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Shop the Sale: Banana-Honey Chocolate Chip Muffins


Total Time: 45 minutes
Serves: 16 large or 48 mini muffins

For breakfast, dessert or an afternoon snack, you can’t beat our Banana-Honey Chocolate Chip Muffins. Light, fluffy and utterly delicious, this is an easy recipe that yields big results. Chef tip: if you’ve run out of honey, you can substitute it 1:1 with maple syrup. Speaking of syrup, now is the time to stock up, with Full Circle Maple Syrup on sale!

Ingredients
3/4 cup maple syrup
1/4 cup honey
3 extra-ripe bananas, mashed
1 tsp cinnamon
1/4 cup canola oil
1 stick unsalted butter, melted
1 cup milk
2 cups all-purpose flour
2 tsp baking soda
1 tsp kosher salt
1 cup dark chocolate chips, divided

Instructions
Preheat oven to 350° F. Line a muffin pan with baking cups or spray with nonstick cooking spray. Set aside. In a medium saucepan combine syrup, honey, bananas, cinnamon, oil, butter and milk. Cook on low heat for 2 to 3 minutes; whisk to combine. Let cool for 5 to 10 minutes.

In a large bowl, sift together flour, baking soda and salt. Add banana mixture to dry ingredients; mix well. Once batter has cooled, stir in half of the chocolate chips. Scoop batter into muffin tins about 3/4 full. Sprinkle additional chocolate chips on top of each muffin.

Bake for 20 to 25 minutes, or until toothpick poked into center comes out clean. Let cool in muffin pan for about 5 minutes. Then, place on a wire rack to completely cool.

Per Serving:
Calories: 255, Fat: 12 g (5 g Saturated Fat), Cholesterol: 16 mg, Sodium: 356 mg, Carbohydrates: 37 g, Fiber: 1 g, Protein: 3 g.

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

Chef Tips

Sweet Substitutions
We’ve all been there: you’re all set to bake, but you’ve run out of sweetener. The good news is you don’t necessarily have to run out to the store. There are a number of substitutions that you can use in most baking recipes.

  • Maple syrup, honey, agave nectar, molasses and corn syrup can be substituted 1:1 ratio
  • All syrups can be substituted with 1 ¼ cups of granulated sugar plus ¼ cup of water
  • If using brown rice or barley malt syrup, substitute 1 ¼ cups of syrup for each cup of sugar or other syrups

Muffins For Every Occasion
Most of us think of sweet flavors when it comes to muffins: banana-honey, blueberry, chocolate and apple-cinnamon to name just a few. But muffins are just as delicious in savory flavors and if you have a few mini muffin trays laying around, they make delicious and easy appetizers for parties or get-togethers. Some of our favorites include Jalapeño Cheddar Cheese, Prosciutto and Feta, and Spinach, Cheese and Sundried Tomato.



Product Talk: Amish Country Roll Butter


Amish Country Roll Butter on grilled cornI’m in love, and I’m shouting it from the rooftop.

Amish Country Roll Butter has my heart, and I’m not afraid to share my infatuation with this amazing product.

Hand-packaged in a wax paper wrapper, this fresh-tasting butter is a game-changer for baking, cooking and spreading. It literally tastes like it was just churned in a farmhouse kitchen next door.

Since 1946, Amish Country Roll Butter has been made using a family recipe that incorporates whey cream and sweet cream for a fresh taste and creamy texture.

It’s delicious on your morning toast, in the cookies you’re baking for the school bake sale and on your dinner baked potato.

It comes in a one-pound roll, but you’ll be surprised at how quickly you run out.

This recipe lets the flavor of the butter shine through on these simply dressed veggies.

Barbecue Grilled Vegetables
(Recipe from Amish Country Roll Butter)

Ingredients:
1/4 cup Amish Country Roll Butter
2 small potatoes, diced or sliced
3 large carrots, chopped
6 oz green beans
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 small onion, chopped
1 zucchini, sliced

Directions:
Heat grill to high heat. Add tin foil to dish you will be grilling the veggies in. Melt the Amish Country Roll Butter in the tin foil. Add veggies. Let cook on high heat for 20 to 25 minutes, stirring occasionally. Remove from grill and serve.

Serves 4

Per Serving:
Calories: 244, Fat: 12 g (7 g Saturated Fat), Cholesterol: 31 mg, Sodium: 129 mg, Carbohydrates: 33 g, Fiber: 7 g, Protein: 5 g.

View the original recipe here.



Product Talk: Adkins® Farm Style Sausage Seasoning


This weekend, I made my own breakfast sausage. Homemade.

We got a meat grinder attachment for my KitchenAid® mixer at Christmas. I’ve ground up beef for burgers, but I hadn’t ventured far beyond that.

It’s important to know, so you keep reading, that you DO NOT need a meat grinder for this recipe. Keep reading. If you DO have a meat grinder, it’s life changing and messy. Very, very messy. So really, you win with this recipe if you don’t have to grind the meat yourself.

Either way, the secret ingredient is Adkins® Farm Style Sausage Seasoning, which I happened upon at Brookshire’s when I was buying the pork to make my sausage. It’s a premixed blend of salt, sage, crushed red pepper, sugar, black pepper, ground red pepper and paprika. Everything you’d want in a breakfast sausage. Almost. I roasted a fennel bulb and added it to the meat grind. Again, you can also add it if you do NOT have a meat grinder.

I also added extra red pepper flakes because I hoped it would be spicier. It was, but it wasn’t overpowering.
Even with the added fat (which was the primary cause of the meat grinder mess…hey, I’m still learning), this was a lean, compact, rich sausage.

Farm-Style Breakfast Sausage

Ingredients:
1 fennel bulb, fronds removed
2 Tbs extra virgin olive oil
2 lbs pork tenderloin OR ground pork
1/2 lb trimmed fat (the butcher at Brookshire’s will be happy to accommodate this request) Omit if using ground pork
4 Tbs Adkins® Farm Style Sausage Seasoning
2 egg whites

Directions:
Preheat oven to 400° F. Slice fennel bulb into thin slices, discarding the fronds; place fennel on a baking sheet. Drizzle with olive oil on both sides. Roast, turning once, for about 15 minutes or until golden-brown and beginning to caramelize. Remove from oven; let cool. If using a grinder, chop into large pieces. If using ground pork, dice fennel into small pieces.

Meanwhile, if using pork tenderloin and a grinder, cut pork and trimmed fat into 1-inch pieces or smaller. Spread out on a baking sheet, and place in freezer for about 1 hour. If using a grinder, place all grinder components into the freezer as well.

When pork is cold, remove from freezer. Sprinkle with Adkins Farm Style Sausage Seasoning; add fennel to the tray. Using a medium output plate, feed into meat grinder in small portions until all the meat and fennel are ground up. Remove medium plate; replace with a smaller grind plate. Grind pork a second time.

If using ground pork, pick up the recipe here. Sprinkle ground pork with Adkins® Farm Style Sausage Seasoning. Add in finely diced roasted fennel. Adjust red pepper by adding more flakes if necessary.

Place pork into the bowl of a stand mixer. Add two egg whites. Beat with a paddle attachment until all the spices and egg whites are well-incorporated.

Place on a large sheet of parchment paper. Roll tightly and refrigerate for at least 24 hours. Slice into 1/4-inch slices. Fry in a cast-iron skillet over medium-high heat until internal temperatures reach 145° F.

Serves 16

Nutritional Information: Calories Per Serving: 112, Fat: 4 g (1 g Saturated Fat), Cholesterol: 44 mg, Sodium: 47 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 17 g.

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



Shop the Sale: Turkey Taco Soup


Turkey Taco SoupTurkey Taco Soup
Prep Time: 10 min
Cook Time:  50 min
Serves: 4

“Taco bout” the perfect winter meal: taco soup is easy, hearty and filled with protein. This simple recipe is made with canned beans and premade seasonings so all you have to do is drop everything in the pot. Chef tip: this dish can also be made with dry beans, just be sure to soak them overnight beforehand. And with Jennie-O Ground Turkey on sale this week at Brookshire’s, now is the perfect time to give it a go!

Ingredients:
1 large egg
1 lb ground turkey
1/2 onion, diced
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
2 cups chicken broth
10 oz frozen corn
1 bell pepper, chopped
1 packet low-sodium taco seasoning
1 packet ranch salad dressing & seasoning mix

Directions:
Spray large pot or Dutch oven with cooking spray. Add ground turkey; cook until browned. Add onions; cook until fragrant, about 2 to 3 minutes. Add tomatoes, beans, broth, corn, bell pepper and seasonings. Simmer for 20 to 30 minutes. Serve with your favorite toppings, such as avocado, shredded cheese, sour cream and tortilla chips.

Nutritional Information: Calories: 661, Fat: 16 g (3 g Saturated Fat), Cholesterol: 124 mg, Sodium: 2251 mg, Carbohydrates: 77 g, Fiber: 21 g, Protein: 52 g.

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

Chef Tips

Ground Turkey Done Right!
If you want to get the best nutrition out of your ground meat, here are a few simple tips:

  • Ground turkey is on par with beef when it comes to cholesterol, so simply choosing turkey instead of beef isn’t going to reduce the amount of cholesterol you’re eating. Look for a fat-free version if you goal is less cholesterol.
  • When it comes to saturated fat, ground turkey does perform better than beef, however, to significantly reduce the fat content of regular turkey, you can drain the fat from the skillet after browning, blot it with a paper towel or rinse the ground meat in hot water before completing your dish.
  • Use portion control. It’s easy to get carried away with the size of the burgers you make or that second helping of self-serve style tacos, so pay attention to how much you’re eating to make sure you don’t go overboard.

More Ground Turkey Recipes
Can’t get enough ground turkey? We understand! While our Turkey Taco Soup is pretty great, we know you want variety in your turkey eating. Other delicious ground turkey options include burgers, meatballs, sloppy joes, meatloaves, and turkey skillets. For something a little less meat focused, you can try turkey stuffed peppers (bell or poblano are great options), a turkey ragu over fresh pasta or other Mexican style dishes like nachos, enchiladas or empanadas. There are a ton of different variations on many of these dishes to try, so start experimenting!



Product Talk: Pacific® Bone Broth


Pacific Bone BrothAs 2017 came to a close, you were probably hearing a lot about bone broth.

Bone broth is simply a stock made from meaty bones, water and herbs of your choice that’s cooked down and concentrated to make a nutritious and hearty stock full of health benefits.

Bone broths were all the buzz last year, and they are still going strong this year.

Simply sipped from a mug, they are said to help heal your gut, protect your joints, help you look younger (because they are full of collagen and antioxidants), support better sleep and immunity, and increase bone strength and density.

Bone broths can also sound intimidating to make. You need bones, of course, which means butchering them yourself or going to a butcher especially for the meatiest pieces with exposed marrow, of course. Then, there’s the cooking time, which ranges from 24 hours or more. Not everyone has that kind of time or dedication to pull off a bone broth.

Luckily, you can buy it at Brookshire’s and get all the benefits in the time it takes to heat up on your stove or in your microwave.

Pacific® Bone Broth is made from organic, free-range chicken, sea salt, purified water and just a few seasonings to give you the nutrients you need in a hearty bone broth without any additives or preservatives.

Really, the best way to enjoy bone broth is to heat it in a mug and sip it, but you can also use it as a base for soups and stews, or to cook rice, quinoa, lentils or beans.



Shop the Sale: Mini Cheesy Meatloaves


Prep Time: 40 mins
Cook Time:  45 mins
Serves: 6

Mini Cheesy Meatloaves
Why make meatloaf when you can make meatloaves? With this delicious recipe, everyone gets their own mini meatloaf roll with a decadent cheesy filling that tastes amazing, but won’t hurt your waistline. Made with quick-cooking oats, this recipe is low carb and low sugar, which means it’s great for those watching their carb count. And best of all? We have Fresh Premium Ground Beef on sale, so there’s even more to love about our Mini Cheesy Meatloaves.

Ingredients
1 large egg
3/4 cup milk
1/2 cup quick-cooking oats
1/2 tsp Italian seasoning
1 tsp kosher salt
1/4 tsp black pepper
1/2 medium onion, diced
1 lb lean ground beef
1/2 lb ground pork
3 string cheeses, cut in half crosswise
2/3 cup ketchup
1/2 tsp Splenda Brown Sugar Blend
1 tsp yellow mustard 

Instructions
Preheat oven to 350° F. Line large baking sheet with aluminum foil; spray with nonstick cooking spray.

In large bowl, combine egg, milk, oats, Italian seasoning, salt and pepper; stir until well combined. Let sit for 5 minutes to allow oats to absorb liquid. Add onions, ground beef and ground pork; mix well. Grabbing baseball-sized portions, form mixture into 6 small meatloaves. (The loaves will shrink slightly as they bake.). Stuff each portion with a string cheese half, forming meat mixture around cheese. Place onto prepared baking sheet.

In a small bowl, stir together ketchup, brown sugar and mustard. Spoon evenly over each loaf. Bake uncovered for 45 minutes.

Per Serving:
Calories: 320, Fat: 11 g (5 g Saturated Fat), Cholesterol: 136 mg, Sodium: 897 mg, Carbohydrates: 15 g, Sugar: 8 g, Fiber: 1 g, Protein: 40 g.

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

Chef Tips

Know Your Oats
Not everyone is an oatmeal fan, which means many people may be unfamiliar with the differences between quick-cooking, rolled and steel-cut oats. Essentially it all comes down to processing. Steel-cut oats are the least processed. The oat groat is basically chopped into pieces instead of being rolled like the other types and it takes the longest time to cook.

Rolled oats, which are also called old-fashioned oats, are steamed and then pressed to create flat, round oats. They are quicker to cook than steel-cut oats and are often used in cereals, granola bars and muffins.

Quick-cooking oats (also known as quick oats and instant oats) are the most processed type. They are pre-cooked rolled oats that cook in 1-2 minutes. You can use rolled oats in place of quick-cooking oats, and vice versa, but the cooking times will differ.

Low Carb Eating
With healthy eating and weight loss plans in full swing for the New Year, a lot of people are looking to cut down on their carbs. According to the Mayo Clinic, a low carb diet is supposed to reduce insulin levels, which causes the body to burn more fat stores for energy and therefore create weight loss.

This kind of diet is embraced by many people, but it can be a hard one for bread, pasta and rice lovers! If you’re already sick of meat and vegetables and looking for a way to satisfy your carb cravings without the carb count, here are some creative substitutions:

  • Instead of pasta, try zucchini noodles or spaghetti squash pasta
  • For a pizza fix, go for a pizza base made from cauliflower
  • Butternut squash is a great substitute for rice in risotto
  • You can still enjoy a burger with Portobello mushrooms in place of the bun


Big Game 2018


With the Big Game coming right up, I’ve already started planning for the big party we’ll be having to watch the showdown.

To be honest, the event, for me, is more about the food, friends and fun than it actually is about the game, and I love gathering family and friends around me to share a good time!

Luckily, Brookshire’s has everything I need to make the Big Game party a fun and effortless event to host. I usually serve appetizers and finger foods that we can eat sitting on the floor, or perched on the sofa around the coffee table.

I can pick up paper plates, napkins, disposable utensils and plastic cups at Brookshire’s, too, as well as bags of ice, lots of napkins and, of course, a great selection of beverages, including bottled water, sodas, teas, beer and wine.

Be sure to grab some bags of chips and go around to the deli for delicious seven-layer dip or another fun dip of your choice. The deli even has heat-and-serve wings, if you’re looking for something easy to serve.

Another option is ordering a party tray in advance from the deli. Meats, cheeses, seafoods and spreads are all available to lighten the load for you on game day.

Of course, if you’re ready to tackle some culinary delights, we have some great recipes for you to try. These three appetizers, I think, are a great combination of proteins and carbs, all with great flavors, of course, that are fun and easy to eat on game day!

Grilled Shrimp with Romesco SauceGrilled Shrimp with Romesco Sauce
Prep Time:1 hour
Cook Time:30 minutes
Serves: 4

Ingredients
2 slices crunchy rustic-style bread, cut into 1/2-inch cubes (about 2 1/2 cups)
1/2 cup red wine vinegar
3/4 cup almonds
1 lb ripe tomatoes, coarsely chopped
1 Tbs paprika
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
8 oz canned roasted red peppers
3/4 cup olive oil
16 large shrimp, peeled and deveined (about 1 lb)

Instructions
Preheat oven to 350° F. In bowl, soak bread cubes in vinegar for 20 minutes. Toast almonds for 10 to 15 minutes, watching closely. (Don’t burn.) Let almonds cool completely. Grind them in food processor until finely ground but not oily. (Do not overprocess.)

Add vinegar-soaked bread, tomatoes, paprika, salt, pepper and red peppers to processor. Grind together briefly until evenly pureed. With motor running, add olive oil in thin stream. Mix quickly until all ingredients are just incorporated.

To grill shrimp, brush with olive oil. Sprinkle with coarse salt and freshly cracked pepper. Once cooked, serve hot with romesco sauce.

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

Homemade Tater TotsHomemade Tater Tots
Preparation Time:45 minutes
Cook Time:15 minutes
Serves: 4

Ingredients
canola oil, for frying
4 russet potatoes, peeled
1 1/2 Tbs salt, plus more for seasoning
1 tsp cracked black pepper, plus more for seasoning
1 egg, beaten
1/2 cup all purpose flour
1/2 tsp cayenne pepper
1 tsp smoked paprika
1/2 tsp garlic powder

Instructions
In deep-fryer or heavy-bottomed pot, pour enough oil to come halfway up sides of pot. Heat to 375° F. Finely shred potatoes on fine box grater. Season potatoes with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Wait for 5 minutes. Put potatoes in kitchen towel, and squeeze out excess liquid.

Put potatoes in medium-sized bowl along with egg; mix well. Add flour; stir to combine. Stir in cayenne, paprika and garlic powder. Add salt and pepper to taste. (The mixture should be workable but dry.)

Form potatoes into balls or tots. Fry in batches until golden-brown, about 4 to 5 minutes. Remove from fryer; drain on paper towel-lined tray. Immediately season with salt and pepper to taste. Transfer to serving platter or bowl to serve.

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

Chorizo meatballs with chipotle-maple cream sauceChorizo meatballs with chipotle-maple cream sauce
Prep Time:25 minutes
Cook Time:20 minutes
Serves: 6

Ingredients

Meatballs
1/2 lb fresh chorizo
1/2 lb ground chuck
1/4 cup onions, finely chopped
1/4 cup parsley, chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup breadcrumbs
1 egg

Sauce
2 chipotle peppers, minced
2 Tbs adobo sauce
4 Tbs sour cream
4 Tbs maple syrup

Instructions
Place all meatball ingredients in large bowl. Using your hands, blend ingredients thoroughly. Make balls the size of golf balls or any size you prefer. Refrigerate until needed. Preheat oven to 350° F. Place meatballs on cookie sheet. Bake for about 20 minutes or until meatballs are cooked all the way through. Serve with dipping sauce.

To make sauce, mix minced chipotle peppers and adobo sauce together. Combine with sour cream and maple syrup in blender. Chill before serving with meatballs.

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



Shop the Sale: Crawfish Dip


Crawfish DipPrep Time: 15 mins
Cook Time:  40 mins
Serves: 10

When you’re craving crawfish but there are still months to go until fresh crawfish season, don’t despair! We have Boudreaux Crawfish Tail Meat on sale now, so you can make all of your favorite crawfish dishes. One our favorites is Crawfish Dip. Add some creamy, spicy, crawfish goodness to your next get together with our fabulous Crawfish Dip recipe.

Ingredients
2 Tbs salted butter
1/2 cup green bell pepper, diced
1 small yellow onion, diced (about 1 cup)
1/2 cup celery, diced
3 cloves garlic, minced
1 jalapeño, diced
1 tsp kosher salt
1/2 tsp black pepper
2 tsp paprika
1/2 tsp cayenne pepper
1 lb frozen peeled crawfish tails, thawed per package directions
8 oz cream cheese, softened
2 cups extra-sharp cheddar cheese, grated
1/2 cup heavy whipping cream
2 Tbs creole mustard
1 Tbs Worcestershire sauce
2 tsp hot sauce
2 Tbs fresh lemon juice
2 Tbs fresh flat-leaf parsley, chopped
1 French baguette, sliced and toasted (for serving)

Instructions
Melt butter in a large heavy pot over medium heat. Add bell pepper, onion, celery, garlic, jalapeño, salt and black pepper. Cook for 15 to 20 minutes. Add paprika and cayenne; cook for 1 more minute. Decrease heat to low. Add crawfish, cream cheese, cheddar cheese and whipping cream.

Mix to combine. Stir in creole mustard, Worcestershire sauce and hot sauce. Cover and cook on medium-low heat until fully melted and combined, about 15 minutes. Reduce heat to warm. Stir in lemon juice and parsley. Serve with toasted baguette slices.

Calories per Serving: 281, Fat: 21 g (13 g Saturated Fat), Cholesterol: 144 mg, Sodium: 627 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 19 g.

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

Chef Tips

Perfect the Dice
Yes, there is a right way to do it. Start by rinsing and removing any stems, and peeling vegetables if desired. When dealing with round vegetables, it’s a good idea to cut a thin slice from one side to create a flat surface, then using a sharp knife, cut the vegetable lengthwise into slices. Next, stack the slices and cut them lengthwise into strips, then line the sticks up and cut crosswise to produce neat little cubes. For small dice, aim for ¼ inch squares, ½ inch for medium and ¾ inch for large.

Crawfish Deliciousness
Looking for more crawfish recipes? With the risk of sounding like Bubba Gump rattling off shrimp recipes, here are some of our top picks: Crawfish Bisque, Crawfish Fettucine, Crawfish Stuffed Potatoes and Bell Pepper, Crawfish Jambalaya, Crawfish Etouffee, Crawfish Gumbo, and last but not least, Crawfish Mac N Cheese.



Shop the Sale: Roasted Butternut Squash & Cranberries


Roasted Butternut Squash & CranberriesPrep Time: 15 mins
Cook Time: 1 hour 30 mins
Serves: 4

Nothing says wintertime better than crisp apples, cranberries and butternut squash, except perhaps for cinnamon and cloves. The good news is all of these and more can be found in our Roasted Butternut Squash & Cranberries recipe. Roasted to perfection with a sweet spiced glaze, your house will smell as delicious as this dish tastes. Be sure to grab some Honey Crisp Apples; they’re perfect for this recipe and on sale now.

Ingredients
1 lb butternut squash, peeled and large-diced
1 large apple, peeled, cored and cubed
8 oz fresh cranberries
1 Tbs olive oil
1/4 cup maple syrup
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground cloves
Kosher salt and freshly ground black pepper, to taste

Instructions
Preheat oven to 350° F. In a large mixing bowl, combine all ingredients; mix well. Pour into 9 x 13 baking dish. Bake for about 1 to 1 1/2 hours. Serve hot.

Calories per Serving: 198, Fat: 4 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 8 mg, Carbohydrates: 41 g, Fiber: 7 g, Protein: 1 g.

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

Chef Tips

Pick a Vegetable, Any Vegetable
When it comes to roasting veggies, most people think of potatoes, sweet potatoes and carrots – your typical root vegetables. While these old favorites are solid options, you have a whole crisper full of vegetables just waiting for the oven. Bell pepper, celery and zucchini all make fabulous roasting options. So does pretty much anything in the cruciferous family, so feel free to go crazy with cauliflower, broccoli or everyone’s favorite, Brussels sprouts. And don’t forget onion and garlic for big flavor.

Roasted To Perfection
Roasting is hands down the easiest way to make tasty vegetables that even fussy eaters will enjoy. There are just a few simple rules to roasting perfection:

  1. Coat the vegetables well with a tablespoon or two of good quality olive, vegetable or coconut oil.
  2. Toss lightly with some salt, pepper and any favorite herbs and spices.
  3. Give them room in the baking dish. A crowded pan will result in vegetables that are more steamed than scorched.
  4. Roast until you see some charring.


SHOP THE SALE: ROSEMARY-GARLIC CORNISH HENS


Rosemary-Garlic Cornish HensPrep Time: 40 mins
Cook Time: 1 hour
Serves: 4

Take your next dinner party up a notch with roasted Cornish Hen. Not only does Cornish Hen offer very tender meat, its small size makes it perfect for individual servings – and ideal for elegant holiday dinners. Serve with a medley of roasted root vegetables or rice dressing, followed by a traditional dessert like pudding or apple crumble. Tyson Premium Cornish Hens are on sale all this week, so treat your friends and family to a special meal!

Ingredients
4 Cornish game hens
3 Tbs olive oil, divided
Salt and pepper
1 lemon, quartered
4 sprigs fresh rosemary (plus more for garnish)
30 cloves garlic
1/3 cup white wine
1/3 cup chicken broth

Instructions
Preheat oven to 450° F. Rub hens with 1 tablespoon oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in large, heavy roasting pan. Arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

Reduce oven temperature to 375° F. In mixing bowl, whisk together wine, broth and remaining oil; pour over hens. Continue roasting for about 25 more minutes, or until hens are golden-brown and juices run clear. Baste with pan juices every 10 minutes.

Transfer hens to platter, pouring any juices into roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan. Boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half, lengthwise; arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs before serving.

Calories per Serving: 484, Fat: 34 g (8 g Saturated Fat), Cholesterol: 169 mg, Sodium: 152 mg, Carbohydrates: 9 g, Fiber: 1 g, Protein: 31 g

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

Chef Tips

What is a Cornish Hen?
As the name would suggest, the Cornish Hen is a chicken variety that originated in Cornwall, England. Most of the chickens sold as Cornish Hens in the grocery stores today, however, are actually a hybrid of Cornish and White Rock Chicken. Commercial Cornish Hens weigh under two pounds, and in another twist, can be male or female. They are only sold whole unlike other chickens such as the broiler-fryer, roaster or stewing chicken, as they are too small to be deboned.

Cornish Hen Taste & Nutrition
Here’s another surprise, they taste like chicken! The biggest difference between the Cornish Hen and its other chicken cousins, is tenderness. Being a much younger chicken, they are very tender and juicy, which along with their small size being suited to individual serving has made them a true delicacy. On the plus side for those watching their nutrition, these “spring chickens” contain less fat and slightly fewer calories than older chicken.



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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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