share. The Brookshire's Blog

Peaches and Cream Tart


Prep Time: 25 minutes, plus chilling
Cook Time: 45 minutes
Serves: 8

Ingredients:

Crust:
1 1/4 cups Food Club All-Purpose Flour
1 Tbs Food Club Light Brown Sugar
1/4 tsp Food Club Salt
1/2 cup butter
1/4 cup cold water

Filling:
2 oz Food Club Fat Free Cream Cheese
1/4 cup plain Greek yogurt
1 tsp Food Club Vanilla Extract
2 Tbs Food Club Honey
1 to 2 peaches, sliced
1/4 tsp Food Club Ground Cinnamon

Directions:
In a medium bowl whisk together flour, brown sugar and salt. Cut butter into flour mixture. Slowly add water while stirring with a fork. Roll dough into a ball and wrap with plastic wrap. Chill dough for 1 hour.

In a medium bowl whisk cream cheese with electric mixer until smooth. Add yogurt, vanilla and honey; blend well.

Preheat oven to 400° F. Line a baking sheet with parchment paper. Roll chilled dough out into a circle and place on baking sheet. Spread cream mixture over center of the dough about 2 inches away from the edge. Place sliced peaches on cream mixture. Fold sides on dough over to make a crust. Sprinkle cinnamon over tart. Bake tart 35 to 40 minutes, or until crust is golden brown.

Nutritional Information: 
Calories Per Serving: 229, Fat: 14 g (9 g Saturated Fat), Cholesterol: 39 mg, Sodium: 180 mg, Carbohydrates: 22 g, Fiber: 1 g, Protein: 3g
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Shrimp with Rosemary Skewers


Grilling Goodness!

Ingredients:
6 (6-8 inch) Rosemary sprigs
12 Large Shrimp, peeled and deveined (keep tails on)
2 teaspoon Olive Oil
3/4 teaspoon Seasoned Salt
3/4 teaspoon Garlic Powder with Parsley

Directions:
Remove rosemary leave to within 2 inches of the tip.  Soak sprigs in water for 4 hours.  Remove sprigs from water.   Skewer 2 shrimp per sprig.  Brush each side of shrimp with oil and sprinkle with Seasoned Salt and Garlic Powder with Parsley.  Grill over medium-high heat, until shrimp turn opaquie and pink about 2 to 4 minutes.  Turn once during grill time.

Recommended wine pairing:  Chardonnay, Moscato or Sweet Red



Tex-Mex cheese steak nachos


Ingredients:
1 Tbs vegetable oil
1 cup chopped poblano pepper
1 cup chopped white onion
6 oz sirloin, flank steak or rib eye, sliced into strips and then cut into bites
1 jar Leigh Oliver’s White Queso, any flavor
Salt and pepper
1 can refried beans or refried black beans
6 oz tortilla chips 

Garnish: sour cream, chopped tomato, guacamole, chopped onion, jalapeño

Directions:
Heat oil in a large skillet over medium-high heat. Add peppers and onions
and sauté for about 4 minutes, until tender. Remove peppers and onions from
skillet and set aside. Sprinkle sirloin with salt and pepper. Add to skillet and cook
over medium-high heat until brown, but still medium-rare, about 4 minutes.
Remove from heat. Heat refried beans in microwave until warmed throughout,
about 2 minutes, stirring once. 

Arrange chips on serving platter and top each with a dollop of refried beans and a slice of sirloin. Drizzle with Leigh Oliver’s White Queso and garnish as desired. Serve immediately.



America’s Dessert with a Cherry on top


No dessert could be simpler than the
ice cream sundae–a scoop of ice cream,
a sweet topping, and the ubiquitous whipped cream and cherry at the top.

However, icons are never really that simple,
and, perhaps more than any other dish,
the sundae is an American icon. 

Like people, nations are what they eat. More than any other native dish, the ice cream sundae is an essential reminder of the American genius for invention, passion for indulgence, and reputation for wackiness…it’s as messy and irresistible as democracy itself.     

Source: icecreamsundae.com



Pimento Cheese Deviled Eggs


Ingredients:
6 eggs, hard-boiled and peeled
1/2 cup Leigh Oliver’s Gouda Green Chile Pimento Cheese
2 tsp chopped sweet white onion
Chopped jalapeños for garnish 

Directions:
Cut eggs in half the long way, reserving whites. Place yolks in a bowl and add pimento cheese and onion. Stir with fork to combine well. Spoon or pipe into reserved whites. Garnish yolks with chopped jalapeño. 

Refrigerate until serving. 

Foolproof method to boil eggs:
First, place the eggs in a pot of cold water, covering the eggs with about an inch of water. Bring the water to a boil. As soon as it starts boiling, remove the pot from heat, cover and let sit for 10 minutes. 

Meanwhile, make a bowl of ice water. When the 10 minutes are up, drain eggs from warm water and place in the ice water for 5 minutes. Drain, peel immediately under cool running water, and store in refrigerator until ready to use.



Home sweet home


Eggs and ham! 

Prep Time: 15 minutes   Cook Time: 15 minutes

Serves: 6 

Ingredients:
6 slices of ham
6 eggs
1/4 cup chopped green onions
1/2 cup chopped tomato
1 tsp Food Club Ground Black Pepper
1 Tbs dried rosemary
1/4 cup shredded parmesan cheese
Salt, to taste 

Directions:
Preheat oven to 350º F. Spray a muffin pan with cooking spray. Place a piece of ham into each muffin cup. Ham should make a bowl in muffin cups. Add an egg to each ham bowl. Add chopped green onion, chopped tomato, black pepper, rosemary and parmesan cheese to eggs. Bake eggs 15 to 17 minutes or until eggs are set. Let cups cool slightly before removing from pan to serve. 

Nutritional Information:  Calories Per Serving: 133, Fat: 8 g (3 g Saturated Fat), Cholesterol: 206 mg, Sodium: 519 mg, Carbohydrates: 3 g, Fiber: 1 g, Protein: 12 g.



What food represents your state?


Berry Rice Pudding 

Prep Time: 15 minutes
Cook Time: 40 minutes

Serves: 6 

Ingredients:
2 cups water
1 cup Full Circle Basmati Brown Rice
1/2 cup Full Circle Fat Free Milk
1/4 cup Food Club Sugar
1 tsp Food Club Ground Cinnamon
1 egg, beaten
1/2 cup blueberries
1 cup chopped strawberries
1/4 cup sliced almonds, toasted 

Directions:
In a saucepan bring water to a boil. Add rice to boiling water, reduce heat, cover, and let rice simmer 25 to 30 minutes. Add milk, sugar, cinnamon and egg to rice; mix well. Let rice cook, covered, for 5 minutes. Stir in berries and almonds; cook for 5 minutes. 

Nutritional Information: Calories Per Serving: 203, Fat: 4 g (1 g Saturated Fat), Cholesterol: 31 mg, Sodium: 23 mg, Carbohydrates: 38 g, Fiber: 3 g, Protein: 5 g 

Alabama – cornbread
Alaska – king crab
Arizona – fly bread
Arkansas – jelly pie
California – grapes
Colorado – Denver omelette
Connecticut – hamburger
Delaware – crab puff
Florida – oranges
Georgia – peaches
Hawaii – pineapple
Idaho – potatoes
Illinois – hot dog
Indiana – popcorn
Iowa – loose meat sandwiches
Kansas – wet barbecue
Kentucky – fried chicken
Louisiana – crawfish
Maine – lobster
Maryland – blue crabs
Massachusetts – clam chowder
Michigan – pastries
Minnesota – fried food on a stick
Mississippi – mud pie
Missouri – toasted ravioli
Montana – Rocky Mountain oysters
Nebraska – corn
Nevada – buffets
New Hampshire – maple syrup
New Jersey – Italian sub
New Mexico – chiles
New York – pizza
North Carolina – dry barbecue
North Dakota – knoephla
Ohio – Cincinatti chili
Oklahoma – fried okra
Oregon – hazelnuts
Pennsylvania – cheesesteaks
Rhode Island – coffee milk
South Carolina – benne wafers
South Dakota – chislic
Tennessee – tomatoes
Texas – barbecue
Utah – green Jell-O
Vermont – Ben & Jerry’s ice cream
Virginia – ham
Washington – apples
West Virginia – ramps
Wisconsin – cheese
Wyoming – buffalo burger 

Source fooducate.com



A Slice of Summer


Watermelon and Jícama Salsa

Prep Time: 20 minutes
Serves: 12 

Ingredients:
1 cup watermelon, seeded and diced
1 cup honeydew melon, seeded and diced
1/2 cup jícama, peeled and diced
2 Tbs green onions, sliced thin
2 Tbs fresh cilantro, chopped
1 lime, juiced
1 jalapeño, seeded and minced
Food Club Salt, to taste 

Directions:
In medium bowl combine all ingredients except salt.
Add salt to taste and adjust with more lime juice if needed. 

Nutritional Information: Calories Per Serving: 24, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 6 mg, Carbohydrates: 6 g, Fiber: 1 g, Protein: 1 g. 

Watermelon and Feta Salad 

Prep Time: 50 minutes
Serves: 3 

Ingredients:
2 pints cherry tomatoes, sliced in half
1/4 tsp Food Club Salt
1/2 tsp Food Club Sugar
1 Tbs Food Club White Vinegar
2 Tbs Food Club Extra Virgin Olive Oil
4 oz feta cheese, crumbled
Food Club Ground Black Pepper, to taste
3 Tbs fresh mint leaves, roughly chopped
1 cup watermelon, cut into 1-inch cubes
1 green onion, sliced 

Directions:
In a medium bowl toss together tomatoes, salt and sugar. Let tomatoes stand for 30 minutes. Transfer tomatoes to colander and stir until seeds and excess liquid have been removed. Return tomatoes to bowl and set aside. 

In a separate bowl mix together vinegar, olive oil, cheese, pepper and mint. Add watermelon, onions and tomatoes; toss gently. Season with salt if needed and serve. 

Nutritional Information: Calories Per Serving: 238, Fat: 18 g (7 g Saturated Fat), Cholesterol: 34 mg, Sodium: 679 mg, Carbohydrates: 15 g, Fiber: 3 g, Protein: 8 g 



Made in the USA


There’s something about a backyard cookout, or any entertaining occasion in the summer, that just cries out for all-American food.

Of course, depending on where you live or grew up, your definition of all-American food may vary. 

Your best food memories probably are linked to what grew abundantly around you, and the culinary traditions of not just your family, but your hometown. 

From Chicago? You probably can’t imagine a baseball game or cookout without a real Chicago hot dog. 

Grow up in Georgia? Your favorite summer desserts almost certainly involve peaches. Ever live anywhere along the Gulf coast, or spend much time in Louisiana? Crawfish are probably part of your culinary DNA. 

To us, the best summer feasts are those that combine the best of all worlds–a little bit from around here, a lot from all over, and plenty of fresh, in season treats. For instance, serve traditional Texas barbecue with homemade potato chips, or finish off a lunch of Chicago ‘dogs and Idaho potato chips with a rich, chocolate Mississippi mud pie. 

Mix and match a few of these all-American summer dishes, and cook up a new warm-weather dining tradition of your own.



Texas, Our Texas


Oven Pulled Pork with Homemade BBQ Sauce  

Prep Time: 30 minutes, plus brining
Cook Time: 4 hours

Serves: 8   

 

 

Ingredients: 
Pork:
5 lbs boneless pork butt
1/4 cup creole mustard
2 tsp liquid smoke
2 Tbs Food Club Ground Black Pepper
1/2 tsp Food Club Salt, or to taste
2 Tbs smoked paprika
1 tsp cayenne pepper
2 tsp Food Club Sugar 

BBQ Sauce:
1 1/2 cups Food Club Ketchup
1/4 cup molasses
2 Tbs Food Club Worcestershire Sauce
1 Tbs Louisiana Hot Sauce
1/2 tsp Food Club Salt
1/2 tsp Food Club Black Pepper 

Directions:
Prepare brine for pork with 4 quarts water, 1 cup salt, 1/2 cup sugar and 3 tablespoons liquid smoke. Add pork to brine and refrigerate 2 to 3 hours. In a small bowl combine mustard, liquid smoke, seasonings and sugar; set aside. 

Preheat oven to 325° F. Remove pork from brine and dry with paper towels. Rub mustard mixture over pork. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours. 

Remove pork from oven. Carefully pour off liquid in bottom of baking sheet. Return pork to oven and cook, uncovered, until well browned, tender and internal temperature registers 200° F on instant-read thermometer, about 1 1/2 hours. 

Transfer pork to serving dish and let rest for 20 minutes. In a medium bowl whisk together sauce ingredients. Shred pork and toss with 1 cup BBQ sauce. Serve pulled pork on hamburger bun with coleslaw. 

Nutritional Information: Calories Per Serving: 242, Fat: 6 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 101 mg, Carbohydrates: 33 g, Fiber: 0 g, Protein: 18 g.



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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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