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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

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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.



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.



Shop The Sale: Jalapeño & Cheese Stuffed Pork Tenderloin


Jalapeño & Cheese Stuffed Pork TenderloinPrep Time: 20 mins
Cook Time: 45 mins
Serves: 6

Spice up your menu this week with our sizzling-hot take on pork tenderloin. Chef note: take the cream cheese out of the fridge before you start your prep, so that it’s nice and soft when it comes time to mix.

Stuffed with jalapeños, bacon and cheese, this dish is a guaranteed crowd pleaser. Plus, with pork tenderloin on sale this week as Brookshire’s, it’s a win for your wallet too!

Ingredients
Olive oil
2 to 3 jalapeños, (seeded, deveined and diced)
4 oz cream cheese, softened
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp onion powder
1/8 tsp garlic powder
1/4 cup bacon crumbles
1/2 cup Colby-Jack cheese, shredded
Salt and pepper, to taste
1 1/2 lbs pork tenderloin 

Instructions
Preheat oven to 350° F. Line baking sheet with aluminum foil. Set aside. Drizzle 1 tablespoon olive oil into medium skillet over medium to medium-high heat. Add jalapeños. Sauté until jalapeños are slightly browned. In medium bowl, combine cream cheese and spices. Mix until combined. Add bacon and cheese. Stir until combined. Add jalapeños; stir one more time. Taste. Add salt, if necessary.

Cut a lengthwise slit down center of pork to within 1/2 inch of bottom. (Be careful not to cut all the way through.) Open tenderloin so it lies flat. Cover with plastic wrap. Flatten to1/2-inch thickness by gently pounding with flat side of meat mallet, starting from middle and working outward. Remove plastic wrap.

Lay pork on countertop with long sides being the top and bottom and the short sides being at the left and right sides. Smear jalapeño mixture over pork, leaving a 1-inch edge around the bottom, left side and right side uncoated. Roll pork toward you. Meet the two long edges together; tuck coated edge under uncoated edge. Lay seam-side down. Tie roast at 1 1/2-inch to 2-inch intervals with kitchen string. Tuck ends under roast, and wrap string around roast lengthwise to hold closed.

Drizzle tenderloins with a little olive oil; season with salt and pepper. Place on lined baking sheet. Bake for 25 to 30 minutes, or until thermometer inserted into center of pork registers 140° F. Turn oven setting to broil. Cook until top is nicely browned, about 3 to 5 minutes. Transfer to cutting board to rest for about 10 minutes. Slice and serve.

Calories: 291, Fat: 15 g (8 g Saturated Fat), Cholesterol: 114 mg, Sodium: 440 mg, Carbohydrates: 1 g, Fiber: 1 g, Protein: 36 g.

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Chef Tips

What Is Tenderloin Exactly?
Pork tenderloin is the most-tender cut of the loin. This is due to the fact that the muscle receives less exercise than the rest of the loin. Being one of the more tender cuts, it’s usually one of the more expensive – although not this week with pork tenderloin on sale at Brookshire’s! Because it’s so tender, it has a shorter cooking time than other pork roast cuts, so be sure to cook it hot and fast to avoid overcooking.

Can You Tell How Spicy A Jalapeño Is?
Google how to pick a spicy jalapeño and you’ll find a number of claims, such as smaller ones or those with a pointier tip are hotter, although neither of these make a lot of sense when you consider there’s no correlation between heat index and size and shape in the pepper family as a whole. The most common assertion is to look for signs of aging – the idea being that jalapeños get hotter as they age. Look for peppers with white flecks and lines, almost like stretch marks or peppers with a red hue for extra heat, and conversely, pick smooth, green peppers if you’re looking for something mild. It’s not a surefire way to pick the right jalapeño, but it usually does the trick.



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.

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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.

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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.

 



Shop the Sale: CONFETTI CAKE BALLS


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Nothing says party more than sprinkle-covered cake balls. Perfect for children’s parties or just a special treat, these Confetti Cake Balls are not only easy to make, but fun too. You’ll have plenty of little helpers in the kitchen with this one!

What You’ll Need
Brookshire’s Parchment Paper
Toothpicks
Good Cook Cookie Sheet
Duncan Hines Classic Yellow Cake Mix
Duncan Hines Vanilla Whipped Frosting
Brookshire’s White Bark Coating
Over the Top Sprinkles

Instructions
Prepare and bake Duncan Hines Classic Yellow Cake Mix according to directions on the box (fig. 1). Crumble cake into mixing bowl. Add 3/4 cup to 1 cup of Duncan Hines Vanilla Whipped Frosting into warm cake (fig. 2). Mix thoroughly, breaking up the large pieces. Tip: If you have a kitchen mixer, it’s a shortcut to use a mixer for this part.

Once cake and buttercream are mixed, you should be able to squeeze the cake into a dough-like consistency. Using the palm of your hand as a measure guide, roll cake/buttercream mixture into compact balls. Insert toothpicks, and place on parchment-lined cookie sheet (fig. 3). Freeze for 20 minutes.

Melt white bark coating in microwave (stir often to avoid burning). Dunk cake balls into candy coating, and let dry on parchment paper (fig. 4). Remove toothpicks. Using a fork, drizzle leftover coating on the top, if desired, and add sprinkles (fig. 5).

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

Chef Tips

No Microwave, No Worries
Microwaves are handy for a number of cooking tasks in the kitchen, but if you don’t have one or it’s on the fritz, you don’t have to miss out on cake balls. Instead of heating the frosting in the microwave, you can melt it in a small saucepan over low heat. Just be sure to stir the frosting constantly to prevent sticking. Better yet, if you have a double boiler, fill the bottom pan with water and gently warm the frosting in the top pan.

Put Parchment to Good Use
If you bake regularly, you probably keep a roll on hand. But parchment is useful for far more than baking cookies, cupcakes and muffins. Here are just a few ways parchment can make your cooking adventures more successful:

  • Use parchment as a pouch for steaming vegetables.
  • Line a pan with parchment before baking fish to avoid sticking.
  • Roast acidic fruits like tomatoes on parchment to prevent reactions with aluminum pans.
  • Create a pastry bag for decorating cookies or cakes.


Shop the Sale: Eggs-In-a-Hole Bacon Grilled Cheese Sandwich


Eggs-In-a-Hole Bacon Grilled Cheese SandwichPrep Time: 10 mins
Cook Time: 20 mins
Serves: 2

While this might not be our healthiest grilled sandwich ever, it may just be one of our tastiest. With thick cut bacon, eggs and cheese on fresh sourdough bread, it really doesn’t get better than this for a decadent breakfast or brunch. And with our Buy One Get One For A Penny deal on Hormel Black Label Bacon, there’s never been a better time to break out the skillet.

Ingredients
4 slices thick-cut bacon
2-inch cookie cutter
4 (3/4-inch thick) slices sourdough or country-style bread
4 large eggs
Kosher salt, to taste
Freshly ground pepper, to taste
2 Tbs unsalted butter, divided
4 slices cheddar cheese
Hot sauce

Instructions
Cook bacon in large skillet over medium heat until browned and crisp, turning halfway through cooking time. Use cookie cutter to punch out circle in center of each bread slice. Transfer bacon to cutting board; cut in half crosswise. Carefully, pour half of bacon drippings into small bowl. Place 2 bread slices in skillet. Cook over medium-high heat until bottom sides are golden-brown, about 3 minutes.

Crack 1 egg into each hole in bread (some of the white may pool on top of bread). Cover and let cook for about 4 minutes. Season eggs with salt and pepper; cook until underside is set. Add 1 tablespoon butter to skillet; swirl skillet to distribute butter around bread. Carefully, flip bread again. Top 1 slice with half of cheese. Remove pan from heat; let sit for about 1 minute to soften cheese. Top with half of bacon and some hot sauce. Close up sandwich, and transfer to a plate. Repeat process with remaining bacon drippings, bread, eggs, butter, bacon, cheese and hot sauce to make another sandwich.

Calories Per Serving: 786, Fat: 51 g (26 g Saturated Fat), Cholesterol: 487 mg, Sodium: 1617 mg, Carbohydrates: 38 g, Fiber: 2 g, Protein: 43 g.

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Chef Tips

A Little Bacon History
You’ll be “bringing home the bacon” – literally – this week with Buy One Get One For A Penny deal on Hormel Black Label Bacon, but did you know that the original term had nothing to do with making money? There is some debate over whether it started in England during the 1500’s with the sport of catching a greased pig at county fairs where the winner took the pig home, or if it indeed had already been around for hundreds of years. While the greased pig contest story seems plausible, the older story is the more interesting. Dating back to the 1100’s in Essex, England, a church awarded a side of bacon to any man who could honestly state that he had not argued with his wife for a year – and one day – thereby “bringing home the bacon”. Wherever it stems from, we’re just happy to bring it home to our modern refrigerators.



Shop the Sale: Deviled Eggs


Deviled EggsPrep Time: 30 mins
Serves: 24

Bring out your devilish side with this classic party favorite. Feeling particularly daring? Take a walk on the wild side and try adding smoked salmon, red onions and capers or bacon, cheese and chives. Check out these and more variations in the instructions below for some new ideas. And don’t forget to pick up a fresh carton of eggs, on sale all this week at Brookshire’s.

CLASSIC BASE RECIPE

14 hardboiled eggs, cooled and peeled
1/2 cup mayonnaise
2 Tbs Dijon mustard
1 Tbs lemon juice, freshly squeezed
1/4 tsp freshly ground black pepper

Cut eggs in half lengthwise. Remove yolks, and place in medium-sized bowl. Reserve 24 white halves. Finely chop remaining 4 white halves. Mash yolks with fork. Add mayonnaise, mustard, lemon juice and pepper; mix well. Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Add desired toppings. Serve immediately or refrigerate covered.

*Note: You can use a zip-top storage bag to “pipe” yolk mixture into egg whites. Fill bag about halfway full, and cut bottom corner of bag. You can squeeze mixture into egg white halves for a cleaner result.

Variations
Herbed peas, sugar snaps
Smoked salmon, red onions, capers
Pickled okra and pickles, green beans
Pico de gallo, jalapeño
Prosciutto, parmesan, arugula
Purple potato chips, chives
Bacon, cheese, chives

Calories Per Serving: 57, Fat: 4.3 g (1 g Saturated Fat), Cholesterol: 97 mg, Sodium: 86 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 3 g.

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Chef Tips

Better the Devil You Know
“Deviled” is a culinary term devised by the British to describe dishes seasoned with spicy ingredients that are boiled or fried. Although the word first appeared in the Oxford Dictionary in 1786, it’s believed that people were “deviling” foods as far back as Ancient Rome, where eggs were boiled, seasoned with spice and served at the beginning of a meal – at least by the wealthy. Deviled Eggs today are also called “Stuffed Eggs” or “Dressed Eggs” by some to avoid the term “devil”.

Egg-cellent Storage Tips
Here are some simple ways to keep eggs fresh once you get them home from the store:

  1. Keep them in the carton. This protects the eggs and prevents them from absorbing odors from the other foods in your fridge.
  2. Place them in the main part of your refrigerator rather than the door to ensure a consistent temperature.
  3. For storing raw egg whites or yolks in the fridge, seal them in an airtight container. To keep yolks from drying out, cover with a little cold water before sealing.
  4. Check the use-by date for fresh eggs before eating, and for leftover yolks or whites, use within 2-4 days. Hard boiled eggs and egg dishes can last up to 3 or 4 days.


Shop the Sale: Melon Salsa


Prep Time: 20 mins
Serves: 12

Get the best of both worlds! Sweet and savory, with a satisfying crunch thanks to red onions, this summery salsa is simply fruitastic. Enjoy it as a refreshing snack with chips at your next BBQ or as a topping for grilled fish, pork or chicken. Treat your sweet tooth the healthy way this summer, and don’t miss cantaloupe on sale all this week at Brookshire’s.

Ingredients
2 cups cantaloupe, diced
1 cup honeydew melon, diced
1/4 cup fresh cilantro, chopped
1/4 cup orange segments, chopped
1/4 cup red onion, diced
2 Tbs lime juice, freshly squeezed
1/2 tsp chili powder
1/4 tsp salt

In a medium bowl, combine all ingredients and mix well. Serve with chips, salad, or grilled fish or pork.

Calories Per Serving: 19, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 59 mg, Carbohydrates: 5 g, Fiber: 1 g, Protein: 0 g.

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Chef Tips

Know Your Salsa
Did you know that salsa is the Spanish word for sauce? Or that salsa was being made long before the Spaniards? Salsa “sauce” actually originates with the Aztecs, Mayans and Incas who cultivated tomatoes and pepper plants and combined them to eat as a condiment. Today of course there are many variations of salsa, from the more traditional Pico de gallo, Salsa verde and negra to avocado, pineapple, corn – and of course – melon salsa concoctions.

Slice Smarter
Cutting open round melons on a flat chopping surface doesn’t have to be difficult. In fact, it’s surprisingly simple. First cut a half inch off the top and bottom of the fruit, so that the fruit sits flush on your cutting board. Then you can easily split the melon open and chop as desired. Another option is to use a baller to create bite-sized melon balls.



Shop the Sale: Pad Thai Bowl


Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2

Skip the restaurant and make your Thai takeout favorite at home in under 30 minutes. This sweet and spicy noodle dish is surprisingly quick and easy to prepare, making it a fantastic choice for weeknight dinners. Whip it up in a single skillet, grab a glass of Riesling, and you’ve got a gourmet Pad Thai meal at home. Check out our Chef Tips section below for low-carb substitutions and more Asian shrimp meal ideas.

Ingredients
4 oz packaged rice noodles
1 1/2 Tbs fish sauce
1 1/2 Tbs sugar
2 Tbs water
1 Tbs rice vinegar
1/2 tsp chili powder or more, to taste
2 Tbs canola oil
1 clove garlic, finely minced
4 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices
1 large egg
4 to 6 oz bean sprouts
1 green onion, cut into 2-inch lengths
Thai basil or sweet basil leaves
2 Tbs crushed peanuts
Lime wedges

Instructions
Follow package directions to boil dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse boiled noodles with cold running water. Set aside. Mix fish sauce, sugar, water, rice vinegar and chili powder in small bowl until well-combined and sugar has completely dissolved. Set aside.

Heat a skillet on highest heat setting; add oil. As soon as oil is heated, add garlic to skillet, and start stirring until you smell the aroma of the garlic. Don’t burn. Add shrimp and tofu pieces to skillet and continue stirring. As soon as shrimp changes color, add noodles to skillet; stir continuously, about 30 seconds. Use spatula to push noodles to one side of skillet, and crack egg into empty side of skillet. Use spatula to break egg yolk and blend with egg white. Let cook for about 30 seconds. Combine egg and noodles; add sauce. Stir to combine well with noodles.

Add bean sprouts, chive and basil; continue stirring. As soon as bean sprouts are cooked, stir in crushed peanuts. Turn off heat. Serve dish immediately with lime wedges.

Calories Per Serving: 563, Fat: 31 g (4 g Saturated Fat), Cholesterol: 93 mg, Sodium: 1471 mg, Carbohydrates: 39 g, Fiber: 5 g, Protein: 31 g.

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Chef Tips

No Noodles? No Worries!
For those watching their carb count, you can still enjoy Pad Thai with our low-carb substitutions. Try Shirataki noodles made from Japanese yam starch or make your own veggie noodles from zucchini, sweet potato or spaghetti squash.

Shrimply The Best
Although Pad Thai is hard to beat, there are a lot of Asian-style shrimp dishes to satisfy your taste buds. There’s Garlic Shrimp, Shrimp and Broccoli Stir Fry, Shrimp Fried Rice, Coconut Shrimp and Bang Bang Shrimp Pasta, although we’re in danger of sounding like Bubba from the movie Forrest Gump if we try to list them all here. But with shrimp in season – and Peeled and Deveined Gulf Shrimp on sale all week – make the most of it while you can!



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