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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

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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.

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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.



Dine In: Asian Cucumber Salad


Asian Cucumber SaladCucumbers are so refreshing for summertime, and even super simple to grow in your very own garden or planter if you were so inclined.

Cucumber salads are wonderful side dishes for grilling and for cookouts, especially this Asian version, which doesn’t have anything in it that would spoil if it sat outside at a picnic or barbecue. It would be a great accompaniment to a Father’s Day meal this weekend as well.

This would also be tasty with shredded carrots.

Asian Cucumber Salad

Ingredients:
6 seedless cucumbers
1/4 small red onion
2 Tbs white wine vinegar
2 Tbs sesame seed oil
2 Tbs fresh cilantro, finely chopped
1 tsp salt
1/2 tsp red pepper flakes
1 tsp black sesame seeds, plus more for garnish

Directions:
Slice cucumbers thinly using a mandoline or very sharp knife, and place into a medium bowl. Add red onion.

In another bowl, whisk the rest of the ingredients for the dressing. Pour over the cucumbers and onions. Toss gently to combine. Garnish with additional sesame seeds and fresh cilantro. Chill slightly and serve.

Serves 4 to 6 (as a side dish)

Nutritional Information: Calories Per Serving: 110, Fat: 6 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 473 mg, Carbohydrates: 14 g, Fiber: 8 g, Sugar: 36 g, Protein: 3 g.

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



Healthy Living: Banana Chips


Banana ChipsMy kids love bananas and can go through a bunch in the blink of an eye. Sometimes, for whatever reason, they sit on the kitchen counter, and I have to make a snap decision on what to do with the rapidly ripening fruit.

Often, I peel the bananas and freeze them, using the fruit for smoothies later.

Lately, I’ve been making banana chips. If I thought bananas went fast, these go faster. The boys gobble them up. Seriously, I have to hide them. They’re delicious plain or as a topping to yogurt or oatmeal.

Banana Chips

Ingredients:
10 bananas, thinly sliced (the more thinly sliced, the crisper they will be)
1 lemon, juiced

Directions:
Preheat oven to 200° F. Cover a baking sheet with foil, parchment paper or a baking mat, and lightly grease with cooking spray. Sprinkle banana slices with lemon juice.

Arrange bananas in a single layer on baking sheet. Bake for 2 hours. Flip the slices, and then bake for an additional 1 1/2 hours. Remove from oven, and transfer the chips to a wire cooling rack. Cool completely. Store in an airtight container.

Serves 4

Nutritional Information: Calories Per Serving: 266, Fat: 1 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 6 mg, Carbohydrates: 68 g, Fiber: 8 g, Sugar: 36 g, Protein: 3 g.

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Product Talk: Melissa’s Black-Eyed Peas


Melissa’s Black-Eyed PeasI always love spring and summer because they mark the arrival of black-eyed pea season.

I love black-eyed peas so much.

Now, I can get Melissa’s Black-Eyed Peas in the produce section of Brookshire’s. These vacuum-packed peas are refrigerated and ready to eat. Just heat and serve if you can wait that long, I may have had a spoonful straight out of the package).

These black-eyed peas are delicious served as-is, in soups, in stews, as a side dish, or in a casserole or salad. Cook them with salt, pepper and bacon. Steam them or simmer them in a little water on the stove. You can also microwave them. They’re super simple, fresh and delicious.



Healthy Living: Freeze Your Fruit


No doubt the summer months produce some of the best fruit of the year, but how do you maximize all those great flavors – and the nutritional value – later in the year?

You can freeze summer fruits for use a few months down the road without compromising their taste, textures or nutrients if you go about it the right way.

  • For raspberries and blackberries, rinse, dry thoroughly, and then spread in a single layer on a baking sheet. Place in the freezer overnight. The next morning, portion into freezer bags or containers and seal well.
  • For blueberries, remove stems, rinse and dry. Then, follow the same method for raspberries and blackberries.
  • For strawberries, rinse, dry completely and then remove stems. Chop or slice and freeze until solid.
  • If you want to freeze fresh cherries, rinse, dry, remove pits and slice before freezing until solid.
  • Bananas are easy. Just peel and freeze until solid. They’re great for smoothies and banana bread.
  • For stone fruits like peaches, rinse, dry, peel, slice, remove pit and freeze until solid.
  • Apples are easy, too. Rinse, dry, peel, cut into chunks and freeze until solid.
  • For melons, remove the inside flesh and chop. Freeze until solid.
  • Citrus fruits can also be frozen. Rinse, dry, slice or segment and freeze until solid.

All these fruits are great for smoothies, toppings on yogurt, mixed into oatmeal or cereal, or baked into breads, muffins or cookies. You get summer taste and nutrition all year long.



Healthy Living: A Nutritional Favorite – Watermelon


A Nutritional Favorite - WatermelonLast weekend, we bought a watermelon at Brookshire’s. Now it’s still May and watermelons are at their prime in early July, but this one, as my family declared, “tasted like a Fourth of July melon.”

Indeed it did, and we’re thankful to have access to such beautiful produce grown close to home.

Not only is watermelon delicious, but it’s super healthy, too.

Watermelons are mostly water, 92 percent, in fact. So, eating watermelon keeps you well-hydrated.

You can also eat a lot without fear of consuming too many calories! One cup of watermelon contains only 42 calories.

It also contains many other nutrients, including:

  • Vitamin C: 21% of the RDI
  • Vitamin A: 18% of the RDI
  • Potassium: 5% of the RDI
  • Magnesium: 4% of the RDI
  • Vitamins B1, B5 and B6: 3% of the RDI

Watermelon is also high in carotenoids, including beta-carotene and lycopene.

There’s no reason NOT to eat watermelon all summer long!



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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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