share. The Brookshire's Blog

Shop the Sale: Onion Latkes


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

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

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

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

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

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

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

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

Chef Tips

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

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

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

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

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

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



Shop the Sale: Classic Pan-Seared Ribeye Steak


Classic Pan-Seared Ribeye SteakPrep Time: 90 mins
Cook Time: 15 mins
Serves: 2

When it comes to beef, the ribeye is hard to beat. High marbling makes for a tender, juicy steak that’s perfect on its own or served with a traditional sauce. (Check out our homemade steak sauce recipe). Pair this tender cut with a rich, bold red like Cabernet Sauvignon, Zinfandel or Malbec or an ale, stout or porter for the beer lover.

Ingredients
2 (8 oz) Boneless Ribeye Steaks, each about 1 1/2 to 2 inches thick
Kosher Salt
Brookshire’s Olive Oil
Brookshire’s Ground Black Pepper

Instructions
Bring steaks to room temperature. Season generously with kosher salt; let sit for 1 hour. When ready to cook, heat oven to highest setting. Place large cast-iron skillet on stovetop; heat on highest setting. Turn on hood fan as the cooking process will cause smoke. Brush steaks lightly with oil; sprinkle both sides with pepper.

Immediately place steaks in the middle of the hot, dry skillet and cook for 30 seconds without moving. Turn with tongs; cook 30 more seconds. Put pan straight into the oven for 2 minutes. Flip steak; cook for 2 more minutes. (This timing is for medium-rare steak. If you prefer medium, add 1 minute to both oven turns. You can also use a digital thermometer to check for doneness. Perfect medium-rare is 128 to 130° F.)

Remove steak from skillet. Cover loosely with foil; let rest for 5 to 10 minutes. Serve whole, or thinly sliced and fanned on plate.

Calories Per Serving: 380, Fat: 33 g (14 g Saturated Fat), Cholesterol: 80 mg, Sodium: 60 mg, Carbohydrates: 0 g, Fiber: 0 g, Protein: 15 g.

*Gluten-free

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

Chef Tips

How to Choose the Best Ribeye Steak
The main characteristic to look for when selecting a ribeye is ample marbling, with a modest amount of edge fat and preferably no gristle. Prime grade steaks offer the highest marbling of all the beef grades, which is responsible for the tender meat and juicy flavor these steaks are known for. Ribeye steaks are best when cut between 1 ½ – 2 inches thick.

Great Steak Side Dishes
It’s pretty hard to go wrong with sides when they’re paired with the king of steaks. For a meal on the lighter side, try tasty seasonal salads like Arugula, Pear & Blue Cheese Salad or fresh Tomato Salad with Red Onion, Basil and Balsamic Vinegar, or opt for grilled or roasted vegetables like Cilantro-Lime Butter Corn or Garlic-Roasted Broccoli. For a more traditional approach, choose potatoes and serve them mashed, baked or au gratin alongside Buttery Green Beans or Honey-Glazed Carrots.



Shop the Sale: BLT French Toast


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

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

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

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

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

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

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

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

Chef Tips

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

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



Shop the Sale: Mediterranean-Style Garlic Shrimp


Mediterranean-Style Garlic ShrimpPrep Time: 15 mins
Cook Time: 15 mins
Serves: 4

Shrimp season is almost here, so get your taste buds ready for a new twist on pan-fried Gulf Shrimp. This light and zesty dish is packed with shrimp, garlic and bell pepper, and makes a great appetizer or a filling main meal served with fresh, crusty bread. And the best part? It’s ready in under 30 minutes!

Ingredients
1 1/2 lb large shrimp, peeled and deveined
1/4 tsp kosher salt, plus more to taste
1/4 tsp ground black pepper
1/4 cup extra virgin olive oil
7 cloves garlic, 6 cloves thinly sliced lengthwise and 1 clove minced
1 red bell pepper, seeded and diced
1/4 tsp red pepper flakes
1/4 cup dry sherry
2 Tbs fresh parsley leaves, chopped
2 Tbs unsalted butter, softened
1 Tbs lemon juice, freshly squeezed
Lemon wedges, for serving
Crusty bread, for serving

Instructions
Pat shrimp dry. Toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl. Heat oil in sauté pan. Add sliced garlic. Cook until garlic is golden and crisp, about 3 to 4 minutes, stirring often (don’t let it burn). Using slotted spoon, transfer garlic to small bowl. Add bell pepper and pepper flakes to skillet; cook until bell pepper is soft, about 3 minutes.

Increase heat to high. Add shrimp; cook until edges turn pink, about 1 minute, then flip. Add sherry; simmer until shrimp are just cooked through, about 1 minute. Using slotted spoon, transfer shrimp to serving platter. Add minced garlic, parsley, butter and lemon juice to pan. Simmer until thickened, about 1 minute. Adjust with kosher salt. Pour sauce over shrimp, and scatter browned garlic chips on top. Serve with lemon wedges and crusty bread.

Calories per Serving: 331, Fat: 19 g (6 g Saturated Fat), Cholesterol: 258 mg, Sodium: 257 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 33 g.

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

Chef Tips

How to Peel & Devein Gulf Shrimp
If you can’t (or don’t want to) buy your shrimp already peeled and deveined, you can do it yourself in just three easy steps:

  1. If the head is still attached, gently twist to remove, then dig your thumb under the shell on the underside of the shrimp (where the legs are attached) to release the shell.
  2. Remove the tail with a gentle tug. If you prefer tail-on shrimp, skip this step.
  3. Lay the shrimp on its side and run a paring knife along the back to make a shallow slit. Be careful not to cut too deep, and then lift out the black vein.

Why Lemon Is Served With Seafood
There are a lot of reasons for pairing lemon with seafood, from reducing strong, fishy smells or flavor intensity to aiding in digestion. The latter is usually accomplished by utilizing the acid in lemons during the preparation process to break down the proteins in the same way cooking does. But the main reason? The flavors are complementary. Fresh lemon is both sweet and sharp, infusing seafood with a bright flavor profile that isn’t overpowering.

| Permalink | Print
Posted in: Shop the Sale


Attention Valued Blue Cross/Blue Shield Customers!


You may have received a letter from Prime Therapeutics dated October 24th that contained incorrect information. You should be receiving a corrected letter, letting you know that your Brookshire’s, Super 1 Foods & FRESH by Brookshire’s pharmacies CONTINUE TO BE IN THE NETWORK. Below is a copy of the template that was used for the correction.

We value your business, and want to continue to serve your prescription needs.

6236-A-TX-Network-Change-Clarification-Letter-(1)

| Permalink | Print
Posted in: Company News


Healthy Living: Spicy Basil


I have two herbs that grow in containers on my back porch: rosemary and spicy basil.

I first purchased the spicy basil by accident, grabbing for regular basil and probably distracted by a kid or two. But, I love it and it’s now a favorite I won’t ever give up.

Spicy basil is basil that is…well, spicy. Profound, huh? Spicy basil, or “spicy globe basil,” can also be called “green basil” and is hugely popular in Europe, although it originated in India. It features small leaves, tender stems and huge flavor. You can use spicy basil in anything you’d use regular basil for and as Chef Emeril Lagasse says, it will “kick it up a notch.”

Studies have shown that compounds in basil oil have potent antioxidant, antiviral and antimicrobial properties, as well as a potential use in treating cancer. Basil is also traditionally used for herbal treatment of stress, asthma and diabetes.

Spicy Basil Chicken
Serves 4

Ingredients:
1 Tbsp canola oil
1 large shallot, minced
1.25 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
4 cloves garlic, minced
1 Tbsp fish sauce
1 Tbsp oyster sauce
2 Tbsp low sodium soy sauce
1 Tbsp chili paste, like sambal oelek
1 Tbsp sugar
2 tsp water
1.5 tsp cornstarch
1/4 cup spicy basil leaves, sliced

Directions:
Heat the oil in a large nonstick skillet over medium-high heat; swirl to coat. Add shallots and cook for 1 minute. Add chicken and garlic to pan. Cook 8-10 minutes, or until chicken is cooked through, stirring occasionally.

Meanwhile, whisk the fish sauce and the next 6 ingredients (through cornstarch) together in a small bowl. Add fish sauce mixture to cooked chicken, and cook for 1 minute or until mixture thickens, stirring to coat chicken. Remove from heat and stir in basil.

Nutritional Information: Calories Per Serving: 340, Calories from Fat: 132, Fat: 15 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 127 mg, Sodium: 983 mg, Carbohydrates: 8 g, Sugar: 5 g, Protein: 43 g



Family Matters: Pets


A few years ago, I got a box in the mail that was labeled “Living Contents. Open Immediately.”

Intrigued (and thankful I was home at the time of delivery), I ripped into the box.

Inside was the most wonderful gift!

My mom had sent my boys a “Grow-A-Frog” kit. Along with a clear plastic aquarium, a lid and special food, there was a baggie of two tiny tadpoles.

The boys wanted to get started immediately, so we carefully rinsed the aquarium and set it up to be the tadpoles’ new home.

Over the next months, we watched the tadpoles develop into frogs. We saw them grow tiny legs, develop a distinct head, lose their “tails” and finally morph into two good-sized frogs!

We eventually found new homes for the frogs in a friend’s pond, but then we ordered new tadpoles and repeated the process.

The joy of the pet tadpoles came in the daily discovery and the renewed wonder in my boys’ eyes each day. It’s definitely one of the best gifts we’ve ever received.



Shop the Sale: Unfried Catfish with Lemon Cream


A few years ago, my son was invited to a friend’s birthday party. They were in preschool at the time, and when the invitation arrived, it was in the shape of a large fish. I thought it was going to be a fishing party.

Nope.

The party was a catfish fry for a 5-year-old. It turns out that fried catfish was the birthday boy’s very favorite meal, so he patterned his party after his favorite fish.

 In all honesty, my son liked the bounce house and birthday cake better than he did the catfish, but the adults, on the other hand, were gathered around the deep fryer to grab a golden nugget of catfish as soon as it cooled down enough to eat.

This recipe doesn’t require a deep fryer, and catfish fillets are on sale at Brookshire’s this week.

Enjoy!

Spicy “Fried” Catfish with Lemon Cream
Serves 6
 
Ingredients

Fish:

6 (6 oz) catfish fillets
1/2 tsp salt, divided
1/4 tsp black pepper
1 1/2 cups panko bread crumbs
1/4 cup grated parmesan cheese
1/4 tsp garlic powder
1/4 tsp ground red pepper
4 egg whites
Vegetable cooking spray

Lemon Cream:
1 (8 oz) ctn light sour cream
1 Tbsp chopped fresh parsley
1/2 tsp grated lemon rind
2 Tbsp fresh lemon juice
1/4 tsp salt
Directions:
Stir together all Lemon Cream ingredients until blended. Cover mixture and chill until ready to serve.

Sprinkle catfish evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

Combine bread crumbs, parmesan, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 teaspoon ground red pepper in a shallow bowl.

Whisk egg whites in a shallow bowl until frothy. Dip fillets in egg whites and dredge in bread crumb mixture.

Arrange fillets on a wire rack coated with cooking spray in an aluminum foil-lined 15 x 10 jellyroll pan. (Do not overlap fillets.) Lightly coat fillets evenly on both sides with cooking spray.

Bake at 375° F for 25 to 30 minutes, or until fish is golden brown. Serve with Lemon Cream. Garnish, if desired.

Nutritional Information: Calories Per Serving: 337, Fat: 10 g (4 g Saturated Fat), Protein: 35 g, Carbohydrates: 25 g, Fiber: 1 g, Cholesterol: 118 mg, Iron: 1 mg, Sodium: 480 mg, Calcium: 93 mg



Dine In: Zucchini Treats


Zucchini ChipsWhenever I get stumped for something new to make on a Friday night, I poll my friends via Facebook. I’m never disappointed with the variety of fun foods they can conjure up for a Friday night staycation.

My Facebook friend Lauren has been on an inspiring weight loss journey. In response to my latest query (which specified that friends could NOT list pizza as a Friday night favorite), she said she loves finger foods on Friday nights (me too!). She used to fry up jalapeno poppers or egg rolls, but now, after losing weight, beginning to exercise and remembering to treat her body as a temple, she prefers healthier fare. She’s discovered that you don’t have to give up fun finger foods for health. She reports that she recently made zucchini chips and was going to try zucchini tots this weekend!

With the abundance of this delicious vegetable this time of year, it’s easy to work these tasty treats into your weekend repertoire.

Zucchini Chips
Serves 2

Ingredients:
3 medium zucchinis
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper

Directions:
Preheat oven to 275°F.
Slice the zucchini into 1/8″ slices.
Coat the slices with olive oil, salt and pepper.
On a parchment-lined baking sheet, lay out the zucchini slices in a single layer.
Bake for 30 minutes, flip the zucchini slices over and bake for 30 more minutes. Keep a close eye on the oven, as cooking time varies depending on slice thickness. The chips should be golden brown and crispy. Serve immediately.

Nutritional Information: Calories Per Serving: 168, Calories from Fat: 131, Fat: 15 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1192 mg, Carbohydrates: 10 g, Fiber: 3 g, Sugar: 5 g, Protein: 4 g

| Permalink | Print
Posted in: Dine In, Produce


Dine In: Garlic Cheese Flat Bread


Garlic Cheese Flat BreadLast Wednesday night, my man and I were sitting around talking about, well, food. We’d just eaten dinner. I’m not sure why we felt the need to talk about food again so soon, but since it’s a favorite topic of mine, we rolled with it. It started with seafood, what kinds we liked the best (scallops were a favorite for us both; lobster and crab also made the cut). He likes escargot. I couldn’t go as far as to say I LIKE it (it’s more of a mental thing for me), but then he mentioned that he pretty much likes anything cooked in garlic and butter.

“Add cheese to that and it would be perfect,” he said. “Cheese, garlic and butter. That’s all I’d need.”

Now, some would say garlic isn’t the best ingredient for a date night dish, but I firmly believe that since the way to a man’s heart is through his stomach, that trumps garlic. Besides, if you both eat the same thing, wouldn’t it cancel each other out?

Garlic Cheese Flat Bread
Serves 12

Ingredients
1 (13.8oz) package refridgerated pizza crust
1/4 cup butter, melted
6 cloves garlic, minced
1 tbsp minced fresh basil
1 cup shredded cheddar cheese
1/2 cup grated Romano cheese
1/4 cup grated parmesan cheese

Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 10×15 baking sheet. Press dough on to prepared baking sheet. Combine butter, garlic and basil in a small bowl; drizzle over dough. Sprinkle with cheddar cheese, Romano cheese and parmesan cheese.

Bake in preheated oven until crisp, 10 to 12 minutes. Cut into squares and serve warm.

Nutriontal information: Calories Per Serving: 186, Fat: 10 g, Cholesterol: 27 mg, Sodium: 388 mg, Carbohydrates: 16 g, Fiber: 1 g, Protein: 8 g

| Permalink | Print
Posted in: Dine In


Page 1 of 2112345678910...Last »
Copyright © 2010-2014, Brookshire’s. All rights reserved.
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.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS