share. The Brookshire's Blog

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.



Scoop it up!


Ice cream scoops can come in rounded half ball form, straight shovel-like form, and they even have scoops with a leaver to easily push out the ice cream. For easy scooping, just run the scoop under warm water to help loosen the frozen ice cream.

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Posted in: Entertaining


M&M’s + Chex = happy trails


Caramel Crunch Trail Mix

Prep Time: 7 minutes
Cook Time: 1 hour

Serves: 12 

Directions:
1 cup caramel bits
2 Tbs heavy cream
1 cup peanuts
3 cups air-popped popcorn
1 cup Chocolate Chex
3/4 cup Peanut or Milk Chocolate M&M’s 
Directions:
Preheat oven to 225° F. In a saucepan, over medium heat, combine caramel and heavy cream; stir until caramel is melted. Spread peanuts, popcorn and Chex cereal over baking sheet; mix well. Pour caramel sauce over popcorn mixture. Place popcorn in the oven and bake for 1 hour stirring occasionally. In a large bowl combine popcorn mixture and candies. 

Zoo Trail Mix
Prep Time: 10 minutes
Serves: 12 

Ingredients:
1 cup animal crackers
1 cup Wheat Chex
1/2 cup Pretzel M&M’s
1 cup pretzels
1/2 cup dried cranberries
1/2 cup raisins
1 cup dried bananas
1/2 cup almonds 

Directions:
In a large bowl combine all ingredients. 

S’mores Trail Mix
Prep Time: 7 minutes
Serves: 8 

Ingredients:
3/4 cup Milk Chocolate M&M’s
1 cup mini marshmallows
2 cups Golden Graham Cereal
1 cup Cinnamon Chex 

Directions:
In a medium bowl combine all ingredients.



Grilling Tools 101


Summer is prime time for grilling, but just as you wouldn’t venture into the kitchen without the proper tools, you need the right equipment to do the BBQ job. Whether you prefer to cook with gas or charcoal, on a tiny hibachi or on a grill big enough for the whole neighborhood, here’s the basic toolkit you need to grill like a master.

Brush: Use for basting food with marinade, barbecue sauce or oils. A brush prevents overuse of grilling liquids; excess can cause your grill to overheat or even flame. 

Spatula: Really, you need two: A heavy, metal offset spatula for flipping burgers and the like, and a thin fish spatula that can slide under delicate items like fish. 

Grill brush: Use a sturdy wire brush to clean your grill after cooking, before food has a chance to dry onto the grate. Don’t skip this step; your grill will last much longer if kept clear of debris. 

Meat Thermometer: Handy mini thermometers make for idiot-proof grilling. When you’re checking the temperature, be sure your thermometer isn’t touching any bone–this could give you an incorrect reading. Here’s a helpful guide to figure out if your meat is done enough. 

Bamboo skewers: An inexpensive, disposable alternative to metal skewers. Use these to thread shrimp, scallops, vegetables or small pieces of meat. The resulting kabobs are easier to handle, and will cook more evenly, than the same food cooked a piece at a time. (To keep bamboo skewers from burning, soak them in water for at least 1 hour.) 

Tongs: Stainless steel tongs allow you to turn food safely, quickly and efficiently. Choose a pair that’s lightweight, pinches together easily, and has a gripping edge that snares food without piercing it. (Piercing meat causes a loss of juice and flavor.) Tongs should be a medium or long length; too short and you’ll burn your hands.  



Marinades


Caribbean Marinade

Prep Time: 20 minutes, plus marinating
Serves: 2 

Ingredients:

1 tsp ground cumin
1 tsp chili powder
1 tsp Food Club Ground Paprika
1 tsp ground coriander
2 tsp fresh cilantro leaves
1 garlic clove, chopped
1 tsp Food Club Orange Juice
1/4 cup fresh pineapple
1 lime, juiced
1 tsp Food Club Extra Virgin Olive Oil
1 Tbs hot pepper sauce

Directions:

In a food processor combine all ingredients; process until smooth. Add marinade to meat and refrigerate for at least 1 hour.  

Best with: pork, chicken or fish

Tequila marinade

Prep Time: 10 minutes, plus marinating
Serves: 2

Ingredients:

1 garlic clove, finely minced
1 tsp Food Club Sugar
1 Tbs Food Club Canola Oil
1/4 cup tequila
1 tsp less sodium soy sauce
1 lime, juiced 

Directions:

Mix together all ingredients in a small bowl. Add marinade to meat; refrigerate for at least 1 hour. 

Best with: beef, chicken, fish or pork.

Blueberry marinade

Prep Time: 10 minutes, plus marinating
Serves: 4

Ingredients:

4 cups blueberries
1/4 cup cider vinegar
1/4 cup Food Club Orange Juice
1 Tbs Food Club Honey 

Directions:

Add all ingredients to a saucepan and bring to a boil. Reduce heat and let sauce simmer for 10 minutes. Add marinade to meat and refrigerate for 1 hour.  

Best with: pork, beef or chicken. 



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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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