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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.



Shop the Sale: Orange Glazed Pork Chops


Dinner in a Dash:

I would like to pretend that I get dinner on the table for my family every night…and on time. But if your  life is anything like mine, then there are simply some evenings that supper arrives in a sack through my car window. It’s just the way it is.

But I don’t want to be a fast-food family all the time.  Yes, it takes some planning on my part, and yes, some nights don’t go as I hope and I end up alone in the kitchen with nothing but dirty words and dirty dishes. 

These are the nights I try to remember how cute my teenagers were before they decided that I know nothing about anything.

But for the most part, I have found that some my family’s best conversations and laughter happen around our dinner table. One of my family’s favorites is this quick, delicious recipe for Orange Glazed Pork Chops.  This week, the Hormel Pork Chops and Food Club Orange Juice are on sale in all Brookshire’s, making this an even better deal for your family.

The sauce is delicious on hot, cooked rice, and I usually just steam some fresh broccoli to serve with it…which happens to also be on sale this week.

Our motto at Brookshire’s is “Share meals. Share life.” There’s something about coming together at the end of our day in a place where we can let our guard down and enjoy a good meal together that gives us all a much-needed sense of security in this crazy world.

Orange Glazed Pork Chops

Serves 4

Ingredients:
4 Hormel boneless pork chops, about 3/4-inch thick
Salt and pepper
2 tablespoons vegetable oil
1/2 cup Food Club orange juice
2 tablespoons honey or light brown sugar
2 tablespoons orange marmalade
1 tablespoon apple cider vinegar
1/2 teaspooon crushed red pepper, optional
Hot cooked rice

Directions:
In a bowl, combine orange juice, brown sugar, marmalade, vinegar and crushed red pepper. Set aside. Season pork chops on both sides with salt and pepper to taste. In a large, heavy skillet, heat oil to medium-high and brown pork chops on both sides. Remove to a plate and drain excess grease from skillet. Return pork chops and skillet to heat. Pour orange juice mixture over pork chops. Cover and simmer on low heat for 35 to 45 minutes, until pork chops are tender. Remove pork chops to a warm platter. Spoon additional sauce over pork chops. Serve pork chops over hot cooked rice. 



Shop the sale: Shrimp with pasta


Seafood is traditional during Lent, which starts today – I’m pretty sure that, growing up, we all ate a lot of fish sticks during this season. So this week, we have special prices on lots of your favorite fish and shellfish, including Atlantic salmon, tilapia, and my favorite, shell-on shrimp.

This shrimp dish is easy to throw together – even if you have to clean the shrimp, you can get it on the table in 30 minutes or less, so it’s perfect for a quick after-work supper.

You can substitute other favorite fresh herbs, depending on your tastes, but I don’t recommend dried herbs for this dish; they just won’t give it the depth of flavor.

Shrimp with Capellini and Herbs

Ingredients:
Makes 4 servings

1 pound capellini (angel hair) pasta
1/4 cup olive oil, divided
1 pound large shrimp, peeled and deveined
2 garlic cloves, sliced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
1/2 cup chopped fresh basil
1/4 cup fresh lemon juice
1-2 tsp. Kosher salt
Pepper to taste

Directions:
Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente. Drain and set aside in a large bowl. Toss with 2 tablespoons of olive oil.

In a large skillet, heat the remaining olive oil over medium-high heat. Add the shrimp and the garlic and salt and pepper. Sauté the shrimp until they are pink on both sides, about 2 or 3 minutes. Add the pasta to the skillet along with the herbs, lemon juice, and salt. Toss to coat. (Note: To make it easier use a separate large mixing bowl to toss all ingredients)

Serve immediately.



Shop the sale: Cupcake of the month


Specialty cupcakes are the rage now. So why not indulge yourself, with our brand-new Cupcakes of the Month.

Our bakeries have come up with delicious new cupcake flavors that we’ll feature each month in a 6-cupcake container, perfect for family or office. And we’ve launched this new offering this month with a terrific flavor – Snickerdoodle, available in our fresh bakery departments. (And they’re at a special price this week, starting today!)

Remember when Mom baked those wonderful, cinnamon-sugar cookies we called Snickerdoodles? Well, we’ve recreated that flavor, in a cupcake. These delicious moist white cupcakes are topped with a cinnamon-flavored cream cheese icing and topped with cinnamon crumbs. Great for dessert, or a snack.

Every month this year, our Cupcake of the Month program will bring you a new flavor, unique to our bakeries. So check out our menu and see what you have to look forward to this year:

March – German Chocolate Cupcake – A delicious moist chocolate cupcake topped with a generous portion of our delicious German chocolate icing. A perfect ending to a great meal.

April – Cream Cheese Coconut Cupcake – A moist white cupcake topped with our delicious cream cheese icing topped with white coconut. Perfect for a spring picnic dessert.

May – Triple Chocolate Fudge Cupcake – A chocolate cupcake topped with our fudge icing. We then add chocolate chips and a fudge icing drizzle to create this chocolate lovers treat.

June – Strawberry Shortcake Cupcake – A decadent yellow cupcake topped with our light fluffy strawberry whipped topping. We add some strawberry filling in the center and garnish with yellow crumbs.

July – Chocolate Mousse Cupcake – A chocolate cupcake topped with our light whipped chocolate topping. We add fudge icing drizzles on each cupcake for a decadent treat.

August – Lemon Crumble Cupcake – A moist white cupcake with a swirl of delicious white buttercreme icing and a center of lemon filling. Topped with white crumbs for garnish. Delicious!

September – Cookies-n-Cream Cupcake – A chocolate cupcake iced in our white whipped topping. We add a generous topping of chocolate cookie crumbles to make this an all-time favorite.

October – Chocolate Mounds Cupcake – A moist chocolate cupcake with a swirl of our fudge icing and a center filled with our coconut filling. We drizzle this with fudge icing – a candy bar in cupcake form.

November – Boston Crème Cupcake – A yellow cupcake swirled with fudge icing with a Bavarian crème filled center. Garnished with a fudge drizzle. A cool-weather treat.

December – Chocolate Cream Cheese Cupcake – A delicious chocolate cupcake topped with our tasty cream cheese icing and garnished with chocolate cake crumbs. Perfect for parties.

January – Fudge Nut Supreme Cupcake – A moist delicious chocolate cupcake iced in a fudge icing. Garnished with pecans for a perfect marriage of flavors.

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Shop the Sale: Raspberry Fool


Celebrate the arrival of fresh spring berries – on special this week at your neighborhood Brookshire’s – with this deceptively simple berry dessert, called a fool.

A fool is a traditional British dessert of sweetened whipped cream, layered with pureed berries. Here, we’ve used both strawberries and raspberries, and added a bit of crunch with crushed graham crackers, to create a grown-up parfait. (And everybody likes parfaits!) 

It’s a little bit of work, but totally worth it for a dessert to wow company, or for your special Valentine next week.

Raspberry Fool
Serves 6

Ingredients:
2 quarts strawberries, washed, dried, and stemmed
1 pint raspberries, washed and dried
3/4 cup sugar, divided
2 teaspoons unflavored powdered gelatin
1 cup heavy cream
1/4 cup sour cream
1/2 teaspoon vanilla extract
2 graham crackers, finely crushed
6 sprigs fresh mint leaves

Directions:
1. Process 1 quart strawberries, 1/2pint raspberries, and 1/2 cup sugar in food processor until mixture is completely smooth. Strain berry puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 2 1/2 cups puree; reserve any excess for another use). Transfer 1/2  cup puree to small bowl and sprinkle gelatin over top; stir until gelatin is incorporated and let stand at least 5 minutes.

2. Heat remaining 2 cups puree in small saucepan until it begins to bubble. Remove pan from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to medium bowl, cover with plastic wrap, and refrigerate until cold, about 2 hours.

3. Meanwhile, chop remaining 1 quart strawberries into rough 1/4” pieces. Toss strawberries, remaining 1/2 pint raspberries, and 2 tablespoons sugar together in medium bowl. Set aside.

4. Place cream, sour cream, vanilla, and remaining 2 tablespoons sugar in a mixing bowl and beat on low speed until bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave trail, about 30 seconds. Increase speed to high; continue beating until mixture has nearly doubled in volume and holds stiff peaks. Transfer 1/3 cup whipped-cream mixture to small bowl and set aside.

5. Remove thickened berry puree from refrigerator and whisk until smooth. With mixer running at medium speed, slowly add two-thirds of puree to whipped-cream mixture; mix until incorporated. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree.

6. Transfer uncooked berries to fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide creamy berry mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved plain whipped-cream mixture. Sprinkle with crushed crackers and garnish with mint sprigs. Serve immediately.

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Posted in: Shop the Sale


Shop the Sale: Nature’s Own Whitewheat bread


When it comes to bread, do you have one of those picky eaters in your family?

You know, the ones who only want soft, fresh, white bread for toast and sandwiches – not the whole-wheat, higher-fiber varieties that you know are better for you?

Then maybe it’s time you got a little sneaky. Nature’s Own Whitewheat sandwich bread – on special this week at your neighborhood Brookshire’s – is tailor-made for white-bread traditionalists.

This bread is baked with a special enriched wheat flour and extra fiber, so it provides super nutritional benefits. It has about two grams of fiber in each slice, double what you get in a typical slice of white bread. It also delivers more calcium and iron than a typical whole wheat bread. And it’s made without artificial colors, flavors, preservatives or high-fructose corn syrup.

But just to look at it and taste it, you probably wouldn’t know you aren’t eating regular white bread.

The slices are just slightly more tan in color than a traditional white sandwich loaf. But the soft texture and the mild, wholesome taste will satisfy those who are looking for that fresh white bread flavor.  Try it in this simple update of the grilled cheese sandwich. Serve it with a cup of tomato or vegetable soup, and you’ll be getting the family to eat a lighter, healthier dinner without them even knowing it.

Grilled ham-and-cheese sandwiches

Makes four sandwiches

Ingredients:
8 slices white-wheat bread
8 slices deli ham, thinly sliced
8 thin slices sharp cheddar (about 4-6 ounces)
8 thin slices fresh tomato (about 1 large or two medium tomatoes)
Salt and pepper, to taste
2 tablespoons butter

Directions:
Lightly toast bread, on lowest setting of toaster, just to slightly dry it. Heat oven to 200 degrees.

Place four slices of bread on a cutting board and top with one slice cheese, one slice ham, tomato, then another piece of ham and another piece of cheese. Sprinkle each sandwich with a bit of salt and pepper, then top each with a piece of bread. Press together slightly.

Over medium heat, heat a large nonstick skillet or griddle. Melt one tablespoon butter, then add two sandwiches and cook until the bread is toasty and golden and the cheese is softened. Flip sandwich and cook until bread is golden and cheese is melted. Transfer to a warm oven and keep warm while you repeat the process with the remaining two sandwiches, using the second tablespoon of butter.

Transfer cooked sandwiches to cutting board and slice each in half. Serve.

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Shop the Sale: Brookshire’s Bacon


Like a lot of chefs, bacon is one of the few foods I could probably never give up. Nothing really can substitute for it, and I use it in everything including sweets. (Candied bacon? Don’t knock it until you’ve tried it.)

So I will be stocking up on Brookshire’s own bacon this week, thanks to the special (2 packages for $7) deal we have going.

Because we use so much bacon in my house, I often cook two or three packages at a time, drain it, crumble it and freeze it. Then, we’ve got instant, homemade bacon bits, ready to thaw out quickly for salads, baked potatoes, omelets or to use in recipes like this dip. It’s good with crackers, chips or, if you want to be a little bit healthier, raw veggie sticks.

By the way, this may be one of the few recipes I’ve ever made in which you could possibly over-caramelize the onions. If the onions are too caramelized, the dip will be a little too sweet in my opinion. So, do not over-cook them.

Bacon Onion Dip

Makes 3 cups

Ingredients:
6 medium onions, julienned (cut into long thin strips)
1 tablespoon olive oil
6 – 8 slices bacon, cooked crisp and drained, crumbled
2 cups sour cream
2 1/4 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon celery seed
3 tablespoons fresh chives, chopped
1/2  tsp. Kosher salt
Ground black pepper

Directions:
Peel onions by cutting of top and bottom (root and stem ends).Remove skin and julienne as finely as possible.

Heat olive oil in a large sauté pan over med. high heat. Add onions and season with salt. Reduce heat and gently cook the onions down until translucent and golden brown. You will need to stir onions frequently, as the longer they cook the easier they will burn. This step should take at least 30+ minutes up to about an hour. If it takes longer all the better. Once cooked set aside to cool.

When onions are cool, chop finely.

Mix all ingredients (including onions) in medium bowl. Serve immediately or chill.

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Shop the Sale: New fish sandwich


What’s for lunch today? How about our brand-new fish sandwich? It’s on special this week at stores with full-serve and self-serve delis.

Just in time for Lent, which starts next month, we’ve introduced this ready-to-eat sandwich in our self-serve warmer, next to our chicken and pulled pork sandwiches.

Served on a soft warm sandwich bun, this is a filet of Alaskan pollock, a flaky, firm-bodied whitefish that is somewhat similar to cod, but tastes milder and more delicate.  The filets are coated with crispy panko bread crumbs, a style of Japanese bread crumb, which creates a crunchy crust that stays light and not greasy.

We make them fresh throughout the day, so they are ready when you are, whether for a quick lunch on the go, or to take home for dinner for the family. (Pick up some potato salad and cole slaw while you’re there, and dinner is done.)

This is a seasonal offering; we’ll only be making them through April. Starting today and for the next week, you can get 3 for $5 – so bring a friend or office buddy, and tell them lunch is on you. 

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Shop the Sale: Ciabatta at home


Ciabatta artisan bread is a traditional Italian sandwich bread that has become popular the last few years in the United States.  

Ciabatta has a thin crust with a light, airy, moist interior. It’s frequently used for panini sandwiches, the classic Italian pressed sandwich, and it’s also a perfect bread to pair with hearty soups and pastas.  It’s also delicious just served warm, with a little olive oil and balsamic vinegar for dipping; you may have enjoyed it this way at an Italian restaurant.

Often, however, you have to enjoy this bread in a restaurant or at a specialty bakery. It’s hard to make, even for experienced home bakers.

But now you can enjoy fresh, traditional ciabatta bread at home – even if you are not a master baker. Our Full Circle Ciabatta bread and rolls are ready for you to take home and bake in 10 minutes or less for home-baked goodness.

And this week, it’s on sale at Brookshire’s, along with several other favorites from our Full Circle line, so there’s no reason not to enjoy some fresh-baked bread.

Like all our Full Circle breads, our Ciabatta is all-natural with no trans fats. You can bake your ciabatta bread the day you bring it home, or freeze it for later use.

Several other Full Circle breads are also offered at special prices this week, including French baguettes, country white, and honey whole grain. So you can feel like a professional baker, right in your own kitchen.

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Shop the Sale: Naturally low-fat chicken breasts


If you overindulged both diet-wise and budget-wise over the holidays, it’s time to get back on track. So we are helping out with some terrific buy-one, get-one-for-1-cent deals this week at your neighborhood store.

And that includes some staples that will help both your wallet and your waistline, like Pilgrim boneless skinless chicken breasts. Buy a package, get another for a penny. And because the skin – by far the fattiest, most calorie-laden part of poultry – has already been removed, you start out with a lean, protein-dense main ingredient.

Need some inspiration? Search for some on our recipe database, on our newly redesigned website.  You’ll find hundreds of easy, delicious recipes to jumpstart your menu planning, like this chicken and brown rice pilaf , ready in just 20 minutes!

Or, here’s a simple baked chicken recipe that gets lots of flavor, but not too much fat, from Parmesan cheese and garlic. Pair with rice pilaf, a green vegetable, and fruit for dessert, and you won’t break the budget OR your diet.

Parmesan-lemon chicken

Serves four

Ingredients:
Four boneless, skinless chicken breasts
2 tablespoons butter
4 cloves garlic, minced or pushed through a garlic press
Juice of three lemons
6 tablespoons parmesan cheese, shredded or grated, divided
1 tablespoon dried parsley
1/2 teaspoon chili flakes, optional
Salt and pepper to taste

Directions:
Preheat oven to 400 degrees.

In saucepan over low heat, melt butter. Add minced garlic and saute until soft, two-three minutes. Remove from heat and let cool for five minutes. Add lemon juice, four tablespoons parmesan, parsley, chili flakes if using, and a dash of salt and pepper. If mixture is too thick, thin with a little water or chicken broth.

Spray a baking dish with nonstick cooking spray. Place chicken breasts in pan and pour butter-lemon-parmesan mixture over them. Bake for about 20-25 minutes; remove from oven and sprinkle with remaining two tablespoons of parmesan cheese. Bake for another 5-10 minutes, or until a meat thermometer inserted into the thickest part of breast registers 165 to 170 degrees.



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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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