share. The Brookshire's Blog

Rubbed the right way!


Savory Chicken Rub
1/3 cup salt
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup dry mustard
2 Tbs paprika
1 Tbs thyme

Seafood Rub
1/4 cup Old Bay or other seafood seasoning blend
2 Tbs flour
2 tsp brown sugar
2 tsp black pepper

Spicy Steak Rub
1/4 cup paprika
2 Tbs course salt
2 Tbs chili powder
2 Tbs black pepper
2 Tbs garlic powder
1 1/2 Tbs sugar
1 Tbs onion powder
1 Tbs dried coriander
1 1/2 tsp ground cumin
1/2 tsp ground allspice



Portabella or Portobello?


PORTABELLA MUSHROOM, ALSO CALLED PORTOBELLO IS NOTHING MORE THAN A BROWN CRIMINI MUSHROOM IN DISGUISE.

Makes no difference, the two names refer to the  same mushroom—a grown-up crimini.

The portabella is actually just a large version of the crimini mushroom. But no matter what you call it, your mouth will say “wow” when you cook up these hearty mushrooms. They have a meatier flavor, due mainly to their long cultivation time.

Choosing mushrooms:
Look for firm, solid mushrooms and avoid anything limp, slippery or shriveled. An earthy smell is good; a sour smell isn’t.

Storing: 
Remove mushrooms from any packaging and store in a loosely closed paper bag. Refrigerate up to a week. Once cooked, they can be frozen for several months.

Grilling:
 Brush with olive oil and season with salt and pepper, to taste. Grill 5 minutes on each side.

Roasting:
 Brush with oil and place on a baking sheet, cap sides down. Roast at 425˚ F  for about 20 minutes.

Sautéing:
Cook them in a skillet with a little oil over medium heat, stirring until tender, about 6 minutes.

Microwaving:
Brush them with oil or a grilling sauce, place them in a microwave safe shallow pan or dish and microwave on high  for 5 – 6 minutes.

Onions, garlic and bell peppers are great additions, however you cook your portabellas.

Nutrition:
 Full of fiber and free of sodium, cholesterol and fat, there’s no better substitute on a burger than a portabella.

Grilled Portabella Sandwiches With Savory Onions
Prep Time: 10 minutes
Cook Time: 30 minutes

Serves 4

Ingredients:
1/2 cup Food Club Reduced-fat Sour Cream
2 Tbs prepared horseradish
4 Tbs olive oil, divided use
3 red or yellow onions, thinly sliced (about 2 lbs)
2 sprigs fresh thyme
Salt and pepper, to taste
1 cup red wine (or beef broth)
3 Tbs honey
1/4 cup red wine vinegar
1 garlic clove, crushed
2 Tbs balsamic vinegar
4 large portabella mushrooms, stemmed
Lettuce leaves
4 whole grain sandwich buns

Directions:
Combine the sour cream and horseradish in a small bowl; set aside. Heat 2 Tbs olive oil in a skillet over medium heat. Add onions, 1 sprig thyme and salt and pepper, to taste. Cook, covered, until onions wilt (about 10 minutes). Add the red wine and simmer until most of the wine is absorbed into the onions. Add the honey and red wine vinegar and simmer until onions soften, about 15 minutes.

Heat a grill or broiler. Whisk the remaining 2 Tbs olive oil, garlic and balsamic vinegar in a bowl. Remove thyme leaves from the stem and add to the bowl. Brush the mushroom caps with the flavored oil and grill, turning as needed, until tender—about 4 minutes per side. Season with additional salt and pepper, to taste.

Spread the sandwich buns with the horseradish cream, add a mushroom, onions and lettuce.

Nutritional Information:
 Calories Per Serving: 270, Fat: 13 g (1 g Saturated Fat), Cholesterol: 20 mg, Sodium: 325 mg, Carbohydrates: 30 g, Fiber: 4 g, Protein: 7 g

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician. All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.



April Is Grilled Cheese Month


Grilled Cheese—It’s Not Just For Kids!

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: 

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

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

• English muffin, pepperoni slices and mozzarella cheese

• Rustic sourdough bread, thinly sliced onion and Swiss cheese

• Italian bread, shredded parmesan and Havarti cheese



Chicken Mandarin Salad


Healthy and delicious!
Prep Time: 5 minutes

Serves 2

Ingredients:
1/2 lb fresh spinach leaves
1/4 cup toasted almonds, slivered
1/2 red bell pepper, sliced
1/4 cup red onions, sliced
1/2 (15 oz) can Dole Mandarin Oranges
1/2 cup cooked chicken pieces, cubed
1/2 cup reduced-fat vinaigrette salad dressing
2 tsp toasted sesame seeds

Directions:
In a large bowl, gently mix the spinach, almonds, bell pepper, onion and oranges. Divide into 2 lunch box type serving containers. In another bowl, combine the chicken and salad dressing. Toss well and spoon on top of the spinach mixture. Sprinkle each serving with toasted sesame seeds.

Nutritional Information:
Calories Per Serving: 210, Fat: 10 g (1 g Saturated Fat), Cholesterol:  31 mg, Sodium: 124 mg, Carbohydrates: 15 g, Fiber: 5 g, Protein: 17 g

© 2010, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician. All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.



Showered in Sunshine


Let lemon be your theme! Just a few of our Brookshire’s made products include lemon crème cake, pound cake, Red Diamond Lemonade, and a fluffy, creamy pie made from Goldenbrook Farms Lemon Icebox Ice Cream.

Not shown, but also available: lemon chess pie and lime crème cake.

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Posted in: Entertaining


Salmon Fillets with Orange-Mango Salsa


Prep Time: 15 minutes
Cook Time: 10 minutes

Serves 4 

Ingredients:
4 salmon fillets, about 5 oz each
1/4 tsp salt
1/4 tsp ground red pepper
1/4 tsp ground paprika
1/4 cup fresh cilantro, chopped
1 cup orange segments, chopped, with membranes removed
3/4 cup mango pieces, chopped
2 green onions, chopped (about 1/4 cup)
1/4 cup red bell pepper, minced
2 Tbs Full Circle Orange Juice
2 tsp Full Circle Olive Oil

Directions:
Preheat oven to 350° F. Place salmon, skin side down, on a baking sheet coated with cooking spray. Combine salt, ground red pepper and paprika in a small dish. Sprinkle mixture evenly over salmon fillets. Bake 10 minutes, or until fish flakes easily with a fork. While fish is baking, slice orange segments and mango chunks into 1-inch pieces. Combine fruit, cilantro, green onions, bell pepper, orange juice and olive oil in a small bowl. Serve each fish fillet with about 1/3 cup of the salsa spooned on top.

Nutritional Information:
  Calories Per Serving: 321, Fat: 17 g (4 g  Saturated Fat), Cholesterol: 80 mg, Sodium: 227 mg, Carbohydrates: 9 g, Fiber: 2 g, Protein: 29 g

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician. All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.



Shamrock Pizza


Convert any Food Club Pizza into a St. Patrick’s Day dinner treat!

Just add some fresh green bell peppers that are sliced across the width into rings. Place these outlines of shamrocks all over and bake at the time given on the package.

It’s a very “clover” idea!



Guiltless pleasure


Prep Time: 25 minutes
Cook Time: 45 minutes, plus chilling

Serves 16

Ingredients:
1 1/4 cups graham cracker crumbs
1/3 cup Splenda® No Calorie Sweetener, granulated
6 Tbs butter, melted
1 (12 oz) pkg reduced-fat cream cheese, softened
1/2 cup liquid egg substitute (or 2 eggs)
1/3 cup reduced-fat sour cream
2 tsp vanilla extract
1/2 cup Dole Frozen Blueberries, thawed and mashed with a fork
1/4 cup reduced-sugar apple jelly

Directions:
Preheat oven to 350° F.  Spray an eight-inch square pan with cooking spray and set aside.Combine graham cracker crumbs, 1 Tbs Splenda® and melted butter.

Press mixture evenly in the bottom of the baking pan to create a crust. Bake 5 minutes. Remove from oven. Beat the cream cheese with an electric mixer until smooth. Stir in remaining Splenda® and beat until smooth. Add egg substitute. When smooth, blend in the sour cream and vanilla. Pour this mixture over the crust. Spoon the blueberries over top and blend in several knife strokes to create a marbled effect.

Bake 35 minutes or until firm. Cool on a wire rack for 30 minutes, and chill 2 hours. Place the apple jelly in a cup. Microwave briefly to melt the jam. Stir and spread over the filling. Cut into 16 bars.

Nutritional Information:
 Calories Per Serving: 165, Fat: 12 g (7 g Saturated Fat), Cholesterol: 36 mg, Sodium: 156 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 4 g

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician. All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.



Mango Tango Dip


Prep Time: 5 minutes

Serves 2

Ingredients:
Mission® Extra Thin Chips
1 cup canned black beans, drained
1/2 cup chopped mango (fresh or from a jar), with 2 Tbs juice reserved
2 Tbs red onion, finely chopped
2 tsp ground cumin
1 Tbs chopped cilantro
2 tsp lime juice

Directions:
Mash black beans with a fork. Add mango, mango juice, onion, cumin, cilantro and lime juice; combine evenly. Serve cold with chips.

Recipe and image courtesy Mission

Nutritional Information: 
Calories Per 1/4-cup dip Serving: 47, Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Carbohydrates: 6 g, Fiber: 2 g, Protein: 2 g

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.



Lawry’s Enchiladas


Quick and Delicious!
Prep Time: 10 minutes 

Cook Time: 30 minutes

Serves 8

Ingredients:

 

3 cups water
1 (6 oz) can tomato paste
1 pkg Lawry’s® Enchilada Sauce Spices & Seasonings
1 Lb ground beef, turkey or chicken
2 cups shredded cheddar cheese (about 8 oz), divided
8 corn tortillas 

Directions:
Preheat oven to 350° F. Mix water, tomato paste and Enchilada Sauce Spices & Seasonings in 2-quart saucepan until well blended. Bring to boil on medium heat. Reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally. 

Meanwhile, brown ground meat in large skillet on medium-high heat. Drain fat, if desired. Stir in 1 cup of the cheese. Pour 1 cup of the enchilada sauce into 13×9 baking dish. Coat each tortilla in remaining sauce. Spoon meat mixture down center of each tortilla. Fold over tortillas sides. Place seam-side down in baking dish. Spoon remaining sauce over enchiladas. Bake 15 minutes. 

Sprinkle with remaining 1 cup cheese. Bake 5 minutes longer or until cheese is melted. 

Variation: prepare as directed, using 2 1/2 cups shredded cooked chicken or beef in place of the ground beef.

Nutritional Information:  Calories Per Serving: 326, Fat: 15 g (8 g Saturated Fat), Cholesterol: 72 mg, Sodium: 243 mg, Carbohydrates: 15 g, Fiber: 2 g, Protein: 26 g 

Recipe courtesy of Lawry’s Seasonings, Inc.

 

 



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Copyright © 2010-2014, Brookshire’s. All rights reserved.
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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