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.

 

 

  
 
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.

 

 

 

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