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Dine In: Salami Roll-Ups


Salami Roll-UpsWhile we’re at the beach, we pack lunches every day to bring from the beach house onto the sand. No one, and I mean no one, wants to leave the beach to go back and be bothered to eat lunch, so we pack it and have lunch al fresco listening to the waves pounding on the shore.

I have to admit I’m not always creative when it comes to lunches, but my sister-in-law makes it look so easy. She concocts all these spreads, wraps and rolls for her kids, using all kinds of fun and fresh ingredients.

Yesterday, they ate spinach wraps spread with hummus and topped with roasted red peppers, cucumber slices and baby spinach.

We tried this version, which would also be great for a Friday night dinner, with a glass of chilled sauvignon blanc.

Salami Roll-Ups

Ingredients:
1 lb cream cheese, at room temperature
1/2 to 3/4 lb salami, very thinly sliced
1/2 green pepper, thinly sliced

Directions:
Lay out a large piece of plastic wrap on the work surface. Spray lightly with nonstick cooking spray.

Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. With a rolling pin or an offset spatula, roll the cream cheese out into an even layer, approximately 1/4-inch thick. This process can get messy, so be aware of the cream cheese seeping out of the edges of the plastic wrap.

Remove the top layer of plastic wrap and add the salami, laying the slices in an overlapping pattern and lightly pressing into the cream cheese. Cover the cream cheese entirely with salami.

Replace the plastic wrap; flip the salami and cheese mixture over so that the cream cheese is on top. Remove the wrap and place the sliced green peppers over the cheese.

Roll the salami over the cream cheese firmly. Roll the meat log and press the outer layers tight to hold it all together. Wrap the log in plastic wrap and refrigerate 4 to 6 hours or overnight. It’s easiest to cut when well chilled. Cut thin slices of the roll; serve as is or with your favorite cracker or crostini.

Nutritional Information: Calories Per Serving: 310, Calories from Fat: 263, Fat: 29.2 g (16.6 g Saturated Fat), Cholesterol: 93 mg, Sodium: 653 mg, Potassium: 157 mg, Carbohydrates: 2.6 g, Sugar: 0. 9 g, Protein: 9.7 g

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Dine In: Chili-Lime Cod


Chili-Lime CodMy doctor told me to eat a low-fat diet.

Of course, when I hear “low-fat,” I translate that to “low-flavor.”

However, that isn’t remotely true.

You can eat low-fat with loads of flavor, and this fish is the perfect example. I was tired of eating lean pork and chicken. I love fish, so I decided to give this a whirl.

The lime and spices brighten up this fish so much that you totally forget you’re eating low-fat, plus it’s really high in protein.

My family has not always been receptive to eating fish, but they loved this recipe. White fish isn’t too “fishy” for them, and the spices remind them of their favorite Mexican meals. Plus, I got to eat low-fat with big flavor, so this recipe was winning all around!

I left out the butter in this recipe, but you certainly don’t have to!

Chili-Lime Cod

Ingredients:
2 lbs fresh cod fillets
1 tsp chili powder
1/2 tsp dried oregano, 1/2 tsp dried parsley or 1/2 tsp dried cilantro
1/2 tsp salt
2 Tbs butter
1/4 tsp cumin
1 lime, juiced

Directions:
Heat oven to 450° F. Coat oven-safe pan with oil or cooking spray. Place cod in pan. Sprinkle chili powder, herb and salt. Roast 5 to 7 minutes or until opaque. Melt butter in small saucepan. Add cumin and lime juice; cook for 1 more minute. Before serving, drizzle butter mixture over cod.

Nutritional Information: Calories Per Serving: 485.6, Calories from Fat: 133, Fat: 15 g (8 g Saturated Fat), Cholesterol: 226 mg, Sugar: 0.4 g, Sodium: 951.4 mg, Carbohydrates: 3 g, Fiber: 0.6 g, Sugar: 0.4 g, Protein: 81 g

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Dine In: Crusty Fish and Jalapeño Pasta


My best friend and I have Girls Night Out every Thursday.

Well, not EVERY Thursday. Life has gotten in the way, but we try to meet as often as possible, if only for an hour or two.

Our favorite restaurant is the same (that’s part of the reason we’re BFFs), and we go there as much as we can. The restaurant is in an old mansion on a hill, and we love sitting out on the expansive deck decorated with lights, comfortable with a fan and under the webbing of trees, shade and sanctuary.

I also love their jalapeño fish pasta.

It’s spicy, yet mild. It’s creamy, yet bold.

Delicious! You can probably make this with any kind of hardy white fish you want.

Crusty Fish and Jalapeño Pasta

Ingredients:
2 (4 oz) tilapia fillets
1/2 cup white flour
2 oz melted margarine
1 tsp garlic, chopped
1/4 cup jalapeño, diced
1 cup de-stemmed fresh baby spinach, chopped
1 pinch salt
1 pinch pepper
1 pinch garlic salt
4 oz heavy cream
1/4 cup lemon butter (1/4 cup butter mixed with 4 Tbs lemon juice)
5 oz angel hair pasta
1 tsp fresh parsley
1/8 cup Roma tomatoes, diced

Directions:
Dredge the tilapia fillets in the flour; add them with the melted margarine and garlic to a medium temperature sauté pan.

Once the tilapia has finished cooking on one side, flip the fillets over and add the jalapeños, spinach, salt, pepper and garlic salt.

Prepare the angel hair pasta in boiling water. Allow it to cook 3 to 4 minutes, depending on the temperature of the water.

As the fillets begin to flake, add the heavy cream, then bring it to a slight boil.

Once the cream begins to boil, remove the pan from the fire, and reduce the lemon butter into the sauce.

Place the pasta in a bowl, and pour the fish with the sauce over the pasta.

Garnish with fresh Roma tomatoes and parsley.

Nutritional Information: Calories Per Serving: 2226, Calories from Fat: 1284, Fat: 142.6 g (67.9 g Saturated Fat), Cholesterol: 398.7 mg, Sugar: 5.8 g, Sodium: 1295.3 mg, Carbohydrates: 163.3 g, Fiber: 8 g, Protein: 75.7 g

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Shop the Sale: Crab Legs with Garlic Butter


Are you tired of hearing about my beach trip yet?

Well, hang in there with me one more time. I promise, seafood recipes are worth it!

Crabs are one of my favorite seafood types.

When I go to the beach on the East Coast, there’s always a feast of crabs poured out onto a table covered with newspaper, and we crack and clean them ourselves.

Crabs aren’t usually eaten that way here in the South. On the Gulf (of Mexico, that is), your crabs generally come in the form of lump crabmeat someone else has done all the work to render!

Or, you eat crab legs. Glorious, red, vibrant crab legs with huge hunks of buttery meat that you can extract from their depths. Now, I’m getting hungry again at just the thought of them.

Snow crab legs often come in clusters, meaning the legs are still attached to one another by the top joint. That makes them easy to cook, and they crack apart easily when you go to eat them.

This recipe cooks up quickly, as you never, EVER want to overcook crab.

Try this simple, but impressive dish, while snow crab legs on are sale this week (a surf ‘n turf for Mother’s Day, perhaps?).

Garlic Snow Crab Legs
Serves 2

Ingredients:
1 lb snow crab legs
1/4 cup butter
1 clove garlic, minced
1 1/2 tsp dried parsley
1/8 tsp salt
1/4 tsp freshly ground black pepper

Directions:
Cut a slit, length-wise, into the shell of each piece of crab.

Melt the butter in a large skillet over medium heat. Cook the garlic in the butter until translucent; stir in the parsley, salt and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat. Allow to simmer in the butter mixture until completely heated, about 5 to 6 minutes.

Nutritional Information: Calories Per Serving: 452, Fat: 34.3 g, Cholesterol: 228 mg, Sodium: 874 mg, Carbohydrates: 1 g, Fiber: 0.2 g, Protein: 34.2 g

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Healthy Living: Sautéed Shrimp


Sautéed ShrimpAs I said last week, I just got back from the beach, and I’m sitting at my desk daydreaming about fresh seafood. We’re lucky that Brookshire’s seafood tastes like it just came off the boat because I’ve got seafood on the brain.

While I was at the beach, I think I was able to sample most seafood known to man. Okay, so not even close, but I did give it a valiant effort.

The great thing about seafood is that it’s good for you. It’s low in calories, low in fat, and rich in good fats and vitamins that your body needs.

Shrimp is so low in calories that you could eat until you were full without doing your body much damage, just skip the butter and deep-frying.

This sautéed shrimp recipe is reminiscent of my beach trip but without some of the extra calories I consumed while I was there. I can enjoy this at home, guilt-free!

Sautéed Shrimp
Yields about 3 ounces of shrimp per serving.

Ingredients:
2 tsp olive oil
1 lb large shrimp, peeled and deveined
2 Tbs fresh lemon juice
1 tsp salt-free lemon and herb seasoning
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 Tbs fresh parsley, chopped

Directions:
Heat oil in a large skillet over medium heat. Add shrimp and sauté 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp. Sauté until shrimp are bright pink and cooked through, about 3 minutes more.

Remove from heat and stir in parsley.

Nutritional Information: Calories Per Serving: 103.1, Calories from Fat: 30, Fat: 3.4 g (0.4 g Saturated Fat), Cholesterol: 142.9 mg, Sodium: 933.7 mg, Carbohydrates: 1.8 g, Fiber: 0.1 g, Sugar: 0.2 g, Protein: 15.5 g

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Dine In: Seared Scallops With Orzo and Butter Wine Sauce


Seared Scallops With Orzo and Butter Wine SauceI just got back from a trip to the beach, where I consumed my body weight in fresh seafood.

Aside from special time with my sweetie, the highlight of the trip, for me, was the food.

There was a fried shrimp po’boy on day one, but I had to cry “uncle” pretty early on the homemade sourdough roll. It was just too big. I picked the shrimp out and ate it by itself. Then, there was the blue crab stuffed with tender lumps of crab meat, and succulent shrimp alongside the fillet of red snapper and the pan-seared scallops. Then, there were oysters on the half-shell and seafood gumbo. On our final night at dinner, I had the most sublime sea scallops I’d ever tasted. They literally melted in my mouth. The restaurant where we had dinner is 104 years old, which means it has survived two of the country’s most devastating hurricanes and a host of other horrible storms. It’s still in the family of the original owners, and they greet guests and mingle through the dining room.

I’ll never be able to prepare my scallops as well as they did, but I’m sure not going to give up trying.

Seared Scallops with Orzo and Butter Wine Sauce

Ingredients:
3/4 cup uncooked orzo
2 Tbs chopped fresh parsley, divided
2 Tbs chopped fresh chives divided
2 tsp extra virgin olive oil
1/8 tsp kosher salt
1 1/2 lb large sea scallops
3/8 tsp kosher salt, divided
3/8 tsp black pepper, divided
cooking spray
1/3 cup dry white wine
1 Tbs shallots, chopped
1 Tbs white wine vinegar
3 Tbs chilled butter, cubed
1 tsp fresh thyme, chopped

Directions:
Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 tablespoon parsley, 1 tablespoon chives, olive oil and 1/8 teaspoon salt. Keep warm.

Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat scallops with cooking spray. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.

Combine wine, shallots and vinegar in a saucepan; bring to a boil. Cook 5 minutes or until liquid reduces to 1 tablespoon. Reduce heat to low. Add butter cubes 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 tablespoon parsley, 1 tablespoon chives, 1 teaspoon thyme, 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve scallops with sauce and orzo.

Nutritional Information: Calories Per Serving: 382, Fat: 12.9 g (5.9 g Saturated Fat, 4 g Monounsaturated Fat, 1 g Polyunsaturated Fat), Protein: 32.8 g, Carbohydrates: 29 g, Fiber: 1.3 g, Cholesterol: 79 mg, Iron: 0.7 mg, Sodium: 577 mg, Calcium: 50 mg

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Shop the Sale: Shrimp Kisses


Shrimp KissesThis time last week, I was packing my bag to go to the beach for a long weekend with my love. It was an amazing trip, and I have a serious case of beach fever after returning from those sunny, relaxing days away.

I also have a lingering obsession with all things seafood.

On the last afternoon at the beach, we ate at a local hangout famous for their shrimp. They make it every way you can imagine (cue the Forrest Gump movie sequence!). They have it grilled and blackened, deep-fried, butterflied, in gumbo, on a po’boy and probably several other ways I’m forgetting.

For an appetizer, we ordered Shrimp Kisses, little bites of deep-fried shrimp stuffed with cheese and jalapeños and wrapped tightly with bacon.

I’m going to try to recreate them at home this weekend.

This recipe calls for feta cheese, which I think will hold up better in the deep-fryer than the Monterey Jack used in the recipe at the restaurant. I mean, I love gooey cheese as much as the next person, but I don’t want all my cheese to ooze out before I can get it into my mouth. I’m pretty protective of my cheese that way.

Plus, these are grilled instead of deep-fried. That’s got to be a little healthier, right?

Bacon is on sale this week at Brookshire’s, so I’m going to take advantage and make a huge batch.

Shrimp Kisses
Serves 4

Ingredients:
20 medium shrimp, peeled and deveined
1 cup feta cheese, crumbled
3 large jalapeño peppers, seeded and cut into slivers
10 slices bacon, cut in half
20 toothpicks, soaked in water

Directions:
Preheat an outdoor grill to medium-low heat, and lightly oil the grate.

Use a sharp paring knife to cut down the backs of the shrimp nearly all the way through, so you can spread apart the two halves. Open up the shrimp and lay them out onto your work surface. Spoon some crumbled feta cheese onto each shrimp, then top with slivers of jalapeño pepper. Close up the shrimp. Wrap each with a strip of bacon; secure with a toothpick.

Cook on the preheated grill until the bacon has begun to crisp and the shrimp is no longer translucent in the center, about 10 to 15 minutes.

Nutritional Information: Calories Per Serving: 257, Fat: 18.2 g, Cholesterol: 129 mg, Sodium: 990 mg, Carbohydrates: 2.2 g, Fiber: 0.3 g, Protein: 21.4 g

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Dine In: Pesto Grilled Shrimp Kebabs


Pollen be darned!

Nothing is going to keep me from enjoying my patio this spring. Nothing relaxes me more than coming home on a Friday night and sitting outside with the birds singing, the sun setting and a great meal being prepped on the grill.

Shrimp are so fast and easy. This dish comes together quickly, right in the comfort of your own home with no long waits in the restaurant lobby and no being jostled by tweens taking selfies so they can post to Instagram.

When you make this, grill some lemon halves, then squeeze the smoky sweet juice over your shrimp, too. Serve with a crisp salad and a cold glass of sauvignon blanc.

Grilled Pesto Shrimp Kebabs

Ingredients:
1/2 cup basil, packed
1 small clove garlic
1 Tbs pine nuts, toasted
2 Tbs parmesan cheese, grated
2 Tbs olive oil
1 Tbs lemon juice
salt and pepper, to taste
1 lb shrimp, peeled and deveined

Directions:
Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.

Marinate the shrimp in the pesto for at least 20 minutes (up to overnight) in the refrigerator.

Skewer the shrimp and grill over medium-high heat until cooked, about 2 to 3 minutes per side.

Nutritional Information: Calories Per Serving: 184, Fat: 11 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 147 mg, Sodium: 755 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 0 g, Protein: 18 g



Shop the Sale: Spicy Shrimp Noodle Soup


Spicy Shrimp Noodle SoupI have a good friend, Beth, who takes healthy cooking to a whole new level.

Nothing she puts in her body isn’t fresh, has chemicals or was created in a laboratory. She’s pretty awesome that way.

I admire her, but that’s not always practical for me. Let’s face it, I like cheesy poufs sometimes.

But I do believe, as she says, that we’re supposed to fuel our body with the best foods most of the time.

She made a recipe similar to this for me one night at dinner. Of course, she used homemade bone broth instead of beef stock, omitted the fish sauce and clam juice and only served me the rice noodles, but it was so good that I had to try to duplicate it and she provided this recipe as the “next closest” thing to her homemade variety.

It’s delicious (especially with the rice noodles and clam juice, haha!). I guess it has a Thai flair to it, and you can add a touch of coconut milk at the very end, if you wish, to give it a more creamy consistency.

With medium shrimp on sale this week at Brookshire’s, this is a delicious, economical soup your family is sure to love.

Spicy Shrimp Noodle Soup

Ingredients:
3 cups unsalted beef stock
1 cup water
1 Tbsp minced garlic
1/2 tsp crushed red pepper
1 tsp fish sauce
1 tsp lower-sodium soy sauce
2 (3-inch) cinnamon sticks
1 (8 oz) bottle clam juice
1 oz dried shiitake mushroom caps, chopped
1 (1-inch) piece peeled fresh ginger
1 lb (31 to 40) large shrimp, peeled and deveined
4 oz uncooked flat rice noodles
1/2 cup fresh bean sprouts
1/2 cup diagonally cut green onions
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges

Directions:
Combine first 10 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp; cook 4 minutes or until done. Remove cinnamon and ginger; discard. Cook rice noodles according to package directions; drain. Place 1/2 cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges.

Nutritional Information: Calories Per Serving: 287, Fat: 2 g, Cholesterol: 174 mg, Sodium: 537 mg, Carbohydrates: 40 g, Fiber: 4 g, Protein: 27 g

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Product Talk: Scottish Salmon


Scottish SalmonI have to admit that I have a little crush on the man who works at the seafood counter at my local Brookshire’s. He’s super friendly and has never, EVER been wrong about anything he’s recommended.

Recently, I went to the counter to order some salmon, my usual, and he recommended that I try the Scottish salmon they had on special that day. I decided to spend a little extra because he promised the flavor was even more melt-in-your-mouth and buttery than the variety I usually buy.

He was right, again.

Scottish salmon is Scotland’s No. 1 food export. They are raised on farms in the ocean to ensure high quality control. Their flesh is bright pink and firm, and they are an excellent source of omega-3 fatty acids.

At Brookshire’s, Scottish salmon is sold whole, or the nice man or lady behind the counter will fillet it for you (I always have them do this!). I usually grill my salmon, and today the nice man behind the counter suggested that I try making a “salmon salad” with any leftovers. I’ll probably listen. 



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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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