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.

 

 

  
 
One Chicken, Three Easy Meals

Real Fresh, Real Delicious, and Real Satisfying

 
Need some meal ideas that are protein-rich, veggie-packed, quick-n-portable, and top-of-the-line DELICIOUS? With one roast chicken, you can make all three of these healthy dishes below. Pick up a tasty rotiserrie chicken from your neighborhood Brookshire Brothers or make time over the weekend to slow roast a chicken yourself. From there, try one (or all three) of these crowdpleasing variations for an easy lunch or a no-fuss dinner.
 
Get even more meal mileage out of your chicken with this thrifty and delicious idea: save the chicken bones and scraps (before and after roasting) and add them to a crockpot with water to cover and simmer on low for 24 hours. The result? Real fresh, real delicious chicken bone broth for a soup later in the week!
 
Someone carving a delicious roast chicken
 

Slow-Roasted Extra Juicy Whole Chicken

Note: I used red pepper flakes and fennel seeds for a hint of spice and an herby flavor, but it tastes great with just salt and pepper or any spice mix of your choosing.
 
Ingredients
1 whole chicken, giblets removed
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
(Optional) ½ teaspoon red pepper flakes
(Optional) 2 teaspoons fennel seeds
 

Feeling adventurous? Here are three more takes on roast chickenMediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme, Peruvian Roast Chicken with Cilantro and Jalapeño Sauce, Balsamic Roast Chicken and Potatoes

 
Directions
  • 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.

A coconut wrap filled with veggies and turkeyDouble Protein Veggie Wrapper’s Delight

Ingredients
Wraps, such as tortilla, pita, etc. (I used coconut wraps for a grain-free option)
Turkey slices
Guacamole (I love the single serving cups for individual wraps)
Spring mix lettuce
Shredded carrots or broccoli carrot slaw
Sugar snap peas, split in half
Cherry tomatoes, halved
Shredded chicken pieces
Salad dressing (as desired)
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
  • 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

Ingredients
Spring mix lettuce or baby spinach
Cherry tomatoes
Shredded carrots
Fresh broccoli cut into small pieces
Shredded chicken
Pine nuts, slivered almonds, chopped walnuts, or chopped pecans
Balsamic vinegar
Extra virgin olive oil
Salt and pepper to taste
 
For another option, check out this Crunchy Asian Chopped Salad recipe previously featured in "Cooking with Kate: Take the Labor Out of Labor Day, PART II"
 
Directions
    • 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.

A delicious looking plate of chicken salad on lettuceSweet and Crunchy Chicken Salad

Ingredients
Shredded chicken, chopped fine
Golden raisins
Dates, pitted and chopped
Pecans, toasted and chopped fine
Mayonnaise
Applesauce
Salt and pepper, to taste
Lettuce, tortillas, bread, or other wrap for serving
 
Directions
Mix shredded chicken, golden raisins, dates, and pecans in a bowl (proportioned as desired).
Add mayonnaise and a spoon full of applesauce for sweetness and stir until desired consistency is achieved.
Serve.
Visit your local Brookshire Brothers to get cookin' today! 
 

 

Angela Larson

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

 
Buffalo Chicken & Blue Cheese BBQ Flatbread Pizza

Real Fresh, Real Delicious Game Day Food

 
Looking for the perfect crowd-pleaser that looks fancy, tastes delicious, and comes together in a snap? These flavorful little flatbreads are the answer to your watch party prayers! They're also a great, kid-friendly option for a quick dinner on busy nights, and they can be customized to your heart's delight.
 
For the flatbread, check out the bakery section of your neighborhood Brookshire Brothers. I use Stonefire Tandoori Naan flatbreads for the pizza crust, but any kind of pita flatbread would work. For little pizzas, look for the smaller-sized flatbread or just cut the regular-sized bread into bite-sized pieces. Kick up the nutritional value another notch by using naan that's whole wheat!
 
Read more: No time? No problem. Check out the party trays from our deli.
 

Buffalo Chicken & Blue Cheese BBQ Flatbread Pizza 

A prepared shot of the Buffalo Chicken & Blue Cheese BBQ Flatbread Pizza before it goes into the oven.

 
INGREDIENTS
Naan, Pita, or any other flatbread in desired size
Barbecue Sauce
Shredded cheese (I use cheddar)
Celery, chopped fine
Chicken, cooked and chopped into bite-sized pieces (rotisserie chicken works well or some chicken breasts that have been fully cooked)
Frank's Original Hot Sauce (or other favorite wing sauce)
Blue Cheese Crumbles
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
DIRECTIONS 
  • 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:
Visit your local Brookshire Brothers for all big game needs! 
  

 
Angela Larson
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 
 
 
Cooking with Kate: Game-Day Dips
The biggest game in football is coming up soon on Sunday, February 3. Whether you watch the game for the sport, the halftime show, or mute the game and just watch the commercials—one thing that makes a great watch party is the food! These two party-perfect dips will keep your game-day guests coming back for more. Both can be made a day or two early so that you can relax during the game!
 
 

Baked Potato Dip

Platter of potato chips and fresh vegetables with dip.Contrary to how it sounds, this dip does not contain potatoes… but is absolutely delicious served with our Food Club Wavy Potato Chips!
 
Ingredients 
2 (8 oz) pkgs cream cheese
16 ozs. container sour cream
2 cups shredded sharp cheddar cheese
8 green onions, finely chopped
1 (9 oz)  package cooked crumbled bacon
2 large bags Food Club Wavy Potato Chips
 
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, 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. 
Read more: No time? No problem. Check out the party trays from our deli.
 

Southwest Egg Roll Dip

This flavorful dip steals its ingredient list from a popular appetizer… but is much less work than assembling egg rolls!
 
Ingredients  
2 cups cooked, cubed chicken breast or shredded rotisserie chicken
2 cups frozen corn, thawed
1 can black beans, rinsed and drained well
1 red bell pepper, finely chopped
1 cup Monterrey cheese, shredded
4 green onions, thinly sliced
1 box frozen spinach, thawed and drained well 
2 avocados
1 (12 oz) bottle ranch dressing
½ bunch cilantro, finely chopped
3 limes, juiced
1 tablespoon cumin 
1 tablespoon chili powder 
¼ teaspoon cayenne pepper
salt and pepper to taste 
 
Directions
    • 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.
Hot wings, with pretzels, nachos, and beer in the background.
Read more: Score big with this tried and true Sweet & Salty Chex Mix Recipe 
 
Four more easy & epic crowd pleasers (with lots of bacon):

Courtesy of our vendor partner Bar-S Foods

Visit your local Brookshire Brothers for all your game-day 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.

 

 

 
Have Yourself A Healthy Little Christmas

Real Fresh, Real Delicious: Roast Chicken

 
Looking for a Christmas dinner that’s a little different from the traditional fare but just as special and delicious? Try a variation of one of my go-to nutritious dishes—roast chicken and potatoes! This meal is even better when it’s prepped a day ahead, which can ease some of your stress with all the holiday hustle and bustle. When it’s chow time, all you have to do is throw the feast in the oven and spend some time with the ones you love. The instructions are the same for each recipe, so pick the variation that suits your holiday mood, fix up the marinade, prep the chicken (up to a day in advance), and let the oven do all the hard work. Easy, healthy, and satisfying!
 
Roast chicken with vegetables and sauce on a festive plate setting. 
For a bigger crowd, this recipe can be easily doubled with the chickens placed side by side on the same large sheet pan. While the chicken is resting after coming out of the oven, I like to work on a family-favorite all-purpose side dish: roasted cauliflower. Quick and simple, all this takes is fresh or frozen cauliflower pieces plus a drizzle of olive oil and a sprinkle of salt and pepper. I put the veggies in the oven to roast at 475℉ for 20-25 minutes until the tips are caramelized and golden brown. And that’s it! Dinner is served.
 
Cheers to real fresh, real delicious food with the ones you love! Merry Christmas and Happy New Year!
 
A shot looking down on a plate of roast chicken with vegetables and a green sauce, plated in a festive way.
 
DIRECTIONS FOR ALL VARIATIONS
  1. 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.  
  2. 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.
  3. 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.  
  4. 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

 
A pan of roasting potatoes next to a bowl of mixed ingredients.
Adapted from The Perfectly Roasted Chicken by Mindy Fox
 
INGREDIENTS
1 3½ to 4 pound chicken
3 lbs red or gold potatoes, washed and cut into 1/2 inch pieces
 
For the marinade:
1 cup pitted green olives
2 Tbs dried thyme
2 teaspoons fennel seeds
3 garlic cloves, peeled
2 tsp lemon zest
1 Tbs fresh lemon juice
3 Tbs extra virgin olive oil
2 Tbs kosher salt (or 1 Tbs table salt)
 
Follow directions above.
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 

Peruvian Roast Chicken with Cilantro and Jalapeno Sauce

A roast chicken fresh out of oven, surrounded by potatoes and marinade  
INGREDIENTS
1 3½ to 4 pound chicken
3 lbs red or gold potatoes, washed and cut into 1/2 inch pieces
 
For the marinade:
3 Tbs extra-virgin olive oil
1/3 cup lightly packed fresh mint leaves
6 garlic cloves, peeled
1 Tbs ground black pepper
1 Tbs sugar
2 Tbs ground cumin
3 ½ teaspoons smoked paprika
1 Tbs dried oregano
2 ½ tsp fresh lime zest
¼ cup fresh lime juice
1 habanero chile, seeds and ribs removed (use gloves when handling)
1 red bell pepper, seeds and ribs removed and chopped coarse
2 Tbs kosher salt (or 1 Tbs table salt)
 
Follow directions above.
 
 

Cilantro and Jalapeno Sauce

A food blender full of a green sauce.
 
Ingredients
¾ cup mayonnaise
¼ sour cream
1 teaspoon onion powder
1 Tbs fresh lime juice
½ cup jarred pickled jalapenos (mild variety is best)
2 tsp pickled jalapeno juice
1 medium bunch cilantro leaves and tender stems (use entire bunch)
1 garlic clove, peeled
2 tsp yellow mustard
1 teaspoon kosher salt (or ½ teaspoon of kosher salt)
 
Instructions for 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

A seasoned roasting chicken with a pan of roasting potatoes in the background 
Adapted from The Italian Country Table by Lynne Rossetto Kasper
 
INGREDIENTS
1 3½ to 4 pound chicken
3 lbs red or gold potatoes, washed and cut into 1/2 inch pieces
For the marinade:
1 medium onion, peeled and chopped coarse
6 cloves garlic, peeled
1/2 tightly packed cup of fresh basil leaves
3/4 teaspoon dried basil
1 teaspoon dried oregano
6 slices of bacon or pancetta, chopped
1/2 cup high quality balsamic vinegar (thicker, well-aged varieties are best)
2 Tbs kosher salt (or 1 Tbs table salt)
 
Follow directions above.
 
Visit your local Brookshire Brothers for all holiday needs! 
 

 
Angela Larson
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 
 
 
 
 
 
 
Real Fresh, Real Delicious: Harvest Muffins
Looking for the perfect homemade gift that is sure to make the season merry, bright, AND delicious? Try gifting scrumptious and moist muffins that are freezer friendly for a quick breakfast or a perfect pairing with a cup of coffee for chilly mornings. Muffins are the perfectly portable crowd-pleasing present.
 
Banana nut muffins are one of my favorite varieties, but for something a little extra special, try this recipe for Harvest Muffins that have a delicious and nutritious secret—they are sweetened with sweet potato instead of any added sugars! Sweet potato adds natural sweetness and extra nutrition in every bite. I hope you make a double batch for you and as a gift to a loved one this holiday season! Merry Christmas!!
 
Need more ideas? Give the gift of food with these five fun and easy suggestions featured last Christmas! 
 

Harvest Muffins

(Adapted from America’s Test Kitchen)

Several delicious looking muffins cooling on a rack
Bringing Baking Back: Make memories in the kitchen this holiday season with recipes, savings, and more! 
 
INGREDIENTS
    • 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)
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let muffins cool for 10 minutes before turning them out of muffin tin and transfer to a wire rack to finish cooling.Serve.
 
Visit your local Brookshire Brothers for all holiday needs! 
 

 
Angela Larson
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 
 
 
 
Oven Baked Chili Cheese Dogs

Fast Feast: Buy 2, GET 5 FREE

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

Oven-Baked Chili Cheese Dogs

 Prep: 15 min | Total: 1 hr
 

Ingredients

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

Directions 

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

 

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

Roasted Veggies

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

Roasted Sweet Potatoes

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

Five Cup Fruit Salad

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

Pecan Pie with Maple Syrup and Brown Sugar

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

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

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

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

Spanish Chorizo-Filled Dates Wrapped in Bacon

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

Salteῆas Bolivianas (Bolivian-Style Empanadas)

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

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.

 

 

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