Italian Pasta Salad Recipe
Keep cool with this refreshing Italian Pasta Salad recipe that is perfect for a picnic, barbecue, or after a long workday.

Italian Pasta Salad

      • 1 (16-ounce) box Food Club Rotini Pasta
      • 8 ounces Food Club Mozzarella String Cheese Bites
      • 1 cup salami, sliced into strips
      • 1 cucumber, peeled, deseeded and chopped
      • 2 cups cherry tomatoes, halved
      • 1 red pepper, deseeded and chopped
      • 1 (2.25-ounce) can sliced black olives
      • 1/2 cup Italian dressing
      • Cook pasta according to package directions, al dente. Drain and rinse under cold water until pasta is cooled completely.
      • In a large bowl, combine mozzarella bites, salami, cucumber, tomatoes, and olives. Fold inpasta.
      • Pour dressing over top and mix gently.
      • Taste and season with more salt, if necessary.
Visit your local Brookshire Brothers for all of your refreshing dinner needs!
Back to Class! Whatever That Looks Like, We’d Like to Help Make it Easier
Classes are starting back, schools are reopening and revising what a safe school space means. Parents are faced with hard decisions, like choosing to homeschool, while others are stocking up on masks and hand sanitizer as they get ready to send their kids back to school. Whether you’re a parent or a teacher, this year will be busier than ever and the last thing you’ll want to worry about is elaborate weeknight dinners! 
Quick Easy Instant Pot Dishes
Here are our current favorite InstantPot and Air Fryer recipes to make your weeknight meals simple and repurposed:

Easy Sides

Air Fryer:

Spicy Honey Brussel Sprouts
      • Bag of frozen Food Club Brussel sprouts
      • Chosen foods avocado oil spray (or olive oil spray) – enough to cover all brussel sprouts
      • 2 Tbs. Food Club 100% pure honey
      • 1 tsp. Crushed red pepper
      • 1 tsp. Garlic pepper
      • Sprinkle Sea Salt
      • Mix all together in a bowl, place in single layer in air fryer.
      • 375 degrees for 10 minutes, shaking halfway through (should be brown on the edges).
Garlic Parmesan Broccoli
      • Bag of frozen broccoli florets
      • Chosen foods avocado oil spray (or olive oil spray) – enough to generously cover
      • 1 tsp. Sea Salt
      • 1 tsp. Garlic Pepper
      • 2 Tbs. Grated parmesan cheese
      • 375 for 10 minutes, shaking halfway through; Add 2-3 minutes if not tender enough
Zucchini Fries
      • 2 zucchinis (cut into long spears, then cut in half (1/2 x 3-4inch)
      • 2 cups All purpose flour
      • 2 eggs beaten
      • 1 cup panko breadcrumbs (can also use crushed up potato chips for more crunch and salt)
      • ½ cup Grated parmesan cheese
      • ¾ tsp garlic salt
      • Pepper to taste
      • Heat air fryer to 400.
      • Place flour, eggs and panko/cheese mixture in three separate shallow bowls.
      • Dip zucchini spears in flour, then egg, then panko mixture.
      • Layer spears in single layer in air fryer, cook for 5-7 minutes, until crispy.

Quick Fix Dinners

Rotisserie Chicken:
Shred all chicken and store for recipes throughout the next few days:
Chicken Taco Soup
      • Whole Rotisserie Chicken, shredded
      • Food club canned beans (black, pinto and kidney), tomatoes and corn – drained and washed
      • Ranch Salad Dressing Mix (half packet)
      • Taco Seasoning (half packet)
      • 1 Tbs. Sea Salt
      • 1 Tbs. Pepper
      • 2 cans water, (can use 1 can of chicken broth for extra flavor)
      • Diced bell peppers
      • Sliced zucchini and squash
      • Shredded cheese of choice for garnish
      • Avocado slices for garnish
      • Sour cream for garnish
      • Heat all ingredients in large pot to medium-high heat.
      • Simmer for 30 minutes.
      • Let cool and serve.
      • Garnish with sour cream, shredded cheese, avocado slices and/or whatever toppings you prefer!
Burrito Bowl
Same as above without water added, serve with rice or by itself with tortilla chips.
Use Food Club 100% White Corn Tortilla Chips and preferred ingredients from Taco Soup, put in oven at 350 degrees for 5 minutes, or until cheese is melted.


Baked Potatoes
Clean russet potatoes and cook according to the brand manual.
Load up with:
Buffalo Chicken
Nacho Spud
Frito Pie Spud
Shredded Chicken
*Refer to brand manual for cook time
Take frozen chicken breasts or tenders, enough water to coat the bottom of the pot, and cook according to brand guidelines.
Chicken should be tender and easy to shred with two forks.
Once cooled, save in portions for the week for recipes such as:
      • Taco soup
      • Burrito bowls
      • Nachos (use fries instead of chips for a treat!)
      • Loaded baked potatoes
Visit your local Brookshire Brothers for all of your Back to Class needs!
Real Fresh, Real Delicious July 4th Broccoli Salad
The 4th of July is such a relaxed holiday, and one of my favorite parts of every holiday is of course, the food.  Picnic fare is what the 4th is famous for, and I can’t say I’m mad about it.  Picnic food should be simple, portable, fun, and most of all, delicious.  That’s where my broccoli salad comes in.  Once upon a time, I whipped this salad up on a whim and my kids gobbled it up in a day.  Better yet, this salad is so easy to adjust to fit your style.  There’s really no way to get this wrong.  Best of all, this dish will be the hit of the picnic as it makes the perfect accompaniment to almost anything.  And I wouldn’t blame you one bit if you sneaked a bowl for breakfast, lunch, or dinner. 
Happy Fourth!
Broccoli Salad

Broccoli Salad

Pickled Shallots
      • 2 shallots, sliced thinly
      • 3 tablespoons red wine vinegar
      • ½ teaspoon salt
      • ½ teaspoon sugar
      • ½ cup plain Greek yogurt (I like Fage best)
      • 1/3 cup mayonnaise
      • 1 tablespoon apple cider vinegar
      • 1/2 cup unsweetened applesauce
      • 1 tablespoon honey
      • 1 teaspoon salt
      • ½ teaspoon black pepper
      • One 12-ounce bag of pre-washed broccoli florets, chopped into small bite-sized pieces
      • ¾ cup pecans, chopped and toasted
      • ½ cup dried cranberries
      • ½ cup raisins (I like golden raisins)
      • 1 cup purple grapes, sliced in half
      • 6 slices bacon, cooked and chopped roughly
      • Stir salt and sugar into red wine vinegar until dissolved. 
      • Add shallots and stir to combine. 
      • Set aside for at least 10 minutes while preparing other salad ingredients. 
      • Whisk together all dressing ingredients in a large bowl until well combined. 
      • If a thinner dressing is desired, add additional applesauce. 
      • Add all salad ingredients to the bowl with the dressing and toss to combine. 
      • Discard pickling liquid and add pickled shallots. 
      • Toss to combine and serve. 
 *Adapted from Smitten Kitchen’s “Broccoli Slaw.”
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.

Summer Cooking With Our Brands
It's that time of year! Grilling, campfires, and picnics are on the agenda and we have a slew of delicious summer recipes to wet your summer appetite featuring our brands
Summer cooking with our brands

Bacon-Ranch Cauliflower Steaks

Cauliflower is one of those vegetables that can be eaten as cauliflower rice or mashed cauliflower, we've got it fresh on the grill in the form of cauliflower steaks. You can get this recipe that features bacon and ranch here

Grilled Jalapeno Popper Bacon-Wrapped Hot Dogs

Hot dogs are an American pastime and jalapeno poppers are also a cookout favorite. Grab this recipe to make your next picnic pop with excitement here.

No-Bake Strawberry-Lime Bars

This no-bake treat is perfect for cooling off on a summer afternoon. Grab this sweet recipe here.

Cheeseburger-Stuffed Portobello Mushrooms

Try this low-carb option by making Cheeseburger-Stuffed Portobello Mushrooms on the grill this summer! Print out the recipe here!

Grilled Salmon & Asparagus Pasta Salad

Add salmon fresh off the grill to pasta salad with asparagus to make this light and creamy summertime dish. Grab the recipe here.

S'mores Truffle Pops

Try this campfire favorite in a truffle pop for a less messy version of the summertime favorite. Start cooking here.

Chipotle-Rubbed Skirt Steak

Make your grill the talk of the neighborhood with this flavorful steak seasoned with chipotle and topped with garlic-lime butter. Mix up the seasonings here.
Grab all of your summer cooking essentioals at your local Brookshire Brothers.
Cooking With Kate: Quick Fish Tacos with White Sauce and Spicy Slaw
White sauce and spicy slaw makes Our Director of Catering Kate Rudasill's Quick Fish Tacos extra delicious.

Quick Fish Tacos with White Sauce and Spicy Slaw

      • 10 small corn tortillas
      • 1 (19 oz) box frozen battered white fish fillets
      • Lime wedges, for serving
White Sauce                                               
      • ½ cup plain yogurt                                            
      • ½ cup Food Club mayonnaise                       
      • ½ cup Food Club sour cream                          
      • 2 tablespoons lime juice                                  
      • 2 tablespoons minced capers                         
      • ½ teaspoon Italian seasoning                        
      • 1 teaspoon cumin
      • ½ teaspoon dill weed
      • ½ teaspoon garlic salt                                      
      • 1 teaspoon dry minced onion
      • pinch of cayenne pepper
Spicy Slaw:
      • 1 (10 oz) pkg shredded cole slaw
      • 1 tablespoon lime juice
      • 1 tablespoon honey
      • ¼ cup Food Club Italian dressing
      • ¼ small red onion, minced
      • ¼ bunch fresh cilantro, chopped
      • Preheat oven to 425°F.
      • Wrap corn tortillas in foil.
      • Line a baking sheet with aluminum foil.
      • Add frozen fish fillets in a single layer.
      • Bake in preheated oven for 20 minutes.
      • Remove pan, turn fillets over, return pan to the oven and add foil wrapped tortillas and cook for an additional 10 minutes or until fillets are hot and crispy.
      • Cut each fillet in half lengthwise. 
For white sauce:
      • Mix all ingredients together in a medium bowl.
      • Taste and adjust seasonings as needed.
      • Chill until ready to serve.
 For spicy slaw:
      • Whisk together Italian dressing, honey, and lime juice. In a large bowl, mix shredded slaw, red onion, and cilantro.
      • Add dressing and toss to coat.
      • Chill at least 1 hour before serving.
Assemble tacos:
      • Add crispy fish fillet to a tortilla, top with slaw and a spoonful of white sauce.
      • Serve with lime wedges.
Visit your local Brookshire Brothers for all your Fish Taco needs!

View other recipes from Kate Rudasill,  Director of Catering 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.
Brookshire Brothers at Home Comforts
Simple pantry recipes are the kick you need to add a little boost to your weeknight dinner routine. Luckily, we've got four for you to try.


Pantry Sheet-Pan Nachos

      • 1 can (15- to 16-ounces) refried black or pinto beans
      • 1 package (1 ounce) taco seasoning
      • 1 bag (11- to 13-ounces) corn tortilla chips
      • 1 can or jar (15 ounces) queso blanco or salsa con queso dip
      • ⅓ cup drained pickled jalapeño pepper slices
      • 1 cup salsa
      • ⅓ cup drained canned or thawed frozen corn
      • ¼ cup drained canned sliced black or green olives
      • ¼ cup chopped green, red or white onion
      • Preheat oven to 325°. In small saucepan, heat beans as label directs; stir in taco seasoning.
      • On large rimmed baking pan, spread chips; top with bean mixture, cheese sauce and jalapeños.
      • Bake 5 minutes or until heated through; top with remaining ingredients and serve immediately.
Download a printable version of this recipe here.


5-Ingredient British Breakfast-Style Mashed Potato Bowls

      • 1 package (4 ounces) mashed potato mix
      • 1 can (16 ounces) baked beans
      • 2 tablespoons bacon bits
      • 1 cup croutons
      • 1 can (15- to 16-ounces) canned diced tomatoes
      • Prepare mashed potatoes as label directs; divide into 4 bowls and top with remaining ingredients.
Download a printable version of this recipe here.


5-Ingredient Italian Tomato-Pasta Soup

      • 2 cans (23.2 ounces each) family size condensed tomato soup
      • ½ (10-ounce) package frozen chopped spinach
      • 2 teaspoons Italian seasoning
      • ½ (16-ounce) package small-shaped pasta
      • 2 teaspoons grated Parmesan cheese
      • In large saucepot, heat soup, 2 cans water, spinach and seasoning to a simmer over medium heat; stir in pasta and cook 15 minutes or until pasta is tender.
      • Serve soup sprinkled with cheese.
Download a printable version of this recipe here


5-Ingredient Pantry Chili

      • 1 pound ground beef, turkey or chicken
      • 1 tablespoon chili powder
      • 1 can (15.5 ounces) black, kidney or pinto beans, drained and rinsed
      • 1 can (10 ounces) Mexican-style diced tomatoes
      • 1 cup beef, chicken or vegetable broth
      • Toppings: sour cream or plain Greek yogurt, shredded Cheddar cheese and/or pickled jalapeño slices (optional)
      • In large saucepot, add beef and chili powder; cook over medium-high heat 8 minutes or until browned, stirring occasionally.
      • Stir in beans, tomatoes and broth; heat to a simmer.
      • Reduce heat to medium-low; cook 10 minutes.
      • Stir in salt and pepper to taste; serve topped with toppings, if desired.
Download a printable version of this recipe here.  
Visit your local Brookshire Brothers for your pantry staples.
Cooking With Kate: One-Pot Chicken Fajita Pasta
One-Pot Chicken Fajita Pasta
      • 2 tablespoons olive oil
      • 1 lb. chicken breasts, thawed
      • 1 package taco seasoning or 3 tablespoons fajita seasoning
      • 1 medium onion, small diced
      • 2 bell peppers (green, red, orange, or yellow), small diced
      • 3 cloves garlic, minced
      • 2 cups chicken broth
      • ½ cup heavy cream or half and half
      • 1 (10 oz) can diced tomatoes and green chiles (Rotel)
      • 8 oz uncooked pasta (penne, rotini, fusilli, gemelli, farfalle, campanelle, cavatappi, or orecchiette)
      • ½ teaspoon salt
      • ½ teaspoon fresh ground pepper
      • Cut the chicken into bite-sized pieces. Season with half of the taco seasoning. Heat 1 tablespoon olive oil over high heat in a large skillet with a lid. Add the chicken to the skillet and cook, without stirring, until one side is browned, about 1-2 minutes. Turn the chicken to the other side and cook until browned. Remove the chicken from the skillet and set aside.
      • In the same skillet, heat the remaining olive oil over high heat. When the oil is very hot again, add the onions, bell peppers, and the rest of the taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate/bowl with the chicken.
      • In the same skillet, add the chicken broth, cream or half and half, diced tomatoes, uncooked pasta, salt and pepper. Stir to combine and bring to a boil; cover, reduce heat to medium-low, and cook for 10-12 minutes (depending on your pasta shape) until pasta is al dente and liquid is mostly absorbed. Add the chicken, peppers, and onion back to the skillet and stir to combine. Cook an additional 2-3 minutes until everything is heated through.
      • Serve immediately with steamed/roasted vegetables or a green salad.
Visit your local Brookshire Brothers for all your fajita needs!

View other recipes from Kate Rudasill,  Director of Catering 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 Chicken Pot Pie
Pot pie - the humblest of titles, but it is so much more than it sounds.  Creamy filling studded with vegetables and chicken topped with savory crust – it is the ultimate one-pot dinner.  I have always enjoyed pot pie, but shied away from making it because I thought it would be complicated to prepare at home.  I’m so glad I gave it a go because I was wrong.  It was so easy and delicious that this recipe will definitely be part of my regular dinner rotation.  This recipe is a little “fancier” than your typical pot pie, but this only means it has more amazing flavor but without any extra fuss.  The vegetables can easily be swapped out for your favorites to use whatever you have on hand.  I also love it with roasted cherry tomatoes or cauliflower, or you could go with the traditional favorites, peas and carrots.  Give homemade pot pie a try, and I promise you won’t be disappointed.
Chicken Pot Pie with Roasted Vegetables and Sage

Chicken Pot Pie with Roasted Vegetables and Sage

Adapted from Half-Baked Harvest – Super Simple by Tieghan Gerard


      • 3 tablespoons extra-virgin olive oil
      • 12 ounces petite baby carrots
      • 2 cups of broccoli florets, washed and chopped in bite-sized pieces
      • 2 stalks of celery, diced (optional)
      • 1 ¼ pounds boneless, skinless chicken tenders (or 1 ½ cups cooked rotisserie chicken shredded)
      • 3 tablespoons butter
      • 2 shallots, chopped fine
      • 2 tablespoons fresh sage leaves, chopped, plus whole leaves for serving
      • 1 ½ teaspoons dried thyme leaves
      • 1/3 cup all-purpose flour
      • 3 cups low-sodium chicken stock (I prefer high protein type)
      • 1 cup whole milk
      • ¼ cup fresh parsley, chopped
      • 1 frozen or refrigerated prepared roll-out style pie crust, thawed
      • Move oven rack to middle position and preheat oven to 425 degrees. 
      • Cover a large rimmed baking sheet with a piece of aluminum foil and toss carrots, broccoli, and celery with 3 tablespoons of olive oil and sprinkle with salt and pepper.  Spread in an even layer on baking sheet.
      • Roast vegetables in the oven until they are lightly browned and beginning to get tender, about 20 to 25 minutes.  When finished, remove from oven, reduce oven temperature to 375 degrees, and set vegetables aside while preparing filling. 
      • (If using shredded rotisserie chicken, skip to step 5.)  While vegetables roast, heat a large 12-inch oven-safe skillet over medium high heat.  After pan is hot, add chicken tenders to dry pan and cook without moving for 3-4 minutes.  When they are well browned, they will release easily from the pan and then flipped to cook for an additional 3-4 minutes.  Remove chicken from the pan and set aside to cool slightly before chopping into bite sized pieces.
      • Reduce heat to medium and add butter to skillet.  After butter has melted add shallots, chopped sage, and thyme.  Cook, stirring often, until shallot is fragrant and butter is lightly browned with a nutty aroma, about 3-5 minutes. 
      • Add flour to pan, and cook for about 1 minute, stirring constantly.  Gradually whisk in broth and milk.  Bring to a simmer then reduce heat to medium-low.  Season with salt and pepper to taste.  Simmer until slightly thickened, about 10 minutes. 
      • Remove skillet from the heat and add chopped chicken, roasted vegetables, and chopped parsley.  Stir to combine.
      • Roll out prepared pie crust until it is large enough to cover filling in pan, and lay over the top of the filling in the skillet.  Cut a few slits in the top of the crust.  Brush with a little bit of melted butter or whole milk, if desired. 
      • Bake until pastry is golden brown, 40-45 minutes.  Let cool for 10 minutes, sprinkle with remaining fresh sage leaves, and serve. 
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.
Oven-Baked Nashville Hot Chicken Sliders Recipe
Grabbing a rotisserie chicken from your local Brookshire Brothers deli for these Oven-Baked Nashville Hot Chicken Sliders will make you the winner of the big game this weekend!
Nashville Hot Chicken Sliders Recipe

Nashville Hot Chicken Sliders

      • Food Club® Non-Stick Vegetable Oil Cooking Spray
      • 2½ cups shredded skinless rotisserie chicken breast meat
      • ½ cup Food Club® Ready To Serve Chicken Broth
      • 2 tablespoons Food Club® Light Brown Sugar
      • 1 tablespoon Food Club® Cayenne Pepper
      • 1 teaspoon Food Club® Garlic Powder
      • 1 teaspoon Food Club® Paprika
      • ½ teaspoon Food Club® Texas Style Chili Powder
      • 1 package (12 rolls) King’s Hawaiian Sweet Rolls, split lengthwise
      • 12 Food Club® Bread & Butter Chips plus additional for garnish (optional)
      • 1 cup pimento cheese spread
      • 1 tablespoon Food Club® Sweet Cream Unsalted Butter, melted
      • ½ teaspoon poppy seeds
      • Preheat oven to 350°. Spray 11 x 7-inch baking dish with cooking spray.
      • In large skillet, cook chicken, broth, sugar, cayenne pepper, garlic powder, paprika and chili powder over medium-high heat 4 minutes or until heated through, stirring occasionally.
      • Place bottom rolls, cut side up, in prepared dish; top with chicken mixture, pickles, cheese and top rolls, cut side down. Brush tops of rolls with butter and sprinkle with poppy seeds; cover dish with aluminum foil.
      • Bake sliders 15 minutes or until heated through; uncover and bake 5 minutes or until tops of sliders are lightly browned. Let stand 5 minutes; cut into sliders and serve with additional pickles, if desired. Makes 12 sliders.  
Visit your local Brookshire Brothers for you watch party needs!
POSTED BY brookshire-blog
TAGS: recipes
CATEGORIES: Products We Carry
Cooking With Kate: Super Simple, Super Game Day Food
The BIG game is coming up this Sunday, February 2nd. Whether you watch the game for the football, the halftime show, or mute the game and just watch the commercials – one thing that makes it a great Super Bowl party is the food! Super Bowl snacks are legendary…and these three recipes are just what you need to keep the food prep simple and quick. Check out your local Brookshire Brothers for other great deals on all of your Super Bowl snacks!
Cooking With Kate: Super Simple, Super Game Day Food

Bacon-Wrapped Crackers

Makes 12-15 servings.
      • 1 sleeve Club crackers
      • ¾ cup grated Parmesan cheese
      • 1 lb thinly sliced bacon
      • Preheat oven to 250°F.
      • Lay the crackers face up on a large rack over a rimmed baking sheet.
      • Sprinkle evenly with grated Parmesan. Cut the bacon in half to make 3-4” pieces.
      • Wrap each cracker with a slice of bacon, being careful to not disturb the shredded cheese.
      • Place the bacon-wrapped crackers on the rack.
      • Bake at 250°F for 2 hours or until crackers are crisp and bacon is cooked through.
      • Serve warm or room temperature.

Mini Buffalo Chicken Cups

Makes 12-15 servings.
      • 6 tablespoons butter, melted
      • ½ cup hot sauce (Frank’s or other)
      • ¼ teaspoon seasoned salt
      • ¼ teaspoon black pepper
      • 2 cups shredded cooked chicken
      • 1 cup shredded sharp Cheddar cheese
      • 2 tablespoons ranch dressing or blue cheese dressing
      • ½ cup Food Club biscuit / baking mix
      • ½ cup milk                                                            
      • 2 eggs
      • ½ cup blue cheese crumbles
      • ½ bunch fresh cilantro, chopped
      • additional sauce (for drizzle)
      • Preheat oven to 375°F.
      • Spray a muffin cup pan with non-stick cooking spray.
      • In a small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
      • In a medium bowl, mix shredded chicken, cheddar cheese and ranch dressing.
      • Pour about half to three-fourths of the Buffalo sauce (reserve remaining for serving) into chicken mixture. Mix until combined.  
      • In a medium bowl, mix together baking mix, milk, and eggs with whisk or fork until blended.
      • Spoon 1 tablespoon of batter into each muffin cup. Top with about 1/4 cup chicken mixture.
      • Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
      • Bake at 375F for 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown.
      • Cool 5-10 minutes. Remove from pan and transfer to a serving tray.
      • Top with blue cheese, chopped cilantro and a drizzle of reserved Buffalo sauce.
      • Serve warm.

Roasted Corn Dip

Makes 8-12 servings.
      • 16 ozs. mayonnaise
      • 8 ozs. sour cream
      • 2 cups shredded sharp cheddar cheese
      • ½ tsp Cajun seasoning
      • 24 ozs. frozen corn and bell pepper blend
      • 4 green onions, finely chopped
      • Mix mayo, sour cream, cheddar cheese, and Cajun seasoning in a medium bowl.
      • Add corn/pepper mix and sliced green onions.
      • Mix well.
      • Store covered in the refrigerator until ready to serve or up to 3 days.
      • Serve with assorted chips and crackers.
For all of your game day needs visit your local Brookshire Brothers.

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.