving.
*NOTE: If making this salad ahead of time, mix together but omit the avocado and cheese. Chill until ready to serve and add the avocado and cheese right before serving.
 

Spicy Pineapple Mango Salsa

*Makes 12 servings
Ingredients
      • 1 cup chopped peeled mango, about 2 mangoes
      • 1 fresh pineapple, peeled, cored, and cut into small pieces
      • ½ cup red onion, minced
      • ½ cup diced sweet red, orange, or yellow pepper
      • ¼ cup fresh cilantro, minced
      • 2 green onions, thinly sliced
      • 1 jalapeno pepper, finely chopped
      • 2 limes, juiced
      • Salt, to taste
      • Tortilla chips, for serving
Directions
      • Combine diced mangoes, pineapple, red onion, sweet peppers, cilantro, green onions, and jalapeno.
      • Squeeze in lime juice and add salt.
      • Stir to combine.
      • Chill for at least one hour before serving with tortilla chips or on top of grilled chicken or fish.

Visit your local Brookshire Brothers for all your summer cookin' needs!


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.

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers

 
Cooking with Kate: Easter Potluck Recipes
It’s finally springtime and Easter is right around the corner! Both are wonderful reasons to round up friends and family for a potluck lunch. One of my favorite potluck dishes? Deviled eggs! What I don’t love? Peeling the boiled eggs to make deviled eggs! Here are some tips for foolproof peeling:
 
    • 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

Deviled Eggs on a Platter

Ingredients
    • 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
Leftover hardboiled Easter eggs? Use them up in these top five recipes.
 
 Directions
    • 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.
 *Makes 24 deviled eggs
 

A mom and dad with two young daughters sitting down to an Easter meal outside. One of the girls is excitedly reaching to take the most beautiful Easter egg out of a basket on the table.

Stroll into spring with more potluck recipes from Kate!
 

BLT Dip

Ingredients
    • 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
Check out these five recipes for Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
 Directions
    • 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.
*Makes 8-10 servings
 
Visit your local Brookshire Brothers for all your Easter 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: 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.

 

 

  
 

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