share. The Brookshire's Blog

Southern Comfort Cornbread


Prep Time: 30 minutes
Cook Time: 25 minutes 

Serves: 8 

Ingredients:
1 1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal
2 tsp Food Club Baking Powder
1/4 tsp Food Club Baking Soda
3/4 tsp Food Club Salt
1/4 cup Food Club Packed Light Brown Sugar
3/4 cup frozen corn, thawed
1 cup Food Club Buttermilk
2 large eggs
1 stick unsalted butter, melted and cooled slightly

Directions:
Preheat oven to 400° F. Spray 8-inch square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda and salt in medium bowl until combined; set aside. 

In a food processor add brown sugar, thawed corn kernels and buttermilk; pulse until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer. 

Using rubber spatula make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet ingredients, giving mixture only a few turns to barely combine. Add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. 

Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve. 

Nutritional Information: Calories Per Serving: 303, Fat: 14 g (8 g Saturated Fat), Cholesterol: 84 mg, Sodium: 397 mg, Carbohydrates: 39 g, Fiber: 2 g, Protein: 7 g



In Season


Grilled Asparagus
Prep Time: 15 minutes, plus marinating
Cook Time: 5 minutes
Serves: 4 

Ingredients:
1 lb asparagus, trimmed
2 Tbs Food Club Extra Virgin Olive Oil
2 garlic cloves, minced
1 lemon, juiced
1 tsp salt
1 tsp pepper  

Directions:
Place trimmed asparagus in a large zip-top bag. In a small bowl combine olive oil, minced garlic, lemon juice, salt and pepper. Pour oil mixture over asparagus and marinate as grill is warming up. Place asparagus on grill for 5 minutes; rolling after a minute. Remove asparagus from grill and serve immediately. 

Or… 

Place asparagus in a microwave safe dish. In a small bowl combine olive oil, garlic, lemon juice, salt and pepper. Pour oil mixture over asparagus. Microwave asparagus for 3 minutes or until tender. 

Nutritional Information:  Calories Per Serving: 88, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 584 mg, Carbohydrates: 6 g, Fiber: 3 g, Protein: 3 g. 

Asparagus Roll-ups
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 6 

Ingredients:
1/2 sheet puff pastry|
6 oz mozzarella cheese, cut into 2-inch long slices
18 asparagus spears, trimmed
6 slices turkey bacon 

Directions:
Preheat oven to 400° F. Spray a baking sheet with cooking spray. Roll puff pastry out and cut into 1-inch strips. Wrap puff pastry around cheese and 3 asparagus spears. Wrap turkey bacon around center of puff pastry. Place roll-ups on baking sheet and bake for 10 to 12 minutes. 

Nutritional nformation: Calories Per Serving:  294, Fat: 14 g (5 g Saturated Fat), Cholesterol: 25 mg, Sodium: 343 mg, Carbohydrates: 13 g, Fiber: 2 g, Protein: 13 g.



Spinach & Tomato Omelet


Prep Time: 8 minutes 
Cook Time: 12 minutes

Serves 4

Ingredients:
2 Tbs butter
8 pieces sun-dried tomato, packed in oil; drained and minced*
2 green onions, trimmed and sliced
2 cups baby spinach, washed and chopped
Salt and pepper, to taste
6 eggs
1/2 cup crumbled goat, blue or cheddar cheese
*1 cup chopped, seeded tomato can be substituted for sundried

Directions:
Heat the butter in a large nonstick, ovenproof skillet over medium heat. Cook the sun-dried tomatoes and green onions about 2 minutes. Stir in the spinach and cook until wilted and the water it gives off evaporates, about 4 minutes.

In a mixing bowl, beat the eggs with salt and pepper, to taste.

Pour the eggs in the skillet, over the tomato and onion; let the pan sit a few seconds until the eggs start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.

Scatter the cheese over the top of the omelet. Put the skillet under the broiler and cook just until the top of the omelet is set and puffed, about 2 minutes.

Nutritional Information:
 Calories Per Serving: 225, Fat: 12 g (8 g Saturated Fat) Cholesterol: 165 mg, Sodium: 188 mg, Carbohydrates: 4 g, Fiber: 3 g, Protein: 16 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.



Corn and avocado salsa


Prep Time: 20 minutes, plus marinating
Serves: 10  

Ingredients:
1 (15 oz) can Food Club Whole Corn Kernels
3 avocados, ripe but firm, peeled, pitted & large diced
2 jalapeno peppers, chopped
1 red onion, diced
1 red bell pepper, stemmed and seeded, diced 
1/3 cup Food Club Extra Virgin Olive Oil
1/4 cup red wine vinegar
3 garlic cloves, minced 
1 Tbs ground cumin
1 tsp chili powder
4 limes, juiced
Food Club Salt, to taste
Food Club Ground Black Pepper, to taste 

Directions:
In a medium bowl mix together all ingredients. Cover and refrigerate to blend flavors, at least 1 hour. Serve with tortilla chips. 

Nutritional Information:  Calories Per Serving: 215, Fat: 17 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 90 mg, Carbohydrates: 17 g, Fiber: 6 g, Protein: 3 g



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®



Salmon Waldorf Salad


Prep Time: 15 minutes
Serves: 4 

Salad:

Ingredients:
1 (14.75 oz) can traditional pack salmon or
2 (6 oz) pouches skinless, boneless salmon, drained and chunked
2 ribs celery, diced
1 large apple, chopped
1/2 cup chopped walnuts 

Dressing:

Ingredients:
1/2 cup low-fat mayonnaise
1/4 cup plain non-fat yogurt
1/4 tsp lemon-pepper seasoning
1/2 tsp dried thyme
1/4 tsp salt 

Directions:
In a small bowl combine mayonnaise, yogurt, lemon-pepper seasoning, thyme and salt. In a large bowl combine salmon, celery, apple and walnuts. Pour dressing over salad. 

Nutritional Information:  Calories Per Serving: 354 Fat: 21 g (3 g Saturated Fat), Cholesterol: 65



Fresh as spring


Prep Time: 10 minutes, plus marinating
Cook Time: 6 minutes

Serves: 6 

Ingredients:
1 fresh pineapple, peeled and sliced into rings
1/2 cup maple syrup
1/2 cup Food Club Light Brown Sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
Goldenbrook Farms Light Homemade Vanilla Ice Cream (optional) 

Directions:
In a zip-top bag combine all ingredients, except ice cream, and let marinate for 1 hour. Heat grill to medium-high. Place pineapple down on rack and cook until nicely brown on both sides, turning every 3 minutes and watching carefully not to burn. Serve hot with ice cream and drizzle remaining marinade over ice cream. 

Nutritional Information:  Calories Per Serving: 155, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 7 mg, Carbohydrates: 40 g, Fiber: 1 g, Protein: 0 g



Taste of the Islands


Prep Time: 20 minutes, plus chilling time
Makes 8 (1/2 cups) servings

Ingredients:
1/4 cup orange juice
2 limes, juiced
1 Tbs sugar
1/2 tsp McCormick Thyme Leaves
1/2 tsp McCormick Ground Cinnamon
1/2 tsp McCormick Garlic Powder
1/2 tsp McCormick Ground Red Pepper
2 cups grilled corn
1/2 cup chopped red onion
1 (15 oz) can black beans, drained and rinsed
1/4 cup finely chopped celery 

Directions:
Combine all ingredients in a large bowl. Refrigerate salad for 1 hour. 

Copyright © 2011 McCormick & Company, Inc. All Rights Reserved.



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,



Caribbean Punch


Prep Time: 10 minutes
Serves: 12 

Ingredients:
2 lemons, juiced
2 cups light rum
2 liters Food Club Diet Ginger Ale
4 cups Valu Time Fruit Punch
4 cups Food Club Orange Juice
2 cups Food Club Ice 

Directions:
Combine all ingredients in a large pitcher. 

Nutritional Information:  Calories Per Serving: 152, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 54 mg, Carbohydrates: 16 g, Fiber: 0 g, Protein: 1 g



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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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