share. The Brookshire's Blog

Crunchy Onion Chicken


Prep Time: 5 mins
Cook Time: 20 mins
Serves: 4

Take your oven outdoors and bake these crunchy chicken breasts on the grill. 

Ingredients:
2 cups (2 oz) FRENCH’S®  Original or
Cheddar French Fried Onions
2 Tbs flour 
4 (5 oz) boneless, skinless chicken breasts 
1 egg, beaten 

Directions:
Place French Fried Onions with flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to shallow dish. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere.  Place chicken into disposable foil pan. Sprinkle with additional onion crumbs, if desired.  

Prepare grill for indirect cooking over high heat (400° F). Cook chicken in pan on covered grill 20 minutes or until no longer pink in center.  

Tip: To prepare grill for indirect cooking, arrange coals to one side of grill or turn gas on one side only. Place food on grill away from heat. Close grill.  

Courtesy of French’s®



Grilled Cheese


Kraft American Singles on white bread, grilled until toasty: it’s a childhood tradition.  

But, are you ready for something a bit more adventurous and adult?

Try these combinations: 

1-Pumpernickel bread, smoked Virginia ham slice, a dab of
grainy brown mustard and gouda cheese. 

2-Whole wheat bread, extra-sharp cheddar cheese and thinly sliced tomato. 

3-English muffin, pepperoni slices and mozzarella cheese. 

4-Rustic sourdough bread, thinly sliced onion and Swiss cheese. 

5-Italian bread, shredded parmesan and Havarti cheese.



Plenty of Fish


Coconut Shrimp
Prep Time: 15 minutes
Cook Time: 15 minutes

Serves: 6 

Ingredients:
1/4 cup Food Club All-Purpose Flour
1/2 tsp ground cayenne pepper
2 egg whites
2 cups Food Club Sweetened Coconut Flakes
1/2 cup Panko Bread Crumbs
1 lb shrimp, peeled and deveined
Food Club Canola Oil for frying 

Directions:
In a shallow bowl combine flour and cayenne pepper. In another bowl add egg whites. In a food processor combine coconut and bread crumbs; process for 2 to 3 seconds and place coconut mixture into a shallow bowl. Toss shrimp in flour; dip shrimp into egg whites and then into coconut mixture. In a saucepan add oil for frying; heat oil to 300°F. Place shrimp into oil for 3 minutes or until crispy. 

Nutritional Information: Calories Per Serving: 250, Fat: 13 g (8 g Saturated Fat), Cholesterol: 147 mg, Sodium: 259 mg, Carbohydrates: 15 g, Fiber: 3 g, Protein: 20 g 

Trout with pineapple salsa

Prep Time: 15 minutes
Cook Time: 15 minutes

Serves: 4 

Ingredients:
4 (4 oz) trout fillets
1/2 tsp Food Club Salt 
1/2 tsp Food Club Ground Black Pepper
2 cups cubed fresh pineapple
1 red bell pepper, diced
1/2 cup chopped red onion
1 jalapeno pepper, chopped
1/4 cup chopped cilantro
1 tsp cumin
1 lime, juiced 

Directions:
Preheat oven to 350°F. Spray cooking sheet with cooking spray. Season fish with salt and pepper. Place fish on cooking sheet and bake for 13 to 15 minutes or until flaky. 

In a medium bowl combine remaining ingredients. Place trout on each plate and top with pineapple salsa. 

Nutritional Information: Calories Per Serving: 274, Fat: 10 g (2 g Saturated Fat), Cholesterol: 84 mg, Sodium: 371 mg, Carbohydrates: 14 g, Fiber: 2 g, Protein: 31 g 

Blackened Salmon

Prep Time: 10 minutes
Cook Time: 8 minutes

Serves: 4 

Ingredients:
2 Tbs Food Club Ground Allspice
1 tsp dried basil
1 Tbs ground paprika
1 tsp Food Club Ground Cayenne
1 tsp Food Club Ground Thyme
1 tsp Food Club Salt
2 garlic cloves, minced
1 Tbs Food Club Extra Virgin Olive Oil
4 (4 oz) salmon fillets

Directions:
In a small bowl combine allspice, basil, paprika, cayenne, thyme, salt and garlic. Rub olive oil on each fillet and coat with seasonings. Place salmon in a dry skillet on medium-high heat. Cook fish for 5 minutes, flip and cook fish for an additional 3 to 5 minutes or until fish becomes flaky.

* This recipe needs to be done outside or in a well ventilated area. 

Nutritional Information: Calories Per Serving: 281, Fat: 18 g (3 g Saturated Fat), Cholesterol: 71 mg,



Corned Beef Hash


Prep Time: 30 minutes
Cook Time: 20 minutes

Serves 6

Ingredients:
2 Tbs Food Club Extra Virgin Olive Oil
1 bell pepper, chopped
1/4 cup chopped onions
2 garlic cloves, minced
1/2 tsp Food Club Ground Thyme
1 lb Buckley Farms Corned Beef Brisket, chopped
1 lb potatoes, chopped
1/2 tsp Food Club Salt
6 eggs, fried 

Directions:
Coat a skillet with olive oil and sauté bell pepper and onion until tender.  Add garlic and thyme to vegetables. Mix in chopped corned beef and chopped potatoes. With a spatula press corned beef and potato mixture into pan. Cook corned beef hash for 4 minutes, flip, and cook for an additional 8 minutes or until crisp. Season corned beef hash with salt. Top each serving of corned beef hash with a fried egg. 

Nutritional Information: Calories Per Serving: 355, Fat: 23 g (7 g Saturated Fat), Cholesterol: 260 mg, Sodium: 1118 mg, Carbohydrates: 14 g, Fiber: 2 g, Protein: 21 g



Healthy Living: Light Sandwich


When you think of sandwiches and salads you tend to think they are the healthier choice on a menu, but sandwiches and salads can quickly turn into a nutrition nightmare.

When making a sandwich at home, pick bread with a high NuVal score, such as whole wheat breads and thin bread. Then pick up either lite mayonnaise, mustard or both. Spread about a teaspoon of mayonnaise or mustard over a slice of bread. Place one slice of cheese and meat onto your bread, the cheese and meat should be about an ounce each.

Last, but not least load your sandwich with vegetables, like onions, tomatoes, lettuce and pickles. Avoid stuffing your sandwich with meat and cheese; stuff it with fresh vegetables with a little lite spread of your choice.



Fresh picked citrus in season!


Grapefruit and Orange Salad
Prep Time: 30 minutes
Serves: 4 

Dressing Ingredients:
2 Tbs red wine vinegar
1/3 cup Food Club Extra Virgin Olive Oil
1/4 tsp salt
1/4 tsp pepper
1/4 cup shredded parmesan cheese 

Salad Ingredients:
1 large orange
1 Texas Rio Star Grapefruit
4 cups spinach leaves, rinsed
1/2 small red onion, thinly sliced
2 Tbs fresh parsley leaves, rough chopped 

Directions:
Whisk together vinegar, oil, salt, pepper and cheese.

Cut the top and bottom off of the orange. Then cut the sides of the orange off to remove the peel. Make sure that all skin is removed. With a knife cut into the sections of the orange. Loosen and remove each section from the orange. Repeat with grapefruit. 

In a medium bowl, add spinach leaves. Add grapefruit, onion, orange, parsley and dressing; toss to coat. Divide among four salad plates. 

Nutritional Information:  Calories Per Serving: 231, Fat: 20 g (4 g Saturated Fat), Cholesterol: 6 mg, Sodium: 269 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 4 g 

Grapefruit Sorbet
Prep Time: 45 minutes, plus chilling
Serves: 4 

Ingredients:
2 tsp grapefruit zest
2 large pink grapefruits, juiced
1 cup sugar
1/2 cup water, cold
1 Tbs vodka or Campari 

Directions:
Combine grapefruit zest, juice, sugar and water;
mix well. 

Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.) Add vodka to mixture and pour into container of an ice cream machine and churn until frozen. 

Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.) Place sorbet in grapefruit peel. 

Nutritional Information:  Calories Per Serving: 255, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 62 g, Fiber: 2 g, Protein: 1 g 

Grapefruit  Chicken
Prep Time: 10 minutes, plus marinating
Cook Time: 25 – 30 minutes
Serves: 4 

Ingredients:
2 cups grapefruit juice
2 cloves garlic, minced
2 Tbs sugar
1/2 tsp cornstarch
1 tsp salt
1 tsp black pepper
4 (3 oz) chicken breasts, boneless and skinless
2 grapefruits, peeled, segmented
1/4 cup chopped green onions 

Directions:
In a saucepan, combine grapefruit juice, garlic cloves, sugar and cornstarch; bring to a boil and reduce heat. Spray a skillet with cooking spray. Place chicken breasts into skillet and brush grapefruit juice mixture over chicken. Cook chicken 6 to 8 minutes on each side or until chicken is no longer pink. Garnish chicken with grapefruit segments and green onions. 

Nutritional Information:  Calories Per Serving: 229, Fat: 3 g (1 g Saturated Fat), Cholesterol: 72 mg, Sodium: 646 mg, Carbohydrates: 22 g, Fiber: 2 g, Protein: 28 g



Love It, Love It Not, Love It!


You’ve heard it before—dairy does a body good! At Brookshire’s, we know how essential dairy is when it comes to your family’s health, and we’ve got the award-winning milk and ice cream to prove it!  

Pick up a carton of cold, refreshing Food Club Milk or scrumptious Goldenbrook Farms Ice Cream today and give your body our very best! 

 

Macaroon Ice Cream Sandwich

Prep Time: 45 minutes
Cook Time: 18 – 20 minutes
Serves: 8 

Ingredients:
3/4 cup slivered almonds, blanched
1 1/2 cups powdered sugar
1 Tbs unsweetened cocoa powder
3 egg whites
1/4 cup sugar
1 tsp vanilla extract
1 cup Goldenbrook Farms Light Vanilla Ice Cream 

Directions:
In a food processor, process almonds until fine. Add powdered sugar and cocoa powder to almonds and process until well combined. In a glass bowl, add egg whites and whisk with an electric mixer until foamy and bubbles begin to form. Slowly add sugar to egg whites and whisk until stiff peaks are formed. Fold-in vanilla extract and almond mixture. Fold 35 – 40 times or until well combined. Spoon macaroons batter into circles onto parchment paper and allow to set for 30 minutes. Preheat oven to 300° F. Place parchment paper with macaroons on a baking sheet and bake for 18 – 20 minutes. Allow macaroons to cool and allow ice cream to soften. Spread ice cream over bottom of a macaroon and top with another macaroon. Freeze ice cream sandwich until ready to serve. 

Nutritional Information:  Calories Per Serving: 202, Fat: 5 g (1 g Saturated Fat), Cholesterol: 3 mg, Sodium: 34 mg, Carbohydrates: 36 g, Fiber: 1 g, Protein: 4 g 

Creamy AlfredoSsauce

Prep Time: 10 minutes
Cook Time: 25 minutes

Serves: 4 

Ingredients:
1 Tbs all-purpose flour
1/4 cup Food Club Butter
1 cup Food Club Fat-Free Milk
1/4 cup Food Club Heavy Cream
1/2 cup parmesan cheese
1/4 cup Food Club 2% Mozzarella Cheese
2 garlic cloves, minced
salt and pepper, to taste
1/4 cup fresh chopped parsley 

Directions:
In a saucepan, make a roux with flour and butter. Add milk and heavy cream. Bring sauce to a boil and let simmer for 5 minutes. Stir in cheese and garlic. Cook until cheese is melted. Season sauce with salt and pepper and garnish with parsley. 

Nutritional Information:  Calories Per Serving: 234, Fat: 19 g (12 g Saturated Fat), Cholesterol: 57 mg, Sodium: 341 mg, Carbohydrates: 6 g, Fiber: 0 g, Protein: 9 g 

Homemade Hot Chocolate

Prep Time: 5 minutes
Cook Time: 10 minutes

Serves: 4 

Ingredients:
3 cups Food Club Chocolate Milk
2 oz semi-sweet chocolate, chopped
1 tsp vanilla extract 

Directions:
In a saucepan over low-medium heat, add milk and chocolate; stir until melted. Add vanilla. Pour hot chocolate into 4 mugs. To make a marshmallow heart, take a small heart cookie cutter and cut a heart out of a jumbo marshmallow. 

Nutritional Information:  Calories Per Serving: 234, Fat: 11 g (7 g Saturated Fat), Cholesterol: 26 mg, Sodium: 124 mg, Carbohydrates: 28 g, Fiber: 2 g, Protein: 7 g 

© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.



For the love of chocolate


If you love chocolate, you’ve probably already discovered that it goes well with just about anything: Coffee. Red wine. Milk. Even – yes, seriously – beer.  

But, just like fine wines deserve the perfect main course; great chocolates should be served with a beverage that complements their unique flavor and texture. 

Celebrate National Chocolate Month – and Valentine’s Day – with some of these classic, and not-so-classic, pairings. 

Events will be held at all stores sharing our love for chocolate. So don’t miss demonstrations on preparing chocolate, samples, special deals and more in the month of February at your local Brookshire’s. 

Molten chocolate cake

Prep Time: 15 minutes
Cook Time: 15 minutes

Serves: 8 

Ingredients:
1/2 cup butter
8 oz semi-sweet baking chocolate, chopped
3/4 cup sugar
2 eggs
2 egg yolks
1 tsp vanilla
1/3 cup flour
1/4 cup shredded sweetened coconut (optional) 

Directions:
Preheat oven to 425° F. In a microwave safe bowl, microwave butter and chocolate for 30 seconds; repeat in intervals of 15 seconds until chocolate is melted. Add sugar, eggs, egg yolks and flour; mix well. Chop shredded coconut and add to chocolate batter. Spray 4 ramekins with cooking spray and pour batter into each ramekin. Place ramekins onto baking sheet. Bake for 15 to 16 minutes or until sides are firm but middle is still gooey. Allow cakes to cool for 10 minutes. Run a knife around the edge of cakes and flip over onto plate. 

Nutritional Information:  Calories Per Serving (half of cake): 385, Fat: 23 g (15 g Saturated Fat), Cholesterol: 136 mg, Sodium: 122 mg, Carbohydrates: 40 g, Fiber: 1 g, Protein: 5 g

Chocolate-Pecan Covered Strawberries

Prep Time: 20 minutes
Serves: 10 

Ingredients:
1 lb strawberries
6 oz dark chocolate
1/2 tsp vanilla extract
1/4 cup chopped pecans

Directions:
Wash and dry strawberries. In a microwave safe bowl, add chocolate and microwave for 30 seconds and stir; repeat in intervals of 15 seconds until chocolate is melted. Stir vanilla extract into chocolate. Dip strawberries into chocolate and then chopped pecans; place on wax paper to harden. 

Nutritional Information: Calories Per Serving: 125, Fat: 7 g (4 g Saturated Fat), Cholesterol: 4 mg, Sodium: 14 mg, Carbohydrates: 14 g, Fiber: 2 g, Protein: 2 g 

Cookie Crumble Balls

Prep Time: 2 hours
Serves: 24 

Ingredients:
1 (12 oz) pkg Food Club Cookies or cookies from Brookshire’s Bakery
3/4 cup frosting (Cream Cheese, Chocolate or Butter Cream)
12 oz chocolate (white chocolate, semi-sweet chocolate or dark chocolate)
optional toppings: sprinkles, chopped nuts or mini chocolate chips 

Directions:
Line a baking sheet with parchment paper. Break cookies in half and place in a food processor; process until coarse cookie crumbles. Add frosting into food processor; process until cookies are well combined. Roll cookies crumbles into balls and place on parchment paper and refrigerate for 1 hour. Chop chocolate and place in a microwave safe bowl, microwave chocolate for 30 seconds and stir; repeat in 15 second intervals, stirring in between. Once chocolate is melted, place a toothpick or skewer into cookie ball. Dip cookie ball into chocolate, shake off excess chocolate, dip in topping and place onto parchment paper. Refrigerate cookie crumble balls for 30 minutes. 

Nutritional Information: Calories Per Serving: 238, Fat: 12 g (5 g Saturated Fat), Cholesterol: 17 mg, Sodium: 118 mg, Carbohydrates: 31 g, Fiber: 0 g, Protein: 3 g 

© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician. 

Bittersweet, Dark and Premium Chocolates: The fastest-growing category of chocolate. Darker varieties owe their new popularity partly to their perceived health benefits and partly to the explosion of “gourmet” and  European-style chocolates on the market. A premium dark chocolate may be as much as 80 percent chocolate liquor or cacao, giving it a super-intense, full-bodied taste. Bittersweet chocolate is often used in baking, but many of the newer gourmet darks are meant to be nibbled as a stand-alone treat. 

Serve it with: A full-bodied red wine, such as a Zinfandel or a Cabernet Sauvignon, or a dessert wine like a sherry or a tawny port. 

Milk Chocolate : The first chocolate most of us know and love, milk chocolate gets its smooth, mild sweetness from added milk fat. It has less cocoa liquor than darker chocolates, so the chocolate flavor is less intense. Because of their high fat content, milk chocolates scorch easily and aren’t usually a good choice for baking.

Serve it with: Espresso or French-roast coffee. The creamy sweetness of milk chocolate contrasts perfectly with the rich, dark, almost bitter notes of a well-brewed coffee. 

Semisweet Chocolate :  Think of a chocolate chip cookie – the chips in the classic childhood favorite are almost always semi-sweet. Semi-sweet is sweeter and lighter than bittersweet (baking) chocolate or the newer gourmet dark varieties, but not as milky or sweet as milk chocolate. Chocolate-dipped pretzels make a perfect accompaniment. 

Serve it with: Beer – especially raspberry ale or other fruit lambic; a stout or porter with chocolate undertones; or a brown ale with a nutty flavor. 

White Chocolate : Not really a chocolate at all, white chocolate is a combination of sugar, cocoa butter and milk, but none of the cocoa paste, liquor, or powder that gives chocolate its dark color and characteristic flavor. Good-quality white chocolate is rich, sweet, almost nutty, and so creamy it melts in your mouth.

Serve it with: A light sparkling wine or demi-sec Champagne. Also good:
a café latte or cappuccino.



Recipes for Love!


The intimacy in Paris is palpable with bistros nestled closely together and tables dotting the sidewalks. Couples young and old, sipping wine and savoring scrumptious meals by candlelight after strolling the streets of Montmartre. This classic bistro fare will transport your senses to a romantic rendezvous in Paris with your loved one.

Putting the Saint back in Valentine’s Day. In the 3rd century, St. Valentine, a Christian priest was arrested and martyred when he defied Claudius, then emperor of Rome, by refusing to cease performing marriage ceremonies for young soldiers in love. While in prison, he befriended the jailers daughter and on the eve of his execution, she wrote him a letter addressed to “My Valentine.” This is the origin of our modern St. Valentine’s Day. 

Peppercorn Steak (steak au poivre)

Prep Time: 10 minutes
Cook Time: 35 minutes

Serves: 2 

Ingredients:
2 Tbs black peppercorn or peppercorn mix
2 (6 oz) sirloin steaks or tenderloin, trimmed of any fat
Kosher salt, to taste
1 Tbs butter
1 Tbs canola oil
2 Tbs cooking sherry or brandy
1/2 cup heavy cream 

Directions:
Place peppercorn into a quart size freezer bag and crush with a rolling pin. Sprinkle and press peppercorns into both sides of the meat and lightly sprinkle with kosher salt. 

In a large frying pan over medium high heat, add butter and oil; cook until light brown. Add meat and cook until desired doneness turning meat once during the cooking process. Remove meat and cover to keep warm. 

Pour brandy or sherry into the pan to deglaze. Bring to a boil while scraping the bottom of the pan. Add cream and bring to boil. Reduce heat and cook until cream is reduced by half. Serve sauce over or under steaks. 

If you are not a beef eater, you may replace the beef sirloin with ahi tuna steak. 

Nutritional Information:  Calories Per Serving: 561, Fat: 35 g (15 g Saturated Fat), Cholesterol: 208 mg, Sodium: 246 mg, Carbohydrates: 5 g, Fiber: 2 g, Protein: 53 g 

Parisian Potatoes (pomme de terre Parisienne)

Prep Time: 30 minutes
Cook Time: 5 minutes

Serves: 2 

Ingredients:
1 large russet potato, peeled
3 Tbs unsalted butter
1 Tbs fresh parsley, chopped 

Directions:
Scoop out balls of potato with the large end of a melon baller and place into cold water. (The remaining potato may be used in the soup.) In a medium sauté pan over medium high heat, add butter and oil. Drain and dry potato balls. Add potatoes to pan and cook in the oil and butter mixture until golden brown on the outside stirring often until tender in the center; about 5 minutes. Remove potatoes with a slotted spoon as to remove any excess butter and garnish potatoes with chopped parsley before serving. 

Nutritional Information:  Calories Per Serving: 295, Fat: 18 g (11 g Saturated Fat), Cholesterol: 46 mg, Sodium: 135 mg, Carbohydrates: 32 g, Fiber: 4 g, Protein: 4 g 

Potato and Leek Soup (potage parmentier)

Prep Time: 45 minutes
Cook Time: 30 minutes

Serves: 4 

Ingredients:
1 1/2 lbs potatoes, peeled and quartered
1 (8 oz) leek, cleaned and chopped into 1/8” pieces
2 cups chicken stock or broth
1 tsp nutmeg
2 garlic cloves, peeled
1/4 tsp dried thyme leaves
1/2 cup heavy cream, whipped and chilled
2 Tbs fresh parsley, chopped 

Directions:
In a large saucepan over high heat, add potatoes, leek, chicken stock, nutmeg, garlic and thyme. Season with salt and pepper, to taste. Bring to a boil, reduce heat and let simmer for 30 minutes. Allow soup to cool for 5 minutes. Puree soup in a blender or food processor and return the blended soup to the pan. Stir in cream. Add broth until desired consistency. Top with fresh chopped parsley. 

Nutritional Information: Calories Per Serving: 114, Fat: 3 g (2 g Saturated Fat), Cholesterol: 10 mg, Sodium: 205 mg, Carbohydrates: 20 g, Fiber: 3 g, Protein: 3 g 

Vegetables With Dill (bouquetiere de legumes a l’Aneth)

Prep Time: 25 minutes
Cook Time: 10 minutes

Serves: 2 

Ingredients:
12 fresh asparagus spears, cut into 5” length pieces measuring from the tip of the asparagus
5 fresh radishes, halved from stem to tip
4 oz young carrots, peeled
1 Tbs unsalted butter
1 garlic clove, minced
1 Tbs fresh lemon juice
1 tsp dried dill or 1 Tbs fresh dill chopped
Salt and pepper, to taste 

Directions:
Blanch asparagus in boiling water for 4 minutes. Remove asparagus and chill under running water. Set aside. In a large saucepan, add 1 quart of salted water over high heat. Add carrots and radishes; boil for 4 minutes or until tender. Drain water. In a large sauté pan over medium heat, add butter, garlic, lemon juice and dill. Add asparagus, carrots and radishes and heat through. 

Nutritional Information: Calories Per Serving: 110, Fat: 6 g (4 g Saturated Fat), Cholesterol: 15 mg, Sodium: 89 mg, Carbohydrates: 13 g, Fiber: 5 g, Protein: 4 g 

Chocolate mousse (la mousse au chocolat)

Prep Time: 40 minutes
Serves: 6 

Ingredients:
8 oz semi sweet chocolate
1/2 cup sugar
1/4 cup water
2 eggs, separated
2 egg yolks
1 Tbs vanilla extract
3/4 stick unsalted butter, softened
2 cups heavy cream, whipped 

Directions:
Melt chocolate in a double boiler. Do not let the bowl touch the water. Place the sugar and water in a saucepan and boil for 3 minutes. Beat the four egg yolks slowly with an electric beater or mixer. Add hot sugar syrup beating all the while for another 5 minutes until thick. Add butter and melted chocolate. Beat 2 egg whites with electric beater until a soft peak stage but not overly stiff. Reserve 2 Tbs whipped cream for garnish. Fold the chocolate mixture into the whipped cream. Pour into two champagne glasses (not flutes), two wine or margarita glasses. Garnish with dollop of whipped cream and chocolate shavings before serving. 

Tip: Place melted chocolate into a zip-top bag and cut the corner. Pipe chocolate into heart shapes onto parchment paper. Place hearts in freezer for 30 minutes or until hard. 

Nutritional Information: Calories Per Serving: 413, Fat: 30 g (19 g Saturated Fat), Cholesterol: 169 mg, Sodium: 113 mg, Carbohydrates: 31 g, Fiber: 1 g, Protein: 5 g 

© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician



Dine-In: Tomato Soup and Rosemary Grilled Cheese


Grill cheese is the perfect side to go along with a warm tomato soup to help fight the cold in the winter. Heat up a bowl of tomato soup and make a rosemary grilled cheese to go on the side for a simple, but delicious dinner tonight. 

Rosemary Grilled Cheese

Serves: 2

Prep Time: 10 minutes       Cook Time: 10 minutes

Ingredients:

1 Tbs butter, softened

1 tsp rosemary

1 tsp minced garlic (optional)

4 slices French bread

2 oz. 2% cheddar cheese, sliced

1/4 red onion, cut into rings

1/2 tomato, sliced thin

Directions:

Preheat oven to 400°F.  In a small bowl, combine butter, rosemary, and garlic and spread over bread. Place one slice of bread butter side down in foil. Place cheese, red onion rings, and sliced tomato on to bread. Place another slice of bread over cheese to make a sandwich. Wrap sandwich in foil and place into oven. Bake sandwich for 10 minutes or until cheese is melted.

Nutritional Information:  Calories per Serving: 362, Fat: 19 g (10 g Saturated Fat), Cholesterol: 45 mg, Sodium: 635 mg, Carbohydrates: 39 g, Fiber: 2 g, Protein: 18 g.

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician 



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The products mentioned in “Share, the Brookshire’s Blog” are sold by Brookshire Grocery Company, DBA Brookshire’s . Some products may be mentioned as part of a relationship between its manufacturer and Brookshire’s.

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