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Product Talk: Mini Colanders


When I first moved out on my own, one of the kitchen tools that I did not own was a colander. I lost many a valuable ingredient to the kitchen sink trying to drain a can without a colander, holding a sharp, crimped lid closely with my fingers over the opening and trying to let the liquid loose without letting the contents of a can escape.

Finally owning a colander was life-changing. Not only could I drain beans and other canned goods with ease, but I could also rinse and clean vegetables and fruits without much hassle.

Now, Brookshire’s offers a mini colander for sale in a variety of fun, bright colors in a small size that easily fits into your sink (even in your dorm room), and it’s safe for the top rack of your dishwasher. You can buy an assortment of colors to make kitchen tasks like rinsing leafy greens, sorting and cleaning purple hull peas, or draining a can of black beans a breeze. Cooking pasta for one? Drain your pasta in this colander as well. Then, pop it into your dishwasher for a quick cleanup.

This Three-Bean Salad, which is a great side dish for your Labor Day cookout, comes together quickly using the Mini Colanders, available now at Brookshire’s.

Three-Bean Salad

Ingredients:
8 oz shelled edamame (frozen is fine)
1/4 cup extra virgin olive oil
1 tsp ground cumin
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can black-eyed peas, drained and rinsed
1/2 cup red onion, chopped
2 cups celery, thinly sliced
2 Tbs fresh lime juice
1/2 cup fresh cilantro, chopped
1 tsp garlic, minced
1 1/2 tsp salt
1/4 tsp black pepper

Directions:
Steam edamame until cooked through, about 4 minutes. Drain in the mini colander; rinse under cold water to stop cooking process.

Heat olive oil in cast-iron skillet over medium-low heat until shimmering. Add cumin. Cook, stirring often, until fragrant (about 30 seconds). Pour into large bowl.

Add edamame to cumin oil; stir in remaining ingredients until well-coated. Refrigerate overnight to blend flavors. Bring to room temperature before serving.

Serves 6 (as a side dish)

Nutritional Information: Calories Per Serving: 253, Fat: 11 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 891 mg, Carbohydrates: 29 g, Fiber: 8 g, Sugar: 3 g; Protein: 12 g.

View this recipe to print or add items to My Shopping List.

 



Shop the Sale: Papaya Salad


Prep Time: 30 mins
Serves: 4-6

Great as a starter for your next barbeque or Asian-inspired feast, Papaya salad is an easy dish that can also satisfy the family for an easy dinner. Ready in 30 minutes or less, this refreshing salad is perfect for summer: light, zesty and a little sweet. And it’s a great time to give it a try with Bell Pepper on sale this week at Brookshire’s.

Ingredients

Salad:
1 firm papaya
1 large carrot
1 red bell pepper

Topping:
1/2 cup roasted cashews
1/2 cup roasted peanuts
1 tsp brown cane sugar
1 tsp freshly cracked black pepper
1/2 tsp salt
1 bunch basil, chopped (about 1/4 cup)

Dressing:
1/2 cup cashew pieces
2 Tbs soy sauce
3 Tbs brown cane sugar
3 Tbs rice vinegar
1 tsp freshly cracked black pepper
1 lime, juiced

Instructions
Peel papaya with vegetable peeler. Seed papaya and shred into thin strands, or cut into thin matchsticks. (A mandolin works great for this process.) Peel and shred carrot, or cut into matchsticks. Cut bell pepper into about 2-inch-long pieces. Combine papaya, carrot and bell pepper in large bowl.

For the topping, coarsely grind roasted cashews, peanuts, brown sugar, black pepper and salt in small food processor or blender. Mix in basil. Set aside.

For the dressing, puree cashews, soy sauce, brown sugar, rice vinegar, ground black pepper and lime juice in food processor or blender until a paste forms. Pour dressing over vegetables; toss. Avoid overmixing.

Just before serving, sprinkle topping mixture on salad. Serve cold or at room temperature.

Calories Per Serving: 433, Fat: 25 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 342 mg, Carbohydrates: 47 g, Fiber: 6 g, Protein: 11 g

View this recipe to print or add items to My Shopping List.

Chef Tips

Green VS Orange Papaya
If you’re not familiar with papaya or you’re used to eating it fully ripened, you might think green papayas are a totally different fruit. They’re actually the same fruit: green is harvested when the papaya is immature, whereas orange papaya is picked when it’s fully ripened. Green papaya has a mild flavor similar to a cucumber, and is quite crisp. Ripe papaya on the other hand, has a soft texture with a dry, sweet flavor. You can make this salad with green or orange, just make sure the papaya is firm. Papaya that is soft to the touch and a deep orange color is over-ripe or has gone bad.

Papaya Salad Pairs
Papaya Salad is fantastic all by itself, but for those who prefer a heftier meal, there are a number of ways to enjoy papaya salad as part of a grander spread. You can choose to serve it as a refreshing starter to many light, summer dishes, pair it with grilled steak or fish, or with any number of Asian style noodle, curry, satay or rice dishes. For drinks, serve with ice, cold beer or a refreshing white like a Sauvignon Blanc.



Shop the Sale: Grilled Shrimp with Mango BBQ Sauce


Grilled Shrimp with Mango BBQ SaucePrep Time: 20 mins
Cook Time: 10 mins
Serves: 2

Our Grilled Shrimp with Mango BBQ Sauce is the ultimate summertime meal. Fresh, perfectly grilled Gulf Shrimp topped with a tangy, fruity mango sauce, it pairs perfectly with a healthy salad and a cold glass of white wine. And with Gulf Shrimp on sale all this week, you can go ahead and throw another shrimp on the barbie any night of the week!

Ingredients:
1 to 2 mangos, peeled, pitted and coarsely chopped (9 to 10 oz skinned, seedless mango)
1/2 large shallot, peeled and coarsely chopped
2 Tbs fresh lime juice
1/2 tsp honey
Salt, to taste
1 lb large shrimp, peeled and deveined
Freshly ground black pepper, to taste
2 bamboo or metal skewers

Instructions:
Place mango and shallot in food processor or blender to puree. Add lime juice and honey. Season to taste with salt. Preheat grill to medium-high.

Place shrimp in medium bowl. Mix shrimp with 2 tablespoons mango sauce. Season with salt and pepper to taste. Thread shrimp onto skewers. (If using wood skewers, soak in water for 1 hour before using.)

Grill shrimp skewers until shrimp are just cooked through, about 2 to 3 minutes per side. Serve shrimp with remaining mango sauce.

Calories Per Serving: 300, Fat: 1 g (0 g Saturated Fat), Cholesterol: 324 mg, Sodium: 364 mg, Carbohydrates: 34 g, Fiber: 3 g, Protein: 44 g

View this recipe to print or add items to My Shopping List.

Chef Tips

Pick the Best Mango
You might be tempted to choose your mangoes based on color – after all, mangoes that have vibrant orange hue must be ripe, right? Wrong. While color can be a sign of ripeness, it’s not the best indicator. The two things you want to look for are texture and fragrance. Ripe mangoes give slightly when gently squeezed, similar to ripe peaches or avocado, and they have a strong, sweet smell. It will be especially fragrant near the stem, so give it the old sniff test. It should have a very fruity, sweet smell.

The Skinny on Shrimp
Many of us think of shrimp as an indulgence – something that should only be eaten on special occasions – but the truth is, there’s nothing to feel guilty about when it comes to shrimp. Here’s why:

  • They’re high in protein. Three ounces of shrimp provides 20 grams of protein with very little fat.
  • Shrimp are nutrient-rich, packed with selenium, vitamin B12, phosphorus, copper, choline, and iodine.
  • They’re low in calories. For roughly 85-100 calories, you can enjoy 3 ounces of shrimp (about a dozen). Yay for shrimp!


Shop the Sale: Avocado BLT


Avocado BLTPrep Time: 15 mins
Cook Time: 15 mins
Serves: 4

When you have a hungry horde to feed, it doesn’t get easier – or more satisfying – than an Avocado BLT. Perfect for lunches or a quick and easy dinner, these gourmet-style sandwiches are guaranteed to please even the biggest appetites. Ready in 30 minutes or less and filled with the healthy goodness of avocado, tomato and fresh basil, these toasties are so tasty you may want to cook up an extra batch. Plus, with John Morrell Bacon on sale all this week, you can stock up on your favorite bacon.

Ingredients
8 slices thick-cut bacon, halved
2 large ripe avocados, pitted
2 Tbs fresh basil, chopped
1 Tbs mayonnaise
1/2 Tbs garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
8 slices good bread
1 medium tomato, cut into 8 slices
4 romaine lettuce leaves

Instructions
Cook bacon in large skillet over medium heat until crisp, about 5 to 10 minutes. Transfer to paper towel-lined plate. Mash avocados in medium bowl. Stir in basil, mayonnaise, garlic, salt and pepper. Set aside.

Toast bread. Spread about 2 tablespoons of avocado mixture on one side of 4 toast slices. Top each with 4 bacon pieces, 2 tomato slices and 1 lettuce leaf. Top with remaining toast slices.

Calories Per Serving: 367, Fat: 27 g (6 g Saturated Fat), Cholesterol: 15 mg, Sodium: 640 mg, Carbohydrates: 30 g, Fiber: 13 g, Protein: 11 g

View this recipe to print or add items to My Shopping List.

Chef Tips

Why You Should ‘Ave and Avo
While there are definitely fats you should avoid, the monounsaturated fat found in avocado is not one of them. Monounsaturated fat helps protect against heart disease and lowers blood pressure. Avocadoes also have more soluble fiber than any other fruit, plus they contain a host of minerals such as iron, copper, potassium and folate. They’re also a rich source of vitamin E and carotenes, however, they are high in calories, so moderation is definitely key.

Not Your Ordinary Sandwich
Everything is better with bacon. Even the most basic sandwiches become a more dressed up version with a couple slices of crispy bacon. So imagine what you can do when you take your favorite sandwich up a notch with some gourmet touches. Like mozzarella and bacon on French bread or a grilled Panini with pesto, bacon, cheese and caramelized onions. And why not turn it up for breakfast too, with a crusty baguette filled with bacon, eggs, spinach, tomato and onion for a crunchy, flavor-packed start to your day.



Product Talk: USA Porcelain Grill Pan


USA Porcelain Grill PanOne of the products that has transformed my grilling game is the USA Porcelain Grill Pan available at Brookshire’s.

I love grilling veggies, and this lightweight pan is the perfect vessel for chargrilling your veggies without losing them all down the grill grates.

The USA Porcelain Grill Pan is coated with a nonstick surface, but I do like to give it a spritz of nonstick cooking spray or brush it with some extra virgin olive oil before putting my vegetables inside just to make clean-up easier. You can even use an herb-infused oil for some extra flavor.

The handles on this pan make it easy to maneuver around the grill because you might want to start it on the bottom over direct heat to get a good sear on your veggies, and then move it to the top rack to slow-cook something that takes longer – like potatoes or Brussels sprouts. Don’t forget to use hot pads or tongs because this pan will heat up to cook your food at optimal grilling temperature.

I use my USA Porcelain Grill Pan for all kinds of vegetables, but I also use it for stuffed jalapeños, scallops, shrimp, sausage rounds (because I love that seared grill char on all sides), sliced peaches, strawberries and tender fish fillets. Use your USA Porcelain Grill Pan with any of the ShortCuts available in Brookshire’s Produce Department.

Clean-up is easy with the USA Porcelain Grill Pan. You just wash it with hot, soapy water in the sink, and it’s ready for next time.

Easy Grilled Veggies

Ingredients:
1 zucchini, diced
1 yellow squash, diced
1 pint cherry tomatoes
1 large yellow onion, quartered
1 pkg ShortCuts Assorted Bell Peppers and Onions
8 oz mushrooms, cleaned and stems removed
1/2 lb green beans, ends removed and halved
3 Tbs olive oil
2 Tbs balsamic vinegar
1 tsp salt
1/2 tsp pepper
fresh dill sprigs

Directions:
Combine all vegetables in a large bowl. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Toss gently to coat.

Prepare grill to medium-high heat.

Spritz USA Porcelain Grill Pan with nonstick cooking spray or wipe with olive oil. Place vegetables in grill pan, and add sprigs of fresh dill.

Place on the grill on direct heat. Grill, stirring occasionally, until vegetables begin to char, about 15 minutes.

Grill until desired doneness, stirring occasionally. Remove from grill with hot pads. Serve immediately.

Serves 4 (as a side dish)

Nutritional Information: Calories Per Serving: 196, Fat: 11 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 607 mg, Carbohydrates: 22 g, Fiber: 7 g, Sugar: 12 g, Protein: 6 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Mini Cherry Pies


Mini Cherry PiesPrep Time: 1 hour
Cook Time: 40 mins
Serves: 6

There’s nothing quite like cherry pie with ice cream for dessert on a warm summer night, but why not try mini pies instead of traditional slices? They’re as sweet and delicious as their bigger cousin, but everyone gets their own pie to enjoy, so there’s no more fighting over the last piece!

Ingredients
1 lb cherries, pitted and chopped (leave some in halves for texture)
1/4 cup granulated sugar
1/2 tsp lemon juice
1/4 cup Pimm’s No. 1 Cup
1 Tbs cornstarch
2 pkgs rollout pie crusts
1 egg, beaten

Instructions
Preheat oven to 375° F. Put cherries in medium bowl; add sugar. Mix gently. Let sit for 5 minutes. Add lemon juice and Pimm’s; mix gently. Sprinkle cornstarch over top; toss gently. Set aside.

Roll out dough. Measure and trim to fit 6 mini pie pans. Press and even out crusts. Fill each with about 2 to 3 tablespoons filling, depending on size of shells. If desired, cut out shapes for tops of pies (circles, hearts, stars or strips to make a lattice top). Place shapes on top of filling, if using.

Brush crusts and tops with beaten egg. Place pies on cookie sheet lined with parchment paper. Bake pies for 30 to 40 minutes, or until filling is bubbly and tops are golden brown. Remove from oven. Let cool slightly before eating. Serve with vanilla ice cream or whipped cream, if desired.

Recipe provided by Northwest Cherries

View this recipe to print or add items to My Shopping List.

Chef Tips

The Best Pairs Your Cherries
It’s cherry season, and with cherries on sale right now at Brookshire’s, you’ll have plenty of opportunities to experiment with different pairings. While cherries are perfect on their own, there are plenty of ways to pair them with other foods. For sweet treats, cherries pair well with dairy products like sweet cream and ricotta cheese, while savory pairings include Camembert or Goat Cheese for appetizers and pork and beef for entrees.

World’s Largest Cherry Pie

We love our mini pies, but they got us wondering just how big a cherry pie could get. It turns out, over 20 feet in diameter and up to 39,683 pounds. The small town of Oliver in British Columbia, Canada, holds the Guinness World Record for the largest cherry pie since 1992 after beating out previous record holders: Traverse City, Michigan with a 28,350 pound pie in 1987, and the original by Charlevoix, Michigan, weighing in at 17,420 pounds. We’ll stick with our minis for now.



Dine In: Shaved Brussels Sprouts with Bacon and Parmesan


Shaved Brussels Sprouts with Bacon and ParmesanRecently, we went out to dinner, and I ordered the Brussels sprouts as a side dish to my filet mignon.

I should have read the menu more closely, but I didn’t have my glasses with me. It was dusky in the restaurant, and I was starving after an hour-long wait. I almost didn’t care if I had to go pick the Brussels sprouts myself.

However, I was surprised that they came shaved. After I tasted them, though, the surprise became a pleasant surprise.

Shaving the Brussels sprouts takes away the sometimes arduous task of chewing the fibrous vegetable, which is related to the cabbage. You still get all the delicious taste but with much less of the work.

TIP: You can sauté the Brussels sprouts with the bacon, but try roasting them to develop the flavor of both components of this dish.

Shaved Brussels Sprouts with Bacon and Parmesan

Ingredients:
1 lb Brussels sprouts, stems and tough outer leaves removed
3 slices bacon, chopped
1 Tbs extra virgin olive oil
1 tsp balsamic vinegar
sea salt and pepper, to taste
2 oz parmesan, shaved

Directions:
Julienne or finely chop the Brussels sprouts. Mix with chopped bacon, and drizzle with olive oil and balsamic. Toss to coat. Preheat oven to 400° F.

Spread the Brussels sprouts and bacon mixture onto a baking sheet. Roast for 25 minutes, stirring occasionally, until browned and beginning to crisp. Remove from oven. Sprinkle with shaved parmesan and serve immediately.

Serves 4 (as a side dish)

Nutritional Information: Calories Per Serving: 240, Fat: 16 g (6 g Saturated Fat), Cholesterol: 34 mg, Sodium: 651 mg, Carbohydrates: 11 g, Fiber: 4 g, Sugar: 3 g, Protein: 16 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Rosemary Chicken Skewers


Rosemary Chicken SkewersPrep Time: 1 hour 20 mins
Cook Time: 10 mins
Serves: 4

Perfect for a BBQ with family and friends or an easy dinner, these light and tasty Rosemary Chicken Skewers are sure to impress. Tip: don’t forget to build in a full hour for marinating before cooking. Serve with couscous and salad for a healthy weeknight meal or go all in with a full cookout for special events. Whatever the occasion, be sure to take advantage of Brookshire’s Boneless Skinless Chicken Breasts on sale this week!

Ingredients
4 to 6 boneless chicken breasts (about 1 1/2 lbs), skin on or off
1/4 cup dry white wine
2 Tbs olive oil, plus more for grill grates
2 Tbs rosemary, freshly chopped
1 tsp freshly ground black pepper
Metal or wooden skewers
Cherry tomatoes
Pineapple chunks
Red onion chunks
1 Tbs kosher salt

Instructions
Cut chicken into 1 1/2-inch pieces; place in bowl. Mix with wine, oil, rosemary and pepper. Cover and set aside to marinate in refrigerator for 1 hour. Remove chicken pieces from marinade, reserving marinade. Thread chicken, tomatoes, pineapple and onion onto skewers; season generously with kosher salt.

Preheat grill for direct high heat. Brush grill grates with olive oil. Place chicken skewers on grill. Cook for 8 to 10 minutes, about 4 to 5 minutes per side. Place on platter, and cover with foil to allow chicken to rest for 5 minutes. Plate skewers, and serve immediately.

Calories Per Serving: 402, Fat: 20 g (5 g Saturated Fat), Cholesterol: 151 mg, Sodium: 1892 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 49 g.

View this recipe to print or add items to My Shopping List.

Want to see how to prepare this recipe? Check out our How To video today!

Chef Tips

Skewer It
While Shish Kebabs made with lamb, beef or chicken and vegetables are probably the most well-known skewered food, there is pretty much a kebab-style concoction for any flavor. For an Asian inspired meal there’s Thai, Indonesian or Malaysian Satay, or you could try Portugese Espetadas or Indian Bundu Khan. For a healthy dessert, try Fruit Skewers with fruits like pineapple, melon, berries and grapes.

Proper Chicken Storage
Raw chicken can be refrigerated for several days, but for any longer period of time it should be frozen. Cooked chicken can last in the refrigerator for 3-4 days either tightly wrapped or in an airtight container. Be sure to cool and then refrigerate cooked chicken as soon as possible and discard any chicken that has spent more than two hours at room temperature. Leftovers may also be frozen for up to three or four months.



Shop the Sale: ONE-PAN ROAST CHICKEN


Prep Time: 15 mins
Cook Time: 45 mins
Serves: 2

We all love roast chicken dinners, but who has time on weeknights for the full spread? Now you can have your roast and eat it too, with this time saving One-Pan Roasted Chicken recipe. It’s ready in an hour and with only one pan to worry about, cleanup will take next to no time. And in case you need another reason to try it this week, Brookshire’s Drumsticks and Thighs are on sale now!

Ingredients
Olive oil or olive oil spray, for greasing pan
2 russet potatoes
1 lb Brussels sprouts, cleaned, trimmed and cut in half
1 Tbs olive oil
Salt and pepper
1 small lemon, thinly sliced
5 cloves garlic, very roughly chopped (bigger pieces or slices)
2 tsp thyme, chopped
4 chicken thighs, bone-in and skin on

Instructions
Preheat oven to 400° F. Brush or spray sheet pan with olive oil. Using mandolin, slice potatoes into rounds, leaving skins on. If cutting with knife, remember that thinner is better, about 1/8-inch thick. Toss Brussels sprouts with 1 tablespoon olive oil. Set aside.

Lay potatoes down on greased sheet pan, just slightly overlapping. Sprinkle with salt and pepper. Scatter lemon slices, garlic and thyme around potatoes. Pat chicken dry; generously salt and pepper both sides. Place over potatoes. Place in middle oven rack for 20 minutes.

Remove pan from oven and spread Brussels sprouts over chicken. Return to oven for 20 more minutes. Check for doneness. Spoon pan juices over chicken, sprouts and potatoes. Continue cooking for 5 minutes, or broil for just a couple minutes.

Calories Per Serving: 574, Fat: 20 g (5.7 g Saturated Fat), Cholesterol: 115 mg, Sodium: 176 mg, Carbohydrates: 60 g, Fiber: 15 g, Protein: 43 g.

View this recipe to print or add items to My Shopping List.

Want to see how to prepare this recipe? Check out our How To video today!

Chef Tips

Thigh VS Breast
Let’s be honest, we all know chicken breast is healthier than thigh, but it’s just not as tasty. A 3-oz serving of roasted chicken thigh (without skin) clocks in at 180 calories and 10 grams of fat while the same amount of skinless, roasted chicken breast has 140 calories and only 5 grams of fat. But here’s the good news: even though thigh has double the fat, only 2 grams of the extra fat are the unhealthy saturated variety. Plus, thighs provide more micronutrients than breast. So go on, enjoy that chicken thigh!

Safe Handling
Chicken is delicious, but food poisoning isn’t, so follow some simple rules to reduce your chance of foodborne illness when handling raw poultry. 1. Wash your hands before and after handling, and be sure to thoroughly clean all cutting boards and utensils immediately after use. 2. Avoid contaminating other foods by using separate cutting boards and knives for raw meats. 3. Cook to an internal temperature of at least 165 degrees.

 



Healthy Living: Low-Carb BLT Wraps


Low-Carb BLT WrapsWhen you’re low-carbing it, you still want delicious food that is satisfying.

This BLT minus the bread or mayo (you can add the mayo if you want, but if you do, whip up a homemade version; it’s so tasty) is just the thing.

Great for a snack, lunch or even breakfast, this simple take on the classic diner treat is much better for you than the original.

Low-Carb BLT Wraps

Ingredients:
2 large leaves romaine or bibb lettuce
2 hardboiled eggs, sliced
4 slices turkey bacon, crisply cooked
1 Roma tomato, sliced
salt and pepper, to taste

Directions:
Spread out romaine leaves; lay them flat. Place turkey bacon down the center of each leaf. Top with egg slices and tomato slices. Sprinkle with salt and pepper. Roll up and serve immediately.

Serves 2

Nutritional Information: Calories Per Serving: 125, Fat: 6 g (1 g Saturated Fat), Cholesterol: 184 mg, Sodium: 310 mg, Carbohydrates: 5 g, Fiber: 1 g, Sugar: 3 g, Protein: 13 g.

View this recipe to print or add items to My Shopping List.



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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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