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Shop the Sale: Mango Buttercream


One of the reasons I enjoy being on Facebook is the many wonderful people in the world I would have never known otherwise. I think we are created to enjoy making connections with each other, and although there are legitimate negative aspects of social networking, Facebook has been a fun, informative way for me to connect with others around the world.

William Watson is one of these people. He lives in Florida, but is from Tyler, Texas, where I live now. I didn’t know him when he lived here, but a mutual friend put us in contact with each other because I like to eat and write about all things food, and William is deeply involved with the International Mango Board.

The International Mango Board has become a good source for me when looking for mango-related information, and not only that, it’s been great fun becoming friends with William and realizing we do share many common interests – not just a love of mangoes!

William was in town recently and kindly brought me an entire case of mangoes. We still didn’t get to meet in “real life,” but I did get to stop by our mutual friend’s office to pick up the fruit and enjoy a wonderful Friday afternoon conversation.

Friends are a rare treat in this life, and I’ll take them wherever I can find them – whether it’s Facebook, Twitter or the porch next door. I’m grateful for all the good connections I am given. 

Enjoy this delicious recipe for Mini Vanilla Cupcakes with a Mango Buttercream from the International Mango Board website, www.mango.org. The website has tons of recipes, tips and ideas for those of us who like to eat mangoes. And now is the perfect time, as they are on sale at your local Brookshire’s. 

Mini Vanilla Cupcakes with Mango Buttercream

Source: International Mango Board

Ingredients:
1 (15.25-oz) box vanilla cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 large mangoes (about 2 lbs), pitted, peeled and diced
2 1/2 sticks unsalted butter, at room temperature
5 cups powdered sugar

Directions:
Preheat oven to 325°F. Line miniature muffin tins with cupcake liners. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds, increase speed to medium and mix until smooth, about 2 minutes. Pour into prepared pans and bake until a toothpick inserted into center of cupcake comes out clean, 15 to 18 minutes. Cool in pans for 5 minutes then cool completely on wire rack.

For the Mango Buttercream

Puree one and a half diced mango in food processor or blender until smooth, set aside (will yield about 3/4 cup). Reserve remaining diced mango for garnish.

In a large bowl, beat butter with electric mixer on medium speed, until smooth; slowly add powdered sugar, 1 cup at a time, mixing between each addition.

Add 3/4 cup mango puree. Increase speed to high and beat until incorporated, about 2 minutes.

Transfer buttercream to a piping bag fitted with a pastry tip or a large zip top bag and top cooled cupcakes with buttercream. Top with 1 piece diced mango and sparkling sugar if desired.

Nutritional Information: Each serving (1 mini cupcake) contains 163 calories, 22 g carbohydrate (7% Daily Value), 0.1 g fiber (1% Daily Value), 1 g protein (2% Daily Value), 8 g fat (13% daily value), 4 g saturated fat (18% Daily Value), 24 mg cholesterol (8% Daily Value), 78 mg sodium (3% Daily Value), and 27 mg potassium (1% Daily Value).



Shop the Sale: Chicken Parmesan


Does your family have a few tried-and-true favorite weeknight dinners that you find yourself going back to again and again…because you know everyone likes it and no one will complain? 

I do try to introduce new flavors and recipes to our family table as much as I can, but when time is short and I’m racing through the grocery aisles for something to cook that night for dinner, I automatically return to our list of Taco Soup, Spaghetti and Meatballs, Chicken and Broccoli Stir-Fry, and Parmesan Chicken. They may not be the most exciting meals you can imagine, but they are family-pleasing main dishes that help ensure a successful weeknight dinner. 

My family likes spicy food, so I add a bit of red pepper flakes to our marinara sauce when heating. All you need to add is a green salad and some hot, crusty French bread. The best part of this meal is that the chicken, spaghetti, Parmesan cheese and marinara sauce are all on sale this week at your local Brookshire’s! 

Chicken Parmesan with Spicy Spaghetti Marinara 

Ingredients:
1 clove garlic, minced
1 stick unsalted butter, melted
1 cup dried bread crumbs
2/3 cup grated Parmesan cheese
1/2 tsp garlic salt
1 Tbs dried Italian seasoning
1/4 tsp black pepper
2 lb skinless, boneless, chicken breasts, patted dry with paper towels and cut into 2 x 2 –inch chunks
1 lb spaghetti, cooked al dente
1 (24 oz) jar Classico Tomato and Basil Pasta Sauce
1-2 tsp red pepper flakes 

Directions:
Preheat oven to 450°F. Spray a 9×13-inch baking dish with nonstick cooking spray. In a medium-sized bowl, combine garlic with melted butter. In another medium-sized bowl mix together the bread crumbs, Parmesan cheese, garlic salt, Italian seasoning and pepper. Dip chicken breasts first into garlic butter, then into crumb mixture to coat well, pressing with fingers as needed. 

Place coated chicken pieces into baking dish. Drizzle with any leftover garlic butter. Bake uncovered 15 minutes or until chicken is cooked through and juices run clear. 

While chicken is cooking, heat the pasta sauce along with the red pepper flakes if desired.

To serve, divide cooked spaghetti over 4-6 plates (depending on your family’s appetites!) and top with chicken pieces and a ladle of warm pasta sauce.



Shop the Sale: Boneless Beef Short Ribs


Last week, I wrote about “The Return of the Slow Cooker” for our company’s blog. We had such a big response from readers that I thought I would send you another one of my favorite slow cooker recipes for Boneless Beef Short Ribs. These ribs are on sale this week in all Brookshire’s, so it’s the perfect time to try something new! 

I used to always serve mashed potatoes with these short ribs, as it just seems to be the perfect pair. One night when the ribs were almost ready to serve, I realized I had forgotten the potatoes and didn’t have time to go to the store. I have teenage boys who need some sort of carbohydrate on their plates or they feel like they are on a diet, so I opened the pantry and started thinking creatively. 

Growing up in the South, grits weren’t just for breakfast. We eat them at supper time with our shrimp, quail and grillades, which is just a fancy way of saying smothered steak or veal. It had never occurred to me to try my favorite grits with short ribs, but I thought, “Why not?” In fact, the more I thought about it, I realized how often the Italian version of grits, polenta, is served now in nicer restaurants as one of their side dish choices. 

I’m including my favorite recipe for Creamy Grits. I admit it’s not the healthiest recipe, but it’s really the best. If you want, you can use half-and-half instead of the cream, but the grits will be a bit thinner than if you used cream. Either way, it’s delicious and easy to prepare alongside the Slow Cooker Short Ribs. 

We would love to hear what slow cooking recipes you enjoy making and share them with our other readers to enjoy. Please send these recipes to askleigh@brookshires.com. Enjoy! 

Slow Cooker Boneless Beef Short Ribs 

Ingredients:
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 pounds boneless beef short ribs
1/4 cup butter
1 cup yellow onion, chopped
1 cup beef broth
3/4 cup red wine vinegar
1/2 cup light brown sugar
1/4 cup Sriracha sauce (a garlic chili sauce on the Asian aisle)
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1 teaspoon chili powder 

Directions:

Combine flour, salt and pepper in a large plastic resealable bag. Add the short ribs, and seal the bag. Shake to make sure all ribs are well-coated with flour mixture. 

In a large skillet over medium-high heat, melt the butter, and add ribs. Turn ribs occasionally to make sure they are browned on all sides. Place the ribs in the slow cooker and cover. 

Using the same skillet, add onion, broth, red wine vinegar, brown sugar, Sriracha sauce, ketchup, Worcestershire sauce, garlic and chili powder.  Stir well to combine. 

Bring mixture to a boil, stirring occasionally to make sure you have the browned bits on the bottom of the skillet. Pour over the ribs. Cover and cook on low for 8 hours, until meat falls apart when pierced with a fork. 

Creamy Grits 

Ingredients:
1/2 pound unsalted butter
1 quart heavy cream
1 cup grits (not instant)
2 chicken bouillon cubes 

Directions:
In a medium saucepan, melt butter in the cream over moderate heat, but don’t let it boil. Add grits and bouillon cubes. Cook over low heat, stirring often, until grits are done.



Shop the Sale: The Return of the Slow Cooker


People often ask me what appliance or kitchen tool I could never live without. I used to say my Kitchen Aid stand mixer and Cuisinart food processor, until last year when I was asked to teach a cooking class on slow cookers – or Crock Pots as they have been called since the decade of shag carpet and avocado green dishwashers.

All the major food magazines, networks and cooking shops have re-introduced this trend, but it seems now the new, more hip term is “slow cooker.” And with the popularity of the cookers, foodies everywhere are flooding the marketplace new recipes and healthier ideas. No longer do we start every recipe with cream of mushroom soup and onion soup mix!

Now that baseball season is here and I find myself racing between work and games, I don’t think my family would ever enjoy dinner before 10 p.m. unless I was using my slow cooker all the time. And with the new slow-cooker insert bags you can find at the store, clean-up is as easy as throwing away the bag!

Brookshire’s has boneless pork roasts on sale this week as a buy one get one free item. This is the perfect time to pull out that old Crock Pot and bring something new to your family table: Balsamic Glazed Pork. My family loves this recipe with mashed potatoes (I mix in a little goat cheese) and fresh steamed green beans with caramelized shallots.

Balsamic Glazed Pork

Ingredients:
For the pork:
2 pound boneless pork roast, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, finely minced or crushed
1/2 cup water

For the glaze:
1/2 cup light brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce 

Directions:
Combine salt, pepper and garlic, and rub over the roast. Place roast in slow cooker, and pour the 1/2 cup water around the sides. Cover and cook on low for 6-8 hours. To make the glaze, bring mixture to a boil, then reduce the heat and let simmer until thickened, stirring occasionally.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over pork and serve.



Shop the Sale: Goldenbrook Ice Cream


One of my favorite things to do is to spend time in the kitchen with younger people who want to learn to cook – or who at least want to get their hands messy and play around for a while! 

Kids are not afraid to explore, imagine, risk and even fail. And on the flipside, cooking can give children a quick boost of confidence when their creations come out of the oven and into their mouths as planned. 

Not too long ago, a mom I know asked me to come hang out with her college-age daughter and a few of her friends. These young women were moving from dorm life to apartment life, and this mother wanted me to help the girls make the transition from cafeteria dining to apartment cooking as smoothly as possible. 

Of course, I think I ended up learning the most and having the most fun, which is usually the case when you’re the teacher, isn’t it? We had a wonderful afternoon together, and it was such a delight to be a part of their beautiful lives. 

Half-jokingly, I told the girls that the way to a man’s heart is often straight through his tummy, and it might be a good idea to have a dessert ready to go on those late nights they found themselves “studying” with the cute boy from the business school. 

This recipe for Toffee Ice Cream Squares is one I put to good use while a student at Baylor University, and I still do today. It makes a ton and can stay in the freezer for several days, cutting off only the amount of squares you need at any one time.  

The recipe is also quite versatile. Feel free to use graham cracker crumbs instead of chocolate; use chocolate chips or nuts instead of toffee; and definitely experiment with lots of different ice cream flavors. And now is the perfect time to do that, as Goldenbrook Ice Cream is on sale this week at all Brookshire’s. 

Enjoy! 

Toffee Ice Cream Squares 

Ingredients:
1 1/2 cups chocolate cookie crumbs
1/3 cup unsalted melted butter
9 ounces chocolate toffee candy bars, crushed
1/2 gallon Goldenbrook Homemade Vanilla or other favorite flavor ice cream, softened
Hot fudge sauce (see recipe below) 

Directions:
Mix chocolate wafer crumbs and melted butter. Press into the bottom of a 9- by 13-inch pan. Freeze 15 minutes to set crust. Meanwhile, mix the crushed candy bars in with the softened ice cream. Scoop back into crust, making even with the back of a spoon. Put back into the freezer to harden. To serve, cut into squares and drizzle with warmed hot fudge sauce. Serves 8-12. 

Hot Fudge Sauce 

Ingredients:
3/4 cup sugar
1/2 cup unsweetened cocoa
2/3 cup evaporated milk
1/3 cup light corn syrup
1/3 cup butter, unsalted
1 teaspoon vanilla 

Directions:
Combine sugar, cocoa, evaporated milk and corn syrup together in saucepan and cook over medium heat, stirring constantly until mixture begins to boil. Boil for 5 minutes to thicken. Make sure you time it from a good roiling boil and not the first few bubbles that will persist for several minutes beforehand. Remove from heat and stir in butter and vanilla. OPTION: If you want really thick hot fudge sauce, you can boil for a few minutes more. 

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Shop the Sale: For the Love of Strawberry Shortcake


When I was in second grade, I had a huge crush on one of my older brother’s friends. Let’s just call him Jack and hope this blog doesn’t make it all the way home to Mississippi. 

Jack was in sixth grade, and although I was 8 and he was 12, the age difference didn’t seem to faze me. I can clearly remember thinking through that my parents were five years apart and it seemed to be working well, so what’s the harm in four? 

Jack had been in our home countless times, and all I knew was I liked him. A lot. 

One Saturday, I painted Jack a Strawberry Shortcake paint-by-number picture – not the shortcake dessert, but the little doll we all played with back in the 1970s (along with Holly Hobbie). 

Our school was small enough where first through sixth grades were all on the same campus, and all weekend I thought of different schemes to get the painting to him at school Monday morning. The best plan I could come up with was to hide the painting between my piano books and make a quick stop in sixth grade on the way to my Monday music lesson. 

The moment came to go big or go home, and sure enough I ran to the sixth grade, knocked on the door, and asked for Jack. My mouth was completely dry, and my heart was pounding out of my little body when he came to the door. 

I shoved the painting at him and ran. Not a word. 

Here’s the best part. When my brother got home from school that day, he didn’t tease me at all. He just sweetly said, “Jack says thank you for the picture.” And a few weeks later at my brother’s skating party, Jack asked me to skate when it came time for the boys to ask the girls. 

These are moments a girl never forgets. 

So in honor of one of my sweetest early memories – and a boy and brother who were nothing but kind when they could have teased me for years – I think it’s just the right time to make a strawberry shortcake and celebrate the innocence of young sweet love. 

Strawberry Shortcake 

For the biscuits
Ingredients:
2 1/3 cups baking mix
3 Tbs unsalted butter, melted
1/2 cup Food Club whole or low-fat milk
3 Tbs sugar plus more for sprinkling 

Directions:
Preheat oven to 425°F. Using a wooden spoon, stir baking mix, melted butter, milk, and sugar in a mixing bowl until soft dough forms. Drop by 6 large spoonful’s on to a greased cookie sheet. Sprinkle with additional sugar. Bake 10-12 minutes or until golden brown. 

For the berries
Ingredients:
2 pints of fresh strawberries, stemmed and sliced thinly
1/2 cup sugar 

Directions:
Place berries and sugar in a large bowl. Mix gently to combine. Set aside to allow berries to soften and juices to form. If you like, you can use the back of a fork to slightly mash berries. 

For the whipped cream
Ingredients:
3 cups whipped cream
1 tsp vanilla extract
1 Tbs sugar 

Directions:
For the whipped cream, place cream, vanilla and sugar in the bowl of an electric mixer. Whip until soft peaks form. Keep in refrigerator until ready to use.

To serve, slice each biscuit in half. Place bottom of biscuit on a dessert plate. Ladle strawberries over the biscuit. Top with a dollop of whipped cream and the top half of the biscuit.



Shop the sale: A craving for Crawfish


One of my favorite ways to cook outdoors is not on the grill; it’s in a huge black kettle that hangs from a wooden frame my father built in the back yard.  

I know people now use fancy stainless steel electric pots for this kind of outdoor cooking, but I just don’t think you get the same flavors as you do from a cast-iron pot that’s been seasoned over the years with the weather and all kinds of magic from your spice collection. And I guess I should mention my father used a shovel to stir the huge pot all afternoon over a steady fire.  I imagine that long-handled shovel had to have added some unique flavors to his famous shrimp and crawfish boils.

My parents taught the young married class at church for as many years as I can remember, and a crawfish boil was one way they entertained those young couples every spring.  It was the perfect, laid-back party. Eating outside on newspapers with juice dripping down your face was a surefire way to put guests at ease and set a comfortable mood for people to relax and enjoy themselves.

We would always have leftovers, and sometimes my mother would make delicious crawfish pies and frittatas. This quick, easy pasta dish reminds me of a recipe she used to throw together, and it makes for a fast weeknight dinner idea. All you need is a green salad and some crusty sourdough bread and you’re good to go. And if you don’t have any crawfish, shrimp works just fine too.

Enjoy!

Spicy Crawfish Linguine

Ingredients:
1 lb linguine, cooked to al dente and set aside
2 Tbs olive oil
1 bunch green onions, chopped
3 garlic cloves, minced
1 lb crawfish tails, peeled and boiled
1 (10 oz) can of diced tomatoes with green chiles, drained
1 (16 oz) jar Classico Alfredo or Sun-Dried Tomato Alfredo Sauce
1 Tbs chopped parsley, for garnish

Directions:
In a large skillet with sides, heat olive oil to medium heat and sauté green onions and garlic until softened but not browned. Add crawfish and tomatoes and continue cooking for two minutes to heat through. Add Alfredo sauce and stir until combined. Add pasta, and toss well. Continue cooking on low for 8 minutes, allowing sauce to thicken just a bit. Stir occasionally. Remove from heat, garnish with parsley, and serve immediately.



Shop the Sale: Bacon and Eggs


I’m not much of a breakfast eater, but I love bacon and eggs. So how do I get my fix? At lunch, brunch, and even supper.

This recipe for an Italian-style frittata may sound breakfast-y,  but the texture and heaviness of a frittata works well at other meals. At brunch, pair it with a fruit salad dressed with yogurt; at lunch or supper, a nice green salad with an oil-and-vinegar dressing works well.

With special prices this week on Food Club large eggs and Brookshire’s thick-sliced bacon, there’s no better time to try expanding your egg-dish repertoire. A frittata, by the way, is simply kind of a cross between an omelet and a quiche. The ingredients that would normally be the filling of an omelet is mixed in with the eggs, and the whole thing is finished in the oven like a quiche, except there’s no crust.  So, you may want to warm up some crusty French bread or yeast rolls to round out the meal.

If you prefer, you can substitute four ounces of pork sausage for the bacon. (And lucky for you, Owens country sausage, in both mild and hot, is also on sale at your neighborhood store this week.) Just cook the sausage as you would the bacon, and use the reserved fat to brown the potatoes.

Look for more egg dishes in the April issue of Celebrate Cooking, in stores soon!

Bacon, Cheddar and Potato Frittata

Serves 2

Ingredients:
6 large eggs
1 1/2 tablespoons half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces bacon (about four slices), cut crosswise into 1/4-inch pieces
1/2 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 1/2 ounces cheddar cheese, cut into 1/4-inch cubes (about 1/3 cup)
2 green onions, sliced thin on the bias

Directions:
Heat oven to 450 degrees.  Whisk eggs, half-and-half, salt and pepper in medium bowl until well combined. Set mixture aside.

Fry bacon in 10-inch nonstick  skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off bacon fat from pan, leaving 1 tablespoon of bacon fat behind. Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender.

Stir cheddar, green onions, and bacon into eggs and add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 1 minute. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

Place skillet in oven until frittata has risen about 2-3 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking.

Using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

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Shop the Sale: Grateful for Green Chiles


The other day, I went out to eat for lunch and ordered a green chile chicken sandwich. I’ve had green chile cheeseburgers before, but for some reason I had never thought to put it on my grilled chicken sandwiches. It was love at first bite, and I wanted more. 

I spent some time playing in my kitchen, trying to perfect the flavors of the sandwich I had enjoyed at the restaurant, which of course involved a return visit or two for “research.”  After a few more sandwiches, I think I’ve gotten fairly close to recreating the delicious marinade, which provides the perfect balance to the green chiles and cheese. 

I’ve also thrown in a great oven-baked potato wedge recipe for you. I love French fries but try hard not to fry food very often. These satisfy my craving for French fries without too much guilt. I like to dip mine in spicy ketchup or spicy Ranch dressing. The spicier, the better! 

And the best part of this meal just may be the price. This week at Brookshire’s, the three-pound bag of Pilgrim’s boneless, skinless chicken breasts are on sale, as well as the Wright Brand Sliced Bacon, a 10-pound bag of Harvest Club Russet potatoes, Kraft Mayonnaise and Food Club Charcoal Briquets. This is definitely the time to try something new! 

Enjoy! 

Green Chile Chicken Sandwiches with Spicy Roasted Potato Wedges 

Ingredients:
4 Pilgrim’s boneless, skinless chicken breasts, thawed
3/4 cup soy sauce
1 /4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons olive oil
1 (4-ounce) can chopped green chiles
4 slices Wright brand sliced bacon, cooked and cut in half
4 slices Monterey Jack cheese
4 whole-wheat hamburger buns, toasted
Toppings: Kraft Mayonnaise, avocado, leaf lettuce, ripe tomato, red onion 

Directions:
Place one chicken breast at a time in a large resealable plastic bag and close. Gently pound chicken to flatten to 1/4-inch thick. Repeat with each breast and then place all four breasts back in the bag. In a small bowl, combine soy sauce, vinegar, honey and olive oil and mix well. Reserve ¼ cup of marinade and pour the rest over the chicken. Seal bag and make sure chicken is coated well. Refrigerate for at least 30 minutes and up to one hour. Meanwhile, prepare grill with Food Club Charcoal Briquets to medium heat. 

Remove chicken from refrigerator and discard marinade and plastic bag. Grill chicken, turning and basting with reserved marinade until juices run clear, about  7 minutes.  Remove from grill and place on platter. Top each breast with 1/4 of the green chiles, one slice of bacon cut in half, and one slice of cheese. Tent with foil to allow cheese to melt. When ready to serve, top each sandwich as desired with mayonnaise, avocado, lettuce, tomato and onion. Serve warm with Spicy Roasted Potato Wedges. 

Spicy Roasted Potato Wedges 

Ingredients:
4 large Harvest Club Russet potatoes, washed and dried
1/3 cup vegetable oil
1 teaspoon smoked paprika
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper (optional for less spicy version)
1/2 teaspoon salt
1/4 teaspoon black pepper 

Directions:
Preheat oven to 425°F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Cut each potato into about 8 long wedges.  Place oil, smoked paprika, brown sugar, cayenne pepper, salt and black pepper in a large resealable plastic bag. Toss in potatoes and seal. Shake well to evenly coat potatoes. Transfer potatoes to baking sheet, making sure the peel is on the pan. Bake until crispy on the outside and tender on the inside, about 40 minutes. Serve hot. 



Shop the sale: Pears


A very simple pear-blue-cheese-and-pecan salad  was one of the most popular dishes on my menu when I owned a restaurant in Cozumel, Mexico.

No one ever seemed to figure out the secret ingredient in the dressing (maple syrup!) but everyone loved the texture and contrast of sweet, juicy, crisp pears to the salty, savory cheese and nuts.

Both green D’Anjou and Bosc pears are at special prices this week at your neighborhood store, so when you’re buying some for lunchboxes, get a few extra for this salad. You can use either one, as it’s a matter of taste and appearance preferences. Personally I find the brown-skinned Bosc tend to be a little sweeter, so you may find they present a little better contrast to the strong blue cheese flavor.

Pear, Blue Cheese and Pecan Salad

Serves 4

Ingredients:
1 small container spring mix lettuces  (or any lettuce mix of your choosing)
1 large or two small pears, halved, cored, and sliced thinly lengthwise
4 to 6 ounces blue cheese, crumbled
1 cup salted or candied pecans
Kosher salt and freshly ground pepper, optional

For dressing:
1/4 cup maple syrup
1/4 cup lime juice, fresh only (do not use bottled)
1/4 cup olive oil
Kosher salt and freshly ground black pepper, to taste

Directions:
For dressing: In a squirt bottle or sealable plastic container, combine maple syrup, lime juice and olive oil. Seal container and shake well to combine. Season with salt and fresh pepper to taste. Shake again and place in refrigerator until ready to use.

In a med.-large mixing bowl, combine spring lettuce mix, pear slices, blue cheese and pecans. Toss to combine. Remove dressing from refrigerator and shake well to recombine.  Add about ¼-1/2 cup of dressing and toss to coat. Season with salt and pepper if desired. Divide onto salad plates and serve immediately.



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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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