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Dine In: Blueberry-Watermelon Feta Salad


Blueberry-Watermelon Feta SaladAll of the local farmers markets are starting to open. I love walking through the fresh produce, fragrant flowers, and tantalizing sights and smells.

It’s pretty much like walking through the produce department at Brookshire’s all year long.

This vibrant summer salad bursts with unexpected flavors that dance on your tongue. Make it right before serving though, as this tends to get soupy or mushy if it sits too long.

Blueberry-Watermelon Feta Salad

Ingredients:
2 oz olive oil
1 oz balsamic vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup red onion, finely diced
8 cups watermelon, diced
2 cups fresh blueberries
1/4 cup mint leaves, roughly chopped
1/2 cup feta cheese, crumbled

Directions:
Whisk together olive oil, balsamic vinegar, salt, pepper and red onion in a large glass (or other nonreactive) bowl. Add watermelon, blueberries, mint and feta. Toss gently to coat. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 303, Fat: 18 g (5 g Saturated Fat), Cholesterol: 17 mg, Sodium: 507 mg, Carbohydrates: 35 g, Fiber: 4 g, Sugar: 27 g, Protein: 5 g.

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Dine In: Grilled Dijon Onion Rings


Grilled Dijon Onion RingsDuring this time of year and if it’s Friday night, you’re going to find me on the back porch, likely with a fire going in the chiminea and something on the grill.

My favorite thing about the grill, aside from the scent and sizzle, is the variety of options you can cook outside. Not only do we grill our protein for almost every meal but most of our side dishes as well.

So far this year, I’ve grilled zucchini, baby portobello mushrooms, asparagus, squash, eggplant, green beans and onions.

These Grilled Dijon Onion Rings are amazing with steak. Grilling them gives the onions a smoky sweetness that is a wonderful complement to a rich steak.

Grilled Dijon Onion Rings

Ingredients:
3 Tbs Dijon mustard
1 Tbs lemon juice
1 1/2 tsp extra virgin olive oil
1 tsp dried thyme
1 tsp lemon rind, cut into 1-inch julienned strips
2 sweet onions (such as Noonday), cut into 1/4-inch slices

Directions:
Preheat grill to medium-high heat. Whisk Dijon mustard, lemon juice, extra virgin olive oil, thyme and lemon rind in a small bowl until well-combined.

Brush one side of the onion slices with some of the mustard mixture. Place the onion slices mustard-side down in a grill pan/basket/griddle.

Grill for about 5 minutes on the first side, while you baste the other side with the remaining mustard mixture. Turn once, and grill for another 5 minutes. Remove from the grill, and serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 48, Fat: 2 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 136 mg, Carbohydrates: 6 g, Fiber: 2 g, Sugar: 3 g, Protein: 1 g.

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Posted in: Dine In, Produce


Shop the Sale: Grilled Corn Three Ways


Grilled Corn Three WaysSummertime is grilling time, and one of the healthiest – and tastiest – grilled vegetable options is corn on the cob. It’s so easy to do and there are endless ways to add even more flavor to this sweet, summer favorite (although you honestly can’t go wrong with plain either). The best bit? Corn is in season, so you’ll have your pick of the juiciest cobs. The second best bit: corn is on sale all week at Brookshire’s!

Recipe
Remove silk from fresh ears of corn by pulling husk a little over halfway down. Rinse under cool running water to wash away silk sticking to ear. Pull husk back up the ear of corn. Tie with a thin strip of husk or piece of kitchen twine. Cover corn in cold water; soak for at least 30 minutes. Heat grill. When grill is hot, place soaked corn on grill rack. Grill over high heat for about 15 to 20 minutes or until husks char, turning corn by quarter turns throughout the cooking time. Serve whole with butter, salt and pepper or your favorite toppings. Hint: all three topping recipes below are the bomb!

Mexican Style: chili powder + mayo + Cotija cheese + cilantro + lime juice
Honey Butter: softened butter + honey
Basil Parmesan: basil pesto + parmesan cheese

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Chef Tips

A-Maiz-Ing Corn
Called “maize” in most countries, corn is in fact a grain, not a vegetable, which is why you don’t find it growing wild. An ear of corn is part of the flower and the kernels are seeds, with each ear containing an average of 800 kernels across 16 rows. Something else you probably didn’t know: each ear of corn always has an even number of rows. Corn is produced in a variety of colors including yellow (the most common), purple, bluish gray, green, white, red, black – and even multicolored!

How to Pick The Best Corn
Selecting the highest-quality ear of corn is actually very easy. Examine the husk, opting for green and fresh. Feel the kernels through the husk. They should feel plump with no holes where kernels are missing. And lastly, look for tassels that are brown and moist or slightly sticky. These are the stringy bits sticking on the top of the corn. If the tassels are dry or black, it’s probably not the freshest ear.



Dine In: Beef Enchilada Dip


Beef Enchilada DipOne of my favorite restaurants has a new, seasonal dish on their menu that I’ve been ordering every time we go eat there: Cowboy Nachos.

The dish consists of a mound of crispy tortilla chips topped with a beefy, black bean chili and tons of melted cheese, garnished with sour cream and guacamole. It’s heaven on a plate and satisfies all the senses for me: crunchy, creamy, cheesy. What more do you need?

This dip is a great alternative to my favorite nachos to make at home. Not everyone in the family likes all the same things, so heaping everything on a plate of nachos wouldn’t work out for us.

If you make this dip, it allows each family member to control their amounts and add the garnishes they like.

It’s a fun way to wind down with the family on a Friday night.

Beef Enchilada Dip

Ingredients:
1 lb ground beef
1/2 large white onion, finely diced
2 cloves garlic, minced
2 (10 oz) cans red enchilada sauce
2 cups cheddar cheese, grated
cilantro, sour cream or olives, for garnish
tortilla chips

Directions:
Brown the ground beef and onion together in a large, cast-iron or other ovenproof skillet. Add garlic; cook for about 1 more minute. Drain grease.

Stir enchilada sauce into the meat, and mix until well-combined. Bring to a simmer over medium-high heat. Sprinkle the cheese over the meat mixture. Reduce heat to low, and let cheese melt. If you want the cheese more browned and bubbly, place under broiler until the cheese is the desired consistency.

Garnish with sour cream, cilantro and olives, if desired. Scoop with tortilla or corn chips.

Serves 6

Nutritional Information: Calories Per Serving: 485, Fat: 31 g (17 g Saturated Fat), Cholesterol: 147 mg, Sodium: 1142 mg, Carbohydrates: 8g, Fiber: 1 g, Sugar: 2 g, Protein: 42 g.

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Shop the Sale: Sweet Potato Hash with Caramelized Onions


Sweet Potato Hash with Caramelized OnionsPrep Time: 15 mins
Cook Time: 1 hour 15 mins
Serves: 8

What could be better than sweet potatoes, caramelized onions and chorizo? For breakfast, brunch or really any meal of the day, this hearty dish will satisfy even the most voracious eaters. Chef note: get perfectly caramelized onions every time by ensuring you don’t crowd the pan (we recommend a 12” pan for two large onions) and keeping the heat low. Remember, you’re not sautéing here! Serve with your breakfast favorites or as a side dish for a main meal.

Ingredients

1 Tbs unsalted butter
2 lbs yellow onions (about 2 large), sliced into thin half moons
1 Tbs kosher salt, plus more to taste if necessary
1 lb Mexican chorizo
3 lbs sweet potatoes (about 3 large potatoes), peeled and 1/2-inch diced
6 large cloves garlic, minced
2 long stems fresh rosemary, finely minced
3 Tbs olive oil
Freshly ground black pepper, to taste

Instructions
Heat oven to 450° F. Melt butter in skillet over medium-high heat. When it foams up, add onions; sprinkle lightly with salt. Lower heat slightly. Cook onions for about 30 minutes, stirring occasionally and lowering heat further if they begin to burn. Cook until onions are very dark brown and caramelized. Meanwhile, put chorizo in another skillet. Brown over medium-high heat, chopping up into fine crumbles with spatula. Cook meat for about 10 minutes, or until browned and beginning to crisp. Drain any excess fat.

While chorizo and onions are cooking, place sweet potatoes, garlic and rosemary in large bowl. Toss with olive oil, kosher salt and generous amount of black pepper. Mix well. When onions are dark brown and meat is beginning to get crispy, stir them into sweet potatoes. Mix to combine. Line large baking sheet with foil or parchment paper. Spread out sweet potato mixture evenly. Roast sweet potatoes for 30 to 45 minutes or until soft and browned. Remove from oven. Serve hot with your favorite breakfast accompaniments.

Calories Per Serving: 567, Fat: 29 g (10 g Saturated Fat), Cholesterol: 54 mg, Sodium: 1603 mg, Carbohydrates: 60 g, Fiber: 10 g, Protein: 18 g.

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Chef Tips

The Sweet Benefits of Sweet Potato
Not only do they taste good, they’re good for you. Sweet potatoes are a great source of vitamin A, vitamin C, vitamin B6, manganese, copper and pantothenic acid. They also provide potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus, plus they’re high in antioxidants and anti-inflammatory nutrients.

Sweet Potato Latte Anyone?
While you might be more accustomed to sweet potato bakes than lattes, there are a lot of surprising (and delicious) ways to use sweet potato. From coffee to smoothies, hummus and pizza, chili and biscuits to decadent deserts like Ginger-Sweet Potato Cheesecake and Sweet Potato Pie, the uses for sweet potatoes are almost endless. Try swapping them for meat in your quesadillas, adding them to old favorites like Mac & Cheese or building a whole meal around them with recipes like Sweet Potato Fritters.



Healthy Living: Cauliflower Rice


Cauliflower RiceI resisted the craze of making cauliflower into rice for a long time, a very long time.

Now I regret every, single, solitary minute of my stubborn holdout.

Cauliflower rice is the best thing since sliced bread, without the carbs, that is.

Cauliflower rice gives you the impression you’re eating rice without the starch.

It’s simple and amazing. Use in place of your fried rice, your Mexican rice or whatever other kind of rice you fix. It’s faster to cook, too. No fluffing with a fork required.

Cauliflower Rice

Ingredients:
1 head cauliflower
2 Tbs coconut oil
salt and pepper, to taste

Directions:
Remove florets from the head of cauliflower, and pulse in food processor until it has formed small “grains.”

Heat coconut oil over medium-high heat in a large skillet. Sauté cauliflower until crisp tender, about 5 minutes. Season with salt and pepper. Serve immediately, or use in another dish.

Serves 4

Nutritional Information: Calories Per Serving: 75, Fat: 7 g (6 g Saturated Fat), Cholesterol: 0 mg, Sodium: 601 mg, Carbohydrates: 4 g, Fiber: 2 g, Sugar: 1 g, Protein: 1 g.

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Shop the Sale: Onion Latkes


Onion LatkesPrep Time: 15 mins
Cook Time: 30 mins
Serves: 4

Try a new take on the traditional potato latke! This delicious alternative is the perfect appetizer or gourmet party hors d’oeuvre. Skip the usual sour cream and serve with garlic-chive yogurt dip, chipotle aioli, spicy peanut dipping sauce – or all three – for some flavorful pairings.

Ingredients
3/4 cup flour
1 1/2 Tbsp sugar
2 tsp baking powder
1 1/2 tsp seasoning salt
1/8 tsp cayenne pepper
1/2 tsp garlic powder
Freshly cracked black pepper
3/4 cup milk
2 1/2 cups onions, finely diced
1 green onion, finely chopped
Oil, for frying

Instructions
In a large bowl, mix together flour, sugar, baking powder, seasoning salt, cayenne, garlic powder and a small amount of black pepper. Combine well. Add milk; whisk until thoroughly combined. (The batter will be thick.) Add all onions to batter; mix with wooden spoon until combined. (A few lumps are fine, so don’t overmix.)

In a large frying pan, heat about 1/2 inch oil to medium-high, adding more oil as needed while cooking.

Drop batter by the tablespoonful into hot oil. If needed, slide batter off with another spoon. Flatten slightly with spoon or spatula to about 3 to 4 inches in diameter. Fry for 2 to 3 minutes or until golden-brown. Flip and repeat on second side. Drain well on paper towels. Repeat with remaining batter. Serve hot.

Calories Per Serving: 159, Fat: 1 g (1 g Saturated Fat), Cholesterol: 4 mg, Sodium: 900 mg, Carbohydrates: 33 g, Fiber: 2 g, Protein: 5 g.

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Chef Tips

What Are Latkes?
Latkes are traditional Jewish fried pancakes served at Hanukkah. While latkes are usually made from grated potatoes, these savory, shallow-fried cakes can – and have been – made from various vegetables, legumes and cheese for hundreds of years. Many cultures have their own version of the latke too, from the German kartoffelpuffer to the Korean gamja-jeon.

Don’t Cry Over Chopped Onions…And Other Onion Tips
Oh, onions! We love you, but you make us cry and our hands smell like you all day. Here’s how you can enjoy the flavor without the hassle.

Reduce tearing when cutting onions by chilling them in the freezer 10-15 minutes or in the refrigerator for 30 minutes and leaving the root end intact when chopping.

To remove the smell of onions from your hands, rub them with lemon juice. Note: this also works for “onion breath”, but you need to rinse with equal parts lemon and water (although if you do wish to rub lemon in your mouth, please video that comedy).

Store dry onions in a cool, well-ventilated place. Do not store them in plastic bags. For peeled or chopped onions, store in a sealed container in the fridge for up to 7-10 days.

Or pick up a package of Brookshire’s Shortcuts chopped onions, found in the produce section of your local store!



Healthy Living: Whole 5® Puree


Whole 5® PureeWhen I saw this product on the shelf in the refrigerated section of Brookshire’s in the produce by prepared salads and bagged greens, I figured it was a juice.

It’s not. They’ll be the first to tell you that Whole 5® is a puree in which one serving contains the same antioxidant properties as five servings of blueberries. If you know your health facts, you know that’s a lot.

Whole 5® is not a juice or an energy drink. According to their website, “It is pureed whole food. It is dense nutrition that provides health-giving antioxidants and phytonutrients, plus natural sustained energy without stimulants.”

Whole 5® contains 15 super foods, including (all whole foods) grapes, apples, acai, pomegranates, blueberries, aloe, noni, cranberries, elderberries, bilberries, goji, nopal cactus leaf, plums, carrots and sweet potatoes.

It also contains two herbs: Chinese Skullcap and whole gentian root.

Finally, there are 13 trace minerals essential to overall health, including potassium, calcium, magnesium, iron, zinc, manganese, copper, selenium, chromium, iodine, vanadium, molybdenum and sodium.

Adding an ounce of Whole 5® to your diet each day can give you more energy, help you sleep better, help you fight infection, and help you feel better overall. Recommended use is one ounce in the morning and one ounce in the evening.



Healthy Living: Roasted Garlic Green Beans


Roasted Garlic Green BeansGrowing up, my mom cooked green beans frequently. They were flash-frozen, which is the healthiest way to buy them if you can’t get them fresh, and boiled (which kind of defeated some of the health of the flash-frozen status). I can’t say they were my favorite.

When I was old enough to cook green beans, I only bought fresh beans, and I steamed them. They were healthy, but they did not have a lot of flavor.

My boyfriend likes them simmered with bacon. Super tasty, but I’m not sure there’s any health value left whatsoever.

However, these beans are the best of both worlds. They’re fresh and healthy with heart-healthy olive oil as the added fat, and they’re full of great taste and flavor. I also love the texture from roasting the beans instead of cooking them with liquid.

Roasted Garlic Green Beans

Ingredients:
1 1/2 lbs fresh green beans, rinsed and ends cut off
1 1/2 tsp extra virgin olive oil
1 Tbs fresh lemon juice
sea salt and pepper, to taste
5 cloves garlic, minced

Directions:
Preheat oven to 350° F. Toss green beans with olive oil, lemon juice, salt, pepper and garlic. Spread on a baking sheet. Roast for 17 to 20 minutes, stirring once. Serve immediately.

Serves 4 (as a side dish)

Nutritional Information: Calories Per Serving: 74, Fat: 2 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 12 mg, Carbohydrates: 14 g, Fiber: 6 g, Sugar: 3 g, Protein: 3 g.

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

 



Shop the Sale: BLT French Toast


BLT French ToastPrep Time: 45 mins
Cook Time: 1 hour
Serves: 3

The humble BLT gets a makeover with traditional challah bread cooked to French Toast-style perfection topped with crispy bacon, ripe tomatoes and spring mix greens. Chef note: be sure to choose quality bacon that’s thick-cut and naturally smoked like Wright Brand bacon. Perfect for a decadent brunch, your guests will melt with every bite of this gourmet BLT sensation!

Ingredients
12 thick slices smoked bacon
2 cups heavy cream
5 large eggs
Kosher salt and freshly ground black pepper
6 slices challah bread, at least 1-inch thick
2 Tbsp canola oil
2 1/2 cups Gruyere cheese, grated (or any melty cheese will work)
12 slices ripe tomatoes
Vinaigrette of your choice
6 cups spring mix, cleaned

Instructions
Preheat oven to 350° F. Place bacon on rimmed baking sheet; bake until crisp about 20 to 25 minutes. While bacon cooks, combine heavy cream and eggs in bowl, whisking to blend well. Season mixture with salt and pepper to taste. Soak bread in mixture for 15 minutes. Turn bread over; soak for 10 to 15 more minutes.

Place large nonstick skillet over medium heat. Add canola oil. Once oil is hot (it will shimmer slightly), fry challah slices on each side until golden-brown, working in batches. Transfer challah to baking sheet, and place in oven. Bake until cooked through, about 6 to 8 minutes. The bread should soufflé (puff up).

Remove from oven. Cover each slice with cheese and return pan to oven. Once cheese has melted (about 4 minutes) remove from oven. Put 2 bacon slices and 2 tomato slices on each bread slice. Drizzle with vinaigrette. Toss spring mix with remaining dressing (or enough to coat) and place atop each piece. Serve warm.

Calories per Serving: 1055, Fat: 87 g (42 g Saturated Fat), Cholesterol: 547 mg, Sodium: 1187 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 51 g.

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

Chef Tips

What Is Challah Bread?
Challah is a traditional braided Jewish bread served on Shabbat and holidays. It’s a simple bread made from flour, eggs, oil, water and yeast with a touch of salt and sugar, but the real joy in making it yourself comes from braiding the dough, which is done by making three or six dough ropes and braiding them together like yarn.

Choose the Right Cheese
We’ve never met a cheese that hasn’t made us melt, but some cheeses are better than others for melting. While Gruyere is out top pick for this dish, there are a handful of other cheeses that make for great melted toasties. Some fantastic mild options include Gouda, Fontina and Mozzarella, while for something more intense, Asiago, Aged Cheddar or Brie are excellent choices.



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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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