share. The Brookshire's Blog

Corn and avocado salsa

Corn and avocado salsa
Prep Time: 20 minutes, plus marinating
Serves: 10

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

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

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.

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

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

Salmon Waldorf Salad
Prep Time: 15 minutes
Serves: 4


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

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

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

Fresh as Spring Ice Cream
Prep Time: 10 minutes, plus marinating
Cook Time: 6 minutes
Serves: 6

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)

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

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

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

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

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

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

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

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

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

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

Caribbean Punch
Prep Time: 10 minutes
Serves: 12

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

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

Tropical Salad

Tropical Salad
Prep Time: 20 minutes
Serves: 5

Salad Ingredients:
5 cups romaine lettuce
1 cup chopped fresh pineapple
1/4 cup Food Club Natural Sliced Almonds
2 kiwi, peeled and sliced
1/4 cup chopped red onion
2 oranges

Vinaigrette Ingredients:
1/4 cup Food Club Pineapple Juice
1/4 cup Food Club Extra Virgin Olive Oil
2 Tbs cider vinegar
1/4 tsp salt
1/4 tsp pepper

In a large bowl combine lettuce, pineapple, almonds, kiwi, and red onion; toss well. Remove peel from orange and with a knife, remove each section of the orange. Toss orange into salad. In a jar, combine vinaigrette ingredients; shake well. Pour vinaigrette over salad.

Nutritional Information: Calories Per Serving: 209, Fat: 14 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 124 mg, Carbohydrates: 22 g, Fiber: 5 g, Protein: 3 g

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

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

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

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

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

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

Pistachio Lace Cookies

In November, the Tyler Morning Telegraph held their first annual Holiday Cookie Contest. Hundreds of entries flooded in featuring old family favorites and quick and easy cookies from local East Texas bakers.

Each of the top three winners received a Brookshire’s gift card with the winning recipe featured in Tyler Morning Telegraph and CBS 19’s Local Flavor cooking segment with Bryan Houston.

The grand prize winner, Elaine McGowan of Bullard, TX, discovered the winning recipe years ago and has continued to make it for friends and family. She received rave reviews last year when she brought them to a cookie exchange and decided to enter these delicious, delicate cookies in the Holiday Cookie Contest. They are perfect by themselves, with gelato or crumbled over your favorite Goldenbrook Farms Ice Cream. One bite and you will be addicted.

Pistachio Lace Cookies
Makes 2 dozen

10 Tbs unsalted butter, softened
1 cup powdered sugar
2 Tbs light corn syrup
2/3 cup coarsely chopped pistachios
1/2 cup bread flour

In a bowl, beat together the butter and powdered sugar until smooth and fluffy. Mix in corn syrup, then add nuts and flour; mix to combine. Wrap dough in a sheet of plastic wrap, forming it into a log 1 1/2 inches in diameter. Freeze until firm, 30 minutes. Heat oven to 350° F and line baking sheets with parchment. Unwrap log and cut into quarter-inch thick slices. Place rounds about 3 inches apart on baking sheets. Bake until golden and lacy, 9 to 10 minutes. Slide cookies, still on parchment paper, onto countertop to cool. Repeat with remaining dough. Store in airtight container up to a week.

This recipe also makes a wonderful delicate garnish with Goldenbrook Farms Ice Cream. Just top onto your favorite flavor and serve!

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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